Caramels

Caramels

1 cup granulated sugar

½ cup brown butter

½ cup light corn syrup

½ cup cream

¾ cup milk

¼ cup butter

½ cup nuts, chopped (optional)

1 tsp. vanilla

Combine all ingredients except vanilla and cook over low heat, stirring constantly, until candy forms a firm ball when dropped into cold water (246°).

Stir in vanilla, then pour into a greased, 8 square baking pan.

Cool, then turn out of pan and cut candy into 1 pieces. Wrap each square in waxed paper.

Makes 64 1 pieces

From Best of Amish Cooking

By Phyllis Pellman Good

Virus-free. www.avg.com

Chocolate fudge with nuts

Chocolate Fudge with Nuts

⅓ cup butter

3 squares unsweetened chocolate

¼ cup milk

3 cups confectioners sugar, sifted

pinch of salt

1 tsp. vanilla

¼ cup nuts, chopped

Melt butter and chocolate in saucepan. Add milk slowly, stirring continuously until well blended. Remove from heat.

Gradually beat in sugar. Stir in salt, vanilla, and nuts until thoroughly mixed.

Spread in greased 8 square pan. Chill. When firm, cut in 1 pieces.

Makes 64 1 pieces

From Best of Amish Cooking

By Phyllis Pellman Good

Virus-free. www.avg.com

Fudge

Fudge

4 Tbsp. cocoa (or 3 squares unsweetened bakers chocolate)

3 cups sugar

1 cup milk or cream

3 Tbsp. corn syrup

pinch of salt

2 Tbsp. butter

2 tsp. vanilla

Combine cocoa, sugar, milk, syrup, and salt in heavy saucepan. Cook to soft ball stage (236°when small amount of mixture dropped in cold water forms a soft ball).

Cool slightly and add butter and vanilla. Immediately pour into buttered pan. Allow to harden. Cut into squares.

Makes about 2 lbs.

From Best of Amish Cooking

By Phyllis Pellman Good

Virus-free. www.avg.com

Kahlua cheese cake

Kahlua Cheese Cake
Chocolate Crumb Crust:
1 1/3 cups chocolate wafer crumbs
1/4 cup softened butter
1 tablespoon sugar
Filling:
1 1/2 cups semi-sweet chocolate pieces
1/4 cup kahlua
2 tablespoons butter
2 large eggs, beaten
1/3 cup sugar
1/4 teaspoon salt
1 cup sour cream
2 (8 ounce) packages cream cheese, softened, cut into pieces
Whipped cream, optional
Chocolate leaves, optional
Combine all crust ingredients; press firmly into bottom of 9 inch springform pan. Preheat oven to 350 degrees. In small saucepan, over medium heat, melt chocolate with kahlua and butter; stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add sour cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust. Bake for 40 minutes, or until filling is barely set in center. Remove from oven and let stand at room temperature for 1 hour. Then refrigerate for several hours or overnight. Garnish if desired.
Makes 12 to 14 servings.

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Kisses

Kisses

Coconuts could be bought at the turn of the century in eastern Pennsylvania. They were, of course, in their hard shells, leaving it up to the enterprising cook (or her helpers) to ferret out their meat and grate it. Coconut was a delicacy in cakes, cracker puddings, and, on occasion, candy.

3 egg whites

2 cups plus 1 Tbsp. sugar

2 tsp. vinegar

1 tsp. vanilla

2 cups flaked coconut

Beat egg whites till frothy. Gradually add sugar and vinegar. Beat until fluffy (about 10 minutes). Stir in vanilla and coconut.

Drop by teaspoons onto cookie sheets. Bake at 250° for 3045 minutes.

Variation: crushed nuts may be substituted for coconut.

Makes about 2 lbs.

From Best of Amish Cooking

By Phyllis Pellman Good

Virus-free. www.avg.com

Popcorn balls

Popcorn Balls

3 quarts popped corn

1 cup sugar

½ cup corn syrup, white or dark

⅓ cup water

¼ cup butter

¾ tsp. salt

¾ tsp. vanilla

Warm popped corn in oven set at warm or 250°. Meanwhile, combine over heat in saucepan the sugar, corn syrup, water, butter, and salt. Stir until the sugar is dissolved.

Cook without stirring until the syrup forms a soft ball (236°). Then add the vanilla and pour the syrup slowly over the popped corn. Mix well so that every kernel is coated.

Grease hands well with butter before shaping sticky popcorn into balls.

Makes 12 medium-sized balls

From Best of Amish Cooking

By Phyllis Pellman Good

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One-derful chicken

One-Derful Chicken
1 chicken leg (about 1/4 pound)
1 tablespoon melted butter or margarine
1/2 can (7 1/2 ounce size) mushroom with wine soup
1 slice Swiss cheese
1/2 cup hot cooked rice
Arrange chicken, skin side down, in a shallow baking dish; pour butter over top. Bake in preheated 400 degree oven for 15 minutes. Turn chicken; bake for 15 minutes longer. Stir soup; pour over chicken and bake for 10 minutes longer, or until chicken is tender. Top with cheese; bake for 5 minutes longer, or until cheese melts. Serve with rice.
Note:
Remaining 1/2 can soup can be refrigerated and used as a sauce for cooked vegetables.
Makes 1 serving.

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