Lacy is our resident fudge maker as far as I know. She spent some time with Nana learning her technique and getting pans of fudge made for her gift list. I wish I had pictures, but alas, I do not. I have had so many neighbors come up to me and say how much they miss this sweet treat Nana would make for them at Christmas. She and Papa would make a list of who needed fudge in the neighborhood and then she would set about cooking the batches. They would always do a chocolate batch and a blond batch for all of us in addition to their neighbors. Then a bow on the top and a maybe a tag and they would deliver their decadent dishes. This made memories for lots of people.
4 1/2 C. Sugar
1 15 oz. can Evaporated Milk
2 T. light cornsyrup (Karo)
2 sticks butter or margarine
1 pint jar Marshmallow Creme
2 t. vanilla
1 12oz pkg. chocolate chips
2 C. chopped nuts
walnuts, pecans, almonds, you decide.
Combine first three ingredients in medium saucepan. Bring to a boil while washing inside of sauce pan down with pastry brush and water. Boil over medium heat to a soft ball - 238º-240º on candy thermometer. Remove from heat. In a mixing bowl combine the rest of the ingredients except the nuts. Pour hot sugar mixture in mixing bowl and beat until smooth and cooled. Add nuts and pour into buttered pan. Cut when completely cooled and set.
8/19/09
Toffee
I made this recipe over and over last year to pack in Christmas tins for my kids and others. Nana used to make this toffee recipe every Christmas, and I so love toffee. I have Nana's recipe here. I remember long ago when we still lived in the house on Allen Circle her getting out her toffee making pan (the one with teflon coating) and stirring up a batch of toffee at Christmas. Now we have scilipats to make our lives easier. I've never had a hard time getting the toffee out of the pan when I use one. Nana gave me my first scilipat and she loved how easy they made candy and baking. After many years, she went to her famous fudge recipes. For my fellow toffee addict Taylor, and all of you, here is the recipe for Nana's wonderful toffee…
Butter a 12 x 18 (half sheet cake) baking sheet, cover with chopped pecans (or walnuts)
and set aside. You can also use a scilipat baking sheet (minus the butter) in your baking sheet for great results. They are the perfect size to fit a half sheet cake pan. (pictured above with the ingredients).
In a heavy bottomed 3 qt. saucepan…
2 C. Butter (1#) not margarine
1/2 C. Water
1/4 C. Light corn syrup (Karo)
2-1/2 C. Sugar
Combine above ingredients over medium high heat and stir with a wooden spoon until mixture comes to a boil. Continue stirring until mixture begins to thicken. Reduce heat to low, remove wooden spoon and do not continue to stir.
Clip on candy thermometer and cook syrup to 290ºF (or 145ºC), a soft crack stage.
Remove from heat and pour over pecans in prepared baking sheet.
When just hardened, but still hot:
Sprinkle 1 pound (or so) chocolate chips on candy. Sprinkle densely. After just a few moments chips are soft so you can spread evenly to coat candy.
While chocolate is still warm, sprinkle finely chopped walnuts (2-4 cups) over top and gently press to set nuts into chocolate. After cooled completely you can turn entire block over, melt some more chocolate chips to spread over the back side and coat with nuts. Double coated is good, but a lot more work. I usually just do the one layer chocolate.
Any kind of nuts you like will work, and milk chocolate or semi-sweet chocolate chips - whatever your tastes are.
When completely cooled:
I use a clean white dishtowel to turn the toffee out on. I loosen the edges with a sharp knife and then lay the baking sheet upside down over the dishtowel. After the toffee is out of the sheet, peel off the scilipat and turn the whole block over so the chocolate and nuts are once again on top. Break into irregular pieces and store in an airtight container.
Makes 4-5 pounds (about 150 pieces).
Sometimes syrup mixture separates during cooking leaving a buttery looking layer on the surface and a thicker mixture underneath. To save the batch try and correct, add about 1/2 C. hot water and stir well. You may need to add additional hot water, but this should correct and save your batch. I've never had to do this, but got this tip from a candy book.
Taya sent me a pic of the toffee tin they got at Christmas. Thanks Taya.
8/13/09
Apricot Jam
This recipe is a combination of the recipes included in the pectin boxes and a recipe from Jade’s friend in Pima. Jade loved her apricot jam, but she didn’t use pectin and we like the way it thickens, so we combined the two for a jam we really like.
Preparing Jars and Lids
We use pint jars for jam. Wash the jars in hot soapy water (or in the dishwasher) as set aside.
As you are cooking your jam, put the lids into a pan of water and place over medium/low heat until about to simmer. This should take about 10 minutes. Keep hot until needed. Use the magnetic "lid lifter wand" to pull them out when you are ready to close your jars.
Preparing Apricots
Wash the fruit. Do not remove skins. Cut in half and twist apart. This leaves the pit on one half of the apricot. Remove pit and put the fruit into a food processor. Process until fruit is slightly chunky, not pureed. A hand chopper, or a potato masher can also be used to mash up fruit.
We use pint jars for jam. Wash the jars in hot soapy water (or in the dishwasher) as set aside.
As you are cooking your jam, put the lids into a pan of water and place over medium/low heat until about to simmer. This should take about 10 minutes. Keep hot until needed. Use the magnetic "lid lifter wand" to pull them out when you are ready to close your jars.
Preparing Apricots
Wash the fruit. Do not remove skins. Cut in half and twist apart. This leaves the pit on one half of the apricot. Remove pit and put the fruit into a food processor. Process until fruit is slightly chunky, not pureed. A hand chopper, or a potato masher can also be used to mash up fruit.
Cooking Jam
9 Cups of chopped apricots
1 Cup crushed pineapple
1/2 Cup fresh squeezed lemon juice
Bottled or frozen may be substituted.
1 t. butter (Optional, but does reduce foaming as jam cooks.)
3 Boxes Sure-Jell Premium Fruit Pectin. I use the yellow label, not the reduced sugar or liquid varieties.
Measure out 12 Cups of sugar in a bowl and set aside.
Combine above (except the sugar) ingredients into 10-12 quart stock pot. Place over high heat and stir constantly until mixture comes to a full rolling boil. This means it boils even when you are stirring it. Stir in the sugar. I pour it in all at once and stir it while it is assimilated into mixture. Return to full rolling boil. When it has achieved a full rolling boil, time for one minute, stirring constantly.
Remove from heat and skim off foam using a large spoon. Some like a slotted spoon.
9 Cups of chopped apricots
1 Cup crushed pineapple
1/2 Cup fresh squeezed lemon juice
Bottled or frozen may be substituted.
1 t. butter (Optional, but does reduce foaming as jam cooks.)
3 Boxes Sure-Jell Premium Fruit Pectin. I use the yellow label, not the reduced sugar or liquid varieties.
Measure out 12 Cups of sugar in a bowl and set aside.
Combine above (except the sugar) ingredients into 10-12 quart stock pot. Place over high heat and stir constantly until mixture comes to a full rolling boil. This means it boils even when you are stirring it. Stir in the sugar. I pour it in all at once and stir it while it is assimilated into mixture. Return to full rolling boil. When it has achieved a full rolling boil, time for one minute, stirring constantly.
Remove from heat and skim off foam using a large spoon. Some like a slotted spoon.
Processing Jars
Ladle into pints allowing at least a 1/4” headspace. I Ladle from the bottom up so the mixture is consistent for all the jars. Taya is filling her jars in the photo above. She did a great job on her first experience with jam. Wipe rims and threads clean and place prepared lids on top. Fasten bands and place into steam canner. (Prepare steam canner according to manufacturer’s directions.) Most steam canners will take 8 pints at a time.
Ladle into pints allowing at least a 1/4” headspace. I Ladle from the bottom up so the mixture is consistent for all the jars. Taya is filling her jars in the photo above. She did a great job on her first experience with jam. Wipe rims and threads clean and place prepared lids on top. Fasten bands and place into steam canner. (Prepare steam canner according to manufacturer’s directions.) Most steam canners will take 8 pints at a time.
Steam Canner Method
(May also use a Water Bath Method to process)
Turn steam canner to Hi if using an electric stove. Gas burners may not need to be all the way up to high. Wait for steam to stream from side holes in a steady plume. This plume is usually about 8” out from the side and is sort of a soft plume. Time for 5 minutes and remove from heat. Remove lid taking care to open away from you as the steam can burn you. Using a jar lifter, remove jars onto a kitchen towel a few inches apart and allow to cool. Jars will probably “ping” as you are removing them from the canner. In the event you have one that doesn’t ping, refrigerate and use, or reprocess the jar using a new lid.
Label and date lids on jars and store in a cool, dry place. Once opened, jam should be used in about a month or so.
Turn steam canner to Hi if using an electric stove. Gas burners may not need to be all the way up to high. Wait for steam to stream from side holes in a steady plume. This plume is usually about 8” out from the side and is sort of a soft plume. Time for 5 minutes and remove from heat. Remove lid taking care to open away from you as the steam can burn you. Using a jar lifter, remove jars onto a kitchen towel a few inches apart and allow to cool. Jars will probably “ping” as you are removing them from the canner. In the event you have one that doesn’t ping, refrigerate and use, or reprocess the jar using a new lid.
Label and date lids on jars and store in a cool, dry place. Once opened, jam should be used in about a month or so.
8/3/09
Swiss Steak
Tracy called me for this recipe yesterday, and I realized I hadn't posted it. I took the photos a while back, but never got around to the post. Sorry Tracy, here it is now…
An all time favorite for the clan. This recipe came to us from my in-laws long ago and far away. Through the years we have come to love it, especially for the “special” dinners. Nana always liked to be our guest when I made this. I don't have the exact quantities down, but I will approximate. Things can always be adjusted to the way you like your food. I generally buy top round for the meat, but london broil works as well as many other cuts. In the original recipe the meat was cut into large pieces, like a serving of steak. I always ended up cutting it into small pieces for the kids, so I just started cutting it in small bite size pieces to begin with. We decided we liked it that way, so I still do that. I usually make this in a small electric roaster, but a crock-pot would work just fine. Grumpy was nice and did all the cutting for the photos here.
The onions should be cut into 1/2" rings. I have cut them thinner, and cut the rings in half but it is just your preference. If you have about 5 lbs. of steak, cut at least 3 good sized onions. I use regular yellow/brown onions, but mayan sweets are good also. Again, personal taste.
In a large skillet, drizzle some canola or light olive oil and bring up to medium heat. Dredge steak in flour and brown in skillet. The meat doesn't have to be done inside, just browned on both sides. When browned transfer to roaster or crock-pot. When all the meat is browned, place the onions in the skillet and saute until nice and brown. They should be tender but not overdone. Add onions to roaster or crock-pot. I have been known to add a little fresh minced garlic to the onions. Our family loves garlic and so I put about 3 cloves (chopped fine) in.
For the 5 lbs. of steak, you will need about 2 quarts of canned whole tomatoes, cut up. I have also used some the tomato mix Tracy and I canned and it is good in Swiss Steak. Pour off the water in the jar or can of tomatoes, but save in case you need the liquid. Cut the tomatoes up to the size you like and add to the roaster. Check to see how much liquid you have. If it seems a little dry for simmering for a couple hours, add some of the tomato juice back in. Consistency should be like a thick stew. Salt and Pepper to taste. I like a good amount of tomatoes, so if you think it needs a few more add until you like the ratio and consistency of your mixture.
Simmer for about 2 hours on medium to low setting. We like our Swiss Steak over rice, so I make a batch of rice in the rice cooker. I got used to the rice in Okinawa when we lived there and the closest thing I can find to that here is the Calrose or SunWest (fancy) brands that I can get at Costco, or even Smart and Final. It is a short grain variety and we like the flavor. I'm sure any rice would be fine - whatever you like. Grandma Dorothy serves her steak in larger pieces so it's like a piece of steak with a thick sauce on it. They have baked potatoes as their side. It's all good.
If you think it needs thickening toward the end of cooking time, just add a little Ultra Gel. It is the easiest to work with. Another way is to make a flour and water (or beef stock) mixture like you would for gravy and add that. It would need to simmer for a while to thicken with that mixture.
I hope you enjoy this dish, it is great for winter nights and to take in to people. It is also something you could make from your bottled/canned food in your pantry.
An all time favorite for the clan. This recipe came to us from my in-laws long ago and far away. Through the years we have come to love it, especially for the “special” dinners. Nana always liked to be our guest when I made this. I don't have the exact quantities down, but I will approximate. Things can always be adjusted to the way you like your food. I generally buy top round for the meat, but london broil works as well as many other cuts. In the original recipe the meat was cut into large pieces, like a serving of steak. I always ended up cutting it into small pieces for the kids, so I just started cutting it in small bite size pieces to begin with. We decided we liked it that way, so I still do that. I usually make this in a small electric roaster, but a crock-pot would work just fine. Grumpy was nice and did all the cutting for the photos here.
The onions should be cut into 1/2" rings. I have cut them thinner, and cut the rings in half but it is just your preference. If you have about 5 lbs. of steak, cut at least 3 good sized onions. I use regular yellow/brown onions, but mayan sweets are good also. Again, personal taste.
In a large skillet, drizzle some canola or light olive oil and bring up to medium heat. Dredge steak in flour and brown in skillet. The meat doesn't have to be done inside, just browned on both sides. When browned transfer to roaster or crock-pot. When all the meat is browned, place the onions in the skillet and saute until nice and brown. They should be tender but not overdone. Add onions to roaster or crock-pot. I have been known to add a little fresh minced garlic to the onions. Our family loves garlic and so I put about 3 cloves (chopped fine) in.
For the 5 lbs. of steak, you will need about 2 quarts of canned whole tomatoes, cut up. I have also used some the tomato mix Tracy and I canned and it is good in Swiss Steak. Pour off the water in the jar or can of tomatoes, but save in case you need the liquid. Cut the tomatoes up to the size you like and add to the roaster. Check to see how much liquid you have. If it seems a little dry for simmering for a couple hours, add some of the tomato juice back in. Consistency should be like a thick stew. Salt and Pepper to taste. I like a good amount of tomatoes, so if you think it needs a few more add until you like the ratio and consistency of your mixture.
Simmer for about 2 hours on medium to low setting. We like our Swiss Steak over rice, so I make a batch of rice in the rice cooker. I got used to the rice in Okinawa when we lived there and the closest thing I can find to that here is the Calrose or SunWest (fancy) brands that I can get at Costco, or even Smart and Final. It is a short grain variety and we like the flavor. I'm sure any rice would be fine - whatever you like. Grandma Dorothy serves her steak in larger pieces so it's like a piece of steak with a thick sauce on it. They have baked potatoes as their side. It's all good.
If you think it needs thickening toward the end of cooking time, just add a little Ultra Gel. It is the easiest to work with. Another way is to make a flour and water (or beef stock) mixture like you would for gravy and add that. It would need to simmer for a while to thicken with that mixture.
I hope you enjoy this dish, it is great for winter nights and to take in to people. It is also something you could make from your bottled/canned food in your pantry.
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