Blog of an aspiring foodie

Some important family recipes

Posted by beer_chris on 28-December-2008

The following are copied verbatim from my mother’s recipe card file.

Granny’s Marshmallow Cream Fudge

Bring to a full boil–stir constantly: one 5-10 oz jar marshmallow cream; 2/3 cup evaporated milk (Nestle’s preferred); 1/4 cup butter; 1 1/2 cup sugar; 1/4 teaspoon salt

Boil 5 minutes over moderate heat, stirring constantly.

Remove from heat. Stir in ’til melted; two 6 oz. or one 12 oz (2 cups) Nestle’s semi-sweet chocolate morsels; 1 tsp vanilla; 1/2 cup walnuts, chopped.

Pour in greased 8″ square pan.

Chill ’til firm. Yield: approximately 2 1/4 lbs

English Toffee (from Mom’s Domestic Science courses at UofH)

1 cup sugar
1/16 tsp salt
3/4 cup light corn syrup
1 1/2 tablespoons butter
3/4 cup thin cream
1 tsp vanilla

Put all ingredients except butter and vanilla into a saucepan and cook, stirring until the sugar is dissolved. Stir occasionally while cooking to 244 degrees. Add butter and continue cooking to 252 degrees. add vanilla. Pour onto an oiled marble slab or baking sheet. While still warm, mark in pieces. When cool, cut and wrap in wax paper.

Shortbread (Barb & Aunt Florence)

1 lb butter
1 cup icing sugar
1 cup corn starch
3 cups flour

Knead sugar into butter; mix corn starch and flour and knead in butter and sugar. Roll out/pat out/on oil paper instead of board.
Bake in oven 300 degrees or lower until pale golden, about 30 min.
(225 degrees or 200 degrees 1 hr works fine)

Grandma White’s Sugar Cookies (Dad’s edition)

2 cups sugar
1 cup butter
3 eggs
1/2 cup cream
4 cups flour
4 tsp baking powder

Mix like white cake. Add more flour to handle well. Roll out and bake at 350 degrees.

NOTE: Dad says to add only enough flour to bring together. Refrigerate and knead in only enough flour to roll out cleanly. Keeping flour to minimum keeps cookies light. Shake warm cookies in a paper bag with granulated sugar.

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