Peel three medium summer squash dice into 1/2' cubes.
Hot tab water into pot.
Squash but into the pot of water bring to boil.
As soon as water boils drain squash.
Add to Squash:
1/3 cup olive oil
1/2 tsp. celery salt
2 tsp onion powder
1/2 tsp garlic powder
1 tsp turmeric
1/2 tsp basil
1/2 tsp pepper
Heat - form syrup fold squash gently.
Sunday, August 16, 2009
Deviled Eggs by Doreen
Ingredients:
12 eggs, hard boiled
2/3 cups of mayonnaise
4 tablespoons mustard
4 tablespoons sweet pickle relish
salt & pepper
1/4 teaspoon hot red pepper sauce
Paprika for garnish
Directions:
Peal and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper to taste and hot re pepper sauce.
Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.
12 eggs, hard boiled
2/3 cups of mayonnaise
4 tablespoons mustard
4 tablespoons sweet pickle relish
salt & pepper
1/4 teaspoon hot red pepper sauce
Paprika for garnish
Directions:
Peal and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper to taste and hot re pepper sauce.
Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.
Olive Tapanade by Al
Ingredients:
1 lb olives, kalamata, not canned, pitted olives
2-4 sprigs rosemary, chopped
2-4 cloves garlic, smashed and chopped
2-4 anchovy fillets, chopped
black pepper to taste.
Run through the food processor, adding enough extra virgin olive oil to allow the mixture to
form into a spread of the desired consistency.
Correct seasonings, and add salt it you wish.
Serve with homemade crostini or chips.
Diagonal slice ficelle bread into 1/2" slices. Brush both sides with extra virgin olive oil, put one
layer deep onto a baking sheet, put into a 350 degrees oven, turning every 5 minutes or so until each side is golden.
Usually 10-15 minutes, but you do have to watch them, as it is easy to over brown toward the
end of the oven time.
Remove, allow to cool and use.
These will keep for a few days in a sealed plastic bag, after you let them cool.
1 lb olives, kalamata, not canned, pitted olives
2-4 sprigs rosemary, chopped
2-4 cloves garlic, smashed and chopped
2-4 anchovy fillets, chopped
black pepper to taste.
Run through the food processor, adding enough extra virgin olive oil to allow the mixture to
form into a spread of the desired consistency.
Correct seasonings, and add salt it you wish.
Serve with homemade crostini or chips.
Diagonal slice ficelle bread into 1/2" slices. Brush both sides with extra virgin olive oil, put one
layer deep onto a baking sheet, put into a 350 degrees oven, turning every 5 minutes or so until each side is golden.
Usually 10-15 minutes, but you do have to watch them, as it is easy to over brown toward the
end of the oven time.
Remove, allow to cool and use.
These will keep for a few days in a sealed plastic bag, after you let them cool.
Monday, June 22, 2009
Spring Fling Risotto
| | |
| Ingredients: | |
| 3 Tbl Extra Virgin Olive Oil | |
| 3 Tbl Unsalted Butter | |
| 1 Small Red Bell Pepper – diced small | |
| 1 Small Green Pepper – diced small | |
| 1 Small Yellow Squash – diced small | |
| 3 Cloves Garlic – minced | |
| 1 Small Red Onion – diced small | |
| 2 tsp Grated Lemon Zest | |
| 3 Tbl Chopped Fresh Mint | |
| 3 Tbl Chopped Fresh Parsley | |
| 2 Tbl Chopped Fresh Rosemary | |
| 1 ½ Cups Uncooked Arborio Rice | |
| ½ Cup White Wine | |
| 5 Cups Vegetable Broth | |
| 1/3 Cup Grated Parmesan Cheese | |
| Salt & White Pepper to Taste) | |
| Preparation: | |
| 1. | In a small bowl mix lemon zest, mint, parsley and rosemary. |
| 2. | Heat oil and butter in a medium skillet over medium heat. |
| 3. | Stir half of the herb mixture into sauce pan. Set the rest aside. |
| 4. | Add the red pepper, green pepper, onion and garlic to the sauté pan. Sauté vegetables until slightly softened. |
| 5. | Add the Arborio rice, stirring frequently until rice is coated with butter and oil. |
| 6. | Add the white wine and let it reduce until there in no liquid left. Stir continuously. |
| 7. | Add 1 cup of vegetable broth. Add the yellow squash. Continue to stir. |
| 8. | Add more broth as necessary when the liquid cooks down. The rice should have a small amount of broth covering it at all times. Continue to cook and stir constantly until all broth is absorbed and rice is tender. |
| 9. | Remove the pan from heat and stir in the remaining herb mixture and the parmesan cheese. Salt and pepper to taste. |
| 10. | Enjoy! |
Angel Hair Fritta Cake with Parmigiano Cheese
| Ingredients: | |
| 10 Whole eggs | |
| 1/2 bunch flat parsley, rough chopped | |
| 1/3 Cup water | |
| 1-1/4 Cup grated parmigiano cheese | |
| Kosher salt & fresh ground pepper, season to taste | |
| 1/2 lbs. angel hair pasta, cooked drained, room temperature; | |
| 2 Tbls Extra virgin olive oil | |
| 2 Tbls Sweet butter | |
| Preparation: | |
| 1. | In a non reactive bowl combine eggs, parsley, water, salt & pepper, whisk until frothy. (You will repeat the following procedure 5 times.) |
| 2. | In an 8 inch non-stick skillet over medium heat combine 20% of butter & oil. |
| 3. | Add 20% egg mixture and 20% pasta (distributed flat in pan). Cook for 1 minute. Then flip and cook 1 minute on second side. |
| 4. | Remove and place on a flat cake plate. Sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers. |
| 5. | To serve let rest for 20 minutes, then cut like a cake. |
| Enjoy! | |
Scott Chow Fun from Tommy Tang
| Recipe Serves 4 | |
| Marinade Ingredients: | |
| 8 oz. thin sliced fillet of beef 1 by 2 inch strips | |
| 1 tablespoon roasted sesame oil | |
| 1 tablespoon oyster sauce | |
| ½ teaspoon ground white pepper | |
| ½ teaspoon sugar | |
| Noodles Ingredients: | |
| 3 tablespoons olive or vegetable oil | |
| 1 tablespoon chopped garlic | |
| 2 tablespoons bean condiment * | |
| 12 oz. fresh rice noodles ** | |
| 4 cups Asian broccoli *** | |
| 1 cup sliced brown onions | |
| 3 tablespoons sliced, peeled fresh ginger cut into thin 1 ¼ inch strips | |
| ½ cup sliced bamboo shoots | |
| 2 tablespoons Thai fish sauce seasoning | |
| 2 tablespoons Thai sweet black bean sauce (sweet soy sauce) | |
| 2 tablespoons Thai light soy sauce | |
| 2 tablespoons rice or vegetable vinegar | |
| 2 teaspoons sugar | |
| ½ teaspoon ground white pepper | |
| ½ cup sliced scallions 1 ½ inches in length | |
| 2 cups fresh bean sprouts | |
| 2 tablespoons diced chili vinegar (optional) **** | |
| 1 teaspoon dried Kee Noo chili flakes (optional) | |
| Preparation: | |
| 1. | Place beef and marinade ingredients together in a bowl, mix thoroughly and set aside. |
| 2. | Heat 1 tablespoon of oil in a large skillet over high heat. |
| 3. | Add marinated beef and leave undisturbed in the skillet for a minute, stir beef for another 1-2 minutes or until it’s semi-cooked. Transfer beef to the same mixing bowl and set aside. |
| 4. | Place remaining oil into the same large skillet over high heat, add garlic and bean condiment and stir for a minute. |
| 5. | Add rice noodles and stir for 2 minutes. |
| 6. | Add semi-cooked beef, broccoli, ginger, bamboo shoots and stir for 2 to 3 minutes. |
| 7. | Add remaining ingredients except the scallions and the bean sprouts, stirring gently and constantly for 3 minutes. |
| 8. | Add scallions and bean sprouts and stir until ingredients are thoroughly mixed. |
| 9. | Transfer to a large serving plate and sprinkle with ground white pepper. Add diced chili vinegar and chili flakes as desired. |
| * | Bean condiment, Salted soybean: these are the same product with different brands and names. Thai or Chinese varieties are similar; use either. Made from fermented soybeans, this salty condiment combines with other ingredients to create a complex, subtle flavor. |
| ** | Fresh rice noodles are already steam cooked when you buy them, they cook very quickly. Purchase only what you need; even in the refrigerator they only last two or three days. Fresh Rad-Na noodles are available in most Asian markets or you can easily find the dried variety. |
| *** | Asian broccoli: cut leaves into small pieces and peel hard fiber parts off broccoli stem and cut lengthwise. |
| **** | Diced Chili Vinegar Ingredients ½ cup finely diced Serrano chilies ¾ cup rice vinegar 2 cloves fresh garlic Procedure Combine ingredients in a jar and shake. Keep this chili vinegar in the refrigerator for later use, up to 3 months. |
Wednesday, April 22, 2009
Three-Cheese Ravioli Fillings
Makes 1 1/4 cups filling (enough for about 80 to 90 ravioli)
1 cup ricotta cheese - drained
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
With an electric mixer, beat the ricotta cheese until it is smooth.
Blend in the Parmesan and mozzarella cheeses. cover and refrigerate filling for 30 minutes before using.
Note: Filling may be prepared in advance and refrigerated up to 2 days.
1 cup ricotta cheese - drained
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
With an electric mixer, beat the ricotta cheese until it is smooth.
Blend in the Parmesan and mozzarella cheeses. cover and refrigerate filling for 30 minutes before using.
Note: Filling may be prepared in advance and refrigerated up to 2 days.
Pear Vinaigreet and Greens
Makes 4 servings
3 tablespoons, fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
4 tablespoons walnut oil
2 pears peeled, cored and cut into 1/4 inch chunks
6 cups mixed salad greens
Whisk together the lemon juice, salt, pepper and thyme in a small bowl. Then drizzle in the walnut oil still whisking. Drizzle this vinaigrette over the pears and allow them to stand and marinate for at least 15 minutes.
At serving time, drain cooked ravioli and toss it with the pears and vinaigrette.
Serve over the bed of mixed greens.
3 tablespoons, fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
4 tablespoons walnut oil
2 pears peeled, cored and cut into 1/4 inch chunks
6 cups mixed salad greens
Whisk together the lemon juice, salt, pepper and thyme in a small bowl. Then drizzle in the walnut oil still whisking. Drizzle this vinaigrette over the pears and allow them to stand and marinate for at least 15 minutes.
At serving time, drain cooked ravioli and toss it with the pears and vinaigrette.
Serve over the bed of mixed greens.
Gorgonaolz Walnut Ravioli Filling
Makes 2/3 cup filling (enough for about 60 ravioli)
3 ounces Gorgonzola cheese, crumbled (about 1/4 cup)
1 (3 ounce) package cream cheese (about 1/4 cup, packed)
1/3 cup toasted walnuts - finely chopped
Using an electric mixer or wooden spoon, mix together the Gorgonzola and cream cheese until blended. The mixture may be lumpy, but most of the two cheeses should be blended together. Sit in the chopped walnuts. Cover and refrigerate for 30 minutes before using.
Roll and fill the ravioli.
Cook ravioli in boiling water in a very large stockpot about 7 minutes (10 to 12 minutes if frozen).
Drain cooked ravioli and toss the pears and vinaigrette. (recipe to follow)
3 ounces Gorgonzola cheese, crumbled (about 1/4 cup)
1 (3 ounce) package cream cheese (about 1/4 cup, packed)
1/3 cup toasted walnuts - finely chopped
Using an electric mixer or wooden spoon, mix together the Gorgonzola and cream cheese until blended. The mixture may be lumpy, but most of the two cheeses should be blended together. Sit in the chopped walnuts. Cover and refrigerate for 30 minutes before using.
Roll and fill the ravioli.
Cook ravioli in boiling water in a very large stockpot about 7 minutes (10 to 12 minutes if frozen).
Drain cooked ravioli and toss the pears and vinaigrette. (recipe to follow)
Southern style Spicy Fried Wings
Ingredients:
Spicy Chicken Seasoning Ingredients
1 tbs seasoning salt
1 tbs crushed red pepper flakes
2 tbs black pepper
2 tsp cayenne pepper
2 tsp poultry seasoning
1 tsp lemon pepper
12 whole chicken wings, cut in 1/2 at the joint
Spicy Chicken Batter
2 eggs
2 tbs crushed red pepper flakes
1 tsp black pepper
1 tsp cayenne pepper
2 cups all purpose flour
vegetable oil to fry
Spicy Dipping Sauce
1 cup sour cream
2 tbs horseradish
1/4 tbs chili sauce
1/2 tsp cayenne pepper
Salt and freshly ground black pepper
Mix all the ingredients together in a small bowl.
Directions
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, Cayenne pepper, poultry seasoning and lemon pepper.
Reserve 2 tablespoons in a separate bowl.
Rinse chicken wings in cold water and place into a shallow baking dish.
Sprinkle the wings evenly with the seasoning and let them marinate, covered and chilled for 1 hour.
Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a medium size mixing bowl.
Put the flour into a shallow dish or pie plate.
In a large deep fryer or large Dutch oven, heat oil to 350 on a deep fat thermometer.
Dip chicken wings into the egg mixture then into the flour.
Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes.
Turning occasionally, until cooked through and golden brown.
Remove to a paper towel lined sheet tray.
Make sure oil returns to temperature before adding the next batch.
Sprinkle the wings with the reserved seasoning for extra hot wings.
Serve with dipping sauce and enjoy!!!
Spicy Chicken Seasoning Ingredients
1 tbs seasoning salt
1 tbs crushed red pepper flakes
2 tbs black pepper
2 tsp cayenne pepper
2 tsp poultry seasoning
1 tsp lemon pepper
12 whole chicken wings, cut in 1/2 at the joint
Spicy Chicken Batter
2 eggs
2 tbs crushed red pepper flakes
1 tsp black pepper
1 tsp cayenne pepper
2 cups all purpose flour
vegetable oil to fry
Spicy Dipping Sauce
1 cup sour cream
2 tbs horseradish
1/4 tbs chili sauce
1/2 tsp cayenne pepper
Salt and freshly ground black pepper
Mix all the ingredients together in a small bowl.
Directions
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, Cayenne pepper, poultry seasoning and lemon pepper.
Reserve 2 tablespoons in a separate bowl.
Rinse chicken wings in cold water and place into a shallow baking dish.
Sprinkle the wings evenly with the seasoning and let them marinate, covered and chilled for 1 hour.
Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a medium size mixing bowl.
Put the flour into a shallow dish or pie plate.
In a large deep fryer or large Dutch oven, heat oil to 350 on a deep fat thermometer.
Dip chicken wings into the egg mixture then into the flour.
Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes.
Turning occasionally, until cooked through and golden brown.
Remove to a paper towel lined sheet tray.
Make sure oil returns to temperature before adding the next batch.
Sprinkle the wings with the reserved seasoning for extra hot wings.
Serve with dipping sauce and enjoy!!!
Wednesday, January 28, 2009
Melting Instructions by Lorraine
Double Boiler - Fill lower pan of double boiler half way with water. Bring water to simmer, then remove from hear. Place chocolate or summer coating in the top pan and place on lower pan. Stir frequently, without beating, until smooth and completely melted. Melting time will vary depending upon how hot your water is, and how much chocolate you are melting.
A 1 lb bag of chocolate or summer coating will take about 20-30 minutes to melt.
Never heat or boil the water while melting the chocolate or summer coating. If you heat the water your chocolate or coating will "cook" and become extremely thick. Chocolate melts at a very low temperature. Therefore it is not necessary to ever put your pan on the store. Never add water, milk or any other liquid to "thin" the chocolate. This will ruin it. If properly melted they will be the perfect consistency for dipping or pouring. While you are using your chocolate or summer coating, the melted candy may start to get thick and begin to set up in pan.
This happens when the water underneath is cooling off and is no longer hot enough to keep the candy melted. When this happens, remove the top pan and re-simmer the water and repeat melting instructions. This will make your chocolate return to its original melted consistency.
Microwave - Put chocolate or summer coating in a microwave-safe container. Microwave chocolate at 50% power, or defrost for 1 minute. Stir thoroughly. Continue to microwave and stir at 1 minute intervals until smooth and completely melted. A plastic container is recommended since glass containers tend to retain the heat and become to hot.
Electric Skillet - Place chocolate in wide-mouth glass jars or glass bowls. Set containers in an electric skillet that is 3/4 full of water. Heat water to a low simmer, while stirring the candy. When chocolate is completely melted, turn off skillet. Be Careful not to get any water into the chocolate. This method is great for melting small amounts of multiple colors. Be sure to use one container for each color.
A 1 lb bag of chocolate or summer coating will take about 20-30 minutes to melt.
Never heat or boil the water while melting the chocolate or summer coating. If you heat the water your chocolate or coating will "cook" and become extremely thick. Chocolate melts at a very low temperature. Therefore it is not necessary to ever put your pan on the store. Never add water, milk or any other liquid to "thin" the chocolate. This will ruin it. If properly melted they will be the perfect consistency for dipping or pouring. While you are using your chocolate or summer coating, the melted candy may start to get thick and begin to set up in pan.
This happens when the water underneath is cooling off and is no longer hot enough to keep the candy melted. When this happens, remove the top pan and re-simmer the water and repeat melting instructions. This will make your chocolate return to its original melted consistency.
Microwave - Put chocolate or summer coating in a microwave-safe container. Microwave chocolate at 50% power, or defrost for 1 minute. Stir thoroughly. Continue to microwave and stir at 1 minute intervals until smooth and completely melted. A plastic container is recommended since glass containers tend to retain the heat and become to hot.
Electric Skillet - Place chocolate in wide-mouth glass jars or glass bowls. Set containers in an electric skillet that is 3/4 full of water. Heat water to a low simmer, while stirring the candy. When chocolate is completely melted, turn off skillet. Be Careful not to get any water into the chocolate. This method is great for melting small amounts of multiple colors. Be sure to use one container for each color.
Molding Instructions by Lorraine
Fill - When the candy is completely melted, pour the chocolate into a squeeze bottle.
Do not melt chocolate in bottle.
Solid Pieces - Fill each cavity of the mold with melted chocolate, then gently tap the mold on the tabletop to eliminate any air bubbles that may have been trapped between the candy and the mold.
Lollipops - Fill candy mold (indented for lollipop sticks) with melted chocolate. Tap the mold to remove air bubbles. Position lollipop sticks in mold and rotate sticks to thoroughly cover with coating.
Small solid 2 piece candies - Fill both halves of mold with melted chocolate almost full, then quickly snap the two halves together and clip using paper clips. Note: this can only be done with a small 2 piece mold.
Large solid 2 piece candies - Fill one side of the mold completely with candy. Place in freezer to set candy slightly. Remove from freezer. Fill the other half of the mold with candy. Take the first (semi-set) half and place together with unset half. clip together using paper clips or bulldog clips. Rotate mold to help join the set candy with liquid candy. Place in freezer until both sides are set.
Hollow 2 piece candies - Fill one side of the two piece mold with melted chocolate. Clip two sides together using paper clips or bulldog clips. Rotate until both sides are completely coated. Set in freezer - upright until completely set. Use a knife to trim any rough edges.
Chill - Place the chocolate-filled mold in freezer for about 10 minutes or until the candy is set. Chilling time will vary depending on the size and depth of the candy pieces. When the candy is completely set, the underside of the mold will appear frosted. If there are any dark areas on the underside of the mold, chill the mold for a few more minutes, until the entire mold has a frosted appearance.
Unmold - Place a sheet of waxed paper on the table and invert the mold about an inch above the surface. Gently tap the mold to help release the candies. When the candy is completely set, it will easily "pop" out of the mold. Be careful not to leave the candies in the freezer too long - you do not want to freeze it, just chill it.
Do not melt chocolate in bottle.
Solid Pieces - Fill each cavity of the mold with melted chocolate, then gently tap the mold on the tabletop to eliminate any air bubbles that may have been trapped between the candy and the mold.
Lollipops - Fill candy mold (indented for lollipop sticks) with melted chocolate. Tap the mold to remove air bubbles. Position lollipop sticks in mold and rotate sticks to thoroughly cover with coating.
Small solid 2 piece candies - Fill both halves of mold with melted chocolate almost full, then quickly snap the two halves together and clip using paper clips. Note: this can only be done with a small 2 piece mold.
Large solid 2 piece candies - Fill one side of the mold completely with candy. Place in freezer to set candy slightly. Remove from freezer. Fill the other half of the mold with candy. Take the first (semi-set) half and place together with unset half. clip together using paper clips or bulldog clips. Rotate mold to help join the set candy with liquid candy. Place in freezer until both sides are set.
Hollow 2 piece candies - Fill one side of the two piece mold with melted chocolate. Clip two sides together using paper clips or bulldog clips. Rotate until both sides are completely coated. Set in freezer - upright until completely set. Use a knife to trim any rough edges.
Chill - Place the chocolate-filled mold in freezer for about 10 minutes or until the candy is set. Chilling time will vary depending on the size and depth of the candy pieces. When the candy is completely set, the underside of the mold will appear frosted. If there are any dark areas on the underside of the mold, chill the mold for a few more minutes, until the entire mold has a frosted appearance.
Unmold - Place a sheet of waxed paper on the table and invert the mold about an inch above the surface. Gently tap the mold to help release the candies. When the candy is completely set, it will easily "pop" out of the mold. Be careful not to leave the candies in the freezer too long - you do not want to freeze it, just chill it.
Dipping Guidleines for Candy by Lorraine
Most treats require no special preparation - just dip, place on waxed paper covered cookie sheets and refrigerate to set.
Fruit - Fresh fruit needs to be washed and dried before dipping. for whole apples, push in lollipop sticks; once dipped, let set with sticks up. For slices or chunks of apple or banana, dip first into lemon juice to prevent discoloration, let dry, then dip into melted candy. Hold strawberries and cherries by the stems to dip in chocolate. For other fruit, use a dipping fork, skewers or carefully hold with fingers.
Clusters - Mix nuts, coconut, crisped cereal or any combination if ingredients into melted candy (not more than 1 cup of ingredients to 1 cup of melted candy). Drop mixture in spoonfuls onto waxed paper and let set at room temperature.
Fruit - Fresh fruit needs to be washed and dried before dipping. for whole apples, push in lollipop sticks; once dipped, let set with sticks up. For slices or chunks of apple or banana, dip first into lemon juice to prevent discoloration, let dry, then dip into melted candy. Hold strawberries and cherries by the stems to dip in chocolate. For other fruit, use a dipping fork, skewers or carefully hold with fingers.
Clusters - Mix nuts, coconut, crisped cereal or any combination if ingredients into melted candy (not more than 1 cup of ingredients to 1 cup of melted candy). Drop mixture in spoonfuls onto waxed paper and let set at room temperature.
Chocolate Storage
Store unused chocolate in an airtight container in a cool, dry place.
Do not refrigerate. Keep flavored chocolate (french vanilla or mint) separate from unflavored chocolate. Chocolate will pick up other smells around it.
Do not refrigerate. Keep flavored chocolate (french vanilla or mint) separate from unflavored chocolate. Chocolate will pick up other smells around it.
Care of Candy Molds by Lorraine
The plastic candy molds should be washed by hand in warm, soapy water and towel dried.
Do not allot them to soak for long periods of time in hot water. Never put the molds in the dishwasher!! It is not necessary to wash the molds between molding unless some filling has remained in the mold cavity. Molds should be store flat or upright. If the molds are stored in a bent position, they will warm permanently.
Do not allot them to soak for long periods of time in hot water. Never put the molds in the dishwasher!! It is not necessary to wash the molds between molding unless some filling has remained in the mold cavity. Molds should be store flat or upright. If the molds are stored in a bent position, they will warm permanently.
Chocolate Covered Pretzels by Lorraine
Melt milk or white chocolate coating using preferred melting method. Lay pretzel on dipping fork and dip into melted chocolate. Tap on the side of dish to remove excess coating.
Lay on waxed paper to set.
Lay on waxed paper to set.
Minty Chocolate by Lorraine's Candy Making Class
Oreo cookies or Chocolate Nilla Wafers
Peppermint oil
1 pound dark chocolate coating
White chocolate coating (optional)
Melt dark chocolate using preferred melting method and flavor with peppermint oil.
Dip oreos or chocolate wafers in the flavored chocolate and lay them on waxed paper until set.
Drizzle with melted white chocolate if desired.
Peppermint oil
1 pound dark chocolate coating
White chocolate coating (optional)
Melt dark chocolate using preferred melting method and flavor with peppermint oil.
Dip oreos or chocolate wafers in the flavored chocolate and lay them on waxed paper until set.
Drizzle with melted white chocolate if desired.
Cereal Mix by Lorraine Candy Making Class
1 cup crisp rice cereal or malted chips
1/2 cup raisins
1 pound milk chocolate coating
1/4 cup chopped walnuts (optional)
Melt milk chocolate using preferred melting method. Pour cereal, raisins (and walnuts) into melted chocolate. Mix well. Pour onto waxed paper. After mixture has set, break into pieces.
If storing for more than two days, keep in air-tight container.
1/2 cup raisins
1 pound milk chocolate coating
1/4 cup chopped walnuts (optional)
Melt milk chocolate using preferred melting method. Pour cereal, raisins (and walnuts) into melted chocolate. Mix well. Pour onto waxed paper. After mixture has set, break into pieces.
If storing for more than two days, keep in air-tight container.
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