Rural Missouri - December 2011 - (Page 20)

H E A R T H & H O M E Nutcracker Sweet Brittle I'm D r e O eet aming of a Sw Nutcracker Sweet Brittle 2 cups sugar 1 cup light corn syrup 1/2 cup water 1/4 cup butter (no substitutes) 2-1/2 cups raw peanuts or other nuts coarsely chopped 1-1/2 teaspoons baking soda, sifted Butter two large baking sheets; set aside. In a buttered 3-quart sauce pan combine sugar, corn syrup, water and butter. Clip a candy thermometer to side of pan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low; continue boiling, stirring occasionally, until the thermometer registers 275 degrees (about 30 minutes). Stir in nuts and continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees (15 to 20 minutes more). Remove pan from heat; remove thermometer. Sprinkle baking soda into mixture, stirring well. Immediately pour onto baking sheets. Use two forks to lift and pull candy as it cools. Break into pieces. is hr C as tm by Heather Berry page design by Megan Schibi h Christmas treats, oh Christmas treats, how yummy are your calories! Yes, it’s that time of year when many of us get out those favorite old-fashioned holiday cookie and candy recipes that Mom and Grandma used to make and turn the kitchen into our own version of the Keebler Elves workshop. Whether you’re whipping up a batch of delicate peanut brittle, iced sugar cookies or a decadent pan of rich, chocolate fudge, the holidays always seem like the perfect time to pull out all the stops and offer friends and family the sweet favorites you love. Once you’ve filled your kitchen with homemade sweets, why not share those holiday treats with those who might need a little gift that says, “I’m thinking of you,” during the holiday season? An elderly neighbor, the lady at the dry cleaners, your favorite grocery store clerk, the pastor’s family — there’s always someone who will appreciate the surprise that a little box of sweets and a note brings to their holiday season. After all, isn’t that what the Christmas season is all about? So turn on the holiday music and stir up a few goodies to share with those around you this season. Hang the stockings with care and fill them with delicious homemade sweets! Kringle Crunch Almond Toffee 1-1/2 teaspoons plus 1 cup butter, divided 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1 cup sugar 3 tablespoons water 2 cups almonds, coarsely chopped and divided Butter a large baking sheet (one that has a lip on the pan) with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside. In a heavy saucepan, combine sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290 degrees. Remove from the heat; stir in 1 cup chopped almonds; immediately pour onto prepared baking sheet. Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, about 1 hour. Break toffee into 2-inch pieces. Store in an airtight container. 20 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - December 2011

Rural Missouri - December 2011
Table of COntents
Giggin’ on the Gasconade
A historic rumbling
Bent on perfection
Out of the Way Eats
Christmas country church tour
Hearth and Home
News Briefs
Of two governments
Best of rural Missouri
Around Missouri

Rural Missouri - December 2011