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.
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