Extreme Cuisine

2 tb Butter or butter substitute

2 c Sugar

1/4 c Molasses

1/2 c Evaporated milk

2 Squares chocolate

2 tb Raisins

1/2 c Chopped nuts

1 ts Vanilla

Melt butter; add sugar, milk, molasses, and chocolate.
Heat gently and stir until chocolate is melted.
Bring to the boiling point and boil to soft ball stage (234 - 238 F).
Remove from fire. Cool to room temperature.
Beat until creamy.
Add raisins, nuts, and flavoring.
Continue beating until mixture will hold its shape.
Pour into well-buttered pan.
Cut in squares.
Mrs.
H.J.T., Tulsa, OK.

2 c Sugar

2/3 c Milk

1/4 ts Salt

2 tb Light corn syrup

2 tb Margarine or butter

1/2 ts Ground cardamom

1/4 c Chopped walnuts

1/4 c Chopped pistachios

Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water.
Remove from heat.
Add margarine. Cool mixture to 120F without stirring.
(Bottom of pan will be lukewarm.) Add cardamom.
Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes.
(Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9×5x3-inch loaf pan.
Let stand until firm.
Cut into 1-inch squares.

——————————–SUGAR SYRUP——————————–
1/2 ts Sugar

1/2 ts Whole saffron

1/4 ts Ground cardamom

2 tb Oil

3 c Carrots, julienned

1/2 c Dried orange peel slivers

Water, boiling 1/2 c Water

1/2 c Almonds, blanched, slivered

2 tb Rose water, or to taste

3 tb Shelled pistachios

——————————RICE WITH TADIQ——————————
2 c Raw rice, well rinsed

1 ts Salt

4 c Water, hot

5 tb Oil

1/4 ts Ground turmeric

2 tb Water

1.
Grind the 1/2 teaspoon of sugar and the whole saffron together,

using a mortar and pestle, until they are quite fine.
Add the cardamom and grind everything together smoothly.
Set aside.
2.
Heat the oil in a pan, add the carrots, and stir-fry over low heat for about 6 minutes, stirring frequently to brown them slightly.
Set aside in the pan.
3.
Cover the orange peel with boiling water for 2 minutes.
Drain and set aside.
4.
Put the 1 cup of sugar and the 1/2 cup of water in a pan and simmer over moderate heat for 2 minutes to dissolve the sugar.
Add the almonds, cooked carrots, and orange peel and continue cooking for 2 minutes more.
5.
Remove the melange from the heat and stir in the rose water, pistachios, and the saffron mixture.
Set aside.
6.
To prepare the rice, cover it with cold water and salt; let it soak for 1/2 hour.
Pour off nearly all the lightly salted water, leaving about 1/2 cup.
Bring the 4 cups of water to a boil over moderate heat, and add the rice and remaining liquid.
Cook for 8 minutes, drain, and rinse under cold water.
Drain and set aside briefly.
7.
Put 3 tablespoons of the oil in a large enough pan with the turmeric.
Shake the pan briskly to mix.
Pour in the rice to cover the oil and shape the top into a pyramid.
Cover the pan and cook over low heat for 10 minutes.
8. Uncover and sprinkle the remaining 2 tablespoons of oil and 2 tablespoons of water over the rice.
Cover the pan with a cloth kitchen towel and the pan cover.
Cook over very low heat for 1/2 hour to allow the rice crisp (tadiq) to form.
Some cooks let the tadiq form by cooking for 1 hour but the lesser time seems to work. Serve the rice on a platter, decorated around the top with pieces of tadiq, which must be scooped from the pan bottom.
The warm sugar syrup melange is served separately.
Each diner spreads as much melange as he or she wants over the rice.
Serve warm with the chicken stew (Albaloo Polo)

6 Golden Delicious apples

6 Granny Smith apples

2 tb Unsalted butter

6 tb Sugar

1/2 ts Cinnamon

Nut Mixture: 2 1/2 c Walnuts, chopped

1/2 c Sugar

1/2 ts Grated lemon peel

1/2 ts Cinnamon

24 Sheets phyllo dough

1/2 c Unsalted butter, melted

2 tb Plain dry bread crumbs

2 tb Honey

Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust.
APPLE LAYER: Peel and slice apples.
Melt butter in Dutch oven over high heat.
Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes.
Cool.
NUT MIXTURE: Combine all ingredients in small bowl.
Preheat oven to 400^F.
Trim phyllo sheets to 13×9-inch rectangles; cover with plastic wrap.
Brush 13×9-inch metal baking

pan with butter.
Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered).
Layer 5 more phyllo sheets on top, brushing each with butter.
Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top repeat layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixture on top sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
With sharp knife, cut lengthwise

through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
Bake 35 to 40 minutes or until golden.
Drizzle honey on top and bake 5 minutes more.
Cool in pan on wire rack.
Serve warm or at room temperature with whipped or ice cream.
Makes 12 servings.

1 c Sugar

1/2 c Water

1/4 c Light corn syrup

1/2 ts Salt

2 tb Vinegar

1 ts Vanilla or other flavoring

-such as orange or lemon, or -use: 1/2 ts Peppermint or:

1 oz Bitter chocolate, grated

From Grandma Ruby’s recipe file: newspaper clipping Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 degrees on a candy thermometer.
Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle.
Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or fat.
Use only the fingertips to pull taffy. When mixture can be handled, take up and pull out with both hands. Fold over and pull out again.
As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand.
Pull until it is difficult to pull out and the mixture seems quite firm.
Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper.
Store cooled taffy in an air tight container in a cool dry place.
If the taffy sugars, it can be recooked by putting it in a pan with 2 Tablespoons corn syrup and 1/4 cup water.
Stir until dissolved and then recook according to original directions.
Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled.
I wish I had a date for this…I′d say recipe is at _least_ 30 years old…possibly 40, maybe even more…
This is a lesson to all of you to date your recipes, including newspaper clippings! From Florence “Ruby″ Williams’ files.
Valerie Whittle

Karen Mintzias 1 c Sesame seeds

1 c Honey

Spread the sesame seeds on a pan and toast in preheated oven at 350 degrees F for 5 minutes.
Bring honey to a boil.
Add seeds and continue cooking on medium heat to 280 F (light crack reading). Watch it carefully, it burns quickly.
Pour into buttered pan, and flatten with spatula to 1/2″ thickness.
Score into 2″ pieces while hot.
Allow to cool.
Store in plastic bag.
From: “The Complete Greek Cookbook” by Theresa Karas Yianilos.
Avenel Books, New York.
Typed for you by Karen Mintzias

8 c Popped corn

1 c Sugar

1/3 c Light corn syrup

1/3 c Hot water

1/8 ts Salt

1/2 ts Vanilla

1 lb Chocolate coating

Measure popped corn into a large bowl.
In a small saucepan, combine sugar, syrup, water, and salt.
Cover tightly and bring to a rolling boil.
Remove lid and add thermometer.
Cook to 270 degrees; remove from heat and stir in vanilla.
Pour cooked syrup over the popped corn, stirring to coat corn.
Cool completely, then run through a food chopper.
Melt chocolate coating in top of double boiler.
Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold.
Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives.
Makes about 50 pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

1 c Figs

1/3 c Crystallized ginger

1 c Powdered sugar

2 tb Lemon juice

1 c Toasted coconut

1/4 ts Salt

3/4 c Nuts

Combine figs, nuts, salt, and ginger.
Put through food chopper using medium knife.
Add lemon juice.
Knead into a paste on a board dredged with powdered sugar.
Roll thin.
Cut in 1-inch squares.
Put together in layers of three, sprinkling the coconut between the layers.
Mrs.
R.F.
Higginbotham, Covington, OK.

3 c Sugar

1 c Evaporated milk

1/8 ts Salt

1 lb Peanut butter

1/2 lb Marshmallow fluff

1 tb Butter

2 ts Vanilla

Combine sugar, milk and salt in saucepan.
Cook over medium heat until mixture reaches soft ball stage.
Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla.
Stir until ingredients are thoroughly combined.
Pour into large cake pan to cool.

1 c Granulated sugar

1 c Brown sugar; packed

1/2 c Corn syrup

1/2 c Half-and-half

2 Sq.
unsweetened chocolate;

-1 oz each 2 tb Butter or margarine;

-cut in pieces 1 ts Vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan.
Bring to boil, stirring to melt chocolate and dissolve sugar.
Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248F on candy thermometer (firm-ball stage).
Remove from heat.
Quickly stir in butter and vanilla just until blended and butter melts.
Pour into well-greased 8×8x2″ pan.
Cool; cut in small squares.
If desired, top each square with pecan half or almond slivers.
Wrap individually in plastic wrap or foil.
Store in cool, dry place. Makes about 1-1/2 pounds.

-ANDY MONDAY-CWMR26A 3 pk Chocolate chips

1 pt Marshmellow cream

1/2 lb Butter

2 tb Vanilla

2 c Walnuts; chopped

4 1/2 c White sugar

1 cn Evaporated milk

Place in large bowl first five ingredients.
Set aside.
Boil briskly for 9 minutes after coming to a boil, the sugar and evaporated milk.
Stirring, add to the first mixture and mix well. Put in buttered shallow pan and refrigerate.
Slice into squares and serve.
It will freeze and keep for months.

3 oz Softened cream cheese

2 tb Milk

2 c Confectioner’s sugar

1/4 ts Vanilla

2 oz Baking chocolate

1/8 ts Salt

3 c Miniature marshmallows

Flaked coconut 1.
Blend together cream cheese and milk.
Add sugar and vanilla, mixing

well.
Set aside.
2.
Melt chocolate over hot water, stirring until smooth.

3.
Combine cream sheese mixture, melted chocolate, and salt, mixing

together well.
Fold in marshmallows.
4.
Drop by teaspoonfuls into coconut, completely coating each candy.

Place on a greased cookie sheet.
Chill in refrigerator until firm.
~–

——————————-TREE ORNAMENTS——————————-
Plastic wrap Pkg.’s M&M’s Pipe Cleaner Ribbon ——————————CHRISTMAS WREATH——————————
Same ingredients as ornament - but also a wire coat - hanger TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.
Gather corners and twist tightly.
Secure with pipe cleaner.
Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner.
Tie “curling” ribbon around the cluster to form a loop at the tops.
Tie two 10-inch strands of ribbon at the bottom and curl.
Hang on the tree with the

loop ends.
M&ampM CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&ampM’s.
Form a circle from a wire coat hanger, the hook forms the hanging loop.
Attach cluster balls to the hanger with pipe cleaners.
Tie a large bow at the top of the wreatn.
Shared by Cate Vanicek

Jim Vorheis 1/2 c Butter

12 oz Evaporated milk

4 c Sugar

10 oz Large marshmallows

2 oz Unsweetened chocolate,

-chopped 12 oz Semisweet chocolate chips

12 oz Milk chocolate, chopped

1 tb Vanilla

2 c Chopped walnuts or pecans

Makes 5 pounds In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over medium-high heat until sugar is dissolved.
Heat to boiling.
Turn heat to low, cover and continue boiling for 5 minutes without stirring.
Turn heat to warm and stir in marshmallows until dissolved.
Add each kind of chocolate in turn, stirring until melted.
Stir in vanilla and nuts.
Pour into lightly buttered 9×13-inch pan.
Let stand until firm, about 8-10 hours, before cutting.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

1 lb Poppy seeds

2 c Honey

1/2 c Sugar

2 c Chopped nuts

1/2 ts Powdered ginger

Have the poppy seeds ground for you when you buy them.
If this is not possible, grind them in a food chopper or pound with a mortar and pestle.
Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until the mixture is thick, about 20 minutes.
Stir frequently.
(Drop a little on a wet surface if it doesn′t run, it is thick enough.) Stir in the nuts and ginger. Moisten hands; pat out mixture onot wet board to thickness of about 1/2 inch.
Let cool 5 minutes, then cut into diamonds or squares with a sharp knife.
When knife sticks, dip into hot water.
Cool completely and lift from board with a spatula.
From: The Art of Jewish Cooking, by Jennie Grossinger Shared By: Pat Stockett

1 pk (8 0z.
size) cream cheese

3/4 c Finely chopped pecans

Milkcote or whitecoat -chocolate Cream the cream cheese and add pecans.
Chill until cheese will form balls.
Dip balls into melted whitecote or milkcote chocolate coating.
Makes about 25 balls.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis.
53201

1 c Butter, sweet

3 1/2 oz Chocolate, unsweetened

3 T Cocoa, dark unsweetened

1 1/2 c Flour, all-purpose

1/2 ts Baking powdere

1 ts Salt

4 Eggs

2 c Sugar

1 ts Vanilla extract

1 c Chocolate chips

Preheat oven to 350 F.
Melt butter with unsweetened chocolate in the top of a double boiler, stirring occasionally.
Set aside to cool.
Sift together the cocoa, flour, baking powder and salt.
Beat eggs until creamy, then gradually add sugar, beating constantly. Add vanilla and cooled chocolate-butter mixture.
Stir in dry ingredients just until combined.
Spread batter in buttered 9″ x 13″ pan.
Sprinkle chips over surface.
Bake for 30 to 35 minutes, or until center no longer jiggles when shaken.
Cool, then cut into 32 pieces.
—*Dying for Chocolate* Diane Mott Davidson

1 c Cream; Light

1 c Sugar

1/2 c Light Corn Syrup Karo

1/4 ts Salt

3 tb Butter Or Regular Margarine

1/2 ts Vanilla

2 1/2 c Pecans; Chopped

6 oz Chocolate Chips; Semi-Sweet

Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.).
Reserve 1/2 c cream and set it aside.
Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan.
Cook over medium heat, stirring constantly, until the mixture boils.
Slow stir in the reserved cream.
Cook, stirring constantly, for 5 minutes.
Stir in the butter, 1 tsp at a time, stirring constantly.
Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F.) on the candy thermometer.
Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet.
Drop the mixture by teaspoonfuls onto the pecans.
As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used.
If the mixture becomes too thick, heat over low heat.
Melt the chocolate chips over hot water and stir until smooth.
Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place. Makes about 4 dozen.

2 c Sugar

1/2 c Light corn syrup

1/2 c Water

2 c Pecan halves

1/4 c Butter

1 T Vanilla

Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved.
Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F). Remove the saucepan from the heat and add butter and vanilla.
Allow candy to cool.
Whip until the mixture gradually changes to an opaque color and becomes creamy.
Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden.
Makes two dozen.
From Nathalie Dupree’s New Southern Cooking Nathalie Dupree writes, “Pralines are traditionally given as Christmas gifts.
Their sweetness will linger in your mouth long after the candy is gone.”

-Nancy Speicher DPX≴A 3 c Sugar

1 c Evaporated milk

3 tb Butter or margarine

3 tb Light corn syrup

1 c Dates chopped

1 c Pecans or walnuts; chopped

1 ts Vanilla extract

6 oz Semisweet chocolate pieces

1.
In heavy, 3-qt saucepan, combine sugar, milk, butter and corn

syrup.
cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves & mixutre comes to boiling; add dates.
2.
Cook, stirring occasionally, until candy thermometer registers

238F, or until a little in cold water forms a soft ball.

3.
Remove from heat.
Add nuts & vanilla.
Beat until thick. Turn out

on board divide in half.
Shape each half into a roll 1 3/4″ in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
4.
In top of double boiler, melt chocolate pieces over hot, not

boiling, water.
Remove from heat.
5.
Remove date rolls from refrigerator; spread half of chocolate

over each roll; spreading to coat evenly all over.
refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3″ thick.
Makes 2 1/4 lbs.

From McCalls Cookery No.
13