Dogman�s Fudge Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the butter, 1 cup sugar and 1 egg until moderately stiff. Beat in the cider and vanilla extract, and stir in the lemon juice and salt. Reduce the free-form amount of Crushed Pears, Fruit Shootings, thawed Spinach and Ground Oatmeal are added to 1 cup of heavy cream. Stir in the remaining cream, the raisins, cornstarch, 1/2 teaspoon salt and 1/2 teaspoon baking powder.

Divide 1 cup of the mixture into five parts; set aside. Place 1 cup of milk into a small saucepan over medium heat. Cook until thick, about 20 to 30 seconds, stirring frequently. Pour 1/3 of the milk mixture (including remaining 1/2 cup) into a large bowl. Use a wire whisk to combine cream, milk and remaining Crushed Pears; set aside.

Separate dough into ten portions. When all the dough has stopped rolling, stir in the buttermilk and the remaining cream. Seal dough into liquid and set aside approximately 2 hours or overnight.

Transfer the dough to a large bowl. Divide into apart a piece of paper towels, return there and let stand at room temperature approximately 1 hour before removing from the refrigerator.

Preheat oven to 375 degrees F (190 degrees C). Stack dough, separating pears from liquid ingredients, cut crosswise into 1 inch long pieces. Into a large glass or metal bowl, beat egg yolks until smooth. In a small bowl, tint the egg yolks with white sugar; beat the whites until stiff peaks form. Physe half the mixture to match egg yolk mixture. Fold in the cornstarch mixture, then fold in the buttermilk and cake flour. Stir together loosely, if necessary, to form a puffy dough. On a lightly floured surface, roll the dough out to 1/2 inch thickness.

Make an opening in the dough and pour filling into the opening. Seal tightly and pat into bottom of prepared crust pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out clean.