Grief: Remember Your Loved One With a Memory Cook Book

!±8± Grief: Remember Your Loved One With a Memory Cook Book

After the death of a loved one some families make quilts from their loved one's clothes. Other families compile memory books. I did something different for my family; I made a memory cook book. After my mother-in-law died my sister-in-law and I looked through her old recipe box. Actually, there were four boxes, and the recipes inside were grouped loosely into categories.

There were hand-written recipes, lots of newspaper and magazine clippings, and many duplicates. We threw out the duplicate recipes and saved family favorites - recipes that grandchildren and great grandchildren would enjoy. Reading the recipes brought back memories of family picnics, holiday dinners, and snacks Nana prepared for her three growing boys.

I typed the recipes (one per page) and compiled them in a three-ring notebook. The title of the book: "Favorite Recipes From Nana's Recipe Boxes." For the cover I used holiday stationery with a candy cane border. Each cover had a photo of Nana on it. To protect the recipes from splatters and drips I put them in plastic notebook sleeves. There were only 25 recipes so I didn't index them. However, I did write a short introduction and it contained a story that is still clear in my mind.

Nana served Sunday dinner at 1 p.m. After one dinner she announced that supper would be cake and ice cream. I laughed because I thought Nana was kidding. But Nana, the only person I have ever known who would eat cold butter rolled in sugar, had a sweet tooth, and supper was just as advertised. We had huge bowls of French vanilla ice cream and hefty slices of yellow cake with Penuche frosting. What a memory.

Because the cook book was a glimpse of family history, I typed the recipes as Nana wrote them, including abbreviations such as "refrig" for refrigerator, and references to family members and friends. I grouped the pages into sets, put the pages in the notebooks, and tucked rubber spatulas inside. Then I wrapped the books in holiday paper and ribbon, and tied measuring spoons to each one.

So much love had gone into the cook books that I could hardly wait to give them to family members on Christmas morning. A few fancy gifts were exchanged , but my homemade gifts were the hit of the day. Family members told Nana stories as they paged through their cook books. If you are looking for a meaningful way to remember a loved one, think about compiling a memory cook book.

Your cook book will spark stories about the meals you have shared, and link the older generation with the younger. I didn't have time to put more photos in the books, but a photo on each page would make the cook book extra special. Now you are probably wondering about the recipes. My favorite recipe is the one for fudge. Though I don't make fudge, I love the ending. Here is the recipe, just as Nana wrote it so many years ago.

NANA'S FUDGE 1920

2 c. sugar

3/4 c. milk

2 sq. chocolate

1/2 t. salt

1 T. butter

1 t (teaspoon) vanilla
nuts

Mix and cook all ingredients except vanilla & nuts. When it boils up once lower the heat to a slow boil. After 5 min. begin testing for the soft ballstage (1/2 4sp. fudge in a saucer of ice water.)

When you can pick up a soft ball in 3 fingers it's ready. Cook it 1 minute more. Remove from stove and cool completely before stirring. Add vanilla and nuts and beat until it looks [like] it's glass and begins to set. Pour into a small square cake pan.

Cut when hard. (If it gets too hard add a few drops of cream at the end of beating.) Cut, enjoy. Save some for mother and dad. Be a good scout and clean up the kitchen afterwards.

Copyright 2006 by Harriet Hodgson

Grief: Remember Your Loved One With a Memory Cook Book

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Pecan Praline Candy Making Tips at home

!±8± Pecan Praline Candy Making Tips at home

Most people believe that every delicious candy to make a constant practice. Of course, it is concluded that chocolates do. You can convince people that their hard, but if you use once to the right path, you will get absolutely perfect. With the help under the guidance of your daily practice, it is not impossible, to produce a delightful sweet candy.

There are common ingredients, pecan praline candies, caramel, fudge, marshmallows, chocolate coveredCherries, chocolates, candied fruit and peel, candied spiced nuts, divinity, chocolate covered pretzels, caramel popcorn, and many others. In dealing with these ingredients with care, takes desserts. Here are some tips to do it.

Sweeteners suggestions:
We are happy to talk about candy is so provided that we use as our main ingredient is a sweetener. Sweeteners can see, honey, molasses, maple syrup, sugar, corn and corn syrup. However, we have most of the timeare in charge of sugar as indicated in the recipe. As soon as it is shown there, it should be called white, crystalline sugar sucrose. The one I use every day, also known as table sugar. And 'produced from sugar cane or sugar beets.

Again, use just purchased and packaging of sugar. This aims to ensure that there is infectivity of other ingredients in the kitchen as salt and flour to make. For corn syrup, always use the light when not in the aboveRecipe. It's because if you use dark, you have a taste and smell molasses. Otherwise, you must follow the instructions to get the desired result.

Never use brown sugar instead of refined sugar, if you're not an expert pastry. Do not let the sugar cane to more than half the amount of sugar. Sugar cane is acting as an agent of the flavor, and if you follow the advice "Penuche" have. Secondly, it will never replace the raw sugar in sugar crystal.Similarly it with powdered sugar instead of refined sugar substitute. In short, just use caster sugar.

Water Tips:
Tap water works fine with the recipe.

Butter and fats Suggestions:
You should always stick unsalted butter, not margarine. As already mentioned, that the margarine contains plenty of water and varying amounts of fat to make your candy inconsistent. The butter is delicious flavors. It spreads the use of vegetable oil, never hold or bath products, the fragileConsistency of candy.

Acids suggestions:
It could be tartar, lemon juice or vinegar. And 'the stabilizer. You can freely substitute lemon juice instead of doing it. Always use freshly squeezed lemon. It has more impact on your recipe, if you use the recipe. For the vinegar, white distilled vinegar can be.

Cream suggestions:
Use the cream for her a fat butter over the top, you get a mouth and has a smooth texture. You can not replace the evaporated milk for condensed milk.Can you give your chocolate semi-sweet flavor.

Flavoring tips:
The sweet flavor is preferred oils for candy. There is a long-lasting taste and stir while cooking for oil. Unlike extracts, are added only after cooking.

Coloring Suggestions:

The most commonly used is the food coloring. It 'simply the best liquid form, is the color of your candy and other foods. However, it is only for mixtures which do not combine easily withLiquid.

These notes are just trying candies with praline walnuts at home. Only a few drops of recipes and information on their property then you are ready for the experiment after one of your own.

Pecan Praline Candy Making Tips at home

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Pecan praline and candied pecans recipes

!±8± Pecan praline and candied pecans recipes

We find pecans are especially abundant in North America in New Orleans. It 'used by the Americans in many ways. They can be fried, salted and eaten as is, raw. You may have seen your cakes and pies with pecans. Most of the time, they used a pecan praline and candied fruit.

You can always find in North America. As history tells us that a French chef, the first person, the chocolates were made. It was so then an almond sprinkled with sugar. Lesslong after the chocolate has been known as a powder or a paste of crushed mother with sugar in Europe. And 'as a filling of chocolate used. It is also in Belgian chocolates.

Pecan praline recipe

It is hidden for all, who does not feel heavy, praline pecans at home. After gathering the ingredients such as condensed milk, butter, brown sugar, pecans, vanilla and water.

Directions:
1 L ', milk and sugar water in a thick-bottomed pan.
Boil 2Mixture.
3 Stir constantly until it reaches the consistency of a soft ball.
4 Take from heat and stir in the vanilla and butter pecan.
Drop 5 tablespoons pecan mixture on wax paper.
Serve 6 chocolates.

Candied Pecans Recipe

Candied pecans are delicious pleasure that can be prepared without much effort. You just gather the ingredients as half pecans, sugar, vegetable oil, cinnamon, salt, water andVanilla.

Directions:
1 Coat with vegetable oil and spread the pecans on a baking sheet.
2 Cook for 20 minutes to 25 minutes. Be sure to stir regularly.
3 Put the sugar, cinnamon, salt and water in a saucepan and cook.
4 Stir the mixture over medium heat until sugar dissolves.
5 Wait until the mixture is converted into a soft ball consistency, or up to a temperature of 236 degrees to reach for a candy thermometer and remove the saucepan from the heat.
6 Mixvanilla.
7 Add the walnuts and mix until creamy.
8 Place the mixture in wax paper.
9 Remove the pork pecans.
10 Allow to cool until it is healed.
Serve candied pecans 11.

You can also use a variety of candied pecans. Only the preparation of evaporated milk, butter, sugar, water and pecans.

Directions:
1 Boil the milk and water in a heavy-bottomed saucepan, a large fire.
2 Mix sugar added and the mixture convertslight brown.
3 Take a stick of butter in it.
4 On the other side of the spread pecans on a baking tray and wait until it turns brown.
5 Pour butter on a plate and see if the mixture is the consistency of soft ball.
6 Once done, mix the pecans.
7 Stir until the mixture makes it pleasant consistency.
8 Pour onto a plate and cut unto small pieces immediately.
Serve 9.

Candied pecans and praline pecans must be served as snacks or as a ruleserved as a dessert. In fact, it can be a gift of your love.

Pecan praline and candied pecans recipes

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Concepts and techniques used in the kitchen

!±8± Concepts and techniques used in the kitchen

Here are some kitchen terms and the importance for them, so they can be helpful for you to understand when trying to cook the books on the market today. May be useful in understanding the terminology used by chefs and pastry chefs in the kitchen with the description of objects or activities.

Bain Marie - technically, the French term for water bath. For candy-making purposes, means that a container (pan, bowl or plate). Held in a large pot with hot water used as a doubleBoiler.

Bark - used to make sweet pastry coating, and immersion.

Chocolatier - a person who works with and is informed in all aspects of chocolate.

Citric acid - a natural fruit acid, in addition to candy sour tang.

Crystallized - a method of preserving fruits or flowers with superfine sugar, after dipping in beaten egg white.

Dipper - a tool for dipping candies, or decorative element on the surface.

Divinity - soft whitecandy made with egg whites.

Dragree - tiny gold balls or candy silver are used to decorate cookies, cakes and other sweets.

Embellish - to decorate.

Emulsifier - An agent, together with the food.

Wrapping - to soak in a nut candy, usually chocolate.

Extracts - aromas of pure oil.

Fondant - a sugar syrup with the addition of glucose to keep it soft and creamy. It has worked flawlessly and kneaded, after which cut intoor draped over cakes.

Feet - a pool of chocolate hardens and collects at the base of a piece of chocolate dipped after.

Ganache - chocolate mixture by combining chocolate and boiling cream and stir that until smooth. Can be used as fill, or other truffles and chocolates.

Glucose - a substance used to crystallize the sugar from the kitchen to avoid.

Gelatin - unflavored gelatin as a thickener with candy byagent.

Marzipan - Marzipan for making sweet, sweet and other decorations used.

Molds - plastic molds, chocolate can be poured, and cured easily when released.

Nougat - a sweet French by beating the egg whites until they are light and fluffy. A sugar or honey syrup is added, along with walnuts, almonds, pistachios or walnuts. Other flavorings are added to create different flavors. His firm, rubbery consistency is achievedheavy.

Penuche - dark brown sugar.

Chocolates - nuts covered with caramel.

Pulled Candy - candy from a sugar syrup, which are pulled again and again and bent air bubbles. Taffy Candy is a drawn out process.

Cotton candy - cakes, turning the sugar is cooked to a high temperature has. Cotton candy is spun sugar.

Coating summer - a pastry coating, chocolate flavor, but it should not be confused with real chocolate. You cancontain small amounts of cocoa butter or cocoa mass, but also contains vegetable fats and cocoa for easier handling and faster set-up. The coatings have a colorful summer vanilla flavor.

Temper - a process that stabilizes the fat crystals in chocolate, so you do not move freely and maintain a glossy surface.

Toffee - a caramel by boiling sugar cane or molasses and butter and sometimes nuts. It can be soft and chewy or hard and brittle.

Nose - richBy a combination of sweet chocolate, butter and cream. It is drawn or rolled into balls and then covered coatings.a Optional

Concepts and techniques used in the kitchen

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