Recipes published in ‘Syds Book’

Fondant (Cream Filling for Eggs)

Recipe

7 Jul

Title: Fondant (Cream Filling for Eggs)
Categories: Fillings, Easter
Yield: 1 servings

2 c Sugar
1 1/2 c Water
2 T Light corn syrup
-OR
1/8 t Cream of tartar

(From the “Better Homes and Gardens New Cook Book.”)

Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine
sugar, the water and corn syrup or cream of tartar. Cook and stir over
medium-high heat till sugar dissolves and mixture comes to boiling.
Cover and cook over for 30-35 seconds. Uncover. Cook over medium-low
heat until it reaches 240’F., about 35 minutes, without stirring
(mixture should boil gently over entire surface).

Immediately pour mixture onto a platter. Do not scrape pan. Cool for
45-50 minutes or until candy feels only slightly warm to the touch.
Do not stir candy.

Using a spatula or wooden spoon, scrape candy from edge of platter
toward the center, then beat vigorously about 10 minutes or till
fondant is white and firm. Knead fondant with fingers about 5 minutes
or until smooth and free of lumps. Form into a ball. Let ripen for 24
hours at room temperature. (Ripening is necessary for smooth and
creamy fondant.)

Makes about 3/4 pound.

MMMMM

Filed under: Italian, Pizza, Syds Book

Oatmeal Raisin Cookies

Recipe

6 May

Oatmeal Raisin Cookies

Recipe By : Southern Living All-Time Favorite Low-Fat Recipes
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup egg substitute — or 1 egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups quick-cooking oats — uncooked
1/2 cup raisins
vegetable cooking spray

Beat butter at medium speed on electric blender. Gradually add sugars,
blending well. Add egg and vanilla; mix well.

Combine flour and next 3 ingredients. Gradually add to butter mixture,
mixing well. Stir in raisins.

Drop dough by 2 teaspoonfuls on cooking sheet coated with cooking
spray.

Bake at 350°F for 10 – 12 minutes or until lightly browned. Remove to
wire racks to cool.

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Filed under: Candies, Chocolate, Christmas, Syds Book

Chocolate And Pear Tartlets Part 2

Recipe

25 Oct

CHOCOLATE AND PEAR TARTLETS PART 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BELLE BESTOR DFPF73A

Brush tartlet molds with melted butter. Place 4 together edges nearly touching.
Divide dough in half and roll out to 1/8“. Roll loosely around rolling pin and
drape over molds to cover. Tear off piece of dough from edge, form into a ball,
dip in flour, and use it to push dough into the molds. Roll rolling pin over
tops to cut excess dough off. With fingers, press into flutes of each mold.
Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop
chocolate.Sprinkle into each shell. Whisk egg, cream and kirsch together until
thorougly mixed. Spoon about 2-3 T over chocolate. Peel pears, cut in half and
remove cores.Cut each into very thin slices. Arrange in flower-petal design on
custard so they overlap. Press down lightly into custard, then sprinkle evenly
with sugar. Put on heated sheet near bottom of heated oven.Bake 10 minutes,
then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20
minutes longer. COULIS: Pick over berries, then puree them in processor. Add
kirch, if using, the confect sugar to taste and puree again. Strain to remove
seeds.Let tarlets cool slightly. Spoon coulis onto indiviual plates. Unmold
tarlets, place on coulis and decorate with mint sprigs. Serve warm or at room
temperature. CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into
small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T
sugar and 2 teaspoons ground cinnamon. Saute briskly until slightly softened
and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into
shells and spoon custard over top. Spread apples on custard, pressing down
lightly. ”Look and Cook Chocolate Desserts" Anne Willan

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Filed under: Candies, Chocolate, Syds Book

Buttery Melt-A-Ways

Recipe

25 Jul

Title: Buttery Melt-A-Ways
Categories: Cookies
Yield: 42 cookies

1 c Butter or margarine
1/2 c C and H Powdered Sugar
2 1/4 c Sifted cake flour
1/4 ts Salt
1 ts Vanilla
C and H Powdered Sugar

Cream together butter and sugar until light and fluffy. Blend in flour,
salt, and vanilla. Drop by teaspoonfuls 2 inches apart on ungreased
cookie sheet. Bake in 375 degree oven until set but not brown 12 to 15
minutes. Remove to rack and sprinkle with powdered sugar.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Filed under: Snacks, Syds Book

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Recipes published in ‘Syds Book’

Fondant (Cream Filling for Eggs)

Oatmeal Raisin Cookies

Chocolate And Pear Tartlets Part 2

Buttery Melt-A-Ways

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