Author: clady

Ingredients:

• 2 tablespoons water
• 1/4 cup sugar
• 1 1/2 cups raw nuts (unroasted)
• 1/2 teaspoon ground cinnamon(OPTIONAL)
• 1 teaspoon vanilla extract (OPTIONAL)
• 1/2 teaspoon chili powder (OPTIONAL)

Instructions:
1. over medium heat bring the water and 1/4 cup sugar to a boil.

2. Sir in the nuts when the sugar has dissolved. Stir occasionally to coat the nuts.

3. After about 2 mins-(340°F) Add any spices or flavors(cinnamon, chili, nutmeg or vanilla) stir vigorously. In about a minute, the water will evaporate and the sugar will crystallize on the nuts. Turn off the heat immediately when all of the sugar has crystallized on the nuts, but keep stirring. The finishing state the sugar should be caramelized light brown. Pour the nuts onto a plate to cool. 

Makes 1 1/2 cups.

Ingredients

• 1 cup whipping cream (Heavy Cream)
• 2 tablespoons sugar (optional for sweetness)
• 1/2 teaspoon vanilla

Preparation

• Chill a medium mixing bowl and beaters of an electric mixer.

Directions
     In chilled bowl beat cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form.

Warning over mixing will cause clumping and formation of butter

recipe ready in about 30 mins (serves 8 )
 Ingredients

• 1 1/3 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 3 cups assorted fresh berries (optional)
• 1 recipe Whipped Cream (optional)

Directions

• Preheat oven to 350 degree F.
• Grease an 8×1-1/2-inch round cake pan; set pan aside.

    In a medium mixing bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spread cake batter in prepared pan.  Bake about 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack about 30 minutes.

Serve with Whipped Cream as frosting and berries

Directions

1. Grease a 12×15 inch pan.
2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring.
   
   

   Firm ball

   245-250* F

   The syrup is formed into a stable ball, but loses its round shape once pressed

   When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.

3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax/parchment paper for storage.

Ingredients:

• 16 ounces milk chocolate chips

• 2 tablespoons shortening

• 1 pound fresh strawberries with leaves

Tools:

• Double boiler
• Styrofoam sheet or block

Directions:

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.

Insert toothpicks into the tops of the strawberries.
Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.