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Ingredients: 2 Cup(s) white sugar; granulated 1 ts vanilla extract 1/2 Cup(s) light corn syrup 1 c nuts; chopped, or 1/2 Cup(s) water 1 c cherries; chopped, or 1 Pinch(s) salt (1/8 tsp) 1 c orange peels; chopped, etc. 2 egg whites; lg Directions: ~------------------------------OPTIONALS --------------------------------- NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.
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Dust pans with cocoa, tapping out exces Basic whole wheat - abm Use Whole Wheat cycle. From: vmh@intellicorp.com. Fatfree Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Strawberry divinity fudge Boil sugar, water, and cream of tartar to firm ball stage (248 F). Add strawberries which have been drained as dry as possible. Let come to a boil again. Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until thick and fluffy. Pour i Basic bread stuffing * or 1/4 cup minced fresh sage =============================== Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss unti Basic lard sugar cookies Beat the lard, sugar and egg together until creamy and well blended. Stir in the vanilla, and add the baking powder and flour until a dough is formed. 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German IV Page 32 - Medium Balsamic and basic dressing Combine all ingredients in a small bowl. Basic brownies Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8-inch (20-cm) square pan. Bake at 350~ F (175~ C) for 30 to 35 minutes. Cut into 2-in. (5-cm) squares. MICROWAVE: Cook on medium for 8 to 10 minutes or Fudge ( divinity ) Butter sides of heavy saucepan; in it combine sugar, corn syrup, water and salt. Cook and stir till sugar dissolves and mixture begins to boil. Cook to hard-ball stage (250?) without stirring. Remove from heat. Meanwhile, beat egg white to soft peaks; gr Basic marinade Combine and use with beef, pork, or chicken. Marinate for 3-4 hours, preferable in fridge. Origin: Tupperware instructions sheet, came with marinating container. From: Sharon Stevens, 01/12/95, Home Cooking Echo. Posted on alt.creative-cook Basic fern preparation Tatum writes: "The young, tender, tightly curled fronds - croziers or fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon ferns are all prepared in the same way. "Rub off the fuzz (or, for some ferns, the scaly coati "basic salsa with any kind of dry chiles" The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles. But this is the basic recipe for prepare salsas with dry chiles. Wash the chiles in water and discard the Basic barbeque sauce - marinade This quick barbeque sauce is used to baste meat or poultry during broiling or barbequeing. Dilute with appropriate white or red wine for marinating steaks or other meats. Basic recipe for a tea smoke Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to from a circle that fits in the bottom of your Dutch oven -- in our case, a foil saucer approximately 5 inches in diamerter. When the edge is rolled to about 1 Basic baking powder biscuit recipe All ingredients are Approx. measurements. Combine flour, salt, sugar and baking powder. Mix well. Add softened marg/butter and work with fingers until combined as for pastry dough. This is where we can be creative....You can add... Cinnamon and raisins Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor. Combine all ingredients in a small bowl and mix together thoroughly. Serve on antipasto or use as a dressing on a salad. T Basic flaky pie crust Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a Basic green sauce Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted Joyce's divinity Mix sugar, syrup, and boiling water. Cook until it spins a thread. Pour half into beaten egg whites. Do not stir. Cook until hard ball forms in cold water - just enough time to pour 1st half into the egg whites. Add vanilla. Beat until almost ready to