Cooking On My Mind

The cooler mornings stirs my craving to start a pot of soup and something to take care of my sweet tooth.  Some delicious Broccoli and Cheese or flavorful Potato Soup would really be yummy.  I have promised Dad for two weeks a pot of vegetable soup and that would work wonders also.  The smell of onions, celery and garlic in a rich chicken broth gets the saliva flowing and comforts the mind and body.  

I discussed with my nephew this week - he is a great Paula Dean fan -  possibilities for our Thanksgiving Dinner.  He is a wonderful cook and always surprises us with his delicious creations.  I thought I might need to give him a heads up so he could start planning which dishes he would like to bring.  I know, we still have two and half months to go, but I told you these cool mornings get me going.  I can already taste the cranberry salad with the cream cheese and pecans just flowing over my taste buds and bringing a smile to my face.

I think I will bake more bread this year also.  It isn't good for the waistline, but it is a sure stress reliever and makes me happy.  There is nothing better than a good sweetbread fresh from the bread machine.  Yes, I cheat!  That machine can bring forth the same delectable aromas and the wonderful taste as my mixing and kneading ever thought about and in much less time. 

I haven't checked the pecan trees this year, but I am hoping that we have a decent crop.  Some toasted pecans drizzled with butter would be real good about now, but the time is not too far away.  The squirrels not only raped my corn feeders this year but also took every pear off three trees and got most of the plums to boot.  Anything with a seed was fair game this year for those little varmints and I intend on getting some back in the form of squirrel dumplings in the not too distant future.  They are nice and plump after a summer filled with eating. 

Well, I think it is time to start the potato soup so I will leave you with your thoughts for now.  Until next time . . .

Happy reading!
Belle

Divinity

Sometimes called the candy from heaven, divinity is nothing more that candied meringue. The stiffer the egg whites are beaten the lighter and fluffier the divinity.

2 cups sugar
1/2 cup white corn syrup
1/2 cup boiling water
2 egg whites, beaten
1 tsp vanilla extract
Cherries and/or nuts are optional

Beat egg whites until stiff (will make a peak). In a 2 quart saucepan combine sugar, corn syrup and water. Cook over moderate heat until it spins a thread when dropped from a spoon. (Under cooking the syrup mixture is the most common cause of failure in cooking divinity.) gradually add to the beaten egg whites, beating all the while. Add vanilla and beat until candy loses its floss and stands in peaks. Drop by teaspoons onto waxed paper.

Note: The divinity can be topped with cherries or pecans after dropping, but for full flavor chop fruit and nuts and add stir into candy after candy peaks.

Do not make divinity on a rainy day - it will not set.

Rushing the process of making divinity will result in great disappointment.

Fudge

The heart of homemade candies, fudge is loved by all. I have two recipes to share. The Peanut Butter fudge is my favorite and also my downfall.

Chocolate Fudge

2 squares unsweetened chocolate ( 2 oz)
2 cups sugar
1/8 tsp salt
1 cup evaporated milk
2 tbsp butter
1/2 tsp vanilla extract
1 cup chopped nuts - walnuts or pecans are best (optional)

Finely grate or chop chocolate pieces into a small bowl. Ina 2 quart saucepan, cook sugar, salt, chocolate and milk slowly (medium low) stirring constantly until sugar dissolves. Cook over medium heat to softball stage (235 degrees) stirring constantly. Cool, then add butter and vanilla beating on medium until fudge starts to stiffen. Add nuts and continue to beat until fudge starts to set. Pour fudge into a buttered 8" x 8" or 9" x 13" dish or pan. Allow to thoroughly set, cut and devour!

Peanut Butter Fudge - Beware contains nuts for those allergic

2 squares unsweetened chocolate
1 cup undiluted evaporated milk
2 cups sugar
1/4 cup butter or margarine
1 cup miniature marshmallows
1 jar 12 oz chunk style peanut butter
1 tsp vanilla extract

In a 2 quart sauce pan or heavy skillet, combine chocolate, milk, sugar and butter. Cook over medium heat, bringing to a light boil and boiling for 4 minutes stirring constantly. Remove from heat; stir in marshmallows, peanut butter and vanilla
extract until evenly blended. Pour into a buttered 8 inch square pan and spread to corners. Chill, cut into square.

Note: this recipe can be made without the chocolate - but why?!?

Ice Box Fruitcake

Grandmother's favorite Christmas cake - and everyone else's too! Not too sweet, tasty and easy to make.

1 1 lb box of graham crackers or 1 13.5oz box of graham crumbs
1 can Eagle Brand Milk
1 box Dark raisins
1 jar Maraschino cherries, drained
2 cups Chopped pecans

In a large mixing bowl, crush Graham Crackers into crumbs, add Eagle Brand Milk, raisins, cherries, and pecans. Mix thoroughly. Press mixture into loaf dish or pan and refrigerate for 4 hours. Cut and serve.