Saturday, November 29, 2014

Divinity



Another of my Gram's favourite recipes, Divinity was ALWAYS available during the holiday season!
~Beast


Divinity

¼ c light corn syrup
2 ½ c sugar
¼ tsp salt
½ c water
2 eggs whites
1 tsp vanilla or ½ vanilla and ½ almond
1 c coarsely chopped nuts (optional)



Mix first 4 ingredients.  Cook, stirring, until sugar dissolves. Cook to 248* F or firm ball stage.  Beat egg whites stiff but not dry. Pour about half of syrup over egg whites as you beat. Cook remaining syrup to 272* F, or soft crack stage. Syrup dropped into cold water should make a hard but not brittle thread.  Add slowly to first mixture and beat until it holds shape well.  Add vanilla and nuts.  Drop by teaspoon full on parchment or onto greased baking sheets or dishes.  Cut into squares when firm.

The Whispering Woods Ambrosia (aka 7UP Party Salad)

The Whispering Woods Ambrosia (aka 7UP Party Salad)



Alright, my dears, gather 'round the enchanted hearth, for what I'm about to share is a secret whispered down through generations of cottage-dwelling grannies – a magical concoction that dances on the tongue and sparks joy in every bite! It might sound like a curious spell, seeing its ingredients laid bare, but trust your ol' Beast, this is pure, unadulterated faerie delight!

The Whispering Woods Ambrosia (aka 7UP Salad)

Gather Ye Enchanted Ingredients:
 * 1 tiny bottle (7oz) of effervescent 7-Up (the bubbly spirit of giggling sprites!)
 * 2 cups of fluffy mini marshmallows (clouds plucked from a dream!)
 * 1 shimmering box (3oz) of lime jello dust (pixie wings, finely ground!)
 * 1 mystical brick of cream cheese, softened by a warm wish (the creamy heart of the forest!)
 * 1 tin (14oz) of crushed pineapple, brimming with its own golden nectar (sun-kissed treasures from a tropical grove, juice and all!)
 * ¾ cup of finely chopped walnuts (little crunchy wisdoms from ancient trees!)
 * 1 small container of whipped topping (a dollop of fresh morning dew!)
 * ⅔ cup of creamy mayonnaise (the secret binding magic!)

The Enchanting Ritual:
 
* In a sturdy cauldron (or a humble saucepan, if your cauldron's in the shop!), combine the bubbly 7-Up and the fluffy marshmallows. Gently stir over a medium flame until the marshmallows have vanished into a sweet, shimmering pool, like mist dissipating at dawn.

 * Now, sprinkle in the lime jello dust. Stir with care until every last sparkle has dissolved, leaving a vibrant, emerald potion.
 
* Next, add the softened cream cheese, a little at a time, coaxing it into the bubbling mixture until it's utterly smooth and harmonious. Keep a gentle heat on, allowing the magic to fully meld.

 * Remove your potion from the flame and tenderly fold in the crushed pineapple (don't drain its liquidy starlight!) and the chopped walnuts. Give it a loving stir.

 * Now, tuck your potion away in a cool, quiet spot (your icebox works wonders!) until it begins to firm ever so slightly, like a jelly ready to take form. This is when the enchantment truly begins!

 * Once partially set, retrieve your magical concoction. With a gentle hand, fold in the whipped topping and the creamy mayonnaise. It might seem odd, but trust the fae! This is where the true velvety texture awakens.

 * Pour this wondrous creation into a lightly oiled 2-quart mold (a simple Pyrex bowl works perfectly, for even the fanciest spells can be cast in humble vessels!). Return it to its cool, dark slumber until it's completely firm and ready to reveal its beauty.

And there you have it, a dish fit for a feast under the mushroom caps or a joyful gathering with your dearest forest friends! 

May it bring as much warmth and wonder to your table as it did to my own grandmother.

Friday, July 11, 2014

Wagon Wheel Cookies



Beast~ This recipe is a classic I got from my Grandmother. She used to make these cookies for me all the time when I was a kid. There were many times when these were a real life safer!


Big Wheel Cookies
4 cups Flour
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¾ cup Plain Malted Milk Powder
1 cup Oleo
2 cups Brown Sugar
2 Eggs
1/3 cup Sour Cream
2 tsp Vanilla
1 cup chopped Walnuts (if preffered – I leave them out)

Sift all the dry ingrediants together in a large bowl. In another bowl, cream the oleo, and add 2 cups brown sugar. Add the eggs, beating well till everything is incorporated. Add ½ the dry ingrediants, mix well. Add 1/3 cup sour cream, 2 tsp vanilla. Mix this all together, then add the remaining dry ingredients.

Add a cup of nuts if desired (I don’t)

Chill 4 hrs.

Roll half of the dough out on well floured surface till ¼ inch thick. Cut into 5 inch circles with coffee can lid or whatever else ya have.

Bake @ 375 degrees on greased sheets until light brown. Cool the cookies for 2 minutes on the sheet, then carefully remove them to a cooling rack and cool completely. Once cooled, frost them up!



Frosting



¼ cup oleo, ¼ cup undilluted evaoprated milk, ad half cup brown sugar. Heat in a small pot.  Stir till sugar is disolved. Remove from heat, add 1/3 cup malted milk powder, ½ tsp vanilla, 2 ½ - 3 cups powdered sugar, till spreadable.

Decorate with 5 almond slices in a flower design, with a chocolate hersheys in the middle!
Makes about 18 cookies.