Okie Legacy

 

Candy, Jelly & Preserves
Sweets for the Sweet-tooth

• Stan Paris -- 2 Recipe(s)
• South San Juan Mtns of Colorado -- 2 Recipe(s)
• Several Web Recipes -- 1 Recipe(s)
• Lillian Dyer "My Aunt" - 1940s -- 1 Recipe(s)
• Good Eats on Food Network -- 1 Recipe(s)
• C.O.A.D. -- 1 Recipe(s)

MWag's Apple Crisp -- From C.O.A.D.

Vegetarian: Yes

Do you like apples, but hate the mushy texture and sweetness of apple pies? Well, this recipe is for you.

First you need to make a heavenly flakey crust. Not to worry try MWags old fashioned crust recipe under the Pastry section. This crust is the flakiest and very buttery. The key is to keep the butter chilled while making it.

Next here is he recipe for the filling and the crumble topping.

Mix 4 Granny Smith Apples for tartness and texture peeled and sliced (1/4") 4 Red Delicious Apples peeled and sliced (1/4") 1/2 cup of sugar 1 heaping tblsp cinnimon 2 heaping tsp of corn starch Place on top of apple mix after placed in pie 3 tbsp of butter Crumble topping:

Mix with hands:
1/2 cup of flour
1/2 cup of brown sugar
1 stick of butter


Stir in:
1/2 cup of quick oats
1/2 cup (heaping) of chopped pecans

Place crumble mixture evenly on top of apple mix and butter. Place in a 350 degree oven for 35 minutes or until top is browned.

Submitted on 4/21/2002 by: MichaelWagner

Old Fashion Ice Cream -- From Good Eats on Food Network

Vegetarian: No

An authentic ice cream recipe. You may substitute whole milke for the half and half and the whipping cream.

2 cups half and half
1 cup of light whipping cream (not heavy or you'll end up with butter)
1 whole vanilla bean sliced with seeds scraped out (look for bean with white on outside)

Heat until 175 degrees (or light simmer)

1 cup of sugar (replace 3 tablespoons of sugar with your favorite preserves)

bring to room tempature
cool in fridge at least six hours or overnight to let the mixture settle
turn over ice in an ice cream maker to double consistency by adding air.

place in small individual containers and freeze. To help preserve the ice cream, you should place wax paper over the top before closing the lid.

Submitted on 5/25/2003 by: MichaelWagner

Lemon Sherbert -- From Lillian Dyer "My Aunt" - 1940s

Vegetarian: no

6 to 8 lemons (to make 1 cup of juice)
2 tsp. Grated lemon (add to the juice)
3 cups sugar
1 tall can Carnation evaporated milk
2 quarts whole milk

Put dasher in can, add 1 Qt. Milk and canned milk. Put lemon juice in NEXT. Add sugar and rest of milk. Should fill to 1-1/2 inches or 2 inches of top of 1 gallon can. Freeze and pack until ready to eat.

Submitted on 6/7/2003 by: JoySherman

TxSoft Sugar Cookies -- From Several Web Recipes

Vegetarian: No

These cookies are very soft and if you want to use a cutter, the dough should be refrigerated a couple hours. Sprinkle tops with colored sugar or whatever decorative confection you like. These are good plain also."

3 cups flour
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup shortening
3 eggs; slightly beaten
1 tablespoon vanilla extract

Sift together dry ingredients. Cut in shortening with a fork. Add eggs and vanilla; mix well. Roll out a portion on floured surface. Cut with floured cookie cutters. Work in remaining mixture into next portion and repeat.

Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets.

Bake at 375 degrees; Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Submitted on 2/28/2004 by: MichaelWagner

Hazelnut Toffee Crunch -- From South San Juan Mtns of Colorado

Vegetarian: Yes

Here's another little sweet-tooth pick for all those that are addicted to chocolate and toffee.

1-1/2 Cups milk chocolate chips
1/2 cup white sugar
1/2 cup butter (no substitutes)
1-1/2 cups chopped hazelnuts
2 Tbsp. light corn syrup

Line a 9-inch pan with enough aluminum foil to extend a little past the edges, and butter the foil. Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part. In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

Submitted on 1/4/2004 by: LKWagner

Colorado Mtn Pecan Caramels -- From South San Juan Mtns of Colorado

Vegetarian: Yes

This Pecan Caramel recipe came from a citizen of the South San Juan Mtns of SW Colorado during the 2003 Holidays. They are fantastic and addictive.

3 Cups sugar
1-3/4 Cup Karo syrup
2 Sticks Butter
2 Cup Whipping Cream
1 tsp. Vanilla
3 Cups Pecans

Boil to 242 soft ball (just past) maybe more if you are in the higher elevations. Butter a rectangular metal aluminum pan then add pecans to pan. Pour hot caramel into pan. The aluminum pans are flexible. Caramels are easily extracted on to a cutting board or marble slab. Cut and wrap in wax paper.

Submitted on 12/31/2003 by: Linda K.Wagner

Toffee -- From Stan Paris

Vegetarian: No

As a kid, I used to go over to Bob Kirkbrides house, along with other kids, and watch him make candy. He would do the old fashioned taffy pull, and of course, peanut brittle, which he would pour onto a slab of marble to cool. It is by far the best peanut brittle recipe out there, and I have tried almost all of them. Of course, I have tweaked it over the years, by adding a little more butter, salt, and soda, but it still is essentially the same. Each year, for the last thirty years or so, I have made around 80 batches of candy (peanut brittle and toffee), and got quite a reputation. Fortunately, it was something I loved to do. Each year, just before Thanksgiving, I would line the kitchen with foil (guard against splatter), and end just before Christmas.

1 lb butter
2 cups sugar
2 T. white Karo Syrup (1.5 oz)
6 T. water (3oz)
1 cup chopped almonds
6 plain hershey bars (1 large 8 oz bar + two sections)
1 tsp. vanilla

Melt butter, stir in sugar until boiling. Mix Karo in hot water and stir in vanilla. Cook over medium high heat to hard crack (300 degrees). Spread onto 14 1/4 inch x 17 1/4 inch pan and lay candy bars on top. Spread chocolate and sprinkle with nuts.

Submitted on 1/25/2004 by: StanParis

Peanut Brittle -- From Stan Paris

Vegetarian: No

This is a Stan Paris variation of Col. Kirkbride Peanut Brittle that Kirkbride made up every year for people around the NW parts of Oklahoma way back when. Stan gave this Peanut source $1.09 per LB, 20lb bulk box, 12/2/99, Sanfilippo and Sons, 800-218-3077 Robin, San Juaquin Valley. L.A. location: 515 S. Lemon Ave., Walnut Ca., 800-326-1244.

1 cup water
1 cup White Karo
2 cups sugar
2 cups Raw peanuts
2 T. butter heaping
2 tsp. baking soda heaping
1/2 tsp. salt heaping

Mix Butter, Baking Soda & Salt into a ball and set aside. Mix Karo in hot water and add to sugar in pan. Cook over high heat until boiling. Add peanuts and cook to hard crack 295 Degrees. Quickly, But Thouroughly, stir in butter & soda mixture. The ORIGINAL Recipe did not call for heaping protions, but I think it enhances the flavor. Spread evenly on 14 1/4 inch x 17 1/4 inch pan.

Submitted on 1/25/2004 by: StanParis