Thursday, April 21, 2011

Magic Fudge

3 cups (36 oz. pkg) semi-sweet chocolate chips, melted
1 cup sweetened condensed milk
Pinch salt
1 1/2 tsp vanilla
1/2 cup nuts

Mix. Pour in pan.

Here is another recipe for Magic Fudge I found, in case you need a little more direction than this one provides. (It didn't call for the melting the chocolate even. I added that. So I'm afraid it may have left out a few more steps too!)

Thursday, April 14, 2011

Date & Nut Candy

3 cups brown sugar
1 cup dates, chopped
1 tsp vanilla
1 1/2 cups milk
1 cup chopped nuts

Mix sugar, dates and milk. Cook over low heat. Stir occasionally until soft ball stage.

Remove from heat and add vanilla and nuts. Beat until stiff. Pour and roll in damp cloth.

(I didn't quite understand the last bit of directions, so I found a bit more explanation here. Luckily, everyone's grandmother used to make this!) ;)

Wednesday, April 13, 2011

Charlotte's Grandmother's Rolls

1 scant cup Crisco
1/2 cup sugar
1 1/2 tsp salt
1 cup boiling water
1 cup cold water
2 eggs, beaten
2 pkg yeast
6-7 cups all-purpose flour

Pour hot water over Crisco, sugar and salt. Blend and add cold water. Cool.

Add eggs and yeast (that has been softened in 1/4 cup lukewarm water and 1 tsp sugar).

Gradually add flour (sifted before measuring). The dough should be workable. Put into covered container for several hours in refrigerator. Spread on well-floured board. Shape into rolls. Cover with melted butter. Allow to rise about 2 hours in greased pans.

Bake in hot oven about 15 minutes.

(If the condition of the recipe card is any indication, this one should be good!) ;)

Tuesday, April 12, 2011

Peanut Brittle

3 cups white sugar
1 cup Karo syrup
1/2 cup water
3 cups raw peanuts
3 tsp butter
3 tsp salt
3 tsp baking soda

Boil sugar, syrup and water until thread spins. Add peanuts and stir constantly until peanuts are brownish gold. Take from heat. Add butter, salt and soda. Spread to cool.

Monday, April 11, 2011

Divinity Fudge

2 cups sugar
1/2 cup water
1/2 cup Karo syrup
2 egg whites

Cook to crack stage (275 degrees)

Sunday, April 10, 2011

Savannah (Re)collected

During a recent Savannah trip, I found this cute recipe organizer in a thrift store. And it had recipe cards included. And  it only cost $1. And now I have a place to keep all of my (re)collected recipes. The best of all possible worlds!

Here's one from the book

Ruthy's Pralines

1/2 cup brown sugar
1 cup white sugar
1 1/2 tbsp white corn syrup
1/8 tsp salt
3 tbsp butter
1/2 cup evaporated milk
1 tsp vanilla
1 cup pecans

Coat sides of pan with butter.

Combine sugars with butter, corn syrup, salt, and milk and stir until blended.

Cook over medium heat (246 degrees). Remove from heat and let stand. Add vanilla and nuts. Beat buy hand fast. Drop by spoonful. Add milk, if needed.