Slit each chestnut and place about a dozen on ech sheet of heavy aluminum foil. Wrap in a tight package. Place on coals for about 25 minutes, turning once. (Or place in very hot oven, 450, for 35 to 40 minutes). Shell and sprinkle with salt and pepper or dip in melted butter.
I've always wanted to try these since it sounds so cozy in the Christmas song. I did them the oven way, and they turned out fine. They're pretty easy to shell just using your fingers, sometimes a butter knife. We dipped them in melted butter. The flavor is not that exciting, just kind of a mellow taste, nothing to really get excited about, but I'm glad I tried it!
Monday, May 19, 2014
DIVINITY
Sugar - 3 cups
Karo light corn syrup - 1 cup
water - 1/2 cup
cider vinegar - 1 t
egg whites, beaten dry - 2
vanilla extract - 1 t
walnuts, broken - 1 cup
Place the sugar, corn syrup, water, and vinegar in a pot and stir until the sugar is dissolved. Cover and cook over medium heat for 5 minutes. Remove the cover and cook to 260 to 265F. (If the weather is dry, cook to 260. if it is damp and rainy outside, cook to 265F). Remove pan from the heat and allow to cool for a few minutes. Then pour syrup over the beaten egg whites and beat vigorously until the mixture is very stiff. Cool until lukewarm (about 110F). Add the vanilla and the nuts mixing them in well. Then drop from a butter teaspoon on waxed paper or a buttered cookie sheet.
This recipe card has the ingredients listed like this, so that's unique. I've come to the conclusion that nobody really cares for or eats divinity anymore. It's not that this recipe is bad or anything. Just nobody eats it. I do love the directions for different types of weather though!
Karo light corn syrup - 1 cup
water - 1/2 cup
cider vinegar - 1 t
egg whites, beaten dry - 2
vanilla extract - 1 t
walnuts, broken - 1 cup
Place the sugar, corn syrup, water, and vinegar in a pot and stir until the sugar is dissolved. Cover and cook over medium heat for 5 minutes. Remove the cover and cook to 260 to 265F. (If the weather is dry, cook to 260. if it is damp and rainy outside, cook to 265F). Remove pan from the heat and allow to cool for a few minutes. Then pour syrup over the beaten egg whites and beat vigorously until the mixture is very stiff. Cool until lukewarm (about 110F). Add the vanilla and the nuts mixing them in well. Then drop from a butter teaspoon on waxed paper or a buttered cookie sheet.
This recipe card has the ingredients listed like this, so that's unique. I've come to the conclusion that nobody really cares for or eats divinity anymore. It's not that this recipe is bad or anything. Just nobody eats it. I do love the directions for different types of weather though!
Friday, May 16, 2014
COOKIE CANDY
2 pkgs (6 oz. each) chocolate chips
2 pkgs. (6 oz. each) butterscotch chips
1 5oz or 6 oz can chow mein noodles
Melt chips in double boiler over hot water. When thoroughly melted, stir in chow mein noodles. Remove from heat and drop by teaspoonfuls on wax paper and allow to harden. Store in refrigerator.
I've made these before, commonly referred to as haystacks. Always good, always a favorite addition to Xmas baking, and always easy to make. Just make sure you have plenty of napkins on hand as they can be finger-licking good!
2 pkgs. (6 oz. each) butterscotch chips
1 5oz or 6 oz can chow mein noodles
Melt chips in double boiler over hot water. When thoroughly melted, stir in chow mein noodles. Remove from heat and drop by teaspoonfuls on wax paper and allow to harden. Store in refrigerator.
I've made these before, commonly referred to as haystacks. Always good, always a favorite addition to Xmas baking, and always easy to make. Just make sure you have plenty of napkins on hand as they can be finger-licking good!
Wednesday, May 7, 2014
PEANUT BRITTLE (MICROWAVE)
1 cup roasted salted nuts
1 cup sugar
1/2 cup white corn syrup
1 t butter
1 t vanilla
1 t baking soda
Stir together peanuts, sugar and syrup in a bowl or casserole. Microcook on high for 7-8 minutes, stirring after 4 minutes. Add butter and vanilla, stirring well. Cook on high 1-2 minutes more until peanuts are lightly browned and syrup is hot. Add baking soda and stir gently until light and foamy. Pour immediately onto greased cookie sheet and let cool at least 1/2 hour. When cool break into pieces and store in an airtight container. Makes approximately 1 pound.
This is fast and easy. I love the old-school terminology "microcook." They must have thought they were entering the age of the future with this! Good tasting too.
1 cup sugar
1/2 cup white corn syrup
1 t butter
1 t vanilla
1 t baking soda
Stir together peanuts, sugar and syrup in a bowl or casserole. Microcook on high for 7-8 minutes, stirring after 4 minutes. Add butter and vanilla, stirring well. Cook on high 1-2 minutes more until peanuts are lightly browned and syrup is hot. Add baking soda and stir gently until light and foamy. Pour immediately onto greased cookie sheet and let cool at least 1/2 hour. When cool break into pieces and store in an airtight container. Makes approximately 1 pound.
This is fast and easy. I love the old-school terminology "microcook." They must have thought they were entering the age of the future with this! Good tasting too.
Friday, March 14, 2014
PEANUT BRITTLE
2 cups sugar
few grains salt
1 cup chopped or whole roasted peanuts
Melt sugar slowly in heavy pan, stirring constantly until thin syrup forms with no sugar left. Remove from heat. Add nuts and salt and stir until nuts are coated. Pour into greased 9" pan. When cold, break into pieces. Makes about 1 pound.
This recipe is fine for peanut brittle. As long as you mind the stove and keep stirring, it shouldn't burn.
few grains salt
1 cup chopped or whole roasted peanuts
Melt sugar slowly in heavy pan, stirring constantly until thin syrup forms with no sugar left. Remove from heat. Add nuts and salt and stir until nuts are coated. Pour into greased 9" pan. When cold, break into pieces. Makes about 1 pound.
This recipe is fine for peanut brittle. As long as you mind the stove and keep stirring, it shouldn't burn.
Thursday, February 6, 2014
FRESH MUSHROOM SALAD
1 T clarifed butter in skillet
Add 4 strips of bacon cut in crosswise 1/4" strips
Do not drain. Add one onion and fry till bacon and onion are just barely done.
Slice 6 oz. of fresh mushrooms into serving bowl.
Squeeze one lemon's juice over
Sprinkle with chopped chives and salt to taste
Pour bacon mixture over all and serve immediately.
This is all right. I don't think I'd make it again, although I love bacon!
Add 4 strips of bacon cut in crosswise 1/4" strips
Do not drain. Add one onion and fry till bacon and onion are just barely done.
Slice 6 oz. of fresh mushrooms into serving bowl.
Squeeze one lemon's juice over
Sprinkle with chopped chives and salt to taste
Pour bacon mixture over all and serve immediately.
This is all right. I don't think I'd make it again, although I love bacon!
Tuesday, February 4, 2014
ORANGE OATMEAL CAKE
Cake:
1-1/2 cups orange juice
1 cup quick oats
1/2 cup soft butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 t vanilla
1-3/4 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1/4 t cinnamon
1 T grated orange rind
1/2 cup chopped walnuts
Orange Topping:
1/2 cup brown sugar
1/4 cup butter
1 T grated orange rind
1 T orange juice
1 cup flaked coconut
1/2 cup chopped walnuts
350 oven. Bring orange juice to boil and pour over oats. Set aside. Cream butter and sugars until light. Beat in eggs and vanilla. Sift flur, baking powder, soda, salt, and cinnamon together. Add to butter-sugar mixture alternately with oats. Stir in rind and nuts and pour into 13 X 9 greased baking dish. Bake 40 minutes. (Glass dish, use 325 oven)
Topping:
Combine sugar, butter, rind, and juice in small pan. Bring to boil and cook one minute, stirring constantly. Add remaining ingredients and spread on top of cooled cake. Place cake under broiler for about one minute or until topping is bubbly.
Serve warm or cold.
This cake is very nice for a change with the orange flavor. Adding Cool Whip is good on this.
1-1/2 cups orange juice
1 cup quick oats
1/2 cup soft butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 t vanilla
1-3/4 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1/4 t cinnamon
1 T grated orange rind
1/2 cup chopped walnuts
Orange Topping:
1/2 cup brown sugar
1/4 cup butter
1 T grated orange rind
1 T orange juice
1 cup flaked coconut
1/2 cup chopped walnuts
350 oven. Bring orange juice to boil and pour over oats. Set aside. Cream butter and sugars until light. Beat in eggs and vanilla. Sift flur, baking powder, soda, salt, and cinnamon together. Add to butter-sugar mixture alternately with oats. Stir in rind and nuts and pour into 13 X 9 greased baking dish. Bake 40 minutes. (Glass dish, use 325 oven)
Topping:
Combine sugar, butter, rind, and juice in small pan. Bring to boil and cook one minute, stirring constantly. Add remaining ingredients and spread on top of cooled cake. Place cake under broiler for about one minute or until topping is bubbly.
Serve warm or cold.
This cake is very nice for a change with the orange flavor. Adding Cool Whip is good on this.
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