Sugar Plums

Sugar Plums

We've all heard of them.....now enjoy them!  Sugar Plums will dance in your MOUTH!


Ingredients:

6 oz almond paste (ground almonds)
4 oz dried plums
4 oz dried apricots
4 oz dried figs

(try just buying a bag of trail mix with dried fruit, pick out the coconut and banana chips)

1/4 tsp anise (if you can find seed, otherwise use 1/8 tsp anise extract)
1/4 tsp fennel seeds (ground if you can find it)
1/4 tsp cardamon seeds (ground if you can find it)

1/4 cup powdered sugar
1/4 cup honey

What to do:

If using whole spice seeds, toast the anise and fennel seeds until browned either in the oven spread thinly or in a frying pan on the stove top (don't add oil or fat).  Grind the seeds fine.

Chop the dried fruit and almond paste together by hand or in a food processor until fine (small pieces of fruit will be able to be rolled into balls with the almond paste.)

Mix the powdered sugar with the anise, fennel and cardamon, mix in the honey and finally add the chopped fruit / almond mixture.

Shape into 1/2 - 1 inch balls by hand, dry at room temperature overnight and roll in coarse sugar the next day.  I think coloredsugar like red and green look best.

ENJOY!  I think this is a unique holiday treat as nobody ever has sugar plums at Christmas!

Store in air tight container in a cool, dry place.

Pumpkin Cookies

Pumpkin Cookies

This is my mom's recipe and one of my favorite cookies.  I crave them all year long.

3-eggs
1 1/2 cups butter or margarine
1 cup packed brown sugar
1 cup white sugar

1 large can of pumpkin puree

2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
4 cups flour

1/4 cup walnuts chopped
1/4 cup raisins

Cream together the butter or margarine with the white and brown sugars.  Mix in eggs one at a time until well mixed.  Mix in pumpkin puree.  Add and mix in baking soda, baking powder, cinnamon and flour.  After this is well mixed (not beaten, just mixed) add the nuts and raisins, this mixture will appear runnnier that regular cookie batter.

Drop by well-rounded tablespoons onto ungreased cookie sheet and bake at 375 deegrees for about 12-15 minutes until cookies are firm to the touch and just browned on the bottoms.

Cool completely.  We always frost ours with store bought cream cheese icing dyed orange.  Adding a teaspoon of orange extract to the icing changes the whole flavor of the cookie and brings out an entirely new taste.

Enjoy

Cooking: What Equals What?

Kitchen Equations

Veggies:
1 pound fresh beans=3 cups cut up
1 pound cabbage=4 cups shredded
1 dozen ears of corn=3 cups kernels
1 pound celery=4 cups diced
1 medium yellow onion=1/2 cup chopped
1 pound onions=3 medium onions
1 pound potatoes=3 medium potatoes=2 1/2 cups diced or 1 3/4 mashed
1 pound tomatoes=3 medium tomatoes=1 1/2 cups chopped=3/4 cup sauce (6 ounces) or 1/4 cup paste   (2 ounces)
8 oz. tomatoe sauce=2/3 cup water plus 1/3 cup tomato paste
3 cups tomato juice=2 1/2 cups water plus 6 ounces tamatoe paste plus 3/4 teaspoon salt

Crumbs:
1 cup dry bread crumbs=3 to 4 slices bread
1 slice bread=3/4 cup soft crumbs
15 graham crackers=1 cup cracker crumbs
22 vanilla wafers=1 cup crumbs
1 pound bread=12 to 16 slices=3 quarts cubed or 1 quart dry crumbs

Common Can Sizes:
8 ounce can=1 cup average contents
16 ounce can=2 cups
20 ounce can=2 1/2 cups
28 ounce can=3 1/2 cups
46 ounce can-5 3/4 cups

Weights and Measures:
1 tablespoon=3 teaspoons
2 tablespoons=1 fluid ounce
1/4 cup=4 tablespoons=2 fluid ounces
1 cup=16 tablespoons=8 fluid ounces
2 cups=1 pint
1 cup= 1/2 pint
1 quart=4 cups
1 gallon=16 cups
2 cups=1 dry pint

Leavening:
1 teaspoon baking powder=1/4 teaspoon baking soda plus 5/8 teaspoon cream of tarter
1 packet dry yeast=1 compressed cube or refrigerated yeast

Dairy:
1 cup butter=2 sticks (1/4 pound each)= cup margarine=14 tablespoons lard or shortening plus 1/2 teaspoon salt for baking

1 cup buttermilk=1 cup milk minus 1 tablespoon plus 1 tablespoon vinegar or lemon juice; let stand 5 minutes

1 cup buttermilk=3/4 cup plain yogurt plus 1/4 cup water or milk

1 cup whole milk=1/2 cup evaporated milk plus 1/2 cup water

1 cup whole milk=1 cup buttermilk plus 1/2 teaspoon baking soda (decrease baking powder in recipe by 2 teaspoons)

1 cup half and half=1 cup whole milk plush 1 1/2 tablespoons butter

1 cup whipping cream=3/4 cup milk plus 1/3 cup butter (for cooking only not for whipping)

Fruit:
1 pound apples=3 medium=about 3 cups sliced or diced
1 pound bananas=3 to 4 bananas
1 cup lemon juice=5 lemons
1/3 to 2/3 cups lime juice=8 limes
1 cup orange juice=3 medium oranges
1 pound peaches or pears=4 medium or 2-3 cups sliced
1 pint strawberries=about 2 cups
1 quart strawberries=2 cups crushed
1 1/2 pounds strawberries=4-5 cups sliced

Substitutions:
1 teaspoon baking powder=1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
1 cup bread crumbs=3/4 cup cracker crumbs
1 cup butter milk=1 cup sour milk or 1 cup yogurt or 1 cup whole milk minus 1 tablespoon plus 1 tablespoon lemon juice or vinegar
1 cup catsup=1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (replacement for cooking)

1 ounce chocolate (unsweatened)=3 tablespoons cocoa plus 1 tablespoon butter, margarine or oil
1 cup corn syrup=1 cup sugar plus 1/4 cup liquid (water or milk, etc)
1 whole egg=two egg yolks
1 tablespoon flour=1 1/2 teaspoons or 1/2 tablespoon of cornstarch (for thickening)
1 clove garlic=1/8 teaspoon garlic powder
1 cup honey=1 1/4 cups sugar plus 1/4 cup liquid
1 cup tomatoes(packed)=1/2 cup tomato sauce plus 1/2 cup water
1 cup tomatoes (canned)=1 1/3 cups chopped and simmered 10 minutes
1 cup tomato juice=1/2 cup tomatoe sauce plush 1/2 cup water
2 cups tomato sauce=3/4 cups tomato paste plus 1 cup water

1 can sweetened condensed milk=1 cup plus 2 tablespoons dry milk plus 1/2 cup warm water and 3/4 cup sugar (mix until disolved)

**Thanks to the book Camp Whitewood Camp Cookbook for  this information (no ISBN available)**
    Some wording has been changed and re-organized

Caramels

Butter Caramels

My family loves this recipe and I hope you will too.  These caramels are easy and some of the best I've ever tasted.  Enjoy.

2-cups sugar
1/2-cup butter
2-cups whipping cream
3/4- cup light corn syrup

Grease an 8 inch square pan or line with plastic wrap or foil (spray the foil with cooking spray or butter)

Heat all ingredients to boiling in a three quart pan on medium heat stirring constantly.

Boil uncovered for about 35 minutes stirring frequently until a candy thermometer reaches 245 degree F.

Remove from heat and immediately spread mixture in pan.

After about two hours, you can cut the caramels into one inch squares wrapping them individually in waxed paper squares.  Kitchen scissors work well if you first cut the caramels into one inch strips and then use the scissors to cut one inch pieces off of the strip.

This recipe is taken from Betty Crocker Christmas Cookies recipe book (no ISBN available).

These caramels will melt in your mouth....Betty Crocker got it right!

Allan

Royal Icing

This is a great icing for cookies.  It travels extemely well when shipping cookies and gives cookies that professional look.

4-cups powdered sugar
3-tablespoons meringue powder
1/2-teaspoon extract (vanilla, almond or orange work best)
1/2-cup warm water

Mix all ingredients in a bowl by hand until combined then use an electric mixer and mix on medium until fluffy but dense.  When tinting, use gel style food coloring.

This recipe is a common recipe and not one of my own...I cannot take credit for it but it does work very well.

Allan

Coconut Creme Pie

Coconut Creme Pie

I was just hungry for coconut creme pie one day and put this together.  Feel free to experiment and leave a comment letting everyone know how your pie turned out.

1-can creamed coconut  (not light) (usually found in the ethnic section of your grocery store)
1/2 cup corn starch
1 cup milk
1/4 to 1/2 cup shredded / sweetened coconut
2 tbls butter
2 egg yolks (reserve the whites for meringue)
1 tbls vanilla extract
1/2 cup sugar

Place creamed coconut, corn starch, milk, vanilla and sugar in a medium sized pan.  Heat on medium heat stirring constantly until the mixture thickens and begins to boil.  Once boiling, remove from heat and add butter.  Whisk the butter until completely melted and evenly distributed.  Add the egg yolks quickly and whist thoroughly until completely incorporated.
Allow the mixture to cool ten minutes and pour into a pre-baked pie shell filling the shell to the top.  Refrigerate until completely cool (about 2 hours).
Make meringue (see my recipe for lemon meringue pie), top the pie, brown in the oven and serve.  Refrigerate leftovers.

Let me know how you like this recipe by commenting.  I will feature you in my blog! Happy baking!

Orange Meringue Pie

This is an adaption to the lemon meringue pie on this blog.  I thought, if I can use lemon juice, why not orange juice or nearly any juice for that matter.  I tried it today and we loved the results. VERY UNIQUE!



I have to give credit to the following cookbook for the recipe for lemon meringue pie.  I highly recommend getting a copy if you can. All recipes I've tried work and are delicious.  Cooking a commonsense guide , Murdoch Books,
(ISBN 174045-171-6).

Orange Meringue Pie

Filling:

1 cup sugar

1/2 cup cornstarch

2 tsp. grated orange peel

3/4 cup frozen orange juice concentrate 

2 oz butter (I use about two tbls.)

3 egg yolk (save the whites for the Meringue)

Meringue:

3 egg whites

1/2 cup sugar

I also add about 1/8 tsp. of cream of tarter to help meringue with structure

Preheat oven 415 degrees. Bake a pie crust (deep dish works well) for 7 minutes until cooked and set.

Filling-

Combine sugar, cornstarch, orange peel, orange juice and 1 1/2 cups water in a saucepan.  Mix with whisk until well blended.  Cook over medium heat stirring constantly until the mixture turns thick and begins to boil.

Add the butter and stir over medium heat for one minute until the butter is incorporated.

Remove from heat and add egg yolks one at a time stirring them in quickly to avoid the eggs cooking from the heated filling.  Be sure each egg is well mixed in before adding the next.

Allow the filling to cool and then spread in the pre-baked pie shell.  Placing a piece of waxed or parchment paper over the top of the filling while it cools will help prevent a "skin" from forming.

Meringue-

Prepare this while filling is cooling.

Put the egg whites in a mixing bowl and begin mixing on high speed.  Add the cream of tarter if you are using it.  Slowly add 1/2 cup of sugar while mixing on high speed.  Continue mixing the egg whites until they form stiff peaks.  This will be achieved when you can pull the stopped beaters out and the meringue stands up stiffly: about six minutes of so.

Spread the filling into the pie shell.  Evenly spread the meringue over the top of the pie all the way to the crust edges.  Bake at 415 degree for about 5 minutes until the meringue begins to brown.  Cool before serving.

This is a basic recipe for lemon pie in the book and I have altered it to incorporate oranges into the recipe.  It is delicious!!! I have altered the wording of the original recipe slightly. Comment and let me know how it worked out for you or if you have a great addition to this recipe.

Allan