Perishable: (You will note that even these perishables have a long refrigerator life.)
- Eggs
- Heavy Cream (at least 8 ounces)
- Vanilla ice cream
- Butter, sweet (no salt)
- Nuts (shelled whole walnuts are the most versatile, store in freezer). It is a nice touch to toast nuts before using. Spread nuts on a baking sheet, place in pre-heated 400 degree oven for 10 to 15 minutes, stirring every 5 minutes. When nicely toasted (not burnt), immediately turn out into a shallow bowl to cool.
Favorite Easy Recipe: During times of high stress I can be found, late at night, standing over the sink with a spoon in one hand and a can of sweetened condensed milk in the other muttering to myself, “Why in the world don’t they put pull tops on these f%*$! cans?!” I am not suggesting that you eat sweetened condensed milk right out of the can. Nor should you consider serving it to your guests. Just know that it is a great staple for your pantry and the short cut to this ultra creamy Espresso Fudge. This very adult fudge is the just the post-tax treat you are looking for. And for those of you who have filed an extension, keep this recipe handy for July 15th!
Espresso Fudge
Ingredients:
16 ounces semi sweet chocolate chips, melted
1-14 ounce can sweetened condensed milk
2 teaspoons freshly ground espresso
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Directions:
Stir together all of the above. Pour into a buttered 8 x 8 pan. Chill one hour. Cut into any size square you want. Or, just cut it in half and dig in. No one is watching and you have our blessing!
