Glacé is transparent candy coating used on nuts and dried fruits to give them a shiny, appetizing surface. It is also used to make clear, hard candy, lollipops and candy wafers.
2 cups sugar
2/3 cups water
1/8 teaspoon cream of tartar
Combine all ingredients in a small saucepan. Stir until sugar is dissolved, then cook until the mixture reaches 310°. Remove from heat immediately and dip the bottom of the saucepan into cold water to stop the temperature from rising and to prevent discoloration of the glacé.
Using a candy dipping fork (or fondu fork), and carefully dip whole or half nutmeats, candied fruits such as pineapple, cherries and pitted prunes. Place the fruits and nuts on a non-stick surface. The glacé will harden almost immediately.
You may need to reheat the glacé from time to time on moderate heat. Flavor any left-over glacé with a drop or two of vanilla, peach, lemon, apricot or any flavored extract (liquor too!). Drop from the lip of the saucepan onto the non-stick surface to make quarter sized candy wafers.
Note: Glacé's crispness is affected by weather. If the weather is hot or damp, increase the cooking temperature one or two degrees higher.
2 to 3 ripe avocados
1/2 cup fresh salsa - your favorite brand
Remove the skin and seed, mash the avocados, mix in your favorite brand of salsa. Eat. That's it! If you need anything fancier go to Guacamole Central
hot oil or fat: 375° to 390°
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (beaten)
3/4 cup milk
Sift the dry ingredients. Mix the egg and milk with an electric mixer. Add to the flour and blend until batter is smooth.
Dip or stir in the items you want to deep fry; meat, vegetables, fish or shrimp, all cubed or chopped to size.
Carefully drop by spoonfuls into the hot fat and fry until the items are golden brown. Allow to drain on paper towels to absorb excess oil.
Note: Add favorite spices to enhance this mix:
3 to 5 ounce bag microwave popcorn or regular popcorn (any brand)
1 7 ounce jar marshmallow creme
Colorful hard candies broken into small pieces
Cook popcorn in microwave (or however you usually cook popcorn). Discard uncooked kernels. Use non-stick baking pan or spray large baking sheet with non-stick cooking spray.
Pour marshmallow cream into medium sized microwavable bowl. Cook uncovered, stirring occasionally until melted.
Add cooked popcorn into melted marshmallow cream and stir gently until kernels are coated.
Spread mixture onto cookie sheet and sprinkle with candy bits. Bake for about 10 minutes, stirring occasionally, until marshmallow cream is dry.
Remove from oven and allow to cool about 30 minutes on cookie sheet. Break into pieces and serve.
I like to think this is Snowflake's unique invention:
Take equal amounts of sweet gherkins (or bread and butter pickles) and pepperocinis (in jars)
Pour the liquid of the pickles into a bowl or container and set aside. Keep the lids and jars!
Pour the liquid from the pepperocinis directly into the pickle jar to completely cover the pickles. Replace lid onto jar.
Pour the pickle liquid into the Pepperocinis jar to completely cover the pepperocinis. Replace lid onto jar.
Place both jars in refrigerator and allow to sit for a week or two.
Goes great along side with grilled cheese sandwiches!
These mixed up pickles and pepperocinis seem to keep just as long as they would have with their original liquids. I've kept them refrigerated for 6 months and longer.
20 medium sized garden fresh cucumbers
12 medium sized white or yellow onions
1 cup salt
4 cups vinegar
4 cups water
3 cups sugar
4 teaspoons celery seed
2 teaspoons mustard seed
2 teaspoons ground ginger
1 teaspoon turmeric
Wash and slice cucumbers (with skin on) into thin slices. Peel and slice the onions. Combine cucumbers and onions with salt and let stand for at least two hours.
Mix together all remaining ingredients in a large sized sauce pan (big enough to hold 20 sliced cucumbers and two cups of onions) and bring to a boil.
Rinse off the vegetables, drain and add them to the boiling liquid.
Simmer about 30 minutes then pack in sterilized jars and seal. Makes about 6 pints.
12 thin-skinned oranges
3 lemons
3 qts. water
Sugar
Wash and slice the oranges and lemons as thin as possible. Add the water and let stand overnight. Next day cook the mixture slowly until tender (2-21/2 hours). Measure, add an equal amount of sugar, and cook until the jellying point is reached. Turn into sterilized jars and seal.
1/2 cup butter
1 tablespoon lemon juice
pinch of salt
Cream butter and salt, add lemon juice drop by drop.
You can find print-your-own Christmas, holiday and all-occasion gift wrap for your baked gifts here at www.papergiftwrap.com. Great resource for wrapping home made gifts, stocking stuffers and other small presents. Size of the gift wrap is only limited by your printer paper. Lots of selections for parties, office occasions, holidays, impromptu occasions, etc.