Sunday, July 29, 2007
Friday, July 27, 2007
Tuesday, July 24, 2007
Monday, July 23, 2007
Sunday, July 22, 2007
Makes 81 pieces
Prep: 25 minutes Cook: 20 minutes
2 7-ounce bars milk chocolate
2-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candies
Directions 1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.
2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.
3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).
4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.
Make-Ahead Tip: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.
Monday, July 16, 2007
Saturday, July 14, 2007
1 1/2 c. Tomato juice
4 1/2 tsp. worcestershire sauce
3/4 c. vinegar
1 Tbsp. safflower oil
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1 bay leaf
1/8 tsp. sugar
3 minced cloves garlic
mix well, bring to boil, stir frequently. When boiling reduce heat and simmer 5 minutes. cool , may can if desired.