Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
74°F
Dew Point
59°F
Humidity
60%
Wind
W at 13 mph
Barometer
29.88 in. F
Visibility
10.00 mi.
Sunrise
06:21 a.m.
Sunset
07:31 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 53 to 71 degrees with partly cloudy skies. Winds will range between 4 and 12 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Tuesday
75°F / 53°F
Sunny
Wednesday
80°F / 57°F
Partly Cloudy
Thursday
86°F / 55°F
Scattered Showers
Friday
66°F / 50°F
Partly Cloudy
Saturday
68°F / 48°F
Sunny
Sunday
70°F / 48°F
Partly Cloudy
Monday
71°F / 51°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Tuesday...Temperatures will range from a high of 75 to a low of 53 degrees with mostly clear skies. Winds will range between 4 and 15 miles per hour from the west. No precipitation is expected.
This Afternoon ...Temperatures will range from 73 to 75 degrees with clear skies. Winds will range between 10 and 15 miles per hour from the west. No precipitation is expected.
This Evening ...Temperatures will range from 70 to 60 degrees with clear skies. Winds will remain steady around 7 miles per hour from the west. No precipitation is expected.
Overnight ...Temperatures will range from 59 to 57 degrees with clear skies. Winds will remain steady around 8 miles per hour from the southwest. No precipitation is expected.
Wednesday...Temperatures will range from a high of 80 to a low of 57 degrees with partly cloudy skies. Winds will range between 9 and 15 miles per hour from the south. 0.75 inches of rain are expected.

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.

STRAWBERRY BROWNIES

Mix:

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.

GLAZE:

1 cup powdered sugar

1-1/2 tablespoons milk or water

Mix and pour over the warm brownies.

Serves 16.

MALT WHOPPER PUDDING COOKIES

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.

LAZY CAKE COOKIES

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.

ORANGE CREAMSICKLE FUDGE

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.

CARROT CAKE COOKIES

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

Icing:

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.

TRADITIONAL BUTTERSCOTCH FUDGE

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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