Divinity

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites

1 teaspoon vanilla

2/3 cup coarsely chopped nuts

 

Directions

1.      Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2.     Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

3.      Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

 

http://m.bettycrocker.com/recipes/divinity/6bd6e6d7-fd23-47e2-a120-facc19bca138

Pepparkakor

2 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
1 tsp ground cardamom
½ tsp allspice
1 tsp of salt (omit if using salted butter)
1 tbsp baking soda
1 1/3 c. unsalted butter

1 ¼ c. regular white sugar
¾ c. brown sugar
 1 small egg
the peel of one lemon
1 ¼ c. golden syrup (molasses)
1 ¼ c. heavy cream
4 ¾ c. flour

Day one: Sift the spices and the baking soda in a bowl. Mix butter with the two sugars, add the spices and the egg. Add lemon, golden syrup (molasses), cream and finally flour. This will be fairly sticky – don’t worry! Stick it in the fridge overnight. Instead, make a log or at least flat discs, wrap in plastic, and chill.
Day two. Take out small pieces of dough at a time, and roll out on a floured work surface.
Bake in the oven, at 350 F for 7-8 minutes, depending on size.

Delicious Pumpkin Pie

Ingredients:

2 2/3 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1/2 cup cold water 2 cups mashed, cooked pumpkin 1 (12 fluid ounce) can evaporated milk

2 eggs, beaten 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
3.	With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
4.	In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. I found this recipe at allrecipes.com

Peach Cardamom Jam

4 1/2 c peaches (chopped) 3 c sugar 1 3/4 ozs pectin (dry) 2 TBS  lemon juice		2 tsp ground cardamom 1 tsp vanilla extract
1	Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
2	Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
3	Add remaining sugar. Boil hard for 1 minute.
4	Remove peaches from heat. Stir in cardamon and vanilla extract.
5	Ladle into sterilized jars. Process in a boiling water bath for 10 minutes

Zucchini Relish

Grind ½ gallon zuchinni or cucumbers

1 Large onion

4 ½ c. Sugar

3 c. Vinegar

1 TBS celery seed

1 TBS mustard seed

2 green peppers

3-5 carrots

 

Simmer for 20 minutes.  Hot pack..... enjoy!!

Sweet Cherry Jam

Ingredients:
·         3 pounds Rainier or other sweet cherries, pitted, about 4 cups chopped

·         1/4 cup lemon juice

·         1/4 cup Kirsch liqueur, optional

·         1 package (1.75 oz) powdered fruit pectin

·         5 cups granulated sugar

·         1/2 teaspoon butter, optional

·         1 teaspoon almond extract

Preparation:

Sterilize jars and lids; keep hot in the canner.

In a large, stainless steel pot, combine the chopped cherries, lemon juice, and liqueur, if using. Stir in the powdered pectin until blended. Place the pot over high heat and bring to a full boil, stirring constantly. Stir in sugar and return to a boil, stirring constantly. Once the mixture has returned to the full boil, continue boiling, stirring constantly, for 1 minute. Remove from heat and stir in the butter and almond extract. Continue stirring for about 1 minute. Ladle into hot jars, leaving about 1/4-inch headspace; wipe rims. Fit lids on jars and screw the bands on just to fingertip tightness. Do not over-tighten.

Makes about 7 to 8 half-pint jars.

Mozzarella Burgers

1 lb.ground beef

1/2 cup Shredded Mozzarella Cheese

1/2 cup fresh bread crumbs

1/4 cup Barbecue Sauce, divided

4 hamburger buns

Make it:

PREHEAT grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties.

PLACE  Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.

FILL buns with burgers and lettuce, if desired.

Cucumber Dip

1 pound cream cheese, softened
1 cup sour cream
2 TBS milk
2 tsp grated or chopped onion
1/2 tsp Worcestershire sauce
2/3 cup finely chopped cucumber

1. Combine cream cheese, sour cream, milk, onion and Worcestershire sauce in a bowl, mixing until well blended.
2. Stir in cucumber.
3. Chill for several hours or overnight.  Serve with vegetable dippers or chips.  Makes 6-8 servings.

Garden Taco Rice

Garden Taco Rice
1 lb. hamburger

I pkg Taco Season

1 can of tomato sauce
3 c. water
3 c. Instant Rice
1 c. cubed zuchinni
1 c. frozen corn
Grated cheese
Tortilla chips

Brown hamburger in a skillet, and drain. Add everything but cheese and tortilla chips. Cook over medium high heat until everything is warm, and water is absorbed into the rice. You may add any vegetables you would like, or omit any you would like. Serve your Taco Rice in a bowl, sprinkle with cheese and serve with chips. It is even good reheated.

This month for our freezer meal group, I made Garden Taco Rice. It is one of my family's favorite meals.

Shepard's Pie

Shepard's Pie
1 lb. ground beef
1 clove garlic
1 onion or some dried onion
1 small package frozen veggies
2 cans of cream of chicken or cream of mushroom soup
1/2 cup of sour cream (optional- makes it creamier)
1 package grated cheese
1 package of hash browns or tater tots

First, brown the ground beef with the dried onions and pressed garlic in the skillet. Drain off oils.
Mix in soup, veggies and sour cream. (I don't use the sour cream when making freezer meals.)
Layer the soup mixture in the bottom of your pan, and cover with cheese. Cover the cheese with hashbrowns or tots, and cover with tin foil.

I cooked the frozen meal for 2- 2 1/2 hours at 300 until the hasbrowns started turning brown. If it is thawed, I would just cook it at 350 until the hashbrown were browned and it is warm throughout.

Edible Chocolate Playdough

 

3 cups powdered sugar
6 tablespoons baking cocoa
3/4 cup powdered milk
1/2 cup butter room temperature (no substitutes)
1/2 cup light corn syrup
1 teaspoon vanilla


How to make it: Mix all ingredients well in large bowl.
Knead together with hands until smooth consistency achieved.

I made this for McKade's classroom, and they loved it!

Italian Chicken & Rice

Italian Chicken & Rice
3-4 cups of cooked chicken
1 pkg Cream Cheese
1 envelope Good Seasons Italian Seasoning
1 cup of milk
1 can Cream of Chicken Soup
3 cups of Minute Rice

Cook Minute Rice according to directions, each serving will need about one cup of cooked rice.

In a skillet, add cream cheese, Good Seasons Italian seasoning packet, milk, and soup until warm. Add chicken and stir together. Serve over rice.

Fluted Lemon Cake

1 package yellow cake mix                    GLAZE:

1 package (3 oz) lemon gelatin               1 cup confectioner’s sugar

4 eggs                                                  3 TBS lemon juice

2/3 cup water                                        1 tsp grated lemon peel

2/3 cup canola oil

In a large bowl, combine the cake mix, gelatin, eggs, water and oil.  Beat on low speed for 1 minute.  Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan.  Bake at 350 degrees for 38-42 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from  pan to a wire rack.

Combine glaze ingredients; drizzle over warm cake.  Cool completely before cutting.

Meatballs

These meatballs are easy to make..... and the kids love them. 

Make the meatballs with the following:

• 1 lb lean ground beef
• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped onions or 1/4-1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1 egg

Mix together in bowl, and shape into 1 inch balls. Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes.