This tasty fudge is soft, but not gooey. Wear long sleeves or oven mitts when stirring; it tends to splatter as it cooks.

• 2 cups sugar

• 2/3 cup evaporated milk

• 12 regular marshmallows

• 1/2 cup butter

• 1/8 teaspoon salt

• 1 cup (6 ounces) semisweet chocolate chips

• 1 cup chopped walnuts

• 1 teaspoon vanilla

In a 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter, and salt. Cook, stirring constantly, over medium heat until the mixture comes to a boil and is bubbling. Boil and stir for 5 minutes; remove from the heat. Stir in the chocolate chips until completely melted; stir in the walnuts and vanilla. Spread into a buttered 8-inch-square pan and cool before cutting.

Yield: 30 pieces

Pecan Penuche

Yield: 3 dozen

• 1 cup packed light brown sugar

• 2 cups sugar

• 1 cup milk

• 3 tablespoons butter

• 1-1/2 teaspoons vanilla

• 1 cup pecans, coarsely chopped

In a 3-quart saucepan combine the sugars and milk, and bring to a boil over medium heat, stirring constantly. Continue cooking without stirring until the mixture reaches the soft-ball stage (236 degrees F on a candy thermometer). Remove from the heat. Add the butter and vanilla, but do not stir. Let the mixture cool without stirring until it reaches 110 degrees F and the outside of the pan feels lukewarm, about 40 minutes. While the mixture is cooling, butter an 8-inch-square pan. With a wooden spoon beat the mixture until it becomes thick and begins to lose its gloss. Quickly stir in the pecans, and pour into the pan. (Don't scrape the sides, since they may be sugary.) Cut with a sharp knife into 1-1/2-inch squares.

Dill Bread


1 package active dry yeast
1/4 cup warm water
1 cup creamed cottage cheese
2 tablespoons honey
1 tablespoon chopped onion
1 tablespoon butter
3 tablespoons dried dill weed, dill seed, or a combination of both
1 teaspoon baking soda
1 egg, slightly beaten
2-1/2 cups all-purpose white flour
Melted butter to glaze
Combine the yeast with the warm water. Set aside.

In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from heat. Stir in the yeast mixture. Gradually add flour to form a stiff dough. Turn out onto a lightly floured board and knead, 5 to 10 minutes.

Place dough in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8x4-inch loaf pan. Let dough rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees. Bake 40 to 50 minutes. Brush top with butter while bread is still warm.

Yield: 1 loaf.