Smith College Fudge

Dec 1, 2008 Author: enetwal | Filed under: Candies, Fudge

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

Dec 1, 2008 Author: enetwal | Filed under: Side Dishes

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

Dec 1, 2008 Author: enetwal | Filed under: Candies, Fudge

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

Dec 1, 2008 Author: enetwal | Filed under: Bread, Deserts

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

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.

Swedish Ginger Cookies (Pepparkakor)

Nov 22, 2008 Author: enetwal | Filed under: Cookies

Swedish Ginger Cookies (Pepparkakor)

1/2 c  Molasses
1/2 c  Sugar
1/2 c  Butter
1    Egg,well beaten
2 1/2 c  all-purpose flour,Sifted
1/4 t  Salt
1/4 t  Baking soda
1/2 t  Ginger
1/2 t  Cinnamon

Heat molasses in small saucepan to boiling point.  The boil 1 minute.

Add sugar and butter and stir until butter is melted.  Cool.  Beat in
egg. Sift together flour, salt, soda and spices.  Add to first
mixture and mix thoroughly. Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry
cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
oven (350) 6 to 8 minutes.  10 dozen cookies Note: The dough
may be shaped into a roll and wrapped in waxed paper. Chill
thoroughly overnight or longer. Slice thin and bake in moderate oven
(350). These should be stored in an air-tight container – allow
flavor to “ripen”.

Swedish Limpa Bread

Nov 22, 2008 Author: enetwal | Filed under: Bread

Swedish Limpa Bread

2 1/4 c  Bread flour
1/4 c  (1 oz.) rye flour
2 T  Brown sugar
1 T  Dry milk
1 t  Salt
1 T  Butter
1 T  Orange peel,chopped
1 1/2 t  Caraway seeds
1/2 t  Fennel seed
15/16 c  (7-1/2 fl. oz.) water
1 t  Dry yeast

Combine ingredients in order according to your own bread machine

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