Temperature Tests for Candy Making

Types of Candy	Degrees	Cold Water
Fondant, Fudge	234-238	Soft Ball
Divinity	245-248	Firm Ball
Taffy	265-270	Hard Ball
Butterscotch	275-280	Light Crack
Peanut Brittle	285-290	Hard Crack
Caramelized Sugar	310-321	Caramelized

English Toffee

1 pound real butter

2 cups sugar

1 to 2 cups coarsely chopped almonds

1/4 cup water or 1/4 cup light corn syrup

Put all ingredients into heavy pan or skillet. Put stove on high. Stir constantly until mixture smokes and reaches 290 degrees on a candy thermometer. If you do not have a thermometer, test it by dropping small amount in cold water and testing it between your teeth. If it sticks a little, it is not quite done. When done, it will crumble and not stick.

Tips: Stir constantly as it scorches very easily as it gets close to 292 degrees. Stir faster when you see little streaks of color coming up from the bottom of pan. Pour out immediately into ungreased cookie sheet. Score while hot if you want to dip squares. Or put chocolate on top of toffee while warm and spread evenly over surface. Sprinkle with finely ground walnuts or pecans. Break when chocolate hardens.

Fondant

4 cups white sugar

1 1/4 cup whipping cream

1/4 cup milk

2 Tbsp. light syrup

2 Tbsp. real butter

pinch of salt

Mix all ingredients into heavy pan such as 4 quart pressure cooker or heavy pan of comparable size. Wash down sides of pan with pastry brush in warm water. Make sure every granule of sugar is washed down into the well stirred mixture. Cover with tight lid and put on medium heat. Slowly bring to rolling. Steam will help the stray sugar granules to dissolve. Take lid off pan and finish boiling candy mixture to soft ball stage. Take off stove. Let set for 3 to 4 minutes, then pour out slowly on marble slab or greased Formica surface. Let candy completely cool to touch, then, using spatula with wide blade or a pancake turner, start beating the candy until it loses its gloss and stiffness gets dull and puttylike in appearance. Add 1 teaspoon of vanilla or other desired flavoring. Butter hands and knead until soft and creamy. Let ripen in cool place for 24 to 48 hours before dipping.

Caramels

4 cups white sugar

2 cups light karo

1/2 pound real butter

2 cans evaporated milk

2 teaspoons vanilla

Mix and boil to firm ball stage. (A heavy pressure cooker is a good pan for this recipe.) Slowly add 2 tall cans of evaporated milk in a steady small stream to mixture. Stir constantly while adding milk. Do not let caramel mixture stop boiling while adding the milk or it will curdle. Stir the mixture steadily after adding the milk until it reaches the firm ball stage again. Take off stove and add 2 teaspoons of vanilla to hot but not bubbling caramel. Now pour into a 9x13 inch pan and cool. Cut into squares and dip into chocolate or spoon out a tablespoon of caramel over 2 or 3 pecans for turtles. Let set 24 hours before dipping in chocolate.

Black Bean Burgers

Prep Time:
25 Min

Cook Time:
16 Min

Ready In:
41 Min

Ingredients

• 1/2 cup uncooked brown rice
• 1 cup water
• 2 (16 ounce) cans black beans, rinsed and drained

• 1 green bell pepper, halved and seeded
• 1 onion, quartered
• 1/2 cup sliced mushrooms
• 6 cloves garlic, peeled
• 3/4 cup shredded mozzarella cheese
• 2 eggs
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt
• 1 teaspoon hot sauce
• 1/2 cup dry bread crumbs, or as needed

They can be very messy so you need to use foil to cook them and spray it first!

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Cook's Note

• To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.
  
  

Grilled Apples

4 medium tart apples, cored

1/3 cup raisins

1/3 cup coconut

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

Place each apple on a piece of heavy-duty foil (about 12 inches square).

Combine the remaining ingredients; spoon into center of apples.

Fold foil over apples and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until apples are tender.

Open foil carefully to allow steam to escape.

Grilled Pizza

1 pkg active dry yeast

1-teaspoon sugar

1 1/4 cups warm water

3 1/3 cups flour

1 1/2 teaspoon salt

1-teaspoon olive oil

Dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade. Place flour and salt into food processor. While machine is running, add liquid. Process until dough forms a ball. Then process for 30 seconds to knead the dough. Dough may be slightly sticky. Oil hands and remove dough from processor and place in an oiled bag or bowl. Evenly coat dough with olive oil. Let rise for about 45 minutes.

Punch dough and divide into 8 equal balls. Form into 8 crusts about 1/4 inch thick.

Pre-heat the grill to medium high. Brush the grill with olive oil.

Cook the crust for about 2 minutes ---- just until you see light golden grill marks. Flip the crust over and lightly grill ---just until the dough is set and crusts have puffed. You can add the toppings while the pizzas are on the grill, but we pre-cook all the crusts ahead of time and place a big stack of crusts next to the toppings.

* * *

Pizza Sauce

1 - 16 ounce can tomato sauce

1 6-ounce can tomato paste

2 garlic cloves, pressed

1-teaspoon sugar

1/4 teaspoon dried Italian seasoning

1/8 teaspoon dried crushed red pepper

1 scant Tablespoon dried basil

Salt and pepper to taste

Combine all ingredients in a small sauce pan and cook for about 10 minutes, on medium-low. This will make enough sauce for about 10+ pizzas!

Lemon Pepper Pork Chops

½ cup water

⅓ cup soy sauce

¼ cup vegetable oil

3 tablespoons lemon pepper seasoning

2 garlic cloves, minced

6 pork loin chops, fat removed

In deep bowl mix all marinade ingredients.
Marinate at least 2 hours.
Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done.

Fruit Kebabs

Place on skewers:

Pound Cake

Nectarines

Bananas

Strawberries

Place on grill, turn until warmed and crisped.

Drizzle chocolate sauce over kebab.

Chocolate sauce: combine and melt

¾ cup chocolate chips

¼ cup sugar

½ cube butter

5 oz. can evaporated milk

Kebobs (or Kebabs)

Marinate meat in your preferred marinade.

Skewer the following:

Onion,

Meat,

Bell pepper,

Pineapple (canned is fine)

Grill and turn until meat is done.

BBQ Chicken

KC Masterpiece Rub

1 tablespoon brown sugar for each piece of chicken.

Marinate for 24 hours.

Cook on grill.

When done, baste with bbq sauce and crisp it.

Grilled Asparagus

Asparagus

Olive Oil

Coarse Sea Salt

Combine ingredients in a ziploc bag and shake.

Cook right on the grill for 5-7 minutes.

Fortune Cookies

3 egg whites

3/4 cup white sugar

1/2 cup butter, melted and cooled

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup all-purpose flour

2 tablespoons water

Preheat oven to 375 degrees. Grease cookie sheets. Have fortunes ready to go on small strips of paper.

In a large glass or metal bowl, whip egg whites and sugar on high speed with electric mixer until frothy, about 2 minutes.

Reduce speed to low and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. (Consistency should resemble pancake batter.)

Spoon batter into 3 inch circles on the prepared baking sheets. (Leave room between for spreading.)

Bake for 5-7 minutes in the preheated oven or until the edges begin to brown slightly.

Quickly remove one at a time, place a message in the center and fold in half together into a horseshoe shape.

If they spring open, place them in a muffin tin to cool until set.

Bake them long enough until they are golden around the edges or they will be soft, spongy and pancake-like.

Yield 36 servings.

Enjoy!

Yellow Curry

2-3 medium baking potatoes, diced

2 boneless skinless chicken breasts (I used approx. an 8 oz sized volume of tofu)

2 cans coconut milk (I use lite)

1 tablespoon Thai curry paste (I use red)

2 teaspoons curry powder

1 tablespoon oil

1 teaspoon salt

1 tablespoon sugar

Cut up potatoes. Cut chicken into bite-sized chunks and set aside.

Mix curry paste and powder together and set aside.

In large frying pan add oil and heat on medium.

Add paste/powder mixture and 1/2 can coconut milk.

Dissolve the paste.

Bring to simmer.

Add remaining coconut milk, simmer.

Add salt and sugar, stir.

Add potatoes and chicken.

Cook until done (slow simmer) about 15-20 minutes.

Serve over rice.

Vegetarian Egg Rolls (Spring Rolls)? and Sweet and Sour Sauce

I got this from a friend who found it on someone's blog:) I just leave out the chicken and add mushrooms and broccoli and whatever else I have.

Sweet and Sour Sauce

1 cup pineapple juice (it was just about a can's worth of pineapple for me)

1/3 cup water (or more pineapple juice)

3 TB vinegar

1 TB soy sauce

1/2 c brown sugar

3 TB cornstarch (I didn't measure this out... but I definitely didn't use this much)

Just mix all the ingredients together and bring to a good boil. And that's it!

Chicken Egg Rolls

1 package cooked chicken (cut into bite size pieces)

Coleslaw

1 medium onion (finely diced)

salt and pepper to taste

garlic powder

soy sauce

egg roll wrappers

In a frying pan add about 2 tablespoons of olive oil and heat slightly. Add the coleslaw, onion and garlic . Cook until crisp tender, add the chicken and the soy sauce to taste.... and the salt and pepper.

Spray a cookie sheet with non stick spray....

On an egg roll wrapper, place about a tablespoon or a little more of the filling in the middle

Fold the bottom corner over and then each side, moisten the edges of the last flap with some water and then fold over.

Place seam side down on the baking sheet, spray lightly with some more non stick spray

and bake at 400 degrees for about 20 to 25 minutes or until golden brown.

Vegetable Fried Rice

We just make rice in the rice cooker (jasmine or brown rice) and let it cool.

Then stir fry all veggies separate with just a little olive or canola oil or if they have the same cook time together.

red pepper, carrots, peas, mushrooms, 2-3 eggs,

Then you put the rice in too and mix it all up with some soy sauce and stir fry it for a minute.

Potstickers

(recipe from Recipezaar)

**you can get most of the specialty items at an Asian market, or in the grocery store if yours has a good Asian ethnic foods section

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped (can be exchanged, I usually use pork)
• 1 lb lean pork, ground
• 2 tablespoons soy sauce
• 2 tablespoons rice wine, sherry or white wine
• 1 tablespoon green onion chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger chopped
• 2 garlic cloves minced
• 64 wonton/gyoza wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1/2 cup water with 2 tablespoons flour mixed in it

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2. Squeeze out any liquid from the shrimp.
3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
5. In a large skillet, heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of the flour water into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
6. Repeat for the remaining 32 dumplings.

Teriyaki Chicken

(we love leftovers of this family recipe!)

Serves: 4-6

4-6 chicken breasts (depending on size)

1/4 tsp. garlic salt

1/2 tsp. sugar

Cornstarch

2 eggs, slightly beaten

Oil (for frying)

Mix garlic salt and sugar; sprinkle on chicken and chill for 1-2 hours. Roll chilled chicken in cornstarch then beaten eggs (important to do cornstarch first!) and fry in oil until golden brown.

Sauce:

3/4 c. sugar plus 1 tsp. sugar

1/2 c. vinegar

1/4 c. chicken broth

dash of salt

2-4 Tbsp ketchup (more makes for a sweeter sauce)

3 Tbsp soy sauce

Mix sauce ingredients (3/4 c. sugar, vinegar, broth, salt, ketchup, soy sauce) and heat in saucepan until sugar/ketchup dissolves. Pour sauce over chicken in baking dish. Sprinkle 1 tsp. sugar over top. Bake at 325 for 45 min. Serve over rice.

Fried Rice

(this recipe is from a children's recipe book, which is perfect for most of us, but may taste bland to others)

Serves: 4

2 c. cooked brown rice

2 Tbsp canola oil

1/4 c. diced onion

1/4 c. diced green pepper

1/4 c. diced celery

1/2 c. cooked peas

2 eggs, slightly beaten

Tamari (low sodium soy sauce)

In a large nonstick skillet, heat oil over medium-high heat.

Add onions, green pepper and celery.

Sautee until just tender, then remove from skillet and set aside.

Add rice to skillet and sautee 1 min.

Push rice to edges of skillet, forming a ring around a cleared area of skillet.

Drop in eggs and cook/scramble, leaving rice ring untouched.

Once eggs are cooked, mix with rice and return veggies, plus peas to skillet.

Stir-fry 2-3 min, Add tamari soy sauce to taste and serve.

Cheese Danish

Ingredients:

2 cans crescent rolls
2 8-ounce packages cream cheese
1 t. vanilla
1 t. lemon juice, fresh is best
1 c. sugar
1 egg, separated
powdered sugar
topping of your choice, like pie filling, fresh fruit, berry glaze, hot fudge drizzled

Directions:

Grease 9x13 pan.
Lay 1 tube of rolls on bottom and press to fit.
Mix together cream cheese, vanilla, lemon, sugar, and egg yolk.
Spread over rolls in pan.
Top with 2nd tube of rolls.
Brush top with egg white.
Bake at 350 for 25030 minutes or until slightly brown.
Sprinkle with powdered sugar when it comes out of the oven (optional).
Top with choice of topping or eat plain.

Chicken Enchiladas

1 can chunk chicken, drained
2 c. cheese, divided: monterrey jack, cheddar, pepperjack, etc.
1 can cream of chicken soup
1 small can red enchilada sauce, divided
1 c. sour cream
1 c. salsa
1 package taco seasoning
dashed minced onion
14 flour tortillas

Directions:

Heat together soup, 1/2 can enchilada sauce, sour cream, and salsa in sauce pan.
Add taco seasoning, chicken, and 1 c. cheese.
Warm flour tortillas. Put approximately 1/2 c. mixture in center of tortillas. Fold in square.
Place enchiladas in baking pan.
Pour remaining enchilada sauce over entire pan. Top with cheese.
Bake at 350 for 15-20 minutes.

Cool Italian Pasta

Ingredients:

2 c. cooked rainbow rotini pasta
1 c. chopped vegetables (zucchini, broccoli, carrots, celery, tomatoes, etc.)
3 T. light Italian dressing
1 T. Emeril's Italian Essences seasoning

Directions:

Combine. Chill. Serve.

Tip: For kids, I boil the carrots, broccoli, and other "tough" vegetables for a minute or two to soften.

White Chili

Ingredients:

8 oz. monterrey jack cheese with jalapenos, aka pepperjack OR 1/2 pepperjack and 1/2 regular monterrey jack so it's not too spicy)
3 cans Navy beans
1 jar salsa
1/2 t. cumin
chicken, shredded or chunks, optional
vegetables like corn, optional

Directions:
Combine ingredients and heat until cheese is melted. Can serve with tortilla chips as a dip.

Spinach Pesto Sauce

Ingredients:

2 c. firmly packed spinach leaves
1/2 c. parmesan cheese
1/2 c. walnuts
3 T. olive oil
2 cloves garlic, minced
1/2 t. salt to taste
1/4 t. pepper
1/3 c. pasta cooking water

Directions:

Blend all ingredients in blender. Serve with rotini or bowtie pasta.

Chimichanga Beef

Ingredients:

beef roast (5 lb.)
3 onions
1 small can diced green chilis

1 28-oz. jar green salsa (or any kind that you want)

1 tsp. cumin (I like to add more)

1/4 c. flour

Cook roast at 200 degrees for 12 hours with lid on and nothing added.

Shred, save the juices.

Cook 3 onions, chopped, and 1 can diced green chilis until soft.

Combine shredded beef, salsa, cumin, flour, meat juices, and onion mixture. (You can do all of the steps in the same big pot.)

Cook until it thickens.

Put inside tortillas with shredded cheese. (The tortillas can be dipped in hot oil for 20 seconds on both sides, or they can just be plain.)

Bake at 350 about 20 minutes or until crisp on edges.

Serve with shredded lettuce, chopped tomatoes, sour cream, guacamole, or anything mexican.

(submitted by Janis Hansen)

Bisquick Potato Pancakes

Ingredients:

1/2 c. bisquick or flour
1/2 c. milk
1 t. salt
3 eggs
3 c. finely shredded uncooked potatoes (can use frozen hashbrowns, slightly thawed)

Directions:

Stir bisquick, milk, salt, and eggs in large bowl until blended. Stir in potatoes. Pour a little less than 1/4 c. batter onto hot griddle, spreading slightly to 4-inch size. Cook until edges are dry. Turn and cook until golden brown. Makes 6 servings.

Tip: We also add cheese, green peppers, ham cubes, and other fixin's to the batter.

Submitted by Linda Perkins

Egg Rolls

Ingredients:

vermicelli bean noodles - 1/2 of 8 oz pkg
one head of cabbage
2 c. bean sprouts
green onion
yellow onion
TYJ spring roll pastry
eggs
ground pork
1 t. fish sauce
1 t. oyster sauce
2 t. pepper
MSG, optional
potato
1/2 lb. ground pork

Directions:

Soak vermicelli in water (about enough to cover the noodles in the bowl and they will reconstitute). Wash bean sprouts. Peel and then grate potato. Cut cabbage in half and then shred with a peeler (can use knife if you'd like). Grate onion with peeler.

Strain vermicelli and cut noodles about 5 inches. Add pepper, 2 eggs, fish sauce, oyster sauce, and pork. Combine all ingredients together in bowl.

In separate bowl, beat 1-2 eggs (can do with fingers). Lay one pastry layer on cooking sheet. Brush with eggs (can do with fingers, also). Place about 1/4 of cup of vermicelli mixture on egg roll and tightly roll up (like a burrito). Brush some egg to seal flap of pastry closed.

Heat pan of oil and fry egg rolls until they come to the top of the oil.

Italian Skillet

Ingredients:
14 oz. veg. broth
8 oz. orzo pasta
15 oz. black beans

14.5 oz. diced tomatoes with basil, garlic, oregano
2 c. broccoli, cauliflower, carrots
2 T. fresh parsley (optional and I leave out)

OR

14.5 oz. diced tomatoes
2 c. zucchini and squash or corn
cumin to taste
1/4 c. taco seasoning
garlic powder

Directions:

Cook orzo pasta in vegetable broth until al dente. Add tomatoes and heat 5-10 minutes longer. Add remaining ingredients. There are two variations here. The first three ingredients go with both and then there is an Italian version or a Mexican version.

submitted by Erin Gilbert

Basic Mexican Rice

Ingredients:

• 2 Tablespoons Canola Oil
• ½ whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Directions:

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

***I use brown rice and double or quadruple the water - I keep adding water occasionally until it's done. Also, I sometimes just use the plain tomatoes rather than the Ro-tel to have it less spicy depending on who is going to eat it.

submitted by Janis Hansen, from thepioneerwoman.com

Refried Beans without the Refry

Ingredients:

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and

chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black

pepper

1/8 teaspoon ground cumin, optional

9 cups water

Directions:

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

submitted by Janis Hansen, from allrecipes.com