Thursday, August 9, 2012

import blog december 06

Entry for December 04, 2006 and the beginning of Christmas goodies I wish to share with you all
Entry for December 04, 2006  and the beginning of Christmas goodies I wish to share with you all magnify
Peanut Clusters
1 pound white bark
1 12 ounce bag darkest chocolate chips
2 ounces unsweetened chocolate
24 ounces salted peanuts
Combine everything except the peanuts, and melt over a double boiler.
Add peanuts and stir well.
Drop by spoonfuls on waxed paper. let cool til set.
store in containers seperated with wax paper. I like to freeze ahead of time.
Note-this is also wonderful with any of your favorite nuts-I have tried walnuts, pecans, and almonds-all yummy!
I just added this picture of Nikita, tuesday dec 5th, we are getting a melt down today-yeh!

Peanut Brittle
This is just the best, I found this recipe in a candy book by Antoninette and Francois Pope printed in 1951. I collect old cookbooks, we found this book at a garage sale.
1 1/2 cups sugar My hubby is diabetic, so I substitute splenda for this sugar
1 1/2 cups light corn syrup
1/4 cup water
2 tablespoons unsalted butter
2 cups raw peanuts
1 teaspoon baking soda combined with 1/2 teaspoon vanilla in 2 teaspoons cold water
In a heavy 2 quart saucepan; cook sugar, syrup, ad water to 275 degrees.
Remove candy thermometer and lower flame to medium and add the butter; stir until dissolved and add the peanuts all at once; stirring constantly for 5 minutes over medium flame.
Place thermometer in the candy again and cook until the brittle is delicately brown or 300 degrees.
Remove from fire and add the baking soda, vanilla,and water mixture. stir in with an oiled spatula until the candy will foam up and gets light and airy looking.
Pour onto well greased marble slab, or greased countertop. spread with oiled spatula. when slightly cool, lift the two ends and turn over, with two forks spread as thin as possible, working quickly. when cold break into bite size pieces.
Makes about 2 pounds of brittle.
Store in tightly covered jar or tin to prevent sticking-I like to layer with wax paper.

Chunky Macadamia Nut White Chocolate Cookie
This recipe is from my Mom, an excellent cookie.
1/2 cup softened butter
3/4 cup firmly packed brown sugar
2 tablespoons sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1  6 ounce package vanilla milk morsels
1  7 ounce jar coarsley chopped macadamia nuts
Beat butter at medium speed with a electric mixer until fluffy; gradually add sugars and beat well. Beat in egg and the vanilla extract.
Combine dry ingredients and gradually add to the butter mixture, mixing well.
Stir in the morsels and nuts
Drop by rounded teaspoonful onto lightly greased cookie sheets
Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
Remove to wire racks to cool,
Makes about 5 dozen

Cut out cookies-Gingerbread people
1 cup butter
2/3 cup packed darkest brown sugar
2/3 cup blackstrap molasses
1 1/2 teaspoons vanilla extract
1 beated egg
4 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
Cream together butter, sugar, molasses, and vanilla till smooth and creamy
Beat in egg and mix well.
Stir together dry ingredients, then add to the creamed mixture; mixing well.
Cover dough and chill at least 2 hours or overnight.
Roll dough and cut out using your favorite people cutters.
Bake in a 350 degree oven for 8 to 15 minutes.
Cool on sheets for 1 to 2 minutes before removing to wire racks to cool.
Cool completely then frost as desired.

Cut out cookies-Peanut Butter
This makes a wonderful little cookie, and a little different. I use all my little animal cutters for this one and then frost.
1 3/4 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup creamy natural peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon milk
Stir together all the dry ingredients and set aside.
In a bowl; beat the butter and peanut butter on medium mixer speed for about 30 seconds. Add the sugars and beat til fluffy. Add egg and milk and beat well.
Add the dry ingredients and beat all til blended.
Cover the dough and chill at least 3 hours or overnite.
Roll out and cut into shapes.
Bake on sheets in 350 degree oven for 8 minutes or til just done.
Cool on racks

I have had this recipe since 1974, given to me by a friend. There are many variations of this recipe, but I like this one. Good flavor and makes lots of cookies. Last year I experimented and changed all the butter except for a couple tablespoons to olive oil, changed the cream cheese to lowfat, and used half splenda. I was amazed how wonderful they still were.
1 pound butter
1/2 cup powdered sugar
8 ounces cream cheese
4 cups sifted all purpose flour
1 pinch salt
lots of jams or pie filligs-I usually  use only all fruit no sugar varities
Mix butter with sugar in a big bowl with your hands.
Add the cream cheese and continue mixing with your hands until well mixed together.
Add flour and salt and mix in well.
Chill overnight
Make small balls and place on an ungreased cookie sheet, about 1 inch apart
Press each cookie with the bottom of a glass that has been dipped in flour.
Press thumb in center of each cookie (you want to have a little depression in the middle that will hold the jam..
Fill with your desired fillings.
Bake in a 350 degree oven for 15 minutes.
As cookies are taken out of the oven, place on waxed paper on which lots of powdered sugar has been added. Place cookies close together. Sift lots more powdered sugar all over.
Transfer to racks to cool.

Entry for December 04, 2006 and recipe for suet feed for wild birds

Entry for December 04, 2006 and  recipe for suet feed for wild birds magnify
  Sunny out but still pretty chilly. I did finally get some suet made for the wildbirds this morning.  I usually make this recipe in blocks to fit my suet holders, but this time I had collected some pine cones from our pine trees and stuffed the suet in these, froze  and hung them just now on our sumac bush.
    I got this recipe from my Mom years ago, and it is a wonderful recipe as it is called Summer suet for the birds-and is great as it does not melt away in the sun like some do after it warms up a bit. This is also great in the spring when your birds have babies to feed.
Here is the recipe with my changes to the right.
Summer Suet for the Birds
1/2 pound lard (1 cup)
1 cup chunky peanut butter (I buy a big jar of generic)
2 cups oatmeal (I like to substitute a very high quality song bird seed mix with nuts and berries, or do half and half with the oatmeal)
2 cups cornmeal (I buy a good generic that is coarse ground)
1 cup flour
1/3 cup sugar
Melt the lard and then stir in the peanut butter and sugar til well disolved. Stir constantly and do not leave this mixture unattended. Take off the heat and stir in the remainder of ingredients til well mixed.
Spread out on a cookie sheet with sides and cool, and then freeze. Cut in the size pieces you need for your suet holders. Or if you can get opened pine cones do what I just did and pack the suet mix in your pine cones. will stick together better as it cools a bit. freeze, feed as needed.
Your birds will love you


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