6-8 chicken breasts, boiled, boned and diced
1 can pineapple tidbits or chunks, drained
1 1/2 C. seedless green or red grapes
1/2 C. diced celery
1/3 C. chopped walnuts
Toss all the ingredients with Miracle Whip salad dressing. Not mayo!
Serve on a bed of lettuce.
My cousin made this for us when we went back to Michigan in 1973. I have been making it ever since and it has been a family favorite in the hot summer months.
Monday, June 1, 2009
Crunchy Pea Salad...
I really like this pea salad. I like the crunchiness of it and the flavor. You could almost have all the ingredients on hand for a last minute side dish. it's important to have it thoroughly chilled for the best flavor.
1-10 oz. package of frozen peas, thawed
1-8 oz. can sliced water chestnuts, drained
1 C. thinly sliced celery
1/2 C. sliced green onions
1/4 C. mayonnaise
1/4 C. sour cream
1/2 tsp. seasoned salt, optional
In a bowl, combine the first 4 ingredients.
In a small bowl, combine mayonnaise, sour cream, and seasoned salt.
Mix well and add to pea mixture, toss to coat.
Chill until serving.
1-10 oz. package of frozen peas, thawed
1-8 oz. can sliced water chestnuts, drained
1 C. thinly sliced celery
1/2 C. sliced green onions
1/4 C. mayonnaise
1/4 C. sour cream
1/2 tsp. seasoned salt, optional
In a bowl, combine the first 4 ingredients.
In a small bowl, combine mayonnaise, sour cream, and seasoned salt.
Mix well and add to pea mixture, toss to coat.
Chill until serving.
Poppy Seed Mandarin Orange Salad...
Dressing, mix in food processor:
3/4 C. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 C. cider vinegar
1 Tbsp. onion
Beat in 1 C. olive oil
Stir in 2 Tbsp. poppy seeds
Make dressing ahead of time.
Put in a jar and either stir or shake through out the day to dissolve the sugar.
Mix together:
Iceberg lettuce and Romaine 2-3 heads
2-3 avocados, diced
2 C. shredded red cabbage
2 cans mandarin oranges, drained
1 can water chestnuts
1 C. roasted almonds
4 green onions, sliced
This is great for luncheons or brunches.
3/4 C. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 C. cider vinegar
1 Tbsp. onion
Beat in 1 C. olive oil
Stir in 2 Tbsp. poppy seeds
Make dressing ahead of time.
Put in a jar and either stir or shake through out the day to dissolve the sugar.
Mix together:
Iceberg lettuce and Romaine 2-3 heads
2-3 avocados, diced
2 C. shredded red cabbage
2 cans mandarin oranges, drained
1 can water chestnuts
1 C. roasted almonds
4 green onions, sliced
This is great for luncheons or brunches.
Wednesday, May 27, 2009
Country Chicken and Vegetables...
I really like this recipe, I got it originally from Mrs. T at Across My Kitchen Table. I'll add a picture next time I make it. This is so easy and quick to out together and the mess is all behind you when it's time to serve dinner. Enjoy!
2 1/2 lbs. (or more) bone-in chicken breasts or thighs
4 medium potatoes, skin left on, cut in 1-inch cubes
1/2 lb. baby carrots
3/4 cup coarsely chopped onion
2 pkg. chicken gravy mix
1 1/2 cups water
1 tsp. dried thyme
1/4 tsp. poultry seasoning or sage
1 tsp. seasoned salt
1 cup light sour cream
In a large slow cooker, place potatoes, carrots and onion. Top with chicken.
In a small bowl, stir together the gravy mixes, water, thyme, and seasonings. Pour this mixture over the chicken and vegetables.
Cover and cook 7 hours on low or until chicken is cooked and vegetables are tender.
Remove chicken and vegetables to serving dishes; cover and keep warm.
Whisk sour cream into liquid remaining in slow cooker. You can either pour this gravy over the chicken & vegetables in the serving dishes OR pour it into a pitcher and serve it alongside.
Yield: 6 servings.
2 1/2 lbs. (or more) bone-in chicken breasts or thighs
4 medium potatoes, skin left on, cut in 1-inch cubes
1/2 lb. baby carrots
3/4 cup coarsely chopped onion
2 pkg. chicken gravy mix
1 1/2 cups water
1 tsp. dried thyme
1/4 tsp. poultry seasoning or sage
1 tsp. seasoned salt
1 cup light sour cream
In a large slow cooker, place potatoes, carrots and onion. Top with chicken.
In a small bowl, stir together the gravy mixes, water, thyme, and seasonings. Pour this mixture over the chicken and vegetables.
Cover and cook 7 hours on low or until chicken is cooked and vegetables are tender.
Remove chicken and vegetables to serving dishes; cover and keep warm.
Whisk sour cream into liquid remaining in slow cooker. You can either pour this gravy over the chicken & vegetables in the serving dishes OR pour it into a pitcher and serve it alongside.
Yield: 6 servings.
Wednesday, February 11, 2009
Sunday, February 8, 2009
Pineapple Banana Cake...
This was my Mom's recipe. It's very moist and the pineapple gives it just the right little bit of something extra. I didn't frost my cake this time, but you can. A light layer of vanilla glaze or drizzle or a cream cheese icing would taste good. I didn't want the extra calories this time and opted for no frosting..it was good that way too!Mix together:
3 C. flour
1/2 tsp. salt
1 tsp. cinnamon
3 C. sugar
1 tsp. soda
Mix together and add to dry ingredients:
2 tsp. vanilla
3 eggs, beaten
1 C. oil
1 8 oz. can crushed pineapple (with juice)
2 C. mashed bananas
1 C. nuts ( I used walnuts)
Grease and flour a Bundt pan or loaf pans.Bake for 1 hour at 350 degrees or until tests done. My cake in a Bundt pan took about an hour and 15 minutes. Test and see if a cake tester or tooth pick comes out clean. Let it cool completely before taking it out of the pan. You can make this recipe in loaf pans if you prefer.
Thursday, January 29, 2009
Soups...
Chicken Corn Chowder1 tsp. vegetable oil
1/2 lb. potatoes, unpeeled and diced
1 lb. cooked chicken breast without skin, cut in 1 inch cubes
1-2 green onion, sliced
2 Tbsp. flour
1 chicken bouillon, envelope
2 C. lowfat milk
1 can creamed corn
In 3 quart casserole, put oil and potatoes.
Cook covered on High for 6-7 minutes, until tender, stirring once half way through cooking.
Sprinkle flour over chicken to blend.
Add bouillon, milk and corn.
Cook, covered on High 8-10 minutes until mixture comes to a boil and thickens slightly.
Stir occasionally.
Season with salt and pepper to taste.
This is a quick and easy soup recipe.
1/2 lb. potatoes, unpeeled and diced
1 lb. cooked chicken breast without skin, cut in 1 inch cubes
1-2 green onion, sliced
2 Tbsp. flour
1 chicken bouillon, envelope
2 C. lowfat milk
1 can creamed corn
In 3 quart casserole, put oil and potatoes.
Cook covered on High for 6-7 minutes, until tender, stirring once half way through cooking.
Sprinkle flour over chicken to blend.
Add bouillon, milk and corn.
Cook, covered on High 8-10 minutes until mixture comes to a boil and thickens slightly.
Stir occasionally.
Season with salt and pepper to taste.
This is a quick and easy soup recipe.
Dutch Pea Soup
1 lb. peas1 medium ham hock or ham bone
3 quarts water
Salt and pepper to taste
1 1/2 C. diced celery
2 medium onions, cut fine
3 potatoes, peeled and diced
2 carrots, peeled and sliced
Parsley
1 C. milk
Soak peas overnight completely with cold water. Rinse and drain.Cook meat, peas and water for 2 hours. Remove ham bone. Add the next 5 ingredients and cook 1 hour. Add parsley and milk. Cook 10 more minutes.
Marie Callender’s Potato Cheese Soup
8 C. peeled and cubed potatoes
2 C. peeled and chopped onions
4 C. chopped celery
2 tsp. salt
4 C. water
4 C. half and half
6 Tbsp. butter or margarine
1 C. grated sharp cheddar Cheese
In a large pot, place potatoes, onions, celery, salt and 4 C. water.Simmer about 15 minutes, until vegetables are tender.Put in blender and puree until chunky. Or use electric beater.Return to pot and add half and half, butter and cheese. Simmer until hot.
1 lb. peas1 medium ham hock or ham bone
3 quarts water
Salt and pepper to taste
1 1/2 C. diced celery
2 medium onions, cut fine
3 potatoes, peeled and diced
2 carrots, peeled and sliced
Parsley
1 C. milk
Soak peas overnight completely with cold water. Rinse and drain.Cook meat, peas and water for 2 hours. Remove ham bone. Add the next 5 ingredients and cook 1 hour. Add parsley and milk. Cook 10 more minutes.
Marie Callender’s Potato Cheese Soup
8 C. peeled and cubed potatoes
2 C. peeled and chopped onions
4 C. chopped celery
2 tsp. salt
4 C. water
4 C. half and half
6 Tbsp. butter or margarine
1 C. grated sharp cheddar Cheese
In a large pot, place potatoes, onions, celery, salt and 4 C. water.Simmer about 15 minutes, until vegetables are tender.Put in blender and puree until chunky. Or use electric beater.Return to pot and add half and half, butter and cheese. Simmer until hot.
Saturday, January 17, 2009
Mushroom Barley Soup...
This is one of my favorite soup recipes. It originally came from Taste of Home magazine. I have substituted the one can of beef broth and used two cans of chicken broth instead. I will probably do that from now on.This is a soup that doesn't have to cook all day to taste good. Simmering a couple of hours and it is good to go! It's a hearty soup that everyone that I have served it to, has enjoyed.
1 1/2 pounds stew meat, cut into 3/4 inch cubes
1 Tbsp. cooking oil
2 C. finely chopped onion
1 C. sliced carrots
1/2 C. sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. dried thyme
1 can beef broth, 14 1/2 ounces
1 can chicken broth, 14 1/2 ounces
2 C. water
1/2 C. medium pearl barley
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. chopped fresh parsley
In a Dutch oven or soup pot, brown meat in oil.
Remove meat with a slotted spoon and set aside.
Sauté onion, carrots, and celery in drippings over medium heat until tender, about 5 minutes.Add mushrooms, garlic, and thyme, cook and stir for 3 minutes.Add broths, water, barley, salt and pepper.Return meat to pan, bring to a boil. Reduce heat, cover and simmer for 1 1/2- 2 hours or until barley and meat are tender. Add parsley.
1 Tbsp. cooking oil
2 C. finely chopped onion
1 C. sliced carrots
1/2 C. sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. dried thyme
1 can beef broth, 14 1/2 ounces
1 can chicken broth, 14 1/2 ounces
2 C. water
1/2 C. medium pearl barley
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. chopped fresh parsley
In a Dutch oven or soup pot, brown meat in oil.
Remove meat with a slotted spoon and set aside.
Sauté onion, carrots, and celery in drippings over medium heat until tender, about 5 minutes.Add mushrooms, garlic, and thyme, cook and stir for 3 minutes.Add broths, water, barley, salt and pepper.Return meat to pan, bring to a boil. Reduce heat, cover and simmer for 1 1/2- 2 hours or until barley and meat are tender. Add parsley.
Monday, January 12, 2009
Spaghetti with Italian Sausage...
1/2 lb mushrooms
1 med. onion, diced
1 med. green pepper, diced
1/4 C. olive oil or salad oil
1/2 lb. sweet Italian sausage, cut in pieces
2 1/2 lb. ground beef
1 can (1 lb 12oz.) solid pack tomatoes
2 6 oz. cans tomato paste
1 C. water
2 tsp. salt
1 tsp. garlic salt
1 bay leaf
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
1/2 C. sliced green olives
In Dutch oven sauté mushrooms, onions and green pepper in oil until crisp and tender.Remove with slotted spoon.
In the same pan brown sausage, remove and brown beef.
Remove any excess fat. Return vegetables and sausage and stir in tomatoes and paste, 2 tsp. salt and seasonings.
Cover and simmer 1/2 hour. Uncover and simmer 1 1/2 hours longer, stirring occasionally.
Stir in olives the last 15 minutes of cooking time.
1 med. onion, diced
1 med. green pepper, diced
1/4 C. olive oil or salad oil
1/2 lb. sweet Italian sausage, cut in pieces
2 1/2 lb. ground beef
1 can (1 lb 12oz.) solid pack tomatoes
2 6 oz. cans tomato paste
1 C. water
2 tsp. salt
1 tsp. garlic salt
1 bay leaf
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
1/2 C. sliced green olives
In Dutch oven sauté mushrooms, onions and green pepper in oil until crisp and tender.Remove with slotted spoon.
In the same pan brown sausage, remove and brown beef.
Remove any excess fat. Return vegetables and sausage and stir in tomatoes and paste, 2 tsp. salt and seasonings.
Cover and simmer 1/2 hour. Uncover and simmer 1 1/2 hours longer, stirring occasionally.
Stir in olives the last 15 minutes of cooking time.
Red Roasted Garlic Mashed Potatoes...
These potatoes are delicious!
8-12 red potatoes
6 cloves garlic
1/2 stick butter
quart of heavy cream ( I use whole milk or 2%)
1/2 C. grated parmesan cheese
salt and pepper to taste
Wash and quarter potatoes. Place in pan with garlic.
Cover with water and bring to a boil.Cook until potatoes are done. Drain water, not garlic.
Add cream, cheese, butter and salt and pepper.
Whip until smooth.
Place in 13x9 pan and bake for 25-30 minutes at 350 degrees.
Then place under the broiler for 3-5 minutes until golden. Watch it doesn’t burn.
8-12 red potatoes
6 cloves garlic
1/2 stick butter
quart of heavy cream ( I use whole milk or 2%)
1/2 C. grated parmesan cheese
salt and pepper to taste
Wash and quarter potatoes. Place in pan with garlic.
Cover with water and bring to a boil.Cook until potatoes are done. Drain water, not garlic.
Add cream, cheese, butter and salt and pepper.
Whip until smooth.
Place in 13x9 pan and bake for 25-30 minutes at 350 degrees.
Then place under the broiler for 3-5 minutes until golden. Watch it doesn’t burn.
Cheese-Potato Bake...
2 C. diced, boiled potatoes OR frozen hash browns
1 C. cottage cheese
1 C. sour cream
1 C. grated cheddar cheese
1 1/2 tsp. seasoned salt
1 Tbsp. freeze dried, chopped chives
2 eggs, well beaten
Mix all ingredients.
Pour into 1 1/2 qt. baking dish.
Bake at 350 degrees for 1 hour or until set.
Makes 4-6 servings.
1 C. cottage cheese
1 C. sour cream
1 C. grated cheddar cheese
1 1/2 tsp. seasoned salt
1 Tbsp. freeze dried, chopped chives
2 eggs, well beaten
Mix all ingredients.
Pour into 1 1/2 qt. baking dish.
Bake at 350 degrees for 1 hour or until set.
Makes 4-6 servings.
Friday, December 12, 2008
Opera Creams...
4 C. sugar
1/8 tsp. cream of tartar
2 Tbsp. white corn syrup
1 pint half and half
1 tsp. vanilla
Mix sugar and cream of tartar in large heavy saucepan. Add syrup vanilla and half and half.
Cook over high heat, watching closely to make sure the cream does not curdle.
If cream should curdle remove from heat and beat rapidly with beater.
Otherwise do not stir candy after boiling starts unless it begins to stick to the bottom of pan.
Cook until candy reaches 240 degrees on candy thermometer.
Moisten large flat platter with water; pour hot candy onto platter. Let cool completely.
When cool work up candy with broad knife or spatula on the platter until candy becomes stiff, rather hard, but creamy mass.
Cover candy on platter with clean damp cloth and allow to stand covered for 2 hours.
Cut off pieces of candy and work with your hands until candy is soft.
Pat pieces into the bottom of a greased 8-9 inch square pan.
Continue to pat pieces of candy into the bottom to form a thick 1 inch layer. Cut into squares.
1/8 tsp. cream of tartar
2 Tbsp. white corn syrup
1 pint half and half
1 tsp. vanilla
Mix sugar and cream of tartar in large heavy saucepan. Add syrup vanilla and half and half.
Cook over high heat, watching closely to make sure the cream does not curdle.
If cream should curdle remove from heat and beat rapidly with beater.
Otherwise do not stir candy after boiling starts unless it begins to stick to the bottom of pan.
Cook until candy reaches 240 degrees on candy thermometer.
Moisten large flat platter with water; pour hot candy onto platter. Let cool completely.
When cool work up candy with broad knife or spatula on the platter until candy becomes stiff, rather hard, but creamy mass.
Cover candy on platter with clean damp cloth and allow to stand covered for 2 hours.
Cut off pieces of candy and work with your hands until candy is soft.
Pat pieces into the bottom of a greased 8-9 inch square pan.
Continue to pat pieces of candy into the bottom to form a thick 1 inch layer. Cut into squares.
Peppermint Chocolate Bars...
This one of my favorite recipes. I love peppermint..anything. My friend Eileen shared this recipe with me. She was my inspiration to put together a cookbook for my family..and then this blog. Hugs, Eileen!
Melt together over double boiler:
2 oz. semi sweet chocolate
1/2 C. butter
In bowl cream:
2 eggs
1 C. sugar
Add:
1/2 C. flour
1/2 C. slivered almonds
Mix together with chocolate mixture and mix well.
Pour into 9 in. square or 8x10 greased and floured pan.
Bake at 350 degrees for 25 minutes.
Frost with mint cream.
Mint Cream:
1 1/2 C. powdered sugar
3 Tbsp. soft butter
2 Tbsp. light cream
3/4 tsp. peppermint extract
Beat until smooth.
Drizzle with chocolate glaze.
Chocolate Glaze:
Melt over hot water:
2 oz. German chocolate
2 Tbsp. butter
Chill until firm.
Melt together over double boiler:
2 oz. semi sweet chocolate
1/2 C. butter
In bowl cream:
2 eggs
1 C. sugar
Add:
1/2 C. flour
1/2 C. slivered almonds
Mix together with chocolate mixture and mix well.
Pour into 9 in. square or 8x10 greased and floured pan.
Bake at 350 degrees for 25 minutes.
Frost with mint cream.
Mint Cream:
1 1/2 C. powdered sugar
3 Tbsp. soft butter
2 Tbsp. light cream
3/4 tsp. peppermint extract
Beat until smooth.
Drizzle with chocolate glaze.
Chocolate Glaze:
Melt over hot water:
2 oz. German chocolate
2 Tbsp. butter
Chill until firm.
Peanut Brittle...
3 C. sugar
1 1/2 C. light corn syrup
1/3 C. water
1 lb. raw peanuts
Cook over fairly high heat, stirring constantly to 310 degrees. (hard crack)
Mix together and quickly add:
2 Tbsp. butter and 2 tsp. baking soda.
Pour onto well buttered cookie sheet.
Break apart in pieces when set.
1 1/2 C. light corn syrup
1/3 C. water
1 lb. raw peanuts
Cook over fairly high heat, stirring constantly to 310 degrees. (hard crack)
Mix together and quickly add:
2 Tbsp. butter and 2 tsp. baking soda.
Pour onto well buttered cookie sheet.
Break apart in pieces when set.
Peanut Patties...
2 C. granulated sugar
1- 5 1/3 oz. can evaporated milk (2/3 cup)
1/2 C. light corn syrup
1/4 tsp. salt
1 C. sifted powdered sugar
2 tsp. vanilla
1 1/2 C. dry roasted peanuts
Butter sides of a heavy saucepan.In pan combine granulated sugar, milk, corn syrup and salt.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.
Clip candy thermometer to side of pan and continue cooking to 234 degrees or soft ball stage. Stir occasionally.
Immediately remove from heat. Stir in powdered sugar, vanilla and mix well. Stir in peanuts. Quickly drop by tablespoonful onto wax paper lined baking sheets. (If candy becomes too stiff to drop from spoon, stir in a few drops of hot water.)
1- 5 1/3 oz. can evaporated milk (2/3 cup)
1/2 C. light corn syrup
1/4 tsp. salt
1 C. sifted powdered sugar
2 tsp. vanilla
1 1/2 C. dry roasted peanuts
Butter sides of a heavy saucepan.In pan combine granulated sugar, milk, corn syrup and salt.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.
Clip candy thermometer to side of pan and continue cooking to 234 degrees or soft ball stage. Stir occasionally.
Immediately remove from heat. Stir in powdered sugar, vanilla and mix well. Stir in peanuts. Quickly drop by tablespoonful onto wax paper lined baking sheets. (If candy becomes too stiff to drop from spoon, stir in a few drops of hot water.)
Mary's Never Fail Divinity...
2 eggs whites
2 2/3 C. sugar
2/3 C. white corn syrup
2/3 C. water
1 tsp. vanilla
1/2 tsp. almond extract, optional
1 C. chopped nuts, optional
Beat egg whites until stiff peaks form; set aside.
Put sugar, syrup and water in heavy saucepan; cook to 250 degrees on candy thermometer. Do not stir.
Use paper towel to wipe off the sugar crystals that form on the sides of the pan above the hot sugar syrup.
Remove from heat and pour fine stream over stiffly beaten egg whites.
Do not scrape any remaining syrup out of the pan.
Add vanilla and almond flavoring and continue beating until candy becomes stiff.
Beat candy until it lose it sheen.
Add nuts at the last minute.
Drop by teaspoonfuls onto wax paper or pour into a 10x7 inch pan, cut into squares when cool.
2 2/3 C. sugar
2/3 C. white corn syrup
2/3 C. water
1 tsp. vanilla
1/2 tsp. almond extract, optional
1 C. chopped nuts, optional
Beat egg whites until stiff peaks form; set aside.
Put sugar, syrup and water in heavy saucepan; cook to 250 degrees on candy thermometer. Do not stir.
Use paper towel to wipe off the sugar crystals that form on the sides of the pan above the hot sugar syrup.
Remove from heat and pour fine stream over stiffly beaten egg whites.
Do not scrape any remaining syrup out of the pan.
Add vanilla and almond flavoring and continue beating until candy becomes stiff.
Beat candy until it lose it sheen.
Add nuts at the last minute.
Drop by teaspoonfuls onto wax paper or pour into a 10x7 inch pan, cut into squares when cool.
Mom's Fudge...
This was originally called Mame Eisenhower Fudge. But to me it's my Mom's fudge because she made it every year for my dad. he loved it and she would have to hide half of it just so he wouldn't eat it.
Warm to soften: I put mine in a Dutch oven and warm my oven and turn it off. You want the chocolate to soften nor melt.
2 C. semi sweet chocolate chips,
3 pkgs. Baker German Chocolate bars, broken in pieces
1-8 oz. jar marshmallow cream
2 C. chopped nuts
In a saucepan bring to a boil and boil 6 min:
4 1/2 C. sugar
pinch of salt
2 Tbsp. butter
1 can evaporated milk
Pour the sugar mixture over the chocolates, marshmallow and nuts. Beat with a wooden spoon. Do this quickly so it won’t set up.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.
Makes 5 pounds of fudge.
Warm to soften: I put mine in a Dutch oven and warm my oven and turn it off. You want the chocolate to soften nor melt.
2 C. semi sweet chocolate chips,
3 pkgs. Baker German Chocolate bars, broken in pieces
1-8 oz. jar marshmallow cream
2 C. chopped nuts
In a saucepan bring to a boil and boil 6 min:
4 1/2 C. sugar
pinch of salt
2 Tbsp. butter
1 can evaporated milk
Pour the sugar mixture over the chocolates, marshmallow and nuts. Beat with a wooden spoon. Do this quickly so it won’t set up.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.
Makes 5 pounds of fudge.
See's Candy...
In California, See's is known for their delicious candy. These may not be the original recipe, but they sure taste like it. I made the Toffee one year for Christmas presents. When making candy that has to set to a hard stage,the weather plays an important part in if it sets up.I have had bad luck with it setting up when making this on a damp dreary day.See’s English Toffee
1 lb. butter
2 C. sugar
2 tsp. light Karo Syrup
6 tsp. water
1 C. slivered almonds
Melt butter over low heat, add remaining ingredients.Cook over medium heat to 290 degrees on a candy thermometer.Stir occasionally so as not to burn. It will darken at the end.
Pour onto a cookie sheet and let cool.
Topping:
8 oz. melted chocolate chips
Finely chopped walnuts
See’s Vanilla Nut Fudge
1-12 oz. can evaporated milk
3 C. sugar
2 sticks butter
1-7 oz. jar of marshmallow cream
3-6 oz. pkgs. chocolate chips
2 C. chopped nuts
2 tsp. vanilla
Place milk, sugar, and butter in a large heavy saucepan. Bring to a boil and boil for 10 minutes or soft ball stage. Watch carefully, do not let it burn.
Remove form heat and stir in marshmallow cream, blend well. Stir in chocolate chips, nuts and vanilla. Pour in large buttered pan. Cool in refrigerator before cutting in squares.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.
Baked Carmel Corn...
My family loves this recipe. it's so good warm from the oven. it's important to stir every 15 minutes so the carmel evenly coats the popcorn. This makes nice gifts in tubs or glass jars.1 C. butter
2 C. brown sugar
1/2 C. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
5 quarts popped corn
Preheat oven 250 degrees. Put the popped corn in a large pan, I use my roaster pan.
In saucepan melt butter.
Stir in sugar, syrup and salt
Boil to 248 on candy thermometer.
Add baking soda and vanilla. Mix well.
Pour over popped corn and mix.
Add peanuts if desired.
Bake 45-60 minutes.
Stir every 15 minutes. Cool on wax paper.
Payday Balls...
If you like Payday Candy Bars...you'll love these!
1/2 pound white chocolate, melted
1/2 cup peanut butter
1/2 cup marshmallow cream
12 ounce bag caramels chopped peanuts
In a saucepan melt chocolate, peanut butter and marshmallow cream.
Chill and roll into balls. Freeze balls until firm.
Melt caramels.
Dip balls in caramel and roll in chopped peanuts.
1/2 pound white chocolate, melted
1/2 cup peanut butter
1/2 cup marshmallow cream
12 ounce bag caramels chopped peanuts
In a saucepan melt chocolate, peanut butter and marshmallow cream.
Chill and roll into balls. Freeze balls until firm.
Melt caramels.
Dip balls in caramel and roll in chopped peanuts.
Tuesday, December 9, 2008
Gum Drop Cookies...
I have been making this cookie since 1969. Back then, you could send soldiers who were serving in Vietnam cookies. They had names and addresses in the local paper. My Mom and I would bake batch after batch of these to send off to soldiers serving our country over there. This cookie travels well and stays fresh a long time. At Christmas I use red and green gumdrops. Any other time I use all the colors of gum drops. It's a chewy oatmeal cookie.
Sift together;
2 C. flour
1 tsp salt
1 tsp baking powder
Mix in large bowl until light and fluffy;
1 C, shortening
1 C. brown sugar
2 eggs
1 tsp. vanilla
Gradually add dry ingredients and mix well.
Fold in;
2 C. oatmeal
2 C. coconut
1/2 C. gum drops, cut in small pieces
Drop by teaspoonfuls on a greased cookie sheet. Bake at 325 degrees for 12-15 minutes.
Sift together;
2 C. flour
1 tsp salt
1 tsp baking powder
Mix in large bowl until light and fluffy;
1 C, shortening
1 C. brown sugar
2 eggs
1 tsp. vanilla
Gradually add dry ingredients and mix well.
Fold in;
2 C. oatmeal
2 C. coconut
1/2 C. gum drops, cut in small pieces
Drop by teaspoonfuls on a greased cookie sheet. Bake at 325 degrees for 12-15 minutes.
Thimble Cookies...
1 C. shortening
1/2 C. brown sugar
2 egg yolks, saving egg whites
1 tsp. vanilla
2 C. flour
1/2 tsp. salt
Mix dry ingredients thoroughly.
Blend in dry ingredients
Roll into one inch balls.
Roll in finely chopped nuts. I like almonds
Place one inch apart on an ungreased cookie sheet. Bake 5 minutes at 375 degrees.
Remove from oven and press a thimble on the top of each cookie. Return to oven and bake 8 minutes longer. Cool and fill with jelly.
1/2 C. brown sugar
2 egg yolks, saving egg whites
1 tsp. vanilla
2 C. flour
1/2 tsp. salt
Mix dry ingredients thoroughly.
Blend in dry ingredients
Roll into one inch balls.
Roll in finely chopped nuts. I like almonds
Place one inch apart on an ungreased cookie sheet. Bake 5 minutes at 375 degrees.
Remove from oven and press a thimble on the top of each cookie. Return to oven and bake 8 minutes longer. Cool and fill with jelly.
Ginger Snaps...
These were my father in laws favorite cookie. So, each year I would make him a big batch of these. he was always impressed that each cookie was exactly the same size...he didn't know each one was made into the same size ball! These are a chewy cookies if you don't over bake them. The house smells so festive when these are baking and cooling. Enjoy!
3/4 C. Crisco shortening. solid
1 1/3 C sugar
1/4 C molasses, I use mild
1 egg
2 C, flour
1 tsp each; cloves, cinnamon, ginger
1 tsp. baking soda
1/2 tsp salt
Cream shortening, add sugar, egg and molasses.
Gradually add flour, soda and spices. Blend well and chill.
Roll into balls about the size of walnut.
Roll in sugar and place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes.
3/4 C. Crisco shortening. solid
1 1/3 C sugar
1/4 C molasses, I use mild
1 egg
2 C, flour
1 tsp each; cloves, cinnamon, ginger
1 tsp. baking soda
1/2 tsp salt
Cream shortening, add sugar, egg and molasses.
Gradually add flour, soda and spices. Blend well and chill.
Roll into balls about the size of walnut.
Roll in sugar and place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes.
Friday, December 5, 2008
Coconut Cranberry Chews...
This is one of my favorite cookies recipes. I use Craisins and the best place to get those is at Costco. The taste of cranberries and orange together are always delicious. It comes from Challenge butter recipes. Enjoy!1½ cups (¾ lb.) Butter, at room temperature
2 C. sugar
1 Tbsp. grated orange peel
2 tsp. vanilla
1 large egg
3¼ C. all-purpose flour
1 tsp baking powder
¼ tsp. salt
1½ C dried cranberries
1½ C sweetened flaked dried coconut
In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.
In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.
Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.
Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie).
If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.Yield: About 6 dozen cookies.
The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.
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