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Mar 31, 2010

Basic Hard Candy Recipe


2 cups sugar

2/3 cup light corn syrup

3/4 cup water

oil flavoring (optional)

coloring (optional)


In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat until mixture reaches 290 degrees Fahrenheit. Stir frequently with a metal (not wood) spoon. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color, as desired. Too much stirring will cause the syrup to solidify into a hard sugary lump. Mold into desired shapes in Apollo Hard Candy Molds sprayed lightly with a nonstick vegetable oil spray. Work fast. If mixture becomes too cold and thick, it may be warmed for a few seconds in a microwave. When hard candies are completely cooled, store them in airtight containers or place them, individually, in 3- by 5-inch plastic sucker bags.
Cream-Filled Easter Eggs


1 can sweetened condensed milk

1 cup butter, softened

1 tablespoon corn syrup

2 teaspoons salt

2 teaspoons vanilla

11 to 12 cups icing sugar

food coloring

dipping chocolate

1.In large bowl, combine condensed milk, corn syrup, salt and vanilla.

2.Add icing sugar in 3 or 4 batches, stirring well after each addition.

3.Knead until mixture holds its shape and is smooth and pliable.

4.Divide into thirds.

5.Wrap 2/3 in plastic wrap; set aside. Do NOT refrigerate.

6.Tint remaining 1/3 yellow and roll into balls (yolks); chill 30 minutes.

7.Divide remaining white mixture into 20 pieces.

8.Flatten each slightly and wrap around yellow yolks to form egg shapes.

9.Place eggs on tray; cover with plastic wrap. Chill 4 hours.

10.Make dipping chocolate (recipe below).

Dipping Chocolate

•4 packages semi-sweet chocolate squares

•2/3 cup vegetable shortening

1.Melt the chocolate and shortening together, stirring well.

2.Using a fondue fork, dip the eggs into the chocolate, then place on waxed paper to set.
Baked Spanish Eggs

Serves: 6

Preparation Time: 10 min

Cooking Time: 35 min


3 corn tortillas, cut into squares

2 tablespoons olive oil

2 medium onions, quartered and thinly

2 cloves garlic, minced

1 medium green pepper, diced

2 medium tomatoes, diced

6 eggs, beaten

3 tablespoons low-fat milk

1 ounce can mild green chiles, chopped

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 1/2 tablespoons minced fresh, cilantro or parsley

salt and freshly ground pepper to taste


1.Preheat the oven to 350 degrees F. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp.

2.Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until translucent.

3.Add the garlic and pepper and saute until the onion turns golden and the peppers soften.

4.Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit.

5.Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.

6.Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve.
American Buttermilk Pancakes


1 egg

1 cup buttermilk

1 cup flour

1 tablespoon baking powder

3 tablespoons melted butter

pinch salt

vanilla (optional)

sugar (optional)


1.Beat together egg and buttermilk.

2.Add flour, baking powder, butter and salt.

3.Cook on hot griddle.
Brunch Egg and Cheese Casserole

Serves: 20

Preparation Time: 10 min

Cooking Time: 55 min


1 pint cottage cheese

1 pound shredded Monterey jack cheese

1/2 cup butter, melted

10 large eggs, beaten

1/2 cup flour

1 teaspoon baking powder

1 can chopped green chiles

dash salt


1.Preheat oven to 400F degrees.

2.Combine melted butter and beaten eggs together.

3.Add cheeses and chiles and mix well.

4.Add flour, baking powder, and salt and combine thoroughly.

5.Spread mixture evenly in a 9"x11" greased baking dish and bake at 400F degrees for 15 minutes.

6.Reduce heat to 350F degrees and continue baking for 35-40 minutes.
Baked Overnight French Toast

Serves: 6

Cooking Time: 14 min


1/4 cup butter, room temperature

12 3/4 inch slices French bread

6 eggs

1 1/2 cups milk

1/4 cup sugar

2 tablespoons maple syrup

1 teaspoon vanilla

1/2 teaspoon salt

Powdered sugar


1.In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

2.In the morning, preheat oven to 400F degrees.

3.Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.

4.Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.

5.Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
Grandmother's Sweet Bread


1/4 cup sugar

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup unsalted butter or margarine, chilled

3 (1/4-ounce) packages active dry yeast (3 tablespoons)

3/4 cup warm water (110 degrees F, 45 degrees C)

1 tablespoon plus 1 cup sugar

7 3/4 cups all-purpose flour

1 1/2 cups milk

1 1/4 cups unsalted butter or margarine

6 eggs

2 egg yolks

2 egg whites

1 1/2 teaspoons salt


Prepare Topping

1.In a small bowl, combine sugar, flour and cinnamon.

2.Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Set aside.

Prepare Bread

1.Grease side and bottom of 2 (10-inch) tube pans.

2.In a shallow, medium bowl, dissolve yeast in warm water.

3.Add 1 tablespoon sugar and 1/2 cup flour, stir to combine.

4.Cover, let stand in a warm place 5 to 10 minutes until foamy.

5.Heat milk and butter or margarine in a small saucepan until melted.

6.Let stand until mixture cools to warm.

7.In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.

8.Add cooled milk mixture, salt and yeast mixture. Beat until smooth.

9.Gradually beat in 4-1/2 cups flour.

10.Stir in enough remaining flour to make a soft dough.

11.Turn out dough on a lightly floured surface.

12.Knead into a soft, smooth dough.

13.Divide dough in half.

14.Arrange 1 part dough in each greased pan.

15.Cover with a damp cloth, let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.

16.Preheat oven to 350 degrees F (175 degrees C).

17.Lightly beat 2 egg whites in a small bowl until foamy.

18.Brush beaten egg whites on top of dough.

19.Evenly sprinkle Topping over dough.

20.Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

21.Cool cakes in pans 3 to 4 minutes on racks.

22.Turn out of pans, cool completely on racks.

23.Frost with Powdered-Sugar Icing, if desired (recipe below). Makes 2 (10-inch) cakes.

Powdered-Sugar Icing

•2 egg whites

•1-1/2 cups sifted powdered sugar

•1/2 teaspoon lemon juice

1.In a medium bowl, beat egg whites until frothy.

2.Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy.

3.Add lemon juice, beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing.

4.Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.