Vintage Recipes From my Grandmother's Recipe Box - Granny's Fudge

This vintage recipe is interesting to me because it makes me wonder who 'Granny' was.  In our our family no one uses that term of endearment and never has as far as I know.  But then again, perhaps my Grandmother's Grandmother was called 'Granny' waaaay back when?

Granny's Fudge

2 c sugar
4 T cocoa
1 c milk
butter
salt

Boil to soft ball stage.  When cool add 1 tsp vanilla, beat until thick and looses its gloss.

Homemade Almond Macrons - Great for Spring and for Easter Dessert Buffets

Originally posted in March of 2015, I always start to crave these in the Spring. 

A little crisp, light meringue bite with a bit of filling in the center.  They freeze beautifully - and thaw quickly, not losing any of their taste or texture.


Almond Macarons  

1 c confectioner's (powdered) sugar
3/4 c fine, good quality almond flour
2 egg whites, room temperature
pinch of cream of tartar
1/4 c superfine granulated sugar
optional: 1/4 - 1/2 t extract flavor of your choice (or leave plain and flavor the filling)
optional: 1-2 drops food color

Mix the confectioner's sugar and almond flour very well either by pulsing in a food processor until combined or using an electric stick blender or electric whisk, etc. This time around (see photo) I just poured them through a wire strainer and pressed on the little lumps to quickly and easily make sure it was very fine.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add a drop or two of food color if you are using it, a drop or two of flavor extracts if you are using them, and the superfine white sugar. Increase speed to high, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip if you have one, or if not, leave the round 1/2 inch opening of the bag or the white plastic piece you would normally put a tip on, and pipe rounds 1 inch apart on parchment-lined baking sheets. Drag the pastry tip to the side of rounds rather than forming peaks.

Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

Option one: Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Option two: If you bake a constant 300 or 325 without adjusting the temperatures, it takes about 17 minutes to bake crisp. I tested both ways and found both to work for me.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

Sandwich 2 same-size macarons with 1 teaspoon filling of your choice. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

****NOTES****

I never use 'fresh' eggs for anything as I've found eggs that are 1-2 weeks old work best in almost all recipes and are the 'secret' to perfect hard boiled eggs every time.

I just pressed the almond flour and confectioner's sugar through the wire strainer to make it 'fine' with no lumps.

Added a bit of green food color to this batch!

An action shot - the mixer was running

I didn't do them in perfect circles and didn't worry about the point as it's just for our little family this time

Turkey or Chicken Wrap on Whole Wheat and Flax Tortillas

So simple.
We tried whole grain and flax tortillas this time - as our local Sam's Club started to carry them and we do like getting flax in our daily diets. 

The basic filling I used this time for my lunch as well as 2 extra to send with Mr. Husband to work was buffalo style chicken from the deli, cream cheese and sliced avocado.  

I like Kraft Creamy Horseradish Sauce tempered with a bit of Hellman's mayonnaise on mine.  

My husband likes a spicy deli mustard. Normally I would add a 'crunch' to it; lettuce, spinach or shredded cabbage.  Today however, I wasn't in the mood for the crunch.  The creamy avocado with the sliced chicken and cream cheese was just perfect once I added some flavor with the mayo/horseradish sauce.

If you aren't used to whole grain wraps or flax, these might be a little 'grainy' for you.  They do make low carb tortillas in many different styles and under a lot of brands - most available at your local grocery store or area Walmart grocery. 

Traditional Irish Soda Bread: If your Irish Soda Bread contains raisins, it's not Irish Soda Bread. It's Spotted Dog or Railway Cake!

Repost from 2013 in honor of St. Patrick's Day

I've never really been a fan of Irish Soda Bread because, well, honestly?  I can't stand bread with raisins in it and everyone that has ever offered me their version (be it neighbors, mothers or people at work who would bring it to the break room to share) has put raisins in it.

This morning I had St. Patrick's Day and 'traditional Irish Soda Bread' on the brain and was happily surprised to find out - true Irish Soda Bread does not have raisins in it!  As a matter of fact it sounds very simple to the artisan breads I make and I bet I would actually like it!

The website of the Society for the Preservation of Traditional Irish Soda Bread explain; 

"If your "soda bread" has raisins, it's not "soda bread!  It's called "Spotted Dog" or "Railway Cake"!  If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread."  All are tasty, but not traditional Irish Soda Bread!"

"The basic soda bread is made with flour, baking soda, salt, and soured milk (or buttermilk).  That's it!"

White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk


Preheat the oven to 425 F. degrees.  Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape).

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.  Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
 

 * * * * * * * *

I am happy to say this year I will be proud to make traditional Irish Soda Bread!  But... for those of you who still want a sweet bread or like putting little raisins in your breads, I'm going to put this one here for you.


How many people make Irish Soda Bread 
 (which I learned today the traditional Irish would call this Spotted Dog)


3 c flour
1 c sugar
3 t baking powder
1/4 t salt
1 egg
2 c milk
1/2 c butter, melted
1 1/2 c raisins
2 T caraway seeds

In a bowl combine the dry ingredients;  flour, sugar, baking powder and salt.  In a second bowl whisk the egg and milk with the melted butter.  Stir the wet and dry ingredients together just until blended.  Fold in the raisins and caraway seeds.  Transfer to a greased, round Irish Soda Bread baking bowl or pan.  Bake the bread at 350 for approximately 40 minutes or until a cake tester or sharp, thin knife inserted in the center, comes out clean.  Cool on a wire rack.

Happy St. Patrick's Day! How about a Homemade Key Lime Pie instead of 'traditional' fare?

Thinking 'green' for St. Patrick's Day?  Not crazy about some of the traditional idea's to make or bake?  Key Lime Pie is light green....  green is a fun food color for St. Patrick's Day.  It's a win-win situation! 

If you don't have the little Key Limes you can substitute lime juice you can purchase at the store.  But if you have to go to the store for the lime juice, be sure to look for a bag of fresh, little Key Limes as your first choice.



Key Lime Pie

1 bag of Key Limes (the very small limes!)
4 egg yolks
1 - 14 oz. can sweetened condensed milk
1 pre-made graham crust ready for filling

Zest about 4 of the limes.
Slice and juice all the limes save one. That one will be for garnish.
Strain the juice and reserve. You should have about 2/3 cup of liquid.
In an electric mixer bowl whip the egg yolks and lime zest 5 minutes.
Add the condensed sweetened milk and whip 3-4 minutes more.
Add the lime juice and mix until blended.
Pour into the graham crust. Bake 15 minutes at 325 degrees until filling is set.
Cool 20 minutes on counter. Chill 2 hours in the refrigerator.

A Topping Option

1 c heavy or whipping cream
1 -2 T confectionery sugar (powdered sugar)
1/2 t vanilla extract
*optional - 3-6 oz. cream cheese, softened
Mix and use to decorate dollops on your pie if you desire a topping.




Also:   Sugar Free and Low Carb Key Lime Cheesecake