Pecan Caramel Clusters
1 cup cream, light
1 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
3 tbsps. butter
1/2 tsp. vanilla
2 1/2 cups pecans, chopped
6 ozs. chocolate chips, semi sweet
Heat the light cream in a heavy 2 quart saucepan to lukewarm (110 degrees). Reserve 1/2 cup cream and set it aside. Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp. at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, 234 degrees, on the candy thermometer.
Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place.
Makes about 4 dozen.
Tuesday, November 16, 2010
Heavenly Hash Candy
Heavenly Hash Candy
12 oz. chocolate chips
6 oz. butterscotch chips
1/4 c. butter
1 can sweetened condensed milk
1 large bag miniature marshmallows
1 c. chopped pecans
Spray a 13x9-in. pan with Pam and add marshmallows. Melt chips, butter, & milk in boiler. Remove from heat & stir in pecans. Pour over marshmallows and stir just enough to coat lightly.
12 oz. chocolate chips
6 oz. butterscotch chips
1/4 c. butter
1 can sweetened condensed milk
1 large bag miniature marshmallows
1 c. chopped pecans
Spray a 13x9-in. pan with Pam and add marshmallows. Melt chips, butter, & milk in boiler. Remove from heat & stir in pecans. Pour over marshmallows and stir just enough to coat lightly.
Bing Candy
Bing Candy
2 c. sugar
2/3 c. evaporated milk
12 large marshmallows
1/2 c. oleo
dash of salt
6 oz. cherry chips
1 tsp. vanilla
Combine first five ingredients over meduim heat. Boil 5 minutes stir constantly. Remove from heat & add 6 oz. cherry chips and 1 tsp. vanilla. Stir until smooth, put in buttered 9 x12 pan and cool.
Topping:
Melt 12 oz. pkg milk chocolate chips over hot water. Add 3/4 c. peanut butter and 1 1/2 c. ground salted peanuts.
2 c. sugar
2/3 c. evaporated milk
12 large marshmallows
1/2 c. oleo
dash of salt
6 oz. cherry chips
1 tsp. vanilla
Combine first five ingredients over meduim heat. Boil 5 minutes stir constantly. Remove from heat & add 6 oz. cherry chips and 1 tsp. vanilla. Stir until smooth, put in buttered 9 x12 pan and cool.
Topping:
Melt 12 oz. pkg milk chocolate chips over hot water. Add 3/4 c. peanut butter and 1 1/2 c. ground salted peanuts.
Pioneer Honey Candy
Pioneer Honey Candy
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients in heavy saucepan and cook on medium flame to hard ball stage.
Pour into buttered platter.
When cool enough to handle, butter hands and pull to a golden color about 1 inch in diameter.
With kitchen shears cut into 1 inch pieces.
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients in heavy saucepan and cook on medium flame to hard ball stage.
Pour into buttered platter.
When cool enough to handle, butter hands and pull to a golden color about 1 inch in diameter.
With kitchen shears cut into 1 inch pieces.
Fudge Rum Balls
Fudge Rum Balls
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Makes 6 dozen.
Tip: Substitute real rum for rum extract
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Makes 6 dozen.
Tip: Substitute real rum for rum extract
White Marshmallow Fudge
White Marshmallow Fudge
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
Monday, November 15, 2010
Classic Mashed Potatoes
Classic Mashed Potatoes
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork.
Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork.
Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
Stewed Corn-n-Tomatoes with Okra
Stewed Corn-n-Tomatoes with Okra
1 onion, chopped
1 fresh jalapeno pepper, chopped (with seeds)
1 large green bell pepper, coarsely chopped
3 tablespoons butter
1 pound tomatoes, coarsely chopped
3 cups corn kernels
1 cup okra, chopped
1. Cook onions, jalapeno, bell pepper, and 1/2 teaspoon salt in butter over medium heat, stirring occasionally, until onions are translucent (7 to 9 minutes).
2. Stir in tomatoes and continue cooking, stirring occasionally, until tomatoes form a sauce (about 15 minutes).
3. Add corn and okra and cook, stirring occasionally, until just tender (about 15 minutes).
1 onion, chopped
1 fresh jalapeno pepper, chopped (with seeds)
1 large green bell pepper, coarsely chopped
3 tablespoons butter
1 pound tomatoes, coarsely chopped
3 cups corn kernels
1 cup okra, chopped
1. Cook onions, jalapeno, bell pepper, and 1/2 teaspoon salt in butter over medium heat, stirring occasionally, until onions are translucent (7 to 9 minutes).
2. Stir in tomatoes and continue cooking, stirring occasionally, until tomatoes form a sauce (about 15 minutes).
3. Add corn and okra and cook, stirring occasionally, until just tender (about 15 minutes).
Grilled Potato Salad
Grilled Potato Salad
2 lbs. Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
extra-virgin olive oil
salt and freshly ground pepper to taste
1 to 2 large red onions, peeled and cut into 1-inch slices
For the dressing:
1/4 cup mayonnaise
3 tbsps. finely chopped fresh parsley
2 tbsps. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. granulated garlic
Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and season with salt and pepper. Cook potatoes and onions over hot coals, turning once, until the potatoes are browned and the onions are tender. The potatoes will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the ingredients for the dressing, pour over the potato mixture and toss gently. Serve warm. Serves 4 to 6.
2 lbs. Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
extra-virgin olive oil
salt and freshly ground pepper to taste
1 to 2 large red onions, peeled and cut into 1-inch slices
For the dressing:
1/4 cup mayonnaise
3 tbsps. finely chopped fresh parsley
2 tbsps. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. granulated garlic
Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and season with salt and pepper. Cook potatoes and onions over hot coals, turning once, until the potatoes are browned and the onions are tender. The potatoes will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the ingredients for the dressing, pour over the potato mixture and toss gently. Serve warm. Serves 4 to 6.
French Green Bean Casserole
French Green Bean Casserole
1 pound fresh green beans, cut French style
1 (3 1/2 ounce) can French fried onion rings
1 (10 1/2 ounce) can condensed cream of mushroom soup
Prepare and cook fresh green beans, cut French style. Heat oven to 350 degrees. Stir together beans and cream of mushroom soup. Pour into ungreased 1-quart casserole. Bake, uncovered, 10 minutes. Sprinkle top with French fried onion rings. Bake 5 to 10 minutes longer or until onion rings are heated through. With canned beans: Leave out precooking of fresh beans, drain canned beans and follow recipe.
Makes 6 servings.
1 pound fresh green beans, cut French style
1 (3 1/2 ounce) can French fried onion rings
1 (10 1/2 ounce) can condensed cream of mushroom soup
Prepare and cook fresh green beans, cut French style. Heat oven to 350 degrees. Stir together beans and cream of mushroom soup. Pour into ungreased 1-quart casserole. Bake, uncovered, 10 minutes. Sprinkle top with French fried onion rings. Bake 5 to 10 minutes longer or until onion rings are heated through. With canned beans: Leave out precooking of fresh beans, drain canned beans and follow recipe.
Makes 6 servings.
Marc's Christmas Caramels
Marc's Christmas Caramels
Yield: 64 Servings
Ingredients:
2 cup Sugar
1/2 tsp Salt
1 cup Light cream
1 cup Butter
1/2 cup Light corn syrup
4 x Unsweetened chocolate squares
1 tsp Vanilla extract
1 1/2 cup Pecan halves
1/2 cup Candied cherries
Method:
* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
1. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32 cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.
Serving Ideas : Make these a few days before Christmas for gifts.
Yield: 64 Servings
Ingredients:
2 cup Sugar
1/2 tsp Salt
1 cup Light cream
1 cup Butter
1/2 cup Light corn syrup
4 x Unsweetened chocolate squares
1 tsp Vanilla extract
1 1/2 cup Pecan halves
1/2 cup Candied cherries
Method:
* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
1. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32 cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.
Serving Ideas : Make these a few days before Christmas for gifts.
Delicious Christmas Cookies
Delicious Christmas Cookies
SUBMITTED BY: Lynn Newton
"Our family always looks forward to the holidays, because they know we will have our favorite holiday cookies. The grand kids like to help make them."
PREP TIME 15 Min
COOK TIME 9 Min
READY IN 25 Min
Original recipe yield: 4 1/2 dozen cookies
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine graham cracker crumbs, flour and baking powder.
In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
~~~***Rhonda G in Missouri***~ ~~
SUBMITTED BY: Lynn Newton
"Our family always looks forward to the holidays, because they know we will have our favorite holiday cookies. The grand kids like to help make them."
PREP TIME 15 Min
COOK TIME 9 Min
READY IN 25 Min
Original recipe yield: 4 1/2 dozen cookies
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine graham cracker crumbs, flour and baking powder.
In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
~~~***Rhonda G in Missouri***~ ~~
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