Monthly Archives: July 2016

Candy & Snacks

Boundless Energy Bars

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Boundless Energy Bars

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Ingredients
  

  • 1 cup Rolled Oats
  • 1 cup Favorite Whole Grain Crunchy Cereal
  • 1/4 cup Sesame Seeds
  • 1 1/2 cups dried apricots or pitted chopped dates
  • 3/4 cup Raisins
  • 1/4 cup Almonds chopped
  • 1/4 cup Wheat Germ
  • 1/2 cup Protein Powder*
  • 1 tablespoon Butter Or Oil
  • 3/4 cup Brown Rice Syrup or agave nectar or honey
  • 1/2 cup Peanut Butter
  • 1 teaspoon Cinnamon

Instructions
 

  • Toast first three ingredients in 350° preheated over for about ten minutes. Then place these ingredients in a large mixing bowl.
  • Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely.
  • In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly.
  • Mix in peanut butter and cinnamon.
  • Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan.
  • Press mixture into the pan and refrigerate for at least four hours.
  • Cut into twelve bars, wrap separately in wax paper, refrigerate.
  • Recipe make twelve bars. Per Serving: 283 calories; 10 g. Fat (30.9 percent calories from fat); 7 g Protein; 46 g Carbohydrate; 4 g Dietary Fiber; 3 mg Cholesterol; 56 mg Sodium.
  • *Adding protein powder will change protein content of bars
Candy & Snacks

Nut Rolls

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Nut Rolls

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Ingredients
  

  • 1 batch firm ball caramels
  • 1 cup fondant
  • 1/4 cup marshmallow cream
  • 4-6 cups chopped nuts
  • 1 batch soft ball caramel

Instructions
 

  • Make firm ball caramel, add fondant and marshmallow cream, mix well.
  • Pour into greased and floured pan – set in refrigerator til firm. Cut in ¾” strips.
  • Spread nuts on cookie sheet. Dip center strips in soft ball caramel and roll in nuts.
  • Lay closely together so they will hold their shape. Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.

Notes

Patsy Nix 9/12/74 Fruita, CO
Candy & Snacks

Caramel

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Caramel

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Ingredients
  

  • 2 cups white sugar
  • 2 tbls white syrup
  • 4 tbls Butter
  • 3/4 cup evaporated milk
  • 1/2 tsp salt
  • 1 tsp vanilla or rum flavoring

Instructions
 

  • Stir sugar, water and syrup over medium heat until it boils.
  • Wash down sugar crystals.
  • Sir in butter, when boils again, slowly (take 5 minutes) add milk – stirring constantly.
  • Cook and stir until batch reaches desired firmness.
  • Add salt and flavoring, pour into lightly buttered pan.
  • For turtles, cook to softball, drop onto nuts. Dip upside down in chocolate.
  • For special cookies – use small butter cookies, dip in caramel, nuts, and chocolate. Delicious on apples.
Candy & Snacks

Basic Fondant

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Basic Fondant

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Ingredients
  

  • 2 cups white sugar
  • 1/2 cup water
  • 2 tbl White syrup

Instructions
 

  • Put all ingredients in pan over medium heat – wash down sugar crystals and cook to 242° without stirring.
  • Pour on to cool cookie sheet.
  • When cool enough to touch cream (a putty knife works well for this) until white and creamy.
  • Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.

Notes

Fruita Preschool, 1974
Candy & Snacks

Aunt Myrtle’s Cinnamon Candy

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Aunt Myrtle’s Cinnamon Candy

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Ingredients
  

  • 4 cups sugar
  • 2 cups water
  • 1 1/2 cups white corn syrup
  • 1 tsp cinnamon oil

Instructions
 

  • Combine in large heavy kettle, Do NOT stir ever! Boil rapidly to hard crack stage, add 1 ½ tsp red food color, 1 tsp cinnamon oil.
  • Pour quickly onto greased cookie sheet.
  • For licorice use approx ½ tsp. green color and 2 tsp anise oil (or a little more)
Candy & Snacks

Aunt Mabel’s Caramels

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Aunt Mabel’s Caramels

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Ingredients
  

  • 2 cups sugar
  • 2 cups Karo syrup
  • 1/4 tsp salt
  • 1/2 cup butter
  • 2 cups thick cream

Instructions
 

  • Boil sugar, syrup and salt, stirring occasionally.
  • When syrup is very thick add butter, and gradually add 2 cups cream (don’t stop boiling and stirring while adding cream or will curdle).
  • Cook to firm ball stage, add nuts and/or coconut.
  • Pour in buttered 2 qt. pan to harden. When cool cut and wrap in plastic wrap.
Uncategorized

Grandma Jeanette’s Amazing German Red Cabbage

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Grandma Jeanette's Amazing German Red Cabbage

This yummy, sweet and sour German red cabbage is easy to make!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 2 tablespoons butter
  • 5 cups shredded red cabbage
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tablespoons water
  • 1/4 cup white sugar
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves

Instructions
 

  • Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  • Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Cakes

Mom’s Yellow Angel Cake

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Mom's Yellow Angel Cake

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Ingredients
  

  • 11 Egg Yolks
  • 1/2 cup ice water
  • 1 cup Sugar
  • 1 orange rind grated
  • 1 tbl Orange Flavoring
  • 1/2 tsp Lemon Flavoring
  • 1 1/2 cup Cake Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cream Of Tartar

Instructions
 

  • Beat eggs and ice water 15 minutes.
  • Add sugar one spoonful at a time. Then add flavors.
  • Sift dry ingredients 5 times, add to eggs.
  • Bake in ungreased angel pan in cold oven raise to 325° and bake 1 hour.
Cakes

White Texas Sheet Cake

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White Texas Sheet Cake

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Ingredients
  

  • 1 cup Butter
  • 1 cup Water
  • 2 cups Flour
  • 2 cups Sugar
  • 2 Eggs beaten
  • 1/2 cup Sour Cream
  • 1 teaspoon Almond Extract
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda

Frosting

  • 1/2 cup Butter
  • 1/4 cup Milk
  • 4 1/2 cups Powdered Sugar
  • 1/2 teaspoon Almond Extract
  • 1 cup Chopped Pecans

Instructions
 

  • In large saucepan, bring butter and water to a boil.
  • Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
  • Pour into a greased 15x10x1-inch jelly roll baking pan.
  • Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
  • Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl.
  • Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans.
  • Pour and spread over warm cake.
Cakes

Texas Sheet Cake with Frosting

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Texas Sheet Cake with Frosting

Print Recipe

Ingredients
  

  • 1 cup Butter
  • 1 cup Water
  • 1/4 cup Cocoa
  • 2 cups Sugar
  • 2 cups Flour
  • 1/8 teaspoon Salt
  • 2 Eggs
  • 1 teaspoon Baking Soda
  • 1/2 cup Sour Cream
  • 1 teaspoon Vanilla
  • Chopped Pecans

Frosting

  • 1/2 cup Butter
  • 1/4 cup Cocoa
  • 1/4 cup plus 2 tablespoons milk
  • 1 pound Confectioners' sugar sifted (4 1/4 cups sifted)
  • 1/2 teaspoon Vanilla

Instructions
 

  • Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
  • Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well.
  • Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes.
  • Spread frosting over hot cake and sprinkle with chopped pecans.

Frosting

  • Combine butter, cocoa, and milk in a saucepan; bring to a boil.
  • Add remaining ingredients and mix well with electric mixer.
  • Spread over the hot sheet cake then sprinkle with chopped pecans.