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.
Sunday, December 18, 2011
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.
•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.
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.
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.
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.
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
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
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