Traditional Shepherd's Pie (STLCC-Culinary)

Traditional Shepherd's Pie as cooked at STLCC Culinary Program:

SHEPARD’S PIE

Yield: 6

INGREDIENTS:

            15 oz               Lamb stock (or light beef stock)

            1 oz                 Dried wild mushrooms

            1 ½ lb              New red potatoes, cut into medium dice

            4 ea                  Garlic clove, minced

            8 oz                 Sweet butter

            2 oz                 Heavy cream

            1 oz                 Scallion, finely chopped

            1 ½ tblsp         Parsley, chopped

            To taste           Salt and black pepper

            4 oz                 Onion, medium dice

            6 oz                 Button mushrooms, sliced

            1 ½ lb              Ground lamb

            1 oz                 All-purpose flour

            4 oz                 Dry sherry

            1 tsp                Dried thyme

`           15 oz               Corn kernels

           

METHOD:

1. Bring the lamb stock to a boil and add the wild mushrooms.  Remove from heat and let rest.
2. Place the potatoes and garlic in a large saucepan and cover with water.  Bring to a boil.  Cook until the potatoes are tender, remove from the heat, and mash until smooth.
3. Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley.  Mix until the ingredients are thoroughly incorporated.  Reserve.
4. Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.
5. Add the ground lamb and continue to cook until it is browned.
6. Strain the wild mushrooms from the stock and finely chopped.  Reserve the stock and mushrooms until needed.
7. Sprinkle the flour over the lamb mixture and stir until incorporated,
8. Cook while stirring over medium heat for 3 minutes.
9. Add the sherry and the reserved wild mushrooms and stock.
10. Continue to cook over medium heat, stirring, until the mixture thickens slightly.
11. Add the thyme.  Season with salt and pepper.
12. Melt the remaining butter in another sauté pan over medium heat and add the corn kernels.  Sauté the corn for approximately 5 minutes or until tender.  Season.
13. Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.
14. Spread the sautéed corn kernels over the lamb.
15. Spread the potatoes over the corn kernels.  Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.

Compound Butter

 Started with about 1 stick of softened butter (unsalted), half a small shallot (minced), small handful of Sun-dried Tomato (minced), about the same amount of bacon ♥ slices> (minced), 2 TB Blue Cheese, 14 stalks of parsley (de-stemmed & minced), 4 stalks of Green Onion (sliced thins or minced) and salt/pepper to taste.

Compound Butter

(French: "Beurre composé")

Compound Butter's bring additional flavor and moisture (causing a pleasant, mouth feel and taste), they can be made fairly simple using butter and what ever flavors you wish.  Simplist of Compound Butters can be as simple as Butter, Garlic, Parsley, and Salt/Pepper to taste, this goes well when eating a lot of Italian type dishes and when making Garlic Bread!

Most people use Compound Butters on meats or to season vegetables, when using add at the time just before you take them off the heat source or when you are plating them up and they should always be room temp so that they melt.  (Do not want a cold piece of butter on your beautiful food! Unless you are serving something cold?)  The potential for different flavor combinations and concoctions is limitless, what are you serving?  Steak, Fish, Lamb, Pork, Asparagus, Green Beans (haricots verts), Baked Potato???

What will you use?  Butter (unsalted), Parsley, Garlic, Shallots, Onions, Ginger, Tomatoes, Wine, Cilantro, Basil... I think you get the picture!!!

This Compound Butter was just something I threw together in anticipation of a nicely grilled Rib Eye Steak!  It about tripled in size to a regular stick of butter.

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Country Biscuits

My mother asked me about the biscuits from my baking class for culinarian's at St Louis Community College, Forest Park.  These biscuits rose well and were very flaky...

Country Biscuits

On Baking, Pg 147

Yield: 36 Biscuits, 2 ¼ oz. (66g) each

MISE EN PLACE

·         Line a sheet pan (2-3) with parchment paper.

·         Preheat oven to 425 F (220 C)

All Purpose or Pastry Flour     2lb. 8 oz.          1200 g             100%

Salt                                          0.75 oz             24 g                 2%

Granulated Sugar                    2 oz.                 60 g                 5%

Baking Powder                        2 oz.                 60 g                 5%

Unsalted Butter, cold              14 oz.               420 g               35%

Milk                                         1 ½ pt.             720 ml             60%

Total Weight:                          5 lb. 2 oz.         2484 g             207%

1.      Sift the dry ingredients together, making sure they are blended thoroughly.

2.      Cut in the butter. The mixture should look mealy; do not over mix.

3.      Add the milk and stir, combining only until mixture holds together.

4.      Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneading.

5.      Roll out the dough to a thickness of ½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.

6.      Bake at 425 F (220 C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10-12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.

7.      Remove the biscuits to a wire rack to cool.

Approximate values per biscuit: Calories 210. Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 240 mg, Total Carbohydrates 27 g, Protein 4 g, Vitamin A 10%

SAFFRON RISOTTO WITH SHRIMP and Cheese Manacotti (Italy)

This past weekend, I made Green Onion Risotto and my family really liked it and my sister asked if I had a good risotto recipe.  Thought about it and I made this recipe in class and it was pretty good.   So I think it will fit the bill:

Italian Cuisine - Cheese Manacotti and Shrimp Risotto

 — at Stlcc Forest Park.

April 11, 2012

This is the picture of what we made in class, it pairs well with Cheese Manacotti and White Wine.

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

               2.                 Add rice; stir until grains are coated with butter.

               3.                 Add one-third of the stock, stir until rice absorbs liquid.

               4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

               5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and           sautéed shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.

American Regional - ROASTED ELLENSBURG LAMB RACK WITH THYME-MERLOT SAUCE

ROASTED ELLENSBURG LAMB RACK WITH

THYME-MERLOT SAUCE

Yield: 6 portions

INGREDIENTS:

            1 ea                  Lamb rack, chimed, split

                                    Salt, to taste

                                    Black pepper, ground, to taste

            3 tblsp             Olive oil

            4 oz                 Dijon mustard

            1 tblsp             Garlic, minced

            8 oz                 Breadcrumbs, fresh

            3 tblsp             Shallots, minced

            4 oz                 Merlot

            6 oz                 Brown lamb stock

            6 oz                 Chicken stock

            1 tsp                Thyme, minced

            4 oz                 Butter

METHOD:

1.      Preheat oven to 450-degrees.

2.      Season lamb racks with salt and pepper.

3.      Heat the olive oil in a large, heavy-bottomed pan over high heat.

4.      Sear lamb racks for approximately 1-2 minutes on each side until thoroughly browned.

5.      Remove the pan from the heat and brush the topside of the meat with mustard.

6.      Mix the garlic and breadcrumbs and pat gently on top the mustard until the top of the meat is coated with breadcrumbs.

7.      Place the pan with the lamb racks in the oven and roast until the desired internal temperature is attained.

8.      Remove from oven, and rest while sauce is prepared.

9.      Discard all but 1 tblsp of the fat rendered from the lamb.

10.  Place the pan over medium-high heat and sauté the minced shallots for 1-2 minutes or until they are translucent.

11.  Deglaze the pan with the wine.  Add the lamb stock, chicken stock, and thyme.

12.  Reduce the liquid to half its original volume.

Remove the pan from the heat and finish the sauce by whisking in the butter, a little at a time, until a smooth emulsion forms.  Season with salt and pepper

Spatzle Dough from Culinary Fundamentals pg 647

Spatzle Dough from Culinary Fundamentals pg 647

We really did not need this with our dinner this evening but my brother wanted to make it and see what it tasted like.  My family liked it, we made a half recipe and there was only a serving left!

The American Culinary Federation

Servings: 10

 Categories: Side Dish

 Source: Culinary Fundamentals

Copyright: Prentice Hall

Spatzle Dough

6 quarts Water

1 1/2 ounces Salt

4 each Eggs

16 fluid ounces Milk

3/4 teaspoon Salt

1/2 teaspoon Black pepper, freshly ground

1/4 teaspoon Nutmeg (optional), ground

1 pound All-purpose flour

3 ounces Unsalted butter

1. Bring the water and salt to a rolling boil in a large pot.

2. Combine the eggs, milk, salt, pepper, and nutmeg in a large stainless steel bowl and mix well. 

3. Stir the flour into the egg mixture by hand. The dough will be very soft. Let the dough rest for 10 minutes.

4. Using a spätzle machine (or other shaping technique, such as a colander and a spatula), drop the dough into the boiling water. Simmer until done, about 5 to 6 minutes. Remove the spätzle with a spider, shock it in cold water, and drain well.

5. Melt the butter in a medium sized sauté pan. Sauté the spätzle until heated through, about 1 to 2 minutes. Adjust seasoning with salt and pepper and serve immediately, or hold hot for service.

Chicken Fricassee from Culinary Fundamentals pg 536

Chicken Fricassee from Culinary Fundamentals pg 536

I cooked this for my family the day after Thanksgiving 2011, also cooked it in class a few weeks ago.  Served this with Steamed Brocolli, Spatzel, and Redskin Mashed Potatoes...

Chicken Fricassee 

The American Culinary Federation

Servings: 10

 Categories: Main Dish

Source: Culinary Fundamentals

Copyright: Prentice Hall

2 4 lb each Chickens, skinned (4-4 1/2 pounds each)

1 1/2 tablespoons Salt

1/4 teaspoon White pepper, freshly ground

1/2 ounce All-purpose flour

5 ounces Unsalted butter

1 1/8 pounds Onion, medium dice

2 teaspoons Garlic, minced

8 fluid ounces White wine

16 fluid ounces Chicken Stock

1 1/2 pounds Leek, diced

12 ounces Carrot, medium dice

2 each Bay leaf

2 each Thyme sprig

12 fluid ounces Heavy cream

1/2 ounce Parsley, chopped

1. Cut the chicken into eighths. Rinse the chicken pieces and blot dry. Season well with salt and white pepper and dust lightly in flour. 

2. In a large braising pot, over low-medium heat, heat the butter and sauté the chicken pieces until they stiffen slightly, but do not brown. Remove the chicken from the pan and reserve. Add the onions and garlic to the pan and cook stirring frequently until the onions are translucent, about 5 minutes. Deglaze the pan with white wine and add the chicken stock, leeks, carrots, bay leaf, and thyme.

3. Bring to a simmer and return the chicken to the pan along with any juices released while the chicken was held. Cover the pot and braise the chicken on the stovetop over low to medium heat, until the chicken is fork-tender, about 30 to 40 minutes.

4. To finish the sauce, remove the chicken and hold it warm. Add the cream and simmer until the sauce has thickened slightly, about 5 to 7 minutes. Return the chicken to the sauce and continue to simmer. Garnish with chopped parsley. Serve immediately.

Redskin Mashed Potatoes

Today at work, had a customer asking about how to make mashed potatoes.  These were the potatoes we served at the restaurant where I was GM.

Redskin Mashed Potatoes


5 pounds Redskin Potatoes, quartered or halved
2 sticks Unsalted Butter, softened room temp
1 cup Whipping Cream, warmed (more if needed)
1/3 cup Green Onion, small dice, loosely packed
1 tsp Sea Salt
1/2 tsp White Pepper, fresh ground
1/2 Cup Sour Cream (optional)

1. Quarter the potatoes and place in a large pot with salted water and bring to a boil. Boil for about 25 minutes or until fork tender. Drain the potatoes and dry on a sheet pan in a 350 F oven for about 10 minutes to remove any moisture from water.
2. Return the potatoes to the pot they were boiled in and place over low heat. Begin to mash the potatoes and add the butter, and then the cream little by little until you reach the desired consistency you wish to have.
3. Fold in the Green Onion and sauteed Garlic if desired.
4. Adjust Salt & Pepper to taste.
5. Finish with Sour Cream. (optional)
6. Serve or hold hot until ready for service.
   

Prepare ahead: You can prepare the day ahead and reheat slowly over low heat adding whole milk or more cream slowly to keep them from being too firm and stiff.

Variations:  You can add, cream cheese instead of sour cream or grated parmesan cheese when finishing by folding in, even a sharp cheddar could be used.

Butter, Butter, & more Butter

We use butter in most applications while in culinary school, especially since the school is french based.  The other day, I was whipping cream to make a mousse and turned away to help another student and my cream instead of becoming whipped, became butter!!!

You can make butter easily at home and do not even need a churn!  See more information on making your own butter on the Sauce Magazine page: Sauce Magazines article on Butter


Here are some forms of various butters:

Sweet cream butter Butter made from pasteurized cream that contains at least 80% milk fat. Unsalted is preferred for baked goods and with seafood. Salted is better as table butter. Both can suffice for general cooking, although unsalted is preferable. 


European-style butter Butter made from cream churned slower and for a longer time than standard butter. Butterfat content is higher (at least 82%) compared to standard butter. Higher butterfat enables cooking and baking at higher temperatures without burning. 


Whipped butter Butter with air whipped into it, which increases volume and spreadability. Good for toppings and spreads. 

Compound butter (finishing butter) Butter blended with herbs, spices and other seasonings. Great for adding flavor to finished dishes or spread atop warm bread or crackers. 

Cultured butter Made from cultured sour cream. Good for baking, since the lower moisture content results in flakier pastries and fluffier cakes. 


Clarified butter (drawn butter) Purified butterfat. Butter that’s been melted and made clear by separating and discarding the milk solids and water. Clarified butter has a high smoking point, making it a good base for sauces. 

Family Recipes - Candy

These are from the family cookbook that my mother put together a few years ago.

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.

BUTTER TOFFEE

Combine:

1 cup sugar 1/2 tsp. Salt          1/2 cup butter                3 T. cup water

1 T. vanilla

Cook to light crack stage (285 degrees) (Test by adding a few drops to cup of cold water.  The mixture will form a thin, pliable ribbon.).  Pour onto a greased cookie sheet and cover with 1 cup chocolate chips or Hershey Chocolate Bar while hot.  Sprinkle with 1/2 cup chopped walnuts and let harden.  When doubling recipe use 1/2 butter and 1/2 oleo.  It will make a jelly roll pan full.

CARMELS

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.

CARMEL CORN

(Merva Blazich)

2 bags of popcorn (6 quarts)   1 cup butter (2 sticks)             2 cups brown sugar

1/2 cup corn syrup                  pinch of salt                            1/2 tsp. Baking soda

1 tsp. butter                  

Melt 1 cup butter.  Add brown sugar, salt and corn syrup.  Bring to a boil.  Simmer for 5 minutes.  Put corn in large uncovered roaster pan.  Melt 1 tsp. Butter and add soda.  Add to other mixture.  Stir until foamy and pour over corn.  Let stand for 15 minutes.  Meanwhile turn oven to 250 degrees.  Stir corn before putting in oven.  Bake 1 hour, stirring every 15 minutes.

CARMEL CORN (MICROWAVE)

1 cup brown sugar         1 stick oleo           1/4 cup white syrup       1/2 tsp. Salt

1/2 tsp. Baking soda      4 quarts popcorn

Combine all ingredients except soda and popcorn in 1 1/2 to 2 quart dish.  Bring to a boil, then cook on high for 3 minutes.  Remove and stir.  Cook for 1 minute longer.  Remove from the microwave and stir in soda.  Pop corn.  Clean out any unpopped kernels.  Put corn in a brown grocery bag.  Pour syrup over corn.  Close bag and shake.  Cook in bag on high in microwave for 1 1/2 minutes.  Take out and shake and cook another 1 1/2 minutes more.  Pour into pan and cool or eat from the bag.

CHOCOLATE COVERED CHERRIES2 lb. Powdered sugar               1/2 lb. Butter                 1 jar maraschino cherries (drained)

1 can eagle brand milk   1 block paraffin    12 oz. chocolate chips

Mix together sugar, butter, milk, and form into balls, then put cherries in center.  Let stand in refrigerator or freezer.  Dip into melted chocolate chips and paraffin that has been melted.   (Could be melted in microwave)  Cherries could be substituted with peanuts.  When doing cherries make sure they are completely covered, because they will weep juice if not completely covered.

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

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.

CITRUS STRIPS

Use peeling from thick skins off of grapefruit and oranges.  Peel 1 grapefruit and 2 oranges.  Put peeling, 1 cup sugar, and 1 cup water in pan and cook.

1.     Boil with water and salt like potatoes.

2.     Scrape white pulp off when tender when pricked with a fork.

3.     Put peelings in sugar and water and boil down till transparent.  Watch closely.

4.     Snip into strips and roll in granulated sugar.

COCONUT MOUNDS CANDY

1/2 stick oleo                           1 can eagle brand milk   1 (14 oz.) pkg. coconut

1 lb. Powdered sugar               12 oz. chocolate chips    1/2 cake paraffin

Melt oleo in eagle brand milk.  Add coconut and powdered sugar.  Spread on a cookie sheet pan.  Refrigerate 30 to 45 minutes or overnight which is best.  Cut in squares.  Dip in melted chocolate and wax.  Place on wax paper. 

Optional:  Use milk chocolate and put almond in the middle.

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.

EASTER EGGS

1/4 lb. Butter                 1/2 cup milk                   *2 (4 serving) pkg. regular chocolate pudding         

1 lb. Powdered sugar     1 tsp. Vanilla                 1 cup chopped nuts or coconut

Chocolate for dipping    1/2 block of paraffin     

Melt butter, add pudding just as it comes from package and stir until well blended.  Add milk and bring to boil.  Boil 2 minutes stirring constantly.  Cover.  Remove from heat and add sugar, vanilla, and nuts.  Stir until mixture is smooth.  Shape into egg shapes.  Place on tray covered with wax paper.  Chill thoroughly.  Coat with melted chocolate and some paraffin.  Chill again.  Store in tightly covered container.

*vanilla pudding, almond extract, 1 1/2 cups coconut instead of nuts.

*butterscotch pudding, vanilla and chopped walnuts.

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.

HEAVENLY HASH CANDY

3 cups sugar                  1 cup white syrup          1 1/2 cups half-n-half cream    1 tsp. Vanilla

nuts

Boil slowly until it turns a Carmel color and form a firm ball in cold water.  Remove from stove and add vanilla.  Beat until stiff and add nuts - when stiff pour into buttered pan and let cool. 

HOMEMADE FANNIE MAES

(Grandma Yarbrough)

1 stick butter                      2 lb. Powdered sugar or more       1 small pkg. (3 oz.) coconut

12 oz. chocolate chips   1 can sweetened condensed milk       1 1/2 cups nuts(optional)

1/2 cake (1/8 lb. Paraffin)

Cream butter and blend evenly into the sugar.  Stir in coconut and nuts. Add milk and work mixture into stiff dough. Form into 1 inch balls and chill them thoroughly several hours or overnight.  Melt paraffin and chocolate chips.  Dip balls in chocolate and place on wax paper.  Refrigerate until used.

Can melt chocolate and wax in microwave.  During dipping you might have to reheat mixture.

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.         

KRAUT CANDY

Grandma Lowe

2 cups brown sugar                 2 cups white sugar                  1 cup sweet milk

3 cups coconut               1 tsp. butter

Boil sugar and milk until soft ball stage.  Remove from fire.  Add coconut and butter.  Beat until creamy.  Then drop by spoon on waxed paper.

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)

OVEN-MADE CARMEL CORN

5 quarts popped corn              1 cup oleo   2 cups brown sugar

½ cup light corn syrup            1 tsp. salt    ½ tsp. baking soda

Spread freshly popped corn on 1 large sheet pans and keep warm.  Combine oleo, sugar, syrup, and salt in 2 qt. heavy saucepan.   Boil to firm ball stage (248 degrees) about 5 minutes.  Remove from heat and stir in baking soda.  Syrup will foam.  Pour syrup over corn and stir.  (Hard to mix at first, easier after corn is in oven a while.)  Bake 35-40 minutes, stirring every 10-15 minutes.  Janet uses microwave popcorn.  Make sure unpopped kernels are removed before adding syrup.

 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 I was not always successful with this one)

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.

POTATO CANDY

(Grandma Yarbrough)

1 cup warm mashed potatoes (can use instant)    1/4 lb. Butter        3 T. vanilla

1/4 cup cream                5 lb. Powdered sugar

Mix the mashed potatoes, butter, vanilla, and cream together.  Then add the powdered sugar a little at a time mixing well.  You will need to knead the dough till its firm enough.  Form into balls,  Freeze before dipping chocolate coating.  An make ahead of time and freeze to store.  You may add different flavored extracts.  Also different food coloring if desired. 

Dipping chocolate:  Hershey's chocolate bars and small amount of paraffin.  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.

REESES PEANUT BUTTER CENTERS

(Grandma Yarbrough)

Mix together:        2 cups crunchy peanut butter           1 stick oleo 1 tsp. vanilla                                     2 cups powdered sugar           salt to taste

You might need more powdered sugar.  Form into balls.  Freeze.  Dip in chocolate.  Store in airtight containers.

TURTLES

Dorothy 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. 

VANILLA TAFFY

(Grandma Yarbrough)

2 cups sugar                  2 T. butter  1/2 cup vinegar    1/8 tsp. cream of tartar

pinch of salt                   flavors and/or colors

Boil all together except the flavors and/or colors to a hard ball stage.  Check by putting a few drops in a cup of cold water.  When finished add flavors and/or colors.  Pour on buttered cookie sheet.  Let slightly cool.  Candy will still be very hot.  Butter hands before starting to pull.  Divide up and pull until creamy looking.  After pulling to desired creamy look twist ropes of taffy.  After hardening break into pieces and wrap.  Store in airtight containers. 

ADDITONAL RECIPES

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.