July 22: National Penuche Fudge Day

!±8± July 22: National Penuche Fudge Day

How do you pronounce this word? Why don't celebrities eat fudge? Is Elijah Wood gay? All this and more in this episode of Food Rants

July 22: National Penuche Fudge Day

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Are You a Diabetic With a Sweet Tooth? Recipes For You!

!±8± Are You a Diabetic With a Sweet Tooth? Recipes For You!

Yes, we diabetics do get a sweet tooth, too! Unless you are a very severe diabetic, the recipes in this article will help you satisfy that occasional sweet tooth. If you crave candy, try this recipe for Penuche. Do you prefer pie; bake a yummy Berry and Cherry Pie sweetened with Splenda granulated. Top it with a small scoop of sugar-free vanilla ice cream to make it even better. With both of these sweets, remember not to overdo it. We can have sweets but we must watch the quantity!

PENUCHE SQUARES
1/2 cup Splenda granulated
1/4 cup Splenda Baking Blend
1/2 cup Splenda Brown Sugar Blend
1/3 cup half and half cream
1/3 cup low-fat milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter the sides of a heavy 2-quart saucepan. Add the Splenda granulated, Splenda Baking Blend, and Splenda Brown Sugar Blend, the half and half cream, and milk to the saucepan. Cook the mixture over medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low and continue to cook while stirring frequently, until a candy thermometer reads 236 degrees or mixture reaches the soft-ball stage. This will take approximately 15 to 20 minutes. Remove the pan from the heat. Add the butter and vanilla extract but do not stir. Cool, without stirring, until mixture reaches 110 degrees. This will take about 45 to 50 minutes.

When mixture has cooled, add the pecans and beat with a wooden spoon or a mixer with a paddle attachment until the candy thickens and just starts to lose its gloss. Very quickly pour into an 8-inch square pan that has been sprayed with nonstick cooking spray. Spread the candy evenly in the pan. Score into 16 squares and cut completely through when firm.

CHERRY BERRY PIE with SPLENDA
Pastry for a 2-crust pie
1 can (14.5-oz) pitted red tart cherries, undrained
1 pkg (12-oz) frozen raspberries, thawed
1 cup fresh blueberries, or frozen blueberries, thawed
1 cup Splenda Granulated
1/4 cup cornstarch
2 tbsp butter
Preheat oven to 375 degrees.

Line a 9-inch deep-dish pie plate with pastry; set aside.
Drain the cherries, raspberries, and blueberries (if frozen); reserve 1 cup of the juices. Set the berries and the juices aside.

In a medium saucepan combine the Splenda and the cornstarch; gradually stir in the cup of juices. Cook mixture over medium heat while stirring constantly. When mixture begins to boil, cook for 1 minute, stirring constantly. Stir in the butter, cherries, and berries. Allow to cool slightly and pour into the pie shell.

Top filling with the second pastry and place over the filling. Trim the crusts to even out if necessary. Fold the pastry under and crimp edges to seal. Cut some slits in the crust for steam to escape.

Bake pie 40 to 45 minutes or until the crust is golden brown and filling is bubbly. To prevent the edge from excess browning, cover with foil strips or a pie crust shield.

Cool completely on a wire rack. Cut into 8 wedges for serving.

Enjoy!

Are You a Diabetic With a Sweet Tooth? Recipes For You!

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Praline Pecan and Candied Pecans Recipes

!±8± Praline Pecan and Candied Pecans Recipes

We can find pecan nuts to be abundant in North America specifically in New Orleans. It is consumed by Americans in many ways. They can be salted, roasted and eaten just as it is; raw. You might have seen your pies and cakes with pecans too. Most of the times, it is used as praline and candied pecans.

You can always find it in North America. As history tells us that a French chef was the first person who prepared pralines. It was an almond way back then covered with sugar. Not so long after praline became known as crushed powder or paste of the nut with sugar in Europe. It is used as chocolate fillings. It is also found in Belgian chocolates.

Praline Pecan recipe

It is not hidden to everyone that it is not hard to make praline pecans at home. Once you have gathered the ingredients such as evaporated milk, butter, brown sugar, pecans, vanilla and water.

Directions:
1. Place milk, sugar and water in a thick-bottomed pan.
2. Boil the mixture.
3. Stir constantly until it reaches to the consistency of a soft ball.
4. Take it from the heat and fold in the butter, vanilla and the pecans.
5. Drop spoonful of pecan mixture on waxed paper.
6. Serve pralines.

Candied Pecans recipe

Candied pecans are mouth-watering pleasure that can be prepared without hassle. You just gather the ingredients such as pecans halved, granulated sugar, vegetable oil, cinnamon, salt, water and vanilla.

Directions:
1. Coat the pecan with vegetable oil and spread on a baking sheet.
2. Cook it for 20 minutes to 25 minutes. Make sure to stir it regularly.
3. Put sugar, cinnamon, salt and water in a saucepan and cook it.
4. Stir the mixture over medium heat until the sugar is dissolved.
5. Wait until the mixture transformed into softball consistency or till it reach a temperature of 236 degree of a candy thermometer then remove the pan from heat.
6. Mix in the vanilla.
7. Add the pecans and stir until it becomes creamy.
8. Put the mixture in a waxed paper.
9. Separate the pecan with pork.
10. Let it cool till it hardened.
11. Serve candied pecans.

You can also have a variety of candied pecans. Just by preparing evaporated milk, butter, sugar, water and pecan.

Directions:
1. Cook the milk and water in a heavy bottomed saucepan by setting it on a high fire.
2. Blend the sugar and stir the mixture till turns light brown.
3. Drop a stick of butter in it.
4. On the other side spread the pecan on a baking sheet and wait till it turns brown.
5. Pour them on a buttered plate and test if the mixture is in softball consistency.
6. Once done, mix the pecans.
7. Stir till the mixture turns semi-hard candy consistency.
8. Pour it on a greased plate and cut immediately into small pieces.
9. Serve it.

Praline pecan and candied pecans are usually served as snacks or can be served as desserts. In fact, it can be a present to your love ones.

Praline Pecan and Candied Pecans Recipes

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Grief: Remember Your Loved One With a Memory Cook Book

!±8± Grief: Remember Your Loved One With a Memory Cook Book

After the death of a loved one some families make quilts from their loved one's clothes. Other families compile memory books. I did something different for my family; I made a memory cook book. After my mother-in-law died my sister-in-law and I looked through her old recipe box. Actually, there were four boxes, and the recipes inside were grouped loosely into categories.

There were hand-written recipes, lots of newspaper and magazine clippings, and many duplicates. We threw out the duplicate recipes and saved family favorites - recipes that grandchildren and great grandchildren would enjoy. Reading the recipes brought back memories of family picnics, holiday dinners, and snacks Nana prepared for her three growing boys.

I typed the recipes (one per page) and compiled them in a three-ring notebook. The title of the book: "Favorite Recipes From Nana's Recipe Boxes." For the cover I used holiday stationery with a candy cane border. Each cover had a photo of Nana on it. To protect the recipes from splatters and drips I put them in plastic notebook sleeves. There were only 25 recipes so I didn't index them. However, I did write a short introduction and it contained a story that is still clear in my mind.

Nana served Sunday dinner at 1 p.m. After one dinner she announced that supper would be cake and ice cream. I laughed because I thought Nana was kidding. But Nana, the only person I have ever known who would eat cold butter rolled in sugar, had a sweet tooth, and supper was just as advertised. We had huge bowls of French vanilla ice cream and hefty slices of yellow cake with Penuche frosting. What a memory.

Because the cook book was a glimpse of family history, I typed the recipes as Nana wrote them, including abbreviations such as "refrig" for refrigerator, and references to family members and friends. I grouped the pages into sets, put the pages in the notebooks, and tucked rubber spatulas inside. Then I wrapped the books in holiday paper and ribbon, and tied measuring spoons to each one.

So much love had gone into the cook books that I could hardly wait to give them to family members on Christmas morning. A few fancy gifts were exchanged , but my homemade gifts were the hit of the day. Family members told Nana stories as they paged through their cook books. If you are looking for a meaningful way to remember a loved one, think about compiling a memory cook book.

Your cook book will spark stories about the meals you have shared, and link the older generation with the younger. I didn't have time to put more photos in the books, but a photo on each page would make the cook book extra special. Now you are probably wondering about the recipes. My favorite recipe is the one for fudge. Though I don't make fudge, I love the ending. Here is the recipe, just as Nana wrote it so many years ago.

NANA'S FUDGE 1920

2 c. sugar

3/4 c. milk

2 sq. chocolate

1/2 t. salt

1 T. butter

1 t (teaspoon) vanilla
nuts

Mix and cook all ingredients except vanilla & nuts. When it boils up once lower the heat to a slow boil. After 5 min. begin testing for the soft ballstage (1/2 4sp. fudge in a saucer of ice water.)

When you can pick up a soft ball in 3 fingers it's ready. Cook it 1 minute more. Remove from stove and cool completely before stirring. Add vanilla and nuts and beat until it looks [like] it's glass and begins to set. Pour into a small square cake pan.

Cut when hard. (If it gets too hard add a few drops of cream at the end of beating.) Cut, enjoy. Save some for mother and dad. Be a good scout and clean up the kitchen afterwards.

Copyright 2006 by Harriet Hodgson

Grief: Remember Your Loved One With a Memory Cook Book

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