“Fondant” candy is made from a thick, creamy sugar paste. Fondant is also one of several kinds of icing-like substances that are used to decorate cakes and sculpt pastries. In French, the word fondant means “melting”. These candies will definitely melt in your mouth!
Ingredients and Preparation:
- 1/4 cup mashed potatoes
- 1 TSP. butter
- few grains of salt
- 2 cups sifted powdered sugar
- 1/2 cup coconut
- 1/2 cup nuts
- 1/2 cup candied fruit
- food coloring* (optional)
Mix the mashed potatoes, butter and salt. Stir in the powdered sugar and beat well.
Fold in the coconut, nuts and candied fruit. Drop by spoonfuls onto waxed paper.
*Tip from DF: A few drops of food coloring can be added so the candies match a theme or holiday.
posted by Mountain Republic recipe by Vida Slater
In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand. The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.
Ham Biscuit Ring
- Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.
- Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.
- Bake in well-greased ring mold until done – in moderate oven (350)
- Turn out on hot platter and fill the center with hot buttered peas.
- Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).
I always remember having a big bowl full of mixed nuts on our table during the holidays, the nut cracker & pick at the ready. I also remember having a hard time getting all the meat out of those tough shelled Brazil nuts.
While looking through my Grandmother’s recipe box this morning, I found this little tip she had jotted down on how to easily shell Brazil nuts.
How to shell Brazil nuts
- Place the nuts in a pan and cover with cold water.
- Bring to a boil and boil 3 minutes.
- Cover with cold water and let stand 1 minute.
- Drain and crack.
posted by Mountain Republic