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Post by KD7LBR on Nov 7, 2002 11:50:54 GMT -6
CHOCOLATE TRUFFLES MICROWAVE CANDY
1 (8 oz.) box semi-sweet baking chocolate 1/2 c. whipping cream 2 tbsp. firm butter, cut into 4 pieces 1 c. sifted powdered sugar 3 egg yolks 1 1/2 tsp. imitation rum or brandy extract Unsweetened cocoa Chopped nuts Coconut or chocolate sprinkles
In a 1 quart bowl, place chocolate, cream and butter pieces. Cover with waxed paper. Microwave on High for 2 minutes, then beat with a wire whip until well blended.
Beat in sugar and egg yolks until mixture is smooth. Microwave, covered on Medium (50%) for 3 minutes (stirring every minute) or until slightly thickened. Beat in rum extract. Pour mixture into 7"x11" baking dish. Refrigerate for 2 hours. Candy mixture should roll easily between 2 fingers without sticking. To make truffles, roll candy mixture a teaspoon at a time, into balls, then into cocoa, nuts, coconut or sprinkles. Place each truffle on a waxed paper lined baking sheet or in individual paper cups and refrigerate for 1 hour until hardened.
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Post by KD7LBR on Nov 7, 2002 11:56:19 GMT -6
CHOCOLATE CANDY CANE TRIFFLE
1 pkg. chocolate cake mix 1 pt. heavy cream, whipped 6 candy canes, crushed 2 pkgs. vanilla pudding mix 1 c. Vandermint Cordial (optional) ( I use Torani{tm}Peppermint syrup instead)
Bake cake as directed on the package in a 9 x 13 inch pan. Cool and pierce all over with a fork. Pour 1/4 cup Vandermint over cake for 4 days in a row. Eliminate this step if not using the cordial.
On the day of assembly, cook and cool vanilla pudding. Whip heavy cream, sweetening to taste with confectioners' sugar.
In a large glass bowl, put in a layer of chocolate cake that has been cut into small squares. Pour some vanilla pudding over cake layer. Spread with a layer of whipped cream. Sprinkle with crushed candy canes.
Continue to add layers until the bowl is filled, ending with the whipped cream layer.
Garnish with crushed candy canes.
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Post by KD7LBR on Nov 8, 2002 11:40:28 GMT -6
CHOCOLATE COVERED CHERRY COOKIES
1 + 1/2 c. flour 1/2 c. butter 1/2 c. cocoa 1 c. sugar 1/4 tsp. salt 1 egg 1/4 tsp. baking powder 1+ 1/2 tsp. vanilla 1/4 tsp. baking soda 1 10z jar maraschino cherries 1 pkg. (6oz) choc. chips 1/2 c. condensed milk
In a large bowl, stir flour and next 4 ingredients. In another bowl, beat together butter and sugar on low speed until fluffy. Add egg & vanilla - beat well.
Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into ½ balls. Place on ungreased cookie sheet. Press down center of dough with thumb.
Drain cherries, reserving juice. Place cherry in center of each cookie.
In small sauce pan, combine chocolate pieces and condensed milk. Heat til chocolate pieces are melted. Stir in 4 tsp. cherry juice. Spoon about 1 tsp. frosting over each cherry, spreading to cover cherry. Frosting may be thinned by adding more juice, if necessary. Bake 350° for 10 min.
Makes approx. 38 cookies.
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Post by KD7LBR on Apr 23, 2003 10:46:05 GMT -6
Butterscotch Pudding ==================== 1 cup milk 2 cups heavy cream 1/4 cup packed dark brown sugar 3/8 cup white sugar 6 egg yolks, room temperature 1 teaspoon salt 1 teaspoon vanilla extract
Heat oven to 300F. In a medium pan, warm milk, cream and brown sugar to dissolve sugar. In a thick deep pan, mix together white sugar and 1/4 cup water. Place over medium heat and bring to a boil.
Monitor closely, swirling pan so sugar cooks evenly. When sugar is a very light golden caramel, remove it from heat. Put on oven mitts and slowly whisk about a cup of the milk mixture into the caramel to stop it from cooking. It will bubble up violently. Stir until smooth. Add this back into rest of milk. Put egg yolks in a bowl. Ladle some milk mixture into eggs and whisk to temper them. Add eggs to milk and whisk to combine. Stir in salt and vanilla.
Bring a kettle of water to a boil. Pour custard into 4 ramekins. Place dishes in a baking dish and pour in enough boiling water to come halfway up sides of dishes. Cover pan tightly with aluminum foil. Bake for 15 minutes, then lift up aluminum foil to let out some steam. Reseal pan, turn it 180 degrees and continue baking, checking every 10 minutes. Pudding is done when sides are set but center is still wobbly when you shake dish, about 25 to 30 minutes.
Remove from water bath and let cool to room temperature, then chill.
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Post by KD7LBR on Nov 6, 2002 9:54:18 GMT -6
CREAMY LEMONADE PIE 1 (5-ounce) can evaporated milk 1 (3.4-ounce) package instant lemon pudding mix 2 (8-ounces each) packages cream cheese, softened 3/4 can lemonade concentrate 1 (9-inch) graham cracker crust
In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light and fluffy - about 3 minutes.
Gradually beat in lemonade concentrate, then gradually beat in pudding mixture. Pour into crust and refrigerate at least 4 hours before serving.
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Post by KD7LBR on Nov 6, 2002 9:55:08 GMT -6
Cape Cod Apple Cranberry Pie
1/ 2 cup sugar 2 Tablespoons flour 1/4 teaspoon cinnamon 1 /4 teaspoon salt 1 teaspoon grated orange peel 1/2 cup maple syrup 1 Tablespoon butter 1 1/2 cups cranberries 3 cups sliced peeled McIntosh apples Pastry for 2 crust 9 inch pie
Combine first 7 ingredients. Cook 2 minutes, stirring until sugar dissolves.
Add cranberries. Boil 2 minutes. Fold in apple slices and cool. Pour into pastry-lined 9 inch pan. Make lattice strips of pastry dough over filling. Trim edges. Bake at 425 degrees 40-45 minutes.
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Post by KD7LBR on Feb 3, 2003 14:31:43 GMT -6
Snowstorm Pie
Ingredients: 1-3/4 cups strained, cooked and mashed squash 1 cup sugar 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 3 large eggs 1-1/2 cups milk (not skim) 1 Tbs. butter, melted 1 pie shell (9 inch), unbaked
Directions: Combine squash, sugar, salt, cinnamon, nutmeg, and ginger in a bowl.
Blend in eggs, milk, and butter; mix well. Pour into pie shell.
Bake at 400 degrees F. for 50 minutes or until a knife inserted 1 inch from pie's edge comes out clean. Serve slightly warm with a dollop of whipped heavy cream.
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Post by KD7LBR on Nov 6, 2002 15:01:31 GMT -6
Chicken Casserole 4 chicken breasts, cooked and cut into pieces 1 large box stuffing mix, mixed according to directions on box 2 small boxes frozen broccoli, cooked and drained 1 pint sour cream 3 cans cream of mushroom soup 1-1/2 cups shredded Cheddar cheese
Place mixed stuffing into bottom of 13x9-inch lightly greased baking dish; place chicken pieces on top. Place broccoli on top of chicken. Heat soup and sour cream together and place on top of broccoli. Add cheese on top. Bake at 375F for 35 minutes.
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Post by KD7LBR on Apr 23, 2003 10:43:01 GMT -6
Oven Fried Chicken And Bananas ============================== 2 chickens, about 3 lb. each, cut up salt and pepper to taste 1 cup cream of coconut 2 tablespoons lemon juice 6 medium bananas 2 1/2 cups corn flake crumbs 3/4 cup melted margarine
Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix cream of coconut and lemon juice. Peel bananas, cut each into halves crosswise. Brush chicken and bananas thickly with coconut mixture and roll in crumbs. Brush baking pan with some butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in 350F oven for 45 minutes. Add bananas and drizzle with remaining butter. Bake for another 15 minutes.
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Post by KD7LBR on Feb 17, 2003 10:41:14 GMT -6
Stuffed Chicken Rolls
6 large boneless skinless chicken breast halves 6 slices fully cooked ham 6 slices Swiss cheese 1/4 cup flour 1/4 cup parmesan cheese 1/2 teaspoon rubbed sage 1/4 teaspoon paprika 1/4 teaspoon pepper 1/4 cup vegetable oil 1 can 10 34 oz condensed cream of chicken soup -- undiluted 1/2 cup chicken broth chopped fresh parsley
Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with toothpicks. Combine flour, Parmesan cheese, sage, paprika and pepper, coat chicken on all sides. Cover and refrigerate for 1 hour. In large skillet brown chicken in oil over med-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley, if desired.
Per serving: 674 Calories (kcal); 43g Total Fat; (57% calories from fat);
62g Protein; 8g Carbohydrate; 175mg Cholesterol; 497mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit;
5 1/2 Fat; 0 Other Carbohydrates
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Post by KD7LBR on Nov 6, 2002 14:59:42 GMT -6
CHICKEN CASSEROLE 4 chicken breasts, cooked and cut into pieces 1 large box stuffing mix, mixed according to directions on box 2 small boxes frozen broccoli, cooked and drained 1 pint sour cream 3 cans cream of mushroom soup 1-1/2 cups shredded Cheddar cheese
Place mixed stuffing into bottom of 13x9-inch lightly greased baking dish; place chicken pieces on top. Place broccoli on top of chicken.
Heat soup and sour cream together and place on top of broccoli. Add cheese on top. Bake at 375F for 35 minutes.
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Post by KD7LBR on Nov 8, 2002 11:41:36 GMT -6
Bread Machine Apple Chunk Bread
1 cup milk 1/4 cup vegetable oil 2 tablespoons sugar 1/2 teaspoon cinnamon 1 1/2 teaspoons salt 3 cups bread flour 2 1/2 teaspoons yeast 1 1/3 cups apple, peeled and chopped
Add ingredients in order, adding apple pieces with liquid ingredients.
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Post by KD7LBR on Aug 20, 2002 9:36:29 GMT -6
Tennessee Onion Soup
2 tablespoons butter 2 tablespoons oil 6 cups sliced onions 1/3 cup Jack Daniel's Tennessee Whiskey 1/4 teaspoon thyme 6 cups beef broth 6 slices toasted French bread 1 1/2 cups shredded smoked Cheddar cheese
Heat butter and oil in large soup pot. Cover and cook onions over low heat about 30 minutes, stirring occasionally, until it is a rich brown color. Stir in Jack Daniel's Tennessee Whiskey, thyme and broth. Season to taste with salt and pepper.
Simmer 15-to-20 minutes. Ladle into ovenproof bowls. Top each with a slice of French bread and a sprinkle of cheese. Broil until cheese is melted and bubbly. Makes 6 servings.
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Post by KD7LBR on Apr 7, 2003 10:35:34 GMT -6
Rice-Stuffed Avocado
1 5-oz. package brown and wild rice mix 1/4 teaspoon ground cumin 4 medium avocados 1/4 cup bottled Italian salad dressing 1 large tomato, peeled, seeded and chopped 1/2 cup cashews, coarsely chopped 6 pitted ripe olives
Prepare rice according to package directions, adding cumin with the rice seasonings.
Meanwhile, halve, seed and peel avocados. To make avocado rest firmly, cut a small slice from the rounded bottom of each half. Brush avocados with Italian salad dressing. Place avocado halves on serving platter.
Stir tomato and cashews into rice mixture. Heat hrough. Spoon rice mixture into avocado shells. Serve with olives. Makes 8 side-dish servings
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Post by KD7LBR on Apr 23, 2003 10:37:32 GMT -6
Candy Corn
Ingredients 1 cup sugar 2/3 cup white corn syrup 1/3 cup butter 1 teaspoon vanilla 2 1/2 cups powdered sugar 1/4 teaspoon salt 1/3 cup powdered milk food coloring (optional) Method
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla.
In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape.
Yields: 1 3/4 pounds of candy
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Post by KD7LBR on Apr 23, 2003 10:36:15 GMT -6
Apricot Candy (original Armenian recipe)
2 lbs. dried apricots 2 cups sugar 1 cup water 1/2 cup blanched almonds
In a food processor, finely mince the apricots. In a large pot add water and the apricots and slowly simmer until the apricots thicken. Add 1/2 the sugar, 1 cup, to the apricots and simmer for another 10-15 minutes. Let the apricots cool. With hands lubricated with a little butter, form the apricot mixture into 1 inch diameter balls. On a sheet of waxed paper, flatten the balls until they are about 1/2 inch in thickness. Place an almond in the center and dip in granulated sugar.
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Post by KD7LBR on Apr 7, 2003 10:39:14 GMT -6
Chocolate Easter Nests
Ingredients: 1 8 oz. milk chocolate candy bar 1 4 oz. package German's sweet baking chocolate 2 cups crushed cornflakes 1 1/3 cups shredded coconut miniature jelly beans
Melt milk chocolate and sweet chocolate in double boiler. Stir in cornflakes and coconut until completely coated with chocolate. Spoon small amount of mixture on waxed paper and form into nest shapes. Decorate with 3 jelly bean "eggs" in each nest. Refrigerate until set. Keep chilled. Arrange on a small plate or in a flat box for gift giving.
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Post by KD7LBR on Feb 16, 2003 20:56:24 GMT -6
Jello Bars (Any Flavor)
Ingredients
1 small package coconut (7 oz) 1 family sized Jello (any flavor) 2 cups grated nuts; optional 1 can sweetened condensed milk Method
Combine all ingredients, leaving a little coconut to roll candy in. Form into any shape you'd like and roll in coconut.
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Post by KD7LBR on Aug 21, 2002 8:19:44 GMT -6
PUMPKIN FUDGE
2 tablespoons butter 2 1/2 cups white sugar 2/3 cup evaporated milk 6 ounces white chocolate chips 7 ounces marshmallow creme 3/4 cup canned pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon vanilla extract
1. Line a 9x9 inch pan with aluminum foil, and set aside.
2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 10 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Makes 1 9x9 inch pan
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Post by KD7LBR on Aug 21, 2002 8:25:23 GMT -6
Candy - Coal [for those a little to naughty]
Know someone that hasn’t be very good this year? They need a lump of coal in their stocking. Well here is a recipe for coal candy, from"Country Christmas Recipes - Favorite all time Recipes
Coal Candy 2 c. sugar ¾ light corn syrup ½ c. water 1 tsp. anise extract ½ tsp. black paste food coloring
Line 8 inch square pan with foil, extending edges over sides of pan. Lightly grease foil with butter.
Measure sugar, corn syrup and water into heavy 2 qt. Saucepan. Stir over medium-low heat until sugar is dissoled and mixture comes to boil, being careful not to splash sugar mixture on side of pan.
Carefully clip candy thermometer to side of pan [do not let bulb touch bottom of pan]. Cook about 15 min until thermometer registers 290 deg. without stirring.
Immediately remove from heat. Stir in anise extract and food coloring.
Pour mixture into prepare pan. Cool completely. Lift candy out of pan using foil; remove foil.
Place candy between 2 layers of heavy-duty foil. Pound with mallet to break candy into 1 to 2 inch pieces. Makes about 1-1/2 lb.s.
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Post by KD7LBR on Aug 21, 2002 8:27:35 GMT -6
Coconut Rum Balls 1-cup almond paste 3/4-cup grated coconut 1/2-ounces rum 1-tbsp cocoa
6-ounces semisweet chocolate
1. In a large bowl, mix almond paste, 1/2-cup grated coconut, rum and cocoa until well-blended.
2. Shape into 24 balls.
3. In a double-boiler, melt chocolate.
4. Using a fork, dip balls in chocolate. Drain on a cookie sheet. 5. While chocolate is still lukewarm, sprinkle with remaining grated coconut.
Let chocolate harden 5 minutes. Serve. 24 treats.
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Post by KD7LBR on Aug 21, 2002 8:29:00 GMT -6
Horehound Candy
3 c. brown sugar pinch salt 1/2 c. light Karo 1/3 c. vinegar 1/3 c. water 2 T. butter 1 t. vanilla 1 t. horehound flavoring
Cook sugar, salt, karo, vinegar & water to hard ball stage. Add butter. Continue cooking to hard crack stage.
Remove from heat, add flavorings. Pour into lightly greased pan. Cool slightly. Pull like taffy. Make a roppe and cut into small pieces.
Roll into granulated sugar. Keep in airtight container.
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Post by KD7LBR on Sept 4, 2002 17:29:56 GMT -6
ALMOND CREAM CANDY
1/2 c. butter 1/4 c. sugar 2 tbsp. Cocoa 2 tsp. vanilla extract 1/4 tsp. Salt 1 egg, slightly beaten 1 c. slivered almonds, toasted & chopped 1 3/4 c. vanilla wafer crumbs 1/2 c. flaked coconut 2 (1 oz.) sq. semi-sweet chocolate
CREAM FILLING 1/3 c. butter, softened 3 to 4 tbsp. Milk 1/2 tsp. Vanilla 3 c. sifted powdered sugar
Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; add almonds, vanilla, wafer crumbs and coconut, stirring well.
Press firmly into an ungreased 9 inch square pan, cover and chill. Spread cream filling over almond mixture, cover and chill. Cut into 1 1/2 inch squares. Remove from pan; place 1/2 inch apart on a baking sheet.
Place chocolate in a zip-top heavy duty plastic bag. Seal. Submerge in hot water until chocolate melts. Cut a small hole in end of bag with scissors; drizzle chocolate over cream filling in a zig-zag pattern.
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Post by KD7LBR on Sept 4, 2002 17:31:28 GMT -6
Chocolate Billionaires
1 package caramels (14 ounces)-about 68 3 tablespoons water 1-1/2 cups coarsely chopped pecans 1 cup coarsely crushed crisp rice cereal 2 cups MILK chocolate chips 1/3 bar paraffin wax
In top of double boiler over low heat or in microwave, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by heaping teaspoonfuls onto lightly greased waxed paper. Chill until firm. In top of double boiler over low heat, melt chocolate chips and paraffin. Use a double boiler rather than a microwave for this step, as you will need to work over the pot in order to keep the chocolate melted; place on waxed paper and chill until set. Store in airtight container.
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Post by KD7LBR on Sept 4, 2002 17:32:44 GMT -6
Butterfinger Candy
1-cup Peanut butter 1/3-cup Light corn syrup 1-cup Sugar 1/3-cup Water Melted chocolate
Cook corn syrup, sugar and water to 310º, remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.
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Post by KD7LBR on Sept 4, 2002 17:36:12 GMT -6
Creamcicle Fudge
3/4 cup margarine 3 cups sugar 1- 7 oz. jar marshmallow cream 2/3 cup evaporated milk 10 oz. vanilla chips 3 tsp. orange flavoring 9 drops red food coloring 12 drops yellow food coloring
Mix sugar, milk and margarine in a heavy saucepan. Bring to a boil over medium heat while stirring. Boil for three minutes. Remove from heat, stir in vanilla chips and marshmallow cream. Stir until chips are melted. Remove about one cup mixture and set aside. Add flavoring and food coloring to the remaining mixture left in pan. Mix well and pour in a 9 x 13" greased dish. Stir in the extra cup of mixture with knife using a swirl motion. Refrigerate until completely cool. Cut into squares and enjoy.
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Post by KD7LBR on Sept 4, 2002 17:37:53 GMT -6
Cranberry Fudge
1/4 cup Butter (half stick) 2 1/2 cup Sugar 1/3 cup Evaporated Milk (half a small can) 1/3 cup Cranberry Juice Concentrate* 11-12 oz. White Chips (1 package) 7 oz. Marshmallow Creme/Fluff (1 Jar) 1 cup Craisins [optional] 1/2 tsp Orange Extract
Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, orange extract, craisins (optional) and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside.
Heat milk and cranberry juice at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).
Pour hot mixture over white chips, orange extract, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chips are melted. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.
*NOTE: Cranberry Juice Concentrate can be found in fruit juice isle, it comes in a 12 oz can that looks like a soda can and is reconstituted by adding water. If you can't find it, you can use frozen cranberry juice mix -- let it thaw and use 1/3 cup. Use the rest of the concentrate to make cranberry juice to drink with the fudge.
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Post by KD7LBR on Sept 4, 2002 17:38:48 GMT -6
PUMPKIN WALNUT FUDGE 4 cups Sugar 1 cup Milk 3 tbls Light corn syrup 1 cup Fresh pumpkin purée or canned pumpkin purée<br>3 tbls Unsalted butter, cut into bits 1 tsp Vanilla 2 cups Chopped walnuts In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin purée, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238°F.
Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool until it is 140°F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks. Makes about 2 pounds.
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Post by KD7LBR on Sept 13, 2002 23:48:30 GMT -6
Chocolate covered Orange sticks
3 envelopes unflavored gelatin ( knox) 2 T. orange juice 1/2 . c. cold water 2 T. lemon Juice 2 c. sugar 1/4 t. orange food coloring 1/2 c. hot water cornstarch 4 t. grated orange zest 1/2 t. orange flavoring 2 t. grated lemon zest melted chocolate for dipping
Butter 8" square pan. Sprinkle knox over water, let stand 5 minutes. combine sugar & hot water in large saucepan. Bring to a boil over high heat. Add gelaytin, reduce heat & simmer, stirring constantly 5 minutes. Stir in fruit zests, juices, flavoring & coloring. refrigerate 20 minutes. Pour through strainer into buttered pan. Chill several hours, or overnight. Lightly dust waz paper with cornstarch. Loosen candy & flip onto waxed paper. cut into 1/4"x2" strips. Roll in cornstarch to prevent sticking. Shake off excess & dip in melted chocolate.
place on clean waxed paper to set. makes 128 pieces.
Variations:
Lemon: omit orange zest & orange coloring. Increase lemon juice to 1/4 c., use 1 T. lemon zest and 1/4 t. yellow food coloring
Raspberry- omit lemon & orange zest, juices & coloring. use 1/2 c. mashed raspberries ( fresh or frozen)
Mint- omit lemon & orange zest, flavorings & color. Use 1 t. mint flavoring & 1/2 t. green food coloring
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Post by KD7LBR on Sept 16, 2002 13:39:33 GMT -6
Strawberry Bon Bons
1 (14 oz.) can Eagle Brand sweetened condensed milk 2 (7 oz.) pkgs. flaked coconut 1 (8 serving size) pkg. of strawberry flavor gelatin 1 c. ground blanched almonds 1 tsp. almond extract Red food coloring
**2 1/4 c. sifted confectioners' sugar **3 tbsp. Borden whipping cream **Green food coloring
In large bowl, combine sweetened condensed milk, coconut, 1/3 cup gelatin, almonds, extract, and enough red food coloring to tint mixture a strawberry shade.
Chill 1 hour or until firm enough to handle. Using about 1/2 tablespoon for each, form into strawberry shapes.
Sprinkle remaining gelatin onto wax paper. Roll each strawberry in gelatin to coat. Place on wax paper-lined baking sheets; chill.
In small bowl, combine sugar, cream and green food coloring. Using pastry bag with open star tip, pipe small amount on each strawberry.
Store covered at room temperature or in refrigerator. Makes about 60.
Tip: Green tube decorator icing can be used to make strawberry "stems".
**Omit confectioners' sugar, cream and green food coloring, if not making stems.
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