|
Author
|
Comment
|
irisgoddess
High Sorceress and Sage of The Craft
Posts: 10
(11/30/03 11:33 pm)
Reply
|
Sweet tooth
Hello all! I was just thinking and I know that almost everybody has a sweet tooth so I thought I would share some of my favs. Yummy
Maple Cream Fudge
1/2 cup butter
2 cups brown sugar
5 tbsp. evaporated milk
1 cup powderd sugar
1 tsp. vanilla extract
1/2 cup walnuts
1. Butter an 8 in. square pan and set aside
2. Combine butter, brown sugar, and milk in a large, heavy saucepan.
3.cook and stir over med. heat until mix comes to a boil. Wash down sides of pan with a pastry brush dipped in hot water to remove sugar grystals.
4. cook stirring occasionally to 238 F. ( soft ball stage) remove from heat.
5 Add in powdered sugar and beat with a wooden spoon. Add vanilla and walnuts.
6. pour in to preped pan refrigerate untill fim and cutinto squares.
Peanut Butter Fudge
2 cups granulated sugar
1 cup milk
1/2 stick margarine
pinch of salt
1 cup peanut butter
1 tsp vanilla extract
Mix sugar, milk, margarine and salt in a suacepan. Boil, stirring frequently, untill it forms a soft ball in cold water. Remove from heat and add peanut butter and vanilla. Beat untill creamy and pour into a buttered 9x9 pan and let cool. cut into squares
* if you want chocolate peanut butter fudge, add 1 heaping tsp to the top 4 ingredients before cooking.
Iris
|
1hillclimber
Village Captain of the Guards and Resident Glowbug
Posts: 46
(12/2/03 2:09 pm)
Reply
|
Re: Sweet tooth
Mmmmmmm, yummy...these are so good. IRis made them for the Thanksgiving holiday and man, I was in total fudge heaven. Glad Christmas is coming...more fudge? (hint, hint, hint, a-bomb!)
Hillclimber
|
Gaia Angel 
She who Dreams with Dolphins
Posts: 109
(12/2/03 3:43 pm)
Reply
|
Re: Sweet tooth
 I think  !!! Im a fudge ADDICT!!
Lesson number 1 HOW DO I MAKE FUDGEEEEEEEEEEEEEE!!! I never have any luck!!
|
irisgoddess
High Sorceress and Sage of The Craft
Posts: 19
(12/2/03 8:02 pm)
Reply
|
Re: Sweet tooth
Oh Gaia Angel.... DOn't worry the first time I tried to make fudge I made syrup! we had to eat it with a spoon and i put it on a cake so it was still good but boy i was mad as a wet hen. This year I made sure everything boiled till it was soft ball stage and thats what makes it set up into fudge.
Soft Ball Stage: when the fudge is boiling add a few drops to a glass of cold water if it makes a ball that holds it shape but still real mushy you got it!! Mix that stuff and get it in the pan !!!!( the faster it cools the faster we eat right)
Tell ya what heres a fudge recipe you don't have to cook. It has the chocolate we love and some peppermint too.
Layered Cream Cheese Peppermint Fudge
Layer 1
1/4 cup cream cheese
2 cups powdered sugar
2 1/2 tbsp cocoa powder
1/2 tsp vanilla extract
1 tsp milk
1/3 cup walnuts (optional)
butter an 8 inch pan and set aside
in a large mixing bowl beat the cream cheese with an electric mixer till soft.
Gradually beat in the powdered sugar, cocoa,vanilla and milk. (walnut too if you use them)
Press into the prepared pan and chill in the fridge.
Layer 2
1/4 cup cream cheese
2 cups powdered sugar
1/2 tsp mint extract
1 tsp milk
1/4 cup peppermint sticks ( crushed)
in a large bowl beat the cream cheese with the mixer till soft
beat in the powdered sugar, mint extract, milk, and crushed peppermint. beat well
Spread over chilled chocolate layer and score with a knife.
chill in fridge till firm. cut in squares and EAT!!!!!
yummy 
Iris
|
Gaia Angel
She who Dreams with Dolphins
Posts: 121
(12/2/03 10:52 pm)
Reply
|
Re: Sweet tooth
you soooooooooooooooo I am goona try it as soon as I get the grub stubs hehehe
Thank you!!
|
ladiravenmoon
Goddess of the Green
Posts: 10
(12/3/03 7:58 am)
Reply
|
cherry bombs
Cherry Bombs
1/2 cup butter
1/4 cup 10X sugar
1 1/4 cup sifted flour
1 tsp water
1/4 tsp salt
2-  z jars marachino cherries with the stems
coloured fancy coarse sugars
Cream butter and sugar. Add flour, water and salt. Shape small amt. of dough around each cherry leaving the stem exposed. Roll in coloured sugars and place on an ungreased cookie sheet.
Bake at 325 for 15-20 minutes. No longer.
If dough is chilled, it will shape easier.
Yields approximatley 4 dozen and in this house will last approximatley 4 minutes.
|
Gaia Angel
She who Dreams with Dolphins
Posts: 135
(12/3/03 11:49 am)
Reply
|
Re: cherry bombs
Sherry these sound awesome and so easy!!! Thanks!!! OMG!! Im gaining like 50 lbs this Yuletide!! 
|
Gaia Angel
She who Dreams with Dolphins
Posts: 155
(12/4/03 11:31 am)
Reply
|
Candied Catnip Leaves
Candied Catnip Leaves
White of one egg
Juice of 1 Lemon
1/2 cup sugar
Combine egg and lemon and stir. Pour sugar onto a plate. Dip fresh Catnip leaves in the egg/lemon mixture, then brush in the sugar on the plate on both sides. On a clean plate, let the leaves dry for about one hour. Store in an airtight container in the refrigerator.
|
Gaia Angel
She who Dreams with Dolphins
Posts: 156
(12/4/03 11:32 am)
Reply
|
Catnip Cookies
Catnip Cookies
1 cup whole wheat flour
1/4 cup soy flour
1 teaspoon Catnip
1 egg
1/3 cup of milk
1 tablespoon molasses
2 tablespoons butter
Preheat the oven to 350. Mix all the dry ingredients together. Add molasses, egg, oil, and milk. Oil a cookie sheet and roll mixture out flat. Cut into bite-sized pieces, then put in the oven and bake for 20 minutes. Let cool, and store in a tightly sealed container.
|
Gaia Angel
She who Dreams with Dolphins
Posts: 157
(12/4/03 11:34 am)
Reply
|
Candied Angelica
Candied Angelica
For Candied Angelica, choose tender, young stalks. Cut the stalks into 6 inch lengths, cover with water, and bring to a boil. Let cool, discard the water, and peel the fibrous threads from the stalk with a sharp knife or potato peeler. Put them back in the pan, cover with water and boil until they are bright green and tender (this should only take a few minutes). Once again, drain the water and discard. Dry the stalks, and then put them in a square pan, sprinkling granulated sugar between layers. Cover tightly and let this mixture sit for 2-3 days. Now, remove the contents from the pan and return to a slow boil until the stalks are clear and completely tender. Drain, and then roll each stalk on wax paper covered with sugar, trying to get as much of the sugar to stick as possible. Place on a rack, and dry slowly in the oven at the lowest possible temperature. This should take 2-3 hours. Let cool, and then wrap in foil or clear wrap for storage.
|
Gaia Angel
She who Dreams with Dolphins
Posts: 174
(12/4/03 12:15 pm)
Reply
|
Re: Candied Angelica
Chicory & Pears with Cream Sauce
Cube 2 pears (peel and pare first)
Chop 1 Chicory leaf or small root coarsely
Arrange large lettuce leaves on 2 plates
Cream Sauce - Mix 1/2 teaspoon of lemon juice with 3/4 pint of thick cream. Stir until consistent. Add salt and pepper to taste.
Arrange the pears on the plates with lettuce leaves. Pour Cream sauce over the pears. Garnish with a sliced tomato, if desired. Makes 2 servings
|
shadeaux63
Keeper of the Stars
Posts: 18
(12/5/03 2:26 am)
Reply
|
Re: Candied Catnip Leaves
You can also candy rose petals,nasturtiums,or any edible leaf,or flower using this method.We did rose petals for one of our daughters' birthday cakes,and put them all over the cake.She loved it.peppermint leaves are awesome done this way,too.Beats the heck out of peppermint candy from a bag.
Just make sure whatever leaves you use have NEVER been exposed to ANY type of pesticide,or fertilizer.
|
irisgoddess
High Sorceress and Sage of The Craft
Posts: 30
(12/5/03 2:38 am)
Reply
|
Re: Candied Catnip Leaves
That is way cool now all I need is a list of the ones I can eat!!!!
I love sweet stuff!!!!!
Iris
|
ladiravenmoon
Goddess of the Green
Posts: 23
(12/10/03 8:53 am)
Reply
|
Re: Sweet tooth
Bailey's Irish Cream Bars
1 pkg yellow cake mix (moist deluxe)
3 eggs
2/3 cup irish cream
1/3 cup oil
1 can cream cheese icing
1 pkg white chocolate chips
1/4 cup irish cream
Preheat oven to 350F. Grease a jelly roll pan. Combine cake mix, eggs, irish cream and oil. Set aside 1/2 cup of batter mixture. Pour remaining cake batter into the prepared pan.
In a small bowl, blend remaining ingredients. Drop large spoonfuls of this over batter. Swirl with a fork. Bake 25-30 minutes.
Cool and cut into sqares.
|
irisgoddess
High Sorceress and Sage of The Craft
Posts: 53
(12/10/03 10:34 pm)
Reply
|
Re: Sweet tooth
Potato Peanut Candy
1 med baking potato
5 to 6 cups powdered sugar
2 tsp vanilla extract
1/4 cup smooth peanut butter
preheat oven to 400* bake potato untill tender about an hour
let cool peel then mash
place the mashed potato in a large mixing bowl add 1 cup powdered sugar and vanilla extract. As you mix the potato will liquefy, keep adding the sugar 1/2 cup at a time untill it forms a soft dough.
dust the counter with powdered sugar. roll the dough out to 1/4 inch sheet spread the peanut butter and roll into a log and slice.
This is a candy i grew up eating at the holidays that i can't be with out if there's no potato candy then it's not the holidays for me!
Iris
|
ladiravenmoon
Goddess of the Green
Posts: 29
(12/11/03 3:19 pm)
Reply
|
Re: Sweet tooth
Thanks Iris,
My husband has talked about potatoe candy and here is a recipe. lol
blessings
sherry
|
irisgoddess
High Sorceress and Sage of The Craft
Posts: 62
(12/20/03 6:22 am)
Reply
|
Re: Sweet tooth
You are so very welcome and now that I have the net back ( all hale the all powerful net) I can get some more stuff on here. If there is anything you want me to look up for you just let me know and I'll do my best to find it. That way I can get some stuff that everybody's wanting and not just picking out my favs.
Iris
|
Gaia Angel
She who Dreams with Dolphins
Posts: 436
(12/23/03 10:40 am)
Reply
|
Re: Sweet tooth
CHOCOLATE BREAD PUDDING WITH SPICED CREAM
· 1 teaspoon unsalted butter
· 2 cups half and half
· 2 cups semisweet chocolate chips, about 1 pound
· 4 large eggs
· 1 cup firmly packed light brown sugar
· 1/2 teaspoon ground cinnamon
· 1/8 teaspoon freshly grated nutmeg
· 1 teaspoon pure vanilla extract
· 1/4 cup Grand Marnier
· 8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes
(about 4 cups)
Preheat the oven to 350 degrees F. Grease a 6-cup (9 1/4 by 5 1/4 by 2
2/4-inch) loaf pan with butter. In a large saucepan, over medium heat, add
the half and half. When the cream comes up to a gentle boil, whisk in 1 cup
of the chocolate chips, whisking constantly until the all of chips have
melted and are incorporated into the cream, remove from the heat. Whisk the
eggs, sugar, cinnamon, nutmeg, vanilla and Grand Marnier together in a large
mixing bowl until very smooth. Add the egg mixture to the cream mixture and
mix well. Add the bread, incorporate thoroughly and let the mixture sit for
30 minutes, stirring occasionally. Pour half of the mixture into the prepared
pan. Sprinkle the top with the remaining chocolate chips. Pour the remaining
bread mixture over the chocolate chips. Bake until the pudding is set in the
center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding
into 1-inch thick slices. Top with the spiced cream.
Yield: 10 servings
|
Email This To a Friend
Topic Commands
Click to receive email notification of replies 
Click to stop receiving email notification of replies 
