Grandmama's Recipes

Important Pressure Cooking Safety Information

2007-03-31T19:57:00.000-06:00

A few simple rules to remember whenever you are using your pressure cooker.

Never overfill your pressure cooker.
Always add cooking liquid .
Be sure the vent pipe is clear before closing your pressure cooker.
Make sure that the pressure cooker is fully closed.
It is important to never open your pressure cooker when it contains pressure. The air vent/cover lock in the up position means that it contains pressure.
If the overpressure plug becomes, deformed, cracked, worn, soft, sticky or hard you need to replace it.
Things you should never pressure cook are applesauce, cereals, cranberries, dried soup mixes, certain dry beans, pastas, peas and rhubarb.
When cooking dry beans, grains, peas, rice and soups, your cooker should never be filled more than half full.
If the handle should become loose, tighten it with a screwdriver.
Always remove and clean the sealing ring around the inside of the lid of the pressure cooker.
When pressure cooking at higher altitudes, you will need to increase the cooking time by 5% for every 1000 feet above the first 2000 feet. Add an additional 1 cup of appropriate cooking liquid to your recipe.

3000 feet ~5%
4000 feet ~10%
5000 feet ~15%
6000 feet ~20%
7000 feet ~25%
8000 feet ~30%

Never use your pressure cooker on an outdoor LP gas burner or a gas range that is over 12,000 BTU's.
Always remove the pressure regulator before you open the cover.

A Busy Month

2007-03-25T10:51:00.000-06:00

It's been a very busy month for me. Lots of cooking, every day, but no time to take all the pictures. Many days I spent with my daughter and grand-daughter, cooking up meals for both our families. I do have a few pictures, but haven't taken the time to sit down and type up my recipes. For now, I think I'll post a few pictures to remind me that I need to post the recipes for chicken pot pie, apple pie, enchiladas, stuffed green peppers, homemade bread and more.

Smoky Barbecue Country Style Ribs

2007-02-21T14:50:00.000-07:00

Ingredients
Country Style Ribs
Salt
Pepper
Badia Seasoning
Safeway Select Honey Smoke Barbecue Sauce
1/2 small chopped Onion

Wash ribs. Put salt, pepper, Badia Seasoning on both sides of ribs. Smoke in a smoker for 2 hours with Hickory Wood. Spread barbecue sauce on ribs. Smoke 1 more hour.

Remove from smoker. Put ribs into pressure cooker, add some more barbecue sauce. Add chopped onions to top of ribs.

Cover with lid and cook on stovetop for 30 minutes. When steam has escaped, remove lid and put ribs on a serving platter.

Ribs will be smoky flavored and very tender. Serve with Creamy Cheesy Potatoes and Velvetty Carrots.

Creamy Cheesy Potatoes

2007-02-20T16:10:00.000-07:00

Ingredients

8 medium potatoes, peeled, sliced, boiled
2 cups Pioneer Gravy Mix
1 & 1/2 cups milk
1 small Onion (diced)
1 small clove Garlic (diced)
Salt
Pepper
2 inch thick slice of Velvetta cheese
1/2 cup shredded cheese (colby, cheddar)

Peel potatoes, slice them about 1/4 inch or larger and boil in a large pan. Drain.

While the potatoes are cooking on the stove you can start preparing your gravy mix. Add the Pioneer Gravy Mix, milk, onion, garlic , salt and pepper.

Whisk mixture and microwave one minute. Remove from microwave and whisk again breaking up any lumps and thicker gravy that have formed along the sides. Keep microwaving one minute and then whisking, until your gravy thickens. Add a 2 inch thick slice of Velvetta cheese and whisk until cheese melts.

Mix the gravy mixture and the potatoes together and put in oven proof dishes. You may use a 13 x 9 inch pan if you like. Top the potatoes with the shredded cheese.

Bake the potatoes in the oven at 350 degrees for 20-35 minutes or until top browns.

Remove from oven and serve.

Velvetty Carrots

2007-02-19T17:09:00.000-07:00

Ingredients

Canned Carrots
1 inch slice Velvetta Cheese
1 tspn Butter
Salt
Pepper

Combine all ingredients in a bowl and microwave.

Mom's Hamburgers and Fries

2007-02-17T10:43:00.000-07:00

I just made this plate of hamburger and french fries for my son. It was yummy enough to make this recipe collection.

I made the french fries from Russet potatoes. I always soak the fries in a bowl of ice cold water for about 1/2 hour or longer before frying them.

The hamburger is very simple to make. I make patties, then salt and pepper them (using sea salt), and a special seasoning from Badia that is called "Complete Seasoning", then grill them. Very simple. Top it with Velvetta Cheese, Fried Onions and Fried Bacon.

The fries are fried in the grease from the bacon and onions. I fry the bacon first, then add the fresh onion rings. Once done, I add some vegetable oil to my skillet and fry the french fries. They have a wonderful taste, but as you can tell, this dish is full of calories, so my family does not get this dish too often.

I usually make up all the patties (lots of them), then partially cook on the grill what we will be eating the next day. Popping the partially grilled hamburger patty in the microwave finishes the cooking process and then just add the onions and bacon and cheese. Lunch today was ready in 20 minutes.

Devilled Eggs

2007-02-16T11:27:00.000-07:00

Ingredients

12 Hard Boiled Eggs
1/4 cup Salad Dressing (use Mayo if you absolutely have to)
1 tbspn Fine Sugar
Salt
Pepper
Paprika

Boil your eggs completely covered with water and add some salt to the eggs and water. Boil approximately 15 minutes. Put pan of eggs in sink and drain the hot water, adding back cold water to cover the eggs. Let this cool, then peel the eggs. Normally I can get each egg to peel correctly, if I tap the bottom and top of each egg and immerse it back into the water. I tap each egg this way. Then take an egg and roll it between your hands. This loosens the shell from the egg. Peel. Rinse eggs and put them in another container.

Cut each egg in half with a sharp knife and put the yolks into a separate smaller bowl. After you have removed the yolks from all the eggs, use a fork and mash the yolks until they are really fine. Add sugar. Mix. Add salad dressing, salt and pepper. Mix well. Use a spoon to fill each of the halved eggs. Sprinkle sparingly with paprika and refrigerate.

Meatloaf

2007-02-15T09:18:00.000-07:00

The smell of this meatloaf cooking will drive everyone crazy wondering when dinner will be ready.

Ingredients

4 pounds Ground Hamburger
1 large minced Onion
1 clove minced Garlic
1/4 cup minced Ancho Peppers
1 cup Ketchup
1/2 cup Smoky Barbecue Sauce
1/4 cup Honey
2 pkgs. crushed Saltine Crackers
4 eggs
Salt to taste
Pepper to taste
Ketchup

Mix all ingredients in a large bowl. Pat down in a 13x9 baking dish. Squeeze ketchup over the top of the meatloaf, (be creative if you like). Bake at 350 degrees for 1 & 1/2 hours or until meatloaf is done. Remove from oven. Cut meatloaf slices and put on another plate. (This is to stop the meatloaf from soaking up the grease that is in the pan). Great leftovers for sandwiches.

Moms Coconut Cream Pie

2007-02-14T15:36:00.000-07:00

Ingredients:

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla
1 1/3 cups Baker's flaked coconut

Meringue for Pie

Pastry for Single-Crust Pie or Premade Graham Cracker Crust

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge, prick pastry. Bake in 450 degree oven for 10 to 12 minutes or till golden. Cool thoroughly. I have used premade crusts and graham cracker crusts in a pinch.

For filling, in saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir until the mixture is thickened and bubbly. Reduce the heat now and cook and stir for 2 more minutes. Be careful not to burn this. You cannot leave it unattended on the stove. Remove from heat.

Separate egg yolks from whites, set whites aside for the meringue. Beat egg yolks. Gradually stir in 1 cup of the hot pudding mixture into the yolks. Return this egg mixture to the hot pudding mixture in the pan. Put back on stove and bring to a gentle boil. Cook, stirring constantly for 2 more minutes. Remove pan from heat and stir in the butter and vanilla. Next, stir in 1 cup of coconut. You can now pour this mixture into your baked pie shell. Add your meringue and top the meringue with the remaining coconut and bake in a 350 degree oven for 12 to 15 minutes to brown the coconut and meringue to your liking. Cool, refrigerate and enjoy. It'll be gone in no time.

Turkey Tettrazini

2007-02-13T08:58:00.000-07:00

This is a wonderful casserole that uses leftover turkey or chicken. For a twist, try out the Mexican Turkey Tettrazini. Both recipes started with leftovers I had on hand and is another dish that is comforting on a cold day. You can substitute peas for the corn if you like.

Ingredients

1 pkg. cooked and drained Spaghetti Noodles
1 stick Butter
1 large can Cream of Chicken Soup
1/2 cup finely minced Onion
1 can Creamed Corn
1 can Kernel Corn
1 cup Sour Cream
4 cups cubed leftover Turkey or Chicken
2 cups Grated Cheddar/Colby Cheese
1 thick slice Velvetta Cheese
Salt
Pepper

After cooking noodles, remove water and all ingredients. Warm over the stove till cheeses melt. Can also be put in a large bowl and microwaved. Serve.

Mexican Turkey Tettrazini

2007-02-12T09:13:00.000-07:00

Ingredients

1 pkg. Flour Tortillas (tore up into pieces)
1 stick Butter
1 large can Cream of Chicken Soup
1/2 cup finely minced Onion
1 can Creamed Corn
1 can Kernel Corn
1 cup Sour Cream
4 cups cubed leftover Turkey or Chicken
2 cups Grated Cheddar/Colby Cheese
1 thick slice Velvetta Cheese
1 pkg. Chicken or Beef Burrito or Taco Seasoning Mix
Salt
Pepper

Put all ingredients into a large pan and mix. Warm over the stove till cheeses melt. Can also be put in a large bowl and microwaved. Serve.

Chili Stew

2007-02-11T07:58:00.000-07:00

This recipe started with just ingredients I had on hand with a lot of experimenting. When in season, I use fresh vegetables and this years garden will have plenty of tomatoes, onions, garlic and peppers to can and put away in the cupboard for the cold winters when chili hits the spot. And son, this is the chili that Adam loves so much. I serve this chili with a choice of saltine crackers or fritos and I top it off with grated cheddar cheese, chopped onions and sour cream. This chili is much better the next day as the flavors have settled in.

Ingredients

2 pounds Ground Hamburger
1/2 pound Ground Sausage
1 large Minced Onion
2 cloves Minced Garlic
1/4 Chopped Bell Pepper
1 whole Chopped Ancho Pepper
1 stalk Chopped Fine Celery

2 large cans Crushed Tomatoes
2 cups V-8 Juice
3 cans Dark Red Kidney Beans (drained)
1 pkg. Williams Chili Seasoning

Saltine Crackers or Fritos
Grated Cheddar Cheese
1 medium Chopped Onion
Sour Cream

Brown hamburger and sausage in a large skillet, adding the minced onion. Once browned, add the garlic, celery and peppers to saute vegetables. Stir occasionally so all vegetables have a chance to hit the bottom of the skillet. Pour off grease. Transfer meat mixture into a large pot and add the crushed tomatoes, V-8 juice, kidney beans and chili seasoning. Simmer for 2-3 hours. Put crackers or fritos in bottom of a bowl, add chili. Garnish with cheddar cheese, onions and sour cream.

I am a huge fan of pressure cookers and when I'm in a hurry, I fix this up right in my pressure cooker. The pressure cooking seems to help the flavors incorporate much quicker and the meat is very tender this way.

Buying Fresh Vegetables

2007-02-10T07:41:00.000-07:00

Artichokes
Look for compact and tightly closed heads that are green with clean leaves. If you see leaves that are brown or separated, pass them by.

Asparagus
The stalks should be tender and firm with tips that are compact and close together. The less white on the stalks, the better as they will more tender. Use immediately upon purchase.

Snap Beans
Pods with smaller seeds inside are better. Avoid beans that appear to be dried out or spots on them.

Broccoli, Brussels Sprouts and Cauliflower
For the broccoli and cauliflower be sure that the flower clusters are tight and close together. Avoid ones with dark spots on them. Brussels sprouts should be firm.

Cabbage and Lettuce
The heavier, the better. Avoid dark spots. Check the bottom of the lettuce for signs of yellowing and browning. Pick the nicest looking ones you can find.

Carrots
Carrrots are fairly simple, just avoid those that have a white appearance on the skin.

Cucumbers
Pick the longer, thinner cucumbers for the best taste. The darker the better and avoid yellow. Should be firm. Avoid mushy.

Mushrooms
Caps should be closed around the stems. For the white button type, the whiter the better and avoid those that are darkened from abuse. Use immediately for best flavor.

Peas
Choose pods that are not too big, but yet filled out. Avoid any spotted or dried pods. Should be crisp and firm for best flavor. Bigger is not always better.

Tomatoes
Firm and deep red. Avoid mushy, spotted overripe tomatoes.

Tips For Baking Bread

2007-02-09T14:17:00.000-07:00

Tips for Baking Breads

Kneading dough for 30 seconds after mixing improves the texture of baking powder biscuits. For most biscuits, I mix as little as possible for a more tender biscuit.

When bread is baking, a small dish of water in oven helps keep the crust from getting hard. It is very helpful in higher elevations to keep the bread moist so it will rise as it should.

Instead of using shortening, I use cooking oil in waffles and pancakes.

When measuring butter or shortening with a spoon, dip your spoon in hot water first. This will help the fat come free from the spoon.

You know you have to preheat your oven before baking. It is also a good idea to preheat the cookie sheet and muffin tin.

If you have any leftover corn, ham, turkey, cheese, add it to your pancake/cornbread batter for a different taste.

I always add sugar to my cornbread mix.

Herbs & Spices Chart

2007-02-08T13:38:00.000-07:00

Thought it would be nice to post here, my charts for herbs and spices. When you are using fresh herbs, the trend is to go with 3 times more fresh herbs if substituting fresh for dried. Always add in smaller amounts when you are unfamiliar with a herb or spice.

Basil
Sweet and warm flavor with an aromatic odor. Use whole or ground. Basil is good with lamb, fish, roast, stews, ground beef, vegetables and omelets.

Bay Leaves
Pungent flavor. Use bay leaves as a whole leaf but always remove before serving. Very good in vegetable dishes, seafoods, pickles and my favorite, soups.

Caraway
Spicy taste and aromatic smell. Use caraway in breads, cakes, cheese, soups and sauerkraut.

Chives
Sweet, mild favor like onions. Chives are wonderful in fish, potatoes, salads and soups.

Cilantro
Use fresh. excellent in salads, fish, soups and potatoes. I keep dried cilantro for times when I don't have it available in fresh form.

Curry Powder
Spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish and vegetables.

Dill
Both seeds and leaves are flavorful. Dill leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes and beans. Dill leaves or the whole dill plant may be used to flavor pickles.

Fennel
Sweet, hot flavor. Both seeds and leaves are used. Used in small quantities in pies and baked goods. The fennel leaves may be boiled with fish if desired.

Ginger
A pungent root, this aromatic spice is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram
May be used both dried or green. Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Mint
Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots and fruit desserts.

Oregano
Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.

Paprika
A bright red pepper, this spice is used in meat, vegetables and soups or as a garnish for eggs, potatoes and salads.

Parsley
Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soups, meats, stuffing, mixed greens, ramen, fried potatoes.

Rosemary
Very aromatic. Can be used fresh or dried. Season fish, stuffings, beef, lamb, poultry, onions, eggs, bread and potatoes. Very good in prepared dressings.

Saffron
Orange yellow in color this spice flavors or colors foods and is used in breads, chicken, rice and soups.

Sage
Used fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads.

Tarragon
Leaves have a pungent, hot taste. Tarragon is used to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and dressings.

Thyme
Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling.

Helpful Hints II

2007-01-20T21:20:00.000-07:00

*To avoid tears when cutting onions, try cutting the under cool running water or briefly placing them in the freezer before cutting is what I have read. But something that really works for me is not cutting the root part of the onion. Go ahead and cut the top off and peel the dry skin off the onion. Do not cut off the bottom of the onion, the root. You may go ahead and slice, cut, chop or mince your onion.

*Perk up soggy lettuce by soaking it in a mixture of lemon juice and cold water. That is fine, but I prefer to just throw it away, especially if you don’t want any hint of lemon on your lettuce.

*Vinegar will remove spots on your clothing caused by tomatoes. Soak the spoiled spot with vinegar and then wash as usual. Oxi Clean is also a good recommendation.

*Eggs shells can be easily removed from hard-boiled eggs if they are quickly rinsed in cool water after they have been boiled.

*After buying fresh bean sprouts and Jicama (Mexican potato) you can keep it crisp and fresh by immersing them in cold water in a container. Refrigerate them and they should keep until 5 days.

*To make evenly beautiful slices of fruit, such as bananas, kiwi and strawberries use an egg slicer to slice the fruit,

*Very important for fresh vegetables. If they are fresh, do not use seasoning. You do not need it. Their taste cannot be beat. However, if the vegetables are not so fresh, adding seasoning such as salt, pepper and butter will enhance their flavor. Remember, fresh is best. And they are best all by their self!

Thousand Island Dressing

2007-01-19T12:55:00.000-07:00

Ingredients

1 tbsp. Ketchup
1 cup Salad Dressing
1/4 tsp. Paprika
1 tsp. Parsley Flakes
1 Hard Boiled Egg Chopped Very Fine
1/2 tsp. Onion Salt
1/2 tsp. Garlic Salt
1/4 cup Cream or Milk

Combine all ingredients and stir till well blended. Cover and refrigerate about 4 days before serving. Keep mixture refrigerated. I have substituted finely grated onions and garlic in place of the salts and also add just a bit of fresh ground pepper.

Easy Fruit Cobbler

2007-01-18T12:49:00.000-07:00

Ingredients

1/3 cup Sugar
1/2 cup Milk
1/2 cup Flour
1 tsp. Baking Powder
1/2 stick Butter, cut up
Fruit or Berries

Dot bottom of ungreased 8x8 pan or baking dish with butter. Mix flour, sugar, milk and baking powder together. Pour over butter into pan. Spoon the fruit over the top of the batter leaving room for the batter to come up to the top between the fruit. Bake 50 degrees for 30-35 minutes.
You can use a can of prepared fruit filling if you like in place of the fresh fruit.

Coconut Joyfuls

2007-01-17T12:43:00.000-07:00

Ingredients:

1 stick (1/2 cup) Butter
2 cups Powdered Sugar
3 cups (8 oz.) Coconut
2 squares (2-oz) Bittersweet Chocolate Melted

Melt butter in a saucepan. Remove from heat after butter melts. Add the powdered sugar and coconut and mix until well blended. Shape rounded teaspoons of mixture into balls. Make an indentation in the center of each coconut ball and place on cookie sheet lined with wax paper. Fill centers with melted chocolate. Chill 1-2 hours and store in refrigerator. Makes approximately 3 dozen.

Helpful Hints I

2007-01-16T20:18:00.000-07:00

* Fresh lemon juice will remove onion scent from hands. Normally, I must admit, I do not have fresh lemons on hand, so I keep a little squeeze lemon bottle in the fridge for occasions like this, especially since I cook so much with onions and garlic.

* To save money, pour all leftover vegetables and water in which they are cooked into a freezer container. When full, add tomato juice and seasoning to create an “easy soup”. For seasonings, you can use powdered onion and garlic along with salt and pepper. Always save the water, because a lot of flavor and nutrients are here. I prefer to keep a lid on whatever vegetables I am cooking.

* Instant potatoes are a great thickener for stews, soups and chili stews. There are many days that life is too hectic and I admit I will make instant mashed potatoes. It’s not my preference, but I usually will add more milk than I add water and I always add butter, salt and pepper to enhance the flavor. Any leftovers of potatoes, I freeze by putting them into a Ziploc sandwich baggie and pop it in the freezer. These work great when something I have made needs a little help in thickening

* The word is that celery stalks chopped and added to every 2 cups of beans (brown, navy, pinto, white northernmy favorite by the way for ham and beans) will help make them easier to digest. I did not know this, but I always add celery to my ham and beans for the extra “wonderful flavor”. If I don’t have fresh celery stalks on hand, I use the bottle from my pantry, celery flakes for the flavor.

* An old rule of the homemaker is that when you are cooking vegetables that grow above ground, you should never cover them. I agree with this and automatically think of potatoes. When I boil potatoes for mashing, no lid. When I fry potatoes, I never use a lid. When I cook hash browns, no lid, even though the directions on the package tell you to cover the potatoes. Covering the potatoes will only make them mushy. My family prefers crispy hash browns, so no cover and always add butter to your oil! See my recipe for hash browns and fried potatoes.

*They say, “ To cut down on odors when cooking cabbage, cauliflower, etc…, add a little vinegar to the cooking water. Okay. I have something to say about this. I am not a friend of vinegar unless I am canning and even then, I prefer to use as little as possible, which of course, pickles, you cannot ignore, along with pickling peppers (for my son-in-law). I would not add vinegar to my cabbage and I am not a fan of cauliflower as my family can attest. I will put up with the smell of cabbage for a certain dish that my mom taught me to make, Runzas.

Oven Baked Caramel Corn

2007-01-15T09:19:00.000-07:00

Ingredients

1 cup White Sugar
1 cup Brown Sugar
1 & 1/2 sticks Butter
1/2 up Karo Light Corn Syrup
1 tsp. Salt
1 tsp. Baking Soda
1 tsp Butter Flavoring or Vanilla (hey, you can experiment!)
6 quarts Popped Popcorn

Boil sugar, butter, syrup and salt for 5 minutes. Remove from heat and add soda and butter flavoring. Pour over popcorn, stirring to coat evenly. Spread on cookie sheet pan and bake at 300 degrees for one hour. I always check and stir the popcorn every 14-20 minutes. Remove from oven and cool, then store in a tightly covered tin or plastic container.

Cookie Making Tips

2007-01-13T09:12:00.000-07:00

To easily shape drop cookies use an ice cream scoop. An ice cream scoop with a release bar is easier to use. There are some scoops that have a number on them. What does the number mean? It means how many scoops can be made with this ice cream scoop from one quart of ice cream. So, a #90 scoop should yield 90 scoops of ice cream.

When a recipe calls for greasing the cookie sheets, use shortening or nonstick cooking spray for best results. Parchment paper will also work and will eliminate a lot of clean-up as you can just throw the parchment paper away after the cookies have cooled.

Always bake your cookies in the center of your oven for even baking. If your oven heats unevenly, turn the cookie sheet around, halfway between cooking.

Strawberry Pretzel Dessert

2007-01-10T15:13:00.000-07:00

Ingredients

2 & 3/4 cups Crushed Pretzels
1 & /2 cup Butter
12 oz. Cream Cheese
1 & 1/2 cups Sugar
8 oz. Cool Whip
2 cups Pineapple Juice
1 large pkg. Strawberry Jello
1 lg. pkg. Frozen Strawberries

Combine pretzels and butter. Pat down with fingers in a 13 x 9 pan. Bake at 400 degrees for 10 minutes. Cool. Mix softened cream cheese, sugar and cool whip. Spread over pretzels. Boil pineapple juice and add Jello powder. When it starts to set, add strawberries and pour over the creamed mixture. Refrigerate 4 hours and serve.

Candy Temperatures

2007-01-09T15:04:00.000-07:00

For every 500 feet above sea level it will be necessary for your to cook candy syrups 1 degree lower than indicted in most recipes. Below are common temperatures and distinctive traits that reveal the temperature if you do not have a candy thermometer. Using a fresh cup of very chilled water for each test will yield the best results.

Thread~Begins at 230 degrees
The syrup makes a 2 inch coarse thread when dropped from a spoon.

Soft Ball~Begins at 234 degrees
A small quantity of syrup dropped into chilled water forms a ball which does not disintegrate but instead, flattens out when picked up with the fingers.

Hard Ball~Begins at 250 degrees
The ball is more rigid but still pliable in the fingers.

Soft Crack~Begins at 270 degrees
Drop a small quantity of syrup into chilled water. It will separate into hard threads, which when removed from the water, will bend slightly.

Hard Crack~Begins at 300 degrees
The syrup separates into threads that are hard and brittle and will break easily.

Caramelized Sugar~ Begins at 310 degrees to 338 degrees
Between these temperatures, syrup turns dark golden, but it will turn black at 350 degrees, so use caution.

Types of Chocolate

2007-01-07T14:45:00.000-07:00

Unsweetened Chocolate
Also called baking or bitter chocolate. This is a pure chocolate with no sugar or flavorings added. It is usually used in baking and is commonly packaged in individually wrapped squares or as a large bar.

Bittersweet Chocolate
This is pure chocolate with some sugar added and packaged normally in 1 ounce squares or bars. If you do not have bittersweet chocolate on hand, you may substitute half unsweetened chocolate and half semisweet chocolate.

Semisweet Chocolate
A pure chocolate also known as dark chocolate, it is combined with sugar and contains approximately 50 percent cocoa solids. It is sold in 1 ounce squares, bars, chips and chunks.

Milk Chocolate
A pure chocolate with sugar, extra cocoa butter and milk solids. It is milder tasting and has a creamier flavor. Milk chocolate is more sensitive to heat than semisweet chocolate.

White Chocolate
Not considered as a real chocolate since most or all of the cocoa butter has been removed and replaced by another vegetable fat. It is also available in the same forms as milk chocolate.

Unsweetened Cocoa
This is formed by extracting most of the cocoa butter from pure chocolate and by grinding the remaining chocolate solids into a powder and does not contain any additives.

Pistachio Cake Frosting

2006-12-31T14:38:00.000-07:00

Ingredients

1 & 1/2 cups Cold Milk
1 pkg Dream Whip
1 small pkg. Instant Pistachio Pudding Mix

Combine all ingredients in a deep narrow bowl and beat slowly with electric mixer to blend. Increase speed slowly to high and whip until frosting forms stiff peaks. Frost cooled cake. Hint: To frost a double layer cake double frosting recipe.

Pistachio Cake

2006-12-31T14:33:00.000-07:00

Ingredients

1 pkg. 2 Layer Yellow Cake Mix
1 small pkg. Instant Pistachio Pudding Mix
1 pkg. Dream Whip
3 Eggs
1 & 1/3 cups Water
1/3 cup Oil
1/4 cup Flour
1/2 cup Chopped Pecans

Combine all ingredients in a large bowl and mix for 2 minutes at medium speed of blender. Pour into 2 greased and floured 9" layer cake pans. Bake at 375 degrees for 40 minutes. Cool for 15 - 20 minutes, then remove to rack to cool. Frost with Double Pistachio Cake Frosting and refrigerate.

Caramel German Brownies

2006-12-21T14:17:00.000-07:00

Ingredients

1 box German Chocolate Cake Mix
1 can Evaporated Milk
12 oz. Caramels
6 oz. Chocolate Chips
3/4 cup Butter (softened)
1 cup Chopped Nuts

Mix cake mix, 2/3 can evaporated milk, butter and nuts. Spread half of the mixture into a greased and floured 13 x 9 pan and bake at 350 degrees for approximately 7 minutes. While cake is baking, melt the caramels and remaining 1/3 can milk being sure to stir constantly. When caramels and milk and melted and mixed remove from eat and set aside. Remove cake from oven and sprinkle chocolate chips over the cake. Now pour the caramel mixture over the top of the chips. Spread the remaining thick batter over the top and bake cake for 15 to 20 minutes in a 350 degree oven. Refrigerate for 8 hour, then cut into small squares.

Chewy Chocolate Bars

2006-12-13T14:02:00.000-07:00

Ingredients

1 box Light Brown Sugar
2 cups Bisquick
1 cup Chocolate Chips
1/2 cup Vegetable Oil
1 cup Coconut
1 tsp. Vanilla Extract
4 Eggs (well beaten)
1 cup Chopped Pecans

Combine sugar, oil and eggs. Mix well, add rest of ingredients. Pour mixture into greased and floured 13 x 9 pan. Bake 40-45 minutes at 350 degrees. Cool and cut into bars.

Peanut Butter Pie

2006-12-11T11:46:00.000-07:00

Ingredients

1 1/4 cups Chocolate Cookie Crumbs
1 cup Sugar 1 Tbs. Softened Butter
1/4 Cup Softened Butter
1 Tsp. Vanilla Extract
1 Cup Heavy Cream (whipped)
1 (8oz.) Pkg. Cream Cheese (softened)
1 Cup Creamy Peanut Butter
Grated Chocolate (optional)

Combine cookie crumbs, sugar and 1 Tbsp. butter for crust. Press into a 9" pie plate. Bake the crust for 10 minutes at 375 . Remove pie crust and cool. While pie crust is baking, beat the cream cheese, peanut butter, sugar, 1/4 cup butter and vanilla until mixture is smooth. Fold in the whipped cream. Gently spoon mixture into your cooled pie crust. Garnish pie with grated chocolate. Refrigerate for at least one hour before serving.