What are you baking now?

[MissPrissy]

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Stop teasing!!!

 

[SunnyDawn]

Baklava! Also made eggnog earlier today.

 

[ozark hen]

chocolate dipped pretzels, gumpsbread and rum cakes for the neighbors. Plus, I will throw in a jar of jelly. Maybe even toffee

 

[Dragonfly Ranch]

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As promised here is the recipe for the Peanut Brittle. I'll also add the tips that my neighbor taught me.

Peanut Brittle

2 cups sugar 1 Tsp Vanilla
1 cup White Karo Syrup ½ tsp salt
¾ cup water 1 ½ tsp soda
2 cup raw Spanish peanuts 2 Tsp butter

In large heavy pan, cook sugar, Karo & water until it spins a thread. Add raw peanuts, cook until it turn light golden brown, (Stirring constantly). Remove from heat add vanilla, salt, soda & butter, all at once and stir quickly and well. Pour on to large buttered cookie sheet. Cool completely & break into pieces. Make about 2lbs. Store in air tight container. Can be made 1-2 weeks ahead


TIPS & TRICKS: The secret to this brittle is the amount of soda. When you add it with the other ingredients it will make the brittle foam and make it light and airy. Have the cookie sheet buttered and ready to go. Measure the salt & soda, into a small bowl making sure there are no lumps in the soda. The same with the vanilla & butter. You have to work quickly on these additions to get the best air into the brittle. As soon as the butter is melted get it on the cookie sheet.

Spinning the thread means that when pull the spoon out of the sugar and the drip comes off in a thin hair like thread and floats in away from the spoon then you are ready to add the peanuts.

The BIGGEST thing and hardest to see is when the mixture is LIGHT golden brown. It is when the mixture starts to take on the slightest amount of color - like the color of your skin. The brittle will continue to cook after to pour it out and take on color. If you cook too long or too little it will only affect the final color. You can also smell the peanuts starting to cook.

When you pour out on to the cookie sheet DO NOT spread with spoon it will break the air bubbles. If need be gently tilt and shake the cookie sheet to spread it out. The more you play with it the more the air bubbles break making the brittle more dense. Cool the cookie sheet on a rack - not sure why but something my neighbor said to do.

That is all I can tell you. It's not hard just have to do it once and you will see how it comes together - it is so good and not hard like most brittle. Hope this works well for you and people will be begging you to make it again and again.

Enjoy

Sandee

Edited to add tip about cooling off the brittle

 

[Hippie Chickie]

Thanks Sandee, I'm going to give it a try tomorrow!

 

[vfem]

Yesterday I baked about 8 lbs of biscotti, today I will bake about 6 lbs of biscotti.... TOMORROW.... I will bake about 4 lbs of biscotti! A few more brownies are in the works...



.....And a patridge in a pear tree!!!

 

[Camelot Farms]

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Oh yea! Just melt your chocolate, dip half of the cookie in, throw on some festive sprinkes and VOILA! Christmas Cookies....

Today.... cake balls are the agenda!

 

[Dragonfly Ranch]

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Could you post your recipe for biscotti. I have been using one that has olive oil instead of butter and like it but want to see others. Also, what do you put in the biscotti - almonds, raisins?

 

[Dragonfly Ranch]

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Cool - hope the tips and tricks help you out. Let me know how it goes. Wish I could get the day off from work, hop a plane and come help you make it. One thing I forgot and just remembered - cool the cookie sheet on a rack off the counter. I'll go back and add that to my original post as well.

Sandee

 

[vfem]

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Could you post your recipe for biscotti. I have been using one that has olive oil instead of butter and like it but want to see others. Also, what do you put in the biscotti - almonds, raisins?

Click on the link in my signature and you can see my store... I have the biscotti recipe available for sale depends on the flavor. I do use butter though! However, I do occasionally switch in splenda, or soy milk on occasion for special orders.

I think I have 15 kinds total available most time, but almost sold out because saturday is my last shipping date.

(I am baking for sales and baking for gifts so I'm exhausted!)