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OT: Some Recipes - 1/24/2021 5:19:20 PM   
RangerJoe


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A couple of people posted that they would like some easy recipes. Well, the 14th of February is coming up but you don't have to wait until then. Besides, you do have to practice, right?

Don't wait until the 14th of February to make these for a significant other either, make them anytime.

So, Copy and Paste:

This is a good one for young children to help with the shaping. You could freeze them and dip them into a melted candy coating so they will travel well.

These were a hit at the assisted living facility that I was in while healing. The only complaint was from the RN Nurse Administrator - there were none left the next morning! So I made more.

Chocolate mint truffles

one cup of chocolate chips
3/4 to 1 cup of whipped topping
1/8 teaspoon of mint extract
baking cocoa


Melt the chocolate chips, let it cool for 7 minutes, stirring occasionally to let the center cool. Stir in the mint extract and FOLD in the whipped topping. Freeze for 15 minutes. Shape into a dozen one inch balls. Lick your hands clean (unless you use a melon baller to shape them)

You can try other extracts and other types of chips. (Dark chocolate and black cherry?)


Don't stir the whipped topping too hard, you want it to retain the air in it.

Now, think of doubling that recipe, putting it into a graham or other cracker/cookie (English biscuit) crust, piping whipped cream pillows along the edge, drizzling some chocolate or whatever other flavoring syrup on top (creme de menthe?) then taking out an unwrapped dark chocolate bar from the freezer to grate and/or make chocolate curls on top. Someone might think that you did a lot of work doing that!

edit: baking cocoa is bitter so you can also roll them in powdered/confectioners sugar, or hot cocoa mix. If you make different flavors, color code them.

< Message edited by Admiral DadMan -- 1/25/2021 12:31:13 AM >


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Post #: 1
RE: Some Recipes - 1/24/2021 5:25:33 PM   
RangerJoe


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A no cook, easy fudge? They liked this at the assisted living facility as well. If you use a mixer, it has to be a good one. I would usually do this by hand but don't use a cheap mixing spoon - it gets stiff!

1 pkg. (8 oz.) Cream Cheese, softened
4 cups sifted powdered sugar
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted*
1/2 cup chopped PLANTERS Walnuts
1 tsp. vanilla


Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until blended. Add remaining ingredients; mix well. Spread onto bottom of 8-inch square pan sprayed with cooking spray. Refrigerate several hours or until firm.

Instead of nuts, I usually use miniature marshmallows. But you could add both along with chocolate chips for rocky road fudge. You can also use other flavorings such as mint extract. You could also cut it up, freeze and then dip it in candy coating for traveling.

*one third cup each of cocoa powder, powdered sugar, and butter - or more! Since 1/3 cup is close to 6 tablespoons of butter, that is what I take from one stick (1/2 cup) of butter.


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RE: Some Recipes - 1/24/2021 5:32:55 PM   
RhinoDad


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Thank you. Looks tasty, fun, and simple. The best kind.

Will put up some English Toffee, Scottish Shortbread, Maple Candy. Some treats from both sides of the pond. Just have to dig up the recipes and type them up.

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RE: Some Recipes - 1/24/2021 5:32:55 PM   
RangerJoe


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Peanut brittle? Okay, I made three batches and was out the door in 90 minutes. That included washing the bowl between times.

Microwave Peanut Brittle

1 cup of sugar
½ cup of light corn syrup
1/8 teaspoon salt

1 and a ½ cup of peanuts

1 teaspoon vanilla
1 teaspoon butter
1 teaspoon baking soda

Using a microwave save bowl, mix the first three ingredients with a wooden spoon. Microwave on high for 6 to 7 minutes, until it starts turn yellow.

Stir in the peanuts. Microwave on high for 1 to 2 minutes. I like to do so until the syrup foams over the nuts.

Take the bowl and stir in the vanilla, butter and baking soda. It will foam up.

Spread the hot brittle unto a pan sprayed with vegetable spray using a metal spatula sprayed with vegetable spray.

DO NOT use any peanut with tortulla yeast ( Fishers) use Planters or Walmart brand.


You can use any nut, mixed nuts are great. If the nuts don't take good, then this won't taste good.

If you use a plastic pan that can go into the oven, you won't need to spray it.

If you make this when it is humid, it will be sticky. Oh well, if that happens, dip it into melted chocolate . . .

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RE: Some Recipes - 1/24/2021 5:42:54 PM   
RangerJoe


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Caramel corn? As in Caramel popcorn? You can also do this with the hull less PUFFCORN! How about a popcorn cake for the children? Of all ages!

Better than any store-bought caramel corn around!!

2 cups brown sugar
1/2 cup karo syrup
1 tsp. Salt
1/2 tsp. baking soda
5 quarts popcorn
1 cup margarine
1 1/2 cups cocktail peanuts (optional)

Keep popcorn warm in 250 degree oven. In a 4 quart
saucepan combine sugar, salt, syrup and margarine.
Bring to boil over low heat. Remove from heat and
stir in baking soda mixture will bubble up and become foamy. Pour over popcorn and peanuts in large bowl, mix well. Divide on 2 cookie sheets. Put in 250 degree oven for 1 hour stirring every 15 minutes. Remove from oven and cool. Stir every 5 minutes while cooling or will stick together. Store in tightly sealed container.

I put the peanuts in the warm syrup and use butter for a better flavor (and it is better for you). I boil the syrup for about five minutes before I pour it over the popcorn. If you want a cracker jack taste, use dark brown sugar. Use a roaster pan, keep the popcorn warm in that and then put the popcorn in the bowl, pour the syrup over the popcorn then put in back into the roaster pan. Use a knife to scrape the caramel sauce out of the sauce pan, make sure that it is cool and enjoy that.

To make popcorn cakes, use half as much popcorn in a heavily buttered bundt cake pan. Use a saw to cut it.


You could probably just put the syrup in a buttered or sprayed, flexible baking pan and let it harden.

When I was in the assisted living facility, after I was done, they had four gallons of caramel corn and one gallon of the caramel puffcorn. Strange, no one said that I made too much . . .

My stepmother would only make ten gallons of this for Christmas . . .
Helped make me what I am today!

If you make the cake, keep it covered or it will dry out. A straight edge will not cut it, you needed at least a serrated bread knife. You could also decorate it with gum drops and M & M type candies.

Note: If you turn the bag of M & Ms over, then they become Weight Watchers pills!

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RE: Some Recipes - 1/24/2021 5:50:17 PM   
btd64


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Wow. Do you still have your original teeth. ....GP

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RE: Some Recipes - 1/24/2021 5:55:04 PM   
RangerJoe


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quote:

ORIGINAL: btd64

Wow. Do you still have your original teeth. ....GP


No, I never had any when I came out, I do believe. Then some came in but they fell out. Later on, I lost my wisdom teeth . . .

When you are watching your grandson, he can help with the truffles. Have his hands clean first, then he can shape them and roll them in the coating, and when he is done, he can lick his hands clean!

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RE: Some Recipes - 1/24/2021 6:04:47 PM   
RangerJoe


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I made some of these pies for a college computer class. It was part of a computer project. They were a hit there and when I brought a slice to the woman who was the cashier for the cafeteria, she liked it. I gave her the recipe and they included it in their culinary arts program where the students would cook the food. Excellent dining and the public was welcome. A large coffee and a very large caramel was breakfast on most days. The rolls were still warm . . .

CHOCOLATE CHIP MELT PIE

1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans
2 large eggs, beaten
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 stick unsalted butter, melted
1/2 cup all-purpose flour
1 tsp vanilla extract
1 unbaked pie shell


< Message edited by RangerJoe -- 4/1/2021 11:52:17 AM >


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RE: Some Recipes - 1/24/2021 6:11:22 PM   
RangerJoe


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Another good recipe. Make it and/or the pie posted above when you need the dwelling a little warmer for awhile. If you live in an apartment building, leave the door open to let the neighbors smell the stench . . .

PUMPKIN BREAD

2 cups sugar
1 cup brown sugar
4 eggs
2 cups pumpkin, 16-ounce can
1 cup oil
2 teaspoons soda in 2/3 cup water
2 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves

Beat sugars and eggs together. Add pumpkin, oil and soda with water and stir. Add rest of ingredients and stir. Pour into a greased oven proof bread pan. Bake at 350º for 1 hour.

Yield: 1 loaf


You can also coat some craneberries (cranberries, if you prefer!) with flour to add to this. One cup or so should be enough. By coating the berries with flour, the flour absorbs the liquid from the berries so they don't all sink to the bottom!

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RE: Some Recipes - 1/24/2021 6:16:47 PM   
JeffroK


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HOW TO COOK A GALAH

Requirements

1 Galah
1 Rock
Water

Place Galah, Rock and Water in boiling pot.

Boil vigorously until Rock is soft

Remove Galah and Rock from Water

Throw away Galah and eat Rock.

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RE: Some Recipes - 1/24/2021 6:22:23 PM   
RangerJoe


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quote:

ORIGINAL: JeffroK

HOW TO COOK A GALAH

Requirements

1 Galah
1 Rock
Water

Place Galah, Rock and Water in boiling pot.

Boil vigorously until Rock is soft

Remove Galah and Rock from Water

Throw away Galah and eat Rock.


Do you prefer the dark brown to black irised version or the mid-brown to red irised version to flavor the rock?

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RE: Some Recipes - 1/24/2021 6:27:13 PM   
RangerJoe


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For a little more work but if you have a machine, it might make it easier. Otherwise, get a rather large container, put the ingredients in it, and seal it very well, then put it into a rather large round cooler with ice, salt, and maybe a little water. Then either sit in a chair and rock it back and forth, or have children roll it around"

Strawberry Cheesecake Ice Cream
yield: 1 gallon
Prep time: 15 minutes + cooling
Process: 20 minutes/batch + freezing

Custard like ice cream:

3 cups sugar
3 table spoons all-purpose flour
dash salt
8 cups milk
4 eggs, lightly beaten
1 package (8 ounces) cream cheese, cubed
1 teaspoon vanilla extract
3 cups fresh or frozen unsweetened strawberries, thawed
2 cups heavy whipping cream

1. In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat, cool slightly.

2. Whisk a small amount of the hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160 degrees and coats the back of the metal spoon. Stir in the cream cheese until melted.

3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for two minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

4. Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.


I never made this but I gave it to a woman whose family made it. It went so fast that she did not get any. You could probably use other berries or fruit not to mention including some small but somewhat soft chocolates!

< Message edited by RangerJoe -- 1/24/2021 10:45:24 PM >


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RE: Some Recipes - 1/24/2021 7:04:50 PM   
RangerJoe


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For now, one more recipe to make for a hot day:

FRUIT 'N YOGURT PIE

2 (8 oz.) containers fruit flavored yogurt
Mashed fruit (what ever flavor yogurt)
1 (8 oz.) Cool Whip
1 (9 inch) graham cracker crust

Fold yogurt and fruit into Cool Whip. Blend. Spoon into crust and freeze 4 hours. Place into refrigerator 30 minutes or longer before cutting. When using berries such as huckleberries or blueberries, do not mash but a handful.


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RE: Some Recipes - 1/24/2021 8:29:23 PM   
Randy Stead


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quote:

ORIGINAL: JeffroK

HOW TO COOK A GALAH

Requirements

1 Galah
1 Rock
Water

Place Galah, Rock and Water in boiling pot.

Boil vigorously until Rock is soft

Remove Galah and Rock from Water

Throw away Galah and eat Rock.


Do you have a wonderful soup stone?

The Wonderful Soup Stone - Dr. hook

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RE: Some Recipes - 1/24/2021 8:50:15 PM   
GetAssista

 

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Famous LAYERED CAPCAKE, a Japanese recipe from circa 43s

1/3 each of Oscar, Tojo and George.
About 100-200 in total, depending on the expected guests

Place layers in the same order from lowest to highest.
Try and use the freshest variety of each ingredient.
If your local store does not have Georges you can replace with Jacks

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RE: Some Recipes - 1/24/2021 8:54:42 PM   
RangerJoe


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quote:

ORIGINAL: GetAssista


Famous LAYERED CAPCAKE, a Japanese recipe from circa 43s

1/3 each of Oscar, Tojo and George.
About 100-200 in total, depending on the expected guests

Place layers in the same order from lowest to highest.
Try and use the freshest variety of each ingredient.
If your local store does not have Georges you can replace with Jacks





Thank you, I needed that today.

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RE: Some Recipes - 1/25/2021 1:01:21 AM   
jdsrae


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quote:

ORIGINAL: GetAssista


Famous LAYERED CAPCAKE, a Japanese recipe from circa 43s

1/3 each of Oscar, Tojo and George.
About 100-200 in total, depending on the expected guests

Place layers in the same order from lowest to highest.
Try and use the freshest variety of each ingredient.
If your local store does not have Georges you can replace with Jacks



Good one!

Sometimes the George does not mix well with the other ingredients, so for a recipe that has more chance of combining try Oscar, Tojo, Frank.

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RE: Some Recipes - 1/26/2021 11:02:10 PM   
Randy Stead


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Hey Joe, I printed off your no-bake fudge recipe and want to give it a try. I wanted to make some as a surprise for my wife, so at supper tonight we're talking and I nonchalantly ask her "How do you make fudge?" Well, she goes and gets a pile of recipes and start reading them out. I say, "No, I don't need recipes, I just wanted a general outline, and do we have the ingredients on hand?" That woman is like a bloodhound for sniffing out surprises. It was easier for Yamamoto to surprise Pearl Harbor than for me to surprise her. Finally I say, "Alight, I wanted to make some fudge as a surprise for you." She laughed: "How did you plant to do that? You'd be calling me every five minutes asking me where's the pan, where's this and that and the other." I said, "Yeah, the surprise will not be me giving them to you, the surprise will be actually making them."

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RE: Some Recipes - 1/26/2021 11:16:07 PM   
RangerJoe


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quote:

ORIGINAL: Randy Stead

Hey Joe, I printed off your no-bake fudge recipe and want to give it a try. I wanted to make some as a surprise for my wife, so at supper tonight we're talking and I nonchalantly ask her "How do you make fudge?" Well, she goes and gets a pile of recipes and start reading them out. I say, "No, I don't need recipes, I just wanted a general outline, and do we have the ingredients on hand?" That woman is like a bloodhound for sniffing out surprises. It was easier for Yamamoto to surprise Pearl Harbor than for me to surprise her. Finally I say, "Alight, I wanted to make some fudge as a surprise for you." She laughed: "How did you plant to do that? You'd be calling me every five minutes asking me where's the pan, where's this and that and the other." I said, "Yeah, the surprise will not be me giving them to you, the surprise will be actually making them."


You could show her the recipe - later!

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RE: Some Recipes - 1/26/2021 11:50:28 PM   
Randy Stead


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I've got a question about the asterisk after the line with the melted baker's chocolate, unsweetened. The * refers to the line at the bottom where you mention cocoa powder, sugar and butter. Do you add those to the 4 oz of baker's chocolate, or is the mix of those three ingredients what you could use instead of the baker's chocolate? That's what my wife thinks, but I'm not sure so I told her I'd ask you. In any case, I will not be making it until the weekend as she must shop for the ingredients.

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RE: Some Recipes - 1/27/2021 12:07:38 AM   
RangerJoe


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It is in place of, that way you don't have to melt anything.

A easy to soften the cream cheese and butter, if you are using a metal bowl, is to put them in a bowl and then on a burner on a low heat setting. If using glass, use a thermonuclear device.

Think of the rocky road version, cut then frozen, then dipped in a candy coating - maybe with sprinkles for decoration!

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RE: Some Recipes - 1/27/2021 12:46:11 AM   
Randy Stead


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Alright, Joe, I think I understand now. I can either melt the chocolate OR use the ingredients you listed. I think I'll melt it; I've seen my wife do stuff like that, she puts a small pan over a larger pan with water in it and heats it. That way the chocolate melts from the heat of the steam but does not get burned from too-high heat.

About the candy coating, how do you make that? She's never seen it done. As for rock road, we prefer plain. I like certain nuts, but not in things. I like peanuts, but can't stand peanut butter. Weird, that.

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RE: Some Recipes - 1/27/2021 1:19:04 AM   
jdsrae


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We have to make rocky road without peanuts so it is now called “bumpy road”!

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RE: Some Recipes - 1/27/2021 1:46:02 AM   
RangerJoe


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quote:

ORIGINAL: jdsrae

We have to make rocky road without peanuts so it is now called “bumpy road”!


Rocky road is usually with walnuts but you can use whatever nut you want unless it is a human.

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RE: Some Recipes - 1/27/2021 4:48:15 PM   
RhinoDad


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For you Canadians, New Englanders, or anyone else who likes those maple goodies that cost a small fortune in the stores. These are easy, just require that you have patience or something else to do whilst waiting between stirring.

Each of these require a candy thermometer; the last two some sort of mold to shape the candy. At times I have used foil that I push indents into for molds. But can use silicone ones, even silicone muffin/cupcake molds (just do not fill them very full)

Temperatures in Fahrenheit but also in temp stage to make Centigrade conversion easy

Maple Butter


1 cup Maple Syrup
¾ cup Butter
Pinch or two of Cinnamon

-Add maple syrup and cinnamon to sauce pan
-Heat to soft ball (240f) 12 – 16 min (faster is not better, low/medium heat be patient)
-Remove from heat
-Stir in butter
-Blend with electric mixer until mixture is opaque and creamy 8 min


Soft Maple Candy

You will need some sort of mold

-Cook Maple syrup to soft crack (240f) again slow is better be patient 12-16min
-Remove from heat and stir vigorously with wooden spoon until it begins to thicken
-Pour candy into mold

Hard Maple Candy

Will need mold or something to hold molten candy till hardens

-Cook maple syrup to hard crack (300f) This one really requires patience, can take upwards of 20 min.
-Quickly pour into mold


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RE: Some Recipes - 1/27/2021 5:02:24 PM   
RangerJoe


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quote:

ORIGINAL: RhinoDad

For you Canadians, New Englanders, or anyone else who likes those maple goodies that cost a small fortune in the stores. These are easy, just require that you have patience or something else to do whilst waiting between stirring.

Each of these require a candy thermometer; the last two some sort of mold to shape the candy. At times I have used foil that I push indents into for molds. But can use silicone ones, even silicone muffin/cupcake molds (just do not fill them very full)

Temperatures in Fahrenheit but also in temp stage to make Centigrade conversion easy

Maple Butter


1 cup Maple Syrup
¾ cup Butter
Pinch or two of Cinnamon

-Add maple syrup and cinnamon to sauce pan
-Heat to soft ball (240f) 12 – 16 min (faster is not better, low/medium heat be patient)
-Remove from heat
-Stir in butter
-Blend with electric mixer until mixture is opaque and creamy 8 min


Soft Maple Candy

You will need some sort of mold

-Cook Maple syrup to soft crack (240f) again slow is better be patient 12-16min
-Remove from heat and stir vigorously with wooden spoon until it begins to thicken
-Pour candy into mold

Hard Maple Candy

Will need mold or something to hold molten candy till hardens

-Cook maple syrup to hard crack (300f) This one really requires patience, can take upwards of 20 min.
-Quickly pour into mold



That sounds delicious.

Do you know if you can use corn syrup with a good maple extract? I can't always find maple syrup.

Think of using Honey!

If you want Pecan Pie with a nice twist, substitute some of the corn syrup with maple syrup.

_____________________________

Seek peace but keep your gun handy.

I'm not a complete idiot, some parts are missing!

“Illegitemus non carborundum est (“Don’t let the bastards grind you down”).”
― Julia Child


(in reply to RhinoDad)
Post #: 26
RE: Some Recipes - 1/27/2021 5:21:54 PM   
Randy Stead


Posts: 454
Joined: 12/23/2000
From: Ontario, Canada
Status: offline
Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...

(in reply to RangerJoe)
Post #: 27
RE: Some Recipes - 1/27/2021 5:43:06 PM   
RangerJoe


Posts: 11148
Joined: 11/16/2015
From: My Mother, although my Father had some small part.
Status: online

quote:

ORIGINAL: Randy Stead

Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...


So you were behind that heist of the maple syrup!

_____________________________

Seek peace but keep your gun handy.

I'm not a complete idiot, some parts are missing!

“Illegitemus non carborundum est (“Don’t let the bastards grind you down”).”
― Julia Child


(in reply to Randy Stead)
Post #: 28
RE: Some Recipes - 1/27/2021 5:46:34 PM   
BBfanboy


Posts: 16703
Joined: 8/4/2010
From: Winnipeg, MB
Status: offline

quote:

ORIGINAL: Randy Stead

Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...

Brings back memories. When I lived at Trenton, ON, we would drive out to Prince Edward County in the spring to maple syrup producers and watch the boiling process - a long zigzag of metal trough about 18" wide with fires burning under the length of it. The raw sap was poured in the top end of the trough and ran in a shallow stream, losing steam all the time. By the time it got to the bottom end it was condensed to syrup and sterilized too! I would buy the gallon glass jugs with the darkest syrup - most caramelized and most flavourful. I paid about $36 back then (late 1970s) and now you would pay four times as much. Sugar maple groves are shrinking.

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(in reply to Randy Stead)
Post #: 29
RE: Some Recipes - 1/27/2021 5:51:38 PM   
RhinoDad


Posts: 219
Joined: 12/22/2020
Status: offline
Someone in the forum said they like Irish stew and with snow coming... So I thought I would throw this in as well. Then added something from every country in Britain.

Irish Stew

Despite its name this is a Northern English dish from the 18th century. Gets mentioned in an old northern shanty. Like many British foods, it is simple yet tasty.

2 lbs lamp neck chops
½ lb onions
2 ½ cups Stock or water
2 tbsp parsley
2 lbs potatoes
Salt and black pepper to taste (for more authentic English taste do not be shy about the black pepper)

-Place meat in casserole and cover with layer of chopped onions and sliced potatoes
-Cover with stock or water
-Bring to boil and remove any scum that may form
-Add seasonings
-Let simmer for 1 ½ to 2 hours

Since I gave a recipe from one country in Britain thought I would give you one from each country.

Anglesey Eggs

This is a nice Welsh dish using their national emblem the leek

8 eggs
1 ½ lb potatoes
6 leeks
Knob of butter

Cheese Sauce:
¼ cup flour
1 oz butter
3 oz Caerphilly cheese Cheddar can be substituted but would use English Cheddar not that cheap American knock off. It is a very different cheese in texture and taste.
1 ¼ cups milk

-Hard boil eggs, then remove shells and leave in bowl of cold water
-Peel and cut potatoes into quarters, then boil
-When potatoes cooked strain and mash
-Slice leeks into thin pieces and boil in salty water for 10 minutes, drain
-Mix the leeks into the mash with knob of butter and beat well

-Make sauce
-Melt butter into saucepan
-Add flour and stir into smooth paste
-Add milk and cook sauce stirring constantly
-When smooth add cheese and cook for a few more minutes

Preheat oven to 400 f

-Put potato mixture on bottom and thinly on sides of an oven proof dish.
-Cut eggs in half lengthwise. And place side by side in center of dish.
-Pour/coat the eggs and center of dish with sauce
-Sprinkle on remaining cheese
-Cook in Oven for 20 min or until top is golden

Cock-A-Leekie Soup

This last dish is from Scotland. Besides a very popular dish it was traditionally served on Burns Night. It is more of a stew than a soup and by many to be the national dish of Scottland.

Originally the prunes were added to sweeten the soup if the leeks were old and bitter. However, mainly now they are just added.

Sorry, meant to get it in two days ago for Burns Night but missed it.

2-3 lbs chicken
5 cups water
6 leeks chopped
2 onions chopped
2 oz rice
Bay leaf
Sprig of Thyme
1 tbs of chopped parsley
Salt and black pepper to taste. (Remember to be British do not be shy with black pepper)
4-6 prunes (or some large raisins) soaked and cut in half

-Place Chicken, bay, thyme, parsley, salt, pepper into large saucepan and cover with water
-Bring to boil then lower to a gentle simmer for 2 hours; skim occasionally if necessary
-Add leeks, onion, rice and more water if necessary to cover chicken
-Simmer for another 1 hour, or until chicken and vegetables are tender
-Prunes are added ½ hour before end of cook time.

-Chicken, serve some or all as main course or leave in soup


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(in reply to RhinoDad)
Post #: 30
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