Forgive me, but in past years, I would see a recipe in a magazine while waiting in the Dr.’s office but, unlike many of you (you know who you are), I would ask the receptionist if I paid for the paper would she be able to copy it for me. Then into a box it would go for “later”.
This was eons before I even thought of doing this and today I was looking through the box and here it is.
This saves you tons of money and whining when shopping. This is better than candy and 100% more natural for them.
- 4 cups of their favourite berry, pureed, strawberries, raspberries, blackberries, etc.
OR
- 4 cups of chopped peaches, cherries, apricots (whatever they like)
- 1/2 cup berry sugar
- 1 tbsp. fresh lemon juice
Cook in a saucepan over medium heat for about one half hour, until nice and thick.
Strain through a fine sieve onto a parchment lined cookie sheet, tilting so there are no puddles and thicker in some spots.
In an oven of 170 degrees bake until completely hydrated (2 1/2-3 hrs).
Cool for 10 minutes and then cut into 4 x 5 inch rectangles. Roll them up in parchment paper and store at room temperature for up to a month. If they last more than 5 minutes actually, I will be surprised.
They are soooooo good and what could be better. Homemade, no preservatives, and not processed in a plant somewhere.
Now, who said this was only for children……gotta run!
White Chocolate Truffles
I know, ANOTHER treat for the entertaining season ahead. It is fast, easy and I will bet you make more than one recipe of these delectable delights…..
This will make about 6 dozen yummies so you can divide it up if you wish to do a different flavour or two.
- 3 pkgs. white chocolate chips
- 1 can Condensed milk
- 1/4 cup white chocolate liqueur
and (here, you can also change the flavouring) 1/2 tsp. of peppermint OR orange OR lemon flavouring
- chocolate sprinkles
- sanding sugar
- coconut
In a bowl over a pot of simmering water, melt the chips with the condensed milk. Remove from the heat and add the liqueur and flavouring. (I always warm the liqueur a bit so it doesn’t seize the chocolate). Cover with plastic wrap and refrigerate until firm.
Using a generous tsp. roll into a ball and then roll into whatever you are going to use (sprinkles, sanding sugar or coconut) and shake off the excess. If it gets too soft to work, just put it back in the refrigerator to get cold again.
Store in a covered container until party time. I bet you can’t just sample one.
Irish Cream Truffles
Believe it or not, summer is almost over and thoughts sometimes jump ahead. When entertaining, these are to be considered a gift from heaven…..even your hips will agree!
- 8 oz. good quality milk chocolate
- 4 oz. good quality bittersweet chocolate
- 1/3 cup whipping cream
- 2 tbsp. unsalted butter
- pinch of salt
- 1/4 cup Irish Cream liqueur
- 1 glass for you (just kidding)
- 1/3 cup pure cocoa
- 1/3 cup icing sugar or finely chopped pistachios
Chop the chocolate and put in a food chopper, process until fine.
In a saucepan, combine the cream, salt and butter until boiling. Add the chocolate and stir until combined. Place in a plastic container and cover, putting in the refrigerataor to chill and become firm.
Use a fruit baller or tsp, drop onto parchment paper lined cookie sheet, gently roll until completely round and roll in the cocoa or icing sugar or nuts. Yumm.
You can only test 1……okay 2…..quality control calls for 3….get my drift? WOW!
** you can use any yummy liqueur you like – white chocolate, kahlua, whatever you prefer.
Marshmallows
True…it is a little off the wall or is it? What a way to showcase one of your homemade candies. This recipe only makes 24 pieces.
- 1 cup cold water, divided
- 3 1/4 oz. packets of unflavoured gelatin
- 2 cups sugar
- 2/3 cup white corn syrup
- pinch of salt
- 2 tsp. pure vanilla or almond flavouring
- 1/2 cup gluten free flour (very important)
- 1/2 cup icing sugar
Line a cookie sheet with tin foil and spray with Pam.
Pour 1/2 cup of the cold water in mixer with whisk attachment. Sprinkle the gelatin over the water and leave for 15 minutes to absorb the water.
Combine sugar, corn syrup salt and remaining water in a heavy saucepan, continually stirring until sugar dissolves. Wet a pastry brush and brush down the sides of the saucepan.
Attach a candy thermometer to the side of the saucepan and bring to a boil without stirring until the temperature reaches 240 degrees. This could take up to 8 minutes. With a mixer on low, slowly pour the hot liquid in a thin stream down the side of the bowl and increase speed to high and beat for approx. 15 minutes until very thick and stiff. Add flavouring and beat another 30 seconds. Scrape the mixture into prepared cookie sheet and with a wet off-set spatula, smooth the top. Let this stand for about 5 hours to completely set. I added green colouring to make it Christmas-like.
Now for the fun….mix the starch and gluten free flour together and sift out a generous retangle larger than the cookie sheet. Sift more of the mixture over the entire surface of the marshmallow. Now take a large knife and spray with Pam. Cut into 1 inch squares and totally immerse in the icing sugar mixture. Transfer to a rack to remove excess dusting. If you wish, you can toast some coconut and roll the marshmallow in it.
Damn I knew you could do this!
NOTE: I just made these and found that you need a large serving spoon, and keep putting it under the hot water tap to get wet (not to add liquid to the marshmallow) and spoon out into a well sprayed tin foil lined cookie sheet and keep spooning it into the pan. Then, take a long sheet of plastic wrap and put on top and flatten out the mixture evenly in the pan. Leave for 5-6 hours n ow to set. This makes it easier. The kids will love making this with you. Just be careful…it IS hot.
As you carefully pull the plastic wrap from the marshmallow, sprinkle some of the flour mixture on each bit as you go. Take it easy, it does come off, just slow moving.
Christmas Brittle
Sometimes the easiest things to make turn out to be a great ‘goodie’. This is a nice one to make and break. Put pieces in paper candy cups and place on the trays (or bowls, if not giving away).
- 2 1/2 lbs. bulk white chocolate (discs are smoother)
- 2 cups crushed candy canes
- 1 drop peppermint flavouring
Line a cookie sheet with tin foil. Melt the chocolate in a bowl over a saucepan of simmering water. Continue to stir with a spatula so it doesn’t burn.
When melted, add the crushed candy cane and peppermint flavouring. You can, if you wish,top the surface with colourful ‘sprinkles’.
Now, that you have been good, smack the tray on the counter to break into pieces.
Now, isn’t that good? Okay, you sampled the whole lot so now go to step two: repeat Step one.
Almond Roca Candy-My Way
This recipe is actually better than the real thing. Doesn’t take much and is easy to do. This does not double well, so you may have to make 2 or 3 more I guess it depends on how much you ‘sample’.
- 1 tbsp. white corn syrup
- 1 1/4 cups sugar
- 1 cup butter (never margarine)
- 1/4 cup water
- 1 1/2 cups slivered almonds
- 6 oz. chocolate chips or chocolate melting discs
You will definitely need a candy thermometer for this one.
In a large heavy saucepan combine the syrup, sugar, butter and water and bring to a gentle boil. Do not stir. When it reaches 300 degrees remove from heat and add the almonds and mix well. This process will take about 10 minutes.
Spread on a plain cookie sheet and before it cools down, cover with the chocolate and, as it melts, spread it evenly with a spatula.
To cool, place in the fridge and when it is REALLY cold, break into small pieces. Trust me, if left on the counter, it will disappear. This really is better than the store-bought version.
Black and White Bark
Over the next few weeks, I will be posting some of the items you might wish to make for the holiday seasons upcoming such as Thanksgiving, Christmas or other holidays that you and your families celebrate.
You will need:
- Pam spray
- 1 pound White Chocolate ( Lindt, Dove, Ghiradelli or the best chocolate in your area)
- 1 cup dark chocolate cookie wafers, chopped coarsely
- 1/3 cup coarsely chopped pistachios
Spray a cookie sheet with Pam spray and line with parchment paper, leaving ends to overhang.
Melt chocolate in a bowl sitting over a pot of simmering water, not boiling.
Stir in the cookies and pistachios and pour onto the cookie sheet. With a spatula, smooth out and refrigerate for about 1 – 1 1/2 hours. Break into pieces and hide before they are completely gone by all the “Mr. Nobody’s “that live in your house.
You can use any combination of your favourite flavours. Such as Pistachios and lime zest; change the chocolate to dark and add mini marshmallows and coarsely chopped graham crackers. Whatever you wish to use.
Have fun!
Angel Bits
This is an extra touch for any dinner party. Everyone knows chocolate and martinis go well together. Try it and you will see.
- 1 1/2 lb good quality white chocolate
- 1/4 cup vanilla vodka
- 3 oz. good quality dark chocolate’
- 2-3 tbsp. whipping cream
- 1/2 tsp. cinnamon
Preparation:
Melt white chocolate and vodka in a metal bowl over a saucepan of hot, simmering water. Watch it carefully so it doesn’t burn. Pour onto a cookie sheet covered with parchment paper.
Melt the dark chocolate and add the cinnamon. Drizzle over the mixture, swirling the chocolate mixture with a knife. Refrigerate until set and break into pieces.
Set out in a pretty bowl at your next gathering. Goes with your drinks.