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----- Original Message -----
From: Kris
To: phaedrus
Sent: Saturday, September 16, 2000 15:04
Subject: Recipe search
> Good Afternoon:
>
> I am in search of two recipes. One for cookies, and
> one for candy. I believe that both were in Farm
> Journal cookbooks. The candy recipes is called:
> Sourkraut candy. I'm not really sure if that is the
> correct spelling. It is a penuche recipe with coconut.
> I sure hope that you can help me. I had the
> Farm Journal Candy cookbook and I lost it in one of my
> moves and now they are no longer publishing. I haven't
> been able to find a copy anywhere. Sure hope you can.
> Thank you for helping me with this. I do appreciate
> any help you can give me.
>
> Sincerely
> Kris
Hi Kris,
Well, I don't have the Farm Journal Cookbooks, either. I maintain my
database on the computer only. However, I found two sauerkraut candy
recipes, and I believe that the second one is what you want. I am including
the other one mainly because it contains actual sauerkraut, not just
coconut.
Phaed
Sauerkraut Candy
Ingredients :
1 1/4 c. cocoa
1 lg. pkg. semi-sweet chocolate chips
1 c. sauerkraut, rinsed, well-drained, chopped
4 c. sugar
1 c. marshmallow whip
1 c. evaporated milk
Preparation :
Boil sugar, cocoa, chips, sugar, and milk to the soft ball stage.
Beat in marshmallow and kraut. Kraut must be well-rinsed and
drained, almost dry. Beat well and pour into buttered pan to set.
Cool and cut into squares. Very Good!
----------------------------------
Title: Sauerkraut Candy
Categories: Candies
Yield: 214 Servings
2 c Light brown sugar,
Firmly Packed
1/4 c Butter, (1/2 stick)
1/4 ts Salt
2 c White sugar
1 ts Vanilla
1/4 c Light corn syrup
1 1/2 c Shredded coconut
1 1/3 c Dairy half and half
Combine sugars, cornsyrup and half-and-half in 3-qt. heavy saucepan with
buttered sides. Cook over medium-high heat, stirring until sugar is
dissolved. Continue cooking to the soft ball stage (238-240 degrees).
Remove from heat. Add butter and salt without stirring. Cool to lukewarm
(110 degrees). Add vanilla and beat until creamy; mixture loses gloss and
becomes opaque. Fold in coconut all at once. Pour onto buttered and
chilled
platter or into an 8 or 9" square pan. Cut in slices if thick or in 49
squares if molded in pan. Makes about 2 1/4 pounds.
(You can't miss with this combination of lots of coconut in Penuche)
----- Original Message -----
From: Pam
To: phaedrus
Sent: Sunday, October 08, 2000 15:57
Subject: Peppermint patties
> I am looking for the Joy of Cooking recipe for peppermint patties
>
Hi Pam,
Well, I must confess that I don't have the latest edition of "The Joy of
Cooking", and the two older versions of that fine book that I do have don't
have a peppermint patty recipe in them.
However, I am told that the top recipe below may be the one you are looking for.
I am also sending you a recipe that's supposed to duplicate York's peppermint patties.
Phaed
Perfect Peppermint Patties
1 Pound Confectioner's Sugar
3 Tbsp Butter Or Margarine -- softened
2 Tsp Peppermint Extract -- (2 to 3)
1/2 Tsp Vanilla Extract
1/4 Cup Evaporated Milk
12 Ounces Semisweet Chocolate Chips -- (2 cups)
2 Tbsp Shortening
In a bowl, combine first four ingredients. Add milk and mix well. Roll into
1-in. balls and place on a waxed paper-lined cookie sheet. Chill for 20
minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double
boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip
patties; place on waxed paper to harden.
Yield: about 5 dozen.
-------------------------------------------------------
York Peppermint Patties
1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 tsp peppermint oil or extract
cornstarch for dusting
1 16oz bag semisweet chocolate chips
In a medium bowl, beat egg white until
it is stiff and forms peaks (don't use
plastic bowl for this)
Slowly add the powdered sugar while
blending with an electric mixer set
on medium speed
Add the corn syrup and peppermint
oil or extract and knead the mixture
with your hands until it has the smooth
consistency of dough
Using a surface and rolling pin lightly
dusted with cornsarch, roll out the
dough 1/4 inch thick
Punch out circles of peppermint dough
with a biscuit cutter or a clean can
with a diameter of about 2-1/2 inches
Make approximately 20
Place on plates or cookie sheets; let
them firm up in the refrigerator about
45 minutes
Melt the chocolate chips in a microwave
set on High for 2 minutes
Stir halfway through the heating time;
melt thoroughly, but do not overheat
Drop each patty into the chocolate and
coat completely
Using 2 forks, one in each hand, lift
the coated patty from the chocolate
Gently tap the forks against the bowl
to knock off the excess chocolate and
place each patty on waxed paper
Chill the peppermint patties until firm,
about 30 minutes
Makes about 20 peppermint patties
----- Original Message -----
From: Pam
To: phaedrus
Sent: Monday, October 09, 2000 16:06
Subject: Peppermint Patties
> Thank you for your response, but they are not the right ones.
> They were in an older version of Joy of Cooking with a blue cover,
> circa probably 1950's/60's. There is no chocolate in the recipe.
> It was made on the stove with sugar, water, peppermint extract,
> cream of tarter and etc. It had to be boiled to a certain stage
> on a candy themometer, tinted with food coloring if you desired,
> and then dropped on wax paper in a wafer form and let cool.
> Maybe they were just called peppermints or peppermint wafers.
> The recipe is excellent and if you had a stuffed up head, all you
> had to do was smell the fumes of the peppermint when stiring, it
> opened your head and sinus right up.
>
> I hope you can find the recipe for me.
>
> Thank you
>
> Pam
Hi Pam,
Okay, I've got that one right here. They're called "Peppermint Cream
Wafers". "Peppermint Patties" made me think that wasn't it.
Phaed
Peppermint Cream Wafers
Stir over low heat in a large, heavy pan until the sugar is dissolved:
*2 cups sugar
*1/4 cup light corn syrup
*1/4 cup milk
*1/4 teaspoon cream of tartar
-Cook and stir these ingredients slowly until they boil.
-Cover about 3 minutes until any crystals on the sides of the pan have been
washed down by the steam.
-Uncover and cook without stirring to the soft-ball stage, 234°.
-Remove from heat. Cool slightly. Beat until creamy.
-Flavor with:
*8 to 12 drops of peppermint
-Tint lightly with food coloring if desired. Drop the mixture from a
teaspoon onto foil or waxed paper to form patties the size you want. For
more uniform wafers, use a funnel with a stopper.
Makes about 1 1/4 lbs.
----- Original Message -----
From: Karen
To: phaedrus
Sent: Friday, December 08, 2000 21:32
Subject: candy temperatures / making candy canes
Hello Uncle Phaedrus !
How are you? I have decided to make candy canes.... I have found several
recipes, but my candy thermometer is nowhere to be found. One recipe says
to cook the sugar mixture to the soft crack stage, and another says to
cook it to the hard crack stage. No one I know knows where their candy
thermometer went ( most never had one!). I found a candy thermometer at
the grocery store tonight, but it has only temperatures listed on it.
(mine used to say ' soft crack stage, hard crack, etc.) So... what
temperature is appropriate for soft and hard crack? Do you have a wonderful
candy cane recipe? (there's no charge for this, is there? if there is,
I'll have to cancel my questions). Thank you. Happy holidays.
Karen
Hi Karen,
Unca Phaed doesn't charge for his services.
Below is a chart that will help you first test your candy thermometer's accuracy, and then cross-references the temperatures and stages.
Below that are three candy cane recipes that were in the ol' archives. The bottom one is probably the best.
Happy Holidays!
Phaed
To check candy thermometer accuracy, let stand 10
minutes in boiling water. Thermometer should read 212
degrees; if there is any variation, subtract or add to make
the same degree of allowance in testing candy.
Thread . . . . . . .230-234 degrees
Soft ball. . . . . .234-238 degrees
Medium ball. . . . .238-244 degrees
Firm ball. . . . . .244-248 degrees
Hard ball. . . . . 248-2254 degrees
Very hard ball . . .254-265 degrees
Light crack. . . . .265-285 degrees
Hard crack . . . . .290-300 degrees
Caramelized sugar. .310-338 degrees
In using the cold water test, use a fresh cupful of
cold water for each test. When testing, remove the candy
from the heat and pour about 1/2 teaspoon of candy into the
cold water. Pick the candy up in the fingers and roll into
a ball if possible.
In the SOFT BALL TEST the candy will roll into a soft
ball which quickly loses its shape when removed from the
water.
In the Firm Ball Test the candy will roll into a firm
but not hard ball. It will flatten out a few minutes after
being removed from water.
In the Hard Ball Test the candy will roll into a hard
ball which has lost almost all plasticity and will roll
around on a plate on removal from water.
In the Light Crack Test the candy will form brittle
threads which will soften on removal from the water.
In the Hard Crack Test the candy will form brittle
threads in the water which will remain brittle after being
removed from the water.
In Caramelizing the sugar first melts then becomes a
golden brown. It will form a hard brittle ball in cold
water.
------------------------------------------------
Candy Canes
6 c sugar
3 c cold water
2 tablespoons light corn syrup or honey
1/8 tsp. salt
1 tsp cream of tartar
flavoring as desired
food coloring
Mix all ingrediets except for flavoring, cooring and cream of tartar
in a 6-7 qt. saucepan. AFter the sugar is dissolved, do not st
ir. Bring to a rolling boil, and wash down the crystals, then add
cream of tartar. Boil until it reaches hard crack stage. Pour
most of it out onto a greased pan or marble slab. Pour the rest
into a small metal dish. Do not move until partly cool. Turn the
edges in, and add flavoring (2 tsp in the pan, 1 tsp in the bowl).
Add food coloring to the small dish. Pull the candy in the large
pan until creamy, then form into a ball. Form the candy in the
small bowl into one long strip. Wrap the colored strip around the
middle of the ball. Stretch and roll, twisting to form the
traditional stripe on the stick. IF it tends to stick to the
surface, use a small amount of flour. Cut into several lengths as
necessary. When desired diameter is achieved, cut and form into
canes. If the candy gets too cold to work, put on a wooden bread
board in a warm oven.
--------------------------
Peppermint Candy Canes
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
red food coloring
Instructions
Cook sugar, corn syrup, water, and cream of tartar to a very hard
ball stage (use candy thermometer: 250 to 265 degrees F.). Remove from
heat and add peppermint. Divide into two parts and add red coloring to
one part and mix well. Pull pieces of each part to form ropes and twist
red around the white to make candy canes.
Yield: 1 dozen
-----------------------
Candy Canes
6 c. sugar
3 c. cold water
2 T. light corn syrup
1/8 t. salt
1 t. cream of tartar
flavoring Oil (peppermint, etc., found at most drugstores and health food stores)
food coloring
Combine sugar, water, corn syrup and
salt in a heavy 6/7 quart pan. Heat
and stir until sugar crystals are
dissolved, then stop stirring. Bring
to a rolling boil and wash down the
crystals, then add the cream of tartar.
Boil rapidly to the hard crack stage.
Pour two-thirds of the syrup out quickly
onto a slab or greased flat pan. Pour
the rest into a buttered glass pie pan.
and do not move until partly set. Turn
the edges in on each portion and add
flavoring to each - about 6 drops of oil
to the large portion and 3 drops to the
small one. Add food coloring to the small dish.
As soon as possible, start to pull the portion
in the large container until it's pearly-colored.
(It will be really hot, so butter your hands and
put the candy down when it gets too hot!) Form it
into a ball. Meanwhile gather up the colored
portion and form it into a rope and wrap it around
the ball. With one person on each end, start to
stretch and twist the ball in opposite directions
to form a long rope with the traditional stripe.
Cut into lengths as necessary. When the desired
diameter is achieved, cut and form into canes
(roll it on the board to get it smooth).
If it gets too cold to work with, put on a wooden
breadboard in a warm oven to soften.
Hints: It's not easy to suggest a temperature
because of the problem of altitudes.
Even two degrees too hot can make the candy
almost impossible to work with. Too
cool and it doesn't set up hard, although
it's still good. The second batch is
always better than the first one because the
first batch is always a test batch.
From: Red
Date sent: Mon, 20 Dec 1999 00:22:32 -0800 (PST)
To: phaedrus (Phaedrus)
Subject: Re: Hi
> I went off line for awhile to clean. I am moving to a great house next
> month more later on that but could you help me find some recipes for
> X-mas? butter crunch toffee?
> Thanks more later
> Red
>
Hi Again Red,
Here's the Toffee:
Phaed
Title: Toffee Butter Crunch
Categories: Candies
Yield: 1 Servings
1 c Butter
1 c Sugar
3 tb Water
1 tb Corn syrup
1/2 c Pecans;coarsely chopped
3/4 c Chocolate chips;semisweet
1/2 c Pecans;finely chopped
Butter the sides of a heavy 2 quart saucepan. In
it melt the 1 cup butter. Add sugar, water, and corn
syrup. Cook over medium heat to 300 degrees, stirring
frequently (mixture should boil gently over entire
surface). Watch carefully after 280 degrees. Remove
from heat. Quickly stir in the 1/2 cup coarsely
chopped nuts. Immediately turn into a buttered
13x9x2-inch pan. Wait for 2 to 3 minutes for toffee
surface to firm, then sprinkle with the 1/2 cup finely
chopped nuts. Chill till chocolate is firm, break into
pieces. Makes about 1 1/2 pound. Note: We have found
that it is good to use a straight sided heavy bottomed
pan with a 1 1/2 to 2 inch wooden spatula with sharp
flat edge and to use a flexible metal pan to pour the
mixture into for easy removal when cooled. Toasted
chopped almonds can be used for pecans. Do not use
margarine as a sub. for butter. Stir constantly after
280 degrees, scraping bottom of the pan.
-----
Toffee Butter Crunch
1/2 cup coarsely chopped toasted almonds or pecans
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
3/4 cup semisweet chocolate pieces
1 teaspoon shortening
1/2 cup finely chopped toasted almonds or pecans
Step 1: Line a 13x9x2-inch baking pan with foil, extending foil over
edges. Sprinkl e the 1/2 cup coarsely chopped nuts in pan.
Step 2: Butter sides of a heavy 2-quart saucepan. In saucepan,
melt butter.
Step 3: Add sugar, corn syrup, and 3 tablespoons water. Cook
and stir over medium-high heat to boiling.
Step 4: Clip candy thermometer to pan. Cook and stir over
medium heat to 290°, soft-crack stage (about 15 minutes). Watch
carefully after 280° to prevent scorching.
Step 5: Remove saucepan from heat; remove thermometer.
Step 6: Pour mixture into prepared pan. Let stand 6 to 7 minutes.
Step 7: In a saucepan melt 3/4 cup semisweet chocolate pieces
with 1 teaspoon shortening. Drizzle over toffee in pan. Sprinkle with
nuts.
Step 8: Chill till firm. Lift candy out of pan; break into pieces. Store
tightly covered. Makes about 11/2 pounds (48 servings).
----- Original Message -----
From: Claire
To: phaedrus
Sent: Monday, October 16, 2000 20:44
Subject: (no subject)
> Hope you can help me with this one. I've heard you can make fruit
> roll ups with flavored applesauce .Have you any ideals .I think it
> was on the discovery channel.But I had no luck with there website.
> It was a recipe for children.
> Thanks ,Claire
Hi Claire,
Sure enough. Below are two recipes for applesauce fruit roll ups and one
made with pumpkin for Halloween.
The pumpkin one doesn't say how much pumpkin, but perhaps you can
experiment, if you want to try it.
Phaed
Homemade Fruit Roll-Ups
If you're looking for a quick afternoon snack, homemade roll-ups may be just
the ticket!
2 cups fresh fruit (strawberries, peaches, plums)
or 16 oz smooth applesauce
1 t. lemon juice
Puree the fresh fruit with the lemon juice in a blender or food processor
until very smooth. If using applesauce, mix together the applesauce and
lemon juice in a mixing bowl. Invert a cookie sheet and cover the flat
surface with heat-resistant plastic wrap. Tape the wrap to the cookie sheet
with masking tape. (This prevents the edges from pulling up while the fruit
is drying) Pour the fruit puree onto the plastic wrap and spread about 1/4
inch thick. Place the cookie sheet in a 140 degrees oven, with the oven door
open at least 2 inches. Allow the puree to dry in the oven for about 3
hours, or until leathery, but still pliable. Cut into strips and roll up!
Store the roll-ups in an airtight container.
----------------------
Recipe: Fruit Roll Ups
Combine:
3 cups of unsweetened applesauce
1/4 tsp cinnamon
1/2 cup sugar.
Spread mix on an oiled cookie sheet and bake 200Topic for 4 to 6 hours until
it appears leathery. Remove from oven, cool completely.
Cut in pieces remove (peel) from pan
----------------------
Pumpkin Fruit RollUps
.Chop pumpkin and cook in saucepan until soft. Use as little water as
possible. Puree in blender or food processor until the consistency of thick
applesauce.
.Add 1/2 cup honey and 1/2 tsp. pumpkin pie spice to mixture. Mix well.
.Spread puree on a cookie sheet lined with waxed paper (tape wax paper down
so it won't curl over the pumpkin), leaving a 1-2 inch border around the
edge.
.Preheat oven to 275°F and bake for 30-35 minutes. Turn off oven and leave
door closed, letting the pumpkin dry 8-10 hours.
.When cooled to the touch, roll up and cut into 1-inch wide strips. Seal in
ZiplockŪ bags and serve as a yummy, inexpensive alternative to commercial
Fruit RollUpsŪ!
.OR leave flat and use Halloween-shaped cookie cutters to cut into fun
holiday shapes.
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