Chocolate Chip
Halloween Fun #12
We can find a reference to a stepmother as an evil witch as far back as 1500 BCE in an Egyptian folktale in which a wicked stepmother persecutes her blameless stepson. In the nineteenth century, 345 variations of “Cinderella” were identified in cultures as diverse as China, India, Japan, and France. And the wicked stepmother persists today.[1]
The notion of the word stepmother being descriptive of an intrinsically unkind parent is suggested by peculiar wording in John Gamble’s “An Irish Wake” (1826). He writes of a woman soon to die, who instructs her successor to “be kind to my children.” Gamble writes that the injunction was forgotten and that she “proved a very step-mother.”[2]
The stepmother may be identified with other evils the characters meet. For instance, both the stepmother and the witch in Hansel and Gretel are deeply concerned with food, the stepmother to avoid hunger, the witch with her house built of food and her desire to eat the children, and when the children kill the witch and return home, their stepmother has mysteriously died.[3]
This hostility from the stepmother and tenderness from the true mother has been interpreted in varying ways. A psychological interpretation, by Bruno Bettelheim, describes it as “splitting” the actual mother in an ideal mother and a false mother that contains what the child dislikes in the actual mother. However, historically, many women died in childbirth, their husbands remarried, and the new stepmothers competed with the children of the first marriage for resources; the tales can be interpreted as factual conflicts from history. In some fairy tales, such as The Juniper Tree, the stepmother’s hostility is overtly the desire to secure the inheritance of her children.[4]
In these articles it is acknowledge that in a very few instances in literature throughout the ages do we find good stepmothers. As a stepmother myself, I have told my stepchildren that I’m the wicked stepmother. I’m sure at times they believe this to be true. I think it’s just easier to get mad at a stepmother than with a natural mother. Even the terms “stepmother” and “natural mother” seem definitive. Wouldn’t it be kinder to call us stepmothers “second mothers?” Perhaps it’s time to change our image! Stepmothers of the world unite!!!
Anyhow, to show my sweet side, here are some recipes for more sweet treats.
Black Magic Pie
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Ingredients
* 42 Oreo cookies
* 2 tablespoons margarine; melted
* 1 quart chocolate ice cream
* 1 pint vanilla ice cream; melted
* 1/2 cup whipped topping
* chocolate fudge sauce
Method
Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.
Brownie Bites With Magic Frosting
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3/4 cup HERSHEY’S Cocoa
2/3 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-ounce package) REESE’S Peanut Butter Chips OR 1 2/3 cup HERSHEY’S Premier White Chips, divided use 36 pecan halves (optional garnish)
1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.
3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.
4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.
Let stand several minutes to soften; swirl melted chips with knife or spatula.
5. Garnish with pecan half, if desired.
Makes about 3 dozen brownies.
Pear Witch Project Recipe
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A Halloween edible craft from Family Fun. However, we might do this on a snow day now.
By seesko
15 min | 15 min prep
SERVES 1
* 1 fresh green pear (makes 2 heads and noses)
* 2 raisins (eyes)
* chocolate chips (1 for wart)
* red apple (mouth)
* canned chocolate frosting
* ice cream, cone (hat)
* soft chocolate cookies, we used an Archway Dutch Cocoa Cookie (hat)
* carrot, and grater (hair)
1. Cut the pear in half lengthwise and remove the core (a parent’s job). Place one pear half on a plate as shown.
2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch’s face to hold it, and set it in place.
3. Attach the eyes and wart by carving small circles in the face to hold them.
4. Cut a grin from the red apple. Carve out an area on the face to hold the grin, and put it in place.
5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.
6. Grate lengths of carrot hair and tuck them underneath the hat.
7. Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.
Nutrition Facts
Serving Size 1 (317g)
Recipe makes 1 servings
Calories 99
Calories from Fat 1 (1%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 205mg 5%
Total Carbohydrate 26.5g 8%
Dietary Fiber 5.2g 20%
Sugars 16.9g
Protein 0.7g 1%
Vitamin A 38mcg 0%
Vitamin B6 0.0mg 2%
Vitamin B12 0.0mcg 0%
Vitamin C 6mg 11%
Vitamin E 0mcg 2%
Calcium 15mg 1%
Iron 0mg 1%
Witches’ Hats Treats
====================
3 tablespoons Margarine; or butter
40 large Marshmallows; 10 ounce or 280 g
1/2 cup Peanut butter; 125 ml
6 cups Rice Krispies?; 1.5 liter
1-1/2 cups Semisweet chocolate chips; 375 ml
White decorator icing
Assorted candies
Melt margarine in large micro-wave safe bowl on high for 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Cook on high 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into greased 9×13″pan. Cook chips in small micro-wave safe bowl on high for 2 minutes, or until smooth when stirred, stirring every minute. Spread melted chips on marshmallow and rice cereal mixture. Cool. Cut into tall triangles so that the treats look like witches’ hats. (You may want to leave a thin base along the bottom of the triangle to resemble the brim of a witch’s hat.)
Decorate with decorator icing and candies, if desired.
NOTES : In the picture for these hats they have outlined the hat and brim with white icing and then across the middle draw 2 lines with a little orange square to look like a buckle above the brim.
Recipe by: The Daily Gleaner – October 97
Posted to MC-Recipe Digest V1 #858 by “Linda G.” on Oct 21,
Servings: 24
Wicked Cupcakes
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From Food Network Kitchens
Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Lemon,
Photo: Wicked Cupcakes Recipe
Rated 4 stars out of 5
Total Time: 2 hr 10 min
Prep 45 min
Inactive 1 hr 0 min
Cook 25 min
Yield: 12 cupcakes, 2 cups frosting
Level: Intermediate
Cupcakes:
1-1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cup prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4 ounces cream cheese, at room temperature
4 cups confectioners’ sugar
2 tablespoons milk
1 drop food coloring (green), optional
Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies
Special equipment: 12 (1/2-cup) muffin cups with paper liners
Directions
For the cupcakes:
Position a rack in the middle of the oven and preheat to 300 degrees F.
Set liners in muffin cups.
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined.
Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.
Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.
Add food coloring as desired. Refrigerate the frosting until firm.
To decorate the cakes:
For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.
Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.
Witch’s Hat Chocolate Cupcakes
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3/4 cup butter or margarine, softened
1 2/3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY’S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
ORANGE CREAM FILLING (recipe follows)
Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes.
Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
Fill muffin cups 2/3 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.
Prepare ORANGE CREAM FILLING.
Cut 1 1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.
Makes 2 1/2 dozen cupcakes.
ORANGE CREAM FILLING:
1/2 cup butter or margarine, softened
1 cup marshmallow creme
1 1/4 cups powdered sugar
1/2 to 1 teaspoon freshly grated orange peel
1/2 teaspoon vanilla extract
2 to 3 teaspoons orange juice
Red and yellow food color (optional)
Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.
Gradually add orange juice and food color, if desired, beating to desired
consistency. Makes about 1 1/3 cups filling.
Witch Hat Cake
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Five layers of round cakes support a pointed ice cream cone to make this Towering witch hat.
Witch Hat Cake
1 (18.25-ounce) package 2-layer white cake mix
Green or orange food coloring (optional)
8 inch wooden skewer
1 rolled sugar ice cream cone
2 (16-ounce) cans chocolate fudge frosting
Halloween candies and/or large yellow and white gumdrops
Grease and flour one 9 x 1 1/2-inch round baking pan and one 9 x 9 x 2-inch square baking pan.
Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5-inch circle, 3 1/2-inch circle, 2 1/2-inch circle, 2-inch circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate.
Place the 9-inch round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5-inch circle. Place the 5-inch round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3 1/2-inch round of cake. Spread more frosting and add the 2 1/2- and 2-inch cake rounds. Insert an 8-inch wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.
Makes 1 cake (12 servings).
Gumdrop Moons and Stars: Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.
To spread frosting more easily onto sides of cake: Fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.
ABRACADABRA Hats!
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They are super simple to make; just a can of Crescent rolls, some pizza sauce, a dash of herbs, a few pepperoni and YUM!
Read Full Post | Make a Comment ( None so far )Halloween Fun #9
Today I have to go to the doctor, so my time is very limited. I am sorry to say this article may have to be posted in two parts, but the end result will be lots of fun recipes for candy making. I love to make candy and Halloween is the best time to make it. It is interesting the number of holidays that must have candy to help celebrate it…Halloween, Valentine’s Day, Chanukah, Christmas, Mother’s Day, Father’s Day…and to think we complain about our holidays being manipulated by Hallmark Cards! LOL
When I make candy, I like to make the molded chocolates, but I am not going to explain how-to’s for those in this article. Instead, we will look at fun Halloween specific candy recipes and Copykat recipes for our favorite candy bars. So hang on tight while we begin our journey through “The Candy Shoppe!”
Step Right Up For The Best Candy Anywhere!
Today we will begin with Halloween specific candy bars with such goodies as Candy Ghosts to keep with our ghost theme, pumpkin mints, and marshmallow witches to name a few. Scroll down and drool!
Aren't I Just The Cutest?
Candy Ghosts
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4 tablespoons of evaporated milk
3 cups confectioners’ sugar
Black or red string licorice
Measure the milk into the bowl then add the sugar slowly using a fork to mix it in until all the sugar has been added. It will be thick and you will be able to knead it with your hands. Knead it until the mixture is very smooth and easy to work with, like play dough.
Tear off bits of the mixture and shape into little ghost shapes. Cut bits of the licorice to use as eyes and mouths. Chill.
Makes about 10 ghosts depending upon how big you make them. This can also be rolled out and cut with cookie cutters.
Why Are You Afraid of Me?
Marshmallow Witches
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1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups.
Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.
Makes 1 dozen.
Marzipan Pumpkins
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By Elizabeth LaBau, About.com Guide
“Marzipan pumpkins are easy to make and look beautiful on top of pastries, or as part of a fall display. You can modify the recipe and vary the size of the pumpkins to suit your needs.
You can make your own marzipan, or purchase it from most large grocery stores. Marzipan most commonly comes in 7-ounce tubes (the quantity called for here) but you can use more or less depending on what you have available.”
Ingredients:
7 ounces (1 roll) marzipan
Red and yellow food coloring
Dark-colored jimmies (optional)
Preparation:
Coat your hands with powdered sugar, or wear plastic gloves. Knead the marzipan until it has softened slightly. Flatten the marzipan into a disc, and add a few drops of red and yellow food coloring to the middle, using a ration of 1 drop red to 2 drops yellow. Fold the marzipan into a ball and begin to knead the color throughout the dough,adding more food coloring if desired, working until the marzipan is one uniform color.
Roll the dough into small balls about 1 inch in diameter. Flatten the balls slightly so that they have a pumpkin shape. Place a toothpick vertically against the side of a marzipan ball, and press the side of the toothpick into the candy, creating an indentation extending vertically from top to bottom. Repeat at regular intervals along the ball, to create the familiar pumpkin creases. Repeat with remaining pumpkins.
If desired, poke small holes in the top of the pumpkins, and push in a dark-colored candy jimmy to form the “stem.” Edible sprigs of herbs can also be used.
Store marzipan pumpkins in an airtight Tupperware container for up to two weeks, or freeze well-wrapped marzipan pumpkins for up to three months.
How realistic can you get?
Mummy Truffles
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By Elizabeth LaBau, About.com Guide
“Making Halloween candy is a wrap with these Mummy Truffles! Chewy, soft coconut balls are wrapped in fondant “bandages” to form adorable mini mummy candies.
Don’t miss the video showing how to make mummy truffles! Click on the word “video” to view the video.”
Yield: about 24 1-inch candies
Ingredients:
4 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups powdered sugar
1 cup shredded coconut
1/8 teaspoon salt
8 ounces white fondant
2 tablespoons chocolate chips
Preparation:
Place the cream cheese,vanilla, and coconut extract in the bowl of a large electric mixer. Mix them on medium speed until the cream cheese is smooth and entirely soft.
Stop the mixer, add 2 cups of powdered sugar, and mix on low speed until the powdered sugar is incorporated. Stop the mixer and add the remaining powdered sugar and mix just until combined.
Scrape down the sides and bottom of the bowl and add the coconut and salt. Turn the mixer to low and mix until the candy is homogeneous and well-mixed. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.
Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Place the ball on a foil-lined baking sheet and repeat with remaining candy. Chill until the balls are firm, about 2 hours.
Once the balls are firm, roll the fondant out on a powdered sugar-dusted workstation until it is a thin rectangle about a foot long. Roll the fondant as thin as possible, because you don’t want the fondant layer to overwhelm the candy. Use a pizza cutter or sharp knife to cut very thin strips of fondant, about 1/8-1/4 inch thick. At this point, you can use a rolling pin to roll the individual strip of fondant even thinner to get a paper-thin strip.
Take one thin strip and wrap it around one of the coconut balls, criss-crossing it in the front to make the mummy’s bandages. If it breaks, just start wrapping again–it doesn’t have to be perfect. You can use a little water or corn syrup to get it to stick to the coconut ball if it has trouble sticking. Wrap it around 3-4 times total–it is okay if some of the coconut is showing through. Repeat with remaining fondant and coconut balls, re-rolling the fondant scraps as necessary until all of the balls are covered with mummy bandages.
Melt the chocolate chips and use a toothpick to dot the chocolate onto the mummies to form eyes. Alternately, you can stick on mini chocolate chips or M&Ms for the eyes.
Store Mummy Truffles in an airtight container in the refrigerator for up to a week.
Pumpkin Mints
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1/4 cup milk
4 tsp. butter
3-1/2 cups confectioner’s sugar
2 drops oil of peppermint
Yellow food coloring
Green food coloring
Red food coloring
Heat milk and butter and stir till butter has melted. Add confectioner’s sugar. Mix thoroughly and add the oil of peppermint.
Knead with hands until fondant is smooth. Take out about 1/6 and color it green. Knead to mix color evenly. Cover with damp cheesecloth to prevent drying. Add enough yellow and red coloring to the rest of the fondant to make it a nice orange pumpkin color. Cover with damp cheesecloth.
Work with small amounts of the orange-colored fondant at a time and roll into small balls in the palms of your hands.
Break a toothpick in 2 and make grooves in the fondant like those in a pumpkin, using the broken end of the toothpick.
Roll a bit of the green fondant in thin cylinders and cut in short stem like pieces. Press on top of the pumpkins.
YIELD: 40 mints
These are a must try!
Pumpkin Spice Truffles
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By Elizabeth LaBau, About.com Guide
“Pumpkin Spice Truffles are pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isn’t overwhelming, but it does give these Pumpkin truffles a bit of a pumpkin cheesecake flavor–which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins.
Yield: 24-30 truffles
Ingredients:
6 ounces white chocolate, chopped (or uses chips)
2 ounces cream cheese, room temperature
1/4 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
3/4 cup powdered dry milk
3/4 cup powdered sugar
1-1/2 cups graham cracker crumbs (I recommend using cinnamon grahams)
1 pound orange colored candy coating
3 ounces green colored candy coating
Preparation:
In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now. Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.
Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.
Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.
The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.
When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.
Melt the orange candy coating in a microwave-safe bowl until melted and fluid.
Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.
To make them look more like pumpkins, add a bit of melted chocolate tothe remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.
Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.
Refrigerate the truffles to set the coating, for about 10 minutes, before serving.
Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.
Pumpkin Chocolate Bark
======================
By Elizabeth LaBau, About.com Guide
“Pumpkin Chocolate Bark has a gorgeous swirl of orange pumpkin-flavored chocolate running through rich semi-sweet chocolate. This beautiful treat makes a perfect Halloween candy, and it couldn’t be easier to make.
You will need orange oil-based candy coloring and oil-based candy pumpkin flavoring for this recipe–water-based colorings and flavorings will not mix well with the chocolate. The flavoring can be found in many specialty cake or candy stores, or purchased online by searching for “pumpkin flavoring.”
Ingredients:
2 cups semi-sweet chocolate, chopped, or chocolate chips
1 teaspoon pumpkin-flavored candy oil
1-1/2 cups white chocolate, chopped, or white chocolate chips
Orange candy coloring
Preparation:
Prepare a baking sheet by lining it with aluminum foil or waxed paper.
If you would like to store this candy at room temperature, you should temper the chocolate by following these instructions. (Note that you cannot temper chocolate chips). If you are fine with storing the candy in the refrigerator, it can simply be melted as described in the following instructions. Place the semi-sweet chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
Once the chocolate is melted and smooth, stir in ½ tsp of the pumpkin flavoring and stir until smooth. Scrape the melted chocolate onto the prepared baking sheet and spread it into a thin layer, about ¼ inch thick, with a knife or offset spatula. Set aside at room temperature while you prepare the white chocolate.
Place the white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted, add the remaining ½ tsp of pumpkin flavoring, and a few drops of orange candy oil. Stir until well-mixed, and add more coloring if necessary to achieve the shade of orange you’d like.
Take a large spoon and drop spoonfuls of the orange all over the chocolate on the baking sheet. Use a toothpick or the tip of a knife to swirl the orange and chocolate together. Try not to swirl too much, or the color will become muddy and the swirls indistinct.
Refrigerate the tray to set the chocolate, about 15 minutes. Once set, break the bark into small irregular pieces with your hands. If the chocolate has been tempered, you can store it in an airtight container at room temperature, but if not, you should keep Pumpkin Chocolate Bark in an airtight container in the refrigerator to prevent it from becoming too soft.
Vampire Blood Fudge
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1-1/2 C. granulated sugar
1 tsp. salt
2 T. butter or margarine
1/2 C. evaporated milk
1 small box cherry-flavored gelatin
2 to 3 T. raspberry jam
2 C. semisweet mini chocolate chips
1-1/2 tsp. vanilla extract
Butter an 8-inch square pan.
Mix sugar, salt, butter or margarine and milk in a saucepan. Place the mixture on the stove, and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring, the mixture will rise in the pan and burn. If the mixture is too near the top of the pot, the heat is too high and should be lowered.
Prepare gelatin according to package directions, using only 1 cup water. While gelatin is still liquid, add it and raspberry jam to fudge mixture. Boil for 3 minutes, stirring constantly.
Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately, and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.
When fudge is hard, turn the pan over and run hot water over the bottom so you can remove the fudge easily. Cut into 16 squares.
So you vant to eat me, huh!
Werewolf Truffles
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By Elizabeth LaBau, About.com Guide
Werewolf Truffles may be the best Halloween candy you’re too scared to eat! A delicious chocolate-peanut butter mixture is dipped in chocolate and decorated to look like spooky werewolves. This recipe yields 16-18 werewolf truffles.
Don’t miss the video showing how to make werewolf truffles! Just click the word “video” to go to see this wonderful video.
Ingredients:
1.5-2 cups powdered sugar
3 ounces (about 1/2 cup) chocolate chips, melted
2 ounces cream cheese, softened
1/2 teaspoon vanilla
1 tablespoon hot water
3 tablespoons peanut butter
1/8 teaspoon salt
1 pound chocolate candy coating
1 graham cracker
2 tablespoons red hots candy
2 tablespoons miniature chocolate chips
Cooling rack with small grid pattern
Preparation:
Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt, and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well-mixed and homogeneous.
Stop the mixer and add an additional 1/2 cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.
Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Now pinch a bit of it in front to elongate it about ½ inch–this is the werewolf’s “snout.” Repeat with remaining candy until you have 16-18 werewolf heads on a foil-lined baking sheet.
Melt the candy coating in a large microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.
While you are melting the coating, cut the graham cracker into small triangles between 1/4-1/2 inch tall. These will be your werewolf ears.
Once the coating is melted, dip the bottom of a graham triangle in the coating and press it into the top of the werewolf’s head. Repeat with a second triangle to form a pair of ears, and continue until every werewolf has two ears sticking from the top of its head. Refrigerate the werewolves to set the coating, about 5 minutes.
Once the coating holding the ears in place is set, remove the tray from the refrigerator. Using forks or dipping tools, dip a werewolf head in the melted candy coating, submerging it completely. Remove it from the coating and tap the fork against the side of the bowl to remove excess coating. Place the head back on the baking sheet and repeat with remaining candies and coating.
To create the texture of the werewolf’s fur, the candy coating needs to set just a little bit–you want it to be tacky to the touch but not liquidy. So either let the tray of dipped candies sit at room temperature for 5-10 minutes, or place it in the refrigerator for 15-30 seconds. Once the werewolves are tacky to the touch, place several of them on a cooling rack with a small grid pattern. Use a fork to roll them around the rack. Some of the candy coating will come off and stick to the rack, and the rest will start to get textured and look “furry.”
Repeat with remaining truffles. If you don’t have a cooling rack that works, you can try using fork tines to create a waved or hair-like pattern on the truffles.
To finish your werewolves, press a miniature chocolate chip into the top of the snout to be the wolf’s nose. Cut a red hot in half, and press the two halves into the head to be the eyes. Refrigerate the truffles to set the coating completely.
Store Werewolf Truffles in an airtight container in the refrigerator for up to a week, and allow them to come to room temperature before serving for best taste and texture.
I will post part two of this article tomorrow. I hope you and I both get a chance to try our hand at some of these great recipes. I especially love the werewolves, don’t you! Let me know what you think!
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YOM KIPPUR COUNTDOWN – DAY 1
I think this quote plus our seven themes of Yom Kippur (Self-reflection, Forgiveness, Remembering our past, Honoring our ancestors, Personal change, Return to good values and ideal, and charity and putting values into action) sums up everything that the High Holidays are about. I wish all of you a good atonement (I stole that from my friend, Michael Arvé), and an easy fast!
Here are the rest of the recipes for our Yom Kippur Break Fast:
Gladys Gooding’s Deluxe Chocolate Marshmallow Bars
==================================================
Ingredients:
BARS:
3/4 cup Margarine OR Butter
1-1/2 cups Granulated Sugar
3 large Eggs
1 teaspoon Vanilla Extract
1-1/3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
3 tablespoons Baking Cocoa
1/2 cup Nuts; chopped
4 cups White Miniature Marshmallows
TOPPING:
1-1/3 cups Chocolate Chips
3 tablespoons Margarine OR Butter
1 cup Peanut Butter
2 cups Crisp Rice Cereal (i.e. Rice Krispies)
Directions:
BARS:
PREHEAT oven to 350° Fahrenheit.
GREASE a 13″x9″x2″ pan.
Cream 3/4 cup butter and granulated sugar. Add eggs and vanilla extract; beat until fluffy.
Combine all-purpose flour, baking powder salt and baking cocoa. Add to creamed mixture. Stir in chopped nuts.
Spread batter into GREASED 13″x9x2″ pan. Bake at 350° Fahrenheit for 15-18 minutes. Take pan out of oven and sprinkle marshmallows evenly over cake. Return the cake to the oven for 2-3 minutes.
Using a knife dipped in water, spread the melted marshmallows evenly over the cake. COOL.
TOPPING:
Combine chocolate chips, butter and peanut butter in a small saucepan. Cook over LOW heat, stirring CONSTANTLY, until melted and well blended.
Remove from heat; stir in cereal. Spread over bars. Chill.
SOFTA123’S AKAMARILYN’S NOTES:
For the topping, I would combine chocolate chips, butter and peanut butter in a MICROWAVE SAFE POT OR BIG BOWL. I would heat in microwave for 1 minute on HIGH, stir and if not all melted and smooth, I would put into microwave for another 30 seconds. Stir and repeat until everything is melted and smooth, and mixed together thoroughly.
Gladys Gooding, a friend from the Monroe County Branch of the New York State Home Bureau made this for our annual pot-luck picnic in August of 1994. These bars were the HIT of the picnic! I just fell in love with them. I have not made this recipe yet. Gladys belonged to the Bayview Chapter and I belonged to the Nosheri Too chapter, which I began.
The Fleddels will not be this high!!!
FLEDDELS
===============
SOFTA123’S AKA MARILYN’S NOTE: This is the BEST recipe I have ever gotten anywhere (except my family’s and my friends’ recipes, of course!)!!! You have got to try making these. When you cut them, don’t cut in wedges, cut into squares, diamonds or rectangles. I made this recipe in two disposable pie pans. BE WARE! These are so good I can eat one batch in a sitting!!!
Fleddel Ingredients
3 cups Flour
1 tablespoon Lemon Juice
3/4 teaspoon Grated Lemon Rind
2 teaspoons Baking Powder
1 tablespoon Grated Orange Rind
1/2 teaspoon Salt (but I always use half)
3 Eggs
1-1/2 cups Thick Jam
1 cup Sugar
1-1/2 cups Raisins
1-1/2 cups coarsley chopped Walnuts
2 tablespoons Vegetable Oil
1 tablespoon Sugar mixed with
3/4 teaspoon Ground Cinnamon
Instructions for Fleddel
Sift flour, baking powder, salt and sugar together. Beat eggs slightly; add to flour. Add oil, lemon rind, lemon juice and orange rind. Mix with WOODEN SPOON to combine, and if necessary, use your hands to finish mixing the dough and to shape it into a ball. Wrap in plastic wrap and chill thoroughly.
Cut the ball into 6 portions; parts not used leave in refrigerator.
Roll out 1 portion at a time on a floured board; roll to fit an 8 inch pie pan* so that the dough comes up at sides but not over rim.
Spread the dough with 1/2 cup jam, 1/2 cup raisins and 1/2 cup nuts.
Roll out another portion of dough to form the top. Wet edges of dough with water and seal with a fork. Either wet the fork or dip fork into flour as you go, whichever works best as a seal for you.
Refrigerate as you work the other two pies.
Before baking, sprinkle tops with sugar-cinnamon mixture. Bake in medium 350° Fahrenheit oven for 30 minutes or until lightly browned.
RUTH’S NOTE: “Fleddel freezes beautifully. I sometimes use a rectangle pan – a jelly roll pan will work. Then you only make 1 large fleddel.”
ORIGINAL SOURCE: Posted to JEWISH-FOOD digest V97 #011 From: sybel@ix.netcom.com (Ruth Donenfeld) Date: Mon, 2 Sep 1996 21:59:43 -0700
This Mandel Bread Will Be Yummy!!!
Mandel Bread
========================
1-1/4 cups Sugar
1 cup Peanut Oil
4 Eggs; at room temperature
3-1/2 cups Flour
2 teaspoons Baking Powder; (heaping teaspoon)
1 teaspoon Salt
2 teaspoons Vanilla OR 1 teaspoon Vanilla AND 1 teaspoon Orange Juice*
1-1/2 cups Nuts or Coconut*
Sliced Almonds
*SOFTA123’S AKA MARILYN’S NOTE: I use chocolate chips instead of nuts and/or coconut. Also, I use the vanilla and orange juice–1 tsp. each.
Sift flour, baking powder and salt. Beat eggs until fluffy and pale.
Add sugar, oil, and flavoring. Add sifted dry ingredients. Add nuts or coconut. Flour board and shape dough into strips 2 1/2-3″, or scoop with large cooking spoon directly on UNGREASED cookie sheet and shape into strips with fingers. (SOFTA’S AKA MARILYN’S NOTE: I use scoop method.)
Decorate with sliced almonds or coconut or sugar. Bake at 350 degrees-375 degrees for 20-25 minutes, until golden brown. Remove and slice in desired size and then lay slices on their sides on cookie sheets. Use extra cookie sheets, if necessary. (SOFTA123’S AKA MARILYN’S NOTE: I always find it necessary!!) Crisp slices in the oven for 5-10 minutes on each side.
Pack in wax paper in tin or glass containers. Keeps for weeks. (SOFTA123’S AKA MARILYN’S NOTE: I freeze in Tupperware!!)
SUGGESTION: Save crumbs to use in strudel or kuchen.
This is my favorite recipe for Mandel Bread. I first made it for Rosh Hashanna in 1973. This recipe comes from the newer edition of the “Rochester Hadassah Cookbook.” ~SOFTA123 AKA Marilyn
I am posting another article after this one as this would have been yesterday’s post. So look for DO IT YOURSELF FORTUNE COOKIES ~ SOFTA123
Read Full Post | Make a Comment ( None so far )YOM KIPPUR COUNTDOWN – DAY 3
Tzedakkah is the last theme I will be talking about in relation to Yom Kippur. Tzedakkah is a way to atonement.
Is there a difference between charity as most non-Jews see it and tzedakkah? The Talmud tells us that charity is equal in importance to all the other mitzvoth (commandments of the Jewish law) combined. The Hebrew word “tzedakah” is commonly translated as “charity” or “tithe.” But this is misleading. “Charity” implies that your heart motivates you to go beyond the call of duty. “Tzedakah,” however, literally means “righteousness” — doing the right thing. A “tzaddik” is a righteous person, someone who fulfills all his obligations, whether in the mood or not.[1] Please go to this link to read the entire article that the citation comes from. It is an incredible article about true tzedakkah. Here is the link and it also appears in the footnote: http://judaism.about.com/library/3_askrabbi_o/bl_simmons_charitytzedakah.htm
Giving Tzedakkah
The most famous formulation of laws concerning the relationship of donor to recipient is Maimonides’ Eight Degrees of Charity.[2]
From the lowest to the highest level they are to give
- but sadly,
- less than is fitting, but in good humor,
- only after having been asked,
- before being asked,
- so that the donor doesn’t know who the recipient is,
- so that the recipient doesn’t know who the donor is,
- so that neither knows the identity of the other, and
- in a manner so that the recipient becomes self-sufficient, thus avoiding the loss of self-respect that may result from receiving the lower degrees of charity.
Tzedakkah is more than giving money to the poor. Done properly, tzedakkah requires the donor share his or her compassion and empathy along with the money. In the writings of Maimonides, “whoever gives tzedakkah to the poor with a sour expression and in a surly manner, even if he gives a thousand gold pieces, loses his merit. One should instead give cheerfully and joyfully, and emphasize with him in his sorrow” (Just Tzedakah 1998).[3]
Does this look familar?
In many Jewish homes you will see a puskah (tzedakkah box) like this one or an updated modern bank time of puskah. My parents had one in their house that Mom would put into the cupboard. I don’t know why she put there, but probably because it was special to her and she wanted to always know where it was. She would put coins into it every Shabbot (Sabbath) whenever she could spare the money. And if there was a sickness in the family or a friend was sick, she’d say, “put money into the puskah,” as if the action itself was a prayer to G-d to heal that person. If there was something one of us wanted very badly like to pass an exam, she would say, “put money into the puskah.” When I got married, I got my own puskah. Both my grandmothers had puskahs in their homes. Now both my step-children have puskahs in their homes. Theirs are beautifully hand-made large boxes that were made by my step-son-in-law’s cousin when my step-children’s mother passed away. We always took our boxes to my Aunt Hushie’s house as she knew just where to take them. The donations went to plant trees in Israel. As I grew older, I discovered that these boxes were for the JNF (Jewish National Fund). Here is an excerpt of how JNF began:
“It was the fourth day of the Fifth Zionist Congress in Basel, Switzerland in 1901. The delegates had spent the day debating a proposal for the establishment of a national fund to purchase land in Ottoman Empire-controlled Palestine, as had been suggested at the first Congress four years earlier by mathematics professor Zvi Hermann Schapira. Although Schapira had died in the summer of 1898, the idea of a fund had won a large following. Yet three congresses had passed without any practical decision being taken. At times it seemed that the dream of a Jewish state was destined to remain just that–only a dream. But Theodor Herzl, a Viennese journalist, was unwavering–it was time to take action, and he was determined that before the Congress came to an end, a national fund would be established.
Herzl stood before the delegates and delivered a passionate plea for the immediate establishment of the fund: “After striving for so many years to set up the fund, we do not want to disperse again without having done anything.” His speech turned the delegates around, the motion passed and the congress resolved that a fund to be called Jewish National Fund (Keren Kayemeth LeIsrael) (JNF-KKL) should be established, and that “the fund shall be the property of the Jewish people as a whole.” JNF’s first undertaking was the collection of £200,000. One of the delegates immediately pledged £10 in memory of Zvi Hermann Schapira. Herzl made the second donation and his aide, the third. And with this, the dream of a national fund–to be used to build the foundations of a Jewish state–became a reality.
TURNING THE DREAM INTO REALITY
One month after the fund was established, Yona Krementzky was appointed to head JNF-KKL, headquartered in Jerusalem, and he set to work immediately.
Krementzky initiated the Golden Book, which records special moments in the lives of inscribers, or those they wish to honor, with paid inscriptions which to this day remain a coveted badge throughout the Jewish World. These beautiful books are housed at JNF-KKL headquarters in Jerusalem for all to see. The very first inscription was that of Theodor Herzl.
Krementzky also began publishing JNF stamps, the proceeds of which went into the fund. These stamps were affixed to official Zionist documents as well as personal letters, and many people collected them. The first stamp was issued in 1902 and showed the Star of David and the name “Zion.”
Krementzky also adopted the suggestion of a small-town Galician bank clerk, Haim Kleinman, who had written to the Zionist movement’s newspaper Die Welt, proposing that a collection box be placed in every Jewish home so that contributions could be made to JNF at every opportunity. In the period between the two World Wars, about one million Blue Boxes could be found in Jewish homes throughout the world.”[4] There is more to this story, so please check out the website. The link is attached to footnote 4.
In conclusion, tzedakkah is monetary. We are expressly obligated to provide for those less fortunate than we are. So, fill up those tzedakkah boxes and donate anything you can whenever you can. It is our obligation to cloth, feed, shelter and educate those that lack in one or more of these areas. Volunteering is not tzedakkah, although it is a mitzvah. So, we need to do both to the best of our abilities.
I am still looking for my niche in volunteering. I am trying to find that niche and hopefully will find it before Yom Kippur. I will keep you posted. Now, for today’s coffee cake recipe. Please note it does not have sour cream in it.
Chocolate Swirl Coffeecake
==========================
Serves/Makes: 8
Difficulty Level: 3
Ready In: 30-60 minutes
Ingredients:
1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
3 tablespoons margarine or butter, divided
2 cups Bisquick baking mix
1/4 cup sugar
1 egg
2/3 cup milk
1/2 cup semi-sweet chocolate chips, melted
Directions:
Heat oven to 400 degrees.
Grease an 8 x 8 inch pan.
Mix together coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter or margarine; reserved. In another bowl mix the baking mix, 1/4 cup sugar, the remaining butter or margarine, the egg and milk; beat vigorously 30 seconds.
Spread into prepared pan. Spoon melted chocolate over batter; lightly swirl batter several times for marbled effect. Sprinkle with reserved coconut mixture. Bake until light brown, about 20 to 25 minutes.
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ROSH HASHANAH COUNTDOWN – DAY 12
Honey for Sweetness in All It's Meanings.
Today’s topic is honey. Since we eat honey on Rosh Hashanah I thought I would write a bit about the Jewish connection with this sweet. First of all, did you know that bees are not kosher? I didn’t. Who would have thought about it one way or the other? After all, who eats bees? Not I! But the paradox is that honey made from bees is kosher even though it is stored in the bee’s digestive sac. Did we really want to know that? Nah! 🙂 Anyhow, there is more to the connection of honey and Judaism than for symbolizing a sweet and good year on Rosh Hashanah.
Honey is supposed to be served with every meal, smeared on the bread over which we recite the “Hamotzi” blessing (“Hamotzi” is the blessing recited over bread every time you eat it, no matter if it is a holiday or a normal day.) from Rosh Hashana until after Sukkot, honey is served with every major meal. It is smeared on the bread over which we recite the “Hamotzi” blessing. A sweet apple is dipped into honey on Rosh Hashana and we eat dishes prepared with honey. Especially popular in Jewish homes is the honey cake.
The first mention of honey in Jewish writings is in the bible as one of the gifts sent by Jacob with his sons when they went down to Egypt to seek food during the famine as it was a valuable commodity during Biblical times.
The custom of honey on the Jewish table during the High Holiday period is an ancient and universal Jewish custom. It is already recorded in the works of the Babylonian Geonim (the presidents of the two great Babylonian, Talmudic Academies of Sura and Pumbedita, in the Abbasid Caliphate, and were the generally accepted spiritual leaders of theJewish community world-wide in the early medieval era, in the 7th century, and probably dates back to even much earlier times.
Throughout the the Tanakh (the Jewish bible), honey is mentioned in connection with the land of “Milk and Honey.” Today, Jews still refer to Israel as the land of “Milk and Honey.” What is interesting about this is that the honey in the Tanakh is thought by the Rabbis to be honey from dates and figs which grow well in the Middle East. But I didn’t even know that there was such a thing. I thought all honey comes from bees, didn’t you? So now, in that light, I can understand the reason why Israel is called “the land of Milk and Honey.”
Although honey was held in great esteem, there is a strict prohibition in the Torah against bringing an offering of honey on the altar of the Beth Hamikdosh (the Holy Temple). In this respect honey was treated like leaven, which was also forbidden. The Torah does not explain why honey was not to be offered at the altar. But in some holy sources one reason, at least, is given: Honey, like leaven, causes fermentation, and is symbolic of the unruly human nature, and of certain bad traits of character like pride, conceit, arrogance. The prohibition of bringing honey (and leaven) to the altar was to remind the people that G-d detests conceit and arrogance, but loves humility and self-discipline. On Rosh Hashanah and on Yom Kippur we pray that G-d forgives us for such behavior, so I again wonder why we eat honey on Rosh Hashanah, again, another paradox. And with that thought, here are some recipes to try out for Rosh Hashanah this year.
Honey Apple Pie Recipe
======================
Honey apple pie is perfect for Rosh Hashanah, but you don’t have to be Jewish to enjoy it year-round. A puff pastry crust is filled with spiced, honeyed Granny Smith apples and a streusel topping.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
1 sheet frozen puff pastry, thawed
1 tablespoon margarine or butter, melted
2 tablespoons granulated white sugar
Filling:
3 pounds (about 8 to 9) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine or butter (1/2 stick), melted and cooled to room temperature
1/2 cup honey
Topping:
1 cup all-purpose flour
1/4 cup granulated white sugar
1/2 cup packed brown sugar
Cup ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup cold margarine or butter, cut into 1/2-inch cubes
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick
foil.
Roll out puff pastry between two sheets of plastic wrap to 11 x 15
inches, large enough to cover bottom and up sides of the pan. Place in the bottom of the foil-lined baking pan. Brush lightly with melted
margarine or butter. Sprinkle with 2 tablespoons white sugar. Bake for 10 minutes.
Filling:
In a large bowl, whisk flour, cinnamon, and nutmeg. Toss
sliced apples in flour mixture. Drizzle with melted margarine or
butter, and then honey. Toss again. Let rest while you make the
topping.
Streusel Topping:
Whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, and salt. Place flour mixture into the bowl of a food processor. Add the cold margarine or butter cubes. Pulse until mixture resembles coarse bread crumbs.
Toss the apple mixture again, then distribute in an even layer over
puff pastry in the baking pan. Sprinkle with the streusel topping
mixture.
Bake about 1 hour or until apple are tender.
Yield: 24 to 36 servings, depending on cut size
A Honey of a Chocolate Chip Cookie 4 U!
Honey Chocolate Chip Cookies
============================
By Bluenoser on August 20, 2005
Prep Time: 5 mins
Total Time: 15 mins
Yield: 2 dozen
About This Recipe: “a different twist on this type of cookie”
Ingredients
1/2 cup butter
1/3 cup honey
1/3 cup brown sugar
1 eggs
1/2 teaspoon vanilla
1-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
Directions
Cream butter and sugar, then add honey. Add egg and vanilla.
Add dry ingredients and mix well. Stir in chocolate chips. Drop by
teaspoonfuls onto ungreased cookie sheet. Bake 375F 10 minutes.
It's Time To Bake!
Soft Honey Cookies Recipe
=========================
Photo by: Taste of Home
Soft Honey Cookies Recipe
This old-fashioned cookie has a pleasant honey-cinnamon flavor and a tender texture that resembles cake. It has been a family favorite for years and I thought the recipe should be shared with your readers.
This recipe is: Quick
16 Servings
Prep: 15 min. + chilling Bake: 10 min.
Ingredients
1/4 cup sugar
2 tablespoons canola oil
1 egg
3 tablespoons honey
3/4 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Directions
In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine the flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff).
Cover and refrigerate for at least 2 hours.
Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.
Yield: 16 cookies.
Nutrition Facts: 1 cookie equals 77 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 29 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.
Soft Honey Cookies published in Reminisce Extra November 2008, p53
Get out the flour, the eggs and the honey...
Spiced Honey Cake Recipe
========================
115 g /4oz light brown sugar
150 g /5oz butter
175 g / 6oz clear honey
200 g /7 oz self raising flour
Half teaspoon each of: ginger, ground cloves, cinnamon
Quarter teaspoon caraway seeds
1 tablespoon water
2 beaten eggs
350 g / 12 oz icing sugar
Method
Heat the oven to 180 °C / gas 4 / 350 °F, and grease a 900ml/ 1½ pint
fluted mold (Bundt Pan) .
Place butter, honey, sugar and water in a pan, and heat gently until
butter is melted and sugar has dissolved. Remove from the heat and
allow to cool.
Meanwhile, sift the spices with the flour. Make a well in the flour
mixture, then pour in the cooled honey mixture and the eggs. Beat until smooth. Pour into the tin and bake for 40 – 50 mins. until the cakes is well risen and golden brown.
To check the cake, insert a skewer into the centre – it should come out clean.
Variations: Substitute the honey with orange marmalade or apricot jam. Or, substitute the honey with marmalade with orange marmalade minus one tablespoon, which you can replace with maple syrup.
Read Full Post | Make a Comment ( None so far )THE ROSH HASHANNAH BAKING COUNTDOWN
There are 19 days left before the Jewish Holiday of Rosh Hashannah. In thinking about that, I thought about the 12 Days of Christmas Cookies and thought I’d do a take-off and post a different honey cake recipe each day until we reach the holiday. Some days I will write an article about this or that and some days just post a recipe. There are many places on the Net where you can find out about Rosh Haashannah, which is the Jewish New Year. This year will will be celebrating the year 5772. I will also write my favorite Rosh Hashannah menu with recipes which will include a new recipe for Tzimmes, which is a traditional dish to eat on Rosh Hashannah. So, today, I will start the countdown for DAY 19 with my favorite honey cake recipe.
Please note, the photo of the honey cake is not mine. I didn’t have any photos of one I made, so I admit to lifting this one from a delicious blog called Treat a Week.
One Bowl Honey Cake
===================
1 cup Granulated Sugar
3 cups SIFTED Flour
1-1/2 teaspoons Baking Powder
1-1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Ground Cloves
1 teaspoon Ground Nutmeg
1 cup Honey
1 cup STRONG Coffee; COOLED
3/4 cup Oil
1 teaspoon Vanilla Extract
3 Eggs
1/2 cup Raisins
1/2 cup CHOPPED Nuts
PREHEAT oven to 350° Fahrenheit.
GREASE a tube pan well.
SIFT all dry ingredients into LARGE bowl. Make a well and add all
liquid ingredients. Mix together thoroughly. Add raisins and nuts.
Bake at 350° Fahrenheit for 45-60 minutes in a WELL-GREASED tube pan.
MARILYN’S VARIATION: On September 4, 1991, for Rosh Hashannah, I added
12-ounces of SEMI-SWEET chocolate chips instead of the raisins as I was out of raisins at that time. Also, I omitted the walnuts as I could not eat them. I used Wixon’s Honey, a high grade of honey, and the cake turned out to be THE BEST honey cake ever, which is saying a lot, because the original recipe as I have it here, using regular Sue Bee honey was always good.
This is an excellent honey cake recipe!!! It is my favorite cake for
Rosh Hashannah and it is so easy to make. I fist made this recipe in
it’s original form for a Rosh Hashannah Party in Buffalo, New York on
October 14, 1973. The original recipe came from the “Rochester
Hadassah Cookbook,” my newer edition. ~Marilyn Sultar
Hope and Comfort
I don’t know where I’m going. My great hope is to laugh as much as I cry; to get my work done and try to love somebody and have the courage to accept the love in return.
Maya Angelou
I love Maya Angelou’s poems. She is such a talented lady, and she is a LADY! This quote is from an interview and is her reply when asked about her life and her career. I thought about the part of the quote that says, “My great hope is to laugh as much as I cry…” I don’t hope for that, what I hope for is that I laugh alot more than I cry! Life is too short to cry more than you laugh. I ask you this, how can we make sure that we do laugh more than we cry?
These are my suggestions:
1. Don’t read the newspaper every single day, and on the days that you do read it, don’t forget to read the comics and even try to do the crossword and jumble puzzles to keep your mind working!
2. Don’t sweat the small stuff. Deal with it to make as much of the problem go away as quickly as you can.
3. Read a funny book. I just finished a great book called “Thank You For Flying Air Zoe” by Erik Atwell. I laughed all the way through it and thought to myself when I reached the end of it that this book is a keeper so when I’m feeling down, I can re-read it. Read it or one that is more to your tastes, but make it a funny one. Yes, books of jokes are allowed here 🙂
4. If the weather allows, go outdoors and soak up the sunshine. I know, I know…skin cancer…well, go protected, but go. I still believe that the sun has healing powers. Why else would G-d have created it? 🙂 Sorry, just being a bit silly here. But it’s making me smile.
5. Don’t give up hope! I have always said, “Where there is life, there is hope.” I truly believe that!
6. Don’t be afraid to talk to your friends about your problem. It helps. Then, change the subject when you are ready and talk about something fun.
7. Take a long bubble bath with all the lights off and while there fantasize about how you would live your life if you could. Or fantasize about your favorite movie star, anything that makes you smile and relax! When you get out of the bath, shake that problem right out of your system and look at it in a relaxed, new light. Then take the first step to solving it.
8. Watch your favorite funny movie before you retire for the night and DON’T forget to eat a bag of popcorn while you do! I think munching on popcorn is a huge help in relaxing so you can go to sleep when the movie is over.
9. Bake cookies and then eat one or two. I’d have a relaxing cup of tea with those cookies. Mmmmmmmmmm comfort food! If you don’t like to bake, do something that you enjoy doing, wood crafting for instance or scrapbooking or knitting, etc. If you must (meaning if it relaxes you) clean the house! (That definitely isn’t for me! 🙂
10. Take a nap.
The idea here is to give yourself a good break from the problem so you are relaxed and can then take steps to solve your problem. Be good to yourself and be gentle with yourself! Very importantly, don’t lose sleep!!!
DISCLAIMER: I am not a therapist. I am not a counselor of any type. I am just a person who has been where you are. A normal person with normal human problems and emotions. These are things I try to do. My favorite one is to take a hot bubble bath in the dark and in silence so I can close my eyes and fantasize!
Well…to help you relax, here are a few recipes for today:
Apple Coffee Cake Recipe
- Prep time: 10 minutes
- Cook time: 25 minutes
INGREDIENTS
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup of sugar
- 1 teaspoon ground cinnamon
- 5 1/2 Tbsp unsalted butter, room temperature
- 1 egg, beaten
- 1/2 cup whole milk
- 1 medium Cortland or other baking apple, peeled and sliced
METHOD
1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.
2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.
3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.
4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.
Yield: Serves 6.
Source: Boston Globe
I have not made this coffee cake yet, but I will make it now that apple season is almost here! Donald's Just Ducky Cupcakes ============================ By Cindy Littlefield We all know Donald can be a cantankerous duck, but these cute candy-billed cupcakes are inspired by his sweet side. Serve them at a birthday party or make A batch for a quick-and-easy everyday dessert. You'll need: Batch of baked cupcakes White frosting Yellow Swedish Fish candies Kitchen knife or scissors Small black jellybeans Tube of black decorating icing Instructions: Frost the cupcakes, using the knife to pull the frosting up into a couple feathery peaks at the top of the head. For a duck bill, slice a yellow Swedish Fish candy in half lengthwise. Then press the two halves into the frosting, separating them slightly, at the very edge of the cupcake top (opposite the feathery frosting peaks). For eyes, press two black jellybeans into the frosting. Use the black decorating icing to pipe on curved eyebrows about 3/8 inch above the eyes. Everything Mickey & Friends I found this recipe on the internet at the family.go.com and thought it was just perfect for this blog post. Keep the ingredients on hand as I think this is a definite "go to comfort food recipe!" I haven't tried to make this yet, but what could be bad? ~Marilyn Sultar 8/26/2011
The Ultimate Comfort Food?
Now for the ULTIMATE comfort food…chocolate, but of course! 🙂
Kosher Chocolate Mousse Cake Pareve =================================== Ingredients 6 oz. margarine (pareve) 6-8 oz. semi-sweet chocolate (pareve) 7 eggs, separated 1 cup sugar 3 tablespoons cake flour Directions 1. Preheat oven to 350° F (175° C). Spray a 9x13 inch (23x33 cm) baking pan with non-stick spray. 2. Melt margarine and chocolate in a double boiler or microwave. 3. Mix egg yolks and then slowly stir them into the chocolate. Make sure the yokes do not harden. 4. Let the chocolate-egg mixture cool. 5. Whip egg whites until stiff. Add sugar. 6. Add egg whites to chocolate mixture, folding gently. 7. Remove 1 - 1 1/2 cup of the mousse mixture. This will be used later for the cake's frosting. 8. Gently add flour to the rest of the mixture. 9. Pour mixture into baking pan. Bake for 35-40 minutes. 10. When cool, spread frosting on top. Refrigerate or freeze. TIPS: 1. If using the microwave to melt the chocolate and margarine, be careful not to burn the chocolate. 2. Don't forget to add the flour between removing some mix for the frosting and putting the pan into the oven! I have not tried this recipe yet. I found it today at: chocolatecakerecipes.net Last, but DEFINITELY NOT LEAST! is my favorite recipe for chocolate chip cookies. I have searched the internet for this recipe, and have never seen it except in one cookbook. Source is noted at the end of the recipe. NUTRITIOUS POPPIN FRESH COOKIES =============================== INGREDIENTS: 2-1/4 cups Pillsbury's Best SELF-RISING Flour 2 cups FIRMLY PACKED BROWN SUGAR 1 cup Margarine OR Butter; SOFTENED 2 tsps. Vanilla Extract 2 Eggs 2 cups QUICK COOKING Rolled Oats 6 oz. pkg. (1 cup) SEMI-SWEET Chocolate Chips 1/2 cup CHOPPED Nuts OR Sunflower Seeds* OPTIONAL INGREDIENTS: Stir one of the following into the dough, if desired. 1 cup Peanut Butter* 1 cup Wheat Gern 1 cup FLAKED Coconut 1 cup NONFAT DRY Milk INSTRUCTIONS: HEAT OVEN TO 350° F. LIGHTLY spoon flour into measuring cup; level off. In a LARGE bowl, combine all ingredients EXCEPT oats, chocolate chips and nuts (or sunflower seeds). Beat at MEDIUM speed until well blended, about 1-2 minutes. By hand, stir in remaining ingredients. Add ONE Optional ingredient, if desired. Drop dough by ROUNDED teaspoons 2" apart onto UNGREASED cookie sheet. Bake at 350° F. for 12 minutes OR until light golden brown. Yield: 48 cookies Source: Pillsbury's "Simply From Scratch Recipes, Vol 3" cookbook. *When I make these cookies, which are my very favorite chocolate chip cookies, I use Sunflower Seeds and I use 1 cup of Peanut Butter. These cookies are out of this world. It is a combination chocolate chip and peanut butter cookie the way I make it as noted above. I'm not crazy about peanut butter cookies, usually, but in this recipe, it's perfect! Hope you enjoy them as much as I do! ~Softa123 Suggestions for main dish comfort foods: chicken soup with matzah balls, macaroni and cheese, meatloaf, chicken pot pie, or anything that evokes good memories.
atzimmes 