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East River's Country Cookin' with Gerry Broderick, Volume VI

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East River's Country Cookin' with Gerry Broderick, Volume VI East River's Countrycookin' VOLUME VI with Gerry Broderick Country Cookin' is a regular column in the East River GUARDIAN, published monthly by EAST RIVER ELECTRIC POWER COOPERATIVE, Drawer E, Madison, SD 57042. The candy recipes in this booklet were contributed by the readers. r\-r�'hiv<2. .,...,<.ilS •t'"?..7 PEANUT BRITTLE (Microwave) BRITTLE BUTTER CRUNCH v, Donna Cordie, Sisseton, SD Connie Howard, Bath, SD ?..\-Z...'1.'""Z,__C\(o 2 cups�°' sugar 1/2 cup butter 1 cup light corn syrup 1/2 cup sugar 1 cup water 2 tablespoons brown sugar 2 cups shelled unroasted peanuts 1 tablespoon corn syrup 1/4 teaspoon salt l tablespoon water 1 teaspoon margarine or butter 1/4 teaspoon baking soda 1 teaspoon soda 1 teaspoon vanilla Combine sugar, corn syrup Melt butter, add sugars, and water in a 2 quart batter syrup and water. Bring to a bowl. Microwave 18 to 20 boil, stirring constantly. minutes on high or until a Cook to 290.° Remove from small amount dropped in very heat, stir in soda and vanilla. cold water forms a soft ball Pour into buttered 8 inch (240 ° ). Stir in peanuts and square pan. Allow to set 3 salt. Microwave 7 to 9 minutes minutes. Mark candy with a on high or until a small amount knife into 36 squares. As the dropped in very cold water candy cools, go over the separates into hard brittle markings to separate the threads (290°). Immediately pieces. When brittle, dip in stir in butter and soda. Mix chocolate. Finely chopped nuts well. Spread evenly and thinly can be added when adding vanilla. on large buttered cookie sheet. FANNY FARMER FU>GE Cool, lifting occasionally with spatula to prevent Joan Nielson, Mission Hill, SD sticking. Break into pieces when cool. 4 1/2 cups sugar l can evaporated milk Boil sugar and milk for 10 minutes. CREAM OiEESE FU>GE Add: Mrs. Maurice Kelly, Carthage, SD. 3 6 oz. packages chocolate chips 1/4 lb. (1/2 cup) butter First Part: 2 cups walnuts 2 oz. cream cheese 3 teaspoons vanilla 2 cups powdered sugar 2 1/2 tablespoons cocoa MEXICAN CHOCOLATE FUOGE l teaspoon milk Mrs. Arthur Rave, Dell Rapids, SD 1/2 teaspoon vanilla 1/3 cup walnut pieces 2 cups sugar Beat cream cheese until 3 tablespoons butter softened. Gradually mix in l teaspoon cinnamon sugar, cocoa, vanilla, milk 1/2 teaspoon salt and nuts. Press into a 9 x 5 l cup evaporated milk inch cake pan. Chill well. 1/2 cup miniature marshmallows Second Part: 1 1/2 cups chocolate chips 2 oz. cream cheese 2/3 cup chopped pecans 2 cups powdered sugar l teaspoon vanilla 1/2 teaspoon peppermint Combine sugar, butter, flavoring cinnamon, salt and milk in an l teaspoon milk electric skillet. Set at 280°. 1/4 cup crushed peppermint Bring to a boil and boil for 5 sticks minutes, stirring constantly. Beat cream cheese until Turn off skillet. Add marsh­ softened. Add powdered sugar, mallows, chocolate chips, peppermint flavoring, milk and pecans and vanilla. Stir until crushed peppermint sticks. chocolate chips and marshmallows Press over chocolate layer and are melted and blended. chill until firm. Pour into a buttered 8 inch square pan. CARMELY CANDY STEPH'S CARMELS - Microwave Mrs. Harris Hagen, Hendricks, MN Bev Orr, Volin, SD Place one or more cans of 1 cup butter or margarine Bordens Eaqle Brand Sweetened 2 1/4 cups brown sugar Condensed Milk in a kettle of 1 cup light corn syrup water unopened. Boil for 3 1 can (15 oz.) sweetened hours. Be sure cans are condensed milk covered with water. Cool at Dash of salt least overnight. Scoop out 1 teaspoon vanilla with a teaspoon and roll in Place butter in large buttered chopped nuts or coconut. Place mixing bowl. Microwave in refrigerator. Melt a square 1 minute on roast (70%) to or 2 of chocolate or chocolate melt. Blend in brown sugar, chips with a squareof paraffin syrup, condensed milk and wax. Dip the candy and place salt. Cover with plastic on wax paper to set. Store in wrap. the refrigerator. These freeze Microwave 10 minutes on well. high; stir well. Microwave uncovered 16 to 18 minutes on CARMELS roast (70%) or until candy Beverly Ulmer, freeman, SD forms ball in cold water. Mix in vanilla and pour into 2 cups sugar greased 12 x 7 inch baking 1 1/4 cup light corn syrup dish. Cool to room temperature 1/ 4 teaspoon salt before cutting. Cut and wrap l 1/2 cups light cream in individual pieces. Makes about l teaspoon vanilla 84 one inch candies. Butter an 8 x 8 x 2 inch pan. Combine sugar, syrup, salt and 1/ 2 cup of the cream in a NEVER FAIL CARAMELS large saucepan. Clip candy Mrs. Eris Olson, Rosholt, SD thermometer to side of pan • Cook, stirring constantly until 1 can sweetened condensed milk mixture reaches soft ball stage 2 cups brown sugar (236°). Stir in another 1/ 2 3/ 4 cup light corn syrup cup cream, stirring constantly 1/2 cup butter until mixture returns to 236°. l teaspoon vanilla Stir in remaining cream and Nuts optional)( ° cook, stirring constantly until Boil to firm stage - 248, mixture reaches 242 ° (firm stirring constantly. Add nuts ball). Pour into prepared pan, and vanilla. Pour into buttered donot scrape saucepan. Cool. 9 x 13 inch pan. Let cool, Turn out onto cutting board. cut and wrap in wax paper. Cut into squares and wrap in wa x paper. Variations: PEANUT BRITTLE Turtles: place clusters of Joan Nielson, Mission Hill, SD walnuts or pecans on buttered cookie sheet. Prepare carmel 1 cup sugar and spoon carmel over nuts to 1/ 2 cup white karo syrup cover. When set, dip in melted 1/2 cup water chocolate. Place on wax paper Boil to spin a long thread, to set. then add 1 cup raw peanuts. Cook until brown, then add: Nut Carmela: Add 1 cup chopped 1 teaspoon soda nuts to carmel mixture before 1 teaspoon vanilla pouring into prepared pans. 1 teaspoon butter Spread quickly on a buttered Chocolate Carmel: Add 1 square pan. semi-sweet chocolate to basic recipe at last addition of cream. ALOHA PANOCHA BONBONS (Mound's Balls) Mrs. Muriel Cadwell, Marshall, MN Kathy Fenske, Arlington, SD Cook together: 2 lbs� powdered sugar, sifted 1/2 cup brown sugar 1/4 lb. butter (1/2 cup) 1 cup white sugar 1/4 teaspoon vanilla 1/4 cup heavy cream dash of salt 1/2 cup crushed pineapple 114 oz. pkg. angel flake coconut Cook until mixture forms a 1 can sweetened condensed milk ball in cold water, remove from cherries (optional ) heat and_add the following: 1 6 oz. pkg. milk chocolate chips 1 tablespoon butter 1 6 oz. pkg. semi -s weet 1/2 teaspoon vanilla chocolate chips 1/2 cup chopped nuts 2/3 bar paraffin wax Beat until creamy. Pour Combine all ingredients into a buttered 9 x 9 inch except chocolate chips and pan. Cut into squares when paraffin. Mix well. Shape cool. into balls and place on cookie sheet in the refrigerator. POTATO PINWHEELS Melt chocolate chips and paraffin Kris Brockhoft, Elkton, SD in double boiler. Let chocolate mixture stand over hot water 1 medium sized potato while dipping balls in choco­ 2 1/2 to 3 1/2 cups powdered late. Cool balls on wax paper. sugar Freezes well. crunchy peanut butter Boil potato until done. While still hot, mash FANNY'S CHOCOLATES thoroughly. Add powdered Ann Lentz, Gary, SD sugar, small amounts at a time, until potato and 1/2 cup butter powdered sugar mixture is at a 3 cups powdered sugar rolled dough stage. Roll out 4 tablespoons cream or condensed to 1/4 inch thickness. Spread milk evenly with peanut butter and 3/4 teaspoon vanilla roll up. Chill 5 to 6 hours 1/2 cup chopped nuts or overnight. Slice into 1/4 2 squares baking chocolate or 1/2 inch pieces. Serve cold. 1/2 cup chocolate chips 2 tablespoons butter CHRISTMAS Pll>DING CANDY 2 inch square paraffin Mrs. M .H. Kieffer, Combine butter, powdered Wessington Springs, SD sugar, cream or( condensened milk ) vanilla and milk and 1 cup cream shape into balls or candy molds. 2 cups sugar Chill thoroughly. (Note: 1 teaspoon vanilla some of this mixture can be 1 pound each, or a combination flavored and colored if you to make 6 pounds: dates, raisins, prefer). currants, cherries, citron or In microwave oven or double fruit cake mix, coconut, nuts. boiler, melt the chocolate Cook cream and sugar to soft chips, butter and paraffin. ball stage. Add vanilla, Using a toothpick in ball (or fruit and nuts. Mix well. mold) dip candies in this Make into long rolls and wrap chocolate mixture. Put on in a damp cloth, then in wax wax paper to harden. Chill paper. The cloth may be dipped again. VARIATIONS: Coconut, in orange or grape juice. Lay red cherries with pink tint, or away in refrigerator to ripen, tint. Use any kind of then slice. This may also be orange dipped in chocolate. Should be nuts, but pecans are good. made at Thanksgiving time. BING CANDY BARS CANDY BARS Linda Joy Vanhove, Winfred, SD Carol Bergjord, Brookings, SD 2 cups sugar In saucepan melt: 2/3 cup evaporated milk 1 large pkg. peanut butter chips 12 large marshmallows 2 large pkgs. semi sweet dash of salt chocola• te chips 1/2 cup margarine In second saucepan heat to 1 6 oz. pkg. cherry chips soft ball stage: 1 teaspoon vanilla 2 1/2 cups brown sugar 112 oz.
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