http://utah4h.org/files/publications/publication/pub__6653587.pdf
Go to this link for some awesome recipes for home canned pie filling using clear jel.
I think the apple pie filling recipe must be the one that Emily used, or something similar.
Thursday, October 29, 2009
Caramel Corn
Caramel Popcorn
1 ½ cups white sugar
2 cups brown sugar
1 ½ cups dark karo syrup
2 cubes butter
1 tsp. vinegar
2 tsp. vanilla
8 quarts popped popcorn
Mix first five ingredients in a saucepan. Bring to a boil. Boil four minutes. Add vanilla. Pour over at least 8 quarts popped popcorn and stir well. Emily did not form popcorn balls with this recipe.
1 ½ cups white sugar
2 cups brown sugar
1 ½ cups dark karo syrup
2 cubes butter
1 tsp. vinegar
2 tsp. vanilla
8 quarts popped popcorn
Mix first five ingredients in a saucepan. Bring to a boil. Boil four minutes. Add vanilla. Pour over at least 8 quarts popped popcorn and stir well. Emily did not form popcorn balls with this recipe.
Popcorn Balls
Grandma Drake always made these for Halloween. She got this recipe from her friend Colleen Christoffersen.
Popcorn Balls
3 cups sugar
1/2 cup vinegar
1/2 tsp. salt
1 cup water
2 tbsp. honey
2 tbsp. butter
food coloring - optional
Popped popcorn (???probably 2 batches in an air popcorn popper)
Mix sugar, vinegar, salt and water in a saucepan. Boil up for 5 minutes. Add honey. Cook until crackle stage. Dribble a little syrup in a cup of cold water and if it forms a firm string in the water, that is crackle stage. Add butter. Add a few drops food coloring if desired (orange for Halloween, red for Christmas). Pour over popped corn, stir well and form into balls. Wrap with plastic wrap and tie with ribbon if desired.
Popcorn Balls
3 cups sugar
1/2 cup vinegar
1/2 tsp. salt
1 cup water
2 tbsp. honey
2 tbsp. butter
food coloring - optional
Popped popcorn (???probably 2 batches in an air popcorn popper)
Mix sugar, vinegar, salt and water in a saucepan. Boil up for 5 minutes. Add honey. Cook until crackle stage. Dribble a little syrup in a cup of cold water and if it forms a firm string in the water, that is crackle stage. Add butter. Add a few drops food coloring if desired (orange for Halloween, red for Christmas). Pour over popped corn, stir well and form into balls. Wrap with plastic wrap and tie with ribbon if desired.
Wednesday, October 28, 2009
Apple Crisp
Apple Crisp -- Emily Drake
½ cup sugar
2 tbsp. butter
½ cup flour
1 egg, beaten
¼ tsp. baking powder
¼ tsp. salt
6 or 8 apples (or peaches could be used; use cooking apples)
Peel and cut up apples. Put in 9X9 pan.
Add:
½ cup sugar
¼ tsp. cinnamon
2 tbsp. water
Mix the apples in the pan with sugar-cinnamon and water. Mix sugar, flour, salt, and baking powder in a bowl. Cut butter into this mixture and add beaten egg. Place this dough on top of apples; a spoonful here and there. Bake at 300 to 350 degrees F. for 30 or 40 minutes, until fruit is done and the dough is brown. Serve with whipped cream.
½ cup sugar
2 tbsp. butter
½ cup flour
1 egg, beaten
¼ tsp. baking powder
¼ tsp. salt
6 or 8 apples (or peaches could be used; use cooking apples)
Peel and cut up apples. Put in 9X9 pan.
Add:
½ cup sugar
¼ tsp. cinnamon
2 tbsp. water
Mix the apples in the pan with sugar-cinnamon and water. Mix sugar, flour, salt, and baking powder in a bowl. Cut butter into this mixture and add beaten egg. Place this dough on top of apples; a spoonful here and there. Bake at 300 to 350 degrees F. for 30 or 40 minutes, until fruit is done and the dough is brown. Serve with whipped cream.
Salad with Blue Cheese Snow
This is not one of Emily's recipes but I want to learn how to add video to my blogs and I think this is a really nifty way to add blue cheese to salads. So I will be experimenting with this.
I am not being successful. Until I figure out how to make a link in the post, please copy and paste the url below to go to the web page and view the video.
http://foodwishes.blogspot.com/2007/11/your-salad-forecast-cool-and-crisp-with.html
I am not being successful. Until I figure out how to make a link in the post, please copy and paste the url below to go to the web page and view the video.
http://foodwishes.blogspot.com/2007/11/your-salad-forecast-cool-and-crisp-with.html
Monday, October 26, 2009
Brownies
Brownies –Emily Drake
1 cup butter
4 squares baking chocolate (or substitute ¼ cup shortening and ¾ cup cocoa)
4 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 cups flour
1 tsp. baking powder
1 cup nuts, chopped
Melt butter. Add sugar and chocolate (melt chocolate squares). Add eggs and vanilla. Mix well. Mix flour, baking powder and nuts in a separate bowl and gradually add to chocolate mixture. Spread in greased pan. Bake at 350 degrees for 20 to 30 minutes. Do not over bake. Frost while hot.
1 cup butter
4 squares baking chocolate (or substitute ¼ cup shortening and ¾ cup cocoa)
4 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 cups flour
1 tsp. baking powder
1 cup nuts, chopped
Melt butter. Add sugar and chocolate (melt chocolate squares). Add eggs and vanilla. Mix well. Mix flour, baking powder and nuts in a separate bowl and gradually add to chocolate mixture. Spread in greased pan. Bake at 350 degrees for 20 to 30 minutes. Do not over bake. Frost while hot.
Sunday, October 25, 2009
Nougat #4
Nougat (Recipe Number Four for this blog)
2 cups sugar
2 ½ cups light corn syrup
½ cup water
¼ tsp. salt
3 egg whites
¾ stick (6 tbsp.) butter, melted
2 tbsp. flour
1 tsp. vanilla
Cook sugar, syrup, water and salt to 234 degrees. Beat egg whites stiff and add 1/3 of cooked syrup, beating constantly. Boil remaining syrup to 262 degrees. Add slowly to egg white mixture, beating constantly. Add vanilla.
When very thick and stiff, add flour and melted butter. Be careful not to stir too much after adding butter.
Pour into buttered pan; cut into squares when set. If desired, add nuts before adding flour and butter. Allow to set 24 hours before cutting. Wrap individually in plastic wrap to store. If desired, candied fruits and chopped nuts may be added to nougat.
Note: This recipe was from a newspaper clipping, Salt Lake Tribune November 18, 1982.
2 cups sugar
2 ½ cups light corn syrup
½ cup water
¼ tsp. salt
3 egg whites
¾ stick (6 tbsp.) butter, melted
2 tbsp. flour
1 tsp. vanilla
Cook sugar, syrup, water and salt to 234 degrees. Beat egg whites stiff and add 1/3 of cooked syrup, beating constantly. Boil remaining syrup to 262 degrees. Add slowly to egg white mixture, beating constantly. Add vanilla.
When very thick and stiff, add flour and melted butter. Be careful not to stir too much after adding butter.
Pour into buttered pan; cut into squares when set. If desired, add nuts before adding flour and butter. Allow to set 24 hours before cutting. Wrap individually in plastic wrap to store. If desired, candied fruits and chopped nuts may be added to nougat.
Note: This recipe was from a newspaper clipping, Salt Lake Tribune November 18, 1982.
Peanut Brittle
Peanut Brittle
2 cups sugar
1 cup white Karo syrup
1 cup water
2 cups raw peanuts
1/2 cup butter
1 1/2 tsp. baking soda
Combine sugar, Karo syrup and water in a saucepan. Cook to 236 degrees F. or 3 foot long thread. Add raw peanuts and butter. Cook until caramel colored and then add baking soda. Mix well and pour out onto a buttered cookie sheet or marble slab. Break into pieces.
Note: This recipe was in Emily's handwriting. She also had a newspaper clipping from the Salt Lake Tribune with another peanut brittle recipe. It had more details. So I will copy it also.
Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 sticks (1 cup) butter
2 cups peanuts, raw, chopped
1 tsp. baking soda
In a 3-quart saucepan heat and stir sugar, syrup and water until sugar dissolves. When syrup boils, blend in butter. Cook to 225 degrees F. Stir often and continue cooking until mixture reaches 275 degrees F.; add nuts.
Stir constantly to hard-crack stage, 300 degrees F. Remove from heat. Quickly stir in soda mixing well. Pour onto two cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Break into pieces. Makes about 2 1/2 pounds.
2 cups sugar
1 cup white Karo syrup
1 cup water
2 cups raw peanuts
1/2 cup butter
1 1/2 tsp. baking soda
Combine sugar, Karo syrup and water in a saucepan. Cook to 236 degrees F. or 3 foot long thread. Add raw peanuts and butter. Cook until caramel colored and then add baking soda. Mix well and pour out onto a buttered cookie sheet or marble slab. Break into pieces.
Note: This recipe was in Emily's handwriting. She also had a newspaper clipping from the Salt Lake Tribune with another peanut brittle recipe. It had more details. So I will copy it also.
Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 sticks (1 cup) butter
2 cups peanuts, raw, chopped
1 tsp. baking soda
In a 3-quart saucepan heat and stir sugar, syrup and water until sugar dissolves. When syrup boils, blend in butter. Cook to 225 degrees F. Stir often and continue cooking until mixture reaches 275 degrees F.; add nuts.
Stir constantly to hard-crack stage, 300 degrees F. Remove from heat. Quickly stir in soda mixing well. Pour onto two cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Break into pieces. Makes about 2 1/2 pounds.
Monday, October 19, 2009
Mexican Wedding Cakes
Mexican Wedding Cakes
7/8 cup butter
2 tbsp. sugar
1 tsp. vanilla
1 cup chopped walnuts or pecans
2 cups flour
2 tbsp. water
¼ tsp. salt
Powdered sugar
Soften butter. Add sugar, flour, and salt; blend well. Add water, vanilla, and chopped nuts. Chill dough for ease in handling. Shape into balls 1 inch in diameter; place on baking sheet. Bake 20 minutes at 350 degrees. Roll balls, while warm, in powdered sugar. Cool on wire rack.
7/8 cup butter
2 tbsp. sugar
1 tsp. vanilla
1 cup chopped walnuts or pecans
2 cups flour
2 tbsp. water
¼ tsp. salt
Powdered sugar
Soften butter. Add sugar, flour, and salt; blend well. Add water, vanilla, and chopped nuts. Chill dough for ease in handling. Shape into balls 1 inch in diameter; place on baking sheet. Bake 20 minutes at 350 degrees. Roll balls, while warm, in powdered sugar. Cool on wire rack.
Thursday, October 15, 2009
See's Fudge
See’s Fudge
4 ½ cups sugar
13 oz. evaporated milk
3 packages chocolate chips
2 – 6-oz. packages marshmallows
1 cup walnuts
1 tsp. vanilla
Mix sugar, and milk. Cook at a rolling boil for 7 minutes. Add the chips and marshmallows. Fold until chips and marshmallows are melted. Add walnuts and mix well. Pour into a buttered pan and store in refrigerator.
Note: This recipe is from a much worn mimeographed piece of paper taped in Emily’s cookbook. Some of the information like the size of the packages of chocolate chips and the yield is missing.
4 ½ cups sugar
13 oz. evaporated milk
3 packages chocolate chips
2 – 6-oz. packages marshmallows
1 cup walnuts
1 tsp. vanilla
Mix sugar, and milk. Cook at a rolling boil for 7 minutes. Add the chips and marshmallows. Fold until chips and marshmallows are melted. Add walnuts and mix well. Pour into a buttered pan and store in refrigerator.
Note: This recipe is from a much worn mimeographed piece of paper taped in Emily’s cookbook. Some of the information like the size of the packages of chocolate chips and the yield is missing.
English Butter Toffee
English Butter Toffee
1 pound butter
2 cups sugar
2 tbsp. light corn syrup
¼ tsp. salt
6 tbsp. hot water
½ cup sliced unblanched almonds
3 lbs. milk chocolate for dipping
2 ½ lbs. finely chopped walnuts
In large electric skillet, combine all ingredients except chocolate and walnuts and cook at 400 degrees F. stirring constantly, until it reaches the temperature of 275 degrees F. (at this altitude). Pour without scraping pan into large sided cookie sheet. Set aside to cool for 12 hours.
Break into bite-sized pieces and dip in melted chocolate. Roll in fine chopped walnuts. Let set until chocolate hardens.
Note: This recipe is from a newspaper clipping pasted into Emily’s cookbook. I am sure she did not use an electric skillet. She used a large saucepan on the range. The altitude probably is in Utah and the clipping is probably from a Utah newspaper. She always made toffee as part of her Christmas candy. I don’t think she used the sliced unblanched almonds, however.
1 pound butter
2 cups sugar
2 tbsp. light corn syrup
¼ tsp. salt
6 tbsp. hot water
½ cup sliced unblanched almonds
3 lbs. milk chocolate for dipping
2 ½ lbs. finely chopped walnuts
In large electric skillet, combine all ingredients except chocolate and walnuts and cook at 400 degrees F. stirring constantly, until it reaches the temperature of 275 degrees F. (at this altitude). Pour without scraping pan into large sided cookie sheet. Set aside to cool for 12 hours.
Break into bite-sized pieces and dip in melted chocolate. Roll in fine chopped walnuts. Let set until chocolate hardens.
Note: This recipe is from a newspaper clipping pasted into Emily’s cookbook. I am sure she did not use an electric skillet. She used a large saucepan on the range. The altitude probably is in Utah and the clipping is probably from a Utah newspaper. She always made toffee as part of her Christmas candy. I don’t think she used the sliced unblanched almonds, however.
Water Fondant
Water Fondant
4 cups sugar
3 tbsp. corn syrup
1/3 tsp. salt
½ tsp. cream of tartar
1 ½ cup water
Cook to a soft ball stage. Pour onto platter and let it stand until it is lukewarm. Add vanilla or other flavoring if desired. Stir until creamy; then knead with the hands until it is smooth and free from lumps.
Notes: Water fondant is what Emily used for her cherry chocolates (Jeanette’s favorite). As the cherry chocolates sit, the fondant becomes liquid or “cordials.” Another note of Emily’s is: “If fondant goes sugary just add cream or water and cook over.”
Here is another recipe from American Women’s Cookbook that gives more details:
Fondant
2 cups granulated sugar
1 cup water
2 tbsp. corn syrup or 1/8 tsp. cream of tartar
1 tsp. vanilla
Put the sugar, corn syrup and water in a saucepan and heat slowly. Do not let it begin to boil until the sugar is dissolved. Wash down the sides of the pan with a fork wrapped in a damp cloth or else cover and cook for two or three minutes so that the steam will carry down the crystals that have been thrown on the side of the pan. Remove the cover and continue to boil slowly without stirring to the soft-ball stage (238 degrees F.). While cooking, keep the cover on part of the time so the steam can help to keep the crystals washed down.
Remove from the fire and pour at once on large platters or slabs which have been dipped into cold water, and let it stand until it is lukewarm. Add vanilla. Stir with a fork until creamy; then knead with the hands until it is smooth and free from lumps.
Fondant is better if allowed to ripen for several days before being used. It may be wrapped in waxed paper and put into a tightly covered jar. When it is to be used for centers of dipped bonbons the centers should be shaped by hand or in molds and allowed to stand in the air until the surface loses all stickiness. Then the shapes may be dipped into the coating.
Honey Fondant
2 cups granulated sugar
1/3 cup honey
1 cup water
Proceed as for plain fondant.
4 cups sugar
3 tbsp. corn syrup
1/3 tsp. salt
½ tsp. cream of tartar
1 ½ cup water
Cook to a soft ball stage. Pour onto platter and let it stand until it is lukewarm. Add vanilla or other flavoring if desired. Stir until creamy; then knead with the hands until it is smooth and free from lumps.
Notes: Water fondant is what Emily used for her cherry chocolates (Jeanette’s favorite). As the cherry chocolates sit, the fondant becomes liquid or “cordials.” Another note of Emily’s is: “If fondant goes sugary just add cream or water and cook over.”
Here is another recipe from American Women’s Cookbook that gives more details:
Fondant
2 cups granulated sugar
1 cup water
2 tbsp. corn syrup or 1/8 tsp. cream of tartar
1 tsp. vanilla
Put the sugar, corn syrup and water in a saucepan and heat slowly. Do not let it begin to boil until the sugar is dissolved. Wash down the sides of the pan with a fork wrapped in a damp cloth or else cover and cook for two or three minutes so that the steam will carry down the crystals that have been thrown on the side of the pan. Remove the cover and continue to boil slowly without stirring to the soft-ball stage (238 degrees F.). While cooking, keep the cover on part of the time so the steam can help to keep the crystals washed down.
Remove from the fire and pour at once on large platters or slabs which have been dipped into cold water, and let it stand until it is lukewarm. Add vanilla. Stir with a fork until creamy; then knead with the hands until it is smooth and free from lumps.
Fondant is better if allowed to ripen for several days before being used. It may be wrapped in waxed paper and put into a tightly covered jar. When it is to be used for centers of dipped bonbons the centers should be shaped by hand or in molds and allowed to stand in the air until the surface loses all stickiness. Then the shapes may be dipped into the coating.
Honey Fondant
2 cups granulated sugar
1/3 cup honey
1 cup water
Proceed as for plain fondant.
Cream Fondant
Cream Fondant
3 cups sugar
1 cup cream
¼ tsp. cream of tartar
½ cup white Karo syrup
Place all ingredients in a large saucepan on stove. Stir to dissolve. Boil without stirring to soft ball stage. Pour out on buttered surface to cool. Beat and add flavoring. (Any flavoring can be used. Food coloring can also be added as desired.) Beat until creamy.
3 cups sugar
1 cup cream
¼ tsp. cream of tartar
½ cup white Karo syrup
Place all ingredients in a large saucepan on stove. Stir to dissolve. Boil without stirring to soft ball stage. Pour out on buttered surface to cool. Beat and add flavoring. (Any flavoring can be used. Food coloring can also be added as desired.) Beat until creamy.
Caramels
Caramels
1 cup white sugar
1 cup brown sugar
1 cup Karo syrup
1 square butter
1 can sweetened condensed milk
Cook and stir all the time until firm ball stage.
1 cup white sugar
1 cup brown sugar
1 cup Karo syrup
1 square butter
1 can sweetened condensed milk
Cook and stir all the time until firm ball stage.
Candy Making Tips
After not posting any recipes for about a month I decided I had better get started on posting the candy recipes. I want to give everyone plenty of time to practice in case they want to make some of Grandma Drake's Christmas chocolates.
Candy Making Tips – Handwritten by Emily Allgood Drake
Candy Making is called Sugar Cookery.
Always add some salt to your candy.
Stir toffee constantly until done. Don’t leave to answer the phone or the doorbell.
Use peppermint oil flavoring.
Stir caramels constantly.
Never scrap the pan, just pour out all you can onto a platter. Then scrape out the remainder and put it in a saucer for your children.
Measure accurately and use ingredients called for. Do not substitute for best results.
If fondant goes sugary just add cream or water and cook over.
Use a wooden spoon to stir with.
Note: Nowadays we have wonderful silicone scrapers that can withstand high temperatures. I prefer one of them to a wooden spoon. I call it my candy paddle. I have also used long-handled telfon egg turners to stir candy with.
Candy Making Tips – Handwritten by Emily Allgood Drake
Candy Making is called Sugar Cookery.
Always add some salt to your candy.
Stir toffee constantly until done. Don’t leave to answer the phone or the doorbell.
Use peppermint oil flavoring.
Stir caramels constantly.
Never scrap the pan, just pour out all you can onto a platter. Then scrape out the remainder and put it in a saucer for your children.
Measure accurately and use ingredients called for. Do not substitute for best results.
If fondant goes sugary just add cream or water and cook over.
Use a wooden spoon to stir with.
Note: Nowadays we have wonderful silicone scrapers that can withstand high temperatures. I prefer one of them to a wooden spoon. I call it my candy paddle. I have also used long-handled telfon egg turners to stir candy with.
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