11.12.09
Posted in candy
at 12:00 am
With the holiday season getting into full swing in a few weeks I thought it would be good to share with ya’ll some of my homemade gift recipes. These are just a few of the wonderful items that I like to give as host/ hostess gifts whenever I am invited to dinner or brunch. A good bottle of wine or flowers are also a nice touch.I think that homemade gifts just are a nicer way of saying thank you to your host or hostess. But I have noticed that in recent years the act of giving the host/hostess a thank you gift has gone the way of the thank you note. I do not think that they really exist any longer. But these are two things from the past that should not die out. They need to be preserved and passed on from generation to generation.
Mom’s Wonderful Walnut Candies:
3 cup brown sugar
2 cup light corn syrup
1 cup butter (do not use margarine)
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla
1/3 cup walnuts or pecans You can also use cashews
Candy thermometer
Heavy saucepan
Wooden spoon
Do not attempt on a humid day. As it will not set up properly
Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring occasionally to prevent scorching.
Remove from heat add vanilla and nuts. Pour into 9 x 13 buttered pan. When firm cut and wrap in waxed paper squares. Store in refrigerator.
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11.10.09
Posted in cookies
at 12:00 am
These are a cookie that I had at a friends house a few years ago and had to ask for the recipe.
Nutty Date Cookies:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dark brown sugar, firmly packed
1/2 teaspoon pure vanilla extract
1 large egg, room temperature
3/4 cup pitted coarsely chopped dried dates
1/2 cup chopped walnuts
1/2 cup coarsely chopped pecans
Preheat oven to 375 degrees.
Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, beat until smooth. Add flour mixture and mix until well combined.
Remove bowl from mixer and using a wooden spoon, stir in dates, walnuts, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, about 2-by-1 1/2-by-7 inches. Wrap each log in wax paper then in plastic wrap. Refrigerate or freeze until firm, about 3 hours in refrigerator or 1 hour in freezer. (Like ovens freezers and refrigerator vary in temperature so your times may be slightly different.) Dough can be made ahead up to this point and frozen for about 2 months.
Line baking sheets with waxed paper or lightly grease. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4 inch slices. Place on prepared baking sheets, about 1 inch apart. Bake until firm and barely browned around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with confectioner sugar icing and let sit 1 hour to set icing. Store in an airtight container
Confectioners Sugar Icing:
2 cups powdered sugar
3 tablespoons cold water
Sift the powdered sugar (so it won’t clog the decorating tip).
Combine sugar with water. Beat on low speed until ingredients are moistened (about 30 seconds).
Increase mixer speed to medium to high speed and beat for 5 to 8 minutes or until icing is very stiff. If icing is too stiff, add a few drops of water or flavoring, if too liquid, add more sugar, until icing is of a piping consistency.
Divide into portions and tint to different colors, using a few drops of coloring (a little goes a long way!). Use icing immediately or keep covered to prevent it from drying out.
Give these nuty cookies a try and let me know what ya’ll think of them.
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11.09.09
Posted in casseroles
at 12:00 am
I made this as a surprise for Tim and his family last year at Easter. Well let me tell you that there was not a crumb left. Now his family request this Mac and Cheese at all of our family get together’s. I try not to make it to often as I do not want them to tire of this great comfort food.
Last Easter when I made it I had to hide a small bowl so that I could have some for myself. Tim, his mother and his brother Bill argued over who would get the last little bit. You had to be here to see these three adults acting like children over a spoon or two of mac and cheese.
My Holiday Macaroni and Cheese:
1 (16-ounce) package macaroni
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2cups whole milk
2 cups heavy cream
1/2 teaspoon salt
1 1/2 cups grated sharp cheddar cheese
3/4 cup grated Colby jack
3/4 cup grated Monterey jack
3/4 cup grated white Cheddar
3/4 cup grated Parmesan
1/4 cup bread crumbs
Preheat oven to 450 degrees and butter a 9 by 13-inch glass baking dish.
Bring a large pot of water to a boil and add kosher salt. Cook macaroni according to package directions. Drain. Rinse under warm water in colander.
Add the 5 tablespoons butter and melt the butter stirring with a wooden spoon.
Using a whisk, add the flour, and stir constantly until well mixed with the butter making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
Add the salt. Let come to a simmer and stir frequently for 15 minutes.
Strain the hot milk mixture into a bowl and discard the solids. Working quickly, mix in the cheeses, reserving a half cup of the sharp cheddar cheese. Continue to stir until all cheese is melted.
Add the cooked macaroni to the cheese mixture to coat. Add the macaroni mixture to the prepared baking dish. Mix the remaining cheddar cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 20to 30 minutes or until bubbling and golden brown. Remove from oven when done and let cool for about 5 minutes.
Hope ya’ll give this a try and let me know what you think.
From our family to yours have a terrific Thanksgiving.
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