666 stale recipes

Pumpkin fudge with mashed pumpkin, pumpkin pie spice, evaporated milk, pecans, and butter cooked to soft ball stage. A seasonal candy that tastes like pumpkin pie in fudge form.

Microwave dark chocolate fudge made with corn syrup, evaporated milk, chocolate chips, walnuts, and powdered sugar. No candy thermometer, no soft-ball stage, just 3 minutes in the microwave to creamy fudge.

Oreo cheesecake with a crushed cookie crust, rich cream cheese filling studded with Oreo chunks, and a tangy sour cream topping. Three-stage baking for a crack-free, creamy result.

Five pound fudge made with chocolate chips, chocolate bars, marshmallow cream, evaporated milk, and pecans. A big-batch holiday candy recipe cooked to the soft ball stage.

Pecan sweet potato casserole for two with a brown sugar-pecan streusel topping. A small-batch Thanksgiving side that scales down the classic marshmallow-free version into a 3-cup baking dish.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

Best pecan pralines made rich with heavy cream and brown sugar, studded with pecan halves and cooked to the soft-ball stage. A creamy, caramel-deep Southern candy that melts in your mouth.

Mexican delight is a stovetop praline-style candy made with caramelized sugar, milk, butter, and nuts cooked to soft-ball stage. Old-fashioned Southern fudge with a deep caramel backbone.

Old-fashioned white Christmas fudge loaded with pecans, walnuts, candied cherries, and candied pineapple. Cooked to soft ball stage for a creamy, melt-in-your-mouth texture.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

True old-fashioned chocolate fudge cooked to soft ball stage with unsweetened chocolate, milk, and corn syrup. Smooth, creamy, and made the traditional way.

Turkey cutlets pounded thin, rolled around hot Italian sausage and sage stuffing, browned, then simmered in Madeira and chicken broth. All the Thanksgiving flavors, scaled to a 2-person dinner.

Homemade poppy seed dressing: oil, vinegar, sugar, mustard, and onion blended in stages into a creamy sweet-tangy dressing. Spoon it over salads or use it as a marinade for meat.

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.