15 DAYS OF BAKING posts will be postponed until I am over whatever it is I have today. I will have to double up for as many days as necessary.  Tomorrow's recipe is "Sugarplums," published in the Spokane, Washington Spokesman Review on November 10, 2015, which was taken the October 23, 2007 Saveur.com. 

 

SUGARPLUMS

This recipe is new to me, but all the ingredients look good, so this should come together nicely.  There is no baking involved in this one except for toasting of the almonds.

According to the magazine (Saveur), this recipe is based on the modern version of the confection. Sugarplums tend to absorb the powdered sugar, so redust just before eating if you like.
 
Ingredients:
2 cups whole almonds
1/4 cup honey
2 teaspoons grated orange zest
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmet
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
 
Directions will be given on the day I make these.
 
Another thing, next week we will be making Candied Tangerine Peels (on Day 9). Obviously I couldn't get enough peels together in one day to do this, and I assume you wouldn't want to either. So, ASAP, get some of those Clementines, Little Cuties, Halos, or mandarin oranges and start saving the peels. I cut the fruit into quarters and pull of the peels in wedges. Then I cut the wedges into little skinny triangles. Save them in a sealed bag or container in the freezer until we need them. The recipe calls for 8 tangerines (save about 9 just in case yours are small), which should be enough as this isn't something EVERYONE likes. Those in my family who like it, LOVE it, those who don't, do NOT.

Cut fruit into quarters.

 



Carefully pull peel from fruit.
 



Halve the quarters.
 
 



Cut each wedge into skinny little triangles.



The recipe for Maple Pralines was published yesterday. Today I made them. The very old cookbook I used does not have very good directions. Perhaps they assumed that everyone knew all the nuances of candy-making at the time. Here's what I've learned about this recipe:
1. Don't mess with it. Use milk (whole). Use real maple syrup. Use white sugar. I've learned. Just don't mess with it.
2. Chop the pecans and put them in a sealed container in the freezer until you need them. Why? a. When they're chopped rather than whole, you can beat them. b. When you add them cold they will help cool your mixture down a little faster. c. Little pieces assure every dollop of candy gets nuts.  
3. Start with medium high heat, stirring until sugar is dissolved.
4. Insert the candy thermometer (don't let it touch the bottom of the pan), and stop stirring when the mixture begins to boil. Turn the heat down a little.  
5. Stir occasionally. Keep an eye on it. The heat will rise quickly until it gets close to soft boil - 238°  -  then will take its time getting there. DO NOT remove from heat before reaching the soft boil stage, in fact, go a degree or two over in case your thermometer is off.
6. When your mixture gets to about 175°, it may  look like it's curdling. It's fine.  
                                                                                      2.


I use a flat wooden utensil so I can continually scrape the bottom of the pan.

After you've poured your mixture into the mixing bowl, and the scrapings from the pan turn out like this (grainy and not liquidy), then you're pretty certain to have gotten it right!

I made 50 candies with one batch. They're small - about 1.5 inches in diameter.
  HAPPY CANDY MAKING!  And note, if your candy fails, put it in the mixing bowl, add milk a little at a time, and make frosting for Christmas cookies. Yes, I've done that.

Tomorrow's Recipe!

OLD FASHIONED CHOCOLATE FUDGE - The fudge I made with my 3rd grade teacher at her house (Joyce Gardner in Valparaiso, Florida) - with my friend Cheryl. Here's the link if you'd like to go to a website to get your recipe. Today I'll list ingredients - tomorrow directions after I make it. 

OLD FASHIONED FUDGE   

Ingredients:

2 cups white sugar

1/2 cup cocoa - NOT drink mix, not chocolate sauce, but the real, unsweeted can of powdered cocoa!

1 cup milk

4 tablespoons butter - REAL butter - 1/2 stick

1 teaspoon vanilla extract - REAL vanilla'

 

You can see I get a little funny about my ingredients. I've found the recipes work better with the really good stuff!

See you tomorrow! Now off to make the second batch of pralines.

 

 

 

This recipe is from the old cookbook shown above. I used one like it to learn to cook when I was growing up. The copyright on this one is 1966; I just happened to find it in a bookstore in 1967 right before I got married. I believe this was the last year it was published. I found two later in antique stores and bought them for my daughter and daughter-in-law.  And here's the recipe - straight from the page:

 

 

Tomorrow I will add my notes after I make the pralines. (I pronounce it PRAY-leens. I was born in Arkansas, so that might explain it.)

 

 

 

Recipes will appear the day before I make them. On Wednesday, November 30, I will post the recipe for my December 1 creation. It will be Maple Pecan Pralines.

"Some Friends Have Four Feet" - Dedication and Prologue

Some Friends Have Four Feet

by bari cordia federspiel

 

DEDICATION

To Pete, who loved dogs.  To Frank, who loves dogs too.  To all the people who share their homes and their lives with dogs.  God put those furry creatures on this earth to enrich our lives, teach us lessons, and give us comfort.

PROLOGUE

I am not an expert on dogs.  I am just a “Person Who Happened To Have Dogs Live Around Me.”  My apologies to all the people who know SO much more about dogs than I – the trainers, the veterinarians, even the pet store people.  My deepest respect goes to those who have “hung in there” with their canine friends even through impossible situations, ended up with better dogs, and bettered themselves as well.

I can only plead youth and ignorance to some of the situations I encountered years ago.  I don’t know what I can plead now, but I’m doing much better and I’m still learning.

This is really a story of me and of my family, how we began, how we’ve evolved through the years, and why we are we who are today.  The dogs were and are along for the ride.  They shaped and were shaped by our influences.  Our “four-footed” friends reveal our personalities and our quirks; they bring out the best and the worst in us.   

It is easier to write about dogs than people – for one thing they will never sue me for misrepresentation!  But as their “teller of tails,” I am responsible for writing the truth even if it makes ME look bad.