Golden Fudge I Recipe

A Recipe for
Golden Fudge I

 

Food is an important part of a balanced diet.

Fran Lebowitz

sing Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This Golden Fudge I recipe is one of many in our Dessert Category.

The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world.

Robert Orben

This Recipe for Golden Fudge I is one of thousands in the Recipes-to-go Dessert Cookbook.

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

Gelett Burgess, 'Look Eleven Years Younger' (1937).

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After dinner sit a while, and after supper walk a mile.

English Saying

Old people shouldn't eat health foods. They need all the preservatives they can get.

Robert Orben

This is a recipe for Golden Fudge I from the recipe cookbook of Recipes-to-go (Dessert)

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”

Georges Blanc, Ma Cuisine des Saisons

Golden Fudge I recipe - a tasty recipe for you to add to your collection!

Cooking is like love. It should be entered into with abandon or not at all.

Harriet van Horne

If you like this Golden Fudge I recipe please let us know.

Food Tip When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

No, I don't take soup. You can't build a meal on a lake.

Elsie de Wolfe (Lady Mendl)

If you find any errors in this Golden Fudge I recipe please inform us and we will amend the Golden Fudge I recipe immediately

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)

Golden Fudge I

A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin