Monthly Archives: March 2013

Minestrone soup, a Classic.

Minestrone soup, a Classic. Makes about 3 quarts, you are going to have made at least 2 quarts of brown stock before making this. This is an Italian soup made from a bunch of different vegetables.  Even zucchini blooms with … Continue reading

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Chocolate truffles

Chocolate truffles, makes about ½ lb. Coarsely grate 3 oz of unsweetened chocolate. Melt it with ¼ cup of butter over low heat. Add 2 tablespoons of cream gradually stir in until all of the lumps are gone 7 tablespoons … Continue reading

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English Toffee or Macintosh’s creamy toffee.

English Toffee or Macintosh’s creamy toffee. I can remember buying this, finding somewhere I could take the box it came in and slammed it down hard on a hard surface to break it up into smaller pieces before eating it. … Continue reading

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Salt water Taffy. This is a variation of pull taffy

Salt water Taffy. Combine and stir over low heat until sugar is dissolved. 2 cups of sugar 1 ½ cups of water 1 cup of light corn syrup 1 ½ teaspoons salt 2 teaspoons Glycerine Method; Bring to a boil, … Continue reading

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Gingersnaps: topped with the marshmallow you just made.

Gingersnaps: When creaming butter and sugar you must blend the butter and sugar until no granules of sugar are left. Per heat the oven to 325 degrees What you will need; ¼ cup white sugar 2 cups of regular butter … Continue reading

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Home made Marshmallow.

Here is a candy recipe you wanted It is best to use 250 or higher bloom gelatine if you can find it to arrive at a better result. Some high end kitchen supply stores will have this but you will … Continue reading

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Either Candy or sausage you Choice

I am now going to explore candy or curing sausage and other types of cured meats. Let me know what you would like to know

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