Home | Public Notices | Links | Subscribe | Follow us on Facebook!
Chisago County Press | Lindstrom, MN
HOME
• Home
SERVICE DIRECTORY
• SERVICE DIRECTORY
AUCTIONS
• AUCTIONS
COUPONS
• COUPONS
EVENTS
• EVENTS
ANNOUNCEMENTS
• ENGAGEMENTS
• ANNOUNCEMENTS
• ANNIVERSARIES
GARAGE SALES
• UPCOMING SALES
DISPLAY ADS
• DISPLAY ADS
HELP WANTED
• HELP WANTED
• JOB OPENINGS


Tomhawk Resort
All Ways Automotive
face it
Recycled wardrobes
free roof
5 loaves
Chisago Lakes Schools
Festival Theatre
ABWK


Swenson's Lakehouse

home : news : news June 25, 2016

12/19/2013 1:03:00 PM
Still time for homemade gifts

There is still time to make a homemade gift from the kitchen. Quite a number of years ago, at Christmas time, I was introduced to candy making by Bud’s mom. About a week or so before Christmas, on Saturday, all the makings for several kinds of candy recipes were set on the counter including candy thermometers, stirring spoons, saucepans, racks to cool candies and always an apron! The traditional candies that Mom Nelson always made were chocolate caramels, peanut brittle, cream butterscotch balls, walnut toffee, divinity and mounds balls. The results of these yummy candies were put in tins and discretely hidden. I still make candy, but not all the varieties made years ago. My specialty is walnut toffee and butterscotch balls. Bud’s specialty is stick pretzels dipped in almond bark and “mock” turtle candy which keeps him busy for a few hours. New recipes that you might like to try.

+++++

DIPPED PEANUT  BUTTER LOGS
1 c. butter, melted
1/2 c. chunky peanut butter
3-3/4 c. powdered sugar
3-3/4 c. flaked coconut
1 c. chopped pecans
1/2 c. graham cracker crumbs (about 8 squares)
2 t. vanilla 2 c. chocolate chips
2 T. shortening

In a mixing bowl, combine first seven ingredients; mix well. Chill for one hour or until firm enough to shape. Shape into two-inch logs, about the diameter of a dime. Place on waxed-paper-lined baking sheet. In a microwave, using a small deep bowl, melt chips with shortening. (I use a coffee mug and use half of the chips and shortening at a time.) Dip one end of each log, about 3/4 of an inch long and put on the cookie sheet; chill until chocolate is set. Makes about four dozen.

+++++

DELUXE CARAMEL CORN
4 quarts plain popped popcorn*
5 c. mini pretzel twists
2 c. packed brown sugar
1 c. butter
1/2 c. dark corn syrup (light may be used)
1/2 t. salt
1/2 t. baking soda
1 c. salted peanuts
2 c. small candies (M&M’s, Skittles, etc.)

This snack mix is perfect for gift giving. Place popcorn and pretzels in a large bowl; set aside. In a large heavy saucepan, combine next four ingredients; cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 234 degrees (soft ball stage). Remove from heat; stir in baking soda (it will puff up). Quickly pour over popcorn and mix thoroughly; stir in peanuts. Turn onto two greased 9x13-inch baking pans. Bake at 200 degrees for 20 minutes; stir. Bake 25 minutes more. Remove from oven; add candy and mix well. Remove from pans and place on waxed paper until almost cool. Break into small clusters. Cool completely. Store in airtight containers or plastic bags. Makes about 6-1/2 quarts. *You can buy popped corn in a bag in the snack section in the grocery store if you wish.

+++++

MAPLE PRALINES
1 c. sugar
2/3 c. milk
1/2 c. real maple syrup
2 T. butter (not margarine)
3/4 c. coarsely chopped pecans

In a heavy one quart saucepan, combine first three ingredients. Cook and stir over medium heat until mixture boils. Lower heat to medium-low. Cook, uncovered, until candy thermometer reads 234 degrees (soft-ball stage), stirring occasionally. Watch carefully so it doesn’t scorch. Remove from heat and add butter; DO NOT STIR. Cool without stirring, to 160 degrees. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonful, clusters onto waxed paper. Store in airtight container. Makes about one pound.

+++++

BUTTERSCOTCH COCONUT SQUARES
1-1/2 t. plus
1/2 c. butter, divided
1 pkg. (11 ounces) butterscotch chips
1 c. each, peanut butter and mini marshmallows
1/2 c. flaked coconut

Grease a nine-inch square pan with 1-1/2 t. butter; set aside. In a micro or heavy saucepan, melt the chips, peanut butter and 1/2 c. butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into pan; sprinkle with coconut. Refrigerate, uncovered, for two hours or until firm. Cut into one-inch pieces as they are very rich. Store in airtight containers. Makes about 6-1/2 dozen.

Thought for the Day: Will you rejoice in the birth of a king or just in the things Christmas will bring? This Christmas, have faith, seek out a forgotten friend, keep a promise, listen, apologize if you were wrong, be gentle, laugh a lot, gladden a child, take pleasure in the beauty and wonder of the earth, speak your love... speak it once again. Christ is born! Praise Him. I would like to send a greeting to a special grandma, who lives in Iowa. She is a devoted reader of this column, and I treasure that. Merry Christmas, Evelyn. Your family loves you dearly.





Advanced Search








WIld Mountain 12-8-13

CHISAGO LAKES LIVING | Home | Public Notices | Links | Subscribe
Powered by 72dpi

Chisago County Press
P.O. Box 748 Lindstrom, MN 55045

Software © 1998-2016 1up! Software, All Rights Reserved