Posts Tagged ‘candy’
#Project52 – Easter
The First day of Spring was last Sunday, Easter is coming up this Sunday, and you can certainly tell around here. Flowers and bright colors are everywhere. I’ve discovered that there is Vinca minor ‘La Grave’ (a.k.a. Bowles Blue) planted along most of the house. It’s blooming beautifully right now. We also have flowering bush,…
Read MoreGrandma’s Christmas Divinity
Christmas is a special time of year, full of memories of family and friends. This time of year, smells and flavors take on new meanings, and I’m always ready to get into my kitchen to cook up a few of those memories. That’s why I wanted to share with you, my grandma Ruby’s recipe for…
Read MoreButtermint Twists
These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator. Printable Recipe
Read MoreAmaretto-Chocolate Cream Truffles
This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine. The recipe makes about 3 dozen. Printable Recipe
Read MoreAlmond-Chocolate Cream Truffles
This recipe for Almond-Chocolate Cream Truffles comes from the Nov. 1979 edition of Cuisine Magazine. It makes 4 1/2 dozen truffles. Printable Recipe
Read MoreCoconut Cream Truffles
This recipe for truffles comes from the November 1979 issue of Cuisine. Printable Recipe
Read MoreFair Foods
It’s getting close to fair time again here. That means it’s time for me to decide what types of foods I’m going to make for open class at the Gibson County Fair. There hasn’t been a year that I’ve not exhibitied something there. Last year I made holiday themed candy corn cookies – similar to…
Read MoreCandied Citrus Slices
This recipe for candied citrus slices comes from the 1985 edition of Martha Stewart’s Pies and Tarts. They are super great frozen and set in the rim of your lemonade glass. The book also states that you can use cirtus peels, instead of slices, by using a zester to remove the peels in thin sections.…
Read MoreGlazed Pecans
Ingredients: 2 tablespoons butter 2 tablespoons packed dark brown sugar 2 tablespoons maple syrup 2 cups pecan halves Instructions: Heat oven to 350 F. Line cookie sheet with parchment paper. In 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly. Add pecans; cook 2 to…
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