Those who know me best may not even know that I have a serious phobia. I am afraid of candy thermometers. I can't take the pressure of taking sugar and water up to 232 degrees--NOT 231 and NOT 233. I have enough stress in my life, I don't need a kitchen utensil giving me an ulcer.
However, I am taking steps to overcome my fear. The first step is to admit you have a problem, and now that's done. Secondly, I have purchased a heavy duty restaurant style candy thermometer. It is still in the package and hidden from sight, but, hey--I own one. Today I even made two types of candy. Neither of them required using the candy thermometer--baby steps. Actually, my son made one of them as I supervised. So I thought I'd share the recipes for those of us who are confectionarily challenged.
Oh, and a cake recipe from our librarian, the mother of the infamous Ken Jennings.
Bavarian Mints (really just mint fudge)
In a double boiler melt:
2 8oz bars fo Hershey's milk chocolate
1 square of baker's chocolate
1/2 cube margarine
1 can sweetened condensed milk
Stir often
When almost totally melted, add:
1 tsp. vanilla
3 tsp. peppermint extract
Pour into an 8x8 greased pan and refrigerate until firm.
Cut into small cubes to serve.
Peppermint Bark
2 bags of white chocolate chips
1 bag of mint chips (or 1 bag white chocolate chips and mint extract)
30 samll or 6 large candy canes, crushed
green food coloring
Melt 2 bags of white chips over low to medium heat, stirring constantly. Add candy canes and stir well. Spread out into a jelly roll pan (11x15) or cookie sheet of similar size.
Melt mint chips over low to medium heat stirring constantly. Add 2-3 drops of green food coloring (and 2-3 tsp. mint extract if using white chocolate chips.)
When melted, pour green chocolate over the top of white. It will be thin.
Refrigerate for about an hour and break into pieces to serve.
Pumpkin Spice Cake
1 spice cake mix
1 small box instant vanilla pudding
1 c. canned pumpkin
3 eggs
1/2 c. oil
1/2 c. water
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Combine all ingredients and mix well. Pour into greased and floured 9x13 baking pan or 12 cup Bundt pan. Bake at 350 for 40-50 minutes.
For glaze, use 8 oz. cream cheese, 1 tab. butter, vanilla, powdered sugar to taste and add milk until a "drippable" consistency. Pour over Bundt cake. Use less milk for the sheet cake.
Have a Happy Holiday!
3 comments:
This is another easy recipe (no thermometer needed)
Oma's sticky stuff
Set aside in LARGE sprayed bowl:
1 (20 oz.) box Cinnamon Toast Crunch
2 C. Coconut
2 C. Slivered Almonds
1-2 C. Raisins (optional)
In a heavy aluminum pan bring to boil and time for 4 min the following:
1 C. corn syrup
1 C. sugar
3/4 C. (1 1/2 cubes) Butter
Pour over dry mix and toss to coat well, spread out on LARGE cookie sheet to cool. Seperate and enjoy.
If you stand on one foot after midnight and close your eyes while eating this no calories will be absorbed by your body. (I never lie) LOVE MOM p.s. It is always after midnight somewhere in the world.
Is your mom an Oma??? How cool!
Ok, Miss Michelle, we've been giving you a little lee-way, with Christmas and New Years and all, but it's about time you got back to posting at least once a week so we can know what you are up to.
All Right?
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