Peanut brittle is one of my husband’s favorite Christmastime treats, so I make it almost every year. It’s a little bit of a hassle, but it’s not hard. This is my grandma’s recipe, but I’ve added some details for those of you who are not used to making candy.
2 c. sugar
1 c. corn syrup
1/2 c. water
1 t. salt
1 T. butter (the real stuff)
1-2 c. raw Spanish peanuts (I usually only use one cup.)
1 1/2 t. baking soda
1 t. vanilla
In non-stick stockpot, cook sugar, water, corn syrup, butter and salt, stirring often, to 260 degrees on a candy thermometer.
Add peanuts and cook to 275, stirring often.
Add vanilla and cook to 300, stirring constantly.
Remove from heat and add soda. The mixture will foam up once the soda is added; stir good and fast until well-mixed! This is easily scorched at this point, so make sure you remove from heat and stir, stir, stir!!
Pour onto parchment paper or buttered cookies sheets (2 or 3 standard cookie sheets will be needed if you go that route.) Repeatedly spread hot mass with spreader or spatula until it starts to cool and darkens in color.
Allow to harden and break into pieces. Stores very well in airtight containers.
NOTE: It’s a good idea to have ingredients already measured so that they can be dumped in at appropriate temperatures while you can continue stirring.
This is so good and so easy. It’s perfect for apple slices, banana chunks, pretzel twists, celery sticks or just a plain old spoon.
1 c. peanut butter
1 bar cream cheese
1/2 c. brown sugar
1/4 c. or so of milk
Blend well and enjoy.
Okay, I understand that perfect coleslaw is a matter of opinion. I can accept that. However, I want to add that I get lots of compliments from folks when I fix this–sometimes from people who don’t even really care for coleslaw! So there must be something lovely about this recipe.
I sometimes add finely-diced sweet peppers or cucumbers to this before dressing.
scant 1/3 c. sugar
3/4 t. salt
1/2 c. mayo (the real stuff, please)
1/2 t. pepper
1 T. vinegar
2 T. lemon juice
small sprinkling of celery seed, if desired
Combine above ingredients and let sit while you chop the following:
1 medium head cabbage
2 normal-sized carrots
Pour dressing over veggies and stir well. Cover and refrigerate for a minimum of four hours, or even overnight. Stir well before serving.
Serves 12 or so.
Since our summer months are usually inundated with zucchini, I try to prepare it in a wide variety of ways. Most of my family agreed that this recipe is a keeper. Once the crust in established, the rest of the dish is very flexible, so it’s a great option when trying to use what you already have on-hand.
4 c. grated zucchini
1/2 t. salt
1/2 c. grated Parmesan
2 c. grated mozzarella or provolone
1 c. grated cheddar
1 lb. ground beef or pork sausage or chorizo, or whatever
1 onion, chopped
2 c. marinara sauce of your choice
1 c. bell pepper, chopped (or mushrooms, black olives, more zucchini, tomatoes, etc.)
Preheat oven to 400.
Put grated zucchini in a colander and sprinkle with the salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into greased 3-qt. baking dish. Bake 20 minutes.
In large saucepan, cook ground meat and onion over medium heat until done. Add marinara sauce.
Spoon sauce/meat mixture over baked zucchini crust. Sprinkle with remaining cheese and top with veggies of your choice. Bake another 20 or so minutes, or until heated through.
NOTE: This casserole freezes really well.
I don’t like green tomatoes. I’ve tried. Believe me, I’ve tried. I’ve tried them friend, in chutneys, in salsas and in relishes. I just can’t get into them. I can eat them, but I don’t enjoy them.
Thank you to my friend, Charlene, for sharing this tasty recipe. It’s definite proof that if you add enough sugar to anything, it can be good.
This makes two standard loaves.
1 1/2 c. sugar
1 c. oil
1 t. salt
1 T. vanilla
2 c. grated green tomatoes, drained
3 c. flour
1 1/4 t. baking soda
1/2 t. baking powder
3/4 t. cinnamon
3/4 c. dried fruit of your choice, chopped to the size of raisins
1 c. chopped nuts, if desired
Beat eggs well and add sugar, oil, salt, vanilla and tomatoes.
Sift dry ingredients separately, then gradually add to tomato mixture. Stir in raisins and nuts.
Pour into greased bread pans and bake at 350 for 45 minutes.
About this time every year, I am looking for new ways to use zucchini. This recipe is easy and tasty, and it uses another veggie that I have plenty of right now–Swiss chard. If you don’t have Swiss chard, feel free to use spinach.
6 smallish zucchini, halved lengthwise
4-5 c. Swiss chard, sliced and packed
1/2 c. onions, chopped
2 cloves garlic, minced
2 T. oil
1 T. fresh basil (or 1 t. Italian seasoning blend)
1 t. salt
1/2 t. pepper
2 T. dry bread crumbs (or cracker crumbs)
4 T. grated parmesan, divided
2 T. butter
Scoop out the pulp of the raw zucchini halves. Chop the pulp coarsely.
Cook the Swiss chard, then drain and squeeze out as much liquid as possible.
Saute the onions and garlic in the oil until soft. Add the spinach, zucchini pulp, herbs, salt, pepper, bread crumbs and half of the cheese. Mix well.
Place the zucchini shells in a baking dish and stuff with spinach mixture. Melt the butter and drizzle over the top. Sprinkle with remaining cheese. Bake for 30 minutes at 350 degrees.
NOTE: These can be completely cooled, wrapped in plastic wrap or wax paper, then placed in a freezer bag for freezing.
Not too long ago, my friend, Jimmy, made this salad for his family and me for dinner. I thought that kids across America would enjoy broccoli more if it tasted like this! I asked for the recipe and was told that it was just broccoli and ranch dressing. Hmmm. “Surely it’s more complicated than that!” I thought. I finally gave it a whirl yesterday, and no, it’s not complicated in the least.
Incidentally, this would be good with cauliflower, carrots, peas and many other garden veggies. What an easy lunch to pack for the job!
1 bunch of broccoli, raw or barely blanched, cut in bite-sized pieces
bacon, cooked and crumbled (I think I used 4 or so slices.)
cheese, grated (I think I used about a cup.)
ranch dressing (from the bottle, from the packet or from scratch–your choice, as much as you want)
Combine above ingredients and refrigerate until ready to serve.