2C brown sugar
1C light corn syrup
1 1/3C sweetened condensed milk
3cups pecan halves, whole almonds
Chocolate, melted over a double
1. Melt margarine over medium heat in a heavy bottom medium saucepan.
Stir in brown sugar, corn syrup and condensed milk.
2. Cook, stirring occasionally until the hard ball candy stage (15-20 minutes).
3. Remove caramel from heat and stir in vanilla. Have a cookie
sheet buttered and nuts placed on the cookie sheet in a turtle position… drop the caramel by tablespoons onto nuts and
allow to cool until firm.
4. Dip caramels into melted chocolate or spoon chocolate on top of turtles.
Allow to cool completely and then place turtles in a closed container in a cooled place.
Paige’s Favorite Meringue
4 egg whites, room temperature
1 t vanilla extract
¼ t cream of tartar
Pinch table salt
1 cup sugar
1. Preheat oven to 200°. Place egg whites, vanilla extract, cream of tartar, and salt in the large stainless
steel bowl. Begin whipping with an electric hand mixer set on medium speed.
2. Whip until soft peaks form about 6 minutes (this could vary depending on the power of your
mixer). You have soft peaks when a spoonful of whites makes a peak that stands
up but isn’t stiff.
3. Increase speed to medium=high and begin adding sugar 1 T at a time; beat 20-30 seconds
between additions to dissolve. It takes about 9 minutes to blend in sugar and
achieve stiff, glossy peaks.See if the sugar has dissolved
adequately by rubbing a small amount between your fingers. A few grains are okay,
but if there’s a lot, beat whites about 30 seconds more. Avoid over beating
Old-Fashioned Peach Crisp
peaches (2 lbs.), peeled and cut into medium slices
½ t grated lemon rind
1 T lemon juice
Yields: 6 servings
1t ground cinnamon
Pinch ground nutmeg
For the topping:
3/4C cups flour
¼C + 2T granulated sugar
¼ C + 2T light brown sugar, packed
¼ t teaspoon salt
½ C oatmeal
6 T cold
unsalted butter, diced
the oven to 350 degrees F. Butter (or spray pam) on a 8x8 baking dish.
Peel, and cut the peaches into medium wedges.
Combine the peaches with the zest, juice, sugar
and spices. Pour into the baking dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and
using a pastry cutter, cut in the cold butter until the mixture is crumbly
and the butter is the size of peas. Scatter evenly over the peaches. Do
not press in Place the crisp on a sheet
pan and bake for 30-45 minutes until the top is brown
and the peaches are bubbly. Serve warm with whipped cream or ice cream
The Best Ever...Donuts
2 T dry active yeast
1/2 C lukewarm water (test on wrist)
1 C vegetable oil
1 C milk
3/4 C sugar
5 egg yolks
5 C boiling water
1/2 t salt
12 to 13 C flour, or as is needed to make a soft dough
1. Sprinkle the yeast over
the lukewarm water and stir gently to mix some of the yeast with the water. Cover
tightly with plastic wrap until foamy (10-20 min.) If it does not foam that means
the yeast was already dead or you killed it!!
2. Pour the boiling water over
the oil, sugar, milk and salt. Cool to lukewarm (test on wrist first, after it
cools for 15 or so minutes) before adding the eggs. If you add the eggs too soon,
you will cook the eggs.
3. Beat egg yolks in a small
bowl before adding to the oil, sugar and milk mixture. Combine thoroughly.
4. Start with stirring in 9C
flour with a wooden spoon, then add as needed. The ball of dough should be somewhat
sticky but never dry. Put flour on your hands and work the dough in a kneading
motion until soft and pliable.
5. Put the ball of dough in
a clean large bowl that you have put 1T of oil in the bottom. Flip the ball in
the oil so that it covers the top and sides (a crust will not develop on the dough if well oiled) and wrap tightly. Let rise about 2 hours or until double in size. We usually
let it rise in the refrigerator overnight.
6. Take dough out of refrigerator
and let rise 1/2 hour before cutting into doughnut shapes. Let doughnuts rise
until almost double before frying at 375 degrees until golden brown on both sides. Drain
on paper towels as soon as it comes out of the hot oil.
POSSIBLE TOPPINGS: As
soon as they are fried, drain on a paper towel and then roll into the sugar/cinnamon sugar.
Allow to cool somewhat before dipping one whole side into the glaze. Set
on a cooling rack to cool…. if they last that long!!