October 10, 2012 | Posted in:

Divinity

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring (optional)
1/2 c. chopped candied fruit or dried fruit (optional)
1/2 c. chopped nuts (optional)

Preparation instructions

In a heavy 2-qt saucepan stir together sugar, corn syrup, and water. Clip candy thermometer to side of pan. Cook and stir over medium-high heat till sugar dissolves and mixture boils (5 to 7 min). Avoid splashing syrup on sides of pan.
Reduce heat; cook, without stirring, over medium heat to 260° (hard-ball stage). Mixture should boil gently over entire surface. Reaching hard ball stage should take about 15 min. Remove saucepan from heat. Immediately begin to beat egg whites in a large mixer bowl on medium speed of electric mixer till stiff peaks form.
Remove candy thermometer from the side of the sauce pan, gradually pour hot syrup in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating constantly on high speed of electric mixer. (add syrup slowly to ensure proper blending. This should take about 3 minutes. Add vanilla and a few drops of food coloring. Continue to beat just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. When candy holds its shape, stir in fruits and nuts, if desired; quickly drop candy by spoonfuls onto waxed paper. If mixture flattens out, beat 1/2 to 1 minute more and check again. If mixture is too stiff to spoon and has a rough surface, beat in hot water a few drops at a time, till candy is a softer consistency.
Cool; store tightly covered.

Submitted by: Jennifer L

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Dark fruitcake

from Jennifer L.’s book, North Branch , MN

Ingredients

3 c. flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
16 oz (2 1/2 c.) diced, mixed candied fruits and peels
1 (15 oz pkg) (3 c.) raisins
1 (8 oz pkg) (1 1/3 c.) pitted whole dates, snipped

Preparation instructions

Grease three 8x4x2 loaf pans or two 10x 3 1/2 x 2 1/2 inch loaf pans. Line bottom and sides of pans with brown paper. (Brown paper prevents over browning); grease paper. Stir together flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Add fruits and peels, raisins, dates, cherries, almonds, pecans and pineapple; mix till well coated. Beat eggs till foamy. Add brown sugar, orange juice, butter or margarine, and molasses; beat till combined. Stir into fruit mixture. Turn batter into pans, filling each about 3/4 full.
Bake in oven 300° for 2 hours or till cakes test done. (cover all pans loosely with foil after 1 hour of baking to prevent over baking)
Place cakes in pans on wire racks; cool thoroughly. Remove from pans.
Wrap in wine. brandy, or fruit juice-moistened cheese cloth. Over wrap with foil. Store in refrigerator. (Store 3 to 4 weeks for a blended and mellow flavor) Re-moisten cheese cloth as needed after 1 week.

Submitted by: Jennifer L

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October 9, 2012 | Posted in:

Swedish limpa

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. All-purpose flour
2 pkg active dry yeast
1 tbsp caraway seed
2 c. warm water
1/2 c. packed brown sugar
2 tbsp finely shredded orange peel
1 tbsp cooking oil
1 tsp salt
2 1/2 c. rye flour

Preparation instructions

In a large mixer bowl combine 2 1/2 all-purpse flour, 2 pkgs active dry yeast, and caraway seed.
Stir together 2 c. warm water (115°-120°), brown sugar, shredded orange peel, cooking oil, and salt. Stir into flour mixture. Beat at low speed of electric mixer for 1/2 min, scraping bowl. Beat 2 minutes at high speed. Stir in 2 1/2 c. rye flour and as much of 3/4 to 1 1/4 c. all purpose flour as you mix in with a spoon.
On a floured surface knead in enough remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch down; divide in half. Cover; let rest 10 minutes. Shape into two 4 1/2-ich round loaves on greased baking sheets. Cover; let rise till nearly double (about 40 minutes). Bake in a 350° oven 40-45 minutes.

Submitted by: Jennifer L

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Swedish fruit soup: version 2

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb mixed dried fruit
1/2 c. sugar
1/4 tsp salt
1/2 c. raisins

Preparation instructions

Soak fruit in water to cover. Carefully cook in covered saucepan so pieces remain whole. When fruit is tender, add sugar and salt and simmer ten more minutes. Drain off about 2 c. juice and put in double boiler. Add raisins and tapioca. When cooked, add to fruit mixture with cloves and cinnamon stick. Let stand covered until cool. Chill thoroughly before serving with a dollop of whipped cream.

Place cloves and cinnamon on threads to be sure to pull them out when cold.

Submitted by: Jennifer L

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Swedish fruit soup: version 1

from Jennifer L.’s book, North Branch , MN

Ingredients

1 8oz pkg mixed dried fruits
1/2 c. raisins
3 to 4 inch stick cinnamon
2 c. unsweetened pieapple juice
2 tbsp quick cooking tapioca
1 med. orange, thinly sliced and halved and quartered.
1/2 c. currant jelly
1/4 c. sugar

Preparation instructions

Halve large pieces of fruit. In a large sauce pan combine mixed fruits, raisins, cinnamon, and 4 c. water. Bring to boiling; reduce heat. Simmer, covered, for 1o minutes. Meanwhile, combine pineapple juice and tapioca; let stand 5 minutes. Add to cooked fruit mixture along with orange, jelly, sugar, and 1/4 tsp salt.
Bring to boiling; reduce heat. Cover; simmer for 5 minutes, stirring occasionally; Remove stick cinnamon. Serve warm or chilled.

Submitted by: Jennifer L

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October 1, 2012 | Posted in:

Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca

Ingredients

4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

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September 27, 2012 | Posted in:

St. Joseph bread

by Donna G.’s book, Avon Lake, OH

Ingredients

1 cup sugar
10 cups flour
1/2 cup shortening or butter
2 pkg. yeast
3 eggs
1 tbsp. anise seed
2 cups water

Preparation instructions

Preheat oven to 375 degrees.
Cut shortening into dry ingredients. Dissolve yeast into 2 cups warm water and add to dry ingredients.

Put dough in oiled bowls. Rise to double. Form into loaves and rise again. Bake for 30 minutes.

Submitted by: DONNA G

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October 10, 2010 | Posted in:

Italian-Style Deviled Eggs Recipe For Your Custom Cookbook

from Jennifer L.’s book, North Branch , MN

Ingredients

6 hard-cooked eggs
1/4 c. mayonnaise or salad dressing
1 tsp vinegar
1 tsp prepared mustard

Preparation instructions

Halve hard cooked eggs lengthwise; remove yolds and mash with a fork. Stir in mayonnaise, vinegar, mustartd, and 1/8 tsp salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired.

Italian-style Deviled Eggs:
Prepare deviled Eggs as above, except omit mayonnase, vinegar, and mustard. Add 3 Tbsp creamy italian salad dressing to mashed yolks. Stuff egg whites with yold mixture.

Submitted by: Jennifer L

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