I think it is a fun thing to make because it is so completely unnecessary. Cookies, cakes, breads, dessert, and the like are all fillers. You can say, “Yeah, I made these brownies to help fill the kids up”. With candy? Not a chance. Everyone knows you made it because you have a sweet tooth.

This buttermilk candy is really hard to describe. Something like praline, something like fudge, something like penuche…and totally like none of them. You need to beat it until it loses its gloss, just like fudge. The texture is buttery and melting though- it melts cleanly in your mouth with a lingering taste of sweet and nutty. I want to try to make it again and layer it over chocolate fudge.

I make mine a little different than most. I use local, raw honey rather than corn syrup. I like the flavor that honey gives it and I just don’t like corn syrup – even organic corn syrup is very concentrated. You can replace the honey with corn syrup if you like.

This is a great addition to a candy plate at Christmas. Many older folks will look at you with amazement and then pure delight as they taste this flavor from thier childhoods. The younger ones will just be chewing and drooling so you might want to have a mop handy.

My recipe is adapted from the one in an old Farm Journal Candy Cookbook.

Easy, Old Fashioned Buttermilk Candy

• 1 cup full fat buttermilk
• 1 tsp. baking soda
• 2 cups sugar
• 2 tbs honey
• 1/4 cup unsalted butter, cut in pieces
• 1 cup pecans, chopped
• Coarse salt or fleur de sel for sprinkling if desired

1. Combine buttermilk and baking soda and let stand 20 minutes.
2. Add sugar and honey and bring to a boil, stirring constantly until sugar is disolved.
3. When mixture boils add the butter.
4. Cook, stirring occasionally to the soft ball stage, 238F
5. It should be a golden brown color.
6. Remove from heat and cool to 110F.
7. Beat until the mixture loses its gloss and thickens.
8. Stir in pecans and turn into a greased 8 inch square pan.
9. Sprinkle with coarse salt or fleur de sel if desired.
10. Cool completely and cut into squares.

About 1 1/2 lbs

Post from: Baking Delights

There is something about coming in on a dim winter afternoon, cheeks frozen from sledding, and smelling the aroma of date nut bread wafting out of the oven.  Not that I have experienced many snowy afternoons here in Texas, but growing up in Bucks County, Pa..well I had my share of Currier and Ives moments!

Making a sweet bread for breakfast means thinking ahead the day before and I don’t often do that much thinking ahead…at least not anymore.  So, whipping up these muffins for breakfast (total time 30 minutes) is simple.  Sweet and filling, these date nut muffins have big date flavor in every bite, with the faint woodsy-nutty walnut flavor coming in right behind.  Mix them up by hand so that you don’t over beat them—muffin murder.  Overbeating will cause muffins not to rise, and to be heavy and lethargic, somewhat like a teenager  at 7 in the morning.

Date Nut Muffins (from one of my vintage cookbooks, with adjustments by me)

• 1 cup chopped dates
• 1 cup boiling water
• 2 tablespoons butter
• 2 cups flour, sifted
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 1 cup chopped walnuts

Topping:

• 1/2 cup brown sugar
• 1/3 cup butter
• 1/3 cup flour

Crumble together until it looks pebbly.

Directions:

1. Combine dates, baking soda, butter, and water.  Allow to cool.
2. Sift the dry ingredients together.
3. Beat sugar, vanilla, and egg until well blended.
4. Add dry ingredients to the date mixture, alternating with the egg mixture.  Begin and end with dry ingredients.
5. Stir in nut meats.
6. Scoop into 12 muffin cups and top with streusel.  Bake at 400 for 20 to 25 minutes, or until a toothpick comes out clean.  Serve warm.

12 muffins.

Post from: Baking Delights

When I was a kid one of the best desserts that we ever got at school (yeah at school) was called a fruit whip.  I loved the stuff.

When I started collecting old cookbooks I found recipes that were similar.  Some were called fruit fluffs, and some were called fruit whips, but nothing was quite what I remembered.

Is it ever?

The other day I found that I had a plethora of egg whites and decided to attempt the elusive fruit whip of my childhood.

Well, I have to tell you that I was not successful.  This was nothing like what I remembered.  It was better.

Light and mousse like, this was fresh and sweet and creamy and light all at the same time.  I could think of a ton of ways to serve it including in meringue shells or a shortbread crumb crust.

You can vary the flavor by using different fruits as well.  Serving it after chilling for 30 minutes results in a smooth, mousse while freezing it overnight results in something amazing.

This would be perfect for a spring dessert but don’t wait until spring. 

Boysenberry Whip

6 egg whites

pinch of salt

1/2 cup sugar divided

1/2 cup heavy cream

1/2 cup boysenberry jam, or fruit puree

1 tablespoon lavender or violet syrup (optional)

Whip the egg whites and salt until frothy.  Continue beating while slowly adding 1/4 cup sugar.  Beat until glossy, stiff peaks form.  Set aside

Whip the heavy cream, add the sugar slowly and beat until thick and soft peaks form.

Warm the jam until it is liquid.  Fold it and the lavender syrup into the egg whites.  Fold in the  heavy cream until mixed thoroughly.  Be careful not to deflate.

Chill for at least an hour, or freeze overnight.  Serve with grated chocolate if desired.

Makes about 6 servings.

image:marye audet (c) 2009

Post from: Baking Delights