Chinese Wok Cooking

Chinese

Won Ton

1 package won ton wrappers

½ TBS oil

½ lb. ground pork or chicken

½ lb chopped shrimp

3 big spring onions, chopped

1 egg

2 TBS soy sauce

2 TBS cornstarch

¼ tsp white pepper

½ tsp sesame oil

1 tsp ginger root, rated

½ cup bean sprouts

1-5 mushrooms, chopped

2 leaves of Chinese cabbage

Heat oil in wok.  Add pork or chicken and shrimp and stir-fry until lightly browned.  Combine all the remaining ingredients with the meat mixture.  Put 1 tsp of filling in won ton wrapper and fold into bundles. 

Chinese Chicken Salad

1 lb chicken breast, boned and skinned

2 TBS soy sauce

2 TBS sugar

2 TBS water

½ tsp ginger, grated

1 small head lettuce, shredded

2 oz rice sticks (like noodles)

5 spring onions

1 package chopped or sliced almonds

Sauce:

2 TBS sugar

1 tsp MSG

¼ cup salad oil

2 TBS toasted sesame seeds

1 tsp salt

½ tsp vinegar

3 TBS soy sauce

1 tsp grated ginger

Slice chicken into very thin slices.  Heat oil in wok.  Cook chicken until slightly brown.  Add soy sauce, sugar, water and ginger.  Simmer for 1 min.  Shred lettuce.  Deep fry rice sticks.  Slice spring onions finely.  Combine sauce ingredients, set aside.  Toss salad ingredients just before serving.  Serves 6 to 8 people

Beef with Oyster Sauce

1 lb. beef flank steak or other tender beef

Marinade:

1 TBS oyster sauce

1 TBS soy sauce

1 tsp sugar

1 TBS cornstarch

2 TBS vegetable oil

Seasoning sauce:

2 TBS oyster sauce

3 TBS water

½ tsp sugar

¼ tsp salt

1 TBS soy sauce

½ tsp cornstarch

1 tsp sesame oil

3 TBS chicken broth, if desired for added flavor

5 broccoli stems, cut into 2 inch x ¼ inch pieces

3 celery stalks, sliced into small pieces

¾ lb snow peas

4 TBS vegetable oil

1 ½ tsp water

¼ tsp salt

½ tsp sugar

5 slices fresh ginger root

Use a cleaver to slice beef across grain and at an angle into thin strips.  Cut strips 2 inches long.  Combine marinade ingredients in a medium bowl.   Add beef strips; mix well.  Let stand 20 minutes.  Combine ingredients for seasoning sauce in a small bowl.  Mix well and set aside.  Heat 2 TBS oil in a wok over medium heat 1 min.  Stir fry broccoli stems and celery about 2 min.  Add snow peas, stir-fry 1 min. more.  Add water, salt and sugar.  Stir-fry 10 seconds.  Cover and steam 1 min...  Remove from wok and arrange on a platter.  Heat remaining 2 TBS of oil in wok over high heat 1 min.  Stir fry ginger root 10 sec.  Add marinated beef and stir fry until very lightly browned.  Remove beef set aside.  Add seasoning sauce to wok.  Stir fry until sauce thickens slightly.  Add cooked beef to wok mixing well with sauce.  Pour over green beg.  Makes 4 servings. 

Gong-Bao Ji-Ping

1 ½ lb chicken breast, boned and skinned

5-10 dried red peppers

3 -5 TBS fresh ginger, grated

1 bunch spring onions (green onions)

4 -5 cauliflower flowerets, cut in small pieces

1-2 broccoli stems only, cut in small pieces

1 can sliced water chestnuts

1 green pepper, cut in small pieces

½ lb mushrooms, sliced

1 cup bean sprouts

¾ cup cashews or almonds

4-5 TBS oil

Marinade:

 6 tsp cornstarch

6 tsp water

3 TBS soy sauce

3 TBS vinegar

5-6 tsp sugar

2 tsp sesame oil

Cut boned chicken into 1 inch pieces

Mix marinade with chicken

Marinade 1-5 hours or longer

Grate or chop ginger

Cut spring onions into ¾ inch lengths

Mix seasonings, set aside

Heat oil

Add peppers cooking over medium temperature until charred.  Remove

Stir fry chicken

Add ginger and spring onions.  Stir well and remove from wok.

Add 2 TBS oil, stir-fry cauliflower and broccoli 2 min.

Add green pepper and stir fry 2 min.  Add water chestnuts mushrooms and bean sprouts.  Stir fry 2 more min.

Add chicken mixture.  Stir well

Add nuts and seasoning.

Serve when sauce thickens

Basic Stir fried Beef

1 lb boneless beef

Marinade:

1 TBS soy sauce

1 TBS cornstarch

½ tsp salt

2 tsp water

1 clove garlic, minced

1 tsp grated ginger root

Oil for frying

4 cups cut vegetables

2 TBS water depends on type of vegetable

Sauce:

1TBS cornstarch

1 TBS soy sauce

½ cup water

Cut meat in strips 2 inch wide.  Holding blade at 45 angle slice each strip across grain in ¼ inch thick pieces.  Season with marinade and let stand 15 min.  Heat wok.  Pour in 2 TBS oil.  Swirl it around in wok and heat.  Add beef, stir over high heat until brown on outside only.  Approximately 2 min.  Remove from pan.  Heat 2 more TBS oil in wok.  Add vegetables and stir fry approximately 2 min.  Sprinkle with salt.  (Cover and cook 2 min with added water if using firm vegetables.  Cook only until crispy tender.  Return meat to wok.  Stir sauce to recombine.  Pour into wok and cook until thickened.  Approximate 30 seconds. 

Basic Stir fried Vegetables

 1 clove garlic peeled and minced

2 TBS oil

½ tsp salt

1 tsp ginger root, grated

1 lb cut vegetables

½ tsp sugar water optional

Sauce

1 TBS cornstarch mixed with

2 tsp soy sauce

½ cup chicken stock or water

Heat wok.  Add oil and heat.  Add salt, ginger, and vegetable.  Stir around wok for 1 min. to coat with oil. Adjust heat to stop scorch. Add sugar.  If cooking soft vegetables, stop now and serve or add sauce and cook until sauce thickens.  If cooking firm vegetables, add 1-2 TBS water.  Cover and cook for 2 more min.  Serve or add sauce. 

Broccoli or Cauliflower

Cut into flowerets.  Split heavy stems; cut 1 inch long stir-fry 1 min.  Add 2 TBS water.  Cover for 3 min.  Good with mushrooms.

Green Beans

Cut in 1 inch lengths.  Stir fry 1 min.  Add 2 TBS water.  Cover 3 min.

Cabbage

Cut in ½ inch slices.  Stir fry 1 min. add 2 TBS water.  Cover and cook 2 min.

Celery

Dice in chunks or diagonal slices.  Stir fry 2 min.

Peas (Snow peas)

Leave whole. Stir fry 1 min.  Add 1 TBS water toss for 1 to 2 min.

Try adding 1 to 2 tsp oyster sauce and toss awhile in place of a sauce.  Or try tossing with 1 TBS soy sauce and sprinkle sesame seeds. 

Almond or Cashew Chicken

6 TBS oil

1/3 cup blanched almonds halves

1 lb chicken, boned and skinned

Marinade:

¼ tsp salt

1/8 tsp pepper

1 tsp cornstarch

1 TBS soy sauce

1 egg white

5 slices fresh ginger root

3 green onions, chopped in 1 inch lengths

1 green pepper, chopped in 1 inch pieces

½ cup diced whole bamboo shoots

Seasoning sauce

1 TBS rice vinegar or white vinegar

2 TBS soy sauce

1 TBS water

½ tsp salt

1 tsp sugar

½ tsp cornstarch

Heat 2TBS oil in wok over high heat 1 min.  Add nuts and stir 2 to 3 min. until golden brown.  Remove from hot oil and drain well on paper towels.  Let stand 5 min. before using.  Dice chicken into 1 inch cubes.  Combine marinade ingredients in medium bowl.  Add diced chicken, mix well. Let stand 30 min. heat 2 TBS oil in a wok over high heat 30 sec. add chicken to oil stir fry 1 min until very lightly browned.  Remove chicken with a slotted spoon, drain well and set aside.  Heat 2 more TBS oil in wok.  Stir fry ginger slices 30 second. Remove and discard.  Add green onion, green pepper and bamboo shoots to oil.  Stir fry 1 or 2 min until vegetables are crisp tender.  Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.  Bring to boil.  Add chicken to boiling sauce.  Stir fry until chicken is coated with sauce.  Add almonds mix well and serve hot.  Makes 4 servings. 

 Cashew Chicken

2 Cups chicken boned and skinned, cut in bite size pieces.

1 TBS soy sauce

1 TBS water

1 TBS cornstarch

½ tsp salt

1 clove garlic, minced

1 tsp grated ginger root

¾ cup cashews

½ cup sliced bamboo shoots

8 fresh mushrooms, sliced

1 stale celery, cut diagonally, 1/8 inch think

15 snow peas

Salt

Oil

¾ cup water mixed with 1 TBS soy sauce, 1 TBS cornstarch and ½ tsp. sugar.

Marinate chicken 15 minutes in soy sauce, cornstarch, water, salt, garlic and ginger.  Heat 1 TBS oil in wok over medium heat.  Sauté nuts until lightly browned.  Remove from wok.  Heat 2 TBS oil over high heat.  Add bamboo shoots, mushroom and celery.  Stir fry 2 min. until crispy tender.  Remove.  Heat 1 TBS of oil over high heat.  Sprinkle with salt, add peas, and stir fry 1 min.  Remove. Heat 2 TBS oil over high heat.  Add marinated chicken and stir fry 4 min. or until meat is white.  Return vegetables and nuts to pan. Recombine cornstarch water mixture and add.  Cook until thickened.  Serves 4 to 6.  

Sweet and Sour Chicken

1 chicken fryer, or 6 chicken breasts

1 or 2 eggs

Cornstarch

½ green pepper, cut into big chunks

1 large onion but into big chunks, separated

1 20 oz can pineapple chunks

Marinade:

1 TBS water

1 TBS soy sauce

1 clove garlic, minced

1 tsp grated ginger

½ tsp MSG

1 tsp salt

Sauce:

2 tsp soy sauce

2 TBS cornstarch

8 TBS sugar

6 TBS vinegar

4 TBS catsup

Juice from canned pineapple plus water to equal about 1 cup liquid

Dash of MSG

Cut chicken into bite-size pieces and marinate for 2 hours or more in the marinade mixture.  Stir occasionally.  Break the egg or two into the chicken marinating bowl.  Stir.  Add enough cornstarch cautiously to make a sticky batter.  About ½ cup will be right, but this depends upon the size of the eggs and you may need more.  Too much will cement the pieces and you’; find you cannot even begin to stir.  Heat oil in wok.  You can fry this with only about ½ inch of oil or less, or deep fry in more oil.  Brown nicely and drain.  When all are fried, put all the pieces back in the oil briefly and then remove.  Put chicken on a platter.  Clean wok.  Stir fry in 1 TBS oil for 2 minutes the green pepper and onion.  Remove from wok.  Mix sauce ingredients in wok, cook until thickened.  Add onion, pepper, and pineapple combination to sauce.  Heat thoroughly.  Pour sauce over chicken.

Variations:

Use 2 lbs. pork cut in ¾ inch cubes.  One large can lichee nuts may be used in place of the pineapple.  Celery and tomatoes can be substituted for onion and green peppers. 

Stir Fried Chicken in Pita

2 whole large chicken breasts, boned and skinned

¼ cup soy sauce

1 TBS cornstarch

2 TBS water

1 tsp sugar

¼ tsp ground ginger

¼ tsp crushed red pepper

1 small head green cabbage about 1 pound

4 medium green onions

2 medium carrots

 Salad oil

¼ tsp salt

4 six inch pitas

8 small lettuce leaves

With knife held in slanting position, almost parallel to the cutting surface slice across width of each half into 1/8 inch thick slices.  Cut each slice crosswise into matchsticks thin strips.  In medium bowl, combine chicken and next 6 ingredients set aside. 

Discard tough green outer leaves from cabbage; with sharp knife, remove core; thinly slice cabbage to make about 5 cups.  Cut each green onion crosswise in 3 inch long pieces.  Cut carrots in match stick thin strips

In wok over medium high heat, in 2 TBS hot oil, cook cabbage, green onions, carrots, and salt, stirring quickly and frequently until vegetables are tender, about 5 minutes, with slotted spoon, remove to medium bowl.

Heat 2 more TBS oil in wok, cook chicken mixture, stirring quickly and frequently until chicken is tender, about 2 to 3 minutes.  Return vegetables to skillet; heat through.

Meanwhile, preheat oven to 350.  Cut each pita crosswise in half; place pita halves on large cookie sheet.  Warm pitas in oven, about 3 minutes.

To serve, place a lettuce leaf in each pita half; then fill with chicken mixture.  Makes 4 servings. 

Kung Po Chicken

2 whole chicken breast

1 egg white

1 tsp cornstarch

1 tsp soy sauce

Dash white pepper

1 large green pepper cut in 1 inch chunks

1 medium yellow onion cut in 1 inch chunks

1 TBS starch

1 TBS cold water

½ tsp sugar

¼ tsp sesame oil

1 clove garlic crushed

1 tsp finely chopped ginger

2 TBS Hoisin sauce

1 tsp dried red peppers in 1 TBS soy

½ cup chicken broth

½ Cup dry roasted peanuts.

Remove bones and skin from chicken and cut into 34 inch pieces

Mix egg white, 1 tsp starch, soy ½ tsp salt and white pepper in glass or plastic bowl stir in chicken.

Cover and refrigerate for at least 15 minutes

Mix 1 Tbs starch water, sugar, sesame oil in small bowl

Heat wok.  Add 2 TBS oil and fry onions, garlic and ginger until onion is light brown, about 1 minute.

Add chicken and stir fry until chicken is white. Add hoisin sauce, red pepper mixture and cook and stir fry for 1 minute.  Stir in chicken broth and heat to boiling.  Stir in cornstarch mixture and cook until thickened

Add green pepper and cook for 30 sec.  Add peanuts and serve immediately with steamed rice.

Stir Fried Vegetable Medley

2 medium carrots

2 celery stalks

1 medium onion

1 medium bunch of broccoli

½ pound large mushrooms

¼ cup oil

¼ cup water

1 ¼ tsp salt

½ tsp. sugar

Cut each carrot crosswise in half.  Then lengthwise into matchstick -thin strips.  Cut each celery stalk crosswise into 3 pieces then lengthwise into matchstick -thin strips.  Thinly slice onion.  Cut broccoli in 2 inch by ½ inch pieces.  Cut mushrooms in quarters or cut in half if small.

In wok, over high heat, heat oil.  Then cook carrots, celery, onion, and broccoli, stirring quickly and frequently, about 3 to 4 min.  Add mushrooms, water, salt, and sugar; cover and cook 5 to 6 minutes longer until vegetables are tender crisp, stirring occasionally.  Makes 8 servings. 

YIELD: 4-6 SERVINGS

FRIED RICE

Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!

PREP TIME: 5 MINS

COOK TIME: 10 MINS

TOTAL TIME: 15 MINS

INGREDIENTS:

·        3 Tbsp. butter, divided

·        2 eggs, whisked

·        2 medium carrots, peeled and diced

·        1 small white onion, diced

·        1/2 cup frozen peas

·        3 cloves garlic, minced

·        salt and pepper

·        4 cups cooked and chilled rice (I prefer short-grain white rice)

·        3 green onions, thinly sliced

·        3-4 Tbsp. soy sauce, or more to taste

·        2 tsp. oyster sauce (optional)

·        1/2 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

Ok, let’s cut right to it.  Here are the important things I have learned over the years (and yesterday!) about making excellent fried rice.

1) Use cold rice: The key to great fried rice is using cold (or even leftover) cooked rice.  There’s something about the cold rice hitting a hot pan that makes all the difference.  So even if you make a batch of rice just for this recipe, spread it out on a baking sheet or some large surface and pop it in the fridge (or freezer) for about 10-15 minutes beforehand so that it is not warm.  You don’t want it to be frozen, you want chilled.  (I also prefer short-grain rice, but that’s a preference — I like mine a little chewy!)

2) Use butter: Yes, butter.  I have made many a batch of fried rice using various oils, and I’m now convinced there’s a reason why Japanese steak houses use that big old’ slab of butter when they’re making fried rice.  It just tastes better, and makes everything brown up perfectly.  (Although don’t be scared — we only use 3 tablespoons for a very large batch of rice!)

3) Use veggies: This is one of my big pet peeves with lame take-out fried rice — not enough veggies!  In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to fried rice.  Our local Chinese restaurant always added both white and green onions, too, which I included in this recipe.

4)  Use sesame oil and oyster sauce: Ok, if you’re really squeamish about seafood, you can leave out the oyster sauce and your fried rice will still be great.  But this ingredient makes such a difference in good fried rice, and a little goes a long way.  Sesame oil, on the other hand, is 100% non-negotiable.  It is my favorite smelling ingredient in my kitchen, and tastes even better.  There as well, a little goes a long way.  (And it is meant as a finishing oil, not a cooking oil, so remove the pan from the heat once you’ve added it.)

5) Take time to actually FRY the rice: A.k.a. — take time to let it actually cook for a while and brown a bit in the pan.  So many fried rice recipes have you just stir in the rice and (voila!) you’re done.  But I’ve found that actually sautéing the rice for a little while with the veggies helps to get that classic “fried” flavor and pulls all of the ingredients together.

http://www.gimmesomeoven.com/fried-rice-recipe/

CANDY

CANDY

Courtside Carmel Corn     Lisa Prestwich

6 quarts of popped popcorn

2 Cups of packed brown sugar

1 teaspoon Salt

1 Cup Butter or Margarine

½ Cup corn syrup

Bring to a boil over med. Heat stirring constantly.  Boil 5 Minutes.  Remove from heat stir in

1 Tablespoon vanilla extract and

½ teaspoon baking soda

Mix Well:  Pour over popcorn and pour onto 2 greased 13x9x2 baking pans.  Bake uncovered at 250          degrees for 45 minutes stirring every 15 minutes. 

Cool completely, store in airtight containers or plastic bags.

Carmel Popcorn Balls

8 cups popped corn

3/4 cup sugar

3/4 cup brown sugar

1/2 cup light corn syrup

1/2 cup water

1 teaspoon vinegar

1/4 teaspoon salt

3/4 cup butter or margarine

Measure popped corn into large bowl.  Combine sugars, corn syrup, water, vinegar, and salt in saucepan.  Heat to boiling over medium high heat stir.  Cook stirring constantly to 260 on a candy thermometer.  Remove from heat and stir in butter until it melted.  Pour over popped corn while stirring.  You can make 16 popcorn balls or just serve.

 Carmel Popcorn

2 cups butter

2 cups brown sugar

½ cup Karo syrup

¼ tsp cram of tarter

1 tsp salt

Cook 5 min or hard ball stage

Add 1 tsp soda

Pour over six quarts popcorn

Bake 200 for 1 hour stir 2 or 3 times while baking. 

Easy Carmel Popcorn

10 large marshmallows

½ cup butter

½ cup brown sugar

4 quarts popcorn

Melt marshmallows, butter and sugar.  Pour over popcorn

_________________________________________________________________________________________________

Caramels    Joann Amundsen

2 cups sugar

2 cups cream

1 3/4 cups light corn syrup

1/2 pound butter

1 teaspoon vanilla

1 cup nuts (optional), chopped

Stir until boiling.  Put on lid for 30 to 45 sec and wash spoon.  Cook on medium heat stir occasionally.  Cook to firm ball 240 F. Add vanilla and nuts.  Pour into a buttered  9 x 9 pan.  (I use slightly larger pan) Keep heat low or will boil over.  If you need a softer Carmel under cook.  If Carmel is too hard you over cooked.

Chewy Coconut Centers

1/2 cup light corn syrup

12 large fresh marshmallows

1 3/4 cups coconut

1 teaspoon vanilla

1/4 teaspoon almond extract

Line a pan with waxed paper.  In a heavy 2 quart saucepan, combine corn syrup and marshmallows.  Place over medium heat and stir with wooden spoon until marshmallows are melted.  Remove from heat and using a wooden spoon stir in coconut, vanilla, and almond extract.  Refrigerate 10 min or until mixture is cool enough to handle.

Butter hands and shape.  Press in a roasted almond into each ball if you want almond joys or plain in you want mounds.  Dip in chocolate.

Chocolate Truffles (Bavarian Mints)

1 1/2 pounds (4 1/2 cups) melted chocolate

1 cup whipping cream

1 1/2 teaspoons vanilla

Oil of peppermint

Line an 8 inch square baking pan with plastic wrap set aside.  Placed melted chocolate in medium size bowl.  In a 1 quart saucepan, scald cream.  Remove from heat and let cool for 5 min.  Stir in vanilla. And peppermint.  Beat chocolate with an electric mixer.  Stop mixer and our cream all at once over chocolate.  Continue beating cleaning sides and bottom of bowl several times with rubber scraper, until mixture is smooth and well blended  this takes no more than 1 to 2 min.  (If chocolate and cream look curdled or rough simply beat in more milk or cream.  It does not need to be heated and my take anywhere from 2 tablespoons to 1/2  cup  continue beating until the mixture is smooth)   Pour into prepared pan and refrigerate 6 hours or until firm.  Cut into 1 inch squares and dip in melted chocolate.

Cracker Candy

Melt over medium heat:

2 cubes of butter

1 cup brown sugar

When it starts to boil, boil for three minutes.

Pour immediately over cookie sheet with tin foil over it and saltine crackers laid out.  Spread butter mixture over cracker and cook at 350 for 5 minutes. 

Pour any kind of chip (chocolate, butterscotch, peanut butter etc) over top of brown sugar/butter mixture.  Let melt, spread and freeze for a few hours.  Overnight, the longer the better.  Break apart and enjoy. 

Crunch

6 cups golden gram cereal

6 cups Rice Chex

1 cup coconut wide or regular

1 cup cashew nuts

1 cup slivered almonds

Mix together in a bowl and set aside

¾ cup Karo syrup (white)

¾ cup sugar

¾ cup butter or margarine

Boil together 3 minutes and pour over mixture.  Spread on wax paper

Edra’s Butter Mint

3 cups sugar

1 cup water

1 cube butter

1/4 teaspoon cream of tartar

Bring water and butter to a slow boil on medium heat.  Add sugar and stir in one direction until dissolved.  Wipe pan clean with a wet paper towel to remove all crystals.  Boil until candy thermometer reads exactly 255 F Pour onto a slab and add 3 drops of peppermint oil, or 1 teaspoon mint.  Stretch as soon as you can possibly pick it up.  Pull until you feel candy change and go dull.  Pull out long and cut into pieces.  Work fast.  If you want the mints a color add the color you want with the water.  Do not do this candy on a rainy or over cast day.  If it fails you can add 1 cup of water and try again.

Fudge

1 large (12 oz) package chocolate chips Hershey or Nestles

1 6 oz package chocolate chips Hershey or Nestles

2 sticks butter, cut up fine

4 1/2 cups sugar

1 13 ounce can evaporated milk

2 cups nuts, chopped

1 teaspoon vanilla

Grease a 9 x 13 pan.

Mix in a large mixing bowl chocolate chips and butter. Combine in heavy pan sugar and milk. Bring to a rolling boil and boil 9 min stirring constantly.  Pour milk and sugar mixture over butter and chip.   Whip with a mixer until all is melted and blended.  Add chopped nuts and vanilla.  Spread in pan and cool in fridge at least 6 hours before cutting.

Mazetta   (Homemade Marshmallow Cream

2 large egg whites, room temperature

3/4 cup light corn syrup

1/4 cup water

1/2 cup sugar

Using an electric mixer, beat egg whites in large bowl until stiff, set aside.  In a 1 quart sauce pan combine corn syrup, water and sugar.  Place over high heat and stir with a wooden spoon until mixture comes to a boil.  If sugar crystals are present, wash down sides.  Clip on candy thermometer and cook syrup to 242 F.  Beating constantly with electric mixer, slowly pour hot syrup into egg whites, continue beating several minutes until mixture holds its shape.  Use immediately or refrigerate in a covered container for up to 2 weeks.   Makes enough for 3 batches of fondant.  Thin mazetta with a little hot water for a tasty ice cream topping.

Orange Sticks

3 1/4 oz. envelopes unflavored gelatin

1/2 cup cold water

2 cups sugar

1/2 cup hot water

4 teaspoons orange peel, grated

2 teaspoons lemon peel, grated

2 tablespoons orange juice, fresh

2 tablespoons lemon juice, fresh

1/4 teaspoon orange food color

Butter an 8 inch square baking pan.  Set aside.  In a small bowl, sprinkle gelatin over cold water and let stand about 5 min. to soften.  In a 2 quart saucepan, combine sugar and hot water.  Place over high heat and stir constantly until mixture comes to a boil.  Add softened gelatin; reduce heat and simmer, stirring constantly 5 min.  Stir in orange and lemon peels, juices and food color.  Refrigerate 20 min.  Pour through a strainer into prepared pan.  Refrigerate until firm, several hours or overnight.  Lightly dust waxed paper with cornstarch.   Using a spatula loosen candy from pan and flip onto waxed paper.  Cut into sticks or squares.  Dip in chocolate or serve plain.

Oreo Truffles:

 1pkg Oreos

1 pkg cream cheese

1 bag of chocolate chips melted

Grind Oreos into dust, set some dust aside for topping.  Blend the rest with cream cheese.  Roll mixture into balls, and then dip into melted chocolate chips.  Sprinkle with extra cookie dust.  Refrigerate and enjoy.

Variation:

1 pkg mint Oreos

1 pkg cream cheese 8oz

Scrape off icing and mix with cream cheese.  Mash cookies.  Mix crumbs with cream cheese form in a ball and dip in chocolate.

Peanut Butter Balls

1 cup peanut butter

½ cup butter

1 ½ cup powdered sugar

Form into balls and dip

Dipped Pretzels

 Get the square latish shaped pretzel.  Put a piece a Carmel between two pretzels. Dip in white chocolate.  It also is cute to dip in white chocolate ½ of the pretzel. 

Roasted Almonds with White Chocolate

Almonds

White chocolate, melted

Roast almonds in the oven at 300 for about 15 or 20 min or until almonds are roasted.  Slowly melt chocolate in an oven that is just barely warm.   Mix together and put on a try to cool.

Salted Peanut Brittle

2 cups sugar

1 cup light corn syrup

1/4 cup water

1 1/2 cans salted peanuts

3 tablespoons butter or margarine

1 teaspoon vanilla

2 teaspoons baking soda

Combine sugar, corn syrup and water in a 3 quart sauce pan mix well.  Cook over medium heat stirring constantly until sugar dissolved.  Continue cooking stirring frequently to prevent scorching, until mixture reaches 285 F.  Remove from heat at once.

Stir in peanuts and butter and cook stirring constantly until mixture reaches 295 F.  Remove from heat at once.

Add vanilla and soda stir to blend (work fast) Mixture will foam.  Pour onto well buttered marble slab or 2 large buttered baking sheets.  Spread out as thin as possible with spatula.  As soon as brittle is cool enough so that you can work with it  about 5 min. turn it over and pull to stretch as thin as possible.  When cool break in pieces.  Makes about 2 pounds.

See’s Fudge

2 cups semisweet chocolate chips

1 teaspoon vanilla

1 cube margarine, melted

1 cup nuts (optional), chopped

13 big marshmallow

3/4 cup evaporated milk

2 cups sugar

In a large mixing bowl put chocolate chips, vanilla, margarine, and nuts.

In a heavy sauce pan melt marshmallows (put in a few extra) milk (use 2/3 to 3/4 cups) and sugar.  Boil 6 min. up to 1 1/2 min longer at higher elevations.  Stir constantly.  Pour hot mixture over chocolate chips mixture and beat until all melted and mixed.  Beat extra to get it nice and shinny.  Pour into a buttered 9 x 13 pan.

Sue Hani Recipe for Fudge

Put in a large bowl:

6oz pkg of semi Choco chips(I prefer Hershey’s)

1 cube of marg or butter cut into small pieces

1 tsp vanilla

In a heavy sauce pan ( it needs to be heavy or it will burn)

2 c sugar

1  - 5 oz evaporated milk

12  large marshmellows( not the huge ones for s’mores)

  Bring to a boil stirring constantly. When it starts to boil, cook for 5 mins. It will be a light golden color., still stirring. Pour over  the chocolate mixture. Add nuts if desired. Stir together very well and then pour into buttered 9x9 pan. Let set in refrig until completely set up. 

Cream Fondant

1 cup whipping cream

1/2 cup milk

1/3 cup light corn syrup

4 cups sugar

1/4 teaspoon salt

1/2 cup mazetta or marshmallow cream. 

Cook to exactly 238 F.  Remove from heat and without stirring or scraping pour into baking pan.  Without excess movement place pan in fridge or cool on counter until bottom of pan no longer feels warm.    Begin stirring fondant with a heavy wooden spoon.  You don't have to stir rapidly just keep the mas moving.  If desired 15 min. of stirring add 1/2 Mazzetti or marshmallow cream.   If you are making only one flavor out of this batch you can add flavorings and nuts.  Stir until fondant becomes very stiff and loses its gloss.  At this point it has set up. 

If the fondant is too stiff to handle break off small pieces and work them in your hands.  This should cause it to soften.  Or wrap the fondant in a plastic wrap and cover it with damp towel for 15 min.  If it doesn't soften you will have to recook the fondant by adding 1 ½ cups water and bring it back to the right temperature.  You have over cooked the fondant.   If you have stirred for an hour and it still hasn't set up try letting it rest for a few min without stirring.  If it doesn't set up it is undercooked and you will need to recook it.

Flavorings: These amount are for a full batch.  Reduce amount if you are separating it into several batches.

Vanilla Nut: 1 tablespoon vanilla and 1 cup chopped pecans or walnuts

Black walnut: 1 tablespoon vanilla, 1/4 teaspoon black walnut extract and I cup walnuts chopped

Cherry Creams:  2 teaspoons almond extract and 1 teaspoon rum extract

Cherry Nut: 2 teaspoon almond extract, 1 teaspoon rum extract, 1/2 cup chopped candied cherries (that have set over night on a paper towel so it is very dry) 1 cup pecans, walnuts or almonds.

Mint Creams:  1/2 teaspoon oil of peppermint or 2 teaspoons peppermint extract.

Lemon Creams:  1 tablespoon lemon extract, a small amount of yellow food coloring and 1/4 teaspoon citric acid.

Orange Creams:  1 tablespoon orange extract, orange food coloring and 1/4 teaspoon citric acid.

Raspberry or Strawberry creams.  2 tablespoons raspberry or strawberry extract, 1/4 teaspoon lemon extract, pink or red food coloring and 1/4 teaspoon citric acid

Maple nut: 1/2  tablespoon maple extract chopped walnuts.

Victorian Nut:  1 Tablespoon rum flavoring and wrap fondant around a Brazilian nut.

Winter White Party Mix

6 cups Rice Chex

3 cups cheerios

1 bag miniature M&M

1 bag miniature marshmallows

2 cups peanuts

Raisins (optional)

2 bags (16 oz) white chocolate chips

Mix everything but the chocolate chips together in a large bowl.  Melt chocolate chips in microwave and pour over mix.  Stir gently to cover mix.  Spread on cookie sheet to cool.  Break apart and serve or store.

Candy Cane Crunch

2 pounds vanilla flavored almond bark

½ pound peppermint candy, crushed

Melt bark in microwave for 1 to 2 min.  Stir in crushed candy.  Line a cook sheet with waxed paper. 

Almond Crunch

2 cups white sugar

1 pound butter

½ cup water

½ cup chopped almonds

Mix sugar, water and butter in a heavy saucepan.  Cover and bring to a boil, then remove the cover and stir.  Almonds may be added at this point or just before it’s poured onto the cookie sheet/aluminum foil.  Stir constantly and continue to cook until the mixture darkens and begins to smoke (around 290 degrees – it should be about the color of a brown paper bag).

Pour entire mixture on to a cookie sheet or aluminum foil all at once.  When it begins to cool around the edges, cut into squares.  You can eat as is or use to dip into chocolate.  (If you want to eat as is, top with milk chocolate chips while mixture is still warm and spread out the chocolate as it melts. 

Peanut Brittle Lois Dean

2 cups sugar

¾ cups water

¼ tsp soda

1 TBS vanilla

1 cup white Karo syrup

1 tsp salt

½ cube butter or margarine.

2 cups RAW Peanuts (See note)

First prepare your to be added later ingredients: cut the butter and have it read to add, measure the soda, salt and vanilla into separate small dishes.  Put these ingredients aside.  Also, butter two cookie sheets or a large sheet of aluminum foil

 Combine sugar, water and Karo in a heavy saucepan; cook at high heat.  When the syrup starts to thicken add peanuts.  Stir constantly.  The peanuts will begin to look pale beige, and as soon as the syrup changes from crystal to a pale yellow or straw color, remove the pan from the heat.  Stir in the vanilla, salt and butter, and then add the soda.  Stir until the mixture foams about 10 stirs. If you stir too much the mixture will be too brown. 

Pour the mixture onto the buttered surface.  After about two minutes, the edge will begin to stiffen.  At this point, start working the candy around the edges pulling it out until the nuts are held together by only a thin sheet of crisp candy. 

Break into pieces when cooled.

Note if you wish to use canned nuts instead of raw peanuts, simply add the nuts just before the syrup turns straw colored and reduce the added salt to ½ tsp.

Pecan Crunch (Lois Dean)

1 cup plus 2 TBS sugar

¼ cup water

¼ tsp salt

½ tsp soda mixed with pecan pieces

1 cube plus 2 TBS butter

1 ½ tsp cider vinegar

1 cup broken pecan pieces

In a heavy saucepan, combine sugar, butter, water, vinegar and salt.  Cook, stirring as desired, until mixture reaches 285 (it will look like toffee).  Add the nuts and soda mixture and blend.

Pour into a buttered pan or onto buttered aluminum foil.  Break into pieces when thoroughly cooled.

Note you can use margarine instead of butter, but the candy will not be as crisp or flavorful.