MARTHA WASHINGTON CANDY

Ingredients:

•2 pounds sifted confectioners' sugar (2 boxes 10X powdered sugar)
•1 can sweetened condensed milk
•2 cups angle flaked coconut
•1 stick butter or margarine, melted (4 ounces)
•3 cups chopped pecans
•Dipping Chocolate (below), melted

Preparation:

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.

Dipping Chocolate: ****

Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

•1 cake paraffin wax
•12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

Preparation: (step-by-step how to make directions)

1. Prepare 2 baking sheets by lining them with aluminum foil.

2. In a large mixing bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.

3. With the mixer on low speed, add the coconut, pecans, and vanilla extract, and mix until well-combined. The mixture will be stiff. Place the candy in the refrigerator to chill until it is firm enough to roll.

4. Using a candy scoop or teaspoon, form the mixture into small balls and place them on the prepared baking sheets. Return to the refrigerator to chill while you prepare the dipping chocolate.

5. Place the chocolate in a large microwave-safe bowl and melt in the microwave, stirring after every minute. Be sure to watch the chocolate so that it does not scorch. Stir until the chocolate is entirely smooth, and allow it to cool slightly until it is warm but not hot.

6. Using dipping tools or two forks,(or a toothpick), dip the candies in the melted chocolate and return them to the baking sheets. Repeat with remaining candies. Chill until the chocolate is completely set.

•3 ounces white chocolate confectionary coating (optional)

7. If desired, melt the white chocolate candy coating in the microwave. Drizzle the coating over the finished candies by waving a chocolate-dipped fork over the candies. Alternately, you can place the melted coating in a plastic bag and snip off a small corner of the bag to form a homemade piping bag. This creates an extra step, but allows more control in the decorating process. Refrigerate until the coating is firm.

Editor's Note:

These traditional chocolate-dipped cream candies are a snap to make, and have a delicious coconut-pecan taste. Traditionally, the chocolate is melted with paraffin wax to give the candies a hard, shiny finish. I dislike the texture and taste of wax, so my recipe omits that step. If you would like to try the traditional method, add 1 block paraffin wax to the chocolate when you melt it. (4 oz. cooking wax (shaved) ).

Dipping Chocolate

**** 12 oz. Bark Coating, Chocolate Flavored (I really like the Kroger brand). ****

SHERBET PUNCH

Ingredients:

2 quarts lime sherbet (i/2 gallon)
2 liters ginger ale (2 - 2 liter)
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

Directions:

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Servings: 6-8 glasses
Prep Time: 10 min
Cook Time:
Difficulty: Easy

Variation: Orange Sherbet may be substituted.
Editor's Note: Orange color is pretty for a fall party.

EGGNOG

Ingredients:

1/2 pint Bourbon
1 pint heavy cream
4 pints milk
3/4 cup sugar
6 eggs, separated
1 tablespoon Vanilla
Nutmeg

Directions:

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, Vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.

Serve Eggnog in a large punch bowl.

Servings: 8 to 10 servings
Prep Time: 20 min
Cook Time:
Difficulty: Easy

EGG NOG

Ingredients:

1 (Your Crystal Pattern) Liqueur crystal glass, 4 3/4" high Or favorite Mug
2 oz. Borden Premium Egg Nog
enough Penzeys Spices East Indies Ground Nutmeg to cover the top of the egg nog-filled liqueur glass or favorite mug
Time enough to savor the whole experience

Directions:

Take out the Waterford,(or your crystal pattern) and polish it to a high gloss (or favorite mug). Add the egg nog, to about an 1/8 from the top. Sprinkle on the nutmeg until the top of the drink is about 3/4th covered. Find a comfortble leather chair, sit back, and enjoy life.

Editor's Note: Egg Nog is a seasonal drink. It is hard to find other than around Christmas. This may be a good thing, given the high calorie count in great egg nogs. Still, sipping a fine egg nog is an annual winter ritual. I always knew one is supposed to use nutmeg on top of egg nog, and sometimes a liquor inside. I decided to forego the liquor, and went for the highest quality of nog and nutmeg.

I have tried several, and most are too eggy for my taste. However, the Borden Premium Egg Nog (Rich Recipe) is very good. I highly recommend it over others I have tried. For the nutmeg, I recommend Penzeys Spices East Indies Ground Nutmeg. It has an intense bouquet and flavor, and really makes the drink.

PEANUT CLUSTERS

Ingredients:

16 oz. dry roasted peanuts, lightly salted
12 oz. Bark Coating, chocolate flavored (I really like the Kroger brand)
2 sheets of 14 inch long wax paper
Makes forty clusters

Directions

You will need a double boiler or a thick bottomed pot that distributes heat well. The object is to spread out the heat so you don't scorch the chocolate bark.

Measure out 16 ounces of peanuts in a container, and have them standing by. Place the two pieces of wax paper on a section of the counter for later. Get out the 12 ounces of chocolate bark. You find this stuff in the baking section of the grocery store. The package may have some claim like, "Perfect for Candy Making!"

Turn your stove (gas or electric) on the lowest setting you can manage.

Add the 12 ounces of bark to the bottom of the pan and stir constantly with a spatula. You want it to melt slowly.

Once the bark is all melted, add 1/3 of the peanuts and stir them in. Be sure all are coated thoroughly. Add another 1/3 and stir them in. Add the last 1/3 and stir the whole mix until all the peanuts are covered in chocolate. Immediately remove from the heat.

Place the pot on a pot holder or trivet next to the wax paper. Using a teaspoon, spoon out a teaspoon's worth of the mix and drop it on the wax paper. It will spread out some, so don't get the globs too close together.

Within ten minutes of setting out all the mix, the clusters should be cool enough to hold together and pop off the wax paper. It is even easier if you can wait an extra 10 minutes or so before packing them up. If you put more than one layer in the container, separate the layers with a small piece of wax paper.

I have tried several kinds of Bark Coating, and I really like the Kroger brand. This is a quick and impressive candy.

Editor's Note: Easy

OLD FASHION CHOCOLATE FUDGE

Ingredients:

1 cup chopped pecans
1 cup evaporated milk
6 tablespoon butter, plus extra for buttering dish
3 tablespoon light corn syrup
4 tablespoon heaping, cocoa
3 cup sugar
1 1/2 teaspoon vanilla

Directions:

Mix sugar and cocoa, add syrup and milk. Cook in a heavy saucepan over medium heat until small drop forms a soft ball in cold water (234 to 240 degrees on a candy thermometer). Remove from heat. Add butter, pecans and vanilla. Beat with a mixer or by hand. Pour into a slightly buttered oblong glass dish. Dust with cocoa and sprinkle with more pecans. Cut into squares. Work fast, as mixture thickens quickly.

Servings: 36 pieces
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

SOUR CREAM BISCUITS

Ingredients:

2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.

Cook Time 30 min
Level Easy
Yield 24 small biscuits (muffins) or 12 large biscuits (muffins)

Editor's Note: These are the BEST Biscuits(muffins)I've ever tasted. It is a fast and easy recipe, and DELICIOUS. The mini-muffin tin size are the best.
Great as is, or, add some cheese to the biscuits (muffins) for some extra flavor.

DIVINITY

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3 egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions:

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using two spoons, drop the divinity onto waxed paper, using one spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.

Let sit for 30 minutes and serve.

Servings: 8 to 10 servings
Prep Time: 45 min
Cook Time: 30 min
Difficulty: Moderate

LADY FINGERS

Ingredients:

1 16-ounce box powdered sugar
1 teaspoon vanilla extract
1/2 lb (2 sticks) butter
3/4 cup granulated sugar
2 1/2 cup all-purpose flour
1 cup chopped pecans

Directions:

Preheat oven to 325 degrees. Combine all ingredients except for powdered sugar. Roll into small fingers or balls. Bake for 20 to 30 minutes. Roll immediately in powdered sugar.

Servings: about 100
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Easy

RED VELVET CAKE

Ingredients:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:

1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

Directions:

Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

Editor's Note: OMG! To die for! Tons of raving fans with this recipe - I made it as cupcakes with Swiss Buttercream Frosting!
This cake is excellent. The recipe is easy to follow and the cake tasted delicious. I recommend this recipe to anyone who wants a good homemade red velvet cake!

GIBLET GRAVY

Ingredients:

3 tablespoons cornstarch
2 heaping tablespoons reserved uncooked corn bread stuffing mix
2 chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1 hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning

Directions:

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

Yield: 6 to 8 servings
Preparation time: 45 minutes
Cooking time: 30 minutes
Ease of preparation: easy

Servings:
Prep Time: 45 min
Cook Time: 30 min
Difficulty: Easy

MeMa's JAPANESE FRUITCAKE

Christmas didn't come to MeMa and PaPa's house without one of these big, beautiful cakes on the counter.

Cake

1 cup vegetable shortening
2 cups granulated sugar
4 large eggs
3 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Spice Layer

1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1/2 cup raisins, dusted with a little flour
1/2 cup coarsely chopped nuts

Filling and Topping

2 cups sugar
2 tablespoons cornstarch
1 cup boiling water
One 20-ounce can crushed pineapple, drained
1 cup coconut
Juice and zest of 2 lemons
1/2 cup maraschino cherry halves

Directions

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

2. Using an electric mixer, cream together the shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir together flour, baking powder, and salt in another bowl. Add flour mixture alternately with the milk to the creamed mixture, beginning and ending with flour. Add vanilla and mix well.

3. Divide batter into thirds. Pour one third into each of the two prepared pans. To the remaining one third of batter, add the spice layer ingredients, folding in well. Pour into the remaining prepared pan. Bake all layers 25 to 30 minutes. Cool layers in pans for 10 minutes, then invert onto a wire rack to cool completely.

4. To prepare the filling and topping, stir together sugar and cornstarch in a medium saucepan. Add water, pineapple, coconut, and lemon juice and zest. Stir together and cook over medium heat until thick enough to spread onto cake layers. Remove from heat; stir in cherries, and allow to cool slightly.

5. To assemble cake, stack one plain layer, top with a thin layer of filling; add spice layer and more filling. Top with remaining plain layer. Spread remaining filling over the top and sides of cake. Spread cake with 7-Minute Frosting (recipe below) if you like.


Serves 16 to 20


7-Minute Frosting

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup wate
2 egg whites
1 1/2 teaspoons pure vanilla extract


Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Editor's Note: MeMa used 3 1/4 cups "Dixie Lily" self-rising flour, 2 cups chopped pecans, 1/2 pound seedless raisins and 2 large oranges (grate pulp and all). The spices were added to the cake batter. The cake was baked in 4 or 5 thin layers.
For the filling she used:
2 grated lemons
2 large cans coconut
3 cups sugar (you could use up to 4 cups)
1 cup boiling water
6 tablespoons cornstarch

Mix all together except cornstarch. Let come to a hard boil and add cornstarch mixed in small amount of water. Let boil until thick enough to spread between layers.

Editor's Origin Note:
Why this sweet holiday celebration cake should bear this curious and confusing name is a mystery. Nothing about it is remotely Japanese, nor does it qualify as a fruitcake in any traditionally Southern definition of the word. Like classic fruitcake, it is enjoyed widely throughout the South as a holiday-season celebration cake. It contains raisins, spices, lemon and orange zest, and fresh coconut, so let's all welcome it to the fruitcake family with a big ol' hug. Think of it as a luscious layer cake containing spices, pecans, and raisins in two of its four layers. A coconut-orange glaze adorns the surface of the cake in a lacy, citrus-kissed curtain, tempting you to ask for a big slice of it, no matter what it is called.

Japanese Fruitcake *

Ingredients:

Cake: 4 layers

1 cup butter, softened
2 cups sugar
4 eggs
3 1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup raisins

Japanese Fruitcake Filling

1 1/2 cups flaked coconut
1 cup sugar
2 tablespoons cornstarch
1 cup water

1 (8 ounce) can crushed pineapple, undrained
2 oranges, peeled, sectioned, and finely chopped

Seven Minute Frosting

1 1/2 cups sugar
1/4 cup cold water, plus
1 tablespoon cold water
2 egg whites
1 tablespoon light corn syrup
1 dash salt
1 teaspoon vanilla extract

Directions:

1. Cake:.
2. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour, and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.
4. Divide batter in half, stir spices and raisins into one half. Pour plain batter into 2 greased and floured 9 inch round cake pans; pour spiced batter into 2 greased and floured 9 inch round cake pans. Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.
5. Spread filling between layers. Spread frosting on top and sides of cake.
6. Filling:.
7. Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly. Cool completely, before spreading on cake. ( 3 1/3 cups).
8. Frosting:.
9. Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.
10. Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).


* A Flabbergasting Post (FP) Recipe.