• 2 cups white sugar
• ½ cup corn syrup “clear”
• ½ cup milk
• 1 cup brown sugar
• 3 tablespoons butter
• ½ cup finely ground cooked beef, firmly packed
Cook slowly to 224 degrees (soft ball stage). Remove from heat, cool, and beat like the dickens until it is creamy. Then add: 1 teaspoon vanilla, ½ cup chopped nuts, and ½ cup coconut (optional). From here on in, treat it like fudge. If you want to make a dark candy, add 1 ¾ squares of chocolate to the mixture when it is cooling. Enjoy.
— Recipe contributed by Dollie Frentress, of Craig
This week, I baked “Courtney’s Pumpkin Spice Cookies.” A reader described the cookies as “awesome.”
When I gathered up the ingredients for the cookies, I realized I had only a half a bag of chocolate chips. I made them anyway, but I think the cookies would have been richer with a full bag of chips.
My husband and I agreed that some chopped nuts could be added to the ingredients. Thanks again, Courtney.
I enjoy hearing from readers. This week I got a double treat.
Craig resident Marie Switzer called last night. Then I received a letter from Dollie Frentress, also from Craig.
Dollie sent two recipes. The first is for “Beef Candy.” I didn’t have time to make the candy, but Dollie is a great cook so I know the recipe is also great.
Here’s what you need to make “Beef Candy”: 2 cups white sugar, ½ cup corn syrup “clear”, ½ cup milk, 1 cup brown sugar, 3 tablespoons butter, ½ cup finely ground cooked beef (firmly packed), 1 teaspoon vanilla, ½ cup chopped nuts, and ½ cup coconut (optional).
Cook the white sugar, corn syrup, milk, brown sugar, butter, and cooked beef slowly to 224 degrees (soft ball stage). Remove from the heat, cool, and beat like the dickens until it is creamy. Then add the vanilla, chopped nuts, and coconut (optional). From here on in, treat it like fudge.
Now, if you want to make dark candy, add 1 ¾ squares of chocolate to the mixture when it is cooling. Enjoy.
Next, remember when the column featured a request from Marie Switzer for a recipe she’d lost? It was for candy mice, made from maraschino cherries.
Last night, Marie called me to say she and her helper had put their heads together and came up with ingredients to make the mice. They made them, the recipe turned out good, and the mice were cute.
Marie asked if I would go by and visit when they make a second batch. That way I can see the mice. I will.
Meanwhile, Dollie Frentress found a recipe for “Christmas Eve Mice” and she sent it along to me. There isn’t enough room in the column to print the recipe this week, so I’ll feature it next week. Thanks go to Dollie and Marie.
Keep those recipes coming. Send them to me at Box 415, Craig 81626 or call me at 824-8809.
Copyright Diane Prather, 2011