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Post by Julie on Sept 21, 2002 12:12:32 GMT -6
A1 Sauce
1/2 Cup Orange Juice 1/2 Cup Raisins 1/4 Cup Soy Sauce 1/4 Cup White Vinegar 2 Tbsp Dijon mustard 1 Tbsp Bottled Grated Orange Peel 2 Tbsp Heinz Ketchup 2 Tbsp Heinz Chili Sauce
Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.
Also posted by chief_cook or Sweetpea_mama on Dec 29th, 2002, 6:34pm
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Post by Julie on Sept 21, 2002 12:11:33 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 29, 2002 15:32:02 GMT -6
Applebee's Santa Fe Stuffed Chicken Serves : 4 8 oz. pkg. Monterey Jack cheese - divided in half 8 boneless, skinless chicken breast halves 1 cup Italian seasoned bread crumbs 1 1/2 Tbls. grated Parmesan cheese 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. ground black pepper 1/2 cup butter - melted 1 Tbls. butter 1 Tbls. all-purpose flour 1 cup milk 1 sm. red bell pepper - seeded, diced 1 sm. green bell pepper - seeded, diced
Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Cut half of the cheese 8 slices. Wrap each flattened chicken breasts around a slice of cheese. Secure with wooden picks or uncooked spaghetti noodles. Combine the bread crumbs, Parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13" X 9" baking dish, being careful not to crowd them.
Drizzle remaining butter over the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes). Bake in 400 degree oven for 25-30 minutes, or until chicken cooked through. Grate remaining cheese. Melt butter in saucepan. Stir in flour. Whisk in milk. Bring to a simmer. Add cheese and reduce heat. Simmer until thick, stirring constantly so cheese doesn't burn. Place chicken on plates, pour sauce over, and top with diced peppers.
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Post by Julie on Aug 29, 2002 15:30:04 GMT -6
Applebee's Baby Back Ribs Serves : 3
(3) 1 Lb. racks pork baby back ribs - cut in half 1 cup ketchup 1/4 cup apple cider vinegar 3 Tbls. dark brown sugar 3 Tbls. Worcestershire sauce 1 tsp. liquid smoke 1/2 tsp. salt
-Place ribs in a large pot and fill pot with enough water to cover ribs. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened. Place boiled ribs, meat side down, on a broiler pan. Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
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Post by Julie on Aug 29, 2002 15:14:05 GMT -6
Applebee's Tequila Lime Chicken 5 boneless skinless chicken breasts 2/3 Cup Cuervo Gold Tequila 2/3 Cup vegetable oil 1 teaspoon lemon or lime juice 2 Teaspoons McCormick "hot shot" black & red pepper (more if you like it hot!) ** Mexi Ranch dip (sauce) 1/2 salsa 1/2 ranch dressing. This will be close, just add some spices, lime etc. . Cut chicken breasts in strips or cubes, whichever you prefer (Cubes work better for tacos/fajitas, strips are better for taco salad) Combine tequila, oil, lemon juice & pepper, mix. Pour marinade over chicken. 24 hour marinade is recommended, but I've done it in as little as two hours. Saute chicken 5-8 minutes in marinade, drain. Place chicken on fajita or soft taco shell, top with colby & Monterey jack cheese, lettuce, tomato, & onion. Roll up & serve.
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Post by Julie on Aug 29, 2002 15:12:46 GMT -6
Applebee's Pico de Gallo 3 large tomatoes diced 1 large onion diced 2 Tbsp.diced Jalapenos 1/2 cup fresh cilantro (diced) 2 tsp. Salt 1/2 tsp. black pepper 1/2 tsp. garlic powder 1 Tbsp. olive oil 1 Tbsp. white vinegar Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.
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Post by Julie on Aug 24, 2002 10:37:40 GMT -6
Applebee's Blackened Chicken Salad
Dressing 1/4 c Fat free mayonnaise 1/4 c Grey Poupon Dijon mustard 1/4 c Honey 1 tb Prepared mustard 1 tb White vinegar 1/8 ts Paprika
Chicken Marinade CHICKEN MARINADE 1 c Water 3 tb Lime juice 2 tb Soy sauce 1/2 tb Worcestershire
Cajun Spice Blend 1/2 tb Salt 1 ts Sugar 1 ts Paprika 1 ts Onion powder 1 ts Black pepper 1/2 ts Garlic powder 1/2 ts Cayenne pepper 1/2 ts White pepper 2 Chicken breast halves, boned, -skinned 2 tb Light butter
Salad 8 c Iceberg lettuce; chopped 1/2 c Red cabbage; shredded 1/2 c Carrot; shredded 1/2 c Fat free mozzarella; shredded 1/2 c Fat free cheddar; shredded 1 lg Tomato; diced 1 Egg; hard boil, diced
DRESSING: combinine ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
MARINADE; Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle 1 ts of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. While chicken is cooking prepare the salads by splitting the lettuce into 2 large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad. Slice the chicken breast, across each breast in 1/2" slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.
Makes 2 servings
Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes
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Post by Julie on Aug 24, 2002 8:57:25 GMT -6
This recipe was requested in the newsletter recently.
Applebee's Lemonade
1 Quart water 1 Cup sugar 1 Cup fresh lemon juice
Sparkling Water (not tonic water, like Perrier) Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.
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Post by Julie on Aug 24, 2002 8:57:01 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 30, 2002 12:56:30 GMT -6
Red Lobster's Shrimp Diablo Serves : 6 3 Lbs. large, uncooked, unpeeled shrimp milk - for soaking 1 cup unsalted butter - not margerine 1 jar Kraft® BBQ Sauce 1/2 cup catsup 1/4 cup hot sauce 1 Tbls. ground black pepper
Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight. Mix sauces and pepper in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour. Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).
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Post by Julie on Aug 30, 2002 12:55:29 GMT -6
Red Lobster's Coconut Shrimp with Pina Colada Sauce Serves : 4-6 2 cups plain bread crumbs 1 1/2 cup corn starch - divided 2 cups sweetened coconut flakes 1 1/2 cup pina colada drink mix - divided 2 Tbls. powdered sugar 1/3 cup Captain Morgan® Spiced Rum 1 Lb. large uncooked shrimp - peeled, deveined, butterflied vegetable oil - for deep frying 1/3 cup sour cream 1/3 cup canned crushed pineapple - drained
Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 cup corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce.
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Post by Julie on Aug 30, 2002 12:54:17 GMT -6
Red Lobster's Clam Chowder Serves : 6 1 qt. clam juice 1 cup nonfat dry milk powder 2/3 cup all-purpose flour 14 oz. chicken broth 2 stalks celery - chopped fine 1 Tbsp. minced dry onion 10 oz. can clams - drained 1 pinch parsley flakes 2 baked potatoes - peeled, crumbled salt and pepper - to taste
In blender, puree clam juice, milk powder, and flour. Pour into 2 1/2 quart saucepan and stir in chicken broth. Cook, stirring constantly, over medium-high heat until thick and smooth. -Reduce heat to low. Stir in celery, onion, clams, parsley, and potatoes. Simmer for 45-60 minutes. Season with salt and pepper.
NOTES : Freezes well after cooking. Low fat!
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Post by Julie on Aug 30, 2002 12:53:20 GMT -6
Red Lobster's Brushetta Serves : 10 1 med. red bell pepper - seeded, minced fine 1 med. green bell pepper - seeded, minced fine 1 sm. red onion - grated 1/2 Lb. sm. shrimp - canned OR fresh 1 1/2 cups grated fontina cheese 1 1/2 cups grated white cheddar cheese 1/2 loaf French bread - cut in 1/2" slices
Combine all ingredients, except bread. Spread mixture onto bread slices. Bake in 350 degree oven for 6 minutes, or until cheese melts.
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Post by Julie on Aug 29, 2002 14:53:47 GMT -6
KFC Potato Salad
2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons sugar 2 teaspoons minced white onion 2 teaspoons prepared mustard 1 teaspoon vinegar 1 teaspoon minced celery 1 teaspoon diced pimentos 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon pepper dash salt
Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.
In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined. 4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).
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Post by Julie on Aug 29, 2002 14:41:26 GMT -6
Red Lobster Cheese Biscuits
1 Cup Milk 1/3 Cup Mayo 1 Tablespoon Sugar <<Or>> 3 Packages Sweet & Low 2 Cups Self-rising flour 1/4 Cup Kraft's American cheese -- grate Liquid margarine Garlic powder Kraft American Cheese food
Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with 1 teaspoon liquid margarine and dust each with a little garlic powder plus 1 scant teaspoon additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.
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Post by Julie on Aug 24, 2002 9:19:36 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Oct 11, 2002 6:28:15 GMT -6
Maple Candy Servings: 6 4 c Maple syrup 1 c Cream 1/4 c Butter 1 c Nut meats, chopped 1 ts Lemon extract Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares.
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Post by Julie on Oct 11, 2002 6:29:13 GMT -6
2-Minute Fudge Servings: 36 1 lb Powdered sugar 1/2 c Cocoa 1/4 ts Salt 1/4 c Milk 1 tb Vanilla extract 1/2 c Butter 1 c Nuts, chopped In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.
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Post by Julie on Oct 11, 2002 6:30:47 GMT -6
Almond Nougat
1 1/2 c Light corn syrup 2 c Sugar 1/4 ts Salt 1/4 c Water 2 Egg whites 1/2 ts Almond extract Red or green food coloring 1/4 c Soft butter or margarine 1 c Toasted chopped almonds 1/4 c Chopped candied cherries DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving.
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Post by Julie on Oct 11, 2002 6:32:49 GMT -6
Applesauce Fudgies Servings: 16 2 Squares unsweetened chocolate 1/2 c Butter 1/2 c Sweetened applesauce 2 Eggs, beaten 1 c Brown sugar, firmly packed 1 ts Vanilla 1 c Sifted flour 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1/2 c Choped walnuts Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares; cool in pan on racks. Makes 16.
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Post by Julie on Oct 11, 2002 6:33:28 GMT -6
Apricot Almond Bark
1 lb White chocolate 2 tb Solid vegetable shortening 1/2 c Whole toasted almonds 1 c Apricot Jelly Belly beans Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart.
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Post by Julie on Oct 11, 2002 6:35:28 GMT -6
Ohio Buckeyes 12 oz Jar creamy peanut butter 2/3 c Softened margarine 1 ts Vanilla 1 lb Confectioner's sugar 6 oz Package semi-sweet chocolate chips 6 oz Package milk chocolate chips -or, use 1 package chocolate made for candy making 3 tb Melted paraffin Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-- Drop onto wax paper to harden. Chill.
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Post by Julie on Oct 11, 2002 6:37:02 GMT -6
Honey Taffy 1 c Honey Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften.
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Post by Julie on Oct 11, 2002 6:39:13 GMT -6
Basic Truffle Recipe: 4 oz Ghirardelli Bittersweet Chocolate 2 tb Butter, cut up 2 tb Heavy whipping cream 1 1/2 tb Liqueur (to 2 Tbsp)
Chocolate Coating for Truffles: 4 oz Ghirardelli Bittersweet Chocolate 2 ts Peanut, almond, or walnut oil DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate.
Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.
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Post by Julie on Oct 11, 2002 6:40:26 GMT -6
Black and White Fudge 3 c Sugar 4 tb Cocoa 1 1/2 tb White corn sirup 1 tb Vanilla 2 tb Butter or butter substitute 1 1/2 c Cream Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares.
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Post by Julie on Oct 11, 2002 6:41:16 GMT -6
Black Walnut Taffy 2 c Sugar 1 tb Butter or butter substitute 1/2 c Sweetened condensed milk 1/2 c Chopped nuts 1 c Molasses 1 ts Vanilla 1/4 ts Salt 1/2 c Water Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265~ 270 F). Add flavoring. Spread nuts over the bottom of a well-buttered pan. Pour taffy over nuts. Cool. Pull until stiff and creamy. Cut in 1-inch pieces.
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Post by Julie on Oct 11, 2002 6:42:13 GMT -6
Bourbon Balls 1 1/2 c Confectioner's sugar, Divided 1 c Graham cracker crumbs 1/2 c Pecans 1 tb Unsweetened cocoa powder 3 tb Bourbon 2 tb Light corn syrup In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls.
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Post by Julie on Oct 11, 2002 6:43:04 GMT -6
Bran Candy
2 c Brown sugar 1 c Sugar 1 c Milk 1/8 ts Baking soda 1 tb Butter or butter substitute 1/4 ts Salt 1 c Bran Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.
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Post by Julie on Oct 11, 2002 6:43:50 GMT -6
Brazil Nut Bark 12 oz Semisweet chocolate pieces 1 tb Butter 1 c Chopped Brazil nuts 1/2 c Seedless raisins DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator
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Post by Julie on Oct 11, 2002 6:47:16 GMT -6
Brown Sugar Fudge - Penuche
1 c White Sugar, Granulated 1 c Light Brown Sugar, Firm Pack 1/2 c Heavy (Whipping) Cream 3 tb Molasses * 2 oz Unsweetened Chocolate 4 tb Butter 1 1/2 ts Vanilla 1/2 c Chopped Nuts, Optional * This is to taste. The original recipe called for 4 T of Molasses. STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.
STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil.
STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary.
STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230øF and 240øF. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges.
STEP 5: Shock by placing the saucepan in the cold water in the sink.
STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool.
STEP 7: Stir when luke warm and "skin" forms on the top (110øF). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react.
STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.
STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen.
VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature.
CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.
ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 T grated orange zest, plus if you can get it, 1 tsp of pure orange extract.
PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9.
PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 T. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.
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