Mom's Heavenly Hash Candy

1/2 pound german sweet chocolate
1/2 pound milk chocolate
1/4 pound butter
1/2 pound marshmallows,( large cut up, or just use small marshmallows)
1 cup nutmeats (pecans or walnuts)

Melt german chocolate in top of double boiler. Add milk chocolate. Still until melted. Add butter. Remove from heat and stir unitl butter melts. Add cut up marshmallows and nuts. Spread in well buttered 10x10 pan.

Mom's Divinity "Fudge" Candy

Be sure to make divinity on a dry day; candy will not harden on a humid day.




•2 1/2 cups granulated sugar

•1/4 teaspoon salt

•1/2 cup light corn syrup

•1/2 cup water

•2 large egg whites, room temperature

•1 teaspoon vanilla extract


 In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.

Mom's Biscochitos

Another "It's just not christmas without these" recipe. This recipe came from my dad's side of the family. Grandma Sanchez always made them. The original recipe called for "lard", but mom  switched up to crisco after it became available. The recipe says to Refrigerate at least 1 hour or overnight. Mom would refrigerate overnight.

Cookies:
1 1/4 cup granulated white sugar
1 stick crisco
2 egss
1/4 cup light corn syrup, or regular pancake syrup (mom used corn syrup)
1 tbl vanilla
1 tbl grated orange peel
2 tsp anise seeds
3 cups all-purpose flour (plus 4 tbl , divided)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Topping:
1/3 cup granulated white sugar
1 tlb cinnamon
milk


For the cookies: Combine white sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla, orange peel and anise seed. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap. Refrigerate at least 1 hour or overnight.

Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Spread 1 tbl or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Remove top sheet of waxed paper. Cut out with floured cookie cutter. Place 2 inches apart on ungreased baking sheet, using large pancake turner. Roll out remaining dough and repeat process.

For the topping: 
Combine sugar and cinnamon. Brush cookies with milk. Sprinkle with cinnamon-sugar mixture. Bake 7-9 minutes, or until lightly set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 4-5 dozen cookies.

* for an alternative method, divide dough in half. Chill one hour. Roll each half on lightly-floured surface to 1/4 inch thick. Cut into decorative shapes with cookie cutters.

Mom's Toffee

On the recipe card it states to use "5 cent Hershey candy bars soon to be 25cents"...now we know how old this recipe is.Now you can get them 2 for a dollar I think at the grocery check out stand



1 cup almonds, finely chopped
1 cup brown sugar
1 cup butter
2 -5 cent Hershey candy bars

Sprinkle 1/2 cup finely chopped nuts over a buttered 8x8 or 9x9 pan. Put butter in a heavy frying pan and melt slowly. Add sugars and mix. Bring to a boil and boil 12 minutes. Pour over nuts in the pan. After set but still warm, place chocolate bars over top and spread with spatula as chocolate melts. Sprinkle remaining 1/2 cup chopped nuts over chocolate. Break into pieces when cool.

Mom's Peanut Blossoms

It's just not Christmas without these cookies in the house

Sift together and set aside:
1 3/4 cups sifted all purpose flour
1 tsp baking soda
1/2 tsp salt.

Cream together:
1/2 cup shortening (crisco)
1/2 cup peanut butter. Gradually add in 1/2 cup white sugar, and 1/2 cup packed brown sugar. Creaming well. Add in:
1 unbeaten egg
2 tbl milk
1 tsp vanilla. Beat well. Gradually blend in the dry ingredients you set aside earlier. Mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in white sugar; place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and place on a Hershey's Chocolate Candy Kiss on top of each cookie pressing down so that  cookie cracks around the edge. Return to oven; bake 2-5 minutes longer.

Mom's Bourbon & Brandy Boms

You can use either bourbon, or brandy in this recipe, or mix in both, but mom was a bourbon gal - Jim Beam..we always had a nice healthy stock of Jim Beam under the kitchen sink. Mom's drink of choice was a slightly overflowing shot glass full of Jim Beam, 4 ice cubes and a "splash" of water - ( she was a lady- she wasn't going to drink it straight!!) 2 glasses every night...no wonder mom was always so relaxed and happy! When four o'clock straight up rolled around you could be sure to find mom in the kitchen pouring herself a drink, and every night we could hear the sound of clinking glasses as mom and dad touched their glasses together, and then we would hear them saying "cheers". (for the record Dad's drink of choice was scotch - Chivas Regal ... when we lived in Spain he was given a super large bottle of it with a pump on it. ( a baby keg possibly?!)  Danny was "babysitting" me one night when they were out, and lets just say I wasn't feeling very good all of the sudden and a neighbor had to be called. Darn kids! The smell of it still makes me queasy! 


1 cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 cup finely chopped nuts
2 tbl cocoa
1 tbl honey
1/4 cup liquor (any of the two, or you can mix both bourbon and brandy)

Mix all ingredients together. Shape into balls. Refrigerate until firm. Roll in powdered sugar. Store in a sealed tin, or jar in the refrigerator.

Mom's Chicken Feed

This has always been known as "Chicken Feed" in our family, but it's more commonly known as Chex Party Mix - it's a 'must have' during the Christmas holiday and a family tradition. Danny would always pick out the wheat chex, pretzels and cherrios, and I always wanted mom to add cheez-it crackers. In this batch I used Mixed Nuts instead of just peanuts and cashews.

Its funny how certain smells will bring you right back to your childhood, and the smell of chicken feed roasting in the oven is one of those smells for me.... brings me right back to being in the house on Martha street; mom in the kitchen making batches of chicken feed for us and any friends, or family that may come by... Dad is in the living room sitting in 'his' chair. The sliding glass door to the right of him is open ever so slightly so he can get air flow coming in from the outside - the brown card table set up in front of him - boxes of christmas cards, rolls of stamps, and mom and dads white address book trimmed in gold spread across the card table - pen in Dads hand - he is signing the christmas cards, addressing and putting stamps on the envelopes... while a detective show plays on the tv in the background. 

Chicken feed was always stored in vintage glass jars. ( old large glass best food mayonnaise jar - this one presently lives on my kitchen counter to store my flour....one of moms tea cups used as a scoop)

(Mom has "chix" on the recipe card - I guess to go along with the "chicken feed" theme, so just know where it says "chix" it means Chex cereal) 

3 cups corn "chix" cereal
3 cups wheat "chix"cereal
3 cups rice "chix" cereal
1 cup cherrios cereal
1 cup thin pretzel sticks
( I like to add 1 cup cheez-it crackers, some people like to add bagel chips)
1 8oz can EACH cashews and large peanuts
6 Tablespoons butter
2 Tablespoons worchestershire sauce
2 teaspoons Lawry's seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Melt butter, add salt, garlic and onion powders and worchestershire sauce. Mix with all other ingredients in a large roasting pan (mom would use the turkey roasting pan). Bake at 250 degrees for 1 hour; stirring every 15 minutes.

Let cool, and store in a large glass jars. (because that's how mom always stored it- it's tradition!)

Mom's Pralines

3 cups firmlly packed light brown sugar
1/4 tsp cream of tartar
1/8 tsp salt
1 cup milk
2 tbl butter
1 tsp vanilla extract
2 1/4 cups pecan halves

Combine sugar, cream of tartar, salt and milk in a saucepan. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan with wet cheesecloth. Cook to  236-238 degrees on a candy thermometer, or soft-ball stage. Cool to 220 degrees. Add butter, extract and pecans. Beat until creamy. Drop from large spoon onto buttered surface, or wax paper.

Makes 1 1/2 - 2 dozen pralines

Garlic Mashed Potatoes

These are the BEST garlic mashed potatoes I've had.

Garlic Mashed Potatoes

4 pds potatoes, peeled and quartered
8 garlic cloves, peeled and left whole
1/2 stick butter, cut into peices
1 cup half and half, warmed
2 tlb. sour cream
1/4 cup chopped chives or parsley
1/2 tsp salt
1/4 tsp pepper

Cook potatoes and garlic in boiling water until tender. Drain well. Add remaining ingredients while mashing.

Marinated Sirloin Steak

This is a wonderful marinade it can make a holiday special main dish, or since the meat has to marinate overnight it makes a great take along for camping. Just grill it up after you get your camp set up.

Marinated Sirloin Steak

2 to 2 1/2 pds sirloin steak (about 1 inch thick)
1 1/2 cups water
3/4 cup soy sauce
1/4 cup worcestershire sauce
1 medium onion, chopped
2 tbl white wine vinegar
2 tbl lemon juice
2 tbl dijon mustard
2 garlic cloves, minced
2 tsp dried parsley flakes
1 tsp dried thyme
1 tsp italian seasoning
1 tsp pepper

Place steak in a shallow dish, or large heavy duty resealable plastic bag. Combine remaining ingredients; pour over meat. Cover or seal, and refrigerate overnight. Remove meat; discard marinade. Let sit about 20 minutes before grilling. Grill uncovered, over medium coals/heat until meat is cooked as desired about 6-7 minutes per side for rare, 8-10 minutes per side for medium, or 11-13 minutes for well done. 6 servings.

Mocha Truffles

Here are some truffles boxed up and ready to give as a gift. They look and taste like you spent hours on them....sssshhh...don't tell anyone how simple they are to make. They truly melt in your mouth.  I got the recipe out of a Taste of Home magazine over a decade ago.They were the Grand Prize winner! The best part is they can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping. 



2 pkg. (12 oz each ) semi-sweet chocolate chips
1 pkg (8 oz) cream cheese, softened
3 tbl. instant coffee granules
2 tsp water
1 pd dark chocolate confectionery coating ie; almond bark, melting disc)
white confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. * Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white chocolate coating and drizzle over truffles. Makes about 5 1/2 dozen.


* I find it much easier to put the mixture into the refrigerator for about 15-20 minutes so the mixture can harden a little - it's easier to shape them, but please keep checking the mixture, because it can get too hard really fast.

Indian Dal Nirvanna (Lentils)

This recipe is from the Nirvana Restaurant in Beverly Hills. I usually have all the ingredients on hand for this recipe except for the heavy cream, and have made it several times without the cream with great results. I usually use half the amount of butter called for as well. Sometimes I only cook for 30 minutes, because it's done by then.

Serve with basmati rice or naan flatbread.

Ingredients:

1 cup dry lentils

6 ounces canned crushed tomato

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 teaspoon cayenne pepper (or less depending on your spice preference)

1 cup water

4 tablespoons butter

1/8 teaspoon salt, more to taste

freshly ground black pepper

1/3 cup heavy cream

2 tablespoons minced fresh cilantro

Directions:

In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.

Stir in cream, garnish with minced cilantro.

Naan Bread

I always like to make fresh  naan bread to go with the Dal Nirvana ..if you like lentils you have to try the recipe. Find the recipe on the side bar.

Ingredients:


2 tsp dry active yeast

1 tsp sugar

1/2 cup water

2.5-3 cups flour

1/2 tsp salt

1/4 cup vegetable oil

1/3 cup plain greek yogurt

1 large egg


In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon.

Tturn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

 Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Typically naan is shaped more like an oval, so stretch into oval shape. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

**medium heat produced the most bubbles in the bread - which is a good thing.

Lemon Lamingtons

Mom loved when I made Lamingtons, and brought them over to her house for her and her neighbor to eat.. she would share with her neighbor, but mostly she would keep them for herself. She said they got better with age - you know like she did... ;) Traditionally they are made with chocolate, but I usually had lemons on hand, so I always made lemon.

Never heard of Lamington's? A little history.....

The lamington is named after Charles Wallace Baillie or Charles Cochrane-Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. Stories vary as to how it actually originated.
One of the stories surrounding the origin of the lamington is that Lamington's cook developed the cake as a means to use up leftover sponge cake.

According to another account, the dessert resembled the homburg hats favoured by Lord Lamington.

Another account again tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut. A diner thought of replacing the gravy with chocolate and thus created the lamington known today.
Another account states that lamingtons were first made at Harlaxton House in Toowoomba, Queensland in the summer of 1896 for Lord Lamington, Governor of Queensland and his guests at afternoon tea. Lord Lamington requested that the cook prepare snowballs, round cakes that are served with whipped cream. When the cook found that the kitchen lacked the correct cake tins and there was no cream, she prepared a large cake cut it into cubes, iced them with chocolate, rolled them in desiccated coconut and served them instead. This unusual treat proved to be a big hit with the guests. The guest asked Lady Lamington what the cakes were called, and when they were told they had no name they were named 'Lord Lamington Cakes'.

Lemon Lamington's

Ingredients:

1 tablespoon of fresh lemon juice

1 1/3 cup of powdered sugar, sifted

roughly 1 tablespoon of warm water

Ready made store bought Angel food cake, or homemade if you have the time, but the beauty of this recipe is to cut the cake into cubes, and roll  into coconut, and you are done. Cut into 2 inch cubes and throw into the freezer for about 30 minutes they will be easier to work with if they aren't too spongy.

desiccated coconut, or ***bagged  shredded coconut

 
Lamington instructions:
In a small bowl mix fresh lemon juice, powdered sugar and water to form an icing. (add more water if necessary -you want to have it thin enough to work with. Take chilled cake cubes and  roll cake cubes into lemon icing, and then into desiccated coconut. Lay on wire rack so icing can set and absorb into cake. Stays fresh for several days in a covered container.  
 

 
***How to Make Desiccated Coconut
Desiccated coconut is different from the more common 'sweetened' coconut sold in plastic bags or cans in grocery stores. Desiccated unsweetened coconut has a sweet coconut flavor and dry (not sticky) texture. You can find it in health food store or specialty food store, but if time doesn't permit this extra trip, just use sweetened coconut

Desiccated coconut usually contains about 3% of moisture. Desiccated coconut is produced from the white part of fresh, mature coconut kernel. The white part is disintegrated or shredded into desired sizes such as flakes, granules, chips or shreds. Then it is dried in hot air at 50-55 degree centigrade. It is available in toasted, sweetened or sweetened toasted forms. It also comes in two variations such as low fat (maximum 50% fat) and high fat (minimum 60% fat). Desiccated coconut is available in a number of stores and grocery shops in the market. However, you can make it at home on your own. Follow these instructions to make desiccated coconut.
You will require:

•Bag of shredded coconut
•Baking sheet

•Bowl

•Spoon

•Oven

Preparation:

If you have a bag of shredded coconut, place the shredded coconut onto a baking sheet. You should spread a thin layer of loosely stacked coconut on the sheet. Avoid clumping together, as it will prevent coconut from drying. Heat the oven to 250°F. Place the baking sheet with coconut inside the oven. Bake over low heat for about 5-10 minutes. The duration required for dehydration depends on moisture content of the coconut and the size of grated coconut shreds. During dehydration process, you need to pay attention and check the status of the coconut frequently. Once the coconut is dried completely, it is brittle to touch instead of creamy. Then remove it from the oven. Transfer the coconut to a bowl.

Eggplant Gratin

Who doesn't love eggplant?! ...well actually I know a lot of people who don't, but if you love eggplant this recipe is for you.

• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick

• 1/2 cup ricotta cheese

• 1 extra-large egg

• 1/4 cup half-and-half

• 1/2 cup plus 2 tablespoons freshly grated Parmesan

• Kosher salt

• Freshly ground black pepper

• 1/2 cup good bottled marinara sauce

Preheat the oven to 400 degrees F.

3 egg whites

1 cup fine dry breadcrumbs (use more if needed)

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Lightly oil two baking sheets or coat them with nonstick cooking spray. Cut eggplants crosswise into 1/4 -inch-thick slices. In a shallow dish, whisk egg whites with 3 tablespoons water until frothy. In another shallow dish, combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (You may need to make more coating mixture, but then discard any leftover breadcrumbs and egg white.) Arrange eggplant slices in single layer on the prepared baking sheets. Bake for 15 minutes, turn eggplant slices over and bake for about 15 minutes longer, or until crisp and golden.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Poached Chicken Breasts

This is the method I use to poach chicken breasts for my chicken potato salad, and it's also just great to have cooked chicken on hand for chicken enchiladas, chicken quesedillas, chicken caesar salad etc. Poaching ensures moist chicken every time.

boneless chicken breasts
chicken broth (enough to cover chicken)
1/4 tsp fresh whole peppercorns, 1 bay leaf (fresh if you have it)

Direction:

1.Place chicken in pan.

2.Add enough chicken broth  to cover the chicken.

3.Add peppercorns and bay leaf.

4.Bring the broth to a boil and then reduce to a simmer. (do not let boil -that is what makes the chicken tough)

5.Simmer for two minutes.

6.Remove the pan from heat and cover.

7.Let sit for 30 minutes.

8.Now the chicken is poached to perfection. Cut it into cubes, and freeze for use later, or use right away - the possibilities are endless.

Chicken Potato Salad

Chicken Potato Salad? Trust me.. this is a keeper. I get requests to make this all the time, and everyone always asks for the recipe.

6 medium red potatoes, steamed, peeled and cubed
2 poached chicken breasts, cubed (check out how to poach chicken breasts on the side bar)
1 cup sliced celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped (Vlasic brand is the best) baby kosher dill pickles
1/4 cup sliced black olives
1/4 cup chopped granny smith, or honey crisp apple (peeled)
1 cup Hellmans (or Best Foods) mayonnaise (no substitutes! - you heard me!)
2 tbl dill pickle juice
1/4 tsp pepper
2 pinches salt

Mix first 8 ingredients in a large bowl. In a smaller bowl mix mayonnaise, pickle juice, pepper and salt. Combine with first 8 ingredients in the large bowl. Cover and chill in refrigerator so flavors can meld.
*Best if chilled overnight.

Zucchini Gratin

This is a really easy recipe that comes from the cookbook "Sunday Suppers at Lucques". It's pretty much layer the ingredients and bake, but I like to verge off from the original recipe a bit, and saute the onions in the olive oil for a little while to get them carmelized  - I think it makes a big difference in the finished product - before topping with the zucchini and the kosher salt)

• 3 onions, sliced
• olive oil
• 2 large zucchini, sliced into rounds
• basket of cherry tomatoes (not grape tomatoes)
• 1/2 cup of grated Parmesan or Romano cheese, divided in half
• 1/2 cup of fresh breadcrumbs, divided in half
• fresh basil leaves and kosher salt

Pour olive oil on the bottom of a 12" cast iron skillet.
Layer 1/2 of the onions on the bottom, then top with 1/2 of the zucchini. Sprinkle a little kosher salt on top.
Sprinkle 1/4 cup of the cheese on the zucchini, then 1/4 cup of the breadcrumbs.
Drizzle with olive oil. Scatter the cherry tomatoes around.
Repeat with another layer of onions, zucchini, cheese, breadcrumbs, oil and tomatoes.
Finish with basil leaves and bake in a 425F oven for about 30 minutes until the skillet is bubbling!
** Put under the broiler for a few minutes if you want it more brown on top. Wait about 20 minutes before serving.

Heath Bar Cake

Mix together and set aside ONE cup for topping

2 cups brown sugar
1/2 cups shortening (crisco)
2 cups flour


Use remainder of mix from above, and add the following:

1 lightly beaten egg
1 cup milk
1 tsp baking soda
1 tsp salt
1 tsp vanilla

Beat well and pour into a 9x12 loaf pan. Sprinkle topping you saved earlier on top of cake batter and sprinkle 1/2 cup chopped pecans and 6-8 broken heath bars. Bake at 350 degrees for 35 minutes