PEANUT BRITTLE RECIPE

I got this peanut brittle recipe off Martha Stewart show many years ago. I made some for my mom, who loves peanut brittle, and gave some to friends. Everyone loved this recipe!

Ingredients:
large stock pot with heavy/tight lid
candy thermometer
large mixing spoon with long, metal handle and bowl
2 large cookie sheets already sprayed with a cooking spray like PAM
3 cups sugar
1 cup light corn syrup
1/2 cup water
4.5 cups roasted, salted peanuts (or any other nut)
4 TBSP unsalted butter
2 tsp vanilla
2 tsp baking soda

Let's cook!

1. Into pot, place sugar, corn syrup and water. Stir until well mixed.
2. Put lid onto pot, keeping in the condensation, and put on high heat
3. Occasionally swirl the pot to mix the contents, not taking off the lid
4. Heat for about 5 minutes - until it comes to a boil
5. Place candy thermometer on side of pot, with bottom of sensor at bottom of pot.
6. When it comes up to 230F (about 2 minutes), add in the peanuts. Stir them in using metal spoon.
7. Keep stirring until mixture reaches 300F (about 20 minutes). Yes, your arm will get tired!
8. Once mixture reaches 300F, remove from heat
9. Stir in butter, vanilla and baking soda. Mixture will then foam up
10. Pour onto pans and spread as thin as possible. The thinner, the better.
11. Wait about 1 hour before cracking brittle into pieces

Advice - fill your cooking pot with water and let it sit overnight to dissolve the mixture off the sides of the pot.

Fruit Buckle (fruit studded cake)

Fruit Buckle (fruit studded cake)


This is not a Christmas type fruitcake. It's a regular cake with moist fresh fruit pieces in it. 

Ingredients~

• 1.5 cups flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• pinch salt
• 1/2 cup milk
• 1/2 cup applesauce
• 1/2 cup light oil
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups chopped/bite size room temperature fruit (be creative and mix different kinds together...raspberries/cherries, apples/raisins, strawberries/kiwi, mangos/raspberries, cherries/apricots, pineapple/banana etc)
• 2 tbsp sliced/chopped nuts (almonds, macadamias, walnuts etc)...canned fruit must be rinsed and dried otherwise cake will come out too wet.
• 2 tsp raw cane sugar

Instructions~

• preheat oven to 350F
• coat 9" pan with cooking spray or butter
• whisk dry ingredients together in large bowl
• whisk wet ingredients together in different bowl
• pour wet mixture into dry mixture and gently fold, don't over mix
• put fruit on top and then very gently fold just until blended evenly
• pour into pan
• top with nuts and raw sugar
• bake 45-55 minutes
• buckle with be done when it is golden brown and toothpick comes out clean
• cool at least half an hour before serving

Gingerbread Men Cookies

Here's the basic gingerbread cookie recipe as well as the recipe for Royal Icing.

Cut the cookies into any shapes you want!

Add food coloring to the icing as desired.

INGREDIENTS~

3 cups flour

2 tsp ground ginger (I use 3)

1 tsp ground cinnamon

1 tsp baking soda

1/4 tsp ground nutmeg

1/4 tsp salt

1.5 sticks softened butter (3/4 cup)

3/4 cup firmly packed brown sugar

1/2 cup molassas

1 egg

STEPS~

Mix flour, cinnamon, baking soda, and salt together.

In a different bowl, combine the butter and brown sugar with a mixer on medium speed until nice and fluffy.

Add the molassas and egg into the butter/brown sugar mixture and beat well.

Now gradually beat in the flour mixture to the butter/brown sugar mixture using a mixer on a low speed.

Once it's all mixed well, gather up the dough into a big, flat disk and wrap it up in plastic wrap. Refrigerate for at least 4 hours. Overnight is better.

Preheat oven to 350F.

Lightly flour a work surface and your hands and then roll out the cold dough to about 1/4 inch thick.

Cut out shapes using a cookie cutter. (advice - avoid cutters that create overly thin areas as they tend to break easily. This is usually the neck area)

Gather up the scrapes and work into 1/4 inch thick and cut out more shapes.

Place your cookies on a greased cookie sheet, about and inch apart from each other and pop into the oven for 8 to 10 minutes. Pull out when edges of cookies are set and dough is just starting to brown.

Remove from oven and transfer cookies to wire cooling racks.

Decorate with store bought icing or homemade royal icing.

ROYAL ICING RECIPE~

INGREDIENTS~
1 lb powdered sugar

1 tsp cream of tarter (it's with the other spices at the store)

3 beaten egg whites

6 TBSP hot water

DIRECTIONS~

Icing hardens fast so be prepared to decorate cookies right away after making the icing. Combine everything into a large bowl and beat with a mixer on high about 6 minutes. You want nice, stiff peaks to form and the icing should be shiny and fluffy.

If you are making different colors, set aside 1/2 cup of icing in a separate bowl and add 1 drop of food color and mix well. If you want a stronger color, add 1 drop at a time, mixing well after each addition.

Place cookies on aluminum foil before icing them.

Use a knife, paint brush or icing bags to decorate the cookies.

Advice - to avoid different colors from bleeding into each other on the cookie, let the 1st icing dry completely before putting a different color on top of it.

If your icing starts to harden too fast, add one TBSP hot water at a time and mix well.

Apple Cider Donuts

Apple Cider Donuts - delicious hot on a cold day!

INGREDIENTS~

1 cup apple cider

1 cup sugar

1/4 vegetable shortening

2 eggs

1/2 cup buttermilk

3.5 cups flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

vegetable oil

STEPS~

Boil 1 cup of cider in sauce pan until reduced to 1/4 cup, then set aside to cool about 10 min's

In large bowl, beat sugar with shortening until smooth

Add eggs to sugar mixture, mixing completely

Add buttermilk and room temperature cider to sugar mixture, mixing completely

In medium bowl, stir together flour, baking powder and soda, cinnamon, nutmeg and salt

Add dry ingredients into wet ingredients bowl, mix well

Lightly flour a cutting board

Cover cookie sheets with wax or parchment paper

Transfer your dough to the floured cutting board and gently pat to 1/2" thickness

Cut out donuts using a 3" donut cutter. Put them onto waxed cookie sheets

Collect donut holes and excess dough. Rework to 1/2" thick and cut out more donuts

Store donuts in refrigerator at least 20 minutes to harden them up

Set out some plates lined with paper towels

Fill a frying pan 3/4ths full with cooking oil

Heat until it starts to bubble. Maintain minimum heat to keep it bubbling. Don't go any hotter.

Using a spatula, gently drop some donuts into the oil. Flip them over at 2 minutes to cook the other side. Remove from heat when browned and cooked thoroughly, about another 2 min's

Lift donuts out of pan and set onto paper towel lined plates.

Start up another batch and keep going until the dough is all used up.

Put some cinnamon and sugar into a ziplock bag. Add a few warm donuts and gently shake. Put donuts onto wire rack for further cooling.

You've got to try one while it's still hot! Oh, boy, they are good!

Mahalabia

MAHALABIA

Ingredients-

4 cups whole milk

6 TBSP corn starch

1 cup sugar

1/5 tsp rose water or orange blossom water

1/2 chopped pistachios

your favorite warm fruit

cinnamon or powdered ginger

Prep-

Mix corn starch and 3 TBSP of the milk in small bowl, set aside

Pour rest of milk into small pan and bring SLOWLY to a boil, stirring constantly with a whisk

Add sugar once milk starts to boil, stirring constantly, scraping sides and bottom

Once mixture returns to boil, gradually add in corn starch, stirring constantly

Stir until it starts to thicken

Remove from heat

Add rose/orange water and stir

Pour into bowl(s)

Refrigerate overnight

Top with pistachios and warm fruit

Sprinkle a little cinnamon or ginger on top of the fruit

Enjoy!

Chocolate-Ganache Truffles

CHOCOLATE GANACHE TRUFFLES

Ingredients:

10 oz whipping cream

2 oz light corn syrup

2 oz whole coffee beans

1 lb milk baking chocolate

1 cup cocoa powder

Prep:

Put chocolate in large mixing bowl, set aside

In another pan, bring cream, corn syrup and the coffee beans to a gentle boil

Remove mixture from heat and set aside 5 minutes

Strain out coffee beans and dispose

Slowly pour mixture SLOWLY over chocolate

Mix well with spatula, finish with an electric mixer

Set in refrigerator overnight to crystalize

The next morning-

Using a small scoop (like a melon baller) to make small balls

Finish rolling by hand to make more perfect spheres

Put cocoa powder in a shallow dish

Roll balls in powder to coat them lightly and evenly

Keep balls in refrigerator until ready to serve

Options-

Use your imagination!

Try different coffee flavors such as Vanilla Nut Cream or Mint

Add very finely chopped nuts to the cocoa powder mixture

Try dark baking chocolate for a more intense flavor

Bon Apetit!

Easter Egg Jello Jigglers

Ingredients~
2.5 cups boiling water
2-6oz pkgs or 1-12oz pkg JELL-O any flavor
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
Assorted decorating gels

Directions~

• Pour Jello powder into large glass or metal mixing bowl


• ADD boiling water and stir 2 min. until completely dissolved.


• Cool 30 min. at room temperature.


• BEAT pudding mix and milk together in another bowl with whisk 2 min.


• Pour into to gelatin mixture slowly


• Stir until well blended.


• Pour into 13x9-inch cake pan.


• REFRIGERATE 3 hours or until firm.


• Dip bottom of pan in warm water 15 sec.


• Use 2-inch egg-shaped cookie cutter to cut out shapes, being careful to cut all the way through gelatin to bottom of pan.


• Remove JIGGLERS from pan.


• Decorate with gels to resemble Easter eggs.


• Keep refrigerated.

*The Jello scraps remaining in the pan after the cutouts are done can be refrigerated in a tightly covered container then tossed together with cut-up fruit for a colorful dessert the whole family will love.

Thank you, Kraft Foods!

HOMEMADE PEANUT BUTTER COOKIES

Ingredients-

1/2 cup softened butter

1/2 cup chunky peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 egg

1/2 tsp vanilla extract

1.25 cups flour

Directions-

In a large bowl, beat the butter and peanut butter on high for 30 seconds.
Add sugar, brown sugar, baking soda and baking powder.
Mix, scraping the sides of the bowl occasionally.
Beat in the egg and vanilla.
Gradually add the flour, mixing by hand each addition thoroughly
Cover and chill dough about 1 hour.
Shape dough into 1 inch balls and set 2 inches apart on an ungreased cookie sheet.
Flatten the balls with fork to make criss cross pattern on the cookies.
Bake in a 375 degree oven about 8 minutes or until bottoms are very light brown. Bake shorter for chewy cookies, longer for harder cookies.
Option - sprinkle a little extra sugar on tops as soon as you pull them out of the oven
Cool cookies on waxed paper.

MILE HIGH COCONUT CAKE - KWANZAA

INGREDIENTS

For the cake:

1 cup coconut milk

3 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup softened butter
2 cups sugar
4 eggs

2 cups grated coconut

1 tsp vanilla extract

For the icing:
2 cups grated coconut
1 tsp vanilla extract
1 cup sugar
1/8 teaspoon cream of tartar
1/4 cup water
2 egg whites
2/3 cup softened butter

2 cups grated coconut

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Grease and flour three 9-inch cake pans.

3. Sift together flour, baking powder and salt. Set aside.

4. In a large bowl, cream shortening and butter until light and fluffy

5. Gradually mix in sugar

6. Gradually add 4 eggs, one at a time

7. Mix in coconut milk and vanilla

8. Add half of flour mixture, mix well

9. Add coconut milk, mix well

10. Add rest of flour mixture, mix well

11. Fold in coconut.

12. Pour into three 9 inch cake pans.

13. Bake for 30 to 35 minutes.

To Make Frosting:

14. In a saucepan, combine sugar, cream of tartar and water to make a syrup.

15. Bring to a boil and cook until candy thermometer reads 240 degrees F. Remove from heat.
16. In a medium bowl, whip egg whites on high until stiff

17. Slowly add syrup mixture and continue to beat with mixer.

18. Add vanilla
19. In a large bowl, cream butter well.

20. Add egg white mixture a few tablespoons at a time, beating well each time

21. After icing each cake layer, sprinkle some coconut on top before placing next layer on top. Be generous with the top layer.

BREAD PUDDING - CHRISTMAS & THANKSGIVING RECIPE

This is a sweet side dish or dessert from the "old days." It's not a pudding at all and assembled like an upside down cake. If you like upside down cakes, custard, pie or moist cakes you should give this a try. It has a mild taste and is "comfort food" for many. If you like raisins or brown sugar then you will love this recipe!

Ingredients:

double boiler (or a small pan inside a larger pan)

1 cup brown sugar (more if you are a brown sugar addict)

1/2 cup traditional or golden raisins

5 slices good quality bread, buttered, crusts removed and cut into long strips

3 eggs

2 cups whole milk

1.5 tsp vanilla

1.5 tsp cinnamon

Optional - serve topped with whipped cream or vanilla ice cream

Instructions:

1. lightly oil insides of smaller/inside pan

2. add brown sugar, smooth it evenly on bottom

3. evenly distribute raisins over brown sugar layer

4. top with the bread, evenly

5. in a separate bowl, whisk together eggs, milk, vanilla and cinnamon

6. pour this mixture on top of the bread

7. steam for 1.5 hours

8. invert onto serving platter

9. serve warm or cold

10. keep leftovers in refrigerator

MORAVIAN GINGERBREAD COOKIES

These cookies are very moist and chewy. They have a strong gingerbread/molassas taste. Make them small so that the taster isn't overwhelmed. Nice dipped in applesauce as you eat.

Ingredients:

4.5 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp ground ginger
1 cup packed brown sugar
1 cup butter
1.5 cups dark molassas (cut back to 1 cup if you want to make this milder)
1/2 tsp white vinegar

Directions:

1. Mix flour, baking soda, salt, cinnamon, cloves and ginger together
2. In another bowl, mix butter and brown sugar until creamy
3. Add butter mixture into dry ingredients bowl and mix well
4. Add molassas and vinegar. Mix well
5. Cover bowl and chill dough overnight
6. With wet hands, form dough into small balls (dough will be sticky)
7. Press balls down onto non-stick cookie sheet, about 1/8th inch thick
8. Bake in preheated oven for 10 minutes at 350F - until lightly browned.




FYI- Moravia is next to Bohemia, both now part of the Czech Republic. It is north of Vienna and east of Prague. Moravia was independant in the beginning, then part of the 500 year rule of the Hapsburg family dynasty. In the beginning people spoke German and Czech dialects. Now it's mostly Czech. Towns and streets with German names were translated into Czech or renamed after WW2. This photo is of a MORAVIAN STAR, a popular "Germanic" decoration at Christmas time.

CHOCOLATE HOMEMADE TRUFFLES

Ingredients:

2.5 pkgs BAKER's semi-sweet chocolate (break up into small pieces)

8 oz softened Cream Cheese

Optional - very finely chopped nuts, sprinkles, cocoa or chocolate drink powder, cake/cookie decorating icing

1. Melt 8 chocolate squares under low heat

2. Beat cream cheese with mixer until creamy

3. Add melted chocolate into cream cheese and blend well

4. Refridgerate mixture until firm (like play dough)

5. Remove from refrigerator and form into balls (about half to 3/4 the size of golf balls)

6. Place on waxed papered cookie sheet. Push each ball down very gently to form a small, flat bottom

7. Melt remaining chocolate

8. Gently poke top of each ball with a fork and then dip it into the melted chocolate

9. After dipping each ball, set it back onto the waxed paper and top with optional toppings. But wait until all balls are done being dipped if you want to use the icing.

10. Refrigerate at least 1 hour

11. Serve from a pretty plate or put into individual paper/foil candy cups

CRANBERRY SALAD

Ingredients:

1 lb fresh cranberries, rinsed

1/2 lb small marshmallows, red & green ones if you can find them

2 cups sugar

20 oz can crushed pineapple

1 ripe, sliced banana

1 cup whipped cream

1. Coarsly grind cranberries in blender or food processor

2. In bowl, combine cranberries, marshmallows and pineapple and it's juice

3. Cover and put in refrigerator overnight

4. Next day - stir in sliced bananas

5. Top individual servings with whipped cream

.

JACKIE'S LEMON YOGURT CAKE

1.5 cups flour

2 tsp baking powder

1/2 tsp kosher salt

7 or 8 oz lemon yogurt

1.3 cups sugar

3 room temperature eggs

3 tsp lemon zest

1/2 tsp vanilla extract

1/2 cup canola oil

1/3 cup freshly squeezed lemon juice

Glaze-

1 cup powdered sugar

2 TBSP freshly squeezed lemon juice

--------------------------------------

1. preheat oven to 350F

2. grease and flour loaf pan

3. sift together flour, baking powder and salt

4. in another bowl, mix eggs, yogurt, 1 cup sugar, vanilla and lemon zest

5. whisk dry ingredients into moist ones - don't over mix!

6. fold in oil

7. pour into loaf pan and bake 50 minutes. Use toothpick test to see if done

8. make topping-

9. mix remaning 1/3 cup sugar and 1/3 cup lemon juice in small pan

10. heat over medium heat until sugar is dissolved and mix is clear. Remove from heat.

11. Once cake is done, cool 10 minutes.

12. remove cake from pan and place on plate

13. using knife, make slits all over top of cake, being careful to not cut all the way through

14. drizzle sugar/lemon topping over top

15. scoop up any overflow and put back on top of cake

16. once cake is completely cool, make the glaze and slowly pour over top of cake.

HONEY GLAZED DONUTS WITH RAISINS AND PINE NUTS

(epicurious.com)

_______________________

1.5 cups warm water

1/2 tsp sugar

1 envelope dry active yeast

3 cups flour

1/2 tsp salt

1/4 cup golden raisins

1/4 cup pine nuts

1 large egg, beaten

1 TBSP vegetable oil + more for cooking

1.5 cups honey

3/4 cup water

1 TBSP cinnamon

__________________

1. combine 1/4 warm water and sugar in small bowl, until dissolved

2. sprinkle yeast over water/sugar mixture and stir until blended

3. let sit about 5 minutes - until yeast dissolves and mixture is foamy

4. whisk flour and salt together in large bowl

5. make well in center - fill with raisins, pine nuts, beaten egg and oil

6. pour remaing warm water on top

7. pour yeast mixture on top

8. stir everything until it becomes a smooth dough, scraping sides of bowl

9. cover bowl with plastic wrap, then a towel on top

10. let dough rise in warm, draft-free area until doubled in volume- about 1.5 hours

11. line a large baking sheet with 2 or 3 layers of paper towels

12. pour enough oil into a large pot to be 2 inches deep

13. using a deep-fry thermometer, bring oil to 365 F

14. now work in batches of 5 or 6 donuts-

15. dip a metal tablespoon into the hot oil to coat it

16. now dip oil-coated spoon gently into dough and scoop up a spoonful

17. drop dough into oil

18. wipe spoon off, dip it into hot oil again and get another donut going

19. fry each batch of donuts, turning occasionally, about 5 minutes until they are golden.

20. when the batch is done, retrieve them with a slotted spoon

21. set donuts on baking pan, lined with towels to absorb excess oil

22. let donuts sit at room temperature.

23. once you are done with all your batches, make honey glaze-

24. whisk honey, 3/4 cup water and cinnamon in saucepan over medium heat

25. as soon as it boils, remove from heat

26. dip warm donuts into honey glaze and pile onto a platter

27. set out remaining syrup for your guests

NUT & DATE FUDGE / RANGINAK

INGREDIENTS:
1.5 lbs white/vanilla chocolate bark, wafers or chips (craft stores, baking aisle at market, candy supply stores). Can also use "confectioners coating"
1-14oz can sweetened condensed milk
1/8 tsp salt
1.5 tsp white vinegar
1 lb pitted dates
1/2 lb walnut halves (halved again, so you have quarters)
1 cup finely chopped walnuts
1 cup slivered pistachios or almonds for garnish
1 tsp vanilla extract

__________________________
1. Put one piece of walnut into each date and fold it closed
2. Arrange dates facing up into a wax-paper lined 8 or 9 inch pan.
3. In large sauce pan, melt bark/wafers/chips over very low heat.
4. Once melted, stir in salt
5. Remove from heat
6. Stir in chopped walnuts, vanilla, condensed milk and vinegar. Mix well
7. Pour carefully around and then over dates/nuts, filling in crevices
8. Garnish with pistachios or almonds across the top
9. Store in tightly covered container at room temperature once cooled.

BAKLAWA / BAKLAVA

INGREDIENTS:

1 lb. Filo pastry sheets

1 lb melted, rendered butter (melt for 30 minutes over low heat, put it in the refrigerator for 30 minutes, scrape off & discard top residue)

1 lb ground, unsalted cashews or pistachios

1 cup sugar

1/4 tsp allspice

1/2 tsp cinnamon

Syrup-
2 cups sugar
3/4 cup water
2 TBSP orange blossom flavoring or juice of 1 lemon or orange
________________________________________

1. Preheat oven to 350F
2. Mix nuts, sugar, allspice and cinnamon
3. Cut pastry sheets to fit 9x15 baking pan. Keep them covered with wet towels to prevent drying out
4. Spread one sheet across bottom of pan and brush with melted butter
5. Add alternating layers of sheets and brushed on butter until you have it 20 sheets deep
6. Pour nut mixture on top and spread evenly
7. Put layers of pastry & melted butter on top until all sheets have been used
8. Slice with knife into squares/servings
9. Bake for 1 hour at 350
10. While baklawa is baking, make syrup-
11. Combine sugar and water in pan and bring to boil
12. Continute to stir until syrupy - about 10 minutes
13. Mix in orange blossom flavoring
14. Put in refrigerator immediately
15. You need to baklawa to be done and the syrup to be COLD before combining
16. Once these conditions are meet, pour the cold syrup on top of of the warm baklawa.

.

EID Recipes- Saffron Rice Pudding

INGREDIENTS:

6 cups whole milk
8 TBSP rice flour
9 TBSP sugar
1/2 tsp ground cardamon
1/4 tsp saffron
2 TBSP rose water

Optional - whipped cream
____________________

1. Put milk in pan and set on low heat
2. Slowly stir in flour
3. Slowly stir in sugar
4. Now stir briskly with a whisk. Stir in lots of air!
5. Once it starts to boil, continue another 2 minutes
6. Remove from heat
7. With whisk, whip in cardamon, saffron and rose water
8. Pour into bowl(s)
9. Eat as soon as it gets to room temperature or store immediately in refrigerator.
10. Option - top each serving with whipped cream

.

Fall Recipes-

These are my autumn offerings. Hope you enjoy them. Comments are appreciated. The first week of December, I'll be posting recipes for some more holidays - Eid-ul-Adha, Hanukkah, Christmas and Kwanzaa.

KAREN'S SOUTHERN COMFORT CAKE

********************
cake-
1 yellow cake mix with pudding in the mix
(If you can't find this kind of cake mix, add a small bag of vanilla pudding powder)
4 eggs
1/2 cup COLD water
1/2 cup oil
1 cup chopped nuts
1/2 cup Southern Comfort
glaze-
1/4 cup butter
1/8 cup water
1/2 cup powdered sugar
1/4 cup Southern Comfort
*******************************************
1. Preheat oven to 325F
2. Combine all ingredients for cake at medium speed for 2 minutes
3. Pour into greased/floured 10 or 12" bundt pan
4. Bake 1 hour and let cool
5. While cooling - make glaze:
6. Melt butter in sauce pan
7. Stir in water and sugar
8. Boil for 3 minutes
9. Remove from heat and add in Southern Comfort
10. Back to the cake:
11. Once cooled, invert onto plate and prick holes in top (this will let the icing soak in deep)
12. Brush glaze evenly across top of cake
13. Just before serving, sift powdered sugar on top of cake

My boss used to bring in this cake and it is delicious. Moist and tasty! Once she boozed it up a little more for us - guess she didn't mind lesser productivity that day!