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On 31 May 2007 at 9:56, Jim wrote:
> an ex's family had a recipe the called mexican orange candy as a man i
> was not allowed to make it i know it was a burns sugar fudge with
> orange zest and it started by melting granular sugar PLEASE this is
> the only thing i miss about this familif u have time respond to
> jim thank u
>
Hello Jim,
See below.
Phaed
Title: Mexican Orange Candy
Categories: Cookies and
Yield: 1 Servings
1 c Sugar; caramelized
1/4 c Boiling water
2 c Sugar
1 c Heavy cream
1/8 ts Salt
1 tb Orange rind
1 c Walnuts; chopped
Recipe by: Mexican Fiesta Recipes Caramelize sugar in hot frying pan. Keep
shaking the pan to prevent burning. Add the boiling water to caramelize
sugar and boil until dissolved. Add remaining 2 cups sugar, salt and cream.
Boil to the soft ball stage. Just before the candy's done add orange rind.
Remove from fire and cool by beating. Add the nuts. Drop by the teaspoonful
onto waxed paper. After the candy has completely set wrap in small
individual pieces of aluminum foil. This keeps it fresh indefinitely.
-----------------------------------
Mexican Orange Candy
1 cup sugar
1 1/2 cups rich sweet milk
2 cups sugar
Grated rind of 2 oranges
Pinch of salt
1/2 cup butter
1 cup pecans
Melt 1 cup sugar in a large kettle while the milk is scalding in a double boiler.
When the sugar is melted to a rich yellow, add the hot milk all at once stirring.
It will boil up quickly so be sure to use a good-sized kettle. Add 2 cups of sugar
to this mixture, stirring until dissolved; cook until it forms an almost hard ball
(238 F). Just before it is done add grated orange rind, salt, butter and pecans.
Beat until creamy, drop by spoonfuls on waxed paper or pour onto a buttered platter
to cool.
-------------------------
Mexican Orange Candy
Yields: 1 Servings
Ingredients:
1 c Sugar, caramelized
1/4 c Boiling water
2 c Sugar
1 c Heavy cream
1/8 ts Salt
1 tb Orange rind
1 c Walnuts, chopped
Directions:
Caramelize sugar in hot frying pan. Keep shaking the pan to prevent burning.
Add the boiling water to caramelize sugar and boil until dissolved. Add
remaining 2 cups sugar, salt, and cream. Boil to the soft ball stage. Just
before the candy's done add orange rind. Remove from fire and cool by
beating. Add the nuts. Drop by the teaspoonful onto waxed paper. After the
candy has completely set wrap in small individual pieces of aluminum foil.
This keeps it fresh indefinitely.
On 3 Jun 2007 at 9:42, Susie wrote:
> I have a request that hopefully you will answer. It is not a recipe
> of any kind. Years ago, in the '50's, '60's and maybe part of the
> '70's, a movie star wore nothing but red sock. I would like to know
> that movie stars name. Thank you.
>
> Susie
>
Hello Susie,
It was actor Van Johnson, who was in the movie "Brigadoon", among others.
He was from Newport, Rhode Island.
See:
IMDB
Phaed
I was wondering if you could locate the recipe for the House of Blues
Macaroni and Cheese? It has a bread crumb style topping.
Thanks,
Scott
Hello Scott,
Sorry, no luck.
Phaed
Rich’s Bakeshop Coconut Cake
by Brent Neighbors
After two decades, the mystery of Atlanta's most sought-after recipe
is finally revealed — but not without some serious detective work.
16 servings
Rich's Bakeshop Icing
16 servings
Hands on: 10 minutes
Total time: 10 minutes
1/2 cup vegetable shortening
1 teaspoon vanilla
1 teaspoon salt
1 pound confectioners' sugar
2 tablespoons powdered milk
1/2 cup water (for dissolving milk powder)
In a mixing bowl, using an electric mixer, combine the vegetable
shortening, vanilla and salt and cream together until incorporated.
Slowly add the confectioners' sugar until it forms a very thick
consistency. Dissolve the powdered milk in the water and gradually
add, just 1 or 2 tablespoons at a time, until the icing is a nice,
spreadable consistency.
Rich's Bakeshop Yellow Cake
16 servings (three thin 9-inch layers or two thicker 9-inch layers)
Hands on: 30 minutes
b>Total time: 50-60 minutes
Rich's always did a three-layer cake, with two layers of coconut
filling, but some home cooks don't have three pans of the same size,
so two would work just fine.
Shortening and flour for pans
2 1/4 cups cake flour (if you can't find cake flour, use White Lily
brand all-purpose flour)
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon powdered milk
1/2 cup water
2/3 cup liquid milk (2 percent or whole)
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
3 large eggs
Preheat oven to 350 degrees. Prepare cake pans by lightly greasing
with shortening, then dusting with flour. In a large bowl, mix the
flour, salt and baking powder. Set aside. In a small bowl or measuring
cup, stir the powdered milk into the water and mix until dissolved.
Combine the liquid milk with the powdered milk/water mixture and set
aside. In the bowl of an electric mixer, cream together the shortening
and the sugar until fluffy. Add the eggs, one at a time, beating well
after each addition. Add about half the flour mixture, beating until
just incorporated, and then half the milk mixture, again beating until
just incorporated. Repeat this step, adding the remaining flour with
the remaining liquid, and beat until just smooth (about 1 minute).
Be sure to scrape down the sides of the bowls once or twice during
the mixing. Pour the batter into the prepared cake pans and bake in
preheated oven for about 20-30 minutes. The cooking time will vary
depending on how many cake pans you use and how full they are.
The cake is done when it springs back when lightly pressed near
the center with your finger. Allow the cake to cool for a few minutes
in the pan, and then turn out onto cooling racks to cool completely.
Rich's Bakeshop Coconut Cake
16 servings
Hands on: 20 minutes
Total time: 1 1/2 hours
Angie Mosier tested and rewrote the recipe for home use.
2 pounds frozen unsweetened shredded coconut
2 tablespoons water
2 tablespoons granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (see recipe)
1 batch Rich's Bakeshop Icing (see recipe)
In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups
of the coconut and place in a smaller bowl. Combine the water and
sugar and pour over this smaller bowl of coconut. This should be
very moist but not soupy. Place one layer of the yellow cake on a
cake plate and spread with icing. Spoon the moistened coconut over
that. Place the next layer on top and spread with icing, spooning
the moistened coconut over it. Continue this process until all your
layers are filled; however, don't put the moist filling on the very
top of the last layer, as it will be iced. Next, cover the entire
cake with the icing. Make sure to use a thick coating of icing on
the cake to eliminate any of the cake showing through. Take handfuls
of the dry, thawed coconut and press the flakes into the buttercream.
You may want to put a tray underneath to catch any coconut that falls
as you do this. Continue pressing dry, flaky coconut all over the cake
until it is completely covered. Chill for about one hour to set
(it helps the coconut to stay) and then serve.
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