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Saturday, December 17, 2011

“Fabulous Bakery Desserts, Part LI—Candy Seminar, Pt. I: Caramel Cream Nut Roll, Nut-Mallow Goodies, Date Loaf, and Sour Cream Fudge—Family Heirloom Recipes shared for the First Time”

The Grateful Dead’s one-hundred-and-eighth album, “Road Trips Volume II, Number IV—Cal Expo Amphitheatre, Sacramento, CA, May 26-27, 1993,” was released on August 25, 2009 and was another great edition of the Road Trips Series! We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.



HOLIDAY SEASON 2011


                                                                             
Here's the countdown to December 21, 2012: from today, we have 370 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                                            



                                                   STINKBUG 2011


                                                                                   


Bea O’Malley

END Commentary 12-18-2011

Copyright © 2011 by MHB Productions

Word Count: 1,511.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, December 18, 2011 by Bea O’Malley

FABULOUS BAKERY DESSERTS, PT. LI

Fabulous Bakery Desserts, Part LI—Candy Seminar, Pt. I: Caramel Cream Nut Roll, Nut-Mallow Goodies, Date Loaf, and Sour Cream Fudge—Family Heirloom Recipes shared for the First Time



Bakersfield, CA, 12-18-2011 Su: Our final installment for the week takes us back to Fabulous Bakery Desserts and the beginning of the Candy Seminar for the time-being.  I don’t know about you but to me, the holiday season is the time when my grandparents whipped out their loose-leaf recipe books from long ago and from them, pulled some of the tastiest recipes I’d ever eaten: fudge recipes, candies, fruit treats, marshmallow goodies, all sorts of good things that caused me to sneak around nipping off stray pieces anytime I could do so without being caught.  Yes, indeed, it was a glorious time to be a child and when I went to work in the foodservice industry, one of my earliest jobs was working at a confectioner’s where I learned how to make many of the classic candies that my folks knew and loved, treats that hardly are ever seen anymore.  Everything practically was made completely from scratch and many of the secrets they knew died with them.  I have tried to piece their recipes together to the best of my ability and I’m hopeful that if they’ve worked for me, they’ll work for you.  Here we go:  

CARAMEL CREAM NUT ROLL


Yield:  about 5# / Mis-en-place: 7 hours +:


Qty.
Measure
Item
Other
1
7.5-oz jar
Marshmallow cream

1
Teaspoon
Vanilla extract

3.5
Cups
Confectioner’s sugar

1
#
Caramels

7
Cups
Chopped nuts




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Combine the marshmallow cream and the vanilla extract using an electric mixer equipped with a whip attachment. Blend at low speed until combined.

3.      Add the confectioner’s sugar to the above mixture slowly.  When you’re done, remove the dough and place onto a work surface atop a sheet of wax paper sprayed with PAM or some such other food release spray.  Shape into rolls about ONE-INCH in diameter. Wrap them up in plastic wrap and place inside your freezer, keeping there for about SIX hours or longer.

4.      When time’s up, heat the caramels in the top of a Bain Marie or atop a double-boiler OVER but not on boiling water.  Slice the rolls as soon as you bring them out of the freezer into 1” slices.  Dip each one into the melted caramels and then roll in a baking dish full of the chopped nuts. 

5.      Place the finished products onto drip racks and allow them to sit. Store in sanitized, airtight containers.

This is a wonderful candy that can be given away as gifts or in Christmas stockings.

Okay, the next candy is one of my particular favorites and a relatively easy one to make:

NUT-MALLOW GOODIES


Yield:  8-12 servings / Mis-en-place: 2 + hours:


Qty.
Measure
Item
Other
1
Cup
Sweet chocolate chips

1
Cup
Butterscotch chips

.5
Cup
Crunch peanut butter

3
Cups
Marshmallows

1
Cup
Peanuts

2
Teaspoons
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Using a double-boiler or a Bain Marie, melt the two different chips and the peanut butter OVER but not on boiling water.  Continue stirring until melted and well-blended.

3.      Allow the mixture to cool somewhat and then stir in peanuts, marshmallows, and vanilla extract; turn off the heat and set aside for a moment.

4.      Spray an 8” baking dish with PAM or some such other food release spray and then line with wax paper and spray the paper, too. Pour the mixture into it and refrigerate until set.

5.      To serve, cut it into small squares using a very sharp knife or dough knife dipped underneath hot running water.

This is a classic candy recipe in my family and one that everybody will enjoy!

DATE LOAF


Yield:  6-8 servings / Mis-en-place: 1-1.5 hours:


Qty.
Measure
Item
Other
2.5
Cups
Granulated sugar

1
Cup
Whole milk

1
#
Seeded dates, cut into small pieces

1
Teaspoon
Melted butter

3-4
Cups
Chopped walnuts




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Mix everything but the nuts in a mixing bowl and then pour into the top of a Bain Marie or double-boiler and cook OVER but not on boiling water.  Cook until it forms a medium-hard ball: drop a teaspoon of candy syrup into a bowl of cold water and watch its reaction: when it forms a medium-hard ball at the bottom of the dish, then it’s where you want it to be.

3.      Take it from the fire, add the nuts, and pour into an electric mixer’s bowl and beat it with a whip attachment until hard and creamy.  When it’s ready, pour it onto a moistened cloth and cut it into squares.

This is an old, family heirloom of sorts, a classic fudge-like candy that everyone enjoys.

Here’s our final recipe:

SOUR CREAM FUDGE


Yield:  about 1.5 # / Mis-en-place: 1.5-2 hours:


Qty.
Measure
Item
Other
2
Cups
Granulated sugar

.5
Cup
Sour cream

.5
Cup
Light corn syrup

.125
Cup
Vanilla extract

.5
Cup
Chopped walnuts

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Spray an 8” x 8” x 2” baking dish with PAM or some such other food release spray and then line with wax paper.  Spray the paper with food release spray, too.

2.      Using a heavy-duty, three-quart saucepot, combine and cook the sugar, sour cream, and syrup over moderate heat. Cook until the mixture boils and then cover with a tight-fitting lid and cook ONE more minute. 

3.      Remove the cover at the point and without stirring, continue cooking until the temperature reaches 236°F on a candy thermometer OR a small blob dropped into ice water forms a soft ball that flattens on removal from it.

4.      Remove it from the heat and top with the vanilla extract but DON’T stir it in; allow it to “float” on top.  Place the fudge atop a wire cooling rack and when the temperature drops to 176°F (after about 15-20 minutes); begin beating it with a wooden spoon just until the mixture has begun to thicken.  As it does this, it will become creamy—after about THREE minutes.  Stir in the walnuts and pour it into the prepared baking dish, spreading it quickly and evenly.

5.      Refrigerate the fudge and when it’s completely set, cut it into squares. Dust with powdered sugar prior to serving it.

This is a classic fudge recipe that can be frosted or topped with a glaze. It’s been a part of our family for many years and I’m proud to share it with you. Enjoy!

As I mentioned to you all yesterday and all of my companions before me; I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

That’s it for my Banner Week, friends, and all I can say to you all is “thank you for putting up with me!” Thanks go to Stinkbug, too, for allowing me to come in and share my recipes with you, especially the eclectic assortment that I have over the course of this week.  Please share what I’ve shared with you with all of your friends, family, neighbors, and co-workers and hell! At this time of the year, bring your enemies in, too, and show them that friendship can be attained over a bowl of warm fudge! Oh, well, I had fun and hope you have, too.  Tomorrow, Chef La Tigre will be coming in so please make her feel very welcome as only the END readers can do! Thank you! Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver


This is me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and also am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I’ve had a chance.

---30---

END Commentary for Sunday, December 18, 2011 by Bea O’Malley.



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Bea O’Malley



Recipes created by Bea O’Malley on November 15, 1971 in Wasco, CA.

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END OF THE YEAR STINKBUG


                                                                                         
                                                                                                                                                               
This is #1097 a 20” x 16" original oil painting by Beverly Carrick entitled, “Farther Down Park Street." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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Bea O’Malley, Fabulous Bakery Desserts, The Grateful Dead, Holiday Foods, Holiday Candies, Candies, Fudge, The Dessert Chef, The Candy-maker, Tasty Treats, Family Recipes, Chocolate, Classic Cookery, Delicious Desserts,










                                                                                       
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