My Ramblings

Thanksgiving – #1

Posted on November 13, 2011. Filed under: Appetizers, Apples, Autumn, Beverages - Non-Alcoholic, Cheese, Cherries, Dairy, Dinner/Supper, Family, Fish, Friends, Friendship, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Oranges, Paerve, Party Ideas, Parve, Pineapple, Poetry, Recipes, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetarian | Tags: , , , , , , , , , , , , , |


 

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway~
Thanksgiving comes again!

~Old Rhyme

 

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible.  Just think, two or more distinct cultures gathered together to share food, to break bread as we say.  They got together in peace and friendship and each to thank their creator in their own separate way.  Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate.  Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened!  If only we had more respect for the Native Americans; and not only the Native Americans but for others who shared our experience but believed differently than we did.  What a unique and tremendous opportunity we were offered and we blew it.  But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for.  We have a beautiful, bountiful country that produces a variety of crops.  We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat.  To cover our bodies we have cotton and probably other crops I am unaware of.  To beautify our homes we have flowers of all colors, shapes and sizes.  We have trees for shade and for building our homes.  The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us.  And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner.  We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are.  So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too.  We pray that our president(s) lead wisely and make decisions based on the values of our country.  We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed.  Be thankful that you were chosen to propagate our world.  And if you have grandchildren, you are blessed even more.  Be thankful.  If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

An elegant appetizer to serve for Thanksgiving.

Brie Torte

==========

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE:  I would also serve the Brie Torte with apple and pear slices.  I would make it right after you put your turkey up to roast.  Or, I see no reason why you couldn’t make it the night before.

Always a good choice!

Salmon Deviled Eggs With Homemade Mayonnaise       

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

Submitted By: DCTINK

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

Servings: 24

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”~DCTINK

Ingredients:

Homemade Mayonnaise:

2 egg yolks, room temperature

1 clove garlic, pressed

1/2 cup vegetable oil

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

To taste

Deviled Eggs:

12 eggs

1 shallot, minced

1 (6 ounce) can salmon, drained

And flaked

1 pinch salt and pepper to taste

Directions:

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Friendship

Pat’s Chickpea, Garlic, And Mint Topping

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

1 large can chickpeas (or use 2 small cans)

1 garlic clove

3/4 tsp. kosher salt

1/4 tsp. pepper

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle.  Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. kosher salt

1/4 c. dark brown sugar (you can use light too)

2 T. black pepper

1 tablespoon vodka

1 bunch fresh dill

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down.  The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

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

6 small tart apples

1 tablespoon packed brown sugar

1 quart apple cider

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon

1/4 cup granulated sugar

2 cups dry sherry

4 thin lemon slices

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Set aside.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Makes 12 servings.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

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

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

1/4 cup honey

2 tablespoons lime juice

2 tablespoons fresh mint leaves

1-1/2 cups red raspberries

1 cup blackberries

1 cup strawberries

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes; discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

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

By janem123

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Photo by Sharon123

Total Time: 25 mins.

Prep Time: 5 mins.

Cook Time: 20 mins.

Servings:  6

Janem123’s Note: “This recipe came from webmd.com.”

Ingredients:

1/2 cup fresh ginger, thinly sliced

6 cups water

2 cinnamon sticks

2 tablespoons honey or 2 tablespoons brown sugar

Lemon wedge (to garnish)

Directions:

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

Serving Size: 1 (252 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 27.6

Calories from Fat 0

95%

Total Fat 0.0 g

0%

Saturated Fat 0.0 g

0%

Cholesterol 0.0 mg

0%

Sodium 6.0 mg

0%

Total Carbohydrate 7.1 g

2%

Dietary Fiber 0.1 g

0%

Sugars 5.8 g

23%

Protein 0.1 g

A colorful punch to serve for festive occasions.

Fruit Punch

===========

Submitted By: Jo Ann Young

Photo By: Danica

Prep Time: 5 Minutes

Ready In: 5 Minutes

Servings: 60

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”~Jo Ann Young

INGREDIENTS:

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

1/2 gallon orange sherbet

DIRECTIONS:

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

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

Ingredients

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

1/2 cup real maple syrup

4-1/2 cups cold water

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Directions

Place filter in brew basket of coffee maker.  Add ground coffee and cinnamon. Pour syrup into empty coffee pot.  Add water to coffee maker; brew.

After brewing is complete, stir coffee well.  Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

A Thanksgiving harvest.

Thanksgiving Citrus Punch

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

Ingredients

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 cups granulated sugar

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

Servings: 40

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

C-DAY

Posted on November 12, 2011. Filed under: My Ramblings, Prayer Request | Tags: , |


I have had quite a whirlwind.  A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C.  No problem.  I knew this was common to women and I would face it head on.   Then my primary doctor told me he wanted me to take a stress test first.  I really tried to talk him out of this but he wouldn’t budge.  I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am.  It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me.  I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through.  Then, Thursday, Paul and I got up at the crack of dawn.  We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went.  I went to the surgical room, which was nothing like they show on TV…its much smaller.  And that’s the last thing I remember thinking.  I don’t even remember what it was like to wake up from the anesthesia,  but all of a sudden I was up and in a recovery waiting room.  The doctor told me not to worry, they got the polyp out and did the D&C.  She didn’t think the polyp was cancerous.  So Paul and I went for a bite to eat and I slept the day away.  I woke up yesterday morning full of energy and felt really good.  I picked up the book I am reading and decided I was going to relax for the rest of the day.  I really wanted to finish the book.   The doctor called to check up on me around noon and we were both really happy that I was doing so well.   I had a bit to eat and then around  4 PM. The doctor called again, this time with the news that I have cancer.  I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that.  So now what do I do?    I  have not let it really sink in, or perhaps I did.  I can’t tell you which.  Though the most difficult part of this was having to tell my Mother.  She is a typical Jewish mother, she worries about me constantly even though I am 64 years old.  So I am more worried about her worrying about me than anything else at this point.  When I casually broke the news to Paul,  it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?”  He said, “No, I’m going to hug you.”  The tears welled up in my eyes, but I am not letting myself cry.  I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease.  I don’t want to give it the power to bring me to tears.  But, I know me, the t ears will come…I just don’t know when.  Please add me to your prayers!

 

Love,

Softa123

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

APPLES APPLES APPLES

Posted on November 8, 2011. Filed under: Apples, Autumn, Chocolate, Dairy, Desserts, Family, Fun, Halloween Recipes, Halloween Snacks, Kosher Recipe, My Ramblings, Nuts, Pies, Pineapple, Quotes, Recipes, Rochester, Salad, Side Dish, Snacks, Tried and True Recipe, U.S. Politics, Vegetables | Tags: , , , , , , , , , , , , , , |


I got up EARLY this morning and decided to stay up so that I could blog today.   It’s been a hectic week and last week was the same.  I’ve never had so many doctor appointments at one time!   So, while I’m up, I will do what I love and that is the blog.

I‘ve been thinking about apples all week and decided that I would write about them, especially the candied apples that I used to love to eat and the caramel apples that my sister and I would make with my mom.  I always loved doing that.

The apple does not fall far from the tree.

Years ago my friend, Susie, asked me to find her a recipe for the candied apples.   Thanks to Prodigy and my first computer, I was able to find a recipe for her.  I miss the old days of Prodigy and their Food Boards.  And, a few years ago, I attended the wedding of a computer friend of mine and they made candied (or bought) and caramel apples as favors.  I thought that that was ingenious since it was an October wedding!

The wonderful bounty of Fall.

Apples form a part of a healthy food plan.  Remember the saying, “An apple a day keeps the doctor away?”  I don’t know if that is true of not but “Apples have properties that no other fruits have and its benefits have been proven overtime. You will be able to get the benefits of these properties individually with other fruits, but an apple combines everything and makes it simpler,” according to an article posted at Succeed With This.”  According to this article there are 9 reasons why an apple a day keeps the doctor away.  Here are the reasons:

  1. Apple contains Vitamin C. Vitamin C helps greatly your immune system.
  2. Prevent Heart Diseases. The reason it can prevent both coronary heart disease and cardiovascular disease is because apples are rich in flavonoid. Flavonoids are also known for their antioxidant effects.
  3. Low in calories.
  4. Prevent Cancers. Notice the plural. We all know that cancer comes in several forms and in different places. Apples target multiple cancers such as colon cancerprostate cancer and breast cancer in women.
  5. Apples contain phenols, which have a double effect on cholesterol. It reduces bad cholesterol and increases good cholesterol.
  6. Prevents tooth decay.
  7. Protects your brain from brain disease.
  8. Healthier Lungs. A research at the University of Nottingham Research shows that people who eat 5 apples or more per week has lower respiratory problems, including asthma.
  9. They taste great!

Apple's are G-d's work of art.

All of the above are good reasons and I’m going to eat an apple right after I finish blogging!  My favorite apple is the Ambrosia which is difficult to find.  I first tasted them last year as Sam’s Club sold them.  I ate apples and couldn’t get enough.  I even took them to Myrtle Beach last year so I could eat them there.  So far this year, I haven’t found them.  My next favorite is the Empire.  Living in Rochester, we can find a good variety of apples as there are many apple orchards around our area of the world.  I used to love to go apple picking with my step-son, his wife and his two children, my grandchildren!  The kids would help their “old” Softa pick the apples and Scott would carry the filled bushel for me and he would help me on and off the cart.  Now, I can’t get on and off the cart very easily so they don’t call me to go apple picking with them.  I miss that a lot.

I use a recipe software program to store my recipes.  It is called “Home Cookin” and it is from Mountain Software.  When I set up the chapters, I dedicated one to Apple Recipes.  No other single ingredient has its own chapter.

So, today’s recipes are all include apples and I hope you enjoy them as much as I do!

What's not to love about an apple?

 

Apple Bliss Bars

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

Crust:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 stick (1/2 cup) margarine

2 1/2 cups chopped apples

1/2 cup sugar mixed with 1 teaspoon cinnamon

Topping:

3 eggs

2 tablespoons all-purpose flour

1 cup brown sugar

1/2 teaspoon salt

1/2 cup nuts (optional)

Mix together flour, sugar and margarine until crumbly and press into an ungreased 9 x 13-inch pan.

Sprinkle chopped apples over crust. Sprinkle sugar-cinnamon mixture over apples. Bake at 375 degrees F for 30 minutes.

Remove from oven and pour topping over apples. Return to oven and bake about 20 minutes more.

Topping:

3 eggs

2 tablespoons all-purpose flour

1 cup brown sugar

1/2 teaspoon salt

1/2 cup nuts (optional)

Mix all together and pour over partially-baked apples and crust.

Why not upset the apple cart? If you don't, the apples will rot anyway. ~Frank Howard Clark

Baked Beans ‘n Apples

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

6 slices Bacon, diced*

1/2 cup Chopped Onion (1 medium onion)

2 cans Brick Oven Baked Bean**

1/4 cup Firmly packed Brown Sugar

1 teaspoon Ginger

2 tablespoons Molasses

2 Apples; each cut into 16 thin wedges

*NOTE: For those of you who keep Kosher, as I do, I use Beef Frye when making this recipe.

**Ingredient List should read: 2 (16-ounce) cans brick oven baked beans. Again, for those of you who keep Kosher, I use Heinz Vegetarian Baked Beans.

In large skillet, fry bacon until partially cooked. Drain, reserving 2 tablespoons of the drippings. Stir in remaining ingredients. Cover. Simmer until thoroughly heated and apple is tender. At this point, I usually put everything into a GREASED, COVERED casserole and bake at 350° Fahrenheit for maybe a half an hour, checking to make sure it doesn’t dry out.

Makes 8 (1/2-cup) servings.

NUTRITIONAL INFORMATION:  1/2 cup = 1 serving

Calories 210

Protein 8g

Carbohydrates 39g

Fat 3g

Sodium 425mg

Potassium 395mg

TIP:  To bake in oven, heat oven to 350 degrees Fahrenheit.  Reserve apple slices for topping.  Pour beans into a GREASED 1 1/2 to 2 quart casserole and top with sliced apples.  Bake at 350 degrees Fahrenheit for 35-45 minutes OR until bubbly and THOROUGHLY heated.

I make this for BBQ Brings A Dish To Pass party.  Everyone raves about it, especially my husband and my father.  I have been making this recipe for years, but have never tasted it myself as I don’t like baked beans!  My Mom now uses this recipe, but makes hers without any meat.

Those who have tasted it with the meat like it better with the beef frye (or bacon).  I add molasses at the request of my husband and he tells me it’s better with the molasses. I use maybe 2 tablespoons of the molasses.  I first made this recipe for our Nosheri Too group, a singles group I started before Paul and I got married.

This recipe originally came from one of my Pillsbury cookbooks.

~Softa123 aka Marilyn

Apple Strudel is a heavenly delight.

DISCLAIMER:  This photo of a delicious looking slice of strudel is not the photo for the following strudel recipe.  I found this photo on the Internet. ~Softa123

Rachael’s And Softa’s Apple Walnut Strudel

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

2 Apples

1/3 cup Walnuts; chopped

1/4 teaspoon Lemon Juice; (NOTE: I used more so apples wouldn’t turn brown)

1/4 cup Margarine

1/8 cup Sugar

1/2 teaspoon Ground Cloves

1/2 teaspoon Cinnamon

1/3 pound Phyllo Leaves (6 leaves)

Bread Crumbs

Egg Wash (Beaten Egg and Water)

Cinnamon-Sugar

Peel, core and chop apples. Combine apples, walnuts, lemon juice, sugar, cinnamon and cloves in a mixing bowl; fold to mix.

Melt margarine.

Place 1 phyllo dough leaf on a lightly dampened, lightly bread-crumbed cloth. Brush leaf lightly with melted margarine. Place a second leaf on top of first leaf. Brush lightly with melted margarine. Repeat with a third leaf.

Place half of apple filling 2″ in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough jelly-roll fashion.

Score top of roll into 10 pieces with a sharp knife or scissors and place on GREASED cookie sheet. Repeat with next 3 leaves. Bake at 350 degrees F. for 25 mins. OR until lightly browned.

Makes 18-20 pieces of strudel.

Note: A package of phyllo dough will make approximately 4-5 rolls. I made this recipe up for Rosh Hashanah 2002. It is based upon a recipe I found on the internet, but I greatly changed it. It is easy, fast, and delicious. Rachael did the first two rolls and mixed up the first batch just about by herself at age 6 1/2. We were both very proud of her! I hope this will be a new tradition for us! ~Marilyn aka Softa123

Servings: 18

Every so often we need to turn everything upside down so we can see a new perspective of our life and our world. ~Marilyn Sultar

DISCLAIMER:  This photo of Topsy Turvy Apple Pecan Pie  is not the photo for the following strudel recipe.  I found this photo on the Internet. ~Softa123

Topsy Turvy Apple Pecan Pie

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

1/4 cup Softened Butter or Margarine

1/2 cup Pecan Halves

2/3 cup Firmly Packed Brown Sugar

Pastry for 2-Crust Pie

6 cups Sliced Tart Apples (about 2 1/2 lbs.).

2 tablespoons Lemon Juice

1 tablespoon Flour

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Salt

Spread softened butter evenly on bottom and sides of 9″ pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving 1/2″ overhang. Combine remaining ingredients; pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.

Prick top of pie with fork. Bake in hot oven, 450 degrees, 10 mins.; reduce heat to moderate, 350 degrees; bake 30-45 minutes or longer, or until apples are tender. Remove from oven. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan.  SERVE HOT.

I have not made this recipe yet. It sounds great for Thanksgiving. It came from one of the Rochester newspapers, years ago when we had two newspapers.

~Softa123 aka Marilyn

If you want apples, you have to shake the trees.

Caramel Apple Salad

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

4 apples, cored and diced

16 ounces crushed pineapple with juice

1/2 cup chopped dry-roasted peanuts

1 package butterscotch instant pudding, fat free, sugar free

1 tub fat free Cool Whip

Combine all ingredients.

Servings: 12

Some like it hot, some do not.

Fire Red Candy Apples Recipe

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

Submitted by RecipeTips.com

“These bright red apples would surely catch the eye of all the kids at your next Halloween party. Serve theses yummy treats and be the first to welcome in the Fall season.”

Ingredients

8 medium apples, green or red

2-3/4 cups sugar

1-1/4 cups light corn syrup

1-1/2 cups water

1 teaspoon vanilla

15 drops red food coloring

Serving Description: 1 apple

Servings: 8

Equipment: medium heavy sauce pan

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Directions

Wash and dry apples, remove stems and insert a wooden stick into the bottom (not stem end) of the apples; approximately 2/3 of the way into the apple. Set apples aside. In saucepan, combine sugar, corn syrup, and water. Heat slowly on low heat, stirring constantly. Once mixture starts to boil, stop stirring and leave boiling until candy mixture reaches 300°F on a candy thermometer, or until a small amount of mixture dropped into cold water separates into breakable threads.

Remove from heat and stir in food coloring. Wait until mixture stops bubbling, then add vanilla, mix well.

Dip each apple into the mixture while mixture is still hot, swirl to cover apple evenly. You will need to work fast to get all the apples dipped before mixture becomes too hard.

Place dipped apple on greased cookie sheet or greased wax paper.

Sugar in the morning, sugar in the evening, sugar at supper time...

Halloween Candy Apples 2

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

By Chef Dee

Added October 01, 2004 | Recipe #101064

Categories: Candy Dessert Apples More

Photo by brian48195

Total Time: 1 hrs 34 mins

Prep Time: 10 mins

Cook Time: 1 hrs 24 mins

Chef Dee’s Note: We make these every Halloween.

Ingredients:

8 apples, firm and medium sized

8 wooden sticks

3 cups granulated sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon

1/4 teaspoon red food coloring

Directions:

1 Wash, dry and polish apples.

2 Remove stem.

3 Insert wooden stick in stem end.

4 Remove blossoms.  (SOFTA123’S NOTE:  I really am unsure what this means, but my guess is that if there are blossoms or leaves on the apples, take them off before you begin making this recipe.)

5 Set aside.

6 Put sugar, syrup and water into saucepan.

7 Heat and stir to dissolve.

8 Boil without stirring until it reaches 300 degrees on candy thermometer.

9 A bit of syrup dropped into cold water will separate into brittle threads.

10 Remove from heat.

11 Stir in cinnamon and food coloring.

12 Dip apple to cover.

13 Hold above saucepan to drain.

14 Place on greased pan or tray stick side up.

15 Quickly dip remaining apples.

16 Return syrup to heat long enough to liquefy if it firms too much.

17 Let stand at least 1 hour before serving.

By Michelle_My_Belle on October 29, 2010

Very easy to make, and using the leftovers to make hard candy was a great idea! I added some extra cinnamon with the food coloring at the end to brighten up the flavor after cooking so long.

By brian48195 on November 08, 2009

These were easy to make. It takes longer for the temperature to reach 300 because you have to wait for the water to boil off. So, don’t worry that it isn’t going as fast as you think. Also, use a small pot so the liquid is deeper. I also did what another reviewer suggested and sprinkled a cookie sheet with sugar to set the apples on. I also took the left over candy and poured it into little tart pans and made candy discs. I will make this recipe again. Thanks for sharing.

By KennKonn on October 23, 2009

This is very very close to my mom’s recipe that she has been making every Halloween for 40 years. She sprinkles white sugar on the cookie sheets then sets the candied apples on that. They don’t stick to the pans and they have a sugary bottom that hardens and makes it easier to wrap in plastic wrap. I prefer the candy to the candy apples anymore.  There isn’t many kids left at home anymore but on Halloween all the past kids come knocking on the door. It wouldn’t be Halloween without her candy apples.

Nutritional Facts for Halloween Candy Apples

Serving Size: 1 (309 g)

Servings Per Recipe: 8

Amount Per Serving% Daily ValueCalories 422.5 Calories from Fat

296%Total Fat 0.2 g0%Saturated Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium

15.2 mg0%Total Carbohydrate 110.4 g36%Dietary Fiber 3.3 g13%Sugars 94.9

g379%Protein 0.3 g0%

From Recipe.com™ http://www.Recipe.com

It's yummy, yummy in my tummy and it feels oh so good...

Candy Bar Caramel Apple

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

These apples are dipped in fudgy caramel and then into your favorite chopped candy bar. What a treat!

20 min. Prep time

2 :20 Total time

8 caramel apples

8 wooden craft sticks

8 large apples, washed, dried

1 cup chopped your favorite chocolate-covered candy bars

1/4 cup Land O Lakes® Butter

1/4 cup milk

1 (11-ounce) bag caramel bits*

1 cup milk chocolate & caramel swirled baking chips**

2 (1-ounce) squares white baking chocolate, melted

Insert 1 wooden stick into stem end of each apple; set aside. Line baking sheet with waxed paper; spray with no-stick cooking spray. Set aside. Place chopped candy into medium bowl; set aside.

Combine butter, milk and caramel bits in 3-quart saucepan. Cook over medium heat, stirring occasionally, until caramel is melted and smooth (5 to 7 minutes). Remove from heat; stir in baking chips until smooth.

Place pan over low heat; dip apples into melted caramel mixture until evenly coated, spooning mixture over apples as needed. Shake gently to allow all excess caramel mixture to drip off. Roll bottoms of apples into chopped candy. Place onto prepared baking sheet.

Drizzle each apple with melted white chocolate. If necessary, lift each apple from waxed paper and press caramel and chopped candy back onto bottom of apples. Place back onto waxed paper.

Refrigerate at least 1 hour. Wrap each apple in waxed paper; store refrigerated. Let stand at room temperature 1 hour before serving.

*Substitute 45 caramels, unwrapped.

**Substitute 1 cup milk chocolate chips.

– Make sure to allow all excess caramel mixture to drip off into pan.

– Wrap 2 colors of festive ribbon around wooden sticks for a special touch. Tie at ends to secure.

– Wooden craft sticks are available in craft stores or you can check in the produce section for caramel apple sticks.

– Leftover caramel sauce can be re-heated and served over ice cream.

Calories: 520

Fat: 23g

Cholesterol: 25mg

Sodium: 220mg

Carbohydrates: 77g

Dietary Fiber: 4g

Protein: 6g

This recipe was reprinted from landolakes.com.

http://www.landolakes.com/recipe/1641

PLEASE DON’T FORGET TO VOTE TODAY!

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

A SHORT POST

Posted on November 3, 2011. Filed under: Help, My Ramblings, Prayer Request | Tags: , |


Sorry that I haven’t written for a few days, but I was tired out.  Not so much from posting, but just physically tired and then yesterday I was hit with some hard news.  I have to go in for a polyp to be removed from my uterus and a d&c.  This came out of the clear blue.  And then today I was busy with calls to and from the medical community…I have to go for not one, but three pre-ops.  I never heard of such a thing and I’m trying to get the energy to pack to leave for Myrtle Beach.  It seems my hubby and I are never destined to leave for Myrtle Beach on time.  The past 3 years he was in the hospital, now we’re delayed by my health.  I guess we want it too badly or something.  Anyhow, please put me in your prayers.  I am going in on the 10th.  Also, PLEASE VOTE!!!!

Love,

Softa123 aka Marilyn

 

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

Halloween Fun #12

Posted on October 29, 2011. Filed under: Brownies, Cakes, Cheese, Chocolate, Chocolate Chip, Cupcakes, Dairy, Desserts, Halloween, Halloween Krispie Treats, Halloween Munchies, Halloween Pizza, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Marshmallows, My Ramblings, Oranges, Peanut Butter, Pears, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , , |


We can find a reference to a stepmother as an evil witch as far back as 1500 BCE in an Egyptian folktale in which a wicked stepmother persecutes her blameless stepson. In the nineteenth century, 345 variations of “Cinderella” were identified in cultures as diverse as China, India, Japan, and France. And the wicked stepmother persists today.[1]

The notion of the word stepmother being descriptive of an intrinsically unkind parent is suggested by peculiar wording in John Gamble’s “An Irish Wake” (1826). He writes of a woman soon to die, who instructs her successor to “be kind to my children.” Gamble writes that the injunction was forgotten and that she “proved a very step-mother.”[2]

The stepmother may be identified with other evils the characters meet. For instance, both the stepmother and the witch in Hansel and Gretel are deeply concerned with food, the stepmother to avoid hunger, the witch with her house built of food and her desire to eat the children, and when the children kill the witch and return home, their stepmother has mysteriously died.[3]

This hostility from the stepmother and tenderness from the true mother has been interpreted in varying ways. A psychological interpretation, by Bruno Bettelheim, describes it as “splitting” the actual mother in an ideal mother and a false mother that contains what the child dislikes in the actual mother. However, historically, many women died in childbirth, their husbands remarried, and the new stepmothers competed with the children of the first marriage for resources; the tales can be interpreted as factual conflicts from history. In some fairy tales, such as The Juniper Tree, the stepmother’s hostility is overtly the desire to secure the inheritance of her children.[4]

In these articles it is acknowledge that in a very few instances in literature throughout the ages do we find good stepmothers.  As a stepmother myself, I have told my stepchildren that I’m the wicked stepmother.  I’m sure at times they believe this to be true.  I think it’s just easier to get mad at a stepmother than with a natural mother.  Even the terms “stepmother” and “natural mother” seem definitive.  Wouldn’t it be kinder to call us stepmothers “second mothers?”  Perhaps it’s time to change our image!  Stepmothers of the world unite!!!

Anyhow, to show my sweet side, here are some recipes for more sweet treats.

Black Magic Pie

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

Ingredients

* 42 Oreo cookies

* 2 tablespoons margarine; melted

* 1 quart chocolate ice cream

* 1 pint vanilla ice cream; melted

* 1/2 cup whipped topping

* chocolate fudge sauce

Method

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.

Brownie Bites With Magic Frosting

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

3/4 cup HERSHEY’S Cocoa

2/3 cup vegetable oil

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1-2/3 cups (10-ounce package) REESE’S Peanut Butter Chips OR 1 2/3 cup HERSHEY’S Premier White Chips, divided use 36 pecan halves (optional garnish)

1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.

3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.

4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.

Let stand several minutes to soften; swirl melted chips with knife or spatula.

5. Garnish with pecan half, if desired.

Makes about 3 dozen brownies.

Pear Witch Project Recipe

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

A Halloween edible craft from Family Fun. However, we might do this on a snow day now.

By seesko

15 min | 15 min prep

SERVES 1

* 1 fresh green pear (makes 2 heads and noses)

* 2 raisins (eyes)

* chocolate chips (1 for wart)

* red apple (mouth)

* canned chocolate frosting

* ice cream, cone (hat)

* soft chocolate cookies, we used an Archway Dutch Cocoa Cookie (hat)

* carrot, and grater (hair)

1. Cut the pear in half lengthwise and remove the core (a parent’s job). Place one pear half on a plate as shown.

2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch’s face to hold it, and set it in place.

3. Attach the eyes and wart by carving small circles in the face to hold them.

4. Cut a grin from the red apple.  Carve out an area on the face to hold the grin, and put it in place.

5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.

6. Grate lengths of carrot hair and tuck them underneath the hat.

7. Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.

Nutrition Facts

Serving Size 1 (317g)

Recipe makes 1 servings

Calories 99

Calories from Fat 1          (1%)

Amount Per Serving       %DV

Total Fat 0.2g     0%

Saturated Fat 0.0g           0%

Monounsaturated Fat 0.0g

Polyunsaturated Fat 0.0g

Trans Fat 0.0g

Cholesterol 0mg               0%

Sodium 1mg       0%

Potassium 205mg             5%

Total Carbohydrate 26.5g             8%

Dietary Fiber 5.2g             20%

Sugars 16.9g

Protein 0.7g        1%

Vitamin A 38mcg              0%

Vitamin B6 0.0mg             2%

Vitamin B12 0.0mcg         0%

Vitamin C 6mg   11%

Vitamin E 0mcg                 2%

Calcium 15mg    1%

Iron 0mg              1%

Witches’ Hats Treats

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

3 tablespoons Margarine; or butter

40 large Marshmallows; 10 ounce or 280 g

1/2 cup Peanut butter; 125 ml

6 cups Rice Krispies?; 1.5 liter

1-1/2 cups Semisweet chocolate chips; 375 ml

White decorator icing

Assorted candies

Melt margarine in large micro-wave safe bowl on high for 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Cook on high 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into greased 9×13″pan. Cook chips in small micro-wave safe bowl on high for 2 minutes, or until smooth when stirred, stirring every minute. Spread melted chips on marshmallow and rice cereal mixture. Cool. Cut into tall triangles so that the treats look like witches’ hats. (You may want to leave a thin base along the bottom of the triangle to resemble the brim of a witch’s hat.)

Decorate with decorator icing and candies, if desired.

NOTES : In the picture for these hats they have outlined the hat and brim with white icing and then across the middle draw 2 lines with a little orange square to look like a buckle above the brim.

Recipe by:  The Daily Gleaner – October 97

Posted to MC-Recipe Digest V1 #858 by “Linda G.” on Oct 21,

Servings: 24

Wicked Cupcakes

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

From Food Network Kitchens

Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Lemon,

Photo: Wicked Cupcakes Recipe

Rated 4 stars out of 5

Total Time: 2 hr 10 min

Prep 45 min

Inactive 1 hr 0 min

Cook 25 min

Yield: 12 cupcakes, 2 cups frosting

Level: Intermediate

Cupcakes:

1-1/2 ounces fine-quality semisweet chocolate, chopped

1/4 cup prune juice

3/4 cup all-purpose flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/3 cup buttermilk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup peanut butter (smooth or chunky)

4 ounces cream cheese, at room temperature

4 cups confectioners’ sugar

2 tablespoons milk

1 drop food coloring (green), optional

Chocolate wafer cookies

Licorice strips

Toasted coconut

Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

Directions

For the cupcakes:

Position a rack in the middle of the oven and preheat to 300 degrees F.

Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined.

Add the flour mixture and beat until just combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.

Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.

Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes:

For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.

Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

Witch’s Hat Chocolate Cupcakes

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

3/4 cup butter or margarine, softened

1 2/3 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2/3 cup HERSHEY’S Cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 1/3 cups water

ORANGE CREAM FILLING (recipe follows)

Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes.

Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Remove from pan to wire rack. Cool completely.

Prepare ORANGE CREAM FILLING.

Cut 1 1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.

Makes 2  1/2 dozen cupcakes.

ORANGE CREAM FILLING:

1/2 cup butter or margarine, softened

1 cup marshmallow creme

1 1/4 cups powdered sugar

1/2 to 1 teaspoon freshly grated orange peel

1/2 teaspoon vanilla extract

2 to 3 teaspoons orange juice

Red and yellow food color (optional)

Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.

Gradually add orange juice and food color, if desired, beating to desired

consistency. Makes about 1 1/3 cups filling.

Witch Hat Cake

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

Five layers of round cakes support a pointed ice cream cone to make this Towering witch hat.

Witch Hat Cake

1 (18.25-ounce) package 2-layer white cake mix

Green or orange food coloring (optional)

8 inch wooden skewer

1 rolled sugar ice cream cone

2 (16-ounce) cans chocolate fudge frosting

Halloween candies and/or large yellow and white gumdrops

Grease and flour one 9 x 1 1/2-inch round baking pan and one 9 x 9 x 2-inch square baking pan.

Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5-inch circle,    3 1/2-inch circle, 2 1/2-inch circle, 2-inch circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate.

Place the 9-inch round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5-inch circle. Place the 5-inch round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3 1/2-inch round of cake. Spread more frosting and add the 2 1/2- and 2-inch cake rounds. Insert an 8-inch wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.

Makes 1 cake (12 servings).

Gumdrop Moons and Stars: Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.

To spread frosting more easily onto sides of cake: Fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.

ABRACADABRA Hats!

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

They are super simple to make; just a can of Crescent rolls, some pizza sauce, a dash of herbs, a few  pepperoni and YUM!

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

Halloween Fun #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.

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

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

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

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

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

HALLOWEEN FUN #4

Posted on October 19, 2011. Filed under: Cookies, Dairy, Desserts, General Crafts, Halloween, Halloween Outdoor Decorations, Halloween Recipes, Kids, My Ramblings, Party Ideas, Recipes, Snacks | Tags: , , , , , , , |


Ok, back to Halloween, but before I do, I want to wish everyone a Gut Yom Tov!  We got great news last night, after a couple of years out of work, my step-daughter got a job.  We are all thrilled for her!  Shows you what perseverance can do!  Never give up!  So, Mazel Tov, Rhona!

I am continuing out ghost theme with our outdoor decorations.  I tried to find decorations to make as cheaply as possible and as easy as possible.  I will be decorating with my store-bought years ago decorations.  I know it won’t be as cool as these, but time is short.  I need to do lots of things, including going to Election Inspector School in about an hour.

BOO!


Flying Monsters Of Ghosts

If you have trees in your front yard, or something where you can hang mannequins, this Halloween decoration will look fantastic, and it will be pretty cheap to make it. You will need to buy the scariest costume mask you can find. It must be one of the rubber masks, with the complete head. Fill it with newspaper, cotton, or whatever material you have at hand. For the body you will use fabric, and here is where you can let your imagination fly. You find at Wal-Mart pieces of black or white fabric pretty cheap, what you have to do is break them to make them look old and dirty. To make them look as a gown, you only have to make the form and secure it with headpins. I use a cloth hanger to introduce the round part on the mask, and attach it to the fabric, making the gown take its shape. All that you have to do now is to hang the flying monster of ghost in a tree or in one wall of the house, the wind will move it.

A variation of this Halloween decoration can be made with little plastic skulls, small pieces of fabric and some yarn for the hair. We don’t need to use hangers for these, we only need to attach the fabric to the skulls with safety pins and hang them in trees’ branches.

Source:  Associated Content.com

Have A Safe Halloween!

Spirit Jugs

Total Time Needed:  1 Hour

Stationed on a walkway or porch, these homemade lanterns will extend a ghostly greeting and good-bye to all your holiday visitors.

Materials:

Clean plastic gallon milk jugs

Black permanent marker

Craft knife

String of 50 clear low-wattage holiday lights

Instructions:

Draw ghost eyes and mouths on the jugs. Tip: Leave the caps on while you do this, so the jugs don’t dent.

Use the craft knife to cut a half-dollar-size hole in the back of each jug (a parent’s job).

Arrange the ghosts near each other and string the lights between them, stuffing several bulbs into each of the jugs.

Source:  http://familyfun.go.com/crafts/spirit-jugs-673388/

Zombie Nights

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

You’ll need; Cardboard, old shoes, gray paint, black paint, fake skeleton hands or gloves.

Make a gravestone out of the cardboard, paint gravestone gray then write a name etc. on the stone with the black paint.

Cut the old shoes in half the short way.

If you’ve got gloves, stuff the gloves.  Set the tombstone, hands, and 1/2 shoes so it looks like something is trying to get out of the ground.

Source:  Submitted by:  Kellee, 12, of Minnesota on  A Girl’s World.com

Faceless Ghost

Faceless Ghost

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

“I saw this ghost in a catalog called Grand Inroad. They called there for purchase decoration  the faceless specter. It runs for $80. We made ours for about $7. “

Take a milk jug and cut out part of one side. With the jug’s spout up, add a large nut tied to a string, so the ghost will hang. Get some padding and cheesecloth and dip the cheesecloth in liquid starch. Now surround the jug with the cheesecloth, being sure to leave the hole in the milk jug  showing. This will later be his face.

Use some PVC pipe, and joints to form the arms. We cut holes in the milk jugsand glued the PVC into place. We used 2 small skeleton hands we got off some Halloween glasses. But any that are small will do. Glue these into the PVC.

Once the starch has dried and made the fabric solid, you can cover the opening of the milk jug, that forms the face, with paper and spray paint the inside of the milk jug black. You can do this before you add the cheesecloth too if you prefer. Now you have saved $73 and made a very neat prop.

Source:  motomom.tripod.com

(King’s Home Halloween Decorating Ideas)

And here is a sweet treat idea for today:

 

 

These are so bootiful that they look good enough to eat!

 

Coconut Ghost Treats™

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

Submitted By: Kellogg’s® Rice Krispies®

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 12

“The little goblins at your house will love these ghostly delights.”

INGREDIENTS:

3 tablespoons butter or margarine

1 (10 ounce) package regular

Marshmallows

6 cups Kellogg’s® Rice Krispies

12 wooden ice cream sticks

Flaked coconut

Canned frosting or decorating gel

Assorted candies

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Using 1/2-cup measuring cup coated with cooking spray, divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Decorate with coconut, frosting and/or candies. Best if served the same day .

FOOTNOTES: MICROWAVE DIRECTIONS In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Nutrition Information Servings Per Recipe: 12 Calories: 348 Amount Per Serving

Total Fat: 12.1g

Cholesterol: 8mg

Sodium: 254mg

Amount Per Serving

Total Carbs: 61.4g

Dietary Fiber: 0.7g

Protein: 1.9g

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

Shemini Atzeret and Simchat Torah

Posted on October 18, 2011. Filed under: Cakes, Cheese, Cherries, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Jewish, Kosher Recipe, Menu, My Ramblings, Oranges, Pineapple, Recipes, Scottish Recipes, Shimi Atzaret Recipes, Shmini Atzaret, Side Dish, Simchat Torah, Simchot Torah Recipes, Soup, Sour Cream | Tags: , , , , , , , , , , , , , , , , |



Did you know that Simchat Torah is actually a ceremony during Shemini Atzeret?  I didn’t, or at least I didn’t remember it.  Most people I know simply refer to the upcoming holiday as Simchat Torah.  Shemini Atzeret is a two-day holiday, beginning on October 21, 2011 (don’t forget, Jewish holidays are not celebrated on the same date on the Gregorian calendar as other non-Jewish holidays do) and ending on October 23, 2011.  We celebrate Simchat Torah immediately following the end of Succot.  The word “simcha” means “joy, celebration, rejoicing” in English.  So, on Simchat Torah, we are rejoicing over the Torah (the Five Books of Moses).  This is because on Simchat Torah we complete our reading of the Torah and we begin it all over again.

Many things happen in our celebration of the Torah, we eat, and eat, and eat.  We say Yizkor, which I explained in my Yom Kippur article.  We add a blessing for rain.  This is the only time that we give a Torah  an  aiiyah  (aliyah has two meanings,  1) a high honor; 2) immigrating to Israel.  In this case it means “a high honor”).  This is the only time that we have three Torahs out during a Torah service.  And this is the only time when we take all the Torahs out and we dance with the Torahs and sing joyous songs.  The children get a Jewish Flag on a stick and an apple and they parade around waving their flags and holding their apples.  It is a great celebration and a lot of fun.

The traditional dish of Shemini Atzeret is stuffed cabbage.  Although Paul loves it, you won’t find this dish in my house!  I can’t stand the smell of the cabbage cooking, let alone eat it…yuk!  But this is a menu  that I can live with and yes, I’ll post a recipe for stuffed cabbage also.

Shemini Atzeret Menu  With A Scottish Bent To It

Wine for Kiddish (blessing)

Challah (not a round one) for Hamotzi

Carrot Soup With Honey And Ginger*

Paula’s Mozzarella and Tomato Salad*

Scottish Baked Brown Trout*

Peas

Dairy Noodle Kugel*

Caledonian Cream*

Iced Cherry Cake*

Carrot Soup With Honey And Ginger Recipe

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

This is a Scottish soup recipe.

Ingredients:

10 cups water

1-1/2 cups butter

3 medium onions, peeled and thinly sliced

2 tablespoons grated ginger root

12 turns of freshly ground pepper

1 tablespoons sea salt

3 pounds carrots, peeled and shredded

Juice of 1/3 small lemon

1/4 cup plus 1 tablespoon quality honey

GARNISH:

1/2 cup heavy cream

1/4 cup chives

Directions:

Place a large Dutch oven on the stove with 10 cups of water. Bring water to a boil and keep it warm on the stove top.

In a separate stockpot, add butter and onions and cook over medium-high heat until the onions turn translucent. Add the ginger to the pot. Season with salt and pepper to taste. Add the shredded carrots to the stock pot and mix well to combine the ingredients. Squeeze in the juice from the lemon and pour in the honey. Stir the mixture well to blend.

Pour in the 10 cups of hot water and cook the soup on a gentle, rolling boil for 45 minutes. When the soup is cooked and the carrots are tender, transfer the soup into a food processor in batches and puree until smooth. Dish the soup out into individual serving bowls and add a little cream to each bowl, running it through with a butter knife or spatula. Garnish with the chives.

Yield: 10 servings

Graphic Source:  Acclaim Clipart

Paula’s Mozzarella and Tomato Salad

Recipe courtesy Paula Lambert, The Cheese Lover’s Cookbook and Guide, Simon & Schuster, 2000

 

Total Time:  10 min

Prep:  10 min

Yield:  4 servings

Level:  Easy

 

Ingredients

 

2 large ripe tomatoes, peeled and sliced 1/4-inch thick

8 ounces fresh mozzarella, sliced 1/4-inch thick

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

8 fresh basil leaves

 

 

 

Directions

Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.

Sprinkle with the salt and pepper.

Drizzle with the oil.

Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately.

Scottish Baked Brown Trout

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

“Trout, freshly caught from the river, is a dependable dish to have in Scottish restaurants, especially in the Highlands. In this recipe the fish cooks in its own juices, with baking foil keeping it moist. Quantities below are for four people.”

Ingredients:

Four half pound (250g) trout

4 tablespoons dry vermouth

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

4 sprigs of fresh herbs (dill, fennel, chives or parsley)

1 lemon

Method:

Pre-heat oven at 450F (230C or Gas Mark 8).

Clean the trout if required, remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs.

Cut four pieces of kitchen foil into oval shapes which are long enough to take the fish plus an extra 3″ (7cm) foil. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish.

Pull the foil up to make a boat shape for the fish and pleat over the top to totally enclose the fish, making sure it is pinched together. Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark 8) for 8 to 10 minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish can be served in the foil with fresh vegetables.

SOFTA’S DISCLAIMER:  This photo is not a photo of this recipe.  It is a Photo I found on the internet that looks similar.

 

  

Dairy Noodle Kugel

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

Ingredients:

8 ounces fine egg noodles

1/4 pound butter, melted

4 eggs, beaten

2 teaspoons vanilla

3/4 cup sugar

16 ounces cottage cheese

16 ounces sour cream

1 can crushed pineapple

Topping

1 sleeve graham crackers, crushed

Cinnamon and sugar to taste

Directions:

Preheat oven to 330 degrees F.

Cook noodles and drain.

Beat eggs and sugar until light. Add melted butter and vanilla. Add cottage cheese and sour cream. Add noodles and mix well.

Put in greased 9×13 pan. Mix crushed graham crackers with sugar and cinnamon and sprinkle over top.

Bake at 300 degrees for 1 hour.

Photo Source:  All-Free Download.com

Caledonian Cream

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

Here is a refreshing dessert which uses marmalade which is a popular ingredient in Scottish cooking since its invention in Dundee in 1797.

Ingredients for the cream:

4 ounces cream cheese (about half a cup)

4 fluid ounces double cream (about half a cup)

1 tablespoon marmalade (thick, bitter marmalade is

suggested but use what you have on hand)

2 tablespoons brandy or rum

2 teaspoons lemon juice

Sugar to taste

Ingredients for base:

4 oranges, segmented and the pith removed

Method:

Blend all the ingredients for the cream in a liquidizer  till smooth.  (SOFTA123’S NOTE:  what the Scottish people call a liquidizer is what we Americans call a blender.)

Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top.

Garnish with some orange zest (boil for a few minutes in water to  reduce the bitterness).

Serve chilled.

Servings: 4

Iced Cherry Cake

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

Cherry cake, with icing on top, is one of the mainstays of Scottish home baking  tearooms.

Ingredients:

8 ounces (250g/One and a quarter cups in North America) self-raising flour

(all-purpose flour with baking powder)

8 ounces (250g/one cup) margarine

8 ounces (250g/one and a quarter cups) caster sugar (fine granulated sugar)

4 eggs (medium)

8 ounces (250g/one cup) glacé cherries

8 ounces (250g/one and a quarter cups) icing sugar (frosting)

Method:

Preheat the oven to 160C/325F/Gas Mark 3 (or slightly higher if not an electric fan assisted oven) and line a baking tray (8″ x 12″ x 1½” or 20cm x 30cm x 5cm) with parchment paper.

Wash, dry and chop up the cherries to remove the glacé coating (but retaining some as quarter  cherries to decorate the top later).  If you coat them in some flour it will stop them sinking to the bottom of the cake.

Cream the margarine and sugar together thoroughly until light and fluffy (to help the cake rise with the trapped air). Beat in the eggs, one at a time, until smooth.

Stir in the flour and then add the cherries. Spread evenly into the tin and bake in the middle of the oven for about 40 minutes. Allow to cool in the tin.

Add a little water at a time to the icing sugar (frosting) until it has a consistency which coats the back of a metal spoon without running off.

Remove the cake from the tin and spread the icing sugar evenly on top.

Decorate with quartered cherries.

SOFTA123’S NOTE:  The next recipe, the recipe for stuffed cabbage, does not go along with the above menu as the stuffed cabbage recipe is for a meat meal and the menu is for a dairy meal.

Holishkes (Stuffed Cabbage)

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

By Sharon Lebewohl and Rena Bulkin

The Second Avenue Deli Cookbook

The Second Avenue Deli

Recipe Reviews (43)

User rating 88 % would make it again

Main ingredients: Cabbage, Vegetable, Citrus, Onion, Egg, Rice, Garlic, Tomato

Cuisine – Jewish

Dietary considerations – Kosher

Yield: Makes 7 pieces

Ingredients:

Stuffing:

1-1/2 pounds chopmeat (SOFTA123’S NOTE: ground beef, ground veal or ground turkey is fine to use in this recipe.)

3/4 cup uncooked white rice

1 cup finely chopped onion

2 eggs, beaten

1/2 cup water

1 tablespoon finely chopped or crushed fresh garlic

2 teaspoons salt

1/2 teaspoon pepper

Sauce:

2 cups plain tomato sauce

1-1/2 cups finely chopped onion

1/2 orange, chopped with peel into 1/2-inch pieces; remove pits

2/3 lemon, chopped with peel into 1/2-inch pieces; remove pits

1/2 teaspoon cinnamon

1 cup white sugar

1/2 cup brown sugar

1/2 cup white vinegar

2 cups water

1-1/2 teaspoons salt

1 large lightweight young green cabbage

1 medium green cabbage. You’ll need 4 cups (if you don’t have enough, supplement with leftovers from the large cabbage).

Preparation:

In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.

In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.

Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult — persevere.

Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don’t splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they’re limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.

Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.

Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.

Paul and I wish everyone at Gut Yom Tov!


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

« Previous Entries
  • Archives

  • Blog Stats

    • 17,049 hits
  • May 2017
    M T W T F S S
    « Dec    
    1234567
    891011121314
    15161718192021
    22232425262728
    293031  
  • Pages

Liked it here?
Why not try sites on the blogroll...