All you need to make wonderful candy is a great recipe,
a great candy thermometer and a great deal of patience.
When making candy, cook at a medium heat and allow the temperature
to rise slowly.........which takes a good amount of time........
and then, all of the sudden it will rise to the right
degree that is required.
For these candies........I prepare jelly roll sheet pan......slightly
coated with butter. I pour the hot caramel onto the
pan and allow to cool.
and then slice the candies into bite size pieces.
If I give these candies as gifts, I wrap each piece in parchment paper or plastic wrap
and place in a decorative tin.
The ones I make for my family, I just place on buttered strips
of wax paper and place each strip on top of each other into
a tupperware container. And then place on the lid.
These get eaten quickly here, so they stay wonderfully
soft in the container.
Here is the recipe:
2 sticks butter
2 1/4 cups packed light brown sugar
Dash of salt
1 cup light corn syrup
one 14-ounce can sweetened condensed milk
1 1/2 tsps. vanilla
Butter a 9X9X 2 inch pan and set aside.
In a heavy saucepan over medium heat, melt the butter and stir in sugar and salt. Pour in the corn syrup, mixing well with a whisk. Slowly pour in the sweetened condensed milk, stirring constantly to blend.
Using a candy thermometer, cook the mixture to 245 F. stirring occasionally.........the mixture will be very bubbly. Remove from heat and add vanilla, then pour into prepared pan Let the candy cool completely before cutting into 1 inch squares. Wrap each square in plastic wrap and store in airtight container.
This is such a rich creamy and cool dessert.......wonderful for any hot afternoon and perfect for guests for a July 4th celebration........for it makes a large pan......enough to feed and cool off a crowd!
It is like a very soft cream cheese pie with fresh strawberries. The crust sets it off perfectly!
Always beautiful to serve in vintage dishes of course!
STRAWBERRY ICEBOX SHEET PAN PIE
****Make crust first because it needs to freeze for 20 minutes
3 1/2 cups graham cracker crumbs
1 1/4 cups butter, melted
3/4 cup plus 2 Tbs. sugar
Spray a 15x10 inch jelly roll pan with cooking spray.
In a large bowl, stir together graham cracker crumbs, melted butter, and sugar. Press mixture into bottom and up sides of jelly roll pan. Freeze until firm for about 20 minutes.
2 ( 8-ounce) packages cream cheese, softened
1 1/3 cups confectioners sugar
1 cup sour cream
1 tsp. vanilla extract
2 cups coarsely chopped fresh strawberries
1 (8-ounce) frozen whipped topping, thawed
In a large bowl, beat cream cheese and confectioner's sugar with a mixer at medium speed until smooth. Add sour cream and vanilla , beating until combined. Lightly pat strawberries dry with a paper towel. Fold strawberries and whipped topping into cream cheese mixture. Spread onto prepared crust. Loosely cover and refrigerate for up to 6 hours
*** I placed mine in the freezer, when ready to serve, I just set it out for about 5 minutes and it is ready to enjoy!
I have tried another recipe............from another vintage book........this is
Better Homes and Gardens Pies And Cakes Cookbook 1966
and the recipe for
MOTHER'S BEST FUDGE CAKE
caught my attention.
the recipe is at the bottom of this post..........
I love cake mixes and canned frosting..........anytime...........however, making a cake like this........from scratch........although more time is involved in doing so...........is so worth the extra effort!
The cake recipe, " Mother's Best Fudge Cake" , can be found on page 48 of this book........
the frosting recipe for the cake........"Fast Fudge Frosting" can be found in this book on page 85.
the cake came out tall and moist,
the frosting creamy and both came out deliciously chocolate!
If you would like this book you can find it for sale in my Etsy shop.......
In saucepan combine first 4 ingredients. Cook and stir over medium heat till chocolate melts and mixture comes just to boiling. Cool. Gradually add 1 cup sugar to shortening, creaming till fluffy. Add vanilla. Add remaining eggs, one at a time, beating well after each.
Sift together dry ingredients . Add to creamed mixture alternately with 1 cup milk, beating just till smooth after each addition. Blend in the cooled chocolate mixture.
Bake in 2 greased and lightly floured 9" round cake pans at 350 F. for 25 to 30 minutes or till done. Cool 10 minutes before removing from pans. Cool; frost and fill with Fast Fudge Frosting (recipe follows). Enjoy!
there today, you will find information on how to bake pumpkins in the oven
until they come out wonderfully soft and easy to mash into puree....
also how to prepare pumpkin seeds for roasting or for keeping for next year's planting.
I made this wonderful pumpkin bread using my fresh pumpkin.......
I baked it in a bundt pan instead of 2 loaf pans......it almost looks like a pumpkin.......don't you think so?........
but you can do either
This bread comes out wonderfully moist and delicious .
The recipe is at the end of this post.
Also I have added the recipe on toasting the perfect pumpkin seeds following the pumpkin bread recipe.
Do you cook up your own fresh pumpkin for your favorite desserts?
FRESH PUMPKIN BREAD
2 cups fresh pumpkin puree
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
3 cups Gold Medal™ all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. **** I greased and floured the whole bundt pan and the bread came out beautifully ***
2 Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. ENJOY!
TOASTED PUMPKIN SEEDS
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt
Preheat oven to 300 degrees F
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 30 to 45 minutes or until golden brown; stir occasionally.
This is on the cover of the latest Taste of Home Magazine (summer 2016 issue)
It calls for fresh ripe peaches.......which I could not find at our local store,
so I used a large bag of frozen peaches, and it turned out............
Pick up an issue today.......or here is the recipe
1 1/2 cups flour
2 Tbsp. plus 3/4 cup packed dark brown sugar, divided
1 1/4 tsp. salt, divided
1 cup cold unsalted butter, cubed
2 Tbsp. shortening
3 to 5 Tbsp. ice water
8 cups sliced and peeled peaches( about 7-8 medium)
1 Tbsp. fresh lemon juice
3 Tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 large egg, beaten
2 Tbs. sliced almonds
2 Tbsp. coarse sugar
(fresh raspberries, optional)
Mix flour, 2 Tbsp. brown sugar and 1 tsp. salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Preheat oven to 400F. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast- iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
In saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie, if desired, top with fresh raspberries.