Thursday, August 9, 2012

import blog december 06

Entry for December 07, 2006 more recipes-fudge and divinity and more
Frosted Pecans by Butch and Phyllis
This recipe comes from last years christmas newsletter by Dakota Cabin Quilts
1 teaspoon cold water
1 egg white
1 pound large pecan halves
1 cup granulated white sugar
1 teaspoon cinnamon-the very best quality you can find (I would suggest Penzeys-see my blogroll)
1 teaspoon salt
In a bowl; beat water and egg white until stiff. Add pecans. In seperate bowl, combine remaining ingredients and add to the pecan mixture. Stir gently but thoroughly.
Spread pecans onto cookie sheet. Bake at 225F degrees for 1 hour, stirring occaisionaly.
Enjoy!

Divinity Fudge
This comes from my Grandma Jones, she made this at christmas time.
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 cup walnuts
1/3 cup egg whites
In a heavy saucepan; add the sugar, syrup and water.
Boil the mixture until it forms a softball.
Beat egg whites til stiff. Pour 1/2 of the boiling syrup over the egg whites.
Return other 1/2 of syrup and boil to the hard crack stage; then pour slowly into the first mixture and beat.
add the nuts and pour into buttered pan. cool and cut into squares.

Fannie May Type Fudge
We got this recipe from Larrys cousin Janice. This is actually the very best fudge to make during the holidays. It makes 5 pounds. So I cut it up in pieces and freeze with wax paper between the layers. Then I add these to my Christmas goodies bag. This is also very easy to whip up, none of that long beating like Grandmas  chocolate fudge
   I have since changed this recipe a bit; using diabetic friendly sugars etc, and using all dark chocolates. I will put my changes to the right of the recipe ingredients.
4 cups sugar-I now use 3 cups splenda and 1 cup natural sugar
1 cup whole milk-I now use Silk brand unsweetened soy milk
1 teaspoon vanilla extract-I use my own homemade
25 large marshmallows-cut up-use a wet knife or wet scissors to keep from sticking to the blade while cutting
1 cup butter-I use 1/2 cup lightest olive oil and 1/2 cup unsalted butter
1  13 ounce package Hersheys milk chocolate bars-cut up into small pieces-I now look for the darkest chocolate bars with 60% to 80 % cocoa in them
1  12 ounce bag semisweet chocolate chips-I now use darkest chocolate chips I can find
2 ounces unsweetened baking chocolate-chop into small chunks
1 cup nuts-I like any kind-walnuts, pecans, almonds
Mix milk, sugar, vanilla, and butter in a large heavy saucepan. Boil mixture for 2 minutes.
Turn off the heat and add the cut up marshmallows, and stir until melted. Now start adding and stirring in the chocolates,  a little quantity at a time, I stir in handfuls at a time til melted, and then add more. Do this rapidly so you can get all the chocolate in and melted.
Stir in the nuts
Pour into a large greased (or wax paper lined) pan-a cookie sheet with sides works well. 12x16x1 works perfect.
I put this in the frigerator til set and firm.
Cut ito pieces, and store in the freezer. This is a softer fudge, but heavenly smooth and creamy.
You can also experiment with different flavors of chocolate-mint is very good.

Crunchy Bars
This recipe comes from my Grandma Jones. She always made many pans of this treat at Christmas time. It would not be Christmas at Grandmas if we did not have these.  This recipe does NOT work to change any of the ingredients-I have tried. So if I want to make these I have to bite the bullet and use ingredients as given.
1 cup sugar
1 cup cream-no subsitutes allowed
1 cup white corn syrup
2 cups crispy rice cereal
5 cups cornflakes
2 cups salted peanuts
Cook sugar, cream, and syrup to the softball stage.
Remove from heat and pour over the cereal and nuts.
Mix well and pack into a well buttered pan.
When cool cut into squares.
Entry for December 07, 2006 more recipes

Entry for December 07, 2006 more recipes magnify
Brrrr it is cold this morning. 14 degrees feels like 1. Only a high of 20s today.
My first recipe is Baileys Irish Cream
This came from one of my telephone operator friends about 20 years ago. Is a real treat when guests come to visit over the holidays.
3 eggs
2 cups whiskey-any type
1 (8.8 ounce) carton half and half
1 can evaporated milk small can-eagle brand
1/2 teaspoon vanilla extract
2 tablespoons chocolate syrup
Mix well in a blender. Chill in dark bottles. Keep refrigerated. Enjoy!

Homemade Kaluha
This one comes my husbands cousin Janice
5 cups sugar
3 cups water
10 tablespoons instant coffee
1/5 bottle vodka-generic brand ok
4 teaspoons vanilla extract
In a large deep pan; combine the sugar, water and coffee.
Bring to a boil stirring til all is disolved
Watch this pot as the mixture will foam up and over the pan-all over your stove- as it boils if not stirred and watched.
Let the mixture cool down to lukewarm or colder. Add the vodka and vanilla.
Pour in bottles and let set a month or so in a dark cabinet.
I usually double or tripple this recipe when giving away for gifts. This is nice as a splash in coffee, or over ice with cream or milk.

Tom and Jerry's
1 egg
2 teaspoons sugar
1/2 cup cream or milk
1/2 ounce brandy
1/2 ounce rum
1/8 teaspoon cinnamon
1/16 teaspoon nutmeg
For as many drinks as you desire to serve-Take the white of egg and beat until stiff.
Beat the yolk seperately, then fold the beaten white in the yolk. Add the sugar for each egg used and stir in the cream or milk for each egg used.
Stir in the brandy and rum for each egg used and then fold in the spices til all is mixed together, but do not over stir.
Serve your guests immediately

Glogg
This is a family recipe passed down thru the generations of a good friend of ours Dwight.
1 pound blanched almonds
1 pound seedless raisins
3/4 liter claret wine
3/4 liter port wine
3/4 liter brandy-100 proof or better
2 ounces orange peel dried
2 ounces cinnamon sticks
20 cardamon seeds
5 whole cloves
1 pound sugar cubes
Pour wine and port into a kettle. Throw in the spices that were tied in a cheesecloth bag. simmer for 15 minutes
Throw in the almonds an raisins. Simmer for another 15 minutes.
Remove from heat
In a wire basket place the sugar cubes, then place this basket above the kettle. Pour brandy over the sugar and set on fire.
Let the sugar melt thru the basket into the kettle.
Let all cool.
Store in dark bottles or canning jars in a dark place.
Let age a bit.

Peppermint Schnapps Liqueur
I found this in my holiday newsletter from Allrecipes.com
1/3 cup white sugar
1 16 ounce jar light corn syrup
2 cups vodka
2 teaspoons peppermint extract
In a 2 quart pan over medium heat, combine the sugar and corn syrup. Heat until the sugar dissolves, stirring regularly, about 5 minutes.
Remove from heat and stir in the vodka.
Cover and let cool.
Stir in peppermint extract
Pour into bottles.
This is a great treat to throw a splash in your hot cocoa.

Last one- I also got this one from Allrecipes.com It is a good basic liquor recipe to make any flavor you want.
1/2 cup sugar
1/4 cup water
1/2 cup vodka
2 teaspoons vanilla extract
In a saucepan combine the sugar and water Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature
Pour vodka and vanilla extract into the room temperature mixture. Pour the liquor into a sealable decanter; seal and store for at least two weeks before serving.
This is an excellent base for homemade liquors. Substitute chocolate, coconut, or any flavoring you desire for the vanilla extract and you will have made a different flavor liquor.
Food coloring can also be added to the cooled mixture to add a bit of pizzazz to your liquors.
These make fun gifts as well or to serve at your holiday or winter partys
Enjoy all Image

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