Rochester

THANKSGIVING – #6

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


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

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

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

By Carrie Heyes

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

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

FRAN SCARMANACH’S KRIS KRINGLE COOKIES

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

1 cup Butter

2 cups Granulated Sugar

3 Eggs

5 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1-1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 tablespoons Milk

1 teaspoon Vanilla Extract

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

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

Frost and decorate as desired.

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

REAL ORANGE COOKIES

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

2-1/2 cups SIFTED Cake Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup soft Shortening

1/2 cup Granulated Sugar

2 Eggs

1 tablespoon GRATED Orange Rind

1/2 cup Orange Juice

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

Start heating oven to 400° Fahrenheit.

Sift together flour, salt and baking soda.

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

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

Makes 4 dozen cookies.

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

These cookies are really good!  ~Softa123 aka Marilyn

Andes Mint Cookies

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

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup butter or margarine

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces Andes mints

Pecan halves

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

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

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

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

Foodgeeks.Com: Fruit And Nut Refrigerator Cookies

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

Source:  Recipe and Photo by Foodgeek: dorel

Servings: 96 servings

Prep. Time::20

Total Time::30

Ingredients:

2-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shortening

1/2 cup margarine or butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1 cup chopped candied cherries or mixed candied fruit

Directions:

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

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

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

Comments from dorel :

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

Nutritional Facts for Fruit and Nut Refrigerator Cookies

Serving Size: 1 (841 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 43.4

Calories from Fat 22

52%

Total Fat 2.5 g

3%

Saturated Fat 0.5 g

2%

Cholesterol 4.4 mg

1%

Sodium 29.0 mg

1%

Total Carbohydrate 4.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 2.1 g

8%

Protein 0.5 g

1%

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

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

Mace And Chain Cookies Recipe

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

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

Prep:15m Cook:11m Servings:4

Source:  Frisiangirl

* old fashioned cookie

Ingredients:

* 1 C Butter

* 1 C Brown sugar

* 1/2 C sugar

* 1 T. milk

* 1 1/2 tsp. vanilla

* 2 eggs

* 1 C. cornflakes

* 3 C. oats

* 1 C. walnuts

* 1 1/2 C. flour

* 1 1/4 tsp. baking soda

* 1 1/2 tsp. mace

* 1 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. cloves

* 4 oz. coconut

* 12 oz. milk chocolate chips

Directions:

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

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

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

4. Drop by tablespoonfuls onto cookie sheet.

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

Oatmeal Chocolate Chip Cookies

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

1 cup Shortening

2 Eggs

1 cup chocolate chips

1 cup White sugar

1/2 cup Brown sugar

2 cups White flour

1 teaspoon Baking soda

1 teaspoon Baking powder

1/2 teaspoon Salt

2 cups Oatmeal

1. Cream shortening.

2. Add sugars and mix.

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

4. Add oatmeal and chocolate chips and mix.

5. Spoon onto greased cookie sheet.

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

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

Yellow Cake Mix Cookies

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

1 cup Crunchy peanut butter

2 Eggs

1/4 cup Oil

1/3 cup Water

1 package Yellow cake mix

1 package chocolate chips (12 ounce)

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

Source:  Randy

 

 

One-Bowl Brownies

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

4 squares unsweetened chocolate

3/4 cup Margarine

2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1 cup Flour

1 cup coarsely chopped nuts (optional)

ROCKY ROAD VERSION-

2 cups Miniature marshmallows

1 cup Semi-sweet real chocolate chips

1 cup Coarsely chopped walnuts

PEANUT BUTTER SWIRL VERSION-

 

2/3 cup Peanut butter

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

Heat oven to 350x F.

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

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

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

Do not overbake.

Cool in pan; cut into squares.

Makes 24 brownies.

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

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

SOURCE:

EAT-L DIGEST 10 JUNE 1996

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

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

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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!

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Halloween Fun #11

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


A Spooky Night

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

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

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

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

Cinnamon Red Hot Popcorn

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

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

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

3/4 cup sugar

3/4 cup brown sugar

1/2 cup light corn syrup

3 tablespoons hot pepper sauce

2 tablespoons honey

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

1 tablespoon cinnamon

Yield: 18 cups

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

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

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

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

Butterfinger Popcorn Balls

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

6 cups popped popcorn

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

1/4 cup butter or margarine

3-1/2 cups miniature marshmallows

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

1. Combine popcorn and chopped Butterfinger in large bowl.

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

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

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

Makes 6 popcorn balls.

Macbeth's Three Witches

Double Double Toil and Trouble Chocolate Popcorn Balls

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

1/2 cup sugar

1/2 cup corn syrup

1/4 cup butter or margarine

2 tablespoons cocoa powder

8 cups freshly popped popcorn

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

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

Yield: 18 balls

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

EASY POPCORN BALLS

6 tbsp. butter

3 c. mini marshmallows

3 tbsp. flavored gelatin (any flavor)

3 qts. unsalted popcorn

butter (for hands)

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

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

Yields: 8-10 large balls.

Nutella Peanut Balls

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

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

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

• 1/2 cup sugar

• 1/2 cup honey

• 3 tablespoons Nutella, or chocolate peanut butter

• 3 tablespoons butter

• 12 cups popped popcorn

• additional butter

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

Balls)

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

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

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

Makes 12 popcorn balls.

Trick or Treat Popcorn Balls

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

8 cups air-popped popcorn

1 cup granulated sugar

1/2 cup light corn syrup

1/3 cup water

1 tablespoon butter

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup orange gumdrops

1/2 cup red gumdrops

1/2 cup yellow gumdrops

Place popped corn in mixing bowl; set aside.

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

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

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

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

Halloween Popcorn Balls

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

In Diana’s Recipe Book

Servings: 24

Ingredients:

20 cups popped popcorn

1-1/2 cups light-colored corn syrup

1-1/2 cups sugar

1 7-ounce jar marshmallow creme

2 tablespoons butter

1 teaspoon vanilla extract

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

Instructions:

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

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

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

Makes 24 popcorn balls.

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

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

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

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

Source: DianasDesserts.com Date: October 14, 2003

Sweet Popcorn Balls

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

From Country Living

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

Ingredients

12 cup(s) popped popcorn

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

1-1/4 Cup(s) granulated sugar

3/4 cup(s) brown sugar

1 cup(s) corn syrup

1/2 cup(s) water

Directions

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

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

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

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

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

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

Store in an airtight container for up to 4 days.

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HALLOWEEN FUN #10

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


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

Now these were worth every penny!

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

Trick or Treat?

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

All for one and one for all!

3 Musketeers Candy Bar Copycat Recipe

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

Ingredients

3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

1/8 teaspoon salt

3 egg whites

1/3 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

Directions

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

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

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

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

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

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

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

Refrigerate until firm, about 30 minutes.

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

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

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

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

Yield:  14 bars

Baby Ruth Candy Bars

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

Ingredients

1-1/3 cups Margarine

2 cups Brown Sugar

1/3 cup White Corn Syrup

8 cups Oatmeal

2 teaspoons Vanilla

1/2 cup Peanut Butter

Topping:

6 oz. package Chocolate Chips

1 6 oz. package Butterscotch Chips

2/3 cup Peanut Butter

1 cup chopped nuts/peanuts

Directions

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

Bake 350 for about 15 minutes.

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

Chocolate Billionaires Recipe

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

Ready in: 1-2 hrs

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

Serves/Makes: 48

INGREDIENTS:

1 package (14 ounce) caramels

3 tablespoons water

1-1/2 cups chopped pecans

1 cup coarsely crushed crisp rice cereal

1 tablespoon shortening

2 cups semi sweet or milk chocolate chips

PREPARATION:

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

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

This recipe from CDKitchen for Chocolate Billionaires serves/makes 48

Recipe ID: 25345

SUBMITTED BY: Priscila

Copycat Pay Day Candy Bars

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

From lanacountry

30 minutes to make

Serves 8

DELICIOUS!

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

Level (estimated) Intermediate to Advanced

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

Ingredients

5 caramel squares

1/4 cup milk

1 teaspoon peanut butter

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/2 teaspoon salt

1-1/4 cups powdered sugar

20 caramel squares

1 tablespoon water

2 cups dry roasted peanuts (slightly crushed)

How to make it

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

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

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

Place on wax paper and let cool for one hour.

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

Copycat Snickers Bars

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

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

1/4 cup light corn syrup

2 tablespoons butter

1 tablespoon vanilla extract

1/8 cup peanut butter

1 dash salt

3 cups powdered sugar

35 unwrapped Kraft caramels

1 cup dry-roasted unsalted peanuts

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

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

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

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

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

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

Makes about 2 dozen bars.

Nutterfingers Candy Bar

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

By Elizabeth LaBau, About.com Guide

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

Ingredients:

1 cup chunky peanut butter

1 teaspoon vanilla extract

2 cups granulated sugar

1/2 cup water

3/4 cup light corn syrup

3/4 teaspoon baking soda

1 pound chocolate candy coating

Preparation:

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

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

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

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

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

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

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

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

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

Line a baking sheet with foil and set it nearby.

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

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

Butterfinger “Eyeballs”

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

Wax paper

1 cup creamy peanut butter (not all-natural)

2 tablespoons butter or margarine

2 cups powdered sugar

1 NESTLÉ BUTTERFINGER Candy Bar

2 cups NESTLÉ TOLL HOUSE Premier White Morsels

3 tablespoons vegetable shortening

2 pkg. NESTLÉ BUTTERFINGER BB’S Candies

1 small tube red decorator icing

Wooden pick or skewer for dipping

Line 2 baking sheets with wax paper.

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

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

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

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

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

“M&M/Mars Caramel Twix Bars”

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

35 unwrapped Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread cookie, (40)

2 bags milk-chocolate chips, (12 ounce)

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

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

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

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

Makes 40 bars.

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

“Milky Way”

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

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

2 tablespoons water

1 pinch salt

2 egg whites

35 unwrapped Kraft caramels

1/4 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

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

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

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

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

Makes 14 candy bars.

Copycat Oh Henry Bars

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

By * Pamela *

Added March 03, 2004 | Recipe #85597

Categories: Candy Dessert Lunch/snacks

Photo by * Pamela *

Total Time: 1 hr. 10 mins.

Prep Time: 10 mins.

Cook Time: 1 hr.

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

Ingredients:

2 cups milk chocolate chips

2 tablespoons shortening

30 vanilla caramels, unwrapped

3 tablespoons butter

2 tablespoons water

1 cup chopped peanuts

Directions:

1 In a double boiler, melt chocolate and shortening.

2 Stir until smooth.

3 Remove from heat.

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

5 Refrigerate until firm.

6 Combine caramels, water and butter.

7 Place mixture on low heat until smooth.

8 Stir in nuts.

9 Pour into chocolate lined pan.

10 Spread evenly and top with remaining melted chocolate.

11 Refrigerate until firm, about 1 hour.

12 Cut into bite sized pieces.

Nutritional Facts for Copycat Oh Henry Bars

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

Amount Per  Serving % Daily Value

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

Detailed Nutrition ValuesAbout Nutrition Info Food.com Store

Almost Almond Joy Bars

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

Thursday, December 11, 2008

5 ounces sweetened condensed milk

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

1 teaspoon vanilla Extract

2 cups powdered Sugar

1 – 14 oz bag sweetened flaked Coconut

24 ounces milk chocolate almond bark or milk chocolate chips

1 cup whole dry roasted almonds.

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

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

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

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

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

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

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

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

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

Clark Bars

==========

Submitted By: mom2frankandy

Photo By: Jon

Servings: 24

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

INGREDIENTS:

1 (16 ounce) package graham

Crackers, crumbled

1 cup melted butter

2-1/2 cups peanut butter

2-1/2 cups confectioners’ sugar

2 cups semisweet chocolate chips

1 (14 ounce) can sweetened

Condensed milk

DIRECTIONS:

Grease a 9×13 inch pan.

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

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

Cut and serve.

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

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HALLOWEEN FUN #6

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


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

Autumn at The Genesee Country Village

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

Trick or Treats at the Genesee Country Village

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

White Lady

A New York Ghost Story

retold by  S. E. Schlosser

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

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

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

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

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

Other Links for Ghost Stores: 

http://www.ghoststories.ws/

http://themoonlitroad.com/

http://theshadowlands.net/ghost/

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

http://www.horrormasters.com/

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

Mom’s and Marilyn’s Stew

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

Course | Main Meals

Serves:  6

Ingredients:

1 cup Heinz Tomato Ketchup

1 pound Baby Carrots

3 large stalks of Celery

4 medium Parsnips

4 medium Onions

6 large Potatoes

3 drops Tabasco Sauce

3 drops Hot Pepper Sauce

2 drops Worcestershire Sauce

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

2 cups Frozen Green Peas

2 medium Green Peppers

3 pounds uncooked cubed Lean Beef OR Veal

1/8 cup wine

Instructions:

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

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

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

SOFTA123’S AKA MARILY’S NOTES:

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

Halloween Fudge

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

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

1 (8-ounce) package cream cheese, softened

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

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

1 cup toasted chopped nuts

2 teaspoons vanilla extract

8 drops yellow food coloring

4 drops red food coloring

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

Cut into 48 squares. Makes 24 servings.

Halloween Gravel Fudge Candy

Halloween Gravel (Fudge Candy)

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

By NorthwestGal on September 07, 2008

Photo by SweetsLady

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Serves: 80, Yield: 2.25 pounds

About This Recipe

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

Cooking time includes Minimum chilling time.

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

Ingredients:

3 cups semi-sweet chocolate chips

14 ounces sweetened condensed milk

2 tablespoons butter

1-1/2 teaspoons vanilla

1 dash salt

2 cups miniature marshmallows

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

1/2 cup powdered sugar ( for coating)

1 -2 cup crushed chocolate cookies (optional)

Directions:

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

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

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

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

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

Amount Per Serving% Daily Value

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

Halloween Layered Fudge

Halloween Layered Fudge

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

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

64 Servings

Prep: 15 min. + chilling

Ingredients:

1 teaspoon butter

2 cups (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk, divided

8 ounces white candy coating

1/4 teaspoon orange extract

2 to 4 drops orange paste food coloring

Directions:

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

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

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

Yield: about 2 pounds.

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

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

 

Pumpkin Fudge

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

Submitted By: Ginger

Photo By: angelaBBf

Servings: 36

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

INGREDIENTS:

3 cups white sugar

1 cup milk

3 tablespoons light corn syrup

1/2 cup pumpkin puree

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1-1/2 teaspoons vanilla extract

1/2 cup butter

1/2 cup chopped walnuts (optional)

DIRECTIONS:

Butter or grease one 8×8 inch pan.

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

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

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

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

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

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

Pumpkin Fudge 2

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

3 cups sugar

3/4 cup butter

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

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

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

1 jar marshmallow creme (7-ounce)

1 cup chopped pecans

1 teaspoon vanilla

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

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

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

Cut into squares. Wrap tightly and store in refrigerator.

Makes 3 1/4pounds.

Now this sounds boolicious!

Spooky Fudge Treats Recipe

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

Ready in: 2-5 hrs

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

Serves/Makes: 36

INGREDIENTS:

18 ounces semi-sweet chocolate chips

1 can (14 ounce size) sweetened condensed milk

1 tablespoon vanilla extract

**Topping***

Flaked coconut

Sprinkles

Assorted candies

PREPARATION:

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

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

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

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

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

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

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

This recipe is low in sodium.

makes 36

Recipe ID: 65368

SUBMITTED BY: f1sh1962

Servings: 36

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YOM KIPPUR COUNTDOWN – DAY 1

Posted on October 9, 2011. Filed under: Chocolate, Chocolate Chip, Comfort Foods, Cookies, Dairy, Desserts, Ethnic Recipe, Hope, Jewish, Kosher Recipe, My Ramblings, Paerve, Parve, Quotes, Rainy Day Foods, Recipes, Rochester, Tried and True Recipe, Yom Kippur | Tags: , , , , , , , , , , , , , , , , , , |


I think this quote plus our seven themes of Yom Kippur (Self-reflection, Forgiveness,  Remembering our past,  Honoring our ancestors,  Personal change,  Return to good values and ideal, and charity and putting values into action) sums up everything that the High Holidays are about.  I wish all of you a good atonement (I stole that from my friend, Michael Arvé), and an easy fast!

Here are the rest of the recipes for our Yom Kippur Break Fast:

Gladys Gooding’s Deluxe Chocolate Marshmallow Bars

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

Ingredients:

BARS:

3/4 cup Margarine OR Butter

1-1/2 cups Granulated Sugar

3 large Eggs

1 teaspoon Vanilla Extract

1-1/3 cups All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

3 tablespoons Baking Cocoa

1/2 cup Nuts; chopped

4 cups White Miniature Marshmallows

TOPPING:

1-1/3 cups Chocolate Chips

3 tablespoons Margarine OR Butter

1 cup Peanut Butter

2 cups Crisp Rice Cereal  (i.e. Rice Krispies)

Directions:

BARS:

PREHEAT oven to 350° Fahrenheit.

GREASE a 13″x9″x2″ pan.

Cream 3/4 cup butter and granulated sugar. Add eggs and vanilla extract; beat until fluffy.

Combine all-purpose flour, baking powder salt and baking cocoa.  Add to creamed mixture.  Stir in chopped nuts.

Spread batter into GREASED 13″x9x2″ pan.  Bake at 350° Fahrenheit for 15-18 minutes. Take pan out of oven and sprinkle marshmallows evenly over cake.  Return the cake to the oven for 2-3 minutes.

Using a knife dipped in water, spread the melted marshmallows evenly over the cake.  COOL.

TOPPING:

Combine chocolate chips, butter and peanut butter in a small saucepan. Cook over LOW heat, stirring CONSTANTLY, until melted and well blended.

Remove from heat; stir in cereal.  Spread over bars.  Chill.

SOFTA123’S AKAMARILYN’S NOTES:

For the topping, I would combine chocolate chips, butter and peanut butter in a MICROWAVE SAFE POT OR BIG BOWL.  I would heat in microwave for 1 minute on HIGH, stir and if not all melted and smooth, I would put into microwave for another 30 seconds.  Stir and repeat until everything is melted and smooth, and mixed together thoroughly.

Gladys Gooding, a friend from the Monroe County Branch of the New York  State Home Bureau made this for our annual pot-luck picnic in August of 1994.  These bars were the HIT of the picnic!  I just fell in love with them. I have not made this recipe yet. Gladys belonged to the Bayview Chapter and I belonged to the Nosheri Too chapter, which I began.

The Fleddels will not be this high!!!

 

 

 

FLEDDELS

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

SOFTA123’S AKA MARILYN’S NOTE:  This is the BEST recipe I have ever gotten anywhere (except my family’s and my friends’ recipes, of course!)!!!  You have got to try making these.  When you cut them, don’t cut in wedges, cut into squares, diamonds or rectangles.  I made this recipe in two disposable pie pans.  BE WARE!  These are so good I can eat one batch in a sitting!!!

Fleddel Ingredients

3 cups Flour

1 tablespoon Lemon Juice

3/4 teaspoon Grated Lemon Rind

2 teaspoons Baking Powder

1 tablespoon Grated Orange Rind

1/2 teaspoon Salt (but I always use half)

3 Eggs

1-1/2 cups Thick Jam

1 cup Sugar

1-1/2 cups Raisins

1-1/2 cups coarsley chopped Walnuts

2 tablespoons Vegetable Oil

1 tablespoon Sugar mixed with

3/4 teaspoon Ground Cinnamon

Instructions for Fleddel

Sift flour, baking powder, salt and sugar together. Beat eggs slightly; add to flour. Add oil, lemon rind, lemon juice and orange rind. Mix with WOODEN SPOON to combine, and if necessary, use your hands to finish mixing the dough and to shape it into a ball. Wrap in plastic wrap and chill thoroughly.

Cut the ball into 6 portions; parts not used leave in refrigerator.

Roll out 1 portion at a time on a floured board; roll to fit an 8 inch pie pan* so that the dough comes up at sides but not over rim.

Spread the dough with 1/2 cup jam, 1/2 cup raisins and 1/2 cup nuts.

Roll out another portion of dough to form the top. Wet edges of dough with water and seal with a fork. Either wet the fork or dip fork into flour as you go, whichever works best as a seal for you.

Refrigerate as you work the other two pies.

Before baking, sprinkle tops with sugar-cinnamon mixture. Bake in medium 350° Fahrenheit oven for 30 minutes or until lightly browned.

RUTH’S NOTE:  “Fleddel freezes beautifully. I sometimes use a rectangle pan – a jelly roll pan will work. Then you only make 1 large fleddel.”

ORIGINAL SOURCE:  Posted to JEWISH-FOOD digest V97 #011 From: sybel@ix.netcom.com (Ruth Donenfeld) Date: Mon, 2 Sep 1996 21:59:43 -0700

 

This Mandel Bread Will Be Yummy!!!

 

Mandel Bread

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

1-1/4 cups Sugar

1 cup Peanut Oil

4 Eggs; at room temperature

3-1/2 cups Flour

2 teaspoons Baking Powder; (heaping teaspoon)

1 teaspoon Salt

2 teaspoons Vanilla OR 1 teaspoon Vanilla AND 1 teaspoon Orange Juice*

1-1/2 cups Nuts or Coconut*

Sliced Almonds

*SOFTA123’S AKA MARILYN’S NOTE:  I use chocolate chips instead of nuts and/or coconut. Also, I use the vanilla and orange juice–1 tsp. each.

Sift flour, baking powder and salt. Beat eggs until fluffy and pale.

Add sugar, oil, and flavoring. Add sifted dry ingredients. Add nuts or coconut. Flour board and shape dough into strips 2 1/2-3″, or scoop with large cooking spoon directly on UNGREASED cookie sheet and shape into strips with fingers. (SOFTA’S AKA MARILYN’S NOTE:  I use scoop method.)

Decorate with sliced almonds or coconut or sugar. Bake at 350 degrees-375 degrees for 20-25 minutes, until golden brown. Remove and slice in desired size and then lay slices on their sides on cookie sheets. Use extra cookie sheets, if necessary. (SOFTA123’S AKA MARILYN’S NOTE:  I always find it necessary!!) Crisp slices in the oven for 5-10 minutes on each side.

Pack in wax paper in tin or glass containers. Keeps for weeks. (SOFTA123’S AKA MARILYN’S NOTE:  I freeze in Tupperware!!)

SUGGESTION: Save crumbs to use in strudel or kuchen.

This is my favorite recipe for Mandel Bread. I first made it for Rosh Hashanna in 1973. This recipe comes from the newer edition of the “Rochester Hadassah Cookbook.”  ~SOFTA123 AKA Marilyn

I am posting another article after this one as this would have been yesterday’s post. So look for DO IT YOURSELF FORTUNE COOKIES ~ SOFTA123

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YOM KIPPUR COUNTDOWN – DAY 8

Posted on October 1, 2011. Filed under: Cakes, Dairy, Desserts, Ethnic Recipe, Jewish, Kosher Recipe, My Ramblings, Recipes, Rochester, Sour Cream, Yom Kippur | Tags: , , , , , , , , , , |


YOM KIPPUR COUNTDOWN – DAY 8

Reflections

Figure 1 Winter Reflections by Josephine Wall

I hope everyone had a wonderful Rosh Hashanah! In reflecting on Yom Kippur I know it has always been the least favorite of my holidays. Why? Because I had to fast and I had to go to shul for a whole day and be bored and not at all where I wanted to be. My mind always wandered during services and until I was an adult I fled at sermon time. It wasn’t until Rabbi Shamai Kanter of Temple Beth El in Rochester, New York entered my life (I credit him with bringing me back to Judaism and giving me the knowledge that not all Rabbis are bad.) that I really listened to a sermon. But I had respect for him (and I had none for most of the Rabbis I had come into contact with in my lifetime). The first time I heard his sermon for Yom Kippur I couldn’t believe how cool this Rabbi was. He made me listen because his sermons always featured a movie he had seen. So year to year I would wonder what movie he would talk about this year and how would he tailor it to his theme. He never disappointed me! But, I mostly looked forward to going home, having a cigarette or two or lots more, and taking a nap before I would break my fast at 4:00 p.m. I would not fast any longer than that. And then, at 4:00 p.m. the holiday really began for me as I set up the trays and serving dishes with holiday delights so that my parents and their friends could have a pleasant break fast. I was very sad when my Mom decided that it wasn’t worth doing because no one every reciprocated and money was tight in our household. A few years later we would go over to the house of one of my parents new friends and join her wonderful break fasts.

When I got to college, I hosted my own break fasts if I couldn’t get home for the holidays. I was often the only Jew there, but I wanted to share my holidays with my friends. I continued this tradition when I got married. We would have a house-full of friends and family members and the attendees were 50% Jewish and & 50% Jewish. I would set out lots of goodies and everyone ate well. So, in remembering the pleasure I got from feeding everyone after fasting for however long they did, I don’t think I really minded Yom Kippur.

One of the themes of Yom Kippur is self-reflection. According to Wikipedia,

“Human self-reflection is the capacity of humans to exercise introspection and the willingness to learn more about their fundamental nature, purpose and essence. The earliest historical records demonstrate the great interest which humanity has had in itself. Human self-reflection invariably leads to inquiry into the human condition and the essence of humankind as a whole.”

I think that by keeping this blog, I do open myself to self-reflection. I try to be honest with myself and you, my readers. Therefore I sometimes open my eyes to things about myself I never really thought about or realized before. But, I didn’t realize that that was the role of Yom Kippur in the life of a Jew. I just assumed that it was all about self-denial and asking G-d to forgive us (as in me) for who knows what sins. Oh yes, I could enumerate on my sins while I was in temple. I could name them and ask forgiveness for them. But, they were not the deeper, most important truths and sins. I don’t think I ever really understood that it was only the sins against G-d that I was supposed to be asking for and via that mechanism, I might find a way to ask for forgiveness from fellow human beings whom I had wronged in one-way-or-another. It is very hard to ask for forgiveness, but we’ll cover that in another post. Now, as I am reading more, I am looking at Yom Kippur’s self-reflection in a different manner. I am looking at it as a journey to G-d and to me. I am going to begin a private journal for that purpose and I am going to look for just one way to make a difference in the world. Just one. If I can find that one thing, it is a start. I have decided that the one thing I will do this year is to do a volunteer project. I haven’t decided upon one yet, but this is something I just decided, so between now and the end of Yom Kippur, I will make a decision. I am not going to promise G-d this, just in case I fail in carrying this task out. I will not make a deal with G-d that “if you forgive me, I will do this,” as I don’t want to make light of his more important works. So, I will keep you abreast of my quest .

Now, for the big reveal of how I will commemorate this countdown, I have decided to include a sour cream cake recipe for each day of the Yom Kippur countdown and thought I would start the countdown recipes with this easy to make sour cream cake recipe:

We have the pan ready, now we need to pour the batter into it...

Sour Cream Bundt Cake
=====================
Submitted By: Sue Smith

Servings: 12

“This recipe is great for both yellow and chocolate flavored cakes! It makes a Light, fluffy, and SERIOUSLY moist cake.”

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
1/8 cup confectioners’ sugar for dusting

DIRECTIONS:

Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream.

Bake according to directions given for baking a Bundt cake. Cool on
rack, place on serving plate, and dust with confectioners’ sugar.

Nutrition Information Servings Per Recipe: 12

Calories: 234 Amount Per Serving Total Fat: 9g Cholesterol: 9mg Sodium: 293mg Amount Per Serving Total Carbs: 35.8g Dietary Fiber: 0.5g Protein: 2.5g

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ROSH HASHANAH COUNTDOWN – DAY 8

Posted on September 21, 2011. Filed under: Appetizers, Apples, Cakes, Comfort Foods, Desserts, Ethnic Recipe, Family, Fish, Friends, Honey, Jewish, Kosher Recipe, Meat, Menu, My Ramblings, Paerve, Poultry, Recipes, Rochester, Rosh Hashannah Recipes, Salad, Soup, Tried and True Recipe | Tags: , , , , , , , , , , , , , , , , , , , |


Jeremy and Marc Saying The Brachas

Imagine…Rosh Hashanah has arrived. Your house is company ready and smells heavenly with the aromas of the meal to come. The table is set. Your candles are in place for their blessing before the meal begins. You are dressed and are actually relaxing before your company is due to arrive. Even your kids (if you have you have young ones or even older ones living at home) are ready and are actually behaving. Your husband, and maybe some of your children, has left for shul to pray for all of you. What a perfect beginning to a perfect New Year. Ok, if this scene is typical of your home, please tell me your secrets!!! I have never been able to pull off an organized holiday meal.

Yes, I admit to being a procrastinator, but still, I do begin at least a week ahead. I make my lists, I plan a schedule…ok, so I never keep to the schedule, but still…I have brought up the baked goods from my freezer in the basement. My soup is cooking (reheating actually) and I’m skimming the fat from the top. My matzah balls look heavenly, but I’m not dressed, I have salads to make, and my kugel and tzimmes are cooking. I’m going to put the brisket back into the oven in a while. Oh dear…I have to set the table. Paul is helping and we’re yelling at each other to do this or that…we’re both over-stressed. He’s going up to get dressed and I know I won’t have time. He’s already showered. Me, I’ll have to wait till tomorrow. How do you people do it?

The doorbell rings and it’s the first of our company that arrives. I’m still in my jeans. I apologize and ask them to please sit down. I then put the hot appetizers in the oven to bake and ask if they would like anything to drink. I yell up to Paul that we have company. He comes down the steps all dressed and exhausted. I excuse myself, tell Paul that the appetizers are in the oven and ask him to watch them. I go upstairs, throw on my clothes. Dash on some lipstick and blush and run back downstairs. This is a scene my company is well used to.

After many years of this, I got smart and told everyone to wear jeans! I was then appropriately dressed when company came. When our friends, the Nussenbaums, came, Leo always went into the kitchen to check on the chicken soup. I think he wanted to make sure there were enough matzah balls for seconds. Our friend Beverly (May she rest in peace.) always brought the challahs. She taught us to rip the challah apart instead of cutting it into neat slices. She also introduced us to Brownstein’s challah which I still get to this day! We swear that they put a boxful of raisins into each challah. We couldn’t believe the difference between their challah and Malick’s challah. Our friends, the Rosenbaums, would come and Phyllis would come to help me in the kitchen, along with our friend Beverly. I have a very tiny kitchen, but we’d still manage.

Oops, the table isn’t set yet, we need extra chairs. Scott and his family come to our aid along with Fernando and Alex as Paul couldn’t bring them in from the garage himself. But, we had good family and friends. They knew what to expect. They all pitched in. They all contributed something to the meal. And we will finally all sit together to relax for what I prayed was a good meal! It usually was. This is what I suggest as a menu for you to have for your Yom Tov meal:

(Please note that the starred items have recipes included with this post or references to previous post. Doubled starred item means that the blessings are included in this post and tomorrow’s post.)

Rosh Hashanah 2011 Menu

Hors Doeuvres– Cohen’s Frozen Assorted Hors Doeuvres (Look for them in your grocer’s freezer section. I know you can find them at Wegman’s and Sam’s Club.) served with wine and soft drinks.

**Ceremonial Course – Wine with the brocha (blessing), challah dipped in honey with the hamotzi (blessing) and then wedges of sweet apples dipped in honey with the brocha. We enjoy the Bartenura brand kosher wines. Honey for dipping. I would look for something a bit more special than Suebee honey, if your budget allows it.

Appetizer – Give your guests a choice of chopped liver*, gefillte fish* or both. Enlist the help of one of your guests to serve while you dish out.

Soup – Chicken Soup* with Matzah Balls* is a must have for this meal, making sure you have enough for seconds. Make sure you serve seconds with a warning that there is a lot of food still to come! Again, enlist the help of one of your guests to serve while you dish out. Enlisting guests makes them feel more at ease and at home, I think.

Salad – Marilyn’s Rosh Hashanah Tossed Salad*

Main Dish – Brisket*

Side Dishes – Potato Kugel* and a sweet Tzimmes.* (To me it’s not a holiday without potato kugel . There is one exception and that is on Chanukah. For that you must serve potato latkes instead of potato kugel!)

Vegetable – Green Beans*

Desserts – Chocolate Honey Cake*, Honey Almond Cookies*, Rugelach* and Brownies*

Beverages – Wine for Bracha, Wine and Soft Drinks during dinner and black tea or tea without dairy products in it.

Chopped Liver

MARILYN’S CHOPPED LIVER
=======================
1 pound Baby Beef Liver
1 large Onion
2 Hard Boiled Eggs
1 small drop Oil
1 splash Manischewitz Concord Grape Wine
Salt and Pepper; to taste

Broil liver till cooked a tad more than rare. Let cool; meanwhile, chop the onion in a food processor fitted with the steel blade with a few on/off quick pulses. Sauté onion if you wish. Put onion into large mixing bowl. (I usually use a raw onion.)

Cut broiled liver into about 6-8 pieces and put into food processor fitted with steel blade. Process using pulse setting till it is smooth or chunky, to your taste. Mix liver with onion in a bowl.

Chop the hard boiled eggs in food processor fitted with steel blade. Pulse two or three times until eggs are nicely chopped; add to liver-onion mixture. Add drop of oil and splash of wine to the mixture. Season to taste with salt and pepper. (Marilyn’s Note: Salt is necessary in chopped liver. If necessary, you can use low sodium salt with no problem.)

This is my tried and true recipe. The wine adds a nice flavor to the liver.

Serve with crackers or matzah.

Enjoy!!!~Marilyn aka Softa123

Tri-Color Gefilte Fish

TRI-COLOR GEFILTE FISH – Parve
==============================
Nonstick Cooking Spray
2 (22 oz.) loaves Plain Gefilte Fish; defrosted in wrapper
1 (22 oz.) loaf Salmon Gefilte Fish; defrosted in wrapper
2 tbsps. FRESH Dill; chopped
1 Lemon
6 Cucumbers for Horseradish Wells + 1 EXTRA LONG Cucumber for Optional Top Garnish
Prepared Red Horseradish
Mayonnaise
Yellow Pepper; seeded, chopped into tiny dice for garnish

“This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare.

The recipe is based on a 9-inch springform pan with a removeable
bottom. If you are using a larger springform pan you may need 1-2
loaves per layer. Playing with the amounts won’t affect the cooking
method, but you may need to increase the cooking time by 10-15 minutes.” ~ Susie Fishbein

PREHEAT oven to 350° F.
Spray a 9″ spring form pan with nonstick cooking spray. Give it a
HEAVY, EVEN COAT.

Open each gefilte fish wrapper.

Place one plain loaf of gefIlte fish into a med. bowl. Add dill & juice from lemon. Mix thoroughly so that the dill is dispersed evenly. Set aside.

Using a thin spatula, spread the remaining plain gefilte loaf into an even layer on the bottom of the spring form pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon-dill mixture.

Cover the pan with foil. Bake for 1 hr. If the fish does not look set in the center, remove the foil & bake for 5 mins. longer.

Let cool & refrigerate overnight. This recipe can be made a few days in advance. As an optional garnish, slice a long UNPEELED cucumber by hand or by mandoline into PAPER-THIN slices. Lay the slices in concentric circle around the top of the fish.

Release the sides of the spring form pan. To serve as individual
servings, cut into wedges, like a pie. Trim any brown edges.

Cut the cucumbers into 2-3″ pieces. Hollow out the centers. Mix a few tbsps. of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.

Serve a slice of fish on a piece of leafy lettuce with a cucumber well.

You can decorate each plate with tiny squares of yellow pepper.

YIELD: 10-12 servings

SOURCE: “Passover by Design” by Susie Fishbein

This is one great recipe!!! I made it for a family dinner during
Pesach 2009. Everyone loved it, especially me!!! Not only is this
recipe a keeper, but I will never buy a jar of gefilte fish again.
This is too tasty and easy to make and the difference between jarred
and this recipe is significant!

Note: The butcher couldn’t get me the salmon gefilte fish, so I opened up 2 large cans of salmon, drained the liquid and discarded bones and skin. It worked!! ~Marilyn Sultar

ROSH HASHANNAH 2010 NOTE: This year I made with the salmon gefilte fish. I really prefer this recipe with the canned salmon. It has better flavor, texture and is more colorful! ~Marilyn aka Softa123

MATZAH BALL SOUP

MARILYN’S CHICKEN SOUP RECIPE
=============================
2 soup (or roasting) Chickens*; each cut into 8ths and washed and cleaned of any feathers
1 lb. Gizzards; washed
1 lb. Chicken Wings; washed and cleaned of any feathers.
1 lb. Chicken Necks; washed
1/4-1/2 bag Petit Carrots
3 large Parsnips; washed, peeled and cut into slices (not too thin, not too thick)
2 large Onions; each peeled, washed and cut into quarters
2-3 stalks Celery; each washed and the ends cut off, and then slice (not to thin not too thick)
3 heaping tsps. Chicken Bouillon Powder or 3 Cubes
1 heaping tbsp. Kosher Salt
1/4 tsp. Freshly Ground Pepper
4-5 Sprigs Fresh Parsley
1 tsp. Poultry Seasoning
Cold Water to cover everything in pot

*It is best to use Kosher Chickens in chicken soup as they have more taste than non-kosher chickens.

Put chicken into A HUGE STOCK POT first and then the rest of the
chicken parts. Cover with water making sure that there is enough water to also cover the vegetables! Put up to boil on MEDIUM HIGH heat.

Add the vegetables then the spices and herbs. Also add the chicken
bouillon. Stir everything together. Bring to a boil.

Turn stove down to low for about 1/2 hour, then turn down to simmer for 4-6 hours, until chicken is cooked and vegetables are tender. (DON’T OVER COOK AS YOU WILL BE REHEATING THE SOUP MOST OF THE TIME
YOU MAKE IT.). After it is ready, let it cool off enough to put into your refrigerator. The next day, before you go to serve it, skim off the fat and add water, if necessary. I usually find it necessary to add more. Add your already cooked matzah balls and bring all to a boil, then put on simmer until ready to serve.

MATZAH BALLS: Use the box mix! It’s easier and just as good.
However, if you wish, I do have a wonderful recipe I used to make
before I discovered the box mix!!! Enjoy! ~Marilyn AKA Softa123

Zucchini and Summer Squash For Our Salad.

MARILYN’S ROSH HASHANAH TOSSED SALAD
===================================
1 bag Mixed Greens
1 pt. Grape Tomatoes
1 Yellow Bell Pepper
1 Sweet Apple
1 bag Candied Walnuts
1 Cucumber
1/4 of a Zucchini
1/4 of a Summer Squash
Pomegranate Seeds (especially for the second day of Rosh Hashanah)
Seedless Red Grapes
Salad Dressing of your choice

Wash all vegetables and fruits. Dry well.

Put mixed greens into a large bowl. Add grape tomatoes and seedless
red grapes.

Dice yellow bell pepper, zucchini, summer squash, dice cucumber and
apple. Add to greens mixture.

Refrigerate salad at least an hour before serving.

Add candied walnuts and pomegranate seeds right before serving. Serve with your favorite salad dressing(s).

Hope everyone enjoys this recipe! ~Marilyn AKA Softa123

I will post recipes for the rest of the menu and prayers tomorrow. I’m falling asleep at the wheel here. But, here is another honey cake recipe to keep the count going! Enjoy!

Raisins and Walnuts Go Into This Yummy Honey Cake!

One Bowl Honey Apple Raisin Nut Cake Recipe
===========================================
Ready in: 1-2 hrs.
Difficulty: 2 (1=easiest : hardest=5)
Serves/Makes: 12

INGREDIENTS:

1 cup sugar
4 cups sifted flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon nutmeg
1 cup honey
1 cup coffee, cooled
3/4 cup oil
1 teaspoon vanilla extract
3 eggs
1/2 cup raisins
1/2 cup chopped walnuts
2 apples, peeled, cored and sliced

PREPARATION:

Sift all dry ingredients into a large bowl; stir together.

Make a well and add all the liquid ingredients. Add the raisins, nuts and apples.

Spray a round tube pan with oil, put in the batter, and bake at 350
degrees F for 45-60 minutes until a toothpick or a knife comes clean.

This recipe from CDKitchen for One Bowl Honey Cake serves/makes 12

Recipe ID: 95117

SUBMITTED BY: b011381

NOTE: I changed name of cake so as not to confuse it with my One Bowl Honey Cake. ~Softa123

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ROSH HASHANNAH COUNTDOWN – DAY 11

Posted on September 18, 2011. Filed under: Chocolate, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, My Ramblings, Oranges, Parve, Recipes, Rochester, Rosh Hashannah Recipes, Theatre, Uncategorized | Tags: , , , , , , , , , , , , |


I overslept today, so please forgive me. This will be a very short post today, but I did want to tell you about the play that my Mom and I went to see last night (the hubby opted out). I told you a little about it on Friday. Anyway, it was put on at MuCC on Atlantic Avenue in Rochester, New York. MuCC stands for Multi-use Community Cultural Center. (More about that later.)

Charlotte Bronte

Anyway, we saw John W. Borek Presents William Luce’s B R O N T E starring Meredith Powell, a local Irondequoit actress and directed by Rochester’s own Michael Arve. Let me tell you this, my husband and the rest of you who did not see this production was missing a theatrical masterpiece! Ms. Powell was incredible! After the play was over, I learned for the house manager that Ms. Powell only had four weeks to learn this taxing part. Can you imagine having to memorize a two-and-a-half hour script for a one-person play in just four weeks? I know I could not do it. But, this was a minor point. The major points of Ms. Powell’s performance are these: first of all, her on-stage energy was catching. She had the audience riveted to her every move and every wonderful nuance of her expressive face. Next, she not only had to memorize lines, take directions from the extremely talented Michael Arve, but she had to cultivate many different accents as she led us through conversations with such personages as her father, her aging housekeeper, and all of her siblings. It was a treat just listening to her. Then, Ms. Powell had to learn French, if she didn’t already know some, but her French accent sounded flawless to me! And she even had to sing. What a talent…And Mr. Arve’s directing was flawless. It was so good that if I hadn’t known better, I would have thought Ms. Powell did everything on her own! What a team these two theatrical talents are! I can’t wait to see their next colaboration. Cudos to all involved!!!

If you did miss this production of Bronte, I hope you do get to see the play someday. It really is a wonderful piece of theatre and you really get to know Charlotte Bronte, author of “Jane Eyre,” and through her, we get a glimpse of her sisters Emily (author of “Withering Heights) and Anne (author of Agnes Grey), as well as the rest of her family and their lives. A rich piece of literary history!

In honor of this production of Bronte and the entire Bronte family, here is today’s honey cake recipe:

Join Me For A Cup Of Tea

DEVONSHIRE HONEY CAKE

Perfect for a cream tea.

Recipe uploaded byGeraldene Holt
Recipe by Geraldene Holt

Difficulty and servings

Makes 12 slices

Preparation and cooking times
Cook 1 hr 30 mins

Ingredients

250g clear honey, plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar 3 large eggs , beaten
300g self-rising flour

Preheat the oven to fan 140C/ conventional 160C/gas 3.

Butter and line a 20cm round loosebottomed cake tin.

Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.

Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed.

A skewer pushed into the centre of the cake should come out clean.
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

Per slice
336 kcalories, protein 4g, carbohydrate 43g, fat 17 g, saturated fat 10g, fibre 1g, sugar 25g, salt 0.29 g
Recipe from Good Food magazine, July 2003.

NOTE: Please note that I did not have the opportunity to convert this recipe.~Marilyn

Okay, for our American bakers who don’t like to do measurement and ingredient conversions, here is another honey cake recipe for today!

Always A Good Choice

Chocolate Swirl Honey Cake (P)
===============================
Source: Marcy Goldman, Baker Boulanger website http://www.betterbaking.com

Serves: 12-16

Honey Spice Batter:

1-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup honey
3/4 cup white sugar
1/4 cup brown sugar, packed
2 eggs
1/2 teaspoon pure vanilla
1/2 cup brewed tea
1/4 cup orange juice

Chocolate Batter:

1-1/2 cups all purpose flour
1/3 cup cocoa, measured and sifted
1/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup cola, flat

Garnish:

1/2 cup chocolate, grated
Confectioners’ sugar, optional

Non-stick cooking spray

Preheat oven to 350°F.

Generously spray a 9″-10″ tube pan with cooking spray.

For honey spice batter, place flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice in a bowl. Blend with a whisk, then make a well in the center. Stir in oil, honey, white and brown sugars, eggs, vanilla, tea, and orange juice. Blend well to make a smooth batter. Set aside.

For chocolate batter, in a separate bowl, combine flour, cocoa, salt, baking powder, and baking soda. Make a well in the center and whisk in white and brown sugars, oil, eggs, vanilla, and cola. Blend well to make a smooth batter.

Pour honey spice batter into prepared pan. Top with chocolate batter. Place pan on a baking sheet and bake 55-65 minutes or until cake springs back when gently touched.

Cool 10 minutes then un-mold and place on a serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt.

If you prefer, chill cake to set chocolate and then dust with confectioners’sugar.

Posted by Nancy Berry

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Posted on September 16, 2011. Filed under: Apples, Cakes, Desserts, Friendship, Honey, Jewish, Kosher Recipe, Monroe High School, My Ramblings, Oranges, Paerve, Parve, Quote, Recipes, Rochester, Rosh Hashannah Recipes, Theatre | Tags: , , , , , , , , , , , , , |


ROSH HASHANAH COUNTDOWN: DAY 13

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Ah, how good it feels! The hand of an old friend. ~Henry Wadsworth Longfellow

Today’s post is dedicated to my dear friend, Michael Arvé, a friend since high school days.
I had a great day yesterday thanks to my friend, Michael. We reconnected after 40 years thanks to the internet. We immediately decided to get together for “coffee,” really for lunch. We only let a week or so go by before we did, and today was the day. I worried about the meeting, knowing that I have greatly changed so I didn’t know if we would be able to reconnect. I wondered how we would cram 40 years into one “coffee” date. I wondered if I would talk too much or too little. I had a thousand questions I wanted to ask Michael.

The clock struck 12:30. I rushed down 22 steps to get to the front door. I ran out the door and into the car and raced to meet Michael at Jine’s Restaurant on Park Avenue. I hadn’t been there in years. I was seated immediately and looked around to see if I could find Michael, not knowing who would get to the restaurant first. A very understanding, very nice waitress came to take my drink order. I told her I wasn’t ready as I was meeting someone and I was wondering if he was already there. She said she’d look in another area of the restaurant. I told her it was a man named Michael. She came back with a smile and said, “You were right. The gentleman you are looking for is here. I’ll take you to him. We know Michael very well.” That didn’t surprise me in the least as Michael was always a friendly extrovert.

We hugged and started from where we had left off 40 years ago, yet beginning our relationship anew. I am very happy to report that it was wonderful being in Michael’s company once more. I’m also happy to report that he is doing what he always wanted to do. He has an active life in the theatre and is currently directing a show called Bronté, which is a one-woman show about the famous author, Charlotte Bronté . If you can go it’s being presented at MUCC (Multicultural Community Center) on September 15,16,17 @7:30 PM September 18 @2:00PM. MUCC is located at 142 Atlantic Avenue, Rochester, New York. Ticket are being sold for $20./$15. Meredith Powell of Irondequoit, New York, an award winning actor and director who has been working in Rochester theatre and film for over a decade, is starring as Charlotte Bronté. With Michael at the helm I am sure it will be a hit performance!

Bye the way, Michael has a book out about his thoughts. It is an excellent book called The Hiding Wall. Look for it or contact me if interested in purchasing it!

Today’s bit of sweetness is this honey cake recipe:

Oranges and Apples Together Make a Tasty Treat!

Orange-Apple Honey Cake, (P, Tnt)
=================================
Source: Local newspaper
Yield: 1 10″-pan or 12-cup Bundt pan
1 tsp. baking soda
1 cup strong tea (2 tea bags) or coffee (4 tsp. instant coffee to 1 cup boiling
Water)
3-1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg and/or 1/8 tsp. cloves and/or 1/4 tsp. allspice
4 eggs
1 cup sugar
1/2 cup oil
1 16-ozs. jar liquid honey
1 orange, rind and all, remove seeds
1 apple, peeled and cored (grind orange and apple in blender or food processor Until fine)
1 cup raisins
1/2 cup almonds, toasted and slivered (optional)

Preheat oven to 325°F.

Add baking soda to tea or coffee solution. Let stand. Sift together all the dry ingredients, except sugar.

Beat eggs until light and lemon coloured. Add sugar gradually and beat until thick. Add oil, honey, tea or coffee. Mix on medium speed in electric mixer for 7 to 10 minutes.

Add ground orange and apple mixture. Fold in sifted dry ingredients.
Sprinkle in the raisins and nuts.

Pour into greased 10″ pan or 12-cup Bundt pan. Bake for 1 hour and 15
minutes or until done. Cool before removing from pan.

Sylvia’s Notes: Remember to lightly coat raisins in flour before adding to cake mixture to prevent them from sinking to the bottom of the pan.

Posted by Sylvia Kirshner

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