After a long sabbatical, I plan to post new snippets with some holiday recipes from around the world. May your upcoming holiday preparations be interesting and fun. Stay happy and healthy until I write again.
I thought I would share this recipe that we’ve used at holiday parties and at Christmas Eve and New Years Eve buffets. These are nice either served cold or warm and can be kept hot in a chafing dish. I prefer them cold. Put them on a nice platter that is lined with a colored foil and some sprigs of herbs such as thyme or rosemary for a nice presentation. They’re a little work, but well worth it. Puff pastry in different brands can be found in the frozen section of your supermarket. It usually comes four large rectangular sheets to the box.
2 packages frozen puff pastry
1 pound mushrooms, finely chopped
1/4 cup of butter
1/2 cup finely chopped onion (white or Vidalia)
1/4 cup white wine
1 large egg, beaten together with 4 Tablespoon heavy cream
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
celery seeds (in jar in spice section of market)
1 garlic clove or two teaspoons jarred chopped garlic
Defrost the puff pastry according to package directions. Saute the mushrooms and garlic in butter; add the parley and onion. Season the softened mushroom mixture with salt, thyme and pepper. Saute further until the liquid evaporates. Add the wine and cook the mixture until it becomes dry. Let cool. On a floured rolling surface, roll out 1 pastry sheet to 1/8 inch thickness. Cut out 24 circles with 2 inch round cookie cutter (if you do not have one, use a glass with a 2 inch rim dipped in flour). Place teaspoon of mushroom mixture on each piece of pastry dough leaving a 1/4 inch edge. Using a second piece of pastry, roll out and cut 24 more circular 2″ pieces. Use these for covering the first batch of filled rounds. Press down the edges and use a table fork to seal the edges. Put pastries on large ungreased baking sheets and brush with beaten egg, cream mixture. Cut a slit on top of each pastry to vent the steam. Repeat the process using the second package of pastry.
Bake in a 375 degree Fahrenheit oven for 14 minutes or until mushroom appetizers are puffed up and golden.
When lightly browned, remove to wire baking rack to cool. Serve warm or cold, but not do not refrigerate unless you are planning on serving them a few hours later. You may also freeze these in between sheets of waxed paper after they have cooled and reheat in a conventional oven. They do not microwave well.
I hope these are a big hit at your next holiday gathering.
For a different punch while you, your family and friends put up the Christmas decorations, I’ve opted for a cold punch instead of a hot one. This punch serves 40 punch cup servings (or less in 6-8 ounce glass). Even though the punch can be used for the summer, it has a heavy-bodied feel that is nice in the winter, too.
1 gallon strong coffee – chilled
3/4 cups sugar
1 gallon chocolate ice cream
1 tablespoon pure vanilla extract
1 pint whipping cream (heavy cream) whipped
Combine the sugar, coffee and vanilla. Stir to dissolve. Refrigerate mixture. To serve, scoop ice cream into the punch bowl. Add refrigerated coffee mixture and then gently fold in the whipped cream. Sprinkle the top with grated nutmeg to taste.
Servings: 40 punch cups full
I serve this up in an antique milk glass bowl, but it also looks great in a cranberry glass bowl and ladled up with a silver ladle.
Some appetizer recipes are to follow.
Happy decorating. It’s time to bring tree, ornaments, and lights from the storage room!!!
Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings. On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie. It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories. This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.
2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)
2 pounds Ricotta cheese (or part-skim_
1 1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1 1/2 teaspoons pure vanilla extract (not imitation)
Preheat oven to 425 degrees Fahrenheit
For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend. With fork, cut in margarine until small balls form. Add vanilla and slowly put milk in while blending with fork until ball forms. Add egg yolks and continue stirring until a large ball forms. If it is too dry to roll, add just a small amount of milk until of rolling consistency. Roll out dough onto waxed paper – one for top and one for bottom. Put half of dough into bottom of 10 inch pie plate. Reserve other half for top of ricotta pie.
For the filling, in mixer bowl place ricotta cheese, egg whites, lemon and rind, mix. Then add the confectioners sugar and vanilla extract. Blend for approximately 7 minutes of medium speed or until smooth. Pour into pie crust. Place reserved pie crust on top of filling and crimp the edges as desired. Brush top crust lightly with egg white and place four small cuts to vent steam. Cover edges with aluminum foil to protect rim of pie.
Bake at 425 degrees for 40 minutes or until lightly browned.
For this post I don’t have to go far from home to remind me of the holiday season, of Thanksgiving and Christmas. I’m reminded of one day in the 1980’s when I toured the home of Lydia Maria Childs’ grandparents who had owned an old Georgian Colonial on the other side of the Mystic River in Medford, Massachusetts in the U.S.A. I had saved up enough money for a down payment on a house and Lydia Maria Childs’ grandparents old home was for sale. I toured the house with my husband and I was extremely excited by the prospect of owning such a wonderful piece of American history. I said yes to the real estate agents offer of a purchase price of only $42,000. Unfortunately, after adding up the costs of owning and maintaining such a large structure, we decided against the purchase and moved on to other options. At a later date, Tufts University bought the home for a huge sum and the house remains on the U.S. Trust for Historic Preservations’ registered historic homes list.
Lydia Maria Child was a author, abolitionist and activist who was born into a prominent New England family in Medford, Massachusetts. She was schooled in her early years in Medford Schools. She would often visit her grandparents at their home and wrote this song as an adult. Sometimes when the snow is deep and the air is chill, you can almost see the her sleigh coming across the old Craddock Bridge in Medford Square.
By Lydia Maria Child
Over the river, and through the wood,
to Grandfather’s house we go:
the horse knows the way to carry the sleigh
through the white and drifted snow.
Over the river, and through the wood,to Grandfather’s house away!
We would not stop for doll or top,
for ’tis Thanksgiving Day.
Over the river, and through the wood
oh, how the wind does blow!
It stings the toes and bites the nose,
as over the ground we go.
Over the river, and through the wood,
and straight trough the barnyard gate,
We seem to go extremely slow,
it is so hard to wait!
Over the river, and through the wood,
when Grandmother sees us come,
She will say, ‘o, dear, the children are here,
bring a pie for every one.’
Over the river, and through the wood,
now Grandmothers cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!
May your holidays be as filled with joy as the young Lydia Maria Childs’ was on that long ago Thanksgiving Day.
In this salad I use the original beets as it lends a festive air to this Mexican style salad. If you want to use this for a dessert instead, leave the beets out. Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained. Fresh fruit is preferred. Sugar is the only sweet added or it may also be served with a thinned mayonnaise. I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.
1 3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts
Mix all fruit pieces together. Top with pomegranate seeds and chopped nuts
Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.
This makes a wonderful dessert or dinner starter served before a holiday meal. It is usually served as part of the Christmas Eve meal in some parts of the world.
As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations. It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook. You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.
1 1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2 cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
2 Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1 Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1 1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1 1/2 cup chopped walnuts
Put washed, dried and dressed turkey on rack in roasting pan. To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan. Add the large finely chopped onion. Season stuffing with sage, rosemary, parsley, thyme, salt and pepper. Add salt and pepper and mix together well. Put in your choice of cranberries, raisins or dried apricot. Add chopped nuts. To this add just enough butter or margarine to moisten. Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume. Stuff turkey with dressing. If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey. After cooling turkey, remove stuffing immediately. Do not store finished turkey with stuffing inside. The internal temperature of stuffing should read 165 degrees on a meat thermometer.
I hope you enjoy this turkey stuffing. We’ve been making it this way in my family for over 100 years. It’s very simple and straightforward. This is very good to use in turkey sandwiches after the holiday is over.
Having been raised in the land of the Pilgrims and the first Thanksgiving feast here in New England, I know firsthand that we take our selection of a Thanksgiving turkey very seriously. It is that time of year again when the markets and supermarkets stock turkeys of all brands and varieties making selection a daunting task. I don’t have room in a small post to list everything there is to know about selecting, thawing and preparing a turkey dinner, but I’ll try to break down the process into several smaller writings.
To those unfamiliar with the process of selecting and handling poultry, especially large American bred turkeys that can weigh over 24 pounds, I will simply give you this link to the United States Department of Agricultures’ fact sheets on the safe handling of turkey and poultry products:
Here’s my familys recipe for roast turkey which is the way it was done by my great-aunt Julie.
Preheat oven to 350 degrees Fahreheit.
15 – 16 lb. thawed turkey
Aunt Julies’ stuffing (or of your choice to fill cavity of turkey)
1 1/2 sticks margarine or butter
1 1/2 Tablespoons sage (dried is fine)
1 Tablespoon thyme (dried o.k.)
1 Tablespoon rosemary (dried o.k.)
2 teaspoons pepper
2 teaspoons salt
1 can chicken broth (16 ounces)
1 1/2 cups water
Remove giblet packet and neck from inside of cavity of turkey. Sometimes the neck is loose inside the neck cavity. Thoroughly wash turkey with cold water and place on counter on a platter and dry it completely with clean cloth or paper towels. Do not let the raw turkey touch surfaces of counter. Wash up behind yourself and periodically wash your hands with hot soapy water.
Stuff the turkey with stuffing mixture and place on raised roasting rack in a deep sided large roasting pan. Baste the turkey with melted butter or margarine, then sprinkle liberally with dried herbs, salt and pepper. Pour broth and water into the bottom of the pan and cover with heavy duty aluminum foil, tenting slightly in the middle away from the top of turkey. Place the stuffed turkey in the oven on the lowest oven rack and roast for 5 1/2 – 6 hours. About 40 minute before roasting is complete, uncover the turkey so that it may brown. Cook for additional 40 minutes until turkey is golden. Remove turkey from oven and check internal temperature with meat thermometer. The thermometer should read 165 degrees when place in the thickest part of the thigh and, also, it should measure 165 degrees when placed in the thickest part of the breast. Stuffing, likewise should be thoroughly done at 165 degrees. Juices at leg joint should run clear. Let stand for 30 minutes. Carve and serve.
Serves 12 with leftovers
My hopes are that you have a very happy Thanksgiving season.
Aunt Julie’s Stuffing recipe follows in my next post.
Thank you for following my blog.
Here’s a quick recipe for a liqueur that can be used for any special occasion. I’ve found it an easy recipe to make and it is can be enjoyed after things have settled down after your holiday meal.
In a saucepan, mix together the sugar and corn syrup, stirring occasionally. Bring the mixture to a boil over medium heat, being careful not to burn it. Remove from heat and let stand for 30 minutes. Mix in the vodka; stir in the
vanilla and chocolate extracts. Pour finished liqueur into glass bottles with corks or into other fancy glass containers. Cover and let stand for 2 or more days for the flavor to develop.
YIELD: 1 QUART
This is good served with a shortbread cookie or Biscotti’s.
Remembrance Day falls this year in Canada on November 11th. Some provinces and territories celebrate it, also, on November 12th. My Dad hails from Newfoundland, and at times he made what he called scrappy pie to celebrate it. It is on Remembrance Day there that Canadians remember all of the fallen soldiers from past wars.
My great-uncle Charles was killed in Belgium in the first World War and is buried where he was killed defending his fallen comrades. His name is called out and his memory is saluted by a contingent of military members at Parliament every year on this day. For this I simply give you my father’s Americanized version of Scrappy Pie (or Newfoundland Seafood Pie):
Potato topping ingredients: 1 cup all purpose flour, 1/2 cup fresh mashed potato, 4 ounces butter, 1 tablespoon milk, 2 Tablespoons dried breadcrumbs.
Filling: 16 ounces whitefish (cod, haddock, whiting or your choice), large cooked shrimp (8 ounces), 1 small onion- chopped fine, 1 cup frozen peas, 2 tablespoons fresh parsley – chopped fine, zest of a lemon – grated, 1/4 cup cornstarch, 2 cups milk.
Sift flour into a large bowl. Using a pastry blender or fork, mix this with the mashed potato until thoroughly blended. Blend in the butter, then draw into a dough, adding a bit of water until dough sticks together. Wrap dough in pastic and chill in the refrigerator for 1/2 hour.
Prepare filling by cutting fish into chucks and putting them into a 10 inch pie pan or baking dish. Mix in the seafood, onions, peas, parsley and zest. Blend the cornstarch with a bit of milk in a bowl. Heat the remaining milk almost to boiling and stir it into the cornstarch mixture. Return mixture to pan and stir until the mixture thickens. Add seasoning and pour over fish filling. Cool for 20 minutes. Bring oven to 400F (200C).
Roll out the dough between sheets of wax paper to overlap to of pie plate. Remove the top of the waxed paper and use the bottom sheet to help position dough on top of seafood mixture.
Press dough around edges of pan and clean up the edges. Slash center of pie with small knife to vent steam. Brush the crust with milk and sprinkle liberally with plain breadcrumbs.
Put pie on a baking sheet Bake for 10 minutes – then drop temperature to 350F (180C). Bake for 30 minutes or until golden brown.
My father cooked this for us when we were very young and it’s the closest I can come to the original recipe. I sought out Scrappy Pie recipes everywhere to no avail, so if someone could forward me more from the great nation of Canada, I would greatly appreciate it.
May you stay safe and sound on Remembrance Day. And to my remaining Newfoundland cousins, may the sea treat you right and the cod keep running.
In the United States, Veterans Day falls on November 11th this year. I am offering this little essay for your enjoyment. It was written by me when I was just a girl of twelve years old in response to a national contest sponsered by the Lodge of Elks in my hometown. I won the contest in the girls’ division and was very proud to have attended a ceremony where the essay was read by a group of veterans. The premise of the contest was to write a piece about ‘Old Glory‘ and how it related to veterans who fought in our many conflicts. I don’t know how appropriate it is to reprint here, but the sentiment then was heartfelt, and it remains that way to me today.
WHAT OLD GLORY MEANS TO ME
To me Old Glory means just what its famous name says, a flaming glory. It symbolizes the honor, pride, trust and independence of the United State of America. Old Glory is not just a flag. It’s more than that. It’s more than a piece of red, white and blue cloth made up of stars and stripes. Maybe it’s a beginning of a deserved liberty and feedom, and a country where the freedoms of press, speech, and worship have a chance to thrive. It describes a democracy in which no man shall suffer discrimination because of his color or race. To me it means the freedom of all people to choose religion, jobs, and politics.
Old Glory stands for a nation where no man shall be a slave, denied the education and support that every human being positively must have.
In my heart, it means a free land, in which dignity and authority are maintained to the fullest and best of the country’s ability. This great flag symbolizes our growing and striding country as a whole, a world power seeking peace which stands ready to defend the rights desired and cherished by every single person and American. It’s a nation in which important officials of the United States are voted on by the people and are responsible to the people and is not a dictatorship. Under a dictatorship our country might fall as other have done in past wars. It may also, to me, stand for the bloody battles of past conflicts. It means honor for the men and women who have sufffered in order to hold this United States together in time of crisis. Old Glory means much to me. It is the symbol of my country.
There is much more to this little essay that is lost in the 40 years since it was written and, of course, the conflicts in the Falklands, Kuwait, Iraq, Afghanistan, and others have taken place since that time. The sentiment was meant to honor our veterans, and I hope that this year you will not forget to remember the sacrifices that those who have served in our armed forces have made for us. These are men and woman who realize what their flag means to them. Please try to give our vets the honor they truly deserve for having given their all to their country.
Have a good Veterans Day.
I’ve decided to share with my readers a recipe for Election Cake that is interesting in that there are a few very old variations that have not differed too much throughout the years. The citron has been adjusted and you may use an extract in place of the pure brandy. Just add 1 teaspoon of the extract instead of the 1/4 cup of brandy.
I’m offering this recipe in honor of the upcoming U.S. elections to be held next Tuesday, November 6th. This will decide who our next President will be and will shape the course our nation will take for the next four years. Even though Election Day is not considered one of the national holidays here in America, it is a day of grave decision and reflection as Americans cast their votes. If you have a night of poll watching or an election day function to arrange perhaps this cake might be a novel treat to serve to your guests.
OLD HARTFORD ELECTION CAKE 1 Tablespoon margarine (or other shortening) 1 package regular rise yeast 1 Tablespoon sugar 1/2 teaspoon salt 1 1/2 cups flour 1/2 cup margarine (or other shortening) 1 cup sugar 1/2 cup warm water 2 well beaten large eggs 1 teaspoon lemon rind (grated fine) 1 teaspoon lemon juice 1/2 teaspoon lemon extract 3/4 teaspoon baking soda 1/2 teaspoon nutmeg 1/4 teaspoon salt 3/4 cup chopped citron 3/4 cup all-purpose flour 3/4 cup brandy (or omit and use 1 tsp. brandy extract) Dissolve yeast in lukewarm water. Add one tablespoon butter, salt, sugar and 1 1/4 cups of flour, mixing thoroughly. Set this aside in a warm place to rise overnight. Blend the 1/2 cup of margarine and cup of sugar and beat until light. Add eggs, raising, citron, lemon rind, lemon extract and juice. Sift together the flour, salt, baking soda, and nutmeg. Add this to first mixture, adding some brandy or extract slowly into mix. Combine raised dough with cake dough and pour into greased pan. Let rise in warm place for one hour or until dough, pressed with finger, indents and is risen. Bake in 350 degree oven for one hour While the cake is still warm, spread with icing made of confectioners sugar dissolved in enough warm water to make a spreading consistency. TO CELEBRATE OUR RIGHT TO VOTE!!
I often made a version of this Thanksgiving pudding in honor of the Native Americans who shared the first American Thanksgiving that took place close to my home at Plymouth, Massachusetts. It is an old American tradition to have this simple pudding during this autumn season, but in these modern times, it has fallen out of favor to be replaced by packaged pudding mixes. It’s very easy to make and would make a good addition to the Thanksgiving table. Serve it up with some sugar-free dairy whipped topping or a dietetic ice cream for an almost authentic diabetic treat.
1/4 cup cornmeal
2 cups milk
1/3 cup thick sugar-free maple syrup
1 egg, beaten
1/2 teaspoon cinnamon
1 Tablespoon margarine (60% oil content) or butter if desired
1/4 cup raisins
1/4 cup finely chopped walnuts
1/4 teaspoon salt
Mix together the milk, salt and margarine. Scald this mixture by bringing it to a rapid boil. Mix the cornmeal into the milk mixture slowly. Cook in a double boiler for about 15 minutes until mixture is thick. Add maple syrup, beaten egg, salt, cinnamon, and raisins. Add chopped walnuts and mix thoroughly. Put into pan that has been sprayed with butter flavored cooking spray and bake at 350 degrees Fahrenheit for approximately two hours. Pudding should be slightly firm and knife inserted should be slightly dry. Serve cold or slightly warm.
About 2000 years ago in what is now the green lands of Ireland, the nation of France, and the United Kingdom, the new year was celebrated on November 1st. It was the beginning of the cold, dark weather in those lands. The winter season was synonymous with death. The Celts lived in those lands and they held the belief that on October 31st, the night of Samhain, that the ghosts of all the dead came back to life. n that night, the spirits played pranks and tricks, causing problems by damaging the harvest and reeking havoc in many other ways. Celtic priests believed that these spirits had come back to earth to ease the Druids’ attempts to predict the future.
To solve this, the Druids built large bonfires to burn sacrifices. The populace observed this day of the dead by wearing costumes in the form of animal skins or animal heads. Fortune telling was also done on this night. When the celebration was done the hearths were relit from the bonfires to usher in a mild winter season.
When the Romans conquer most of the territory in the year 43 A.D., they held rule for over 400 years. During this time two holidays were merged into one creating the Celtic celebration called Samhain. One holiday was Feratia, held in late October and the other was name after the goddess Pomona, goddess of trees and fruit. It is believed that apple bobbing originated with this goddess because she was symbolized by the apple. Today, children at Halloween parties held throughout the world bob for apples. The custom more than likely originated in those ancient times.
By the seventeenth century, Christianity had spread to Celt lands. Pope Benedict IV, in the 1600’s, deemed November 1st as All Saints Day, trying to replace the practice of the pagan festival of the dead with a Christian replacement. This day of All Saints was also known as All-hallowmas or, alternately, All-hallows. The night before it, which once was known as Samhein began to be know as All Hallows Eve. and, as the years went by the night became known as Halloween.
To this day bonfire are lit, in some places, on Halloween night. Children and adults alike dress in devilish costumes as ghosts, goblins, favorite characters and all manner of ghoulish, frightening dress. The populace in many nations delight in door to door trick-or-treating and festive, spooky parties. Little know the true meaning of Halloween night, but all delight in the ghastly activities.
Below is my recipe for Druid Stew. No one knows from whence this stew came from, but it could have come from the burning hearths somewhere in the land of the Celts.
2 pounds stewing beef, cut in cubes
5 potatoes, skin on, chopped into one inch cubes
1 1/2 cups cut up celery, slice diagonally
5 Tbsp. quick cooking tapioca
6 carrots, cut diagonally
1/2 cup beans (northern, pea bean, kidney) – canned
1 package onion soup mix
1 Tablespoon sugar
2 cups tomato juice
4 cups water
two bay leafs
1 teaspoon salt
pepper to taste
In layers with beef at bottom, place all ingredients except tapioca , juice and water, one on top of another (in layers) into a deep oven-proof pot with lid. Pour liquid on top of dry ingredients and then sprinkle with tapioca. Put lid on tightly or use tin foil.
Bake at 350 degree for 4 hours. Do not open the oven door or take lid off pot. Do not stir the stew – leave the lid on.
Serve with puff pastry pumpkins, witches and ghosts made from Halloween cookie cutters and frozen puff pastry sheets, or with your favorite ghostly bread. (Puff pastry can be found in your supermarkets’ frozen department).
- Top ten Irish traditions for Halloween – SEE PHOTOS (irishcentral.com)
My Auntie Annie’s busiest times of the year were most major holidays. Not only was she busy during American holidays, but during most of the major international ones, as well. You see, she was a worker at one of the larger U.S. candy factories that made famous brand novelty and boxed fancy assortments. She had been working at the factory as a line worker and then a fancy chocolates dipper since the turn of the 20th century. She would trek off to the chocolate factory every morning for over fifty years, having started her job, in those very emancipated days, at a young and tender age. Her salary was well received by her struggling family, who also enjoyed the fruits of her labors – having access to chocolate bars, candy wafers, turtle clusters, caramel, and a full product line of tooth decaying, fattening goodies.
During the holidays , before Halloween, Auntie Annie would have us for a visit and when she was making candy gifts for Halloween, Thanksgiving, New Years, Hanukkah and Christmas, she would often teach me how to make one of the famous candies that she worked to turn out on a daily basis at the factory. She would have huge pans of bubbling, boiling caramel. Chocolate would be melting at the front of the stove. Her idea of a double boiler was a spaghetti cooking pan with a very large bowl sitting on top. There were several of these crowding her old fashioned stove. She taught me how to make her famous Chocolate turtle clusters when I was about fifteen years old. During that visit, she also tried to teach me how to put the swirls on those fancy chocolates with creme centers, but I was a dismal failure and my attempts looked more like puckery little blobs. Those were fun and unique Autumn days and we, as little children (and all of our young friends, too), looked forward to our holiday boxes and tins of these delicious, sinful, ultimately perfect treats. I hope you like them as much as my family does.
ANNIE’S CHOCOLATE TURTLE CANDY
Equipment needed – large baking sheets, metal spoons, wooden spoons, measuring spoons, waxed paper, large metal bowls, double boiler, candy tins and boxes.
Cover baking sheets with waxed paper and grease lightly grease waxed paper with margarine.
42 candy caramel squares
3 Tablespoons butter
2 teaspoons shortening
1 teaspoon vanilla
2 cups dry roasted peanuts, unsalted (may use toasted walnuts, unsalted almonds, macadamia nuts or hazelnuts)
1 cup milk chocolate morsels or chopped milk chocolate bars
Arrange several nuts, in cluster, on baking sheet. You may use the amount you would like. Place nuts one inch apart or more from each other. Put caramel squares in the double boiler with butter and put over boiling water until completely melted, stirring constantly. When caramels are melted, remove from stove and stir in vanilla. Drop melted caramel in spoonfuls onto nuts until they are thoroughly covered. Let nut clusters cool to a firm, cool stage. Melt the chocolate and butter in double boiler over low heat, stirring constantly, until smooth. Pour melted chocolate over nut clusters and cool them on the tray until they are firm. Do not chill in refrigerator as this may discolor the candy clusters. Put in metal tins between squares of wax paper and store in a cool, dry place.
We always loved making these with my Aunt Annie and no holiday was complete without them. I plan to get started on mine in a few days for future gift giving. I wonder if my aunt haunts the old site of the candy factory these days, wandering the halls, checking on equipment, chocolate mixtures, and trekking into the factory to check on the efficiency of present day laborers.
If they hear the sound of her shoes tapping around the chocolate vats, then they know that she’s on the lookout this Halloween season.
- Properly Preparing and Melting Chocolate (berries.com)