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Weeks between Thanksgiving and the Flocked Days of Christmas we can't avoid commercial assault. Returning to warm, fuzzy family roots this season of good cheer I made all my gifts by hand. Envelope, card, a check for what THEY want instead of ME trying to guess. No more wearing brass knuckles to Shopping Malls. Judging by weather ANYTHING's possible if not for enclosed, roofed, warm, cheerful, sound-filled BEAUTIFUL shopping malls. I'm GENUINELY thankful. Misanthropes like me WANT a comfy, convenient way to shop for gifts. After several trips for gifts I want to give - including 2nd and 3rd trips to get what I forgot the other times ~
I make cards and baked goods, or STUFF a large, seasonally painted can FULL for friends and family. They love my WONDERFUL gifts and curse the calories. Notice they don't turn calories or goodies down. Grandma would enjoy a nice crayon drawing of Frosty the Snowman to match the one I did in 2nd grade featuring strange wannabe reindeer and a man in green (no red crayon handy) Food says "I love you!" much better. Gifts of Duncan Hines brownies, peanuts, chocolate kisses, candy canes, carmel corn, some VERY large chocolate bars, a small box of chocolate covered cherries, chedder and Monterey Jack cheese, gourmet snack crackers, a small salami. I tuck into spaces those travel mini-items everyone needs. Wishing you all warm, safe, satisfying Holidays Cheers ~
ARTIFICIAL FLAVORS Isolate artificial flavors from a naturally occurring substance. Boil, squeeze or leach out crucial chemicals for a concentrated extract, natural flavoring. Stop there or liquify or vaporize the substance and analyze with a chromatograph how the compound's molecules are put together. Various flavors are from different combinations of these molecules. By intense chemical analysis a chemist worth his NaCl can reproduce the compound in question artificially. Notice artificial flavors never taste exactly real. Ways chemicals combine in food can't be replicated in every detail. Still close enough for most purposes. Artificial flavor chefs make new, unique, marketable combinations of these newly created flavors. Hungry?
MARSHMALLOWS Cook corn syrup and sugar until they're sorta stiff. Blend in vanilla, gelatin, flavors, colors. Put the mixture in kettles where air shoots in making it fluffy. The mixture goes through a pipe and is rolled into ropes cut in pieces. Mini-marshmallows are cut from thin ropes. Toss the pieces with cornstarch to make them less sticky; bag.
SANDWICH COOKIES 1 2/3 cup Butter, softened 1/2 cup Confectioner's Sugar 1 Egg Yolk 1/2 tsp Almond Extract 1 cup Almonds, ground 1 1/2 cups All-purpose Flour 2 oz Semi-Sweet Chocolate
Cream together butter, sugar until light and fluffy. Add egg yolk, almond extract, ground almonds, flour into a consistent cookie dough. Refrigerate it until firm, at least 2 hours.
Roll small pieces of the cookie dough into balls. Provide plenty of space between the dough on the baking sheets. These cookies spread while baking. Form at least 40 balls of dough to produce 20 completed cookies.
Bake the cookies 375 degrees 20 minutes or until golden. Let cool completely on paper or wire racks. Melt the chocolate in a small bowl in a saucepan half filled with water. Spoon a small portion of the warm chocolate on the bottom of one cookie, and press the bottom of another cookie into the other side of the chocolate, forming a sandwich. Let the chocolate cool to set before serving.
EASY PEACH COBBLER (Serves 12) 4 cups sliced Peaches in Syrup 1 Yellow Cake Mix 1/4 cup Butter, chilled
Put peaches on baking pan. Spread cake mix evenly over them. Don't stir the mix into the fruit. Slice the butter and distribute it on top of the cake mix. Bake 40 - 50 minutes at 350 degrees until bubbly. Serve warm. Great with vanilla ice cream.
ICE CREAM CRUNCH CAKE Serves 12-16 12 oz Chocolate Chips 2/3 cup smooth Peanut Butter 6 cups Crispy Rice Cereal 1 gallon Vanilla Ice Cream Freshly Whipped Creme for garnish (optional) Fresh Strawberries for garnish (optional)
In a large saucepan over medium heat melt the chocolate chips and peanut butter until creamy and smooth. In a large mixing bowl pour the melted mixture over the cereal and combine. Spread the chocolate cereal on a cookie sheet and cool. When firm, break up the cereal mixture into small pieces. Soften the ice cream. Fold in all but 1 cup of the cereal mixture. Spread the soft ice cream into a 10-inch springform pan. Use remaining cereal mixture to make decorative topping. Freeze until hard. Garnish with whipped cream and strawberries if desired. Release the side of the springform pan, slice, serve.
CHOCOLATE CHIP COOKIE DESSERT PIZZA Store-bought cookie dough, fruit preserves, nuts, candy, M&Ms, chocolate chips, coconut shreds (optional), 350 degrees a few min maybe 15 - 17 min, cool. Decorate pizza (add jam, toppings)
MARZIPAN 3 cups Whole Almonds Blanched and Ground 2 cups Granulated Sugar 1 cup Water 2 Egg Whites; Slightly Beaten 3-4 Tbs. Confectioners' Sugar 1 tsp Vanilla Extract
Heat water and granulated sugar in a saucepan until the sugar is dissolved and the mixture comes to a boil. Let it boil steadily, without stirring until the temperature reaches 230-F to 234-F degrees on a candy thermometer. Remove from heat. Beat until the mixture turns slightly cloudy. Stir in ground almonds, egg whites, vanilla.
Cook over low heat 2 - 3 minutes or until mixture pulls away from side of pan. Turn mixture onto surface sprinkled with some of the confectioners' sugar. Knead mixture until smooth, working in the rest of the confectioners' sugar. Pull off pieces, roll into balls, wrap in foil. Store airtight.
Easy English Toffee (Makes One 9-inch Round) 1 1/2 cup Walnuts chopped 1 cup Brown Sugar firmly packed 10 Tbs Butter (No substitutions) 3/4 cup Chocolate Chips
Sprinkle walnuts in bottom of 9" round cake or pie tin. Combine sugar, butter in 1 1/2 quart saucepan. Cook, stir over medium heat until attaining a 290-F degree temperate on a candy thermometer. Stir your toffee constantly while melting the brown sugar and butter.
Remove melted toffee from heat, cool slightly 5 minutes. Pour mixture over the top of the walnuts in the round pan. Spread out in an even layer. Immediately sprinkle the top with the chocolate chips. Let them melt from the toffee's heat. Gently spread the melted chocolate over the top of the hardening candy. If desired, sprinkle a few more chopped or ground walnuts on top of the chocolate while it's still soft and warm. Cool at room temp until hard, at least 2 hours. Break into pieces, store airtight.
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