Christmas Candy

Every year growing up both my Grandmothers and my Mother along with my Aunts would make lots of candy and cookies.  My Grandma Yarbrough had a sun room which was not heated and it became the storage space for all she made!  One year I went and spent a day making candy with my Grandma Graden.  Lots of memories learning to cook from my Grandmothers.

(These recipes came from the cookbook that my mother put together of my families recipes and are in alphabetical order.)

Christmas Candy

ALMOND BARK

2 lb. Almond white bark         2 cups chunky peanut butter   2 cups tiny marshmallows

2 cups Rice Krispy's               1 cup dry roasted peanuts chopped

Melt almond bark and fold in rest of ingredients and drop on wax paper.  Let set and store in a sealed container.

CARAMELS

2 cups sugar                  1 cup butter                   2 cups cream (1 1/2 can condensed milk)

1 cups chopped nuts      salt                       1 3/4 cups white corn syrup

Boil altogether except 1 cup cream for 30 minutes (after mixture comes to a boil) stirring constantly with a wooden spoon.  Add 1 cup cream and boil to firm ball stage.  (Check stage by dripping a little of mixture in a cup of cold water.)  Add nuts (optional).  Pour without beating into buttered jelly roll pan.  After cooling cut into 1 inch squares.

Candies should be individually wrapped before storing in airtight container.  I use this carmel recipe to make turtles.  After cutting, form 1 piece around a whole pecan.  Freeze.  Dip in dipping chocolate and freeze again.  Store in tightly covered container.

CHOCOLATE FUDGE

4 cups sugar                  1/4 lb. Butter                 1 tall can evaporated milk

Bring to a boil - stirring and watching closely.  Boil to soft stage.  Check by dropping a couple of drops in cold water to see if it forms a soft ball.  Remove from the stove.

Stir in:                  12 oz. chocolate chips    1 qt. Marshmallow crème        1 tsp. Vanilla

                   Nuts if desired

Turn into a buttered pan.  After cooling cut into squares and store.  You could try in microwave for 20-30 minutes on roast till soft ball stage.  Watch and stir occasionally.  After reaching softball stage add other ingredients.

CHOCOLATE NUT CLUSTERS

Melt together:

1 (6 oz.) pkg. butterscotch chips (1 cup)    1 (6 oz.) pkg. chocolate chips (1 cup)

Add (1 1/2 cups peanuts and 1 1/2 cups raisins) or add 3 cups peanuts (it might take more).  Stir well till all the ingredients are covered.  Drop by teaspoon full on waxed paper and chill.  Store in a tightly covered container.

CHOCOLATE-COVERED RITZS

Spread Ritz crackers with peanutbutter.  Place on wax paper.  Freeze until hard.  Heat dipping chocolate and dip frozen crackers and freeze again.  Remove from wax paper and store in air-tight container.

CHRISTMAS CANDY

4 cups sugar                  1 cup water          1 cup white syrup   Cinnamon Oil

Boil to 290 degrees.  Add color and flavoring (last).  Use pure oil for best flavor.  You can buy this at a drug store.  Pour on buttered cookie sheets.  Pick up edges and cut with scissors and drop in powdered sugar.  Sift out candy and store in air tight container.  Candy is a hard sucker candy.

DIVINITY

2 cups sugar                  2 egg whites stiffly beaten       1/3 cup water                 1/8 tsp. Salt

1/2 cup white syrup       1 tsp. Vanilla

Cook sugar, water and syrup until it spins a long thread or to hard ball stage (270 degrees).  Slowly pour syrup over stiffly beaten egg whites to which salt has been added.  Add vanilla.  Continue beating until candy holds shape when dropped from a spoon.  You may add nuts, food coloring, or coconuts.  Drop on wax paper to set.  Store in airtight containers.

FOUR MINUTE FUDGE

1 lb. Sifted powdered sugar (3 3/4 cups)    1/2 cup cocoa

Mix well.  Put into 6-8 measurement cup.  Make a well in middle, put 1/4 cup evaporated milk or cream and 1 stick of butter.  Put in microwave for 2 1/2 minutes on high.  Mix altogether.  Meanwhile count 24 marshmallows and put in big bowl.  Put on high for 1 1/2 minutes.  Mix in fudge mixture and put in buttered 9 x 9  pan.  Put in refrigerator for 1 hour or freezer for 1/2 hour.  Cut and eat.

FUDGE

1 ½ cups granulated sugar

2/3 cups evaporated milk

2 T butter or oleo

¼ tsp salt

2 cups miniature marshmallows

1 ½ cups chocolate chips

½ cup chopped pecans or walnuts (optional)

1 tsp vanilla extract

LINE 8 inch square baking pan with foil.  COMBINE sugar, evaporated milk, butter, and salt in medium, saucepan.  Bring to a full rolling boil over medium heat, stirring constantly,  Boil, stirring constantly, for 4-5 minutes.  Remove from heat.  STIR in marshmallows, morsels, nuts, and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm.  Lift from pan and remove from foil.  Cut into pieces.  49 pieces.

For Peanutty Chocolate Fudge:  SUBSTITUE 1 2/3 cups Peanut Butter chips & Milk Chocolate chips for Chocolate chips and ½ cup chopped peanuts.

JUST RIGHT DIVINITY

(Grandma Yarbrough)

2 cups granulated sugar 1/8 tsp. Salt          1/2 cup light syrup        2 egg whites

1 tsp. Powdered sugar   1/2 cup water       1 tsp. Vanilla

Mix sugar, syrup, water, and salt in sauce pan.  Heat slowly, stirring until sugar is dissolved.  Then boil gently without stirring to soft ball stage (240 degrees).  Meanwhile beat egg whites stiff.  Gradually pour 1/3 of syrup over them beating constantly.  Continue to cook remaining syrup to hard ball stage (265 degrees).  Beat this syrup gradually into egg white mixture and beat until mixture will just hold its shape.  Beat in vanilla and powdered sugar.  This small amount of powdered sugar makes for real improvement in the texture.  For variety change to a red or green color.         

MINTS

(Grandma Yarbrough)

Mix 1/4 of 8 oz. cream cheese.  Stir until soft and creamy.  

Add color and flavoring (1/4 tsp. or less)  to cream cheese. 

Add powdered sugar until firm.  

You will have to knead in at the last to get to the firmness you need.  

Roll into small balls and dip in granulated sugar and press into candy molds.  (If you don't have molds press with a fork.)  

Let mints air dry over-night and then store in air-tight containers with wax paper between layers.  (Approximately 160 mints) 

PEANUT BUTTER BALLS

(Ben Thornton's favorite)

1 box powdered sugar (1 lb.)            2 cups graham cracker crumbs

1 cup chunky peanut butter              1/2 cups peanuts

1 can coconut                                    1 tsp. vanilla

2 sticks margarine

Form balls on cookie sheets.  Freeze.  Melt  2 cups chocolate chips and 1/2 cake paraffin.  Dip balls while frozen.  Put on waxed paper.

PEANUT BUTTER BON BONS

(Grandma Yarbrough)

1 1b. oleo (butter)          4 cups peanut butter               3 lb. Powdered sugar

1 large Hershey Bar                 12 oz. chocolate chips    3 tsp. vanilla

3/4 cake paraffin

Combine oleo, sugar and peanut butter.  Make into small balls.  Freeze  balls.  Melt chocolate chips, candy bar, and wax. (Double boiler or microwave)  Stir in vanilla.  Insert

Toothpicks into candy balls and dip in chocolate mixture (a fork maybe used).  Yield:  125 balls.

PEANUT BRITTLE

(Grandma Yarbrough)

2 cups sugar                            1 cup water          1 cup light corn syrup

1 tsp. Butter or oleo                1/4 tsp. Salt                   1/4 tsp. Baking soda              

2 cups unroasted (raw) Spanish or Virginia peanuts

Combine sugar, corn syrup, and water in heavy skillet.  Cook slowly, stirring till sugar dissolves.  Cook to soft-ball stage (test a few drops in cold water).  Add peanuts and salt.  Cook to hard-crack stage stirring constantly (remove candy from heat while testing).  Add butter and soda; stir to blend (mixture will bubble.)  Pour onto buttered large plates or platters.  Cool partially by lifting around edges with spatula.  Keep spatula moving under mixture so it won't stick.  When firm but still warm turn over.  Pull edges to make brittle and thinner in center.  Break into pieces when cold.

PEANUT BRITTLE

Makes about 2 pounds.

Mix and set aside:  1 1/2 tsp. Baking soda           1 tsp. Water         1 tsp. vanilla

Mix in a large pan:         1 1/2 cups sugar            1 cup water 1 cup light syrup

Cook over medium heat stirring occasionally to 240 degrees.  Stir in 3 T. oleo and 1 pound unsalted peanuts.

Cook over high heat stirring constantly to 300 degrees.  Remove from heat immediately and add soda mixture.  Mix thoroughly and pour quickly onto buttered cookie sheets (2).  Spread to 1/4 inch thick, cool, and break.

PEANUT BRITTLE (Microwave)

(Bonnie Frye, a teacher that works with Aunt Marcia)

Put together in 1 gallon measuring cup.

1 cup raw peanuts         1/8 tsp. salt 1 cup sugar 1/2 cup white syrup

Stir and cook on high 3 minutes.  Remove and stir.  Add 1 tsp. oleo, 1 tsp. vanilla.  Cook on high for 3 minutes.  Remove and stir.  Cook on high for 2 minutes.  Stir in 1 tsp. baking soda.  Pour onto buttered cookie sheets and spread quickly.

PEANUT BRITTLE (Microwave)

In a 1 1/2 qt. Casserole stir together and microwave 4 minutes on high:

1 cup sugar          1/2 cup white corn syrup

Add 1 cup roasted salted peanuts and microwave on high 3-5 minutes stirring occasionally. 

Add 1 tsp. Butter and 1 tsp. Vanilla.  Blend well and microwave on high 1-2 minutes.

Add 1 tsp. Baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet.  Let cool 1/2 to 1 hour.  Break into small pieces and store in air-tight containers.

PUPPY CHOW

(Grandma Yarbrough)

1 pkg. 12 oz. Chocolate chips           1 cup peanut butter                 1 stick oleo

1 box Crispix cereal                          3 cups powdered sugar

Melt chips,  peanut butter, and oleo.  Pour over cereal stirring to coat.  Put powdered sugar into sack or large plastic bowl.  (I use my big green Tupperware bowl.)  Add mixture and shake to coat.  Store in tightly covered container.

TURTLES

(Grandma Yarbrough)

Use home-made caramels (Check in candy recipes).  Mold around pieces of pecans.  Freeze candy before dipping.  Melt extra large Hershey's candy bar in micro-wave.  Add a small chunk of melted paraffin.  Dip frozen candy into chocolate with a fork.  Shake as you take it out.  Place on wax paper until hardened.  Store in an air tight container.  

National MS Society Blog: Why are parties hard for some people with MS?

National MS Society Blog: Why are parties hard for some people with MS?

Menu for Food Prep II Practical

Menu for Food Prep II Practical

December 7, 2011

Harrison J. Graden Sr.

Lemony Chicken

Steamed Green Beans

Whipped Potatoes

Recipe that I used as a base for my Chicken:

Chicken Piccata

(Borrowed from Domestic Goddess Blogspot)

Serves 4

4 chicken breast, tenderized (if you don’t have your meat mallet yet, go get one NOW!)

¼ cup of white flour

½ tsp of salt

Spices of your choice (I used a pinch of coriander, cumin, turmeric and chilli powder)

2 Tbsp olive oil

2 Tbsp butter

1 large onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

½ cup dry sherry (use dry white wine and a ½ a Tbsp of sugar if you don’t have any)

2 lemons (one for juicing and one for garnish)

Zest of ¼ lemon

1 Tbsp brown sugar

2 Tbsp of capers

1 tsp of whole grain mustard (optional)

1 cup chicken or vegetable stock

2 Tbsp Italian parsley, finely chopped

If you don’t have a meat mallet/tenderizer bash you chicken breasts flat some other way – rolling pin, clean hammer, my cousin used her hand blender end once and said it worked, but let it be the last time... got get one! Mix up the flour, salt and spices. Heat half the oil in a large pan to medium high heat. Dredge your chicken breasts through the flour and fry them until browning on each side (2min per side max). Add the extra oil as you need it. Set aside the chicken.

If there is any burned flour in your pan, wash it out, if not add the butter to the same pan and once it has mealted add the onions and garlic and fry for a few minutes until they turn glassy. Then add the stock, wine, lemon juice from one lemon, the zest, capers, mustard, and sugar. Allow this to simmer and reduce by about a 1/3. Then add the chicken breasts and the parsley to the sauce and simmer for a further 5 minutes.

If making this ahead of time. Leave the chicken and sauce separate until ready for use. Then heat the sauce, add the chicken and parsley, and simmer until the chicken is heated through.

Add lemon slices and extra capers as garnish. 

http://domesticgoddesses-sa.blogspot.com/2011/03/lemony-chicken.html

My results:

High B or Low A, depending on how he weights the grades with the whole class.  Chef said my sauce was near perfect and well balanced, while I felt it was too tart. Since I do not drink anymore, I felt the alcohol was not completely cooked out. When I split my chicken breast, I misjudged my sizes and portions between the two plates were off. Green Beans were cooked perfectly but under seasoned, Potatoes were good as well, just had gotten cold.  I agreed on the Beans and potato assessment. 

Aromatic Flavoring Combination Guidelines from Culinary Fundamentals

Aromatic Flavoring Combination Guidelines

Source: Culinary Fundamentals  Pg 283
Copyright: Prentice Hall

(Each recipe is enough to flavor about 1 gallon of finished product.)

Yield	Standard Sachet d’Espices	Standard Bouquet Garni	Mirepoix
	1 sachet	1 bouquet	1 pound
Onion	-	-	8 oz, diced
Carrot	-	-	4 oz, diced
Celery	-	4 oz, whole stalk	4 oz, diced
Leek	-	2 or 3 leaves	-
Parsnips	-	-	-
Mushroom	-	-	-
Bacon or Raw Ham	-	-	-
Parsley	3 or 4 Stems	3 or 4 stems	-
Thyme	½ tsp dried leaves	1 fresh sprig	-
Bay Leaf	1 leaf	1 leaf	-
Peppercorns	½ tsp, cracked	-	-
Garlic	1 clove, crushed (optional)	-	-
Yield	White Mirepoix	Matigon
	1 pound	1 pound
Onion	4 oz, diced	2 oz, small dice
Carrot	-	4 oz, small dice
Celery	4 oz, diced	4 oz, small dice
Leek	4 oz, diced	2 oz, small dice
Parsnips	4 oz, diced	-
Mushroom	2 oz, trimmings (optional)	2 oz, small dice (optional)
Bacon or Raw Ham	-	2 oz, small dice
Parsley	-	-
Thyme	-	-
Bay Leaf	-	-
Peppercorns	-	-
Garlic	-	-

           White Mirepoix

·         Used to flavor white stocks and soups that should have a pale ivory or white color.

·         Parsnips replace carrots.

·         Leeks can replace some or all of the onions.

Matigon (math-in-YOHN)

·         Includes onions, carrots, celery, and raw ham cut into uniform dice.

·         Mushrooms and assorted herbs and spices may be added as desired.

·         Sweat in butter and deglaze with wine.

·         Since matigon is added to a dish both as a flavoring and as a garnish, it is not strained out of the dish. It is sometimes called edible mirepoix.

Cajun Trinity

·         Made up of a combination of onions, celery, and green pepper.

·         Used in many Louisiana Creole and Cajun dishes, such as gumbo.

Battuto (bah-TOOT-oh)

·         Includes olive oil or chopped lard, pancetta, or fatback, with garlic, onions, parsley, carrots, celery, and/or green peppers.

·         Used in Italian soups, sauces, stews, and meat dishes.

·         Once sautéed, a battuto becomes known as a soffritto.

Mirepoix will add a distinct aroma to a dish, even if the cut up vegetables are simply added to the pot as it simmers. But sweating, smothering, or browning (pincage) them in fat significantly changes the flavor.

Brown Veal Stock from Culinary Fundamentals

The American Culinary Federation


Yield: 4 quarts


Categories: Soup

Source: Culinary Fundamentals pg. 312
Copyright: Prentice Hall





Brown Veal Stock from Culinary Fundamentals



4 fluid ounces Oil
8 pounds Veal bones, including knuckles and trim
6 quarts Cold water
1 pound Mirepoix
6 ounces Tomato paste
1 each Sachet d'épices

1. Condition the roasting pan: Heat the pan and enough oil to lightly film the pan in a 425° to 450°F/220° to 230°C oven. Add the bones to the pan and return to the oven. Roast the bones, stirring and turning from time to time, until they are a deep brown, about 30 to 45 minutes.

2. Transfer the bones to a stockpot and add all but 1 cup of the cold water. Deglaze the roasting pan with 1 cup of water and add the released drippings to the stockpot. Bring the stock to a simmer slowly over low heat. Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary, for about 5 hours.

3. While the stock is simmering, heat a medium-size rondeau over medium-high heat. Add enough oil to film the pan. Add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, about 15 to 20 minutes. Add the tomato paste and continue to cook, stirring frequently, until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add a few ladles of the stock to the rondeau and stir well to release the drippings; add this mixture to the stock along with the sachet at the same time.

4. Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body, about 1 more hour.

5. Strain the stock. It may be used now (degrease by skimming if necessary), or it may be rapidly cooled and stored for later use.

Notes: VARIATIONS:

Brown Game Stock (Jus de gibier) – Replace veal bones with an equal amount of game bones. Include fennel seeds and/or juniper berries in a standard sachet d'épices.

Brown Lamb Stock (Jus d'agneau) – Lamb stock can be flavored with one or more of the following herbs and spices in a standard sachet dépices: mint stems, juniper berries, cumin seeds, caraway seeds, rosemary.

Brown Pork Stock (Jus de porc) – Stock made with fresh or smoked pork bones is often used as an ingredient in bean or potato dishes or pork- or ham-based soups. Add one or more of the following herbs and spices to a standard sachet d'épices: oregano stems, crushed red pepper, caraway seeds, mustard seeds.

Brown Chicken Stock (Jus de Volaille) – Replace the veal bones with an equal weight of chicken bones and lean trim.

Brown Duck Stock (Jus de Canard) – Replace the veal bones with an equal weight of duck bones and lean trim (or bones of other game birds, such as pheasant). Include fennel seeds and/or juniper berries in a standard sachet d'épices, if desired.