Friday Recipes: Fudge

Everyone has their favorite type of fudge, and very few people don't break into smiles when they are given a gift of this traditional holiday favorite. Try one of these recipes this year! Fudge should be given in tins, boxes or airtight bags. Don't mix fudge with your other homemade gifts such as cookies, it will soften them and "mingle" the flavors slightly of what you have stored together. I keep the fudge in the refrigerator until I give it away. If it's for a long period of time freezing would be good also.


Chocolate Fudge

1 cup butter, or regular margarine(2 sticks)
4 1/2 cups sugar
1 jar (7 ounces) marshmallow creme, about 2 cups
1 14 1/2 ounces evaporated milk (1 2/3 cup)
8 (1 1/2 ounce)milk chocolate bars, broken in pieces
1 12 ounce bag semisweet chocolate pieces
2 cups chopped walnuts, optional

Combine butter, sugar, marshmallow creme and evaporated milk in a 3 quart saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steady over low heat for 7 minutes, stirring occasionally. Keep mixture at a low boil during this time. Remove from heat, add chocolate bars, chocolate pieces, and nuts. Stir until chocolate is melted and blended. Pour quickly into two lightly buttered 9 inch square pans. While warm mark the fudge into the size pieces you desire, then when cool and firm cut. Makes about 5 1/2 pounds.


Butterscotch Peanut Fudge

12 ounce package butterscotch chips
1 14 ounce can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 tsp. vanilla
1 cup chopped peanuts

In a saucepan combine the butterscotch chips, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla, and dash of salt. Stir in nuts. Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in refrigerator.


Easy Peanut Butter Fudge

1 2/3 cup sugar
1 small can (5.33 ounces) evaporated milk
16 large marshmallows, or 2 cups miniature
1 cup peanut butter
1 tsp. vanilla

Mix sugar, milk and marshmallows in a medium pan. Cook and stir over medium heat until mixture boils. Boil and stir 5 minutes. Add peanut butter and vanilla. Stir until smooth. Pour into a buttered 8 inch square pan. Cool. Cut into pieces.


Cocoa Peanut Butter Fudge

2 cups sugar
1/3 cup cocoa
2/3 cup milk
2 tablespoons light corn syrup
dash salt
2 tablespoons butter
1/2 cup peanut butter
1 tsp. vanilla

Mix sugar, cocoa, milk, syrup and salt. Cook to soft ball stage (236 degrees). Add butter, peanut butter and vanilla. Pour into buttered 8 inch square pan.Cool before cutting.


Maple Fudge

2 cup maple syrup
1 tablespoon light corn syrup
3/4 cup chopped pecans
1 tablespoon butter
3/4 cup rich milk or cream

Combine the maple and corn syrup and cream. Place over low heat. Stir constantly until it starts to boil. Continue cooking without stirring until small amounts of syrup form a soft ball in cold water or it reaches 236 degrees. Remove from heat. Add butter. Do not stir. Cool until luke warm. Beat until mixture thickens and loses gloss. Add nuts. Pour into buttered pan. When cool cut into squares.

Happy Thanksgiving!

No special post today other than to wish everyone in the U.S. a very Happy Thanksgiving!

Wordless Wednesday: Scurrying Squirrels in the Snow (2007)

These pictures were taken on Thanksgiving two years ago.

Hopefully we won't have snow again this year. 

Happy Thanksgiving to you all!

Autumn Butters

Autumn butters add country charm to company dinners or brunches. They also are the perfect hostess gift presented with a loaf of fresh homemade bread. Add the following recipes to your list of autumn traditions!

Honey Pumpkin Butter

2 cups pumpkin puree
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt -- optional

Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough ladle into jars and refrigerate. Makes 1 1/2 cups.


Easy Autumn Butter

1/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup softened butter

Beat the brown sugar, pumpkin-pie spice whipping into the softened butter. Keep refrigerated.


Crockpot Apple Butter

8 cups applesauce
4 cups sugar
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cloves

Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for 6 to 7 hours. It isn't necessary to stir it. Cool and place into containers. Keep refrigerated or may be frozen.


Ginger Apple Butter

4 pounds McIntosh apples, peeled, cored, cut into 1" chunks
1 1/2 cups apple cider
1/2 cup packed light brown sugar
1 tablespoon lemon juice
2 tablespoons crystallized ginger, minced

Bring the apples, cider, brown sugar and lemon juice to a boil in a saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, about 10 minutes. Purée in food processor or blender in batches with the minced ginger. Return to pan.

Partially cover apple butter and simmer over medium heat until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. Makes 2 1/2 cups. Transfer to covered containers and store in refrigerator for up to one week for best freshness.

Helping Out Our Feathered Friends

Silent gratitude isn't much use to anyone. ~G.B. Stern

Many of us feed the birds during the cold weather, but they also need water in the winter despite the snow around them. Always provide clean water with no additives. Place it in a shallow container that is less than 3 inches deep. You can add small pebbles to the bottom of the container to give it texture and keep the surface from getting slippery. If you have a deck or a windowsill that you can access easily in the winter, you can add fresh water daily. Consider the location of the water so it's not accessible to cats or other predators. As with feeders, it helps to place the water about 10-12 foot from a shrub or bush.

You can buy a special heater that will warm the water and keep it from freezing. Be sure it's a UL listed heater made for this purpose and it should be plugged into a outdoor socket. It should have a safety feature or an automatic shut off in case the water goes dry and use grounded plugs.

The sound of dripping or running water will help attract birds and a simple way to do this is to drill or punch a hole in the side of a bucket near the bottom (but not on the bottom) so the water drips into the birdbath. You can hang it from a shepherd's hook over the birdbath.

Birdbaths can be made out of many things including trash can lids, ceramic, clay or terra cotta saucers, pie plates etc. If the surface is smooth then be sure to add a layer of pebbles or sand. Wash your birdbaths on a regular basis as they become soiled.

On OFL we have more tidbits on backyard birds:
http://www.oldfashionedliving.com/stations.html

~Brenda

Thanksgiving Cooking and Baking Tips

In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

Today I have tips I hope will be helpful to you during your Thanksgiving baking and cooking.

If you are trying to cut back on salt, as many of us are, try mixing together this salt free blend to use on poultry before roasting or sprinkle on a vegetables with a little butter.

Salt Free Herb Seasoning

Mix together:
5 tsp. onion powder
2 tsp. garlic powder
2 1/2 tsp. paprika
2 1/2 tsp. dry mustard
1 1/2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. celery seed

Add this to a shaker, and use on poultry, seafood or vegetables.

Herb butter is an easy addition to your holiday table that will have everyone ooohing and ahhhhing.

Holiday Herb Butter

Ingredients:
1 cup softened butter (light butter is fine)
3 minced garlic cloves
1 tsp. fresh minced rosemary
2 tsp. fresh minced parsley
2 tsp. finely grated lemon peel
2 tablespoons minced fresh chives

Combine the herbs with the butter. Store in a nice, covered bowl that you can set out at the table during dinner. This butter can be used on bread, rolls, vegetables or spread it on roast turkey or chicken during the last half hour of baking. You can also use it on seafood.

PIES FROM FRESH PUMPKIN
jtsmama is one of our long time board members and she shared with us her method of preparing fresh pumpkins:

I just cut them in half, dig out the seeds and bake them at 300 degrees until they are done.Then I scrape it out and measure into 3 cup portions in inexpensive storage bags and put them inside a good freezer bag, it's just short of the 28 ounce can but makes no difference You could also do 1 1/2 cup measures for the 15 ounce can and it will work. I can't give a time as it depends on the size of the pumpkin. Some people scrape the pumpkin out and boil it but it comes out too watery and I suspect a lot of nutrients are lost that way. I've heard of people scraping out the pumpkin directly into the crock pot and letting it cook on low until it's done too, but I haven't tried this myself.

I always make at least two pies for my measurements for two pies are:

3 cups of cooked pumpkin, mashed
1 cup of sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
4 eggs beaten just so they are together, not light and fluffy
1 12 ounce can evaporated milk

Bake in the oven 375 degrees for 50 minutes to an hour. I cover my crust with foil till the last 20 minutes so it doesn't burn.

On OFL we have delightful Cuban recipes for turkey & pumpkin flan!http://www.oldfashionedliving.com/holidays/latintable2.html

~Brenda

Friday Recipes: Homemade Biscuits

Homemade biscuits are so easy to make, and if you follow a few simple rules, they will always turn out fluffy and delicious. I use what I call the Grandma Method. I don't use a pastry cutter, or a fork, I use my clean hands to work in the butter with the flour. It's messy, but it works for me. Whether you do this or another method, it's important not to overwork your biscuit dough. Mix until it's all moistened, and then GENTLY fold it over rather than kneading, then roll it out, or pat into shapes.

Baking Powder Biscuits

(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Thyme and Cheese Biscuits

Ingredients:

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits

Ingredients:

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine
Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

Almond Biscuits with Berry Butter

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits

Ingredients:

2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
husband and three kids.  She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.