Monthly Archives: November 2015

BBQ Sauce

2 pounds butter or margarine
6 large green peppers
6 large onions
6 cloves of garlic
½ cup chili powder
2 tablespoons celery salt
3 tablespoons dried or prepared mustard
3 cups brown sugar or honey
2 cups Worchestershire sauce
2 cups wine or white vinegar
1 tablespoon Tabasco
1 tablespoon oregano
2 tablespoons paprika
¼ cup salt
2 tablespoons black pepper
1 gallon tomato sauce
3 gallons tomato juice
1 cup lemon juice

  • Saute vegetables in butter on medium low heat until onions are transparent and peppers are soft.
  • Add chili powder, celery salt, mustard, and brown sugar. Cook until brown sugar has dissolved.
  • Add all other ingredients and cook until the mixture reaches desired thickness — probably at least 2½ hours. If necessary, use blender to puree.
  • Use standard water-bath canning method to preserve.
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“Stained Glass” Hard Candy

2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tablespoons vinegar
few drops cinnamon oil
red food coloring

  • Combine sugar, corn syrup, water and vinegar in saucepan.
  • Boil until it reaches 300º on a candy thermometer (hard crack stage).
  • Remove from heat, and add oil and food coloring.
  • Immediately pour onto cookie sheet lightly sprayed with Pam.
  • Allow to cool completely, then break into pieces.

Peanut Brittle

½ cup water
2 cups sugar
1 cup light Karo syrup
2 cups peanuts
2 teaspoons butter
2 teaspoons baking soda
1 teaspoon vanilla

  • Bring water to boil, and add sugar and syrup – boil until thickens.
  • Add peanuts and cook until golden.
  • Remove from heat, and add butter, soda and vanilla.
  • Pour onto buttered cookie sheet. Allow to cool, then break into pieces.

Chocolate Covered Cherries

2 1/2 c. powdered sugar
1/4 c. butter or margarine, softened
1 T. milk
1/2 t. almond extract
2 jars (8 ounces each) maraschino cherries with stems, well drained
2 c. (12 ounces) semisweet chocolate chips
2 T. shortening

  • In a mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into a large ball.
  • Roll into 1-inch balls and flatten each into a 2-inch circle.
  • Wrap around cherries and lightly roll in hands.
  • Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
  • Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
  • Holding onto the stem, dip cherries into chocolate; set on waxed paper to harden.
  • Store in a covered container. Refrigerate 1-2 weeks before serving.
  • Yield: about 3 dozen.

Chewy Pecan Pralines

2 cups sugar
2 cups white corn syrup (Karo)
1 lb. sweet cream butter
2 cups whipping cream
2 t. vanilla
7 cups pecans

  • Cook sugar and syrup together until candy thermometer reaches 245° degrees (soft ball stage).
  • Remove from heat. Add butter and stir until dissolved.
  • Add whipping cream slowly. Return to heat and cook until candy thermometer reaches 242°, stirring constantly. This will take almost an hour.
  • Remove from heat. Stir in vanilla and pecans.
  • Drop by spoonfuls onto sprayed or greased aluminum foil.
  • Makes 60-80 pralines.

Peanut Butter Pie

8 oz. cream cheese
2/3 c. peanut butter
2 c. powdered sugar
2 pre-cooked pie shells
2-8 or 9 oz. containers whipped topping

  • Mix all ingredients, then pour into 2 prepared pie shells.

Meringue Cream Pie

Pie Filling:

½ cup sugar
½ cup flour
1½ to 2 cups milk
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla
1 cup flaked coconut, sliced banana, or ¼ cup cocoa powder
Meringue:

3 egg whites
6 tablespoons sugar
¼ teaspoon cream of tartar

  • Whisk together sugar and flour well in small saucepan. (This is a very important step! It ensures a smooth filling.) Add milk and whisk well.
  • Heat over medium heat until sauce boils and thickens.
  • Add egg yolks and boil for one additional minute to cook the eggs.
  • Remove from heat and add butter and vanilla. Mix by hand until butter is completely melted.
  • Stir in fruit or cocoa, then pour into pie crust which has been pre-baked.
  • For meringue, beat egg whites in a chilled bowl. When they are foamy, add sugar. Continue to beat.
  • When they reach the soft peak stage, add cream of tartar to stabilize. Continue beating until the whites are stiff, but not dried out.
  • Pour beaten egg whites over pie filling, and spread to cover the entire pie and the crust. Use the back of a spoon to create peaks on the meringue.  If it’s a coconut pie, you can sprinkle additional flaked coconut over meringue.
  • Bake at 375° for 10 minutes or until meringue is lightly browned. Cool at least 30 minutes before serving.

Makes enough for one 9-inch pie.