Cooking
(Just-smashed hardtack)
I was reading bakingsheet the other day, and saw Nic had a post about crackers and Swedish hardtack.
I thought, 'oh, wow...I haven't had hardtack in years. Decades, even. I should grab the recipe.'.
Then I read on, and discovered that Swedish hardtack was completely different than the hardtack I'd grown up with!
See, when I was little, some friend of my grandparents would give them a tin filled with a hard, clear candy, coated in powdered sugar, for Christmas. The candy would often come in different colors and flavors; cinnamon being the one I remember most.
Naturally, I went looking for a recipe, and came up with the following:
Old Fashioned Hardtack Candy
--------------------------------------
2 C. sugar
3/4 C. corn syrup
1 C. water
Mix and cook to 270 degrees F. or hard brittle stage with threads as it falls in cool water. Remove from the heat and add food coloring as desired and 1/2 tsp. flavoring (cinnamon, peppermint, etc.). Pour into a buttered dish and cool. Break into pieces and roll in powdered sugar. - Cherie Harmon
Which I made Tuesday night. This is what it looks like.
(Dusted with powdered sugar)
I really don't know why, but I find myself cooking out of season a lot. During the winter months, I'll decide I want to make ice cream, or do a lot of grilling.
Now that the temperatures are steadily in the upper eighties (with matching humidity...ugh), I'm dusting off one of our fondue pots, making candy, and planning a lot of meals requiring much stove-front time. Eh, I gotta be me, I suppose.
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CANDIES When sugar and a liquid are boiled together, a sirup is formed which grows thicker as the boiling continues. The thickness of the sirup determines the general type of candy that will result. Testing the Sirup The simplest and must accurate method...
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After compiling my cookie list, I then started on the ingredients. Final total? Eggs (27) Butter (16 sticks) Flour ( 26 c.) Sugar (16, 2/3 c.) Evaporated milk (3 cans) Brown sugar (2 1/4 c.) Canned pumpkin, (1 1/3 c.) Cinnamon Walnuts (2 1/2 c.) Cream...
Cooking
Hardtack...the other kind
(Just-smashed hardtack)
I was reading bakingsheet the other day, and saw Nic had a post about crackers and Swedish hardtack.
I thought, 'oh, wow...I haven't had hardtack in years. Decades, even. I should grab the recipe.'.
Then I read on, and discovered that Swedish hardtack was completely different than the hardtack I'd grown up with!
See, when I was little, some friend of my grandparents would give them a tin filled with a hard, clear candy, coated in powdered sugar, for Christmas. The candy would often come in different colors and flavors; cinnamon being the one I remember most.
Naturally, I went looking for a recipe, and came up with the following:
Old Fashioned Hardtack Candy
--------------------------------------
2 C. sugar
3/4 C. corn syrup
1 C. water
Mix and cook to 270 degrees F. or hard brittle stage with threads as it falls in cool water. Remove from the heat and add food coloring as desired and 1/2 tsp. flavoring (cinnamon, peppermint, etc.). Pour into a buttered dish and cool. Break into pieces and roll in powdered sugar. - Cherie Harmon
Which I made Tuesday night. This is what it looks like.
(Dusted with powdered sugar)
I really don't know why, but I find myself cooking out of season a lot. During the winter months, I'll decide I want to make ice cream, or do a lot of grilling.
Now that the temperatures are steadily in the upper eighties (with matching humidity...ugh), I'm dusting off one of our fondue pots, making candy, and planning a lot of meals requiring much stove-front time. Eh, I gotta be me, I suppose.
- Rocky Road Recipe
Did you know that Rocky Road was invented in Australia? It seems like such an American candy, but there are different versions in other parts of the world. In Australia the candy has things like coconut and fruit jellies in it. The Rocky Road in the...
- Matzoh Toffee & Other Sweet Treats For Passover Recipes
The traditional sweets for Passover are a mixed bag. Sponge cakes are often rubbery, flourless cakes too dense. Passover cake and brownie mixes bought at the store are usually expensive and the end product is not as good as treats made from scratch....
- Mondays With Maida - Hot Butter Wafers
Page 181 in the old book / page 213 in the new book According to Maida, the recipe for these cookies is an early colonial recipe that was used by Dolley Madison and served at the White House. They are the plainest of cookies with only flour, butter,...
- Wartime Wednesdays: Butterscotch
CANDIES When sugar and a liquid are boiled together, a sirup is formed which grows thicker as the boiling continues. The thickness of the sirup determines the general type of candy that will result. Testing the Sirup The simplest and must accurate method...
- How Do You Measure, Measure A Cookie Platter?
After compiling my cookie list, I then started on the ingredients. Final total? Eggs (27) Butter (16 sticks) Flour ( 26 c.) Sugar (16, 2/3 c.) Evaporated milk (3 cans) Brown sugar (2 1/4 c.) Canned pumpkin, (1 1/3 c.) Cinnamon Walnuts (2 1/2 c.) Cream...