Graham Cracker Dessert

by Mrs Marvel

I’m going back to what I’m good at, ha ha. Here is a recipe for graham cracker dessert. At first, I thought it would be a “stack up” which I know was a dessert Gram served. It went like this: alternate a square of graham cracker with a layer of jam or jelly, topping with a graham cracker, the pour milk over it. It was one of my favorite snacks as a kid. This recipe however is not for a stack up, but for some other kind of dessert. It might be similar to one of our mystery recipes that Connie identified as a Scandinavian meringue dessert.

Graham Cracker Dessert

1 cup graham crackers

1 cup sugar

1/2 tsp baking powder

3 eggs

pinch salt

1/2 cup nuts

Bake, serve with whipped cream

I admit defeat

by Mrs Marvel

Well folks, I have made a batch of penuche and a batch of peanut butter fudge.

Both turned out wrong. I must admit defeat, or at least concede defeat, to the fact that I am not a candy maker.

So, Penuche. I did a little research online before starting the process and kept that information in mind while making it. I carefully watched the candy thermometer until it reached exactly soft ball. I cooled the candy by removing it from the heat until it reached exactly 110. I used a mixer to beat the candy until it lost its gloss. It never firmed up. I even put it into the refrigerator and it’s still mushy.

Then, Peanut Butter Fudge. I read even more about candy making and realized some mistakes I made on the penuche. Determined not to repeat those, I was even more careful on my second go-around. I carefully combined the ingredients and stirred them just enough to combine them. Then I left them completely alone until the candy reached soft ball. I even walked away while the candy was cooling! I prepared a pan lined with parchment paper, then poured in the candy mixture. It was thin in an 8×8 pan, but I had hope!

The center of it is firm and the edges are mushy.

The mistakes I made with penuche were that I stirred it constantly during cooking, and probably beating it too long. According to some of the information I read after the penuche experience, stirring prevents the sugar crystals from combining into the strata that holds up the candy. Secondly, beating it too long separated the few crystals that may have formed. While it still tastes good, no one wants to eat mushy candy.

With the peanut butter fudge, I was afraid to stir it at all! Thinking back to some of the fudge information I read, this one might have needed a stir or two, but not many, in order to distribute the crystals evenly. That may be why the center has turned into decent looking and feeling fudge, but the edges are soft. Gram’s recipe does say “cool & stir” but I was gun shy.

I give up. That’s okay, my family and I much prefer cookies anyway.

Pulled Mints

by Mrs Marvel

This sounds like a labor intensive treat, similar to my Mom’s comment the other day on Molasses Taffy. The kids would probably be given a hunk to pull between them. Here’s what she said about taffy: As I recall it needs to be poured onto a marble (or something) slab, then stirred around for a while and then pulled. Really pulled! We kids would each get a hunk and pull and stretch until it had a right consistency. Have you ever seen the taffy put on electronic arms – usually through a window at a candy store – and it pulls and stretches the mass until it is the “right” consistency.

She also checked her Fanny Farmer cookbook, and I may be completely off target here, but I suspect that pulled mints are similar to taffy. Here’s what the Fanny Farmer said about fondant, which is somehow similar to the finishing of taffy: During cooking, crystals form on the side of the pan.  Wipe them off with a strip of wet cheesecloth tied around the tines of a fork.  Pour without stirring onto marble slab or large platter [Armatel??] wiped over with damp cloth.  Cool until just barely warm.  Scrape and turn mixture toward center with spatula until white and creamy.  Knead [pull??] with hands until perfectly smooth. Cover with cloth wrung out of cold water and let stand half an hour.  Cut into pieces.  Store in glass jar covered with wet cloth or glass cover.  Let stand three or four days before using.

I have told my Mom about 50 times that I want her Fanny Farmer when she’s no longer using it. You just can’t buy cookbooks like it anymore!

Pulled Mints (Marnie)

2 c sugar

1/8 lb butter (2 oz)

1/2 c water

Boil to 250. Pour out onto marble slab. Pull – put in color – must use oil of peppermint.

Penuche

by Mrs Marvel

I enjoy penuche very much. It’s somehow light flavored. Penuche is reminiscent of maple syrup candy and pralines, and some recipes call for nuts – I would think pecans would be delicious. If you like caramel, you will probably like this. Gram clearly made notes later in life on this recipe. Her handwriting in the additions look to be from her later days.

The preparation for penuche is to bring it up to softball, then let it stand down to lukewarm. Then you add vanilla and/or nuts if you desire and stir it until it’s thick. You could use a mixer I suppose, or the paddle attachment on a stand mixer. Finally pour it into a pan and let it cool, at which time you cut it into bite sized pieces.

Penuche

2 c brown sugar or 1 lb

1 c white sugar

milk 3/4 cup milk

butter size of 2 walnuts

1/2 c karo

Peanut Butter Fudge

by Mrs Marvel

I am writing this post before eating and oh my gosh it is sounding good! I might be making this one tonight. Coworkers, you are forewarned.

Peanut Butter Fudge

1 1/2 c sugar

2 large tbsp peanut butter

1/2 c milk

2 tbsp white Karo

Butter size of a walnut

Cook to soft ball, add vanilla, cool & stir