The Hall Family

12-23-08

Recipe #3

David

 

 

Bert's Peanut Butter Fudge

(From the Boston School of Cooking Cookbook)

 

Ingredients:

 

Single Recipe


2 cups sugar
2/3 cups milk (evaporated milk)
1 teaspoon vanilla
1 cup marshmallow fluff
1 cup peanut butter

 

* Optional walnuts

Quadruple Recipe


8 cups sugar
2 x 12oz cans (- 2.5 oz) evaporated milk
1 Tbs + 1 Tsp vanilla
80% of a 1# jar of marshmallow fluff
80% of a 40 oz jar of peanut butter

 

* Optional walnuts


Have marshmallow, vanilla and peanut butter ready to dump in.

Line pans with foil.

Cook sugar and milk to soft ball stage (234 degrees).

Use a big pot at medium heat, increase temp as needed

Bring to boil - don' let it boil over

At soft ball remove from heat

Add other ingredients immediately and mix well

Cool and cut into squares. Makes about 2 pounds.

 

* It is very important to wait for the sugar and milk to reach the soft ball stage.  On our stove the temperature will steadily rise to 220 degrees and then it seems to take forever to rise.  On my first batch I got it up to about 228-230 and turned off the heat. It seemed like the temp would not rise but the pot and spewing molten candy at me. I was also concerned about it boiling over; it was right up to the top of the pot. The result was very soft wet fudge; halfway between fudge and peanut butter. This time I held out until 238 and it came out just right.

* The quadruple recipe made a little more than eight pounds.

* The cost of the ingredients (including the excess/wasted marshmallow and evaporated milk) was about $12.50

* That's only about $1.50 per pound!
 

 Hall Family Website

12-17-05

Recipe #2

David

 

Grandma Wilsterman's Ammonia Cookies

 

Dissolve:  
  1 ounce baking ammonia (Ammonium Carbonate)
  1/4 cup cold water
Cream:  
  3 cups sugar
  1 1/2 cups Crisco.
Add:  
  2 cups milk
  1 teaspoon soda
  1 teaspoon salt
  2 teaspoon vanilla
  1/2 teaspoon almond flavoring
  3 eggs
   
Start with 5 cups of flour; add enough flour to roll out.
Roll out to 1/8 thick or less.
Cut out with cookie cutters.
Bake at 350 for about 8 minutes.  Cookies should be slightly golden.
 

Butter Cream Frosting
Mix well:  
  1/2 cup butter
  1 pound powdered sugar
  3 tablespoons milk
  A dash of salt
  1 teaspoon vanilla extract
(Frosting should be thick)
 
Spread frosting lightly over entire cookie.
Sprinkle or decorate with colored sugar.
   

Hall Family Website

12-17-05

Recipe #1

Thanks Mark

(David)

 

Clam Dip

 

 

Mom's standard single recipe

Break-up and blend:

 

 

1 - 8 oz cream cheese

 

2 tbsp Grated onion (fine).

Note do NOT use the juice, it makes it runny.

 

1-½ tbsp lemon juice.

 

1 tsp Worcestershire sauce .

 

1 dash Tabasco sauce.

 

1 dash salt.

Add:

 

 

1 can of minced clams (not chopped).

 

1 tbsp parsley flakes (or to looks right)

 

 

Stir together, let stand a couple of hours or overnight in the refrigerator.

 

If making more than one recipe - use three cans of clams to two 8 oz packages of cream cheese.

 

Mark

 

 Hall Family Website