Angel Food Candy

Oct 24, 2009 Author: enetwal | Filed under: Candies

Angel Food Candy

10 Servings

2 c Light Corn Syrup, Karo
2 c Brown Sugar, Firmly Packed
4 t Baking Soda
4 oz Semi-Sweet Chocolate, Cut Up
12 oz Chocolate Chips,1 Pk
1/4 c Butter (Or Regular

NOTE: The first 4-Oz of semi sweet chocolate is in the block style.
Also the chocolate chips should be semi-sweet. * The paraffin
should be a 2 1/2 X 3-inch piece that has been cut up.

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage
(300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being
careful as the mixture will foam up. Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the
semi-sweet chocolate pieces and the chocolate chips, butter and
paraffin wax in the top of a double boiler. Place over simmering
water, stirring until melted. Remove form the heat, but keep over
the hot water. Dip the candy into the chocolate using a large
cooking fork. Place on waxed paper lined baking sheets. Let stand
until chocolate is set. Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.

Apple-Pepper Jelly

Oct 24, 2009 Author: enetwal | Filed under: condiments

Apple-Pepper Jelly

4 Servings

2 c Water
6 oz Frozen Apple Juice, Thawed
1 3/4 oz Powdered Fruit Pectin,1 Pk
3 3/4 c Sugar
1 Red Pepper, Crushed, To Taste
1/8 t Red Food Coloring

Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.

Remove from the heat and strain. Add the red food color.
Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.


Substitute 1 can (6 oz) of frozen grape juice concentrate for the
apple juice concentrate. Omit the red pepper and food color.


Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
apple juice concentrate. Omit red pepper and food color.

Apricot-Ginger Cranberry Sauce

Oct 24, 2009 Author: enetwal | Filed under: Side Dishes

Apricot-Ginger Cranberry Sauce

6 Servings

14 Dried apricots,each cut into 3 strips
1/2 c Cranberry juice
12 oz Fresh (or thawed),Frozen
1/2 c Plus 1 tbsp. sugar
1 T Minced,pared, fresh ginger

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly – that should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it’s *cold*.

It can be stored in the refrigerator for up to a week.
Transfer the sauce to a serving dish and serve while it’s still cold. The colder the better, so long as it isn’t frozen.

Artichoke Appetizer

Oct 24, 2009 Author: enetwal | Filed under: Side Dishes

Artichoke Appetizer

12 Servings

4 Eggs,beaten
1/2 lb Cheddar cheese,grated
12 oz Jars marinated artichokes
-cut up
Salt & pepper,To Taste
Dash of tabasco
3 Green onions,chopped fine
6 Soda crackers,crushed
1 Clove garlic,crushed

Saute’ onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8×8″ pan. Bake at 325 for 30 min.

Can be baked, frozen and re- heated.

Aunt Sadie’s Brisket of Beef

Oct 24, 2009 Author: enetwal | Filed under: Entree

Aunt Sadie’s Brisket of Beef

8 Servings
3 Large onions-Sliced Paper Thin
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian paprika
5-6 lb brisket; 1st cut

Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan.

Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours.

Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice.

NOTE: Best when made one day in advance.

Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

Oct 24, 2009 Author: enetwal | Filed under: Entree

Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

9 Servings

1 Leg of lamb (5-6 lb)*
3/4 c Balsamic vinegar
1/3 c Mint jelly
1/3 c fresh mint leaves,Minced
Fresh mint sprigs (opt)
Small pocket bread**

* – boned and trimmed of surface fat
** – or regular pocket bread, cut in half crosswise

1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.

2. Place lamb in a 9×13″ pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.

3. On fire grate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6″ above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents.

4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140′ on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done.

5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.

Be Mine Buttermilk Cake

Oct 24, 2009 Author: enetwal | Filed under: Cakes

Be Mine Buttermilk Cake

-Truffle Cream
8 oz Bittersweet (not unsweetened or semisweet) chocolate,chopped
1/3 c Whipping cream
2 T butter,Unsalted room temperature
1/4 c Chambord (or other berry liquid)(such as creme de cassis)
1 3/4 c All-purpose flour
2 t Baking powder
1/2 t Baking soda
1/2 t Salt
3/4 c Sugar
1/2 c (1 stick) butter,Unsalted room temperature
4 Large egg yolks
1 c Buttermilk
6 oz Bittersweet (not unsweetened or semisweet chocolate)
1/4 c Unsalted butter,cut into small pieces
1/4 c Light corn syrup
1/4 c Chambord (or other berry liquid)-Fresh raspberries (or strawberries)

For Truffle Cream: Stir chocolate cream and butter in heavy medium saucepan over low heat until chocolate and butter meld and mixture is smooth. Mix in Chambord. Let stand at room temperature till very thick and spreadable, stirring occasionally, about 2 hours.

For Cake: Position rack in center of oven and preheat to 350 degrees F. Butter 9-inch heart-shaped pan with 1-1/4-inch-high sides. Dust with flour; tap out excess. Sift first 4 ingredients into medium bowl. Using electric mixer at high speed, beat sugar and butter in large bowl till fluffy. Add yolks 1 at a time, beating just to combine after each addition. Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Transfer batter to prepared pan. Bake cake till tester inserted into center comes out clean, about 35 mins. Turn out cake onto rack and cool. Cut cake horizontally in half. Place botttom layer of cake on plate. Spread truffle cream over. Arrange top layer over and press gently to adhere. Using spatula, smooth cream on sides of cake if necessary. Chill until set, at least 1 hour.

For Glaze: Stir chocolate and butter in heavy med. saucepan over lo heat till melted & smooth Remove from heat. Add corn syrup and liqueur & whisk till smooth. Let glaze stand till slightly thickened, stirring occasionally, about 30 minutes. Place cake on rack set over baking sheet or large piece of foil. Pour glaze over cake, coating completely. Chill cake on rack till glaze is set, about 30 mins. Transfer cake to platter.

Can be made 1 day ahead. Cover with cake dome & chill. (Bring to room temp before serving.)