How to paint marzipan candy and cake decorations; get expert tips on making homemade dessert recipes in this free cooking video. Expert: Rachel Dayan Bio: Rachel Dayan is a home-maker who has traveled the world, picking up different recipes and styles of cooking. Filmmaker: Gary Zier
I am doing a project on India and the topic i have is food. I thought it would be neat to make a traditional candy and then take it in. Any one have any recipes they would like to share?
How to make a marzipan strawberry as candy or for cake decorating; get expert tips on making homemade dessert recipes in this free cooking video. Expert: Rachel Dayan Bio: Rachel Dayan is a home-maker who has traveled the world, picking up different recipes and styles of cooking. Filmmaker: Gary Zier
How to make a marzipan rose as candy or for cake decorating; get expert tips on making homemade dessert recipes in this free cooking video. Expert: Rachel Dayan Bio: Rachel Dayan is a home-maker who has traveled the world, picking up different recipes and styles of cooking. Filmmaker: Gary Zier
My grandmother made praline candy that was amazingly delicious. I know she learned the recipe when she was in New Orleans with my granpa during World War 2. It was simple–but it was never written down.
I was never very good in the kitchen, I hung w/granpa and helped work on the car, and build things out in the shed.
It suddenly occurred to me, tho’ that maybe someone here might know the delicious home made thing my granny took to the grave…
Can Yahoo! Answers do it? Man I hope so! That would be so awesome–even just to come kinda close… We were poor so I know the ingredients are all simple and inexpensive. And I know she used margarine, because we couldn’t afford butter. …so no Martha Stewart south-western Connecticut designer recipes with expensive extracts and stuff…
Thanks!
thanks pohter, but that’s not it. I know we never had cream. I don’t really remember her using milk at all, tho’ she may have. I just know definitely not cream. And I’ve had cream since I’ve grown up and I know how that changes recipes, so that can’t be it… Also, I think she only used brown sugar, no white sugar. But I’m not sure about that, either. I do know that cream is a bust…
Keeping my fingers crossed someone might know from heart… like granny. thanks!
well shannon, I’d have dropped you a private line, but you don’t allow it
I did NOT say she didn’t use milk, only that I didn’t remember it–I was w/granpa working on the car, not in the kitchen. However, I can say for a fact that it was definitely NOT cream. I never had cream until I left home because we couldn’t afford to buy it.
For a fact, they were definitely pralines, she called them prah-leenz. Everybody loved them.
About 10 years ago, someone had visited New Orleans, bought some from some little shop, and they tasted *exactly* like hers.
If they must have milk or cream, it was either milk*or*carnation evaporated milk, but I’m not enough of a cook to even begin to know how to adjust. And it was margarine. And I do remember her talking about vanilla goes in last, so I know she used vanilla. Also, did they even bother to process "light brown sugar" 65 years ago? Brown sugar.
Ferchrissakes, shannon work on your reading comprehension: maybe milk, NOT cream
Another great low carb comfort food recipe from Linda’s Low Carb (www.genaw.com utbutter_candy.html): 2 TBS butter 1/4 cup natural chunky peanut butter 1/4 cup Splenda 1 cup chocolate whey protein powder 1/4 cup Da Vinci SF Vanilla syrup 1/4 cup Salted nuts (optional) * Melt the Butter, and mix with Splenda. * Add the Peanut Butter to the mix until smooth. * Mix protein powder until crumbly * Add SF syrup, and the mix should turn glossy and much easier to form into 2 mini loaf pans * Freeze mixture for 1 hour, and it should be able to be eaten. Per 1/8 Recipe 110 Calories; 7g Fat; 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Recipe for Caramel Candy Balls: 1/2c cashews 1/2c almonds 1/2c pecans 1/2c medjool dates 1 tsp vanilla flavour or 1/2 vanilla bean 1/4tsp each nutmeg and cinnamon Blend or process until smooth, depending on your appliance. Add 2 tbsp water near the end, and the fat from the nuts should pool and you can drain it off to be used in recipes requiring oil. Roll into balls and refridgerate a few hours to harden. They won’t be perfectly hard, but are a yummy, addictive snack! INFO ON HOW TO HELP JESS’S EFFORTS Check out my note on Facebook: www.facebook.com There is some info there. Heather Banfield is a partner of mine in the global project on which I will provide information later, in the next two months. On the Facebook page she provides her site if you want to help her out, too. If you are in the Vancouver/Fraser Valley region, what I am looking for is information on what stores are throwing away good food that can be used, as well as “hot spots” in your area in which I could reach a lot of people. If you want to support my efforts and are not in the area, helping me out in my travel business is a great way. Book your travel through my site www.ytbtravel.com/jessknox as well as car rentals, flowers, adventures, outdoors equip, etc. I’m out to save the world, guys. www.ytbtravel.com/jessknox – Travel site www.ytbgolf.com/jessknox – Golf www.ytboutdoors.com/jessknox – Outdoors adventures and products www.ytbflowers.com/jessknox – flowers and gift baskets www.ytb.com/jessknox …
www.mychristmasrecipe.com Download ‘proven’ and ‘fail-proof’ Christmas candy recipes right now before the big day. Impress any dinner guest and leave them begging for more!
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