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Brown Sugar Fudge (Penuche)

RecipeFeed.com — 2008-08-19T13:51:06+01:00

1 c White Sugar; Granulated
1 c Light Brown Sugar; Firm Pack
1/2 c Heavy (Whipping) Cream
3 tb Molasses; *
2 oz Unsweetened Chocolate; 2 Sqs
4 tb Butter; 1/2 stick
1 1/2 t Vanilla
1/2 c Chopped Nuts; Optional
* This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE:
Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball
at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.
ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get
it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.

Brownies a La Mode

RecipeFeed.com — 2008-08-19T13:51:06+01:00

3/4 c Unsifted flour
1 c Sugar
7 tb Unsweetened cocoa
1/2 ts Baking powder
3/4 ts Salt
2/3 c Butter or margarine, softend
2 Eggs
1 ts Vanilla extract
1 tb Corn syrup
Vanilla ice cream 1. Grease an 8-inch square, heat-resistant, non-metallic, baking dish and
set aside. 2. Sift together flour, sugar, cocoa, baking powder and salt into the large
bowl of an electric mixer. Add remaining ingredients and beat until smooth. 3. Pour batter into the prepared baking dish. Heat, uncovered, in Microwave
Oven 6 minutes. 4. Test for doneness with a toothpick; if not done return to Microwave Oven
for an additional 1 minute. 5. Allow to cool slightly and cut into squares for serving.
6. Place a scoop of vanilla ice cream on each serving.

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Buche De Noel (Yule Log)

RecipeFeed.com — 2008-08-19T13:51:06+01:00

-------------------------------BUCHE DE NOEL------------------------------- 3/4 c Cake flour
3/4 ts Baking powder
1/4 ts Salt
5 ea Eggs
3/4 c Sugar
1 ts Vanilla extract
------------------------CHESTNUT BUTTERCREAM FILLING------------------------ 1/2 c Sugar, superfine
1 ea Egg yolks
1 pn Salt
1 1/2 ts Vanilla extract
2 tb Cream, heavy
1/2 c Butter
2 c Sugar, powdered
30 ea Chestnuts, whole cooked
2 tb Butter
4 tb Cream, heavy
1/3 c Sugar, powdered
----------------------------MOCHA SILK FROSTING---------------------------- 1 1/4 c Sugar, powdered
3 tb Cocoa powder
2 ts Instant coffee
5 1/3 tb Butter
1 1/2 tb Corn syrup
1 ts Vanilla extract
2 tb Cream, heavy
Have ready: clean lint-free dish towel and cookie sheet larger than jelly roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by greasing it, lining bottom and sides with wax paper, and greasing wax paper. Bring eggs to room temperature and separate. Mix flour, baking powder, and salt; set aside. Beat yolks until thick and pale. Gradually add 6T sugar, beating well after each addition. Mixture should fall in thick
ribbon when beaters are lifted. Add vanilla and beat again. With clean dry beaters, beat egg whites until foamy. Gradually add remaining sugar, beating constantly, until whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk mixture to lighten it, then fold remaining whites in
too. Gradually fold dry ingredients into egg mixture; fold in gently but thoroughly. Spread batter evenly in prepared pan, making sure to get it into the corners. Put pan into oven immediately. Bake 10-12 minutes, just until cake is golden on top and tester comes out clean. Do not overbake. Remove from oven; working quickly, cover jelly roll pan FIRST with clean towel, then with inverted cookie sheet. Turn over pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel off wax paper. Slide towel and cake onto counter; cake is wrong side up. Cut off any crisp edges, fold one end of towel over short end of cake, and roll cake in towel. Place rolled cake seam side down on wire rack or cookie sheet to cool completely. CHESTNUT BUTTERCREAM FILLING: combine sugar, egg yolk, salt, vanilla, and cream; beat for 8 minutes at medium speed. Without washing beaters, cream butter until light. Add yolk mixture a little at a time, beating well after each addition. Gradually add powdered sugar, beating well after each addition. Set basic buttercream aside. Puree chestnuts with butter, cream, and powdered sugar. Stir chestnut puree into buttercream, blending thoroughly. If necessary, thin with a little more cream to bring to very spreadable consistency. MOCHA SILK FROSTING: powder instant coffee by placing in plastic bag and crushing with rolling pin. Mix together sugar, cocoa, and coffee. Add remaining ingredients and beat for 1 minute at medium speed. If necessary, add a little more cream to make frosting easy to spread. Unroll cooled cake, leaving it on towel; don't worry about the cake looking deflated, it will perk up soon. Spread 1/2 c frosting evenly over cake, all the way to the edges. Spread 2 c filling over thin layer of frosting, pushing generous amount into curved end. Roll up again, without towel but using it to help roll. Place cake, seam side down, on cake plate or tray. Remove any excess villing from ends and seam edge. Refrigerate for 1 hour to firm filling. Trim and discard (or eat!) a thin slice from one
end of chilled cake; cut and reserve wedge from other end. Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole." Frost entire cake with remaining frosting, building frosting up around sides of "knothole." Do NOT cover knothold top! Work frosting as far under roll as possible. Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark. Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with holly and cranberries.

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