Turkey Mama Shares Ideas for
Homemade Gifts From the Heart

Step 1:

Pour into a two quart glass measure bowl: (makes the mixture easy to pour when finished)

1 c sugar

1/2 c. Karo white syrup

1 c. raw peanuts

1/8 t. salt

Stir and cook (on high) in 900 watt microwave for 3 minutes (8 minutes for 500 watt).

Step 2:

Stir again and cook another 3 minutes (minutes)

Step 3:

Stir and add:

1 t. vanilla

1 t. butter

Cook additional 2 minutes (3.30 minutes)

Step 4:

Add:

1 t. baking soda

Stir quickly until mixture is creamy and foamy, pour fast into a greased pan. Don't spread around or touch after mixture is on the pan -- Leave It ALONE! *g*

Let cool -- Break into pieces and enjoy!

Comes out perfect every time. Total cooking time: 8 minutes (11.30 minutes)

Chocolate Mint or Orange Sandwiches

Equipment:
Oven safe bowls
Waxed paper
Jelly-roll pan
Rubber spatula
Sharp paring knife
Yard stick

Melting Instructions:

Oven:

Put oven temp on very lowest setting (100 to 150).
Put 10-1/2 oz of chocolate in each bowl, put all three bowls of chocolate in oven until melted.

Microwave:

Very cautiously (chocolate will burn) melt 1 layer (10-1/2 oz) at a time, 1 minute, then 30 seconds, then 10 seconds, until completely melted.

Stir--don't wait for chocolate to lose its form -- it won't.

Be sure that if not melted, repeat and stir until it is.

HINT: Melt each bowl of chocolate after your "pour" the previous layer or you'll have to soften it down to pour it.
"Pouring" = using your spatula, you actually apply a spatula- full quickly to the pan. Don't be timid...

Making of Mints:

Get ready:

Tear off waxed paper 4" longer than the pan.

Center it in your pan and crease it with your fingernail on all four sides so it lays flat in pan without any edges folding back "into" your pan. Cut off the excess waxed paper on the ends. Let any excess on the sides fold up the sides of the pan to help keep the edges from touching the pan.

Place two dabs of chocolate under waxed paper at each corner to hold waxed paper down.

Layering chocolate:

To 1 bowl of melted chocolate (10-1/2 oz) add 7 drops of peppermint oil (or 10 drops of orange) and stir well.

Spread evenly on waxed paper in pan.

Pound pan on cupboard to make smooth and remove air bubbles.

Let stand until chocolate loses its shine or glossy look.

Repeat whole process with green layer,then the top chocolate layer.

HINT: As soon as the top layer has lost its shine, it's ready to cut with a VERY thin sharp knife.

Helpful Hints:
• Before you cut your mints, gently pick up each end of waxed paper and loosen the dabs of chocolate holding the waxed paper down. Your mints won't stick in those places if you do.
• If you wait too long between adding each layer of chocolate, the layers won't bond. If this happens, place pan in 100 degree oven to rewarm chocolate (or blow with a warm hair-dryer until shiny). Then let it sit on counter until shine is gone and then continue.
• Once you have spread your chocolate on, do not keep working it. Pound it and let it set. Don't even go back over the strokes you've already put down! You'll mix layers if you do.
• If you heat your last layer a little warmer, it will make your mints smoother. Don't move your pan once you've pounded the layer.

Fudge To "Die" For!

Absolutely NO FAIL Fudge
OR Plus Bonus: How to Save a Failed Batch *G*

Instructions:
1. Butter all sides of heavy pan. This prevents grains of sugar from sticking, and crystals from forming.
2. Add ingredients (liquid first). Stir over medium high heat until mixture boils and sugar is dissolved.
3. Cover pan with lid and allow to boil 1-3 minutes. The steam formed will dissolve any unwanted sugar crystals. (Turn heat down and watch pan closely so that it does not boil over.)
4. Uncover and add thermometer at this point**. Cook without stirring until soft ball stage.
   226 degrees for centers for dipping and
   227 degrees for fudge
5. When candy is done, remove from heat immediately and pour onto cold marble or into cold glass baking dish.
6. Allow candy to cool completely. (Should be cool to the touch)
7. Add flavoring and beat candy with heavy paddle until it completely looses its gloss and becomes firm. Fudge will change color and become lighter as it turns.
8. Form into rolls or press into glass dish to cut and serve.

**For Perfect Fudge

• Check your thermometer often.
  
• Check it when it's dry outside.
  
• Also, check it when it's humid.
  
• Water boils at 212 degrees.
  
• If your test water boils at 209 degrees, subtract 3 degrees from the temp you are cooking to.
  
• If it boils at 209 and you are cooking to 227 degrees, cook fudge to 224 degrees.

  More Thermometer Instructions
  A thermometer tells you how much water has boiled out in the form of steam. If you boil plain water, it will not increase in temperature above the boiling point. When a sugar solution is boiled, the temperature will rise as the water is boiled out and the sugar solution concentrates.

  Your altitude above sea level affects the temperature. Water boils at 212F at sea level and decreases approximately 2 degrees Fahrenheit for each 1,000 fee rise in altitude. Thus, if you live at 4,000 feet, water will boil at about 204F. This is due to the difference in air pressure. Always test a new thermometer to see what temperature it registers when water is boiling, then adjust your recipes accordingly.

  BONUS -- How to Save a Bad Batch:
  

• If candy is too hard, too soft, or turns to sugar, don't throw it away.
• Return it to the pan and add 1/4 to 1/2 cup water and re-cook.
• (If you re-cook, flavoring needs to be added again.)
• If candy is slightly stiff, you can add milk or water (1/2 t. at a time) while kneading with your hands.

P i n o c h e

Cook to 229 on thermometer.
Pour out to cool.
When cooled completely, beat until it loses its gloss and sets up.
Add vanilla when it begins to "turn" firm.

Hint:
The "skills" you learned while making the fudge recipe (above) should be used to make this wonderful brown sugar variation on the fudge theme.

	Caramel Pull Aparts
	A great "neighbor" gift

18-20 Rhodes frozen rolls (still frozen)
1 pkg non-instant butterscotch pudding
1 cup brown sugar (more or less *g*)
1 cube butter

The evening before:
  Grease an 8x8 "throw-away" aluminum pan. 
  Lightly dust with cinnamon sugar (if desired).
  Place rolls into pan.
  Pour pudding powder, then the brown sugar, evenly over the top.

Add a plastic wrap cover (loosely -- to allow for rising rolls)

Give this pan and a cube of butter to your neighbor, along with this recipe.

Bake at 350 for 30 minutes.

	Laurie's Favorite Muffins

I really DID create this recipe!
It would be a great Christmas morning snack.

Line muffin tins with baking cups or just lightly grease botton of each tin.
Bake at 400° for 18-20 minutes.
Yield: one dozen wonderful muffins.

Choose a clear, leak-proof glass jar. Baby-food, spice, or mustard jars work well. Find clean, waterproof trinkets that fit inside the lid. An adult should glue objects onto the lid with water-resistant glue. Dry 24 hours.

Fill the jar almost to the top with either distilled water or baby oil. Sprinkle glitter or waterproof confetti into liquid. An adult should apply glue to the outside grooves of the jar rim and carefully screw on the lid. Let glue dry.

Shake the jar and let it snow.

TurkeyMama is a Community Leader in Heartland Village 5500-6249 and
EnchantedForest Palace 1400-1499.
Her Co-Liaison, SuSue, sent this wonderful graphic (on the left) to the
Village Community Leaders that she "watches". Isn't she sweet!
Plus, she organized a contest! Go see the entries (the graphic to the right).

SuSue would love a visit!	The 1998 Christmas Holiday Pages Created By Community Leaders

See how Heartland Seasons celebrates the holidays!

Some of these graphics provided by Anabella

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Guestbook	Home	View Guestbook

I have great friends - thanks Barb!

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İ 1998, 1999 turkeymama@oocities.com

Please let me know if you used these recipes!
Originally created on 11/10/98.
New recipes added often. *G*
Can you gain weight if you just "read" a recipe? şÜş

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