Tuesday, December 23, 2008

Homemade Suckers

This is fun and relatively easy. We make these every Christmas.
You need:
25 Sucker sticks
25 Metal clasping sucker molds
Bags to store them in, twist ties, ribbon etc for presentation.
Drams of Flavoring -various flavors if desired. We use LorAnn flavoring, in craft stores or specialty cooking stores, it comes in one dram bottles (Teaspoon.) We like Wintergreen, Butter Rum, Cherry, Lime, Banana, Root beer, Cranberry.
Food coloring
Corn Syrup
Citric Acid for tart flavors- If desired, add one pinch at the food coloring stage
Candy Thermometer
Cookie Sheets
Recipe for about 25 Suckers:
2 C Sugar
2/3 C light corn syrup
3/4 C water

Sucker Molds: these should be lightly sprayed with oil and placed on a lightly greased cookie sheet with Sucker Sticks attached and centered in the molds. Lay them side by side and make sure they are flat on the surface or candy will leak out.

In large saucepan, mix together sugar, corn syrup and water, stir over medium heat until sugar dissolves, bring mixture to a boil without stirring. When syrup temperature reaches 29o (takes about 20 minutes) watch carefully, when syrup starts barely turning dark it is DONE!
Remove from heat and add flavoring and color. Stir vigorously until flavor is mixed well throughout candy. Pour carefully and quickly into prepared sucker molds before candy hardens

Repeat with new colors and flavors.

*We have at least 50 sucker molds and two batches of candy going at different intervals to speed up the process. You'll need help with more than one recipe going at a time.

*You may pour any excess candy or all of it on a separate cookie sheet and break up when hardened with blunt object....use as "Stained Glass Candy" Sprinkle pieces lightly in powdered sugar and mix. Store in airtight container. We make lots of colors and mix these up and give them away in clear cellophane bags tied with ribbons as gifts. It's very pretty!

Wednesday, December 17, 2008

Cinnamon Glazed Nuts

 These are just like the ones they make in the mall! These are SO easy and fast to make!

3 cups whole unsalted nuts (We use Almonds)
2/3 cup cinnamon sugar (2 T cinnamon/the rest sugar)
3T water
1 tsp vanilla

Pour all ingredients into a greased saucepan or dutch oven, stir to coat, cook on medium heat snd stir constantly and vigorously being careful not to burn sugar, stir until all liquid is dissolved and nuts stop looking shiny. Pour on cookie sheet to cool.

Sunday, November 30, 2008

Thanksgiving Weekend Menu

Thursday - Thanksgiving!
Breakfast: 2 Omelet Rolls (for our extended family of 35 potluck breakfast)
Dinner for 9:
Relish Tray and Ranch Dip
Smoked Turkey
Cranberry/Sprite Cocktail
5 Layered Jello Salad
Sweet Potato and Apple Casserole
Homemade Rolls
Mashed Potatoes and Gravy
Mashed Red Potatoes (my brother Dave made these)
Pumpkin, Apple, and Oreo Pie (Courtesy of Costco)

Crepes with Assorted Berries and Cream
Tyson Chicken Tenders with honey
Caramel Brownies

Raspberry Cream Croissant French Toast
Stouffer's Lasagna

Chicken Salad Croissants
Relish Tray and Ranch Dip
Creamy Cinnamon Rice Pudding

Can you believe it? It's Sunday night, and I feel like cooking some more...but I ran out of eggs and I've spent enough money on groceries!

Saturday, November 22, 2008

Kelley's Dinner Rolls

The Best Rolls!

SERVINGS: 8-12 Makes: 1-2 dozen
TIME: Prep: 15 min Rise: 2+ hours Bake: 15 min.

2 cups warm water
2 tablespoons dry yeast
1/3 cup sugar
1/3 cup butter
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
1 egg
7-8 cups all-purpose flour

In large bowl of electric mixer, combine water and yeast, let sit for 5 minutes. Add sugar, butter, salt, milk, egg and two cups flour, mix until very smooth. Add about 1/2 cup flour at a time and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour. Kneed dough till smooth on floured surface.
Scrape dough off sides of bowl and spray bowl with oil.
Place dough in bowl and let rise till triple size - 2 hours or so.
Sprinkle counter with flour and place dough on floured surface. Roll out and cut rolls in desired shape and size. Place on greased pans.
Spread some melted butter generously on rolls; Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours). Bake at 375 for 15 to 20 minutes or until browned.
This recipe is similar to The Lion House's rolls, Very Good!
I use this dough for cinnamon rolls, orange rolls, bread bowls, dinner rolls, and scones.

Suprise Monkey Bread

TIME: Prep: 25 min. Bake: 40 min.
1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
3T Maple Syrup
Add a suprise?
1 package (8 ounces) cream cheese, cut into 20 cubes
1-1/2 cups chopped walnuts (optional)


In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

Simpler version:

This morning I used no nuts and 1/2 a recipe (with just one can of large biscuits) I cut the biscuits in half and followed the above directions but I used a pie plate instead. I used 3/4 the amount of butter/brown sugar and spread the mixture over the top of the rolls. and Baked for 18-20 minutes instead. See below....

You can eliminate the cream cheese and just roll balled dough in melted butter and then in cinnamon sugar mixture, then top with butter and brown sugar and Maple syrup instead. That's "traditional" Monkey Bread. Bake it for 30 min instead.

Friday, January 18, 2008

Ultimate Sugar Cookie

I searched long and hard for the perfect sugar cookie, I think I found the right combination without that typical "baking soda" bitter dough taste....you know if the dough is good, the cookie will be good!
They are easy to make, easy to roll out and don't require refrigeration. Thick cookies will be soft, thin will be crunchy, you can adjust thickness to your texture preference.

1 cup butter softened
1 1/2 cups sugar
1 egg
1 1/2 tsp vanilla extract
1/2 tsp almond extract - or lemon
2 3/4 cups flour
1 tsp salt
Preheat oven to 400, cream butter and sugar until fluffy, bean in egg and extracts. In a separate bowl mix together flour and salt, add to butter mixture one cup at a time mixing thoroughly. Roll out and cut out, for detailed designs roll out on a flat cookie sheet and lift excess dough off the cookie sheet so you don't have to move the fragile cookie. Bake on ungreased cookie sheet for 7-8 minutes or until lightly browned on edges.
Use a butter cream or favorite frosting recipe when completely cooled.