Baking with the Bolliers

Aunt Shirley always made the best goodies and this was a holiday staple. You knew you were on the nice list if you got a pint of this in your stocking.  Ingredients: 2 C Whipping Cream 2 tsp Vanilla Extract 2 14 oz Cans Sweetened Condensed Milk 3 Tbs Fudge Topping 2 C Brandy Combine all in a blender and mix on high for 1 min. Make approximately 4 pints.

Jumbo Banana Pecan Muffins, because big muffins are more exciting! Can be served with glaze for an extra special treat. Muffins: 1 1/2 C Flour 1/2 C Brown Sugar 3/4 C Pecans, roughly chopped 1 1/2 tsp Baking Soda 1/4 tsp Salt 1/2 Oil 1 Egg 3 Ripe Bananas 3 Tbs Sour Cream For optional glaze: 1/2 C Powdered Sugar 1 Tbs Milk 1/8 tsp Rum Extract (brandy or vanilla would also work) Preheat oven to 375. Grease and flour a 6 count jumbo muffin tin. In a bowl smash up the bananas with the brown sugar, leaving bananas a bit chunky. Mix in egg, sour cream and oil until well combined.  In a separate bowl mix together flour, baking soda, pecans and salt.  Mix dry ingredients into wet until just combined being careful not to over mix. (Nobody likes a tough muffin.) Pour batter equally into muffin cups and bake for approximately 22 minutes or until toothpick inserted in the center of a muffin comes out clean. Cool for 10 minutes and remove from pan. While muffins are cooling

Candy Corn Peanut Butter Fudge 1 C Butter 1 C Peanut Butter 1lb Powdered Sugar 1 tsp Vanilla Extract 3/4 C Candy Corn, divided Line a 8x8 pan with parchment paper and set aside. Place butter and peanut butter in a large microwave safe bowl, microwave for two minutes. Stir then microwave for two more minutes. Stir in powdered sugar, vanilla, and 1/2 c candy corn. Pour mixture into prepared pan and smooth out. Sprinkle remaining 1/4 C candy corn on top and gently press into fudge. Let cool and cut into pieces.