Re: Grateful Servant's Holiday Recipes thread

Nice thread Sherry. I have some of the same recipes that I have used over and over again. Will copy yours that I don't have and try them. They sound yummy. Well, I am going to try to get some more recipes on our thread in a while. Just got done with work and it is almost 2:30, am suppose to quit at 1. I think I have everything for the pumpkin sheet cake, so I just may make it tonight. I will let you know if I do. Yummy. Thanks for the recipes. Beth

Beth, I just had pumpkin sheet cake yesterday. One of these days I am going to try it with applesauce instead of oil. I think it would be good that way. It is such a good cake and it smells so good when it is baking. I am going to try your beef burgundy recipe on of these days as soon as I can remember to thaw out the stew meat (LOL) I am trying to post to our thread, but this has been a slow week for me getting anything done!

Sherry

bump

Bump for later

bump

bump so I can find for Beth's thread

Subject: REC REV: Chunky Peanut Brittle
Posted by: gratefulservant Replies: 3 Posted on: 12/10/2004 11:00:16 PM
#T448914
This recipe was from Country Woman, I think about November of 2003. It was posted by several different people. I don't know who posted it first so I can credit you, but thanks whoever you are. What a keeper. It is like a cross between peanut brittle and English toffee. Yum!

Chunky Peanut Brittle

1 ½ t. plus 1 ½ c. butter (no substitutes), divided
2 c. peanut butter chips, divided
1 ¾ c. sugar
3 T. light corn syrup
3 T. water
1 ½ c. salted peanuts, coarsely chopped
½ c. semisweet chocolate chips

Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with 1 ½ t. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan. Sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2 ½ lb.

I will make this every year from now on. It is sooo good.

MICRO BRITTLE


Source: LaDonna
Effort: average
Comments: Jim absolutely loves this brittle. It doesn't stick to your teeth.


Ingredients:
1 cup raw peanuts
1/2 cup white corn syrup
1 cup sugar
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla


Instructions:
Stir together peanuts, sugar, syrup & salt in 1-1/4 qt. casserole.
Place in micro oven & cook 6 min., stirring well after 3 min.
Add butter & blend well
Return to oven & cook 2 min., more or until peanuts are golden
Add baking soda, vanilla & gently stir until light & foamy.
Pour onto greased cookie sheet & let cool.
When cool break into pieces & store in airtight container

I will make this at least once a year. My DH and SIl love it and already went through the first batch.

Sherry, I am going to try your English toffee this weekend. Beth

We have this every Thanksgiving and every Christmas, but I don't make it, our friend Charlie does. Still, it is a part of our holiday traditions, so I am including it here.

Charlie’s Sweet Potato Casserole

5 lb. yams or sweet potatoes, cooked, peeled and mashed
½ lb. butter, melted (no substitutions)
½ lb. brown sugar, packed
1 bag miniature marshmallows

In large bowl, beat together potatoes, butter, and brown sugar. Spray 9 x 13 pan with nonstick spray. Put sweet potato mixture in pan. Bake at 350 for about 30 minutes. Top with marshmallows and return to oven till marshmallows are golden brown. Remove from oven.

bump

Coconut (Custard) Pie (TOH April/May 95)

1 ½ c. milk
1 c. sugar
¾ c. shredded coconut
2 eggs, beaten
3 T. all purpose flour
1 T. butter or margarine, melted
¼ t. vanilla extract
1 unbaked 9 inch pie shell

In large bowl, place milk, sugar, coconut, eggs, flour, butter, and vanilla; stir until combined. Pour into pie shell. Bake at 350 for 50 minutes or until a knife inserted near the center comes our clean. Cool to room temperature. Refrigerate leftovers.

Bump for later.

YBNormal

bump for the newbies

bump for the newbies and/or those looking for fall recipes!