THANKSGIVING – #8

Posted on November 20, 2011. Filed under: Apples, Crock Pot-Slow Cooker, Dairy, Fish, Kosher Recipe, Nuts, Paerve, Parve, Pineapple, Poultry, Rainy Day Foods, Recipes, Side Dish, Stuffing-Dressing, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Thanksgiving Blessings

 

Lord, as we bow our heads to pray,
We celebrate Thanksgiving Day.
Help us have the right attitude,
As we turn to you in gratitude.

Thank you for our festive mood;
Thank you, Lord, for this good food;
Thanks for blessings great and small;
Thank you, thank you for it all.

By Joanna Fuchs

 

Stuffing is my favorite part of the Thanksgiving meal.  I don’t know why but I have never written down my recipe for stuffing.  Next time I make it, I will measure and post the recipe.  It is traditional bread stuffing with one little twist.  Anyhow, I hunted through my recipe data base and chose the recipes to post. 

 

Can’t you just taste the Bread Stuffing with Apples, Bacon and Caramelized Onions?  I think the combination of ingredients are heavenly and this recipe may be the one I use this year, but I’m undecided between the Bread Stuff with Apples, Bacon and Caramelized Onions recipe and the Oyster and Corn Bread Dressing recipe.  I chose the Apple Pecan Cornbread Dressing because I love pecans.  They remind me of Myrtle Beach.  The Amish are great cooks and bakers, thus when I came upon that recipe, I had to include it in this post.  I especially like that it includes chicken in it.  I have never tasted stuffing with meat in it.  I love pineapple, so when I saw this recipe, I had to include it.  Why not do a Hawaiian themed dinner?  The Slow Cooker Stuffing recipe I chose because I find it difficult to bake my stuffing at the same time as my turkey.  This recipe will solve that problem, but I would leave out the mushrooms as I don’t like them. 

 

I have always wondered if there is a difference between dressing and stuffing, so I hit the internet to do some investigating.  I visited 4 websites recommended by Google, each website had a different idea of the difference between dressing and stuffing.  One said it’s not stuffing if it isn’t stuffed into something.  Dressing is baked separately from the poultry or meat you are preparing for the meal.  Another said that the difference is where you live, North or South, East or West.  It was likened to the pop v. soda debate (which is rampant in my house!).  Another said that dressing is a more refined word than stuffing.  But all agreed that it really doesn’t matter what you call it, it’s the supporting actor of the Thanksgiving meal.

 

 

 

Bread Stuffing With Apples, Bacon And Caramelized Onions

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

Recipe Categories: Radio Kitchen | Thanksgiving Recipes

Yield: 12 servings

This recipe, from “The Thanksgiving Table” (Chronicle Books) by Diane

Ingredients:

1 tablespoon unsalted butter, softened

8 ounces bacon – cut in 1

1 tablespoon sugar

3 large celery ribs, chopped

1 tablespoon thyme

1 teaspoon salt

3 large eggs, beaten

10 cups unseasoned dry bread cubes

1-1/4 pounds pearl onions, peeled and halved

2 granny smith apples, peeled, cored and cut into 1/2

2/3 cup fresh parsley, minced

1 tablespoon fresh sage, minced

Fresh ground black pepper

4 cups chicken stock, or canned low-sodium broth

Instructions:

1.  Preheat oven to 350°F. Coat a deep, 9-by-13-inch baking pan with the butter. Place the bread cubes in a very large mixing bowl. In a 10- inch sauté pan, cook the bacon over medium heat until crisp. Drain and add the bread to the bowl. Remove all but 2 tablespoons of bacon fat from the pan, reserving the extra. Add the onions to the pan and sauté over medium-high heat, stirring frequently, until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl.

2.  Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat, ad swirl to coat the pan. Add the apples and celery and sauté, stirring frequently, until softened, about 5 to 7 minutes. Add the parsley, thyme, sage, salt and a few grinds of pepper, and sauté 1 minutes longer. Add this mixture to the bread cubes, and stir to combine. Add the beaten eggs and stock to the bow, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

3.  If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it after the turkey is out.

Amish Dressing Recipe

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

Submitted by: rec.food.recipes tranch tranch

Ready in: > 2 hrs

Exact cooking times are listed in The body of the recipe.

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

Serves/Makes: 20

Ingredients:

2 pounds crusty white bread, cut into 1/2″ cubes

2 pounds chicken thighs, poached

1/2 cup fresh parsley, minced

3/4 cup onion, chopped

1 cup celery, chopped

1 cup carrot, grated

1-1/4 cups potatoes, diced

1 tablespoon sage

1 tablespoon celery seed

1 teaspoon thyme

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons turmeric

5 eggs

12 ounces evaporated milk

2-1/2 cups chicken stock

 

Directions:

Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.

In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.

Preheat oven to 325degrees and lightly grease a 3 quart casserole.

Transfer dressing to prepared casserole dish and bake for 1 – 1 1/2 hours, or until center puffs up and top is golden brown.

Cooking from Quilt Country – Marcia Adams

Apple Pecan Cornbread Dressing

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

Submitted By: Walsie

Photo By: CookingCorner

Prep Time: 15 Minutes

Cook Time: 40 Minutes Ready In: 55 Minutes

Servings: 20

“Savory, yet sweet, this cornbread dressing will satisfy anyone’s appetite.      2  cups dried parsley flakes can be substituted for fresh parsley”

Ingredients:

 

1 (9×9 inch) pan cornbread, cooled and crumbled

1 (8 ounce) package herb seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt 3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish

Melt the butter in a heavy saucepan, and sauté the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Information Servings Per Recipe: 20

Calories: 221 Amount Per Serving Total Fat: 10.8g

Cholesterol: 62mg Sodium: 498mg Amount Per Serving Total Carbs: 26.7g

Dietary Fiber: 2g Protein: 4.7g

Baked Pineapple Stuffing

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

Submitted by: Janet

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

Serves/Makes: 6

Ingredients:

 

1 can (20ounce) crushed pineapple, undrained

1/4 cup evaporated milk

1 cup packaged cornbread stuffing crumbs

1/2 cup sugar

1/4 cup melted butter or margarine

3 eggs, beaten

Directions:

Lightly grease the bottom and sides of a 3 1/2-quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot.

Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.

 

 

Nutritional Facts for Baked Pineapple Stuffing

Serving Size: 1 (117 g)

Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 179.8

Calories from Fat 74

41%

Total Fat 8.2 g

12%

Saturated Fat 4.5 g

22%

Cholesterol 96.8 mg

32%

Sodium 76.1 mg

3%

Total Carbohydrate 24.5 g

8%

Dietary Fiber 0.5 g

2%

Sugars 22.8 g

91%

Protein 3.2 g

6%

The following items or measurements are not included:

cornbread stuffing mix

 

Slow Cooker Stuffing

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

Submitted By: Gayle Wagner

Photo By: GotRice?

Prep Time: 25 Minutes

Cook Time: 8 Hours 55 Minutes

Ready In: 9 Hours 20 Minutes

Servings: 16

“Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.”

Ingredients:

1 cup Butter OR Margarine

2 cups CHOPPED Onion

2 cups CHOPPED Celery

1/4 cup CHOPPED FRESH Parsley

12 ounces SLICED Mushrooms

12 cups Dry Bread Cubes

1 teaspoon Poultry Seasoning

1-1/2 teaspoons DRIED Sage

1 teaspoon DRIED Thyme

1/2 teaspoon DRIED Marjoram

1-1/2 teaspoons Salt

1/2 teaspoon GROUND Black Pepper

4-1/2 cups Chicken Broth, OR as needed

2 large Eggs; BEATEN

Directions:

Melt butter or margarine in a skillet over MEDIUM heat. Cook onion, celery, mushroom, and parsley in butter, STIRRING FREQUENTLY.

Spoon cooked vegetables over bread cubes in a VERY LARGE MIXING BOWL.

Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.

Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and COVER.

Cook on HIGH for 45 minutes, THEN REDUCE HEAT TO LOW, and cook for 4-8 hours.

Footnotes: Note To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C). This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Oyster And Cornbread Dressing

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

Submitted By: DUNCANS FAVORITES

Photo By: Jilly Bean

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 12

“Each year I am asked to make this wonderful dressing. The recipe has been in My family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.”

INGREDIENTS:

2 (8 ounce) packages corn bread mix

3 tablespoons butter

1/2 cup chopped onions

1/2 cup diced celery

2 (8 ounce) cans oysters, liquid reserved

2 eggs

1/2 teaspoon ground black pepper

1 tablespoon poultry seasoning

1-1/2 teaspoons dried sage

1 (14.5 ounce) can chicken broth

DIRECTIONS:

Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.

Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.

Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture.

Transfer to the baking dish.

Bake uncovered in the preheated oven 45 minutes

Nutrition Information

 

Servings Per Recipe: 12 Calories: 213 Amount Per Serving Total Fat:

8.3g Cholesterol: 64mg Sodium: 680mg Amount Per Serving Total Carbs:

27.6g Dietary Fiber: 0.5g Protein: 6.9g

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THANKSGIVING – #6

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


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

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

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

By Carrie Heyes

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

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

FRAN SCARMANACH’S KRIS KRINGLE COOKIES

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

1 cup Butter

2 cups Granulated Sugar

3 Eggs

5 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1-1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 tablespoons Milk

1 teaspoon Vanilla Extract

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

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

Frost and decorate as desired.

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

REAL ORANGE COOKIES

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

2-1/2 cups SIFTED Cake Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup soft Shortening

1/2 cup Granulated Sugar

2 Eggs

1 tablespoon GRATED Orange Rind

1/2 cup Orange Juice

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

Start heating oven to 400° Fahrenheit.

Sift together flour, salt and baking soda.

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

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

Makes 4 dozen cookies.

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

These cookies are really good!  ~Softa123 aka Marilyn

Andes Mint Cookies

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

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup butter or margarine

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces Andes mints

Pecan halves

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

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

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

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

Foodgeeks.Com: Fruit And Nut Refrigerator Cookies

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

Source:  Recipe and Photo by Foodgeek: dorel

Servings: 96 servings

Prep. Time::20

Total Time::30

Ingredients:

2-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shortening

1/2 cup margarine or butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1 cup chopped candied cherries or mixed candied fruit

Directions:

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

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

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

Comments from dorel :

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

Nutritional Facts for Fruit and Nut Refrigerator Cookies

Serving Size: 1 (841 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 43.4

Calories from Fat 22

52%

Total Fat 2.5 g

3%

Saturated Fat 0.5 g

2%

Cholesterol 4.4 mg

1%

Sodium 29.0 mg

1%

Total Carbohydrate 4.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 2.1 g

8%

Protein 0.5 g

1%

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

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

Mace And Chain Cookies Recipe

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

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

Prep:15m Cook:11m Servings:4

Source:  Frisiangirl

* old fashioned cookie

Ingredients:

* 1 C Butter

* 1 C Brown sugar

* 1/2 C sugar

* 1 T. milk

* 1 1/2 tsp. vanilla

* 2 eggs

* 1 C. cornflakes

* 3 C. oats

* 1 C. walnuts

* 1 1/2 C. flour

* 1 1/4 tsp. baking soda

* 1 1/2 tsp. mace

* 1 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. cloves

* 4 oz. coconut

* 12 oz. milk chocolate chips

Directions:

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

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

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

4. Drop by tablespoonfuls onto cookie sheet.

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

Oatmeal Chocolate Chip Cookies

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

1 cup Shortening

2 Eggs

1 cup chocolate chips

1 cup White sugar

1/2 cup Brown sugar

2 cups White flour

1 teaspoon Baking soda

1 teaspoon Baking powder

1/2 teaspoon Salt

2 cups Oatmeal

1. Cream shortening.

2. Add sugars and mix.

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

4. Add oatmeal and chocolate chips and mix.

5. Spoon onto greased cookie sheet.

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

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

Yellow Cake Mix Cookies

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

1 cup Crunchy peanut butter

2 Eggs

1/4 cup Oil

1/3 cup Water

1 package Yellow cake mix

1 package chocolate chips (12 ounce)

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

Source:  Randy

 

 

One-Bowl Brownies

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

4 squares unsweetened chocolate

3/4 cup Margarine

2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1 cup Flour

1 cup coarsely chopped nuts (optional)

ROCKY ROAD VERSION-

2 cups Miniature marshmallows

1 cup Semi-sweet real chocolate chips

1 cup Coarsely chopped walnuts

PEANUT BUTTER SWIRL VERSION-

 

2/3 cup Peanut butter

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

Heat oven to 350x F.

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

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

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

Do not overbake.

Cool in pan; cut into squares.

Makes 24 brownies.

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

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

SOURCE:

EAT-L DIGEST 10 JUNE 1996

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

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

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THANKSGIVING – #2

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


 

 

 

T’was The Night of Thanksgiving

 

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

by Lauren

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

 

Pumpkin And Onion Soup

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

TOTAL TIME 1 hour

COOK TIME 45 minutes PREP TIME 15 minutes

INGREDIENTS

6 cups thinly sliced onions

3 tablespoons butter

1 teaspoon sugar

1 3-pound pumpkin

4 cups well-seasoned chicken stock

Salt and freshly ground black pepper

6 to 8 slices French or Italian bread, toasted

1/2 cup grated Swiss cheese

PREPARATION

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

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

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

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

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

YIELD:  6 servings

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

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

Pease Porridge

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

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

INGREDIENTS

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

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

2 medium-size carrots, scraped and diced

2 medium-size onions, peeled and chopped

2 small white turnips, peeled and diced

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

1 tablespoon butter or oil

Salt and freshly ground black pepper to taste

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

Minced fresh mint or savory for garnish

PREPARATION

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

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

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

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

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

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

YIELD 8 to 12 servings

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

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

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

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

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

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

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

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

2 tablespoons vegetable oil

Kosher salt to taste

3 tablespoons unsalted butter

2 onions, finely chopped

About 5 cups chicken stock, preferably homemade

Freshly ground black pepper to taste

Vegetable oil for frying

1 cup fresh sage leaves

Shaved Parmigiano-Reggiano for garnish

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

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

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

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

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

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

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

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

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

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

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

Serves 8

SOURCE:  Sarah Moulton

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

Unsalted Butter.  Omit cheese.

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

Turkey And Stuffin’ Soup

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

4 to 6 C. prepared stuffing

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

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

2 ribs celery, chopped

1 onion, chopped

Salt and pepper

1 bay leaf, fresh or dried

2 quarts chicken stock

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

A handful of flat leaf parsley leaves, chopped

1 C. frozen peas or leftover prepared peas, optional

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

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

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

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

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

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

Yield: 2 quarts, 4 to 6 servings

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

Wheat Crackers

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

Submitted By: Ray Anne

Photo By: CC?’s2bake

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 32

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

INGREDIENTS:

1-3/4 cups whole wheat flour

1-1/2 cups all-purpose flour

3/4 teaspoon salt

1/3 cup vegetable oil

1 cup water

Salt for sprinkling

DIRECTIONS:

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

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

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

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

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

Homemade Soda Crackers

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

Recipe courtesy Chuck Hughes

Show: Chuck’s Day OffEpisode: The Green Show

TOTAL TIME:10 hr 20 min

Prep:30 min

Inactive Prep:9 hr 30 min

Cook:20 min

YIELD:about 15 large crackers

LEVEL:Easy

INGREDIENTS

2 teaspoons active dry yeast

2/3 cup warm water

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

1/2 teaspoon salt

1/2 teaspoon baking soda

Kosher salt

2 tablespoons butter, melted, plus more for greasing bowl

DIRECTIONS

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

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

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

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

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

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

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

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

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

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

Variations:

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

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

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

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HALLOWEEN FUN #10

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


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

Now these were worth every penny!

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

Trick or Treat?

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

All for one and one for all!

3 Musketeers Candy Bar Copycat Recipe

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

Ingredients

3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

1/8 teaspoon salt

3 egg whites

1/3 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

Directions

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

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

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

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

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

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

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

Refrigerate until firm, about 30 minutes.

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

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

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

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

Yield:  14 bars

Baby Ruth Candy Bars

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

Ingredients

1-1/3 cups Margarine

2 cups Brown Sugar

1/3 cup White Corn Syrup

8 cups Oatmeal

2 teaspoons Vanilla

1/2 cup Peanut Butter

Topping:

6 oz. package Chocolate Chips

1 6 oz. package Butterscotch Chips

2/3 cup Peanut Butter

1 cup chopped nuts/peanuts

Directions

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

Bake 350 for about 15 minutes.

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

Chocolate Billionaires Recipe

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

Ready in: 1-2 hrs

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

Serves/Makes: 48

INGREDIENTS:

1 package (14 ounce) caramels

3 tablespoons water

1-1/2 cups chopped pecans

1 cup coarsely crushed crisp rice cereal

1 tablespoon shortening

2 cups semi sweet or milk chocolate chips

PREPARATION:

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

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

This recipe from CDKitchen for Chocolate Billionaires serves/makes 48

Recipe ID: 25345

SUBMITTED BY: Priscila

Copycat Pay Day Candy Bars

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

From lanacountry

30 minutes to make

Serves 8

DELICIOUS!

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

Level (estimated) Intermediate to Advanced

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

Ingredients

5 caramel squares

1/4 cup milk

1 teaspoon peanut butter

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/2 teaspoon salt

1-1/4 cups powdered sugar

20 caramel squares

1 tablespoon water

2 cups dry roasted peanuts (slightly crushed)

How to make it

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

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

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

Place on wax paper and let cool for one hour.

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

Copycat Snickers Bars

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

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

1/4 cup light corn syrup

2 tablespoons butter

1 tablespoon vanilla extract

1/8 cup peanut butter

1 dash salt

3 cups powdered sugar

35 unwrapped Kraft caramels

1 cup dry-roasted unsalted peanuts

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

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

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

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

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

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

Makes about 2 dozen bars.

Nutterfingers Candy Bar

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

By Elizabeth LaBau, About.com Guide

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

Ingredients:

1 cup chunky peanut butter

1 teaspoon vanilla extract

2 cups granulated sugar

1/2 cup water

3/4 cup light corn syrup

3/4 teaspoon baking soda

1 pound chocolate candy coating

Preparation:

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

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

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

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

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

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

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

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

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

Line a baking sheet with foil and set it nearby.

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

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

Butterfinger “Eyeballs”

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

Wax paper

1 cup creamy peanut butter (not all-natural)

2 tablespoons butter or margarine

2 cups powdered sugar

1 NESTLÉ BUTTERFINGER Candy Bar

2 cups NESTLÉ TOLL HOUSE Premier White Morsels

3 tablespoons vegetable shortening

2 pkg. NESTLÉ BUTTERFINGER BB’S Candies

1 small tube red decorator icing

Wooden pick or skewer for dipping

Line 2 baking sheets with wax paper.

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

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

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

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

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

“M&M/Mars Caramel Twix Bars”

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

35 unwrapped Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread cookie, (40)

2 bags milk-chocolate chips, (12 ounce)

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

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

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

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

Makes 40 bars.

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

“Milky Way”

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

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

2 tablespoons water

1 pinch salt

2 egg whites

35 unwrapped Kraft caramels

1/4 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

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

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

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

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

Makes 14 candy bars.

Copycat Oh Henry Bars

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

By * Pamela *

Added March 03, 2004 | Recipe #85597

Categories: Candy Dessert Lunch/snacks

Photo by * Pamela *

Total Time: 1 hr. 10 mins.

Prep Time: 10 mins.

Cook Time: 1 hr.

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

Ingredients:

2 cups milk chocolate chips

2 tablespoons shortening

30 vanilla caramels, unwrapped

3 tablespoons butter

2 tablespoons water

1 cup chopped peanuts

Directions:

1 In a double boiler, melt chocolate and shortening.

2 Stir until smooth.

3 Remove from heat.

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

5 Refrigerate until firm.

6 Combine caramels, water and butter.

7 Place mixture on low heat until smooth.

8 Stir in nuts.

9 Pour into chocolate lined pan.

10 Spread evenly and top with remaining melted chocolate.

11 Refrigerate until firm, about 1 hour.

12 Cut into bite sized pieces.

Nutritional Facts for Copycat Oh Henry Bars

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

Amount Per  Serving % Daily Value

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

Detailed Nutrition ValuesAbout Nutrition Info Food.com Store

Almost Almond Joy Bars

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

Thursday, December 11, 2008

5 ounces sweetened condensed milk

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

1 teaspoon vanilla Extract

2 cups powdered Sugar

1 – 14 oz bag sweetened flaked Coconut

24 ounces milk chocolate almond bark or milk chocolate chips

1 cup whole dry roasted almonds.

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

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

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

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

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

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

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

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

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

Clark Bars

==========

Submitted By: mom2frankandy

Photo By: Jon

Servings: 24

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

INGREDIENTS:

1 (16 ounce) package graham

Crackers, crumbled

1 cup melted butter

2-1/2 cups peanut butter

2-1/2 cups confectioners’ sugar

2 cups semisweet chocolate chips

1 (14 ounce) can sweetened

Condensed milk

DIRECTIONS:

Grease a 9×13 inch pan.

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

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

Cut and serve.

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

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Halloween Fun #9

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


Today I have to go to the doctor, so my time is very limited.  I am sorry to say this article may have to be posted in two parts, but the end result will be lots of fun recipes for candy making.  I love to make candy and Halloween is the best time to make it.  It is interesting the number of holidays that must have candy to help celebrate it…Halloween, Valentine’s Day, Chanukah, Christmas, Mother’s Day, Father’s Day…and to think we complain about our holidays being manipulated by Hallmark Cards!  LOL

When I make candy, I like to make the molded chocolates, but I am not going to explain how-to’s for those in this article.  Instead, we will look at fun Halloween specific candy recipes and Copykat recipes for our favorite candy bars.  So hang on tight while we begin our journey through “The Candy Shoppe!”

Step Right Up For The Best Candy Anywhere!

Today we will begin with Halloween specific candy bars with such goodies as Candy Ghosts to keep with our ghost theme, pumpkin mints, and marshmallow witches to name a few.  Scroll down and drool!

Aren't I Just The Cutest?

Candy Ghosts

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4 tablespoons of evaporated milk

3 cups confectioners’ sugar

Black or red string licorice

Measure the milk into the bowl then add the sugar slowly using a fork to mix it in until all the sugar has been added. It will be thick and you will be able to knead it with your hands. Knead it until the mixture is very smooth and easy to work with, like play dough.

Tear off bits of the mixture and shape into little ghost shapes. Cut bits of the licorice to use as eyes and mouths. Chill.

Makes about 10 ghosts depending upon how big you make them. This can also be rolled out and cut with cookie cutters.

Why Are You Afraid of Me?

Marshmallow Witches

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1/2 cup vanilla frosting, divided

36 miniature semisweet chocolate chips

12 large marshmallows

1 drop each green, red and yellow food coloring, optional

1/4 cup flaked coconut

12 chocolate wafers

12 miniature peanut butter cups

12 milk chocolate kisses

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each  marshmallow.

For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring.   Set aside.

For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups.

Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.

Makes 1 dozen.

Marzipan Pumpkins

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By Elizabeth LaBau, About.com Guide

“Marzipan pumpkins are easy to make and look beautiful on top of pastries, or as part of a fall display. You can modify the recipe and vary the size of the pumpkins to suit your needs.

You can make your own marzipan, or purchase it from most large grocery stores. Marzipan most commonly comes in 7-ounce tubes (the quantity called for here) but you can use more or less depending on what you have available.”

Ingredients:

7 ounces (1 roll) marzipan

Red and yellow food coloring

Dark-colored jimmies (optional)

Preparation:

Coat your hands with powdered sugar, or wear plastic gloves.  Knead the marzipan until it has softened slightly. Flatten the marzipan into a disc, and add a few drops of red and yellow food coloring to the middle, using a ration of 1 drop red to 2 drops yellow. Fold the marzipan into a ball and begin to knead the color throughout the dough,adding more food coloring if desired, working until the marzipan is one uniform color.

Roll the dough into small balls about 1 inch in diameter. Flatten the balls slightly so that they have a pumpkin shape. Place a toothpick vertically against the side of a marzipan ball, and press the side of the toothpick into the candy, creating an indentation extending vertically from top to bottom. Repeat at regular intervals along the ball, to create the familiar pumpkin creases. Repeat with remaining pumpkins.

If desired, poke small holes in the top of the pumpkins, and push in a dark-colored candy jimmy to form the “stem.” Edible sprigs of herbs can also be used.

Store marzipan pumpkins in an airtight Tupperware container for up to two weeks, or freeze well-wrapped marzipan pumpkins for up to three months.

How realistic can you get?

Mummy Truffles

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By Elizabeth LaBau, About.com Guide

“Making Halloween candy is a wrap with these Mummy Truffles! Chewy, soft coconut balls are wrapped in fondant “bandages” to form adorable mini mummy candies.

Don’t miss the video showing how to make mummy  truffles!  Click on the word “video” to view the video.”

Yield: about 24 1-inch candies

Ingredients:

4 ounces cream cheese, softened to room temperature

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

3 cups powdered sugar

1 cup shredded coconut

1/8 teaspoon salt

8 ounces white fondant

2 tablespoons chocolate chips

Preparation:

Place the cream cheese,vanilla, and coconut extract in the bowl of a large electric mixer. Mix them on medium speed until the cream cheese is smooth and entirely soft.

Stop the mixer, add 2 cups of powdered sugar, and mix on low speed until the powdered sugar is incorporated. Stop the mixer and add the remaining powdered sugar and mix just until combined.

Scrape down the sides and bottom of the bowl and add the coconut and salt. Turn the mixer to low and mix until the candy is homogeneous and well-mixed. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.

Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Place the ball on a foil-lined baking sheet and repeat with remaining candy. Chill until the balls are firm, about 2 hours.

Once the balls are firm, roll the fondant out on a powdered sugar-dusted workstation until it is a thin rectangle about a foot long. Roll the fondant as thin as possible, because you don’t want the fondant layer to overwhelm the candy. Use a pizza cutter or sharp knife to cut very thin strips of fondant, about 1/8-1/4 inch thick. At this point, you can use a rolling pin to roll the individual strip of fondant even thinner to get a paper-thin strip.

Take one thin strip and wrap it around one of the coconut balls, criss-crossing it in the front to make the mummy’s bandages. If it breaks, just start wrapping again–it doesn’t have to be perfect. You can use a little water or corn syrup to get it to stick to the coconut ball if it has trouble sticking. Wrap it around 3-4 times total–it is okay if some of the coconut is showing through. Repeat with remaining fondant and coconut balls, re-rolling the fondant scraps as necessary until all of the balls are covered with mummy bandages.

Melt the chocolate chips and use a toothpick to dot the chocolate onto the mummies to form eyes. Alternately, you can stick on mini chocolate chips or M&Ms for the eyes.

Store Mummy Truffles in an airtight container in the refrigerator for up to a week.

Pumpkin Mints

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1/4 cup milk

4 tsp. butter

3-1/2 cups confectioner’s sugar

2 drops oil of peppermint

Yellow food coloring

Green food coloring

Red food coloring

Heat milk and butter and stir till butter has melted.  Add confectioner’s sugar. Mix thoroughly and add the oil of peppermint.

Knead with hands until fondant is smooth. Take out about 1/6 and color it green. Knead to mix color evenly. Cover with damp cheesecloth to prevent drying. Add enough yellow and red coloring to the rest of the fondant to make it a nice orange pumpkin color. Cover with damp cheesecloth.

Work with small amounts of the orange-colored fondant at a time and roll into small balls in the palms of your hands.

Break a toothpick in 2 and make grooves in the fondant like those in a pumpkin, using the broken end of the toothpick.

Roll a bit of the green fondant in thin cylinders and cut in short stem like pieces. Press on top of the pumpkins.

YIELD: 40 mints

These are a must try!

Pumpkin Spice Truffles

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

By Elizabeth LaBau, About.com Guide

“Pumpkin Spice Truffles are pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isn’t overwhelming, but it does give these Pumpkin truffles a bit of a pumpkin cheesecake flavor–which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins.

Yield: 24-30 truffles

Ingredients:

6 ounces white chocolate, chopped (or uses chips)

2 ounces cream cheese, room temperature

1/4 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon pumpkin pie spice

3/4 cup powdered dry milk

3/4 cup powdered sugar

1-1/2 cups graham cracker crumbs (I recommend using cinnamon grahams)

1 pound orange colored candy coating

3 ounces green colored candy coating

Preparation:

In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now. Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.

Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.

Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.

The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.

When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.

Melt the orange candy coating in a microwave-safe bowl until melted and fluid.

Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.

To make them look more like pumpkins, add a bit of melted chocolate tothe remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.

Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.

Refrigerate the truffles to set the coating, for about 10 minutes, before serving.

Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.

Pumpkin Chocolate Bark

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By Elizabeth LaBau, About.com Guide

“Pumpkin Chocolate Bark has a gorgeous swirl of orange pumpkin-flavored chocolate running through rich semi-sweet chocolate. This beautiful treat makes a perfect Halloween candy, and it couldn’t be easier to make.

You will need orange oil-based candy coloring and oil-based candy pumpkin flavoring for this recipe–water-based colorings and flavorings will not mix well with the chocolate. The flavoring can be found in many specialty cake or candy stores, or purchased online by searching for “pumpkin flavoring.”

Ingredients:

2 cups semi-sweet chocolate, chopped, or chocolate chips

1 teaspoon pumpkin-flavored candy oil

1-1/2 cups white chocolate, chopped, or white chocolate chips

Orange candy coloring

Preparation:

Prepare a baking sheet by lining it with aluminum foil or waxed paper.

If you would like to store this candy at room temperature, you should temper the chocolate by following these instructions. (Note that you cannot temper chocolate chips). If you are fine with storing the candy in the refrigerator, it can simply be melted as described in the following instructions. Place the semi-sweet chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Once the chocolate is melted and smooth, stir in ½ tsp of the pumpkin flavoring and stir until smooth. Scrape the melted chocolate onto the prepared baking sheet and spread it into a thin layer, about ¼ inch thick, with a knife or offset spatula. Set aside at room temperature while you prepare the white chocolate.

Place the white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted, add the remaining ½ tsp of pumpkin flavoring, and a few drops of orange candy oil. Stir until well-mixed, and add more coloring if necessary to achieve the shade of orange you’d like.

Take a large spoon and drop spoonfuls of the orange all over the chocolate on the baking sheet. Use a toothpick or the tip of a knife to swirl the orange and chocolate together. Try not to swirl too much, or the color will become muddy and the swirls indistinct.

Refrigerate the tray to set the chocolate, about 15 minutes. Once set, break the bark into small irregular pieces with your hands. If the chocolate has been tempered, you can store it in an airtight container at room temperature, but if not, you should keep Pumpkin Chocolate Bark in an airtight container in the refrigerator to prevent it from becoming too soft.

Vampire Blood Fudge

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

1-1/2 C. granulated sugar

1 tsp. salt

2 T. butter or margarine

1/2 C. evaporated milk

1 small box cherry-flavored gelatin

2 to 3 T. raspberry jam

2 C. semisweet mini chocolate chips

1-1/2 tsp. vanilla extract

Butter an 8-inch square pan.

Mix sugar, salt, butter or margarine and milk in a saucepan. Place the mixture on the stove, and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring, the mixture will rise in the pan and burn. If the mixture is too near the top of the pot, the heat is too high and should be lowered.

Prepare gelatin according to package directions, using only 1 cup water. While gelatin is still liquid, add it and raspberry jam to fudge mixture. Boil for 3 minutes, stirring constantly.

Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately, and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.

When fudge is hard, turn the pan over and run hot water over the bottom so you can remove the fudge easily. Cut into 16 squares.

So you vant to eat me, huh!

Werewolf Truffles

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By Elizabeth LaBau, About.com Guide

Werewolf Truffles may be the best Halloween candy you’re too scared to eat! A delicious chocolate-peanut butter mixture is dipped in chocolate and decorated to look like spooky werewolves. This recipe yields 16-18 werewolf truffles.

Don’t miss the video showing how to make werewolf truffles!  Just click the word “video” to go to see this wonderful video.

Ingredients:

1.5-2 cups powdered sugar

3 ounces (about 1/2 cup) chocolate chips, melted

2 ounces cream cheese, softened

1/2 teaspoon vanilla

1 tablespoon hot water

3 tablespoons peanut butter

1/8 teaspoon salt

1 pound chocolate candy coating

1 graham cracker

2 tablespoons red hots candy

2 tablespoons miniature chocolate chips

Cooling rack with small grid pattern

Preparation:

Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt, and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well-mixed and homogeneous.

Stop the mixer and add an additional 1/2 cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.

Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Now pinch a bit of it in front to elongate it about ½ inch–this is the werewolf’s “snout.” Repeat with remaining candy until you have 16-18 werewolf heads on a foil-lined baking sheet.

Melt the candy coating in a large microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.

While you are melting the coating, cut the graham cracker into small triangles between 1/4-1/2 inch tall. These will be your werewolf ears.

Once the coating is melted, dip the bottom of a graham triangle in the coating and press it into the top of the werewolf’s head. Repeat with a second triangle to form a pair of ears, and continue until every werewolf has two ears sticking from the top of its head. Refrigerate the werewolves to set the coating, about 5 minutes.

Once the coating holding the ears in place is set, remove the tray from the refrigerator. Using forks or dipping tools, dip a werewolf head in the melted candy coating, submerging it completely. Remove it from the coating and tap the fork against the side of the bowl to remove excess coating. Place the head back on the baking sheet and repeat with remaining candies and coating.

To create the texture of the werewolf’s fur, the candy coating needs to set just a little bit–you want it to be tacky to the touch but not liquidy. So either let the tray of dipped candies sit at room temperature for 5-10 minutes, or place it in the refrigerator for 15-30 seconds. Once the werewolves are tacky to the touch, place several of them on a cooling rack with a small grid pattern. Use a fork to roll them around the rack. Some of the candy coating will come off and stick to the rack, and the rest will start to get textured and look “furry.”

Repeat with remaining truffles. If you don’t have a cooling rack that works, you can try using fork tines to create a waved or hair-like pattern on the truffles.

To finish your werewolves, press a miniature chocolate chip into the top of the snout to be the wolf’s nose. Cut a red hot in half, and press the two halves into the head to be the eyes. Refrigerate the truffles to set the coating completely.

Store Werewolf Truffles in an airtight container in the refrigerator for up to a week, and allow them to come to room temperature before serving for best taste and texture.

I will post part two of this article tomorrow.  I hope you and I both get a chance to try our hand at some of these great recipes.  I especially love the werewolves, don’t you!  Let me know what you think!

 

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HALLOWEEN FUN #8

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


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

MOM’S M&M MIX

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

Halloween Party Treat (Candy Corn And Peanut Mix)

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

By Kim D.

Added May 16, 2002 | Recipe #28603

Categories: Lunch/snacks Snacks Fruit More

Photo by Bonnie G #2

Total Time: 10 mins.

Prep Time: 10 mins.

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

Ingredients:

1 cup candy corn

1 cup salted peanuts

Directions:

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

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

Roasted Pumpkin Seeds Recipe

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Photo by: Taste of Home

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

8 Servings

Prep: 20 min. Bake: 50 min.

Ingredients

2 cups fresh pumpkin seeds

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon Worcestershire sauce

Directions

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

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

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

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

Yield: 2 cups.

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

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

Photo by:  Mama’s Kitchen (Hope)

Bumps On A Log

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1 celery rib, washed, ends trimmed

2 tablespoons creamy or chunky peanut butter

10 NESTLÉ ® RAISINETS ® Milk Chocolate-Covered Raisins

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

LITTLE KITCHEN HELPER HINTS:

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

Critter Munch

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1-1/2 cups animal cracker cookies

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

1 cup dried tart cherries

1 cup plain candy-coated chocolate pieces

1 cup honey roasted peanuts

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

Makes 6 cups.

Recipe provided courtesy of the Cherry Marketing Institute.

Halloween Party Mix

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

By ratherbeswimmin’

Added July 15, 2002 | Recipe #34045

Categories: Lunch/snacks Snacks Chocolate More

Photo by lets.eat

Total Time: 1 hr. 25 mins.

Prep Time: 40 mins.

Cook Time: 45 mins.

Ingredients:

1 (11 ounce) package pretzels

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

(I use Ritz)

1 cup dry roasted peanuts

1 cup sugar

1/2 cup butter or 1/2 cup margarine

1/2 cup light corn syrup

2 teaspoons vanilla extract

1 teaspoon baking soda

1 (10 ounce) package M&M’s

1 (18 1/2 ounce) package candy corn

Directions:

1 In a large bowl, combine first 3 ingredients.

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

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

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

foam).

5 Pour over pretzel mixture and stir until coated.

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

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

8 Break apart while warm.

9 Cool completely.

10 Toss with M&M’s and candy corn.

11 Store in airtight container.

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

Halloween Snack Mix

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1/2 cup blood drops (red hots)

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

1/2 cup cats claws (sunflower seeds)

1 cup chicken toenails (candy corn)

1 cup colored flies (M & M’s)

1 cup butterfly wings (corn chips)

1 cup ants (raisins)

1 cup earthworms (cheese curls)

1 cup cobwebs (Triscuits) or (Golden Grahams)

1 cup snakes eyes (peanuts)

1 cup bats bones (shoestring potatoes)

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

GOBLIN GOOD GORP

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

PREP TIME: 5 mins.

START TO FINISH TIME: 5 mins.

SERVINGS: 10

INGREDIENTS:

2 cups Peanuts

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

1 cup Candy Corn

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

1/2 cup Raisins

DIRECTIONS:

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

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

NUTRITIONAL INFORMATION:  Per 1/2 cup serving:

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

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

Fat; Carbohydrate Choices:  2 1/2

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

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

Anti-Vampire Popcorn

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Posted by philocrates at recipegoldmine.com May 13, 2001

“You could also call it anti romance popcorn…”

1 bag Pillsbury Microwave Popcorn

2 cups crisp wheat square cereal

2 cups Cheddar cheese-flavored goldfish crackers

1 (1 3/4 ounce) can shoestring potatoes

1 cup unsalted peanuts

1/2 cup margarine or butter

1 teaspoon dried parsley flakes

1/2 teaspoon chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 cup grated Parmesan cheese

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

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

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

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

Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese.

Toss until evenly coated.

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

Makes 12 cups.

Halloween Munchie Mix

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By Jolene Green

Added November 28, 2007 | Recipe #268679

Categories: Dessert Lunch/snacks Snacks More

Total Time: 10 mins.

Prep Time: 5 mins.

Cook Time: 5 mins.

Jolene Green’s Note: My kids love this!

Ingredients:

1 cup mini marshmallows

1 cup orange and black plain M&M’

1 cup peanuts

1 cup candy corn

2 cups popped popcorn

Directions:

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

Graphic by ChocolatePug

Monster Mash

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

There are several ways you can serve this ghoulish munchie:

1 ) set it up already measured out in paper cups

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

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

This is an extremely easy and quick recipe.”

Ingredients

10 cups popped popcorn

16 ounces bag of M&M’s

14 ounces bag of chocolate covered peanuts

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

1 cup candy corn

1 cup peanut butter chips

Preparations

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

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

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

DOUBLE CARAMEL MUNCHIN’ MIX

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

3 tablespoons Margarine OR Butter

3 tablespoons Caramel Topping

3 cups Double Chex Cereal

1 cup POPPED Popcorn

1/2 cup Honey Roasted Peanuts

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

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

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

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

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

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

Bulletin Boards.~Softa123 aka Marilyn

Halloween Popcorn Pumpkins

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

By: ALETA1314

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

Prep Time: 5 Min

Cook Time: 5 Min

Ready In: 20 Min

Yield 12 pumpkins

Ingredients

5 cups popped popcorn

1 cup candy corn

1 cup chopped salted peanuts

1/2 cup butter or margarine

3 cups miniature marshmallows

4 drops red food coloring

3 drops yellow food coloring

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

Directions

Grease a muffin pan and set aside.

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

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

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

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

Nutritional Information

Servings Per Recipe: 12

Amount Per Serving

Calories: 328

Total Fat: 15g

Cholesterol: 20mg

Sodium: 221mg

Total Carbs: 45.4g

Dietary Fiber: 1.4g

Protein: 3.8g

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

Halloween Snack Mix 2

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

Photo by Susan Hunter [skhunter51]

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

Collections: Halloween Treats

Keywords: Treats, pretzels, halloween

Serves: 16

Prep Time: 20 Min

Cook Time: 30 Min

Ingredients

2 cups pretzel sticks

1/2 cup sunflower seeds

8 cups popped popcorn

1 cup candy corn

20 hershey kisses (unwrapped)

1 cup walnuts

1 cup candy pumpkins

2 cups cinnamon chex mix

6 tablespoons butter

3/4 teaspoon pumpkin pie spice

1 cup chocolate covered peanuts or raisins

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

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

It is savory, sweet, crunchy and chewy.

ENJOY

Directions

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

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

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

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

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

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DO IT YOURSELF FORTUNE COOKIES

Posted on October 9, 2011. Filed under: Chinese Recipes, Cookies, Desserts, Ethnic Recipe, Fun, Kosher Recipe, My Ramblings, Parve, Quotes, Rainy Day Foods, Recipes | Tags: , , , , , , , , |


I don’t know about you, but I love fortune cookies, and I love reading the fortunes even better, so I decided to try my hand at writing some fortunes and I found a fortune cookie recipe on the net that I’m sharing here with you.  After reading the fortunes, why don’t you try your hand at writing some and share it with the rest of us.  You can do so by leaving a comment and I will edit them into this post with credit going to you for the fortune.  Let’s see how many we can come up with!  These are mine.

May you be blessed with good health, happiness and wealth. ~Marilyn Sultar

If you can’t do it the first time, take it apart and see how it works. ~Marilyn Sultar

If the baby talks too much, be glad for it. ~Marilyn Sultar

The glass is definitely half full.  May you be able to fill it up again. ~Marilyn Sultar

Stress is something that you don’t need in your life.  Simplify it. ~Marilyn Sultar

Listen to the music, dance, laugh and smell the roses so your life will be fuller. ~Marilyn Sultar

Take my advice because I don’t. ~Marilyn Sultar

Age is a gift.  Don’t regret those numbers whether they be low or high.  Live your age to the fullest! ~Marilyn Sultar

Bake yourself something special because you are special! ~Marilyn Sultar

Do you want to be Peter Pan or Wendy?  I’d choose Peter Pan if I were you. ~Marilyn Sultar

1 ray of sunshine, 1 moonbeam, 2 special people, 1 bouquet of balloons, 1 bottle of wine, 1 baguette, 1 bunch of seedless red grapes and an array of great cheeses.  Mix together and take to the park.  What a recipe for a great day!~Marilyn Sultar

If you find the road too curvy pull over and find as easier way. ~Marilyn Sultar

Don’t give life just a schmer of effort, give your all. ~Marilyn Sultar

You will find excitement tomorrow and the next day and everyday if you know where to find it! ~Marilyn Sultar

Don’t care more for your animals than you do for the human race. ~Marilyn Sultar

Don’t hide in front of your computer; get out into the real world no matter how much it hurts! ~Marilyn Sultar

Give one of your smiles away at least once a day.  Who knows, you might make a new friend! ~Marilyn Sultar

Sing me a song and let the music of your voice heal our little part of the world. ~Marilyn Sultar

Make a difference in the world, only you can do it! ~Marilyn Sultar

When life gives you fortune cookies, read them! ~Marilyn Sultar

The next fortunes I found on the net at http://www.chinese-fortune-cookie.com/fortune-cookie-quotes.html

Your heart is a place to draw true happiness.

If you want the rainbow, you must to put up with the rain. ~Dolly Parton

Pray for what you want, but work for the things you need.

The greatest danger could be your stupidity.

Love asks me no questions, and gives me endless support. ~William Shakespeare

Don’t forget, you are always on our minds.

And these are quotes that I have found on other places around the net that we can use for our fortune cookies:

Happiness is having a large, loving, caring, close-knit family in another city. ~George Burns

Am I not destroying my enemies when I make friends of them? ~ Abraham Lincoln

 

 

May You Have Only Good Fortune!

Fortune Cookies

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

Submitted By: Aleta

Photo By: ShrinkingViolette

 

Servings: 6

 

“Write your own fortunes and place them in cookies. Great for parties.”

 

INGREDIENTS:

 

1 egg white

1/8 teaspoon vanilla extract

1 pinch salt

1/4 cup unbleached all-purpose

Flour

1/4 cup white sugar

 

DIRECTIONS:

 

Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

 

Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

 

Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

 

Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale.

While one sheet is baking, prepare the other.

 

Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

 

Nutrition Information Servings Per Recipe: 6 Calories: 54 Amount Per Serving Total Fat: 0.1g Cholesterol: 0mg Sodium: 74mg Amount Per Serving Total Carbs: 12.4g Dietary Fiber: 0.1g Protein: 1.1g .

SOFTA’S AKA MARILYN’S NOTE:  From the reviews I read for this recipe, which was given good ratings, you need to try your hand at the recipe and be prepared to  fail for at least the first time, if not the second and third.  Just try the original and see what happens, that’s what I’m going to do.

 I posted an earlier article entitled “YOM KIPPUR COUNTDOWN – DAY 1” today, please check it out for more good break fast recipes, especially if you have been following my countdown series.  I did not post yesterday as it was Yom Kippur, therefore, I did one post for yesterday and this one for today!

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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 3

Posted on October 6, 2011. Filed under: Cakes, Chairty, Chocolate Chip, Dairy, Desserts, Help, Jewish, Kosher Recipe, My Ramblings, Poverty, Rainy Day Foods, Recipes, Yom Kippur | Tags: , , , , , , , , , |


 

Tzedakkah is the last theme I will be talking about in relation to Yom Kippur.  Tzedakkah is a way to atonement.

Is there a difference between charity as most non-Jews see it and tzedakkah?  The Talmud tells us that charity is equal in importance to all the other mitzvoth (commandments of the Jewish law) combined. The Hebrew word “tzedakah” is commonly translated as “charity” or “tithe.” But this is misleading. “Charity” implies that your heart motivates you to go beyond the call of duty. “Tzedakah,” however, literally means “righteousness” — doing the right thing. A “tzaddik” is a righteous person, someone who fulfills all his obligations, whether in the mood or not.[1]  Please go to this link to read the entire article that the citation comes from.  It is an incredible article about true tzedakkah.  Here is the link and it also appears in the footnote:  http://judaism.about.com/library/3_askrabbi_o/bl_simmons_charitytzedakah.htm

Giving Tzedakkah

The most famous formulation of laws concerning the relationship of donor to recipient is Maimonides’ Eight Degrees of Charity.[2]

From the lowest to the highest level they are to give

  1. but sadly,
  2. less than is fitting, but in good humor,
  3. only after having been asked,
  4. before being asked,
  5. so that the donor doesn’t know who the recipient is,
  6. so that the recipient doesn’t know who the donor is,
  7. so that neither knows the identity of the other, and
  8. in a manner so that the recipient becomes self-sufficient, thus avoiding the loss of self-respect that may result from receiving the lower degrees of charity.

Tzedakkah is more than giving money to the poor. Done properly, tzedakkah requires the donor share his or her compassion and empathy along with the money. In the writings of Maimonides, “whoever gives tzedakkah to the poor with a sour expression and in a surly manner, even if he gives a thousand gold pieces, loses his merit. One should instead give cheerfully and joyfully, and emphasize with him in his sorrow” (Just Tzedakah 1998).[3]

Does this look familar?

In many Jewish homes you will see a puskah (tzedakkah box) like this one or an updated modern bank time of puskah.  My parents had one in their house that Mom would put into the cupboard.  I don’t know why she put there, but probably because it was special to her and she wanted to always know where it was.  She would put coins into it every Shabbot (Sabbath) whenever she could spare the money.  And if there was a sickness in the family or a friend was sick, she’d say, “put money into the puskah,” as if the action itself was a prayer to G-d to heal that person.  If there was something one of us wanted very badly like to pass an exam, she would say, “put money into the puskah.”  When I got married, I got my own puskah.  Both my grandmothers had puskahs in their homes.  Now both my step-children have puskahs in their homes.  Theirs are beautifully hand-made large boxes that were made by my step-son-in-law’s cousin when my step-children’s mother passed away.  We always took our boxes to my Aunt Hushie’s house as she knew just where to take them.  The donations went to plant trees in Israel.  As I grew older, I discovered that these boxes were for the JNF (Jewish National Fund).  Here is an excerpt of how JNF began:

“It was the fourth day of the Fifth Zionist Congress in Basel, Switzerland in 1901. The delegates had spent the day debating a proposal for the establishment of a national fund to purchase land in Ottoman Empire-controlled Palestine, as had been suggested at the first Congress four years earlier by mathematics professor Zvi Hermann Schapira. Although Schapira had died in the summer of 1898, the idea of a fund had won a large following. Yet three congresses had passed without any practical decision being taken. At times it seemed that the dream of a Jewish state was destined to remain just that–only a dream.  But Theodor Herzl, a Viennese journalist, was unwavering–it was time to take action, and he was determined that before the Congress came to an end, a national fund would be established.

Herzl stood before the delegates and delivered a passionate plea for the immediate establishment of the fund: “After striving for so many years to set up the fund, we do not want to disperse again without having done anything.”  His speech turned the delegates around, the motion passed and the congress resolved that a fund to be called Jewish National Fund (Keren Kayemeth LeIsrael) (JNF-KKL) should be established, and that “the fund shall be the property of the Jewish people as a whole.” JNF’s first undertaking was the collection of £200,000.  One of the delegates immediately pledged £10 in memory of Zvi Hermann Schapira. Herzl made the second donation and his aide, the third. And with this, the dream of a national fund–to be used to build the foundations of a Jewish state–became a reality.

TURNING THE DREAM INTO REALITY

One month after the fund was established, Yona Krementzky was appointed to head JNF-KKL, headquartered in Jerusalem, and he set to work immediately.

Krementzky initiated the Golden Book, which records special moments in the lives of inscribers, or those they wish to honor, with paid inscriptions which to this day remain a coveted badge throughout the Jewish World.  These beautiful books are housed at JNF-KKL headquarters in Jerusalem for all to see. The very first inscription was that of Theodor Herzl.

Krementzky also began publishing JNF stamps, the proceeds of which went into the fund. These stamps were affixed to official Zionist documents as well as personal letters, and many people collected them. The first stamp was issued in 1902 and showed the Star of David and the name “Zion.”

Krementzky also adopted the suggestion of a small-town Galician bank clerk, Haim Kleinman, who had written to the Zionist movement’s newspaper Die Welt, proposing that a collection box be placed in every Jewish home so that contributions could be made to JNF at every opportunity. In the period between the two World Wars, about one million Blue Boxes could be found in Jewish homes throughout the world.”[4]  There is more to this story, so please check out the website.  The link is attached to footnote 4.

In conclusion, tzedakkah is monetary.  We are expressly obligated to provide for those less fortunate than we are.  So, fill up those tzedakkah boxes and donate anything you can whenever you can.  It is our obligation to cloth, feed, shelter and educate those that lack in one or more of these areas.  Volunteering is not tzedakkah, although it is a mitzvah.  So, we need to do both to the best of our abilities.

I am still looking for my niche in volunteering.  I am trying to find that niche and hopefully will find it before Yom Kippur.  I will keep you posted.  Now, for today’s coffee cake recipe.  Please note it does not have sour cream in it.

 

 

 

Chocolate Swirl Coffeecake

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

Serves/Makes: 8

Difficulty Level: 3

Ready In: 30-60 minutes

Ingredients:

1/3 cup flaked coconut

1/4 cup chopped nuts

1/4 cup sugar

3 tablespoons margarine or butter, divided

2 cups Bisquick baking mix

1/4 cup sugar

1 egg

2/3 cup milk

1/2 cup semi-sweet chocolate chips, melted

Directions:

Heat oven to 400 degrees.

Grease an 8 x 8 inch pan.

Mix together coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter or margarine; reserved. In another bowl mix the baking mix, 1/4 cup sugar, the remaining butter or margarine, the egg and milk; beat vigorously 30 seconds.

Spread into prepared pan. Spoon melted chocolate over batter; lightly swirl batter several times for marbled effect. Sprinkle with reserved coconut mixture. Bake until light brown, about 20 to 25 minutes.


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YOM KIPPUR COUNTDOWN – DAY 4

Posted on October 5, 2011. Filed under: Cakes, Change, Comfort Foods, Dairy, Desserts, Ethnic Recipe, Jewish, Kosher Recipe, My Ramblings, Rainy Day Foods, Recipes, Sour Cream, Yom Kippur | Tags: , , , , , , , , , , , |


Personal Change is another theme of Yom Kippur…personal change and a return to values and  ideals that you know are right.  Are those two themes contradictory or are they the same?  Hmmm, I wonder.   I just read a great post about personal change and the High Holidays.  I am copying it right here with the express permission of the website and writer.  This is very generous and I hope you will go to their website to check it out.  The name of the website is Positive Articles and here is the link http://www.positivearticles.com .

The High Holy Days: A Time of Personal Change and Spiritual Return

 

 by Nina Amir

As the leaves on the trees begin to turn, local Jews, as well as Jews all over the world begin the process of t’shuvah, a Hebrew word meaning repentance which comes from the root “to turn or return.” For them, autumn ushers in the High Holy Days, during which they turn their attention away from the distractions of everyday life and toward God, away from outward denial of wrongdoing and toward acknowledgement of sins, away from unwanted behavior and toward repentance.  At this time of year, change is in the air for Jews all around the world.

The High Holy Days include Rosh Hashanah, the Jewish New Year, and Yom Kippur, the Day of Repentance.  Thus, this period marks the joyous beginning of a new year as well as a somber period of introspection. However, preparations for the “Days of Awe” – the period between Rosh Hashanah and the end of Yom Kippur, begin on September 8 with the observance of Selichot, a late evening or nighttime service involving the recitation of penitential prayers.  Many Jews take time both with their community and on their own to begin the process of evaluating their own behavior over the past year on this night, and then continue doing so until the last sound of the shofar, the ram’s horn traditionally blown on this holiday, at sundown on Yom Kippur.

Although some Jews observe Selichot for a full month prior to Rosh Hashanah, others begin their observance approximately a week before the start of this holiday. In either case, this religious observance might be likened to a “warm up” for the High Holidays, my old Rabbi Steven Bob of Congregation Etz Chaim in Lombard, once told me.  “Before you go running, you want to stretch a little bit. This is spiritual stretching.  The Selichot service introduces the theme and melodies of the High Holy Days while also stressing God’s royalty and our modest position.  We recognize that God is judging us, but…we don’t want justice, we want mercy,” said Bob.

Selichot marks the first time during the High Holidays that Jews hear the shofar blown. Much symbolism surrounds the blowing of the shofar, but it is most commonly seen as a wake-up call.  Likened to an alarm clock, the shofar says, “Wake up and take a look at the way you’ve been living, and do something about it.” Blowing the shofar on Rosh Hashanah represents a call to return to God. During the year, we tend to stray from the path or get distracted, and we have to come back, turn towards God once again.

At the conclusion of the Selichot service, Jews have a week to begin their self-assessment before Rosh Hashanah.  Although this holiday is a joyous one, it does mark the beginning of 10 days of introspection and repentance.  On Rosh Hashanah the liturgy speaks of people “being written in the Book of Life.”  If they sincerely repent for sins and rectify wrongs from the last year, on Yom Kippur their names are “sealed” in the Book.  If they do not, their names are erased. While this language can be seen as a liturgical poetic image, it serves to remind Jews that what we do counts whether it is well known or whether it is secret. With our deeds, we write on the pages of our own Book of Life.

The Book of Life also provides a beautiful metaphor that reminds us we are fragile and don’t know whether we will survive the year or not.  Should we not survive, it seems a good idea to atone before meeting God and facing whatever fate lies before us.

The stress on being written in the Book of Life also allows Jews to think about the fact that our fate is not sealed forever, that we have an active role in what the future may bring us. Judaism has a doctrine of fee will; thus, we not pawns that play out Divine Will.  The Yom Kippur liturgy stresses this fact, repeating over and over again that repentance, prayer and just actions can avert the severity of the decree.

Change YOUR Channel!

We don’t often think of change as easy.  It seems easier to stay the way we are and where we are.  Yet, change is inevitable and often forced upon us. At this time of year, the Jewish tradition doesn’t force us to change but asks us to change.  We are reminded of the necessity of change – change for the better.

We can see this as an obligation.  We can see it as an opportunity.

Either way, the Jewish New Year offers us a chance – for some of us a second chance in addition to the secular New Year – to look at ourselves, our relationships and our lives and to set new goals, to create new priorities and to make amends for the wrongs we might have consciously or unconsciously, purposefully or accidentally committed over the past 12 months. This, too, can be difficult – to honestly look at ourselves and our deeds.  If we are willing to do the work, however, the period from Selichot to Yom Kippur provides a chance for t’shuvah, to turn towards what we want in our selves, in our lives and in the world, to return to our best selves. It’s a time to write our life for the coming year, to envision the year as we would like it to be and ourselves as we would like to become. And then when we hear the shofar blown in those last moments of Yom Kippur, we know that change has descended upon us. Or, more accurately, we have brought change upon ourselves

Nina Amir, a writer, motivational speaker, workshop leader, and Kabbalistic conscious creation coach, teamed up with Karen Stone, a life and love coach, writer, speaker, and workshop leader to publish “Planting Seeds of Change…And Watching Them Grow.” They co-lead a 4-part Teleseminar Series based on their booklet. The next series begins on September 6th. To enroll, visit http://www.purespiritcreations.com.or call 408-353-1943 or 770-435-2030.

I have been doing a lot of thinking about changing my life and turning it back around.  I have decided that after the holidays I am going to make three changes in my life.  First, I am going to choose a charity project, then I will begin once more to get my house in order and I am going to return to better eating habits.  Possibly, I may even throw some exercise (YUK!) in!!!  I’m not making promises, but I am at least going to try to do these things.  If I fail, well, maybe someone will GENTLY help me get back on track.  I know I can’t go on living the way I have for the past three years.

So how does one change?   First you have to have a self improvement plan and a system for your personal development and growth. Then you need to take consistent and continuous action. When you know in which direction you want to go, you will work on yourself, do all that you can and do your best. This is self help. And you will change and grow.


  •       Identify what is in your control to change.
  •       Identify your options.
  •       Create a support system.
  •       Examine your attitude.
  •       Remain flexible.
  •       Give yourself a break.
  •       Strive to achieve balance and perspective.

Remember, “You must take personal responsibility. You cannot change the circumstances, the seasons, or the wind, but you can change yourself.”~ Jim Rohn Quotes

The above quote is a good one.  If you think about that quote, it will make you remember that you can’t blame anyone for your life.   You’ve made your choices, so you have to blame yourself.  For example, you are really upset with your boyfriend today so YOU decide to splurge on a pint of ice cream, you cannot blame the “fall off the wagon” on him.  It was YOUR decision to “fall off the wagon, not his. And ok, so you “fell off the wagon” today.  Don’t punish yourself, just get back on that wagon and take it day-by-day.  Soon your preferred behavior will become habit and you will make the changes that you want to make.

If you want to make lifestyle changes that last, you must be open to changing it up and not necessarily reusing the same tired plan of attack. Be open to new approaches and to the idea that you might not get to the finish line in the exact way you are currently imagining. In fact, it might even be easier and more fun than you are planning on.

A good example of changing a life style and making it last is when I tried to quit smoking.  I had tried going cold turkey, I tried acupuncture and I tried cutting back.  None of these methods worked for me.  Then one day my Dad said that he would buy me a computer if I quit smoking within a month.  My husband said he would sweeten the deal and buy the printer.  I wanted that computer very badly!  So my husband suggested that I use the filter method to quit smoking.  I did and I had, as the directions suggested, a quitting partner.  The bribery and the filters worked!  To maintain the habit of NOT smoking, my Dad said that if I reverted to smoking, the computer would be his!  To this day, I have been smoke free…that was almost 15 years ago now.  Do I crave cigarettes still?  Yes, but I remember how hard it was to give up the habit so I try not to think about it.  Also, I’m still afraid someone will take my computer away, and I’m hooked on the computer habit!  Good luck on whatever you choose to do to make a positive change this year!  Let me know how you are doing, I’ll be very interested in hearing your stories, success stories, I hope!

Today’s sour cream cake recipe:

Cinnamon Crumb Cake

Cinnamon Crumb Cake

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

If you like crumb topping as much as cake, this recipe’s for you. A thick layer of cinnamon-spiced crumb topping sits atop coffee cake that starts with a cake mix.

Makes 24 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes

INGREDIENTS

2 cups flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons McCormick® Cinnamon, Ground
1 cup (2 sticks) cold butter, cut into chunks
1 package (18 1/4 ounce) white cake mix
1 egg
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl.  Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

2. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.

3. Spread evenly in greased and floured 13×9-inch baking pan. Sprinkle evenly with topping mixture.

4. Bake 30 to 35 minutes or until cake pulls away from sides of pan.

Cool on wire rack. Cut into squares to serve.

Tips

To make a Blueberry Crumb Cake: Prepare topping and batter as directed. Spread batter in baking pan. Sprinkle with 1 cup blueberries, then the topping mixture. Bake 45 minutes.

NUTRITION INFORMATION – per serving

Calories: 265

Fat: 13 g

Carbohydrates: 34 g

Cholesterol: 41 mg

Sodium: 226 mg

Fiber: 1 g

Protein: 3 g

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