Friday, December 21, 2012

Peanut Brittle

Peanut Brittle
  Here's the "story".  My dear dads 3rd wife made really good peanut brittle and wouldn't share her recipe saying it was a family secret.  After quite a long time she decided to pass it along to me and I began making it.  This is the recipe all the kids grew up chewing on at Christmas.  Well, several years later I found out her recipe was exactly, I repeat, exactly the same as the BHG coolbook.  Go figure.  That's "S" for you.
Peanut Brittle
2 c sugar 
1 c light-colored corn syrup 
1/2 c water 
1/4 c butter, no substitutes
2 1/2 c raw peanuts or other coarsely chopped nuts 
1 1/2 t baking soda, sifted

1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).
2. Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).

Makes: 72 servings Yield: 2 1/4 pounds.  Prep 15 mins. Cook 45 mins to 50 mins.

Thursday, August 16, 2012

The One and Only Family Favorite Chicken Salad Recipe

Chicken Salad

2 bags chicken breast (Costco approx. 20 pieces per bag)

3 bunches cleaned thinly sliced celery

3 c. sliced almonds

1 1/2 finely diced onions

lemon juice

1 ½ qt. - 2 qt. mayo

salt to taste

1 qt. whipping cream, whipped

100 cocktail size croissants

Simmer breasts in covered stockpot with water to cover until done. Cool and chop into small pieces. Slice and add celery, almonds, onions (if serving same day) and lemon juice (just sprinkle over, I never know how much I use). Mix in mayo just to hold together. Whip cream and fold into mixture. Season with salt. Makes approx. 100 cocktail sized croissants.

Wednesday, August 1, 2012


. . . here are the Pinterest biscuits we made at our reunion. We made a quadruple batch and not a one was left over.
I still prefer my "from scratch" recipe but these are super good and so beat Bisquick biscuits!!!
Pinned Image

Bisquick, sour cream, 7up (any lemon/lime soda) and butter!.... These are excellent!!!!
So easy and soooo good!
(Just a note, I used diet, lemon/lime soda and "light" sour cream)
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter (come on, use BUTTER)
1. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
2. Sprinkle additional biscuit mix on board or table and pat/roll dough out and cut (I kneaded a few times).
3. Melt 1/4 cup butter in a 9 inch square pan.
Place cut biscuits in pan and bake at 450 degrees until golden brown.

Sunday, April 8, 2012

Carrot Cake with Cream Cheese Frosting

Per the fam's request, here is the recipe for the carrot cake we enjoyed for our Easter Feast! Recipe is found in Caprial's Desserts cookbook.

Carrot Cake:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
4 cups finely shredded carrots
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
3/4 cups finely chopped pecans
3/4 cups shredded sweetened coconut

Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottoms with parchment paper; set aside.

Place the sugar and vegetable oil in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down the sides of the bowl often, until smooth and light, about 4 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the shredded carrots and mix well. Add flour, baking powder, baking soda, salt, and cinnamon, and mix until smooth. Add the pecans and coconut, and mix well. Divide the batter between the prepared pans and bake until the cake springs back when pressed lightly in the center, 25 to 30 minutes. Let cool for about 10 minutes, then remove the cakes from the pans and let cool completely.

Split the cake layers, then fill and frost with Cream Cheese Frosting (recipe to follow).

Cream Cheese Frosting
1 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
2 pounds powdered sugar
1 tablespoon pure vanilla extract

Place the cream cheese, butter, powdered sugar, and vanilla extract in the bowl of a mixer fitted with a paddle attachment. Beat on low speed just to combine the ingredients, then beat on high speed, occasionally stopping the mixer and scraping down the sides of the bowl, until very light, fluffy and smooth, about 7 minutes.