➡I accidentally bought Balut eggs: 2 live ducks! Now a Chat Thread!

[Kiki]

It's a labor of love, that's for sure. I normally like things to be simpler. Not as many steps to make. But this caught my eye. A cross between pecan pie and cheesecake. Yummo! So I thought, eh, why not give it a try. It's not hard to do. If I had to do it over I would chop my pecans finer. I left them in bigger pieces. Kind of a rough chop. It's definitely easier than the very first cheesecake recipe that I ever tried was. My first try at a cheesecake was a coffee liqueur flavored one with a hazelnut chocolate ganache topping. I don't know why I didn't try something more simple. It was a pain in the butt to make!
It turned out great though.
After the ganache set.
View attachment 1604241
After whipped cream border was piped on.
View attachment 1604242
Final product with grated chocolate dusting the top.
View attachment 1604243

They look fabulous!

 

[Conan]

To party poop all over that amazing looking cheesecake... I think the euthanasia at home option really depends on where you live, as far as having a lot of options. My vet is incredible. Their main focus is mobile large animal, but they also offer small animal care. Their mobile fee is $70. Pretty affordable. I definitely plan to use them when the time comes for my old timer. She's 13 and starting to show the signs.
That being said, I live in Western Washington where people are literally obsessed with their dogs. On many levels, it disgusts me, but I do like being able to take my dog into bars and restaurants. In downtown Gig Harbor, every business has a dog bowl by the front door. In my office of 12 employees, there are 7 office dogs! It's awesome.
Now @CrazyCrttr75, in regards to the cake, get rid of that filthy hazelnut, up the coffee and we can be besties

 

[CrazyCrttr75]

Now @CrazyCrttr75, in regards to the cake, get rid of that filthy hazelnut, up the coffee and we can be besties

Awww even tho it's only a little Frangelico liqueur to give the chocolate ganache a little boost? Mmmm... I love me some hazelnut flavoring!

 

[Conan]

Awww even tho it's only a little Frangelico liqueur to give the chocolate ganache a little boost? Mmmm... I love me some hazelnut flavoring!

That *might* be acceptable

 

[NanaKat]

Found the link for the pie. Going to have to make that! Thank you.


Watched the OU vs Texas game and made Aunt Bill's candy.

 

[Kiki]

Found the link for the pie. Going to have to make that! Thank you.


Watched the OU vs Texas game and made Aunt Bill's candy.
View attachment 1604555

Aunt Bill's what?
What is in it?

 

[NanaKat]

Aunt Bill's what?
What is in it?

Recipe...fudge like candy.

Aunt Bill's Brown Candy
makes 3 pounds candy...helps if two people make this together, but I make it by myself most of the time.
Ingredients:
6 c white sugar divided (2 c, 4 c)
2 c cream or whole milk ( I use cream)
1/4 tsp soda measure into a little cup
1/2 c butter (real butter...unwrap one 8 tablespoon stick...save the wrapper)
1 tsp vanilla
4 cups broken pecans (you can use any nut)

Pour 2 cups of white sugar in a heavy aluminum or cast iron skillet ( I use cast iron) over low heat...stir with a wooden spoon keeping the sugar moving so it melts but does not scorch...about 15 minutes. It should not smoke or or cook so fast it turns dark...should be about the color of light brown sugar.

As soon as you have the sugar heating in the skillet, pour the remaining 4 c of sugar and the two cups of cream together into a deep heavy kettle set on low heat to cook while you melt the sugar in the skillet. (I use an 8 qt stainless steel stewpot)

As soon as the sugar is melted, slowly pour it in a fine stream into the boiling sugar and milk. Stir constantly to keep the molten sugar from settling to the bottom. It will foam up so keep your heat low while combining the two.

Continue cooking and stirring until the mixture forms a firm ball when dropped into ice water (238-240 degrees with a candy thermometer)
After the test is made turn out the fire or move pot to a hot pad and immediately add the soda and stir hard as it foams up. Now add the stick of butter and stir as it melts.

Set the pot on a cookie rack to cool undisturbed until the candy is luke warm (about 30 minutes).

In the meantime, prep your nuts and use the butter wrapper to grease a 9 x 13 or a 10 by 15 cake pan.

Now add the vanilla and begin beating the candy with a wooden spoon until the mixture is thickened and heavy and has a dulled appearance instead of a glossy sheen. Add the broken nuts and mix. Then turn the candy into the cake pan pressing it flat with a buttered hand if needed. Let it cool, cut and store in covered containers.
This fudge like candy will stay moist and delicious indefinitely...but my family eats it pretty quickly.

 

[Kiki]

Recipe...fudge like candy.

Aunt Bill's Brown Candy
makes 3 pounds candy...helps if two people make this together, but I make it by myself most of the time.
Ingredients:
6 c white sugar divided (2 c, 4 c)
2 c cream or whole milk ( I use cream)
1/4 tsp soda measure into a little cup
1/2 c butter (real butter...unwrap one 8 tablespoon stick...save the wrapper)
1 tsp vanilla
4 cups broken pecans (you can use any nut)

Pour 2 cups of white sugar in a heavy aluminum or cast iron skillet ( I use cast iron) over low heat...stir with a wooden spoon keeping the sugar moving so it melts but does not scorch...about 15 minutes. It should not smoke or or cook so fast it turns dark...should be about the color of light brown sugar.

As soon as you have the sugar heating in the skillet, pour the remaining 4 c of sugar and the two cups of cream together into a deep heavy kettle set on low heat to cook while you melt the sugar in the skillet. (I use an 8 qt stainless steel stewpot)

As soon as the sugar is melted, slowly pour it in a fine stream into the boiling sugar and milk. Stir constantly to keep the molten sugar from settling to the bottom. It will foam up so keep your heat low while combining the two.

Continue cooking and stirring until the mixture forms a firm ball when dropped into ice water (238-240 degrees with a candy thermometer)
After the test is made turn out the fire or move pot to a hot pad and immediately add the soda and stir hard as it foams up. Now add the stick of butter and stir as it melts.

Set the pot on a cookie rack to cool undisturbed until the candy is luke warm (about 30 minutes).

In the meantime, prep your nuts and use the butter wrapper to grease a 9 x 13 or a 10 by 15 cake pan.

Now add the vanilla and begin beating the candy with a wooden spoon until the mixture is thickened and heavy and has a dulled appearance instead of a glossy sheen. Add the broken nuts and mix. Then turn the candy into the cake pan pressing it flat with a buttered hand if needed. Let it cool, cut and store in covered containers.
This fudge like candy will stay moist and delicious indefinitely...but my family eats it pretty quickly.

Not sure when I will try this one.
Sounds like a lot of work.

 

[NanaKat]

Not sure when I will try this one.
Sounds like a lot of work.

It takes some time to make, attention to process, but the unique flavor is so worth it...between a toffee and a butter fudge.
Aunt Bill's brown candy is an old-fashioned candy recipe first published in 1938 in Aunt Sue's Recipe Collection.

 

[Tesumph]

Recipe...fudge like candy.

Aunt Bill's Brown Candy
makes 3 pounds candy...helps if two people make this together, but I make it by myself most of the time.
Ingredients:
6 c white sugar divided (2 c, 4 c)
2 c cream or whole milk ( I use cream)
1/4 tsp soda measure into a little cup
1/2 c butter (real butter...unwrap one 8 tablespoon stick...save the wrapper)
1 tsp vanilla
4 cups broken pecans (you can use any nut)

Pour 2 cups of white sugar in a heavy aluminum or cast iron skillet ( I use cast iron) over low heat...stir with a wooden spoon keeping the sugar moving so it melts but does not scorch...about 15 minutes. It should not smoke or or cook so fast it turns dark...should be about the color of light brown sugar.

As soon as you have the sugar heating in the skillet, pour the remaining 4 c of sugar and the two cups of cream together into a deep heavy kettle set on low heat to cook while you melt the sugar in the skillet. (I use an 8 qt stainless steel stewpot)

As soon as the sugar is melted, slowly pour it in a fine stream into the boiling sugar and milk. Stir constantly to keep the molten sugar from settling to the bottom. It will foam up so keep your heat low while combining the two.

Continue cooking and stirring until the mixture forms a firm ball when dropped into ice water (238-240 degrees with a candy thermometer)
After the test is made turn out the fire or move pot to a hot pad and immediately add the soda and stir hard as it foams up. Now add the stick of butter and stir as it melts.

Set the pot on a cookie rack to cool undisturbed until the candy is luke warm (about 30 minutes).

In the meantime, prep your nuts and use the butter wrapper to grease a 9 x 13 or a 10 by 15 cake pan.

Now add the vanilla and begin beating the candy with a wooden spoon until the mixture is thickened and heavy and has a dulled appearance instead of a glossy sheen. Add the broken nuts and mix. Then turn the candy into the cake pan pressing it flat with a buttered hand if needed. Let it cool, cut and store in covered containers.
This fudge like candy will stay moist and delicious indefinitely...but my family eats it pretty quickly.

Ooo, that sounds delicious, minus the pecans. Seems very labor intensive and a little scary haha! But man, I’m craving buttery toffee fudge now.