Grandma made her famous homemade mints for all of our special occasions. We all requested to have them at our wedding receptions and showers. I’m sure it took a lot of time, effort, and energy to make enough for these occasions, but she never complained! We loved her homemade mints!
Mints
3 ¼ Cups Powdered Sugar
3 oz Philadelphia Cream Cheese
1 tsp Mint Flavoring
Knead until smooth (pliable).
Place in molds and push to center to eliminate air or bubbles.
Flip out onto waxed paper or marble slab.
Friday, December 18, 2009
Pralines- Aunt Jean's Favorite!
New Orleans Pralines
1 ½ Cups Sugar
1 ½ Cups Brown Sugar
1 Cup Evaporated Milk
¼ Cup Butter
2 Cups Toasted Pecan Halves
1 tsp Vanilla
Bring the Sugars and Milk to a boil in deep cast iron skillet.
Cook over medium heat for 10 min or 228 degrees, stirring often.
Stir in Butter and Pecans. Continue cooking, stirring constantly until 236 degrees (or soft ball stage).
Stir in Vanilla. Beat to thicken. Quickly drop by Tablespoons onto buttered wax paper. Let them set until firm.
Pralines*
2 Cups Sugar
1 Cup Water
3 Tablespoons Honey
3 Tablespoons Butter
2 Cups Pecans
Bring the Sugar and Water to a boil and soft ball stage.
Add all the remaining ingredients and mix well.
Quickly drop by Tablespoons onto buttered wax paper.
Let them set until firm.
*For this recipe, Grandma only listed the ingredients and to bring the first two ingredients to a “boil-soft ball”. The rest, I’m just guessing!
1 ½ Cups Sugar
1 ½ Cups Brown Sugar
1 Cup Evaporated Milk
¼ Cup Butter
2 Cups Toasted Pecan Halves
1 tsp Vanilla
Bring the Sugars and Milk to a boil in deep cast iron skillet.
Cook over medium heat for 10 min or 228 degrees, stirring often.
Stir in Butter and Pecans. Continue cooking, stirring constantly until 236 degrees (or soft ball stage).
Stir in Vanilla. Beat to thicken. Quickly drop by Tablespoons onto buttered wax paper. Let them set until firm.
Pralines*
2 Cups Sugar
1 Cup Water
3 Tablespoons Honey
3 Tablespoons Butter
2 Cups Pecans
Bring the Sugar and Water to a boil and soft ball stage.
Add all the remaining ingredients and mix well.
Quickly drop by Tablespoons onto buttered wax paper.
Let them set until firm.
*For this recipe, Grandma only listed the ingredients and to bring the first two ingredients to a “boil-soft ball”. The rest, I’m just guessing!
Tuesday, December 15, 2009
Popcorn Wreath
Popcorn Wreath (Carol Wood)
1 cup butter
1 pound marshmallows
4 quarts popcorn
1 cup peanuts
1 cup holiday gumdrops
1 cup holiday M&M's
Melt butter and marshmallows over low heat. In a large deep bowl, mix all other ingredients . Add butter and marshmallows. Shape into a Christmas wreath. You can also make a Christmas tree, snowman, heart, cross, or Easter bunny depending on the occasion.
* helpful hints: Use pre-popped and cover a cardboard with wrapping paper then cling free wrap. Be sure and add a bow...etc.
1 cup butter
1 pound marshmallows
4 quarts popcorn
1 cup peanuts
1 cup holiday gumdrops
1 cup holiday M&M's
Melt butter and marshmallows over low heat. In a large deep bowl, mix all other ingredients . Add butter and marshmallows. Shape into a Christmas wreath. You can also make a Christmas tree, snowman, heart, cross, or Easter bunny depending on the occasion.
* helpful hints: Use pre-popped and cover a cardboard with wrapping paper then cling free wrap. Be sure and add a bow...etc.
Crazy Corn Recipe
Crazy Corn Recipe
2 quarts pre-popped popcorn
2 cups mixed nuts
1 1/3 cups sugar
1 cup margarine
1/2 cup white Karo
1 tsp vanilla
Combine sugar, margarine and Karo in 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil stirring occasionally 10 to 15 minutes or until, mixture turns a caramel color, or until hard ball forms in cold water. If using a candy thermometer around 260 degrees Fahrenheit. Remove from heat and stir in vanilla. Pour nuts into syrup and pour over popcorn. Mix to coat well. Spread to dry. Break apart and store in tightly covered container.
2 quarts pre-popped popcorn
2 cups mixed nuts
1 1/3 cups sugar
1 cup margarine
1/2 cup white Karo
1 tsp vanilla
Combine sugar, margarine and Karo in 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil stirring occasionally 10 to 15 minutes or until, mixture turns a caramel color, or until hard ball forms in cold water. If using a candy thermometer around 260 degrees Fahrenheit. Remove from heat and stir in vanilla. Pour nuts into syrup and pour over popcorn. Mix to coat well. Spread to dry. Break apart and store in tightly covered container.
Friday, November 27, 2009
Cherry Chocolates
I know that I'm not very good at this kind of stuff, but I thought this would be a good way to try to get better. Since we are going to start putting Grandma's recipes up somewhere, I thought it would be fun to start here. I am trying to read and follow Grandma's own writing and directions, so I hope I understand her alright. Let me know if you think it looks right.
This is my assigned candy recipe for the Stocking Party:
Cherry Chocolates (Carol Wood)
Large Bottle Maraschino Cherries with Stems (almost a gallon)
• Spread cherries on paper towel to dry.
Dough (Quick Fondant)
1/2 lb soft butter or margarine
1 can 14 oz. Eagle Brand Condensed Milk
2 lb powdered sugar
1 tsp Almond Extract
• Mix together and Chill
• Dip fingers in powdered sugar so fondant doesn’t stick to your fingers.
• Cover each cherry with dough and put in freezer one plate full at a time.
Chocolate Covering
1/2 tsp Paraffin
1 Large Bag of Milk Chocolate Chips
• Melt Paraffin in double boiler.
• Add Milk Chocolate Chips
• Mix until melted.
• Take hold of each cherry stem and dip into hot melted chocolate.
• Place on wax paper or foil cups.
Make at least 2 weeks before use so they have time to liquidize.
Others uses for Quick Fondant (Martha Horn)
Flavor with peppermint for peppermint patties
Combine with fruit and nuts and use as a center
Maple walnut- add maple extracts and chopped walnuts to fondant
Orange- add finely grated orange rind or orange flavoring
Almond- add almond extract and chopped almonds
Coconut- add finely grated coconut to fondant
Add almonds and coconut to taste like an almond joy
This is my assigned candy recipe for the Stocking Party:
Cherry Chocolates (Carol Wood)
Large Bottle Maraschino Cherries with Stems (almost a gallon)
• Spread cherries on paper towel to dry.
Dough (Quick Fondant)
1/2 lb soft butter or margarine
1 can 14 oz. Eagle Brand Condensed Milk
2 lb powdered sugar
1 tsp Almond Extract
• Mix together and Chill
• Dip fingers in powdered sugar so fondant doesn’t stick to your fingers.
• Cover each cherry with dough and put in freezer one plate full at a time.
Chocolate Covering
1/2 tsp Paraffin
1 Large Bag of Milk Chocolate Chips
• Melt Paraffin in double boiler.
• Add Milk Chocolate Chips
• Mix until melted.
• Take hold of each cherry stem and dip into hot melted chocolate.
• Place on wax paper or foil cups.
Make at least 2 weeks before use so they have time to liquidize.
Others uses for Quick Fondant (Martha Horn)
Flavor with peppermint for peppermint patties
Combine with fruit and nuts and use as a center
Maple walnut- add maple extracts and chopped walnuts to fondant
Orange- add finely grated orange rind or orange flavoring
Almond- add almond extract and chopped almonds
Coconut- add finely grated coconut to fondant
Add almonds and coconut to taste like an almond joy
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