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Apricots, Almonds and Chocolate: Foodie Gift #23

December 24, 2008 by Leave a Comment

In rounding up the bits and pieces from all my Christmas Baking (See Foodie Gift #21), I find that I have a couple dozen pretty dried apricots, half a cup of toasted slivered almonds and a half bag of semi-sweet chips. I also have a few minutes, so I’ll do a very quick and easy gift to pass on to a couple friends and family members. These make a really lovely addition to a Christmas cookie platter as well.

 

Chocolate-Dipped Apricots with Almond Clusters

 

8 oz. dried apricots

1/2 c. toasted slivered almonds

6 oz. semi-sweet chocolate chips

1 T. shortening

 

Place the chips and shortening in a glass bowl, and place over a pan of lightly simmering water. Stir and melt the chocolate and shortening together till smooth. Taking one apricot at a time, dip one third into the chocolate and place them on waxed paper to cool and dry. Once the apricots are done, stir the almonds into the remaining chocolate and drop by small clusters onto the waxed paper as well, till they are set.

 

It’s easy to do these with other fruit and nut combinations as well, and it’s a wonderful way to not let anything go to waste.

 

Merry Christmas!  Happy Holidays!

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No-Cook Mint Patties: Foodie Gift #16

December 21, 2008 by 3 Comments

I remember coming across this recipe years ago–it was an instant hit then, and its been the same in all the years I’ve shared it since. These creamy, buttery mints are easy to put together, store well, and make a lot, so there is plenty to share. I usually make a double batch at a time, since there is enough room on my table and cake racks to handle the drying needed for these candies.

 

From Cooks.com, here is the recipe (with a couple of my own tweaks included):

 

NO COOK MINT PATTIES

Printed from COOKS.COM

1/2 c. light corn syrup
1/4 c. butter, softened
1 tsp. peppermint extract
4 c. sifted powdered sugar
2 drops red food coloring
2 drops green food coloring

In small bowl combine corn syrup, butter and peppermint. Beat until well combined.

Gradually add 2 cups of sugar beating well. Stir in as much of the remaining sugar you can to mix with a spoon. Turn out onto a surface lightly coated with powdered sugar. Knead in remaining sugar-enough to make a stiff dough that is smooth. Divide into thirds.

Leaving one of the three white (I actually used yellow food coloring for the third portion)-Knead in food coloring-red and green-in the other two.

Shape into 3/4 inch balls. Place 2 inches apart on baking sheet lined with waxed paper. Press with fork. Let dry several hours (or overnight), then move to a cooling rack to complete the drying process (usually 24 hours is enough). Place in an airtight container and store in a cool place.

 

 

 

 

 

 

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Homemade Marshmallows: Foodie Christmas Gift #4

December 5, 2008 by 2 Comments

Last year I made homemade marshmallows for the first time. For years I felt too intimidated to make the attempt, not sure why, but I’m so glad I finally gave it a whirl. These need to be started at least a day before you need to serve them or package them for gifts, so be sure to give yourself some leeway. The only change I made to the recipe I found was to use confectioners sugar alone for the coating, rather than mixing with cornstarch. I don’t like the feel of the cornstarch, and with corn allergies being an issue for some, I felt it was better without.

 

This recipe is for your basic vanilla flavored marshmallows, but I had success with flavoring in other ways–raspberry flavoring with a touch of red food color, mint flavoring with green, orange flavoring with a touch of yellow and red color together.  I also made a spiced marshmallow, adding some ground cinnamon and ground nutmeg to the marshmallow, and also mixing some of the same spice into the confectioners sugar coating. All turned out wonderfully well.  Hope you enjoy these as much as we have!

 

Homemade Marshmallows

Scroll to the bottom for an easy-print version of this recipe!

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Confectioners sugar, Cornstarch (optional)

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

 

Here is the link to the original recipe, and it will give you a picture of the finished product as well. (My camera is currently on the blink, sorry!)

Marshmallow Recipe

 

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Homemade Marshmallows: Foodie Christmas Gift #4
Author: 
Recipe type: Dessert, Candy
Prep time: 
Cook time: 
Total time: 

Serves: 36
 

Creamy, lofty, light-as-air homemade marshmallows. You’ll never want another one from the store after trying these! And you can customize them to create unique flavors like chocolate, orange, coffee, etc…
Ingredients
  • 75-oz unflavored gelatin (3 envelopes of Knox gelatin)
  • ½ cup cold water
  • 2 cups granulated sugar
  • ⅔ cups light corn syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract (or other flavor extract)
  • Confectioners’ sugar

Instructions
  1. Line 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
  2. In the bowl of an electric mixer, sprinkle gelatin over ½ cup cold water. Soak for about 10 minutes.
  3. Meanwhile, combine sugar, corn syrup and ¼ cup water in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.
  4. Carefully our the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.
  5. Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
  6. Sprinkle a cutting surface very generously with confectioner’s sugar. Remove marshmallow from pan and lay on top of the sugar. Dust the top generously with sugar as well. Use a large, sharp knife to cut into squares. Separate pieces and toss to coat all surfaces with the sugar.
  7. Store in an airtight container.

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