Comfort Foods

COOKIES, COOKIES, COOKIES – CUT-OUTS

Posted on November 24, 2011. Filed under: Amish, Chanukah, Chanukah Cookies, Chocolate, Christmas, Christmas Cookies, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Ethnic Recipe, German, Jewish, Kosher Recipe, Oranges, Paerve, Parve, Rainy Day Foods, Recipes | Tags: , , , , , , , , , , , , , |


Good morning…well it’s 4:49 AM EST as I begin this post.  I was going to do a 30 Day Cookie Countdown for Chanukah and Christmas, but with my upcoming surgery and going to my Mom’s for the 6 week recuperation period, I don’t know how often I will be able to post.  But, hopefully I’ll be back home faster than I anticipate and I’ll catch up with all of you.  If I can, I will do a Chanukah article and a Christmas article before things get crazier than they already are.  In light of the “no can do” countdown, I thought I would do a cookie category of the day, and since they take the longest to do, I thought I would begin with cut-out cookies, which are my favorite cookies during the holidays.  I tend not to make them any other time of the year; unless there is a special event like a shower or someone requests that I make them.  So let’s get baking!

My first offering is a Chanukah cut-out cookie from my dbase.  I must try to make these this year, if I am up to it.  If not, I may make it for Purim.  I love poppy seed cookies like this following recipe.  They remind me of my beloved maternal grandmother.

Chanukah Poppy Seed Cookies

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Ingredients

3 eggs

1 cup sugar

3/4 cup oil

Juice and rind of 1 orange

4 cups flour

1/4 cup poppy seeds

2 teaspoons baking powder

Salt

Directions:

Beat eggs.  Add sugar, oil, orange rind, and juice.  Stir in dry ingredients.

Roll out thin and cut into desired shapes.

Bake at 350 degrees. Check after 10 minutes. Remove when browned.

SOFTA123’S AKA MARILYN’S NOTE:  Don’t frost these cookies.  They taste good plain!

The following recipe is for Chanukah chocolate star cookies.  I have never tasted a chocolate cut-out cookie, but what’s not to like?  It’s CHOCOLATE!

DISCLAIMER:   The above picture does not go along with the following recipe, but  looks to be similar.  ~SOFTA123

CHANUKAH CHOCOLATE STARS

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

Yield: About 4 dozen

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups flour

1/2 cup cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Powdered sugar, to decorate

Cream butter, sugar, and eggs until light and fluffy. In another bowl, stir together dry ingredients (except powdered sugar); beat into creamed mixture until well blended. Cover, and chill until firm enough to handle.

On lightly floured surface, roll dough to 1/8″ thick, cut with a Star of David-shaped cookie cutter.

Bake at 350°F, 5 to 7 minutes, or until no imprint remains when touched  ightly. Cool for 1 minute before removing from pan. When completely cooled, sprinkle with powdered  sugar.

Posted by Judith Sobel

I think that these Amish cut-out cookies must be devine!  I love cookies that are fragrantly laced with spices.  I would frost half of the batch with a thin confectioner’s sugar glaze (mix ¼ cup of confectioner’s sugar with a few drops of water, whisk or stir until smooth.  Keep adding water, a drop at a time and mixing till smooth until it is the consistency  you desire.  Don’t make it too thin, but if you find you have, then just add more confectioner’s sugar.  Brush the glaze onto the cookies using a pastry brush.

Amish Christmas Cookies

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

1/2 cup butter

1 cup brown sugar

1 cup light molasses

1 egg, beaten

4 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground clove

1/2 teaspoon nutmeg

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. Cream butter and sugar. Blend in molasses and eggs.

3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie utters.

4. Bake for 10 to 12 minutes.

The next recipe calls for Hartshorne and is a recipe my husband has asked me to make for years.  Maybe this will be his lucky year!  Start calling pharmacies to see who can get the Hartshorne for you!

Hartshorne German Christmas Cookies

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2 cups Sugar

1/2 teaspoon Salt

1-1/4 cups Shortening

2 Eggs

1 cup Milk

1 tablespoon Hartshorn ***

1/2 cup Boiling water

2 teaspoons Vanilla

Flour to stiffen

1 ounce Anise seeds

*** Hartshorne can be obtained at your pharmacy. It is ammonium crystals

1. Mix sugar, salt, shortening, eggs, and milk.

2. In a separate bowl, dissolve the Hartshorne in the boiling water. Make sure it is completely dissolved.

3. Add vanilla and anise seeds to the sugar mixture. 4. Add Hartshorne

mixture to sugar mixture.

5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters.

7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.

“This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!”

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THANKSGIVING – #7

Posted on November 19, 2011. Filed under: Autumn, Candy, Chocolate, Chocolate-Mint, Comfort Foods, Crochet Patterns, Dairy, Desserts, Fun, General Crafts, Kosher Recipe, Munchies, Party Ideas, Snacks, THANKSGIVING, Thanksgiving Crafts, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , , , |


The First Thanksgiving

 

We Gather Together Hymn

 

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!

 

-Adrianus Valerius
-Theodore Baker (translator)

 

Today’s post is for those who like to craft.  We have to relax somehow and get out of the kitchen, so why not try to relax and have fun making one of these projects.  Notice, I said ONE project.  We still have baking and cooking to do! I have included a crochet pattern for a cornucopia centerpiece, a cute crocheted turkey hot pad, the cutest turkey nut bowl which is on my “must try to make” list, a gorgeous serving platter and a centerpiece that will go perfectly with the table cloth and napkin place cards that you can find at https://atzimmes.wordpress.com/2011/11/15/thanksgiving-3/ .  I even found directions on how to make Pilgrim place cards for those of you who opt not to make the table cloth and napkin place cards.  At the end of the crafting ideas I am attaching an easy recipe for Bavarian Mints.  Hope you enjoy!

 

Thanksgiving Crocheted Cornucopia

Submitted by Anonymous on Fri, 12/26/2008 – 15:10

Thanksgiving Cornucopia with Indian Corn and squash

Thanksgiving is one of my favorite holidays and I always get irritated when the stores seem to just pass it by. This year I am not going to let that happen, all this month I will be posting a different pattern every week so that you can make your very own cornucopia. We will make several different types of squash and a piece of Indian corn. Materials for the cornucopia: Size H hook, 7 inch metal craft ring, 4 oz of any shade of brown yarn & a marker

Row 1: ch 4, 7 dc in 4th ch from hook, join to form a ring Row 2: ch 3 (this does not count as 1st dc) fpdc(front post double crochet) around 1st dc and in remaing 6 dc, join to 1st fpdc. Row 3: ch 3 (this now counts as 1st dc) fpdc around 1st fpdc of previous row, *dc in top of next fpdc, fpdc in same stitch(increase made) repeat from * to * around , join. Row 4: ch 3, *fpdc in 1st fpdc, dc in next dc, around join. Row 5: ch 3, dc in same st, *fpdc around next fpdc, 2 dc in next dc * repeat from * to * around, join. Row 6: ch 3, dc in dc’s, fpdc in fpdc Row 7: ch 3, 2 dc in next dc,* fpdc in next fpdc, dc in next dc, 2 dc in next dc, repeat from * to * around, join Row 8: ch 3, dc in dc’s fpdc in fpdc. Rows 9 – 22: Repeat rows 7 & 8 having one more dc between fpdc(you will be increasing a total of 7 stitches per row) until you have 10 dc between each fpdc. Row 23-24: repeat row 6 Row 25: Place 7 inch craft ring in front of your work (crochet is closes to your body) ch 1, * insert hook into next stitch and under ring, yo (this will go over the top of the ring) pull through stitch, yo pull through both loops on hook*, repeat from * to * all the way around ring, join, ring is now attached to your horn. Edging: ch 1 , *sc in same stitch, trc in next stitch * repeat from * to * around.

Indian Corn

I’m going to tell you how this whole idea came about, I was in Walmart and I happen to pass by the beads and there it was, one little package of #345 Americana Multipony beads. For some reason I suddenly thought those are the colors of Indian corn. Then I went to the yarn to pick up some yellow and there they all were the fall colors and the ideas just flooded my little head. I started out just with the idea of Indian corn and then the rest followed, ok now you know I am not a sane person but honestly this is how most of my ideas come to me at the spur of the moment. Indian Corn 1 package of #345 Americana Multi pony beads 1 3 oz skein of Red Heart color 0220 Cornmeal Size H hook marker I picked out all the reds, oranges, and a few black beads, string them all onto your yarn before we begin, You should have 83 beads but as a safety measure I always string on 2 extra beads just incase. Do not join rounds, use a marker to mark beginning of each row. Ch 2, 3 sc in 2nd ch from hook. Row 1: 1 sc in each sc Row 2: 1 bsc (bead single crochet) in each sc Row 3: 2 bsc in each bsc, total of 6 bsc Row 4 – 14: 1 bsc in each bsc Row 15: *ch 30 sc in next sc repeat from * 5 more times, end off leaving a long tail. Wrap the long tail tightly as possible just above the last bsc row made (this gathers all the ch 30’s to look like the husk)

Striped squash

1 3 inch styrofoam ball or batting for stuffing size I double ended hook 1 3 oz skein of Red Heart color 0391 Artichoke 1 3 oz skein of Red Heart color 0313 Aran starting with artichoke, ch 17, skip 1st chain from hook, pull up a loop in next 16 ch, push all loops down to other side of hook turn. Attach white, remove loops on hook, put loops back on hook turn. Using artichoke remove loops, put loops back on. Continue until you have 17 rows of artichoke and 16 rows of aran. With aran, remove loops off of hook, stretch piece around styrofoam ball , using aran slip stitch to beginning artichoke row, end off aran leaving a long tail. Weave aran through top pull tight to close up end, finish off. End off artichoke leaving a long tail, weave artichoke through opposite end pull tight to close up finish off.

Bumpy Squash

I know that the names of the patterns are not that creative but they are original! 1 3 inch styrofoam ball or batting for stuffing Size I afghan hook 1 3 oz skein of Red Heart color 0368 paddy green Size 10 thread white **1 strand of white size 10 thread and 1 strand of yarn are held together through out*** Row 1:ch 15, work Tunisian simple stitch, Row 2: Pull up next 2 stitches, *work bobble in next stitch as follows: (yo insert hook into next st, yo and draw loop through)3 times, yo and draw loop through 6 loops on hook, booble made. Pull up loop in next 3 stitches, repeat from * to end of row. Row 3: Remove loops Row 4: *work bobble in 1st stitch, pull up a loop in next 3 stitches, repeat from * to end of row. Repeat rows 2 to 4 , 5 times, then repeat row 2 & 3 once. Stretch around Styrofoam ball, sew last row to row 1. Thread a piece of yarn through one end, pull tight, finish off repeat for other end.

Pointy Squash

1 3 inch styrofoam ball or batting for stuffing Batting for stuffing Size H hook 1 3 oz skein of Red Heart color 0368 paddy green 1 3 oz skein of Red Heart color 0245 orange to mark beginning of each round, place marker in last sc of each round. With green, ch 2, 6 sc in 2nd ch from hook. Row 1: 2 sc in each sc (12 sc) Row 2: *sc in next sc, 2 sc in next sc repeat from * around (18 sc). Row 3: *sc in next 2 sc, 2 sc in next sc repeat from * around (24 sc) Row 4: *sc in next 3 sc, 2 sc in next sc repeat from * around (30 sc) Row 5: *sc in next 4 sc, 2 sc in next sc repeat from * around (36 sc). Rows 6 – 8: work even, at end of row 8 attach orange. Row 9: ch 3 (count as 1st dc) dc in remaining 35 sc, join to top of 1st dc. Row 10: ch 3 , dc in next 4 dc, fpdc in next stitch, *dc in next 5 dc, fpdc in next stitch repeat from * around. Row 11: ch 3 , dc in next 2 dc, decrease one dc (yo pull up loop in next dc, yo pull through 2 loops on hook, yo pull up a loop in next dc, yo pull through 2 loops on hook, yo pull through 3 loops on hook) fpdc in next fpdc stitch, *dc in next 3 dc, decrease, fpdc in next fpdc stitch repeat from * around. Insert Styrofoam ball now. Begin to stuff as necessary with batting as you complete the following rows. Row 12: ch 3 , dc in next 3 dc, fpdc in next stitch, *dc in next 4 dc, fpdc in next stitch repeat from * around . Rows 13 – 16: repeat row 11 until there is only 1 dc inbetween fpdc. Rows 17 – 21: ch 3, *fpdc in next fpdc stitch, dc in next dc, repeat from * around. Row 22: Work 1 fpdc in each fpdc. End off leaving a long tail, thread through top pull tight.

Turkey Nut Dish

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“With holiday season upon us, my  favorite thing to do is curl up by the fire place with a cup of hot cocoa nearby and a crochet project that will enhance my table decorations and bring delight to my guests.

 

Not only will the array of goodies offered on the table bring “oohs” and “aahs” from my guests, but my Turkey Nut Dish will add whimsy to any holiday table and prompt squeals of delight from the children as well…”

 

“Add this clever decoration to Thanksgiving dinner by filling this gobbler’s dish with nuts in their shells or other tasty treats!” ~ Beverly Mewhorter

 

Design by Beverly Mewhorter

 

Skill Level

 

Beginner

 

Size

 

5 1/2 inches tall

 

Materials

 

Worsted weight yarn: 2 1/2 ounces brown, 1 1/2 ounces autumn ombre, small amounts of red and orange

Size G/6/4mm crochet hook or size needed to obtain gauge

2 (12mm) wiggle eyes

Fiberfill

1-pound plastic container (3 1/4 inches tall x 4 1/2 inch diameter top opening)

Hot-glue gun

Tapestry needle

Gauge

 

4 sc = 1 inch

Check gauge to save time.

 

Pattern Notes

 

Weave in loose ends as work progresses.

 

Sl st to join each rnd in beg st.

 

Bowl Cover

 

Outer Cover

 

Rnd 1 (RS): With brown, ch 4, 11 dc in 4th ch from hook, join (see Pattern Notes) in top of beg ch-4. (12 dc)

 

Rnd 2: Ch 3, dc in same st as beg ch, 2 dc in each rem dc around, join in top of beg ch. (24 dc)

 

Rnd 3: Ch 3, dc in same st as beg ch, dc in next dc, [2 dc in next dc, dc in next dc] rep around, join in top of beg ch. (36 dc)

 

Rnd 4: Working in back lps for this rnd only, ch 3, dc in each st around, join in top of beg ch.

 

Rnds 5-10: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 10, fasten off.

 

Inner Cover

 

Rnds 1-3: Rep Rnds 1-3 of outer cover. (36 dc)

 

Rnds 4-8: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 8, leaving a length of yarn, fasten off.

 

Place inner cover inside plastic container and outer cover over outer edge, working through sts Rnds 8 of inner cover and Rnd 10 of outer cover, sew sides tog around top edge.

 

Head

Rnd 1: With brown, ch 2, 8 sc in 2nd ch from hook, join in beg sc. (8 sc)

 

Rnd 2: Ch 1, 2 sc in each sc around, join in beg sc. (16 sc)

 

Rnd 3: Ch 1, [sc in next sc, 2 sc in next sc] rep around, join in beg sc. (24 sc)

 

Rnd 4: Ch 1, sc in each sc around, join in beg sc.

 

Rnds 5-7: Rep Rnd 4.

 

Rnd 8: Ch 1, [sc in next sc, dec 1 sc over next 2 sc] rep around, join in beg

sc. (16 sc)

 

Neck

 

Rnds 9-20: Rep Rnd 4. At the end of Rnd 20, leaving a length of yarn, fasten off.

 

Stuff head and neck with fiberfill. Flatten Rnd 20, sew neck opening closed.

Sew head and neck to outer cover over Rnds 5-10.

 

Beak

 

With orange, ch 4, sl st in 4th ch from hook, ch 4, sl st in same 4th ch from hook, leaving a length of yarn, fasten off. Fold beak in half and sew to head over Rnd 7.

 

Wattle

 

With red, [ch 3, sl st in 3rd ch from hook] 6 times (6 bumps), sl st in same ch as 5th bump, fasten off. Sew first bump over beak.

 

Eyes

 

Glue wiggle eyes to face.

 

Wings & Tail Feathers (make 5)

 

Row 1: With autumn, ch 5, sc in 2nd ch from hook, sc in each rem ch across, turn. (4 sc)

 

Rows 2-11: Ch 1, sc in each sc across, turn.

 

Row 12: Ch 1, [dec 1 sc over next 2 sc] twice, do not turn. (2 sc)

 

Rnd 13: Working around entire outer edge, ch 1, [sc in next st, ch 3] rep around, join in beg sc, fasten off.

 

Sew a wing to each side of outer cover and three tail feathers to back of outer cover.

 


Tom Turkey Hot Pads 

 

Expect to gobble up compliments when you crochet these whimsical hot pads from designer Beverly M., Apache Junction, Arizona. These turkeys are sure to make a return appearance year after year.

Materials Needed (for one):

  • · Worsted-weight yarn—3 ounces of white ( Beverly used Red 
    Heart Soft White yarn); and small amounts each of brown, gold, green, orange, red and yellow
  • · Size J/10 (6mm) crochet hook
  • · Two 7mm glue-on wiggle eyes
  • · Fabric glue
  • · Yarn or tapestry needle
  • · Scissors  

Gauge: Working with two strands of yarn as one, 3 scs and 3 rows = 1 inch. Slight variations in gauge will change the finished size a bit.

Finished Size: Turkey hot pad measures about 8 inches wide x 7 inches high. 

Directions:

HOT PAD: Working with two strands of white yarn as one, ch 21.

Row 1: Sc in second ch from hk and in each remaining ch across, ch 1, turn: 20 scs.

Row 2: Sc in each st across, ch 1, turn: 20 scs.

Rows 3-20: Repeat Row 2: 20 scs.

Ch 10, sl st in last st of Row 20 for hanging loop. Fasten off.

Use yarn or tapestry needle to weave in all loose ends.

TURKEY: Body: Round 1: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs.

Round 2: Ch 3 for first dc, dc in same st, work 2 dcs in each remaining dc around, join with a sl st in top of beginning ch: 28 dcs. Fasten off.

Head: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs. Fasten off.

Beak: With gold, ch 2, sl st in second ch from hk. Fasten off. Use yarn or tapestry needle to weave in all loose ends.

Feather: With red, ch 7, sc in second ch from hk and in each remaining ch across, work 2 scs in last ch, sc in each ch along opposite side. Fasten off.

Repeat to make one feather each of orange, yellow and green yarn.

Feet: With gold, ch 4, sl st in fourth ch from hk, ch 4, sl st in fourth ch from hk. Fasten off.

Finishing: Use yarn or tapestry needle to weave in all loose ends.

ASSEMBLY: Referring to photo as a guide, glue body and then head to hot pad. Glue feathers around top outer edge of body and feet to lower edge of body. Glue beak to center of turkey’s head. Glue eyes above beak. Let dry.

ABBREVIATIONS
ch(s) chain(s)
dc(s) double crochet(s)
hk hook
sc(s) single crochet(s)
sl st slip stitch
st(s) stitch(es)

Autumn Plate

 

You can create a plate for all four seasons with this simple laminating technique. Use your imagination and find unique shapes, flat ornaments, ribbons and other embellishments for your plate. A plate decorated in this wayshould always be washed by hand.

Materials


11″ (28cm) clear glass square plate
Paper leaves
Gold micro beads
Liquid laminate
Paper glaze
Scissors
¼ -inch (19mm) wash brush
Plastic cups

Paper Palette


About the papers


The papers used in this project are colored mulberry with the inclusions of mango leaves. The mongo leaves add a rich texture to the paper. They are machine made in Thailand but have a wonderful handmade feel.

1.   Arrange the Leaves


Lay the plate right side up and arrange the leaves under the plate so you can see what they look like. Arrange the leaves so some are going off the edge of the plate. Set the leaves to the side in pattern you want for the plate. Turn the plate upside down (on top of one or two plastic cups, if you like). Brush the back of the plate with liquid laminate and begin to place the leaves face down on the plate.

2.   Adhere the Leaves


Brush the back of the leaves with laminate and smooth with your fingers. Press the corners of the leaves down to form tightly to the shape of the plate.

3. Add the Micro Beads


Trim the leaves that over the edges with scissors. While the liquid laminate is still wet, sprinkle the back of the plate with gold micro beads. Add a bit more laminate if necessary. The bead placement can be fairly random.

4. Apply Liquid Laminate


Brush the excess beads of the back of the leaves. Tear the mulberry papers into random sizes. Apply the laminate directly to the paper pieces before you put them on plate. Use the ¾ -inch (19mm) wash brush to apply laminate. Lay the laminate paper pieces on the back of the plate.

5. Add the Remaining Paper


Continue adding pieces of mulberry paper in random color patterns. Let the papers go over the edges of the plate. When the entire plate is covered, trim the excess papers from the edges. Press the edges of the plate with your finger to ensure the paper is firmly bonded to the glass. Set aside to dry. Brush the back of the plate with generous coat of paper glaze.

 

The Autumn Dish instructions were found at The Holiday Spot website.

 

 Pilgrim Place Card Holders

 

What you’ll need: Permanent color markers, straight wooden clothespin, black pipe cleaner, 1 liter plastic bottle with cap, construction paper, a paper plate, glue, paper plate.

 

How to make: At the top of the clothespin, draw a face using the permanent markers. Color the rest of the clothes pin black. Tie the pipe cleaner just below the “face” to make the arms. With a craft knife, cut the top off a plastic 1-liter bottle, 3 1/4 inches down from the cap and discard the bottom. Remove the bottle cap and color it and the bottle top black. For the pilgrim man, wrap a pipe cleaner around his feet and stand him up in the bottle cap. Cut out and glue on a paper hat and vest. To finish the woman, wrap a pipe cleaner around her waist and fit her into the bottle top. Glue on a paper apron and bonnet. Cut name tags from a paper plate rim and attach them to the pilgrims’ arms.

 

The instructions for the Pilgrim Place Card Holders were found at Mother Nature Network’s website.

Thanksgiving Centerpiece:

Glittered Corn from Martha

Stewart.com

A few organic elements, enlivened with a bit of gilding, evoke fall’s abundance. To make this eye-catching centerpiece, we turned a glass compote into a horn of plenty with glittering Indian corn and squash.

Tools and Materials

  • Dried corn, from Dry Nature Designs, 212-695-8911
  • Craft glue
  • Fine glitter in Florentine Gold, by Martha Stewart Crafts, at Michaels
  • Foam brush
  • Kettle of boiling water

 

Glittered Corn How-To

Pick some ears of dried corn to glitter fully and other ears to do more sparingly, so your arrangement doesn’t go overboard. For the former, coat fully with craft glue and glitter. For the latter, use a foam brush to lightly dab some kernels with craft glue, then apply glitter. 

To soften husks so you can shape the ears when you arrange them, steam over a kettle of boiling water once the glitter has set. Gourds need nothing more than a glittered stem to shine.

To me, mints are an essential part of any dinner party.  They taste good, they aid in digestion, and they freshen your mouth which makes for sweeter post-dinner conversation.  This recipe for Bavarian Mints by kitchenchatter sounds like the perfect mint for our Thanksgiving festivities.

DISCLAIMER:  The above photo is for a similar recipe for Bavarian Mints, but it does not go along with this recipe. ~ Softa123

Bavarian Mints

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

By kitchenchatter

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Ingredients:

12 ounces package semi-sweet chocolate chips

12 ounces package milk chocolate chips

1 tablespoon butter

14 ounces can Eagle-Brand-sweetened-condensed milk

3 drops oil of peppermint

1 teaspoon vanilla

Directions:

Melt in top of double boiler. the chips and butter. Remove from heat- add sweetened milk, oil of peppermint and vanilla. Pour into 9×13-inch pan. Cool and cut.

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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

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

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!

Read Full Post | Make a Comment ( None so far )

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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THANKSGIVING – #2

Posted on November 14, 2011. Filed under: Autumn, Cheese, Comfort Foods, Dairy, Dinner/Supper, Kosher Recipe, Paerve, Parve, Poetry, Poultry, Rainy Day Foods, Soup, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , |


 

 

 

T’was The Night of Thanksgiving

 

T’was the night of Thanksgiving,
But I just couldn’t sleep.
I tried counting backwards,
I tried counting sheep.
The leftovers beckoned,
The dark meat and white.
But I fought the temptation,
With all of my might.
Tossing and turning,
with anticipation.
The thought of a snack
became infatuation.
So I raced to the kitchen,
Flung open the door,
And gazed at the fridge,
Full of goodies galore.
I gobbled up turkey,
And buttered potatoes,
Pickles and carrots,
Beans and tomatoes.
I felt myself swelling,
So plump and so round.
‘til all of a sudden,
I rose off the ground.
I crashed through the ceiling,
Floating into the sky,
With a mouthful of pudding,
And a handful of pie.
But I managed to yell
As I soared past the trees
Happy eating to all,
Pass the cranberries, please!!
May your stuffing be tasty
May your turkey be plump.
May your potatoes and gravy
Have nary a lump.
May your yams be delicious,
May your pies take the prize
And May your Thanksgiving dinner
Stay off of your thighs!

by Lauren

Today is about soups you can serve with your Thanksgiving dinner.  Soups are truly comfort food and is always welcome on a crisp Autumn day.  So, without further adieu, here are soup recipes just for you!

 

Pumpkin And Onion Soup

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

TOTAL TIME 1 hour

COOK TIME 45 minutes PREP TIME 15 minutes

INGREDIENTS

6 cups thinly sliced onions

3 tablespoons butter

1 teaspoon sugar

1 3-pound pumpkin

4 cups well-seasoned chicken stock

Salt and freshly ground black pepper

6 to 8 slices French or Italian bread, toasted

1/2 cup grated Swiss cheese

PREPARATION

In a heavy saucepan, sauté the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.

While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.

Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.

Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each.

Place under the broiler just until the cheese melts, then serve.

YIELD:  6 servings

Originally published with FOOD; THE PUMPKIN: NOT JUST A PRETTY FACE By FLORENCE FABRICANT, November 8, 1987.  I found this recipe at The New York Time’s website’s recipe archive. ~Softa123

SOFTA123’S  NOTE:  To make this pareve, use margarine instead of butter and leave off the cheese.  Omit the last step of the recipe.

Pease Porridge

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

TOTAL TIME 2 hours 30 minutes (plus at least 6 hours for steeping)

INGREDIENTS

1 pound whole dried peas (split dried green peas may be substituted)

1/3 pound slab bacon, cut in 1/2-inch cubes

2 medium-size carrots, scraped and diced

2 medium-size onions, peeled and chopped

2 small white turnips, peeled and diced

1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage

1 tablespoon butter or oil

Salt and freshly ground black pepper to taste

1/2 cup light cream or half-and-half, optional

Minced fresh mint or savory for garnish

PREPARATION

Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.

Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.

Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.

When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.

Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.

Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

YIELD 8 to 12 servings

Originally published with COOKS ON THE MAP – This Month: Susan McGowan, Deerfield, Mass.; Giving Thanks With Porridge and Oysters By NANCY HARMON JENKINS, November 21, 1990.  I found it at The New York Times website’s recipe archive. ~Softa123

SOFTA123’S AKA MARILYN’S NOTES ON HOW TO MAKE THIS KOSHER:

1.  Use Rice or other non-dairy milk substitute for the light cream.  It will make a thinner soup, but should still work well.

2.  Substitute Beef Frye cut into large slices OR Kosher Hot Dogs cut into chunks for the slab bacon.  What’s not to like?

3.  I would use margarine instead of the butter.  I don’t think I’d like the oil in this recipe.

Mini-Pumpkin Soup With Toasted Pumpkin Seeds, Shaved Parmesan, Fried Sage

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

16 mini-pumpkins, 3 1/2 to 4 inches across

2 tablespoons vegetable oil

Kosher salt to taste

3 tablespoons unsalted butter

2 onions, finely chopped

About 5 cups chicken stock, preferably homemade

Freshly ground black pepper to taste

Vegetable oil for frying

1 cup fresh sage leaves

Shaved Parmigiano-Reggiano for garnish

Preheat the oven to 350 degrees F. Slice off about 1/4 inch of the top with the stems from 8 of the pumpkins. Slice the other 8 in half.

Scrape out the seeds with a spoon. Pull the seeds away from the stringy membrane, clean, rinse, and pat dry.

Toss the seeds with the vegetable oil and salt. Arrange in one flat layer on a baking sheet. Bake in the middle of the oven, stirring occasionally, until golden and crisp, about 10 to 15 minutes.

Place the pumpkins and the lids cut side down on lightly oiled baking sheets and bake until tender, 35 to 40 minutes. Cool the pumpkins on wire racks. Scoop out the cooked flesh from the halved pumpkins. Scrape most of the pulp from the remaining pumpkins, leaving just enough in each so that it retains its shape.

Melt the butter in a large pot over medium-high heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the scooped-out flesh from the pumpkins. Pour in enough of the stock to cover and season with salt and pepper. Simmer over medium-high heat for 20 minutes.

Puree the soup in a food processor or pass through the fine setting of a food mill. You should have about 8 cups of puree. Return it to the pot and season again with salt and pepper.

Heat 2 inches of vegetable oil to 350 degrees in a deep saucepan. Add the sage in very small batches and fry until translucent, about 20 seconds. (The oil will bubble up furiously when you add the sage to the hot oil.) Drain on paper towels.

To serve, warm the pumpkin shells in a 350 degree oven for 15 minutes.

Heat the soup until hot, adding water if necessary to thin it slightly.

Put each of the shells into a shallow soup bowl and ladle some of the soup into the shell. Top with a few fried sage leaves, some Parmigiano-Reggiano shavings and a few of the toasted pumpkin seeds.

Place the lid slightly askew on top and serve at once.

Serves 8

SOURCE:  Sarah Moulton

SOFTA123’S AKA MARILYN’S NOTE TO MAKE THIS SOUP PAERVE:  Use UNSALTED Margarine instead of

Unsalted Butter.  Omit cheese.

Now here is a great idea for those delicious Thanksgiving leftovers!  I know I want to try this recipe out!

Turkey And Stuffin’ Soup

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

4 to 6 C. prepared stuffing

1 T. (1 turn around the pan) extra-virgin olive oil

2 medium carrots, chopped, up to 2 C. leftover baby carrots, chopped

2 ribs celery, chopped

1 onion, chopped

Salt and pepper

1 bay leaf, fresh or dried

2 quarts chicken stock

1-1/2 lbs. light and dark cooked turkey meat, diced

A handful of flat leaf parsley leaves, chopped

1 C. frozen peas or leftover prepared peas, optional

Preheat oven to 350° F. and transfer stuffing into a small baking dish.

Place dish in oven and reheat 12 to 15 minutes, until warmed through.

Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper.

Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.

Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup.

Pull spoonfuls of stuffing away as you eat through your bowl of soup.

Yield: 2 quarts, 4 to 6 servings

If you are like me, you like crackers in your soup, so why not make your own and really “wow” your family and friends!

Wheat Crackers

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

Submitted By: Ray Anne

Photo By: CC?’s2bake

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 32

“This thin wheat cracker is simple and thrifty to make. It will taste great with any dip or spread, and they will have much more character than factory made crackers.”

INGREDIENTS:

1-3/4 cups whole wheat flour

1-1/2 cups all-purpose flour

3/4 teaspoon salt

1/3 cup vegetable oil

1 cup water

Salt for sprinkling

DIRECTIONS:

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

In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended .

On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don’t cut through. Prick each cracker with a fork a few times, and sprinkle with salt.

Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutrition Information Servings Per Recipe: 32 Calories: 64 Amount Per Serving Total Fat: 2.5g Cholesterol: 0mg Sodium: 55mg Amount Per Serving Total Carbs: 9.2g Dietary Fiber: 1g Protein: 1.5g

Homemade Soda Crackers

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

Recipe courtesy Chuck Hughes

Show: Chuck’s Day OffEpisode: The Green Show

TOTAL TIME:10 hr 20 min

Prep:30 min

Inactive Prep:9 hr 30 min

Cook:20 min

YIELD:about 15 large crackers

LEVEL:Easy

INGREDIENTS

2 teaspoons active dry yeast

2/3 cup warm water

1-1/2 cups all-purpose flour, plus more as needed

1/2 teaspoon salt

1/2 teaspoon baking soda

Kosher salt

2 tablespoons butter, melted, plus more for greasing bowl

DIRECTIONS

Try Chuck’s homemade soda crackers and you’ll never go back to the store-bought ones. In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.

In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.

Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.

Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)

Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.

Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.

Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.

Bake until lightly browned and crisp, 15 to 20 minutes, depending on  the thickness of the crackers. Check the crackers several times during  the baking period to make certain  those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.

Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

Variations:

Sesame-Onion Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion.

Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed.

Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.

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Halloween Fun #11

Posted on October 28, 2011. Filed under: Autumn, Cherries, Chocolate, Comfort Foods, Dairy, Halloween Recipes, Halloween Snacks, Honey, Jello, Kosher Recipe, My Ramblings, Nuts, Party Ideas, Popcorn, Recipes, Rochester, Snacks | Tags: , , , , , , , , , , , , |


A Spooky Night

Last night, I got into bed to take my medications before going to sleep, and as I was sorting out the vials, the lights suddenly went out and it was pitch black.  I picked up the phone to call Rochester Gas & Electric, our local gas company, and even the phone was dead.  Thank G-d for cell phones!  Paul had a small pen light to make his way to his cell phone and I knew that I had put an electric candle on the bookshelves right outside our bedroom door.  So, Paul got out of bed, got his cell and the candle.  We tried to find the switch and it was as fine as a hair pin or a very thin needle.  We kept trying to manipulate it and figured the batteries were dead.  So, I opened up the battery  compartment to find that there we no batteries in it.  Luckily, Paul knew just where to get the batteries…on his chair in the bedroom.  Then he had trouble closing the compartment up.  It’s hard to do everything by yourself.  He was trying to do it one-handed while he held the penlight.  I suggested that he give me a try.  I had him hold the light and, of course, because I did it with two-hands, I got it closed and it worked.

Next we called 411 for the phone number of RG&E.  We attempted that three times to no avail!  So, I suggested we call my mother who does not live in our area.  At that point I figured that it was area –wide.  Luckily, everything was fine at my mom’s house and we asked her to call.  We wanted to make sure that RG&E knew what was happening because it was about 40 degrees when I last checked the temperature at about 6 pm and this was 8:30-9:00ish.  I didn’t want to freeze to death!  Mom told me they would have us back up by 11:00 p.m.  They were true to their word.  I’d say we were up around 10:00 p.m.

To make matters worse, I just woke up and discovered that snow on the skylight in our bathroom!  I haven’t looked out to see what it’s doing now, but I am going to the beauty parlor to have my hair done and I don’t want it to get ruined before I get home!

Now for today’s article, I thought I would make this a hodge –podge of recipes for popcorn balls!  They are much fun to make.

Cinnamon Red Hot Popcorn

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

10 cups of air-popped popcorn (1/2 cup unpopped)

1-1/2 cups (7 oz.) coarsely chopped pecans

3/4 cup sugar

3/4 cup brown sugar

1/2 cup light corn syrup

3 tablespoons hot pepper sauce

2 tablespoons honey

6 tablespoons unsalted butter, room temperature, cut into thin pats

1 tablespoon cinnamon

Yield: 18 cups

Heat oven to 250 degrees. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.

Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan.  Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.

Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store airtight up to two weeks.

Note: If popcorn mixture sets too quickly, return to oven to re-warm.  Popcorn mixture can be shaped into 3-inch balls while warm, if desired.

Butterfinger Popcorn Balls

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

6 cups popped popcorn

3 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bars, chopped

1/4 cup butter or margarine

3-1/2 cups miniature marshmallows

These fun-filled popcorn balls are great to make with the kids before settling in for a night of videos and snuggling.

1. Combine popcorn and chopped Butterfinger in large bowl.

2. Melt butter in medium saucepan over low heat. Stir in marshmallows.

Heat, stirring constantly, until marshmallows are melted and mixture is smooth.

3. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. Store in airtight container.

Makes 6 popcorn balls.

Macbeth's Three Witches

Double Double Toil and Trouble Chocolate Popcorn Balls

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

1/2 cup sugar

1/2 cup corn syrup

1/4 cup butter or margarine

2 tablespoons cocoa powder

8 cups freshly popped popcorn

1 cup “M&M’s”® Semi-Sweet Chocolate Mini Baking Bits

Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil. Add popcorn, stirring until evenly coated. Remove from heat. Stir in “M&M’s”® pieces. Cool slightly. Shape into 2” balls.

Yield: 18 balls

Nutritional Information: (Based on 1 ball) Total calories: 160 Fat: 7 g Carbohydrate: 24 g Sugar: 19 g Fiber: 2 g Protein: 1 g Sodium: 75 mg Cholesterol: 5 mg

EASY POPCORN BALLS

6 tbsp. butter

3 c. mini marshmallows

3 tbsp. flavored gelatin (any flavor)

3 qts. unsalted popcorn

butter (for hands)

Melt 6 tablespoons butter in large pan; add marshmallows. Stir until melted. Blend in gelatin. Place the popped corn in a large bowl (give yourself room to stir!), pour the gelatin mixture over the popped corn, and stir.

Butter your hands and form corn into balls. Be sure to work quickly as it gets sticky when it cools down! Vary flavor of gelatin for season; orange – Halloween; red and green – Christmas, etc.

Yields: 8-10 large balls.

Nutella Peanut Balls

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

“Popcorn balls are an old-fashioned, easy-to-make homemade treat. They can be made in a variety of ways. You can make a basic popcorn ball and add little Halloween candies like candy corns, or you can make different flavors of popcorn balls like the Nutella popcorn balls in the photo above.

Popcorn balls are the perfect, not-too-sweet or fattening treat for Halloween. They make great treats for coworkers, friends, and family. You can serve them in cupcake liners like I have done here, put them on lollipop sticks, or wrap them in cellophane with pretty bows.”

• 1/2 cup sugar

• 1/2 cup honey

• 3 tablespoons Nutella, or chocolate peanut butter

• 3 tablespoons butter

• 12 cups popped popcorn

• additional butter

• Latex or vinyl gloves (to protect hands from hot, sticky candy while forming

Balls)

Pop popcorn. Combine sugar, honey, Nutella, and butter in a saucepan.  Heat over medium heat until it boils. Cook until mixture reaches hard ball stage, 250 – 266 degrees.

Combine popcorn and hot Nutella mixture in a large bowl. Mix well with a spoon. Butter gloved hands well. Form popcorn balls in hands, pressing popcorn together and squeezing balls so that the popcorn sticks together.

Let cool completely on cookie sheet or in cupcake liners as shown.

Makes 12 popcorn balls.

Trick or Treat Popcorn Balls

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

8 cups air-popped popcorn

1 cup granulated sugar

1/2 cup light corn syrup

1/3 cup water

1 tablespoon butter

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup orange gumdrops

1/2 cup red gumdrops

1/2 cup yellow gumdrops

Place popped corn in mixing bowl; set aside.

In small saucepan, over medium-high heat, bring sugar, corn syrup, water, margarine, and salt to boil. Cook, stirring, until sugar dissolves. Cook, without stirring, for ten minutes or until reaches hard-ball stage of 254 degrees F on candy thermometer. Remove from heat.

Wearing oven mitts to shield against splatters, carefully stir in vanilla extract. Pour over popped corn; using prepared spoon, toss until well coated. Stir in gumdrops.

Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.

286 Calories; 1g Fat (2% calories from fat); 1g Protein; 71g Carbohydrate; 0mg Cholesterol; 135mg Sodium

Halloween Popcorn Balls

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

In Diana’s Recipe Book

Servings: 24

Ingredients:

20 cups popped popcorn

1-1/2 cups light-colored corn syrup

1-1/2 cups sugar

1 7-ounce jar marshmallow creme

2 tablespoons butter

1 teaspoon vanilla extract

1-1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces

Instructions:

Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300 degree F (150 C) oven while preparing marshmallow mixture.

In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.

Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.

Makes 24 popcorn balls.

Variations: Popcorn Cake: Turn popcorn mixture into a buttered 10-inch tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.

To Present This As a Gift: You will need a white glass bowl with lip, glass paint pens in black, orange, green, and silver.

Wash and dry the bowl. Avoid touching the areas to be painted. Paint “Halloween” around the rim of the bowl, drawing pumpkins for the Os and between each word as desired. Let dry. Bake the painted glassware in oven if instructed by the paint manufacturer. Let cool.

Also Try This: Use Halloween stickers in place of painted jack-o’-lanterns.

Source: DianasDesserts.com Date: October 14, 2003

Sweet Popcorn Balls

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

From Country Living

“We make this wholesome popcorn treat with an eclectic mix of dried fruit for concentrated bursts of fruit flavor.”  ~Charles Schiller

Ingredients

12 cup(s) popped popcorn

3 cup(s) mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs

1-1/4 Cup(s) granulated sugar

3/4 cup(s) brown sugar

1 cup(s) corn syrup

1/2 cup(s) water

Directions

Toss popcorn and dried fruit together in a large, lightly oiled, heatproof bowl.

Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside.

Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.

Reduce heat to medium and cook until mixture reaches 260 degrees F.

Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.

With well-oiled hands, form 3-inch balls, place on pans, and cool completely.

Store in an airtight container for up to 4 days.

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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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HALLOWEEN FUN #8

Posted on October 24, 2011. Filed under: Autumn, Candy, Cheese, Cherries, Chocolate, Comfort Foods, Dairy, Halloween, Halloween Munchies, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Munchies, Nuts, Party Ideas, Popcorn, Rainy Day Foods, Recipes, Snacks, Tried and True Recipe | Tags: , , , , , , , , , , , , , |


When I go to parties, I like to munch.  So today’s article is all about Halloween munchies.  Most can be used at anytime of the year.  Before I begin though, I’d like to give a special thanks to MadLantern  Arts for most of the Halloween clipart used here.  Please visit their website and let them know we appreciate them!  If there is no mention of an artist or website where I got the art, then it’s by Mad Lantern Arts.  I love their  work!  Nice and sharp and clean!  Here is the link for their website:  MadLantern Arts .  I would also like to thank Free Clipart Pictures for their clipart.

MOM’S M&M MIX

My mother used to mix peanuts (out of the shell, of course!), M&Ms (buy Halloween colors) and raisins.  I always loved that mixture, the sweet of the raisins with the chocolate sweet of the M&Ms combined with the saltiness of the peanuts is just perfect!  Mix the amounts to your own taste.  I like everything equal…well, maybe a bit more of the M&Ms.

Halloween Party Treat (Candy Corn And Peanut Mix)

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

By Kim D.

Added May 16, 2002 | Recipe #28603

Categories: Lunch/snacks Snacks Fruit More

Photo by Bonnie G #2

Total Time: 10 mins.

Prep Time: 10 mins.

Kim D.’s Note: “Great little snack you can easily throw together for your next Halloween party!”

Ingredients:

1 cup candy corn

1 cup salted peanuts

Directions:

Mix the Candy Corn and peanuts together.  Serve in a bowl.

I loved it when my Mom would make us roasted pumpkin seeds.  They were always a treat because we only got them once a year.  Mom would make hers in a skillet with melted margarine and a bit of salt, then she would roast them in the oven.  Here is a grown up version of pumpkin seeds that I think might even be better!

Roasted Pumpkin Seeds Recipe

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

Photo by: Taste of Home

“To enjoy the seeds from a pumpkin you hollow out, spice ’em and bake ’em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren, Minnesota.”

8 Servings

Prep: 20 min. Bake: 50 min.

Ingredients

2 cups fresh pumpkin seeds

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon Worcestershire sauce

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil.

In a small bowl, combine all ingredients; spread into prepared pan.

Bake at 250° for 45-50 minutes, stirring occasionally. Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned.

Serve warm, or cool before storing in an airtight container.

Yield: 2 cups.

Roasted Pumpkin Seeds published in Taste of Home October/November 2007, p19.

This next recipe has been around as long as I can remember and is kid-friendly!

Photo by:  Mama’s Kitchen (Hope)

Bumps On A Log

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

1 celery rib, washed, ends trimmed

2 tablespoons creamy or chunky peanut butter

10 NESTLÉ ® RAISINETS ® Milk Chocolate-Covered Raisins

FILL celery with peanut butter.  Press RAISINETS into peanut butter.

LITTLE KITCHEN HELPER HINTS:

Even the littlest hands can press RAISINETS into the log. Help the children count out the nut and raisin pieces or make little piles of 5 each. It’s fun math! For those who are still hungry, spread peanut butter on small round crackers and have the kids make eyes, nose and mouths with RAISINETS. Have small baby carrots and apple wedges on hand for hungry kids to dip in the peanut butter jar.

Critter Munch

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1-1/2 cups animal cracker cookies

1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)

1 cup dried tart cherries

1 cup plain candy-coated chocolate pieces

1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.

Makes 6 cups.

Recipe provided courtesy of the Cherry Marketing Institute.

Halloween Party Mix

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

By ratherbeswimmin’

Added July 15, 2002 | Recipe #34045

Categories: Lunch/snacks Snacks Chocolate More

Photo by lets.eat

Total Time: 1 hr. 25 mins.

Prep Time: 40 mins.

Cook Time: 45 mins.

Ingredients:

1 (11 ounce) package pretzels

1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers

(I use Ritz)

1 cup dry roasted peanuts

1 cup sugar

1/2 cup butter or 1/2 cup margarine

1/2 cup light corn syrup

2 teaspoons vanilla extract

1 teaspoon baking soda

1 (10 ounce) package M&M’s

1 (18 1/2 ounce) package candy corn

Directions:

1 In a large bowl, combine first 3 ingredients.

2 In a large saucepan, combine sugar, butter and corn syrup.

3 Bring to a boil over medium heat; boil for 5 minutes.

4 Remove from the heat; stir in vanilla and baking soda (mixture will

foam).

5 Pour over pretzel mixture and stir until coated.

6 Pour into a greased 15×10 inch baking pan.

7 Bake at 250 degrees for 45 minutes, stirring every 10 minutes.

8 Break apart while warm.

9 Cool completely.

10 Toss with M&M’s and candy corn.

11 Store in airtight container.

This next recipe sounds great to me, but then I do like my sweets.  It may be more appropriate for the younger set.

Halloween Snack Mix

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

1/2 cup blood drops (red hots)

1/2 cup cats eyes (blanched almonds) or (gum drops)

1/2 cup cats claws (sunflower seeds)

1 cup chicken toenails (candy corn)

1 cup colored flies (M & M’s)

1 cup butterfly wings (corn chips)

1 cup ants (raisins)

1 cup earthworms (cheese curls)

1 cup cobwebs (Triscuits) or (Golden Grahams)

1 cup snakes eyes (peanuts)

1 cup bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch).

GOBLIN GOOD GORP

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

PREP TIME: 5 mins.

START TO FINISH TIME: 5 mins.

SERVINGS: 10

INGREDIENTS:

2 cups Peanuts

1 cup Miniature Creme-Filled Chocolate Sandwich Cookies (like Oreos)

1 cup Candy Corn

1/2 cup Cheese-Flavored Tiny Fish-Shaped Crackers

1/2 cup Raisins

DIRECTIONS:

In a 1 1/2-2 quart container with cover, mix all ingredients, cover tightly.  Store at room temperature.

SERVING TIP:  “Make cute-take-home treat bags from small snack-size paper bags and black pipe cleaners.  At the party, serve the gorp in waffle cones and call them upside-down wizard hats!

NUTRITIONAL INFORMATION:  Per 1/2 cup serving:

Calories 330, Total Fat 17 g (Saturated Fat 2.5 g); Sodium 75 mg, Total Carbohydrates 36 g (Dietary Fiber 3 g), Protein 9 g.

Exchanges:  1 Starch, 1 1/2 Other Carbohydrates, 1 High-Fat Meat, 1 1/2

Fat; Carbohydrate Choices:  2 1/2

This recipe comes from my 2011 “Pillsbury Easy Halloween Treats, Cupcakes & More” cookbook. ~Softa123 aka Marilyn

You have to have popcorn on Halloween.  It’s fine if you want the plain ordinary stuff, but if you want to kick it up a notch try these recipes:

Anti-Vampire Popcorn

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

Posted by philocrates at recipegoldmine.com May 13, 2001

“You could also call it anti romance popcorn…”

1 bag Pillsbury Microwave Popcorn

2 cups crisp wheat square cereal

2 cups Cheddar cheese-flavored goldfish crackers

1 (1 3/4 ounce) can shoestring potatoes

1 cup unsalted peanuts

1/2 cup margarine or butter

1 teaspoon dried parsley flakes

1/2 teaspoon chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Prepare popcorn as directed on the packaged. Remove any unpopped kernels.

In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts.

Place margarine in a 2-cup microwave-safe measuring cup. Microwave on HIGH for 1 to 1 1/2 minutes or until melted.

Stir in parsley flakes, chili powder, onion powder, and garlic powder.

Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese.

Toss until evenly coated.

Transfer half of mixture to ungreased 12 x 8-inch microwave safe dish. Microwave on HIGH for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.

Makes 12 cups.

Halloween Munchie Mix

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

By Jolene Green

Added November 28, 2007 | Recipe #268679

Categories: Dessert Lunch/snacks Snacks More

Total Time: 10 mins.

Prep Time: 5 mins.

Cook Time: 5 mins.

Jolene Green’s Note: My kids love this!

Ingredients:

1 cup mini marshmallows

1 cup orange and black plain M&M’

1 cup peanuts

1 cup candy corn

2 cups popped popcorn

Directions:

Mix ingredients together in bowl. Serve in plastic pumpkin or witch’s cauldron.

Graphic by ChocolatePug

Monster Mash

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

“This Monster Mash Recipe Is A Great “Munchie” Food For Any Haunted Halloween Party.

There are several ways you can serve this ghoulish munchie:

1 ) set it up already measured out in paper cups

2 ) package it up into zip-loc baggies to give as a party favor

3 ) (our favorite) set it out in a large bowl with a spoon

This is an extremely easy and quick recipe.”

Ingredients

10 cups popped popcorn

16 ounces bag of M&M’s

14 ounces bag of chocolate covered peanuts

(You can use the chocolate covered peanut M&M’s)

1 cup candy corn

1 cup peanut butter chips

Preparations

Mix all into one big bowl.  It’s ready!

This next recipe is my favorite recipe for caramel corn!  It is very easy to make and even easier to eat!

Clipart by http://www.free-clipart-pictures.net

DOUBLE CARAMEL MUNCHIN’ MIX

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

3 tablespoons Margarine OR Butter

3 tablespoons Caramel Topping

3 cups Double Chex Cereal

1 cup POPPED Popcorn

1/2 cup Honey Roasted Peanuts

In a SMALL MICROWAVE SAFE BOWL, melt margarine and caramel topping on HIGH for 1 minute; mix well.

Pour cereal, popcorn and peanuts into a LARGE RESEALABLE PLASTIC BAG.

Pour topping over cereal mixture inside the plastic bag.  SEAL the bag and shake until all pieces are evenly coated.

Pour contents into LARGE MICROWAVE SAFE BOWL.  Microwave on HIGH for 1-1/2 to 4 minutes, stirring EVERY MINUTE.

Spread on WAXED PAPER to cool.  Store in AIRTIGHT container.

This is a wonderful recipe!!!  I got it  from the Prodigy Food Forum

Bulletin Boards.~Softa123 aka Marilyn

Halloween Popcorn Pumpkins

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

By: ALETA1314

“Popcorn balls are colored orange and made to look like pumpkins. These are a fun Halloween treat for kid and adult parties. Very versatile!”

Prep Time: 5 Min

Cook Time: 5 Min

Ready In: 20 Min

Yield 12 pumpkins

Ingredients

5 cups popped popcorn

1 cup candy corn

1 cup chopped salted peanuts

1/2 cup butter or margarine

3 cups miniature marshmallows

4 drops red food coloring

3 drops yellow food coloring

4 sticks red or black licorice, cut into thirds (SOFTA123’S AKA MARILYN’S NOTE: I would use green licorice.)

Directions

Grease a muffin pan and set aside.

Place popcorn, candy corn and peanuts into a large bowl and set aside.

Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.

When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Nutritional Information

Servings Per Recipe: 12

Amount Per Serving

Calories: 328

Total Fat: 15g

Cholesterol: 20mg

Sodium: 221mg

Total Carbs: 45.4g

Dietary Fiber: 1.4g

Protein: 3.8g

Clip art by http://www.free-clipart-pictures.net

Halloween Snack Mix 2

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

Photo by Susan Hunter [skhunter51]

Categories: Snacks, Candies, Nuts, Popcorn, Other Snacks, Quick & Easy, For Kids, Healthy

Collections: Halloween Treats

Keywords: Treats, pretzels, halloween

Serves: 16

Prep Time: 20 Min

Cook Time: 30 Min

Ingredients

2 cups pretzel sticks

1/2 cup sunflower seeds

8 cups popped popcorn

1 cup candy corn

20 hershey kisses (unwrapped)

1 cup walnuts

1 cup candy pumpkins

2 cups cinnamon chex mix

6 tablespoons butter

3/4 teaspoon pumpkin pie spice

1 cup chocolate covered peanuts or raisins

Susan’s Notes: This is a cinnamon treat that your party cannot go without. You can double the batch because it will not last long.

This is a semi-healthy treat that should be at every Halloween party.

It is savory, sweet, crunchy and chewy.

ENJOY

Directions

1 Preheat oven to 300 degrees. In the microwave melt the butter mixed with the pumpkin pie spice.

In a large bowl mix the pretzel sticks, walnuts and the sunflower seeds. Pour half of the butter over the mixture. After combining well spread on a baking sheet and bake for 15 minutes.

2 In another bowl mix together the popcorn and the chex mix and pour the remain butter over that mixing well.

3 Mix the popcorn and the pretzels mixture together and bake for 15 more minutes.

4 Let cool and add candy corn candy, pumpkins, chocolate covered peanuts or raisins and Hershey kisses, and serve to all those Halloweeners.

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HALLOWEEN FUN #6

Posted on October 21, 2011. Filed under: Autumn, Candy, Cheese, Comfort Foods, Dairy, Desserts, Dinner/Supper, Fudge, Ghost Stories, Halloween, Halloween Recipes, Kosher Recipe, Meat, My Ramblings, Recipes, Rochester, Snacks, Stew, Vegetables | Tags: , , , , , , , , , , , , , |


So, what else do we need for a ghostly themed Halloween party?  What else!  Ghost stories, especially if you have a fireplace and know how to use it!  Before I put the stories from the internet on, or the links, I have to tell you a favorite Halloween memory of mine.

Autumn at The Genesee Country Village

There is a great restored 19th-century village in Mumford, New York which is about 40 miles from my house.  It is called “The Genesee Country Village and Museum.”  When we first moved into our house we took out yearly memberships to the Museum and every year they would have a Halloween themed day.  I think it was our second year in the house; we invited some friends of ours with kids to join us for a fun-filled day at the Genesee Country Museum.  In total, there were 14 of us.  They kids had a ball and we adults had one watching them.  They were allowed to go trick or treating within the museum, thus giving them a head start on everyone who didn’t go to the Museum.  Oh, everyone had to wear costumes, including adults, if they wanted a treat.  Then they had set up in a large barn structure, bobbing for apples and donuts on a string.  You could buy a pumpkin there for the kids to paint.  Every so often you would see the headless horseman go by.  Then they had a ghost story time.  This was done in the school house, if I remember correctly.  Anyhow, they told a story about a woodcutter whose wife had died and he remarried.  His kids were very afraid of their step-mother and they had heard tales that she would take children into the woods, kill them and then she would chop up them up and cook them in a stew and call it “veal” stew.  If anyone recognizes this story and can tell it better, please email me or post a reply to this article!  Anyhow, you get the picture.  I laughed to myself as I had invited everyone back to our house for dinner.  Everyone knew I was a step-mother.  And guess what I had cooking in my crock pot for dinner that night!…Veal Stew!…I thought it would be perfect for a chilly autumn day and when I got home I thought it was perfect in light of the ghost story we had all heard…not one of the kids touched it!  LOL…I forgot what I served them instead.  I probably served hot dogs.  But even the kids who knew me best, Fernando and Nicholas, would not touch it!  LOL!  Please share your Halloween stories with us!  Just reply to this post!

Trick or Treats at the Genesee Country Village

The most famous ghost story in our area is The White Lady.  I saw her just once when I was in my 20s and my two best friends at that time, Estelle and Joyce, and I were driving to Sodus Point to go bar-hopping.  I was driving.  When we reached the Durand Eastman Park area, I slammed on the bricks as I thought I saw something cross the path of the car and look at us.  I told the girls what I had seen.  They saw it too.  I had never heard the legend at that point, so Joyce told Estelle and I that it was The White Lady and she told us the tale.  Here is a version of it that I found on the internet that sounds like the tale I was told that night.   I am working on illustrating a version of “The Headless Horseman” that I found on the internet.  When I am finished, I will post it as a downloadable file for you.  I will also put some links to other ghost stories that I found that I thought were good for your enjoyment and at the end of those, I will post some Halloween fudge recipes because I am craving some fudge!  Of course, I will also post my recipe for veal stew!

White Lady

A New York Ghost Story

retold by  S. E. Schlosser

In the early 1800s, the White Lady and her daughter were supposed to have lived on the land where the Durand Eastman Park — part of Irondequoit and Rochester — now stands. One day, the daughter disappeared. Convinced that the girl had been raped and murdered by a local farmer, the mother searched the marshy lands day after day, trying to discover where her child’s body was buried. She took with her two German shepherd dogs to aid in her search, but she never found a trace of her daughter. Finally, in her grief, the mother threw herself off a cliff into Lake Ontario and died. Her dogs pined for their mistress and shortly joined her in the grave.

After death, the mother’s spirit returned to continue the search for her child. People say that on foggy nights, the White Lady rises from the small Durand Lake which faces Lake Ontario. She is accompanied by her dogs and together they roam through the Durand Eastman Park, still searching for her missing daughter.

The White Lady is not a friendly spirit. She dislikes men and often seeks vengeance against the males visiting the park on her daughter’s behalf. There have been reports of the White Lady chasing men into the lake, shaking their cars, and making their lives miserable until they leave the park. She has never touched any females accompanying these unfortunate fellows.

SOFTA123’S NOTE:  I hadn’t heard about the dogs.  That is interesting.   I didn’t see any dogs, just The White Lady.

Source:  http://americanfolklore.net/  – I suggest going there for more great ghost tales!  Very comprehensive website for ghost stories!

Other Links for Ghost Stores: 

http://www.ghoststories.ws/

http://themoonlitroad.com/

http://theshadowlands.net/ghost/

http://www.halloweenishere.com/ghost_stories.html

http://www.horrormasters.com/

Double, Double Toil and Trouble! Bubble Bubble, Stew Bubble!

Mom’s and Marilyn’s Stew

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

Course | Main Meals

Serves:  6

Ingredients:

1 cup Heinz Tomato Ketchup

1 pound Baby Carrots

3 large stalks of Celery

4 medium Parsnips

4 medium Onions

6 large Potatoes

3 drops Tabasco Sauce

3 drops Hot Pepper Sauce

2 drops Worcestershire Sauce

2 Bay Leaves (SOFTA123’S AKA MARILYN’S NOTE:  2 large Bay Leaves.  After the stew is cooked discard the bay leaves before serving.)

2 cups Frozen Green Peas

2 medium Green Peppers

3 pounds uncooked cubed Lean Beef OR Veal

1/8 cup wine

Instructions:

Wash, peel and cut up all veggies except peas and green peppers (Cut the veggies about same size as your stew meat). Place in soup pot. Add cubed beef (stew meat) to soup pot.   Add the bay leaves.

In a 12 ounce glass, put 1 cup of Ketchup, a few dashes of Tabasco Sauce and a few dashes of Hot Sauce. If you like, add a splash of wine (or up to 1/8 cup). Fill rest of glass to almost top with water. Stir then pour over everything in pot.

Bring to a boil then cook on low for at least 2 hours covered. Add green peas and green peppers last 1/2 hr. of cooking.

SOFTA123’S AKA MARILY’S NOTES:

I’ve been making this recipe since I was 8 years old and it’s a family favorite and original from my Mom. You can use veal stew meat instead of beef if you wish, which is my Halloween Dinner tradition which has a great story behind it.  (The story I just told you.)

Halloween Fudge

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

For an easy spin on a Halloween-theme, this yummy cream cheese and white Chocolate fudge is tinted pumpkin-orange.

1 (8-ounce) package cream cheese, softened

1 (16-ounce) package powdered sugar (about 4 cups)

1 (12-ounce) package white chocolate chips, melted

1 cup toasted chopped nuts

2 teaspoons vanilla extract

8 drops yellow food coloring

4 drops red food coloring

Line an 8-inch square pan with foil, grease with butter; set aside. In a large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Add melted white chocolate, nuts, vanilla and food colorings; mix well. Spread into prepared pan. Refrigerate 1 hour or until firm.

Cut into 48 squares. Makes 24 servings.

Halloween Gravel Fudge Candy

Halloween Gravel (Fudge Candy)

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

By NorthwestGal on September 07, 2008

Photo by SweetsLady

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Serves: 80, Yield: 2.25 pounds

About This Recipe

“I got this recipe from the Better Homes and Gardens website. I placed the fudge “rock” candies in a crystal centerpiece, and then scattered a few pastic Spiders for a quick Halloween decoration. I didn’t eat the candy myself, but my kids said they were pretty good (and they were gone in a matter of hours, so they must have been pretty good). Even if you don’t eat them, these are a handy treat to use for enhancing your Halloween decorating.

Cooking time includes Minimum chilling time.

The recipe makes about 2 1/4 pounds of candy, or about 80 rock-shaped fudge candies.”

Ingredients:

3 cups semi-sweet chocolate chips

14 ounces sweetened condensed milk

2 tablespoons butter

1-1/2 teaspoons vanilla

1 dash salt

2 cups miniature marshmallows

1/2 cup unsweetened cocoa, power ( for coating)

1/2 cup powdered sugar ( for coating)

1 -2 cup crushed chocolate cookies (optional)

Directions:

Line a 9×9-inch pan with foil; set aside.

In a medium saucepan, stir chips, canned milk, butter, vanilla and salt together over medium heat until melted. Remove pan from heat; stir in marshmallows just until blended. Spread mixture in foiled pan. With a thin metal spatula, swirl marshmallows through fudge until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.

After adequately chilled, scoop pieces of fudge with a small spoon and shape into small rocks. (The fudge will be sticky). Roll some of the fudge “rocks” in cocoa powder mixture and some in powdered sugar and store rock candy in airtight container for up to 3 days.

For a spooky graveyard scene, spread chocolate cookie crumbs on a platter. Arrange the rock candy on top, to resemble rocks in soil.

Nutrition Facts Serving Size: 1 (14 g) Servings Per Recipe: 80

Amount Per Serving% Daily Value

Calories 57.0 Calories from Fat 2442%Amount Per Serving% Daily Value Total Fat 2.6g4%Saturated Fat 1.6g8%Cholesterol 4mg0%Sugars 7.6g Sodium 12.1mg0%Total Carbohydrate 8.7g2%Dietary Fiber 0.5g2%Sugars 7.6 g30%Protein 0.7g1%

Halloween Layered Fudge

Halloween Layered Fudge

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

Here’s an easy and foolproof fudge recipe that screams “Halloween!” thanks to the brown and orange colors. You can also try making the fudge with mango flavoring.—Taste of Home Test Kitchen

64 Servings

Prep: 15 min. + chilling

Ingredients:

1 teaspoon butter

2 cups (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk, divided

8 ounces white candy coating

1/4 teaspoon orange extract

2 to 4 drops orange paste food coloring

Directions:

Line an 8-in. square pan with foil; butter foil and set aside. In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. Chill for 1 hour or until firm.

Using foil, remove fudge from pan. Cut into 1-in. squares.

Yield: about 2 pounds.

This recipe was tested in a 1,100-watt microwave.

SOFTA123’S AKA MARILYN’S NOTE:  I would use a couple of drops of Orange Candy Oil for the flavoring instead of Orange Extract.

 

Pumpkin Fudge

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

Submitted By: Ginger

Photo By: angelaBBf

Servings: 36

“Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat.”

INGREDIENTS:

3 cups white sugar

1 cup milk

3 tablespoons light corn syrup

1/2 cup pumpkin puree

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1-1/2 teaspoons vanilla extract

1/2 cup butter

1/2 cup chopped walnuts (optional)

DIRECTIONS:

Butter or grease one 8×8 inch pan.

In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

When mixture registers 232 degrees F (110 degrees C) on candy  thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts.

Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

Beat mixture until it is very thick and loses some of its gloss.

Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Nutrition Information Servings Per Recipe: 36 Calories: 108 Amount Per Serving Total Fat: 3.8g Cholesterol: 7mg Sodium: 46mg Amount Per Serving Total Carbs: 18.8g Dietary Fiber: 0.2g Protein: 0.5g

Pumpkin Fudge 2

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

3 cups sugar

3/4 cup butter

1 can evaporated milk (2/3 cup) (5-1/3-ounce)

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 package butterscotch-flavored pieces (12-ounce) (2 cups)

1 jar marshmallow creme (7-ounce)

1 cup chopped pecans

1 teaspoon vanilla

Butter a 13x9x2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.

Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234° (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).

Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature.

Cut into squares. Wrap tightly and store in refrigerator.

Makes 3 1/4pounds.

Now this sounds boolicious!

Spooky Fudge Treats Recipe

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

Ready in: 2-5 hrs

Difficulty: 2 (1=easiest : hardest=5)

Serves/Makes: 36

INGREDIENTS:

18 ounces semi-sweet chocolate chips

1 can (14 ounce size) sweetened condensed milk

1 tablespoon vanilla extract

**Topping***

Flaked coconut

Sprinkles

Assorted candies

PREPARATION:

In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla.

Chill 2 hours or until firm. Roll into balls or Halloween shapes and decorate. Chill 1 hour or until firm. Store tightly covered.

For Pumpkin: Roll fudge in orange sprinkles, carve out face designs. Use green jelly candy for leaves.

For Cool Cat: Use taffy cut into triangles for ears. Red hot candies for eyes and nose. Sprinkles for mouth. Finish with licorice pieces for whiskers.

For Scary Ghost: Roll fudge in flaked white coconut. Add candy eyes.

For Spider: Roll big and smaller pieces of fudge into body/head shapes. Add red hots for eyes and mouth. Use licorice pieces for legs. Top with sprinkles on head and body.

NUTRITION: 104 calories, 5 grams fat, 15 grams carbohydrates, 1 grams protein per treat.

This recipe is low in sodium.

makes 36

Recipe ID: 65368

SUBMITTED BY: f1sh1962

Servings: 36

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