Candied jalapeño syrup - still safe?
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Request for recipe sanity check: Merlot Candied Kumquats
Comments (4)I don't think it's too much. The fruit is only cooking with the syrup for five minutes so it's not taking on a lot of flavor. That would only happen over several weeks. Cinnamon sticks are not created equal. If they're you're aveage 4 inch sticks, use three. If they're larger, use less. People cut criss crosses in hams all the time and insert cloves and bake for hours. It's more an aura of flavor than actual flavor. Yes. You boil and drain to reduce bitterness of the zest. Recipe looks fine to me....See Morecandied chili peppers? does this sound okay?
Comments (5)Are you wondering if it's safe, do-able or worthwhile? I've candied fruits using the basic method described, though usually in stage #1 the fruit is gently simmered in the syrup. Of course, fruit presents different density and water-content issues than peppers. So reading through the description, it is definitely do-able. I think whether it's worth doing depends on how well you and the members of your circle like chile peppers and how open they are to eating chocolate-covered peppers or whatever the application might be. The candied habanero cheesecake does sound interesting. Carol...See MoreCandied/Spiced/Toasted Pecans?
Comments (9)If you have a dehydrator, I'd suggest this recipe - which is one I make about once a month. Because the nuts are first soaked (which allows them to sprout) they are easier to digest and have more available nutrition. They are not as sticky-sweet as recipes using a sugar syrup. Because palm sugar is used, they are fairly low-glycemic. The original recipe is linked below and the one I posted are my changes. I use these in and on seemingly everything from fruit sauce to oatmeal and baked goods, as well as snacking. -Grainlady Sweetly Spiced Crispy Pecans 4 cups raw pecans 2 teaspoons sea salt 5 tablespoons palm sugar 1 t. good quality cinnamon* (otherwise, use up to 2 t., or to taste) Filtered water to cover pecans Soak pecans in a large bowl with filtered water and salt for 8-12 hours. Pour off water and allow to drain well in a colander 5-10 minutes (shake excess water off a couple times). Place nuts back into a bowl and add cinnamon/sugar mixture. Mix well. The moisture from the soaked pecans should help to create a light coating of sugar and cinnamon over the pecans. Arrange on dehydrator trays in a single layer. Dry at 145-150-degrees F until crispy dry (between 6-12-hours). Note: To test the nuts, allow a couple to cool completely for a few minutes first. This same recipe works great with raw walnuts too. Because of their delicate oils, walnuts should be stored in the refrigerator. I've tried the recipe with almonds, but didn't like them as well as pecans. *I'll put in a plug for Saigon Cassia Cinnamon from The Spice House. This particular cinnamon is great for this recipe because it's a sweet/spicy cinnamon that is great for candy-type uses. Here is a link that might be useful: Savoring Today...See MoreFavorite Holiday Cookie/Bar/Candy/Treat??
Comments (21)Holiday cookies? My favorites are: -The iced sugar cookies that my sleezeball cousin makes, but since we don't associate anymore, that's history. -The "snowballs". The ones I make are Franco Palumbo's recipe and are great. -Blondies with and without cashews on top. -Rosettes & Krumkake. I'm Scandinavian. Lefse's not a cookie but it goes with the season! So here's a few favorite recipes, though not necessarily "holiday" treats: Graham Cracker Chewies These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. Crust 1 1/3 cups graham cracker crumbs 1 tablespoon sugar 1/2 cup butter, at room temperature 2 tablespoons all purpose flour Topping 1 1/2 cups packed brown sugar 1/2 cup chopped pecans 1/3 cup graham cracker crumbs 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon vanilla extract 2 large eggs beaten . Preheat oven to 350° Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes. Prepare topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Note: Double the recipe and use a 13 x 9" pan. You won't regret it. Haven't tried these yet but they get rave reviews: SILLY TOFFEE SQUARES 1/2 cup flour 3/4 cup Rice Krispies cereal 1/4 tsp. baking soda Pinch of salt 1/3 cup packed brown sugar 1/3 cup butter melted 1 (14 oz.) can sweetened condensed milk (NOT Evaporated Milk!) 1/2 cup butter 1/2 cup firmly packed brown sugar 1/2 cup semisweet chocolate chips 1-1/4 cups Rice Krispies cereal Combine first 6 ingredients and press into 8-inch square pan and bake at 350° F. for 10 minutes. In heavy nonstick saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a low boil and cook 5 minutes, stirring continuously. Be careful not to burn. Remove from heat and pour over baked crust. Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares. And a longtime favorite: EZ BARS AKA 7-layer bars are the epitome of easy (hence their alias, EZ bars). If you follow the traditional recipe, you don't even need a bowl. You melt butter straight in the baking pan in a preheated oven, then sprinkle on the other layers. On top of the butter goes a layer of graham cracker crumbs (not mixed in, just sprinkled on), chopped nuts, chocolate chips, butterscotch chips, coconut, and finally sweetened condensed milk is poured over the whole shebang. It's baked until just starting to brown on the top, all bubbly and delicious, which takes about 25 minutes. Nothing could be easier to bake. Very flexible too. I omit the coconut. You can use cookie crumbs like vanilla wafers or even crumbled sandwich cookies I imagine. Various nuts, combination of nuts, one kind of chips or combined kinds of chips. Doesn't really matter, they're greaaaaaaaaaaaaaaaaaaaaaaaat!...See Moreplllog
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