Coconut

THANKSGIVING – #9

Posted on November 23, 2011. Filed under: Alcoholic, Apples, Apricots, Autumn, Coconut, Cranberries, Crock Pot-Slow Cooker, Dairy, Dinner/Supper, Gravies, Honey, Kosher Recipe, Lemons, Marshmallows, Meat, Nuts, Oranges, Pears, Pineapple, Poultry, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , , |


Often in everyone’s life, things don’t quite as smoothly as we’d like them to go, and that is the reason I haven’t blogged for the past few days.  I am afraid that for the next month blogging will be a hit and miss thing for me.  So, this post will be a long one as I’m combining many courses into it.  I do hope you enjoy these recipes and my family wishes you and your family a Happy, Healthy, Smooth Sailing Thanksgiving and hope that your turkey is moist and flavorful!  Love, Softa123

I am starting today’s blog with cranberry sauce as you can make it before Thanksgiving Day and store it in an air-tight plastic container.  I think this recipe for Cranberry Sauce Extraordinaire is one I’d like to try.  It sounds yummmmy!

Cranberry Sauce Extraordinaire

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Rated: 5 Stars

Submitted By: Leeza

Photo By: Tricia

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 Minutes

Servings: 12

“A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.” ~ Leeza

INGREDIENTS:

1 cup water

1 cup white sugar

1 (12 ounce) package fresh Cranberries

1 orange, peeled and pureed

1 apple – peeled, cored and diced

1 pear – peeled, cored and diced

1 cup chopped dried mixed fruit

1 cup chopped pecans

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Nutrition Information Servings Per Recipe: 12

Calories: 132 Amount Per

Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 101mg Amount Per

Serving Total Carbs: 34.2g Dietary Fiber: 2.5g Protein: 0.6g

The title of this next recipe says it all…not only is it an easy recipe, but the addition of rum will definitely make some people happy, although if there are going to be children present, I would not add the rum.

{Simple And Amazing} Cranberry Sauce Recipe   

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Recipe type: Condiment

Author: Savory Sweet Life

Prep time: 2 mins

Cook time: 15 mins

Total time: 17 mins

Serves: 2 cups

“Make your own homemade cranberry sauce this year for Thanksgiving using fresh Cranberries. This easy recipe is so simple yet yields amazing cranberry sauce.”

Ingredients:

12 ounces bag fresh cranberries

3/4 cup orange juice

2/3 cup brown sugar

1/3 cup white sugar

Optional: 2 oz gold rum

Instructions:

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve.

Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

I love Alton Brown.  He is my very favorite TV food guru.  The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency.  It looks nicer than the canned stuff and I’m willing to be it tastes better too!

Cranberry Sauce

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Recipe courtesy Alton Brown, 2007

Prep Time:10 min

Inactive Prep Time:6 hr 0 min

Cook Time:20 min

Level:  Easy

Serves:  6 to 8 servings

Ingredients

1 pound fresh cranberries, approximately 4 cups

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.  Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.

Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Most American families include a string bean casserole in their Thanksgiving menu.  I like it too, but here are some kicked up string bean casseroles that sound more interesting than the traditional recipe for it.  If you don’t like cream of mushroom soup, you can always substitute cream of celery soup in these recipes.  I am an anti-mushroom person, and that is what I do.

Never Enough Green Bean Casserole

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Submitted By: Deb Dessaint

Photo By: Ms. Ho

Servings: 6

“This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years.

People tasting it for the first time ALWAYS want the recipe!”  ~Deb Dessaint

INGREDIENTS:

1 (10 ounce) can condensed Cream of mushroom soup

3 ounces processed cheese (i.e. Velveeta®), cubed

1 tablespoon real bacon bits

1 (4 ounce) can mushroom stems and pieces, drained

2 (15 ounce) cans cut green beans , drained

1 (2.8 ounce) can French-fried Onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.

Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

FOOTNOTES: Note this recipe uses the submitter’s substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.

Tasty Green Bean Casserole

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Submitted By: ANDYKNEPPER

Photo By: MORUPE

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 Minutes

Servings: 8

“Delicious and easy to make variation of the bland holiday favorite. Green beans in a creamy white wine sauce with bacon and mozzarella cheese. Warning:  They’ll make you bring it every year!”

INGREDIENTS:

1 (16 ounce) package frozen whole

Green beans, thawed

4 slices bacon

1/2 medium onion, chopped

1/2 red bell pepper, seeded and diced

1/4 cup dry white wine or vermouth

1/4 cup milk

2 tablespoons butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon soy sauce

Salt and pepper to taste

1/2 cup shredded mozzarella cheese

1/2 cup canned French fried onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.

Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

Nutrition Information Servings Per Recipe: 8

Calories: 225 Amount Per Serving Total Fat: 15.4g Cholesterol: 18mg

Sodium: 702mg Amount Per Serving Total Carbs: 14.3g Dietary Fiber: 1.7g

Protein: 5.3g

Green Bean Casserole

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Submitted By: pearl

Photo By: Lovemyfamily09

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes

Servings: 4

“Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!”

INGREDIENTS:

1 (14.5 ounce) can French style green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French-fried onions

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Combine green beans and soup in a small casserole dish.

Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes.  Remove from oven and top with the onions. Bake for another 10 minutes and serve.

Nutrition Information Servings Per Recipe: 4

Calories: 366 Amount Per Serving Total Fat: 26.8g Cholesterol: < 1mg

Sodium: 1223mg Amount Per Serving Total Carbs: 27.1g Dietary Fiber:

1.1g Protein: 2.1g

What would Thanksgiving be without sweet potatoes or yams?  It is the only time of the year that I will eat them, but I am going to change that as I read an article that said it was the best type of potatoes for nutritional value.  Yams have virtually no nutritional value and are a type of sweet potato.  That is the difference between sweet potatoes and yams.  Who knew?  I want to try this first recipe.  I love stuffed baked potatoes, so this might be a good choice for me.  I’ll let you know how I far!

Ambrosia Stuffed Sweet Potato

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“ Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.”

Ingredients

1 medium sweet potato (about 8 ounces)

3 tablespoons light sour cream

2 tablespoons marshmallow crème

1 tablespoon sweetened coconut flakes

1 tablespoon chopped pecans

4 teaspoons drained crushed pineapple

4 dried apricot halves, chopped

Instructions

Preheat oven to 400º F Wash the sweet potato, pat dry and pierce in several places with a fork; bake for 45-50 minutes or microwave for 5-7 minutes, or until fork tender; cool slightly.

Combine the remaining ingredients in a bowl; mix well.

Working lengthwise, slice sweet potato in half; use a spoon to scoop out all but ¼ inch of the flesh from each half.  Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well .

Spoon this mixture back into the potato skins and top each with the remaining ambrosia.

Cholesterol: 8 mg Sodium: 61 mg Vitamin A: 4,139 IU Fiber: 4g Number of

servings (yield): 2 Calories: 216 Fat: 6g Protein: 4g

Traditional Sweet Potato Casserole

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“Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.

YIELD: 16 servings

COURSE: Side Dishes/Vegetables

Ingredients

2-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1-1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water.  Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information Amount per serving

Calories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g

Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g

Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium:

272mg Calcium: 23mg

Nutrition Guidelines for Healthy Living Cooking Light NOVEMBER 2007

Sweet Potato Coconut Casserole       

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3 cups sweet potatoes, mashed

1-1/2 cups sugar

4 eggs, beaten

1 teaspoon vanilla

1 teaspoon dark rum (optional)

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Pinch of salt

2-1/2 cups milk

1 stick butter

1 cup flaked coconut (optional)

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk.  Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned.

Submitted by: CM

I am also not big on gravies.  I am a purist.  I want to taste the turkey in its entire wonderful flavor.  But, for you that want gravy here are some recipes for different types.

Holiday Turkey Gravy

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Submitted By: cynjne

Prep Time: 15 Minutes

Cook Time: 3 Hours 20 Minutes

Ready In: 3 Hours 35 Minutes

Servings: 10

“Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen The flavors.” ~ cynjne

INGREDIENTS:

1 pound giblets, neck, and clipped wing tips from turkey

2 carrots, roughly chopped

1 stalk celery, roughly chopped

6 cups water

2 cups chicken stock

1-1/2 cups turkey drippings from

Roasted turkey

1/4 cup all-purpose flour

2 tablespoons tomato paste

2 tablespoons red currant jelly

Salt and ground black pepper to taste

DIRECTIONS:

While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.

Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.

FOOTNOTES:

Editor’s Notes:  This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary. The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.

Nutrition Information Servings  Per Recipe:

10 Calories: 398 Amount Per Serving Total Fat: 36.2g

Cholesterol: 163mg Sodium: 111mg Amount Per Serving Total Carbs: 7.5g

Dietary Fiber: 0.7g Protein: 10.1g

Rich Make-Ahead Turkey Gravy

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Submitted By: benwa

Photo By: Wyattdogster

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Ready In: 3 Hours

Servings: 18

“You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There’s no rush or last-minute stress to make perfect gravy.”

INGREDIENTS:

3 pounds turkey wings

2 small onions, quartered

2 stalks celery, each cut into 4 pieces

2 carrots, each cut into 4 pieces

2 cloves garlic, halved

1-1/2 cups dry white wine

4 cups chicken broth

4 cups water

1/4 teaspoon dried thyme

2 tablespoons butter, or more if

Needed (optional)

1/2 cup all-purpose flour

Salt and ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan.

Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.

Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.

Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

FOOTNOTES:

Editor’s Note:   The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary.

Cook’s Note:   For richer flavor, add turkey pan drippings to the gravy at serving time.

Nutrition Information Servings Per Recipe: 18

Calories: 108 Amount Per Serving Total Fat: 4.6g Cholesterol: 24mg

Sodium: 59mg Amount Per Serving Total Carbs: 4.9g Dietary Fiber: 0.5g

Protein: 7.7g

 

 

Cider-Sage Gravy

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Source: ChrisandAmy

Photo: by Sarah Shatz

This recipe was a finalist in the contest for Your Best Gravy ata food52.com.

A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…

ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy

Yield:  2 cups gravy

1 small bunch sage leaves

3 tablespoons (or more) drippings from turkey

1 cup apple cider

3 tablespoons flour

1 cup homemade or low sodium chicken stock

Kosher salt and freshly ground pepper to taste

Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).

Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.

Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.

Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.

Remove the sage leaves and add salt and pepper to taste.

Remove from heat and pour into a gravy boat to serve and enjoy.

My very favorite food to make is turkey.  After you rinse the turkey and pat it dry, stuff the cavities with a large fresh juice orange and a large onion, then you can either truss and sew or skewer the cavities closed or stuff them with crushed up aluminum foil.  I always squeeze the juice of the orange into the cavity.  My very good friend, Mary, told me she stuffs her turkey’s cavities with an orange, an apple and a pear.  I going to try that this year.  I love to baste my turkey and watch it turn golden.  I will give you the recipe for the basting sauce I make and tell you the secret to a great turkey is to baste it every ½ hour and to begin cooking it breast-side down and half-way through the cooking time, turn it over and finish the roasting of the turkey with the breast-side up.  Cook the turkey according to the package directions.  If you see the wings are getting too brown, wrap them in foil and the remove foil about 5 minutes before taking the turkey out of the oven and let them cook uncovered for those 5 minutes.

DISCLAIMER:  this photo is just an example of basting a turkey.  It does not go with the recipe below.

 

 

MARILYN’S TURKEY BASTING SAUCE

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1 stick Butter OR Margarine

1-2 tbsps. Honey

1/4 cup Orange Juice

1/8 cup Wine (I prefer a sweet wine when I make this sauce)

1 tsp. Poultry Seasoning

1 tsp. Rosemary

1 tsp. Thyme

1 tbsp. Dried Parsley (a few sprigs if you want to use Fresh Parsley)

1/4 tsp. Garlic Powder

2 tbsp. Dried Onion Flakes (optional)

Put margarine in small saucepan and put on lower heat to begin melting it.  As soon as it begins to melt, add the orange juice, honey and wine.  Stir a bit then add your spices.  Mix well.  Use to baste your turkeys!

I’ve been making my turkeys with this sauce that I made up since I can remember, about 50 years now, as I started learning how to cook the turkeys when I was about 10 years old.  Yes, my mother did the hard part of the cooking of the turkey, but I was the baster.  I love the bit of sweetness that the honey and wine imparts to the sauce!  Hope you enjoy it.  You can always adjust the seasonings  to your own tastes!  ~Softa123 aka Marilyn

Soy-Sauce-And-Honey-Glazed Turkey

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SOURCE: Joanne Chang at foodandwine.com

PHOTO: © Con Poulos

ACTIVE: 45 MIN TOTAL TIME: 6 HRS 45 MIN

” ‘We never had turkey on Thanksgiving, ” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.’ Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.” ~Joanne Chang

2 cups soy sauce

1 cup honey

1/4 cup toasted sesame oil

1/2 cup thinly sliced fresh ginger

One 14- to 16-pound turkey

1 tablespoon kosher salt

2 teaspoons freshly ground pepper

1-1/2 teaspoons Chinese five-spice powder

6 scallions cut into 2-inch lengths

2 cups chicken stock or low-sodium broth

4 tablespoons unsalted butter, softened

3/4 cup all-purpose flour

In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes.

Turn the turkey and marinate breast side up for 15 minutes.

Preheat the oven to 350°.

Set a rack in a large roasting pan.

In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade.

Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger

Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting.

Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking.

The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.  Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.

In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened.

Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

Our Pairing Suggestion:   California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.

Servings: 12

Winter Fruit Glazed Turkey

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1 (12-pound) whole turkey, fresh or frozen (thawed)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large orange, cut in eight wedges, seeds removed

1/4 cup red currant jelly

2 tablespoons orange marmalade

1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder

1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

2. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.

3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

4. For Winter Fruit Glaze: In 1-cup microwave-safe glass measure, combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.

5. Brush glaze over turkey during last 20 minutes of roasting time.

6. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

7. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.

Makes 15 servings.Recipe and photograph provided courtesy of the National Turkey Federation.

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THANKSGIVING – #6

Posted on November 18, 2011. Filed under: Chocolate-Mint, Coconut, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Kids, Kosher Recipe, Marshmallows, Nuts, Oranges, Paerve, Parve, Peanut Butter, Poetry, Rainy Day Foods, Recipes, Refrigerator Cookies, Rochester, Snacks, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Baking Cookies
I was warned that this would happen as I stirred the cookie dough.
“Now, if you eat too much of it, a pain inside will grow.”
I didn’t really listen as the ingredients swirled around.
I took a nip to try it; a better taste could not be found!I couldn’t stop! I ate and ate… a spoonful here then there.
Before I knew it, most was gone; the bowl was almost bare.
I looked down at my belly. It stuck out beneath my shirt.
And that is when the pain began, the ache – the awful hurt.“It hurts!” I clutched my tummy as I sat down on the floor.
“Too much!” I cried to everyone. “The cookie dough… no more!”
I moaned as I regretted having taken every bite.
“I should not have eaten all that dough! I know now – you were right!”

There was nothing I could do but wait, the ache would go away.
I knew it must eventually. It couldn’t stay all day.
I sat and waited patiently, and pouted; rubbed my tum.
Then I heard the ding-dong ring… the cookies! They were done!

Well, cookie dough and cookies are two very different things,
For my tummy feels much better once the oven timer rings.
It knows the fix for too much dough is cookies. I am sure.
It doesn’t really make much sense, but b’lieve me it’s the cure!

By Carrie Heyes

Today we are going to begin our holiday baking with a nice selection of cookie recipes.  Make two or three of these to have on hand for those of you who don’t like pies.  It is especially necessary to have cookies on hand if there are children or if you eat your Thanksgiving meal early in the day and then have people stay through for games, movies, or just plain chatting.  What I suggest is make enough to put out a dozen of each cookie and freeze the rest for Christmas, Chanukah, Kawanza or the Winter Solstice.  If you decide to make cut-out cookies, which I recommend, cut some in Thanksgiving shapes and some in other shapes.  Make all the cookies on one day and decorate the next day.  Don’t forget to figure in drying time for decorated cookies.  Do not freeze frosted/decorated cookies.  It is better to freeze cookies unfrosted and frost them two days before you need them.  Let the kids do the frosting and decorating.  It fosters pride in  themselves and relieves you for the more tedious tasks.

DISCLAIMER:  The above photo is not the photo for the following recipe, but looks like the ones that Fran’s cookie recipe makes. ~Softa123

FRAN SCARMANACH’S KRIS KRINGLE COOKIES

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1 cup Butter

2 cups Granulated Sugar

3 Eggs

5 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1-1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 tablespoons Milk

1 teaspoon Vanilla Extract

Cream butter.  Add sugar.  Cream well together.  Add eggs, one at a time.  Add flour , cream of tartar, boaking soda, salt, milk and vanilla extract.

Divide dough in half.  Roll out one ball of dough.  Cut with cookie cutters of your choice.  Bake at 450° Fahrenheit for about 7 minutes.

Frost and decorate as desired.

This recipe is for my second favorite cut-out cookies.  Thankfully, I gave this recipe to my step-daughter-in-law, Lisa, who makes them for me every Chanukah/Christmas season.  I always look forward to these cookies, as well as all the others Lisa bakes.  I will post my favorite cut-out cookie recipe when I do the Winter holiday cookie post(s). ~Softa123 aka Marilyn

REAL ORANGE COOKIES

===================

2-1/2 cups SIFTED Cake Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup soft Shortening

1/2 cup Granulated Sugar

2 Eggs

1 tablespoon GRATED Orange Rind

1/2 cup Orange Juice

1/2 cup chopped Filberts, Walnuts or Flaked Coconut (SOFTA123’S aka MARILYN’S NOTE: I use walnuts for this recipe.)

Start heating oven to 400° Fahrenheit.

Sift together flour, salt and baking soda.

Mix shortening with sugar, eggs and orange rind until creamy.  Mix in flour mixture ALTERNATELY with orange juice, then mix in nuts or coconut.

Drop by teaspoonfuls, 2″ apart, onto GREASED cookie sheet.  Bake 10-12 minutes OR until golden.

Makes 4 dozen cookies.

This recipe comes from my Good Housekeeping’s Book of Cookies, published in 1958.  I can remember buying this book at Senzel’s Drug Store on Monroe Avenue, Rochester, New York way back when.

These cookies are really good!  ~Softa123 aka Marilyn

Andes Mint Cookies

==================

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup butter or margarine

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces Andes mints

Pecan halves

1. Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine.

2. Add eggs and water. Beat well. Mix flour, baking soda and salt well.  Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).

3. Wrap each mint completely in cookie dough. Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.

4. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Foodgeeks.Com: Fruit And Nut Refrigerator Cookies

=================================================

Source:  Recipe and Photo by Foodgeek: dorel

Servings: 96 servings

Prep. Time::20

Total Time::30

Ingredients:

2-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shortening

1/2 cup margarine or butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1 cup chopped candied cherries or mixed candied fruit

Directions:

Combine flour, baking powder, baking soda and salt. Set aside. Cream shortening, butter or margarine and sugar until creamy, add eggs and vanilla and mix thoroughly (I use my electric mixture usually on high power to really whip it up good). Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Chill for at least 1/2 hour for easier handling.

Shape dough into smooth rolls about 1-1/2 inches in diameter. Wrap in waxed paper or clear wrap and chill overnight or until firm.

When ready to bake:  Slice with sharp knife in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes or until golden.

Comments from dorel :

“This is a great looking cookie on a tray of mixed cookies. Good at Christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don’t know where the recipe came from. I’ve had it for years.”

Nutritional Facts for Fruit and Nut Refrigerator Cookies

Serving Size: 1 (841 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 43.4

Calories from Fat 22

52%

Total Fat 2.5 g

3%

Saturated Fat 0.5 g

2%

Cholesterol 4.4 mg

1%

Sodium 29.0 mg

1%

Total Carbohydrate 4.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 2.1 g

8%

Protein 0.5 g

1%

Softa123’s Comment:  Most refrigerator cookie dough can be frozen up to 4 or 6 weeks. Use these tips for freezing:

  • Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer
  • Write the type of cookie dough and the date it was frozen on the outside of the package.
  • When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.

Mace And Chain Cookies Recipe

=============================

“A friend’s family favorite recipe with a new name…” ~Frisiangirl

Prep:15m Cook:11m Servings:4

Source:  Frisiangirl

* old fashioned cookie

Ingredients:

* 1 C Butter

* 1 C Brown sugar

* 1/2 C sugar

* 1 T. milk

* 1 1/2 tsp. vanilla

* 2 eggs

* 1 C. cornflakes

* 3 C. oats

* 1 C. walnuts

* 1 1/2 C. flour

* 1 1/4 tsp. baking soda

* 1 1/2 tsp. mace

* 1 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. cloves

* 4 oz. coconut

* 12 oz. milk chocolate chips

Directions:

1. Cream butter and sugar. Add milk, vanilla and eggs; beat until creamy and smooth.

2. Stir flour, soda and spices together; add to egg mixture.

3. Gently stir in cornflakes, oats, walnuts, coconut and chocolate chips.

4. Drop by tablespoonfuls onto cookie sheet.

5. Bake at 350 11 minutes. Remove from cookie sheet immediately.

Oatmeal Chocolate Chip Cookies

==============================

1 cup Shortening

2 Eggs

1 cup chocolate chips

1 cup White sugar

1/2 cup Brown sugar

2 cups White flour

1 teaspoon Baking soda

1 teaspoon Baking powder

1/2 teaspoon Salt

2 cups Oatmeal

1. Cream shortening.

2. Add sugars and mix.

3. Add rest of ingredients except chocolate chips and oatmeal and mix.

4. Add oatmeal and chocolate chips and mix.

5. Spoon onto greased cookie sheet.

6. Bake for 10-12 minutes at Bake [at]350

Posted to JEWISH-FOOD digest V97 #310 by BNLImp[at]aol.com (Iara Lewin)

Yellow Cake Mix Cookies

=======================

1 cup Crunchy peanut butter

2 Eggs

1/4 cup Oil

1/3 cup Water

1 package Yellow cake mix

1 package chocolate chips (12 ounce)

Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Source:  Randy

 

 

One-Bowl Brownies

=================

4 squares unsweetened chocolate

3/4 cup Margarine

2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1 cup Flour

1 cup coarsely chopped nuts (optional)

ROCKY ROAD VERSION-

2 cups Miniature marshmallows

1 cup Semi-sweet real chocolate chips

1 cup Coarsely chopped walnuts

PEANUT BUTTER SWIRL VERSION-

 

2/3 cup Peanut butter

Source:  Date: Tue, 11 Jun 1996 21:11:14 -0400 From: Linda Robinson

Heat oven to 350x F.

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Add eggs and vanilla; stir until completely mixed.

Stir in flour until well blended. Stir in nuts. Spread in greased 13″ x 9″ pan.

Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs.

Do not overbake.

Cool in pan; cut into squares.

Makes 24 brownies.

ROCKY ROAD ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Immediately sprinkle with marshmallows, chocolate chips and walnuts. Continue baking 3-5 minutes until topping begins to melt together. Cool in pan; cut into squares.

PEANUT BUTTER SWIRL ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above, reserving 1 Tbs. of the margarine and 2 Tbs. of the sugar from the original recipe. Prepare as directed. Mix reserved margarine and sugar into 2/3 cup peanut butter. Spoon over uncooked brownie mixture and swirl with knife to marbleize. Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Cool in pan and cut into squares.

SOURCE:

EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

One cookie baking hint from Softa123:  Don’t eat all the cookies up by yourself!  Remember to share with friends and family; they taste better that way!

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THANKSGIVING – #5

Posted on November 17, 2011. Filed under: Apples, Breads - Yeast, Breakfast, Coconut, Dairy, Dinner/Supper, Honey, Jams-Jellies-Spreads-Etc, Kosher Recipe, Nuts, Oranges, Paerve, Parve, Pears, Pineapple, Quick Breads, Recipes, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes, Ugli or Unique Fruit | Tags: , , , , , , , , , |


Grace

Thank you for the world so sweet,

Thank you for the food we eat,

Thank you for the birds that sing,

Thank you, God, for everything!

~Edith Rutter Leatham~

To go with the Pumpkin Challah, I would opt for plain margarine or butter.  If you don’t keep kosher, it would also go good with plain cream cheese or try my recipe for Marilyn’s Nutty Orange Cream Cheese Spread:

MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD

==========================================

8 oz. cream cheese, softened

3 tbsp. fresh orange juice

1 tbsp. grated orange peel

1/4 cup chopped walnuts

Orange Cream Cheese Spread:

In a bowl, mix the cream cheese, orange juice and peel until smooth.  Mix in toasted walnuts.  Bring to room temperature to serve.

To Toast Walnuts: 

Baking: Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.

Note: Walnuts can be toasted dry or with a dash of oil.

When it comes to Sally Lunn Bread I’m a purist. I like just a thin layer of butter or margarine.  But, to make it festive, you might paring  this delicious bread with a nice jam such as  the concord grape freezer jam below:

Freezer Jam Recipe: Concord Grape

=================================

Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below.

FREEZER JAM RECIPE:

4 cups crushed berries or Concord grapes (for peaches and apricots, use 3 1/2 cup )

1-1/2 cups sugar

1 1.59-ounce package Ball freezer pectin

Optional: lavender/lemon zest for strawberries, cinnamon/ground ginger for Peaches and Concord grapes

For berries or stone fruit, mix with sugar, pectin and optional spices in a bowl until well blended. For grapes, heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer until skins are tender, 3-5 minutes, then add to pectin/sugar mixture. For all, stir 3 minutes.

Ladle into five clean 8-ounce Ball plastic freezer jars to fill line, or any other freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes.

Refrigerate for three weeks or freeze up to a year.

LABELS: PRESERVINGPOSTED BY CLAUDIA AT 9:44 PM

http://myeverydaykitchen.blogspot.com/2008/09/concord-grape-freezer-jam.html

To go with my Garden Herb Bread, again, I suggest just a thin layer of butter or margarine, but if you want to go “fancy” try serving it with

Cranberry Butter

================

Submitted By: Marlene Muckenhirn

Photo By: HeatherAnn421

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 28

“Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy Four-ingredient berry and citrus spread. ‘It’s great on toast or bagels, ‘ notes The Delano, Minnesota reader.”

INGREDIENTS:

 

3/4 cup butter (no substitutes), softened

1 teaspoon grated orange peel

1 dash almond extract

1 cup whole berry cranberry sauce

DIRECTIONS:

In a small mixing bowl, cream butter, orange peel and almond extract.

Beat in the cranberry sauce until blended. Store in the refrigerator.

Now to go with Pioneer Woman’s No Knead Dinner Rolls, I suggest either plain butter or margarine or this nice candy apple jelly.  This recipe is for those of you who have the know-how or the want-to-know—how and have the proper equipment for canning.

Candy Apple Jelly

=================

Submitted By: Betsy Porter

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 48

“With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.” ~Betsy Porter

INGREDIENTS:

4 cups apple juice

1/2 cup red-hot candies

1 (1.75 ounce) package powdered

Fruit pectin

4-1/2 cups sugar

DIRECTIONS:

In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath.

I must be a butter/margarine lover and never it knew before I began composing this article.  Why do I say that?  Because once again I recommend it to go with the whole wheat challah rolls.  But, for the adventurous, let’s try another recipe that requires canning equipment and knowledge.

Bartlett Pear Orange Marmalade Recipe

=====================================

From Pear Bureau Northwest,

“Bartlett pears are added to traditional orange marmalade in this simple recipe with few ingredients. Great gift idea.”

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

4 pounds (about 12) firm ripe Northwest Bartlett pears, pared, cored and coarsely chopped

2 oranges (thin skinned), thinly sliced and quartered

5 cups sugar

2 tablespoons lime OR lemon juice

 

Preparation:

Combine pears, oranges, sugar, and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch.

Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.

Note:  Always be sure to use ripe pears.

Yield: 6 to 7 half pints

Recipe Source: Pear Bureau Northwest

At the risk of sounding redundant, again, what could be better than just a thin spreading of butter or margarine on the Perfect Dinner Rolls?  I can’t think of anything better.  But for a bit of savory flavor, how about trying this savory recipe for Sun Dried Tomato Butter:

Sun Dried Tomato Butter

=======================

Posted by bebeblues

1/2 c. softened butter

1 minced clove garlic

1-1/2 tsp. lemon juice

2 tbsp. minced sun dried tomatoes, drained oil packed

1 small tomato, chopped, cored and seeded

1/4 c. chopped, fresh parsley

Combine butter, garlic, lemon juice, sun dried and regular tomato and parsley together. Shape butter into a log (about 1 inch round x 8 inches long) on waxed paper. Wrap and chill. Slice and add to vegetables or whatever you want.

Ok, sorry, but here is where I draw the line…absolutely nothing other than plain butter or margarine or pure maple syrup belongs on cornbread.  If anyone has any better idea, please let me know.

A go-with for our might be MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD (see recipe above), plain cream cheese, butter or margarine,  honey vanilla bean cream cheese or this cream cheese-pineapple spread.  Recipes follow.

Cream Cheese Spread

===================

Ingredient List:

1 (8 ounce) package cream cheese, softened

1-1/2 tablespoons powdered sugar

1 tablespoon pineapple juice

1/2 teaspoon vanilla

3 tablespoons drained crushed pineapple

2 tablespoons finely chopped walnuts or pecans

Kitchen Equipment Needed

Electric mixer and mixing bowl

Instructions:

Step 1: Combine first four ingredients in a small mixing bowl; beat at medium speed with an electric mixer until smooth.

Step 2: Add crushed pineapple and the finely chopped nuts, stirring well.

Step 3: Refrigerate 30 minutes or more to allow flavors to combine.

Step 4: Remove from refrigerator and allow to come to room temperature before serving.

Step 5: Store the unused fruit dip in the refrigerator.

Yield: 1-1/4 cups.

Source:  http://www.breakfast-and-brunch-recipes.com

Honey Vanilla Bean Cream Cheese

===============================

From Miri Rotkovitz, former Contributing Writer

Lightly sweetened with honey and flecked throughout with vanilla bean, this Honey Vanilla Cream Cheese spread is perfect with quick breads and muffins at brunch or teatime. Plus, it’s so simple and quick to prepare that you can even use it to add a special touch to weekday breakfasts.

Tip: Try experimenting with different varietal honeys to subtly influence the flavor of this cream cheese spread.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 8

Ingredients:

8 ounces block cream cheese, softened

1/4 cup honey

1 vanilla bean, split

Preparation:

In a medium bowl, cream together the cream cheese and honey until smooth and well blended.

Using the tip of a knife, scrape the seeds from the vanilla bean pod into the cream cheese. Stir until the seeds are evenly distributed.

Refrigerate, covered, until ready to serve. Enjoy!

Tip: Bury the empty vanilla pod in a canister of sugar – the pod will add a subtle vanilla aroma and flavor to the sugar.

For our Sparkling Orange Scones, you can use the almond butter recipe that was included with the scone recipe or why not try the exotic Ugli Fruit (also called “Unique Fruit) Curd.  If you are unfamiliar with this fruit, I can only tell you it is my favorite and it is very good for diabetics and weight watchers!  Of course, plain butter or margarine goes well with scones also.

UGLI Curd for Cheesecake Topping or Jam

========================================

INGREDIENTS:

Zest and Juice of 1 Ugli Fruit

4 oz. Butter

6 oz. Granulated Sugar

2 LARGE Eggs

PROCEDURE:

Cream the butter and granulated sugar until light and fluffy.  Beat the eggs in slowly then add in the Ugli Fruit zest and juice.  Pour into sterilized jars and use within 6 weeks.  Use like jam or a topping for cheesecakes.

I like my muffins and quick breads plain.  That’s right, bare butt naked!  But for those of you who are like my dear husband, here are a couple of go withs.

For the almond muffins, use the almond butter recipe included with the Sparkling Orange Scone recipe or try some Hawaiian Coconut Spread (recipe below).

Hawaiian Coconut Spread

=======================

8 ounces cream cheese, softened

2 tablespoons apricot, pineapple or peach preserves

1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

Variations: Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.

For the Pear Upside Down Muffins, must be served without any other spreads!

I think just plain margarine or butter for the Carrot, Sunflower Seed And Raisin Bran Muffins would be fine.  But for those who like jams, why not try:

Apple Preserves Recipe

======================

Ready in: Under 30 minutes

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 6 half pints

INGREDIENTS:

 

1 cup water

6 cups apples, peeled and sliced

1 tablespoon lemon juice

1 package powdered pectin

1/2 cup thinly sliced lemon

4 cups sugar

2 teaspoons nutmeg

PREPARATION:

Combine apples, water and lemon juice in large saucepan.

Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently.

Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

This recipe from CDKitchen for Apple Preserves

Recipe ID: 8264

SUBMITTED BY: anonymous

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THANKSGIVING – #4

Posted on November 16, 2011. Filed under: Breads - Yeast, Cherries, Coconut, Comfort Foods, Dairy, General Crafts, Holiday Songs, Hope, Kids, Oranges, Paerve, Party Ideas, Parve, Pears, Pineapple, Quick Breads, Recipes with Pumpkin, Scottish Recipes, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , |


We Gather Together

Traditional Thanksgiving Song

We gather together to ask the Lord’s blessing;

He chastens and hastens His will to make known.

The wicked oppressing now cease from distressing.

Sing praises to His Name; He forgets not His own.

 

Beside us to guide us, our God with us joining,

Ordaining, maintaining His kingdom divine;

So from the beginning the fight we were winning;

Thou, Lord, were at our side, all glory be Thine!

 

We all do extol Thee, Thou Leader triumphant,

And pray that Thou still our Defender will be.

Let Thy congregation escape tribulation;

Thy Name be ever praised! O Lord, make us free!

I was not going to do a craft article today, but I ran across a project that is too cute and easy not to alert you to.  The project is a “Give Thanks” Fall Banner.  You can find it at a great craft site called “The Kurtz Corner,” and to get there just click on “Give Thanks.”  For today’s recipe theme I have chosen bread recipes.  Don’t forget you can make bread a week or two ahead of time and freeze it, then bake it fresh or if you already have baked it, just reheat it before serving.

When I think of bread, I think of a bread basket teaming with freshly baked bread, rolls, sweet rolls, muffins and quick breads just waiting to be topped with butter, margarine, jams, preserves and jellies of all kinds.  So, depending on my speed putting everything together, this may be part 1 of a 2 part series.  If it is, I will alert you to this fact at the bottom of the article.

My choice for the first recipe is a pumpkin challah.  Challah is egg bread that is eaten on Friday nights and Saturdays by Jewish people to celebrate the Sabbath.  It is also eaten on most holidays.  Flavored challahs such as this one is a very new innovation.  So far my favorite is chocolate chip!

Pumpkin Challah

=======================

Yield: This recipe makes 2 smaller loaves.

“We like to eat one sliced and unadorned, and use the other loaf for French toast.”

Ingredients:

2-1/4 teaspoons (1 packet) yeast

2/3 cup warm water

1/2 cup sugar

1/2 cup pumpkin puree

1-1/2 teaspoons salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1/4 teaspoon ground cardamom

4 cups flour, plus more for dusting and kneading

1 egg

Sesame or poppy seeds (optional)

Method:

In a large bowl, dissolve sugar and yeast in the warm water. Let sit 10 minutes until foamy.

Stir in pumpkin puree, salt, and spices. Add three cups of the flour and mix until well incorporated. Add remaining flour, a little at a time, until dough is only slightly sticky to the touch.

Dust counter or wooden board with flour and turn out dough. Knead, adding flour as needed, until you have a smooth, springy dough. Place  in a lightly greased bowl, cover, and let rise two hours, or until doubled in size.

Punch down dough and turn out onto flour-covered counter. Divide dough in half; set one half aside. For each half, divide into three approximately equal pieces. Form pieces into long snakelike strands, about 12 inches long. Braid together strands and tuck both ends under the loaf. Carefully place on a flour-dusted board, greased baking sheet, or in a greased loaf pan. Repeat for remaining dough.

Cover and let rise until doubled, about 40 minutes.

Preheat oven to 350 degrees. If using a baking stone, start your preheat when you begin the second rise.

Beat egg and brush over the bread, and sprinkle on seeds, if using. Put loaves in oven and bake for 40 to 50 minutes, until tops are golden brown.

“In this version of challah, the pumpkin stands in for the eggs. Adding eggs will make for a richer dough, but of course remember that you’ll need to add flour to balance out the additional liquid.”

“Also, this pumpkin challah is only lightly spiced – I wanted to be able to have the bread fit as both breakfast and sliced alongside a savory dinner.”

Tips:

  • Use a kitchen scale to ensure equal division of dough. I’m just as bad at dividing sections for braiding bread as I am for braiding hair.
  • I add 3 cups of flour to start with and then add the rest slowly. Due to different moisture levels, varieties of flour, and measuring methods, it’s easier to start out with less flour and add what you need rather than adding all at once and finding your dough is too dry.
  • On the second rise I preheat the oven and set the dough nearby. My kitchen doesn’t maintain enough heat for bread to rise well on its own most days, so this helps tremendously.

SOFTA123’S NOTE:  I wish I knew who to credit the pumpkin challah recipe with, if anyone knows, please email me.  It’s such a well written recipe.  I also wonder how this would taste with a confectionery sugar glaze (a small amount of water mixed with a small amount of confectionery sugar for a not too thin consistency) put on it after it is thoroughly cooled.

 Figure 1 Photo by Wally G.

Favorite Sally Lunn Bread For Bread Machine

===========================================

Posted by Pink01

INGREDIENTS

For a 1 1/2 lb loaf bread:

 

1/4 cup heavy cream

1/4 to 3/8 cup water

3 large eggs

1-1/2 teaspoons salt

1/3 cup butter or margarine (cut up in pieces)

1/4 cup sugar

3 cups all purpose flour (or bread flour)

1-1/2 to 2 tsp yeast

DIRECTIONS

Place all ingredients in bread pan in order listed. Select “Basic/White Bread Cycle” and “Light Crust“. Press “Start. After the baking cycle ends, remove bread from pan, place on a wire rack and allow to cool 1 hour before slicing. Enjoy!

“I got this recipe from a Bread Machine cookbook but I can’t remember the name. This bread is awesome. It almost tastes like a pound cake!! Really delicious. It has a buttery taste. Can be sliced/toasted for sandwiches. My family looooves it!!” ~Pink01

SOFTA123’S NOTE:  I absolutely love Sally Lunn bread!  Try it, you might like it too!

Marilyn’s Garden Herb Bread

=================

1 pound Loaf:  (1 1/2 pound Loaf):

2 cups White Bread Flour, (3 cups)

1 tablespoon Dry Milk, (2 tablespoons)

1 tablespoon Sugar, (2 tablespoons)

1 teaspoon Salt, (1 1/2 teaspoons)

1 teaspoon Chives, (1/2 tablespoon)

1 teaspoon Marjoram, (1/2 tablespoon)

1 teaspoon Thyme, (1/2 tablespoon)

1/2 teaspoon Basil, (1 tablespoon)

1 tablespoon Butter, (2 tablespoons)

3/4 cup Water, (1 1/4 cups)

1 tablespoon Fast Rise Yeast -Or-, (2 teaspoons Fast Rise) Or

2 teaspoons Active Dry Yeast, (3 teaspoons Active Dry)

SOFTA123’S AKA MARILYN’S NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic.

This bread tastes like stuffing! It is WONDERFUL!!!! Paul and I especially like it to make turkey sandwiches the day after Thanksgiving! ~SOFTA123

Here are some hints from the book I found the recipe in:

1. Use dried herbs that are flaked and not ground.  If using ground, reduce the amt. by half. If using fresh herbs, double the recipe.

2. This recipe can be made with the regular, rapid, or delayed time bake cycles.

This recipes comes from “Bread Electric” from the Innovative Cooking Enterprises. I make the regular size loaf in my machine.

Servings: 8 slices for the small loaf

Now let’s make some delicious dinner rolls.  This is my preference for the bread coarse at Thanksgiving.  I have to admit it, I cheat.  I buy the heat and serve rolls!  But maybe this year will be different.  Anyhow here are recipes for dinner rolls.

Pioneer Woman’s No Knead Dinner Rolls

=====================================

Added by Ree on June 26, 2009

Prep Time 4 Hours

Cook Time 20 Minutes

Servings 24

Difficulty Easy

Ingredients

4 cups Milk

1 cup Sugar

1 cup Vegetable Oil

9 cups Flour

2 packages (4 1/2 Tsp.) Active Dry Yeast

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

2 tablespoons Salt

Preparation Instructions

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees). Before the mixture boils, turn off the heat. NOW.

Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast.

After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour.

After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it has risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans.

Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

SOFTA123’S NOTE:  For step-by-step instructions go to The Pioneer Woman’s

website located at:

http://thepioneerwoman.com/cooking/2007/11/pw_dinner_rolls_-_no_kneading_required/

Whole Wheat Challah Rolls – Pareve

===================================

Posted by : Karen Selwyn

“Flecks of grated carrot add color and flavor to these whole-wheat dinner rolls from cookbook author and food writer Judy Zeidler. The dough is remarkably easy to mix, knead and shape.” Judith Evans

2 cups whole-wheat flour

2 cups unbleached flour

1 package active dry yeast

1 teaspoon kosher salt

1 cup warm water (110 to 115 degrees)

1/4 cup vegetable oil, plus more to coat bowl and top of dough

2 tablespoons honey

2 eggs, divided

1 cup peeled, grated carrots

Poppy seeds or sesame seeds

Combine whole-wheat and unbleached flours. Place 2 cups flour mixture, yeast and salt in a large mixing bowl.

Heat warm water, oil and honey in a saucepan or microwave oven until very warm, about 115 to 120 degrees. Add water mixture to flour-yeast mixture, beating until well blended. Add 1 egg, carrots and enough reserved flour to make a soft dough.

Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional reserved flour as needed to make a smooth and elastic dough.  Place dough in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in a warm place until double in size, about 1 1/2 hours.

Divide dough into about 30 small pieces. Form into long ropes, twist into knots and place on a greased baking sheet. Cover with a towel. Let rise in a warm place until doubled, about 1 hour.

Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or until golden brown.

Yield: About 30 rolls.

Source: “The 1994 Favorites” Judith Evans ST. LOUIS POST DISPATCH (On-line edition), 1/2/95

Perfect Dinner Rolls

====================

“These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am making for them the same wonderful memories my mom made for me!” —Gayleen Grote, Battle View, North Dakota

24 Servings

Prep: 30 min. + rising Bake: 15 min.

Ingredients:

1 tablespoon active dry yeast

2-1/4 cups warm water (110° to 115°)

1/3 cup sugar

1/3 cup shortening

1/4 cup powdered nondairy creamer

2-1/4 teaspoons salt

6 to 7 cups bread flour

Directions:

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray.

Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 12-15 minutes or until lightly browned. Remove from pans to wire racks.

Yield: 2 dozen.

Nutrition Facts: 1 roll equals 142 calories, 3 g fat (1 g saturated

fat), 0 cholesterol, 222 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g

protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Golden Sweet Cornbread

======================

Submitted By: bluegirl

Photo By: larkspur

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 12

“If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it’s my family’s favorite.”

INGREDIENTS:

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3-1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Information Servings Per Recipe: 12 Calories: 188 Amount Per Serving Total Fat: 7.4g Cholesterol: 19mg Sodium: 354mg Amount Per Serving Total Carbs: 28.2g Dietary Fiber: 1g Protein: 3.1g

White Chocolate Cranberry Quick Bread

====================================

2-1/4 cups All-purpose flour

1/2 teaspoon Salt

1/4 teaspoon Baking soda

5 ounces White chocolate; coarsely chopped

8 tablespoons (1 stick) unsalted butter; softened

1 cup Granulated sugar

3 large Eggs; at room temperature

1/2 cup Buttermilk

3 tablespoons Orange juice

1 teaspoon Grated orange zest

1 teaspoon Vanilla extract

3/4 cup Dried cranberries; chopped

YIELD: 1 loaf

PREPARATION:

45 minutes plus baking and cooling times.

1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan. Dust the pan with flour and tap out the excess.

2. In a medium bowl, using a wire whisk, stir together the flour, salt, and baking soda. Set aside.

3. Melt the white chocolate according to the directions in the chocolate Melting Tips. Set aside to cool.

4. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 2 minutes until creamy.  While continuing to beat the butter, gradually add the sugar 1 teaspoon at a time until completely incorporated into the butter. Beat in the eggs, one at a time. Using a rubber spatula, scrape down the side of the bowl and beat the mixture for 1 minute more. At low speed, beat the buttermilk into the batter. At this point the batter will look curdled.

Add the melted white chocolate, orange juice, zest, and vanilla to the batter and mix just until blended.

5. At low speed, add the dry ingredients to the batter one-third at a time and mix until blended. Stir in the chopped dried cranberries.

6. Scrape the batter into the prepared loaf pan and bake for 70 to 75 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool the bread in the pan set on a wire rack for 15 minutes.

Remove the bread from the pan and cool it completely on a wire rack.

Thanksgiving Bread Recipe

=========================

Thanksgiving Bread ingredients list:

4 medium eggs

4 cups of all purpose flour

3 cups of sugar

2 cups of cranberries (fresh or frozen)

2 cups of pumpkin (cooked or canned)

1 cup of vegetable oil

2 tablespoons of pumpkin pie spice

2 teaspoons of baking soda

1 teaspoon of salt

 

Instructions for Thanksgiving Bread:

In a suitably sized mixing bowl, beat the eggs and sugar. Add the pumpkin and vegetable oil and mix thoroughly.

Add all of the dry ingredients and stir until just moistened.  Fold in the fresh or frozen cranberries.

Spoon into suitably sized loaf pans.

Bake at 350°F (175°C) for 60 minutes.

Allow to cool for 10 minutes, then remove to wire racks.

Orange Praline Quick Bread

==========================

“A crusty brown sugar glaze adds just a touch of the South to these Orange-scented mini loaves.”

20 min. Prep time

60 min. Total time

32 servings (4 mini loaves)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 cup LAND O LAKES® Sour Cream

1/2 cup LAND O LAKES® Butter, softened

2 eggs

1 tablespoon freshly grated orange peel

1 teaspoon vanilla

1 cup chopped pecans

Glaze

1/3 cup firmly packed brown sugar

1/3 cup LAND O LAKES® Butter

1/4 cup finely chopped pecans

Heat oven to 350°F. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.

Combine all remaining bread ingredients except pecans in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, just until moistened. Stir in 1 cup pecans.

Spoon batter evenly into 4 greased (5 1/2×3-inch) mini loaf pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.

Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes).

Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.

Substitute for Mini Loaf Pans:   1 greased (9×5-inch) loaf pan. Bake for 60 to 65 minutes.

Recipe Tip:

Serve bread with maple-flavored butter. Combine 1/3 cup softened butter, 1/4 cup orange marmalade and 1 tablespoon maple syrup in small bowl; mix well.

Calories: 160Fat: 10gCholesterol: 30mgSodium: 125mgCarbohydrates:

16gDietary Fiber: <1gProtein: 2g

This recipe was reprinted from landolakes.com.

http://www.landolakes.com/recipe/7 6

Pina Colada Quick Bread

=======================

“Think pina colada, think summer time … but do you think bread? It sounds like the oddest of combinations, but there are lots of variations on recipes for pina colada quick bread (or coconut pineapple bread).”

Ingredients

4 eggs

1 & 1/4 cup oil

2 cups granulated sugar

1 teaspoon coconut extract

1 teaspoon vanilla extract

1 teaspoon orange extract

1/4 cup pineapple juice

1/2 teaspoon grated orange zest

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 (20 ounce) can crushed pineapple, drained

1/2 cup flaked coconut

1/2 cup chopped maraschino cherries

Instructions

 

Preheat oven to 350 degrees F.

Grease and flour well two 7 x 4-inch loaf pans.

Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice and orange zest.

In a separate bowl, soft together flour, salt, baking soda and cinnamon. Add to egg mixture and miX just until ingredients are moistened.

Gently stir in crushed pineapple, coconut, maraschino cherries and nuts. Do not stir too much or bread will be heavy.

Pour into prepared loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted comes out clean.

Let cool in pan for 10 minutes before removing.

CulinaryTradition: USA (Nouveau)

 

Sparkling Orange Scones

=======================

“These buttery sugared scones are perfect for gift-giving or a warm breakfast tea.”

30 min. Prep time

1 :10 Total time

16 scones

Topping

 1/4 cup sugar

1-1/2 teaspoons freshly grated orange peel

Scones

 

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold LAND O LAKES® Butter, cut into 8 pieces

1/2 cup sugar

3/4 cup sweetened dried cranberries or blueberries or finely chopped dried aprico s

3/4 cup LAND O LAKES™ Half & Half

1 egg

1 tablespoon freshly grated orange peel

Almond Butter

  

1/2 cup LAND O LAKES® Butter, softened

2 tablespoons powdered sugar

1/2 teaspoon almond extract

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside.

Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.

Stir together half & half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.

Divide dough in half. Pat each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.

Meanwhile, combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.

To serve, separate scones while warm. Serve with almond butter. Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.

TIP: One large or two medium oranges will yield what is needed for the grated orange peel.

TIP: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.

Calories: 240Fat: 12gCholesterol: 45mgSodium: 190mgCarbohydrates:

30gDietary Fiber: 1gProtein: 3g Recipe #11682©2001Land O’Lakes, Inc.

This recipe was reprinted from landolakes.com.

Almond Muffins

==============

Almond Muffins ingredients list:

1 medium egg, beaten

2 cups of flour

3/4 cup of milk

1/2 cup of almonds, chopped

1/2 cup of sugar

1/2 cup of oil

1 tablespoons of baking powder

1/2 teaspoon of almond extract

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/8 teaspoon of salt

Instructions for Almond Muffins:

Mix together the egg, milk, oil and almond extract.

In another bowl, mix together the flour, sugar, baking powder, nutmeg,

cinnamon, salt and chopped almonds.

Mix the two mixtures.

Bake at 390F for about 15 minutes.

Pear Upside-Down Muffins

========================

Recipe #386216

| 1 1/4 hours | 40 min prep |

By: daisygrl64

Aug 19, 2009

“These cakelike muffins with sticky tops turn out of the pan perfectly, if you Let them cool a little first. And Oh Boy….are these Fabulous!!” ~Daisygrl64

Yield: 12 muffins

Ingredients

 

2 cups all-purpose flour

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

Topping

2 pears, peeled, cored and cut into 1/2inch slice

1/2 cup brown sugar, packed

1/4 cup raisins

1 teaspoon cinnamon

2 tablespoons unsalted butter, melted

Directions

1 grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.

2 Topping:.

3 peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.

4 in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide among muffin cups and set aside.

5 in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.

6 bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes.

7 let cool on rack for 10 minutes. invert onto baking sheet.

8 serve topping side up.

Carrot, Sunflower Seed And Raisin Bran Muffins

==============================================

CDKitchen http://www.cdkitchen.com

Serves/Makes: 12

Difficulty Level: 3

Ready In: 30-60 minutes

Ingredients:

2-1/2 cups Wheat Bran

1-1/2 cups Whole-Wheat Flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

1 teaspoon ground Cinnamon

1/2 teaspoon ground Ginger

1/2 teaspoon Sea Salt

1/4 teaspoon ground Nutmeg

1-1/2 cups Apple Juice

1/4 cup Blackstrap Molasses

2 tablespoons Sunflower Oil; plus additional for oiling pan

3/4 cup Carrots; shredded

1/2 cup Sunflower Seeds

1/2 cup Raisins

Directions:

PREHEAT oven to 350 degrees F.

Using a little sunflower oil, LIGHTLY OIL a muffin pan and set aside. In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine.

In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine.

Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter.

Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees F. for 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.

Recipe Location:

http://www.cdkitchen.com/recipes/recs/503/Carrot-Sunflower-Seed-And-Rai1

26924.sht l

Recipe ID: 97797

Watch for tomorrow’s post (11/16/2011) for spreads to go with these breads!

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HALLOWEEN FUN #10

Posted on October 26, 2011. Filed under: Candy, Chocolate, Coconut, Comfort Foods, Dairy, Halloween, Halloween Candy, Halloween Snacks, My Ramblings, Nuts, Party Ideas, Rainy Day Foods, Recipes, Rochester, Snacks | Tags: , , , , , , , , , , , |


Now for what I call the “real” candy!  I wonder, is your sweet tooth aching yet from all of these sweets?  Oy!  I love candy, especially if it is chocolate.  I think my  favorite is a tie between 5th Avenues and 3 Musketeers bars.  My favorite penny candies, and they  were penny candies in my day, were Mary Janes and the Candy Buttons that you ate off a strip of paper.  I used to go to Mueller’s Grocery Store on Field Street before school to get some treats when I was in grammar (elementary) school.  Then when I began going to Hebrew school after regular school, I would go to Doughty’s Grocery Store on Monroe Avenue.  They had a bigger collection than Mueller’s had.

Now these were worth every penny!

When my sister and I went Trick or Treating, we would come back with a haul, just going down our little dead-end street and maybe a couple houses down the block.  We’d come back with apples and money and all kinds of penny candies and snack-size candies such as Dots, 3 Musketeers and Snickers.  I think we liked the money the most, although if we collected $1.00 we thought we were doing good!  That $1.00 bought a lot of candy in those days!  You have to remember, regular-sized candy bars sold for only a nickel!

Trick or Treat?

My Mom has been on a “don’t eat this, don’t eat that kick” for the past two weeks.  She’s been reading books and articles that tell you the truth about the conditions in manufacturing factories and restaurants.  I don’t think she will ever touch a hamburger again.  I feel that it’s all propaganda!   If they, whoever they are, have decided one or two items in our diet is not good, then I would be more of a believer.  But every other day it seems they are adding to the list o no-no’s and then they contradict each other’s findings and soon we won’t be able to eat anything!  So, I choose to be blind and eat what I want, wherever I want.  The only place I refuse to eat is Burger King due to an incident that happened in our neighborhood not long ago.  It is a story I don’t wish to repeat here.  But, if you do choose to listen to “them,” then going back to “scratch” cooking and baking is the way to go.  So here are some copy cat recipes for candy bars.

All for one and one for all!

3 Musketeers Candy Bar Copycat Recipe

=====================================

Ingredients

3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

1/8 teaspoon salt

3 egg whites

1/3 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

Directions

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.

Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this.

When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.

Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.

At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.

When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9×9-inch pan.

Refrigerate until firm, about 30 minutes.

With a sharp knife, cut the candy in half down the middle of the pan.  Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.

Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1 to 2 hours.

Yield:  14 bars

Baby Ruth Candy Bars

====================

Ingredients

1-1/3 cups Margarine

2 cups Brown Sugar

1/3 cup White Corn Syrup

8 cups Oatmeal

2 teaspoons Vanilla

1/2 cup Peanut Butter

Topping:

6 oz. package Chocolate Chips

1 6 oz. package Butterscotch Chips

2/3 cup Peanut Butter

1 cup chopped nuts/peanuts

Directions

Melt margarine.  Add brown sugar, syrup, peanut butter, oatmeal and vanilla.  Put in 9×13 cake pan.

Bake 350 for about 15 minutes.

Melt topping ingredients together and spread on top.  Cut into bars when cool.

Chocolate Billionaires Recipe

=============================

Ready in: 1-2 hrs

Difficulty: 3 (1=easiest: hardest=5)

Serves/Makes: 48

INGREDIENTS:

1 package (14 ounce) caramels

3 tablespoons water

1-1/2 cups chopped pecans

1 cup coarsely crushed crisp rice cereal

1 tablespoon shortening

2 cups semi sweet or milk chocolate chips

PREPARATION:

In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm.

Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store candies in an airtight container.

This recipe from CDKitchen for Chocolate Billionaires serves/makes 48

Recipe ID: 25345

SUBMITTED BY: Priscila

Copycat Pay Day Candy Bars

==========================

From lanacountry

30 minutes to make

Serves 8

DELICIOUS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Level (estimated) Intermediate to Advanced

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients

5 caramel squares

1/4 cup milk

1 teaspoon peanut butter

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/2 teaspoon salt

1-1/4 cups powdered sugar

20 caramel squares

1 tablespoon water

2 cups dry roasted peanuts (slightly crushed)

How to make it

Combine the first six ingredients in a sauce pan. Cook over low heat until the caramel has melted and stirs smooth. Add 3/4 cup powdered sugar and stir to mix in. Reserve the remaining sugar. Turn heat to medium high. Using a candy thermometer, cook caramel mixture until exactly 230F while stirring often. Remove from heat, let cool for a few minutes, and add remaining powdered sugar.

Use a hand mixer to beat in the sugar for a couple minutes. Let candy cool for 20 minutes.

Divide candy into eight equal pieces and form each into 4 inch logs.

Place on wax paper and let cool for one hour.

In a double boiler, add remaining caramels and water. Melt until smooth. Remove from heat, but keep hot water under the caramel so it doesn’t firm up. Use a pastry brush to coat one of the logs with hot caramel. Roll in peanuts in a shallow dish. If any spots are not completely covered in peanuts, apply more caramel and stick back in peanuts. Repeat with the remaining logs. Allow to cool completelybefore eating. Not lovin’ it?

Copycat Snickers Bars

=====================

Craving delicious Snickers bars? Why not try making some copycat candy bars at home? It’s a fun recipe to make with the kids, and these really do taste like the real thing…

1/4 cup light corn syrup

2 tablespoons butter

1 tablespoon vanilla extract

1/8 cup peanut butter

1 dash salt

3 cups powdered sugar

35 unwrapped Kraft caramels

1 cup dry-roasted unsalted peanuts

1 bag milk-chocolate chips, (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar.

When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9×9-inch pan. Put in the refrigerator.

Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.

When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes.

Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2×1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.

Makes about 2 dozen bars.

Nutterfingers Candy Bar

=======================

By Elizabeth LaBau, About.com Guide

“These candy bars are covered with chocolate and filled with a light peanut center that shatters into thin, crispy layers when you bite into it. They resemble the popular Butterfingers candy bar. This recipe yields 10 4-inch bars, but can be easily doubled and made in a 9×13 pan.”

Ingredients:

1 cup chunky peanut butter

1 teaspoon vanilla extract

2 cups granulated sugar

1/2 cup water

3/4 cup light corn syrup

3/4 teaspoon baking soda

1 pound chocolate candy coating

Preparation:

Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the peanut butter, baking soda, and vanilla in a small bowl and set aside for now.

Place the sugar and water in a medium saucepan over medium-high heat.

Stir constantly until the sugar dissolves. Bring the sugar syrup to a boil, and stir in the corn syrup. Insert a candy thermometer.

Continue to cook the syrup, boiling it without stirring, until it reaches 300 degrees on the thermometer. Watch the pan carefully, as the sugar can quickly rise in temperature and burn at such high heat.

Once it candy reaches 300 degrees, immediately remove it from the heat.

Quickly stir in the peanut butter, baking soda, and vanilla and stir until it is smooth.

Pour the candy into the prepared 8×8 pan, and allow it to sit for about two minutes minutes. While it is still warm and pliant, take a large knife and score it into ten pieces: make a cut down the center, then cut each half into five pieces, for a total of 10 candy bars. Allow the candy to set at room temperature, for at least 4 hours or overnight.

Once the peanut candy is completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.

Line a baking sheet with foil and set it nearby.

While the chocolate is cooling, carefully cut or break the peanut candy into bars along the scored lines.

Using two forks or dipping tools, submerge one bar in the melted chocolate. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Store remaining bars in an airtight container at room temperature for up to a week.

Butterfinger “Eyeballs”

=======================

Wax paper

1 cup creamy peanut butter (not all-natural)

2 tablespoons butter or margarine

2 cups powdered sugar

1 NESTLÉ BUTTERFINGER Candy Bar

2 cups NESTLÉ TOLL HOUSE Premier White Morsels

3 tablespoons vegetable shortening

2 pkg. NESTLÉ BUTTERFINGER BB’S Candies

1 small tube red decorator icing

Wooden pick or skewer for dipping

Line 2 baking sheets with wax paper.

Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch “eyeballs.  Place on prepared baking sheets. Freeze for 1 hour.

Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Remove one baking sheet of frozen “eyeballs” from freezer (keep other sheet in freezer until ready to use).

Dip one “eyeball” into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of “eyeball” to make a “pupil.” Repeat procedure with remaining “eyeballs” on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of “eyeballs” and coating. You may find it necessary to reheat morsel mixture before dipping second batch.

Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

“M&M/Mars Caramel Twix Bars”

==========================

35 unwrapped Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread cookie, (40)

2 bags milk-chocolate chips, (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat.

Place the shortbread cookies side by side on an ungreased cookie sheet.

Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap ’em for another minute.

Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Makes 40 bars.

NOTES : M&M/Mars Peanut Butter Twix Bars substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.

“Milky Way”

==================

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

2 tablespoons water

1 pinch salt

2 egg whites

35 unwrapped Kraft caramels

1/4 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Stir often until the mixture begins to boil, then continue to cook, using a candy thermometer to monitor the temperature.

While the candy boils, beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this.

When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending with a mixer set on low speed. Continue to mix for 20 minutes or so. The mixture will thicken as you mix, until it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips. Be warned; the mixture will not get any thicker after the chocolate is added, so be sure the candy is very thick and fluffy before adding the chips. When the chocolate chips are completely blended into the candy, press the mixture into a greased 9×9-inch pan and refrigerate until cool, about 30 minutes.

Heat the caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy. While the candy cools, melt the milk chocolate chips in the microwave for 2 minutes on medium power. Stir halfway through the heating time. Melt completely, but be careful not to overheat. When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bowl to knock off the excess chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours.

Makes 14 candy bars.

Copycat Oh Henry Bars

=====================================

By * Pamela *

Added March 03, 2004 | Recipe #85597

Categories: Candy Dessert Lunch/snacks

Photo by * Pamela *

Total Time: 1 hr. 10 mins.

Prep Time: 10 mins.

Cook Time: 1 hr.

Pamela’s Note: “This is my Mother in law’s recipe for mock Oh Henry Bars. It was a recipe that she submitted for our church’s fundraising cookbook.

Ingredients:

2 cups milk chocolate chips

2 tablespoons shortening

30 vanilla caramels, unwrapped

3 tablespoons butter

2 tablespoons water

1 cup chopped peanuts

Directions:

1 In a double boiler, melt chocolate and shortening.

2 Stir until smooth.

3 Remove from heat.

4 Pour 1/2 into a foil lined 8 inch square pan.

5 Refrigerate until firm.

6 Combine caramels, water and butter.

7 Place mixture on low heat until smooth.

8 Stir in nuts.

9 Pour into chocolate lined pan.

10 Spread evenly and top with remaining melted chocolate.

11 Refrigerate until firm, about 1 hour.

12 Cut into bite sized pieces.

Nutritional Facts for Copycat Oh Henry Bars

Serving Size: 1 (883 g) Servings Per Recipe: 1

Amount Per  Serving % Daily Value

Calories 78.3 Calories from Fat 4355%Total Fat 8 g7%Saturated Fat 1.5 g7%Cholesterol 3.5 mg1%Sodium 29.4 mg1%Total Carbohydrate 8.0 g2%Dietary Fiber 0.4 g1%Sugars 6.4 g25%Protein 1.5 g3%

Detailed Nutrition ValuesAbout Nutrition Info Food.com Store

Almost Almond Joy Bars

========================

Thursday, December 11, 2008

5 ounces sweetened condensed milk

1 stick butter (1/2 cup) – real butter (softened)

1 teaspoon vanilla Extract

2 cups powdered Sugar

1 – 14 oz bag sweetened flaked Coconut

24 ounces milk chocolate almond bark or milk chocolate chips

1 cup whole dry roasted almonds.

Blend the sweetened condensed milk, butter and vanilla extract. Add the

powdered sugar a little at a time, stirring until smooth. Stir in the coconut, the mixture should be firm. Pat firmly into a 9 x 13 x 2 inch pan. Chill in the fridge until firm. (we put ours in the freezer).

While the mixture chills go ahead and dry roast the almonds. We had a bunch of almonds but they need to be roasted.

To Roast Almonds – Spread in an un greased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

In a double boiler over hot, not boiling water, melt the chocolate chips or milk chocolate almond bark, stirring often. This can also be done in the microwave. (use the defrost setting on the microwave and melt the chocolate in 3 minute intervals.)

Remove coconut mixture from the refrigerator/freezer and cut into 1 x 2 inch bars. Put 2 whole almonds on top of each bar. Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate.

Lay bars on waxed paper after dipping until firm. You can also place them into the refrigerator as well.

Source:  Recipe by Tina at Mommy’s Kitchen at 7:33 AM

Softa123’s Note:  I originally was going to post a different version of the Almond Joy recipe; however, Tina’s version sounds so much better.  Please visit her website for other great Halloween recipes!

Clark Bars

==========

Submitted By: mom2frankandy

Photo By: Jon

Servings: 24

“These bars are EASY to make. They require no baking and are full of scrumptious chocolate and peanut butter.”

INGREDIENTS:

1 (16 ounce) package graham

Crackers, crumbled

1 cup melted butter

2-1/2 cups peanut butter

2-1/2 cups confectioners’ sugar

2 cups semisweet chocolate chips

1 (14 ounce) can sweetened

Condensed milk

DIRECTIONS:

Grease a 9×13 inch pan.

Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.

In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours.

Cut and serve.

Nutrition Information Servings Per Recipe: 24 Calories: 450 Amount Per Serving Total Fat: 26.2g Cholesterol: 19mg Sodium: 311mg Amount Per Serving Total Carbs: 49.8g Dietary Fiber: 3g Protein: 10g

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Halloween Fun #9

Posted on October 25, 2011. Filed under: Autumn, Candy, Cheese, Chocolate, Chocolate Chip, Coconut, Comfort Foods, Dairy, Desserts, Halloween, Halloween Candy, Halloween Recipes, Kosher Recipe, MINT, Party Ideas, Rainy Day Foods, Recipes, Recipes with Pumpkin, Snacks, Uncategorized | Tags: , , , , , , , , , , , , , |


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

============

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

===================

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

=================

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

==============

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

=============

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

======================

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

===================

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

=================

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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