Peanut Brittle

I have to admit I do not have much patience.  Candy making has taught me not to rush and keep your eye on the pot.  This is the best peanut brittle I have ever tasted!!  I had to make 3 batches!!!  Everyone keeps asking for more.  Here are a few tips I learned while making this a few times.  One, I added the peanuts as soon as the sugar mixture started to boil if you do this---keep stirring!! Otherwise, the peanuts will brown fast and burn.  Or you can add the peanuts when the temperature reaches 250 degrees F.  Two, I would double the recipe but do not be tempted to do more than that.  It will become hard to stir.  Third, have all of your ingredients ready.  You won’t have time to measure.  Last, do not rush this process and make sure it reaches the hard crack stage. 

 

Original Recipe Yield 1 pound

Ingredients

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup peanuts
• 2 tablespoons butter, softened
• 1 teaspoon baking soda

Directions

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

adapted from allrecipes.com (mom’s best peanut recipe)

Oreo Brownies

I found this awesome food blog.  Go to www.picky-palate.com you won’t be disappointed.  This woman is a genius!

She took these ingredients:

and turned them into this…

she committed the ultimate sin…..Oreo cookies dipped in brownie batter!!!  SUPER DELICIOUS!!!  Check out her blog for this recipe and more!

Chocolate-Topped Sea Salt Caramels

It’s that time of year again….

Ingredients:
1 cup butter (do not use margarine)
2-1/2 cups packed brown sugar (1 lb.)
1-1/2 tsp. coarse sea salt
1 cup light corn syrup
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tsp. vanilla
1/2 cup semisweet chocolate chips
1/2 tsp. vegetable oil

• Line bottom and sides of 11x7-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
• In a 3 qt heavy saucepan, melt 1 cup butter over medium heat.  Stir in brown sugar, 1/2 tsp. of salt, corn syrup and milk.  Cook over medium heat, stirring constantly, until mixture begins to boil.
• Reduce heat to medium-low.  Cook 40 to 50 minutes or until 248 degrees F on candy thermometer (firm-ball stage).  Remove from heat; stir in vanilla.  Pour into pan.  Refrigerate about 1 hour or until completely cooked.
• In a small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds; stirring every 10 seconds, until chocolate is melted.  Using spatula, spread chocolate evenly over caramel layer.  Sprinkle with remaining 1 tsp. salt.  Refrigerate about 30 minutes or until chocolate is set.
• Using foil handles, remove caramels from pan to cutting board; peel back foil.  Cut into 8 rows by 6 rows.  Store at room temperature.
• Servings: 48 Caramels

adapted from betty crocker holiday baking pg 103

A free slideshow by Smilebox

Anonville Manor Dinner Mystery Party

I have always wanted to host a mystery dinner party.  This year for our annual Halloween Party we were able to thanks to our friends who were eager to participate.  We hosted our party at my parent’s lake house which comfortably seated all 17 of us to a sit down dinner. 

I went to www.mymysteryparty.com and chose a party that was perfect for our group.  The game is played in three rounds of cocktail and appetizers, dinner, coffee and dessert.    Everyone was handed envelopes at the beginning of each round that instructs the characters what to do and say (there is a lot of improv).  The party was a success thanks to our friends who really got into their characters.  For example,our friend Marshall was Mayor Paul A. Tisshon he drove up with a sign on his car saying “Re-Elect Paul A Tisshon “ and handed out buttons for all of us to wear.  My husband played the part of a narcissist butcher much to well.  Good Times!!  I highly suggest this website.  They were quick to respond to my emails and very helpful.  They have mystery games for all ages and holidays.  Then even have scavenger hunts---maybe next year! 

Here are a few pictures from that evening.  For appetizers I served shrimp cocktails.  I went to the dollar store and purchased champagne glasses. I filled the bottom of the glass with crushed ice and topped it off with shrimp cocktail sauce.  Dinner was half of a Cornish hen with wild rice and steamed green beans. Dessert was Crème brulee ( will post recipe at a later time). 

        

 

 

Old-Fashioned Yellow Cake for Two



For those of you who have been following this blog awhile know that my husband does not like sweets.  I do!  I was craving yellow cake with simple chocolate icing but I didn’t want a large batch of cupcakes or cake.  I came across this cookbook a few years ago “Small-Batch Baking”.  Perfect!  Cake just for me!

Unsalted butter, at room temperature

1/2 cup all-purpose flour, sifted

3 Tbs.  buttermilk

1/8 tsp. baking soda

Yolk of 1 large egg

1/2 tsp. pure vanilla extract

3 Tbs. unsalted butter, melted and cooled

1/3 cup sugar

1/4 tsp. salt

Pans Required:

Two 14-or 14.5 ounce cans or small pan (I used a small wilton heart shape pan)

1 baking sheet

• 
  
  Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• 
  
  Grease the insides of the cans and lightly dust them with flour, tapping out the excess.  Place the cans on a baking sheet for easier handling, and set aside.
• 
  
  place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved.  Add the egg yolk, vanilla, and melted butter, and whisk to combine.
• 
  
  Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well.  Add the buttermilk mixture and whisk just until blended and smooth.
• 
  
  Spoon the batter into the prepared pan(s) .  Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes. 
• 
  
  Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes.  Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes.  Place the cakes upright on the rack and let them cool completely.  (The unfrosted cakes can be stored in an airtight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month.  Let them return to room temperature before frosting.)
• 
  
  Frost!!!

I used Betty Crockers Whipped Chocolate frosting.  I normally am not a big fan of frosting but this I could of ate the whole can!!

Paula's Shrimp and Creamy Chedder Grits

Hello everyone!  It’s hard to believe it has been this long since my last post.  Time sure does fly I can’t believe its fall!!  I love this time of year of course here in Tennessee we really don’t get fall like weather until next month. 

I know what you are probably thinking Shrimp and Grits?!! Have you lost your mind?  Not if you live in the South!

 My husband and I just celebrated our wedding anniversary (Sept 18th) and we went to one of our favorite quick getaway places...The Great Smoky Mountains in Gatlinburg, TN.  It is absolutely gorgeous in the fall.  This dish sort of reminded me of that.  Fall colors and white smoky fog.  I stopped at the Old Mill (http://www.old-mill.com/) for some stone ground grits and could not wait to get home to try them.  Some of you might be wondering what are grits?  It coarsely ground corn and it is often served with eggs and bacon in the morning a traditional meal in the South.  For some of you it is like porridge, malto meal or cream of wheat.  Grits is similar in texture to Cream of Wheat (which is made from ground wheat).  Hey don’t knock it until you try it!  It was delicious.

Makes 4 servings

6 slices of applewood-smoked bacon, chopped

1/2 cup diced red bell peppers

1/2 cup diced yellow bell pepper

2 cloves garlic, minced

1 Tbs. Creole seasoning

1/2 cup dry white wine

1 lb. large fresh shrimp, peeled and deveined

1 Tbs. fresh lemon juice

2 Tbs. minced fresh chives

Creamy Cheddar Grits (recipe follows)

Thinly sliced chives (optional)

• 
  
  In a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove bacon from pan, and drain on paper towels.  Reserve 2 tablespoons bacon drippings in skillet.  Add peppers, garlic, and Creole seasoning; cook for 2 minutes, stirring frequently.  Add wine, and cook for 2 minutes.  Increase heat to medium-high.  Add shrimp, and cook, stirring occasionally, for 1 to 2 minutes or until shrimp are pink and firm.  Remove from heat; stir in lemon juice and minced chives.
• 
  
  Serve shrimp mixture over Creamy Cheddar grits. Sprinkle evenly with bacon, and sprinkle with thinly sliced fresh chives.  serve immediately.

Creamy Cheddar Grits

1 (32-ounce) carton reduced-sodium chicken broth

1 cup water

1 cup stone-ground white grits

1 cup half-and-half

1-1/2 cups shredded extra-sharp white Cheddar cheese

3 Tbs. butter

1/4 tsp. ground white pepper

In a medium saucepan, combine chicken broth and 1 cup water; bring to a boil over medium -high heat.  add grits, stirring until combined.  Return to a boil; reduce heat, and simmer, stirring frequently, for 1 hour.  Stir in half-and-half; cook for 45 minutes, stirring frequently, or until thickened.  Remove from heat, and stir in cheese, butter and white pepper, stirring until cheese is melted.

Courtesy of cooking with pauls deen magazine september/october 2010