Pecan Logs, Penuche, and Nut Caramels by Louise M.

When we split up the recipes, I had Nut Caramels and Pecan Logs.  Since I needed to make the penuche AND nut caramels in order to make the pecan logs, I switched it with Aunt Renee.  Besides, Renee is already an expert at penuche and doesn't need the practice.  (Okay, okay, so I called her and asked if she happened to have any penuche left over that I could just use for the pecan logs.  It's not cheating!  But she didn't have any, so I had to make it.)  Since I'm doing all three recipes this time, I won't post the next couple times we do candy.

Thoughts on Penuche:

1. I halved the recipe, and it worked just fine.  
2. The first round went to sugar immediately.  I think it had crystals on the bottom of the pan the whole time.  I immediately added some milk to the sugary candy and put it back on the stove (using a different pan).  As soon as it boiled and the crystals were melted, it was at soft ball stage.  Luckily, it worked that time.
3. Stirring the penuche directly on the granite counter top worked well.  I also poured it onto the granite right off the stove.  I would do it that way again.
4. Jennifer (also an expert at penuche) had some extra instructions that really helped.  I will put them in italics.  
5. Do NOT put the toddler in the high chair with fruit loops to keep him busy while you stir the penuche.  He will finish the fruit loops LONG before you finish stirring.  You will then need to bribe your 5 year old to sing songs and do other crazy stuff to keep the toddler from screaming and/or climbing out.
6. Do NOT use your favorite spatula to stir unless it's got a strong handle.  It is entirely possible to break the handle right off in the middle of stirring.  
7. It's AMAZING how good a little butter, cream, and sugar can taste if done right!

Penuche

2 C brown sugar

2 C granulated sugar

2 C cream

1/2 C butter 1/4 C butter

Butter sides of pan.  Bring sugars and cream to boil stirring constantly.  Add butter.  2 TBSP Butter now, 2 TBSP later.  Boil until syrup forms soft ball in cold water.  Do not stir sides of pan.  Remove from heat, put remaining 2 TBSP butter on top.  Let cool to lukewarm.  Beat until thick and creamy.  Pour into pan, or shape into rolls for pecan logs.  Makes 2 Pounds.  DO NOT DOUBLE.

The Caramel recipe was fairly straight forward.  This picture shows how much was left over after I dipped the pecan logs, and since I had some nuts that had caramel stuck to them, I decided to just add the rest of my pecans to some of the caramel.

Nut Caramels
2 C sugar
2 C white syrup (aka Karo Syrup)
1 tsp Vanilla
1 Cube butter
dash salt
1 Can Sego Milk (aka evaporated milk)
1/2 C nuts

Boil Sugar, syrup, and salt to crack stage.  Add milk and butter, which has been warmed together on back of stove, add to sugar mixture stirring constantly so mixture doesn't stop boiling.  Boil until done as firm as desirable (hard ball for pecan logs).  Remove from heat.  Stir in vanilla and nuts (nuts are optional).  Stir until starts to cool.  Pour into well buttered pan.  Cool and cut into squares.  This caramel makes heavenly popcorn balls if you allow the caramel to cook a little less time (soft ball).  It also makes good caramel sauce for ice cream if only cooked a short time after milk and butter are added to sugar mixture.  Use your biggest pan and watch for caramel popping out while adding the milk and butter.  

Thoughts on Pecan Logs

1. There is an art to getting these to look good, and my Grandmother definitely had it figured out.  Hers always looked better than mine.
2. Don't try to dip the penuche into caramel right off the stove.  I have a blister on my finger where I burned it a little.  You might also lose the piece of penuche in the caramel when you drop it from your burning fingers and have to go digging.
3. I found that using my flat wooden spoon to get the penuche out of the caramel worked a lot better than using my fingers or a fork.  I just scooped, let a little caramel drip off, and then flipped it over onto the pecans kind of like I would when dipping chocolates.
4. I also tried dropping pecans onto the top of the caramel/penuche after setting it on some pecans, and then rolling from there, and it helped with getting less caramel on my fingers.  
5. It takes a lot of pecans!  I had a five ounce bag, and it only made three pecan logs.  I ended up pulling some chopped pieces from my pantry to finish the last pecan log. 
6. After you get the pecans stuck into the caramel, you can reshape the log a little, especially if you let it cool some first.
7. Once again, these taste so good!!  And that's just the parts I licked off my fingers after I finished.  I haven't actually cut into one yet.

Pecan Logs
Shape Penuche into rolls about 3/4 inch in diameter.  Wrap in foil or plastic wrap and freeze (I did this step after my penuche had been cooled and refrigerated for a while.  It still worked.)  Make "Nut
Caramels".  While caramel is still warm, dip frozen penuche logs into caramel and coat them, then roll in shelled pecan halves (or chopped pecans).  Cool and store in a cool place (freezer) wrapped in plastic wrap and foil.  Will stay good for months, maybe years.  But only if well hidden.

Marshmallow Eggs - by Gaye M.

I picked this recipe because Easter is coming and they are eggs, perfect, right?  Wrong, mine are not eggs, they are blobs.  The recipe is really simple, but I must have messed it up.  I tried to cover some with colored sugar, like Peeps.  When my 13 year-old  saw them, she said, "Mission failed."  Nothing like a 13 year-old to boost your self-esteem, but she was right. They also made a enormous mess.  Despite my trials, the marshmallows do taste yummy and a lot like regular marshmallows.  My 11 year-old has told me they are delicious at least 4 times.   So, my advice to you is:  It is not worth making your own marshmallows. Go to the store, spend a dollar, and buy your marshmallows.  They come in many beautiful colors and shapes.  Right now, they even have bunnies that actually look like bunnies, or Peeps that are cute not crazy.

Marshmallow Eggs by Gaye M.

2 packages unflavored gelatin

6 T cold water

1/2 c boiling water

2 c sugar

1 tsp salt

coloring, if desired.

Sprinkle gelatin over cold water and allow to soften.  Meanwhile, boil water.  Add gelatin to water and stir, over low heat, until dissolved.  Add sugar and salt; stir and boil until completely dissolved.  Remove from heat and beat, with a mixer, until it is very thick (around 15 minutes).  Fill a cake pan with flour or cornstarch and smooth the surface.  Make indentations with an egg, plastic or real.  Spoon the marshmallow into the indentations and let set.  (This is the hard part because it is the consistency of melted marshmallows.)  Dust the top with flour or cornstarch so they won't be too sticky. Makes about 3 dozen eggs.  

Sherbet Frappe- Loleen G & Easy Brownies -Beth G

Sherbet Frappe- Loleen G.

This recipe couldn't be easier.  We decided to do at Kole and Kallie's birthday party.  I hadn't realized it would be such a hit and only bought one carton of raspberry sherbet.  Oh well, at least we know everyone liked it.  No picture but you can imagine.  All you have to do is scoop some sherbet in a cup and add the sprite and pineapple juice.   Totally doable.

1 gallon sherbet
Sprite or 7up
pineapple juice

Mix together and drink.

Easy Brownies- Beth Grimshaw

Mom said the brownies were wonderful.  She made them by herself.  She is such a good lady  At our house we were struggling with spring and all of the asthma/allergies issues that come with it.  So after a quick trip to Provo to see Dr. Matheson, hopefully we will survive the coming months and even be able to play outside.  Thank goodness for wonderful mother's who watch your kids and fulfill your duties.

Easy Brownies-
1 C sugar
1/2 C margarine
2 eggs
4-5 T cocoa
3/4 C flour
1/4 t salt
3/4 C coconut or chopped nuts

Mix together and beat three minutes.  Add coconut or nuts.  Bake 20 minute at 350.  Don't overbake.

Basic Water Fondant #1 - Della G.

 BASIC WATER FONDANT #1 - Della G.
The fondant on the left of the spatula (clear looking) is the candy before stirring.  The fondant to the right is after it has been stirred about halfway.   In the clear part you can see chunks of something.  That is the butter that rose to the top and set up as it cooled.  It remained a little chunky for a lot longer than I expected during the stirring process.  It did finally mix in VERY smoothly.  I probably should have cooked it a longer but when I tested it, it kind of separated in the water.

This is the fondant after it has been stirred.  As you stir it the glossy look turns dull.  As it rests, it gets duller and more creamy looking.  I have always used cream fondant and this reacted differently than I am use to.  I really wondered if it would work.  It does!  I buttered the cooking pan before adding any ingredients, like I do for fudge, it lessens the risk of stirred candies going to sugar.

 I would have to say I am very pleased with the results.  The colors are truer and the flavors are clearer than cream fondant.  I flavored and colored the fondant Orange-Orange, Pink-Cherry, Brown-Root Beer, Green-Mint, and Yellow-Lemon.  I am going to shape the rest of the fondant egg shapes and use them for the grandchildren's Easter party on Wednesday.  That is a good way to use up too much candy.

This is the finished result of the orange.  The centers are very soft and creamy and wonderful.  I am not the best dipper but it turned out really good.  I may start using this instead of cream fondant for Christmas chocolates.  Lower cholesterol and less calories than cream, and just as good.  While typing up the recipe I just realized why it may be a little too soft.  The recipe calls for 1 1/8 C.  Water.  Yesterday I read it 1 1/3 C.  (oops).  The recipe is very forgiving I would have to say.  It worked anyway but read the recipe correctly.

BASIC WATER FONDANT #1 - Della G.

4 C. White Sugar                                                   1/4 C.  White (karo) Syrup

1 1/8 C. Water                                                      4 TBS  Butter

Dash of Salt

Mix all ingredients together (including butter).  Place over low heat until dissolved.  Cover 5 minutes to break down any remaining sugar crystals.  Let boil to soft ball stage (232o).  Pour into butter platter and let stand until it becomes thick.  Then beat candy until it becomes creamy and the glossy sheen dims.  Add color and flavorings and place in tightly covered bowls until ready to use.  It made approximately 4 cups of fondant.

Strawberry Sparkle Punch by Louise M

This punch was easy, quick, and not expensive, which means I'll probably be serving it at the next opportunity.  It was very good, too.  I wasn't able to do a picture, but it's dark pink in color and almost opaque.  I'm sure our grandmother served this to me at least once out of one of her MANY punch bowls, but I don't remember.  My kids were served straight from the blender, since the 1/4 batch fit in there just fine.

Strawberry Sparkly Punch
2 C fresh strawberries, hulled
1 3 oz package strawberry flavor gelatin
1 C boiling water
1 quart cranberry juice cocktail
1 6 oz. can frozen lemonade
3 C cold water
1 28 oz bottle 7up

Put berries in blender on low speed until fruit is pureed.  Dissolve gelatin in boiling water.  Stir in lemonade until melted.  Add cold water, juice, chilled and pureed strawberries.  Pour over ice in large punch bowl.  Slowly pour in chilled 7up or ginger ale.  Makes 30 (small) servings.  Also delicious made with raspberries.  Frozen fruit may be used if fresh are not available.

Coconut Lemon Bars by Helen J.

Looking at this recipe, I have to say it's not my kind of thing.  My kids will make a mess eating it (IF they eat it), and my husband will ask why I didn't just make brownies, and I will enjoy it, but also ask myself why I didn't just make brownies.  So, the answer is... we make it because it tastes good!  And it is dairy free, so Ben can enjoy.  If I hadn't been thinking of the dairy factor, I might have replaced the shortening in the crust with butter, which would give it a different taste.  It tastes great with the shortening, though.  I also don't recommend leaving out the nuts because it would be runny without them, so if you don't like nuts, just don't make these cookies.

Coconut Lemon Bars
1/2 C soft shortening
1 C flour
1/2 C brown sugar
Press together, flatten to cover bottom of ungreased 9x13 pan.  Bake 10 minutes at 350, then spread with topping.

Topping:
2 eggs
1 C brown sugar
1 t grated lemon rind
2 T lemon juice
1/2 t salt
1 C coconut
1 C chopped nuts (I used pecans)
1/2 C raisins (I used blueberry craisins)
Beat eggs and stir in sugar, lemon rind, juice, and salt.  Mix coconut, nuts, and raisins.  Spread over first mixture and return to oven.  Bake 25 minutes or until golden brown.  Cool and cut into bars.  Raisins can be left out if you prefer.

Congo Squares - Ann W.

I remember mom making congo squares growing up and liking them, but I remembered them being just a blonde brownie, and I have a really excellent blonde brownie recipe so I assumed these wouldn't live up.  I was wrong.  They were excellent.  One challenge was that the recipe called for a box of brown sugar, which I didn't know how much that was, but a a quick call to Jennifer solved that problem (2 1/4 C) and it called for a pkg of chocolate chips, but not what size, so I went with 1 1/2 C.  We loved these, they are kind of like carmel in a pan.  I had one (more then one) while they were hot and then another (or more) the next day and they were still very moist.

One thing to note is that the edges cook faster than the center.  The recipe calls for them to be in an 8x10 pan, I did an 11x7 pan, and I think I might try them in a 9x13 next time to see what happens.  They are just too thick to cook all the way in the center in 30 minutes and the extra time makes them a little browned.  That said, it was delicious.  I will definitely be making these again.

Congo Squares
2 C flour
2 1/2 t baking powder
1/2 t salt
2/3 C shortening
1 box (2 1/4 C) brown sugar
3 eggs
1 C chopped nuts
1 pkg (1 1/2 C) chocolate chips

Mix dry ingredients together. Melt the shortening and mix well with brown sugar. Allow to cool a bit and then add the eggs, one at a time, beating well after each. Add dry ingredients and mix well. Add nuts and chocolate chips. Pour into a greased 7x11 pan and bake for 30-45 min on 350.