Two Minute and Vassar Fudge Recipes

Author: enetwal | Filed under: Fudge | On Nov 20, 2008

Two Minute Velvet Fudge

1    Milk chocolate chips (12 oz)
1    Semisweet chocolate (6 oz)
1 can Sweet condensed milk (14 oz)
1/3 c  Confectioners sugar
1 t  Vanilla
1 c  nuts,Chopped

Grease a 8″ x 8″ pan.  Microwave the chips and condensed milk,
uncovered, in a 2 quart bowl, on high, for 2 minutes.  Stir until
smooth.  Stir in sugar and vanilla, then add nuts until well blended.
Pour into a prepared pan, and spread evenly.  Chill until firm.



Vassar Fudge

2 c  Sugar
2    Squares (2 oz) unsweetened chocolate
1 c  Light cream
1 T  Butter

Combine sugar, coarsely chopped chocolate, and cream.  Cook
over moderate heat, stirring only until sugar and chocolate have
melted.  Continue cooking until mixture reaches 238 degrees or until
a few drops tested in cold water form a soft ball. Remove from heat,
add butter, and cool slightly. Beat until fudge begins to harden,
then transfer to a buttered platter. Cut into squares before the fudge
is absolutely firm. Makes a little more than 1 pound.

VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is
removed from the heat.


Turkey Gravy, Stock & Stuffing

Author: enetwal | Filed under: Entree, Turkey | On Nov 20, 2008

Turkey Giblet Gravy

12 Servings

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

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.

Turkey Stock

12 Servings

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

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 Stuffing

8 Servings

1/4 c  Olive oil
1    Shallot,finely chopped
1    Onion,large,finely chopped
1 1/2 c  Celery,finely chopped
12 c  Bread,stale,cut in 1/2″ cube
2 T  Sage,ground
1/2 t  Thyme,dried
1/2 t  Celery seed,ground
1/2 t  Paprika
Pepper,freshly ground
2 1/4 c  Stock,strong vegetable

1. Heat the oil, shallot, onion and celery in a heavy pot. Saute
until the vegetables begin to soften, then add bread cubes, sage,
marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
Cook, stirring frequently, for 5 minutes over medium-low heat.

2. Add hot vegetable stock to pot and mix well. Cover and cook over
low heat for 30 minutes or longer, stirring frequently, until bread
cubes have broken down. (The secret to a good stuffing is in the slow
cooking and the frequent stirring.)


3 More Truffle Recipes

Author: enetwal | Filed under: Candies | On Nov 20, 2008

Truffes Au Chocolat (Chocolate Truffles)

3 oz Chocolate
1 1/2 oz Butter
2 oz Powdered sugar
2 T  Fresh cream

Preparation: Put cream, butter and grated chocolate into a pan. The
chocolate need not be grated fine. The cream can be replaced by
skimming the top off raw milk poured into a wide basin and allowed to
settle. Melt butter, chocolate, and cream in a double boiler,
stirring to mix well. When melted, remove the double boiler from the
fire, leaving the hot water in the bottom pan to keep it warm. Sift
the powdered sugar in slowly, so that it will not form lumps,
stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12
hr. in a cold room will do.) At the end of this time, cut a piece of
this chocolate about the size of a small nut, using a knife or spoon.
Roll it into a ball in the palm of the hand until the outside of the
bonbon begins to melt a little. Then roll it in grated or granulated
chocolate, which will stick to it perfectly. Let stand 2 hr. before
serving, but in a place that is not too cold, because these truffles
are better when they are a little soft. Instead of rolling them into
balls, you can also shape them to look more like truffles.

Truffes Pralinees (Praline Truffles)

1/2 lb Good chocolate
About 1/2 glass water
3    Egg yolks
3 oz Butter
1 1/2 oz Praline paste

Slowly melt the chocolate in the water, bring to a gentle boil,
remove from the fire, and add the yolks, beating with a spatula, then
replace on a low fire to poach the eggs in the chocolate. Do not stop
beating. Remove from the fire and add the butter and the praline
paste. Let cool, beating from time to time (this cooling takes a
rather long time). When the mixture begins to solidify, take some
with a spoon, place it in some grated chocolate (prepared in
advance), and shape to resemble real truffles. These truffles keep a
week. To keep a longer time, substitute vegetable shortening for the
butter.

Truffles Royale

6 Servings

3/4 c  Whipping cream
1/4 c  Butter
1/4 c  Orange liqueur
7    Squares Semi sweet chocolate
Dipping
8    Squares unsweetened
-chocolate

Combine cream and butter.  Bring to a boil over medium heat.  Remove
from heat; add ligueur and chocolate. Stir until chocolate is
entirely melted. chill mixture until firm enough to handle, about 3-4
hours. Using a teaspoon, form and roll mixture into small balls.
Chill for another hour.

Partially melt chocolate.  Then place chocolate over saucepan of
lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into
chocolate; gently scrape away excess chocolate from under tines of
fork. Place on waxed paper lined trays. Chill until chocolate is set.


Winkler’s Bakery Moravian Sugar Cake

Author: enetwal | Filed under: Cakes | On Nov 20, 2008

Winkler’s Bakery Moravian Sugar Cake

20 Servings

1/2 c  Warm water,110 deg.
1/2 t  Sugar
2 pk Yeast
3/4 c  Warm water,110 deg.
1/2 c  Sugar
2 T  Dry milk
1/4 c  Instant mashed potatoes,dry
1/2 c  Butter,melted
2    Eggs
6 c  Flour
1 c  Brown sugar
1 t  Cinnamon
1/2 c  Butter,melted

Add yeast to 1/2 c. warm water and 1/2 t. sugar. Set aside until
yeast bubbles.

Add next 7 ingredients plus 1 c. flour. Beat 2 min. with electric
mixer on medium speed. With wooden spoon, add remaining flour. Place
in a greased bowl; turn once to grease top of dough. Cover and let
rise until double – about 1 hour.

Punch down dough and put in greased jelly roll pan. Let rise in warm
place for 30 min. Spread evenly in pan and sprinkle evenly with brown
sugar and cinnamon. Make shallow indentations with fingers and
drizzle with 1/2 c. melted butter. Let rise 30 min. Bake until golden
brown (about 12-15 min.) at 375 deg.

-From the Old Salem Cookbook.


Traditional English Plum Pudding Sauce

Author: enetwal | Filed under: Deserts | On Nov 20, 2008

Wilson Family Sauce For English Plum Pudding

2 c  Light brown sugar
3    To 4 tb. cornstarch
3 c  Water
2 T  Butter
2 t  Vanilla or
2 t  Favorite flavoring*
1    Lemon,juice of
1 c  Marshmallows

*Brandy, rum or whiskey, for instance.

Combine brown sugar and cornstarch in a saucepan.  Add the water and
butter.  Stir over medium heat until the mixture boils, then cook
until mixture clarifies and thickens slightly, about 3 to 5 minutes.

Remove from heat and stir in the flavoring, lemon juice and
marshmallows.

Serve hot over plum pudding.


Three Truffle Recipes

Author: enetwal | Filed under: Candies | On Nov 20, 2008

White Chocolate-Coconut Truffles

30 Servings

4 T  (1/2 stick) butter,Unsalted
8 oz White chocolate,finely chop
1 c  sweetened coconut, Shredded divided
1    Large egg yolk, at room temperature
2 T  Coconut liqueur (or light rum)
1/2 t  Vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering,
water. Add the white chocolate and melt, stirring occasionally, just
until smooth. Remove from the heat and whisk in 1/4 cup of the
coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together. Cover tightly
with plastic wrap and refrigerate until firm, at least 3 hours or
overnight. Using a melon baller, scoop up the mixture and roll into
1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The
truffles can be prepared up to 3 days ahead, tightly covered, and
refrigerated, or frozen for up to 1 month. Makes about 30 truffles.

White Chocolate-Coffee Truffles

6 Servings

3/4 c  Whipping cream
1 T  espresso (or coffee), Instant powder
14 oz White chocolate, very finely chopped
2 T  Kahlua
Dipping chocolate
1 lb White chocolate, very finely chopped
2 t  Vegetable oil
3 T  Chocolate covered coffee beans, very finely chopped

1. To make the truffles: In a medium saucepan, bring the cream and
espresso powder to a boil.  pour over the chocolate and whisk until
completely melted.  whisk in the Kahlua. Refrigerate until completely
chilled and firm.

2. With a tsp, place pieces of the chocolate onto a foil-lined baking
sheet.  Refrigerate to firm; roll into balls and refrigerate again for
about 30 minutes.

3. To prepare the dipping chocolate: In the top of a double boiler
set over hot water, place the chocolate and oil. stir until almost
melted. Remove the top of the double boiler from the heat and stir
until the chocolate has completely melted.  continue to stir until
the chocolate has cooled and reaches a temperature of 90 degrees.

4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each
candy center in the melted chocolate, shake off the excess and place
on the baking sheet.  When you have dipped a row of candies, top each
with a little of the chocolate- covered coffee bean.  Before each
dipping, stir the chocolate vigorously with your fingers.  If the
centers become too soft, chill for about 30 minutes.

5. Let the candies set for about 2 hours before storing in
refrigeration. If the centers start to come through the bottoms of
the chocolates, as often happens with soft mixtures, dip the bottoms
again in melted and cooled chocolate.

White Russian Truffles

6 Servings

1 3/4 lb Milk chocolate, divided
1 c  Whipping cream
1/4 c  Kahlua

1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to
120 degrees.  Measure the cream into a 3-quart saucepan and bring
just to the boil.  Remove from the heat and cool to 120 degrees.  Add
the chocolate to the cooled cream and stir until the mixture is
smooth.

2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a
baking sheet and refrigerate until firm.

3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is
easiest to do using the grater blade of a food processor.) Remove the
filling from refrigeration and form into small rough balls.  Place on
a baking sheet lined with wax paper.

4.   Roll the truffles in the grated chocolate, pressing gently to
adhere.

5.   Refrigerate overnight.  Remove from refrigeration 15 minutes
before serving.  Note:  these truffles do not hold well at room
temperature.


Whipped Yams And Winter Squash Casserole

Author: enetwal | Filed under: Side Dishes | On Nov 19, 2008

Whipped Yams And Winter Squash Casserole

8 Servings

2    Acorn squash,large,baked 1hr
2    Yams,large,baked
1/2 c  Orange juice,fresh
Cinnamon,ground
Nutmeg,grated

1. Preheat oven to 350′. Scoop squash from skin. Place in a large
mixing bowl or food processor. Remove yam flesh from skin and add to
squash. Whip or mash together, incorporating maple syrup and orange
juice.

2. Place mixture in casserole and dust with cinnamon and nutmeg to
taste. Bake for 20 to 30 minutes.


Very Rich, Very Thin Chocolate Lace Cookies

Author: enetwal | Filed under: Cookies | On Nov 19, 2008

Very Rich, Very Thin Chocolate Lace Cookies

36 Servings

1/4 lb Butter-1 stick
2    Chocolate-unsweetened
Egg-slightly,Beaten
1/4 t  Salt
1/2 t  Vanilla
1/2 t  Baking powder
1/2 c  Flour
1 1/2 c  Sugar

Melt the butter and chocolate in the top of a double boiler. Combine
with egg and rest of ingredients. Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so
space them accordingly.

Bake in preheated oven of 325 for about 12 minutes. Watch carefully
to prevent burning.  When nearly cool, remove from the cookie sheet
with spatuala. (I use the metal type.Hint-press under the cookie with
pressure against the sheet and they remove easily without crumbling)
Place on racks to cool completely.


Very Old Fudge

Author: enetwal | Filed under: Fudge | On Nov 19, 2008

Very Old Fudge

6 Servings

2 c  White sugar
1/2 c  Corn syrup
1/2 c  Milk (or cream)
1 t  Butter
1 t  Vanilla

Mix the first 4 ingredients, stirring occasionally. Boil until soft
to medium ball stage. Cook, add vanilla and beat with a wooden spoon
until stiff. Add nuts and cherries if desired. For chocolate fudge,
add 2 tbls. cocoa.