Chocolate Pecan Pie

by Mrs Marvel

I’ve died and gone to heaven – pecan pie and chocolate, oh delish! A traditional pecan pie tends to “float” the pecan halves on top as the filling bakes, and I wonder if this would be similar. While this calls for a pastry crust, you might want to try something different, such as a shortbread cookie crust. I think an Oreo cookie crust might be too much chocolate and might overpower the pecan flavors. Note, where the recipe says “Pet evaporated milk” – Pet was the brand, so you can use any brand of evaporated milk here. I might need to make this for Thanksgiving or Christmas this year.

Chocolate Pecan Pie

Pastry for 9″ one-crust pie

1 1/4 cup light corn syrup

1/2 cup sugar

1/2 cup evaporated milk

3 eggs, slightly beaten

1 cup pecan halves

1 bar (4 oz) sweet cooking chocolate

Heat oven to 350º.

Heat corn syrup, sugar, chocolate & evaporated milk, stirring constantly, just until chocolate melts. Stir hot mixture gradually into eggs. Stir in pecan halves. Pour into pastry-lined pie pan. Bake 50 to 60 minutes (center will appear soft). Cool several hours. If desired decorate pie with spoonfuls of softened ice cream just before serving.

Carnation 5 minute Fudge

by Mrs Marvel

I really don’t think there are ever “too many” fudge recipes. In the midcentury, brand kitchens and home cooks were all trying various methods to make life easier – hence we see numerous recipes for faster ways to make traditional foods. In this case we have a 5 minute recipe for fudge, and just recently we saw a 20 minute recipe for fudge. Considering traditional fudge would need to set between 1 hour to overnight, 5 to 20 minutes was a significant time savings.

Carnation 5 Minute Fudge

Combine 2/3 cup undiluted Carnation evaporated milk with 1 2/3 cups sugar in sauce pan, heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add 1 1/2 cups (16) diced marshmallows, 1/2 cup chopped walnuts, 1 1/2 cups semi-sweet chocolate bits and 1 tsp vanilla. Stir until marshmallows are melted. Pour into buttered 8 or 9″ square pan. Garnish with walnuts halved. Cool. Cut in squares.

Caraway Puffs (Rolls)

by Mrs Marvel

Caraway seeds are the thumbnail-shaped seeds you find in some breads, and have an aromatic flavor. They are most commonly used in rye bread to add that distinctive flavor to a nice loaf (and paired with pastrami, oh yum). Caraway is considered a savory seasoning in cooking, and can be used with pork dishes, added to potatoes, various breads, salads and more. It’s even used in some liquors similar to anise. These rolls sound actually pretty easy, although time consuming. You should allow 2 hours 45 minutes including rising time.

Caraway Puffs (rolls)

2 pkg active dry yeast

1/2 cup warm water (105 to 115)

2 Tbsp caraway seed

2 cup creamed cottage cheese

1/4 cup sugar

2 tsp salt

1/2 tsp soda

2 eggs, slightly beaten

4 2/3 cup flour

Butter or margarine (melted)

In mixing bowl, dissolve yeast in warm water. Add caraway seed. Heat cheese until lukewarm. Mix cheese, sugar, salt, soda & eggs in yeast mixture. Add flour gradually, mixing until dough cleans the bowl.

Let rise in a warm place (85º) 1 hour or until doubled. Stir dough down, divide among 24 large well greased muffing cups. Cover & let rise again until double, about 45 minutes. Heat oven to 350º. Bake 25 min or until puffs are golden brown, sound hollow when tapped. Remove from cups, brush with butter.

Candy Apples

by Mrs Marvel

I used to associate candy apples with Halloween – or autumn in general. There came a time as a middle schooler that I could not eat them due to braces, and I don’t believe I have eaten one since. I need to probably change that, lol.  We made the type with Kraft caramels and spent just ages unwrapping each individual caramel to dump them in the saucepan. Nowadays, I think of the amazing candy apple confections made at Disneyland’s Marcheline bakery – they are works of art!

Candy Apples

1 1/2 cup sugar

3/4 cup boiling water

pinch salt

1/8 tsp cream of tartar

1 tsp cinnamon (liquid or stick) or peppermint flavoring or whatever other flavoring you wish

Combine sugar, water, cream of tartar and salt. Boil to soft ball stage, about 250º. Put red or green or whatever color of food coloring in until desired color. Add flavoring. Cool to hard crack, 350º. Dip apples quickly as mixture will harden fast. Let drip and cool on buttered pan. Makes about enough for 12 apples.

Buttery Crescents

by Mrs Marvel

At first, I thought this recipe was for the airy croissant roll with laminated layers of dough, but instead, this is a cookie. I suspect my friend Diane B probably knows what they are as she is the holiday baking queen (at least when we were kids). There appear to be a number of variations available – from vanilla and pecan to almond and walnut. The type you make appears customizable to your tastes and may of course be influenced by “what Mom used to make” when you were a kid.

Buttery Crescents

1 cup butter or margarine

3/4 cup confectioners sugar

2 teaspoons water

2 cups all-purpose flour

1/2 teaspoon salt

1 cup Quaker Oats (quick or old fashioned, uncooked)

Beat together butter and sugar until light and fluffy. Blend in water. Add flour and salt to butter mixture; mix well. Stir in oats. Divide dough into 3 portions. Shape each into 12 crescents. (Dough will be slightly soft) Place on uncreased cookie sheet. Bake in preheated moderate oven (325º F) about 15 minutes. Cool. roll in additional confectioners sugar.

Makes about 3 dozen cookies. Can be frozen after baking.