br>Steam over low heat for 2 to 2 1/2
omes together. Stir in peppermint candy. Cover bowl with plastic wrap
Line pan with foil and butter.
Ridge sides 8 x 8 x 2-inch. Butter 1-quart saucepan.
Combine sugar, syrup and water.
Bring to boil; stir until sugar is dissolved continuously.
Cook until hard stage.
Remove from heat; add flavor and coloring.
Pour into prepared pan.
When set around edges, take foil out and cut; work fast.
Roll in confectioners sugar.
Cut with scissors.
Boil the first 3 ingredients together to hard crack stage (300\u00b0).
Remove from heat and add flavoring and coloring.
Pour onto a lightly buttered cookie sheet.
Score and then cool. Break and cut into pieces.
Dust with powdered sugar.
Mix sugar,
water and food coloring in a large saucepan and stir
over
medium
heat
until
dissolved.
Boil
without stirring until temperature reaches 310\u00b0 or drops of syrup form hard brittle
threads in cold water.
Remove from heat.
After boiling has
ceased, stir in flavoring
and coloring.
Pour on to greased cookie
sheet,
or a cookie sheet in which you have pressed powdered sugar.
Combine sugar, Karo and water in large pan.
Heat to 310\u00b0, stirring constantly.
Remove from heat; add flavoring and coloring immediately.
Pour into buttered cookie sheet; let cool, then crack into small pieces.
Cook until forms a hard string in cold water.
Add flavoring and color (if desired).
Pour onto greased cookie sheet.
Mix all ingredients at one time in a large bowl.
Let stand a while, then take small portions and roll out real thin, using graham flour.
Use hard tack rolling pin (after rolling with regular rolling pin) to make marks.
Cut in squares.
Bake at 400\u00b0.
I use pizza cutter.
e pan to simmer it for 6 minutes before continuing.
*prep candy molds with pam or any
).
As the original recipe is metric and more accurate
ke corn tortillas - see my recipe for tortillas de maiz here.
ake. Sprinkle top with crushed candy.
Be careful of your selection.
Do not choose too young and take only such as have been raised in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water.
This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience.
Wrap them in a mantle of charity, keep warm with a steady fire of devotion and serve with peaches and cream.
Preheat oven to 350.
Combine 8 candy bars and 1/2 cup butter in saucepan.
Melt over medium heat.
Cream remaining 1/2 cup butter with sugar.
Sift flour and soda.
Add flour alternating with buttermilk.
Stir until smooth.
Add melted candy and mix well.
Stir in vanilla.
Pour into greased and floured Bundt pan.
Bake for 70-75 minutes.
Cool then frost.
For icing, melt candy bars with butter.
Add sugar and vanilla.
Blend in just enough milk to make a spreading cocsistency.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.