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Grandma's Kitchen

Nov. 9, 2012 | 0 comments

As the Holidays are approaching quickly, I am starting those recipes now, so bakers can do some ahead and hide them away until needed.



1 box strawberry cake mix

2 eggs

1/3 cup oil

Spread in 9x13 pan (dough will be thick)

Bake at 350ºF for 14 minutes.


1 cup powdered sugar

1-1/2 tablespoons milk or water

Mix and pour over the warm brownies.

Serves 16.


Uses "Whopper" candies

3/4 cup butter, softened

3/4 cup brown sugar, packer

1/4 cup white sugar

1 regular box instant vanilla pudding

1/4 cup malt milk powder

2 eggs

1 teaspoon vanilla

1 teaspoon soda

2-1/4 cups all-purpose flour

1 to 2 cups Whoppers, candy

Cream butter, brown and white sugars together in a large bowl.

Add in dry vanilla instant pudding mix, the malt powder, and beat until well-combined.

Add eggs and vanilla, mix well.

Add flour, and soda and beat till well combined.

Mix in Whoppers candy, and evenly distribute.

Roll dough into 1" ball. Place them on a greased baking sheet.

Bake in preheat oven at 350ºF for 8 to 10 minutes.


1 box, regular size, of yellow or white cake mix

2 eggs beaten

5 Tablespoons melted butter

2 cups chocolate chips

Mix together and smooth into a greased 9 x 13-inch cake pan.

Bake in preheated oven at 350ºF for 20 minutes.


1 1/2 sticks butter

2 cups sugar

3/4 cup heavy cream

12 ounce package white chocolate chips

7 ounce jar marshmallow cream

1 tablespoon orange extract

combination of red and yellow food coloring to make orange

Prepare a 9 x 13-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.

Continually stir the mixture until the butter melts and the sugar dissolves.

Brush down the sides with a wet pastry brush.

Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.

Stir until the white chocolate has melted and the fudge is completely smooth.

Working quickly, pour about a third of the white fudge into a bowl and set aside.

To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth

Pour the orange fudge into the prepared pan and spread it into an even layer.

Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.

To cut, pull the fudge out of the pan using the foil as handles.

Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

Makes 20 pieces.


1 stick (1/2 cup) butter

3/4 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup grated carrots

1/2 cup raisins


3 tablespoons softened cream cheese

1/4 cup powdered sugar

In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; mix well.

Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until well blended. Stir in carrots and raisins.

Drop by rounded tablespoonsful 2 inches apart on ungreased baking sheets.

Bake in preheated 325ºF oven for 10-12 minutes. Cool for 5 minutes before icing.


1-1/2 cups sugar

5-ounce can Evaporated Milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

11-ounce package Butterscotch chips

1/2 cup chopped nuts

1 teaspoons vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, butterscotch chips, nuts and vanilla extract. Stir vigorously for 1 minute, or until marshmallows are melted.

Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Yields 24 servings (2 pieces per serving).://://:///:///:///:///:///:///:///:///:///:///:///:///://://

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