Tuesday, December 7, 2010

Peanut Brittle Recipe #7

Store in containers for gift giving

Ingredients for Peanut Brittle

Mix sugar, corn syrup, and water in saucepan

Cook over med/high heat till mixture comes to a boil. Wilton Candy thermometer must reach 290 Degrees the soft crack stage

Once at 290 degrees remove from heat add peanuts, butter, salt, vanilla, and baking soda mix fast

Pour unto greased cookie sheet pan once cooled crack into pieces

Place into jars, bowls, containers for gift giving can keep up to 6 months in a tin can
not that it would ever last that long, LOL!!!
Hello there,
     Well today will be short and SWEET!! I am working tonight teaching a class and have to pack so no time for fun!! Although when I get to work it is FUN!! Teaching and the women I teach just make me so HAPPY!! I love it!! Can't wait to see everyone tonight. Dusty is still sick although daddy is caring him to the doctor office today...so maybe relief will be in site for all of us. Poor little guy...but such a trooper in the same sentence. Today's recipe #7....oh my goodness already 18 days until Christmas, it seems to come so quick...anymore. When I was a child it seemed FOREVER!!! I just couldn't wait and I could never sleep on Christmas eve.....the excitement was too great. This year I have really been in the spirit unlike most other times.....even hubby is!! Alexis my oldest dd said "who is this man?" LOL!! It is nice to see him more spirited it has helped all of us. I am still wondering all the good things you in blog land might be doing...link me up.....I wanna see!!
Peanut Brittle
2 cups of sugar
1 cup light corn syrup
1/2 cup water
2 1/2-3 cups of peanuts (can use raw but need to add while reaching temp. of 290 degrees) I use dry roasted and add after temp. reached
1 Tablespoon of butter
1 tsp. salt
1 tsp. vanilla
2 tsp. baking soda

Combine sugar, corn syrup, and water in saucepan; cook over low heat until mixture comes to a rolling boil. Continue to stir until mixture reaches a temperature of 290 degrees on a candy thermometer or the soft crack stage.  Remove from heat working QUICK!! Add peanuts, vanilla, butter, salt, and baking soda. Having already greased cookie sheet spread brittle on to greased cookie sheet thinly as possible and allow to cool. Once cool break into pieces and place into containers for gift giving. A yummy quick gift, and as long as no one is allergic to peanuts...it a sure crowd pleaser. I have had this recipe since I was a child I would make it all the time, I even have a microwave version......excellent. Thanks so much for stopping by I have a surprise at the end of the recipes so stay tuned. Have a wonderful cooking day!!! Cyber Hugs, Dawn Gallop

Monday, December 6, 2010

Linzer Sandwich Cookies Recipe #6

Finished Cookies YUMMY!!!


Ingredients for Linzer Cookies

chop almonds well

Mix flour, almonds, and cinnamon

sugar and butter mixture cream well

Add flour mix to creamed butter and sugar

Mix well and then put dough in refrig

Chill in refrig for at least 3 hours or over night

Cooper rolling out dough

Cooper using Linzer cookie cutter AWESOME!!!!


Place in over at 350 degrees

Sprinkle with powdered sugar after cooked and cooled

Spread your jam or filling of choice

Finished Liner Cookie

Cody enjoying his pizza...look at that cheese.

Cooper enjoying his pizza

The pizza's cooking.....YUMMY!

Hello again,

     Here we are Recipe #6 Linzer Sandwich Cookies or AKA Linzer Tarts. I have been making these for many years and my family does love them, but hubby will ask for them from time to time. I usually make them for Valentine's Day with little hearts in the center...always a big hit and of course made with 100% L-O-V-E. Linzer Cookies are a European-inspired jam filled cookies for a fun holiday treat. Traditional in design, the fluted round cookie with a "window" for the jelly to peep thru. On Thanksgiving Day even though we were all sick (head hung low) we ventured out for the Pre-Black Friday sale at Michaels, while we waiting in line (which btw was all the way to the back of the store to far right corner) we saw this adorable cookie cutter which was a Linzer 7-pc. Cookie Cutter Set by Wilton. Well of course hubby says"now I'll buy that", yeah because it means he gets some of these DELICIOUS cookies. I would be safe to say a real favorite of his, lol!!! I was able to use the recipe from Wilton too, it was exactly like the one I had in an old book. So click HERE to see the WIlton Recipe.

Tools:

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup (2 sticks) butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup Finely ground almonds (2 ounces)
  • 1/2 cup seedless raspberry jam
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • confectioners' sugar (optional)
Makes: Makes about 20 cookies.

Directions:
In small bowl, combine flour, almonds, and cinnamon; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough onto 2 pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°F. On floured surface, roll out one disc of dough 1/8 in. thick (keep remaining dough chilled). Cut half of the dough using the round cutter with your chosen insert (this is top cookie); cut an equal number of rounds using the cutter without the insert (this is the bottom cookie). Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and rerolled.
Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of jam. Dust the top cookies with confectioners’ sugar; gently sandwich cookies together. I use strawberry jam, but you can use any kind of filling. It is your choice. A FABULOUS Fun cookie to make with and/or for your family and friends.

         Also wanted to share with you the first night we cooked in the pizza oven. It was so perfect it was snowing, the fire was warm and toasty by the outdoor fireplace and the pizza was cooking our pizza to a mouth watering wood fired smoke flavored taste....ummmm! Just a awesome good time.
          Also a Toot note my Christmas Tree was published in Ready Set Create Magazine last week, on page 92 of the December/January edition. Check it out. Well that's not it.....The cute Welcome Fall Tilda card using the Indian Summer line from Basic Grey made it into the Basic Grey Gallery  which I was proud of.  A wonderful blogger Linda of the LadyBugLair gave me a very special award....THANK YOU Linda!!! That was so sweet and thoughtful of you. Check out her wonderful blog.
Blog award from Linda
Have a SPECIAL Day!! Cyber Hugs until tomorrow, Dawn Gallop

Sunday, December 5, 2010

Peppermint Bark Recipe #5 in a Tim Holtz Decorated Rubbermaid Container


Peppermint Bark and Decorated Rubbermaid Container

Using Staz-On ink to decorate sides

Tim Holtz deer by Sizzix and TH pp

Muslin inked and stamped to make ribbon

Ingredients for Peppermint Bark

put chocolate in microwave on high

cut up white chocolate bark then place in microwave

Add peppermint oil

Pour unto greased 13x9 pan

spread evenly

Freeze first layer

Cody smashing mints you can use candy canes too

Cody continues to smash

pour mints into melted white chocolate

stir and then pour

pour out white chocolate evenly over chilled chocolate the chocolate will melt some so be careful not to blend

freeze to chill chocolate only takes a few minutes

Finished Bark

Fridays class at Ornamentea

The class

The class with Patti Digh


The class

Me and Patti Digh

Patti Digh Signing her book to me

My reconnection art sent to my aunt Gracie


Cynthia's Reconnection Art


Reconnection Art


Reconnection Art

Reconnection Art


Reconnection Art

Reconnection Art


Reconnection Art



Cynthia Owner of Ornamentea and Artist
The snow we go Saturday night.
Colby, Cody, and Colten

Just signing in the snow.
Colby in front, Cody and Colten.



Hello all,
Today brings recipe #5 Peppermint Bark, and also I told you yesterday that I would share the class from Friday at Ornamentea, with Patti Digh and Cynthia Deis. Lets start off with Friday the whole idea was to reconnect with someone whom you have lost contact by snail mail and not email or Facebook. We all had the creative juices flowing and just made ART!! We had a blast talking and listening to Patti Digh author of several books which I would HIGHLY recommend just awesome reading material...so positive and such great ideas for self help and ideas to make the little things count. They sell them right at Ornamentea go HERE.  My reconnection art was sent to my aunt Gracie who as a child was such a wonderful person to have in my life, so positive and the IDEAL mother!! She was a "crafter", a cook, and a picture taker...whats better...LOL! Also she took me to buy my first bra, oh my how long ago was that!!!! If everyone could have a mother like her they would have had the BEST! She is my fathers sister and whenever I would come around she just made me feel so special and loved. Her daughter which was always my favorite cousin. We just always had great times. I wanted to know that my aunt Gracie was a VERY special person in my life inspite of not connecting all the time! Love ya Gracie!! Now you are the owner of some of my art.  I have put up some of the work from the class reconnection mail art class. I didn't have every ones for some reason I missed some. Talking too much I'm sure, lol!!! We just had a fun filled relaxing day. Patti signed her books for me and Dawn brought us some vegan hot chocolate...yummy!! We played around taking pics after wards and just had a wonderful day...thanks Patti and Cynthia.
Last night
we had our first pizza from the pizza oven,it is official done now he is going to add the cosmetic part...the finishing touches. We had a blast it was snowing which is BIG here in NC. We hardly ever get snow and we go several years without any. So when we get it, it is just plain fun and exciting. We had a fire in the outdoor fireplace and ate our pizza in the snow....yummy! I will post those pics tomorrow...just so many pics with the recipes.
Peppermint Bark
1 1/2 cups of Chocolate discs (I use Guittard)
9 squares of white chocolate (Store brand)
2 drops of peppermint oil (Wilton)
peppermint disc candies (or candy canes)
See pics above start by measuring the chocolate pour into microwave safe dish and cook on high for one minute then 30 sec intervals stirring between times. Do not get any water around your chocolate and do not over cook. Drop one to two drops of the peppermint oil into chocolate. Then pour into 13x9 sprayed with Pam and even out, place in freezer for several minutes. Crush up peppermint disc I used 20 but it is a personal choice and you can use candy canes instead of the peppermint disc candy. Then melt the white chocolate, mix in crushed peppermint and drop one to two drops of the peppermint oil into the white chocolate. Now pour over the cold chocolate and smooth out well. Place back in freezer for a few minutes and bam you have peppermint bark to enjoy and give as gifts.
The container was a Rubbemaid container that came in a set from Dollar General for $2 bucks and I took Staz-On ink and used the Tim Holtz stamps, stamped the container. If you mess up or do not like the image just use 70% rubbing alcohol ink and remove...start over. Then I took cheap muslin ripped into strips inked using the Tim Holtz Distress Inks Pine Needles and then using Tim Holtz stamps stamped the ribbon with Brushed Corduroy. The deer is one of Tim Holtz new Sizzix dies and his paper line too. The red yarn I have had foreverrrr, the flower is a piece of Prima flowers. Hope you like it and it took like 15 minutes tops to make.....oh so simple!!! I buy my chocolate at Wine and Cake Hobbies if you need somewhere to buy chocolate, but any chocolate will do even the Baker's Semi-sweet chocolate. Have a WONDERFUL Sunday and stay warm. Cyber Hugs, Dawn Gallop
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