recipes

Here are the recipes I promised.

1. Tea Cakes

1 cup (2 sticks) Butter, softened

1/2 cup powdered sugar

1 teaspoon almond extract

2 cups flour

2/3 cups finely chopped nuts

2 cups (12 oz. package) semi-sweet

chocolate chips, divided

Beat butter and powdered sugar until creamy. Beat in Vanilla. Beat in flour and nuts. Stir in

1 1/2 cups of chocolate chips. Roll dough into 1 in balls, place on ungreased cookie sheet.

Bake in preheated 350 F oven for 10 - 12 minutes or until set and lightly golden brown on bottom.

Microwave remaining chocolate chips in heavy duty plastic bag on high for 30 sec. knead. heat for additional 10 - 20 sec intervals, kneading until smooth. cut corner and drizzle on cookies.

Chill for 5 min. or till chocolate is set. Store at room temp in air tight container.

2. Cashew Butter Fudge

1 3/4 cups sugar

1- 7oz jar marshmallow creme

2/3 cups evaporated milk

1/2 stick butter

1 tsp vanilla

10 oz cashew pieces

1- 12 oz jar cashew butter

Heat sugar, milk, butter. Add marshmallow creme.

Bring to a boil at medium heat. Stirring constantly.

Boil to 235 degrees.

Turn off heat and stir in cashew butter and nuts.

Then stir in Vanilla.

Pour into a foil lined 8 in pan. Cool and cut into desired pieces. Store at room temperature.

ENJOY!