No Bake Christmas Goodies?
Rhonda Anderson
before Christmas. Normally at Christmas time I bake lots of goodies to
include in presents and take to work etc. - shortbread, Christmas biscuits
(cookies), spiced nuts, Christmas cake etc. Since I won't be able to do
that this year, I'm looking for tried and true recipes for goodies which
don't require an oven. I'll be looking at lolly (candy) recipes of course,
of which I already have a few, but would also be interested in no bake
slices (think you tend to call these bars in the US), and particularly
recipes for spiced nuts which don't call for the use of an oven. I will do
some searching, but was wondering if any of you have any favourites -
things I know should work because you've been making them for years! <g>.
--
Rhonda Anderson
Penrith, NSW, Australia
Damsel in dis Dress
>I'm looking for tried and true recipes for goodies which
>don't require an oven
Here are a few:
* Exported from MasterCook *
Vanilla Caramels
Recipe By :Damsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sticks melted butter
2 pounds brown sugar
3/4 cup light corn syrup
2 cans sweetened condensed milk
1. Combine first three ingredients in large saucepan.
2. Gradually add sweetened condensed milk.
3. Cook, stirring constantly, to 245 (Approximately 30 minutes).
4. Add 1-2 teaspoons vanilla.
5. Pour into buttered, waxed paper lined jelly roll pan.
6. Allow to set for 4-5 hours.
7. Tip onto waxed paper. Cut into squares and wrap each in waxed paper.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Butterfinger Candies
Recipe By :Damsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : candies chocolate
Christmas/Yule
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Wheat Thins® crackers
creamy peanut butter
chocolate almond bark coating
Make "sandwiches" with pairs of Wheat Thins held together by a layer of
peanut butter. Melt the chocolate coating in a double boiler. Using two
forks, dip sandwiches, one at a time, into the melted chocolate, covering
completely. Allow excess chocolate to drip back into the pan, and place
coated sandwiches onto a wire rack or waxed paper. Cool completely, and
store between layers of waxed paper.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Candy Coated Pretzels
Recipe By :Damsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : candies Christmas/Yule
snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pretzel twists -- bite-sized
white confectioner's coating -- divided
red food coloring
green food coloring
Melt half of white chocolate coating over a double boiler. Add a few drops
of red food coloring. Mix thoroughly. Dip pretzels, one at a time, into
the chocolate, coating completely. Place pretzels onto a wire rack or
waxed paper. Allow to cool and dry thoroughly before storing between
layers of waxed paper. Repeat process with the rest of the coating and the
green food coloring.
Optional:
1) Use chocolate flavored coating, instead of white chocolate.
2) Decorate pretzels with candy sprinkles immediately after dipping, while
the chocolate is still wet.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chocolate Covered Cherries
Recipe By :Damsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : candies chocolate
Christmas/Yule fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds powdered sugar
1 tablespoon lemon juice
2 sticks soft butter
12 ounces real chocolate chips
3 jars maraschino cherries -- with stems
1/3 bar paraffin wax
6 tablespoons cherry juice
1. Combine sugar, butter, cherry juice and lemon juice; chill 1-2 hours.
2. Drain maraschino cherries and chill thoroughly.
3. Make balls of dough the size of a cherry; flatten and wrap around
cherry, sealing edges.
4. Freeze 1/2 hour or more.
5. In a double boiler, melt chocolate chips together with wax.
6. Reduce heat and dip frozen, dough coated cherries.
7. Dry on waxed paper. Place into bonbon papers.
NOTE: Keep refrigerated until the day candy is to be eaten, or the
chocolate gets dull, and the center begins to crystallize.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Scotcharoos
Recipe By :Unknown
Serving Size : 24 Preparation Time :0:00
Categories : bars chocolate
no bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
6 ounces chocolate chips -- (1 cup)
5 1/2 ounces butterscotch chips -- (1 cup)
Heat sugar and corn syrup in a 3-quart saucepan until mixture boils.
Remove from heat. Stir in peanut butter; mix well. Add cereal, stirring
until blended. Press mixture into buttered 13x9" pan. Melt chocolate and
butterscotch chips together over low heat. Remove from heat and spread over
cereal mixture. Cool until firm. Cut into squares.
Source:
"rec.food.cooking"
- - - - - - - - - - - - - - - - - - -
--
Damsel's Unofficial Web Home of RFC:
http://home.att.net/~edible-complex/rfc/
Culinary FAQs, RFC Cook-Ins, Birthdays,
Signature Dishes, Chat Channel
DALnet #rec.food.cooking
FunChitChat
I don't have any recipes that I am really familiar with myself, but for your
searching you might want to look through these. If you read the reviews you'll
get a pretty good idea of what works and what doesn't.
http://cake.allrecipes.com/directory/2455.asp
http://dessert.allrecipes.com/directory/2644.asp
Elizabeth
Judith Moore
>include in presents and take to work etc. - shortbread, Christmas biscuits
>(cookies), spiced nuts, Christmas cake etc. Since I won't be able to do
>that this year, I'm looking for tried and true recipes for goodies which
>don't require an oven
Cheese balls/logs and crackers always disappear quickly at office buffets. Roll
cheese mixtures in chopped nuts or chile powder for presentation. Many
candied nut recipes can be made on top of the stove. Fudge. Divinity. Given
seasonal sugar overload and dietary restrictions, your friends might appreciate
a platter of veg with or without some simple dip. Remember, it was "let them
eat cake" that cost Marie Antoinette her head!
BECGS
whites I believe there's a way to "coddle" eggs until the risk of salmonella is
gone but you'd have to search for that.
This is sugared cranberries.... unusual but most people love them!
Wash and pick over a package of fresh of cranberries (available where you are I
hope?)
Beat one egg white with one Tablespoon water until slightly frothy.
Stir the cranberries into the egg mixture until covered.
Spread about 1/2 cup granulated sugar onto a large cookie sheet.
Spread the cranberries on top.
Sprinkle with another 1/2 or so of sugar, shake or stir until all are coated.
Let dry for several hours, shaking or stirring occasionally.
Hope this helps!
Rebecca
ryannosaurus
Anderson <schuma...@bigpond.com> in rec.food.cooking, on Sat, 01
Dec 2001 01:07:28 GMT, with:
>I'll be looking at lolly (candy) recipes of course,
>of which I already have a few, but would also be interested in no bake
>slices (think you tend to call these bars in the US), and particularly
>recipes for spiced nuts which don't call for the use of an oven.
Yet another one o' the family recipes, this time from the other branch
Spiced Walnuts (Netta Kobbe)
2 cups walnuts
1 cup sugar
6 Tbl milk
1/3 tsp salt
1/3 tsp cinnamon
1/2 tsp vanilla
Combine sugar, milk,salt & cinnamon. Cook to soft ball stage. Add
vanilla and nuts, stir until stiff. Turn onto wax paper and separate
nuts.
Rhonda Anderson
news:jndg0u44frtrv08k0...@4ax.com:
> Rhonda Anderson <schuma...@bigpond.com> wrote:
>
>>I'm looking for tried and true recipes for goodies which don't require
>>an oven
>
> Here are a few:
<snipped yummy recipes for vanilla caramels, butterfinger candies, candy
coated pretzels, chocolate covered cherries & scotcharoos>
Thanks, Carol. I've saved the recipes. Looks like I'll have a few more
things besides my fruity truffles (rum ball type things). I've made those
the last few Christmases and they're well received, but pretty much all the
other things I usually make require an oven. I do have a few questions re
ingredients in these. The Wheat Thins that are used in the Butterfinger
Candies, could you describe what they're like? I'm not sure whether we have
them or not. Also, we don't have (least, I've never seen them, nor seen a
recipe using them) butterscotch chips. What are they like? Are they just
bits of butterscotch, or are they more like chocolate chip texture, but
butterscotch flavoured? If they're just bits of butterscotch I could buy
butterscotch and smash it up a bit, if they're not I'd have to substitute
something else. The chocolate covered cherries sound nice. This sort of
recipe we use copha in though, not paraffin wax. I've never seen paraffin
wax used in a recipe here - I think I'll substitute copha if I make them.
Rhonda Anderson
news:20011201092439...@mb-mg.news.cs.com:
This isn't for an office buffet, as such. I just always take in goodies a
few times during the week or two before Christmas and let people sitting
nearby know they're there, run upstairs or to other sections with them if I
get time. Not something you'd usually do with savoury goods.There are a
couple of people in one or two different sections who occasionally bake
something during the year and bring it in. I used to quite often, but
haven't had time over the past year, even before the oven died. I have been
bringing in goodies at Christmas time for a number of years, now, though
and I think there'd be a bit of disappointment if I turned up with a cheese
ball! I also include in some people's presents a decorated box or nice tin
with shortbread or such inside, I give the milkman a plate of shortbread or
Christmas biccies - not really situations where I can sub vegie platters.
Candied nuts is a good idea, though, thank you, and I had been thinking of
maybe making some fudge. I've only ever heard of Divinity on this
newsgroup, though - how do you make it? Perhaps we call it something else
over here.
Rhonda Anderson
news:20011201221112...@mb-mr.aol.com:
> These are delicious and beautiful as well.... if you're concerned with
> the egg whites I believe there's a way to "coddle" eggs until the risk
> of salmonella is gone but you'd have to search for that.
>
> This is sugared cranberries.... unusual but most people love them!
>
> Wash and pick over a package of fresh of cranberries (available where
> you are I hope?)
They sound nice, but I've never seen fresh cranberries here. I'm not sure
if there are even any commercial growing operations in Australia.
Rhonda Anderson
news:3c1bb5b0...@west.usenetserver.com:
Thanks, sounds good. I've saved the recipe, and might try it.
Rhonda Anderson
> These are delicious and beautiful as well.... if you're concerned with
> the egg whites I believe there's a way to "coddle" eggs until the risk
> of salmonella is gone but you'd have to search for that.
>
> This is sugared cranberries.... unusual but most people love them!
>
> Wash and pick over a package of fresh of cranberries (available where
> you are I hope?)
They sound nice, but I've never seen fresh cranberries here. I'm not sure
if there are even any commercial growing operations in Australia.
--
Melba's Jammin'
Anderson <schuma...@bigpond.com> wrote:
> judg...@cs.com (Judith Moore) wrote in
> news:20011201092439...@mb-mg.news.cs.com:
(snip)
>Candied nuts is a good idea, though, thank you, and I had
> been thinking of maybe making some fudge. I've only ever heard of
> Divinity on this newsgroup, though - how do you make it? Perhaps we
> call it something else over here.
More like from the Devil than from the Divine, if you ask me! Best made
on a cold dry day. July for you, maybe. There are a boatload of
different divinity recipes, but all involve beating hot sugar syrup into
stiffly beaten egg whites and then beating the hell out of them -- maybe
that's how it gets to be Divine! "-)
{ Exported from MasterCook Mac }
Divinity - Edna Berglund's
Recipe By: Edna Berglund
Serving Size: 1
Preparation Time: 0:00
Categories: Candy
Amount Measure Ingredient Preparation Method
2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1 egg white
Nut meats
Boil sugar, water, and corn syrup until it spins a long thread. Pour
half of it slowly over beaten egg white, continuing to beat. Boil
remaining syrup a little longer, until łstiff˛, being careful not to let
it scorch. Pour over egg white mixture and continue beating with a
wooden spoon until (suddenly) it is ready to drop by teaspoonfuls onto
waxed paper. One must work swiftly at this point.
Mix in the nut meats shortly before it is the right consistency to form
into portions. (Right!!)
‹‹‹‹‹
Notes: Source: Edna Berglund, 1975? Note: Success!! in December,
1979.
Per serving: 2027 Calories; 0g Fat (0% calories from fat); 4g Protein;
526g Carbohydrate; 0mg Cholesterol; 174mg Sodium
Food Exchanges: 1/2 Lean Meat; 26 Fruit; 35 Other Carbohydrates
_____
{ Exported from MasterCook Mac }
Divinity - Mavis Kent's
Recipe By: Mavis Kent 12/96
Serving Size: 24
Preparation Time: 0:20
Categories: Candy
Amount Measure Ingredient Preparation Method
1/2 cup hot water
1/2 cup light corn syrup
2 cups sugar
2 beaten egg whites
1/2 teaspoon vanilla
Mix the hot water, corn syrup, and sugar and boil to a fine thread
(236-240 degrees). Pour over stiffly beaten egg whites with vanilla and
beat until it begins to lose its gloss. Drop from teaspoon onto waxed
paper and let set.
‹‹‹‹‹
Notes: Just guessing as to number of pieces....
Per serving (excluding unknown items): 84 Calories; 0g Fat (0% calories
from fat); 0g Protein; 22g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 1 Fruit; 1 1/2 Other Carbohydrates
_____
--
-Barb Schaller
www.JamLady.eboard.com
Melba's Jammin'
(BECGS) wrote:
> These are delicious and beautiful as well.... if you're concerned
> with the egg whites I believe there's a way to "coddle" eggs until
> the risk of salmonella is gone but you'd have to search for that.
>
> This is sugared cranberries.... unusual but most people love them!
>
> Wash and pick over a package of fresh of cranberries (available where
> you are I hope?)
>
> Beat one egg white with one Tablespoon water until slightly frothy.
>
> Stir the cranberries into the egg mixture until covered.
>
> Spread about 1/2 cup granulated sugar onto a large cookie sheet.
>
> Spread the cranberries on top.
>
> Sprinkle with another 1/2 or so of sugar, shake or stir until all are
> coated.
>
> Let dry for several hours, shaking or stirring occasionally.
>
> Hope this helps!
>
> Rebecca
I have some beautiful berries, Rebecca. How are these served or used?
--
-Barb Schaller
www.JamLady.eboard.com
BECGS
I serve them along with appetizers and also with desserts - they're beautiful
if piled in small clear glass bowls, martini glasses, etc.
Because they're tart/sweet, they seem to go well with before dinner things and
after dinner things. And, since they're "preserved" by the sugar you can keep
them out (for a time) the same as you would nuts and dried fruits.
Enjoy!
Damsel in dis Dress
>Thanks, Carol. I've saved the recipes. Looks like I'll have a few more
>things besides my fruity truffles (rum ball type things). I've made those
>the last few Christmases and they're well received, but pretty much all
>the other things I usually make require an oven.
Fruity truffles? I hope there's a recipe to go with that description!
>I do have a few questions re ingredients in these. The Wheat Thins that
>are used in the Butterfinger Candies, could you describe what they're
>like?
They're small (about 1-inch square), thin, whole wheat crackers with a
light dusting of salt.
>Also, we don't have (least, I've never seen them, nor seen a
>recipe using them) butterscotch chips. What are they like? Are they just
>bits of butterscotch, or are they more like chocolate chip texture, but
>butterscotch flavoured?
They're chocolate chip texture. Do you have any stores that carry Nestle's
products? That's the only manufacturer that I know of.
>The chocolate covered cherries sound nice. This sort of
>recipe we use copha in though, not paraffin wax. I've never seen paraffin
>wax used in a recipe here - I think I'll substitute copha if I make them.
I'm not familiar with copha, but if it's something that'll stabilize the
chocolate so it's not all gooey, that's what you need!
Hope you enjoy these treats, and don't forget to post that truffle recipe!!
Carol
Damsel in dis Dress
>I've only ever heard of Divinity on this
>newsgroup, though - how do you make it?
Divinity is like snow-white fudge. I haven't had the courage to try this
recipe yet (you need an electric mixer with a strong motor - I've had two
mixers start to smoke while making divinity). I'm confident that this is a
great recipe, though. Maybe this month sometime. I love divinity!
* Exported from MasterCook *
Divine Divinity
Recipe By :Tammy McNiff
Serving Size : 30 Preparation Time :0:00
Categories : candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites -- stiffly beaten
1 teaspoon vanilla
1 cup chopped walnuts
Combine sugar, syrup and water. Place in a saucepan and cook over low heat
until sugar is dissolved, without stirring, to 255F or until a small amount
dropped into cold water forms a hard ball. Remove from heat; pour, beating
constantly, in a fine stream into stiffly beaten egg whites. Continue
beating until mixture holds shape and loses its gloss. Add vanilla and
nuts. Drop quickly from tip of spoon onto waxed paper in individual
pieces.
Source:
"rec.food.cooking"
- - - - - - - - - - - - - - - - - - -
NOTES : "This is the very best recipe for divinity that I know of (course,
EVERYONE will tell you that, but in my case, it's TRUE ;-) ). It comes
from a woman who lived next to my grandmother years ago. Her name was
Madeleine, and she was a lovely woman, somewhat formal and devoutly
religious. Every year, she would gift us with a box of this candy. Combat
was waged amongst various family members over these confections!! The
recipe is written in my grandmother's hand, and is aptly named "Divine
Divinity" as Madeleine's surname really and truly was Divine (really and
truly!!)" ~Tammy~
Liz N.
"Rhonda Anderson" <schuma...@bigpond.com> wrote in message
I've only ever heard of Divinity on this
> newsgroup, though - how do you make it? Perhaps we call it something else
> over here.
It's very similar to a chewy nougat.
Liz (expat from Katoomba :))
ryannosaurus
family so long, I don't even know who to attribute it to. Very spicey
& excellent with coffee, this is the other one tied for my second fave
holiday cookie. While any cookie cutter will do, traditional swedey
shapes are horses, angels, raindeer & christmas trees.
Pepparkakor (Fogelquist)
2/3 cup butter
1/3 cup brown sugar
1/3 cup white sugar
2 Tbl dark corn syrup
2 tsp ground ginger
2 tsp ground cloves
3 tsp ground cinnamon
2 tsp baking soda
¼ cup coffee or water
2 ½ cups unsifted flour
Combine butter, sugars and corn syrup in saucepan over low heat until
butter is melted. Remove from heat, add ginger, cloves & cinnamon, and
cool. Dissolve soda in coffee, then add. Mix in flour. Refrigerate
overnight. Roll pieces of dough on floured board, about 1/8 inch
thick. Cut out cookies with cookie cutters, transfer to cookie sheet.
Bake at 325°F for 10 to 15 minutes, cool on pans.
candle
a country mile of a marriage chapel:
>Here's one from the swede branch of the family that's been in the
>family so long, I don't even know who to attribute it to. Very spicey
>& excellent with coffee, this is the other one tied for my second fave
>holiday cookie. While any cookie cutter will do, traditional swedey
>shapes are horses, angels, raindeer & christmas trees.
looks excellent mate. I may have to give that a go. thanks, you're such a
swedey pie. (father forgive me, I couldn't help myself). LOL
--
candle
mhm27x19 smeeter #3 ICQ#34579920
http://welcome.to/this_midnight_parade
Judith Moore
I haven't made Divinity in years, but just discovered there are many recipes on
the web. It's basically whipped egg whites with sugar syrup drizzled in. And
chopped nuts. Somewhat fluffier than nougat? Most recipes include corn syrup --
have we established cross-continental equivalents yet? :-)
No, you can't give your postman a plate of veg, but I wouldn't dismiss its
popularity at an office food-fest. That is, if others are providing lots of
cakes, cookies, and candy.
I have a stalled oven, too. My sympathies.
Judith Moore
>> newsgroup, though - how do you make it? Perhaps we call it something else
>> over here.
>
>
>It's very similar to a chewy nougat.
Fluffy nougat. Nougat is chewy. Divinity is like candied meringues. With nuts.
This site has a picture of what I remember making some years ago.
Liz N.
"Judith Moore" <judg...@cs.com> wrote in message
news:20011202174225...@mb-cm.news.cs.com...
I had it from a candy store (featuring pulled candy, mint baskets, and slabs
of fudge) in East Texas a few years back after arriving in the US. I don't
recall it being fluffy at all, so perhaps various recipes differ. IIRC, you
could pull a mouthful off and chew on it for some time.
Liz N.
After looking at the pictures in the link, I can see that form of divinity
and what I had were different, in that mine was from a much thicker slab,
over an inch thick.
Damsel in dis Dress
>I had it from a candy store (featuring pulled candy, mint baskets, and
>slabs of fudge) in East Texas a few years back after arriving in the US.
>I don't recall it being fluffy at all, so perhaps various recipes differ.
>IIRC, you could pull a mouthful off and chew on it for some time.
Oh! Good divinity is like a cloud ... with nuts in it! Try making your
own. Just be sure to put a boat motor on you mixer first. <G>
(I'm really gonna have to make divinity this year!)
Damsel
Justa Hillbilly
"ryannosaurus" said...
*p&s*
You are putting me inna baking mood!
Justa Hillbilly
"ryannosaurus" said...
Now that sounds deeeelish!
Melba's Jammin'
N." <lizn...@JUNKhome.com> wrote:
(snippage)
>
> I had it from a candy store (featuring pulled candy, mint baskets,
> and slabs of fudge) in East Texas a few years back after arriving in
> the US. I don't recall it being fluffy at all, so perhaps various
> recipes differ. IIRC, you could pull a mouthful off and chew on it
> for some time.
Sounds like taffy. Divinity is pretty melty-in-the-mouth tender when
it's done right.
--
-Barb Schaller
www.JamLady.eboard.com
Rhonda Anderson
B3ECDE.094...@News.CIS.DFN.DE:
> In article <Xns916BE17D6B281sc...@139.134.5.33>, Rhonda
> Anderson <schuma...@bigpond.com> wrote:
>
>> judg...@cs.com (Judith Moore) wrote in
>> news:20011201092439...@mb-mg.news.cs.com:
> (snip)
>>Candied nuts is a good idea, though, thank you, and I had
>> been thinking of maybe making some fudge. I've only ever heard of
>> Divinity on this newsgroup, though - how do you make it? Perhaps we
>> call it something else over here.
>
> More like from the Devil than from the Divine, if you ask me! Best made
> on a cold dry day.
OK, won't be making it for Christmas then <g>.December is generally hot and
humid, often stormy. It was about 35 deg C in the city today, 37 out where
I live (I was at work, though, so city temps) and 80 something% humidity.
There was a big electrical storm this afternoon,with destructive winds - a
couple of schoolgirls were apparently killed by a tree falling on them.
Rhonda Anderson
> Rhonda Anderson <schuma...@bigpond.com> wrote:
>
>>Thanks, Carol. I've saved the recipes. Looks like I'll have a few more
>>things besides my fruity truffles (rum ball type things). I've made
>>those the last few Christmases and they're well received, but pretty
>>much all the other things I usually make require an oven.
>
> Fruity truffles? I hope there's a recipe to go with that description!
Yep, I think I've posted it before, and I'm pretty sure it's one of the
ones I sent you for the cookbook. They're really easy. You like fruitcake
so I'm sure you'd like them. The better the quality of the fruitcake and
the chocolate, the better these are. They'll be fine with average fruitcake
and chocolate, but sublime with really good stuff. You can adjust the
quantity of rum a little, to taste.
I don't recall where I found this recipe - probably in a magazine at
Christmas time one year. I've made them every Christmas for a number of
years now, and they're usually pretty popular.
Fruity Truffles - makes about 25, depending on how big you make them. The
tablespoon is Australian so 20ml (4 teaspoons).
250g fruit cake
100g dark chocolate, chopped (the best you can afford)
1 tablespoon rum
30g butter
1 tablespoon cream
desiccated coconut (this is finely grated, unsweetened, dried coconut),
cocoa powder or chopped nuts to coat. I usually use coconut.
Crumble cake into medium bowl. Combine chocolate, butter and cream in
medium heatproof bowl. Stand bowl over pan of simmering water and stir
until chocolate has melted and mixture is smooth. Pour chocolate mixture
over fruit cake; add rum. Stir until combined and refrigerate until firm
enough to handle. Roll heaped teaspoons of mixture into balls, roll in
desired coating. Place truffles in paper confectionery cases, or arrange on
foil lined tray, and refrigerate until firm.
>
>>Also, we don't have (least, I've never seen them, nor seen a
>>recipe using them) butterscotch chips. What are they like? Are they
>>just bits of butterscotch, or are they more like chocolate chip
>>texture, but butterscotch flavoured?
>
> They're chocolate chip texture. Do you have any stores that carry
> Nestle's products? That's the only manufacturer that I know of.
You'll find Nestles products in every supermarket here. They all carry
Nestles choc bits and choc melts (white, milk and dark) but no butterscotch
or other flavoured chips that I've ever seen.
>
>>The chocolate covered cherries sound nice. This sort of
>>recipe we use copha in though, not paraffin wax. I've never seen
>>paraffin wax used in a recipe here - I think I'll substitute copha if I
>>make them.
>
> I'm not familiar with copha, but if it's something that'll stabilize
> the chocolate so it's not all gooey, that's what you need!
Copha is solidified coconut oil. It does the same job the paraffin wax
does.
Thanks again for the recipes, and for the information. Hope you try the
truffles and enjoy them.
Rhonda Anderson
I also include in
>>some people's presents a decorated box or nice tin with shortbread or
>>such inside, I give the milkman a plate of shortbread or Christmas
>>biccies - not really situations where I can sub vegie platters. Candied
>>nuts is a good idea, though, thank you, and I had been thinking of
>>maybe making some fudge. I've only ever heard of Divinity on this
>>newsgroup, though - how do you make it? Perhaps we call it something
>>else over here.
>
> I haven't made Divinity in years, but just discovered there are many
> recipes on the web. It's basically whipped egg whites with sugar syrup
> drizzled in. And chopped nuts. Somewhat fluffier than nougat? Most
> recipes include corn syrup -- have we established cross-continental
> equivalents yet? :-)
Corn syrup is available here, I have some in my pantry that I've used once.
I never see it as an ingredient except in American recipes.
> No, you can't give your postman a plate of veg, but I wouldn't dismiss
> its popularity at an office food-fest. That is, if others are providing
> lots of cakes, cookies, and candy.
Oh, certainly if there were some sort of food-fest going on it's something
I'd consider. People bring dips etc. to those sorts of things. My offerings
at Christmas are usually not connected to any sort of organised affair,
though - I just bring them in when I get the chance to make them during the
week or so before Christmas.
>
> I have a stalled oven, too. My sympathies.
Thanks, it's a real pain. Thankfully we're in summer now, so it's not
casserole weather, and I won't miss the house being heated up. The stove
top works fine, as does the griller section (which is separate to the oven
- think you refer to it as a broiler - heating element above the food).
Judith Moore
>>
>> Fluffy nougat. Nougat is chewy. Divinity is like candied meringues. With
>nuts.
>>
>> This site has a picture of what I remember making some years ago.
>>
>> www.3georges.com/candy.htm
>
>After looking at the pictures in the link, I can see that form of divinity
>and what I had were different, in that mine was from a much thicker slab,
>over an inch thick.
More like nougat. There used to be a candy bar (actually still available from
web sources) called a "Big Hunk" that sounds like what you described. It was
about 1.5"x1/4"x10" in a dark brown wrapper. Consisted of very chewy white
stuff with nuts imbedded. Not my favorite, but I ate a few.
MH
Damsel in dis Dress <dam...@postmark.net.invalid> wrote in message
news:p90l0u0cshlq5epgr...@4ax.com...
> Rhonda Anderson <schuma...@bigpond.com> wrote:
>
> >I've only ever heard of Divinity on this
> >newsgroup, though - how do you make it?
>
> Divinity is like snow-white fudge. I haven't had the courage to try this
> recipe yet (you need an electric mixer with a strong motor - I've had two
> mixers start to smoke while making divinity).
This just happened to me yesterday. I was making a Tarte au Sucre when poof,
there goes the smoke! Oh well, I've got a 20% off couple for Bed, Bath &
Beyond, so I guess I'm going to use it on a new mixer. The tart turned out
wonderful and I'll post the recipe tomorrow when I get the chance.
HopieLu
am I doin' any crosspostin' here Ry?
<g>
killing...@icqmail.com (ryannosaurus) wrote in message news:<3c12a018...@west.usenetserver.com>...
ryannosaurus
Most of the rest of the world may know them as hazelnuts, but face it,
filbert is a lot more fun to say. Filbert filbert filbert. This is one
I grabbed from the news[paper years ago, was initially unimpressed
with, until I tried it again when we had a glut of filberts and did it
a tad differently, now it's a new family fave. Definitely forget
margarine & use real butter, and you may need to bake 'em a little
harder than the original recipe calls for to get the proper light
browning on the bottoms/edges (makes a pretty dramatic difference in
the flavor). Also... this is a rather dry cookie dough... you need to
squeeze it a tad to get it to hold together when rolling into balls...
that's normal for this recipe.
Favorite Filbert Cookies (The Oregonian)
1 cup butter or margarine, softened
1 cup sugar 2 cups flour
1 tsp vanilla 1 cup finely ground filberts
Heat oven to 325°. Cream butter and sugar. Add ground nuts, flour, and
vanilla. Mix well. Shape into walnut sized balls & flatten with smooth
bottomed glass dipped in flour. Bake at 325° for about 12 minutes -
bottom of cookie should be barely browned, don't allow edges to brown.
Let stand for a few minutes on sheet, then remove to cooling rack.
Makes 3 dozen.
Ry's note: go a bit smaller (1 in. balls) and/or 25° higher - actually
fine to let the edges brown a just a bit
Justa Hillbilly
"ryannosaurus" said...
*p&s*
ty!!;-)
ryannosaurus
Colorfull, festive & yummy... what more could you want in a holiday
cookie.
Angel's Thumbprint Cookies (unknown)
½ cup butter, softened
½ cup shortening
2/3 cup brown sugar (packed)
2 egg yolks
½ tsp salt
1 tsp vanilla
½ tsp almond extract
2 cups flour, sifted
egg whites, unbeaten
1 cup chopped nuts
jelly
Beat butter, shortening, sugar, egg yolks, salt and flavorings till
fluffy. Add flour, mix to moderately stiff dough. Roll teaspoon dough
in hands to form small ball. Dip in egg white then roll in nuts. Space
2 inches apart on ungreased cookie sheet. Make depression with thumb
and fill with jelly. Bake at 325° for 20 to 25 minutes.
notes: 1 egg white sufficient for double batch. Might want to check
jelly before hand to make sure it melts: Crosse & Blackwell apple-mint
I used melted nicely, Western Family strawberry didn't melt hardly at
all.
Justa Hillbilly
"ryannosaurus" said...
>
> Colorfull, festive & yummy... what more could you want in a holiday
> cookie.
You on top?;-)
*p&s*
;-)
ryannosaurus
press... my big bro's favorite cookie... sort of a spiced molasses
cookie thing going on here. Carefull not to burn 'em, cooking time can
vary widely with different cookie sheets.
Ginger Bars (Charlotte Fogelquist)
¾ cup shortening
¾ cup brown sugar
¾ cup molasses
1 egg
3 cups flour
1 ½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
Cream shortening and sugar. Add molasses & egg. Gradually blend sifted
dry ingredients. Grease baking sheets. Squirt into ribbons using bar
design in cookie press. Bake for 8 to 12 minutes at 375° - watch
closely. Cut into inch-and-a-half sections while still hot, cool on
pans.
ryannosaurus
from the latest Sunset, and since they're already online, I'll just
post linkiepoos
Louisiana Pecan Balls : nice, easy breezy recipe, quite similar to the
greek butter cookies.
http://www.sunset.com/Premium/Food/2001/12-Dec/WinningCookies1201/Pecan1201.html
Cranberry Rugelach : horribly complicated recipe, one of those "dirty
ever dish in the house" things. More cake-like than I expected,
probably should have done these closer to x-mas. Mine aren't as pretty
as the pictures, but definitely tasty.
http://www.sunset.com/Premium/Food/2001/12-Dec/WinningCookies1201/Cranberry1201.html
ryannosaurus
Justa Hillbilly
"ryannosaurus" said...
Ty for alla these!
I have sent them on to the actual cooks of the family;-)
ryannosaurus
Okay, pralines are candy, not cookies, so sue me
Original recipe calls for half these amounts, I double it because they
are too damn good, and I'd end up having to de 4 batches with the
original recipe <g>
Southern Pralines (C&H Sugar)
2 cups dark brown sugar, packed
2 cups granulated sugar
1 cup evaporated milk
4 Tbl butter
2 tsp Vanilla
pinch salt
3 cups pecan halves
In a large saucepan, mix sugars, evaporated milk and butter. Cook
until a soft ball forms when dropped in cold water (236° F for those
with a candy thermometer). Add vanilla and salt and cook about 1
minute more. Remove from heat; add pecan halves & beat with wooden
spoon until it begins to harden. Drop from spoon onto waxed paper.
Cool. Makes about 2 dozen medium sized pralines.
Justa Hillbilly
"ryannosaurus" said...
*drools*
*p&s*
NatarooToo
kitchen...
ryannosaurus <killing...@icqmail.com> wrote in message
news:3c2197a8...@west.usenetserver.com...
Melba's Jammin'
killing...@icqmail.com (ryannosaurus) wrote:
Saints preserve us!! I've saved this postand have just now looked at
carefully. And have bookmarked the site. Sunset is a wonderful
magazine -- I had a subscription to it about 30 years ago after having
seen it in California. Here is the Vast Wasteland we had never heard of
it. Sunset is where I learned about that new vegetable, zucchini. I
had to search stores here to find it then; Byerly's and Lund's were
about the only places (the upscale places for hard-to-find ingredients).
Times change.
{ Exported from MasterCook Mac }
Layered Zucchini and Tomatoes
Recipe By: Nathalie Dupree via Eleanor Ostman, 6/2/96
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
3 small zucchini, trimmed and sliced lengthwise
into 1/4" slices
3 tomatoes, sliced and drained on paper
towels
Salt
Freshly ground pepper
1 cup dry bread crumbs
1 tablespoon chopped fresh oregano
1 cup grated Swiss cheese
1 cup freshly grated Parmesan cheese
3 tablespoons butter
Butter 9x13" baking dish. In baking dish, layer half of zucchini and
then half of tomatoes. Sprinkle with salt and pepper. Mix together
bread crumbs, oregano and cheeses; sprinkle half over zucchini and
tomatoes. Repeat layering one more time, ending with cheese mixture.
Dot with butter. Bake in 400 degree oven for 25-30 minutes, or until
golden brown and bubbly.
----------
Eleanor Ostman is the food writer for the St. Paul Pioneer Press.
Per serving (excluding unknown items): 124 Calories; 7g Fat (50%
calories from fat); 2g Protein; 13g Carbohydrate; 15mg Cholesterol;
184mg Sodium
Food Exchanges: 1 Starch/Bread; 1 1/2 Fat
_____
--
-Barb, first time baba to Samantha Joanne, born 12/5/01. She's
quite adorable. Really. I'm not biased, either. Seriously. Just look:
www.JamLady.eboard.com; click on Sam I Am!
ryannosaurus
Jammin' <barbsc...@earthlink.net> put on a funny hat and posted:
<snip>
>> http://www.sunset.com/Premium/Food/2001/12-Dec/WinningCookies1201/Cranberr
>> y1201.html
>>
>
>Saints preserve us!! I've saved this postand have just now looked at
>carefully. And have bookmarked the site. Sunset is a wonderful
>magazine --
Yes it is, one of the few magazines I consistantly read, and they are
quite generous in the amount of material they have freely available at
their website :)
>I had a subscription to it about 30 years ago after having
>seen it in California. Here is the Vast Wasteland we had never heard of
>it.
I tend to breeze through the travel section, just looking at the
pretty pictures, but it's probably hands down the best referance for
western US gardening, and the yummy recipes in the food section are
themselves worth the subscription cost... they have the credibilty to
wheedle "secret" recipes out of a lot of the better west coast chefs.
:)
ryannosaurus
recipe to pass on after this, and I might try one or two more from the
December Sunset, then off to less interesting things like cleaning the
house :P
These are a nice, brownie-like cookie. I'd swear mom made a chocolate
mint version of these once upon a time, but she didn't recall such
last I asked... I may yet get some mint extract and try 'em with a
little of that.
Chocolate Crinkles (unknown)
½ cup vegetable oil
4 oz baking chocolate
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
1 cup powdered sugar
¾ cup chopped nuts (optional)
Melt chocolate. Mix oil, chocolate & sugar. Blend in 1 egg at a time
till well mixed. Add vanilla. Sift together flour, baking powder and
salt then add to chocolate mixture. Chill several hours or overnight.
Heat oven to 350°. Roll teaspoon fulls into balls, roll in powdered
sugar. Place 2 inches apart on greased baking sheets. Bake for 10 to
12 minutes (if baking two sheets at once, exchange positions halfway)
- do not over bake. Yield 6 to 7 dozen.
Sue Ware
of ours:
One Bowl Brownies (Bakers Chocolate)
4 squares unsweetened chocolate
ž c margarine or butter
2 c sugar
3 eggs
1 t vanilla
1 c flour
1 ˝ c chopped walnuts (or pecans)
Heat oven to 350 degrees.
Microwave chocolate and shortening in large microwave safe bowl on
high 2 minutes or until margarine is melted (if you over microwave you
can break your bowl). Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Let cool to warm, not
hot. Stir in eggs and vanilla until completely mixed. Mix in flour
until well blended. Stir in nuts. Spread in greased 11x9 inch pan.
Bake for 30 to 35 minutes or until toothpick inserted into center
comes out with fudgy crumbs. Do not overbake. Cool in pan and cut
into squares.
Tips. For cakelike bownies, stir in 1/c milk with eggs and vanilla;
use 1 ˝ c flour. When using glass baking dish, reduce oven
temperature to 325 degrees.
Evil variation: add 1c white chocolate chips, 1c butterscotch or
peanut butter chips, 1c semi sweet chocolate chips. The nuts can be
left out. The brownies will cook a little faster.
Another evil variation: 2 c nuts instead of one, 2 c miniature
marshmallows, 1c semi sweet chocolate chips. Spread extra nuts,
marshmallows and chips over cooked brownies. Put back in oven for 3
minutes.
These are essentially a blonde brownie, very good
Mom's Congo Bars (old recipe)
2 ž c flour
2 ˝ t baking powder
2 1/4c brown sugar
2/3 c oleo
3 eggs
1c nuts
1c (6oz) semi sweet chocolate chips
1 t vanilla
melt shortening; add sugar and stir; add eggs, one at a time, beat;
add dry ingredients, etc. greased & floured cookie sheet (jelly roll
pan is better); bake 350 degree oven. 20 -25 minutes.
Brown Sugar Shortbread (Boston Globe)
1c unsalted butter, soft (only use butter! I use salted.)
1c firmly packed light brown sugar (I prefer dark)
1t vanilla
2 ź c flour
325 degree oven. 9 inch round cake pan, buttered. Beat butter, brown
sugar, and vanilla until fluffy. Add the flour in four batches,
combining well after each addition. Scrape dough into cake pan
evenly. Prick top with fork. Score with a knife most of way through
before baking so it will break apart more easily. Bake in upper third
of oven for about 30 minutes until top is puffy and lightly brown.
Serves 8.
Note: if you use a heavy electric chef's mixer, start with beating the
butter, and add the brown sugar gradually, the shortbread is easier to
cut after baking.
ryannosaurus
Almost done with the holiday baking, tried a couple more yummy
sounding ones from the Sunset mag
Chocolate Chip Meringues: not so vastly differnet than my chocolate
nut cookies, without the nuts and spices.
http://www.sunset.com/Premium/Food/2001/12-Dec/WinningCookies1201/Meringues1201.html
Amaretto Butter Cookies: ooo, really nice one here, easy and major
yum, this one's a definite keeper for my recipe collection. I didn't
need even half as many sliced almonds as the recipe called for when
decorating them as in the pic, tho.
http://www.sunset.com/Premium/Food/2001/12-Dec/WinningCookies1201/Amaretto1201.html
HopieLu
> Almost done with the holiday baking,
Heres one ....
Ooooey Gooey Caramel Brownies!
1 bag Kraft caramels
1-12 oz pkg chocolate chips
1 German Chocolate cake mix
3/4 cup butter or margarine, melted
1 cup chopped nuts
2/3 cup evaporated (Pet) milk
Preheat oven to 350.
Melt caramels with 1/3 c. evaporated milk - keep warm.
Pour cake mix, 1/3 c. evaporated milk, butter or margarine and nuts in
bowl and stir with spoon until blended.
Place half of cake mixture in bottom of 9 X 13" pan (disposable works
great). Bake 6 minutes. Remove from oven and sprinkle about 1/2 of the
chocolate chips on top. Pour caramel mixture over chocolate chips.
Sprinkle remaining chocolate chips of caramel mixture. (If you don't
like that much chocolate, you can leave out part or even all of the
chocolate chips, but that would be unAmerican!) Spoon remaining cake
mixture over chips. (Just drop by spoonfuls...it'll spread out.)
Bake 15-20 minutes. It will be very soft and gooey when you take it
out of the oven. DO NOT OVER BAKE!!!! It will harden slightly when
it's cool. Let cool completely then cut into squares.
Hope
ryannosaurus
with a couple extra egg whites and tweaking somebody elses recipe
into something entirely different. Sounded like a good idea, and
worked even better than I figured. If you don't have the green crystal
sugar, I suppose a drop or two of green food coloring would do pretty
much the same.
Chocolate-mint Meringues (Ryan Gavin)
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/2 teaspoon mint extract
2 tsp green crystals (sugar)
20 to 30 Andre's mints
Chop mints. Beat egg whites with cream of tartar until thick and
foamy. Gradually add sugar and continue to beat until mixture holds
stiff, shiny peaks. With a spatula, gently fold in crystals, mint
extract and chopped mints. Spoon 1/2-tablespoon portions into
1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain
or star tip, pipe 1-inch-wide mounds) about 1 inch apart greased
baking sheets. Bake at 275° until dry and firm to touch on the outside
and almost dry inside (break one open to test), 30 to 35 minutes; if
baking two sheets at once in one oven, switch their positions halfway
through baking. Let cool for 5 minutes on sheets, then slide a spatula
underneath meringues and transfer to racks to cool completely.
ryannosaurus
OK folks, end of the cookie blitz (even if these are technically a
pastry), another family classic from the Deutsche side. Hope y'all
enjoyed the series, I've enjoyed reading the comments :)
German Sour Cream Twists (Clara Gavin)
3 ˝ cups flour
1 tsp salt
1 cup butter, softened
1 pkg (7g) dry active yeast
ź cup warm water
ž cup sour cream
1 whole egg, beaten
2 egg yolks, beaten
1 tsp vanilla
1 cup sugar
Sift flour & salt, cut in butter. Dissolve yeast in water, then stir
into flour mixture with sour cream, eggs & vanilla. Mix well with
hands. Cover with damp cloth, refrigerate 2 hours (or longer). Roll
half of dough on sugared board into 8" by 16" oblong, fold ends toward
center, ends overlapping, sprinkle with sugar - do this three times.
Roll ź" thick. Cut in strips 1" by 4", twist ends in opposite
directions, stretching slightly. Place in horseshoe on ungreased
baking sheet, press down ends. Repeat with remaining dough. Bake at
375° for 15 minutes or until delicately brown - remove immediately.