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DDJ-- GND, 10-30-09
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DDJ
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Oct 30, 2009 17:26 PST
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Dessert du Jour 10-30-09
US Library of Congress ISSN: 1533-0966
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Dessert du Jour
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It’s Good Neighbor Desserts Friday!!
Welcome to our Good Neighbor Desserts edition of Dessert du Jour! On
Fridays we turn over the recipe presentation to you guys to share and
showcase your favorite dessert recipes with the DDJ neighbors. If you
have any questions about any of the recipes offered today, write an
email to the address given with that specific recipe. If you wish to
submit your own favorite, guidelines are at the end of this mailing. And
don’t forget to forward this mailing to all your friends!
Table of Contents:
Applesauce Drop Doughnuts
Pumpkin Bars
Apple Peanut Butter Fudge
Homemade Candy Corn Recipe
and don’t forget that our mama ezine, Recipe du Jour, is featuring Good
Neighbor savory recipes this and every Friday. To subscribe, address a
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For metric conversion, try
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Applesauce Drop Doughnuts
3 tablespoons butter or margarine, softened
3/4 cup sugar
3 eggs
1 cup applesauce
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup milk
Oil for deep-fat frying
Additional sugar
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time,
beating well after each addition. Beat in applesauce and vanilla.
Combine flour, baking powder, salt, cinnamon and nutmeg; add to the
creamed mixture alternately with milk (the batter will be thick). In an
electric skillet or deep-fat fryer, heat oil to 375 degrees F. Drop
teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted
spoon and fry until golden, about 1 minute on each side. Drain on paper
towels; roll in sugar while warm.
Sue Cookinc-@aol.com
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I have been looking for something to do with the frozen pumpkin in my
freezer....Well, going to try this for sure. Sue
Cookinc-@aol.com
Pumpkin Bars
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1 cup cold butter (2 sticks), cut into small pieces
1 cup chopped pecans
2 cups pumpkin pureé (16 ounce can)
1 can sweetened condensed milk, 14 ounces
2 eggs, slightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
In a mixing bowl, combine flour, granulated sugar, and brown sugar; cut
in butter with a pastry blender. Stir in chopped pecans. Reserve 1 cup
crumb mixture; set aside. Press remaining crumb mixture over the bottom
and about halfway up the sides of a 12 x 7 x 2-inch baking dish. In a
mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon,
allspice, and salt. Mix until well blended. Pour pumpkin mixture over
the crust. Top with remaining 1 cup crumb mixture. Bake at 350° for 50
to 60 minutes, until browned and set. Cool. Cut into bars and serve with
ice cream or a dollop of whipped cream or whipped topping. Makes about 8
servings. Keep pumpkin bars refrigerated.
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Apple Peanut Butter Fudge
6 oz. semisweet chocolate pieces
1/2 jar marshmallow fluff
1/2 cup creamy peanut butter
1 tsp. vanilla
2 cup sugar
2/3 cup apple juice
chopped pecans or peanuts (optional)
1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut
butter and vanilla. Set aside.
2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook
and stir until sugar dissolves and mixture boils. Cook to soft-ball
stage or until candy thermometer registers 240 F, stir frequently.
3. Remove from heat, quickly add marshmallow mixture. Stir until just
blended.
4. Pour into buttered 9" square baking pan. Top fudge with chopped nuts,
if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
Sue Cookinc-@aol.com
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This Halloween treat recipe is adapted from a recipe that's been based
on the original and has been widely published. Sue
Cookinc-@aol.com
Homemade Candy Corn Recipe
1 cup granulated sugar
2/3 cup corn syrup
1/3 cup (2-1/2 oz) butter
1 teaspoon vanilla extract
2-1/2 cups powdered icing sugar
1/3 cup powdered milk
1/4 teaspoon salt
Red and yellow food coloring
In a large saucepan combine granulated sugar, corn syrup, and butter.
Bring to a boil over high heat while stirring constantly, then reduce
heat to medium and continue boiling for 5 minutes while stirring
occasionally. Remove mixture from heat and add vanilla extract.
Combine the icing sugar, powdered milk, and salt in a separate bowl and
add to the mixture in the saucepan, mixing thoroughly. Allow the dough
mixture to sit until it's cool enough to handle.
Divide the dough into 3 equal parts and place each part in a small
mixing bowl. Add orange food coloring to one part (a combination of
yellow and red) and yellow food coloring to another part, leaving the
remaining part uncolored or white.
Knead the dough in each bowl until smooth and stiff enough to hold its
shape, and the colors are even. Wearing plastic gloves can help prevent
your hands from being stained by the food coloring.
Still using your hands, roll each part into a long, thin rope, making
each rope of equal length. You may need to use a long countertop or
tabletop covered with a strip of waxed paper for this. You'll also need
to be careful when rolling as the ropes can easily break if you form
them too thin.
When you're done, lay the three ropes of dough along side each other
with the orange dough in the middle and carefully press them together to
make a long, narrow rectangle. A gentle, light rolling with a rolling
pin along the length of the rectangle helps to press the rope edges
together, but be careful not to flatten the dough so the rectangle stays
as narrow as possible, plus you'll also want the kernels plump looking
and not flat.
Finally, cut the dough into triangles or "kernels" using a sharp knife
and gently shape the kernels with your fingers, if needed. Allow the
kernels to sit for a while and become firm.
You'll end up with over a pound of homemade candy corn, some with yellow
tips and some with the traditional white tips. There's no getting around
it, kneading the dough and forming the ropes IS time-consuming, hard
work, but the results are worth it.
Traditionally, each piece of Halloween Candy Corn is about the size of a
kernel of dried corn, but yours made with this homemade candy corn
recipe will be about the size of today's giant candy corn.
Halloween Candy Corn is traditionally colored with a white tip, orange
center, and yellow base. However, over the years, different colors were
added for different holidays:
Indian Corn for Fall and Thanksgiving is colored with a white tip,
orange center, and brown base, with chocolate flavoring added to the
brown.
Reindeer Corn for Christmas is colored with a white tip, green center,
and red base.
Cupid Corn for Valentines Day is colored with a white tip, pink center,
and red base.
Bunny Corn for Easter is colored with a white tip and pastel shades of
pink, purple, yellow, or green for the center and base.
You can develop your own color combinations for birthdays and special
parties.
Pumpkin Candy
This candy corn recipe is versatile. The fondant-like dough when colored
orange is great for molding into tiny Halloween pumpkin candies for
decorating cakes, cupcakes, desserts, or for eating on their own. Save a
bit of the dough and color it green for the stems. The tiny pumpkins
would also look great decorating a Thanksgiving cake.
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