Smith College Fudge

1 c Granulated sugar,1 cup
-brown sugar–firmly,Packed
-1/4 cup molasses
1/2 c Light cream,2 squares (2
-oz) unsweetened chocolate
1/4 c Butter
1 1/2 t Vanilla

Combine the 2 sugars, molasses, cream and coarsely chopped chocolate
in a saucepan. Cook over a moderate heat, stirring until sugar and
chocolate have melted. Continue cooking, WITHOUT STIRRING, until
mixture reaches 238 degrees or until a few drops tested in cold water
form a soft ball. Remove from heat, stir in butter and vanilla,
cool slightly, then beat until fudge begins to harden. Pour onto a
buttered platter and cut into squares before the fudge is completely
hard. Makes about 1 1/4 lbs.

Sesame Chicken Wings

8 Servings

36 Chicken drumettes (bottom
Part of chicken wing)
2 cl Garlic
1 Inch fresh ginger,peeled
1 Onion,quartered
1 t Red pepper flakes
2 t Salt
2 t coriander,Ground
3 T Soy sauce
3 T Fresh lemon juice
2 T Sesame oil
2 T Sugar
1/2 c Sesame seeds (approx)

Wash the chicken pieces and pat dry. Place in a bowl. Combine
the remaining ingredients except the sesame seeds in a blender and
puree. Pour the mixture over the chicken and stir to coat all the
pieces well. Refrigerate for at least 2 hours.

Remove the chicken from the marinade and sprinkle with the sesame
seeds. Place under the broiler for 5 to 6 minutes on each side.
Serve hot.

Makes 6 to 8 servings as hors d’oeuvres.

See’s Fudge Candy

25 Servings

4 1/2 c Sugar
3 pk Chocolate chips (12 oz ea)
1/2 lb Margarine
1 t Vanilla
1 cn Evaporated milk
7 oz Marshmallow cream
2 c Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8
minutes, stirring often. (rolling boil)

Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar
marshmallow cream, 1/2 lb. melted margarine.

Cream margarine and marshmallow together and add chocolate chips.

Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla,
blend well, pour into buttered pans and chill in refrigerator. Cut
into squares before firm.

This recipe makes about 5 lbs of fudge.

Scotch Black Bun

3/4 lb Unsalted Butter,Chilled, *
3 3/4 c Unbleached Flour,PLUS
3 1/3 c Unbleached Flour
1/2 t Salt
8 T Ice Water,May Use Up To 10
1/2 c Sugar
1/2 t Baking Powder
1 t Cinnamon
1/2 t Mace
1/8 t Allspice
1/4 t Black Pepper,Freshly Ground
3 c Seedless Raisins
3 c White (Or Golden Raisins)
1/2 c Almonds,Ground
1 1/2 c Almonds,Coarsely Chopped
3 Eggs,Lg
1/2 c Buttermilk (or Milk)
1 c Brandy
1 Egg,Lg, Beaten

* The butter, 3 sticks, should be cut into small pieces.

In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour,
and 1/4 ts of salt. With your fingers, work the ingredients
together until you form small granules that are fairly uniform in
size.

Sprinkle 8 tb of the ice water over the granules and continue
mixing until you can gather the ingredients into a ball. If the
dough crumbles, add additional ice water, 1 tb at a time, until a
soft ball can be formed. With the flat of your hand, press the
dough into a thick cake, wrap it in plastic wrap, and refrigerate
for at least 1 hour.

Prepare the filling by sifting the 3 1/2 cups of flour, the sugar,
baking powder, spices, and remaining 1/4 ts of salt into a large
bowl. Add the freshly ground black pepper, seedless and white or
golden raisins, ground and coarsely chopped almonds. Mix
thoroughly until all the fruits and nuts are coated well with the
dry ingredients. Add the 3 eggs, milk, and brandy mixing well.

Preheat the oven to 375 degrees F. and, on a lightly floured
surface, roll two-thirds of the chilled pastry to a thickness of
1/4-inch. Gently place a 9 X 3 1/2-inch springform pan on the
pastry. With a small sharp knife,cut along the outside of the pan
to make a disk. Line the bottom of the pan with the disk of
pastry. Use the remaining pieces of rolled-out pasty to line the
sides of the pan, slightly overlapping the pastry on the bottom and
letting the pastry extend about 1/2-inch above the top of the form.

Spoon the filling into the pan, packing it down firmly and press
the excess pastry over the filling. Brush the pastry with a little
of the beaten egg. In the same fashion, roll out the remaining
pastry into a circle larger than the form. Roll the pastry around
the rolling pin to lift it and unroll it on the top of the form.
Press the top pastry against the filling and the pastry below to
make a tight seal and trim off the excess. Brush the entire top
with the beaten egg. Cut a 1-inch round vent in the middle of the
bun, and if you like, use the pastry scraps to make leaves. Roll
the scraps together and cut out tear drop shapes to resemble
leaves. Score the top, with a small sharp knife, to resemble the
ribs of the leaves. Brush the undersides of the leaves with the
remaining beaten egg to make them adhere to the top of the bun.
Then brush the top again with the beaten egg. Bake on a rack in the
middle of the oven for 2 to 2 1/2 hours, or until the pastry is a
rich golden brown.

If the decorations color much faster than the top sheath of pasty,
cover them with aluminum foil to reflect the oven heat and retard
the browning.

Scented Cinnamon Ornaments

4 oz Cinnamon
1 T Cloves
1 T Nutmeg
3/4 c Applesauce
2 T White glue
Ribbon

In medium bowl, combine cinnamon, cloves, and nutmeg. Add
applesauce and glue; stir to combine. Work mixture with hands 2 to 3
minutes or until dough is smooth and ingredients are thoroughly
mixed. Divide into 4 portions. On floured surface, roll each portion
to 1/4 inch thickness. Cut dough with floured cookie cutters of
desired shapes. Using straw or toothpick, make a small hole in the
top of the ornament. Place cutouts on wire racks and allow to dry at
room temperature for several days or dry them in a dehydrator. Thread
ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch)
ornaments.

Rum Truffles

30 Servings

12 oz Semisweet chocolate chips
1/2 c Whipping cream
1 1/2 t Rum extract
1 t Vanilla
1/2 c Powdered sugar
1/4 c Unsweetened cocoa powder

Melt chips with whipping cream in heavy, medium saucepan over low
heat, stirring occasionally. Whisk in rum extract and vanilla until
blended. Pour into pie pan. Refrigerate until mixture is fudgy, but
soft, about 75 minutes. Shape about 1 T into 1 1/4 inch ball. To
shape, roll mixture in your palms. Place balls on waxed paper. Sift
powdered sugar and cocoa into a shallow bowl. Roll balls in
sugar-cocoa mixture; place in petit four or candy cases.

Rum Pecans

6 Servings

2 c Pecan halves
1/4 c Sugar
2 T Dark rum
2 t coffee,Instant
1/4 t Cinnamon
1 ds Salt

Combine all ingredients in a small saucepan and cook over medium
heat, stirring constantly, about 15 minutes, until sugar is melted and nuts
are well coated. Pour out onto oiled wax paper and separate halves of
pecans as they cool.

Roast Turkey With Corn Bread Stuffing

1/4 lb Butter
1 Turkey,fresh (12-16#)
1/2 lb Salt pork,thinly sliced

CORN BREAD STUFFING

2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1 Onion,medium,minced
1/2 c Butter
2 Egg yolks
Salt
Pepper

TURKEY STOCK

Turkey giblets + neck & wings
3 c Water
1/2 Onion,small,sliced
1/2 Garlic clove
1/2 Bay leaf
1/8 t Basil,crumbled
1/8 t Rosemary,crumbled
1/8 t Thyme,crumbled
1/8 t Salt

TURKEY GIBLET GRAVY

1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper

1. Preheat oven to 425′F.
2. Cut butter into very thin slices; place in freezer to harden while
you prepare bird.
3. Wash turkey inside and out. Remove and reserve neck, giblets and
wing tips. Pat dry with paper toweling. Starting at the breast,
separate the skin from the meat by working your fingers between them.
Slice your hand under skin as far as you can go and gently free the
skin on both sides of the breast. Loosen it around the upper part of
the legs, stopping about halfway down the legs. Insert slices of the
cold butter, first under the leg skin, then under the breast skin.
Reshape the loosened skin on the bird by patting it gently back in
place. It will sag a bit but don’t let that upset you; it will cook
back in place. Wrap bird loosely in waxed paper and refrigerate while
preparing stuffing.
4. Fill cavity of turkey loosely with stuffing. (Place any remaining
stuffing in a shallow baking dish and place in oven about 30 minutes
before bird is roasted. Bake until firm and lightly browned.) Fasten
neck skin of turkey to body with skewer. Push legs under band of skin
at tail or tie to tail. Place slices of salt pork over breast and
fasten with wooden picks. Place turkey on its side on rack in shallow
open roasting pan.
5. Cook for 15 minutes, then turn bird on other side and roast for 15
minutes longer.
6. Lower temperature to 325′F. and continue to roast turkey, turning
the bird from side to side and basting often with the drippings from
pan, for about 3-1/2 to 4 hours, or until juices run yellow – no
longer pink – when thigh is pierced with a fork. Roast turkey breast
side up for the last 15 minutes of cooking time. (Remove and discard
salt pork when crisp and most of fat has been rendered. If fat in pan
bgins to burn, add a few tablespoons of water.) Transfer turkey to
serving platter and let rest 30 minutes before carving. Reserve all
drippings in pan for gravy.

*** CORN BREAD STUFFING ***
1. Prepare corn bread, following label directions, or use your own
favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.
2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.
3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
mixture over corn bread. Stir lightly to blend. Season with salt and
pepper to taste.
Makes approximately 3 quarts, or 12 cups.

*** TURKEY STOCK ***
1. Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.

*** TURKEY GIBLET GRAVY ***
1. Pour off all turkey fat from roasting pan into a glass measuring
cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
reserved turkey stock. Cook, stirring and scraping up browned bits in
pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.

Speculaas

24 Servings

4 c  Flour
1 c  Butter
1 1/2 c  Brown sugar
1 t  Salt
4 t  Baking powder
1 t  Cinnamon
1 pn Cloves
1 pn Nutmeg
1 pn Ginger
1 pn Black pepper
Milk
Blanched almonds (opt.),OR
Candied fruit peel (opt.)

PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied
fruit peel together. Add milk until it makes a stiff paste that can
be rolled out. Roll into sheets and then press blanched almonds and
chopped candied peel on top, if you desire. Cut into rectangles
roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake
until light brown.

Spicy Cranberry Relish

32 Servings

3 c  Cranberries,washed
1 c  Honey
1 c  Water
1    Naval orange,medium
1 t  Ginger,fresh or ground
1/2 t  Cinnamon,ground
1/2 t  Cardamom,ground

1. Bring cranberries, honey and 1/2 cup of water to a boil in a
saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10
minutes longer, stirring occasionally.

2. Quarter unpeeled orange and chop it finely in food processor. Add
to simmering cranberry mixture with remaining 1/2 cup of water and
spices. Stir well and simmer an additional 20 minutes, stirring
occasionally. Chill before serving.