OT: Some Recipes

[RangerJoe]

It is in place of, that way you don't have to melt anything.

A easy to soften the cream cheese and butter, if you are using a metal bowl, is to put them in a bowl and then on a burner on a low heat setting. If using glass, use a thermonuclear device. [;)]

Think of the rocky road version, cut then frozen, then dipped in a candy coating - maybe with sprinkles for decoration!

[Randy Stead]

Alright, Joe, I think I understand now. I can either melt the chocolate OR use the ingredients you listed. I think I'll melt it; I've seen my wife do stuff like that, she puts a small pan over a larger pan with water in it and heats it. That way the chocolate melts from the heat of the steam but does not get burned from too-high heat.

About the candy coating, how do you make that? She's never seen it done. As for rock road, we prefer plain. I like certain nuts, but not in things. I like peanuts, but can't stand peanut butter. Weird, that.

[jdsrae]

We have to make rocky road without peanuts so it is now called “bumpy road”!

[RangerJoe]

ORIGINAL: jdsrae

We have to make rocky road without peanuts so it is now called “bumpy road”!

Rocky road is usually with walnuts but you can use whatever nut you want unless it is a human.

[RhinoDad]

For you Canadians, New Englanders, or anyone else who likes those maple goodies that cost a small fortune in the stores. These are easy, just require that you have patience or something else to do whilst waiting between stirring.

Each of these require a candy thermometer; the last two some sort of mold to shape the candy. At times I have used foil that I push indents into for molds. But can use silicone ones, even silicone muffin/cupcake molds (just do not fill them very full)

Temperatures in Fahrenheit but also in temp stage to make Centigrade conversion easy

Maple Butter


1 cup Maple Syrup
¾ cup Butter
Pinch or two of Cinnamon

-Add maple syrup and cinnamon to sauce pan
-Heat to soft ball (240f) 12 – 16 min (faster is not better, low/medium heat be patient)
-Remove from heat
-Stir in butter
-Blend with electric mixer until mixture is opaque and creamy 8 min


Soft Maple Candy

You will need some sort of mold

-Cook Maple syrup to soft crack (240f) again slow is better be patient 12-16min
-Remove from heat and stir vigorously with wooden spoon until it begins to thicken
-Pour candy into mold

Hard Maple Candy

Will need mold or something to hold molten candy till hardens

-Cook maple syrup to hard crack (300f) This one really requires patience, can take upwards of 20 min.
-Quickly pour into mold

[RangerJoe]

ORIGINAL: RhinoDad

For you Canadians, New Englanders, or anyone else who likes those maple goodies that cost a small fortune in the stores. These are easy, just require that you have patience or something else to do whilst waiting between stirring.

Each of these require a candy thermometer; the last two some sort of mold to shape the candy. At times I have used foil that I push indents into for molds. But can use silicone ones, even silicone muffin/cupcake molds (just do not fill them very full)

Temperatures in Fahrenheit but also in temp stage to make Centigrade conversion easy

Maple Butter


1 cup Maple Syrup
¾ cup Butter
Pinch or two of Cinnamon

-Add maple syrup and cinnamon to sauce pan
-Heat to soft ball (240f) 12 – 16 min (faster is not better, low/medium heat be patient)
-Remove from heat
-Stir in butter
-Blend with electric mixer until mixture is opaque and creamy 8 min


Soft Maple Candy

You will need some sort of mold

-Cook Maple syrup to soft crack (240f) again slow is better be patient 12-16min
-Remove from heat and stir vigorously with wooden spoon until it begins to thicken
-Pour candy into mold

Hard Maple Candy

Will need mold or something to hold molten candy till hardens

-Cook maple syrup to hard crack (300f) This one really requires patience, can take upwards of 20 min.
-Quickly pour into mold

That sounds delicious.

Do you know if you can use corn syrup with a good maple extract? I can't always find maple syrup.

Think of using Honey!

If you want Pecan Pie with a nice twist, substitute some of the corn syrup with maple syrup. [:'(]

[Randy Stead]

Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...[:)]

[RangerJoe]

ORIGINAL: Randy Stead

Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...[:)]

So you were behind that heist of the maple syrup! [:-]

[BBfanboy]

ORIGINAL: Randy Stead

Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...[:)]

Brings back memories. When I lived at Trenton, ON, we would drive out to Prince Edward County in the spring to maple syrup producers and watch the boiling process - a long zigzag of metal trough about 18" wide with fires burning under the length of it. The raw sap was poured in the top end of the trough and ran in a shallow stream, losing steam all the time. By the time it got to the bottom end it was condensed to syrup and sterilized too! I would buy the gallon glass jugs with the darkest syrup - most caramelized and most flavourful. I paid about $36 back then (late 1970s) and now you would pay four times as much. Sugar maple groves are shrinking.

[RhinoDad]

Someone in the forum said they like Irish stew and with snow coming... So I thought I would throw this in as well. Then added something from every country in Britain.

Irish Stew

Despite its name this is a Northern English dish from the 18th century. Gets mentioned in an old northern shanty. Like many British foods, it is simple yet tasty.

2 lbs lamp neck chops
½ lb onions
2 ½ cups Stock or water
2 tbsp parsley
2 lbs potatoes
Salt and black pepper to taste (for more authentic English taste do not be shy about the black pepper)

-Place meat in casserole and cover with layer of chopped onions and sliced potatoes
-Cover with stock or water
-Bring to boil and remove any scum that may form
-Add seasonings
-Let simmer for 1 ½ to 2 hours

Since I gave a recipe from one country in Britain thought I would give you one from each country.

Anglesey Eggs

This is a nice Welsh dish using their national emblem the leek

8 eggs
1 ½ lb potatoes
6 leeks
Knob of butter

Cheese Sauce:
¼ cup flour
1 oz butter
3 oz Caerphilly cheese Cheddar can be substituted but would use English Cheddar not that cheap American knock off. It is a very different cheese in texture and taste.
1 ¼ cups milk

-Hard boil eggs, then remove shells and leave in bowl of cold water
-Peel and cut potatoes into quarters, then boil
-When potatoes cooked strain and mash
-Slice leeks into thin pieces and boil in salty water for 10 minutes, drain
-Mix the leeks into the mash with knob of butter and beat well

-Make sauce
-Melt butter into saucepan
-Add flour and stir into smooth paste
-Add milk and cook sauce stirring constantly
-When smooth add cheese and cook for a few more minutes

Preheat oven to 400 f

-Put potato mixture on bottom and thinly on sides of an oven proof dish.
-Cut eggs in half lengthwise. And place side by side in center of dish.
-Pour/coat the eggs and center of dish with sauce
-Sprinkle on remaining cheese
-Cook in Oven for 20 min or until top is golden

Cock-A-Leekie Soup

This last dish is from Scotland. Besides a very popular dish it was traditionally served on Burns Night. It is more of a stew than a soup and by many to be the national dish of Scottland.

Originally the prunes were added to sweeten the soup if the leeks were old and bitter. However, mainly now they are just added.

Sorry, meant to get it in two days ago for Burns Night but missed it.

2-3 lbs chicken
5 cups water
6 leeks chopped
2 onions chopped
2 oz rice
Bay leaf
Sprig of Thyme
1 tbs of chopped parsley
Salt and black pepper to taste. (Remember to be British do not be shy with black pepper)
4-6 prunes (or some large raisins) soaked and cut in half

-Place Chicken, bay, thyme, parsley, salt, pepper into large saucepan and cover with water
-Bring to boil then lower to a gentle simmer for 2 hours; skim occasionally if necessary
-Add leeks, onion, rice and more water if necessary to cover chicken
-Simmer for another 1 hour, or until chicken and vegetables are tender
-Prunes are added ½ hour before end of cook time.

-Chicken, serve some or all as main course or leave in soup

[RangerJoe]

ORIGINAL: BBfanboy

ORIGINAL: Randy Stead

Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...[:)]

Brings back memories. When I lived at Trenton, ON, we would drive out to Prince Edward County in the spring to maple syrup producers and watch the boiling process - a long zigzag of metal trough about 18" wide with fires burning under the length of it. The raw sap was poured in the top end of the trough and ran in a shallow stream, losing steam all the time. By the time it got to the bottom end it was condensed to syrup and sterilized too! I would buy the gallon glass jugs with the darkest syrup - most caramelized and most flavourful. I paid about $36 back then (late 1970s) and now you would pay four times as much. Sugar maple groves are shrinking.

It is a lot of work as well. One of my uncles used to do it when my cousins were younger, then he quit. One of my niece's in-laws would make it and she gave us a quart because she preferred a brand name pancake syrup.

Modern technology can make it easier using a reverse osmosis filter but that brings the equipment cost up but it reduces the time and the cost of boiling it.

[RhinoDad]

RangerJoe

That sounds delicious.

Do you know if you can use corn syrup with a good maple extract? I can't always find maple syrup.

Not sure have never tried but if you add a little corn syrup into the Maple Hard candy it makes it less likely to stick to your teeth.

Not sure with honey either, mainly you are just boiling out more water from the maple syrup, no idea what honey would do.

[RhinoDad]

ORIGINAL: BBfanboy

ORIGINAL: Randy Stead

Being a native Ontarian, I have good sources for genuine [not that horrible imitation stuff] maple syrup, locally. Plenty of maple trees and sugar bushes close to my town. As a school bus driver I sometimes take charter groups [though not since COVID] to sugar camps. To taste the hot, sweet liquid as it is being boiled down...[:)]

Brings back memories. When I lived at Trenton, ON, we would drive out to Prince Edward County in the spring to maple syrup producers and watch the boiling process - a long zigzag of metal trough about 18" wide with fires burning under the length of it. The raw sap was poured in the top end of the trough and ran in a shallow stream, losing steam all the time. By the time it got to the bottom end it was condensed to syrup and sterilized too! I would buy the gallon glass jugs with the darkest syrup - most caramelized and most flavourful. I paid about $36 back then (late 1970s) and now you would pay four times as much. Sugar maple groves are shrinking.

Definitely has gone up. Do not know what it was but I get it now for $14 quart/ $56 Gallon US.

You can pay a whole lot more if you go to the tourist/leafer traps.

[RhinoDad]

Thought I might want to try it with the maple trees on my lot but then I saw others do it and agreed with RangerJoe that it looked like a lot of work. Plus who knows what forest friends [&:] would come around and mess with it.

[Randy Stead]

Don't recall prices at the moment. Last time I bought maple syrup was a couple of years ago. I have a daughter, married and living in Texas, so I take her some whenever I go down there. A few other things as well, Mars bars from Canada [no HFCS], Heinz ketchup and the like, even a case of Coke. She will not consume anything containing HFCS.

[RhinoDad]

Can not buy currents where I am and for some others in US. You can substitute zante currents (small raisins). They will be good but they will not have that wonderful current taste.

The following will give you Scottish Shortbread, not the moisture sucking things they call Scottish Shortbread in the store. Once you have had actual Scottish Shortbread it is hard to go back to the store stuff.

The following two recipes were given to me by a woman who lived in London and was evacuated to Scotland during the Blitz. She got this from the people she stayed with. Unfortunately, she passed late last year.

They are quite easy to make but must be sure dough is very crumbly and that you do not over cook them.


Shortbread with Currant

1 ¾ sticks butter
½ cup sugar
½ tsp vanilla
1 1/3 cup flour
½ cup currants
1/8 tsp salt

If you want them to be a bit thinner when cooked you can cut back slightly on flour or add a smidge more butter

Preheat oven to 350 - 375

-Mix butter, sugar, vanilla, till crumbly
-Combine flour, currants, salt
-Add above to butter mixture; adjust as needed, if it is not very crumbly you have done it wrong add more flour
-Roll out ½” to ¼” thick and cut
-Refridge or freeze for at least 20 minutes. This also helps biscuit keep its form. Less means thinner and more spread out.
-Bake for 15-20 min; Be careful not to over cook, should not start turning golden.


Shortbread

4 oz butter
3/8 cup sugar
1 cup flour

Preheat oven to 375

-Beat butter and sugar together till smooth
-Stir in flour (It should be very crumbly)
-Roll out to ½” thick and cut
-Chill for 20 minutes
-Bake for 15 -20 minutes; Be careful not to over cook, should not start turning golden.

[RhinoDad]

Sorry took a bit of a break to enjoy a nice tea. But am back now and here is the last of the ones I said I would post.

I am rather particular regarding my tea and chocolate. I would suggest if you are going to make a nice English Toffee use a nice chocolate. Would recommend Cadburys, or Lindt chocolate. Cadbury made in England if you can get that; in the US it is banned.

Can use dark or milk chocolate per your taste.

Can throw a little sea salt on top if you wish as well.

You can use chocolate chips, it probably will change how it comes out; see below. If you do I would use something like Guittard rather than Hershey’s or Ghirardelli. It is all a matter of taste. However, chocolate chips have a non-melt coating on them to help keep their shape. This coating can cause the chocolate to not stick well to the toffee more likely to result in separation.

Before cooking up the batch you may want to lightly coat your pan with butter. This can help the sugar not to cause graininess in the toffee.

Also English tend to use brown sugar Americans tend to use white sugar. The difference is mainly a richness in taste by using brown sugar.

Sometimes English use nuts Americans pretty much always use nuts.

You will need a candy thermometer


English Toffee

-1 1/2 cups (3 sticks) unsalted butter (can use same amount as sugar if want to try)
-2 cups sugar
-¼ cup water or little less
-10 to 12 ounces chocolate bar, chopped
-Chopped nuts if you choose

Lightly butter cookie sheet or other shallow pan; about 9 x 13 smaller equals thicker, larger equals thinner

-Melt butter and water in sauce pan
-Add sugar and mix with wooden spoon
-Under med/low heat stir mixture
-Heat till hard crack (300f)
-Pour out mixture into pan and very quickly spread if needed
-Sprinkle chopped chocolate on top of hot mixture and spread
-Sprinkle on chopped nuts if you so choose; or any other topping such as sprinkle of sea salt
-Let cool then break out of pan

[RangerJoe]

Maybe try a health food store for the currants or go online. We used to grow a lot of currents (actually my step-grandfather) and yes, they do have a good flavor. Especially when made into juice to drink for breakfast! [X(]

[RhinoDad]

ORIGINAL: RangerJoe

Maybe try a health food store for the currants or go online. We used to grow a lot of currents (actually my step-grandfather) and yes they do have a good flavor. Especially when made into juice to drink for breakfast! [X(]

Were banned in the US (Fed and State) to grow or import for many years. However, more recently some states have allowed them back as Feds no longer ban, just some states have removed ban. I live in Maine now and still have ban, can not grow or import. Can not even get them through Amazon or the like. Even tried to by the juice drink for breakfast just not happening.

[RhinoDad]

ORIGINAL: Randy Stead

Don't recall prices at the moment. Last time I bought maple syrup was a couple of years ago. I have a daughter, married and living in Texas, so I take her some whenever I go down there. A few other things as well, Mars bars from Canada [no HFCS], Heinz ketchup and the like, even a case of Coke. She will not consume anything containing HFCS.

Being in the lone star state she could probably get Mexican Coke. You can even get it in some stores in Maine. It is made the way it used to be here with cane sugar no corn syrup. Bryers natural also uses sugar not corn syrup. It is amazing the whole different taste when sugar is used instead of corn syrup. But then I guess without corn syrup you may not want to eat as much.