Posted in My Country Kitchen and Pantry
Brenda over at thecfarm was looking for a recipe for candied flowers. This was too long to post under her comments, so I'm posting it here. Brenda, I hope this is what you are looking for. This is the recipe that I've always used. It works well with violets, pansies and Johnny-jump-ups.Candied or Crystallized Flowers RecipeCandied flowers make beautiful decorations for desserts and can last up to one year. This job takes a little patience. It seems to go more quickly if you do it with a friend. The following recipe will coat quite a few flowers, but if you need more, mix up a second batch.
INGREDIENTS:
PREPARATION:In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.
Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours. Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year. Notes: Suggested flowers include apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, violas, violets, Johnny-jump-ups, and pansy petals. Source: Texas A&M Horticulture |
Posted in My Country Kitchen and Pantry
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I recently started up another blog to write about more than just homestead type topics. I just posted a favorite dessert that we always make for our 4th of July picnic. You can see the recipe for, Wave Your Flag Cheesecake, at: backyardtreasures.wordpress.com |
Posted in My Country Kitchen and Pantry
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Even though Spring fever has hit, the past few days have been spent enjoying the last bit of winter. Here's the treat I had waiting for the children after they finished playing in the snow.  Cinnamon Polar Bears 1 cup sugar 1 cup butter, softened 1 egg 2 1/2 cups flour 1 tsp. cinnamon Powdered sugar Mini chocolate chips (or mini M & M's) Red cinnamon candies (or mini M & M's) 1. In a large bowl, combine sugar and butter; beat until light and fluffy. Add egg; beat well. Add flour and cinnamon; blend well. Cover dough with plastic wrap; refrigerate 1 hour for easier handling. 2. Heat oven to 350 degrees F. For each cookie, shape dough into a 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten slightly. Shape dough into 3 (1/4-inch) balls. Place 2 of the balls above and touching the larger balls for ears and 1 ball on top to resemble snout. Flatten slightly. 3. Bake for 11 to 15 minutes or until firm to the touch. Immediately remove from the cookie sheets. Lightly sprinkle with powdered sugar. Press the chips (or M & M's) into each cookie for the eyes and 1 cinnamon candy for the nose. |
Posted in My Country Kitchen and Pantry
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Here are two more favorite recipes of ours. Packaged in a cellophane bag and tied with a pretty ribbon, they make great little gifts.  Sugar Spiced Nuts 3/4 cup sugar 3 Tbsp. water 1 egg white, lightly beaten 3/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1/4 tsp. allspice 1/4 nutmeg 3 cups unsalted nuts (walnut halves, whole almonds, pecan halves, cashews) Preheat oven to 250 degrees F. In a large bowl, mix together everything but the nuts. Add the nuts and stir until coated. Spread evenly onto a greased cookie sheet. Bake for 45 minutes, stirring every 15 minutes or so. Spread out on waxed paper to cool. Store in an airtight container. Oven Caramel Popcorn 12 cups popped popcorn 1 cup packed brown sugar ½ cup butter ¼ cup light corn syrup ½ tsp. salt ½ tsp. baking soda 2 cups dried cranberries 1 ½ cups white chocolate chips Heat oven to 250 degrees F. Divide popcorn between 2 ungreased, 13 x 9 inch pans. Heat brown sugar, butter, corn syrup and salt in a 3 quart pan over medium heat, stirring occasionally, until bubbly around the edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in the baking soda. Pour caramel syrup over the popcorn; stir until Well coated. Divide the cranberries and chips between each pan of popcorn; toss until well coated. Bake for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool. Store in an airtight container. |
Posted in My Country Kitchen and Pantry
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These cookies are a favorite of ours. They have also been blue ribbon winners at our state fair.  Chocolate Fudge Crinkles 1 ½ cups flour 1 ½ cups sugar 1 ½ tsp. baking powder 3/4 tsp. salt 6 Tbsp. Butter, melted ¾ cup cocoa powder 3 large eggs ½ tsp. vanilla ¾ cup confectioner’s sugar, for coating cookies Preheat oven to 350 degrees F. Lightly grease two baking sheets. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Combine the melted butter with the cocoa in a medium size bowl and stir until smooth. Cool to lukewarm. Add the eggs and vanilla, stir to combine, then add this mixture to the dry ingredients. Mix thoroughly. The dough will seem too dry at first, but keep mixing and it will become like stiff brownie batter. Scoop dough into tablespoon size balls, and roll each in confectioner's sugar. Place on prepared sheets and bake for 12-14 minutes. They'll spread out and form cracks on top, and the inside may look wet, but that's okay. Remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack to cool completely. |