Nut Cake

Karen Hall, Lillie School 2 cup butter1/2 cup Criscon®1 1/2 cup white sugar1 1/2 cup brown sugar5 eggs3 cup flour1/2 tsp baking powder1/2 tsp salt1 tsp vanilla1 cup milkNuts of choice (pecans, walnuts, raisins) Cream butter, shortening, and sugars until smooth. Add 5 eggs. Add flour, baking powder, and salt. Add milk and flavor. Mix … Continue reading Nut Cake

CHOCOLATE PEANUT CLUSTERS 💕 with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen https://youtu.be/7uL44XtQD-4 Recipe: 2 - 24 ounce packages of chocolate almond bark24 ounces of Semi-Sweet Chocolate Chips 4 pounds of Salted Cocktail Peanuts Melt the almond bark and chocolate chips in a double boiler. Pour the peanuts into the melted chocolate and scoop out onto was paper. I used a 2 tablespoon scoop. … Continue reading CHOCOLATE PEANUT CLUSTERS 💕 with Amy’s Louisiana Kitchen

DOUBLE DECKER FUDGE with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen https://youtu.be/ZOt2wP7aILM Amy's Recipe 4-1/2 cups Sugar1 (7 ounce0 jar Marshmallow Creme 1 (12 ounce) can Evaporated Milk 1/2 cup butter (1 stick) Dash of Salt 1/2 cup semi-sweet and 1/2 cup milk chocolate chips with 1/2 cups chopped pecans (all in one bowl) 1 cup white chocolate chips (in another bowl) In … Continue reading DOUBLE DECKER FUDGE with Amy’s Louisiana Kitchen

PEANUT BRITTLE with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen https://youtu.be/CL3ceyCW5fk Recipe 3 cups white Sugar 1 cup Karo Syrup 2/3 cup Water Boil until reaches 265 degrees. Then Add 24 ounces Raw Spanish Peanuts Cook until golden brown. Take off heat and add: 1/2 Stick unsalted Butter (4 tablespoons)1 teaspoon salt Stir until butter melts. Add: 2 teaspoons Baking Soda Stir … Continue reading PEANUT BRITTLE with Amy’s Louisiana Kitchen