Life's luxuries for a lot less...
only at Ross Simons.
Maggie's World...
Good morning. We have some cooler wet weather here in the Houston area. The wind has picked up some, too. It??™s still not Christmas-like weather, but this is Texas, after all. By the time you read this it will have changed. So many of you have really cold temperatures right now. I hope wherever you are that your heart remains warm, regardless of what it feels like outside.
Speaking of warm hearts, I must share something with you. There are several ways to celebrate the season and most of them begin with ???giving???. Where I work, we have an annual ???Blue Santa??? program whereby we collect money and toys (new and gently used) throughout the year and select needy families to sponsor. The gifts are delivered to the recipients by a police officer who wears the traditional Santa costume except it is blue instead of red. Even during very difficult times, my kids and I participate in this tradition. Usually, my kids will identify one special gift they truly want and give it to one of the kids in a needy family. This year, things are pretty tight for us financially. We discussed this and my son has decided to give his Play Station game player and some games to one
of the kids who, when asked what he would really like, simply said ???anything will be fine???. His mother said he really wanted a Play Station but knew it was a very expensive item. Trey received a Play Station 2 last Christmas but still uses his original Play Station. He said a boy who had nothing would have a lot more fun with it than he could, so that is his gift. Angela wants money and will go shop for gifts for two girls in her age group we are sponsoring. You know, this is where Christmas begins to resemble the first Christmas. Real, unselfish, and loving giving... I am so very proud of my kids.
OK. What have we today? We have scrumptious fudge and candy recipes for you. Jean from the Syracuse, NY area sent me some great ones and you will be the recipient of quite a few. For good measure, I have followed them up with some fudge recipes that are a little more heart healthy. We have a great issue which I am pleased to pass along. Have a great day.
PS: Check out the QuickTopic Forum site for an excellent special diet cheesecake recipe!
Enjoy!
Ramblings...
"In God we Trust?"
~Shared by Cheryl, Chicago, IL
You always hear the usual stories of pennies on the sidewalk being good luck, gifts from angels, etc. This is the first time I've ever heard this twist on the story. Gives you something to think about.
Several years ago, a friend of mine and her husband were invited to spend the weekend at the husband's employer's
home. My friend, Arlene, was nervous about the weekend. The boss was very wealthy, with a fine home on the
waterway, and cars costing more than her house.
The first day and evening went well, and Arlene was delighted to have this rare glimpse into how the very wealthy live. The husband's employer was quite generous as a host, and took them to the finest restaurants.
Arlene knew she would never have the opportunity to indulge in this kind of extravagance again, so was enjoying herself immensely.
As the three of them were about to enter an exclusive restaurant that evening, the boss was walking slightly ahead of Arlene and her husband.
He stopped suddenly, looking down on the pavement for a long, silent moment.
Arlene wondered if she was supposed to pass him. There was nothing on the ground except a single darkened penny
that someone had dropped, and a few cigarette butts. Still silent, the man reached down and picked up the penny.
He held it up and smiled, then put it in his pocket as if he had found a great treasure. How absurd! What need did this man have for a single penny?
Why would he even take the time to stop and pick it up?
Throughout dinner, the entire scene nagged at her. Finally, she could stand it no longer. She causally mentioned that her daughter once had a coin collection, and asked if the penny he had found had been of some value.
A smile crept across the man's face as he reached into his pocket for the penny and held it out for her to see. She had seen many pennies before!
What was the point of this?
"Look at it." He said. "Read what it says." She read the words "United States of America."
"No, not that; read further."
"One cent?" "No, keep reading."
"In God we Trust?" "Yes!" "And?"
"And if I trust in God, the name of God is holy, even on a coin.
Whenever I find a coin I see that inscription. It is written on every single United States coin, but we never seem to notice it! God drops a message right in front of me telling me to trust Him? Who am I to pass it by? When I see a coin, I pray, I stop to see if my trust IS in God at that moment. I pick the coin up as a response to God; that I do trust in Him. For a short time, at least, I cherish it as if it were gold. I think it is God's way of starting a
conversation with me. Lucky for me, God is patient and pennies are plentiful!
When I was out shopping today, I found a penny on the sidewalk. I stopped and picked it up, and realized that I had been worrying and fretting in my mind about things I cannot change. I read the words, "In God We Trust," and had to laugh. Yes, God, I get the message.
It seems that I have been finding an inordinate number of pennies in the last few months, but then, pennies are plentiful!
And, God is patient...
Have a blessed day!!
--Author Unknown
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Did You Know?...
Candy Testing Chart
Shared by Jean, Syracuse, NY
Syrup---spun-thread stage (syrup dropped from spoon spins 2 inch thread, 230-240 degrees
Fudge, Penuche---soft ball stage(syrup dropped into cold water can be picked up but flattens),234-240 degrees
Caramel---firm ball stage(syrup dropped into cold water holds shape unless pressed) 242-248 degrees
Divinity, Taffy---hard ball stage(syrup dropped into cold water holds shape but is pliable) 250-268 degrees
Buterscotch, Toffee---soft crack stage(syrup dropped into cold water separates into hard but not brittle threads) 270-290 degrees
Brittle---hard crack stage(syrup dropped into cold water separates into hard brittle threads) 300-310 degrees
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Discussion Forum
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Next Monthly Theme...
Favorite Diet Recipes
I thought this was appropriate as we will all be looking for ways to shed some of the pounds gained by all the "holiday cheer". Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for January's theme issue is Friday, December 26th.
Theme recipes must have subject: "Favorite Diet Recipes" and will be posted on Sunday, January 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Hmmm...
Shared by Jim, WA
Two cars were waiting at a stoplight.. The light turned green, but the man didn't notice it. A woman in the car behind him is watching traffic pass around them. The woman begins pounding on her steering wheel and yelling at the man to move. The man doesn't move.
The woman is going ballistic inside her car, ranting and raving at the man, pounding on her steering wheel and dash and the light turns yellow.
The woman begins to blow the car horn, flips him off, and scream curses at the man. The man, hearing the commotion, looks up, sees the yellow light and accelerates through the intersection just as the light turns red.
The woman is beside herself, screaming in frustration as she misses her chance to get through the intersection. As she is still in mid-rant she hears a tap on her window and looks up into the barrel of a gun held by a very serious looking policeman.
The police officer tells her to shut off her car while keeping both hands in sight. She complies, speechless at what is happening. After she shuts off the engine, the police officer orders her to exit her car with her hands up. She gets out of the car and he orders her to turn and place her hands on her car. She turns, places her hands on the car roof
and quickly is cuffed and hustled into the patrol car. She is too bewildered by the chain of events to ask any questions and is driven to the police station where she is fingerprinted, photographed, searched, booked and placed in a cell.
After a couple of hours, a police officer approaches the cell and opens the door for her. She is escorted back to the booking desk where the original officer is waiting with her personal effects.
He hands her the bag containing her things, and says, "I'm really sorry for this mistake. But you see, I pulled up behind your car while you were blowing your horn, flipping that guy off, and cussing a blue streak at the car in front of you, and then I noticed the "Choose Life" license plate holder, the "What Would Jesus Do" and "Follow Me to Sunday School" bumper stickers, and the chrome plated Christian fish emblem on the trunk, so naturally I assumed you had stolen the car."
Kids...
Shared by Pat in the High Sierras, CA
Two little kids are in a hospital, lying on stretchers next to each other, outside the operating room. The first kid leans over and asks, "What are you in here for? The second kid says, "I'm in here to get my tonsils out and I'm
nervous."
The first kid says, "You've got nothing to worry about. I had that done when I was four. They put you to sleep, and when you wake up they give you lots of Jell-O and ice cream. It's a breeze."
The second kid then asks, "What are you here for?" The first kid says, "A circumcision." The second kid replies, "Whoa, Good luck buddy, I had that done when I was born. Couldn't walk for a year."
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Your Favorites...
All selections in today??™s ???favorites??? section are fudge/candy recipes shared by Jean in Syracuse, NY. Our thanks to Jean!
CRANBERRY FUDGE
2 c. sugar
1/2 c. cream
1/2 tsp. salt
1 tsp. vanilla
1/2 c. milk
1 tbsp. light corn syrup
1 tbsp. butter
1/2 c. chopped cranberries
Butter sides of heavy saucepan. Combine sugar, milk, cream, syrup and salt. Stir over medium heat until boiling; cook to soft ball stage. Remove from heat and cool to lukewarm. Add butter and vanilla. Beat until mixture is stiff, about 5 minutes. Quickly stir in the cranberries. Spread into a buttered 9 x 5 x 3 inch pan. Cut into pieces when cool. Makes about 2 1/2 dozen pieces.
KAHLUA CREAMY FUDGE
1-1/3 cups sugar
2/3 cup evaporated milk
7 oz jar marshmallow cream
1/4 cup sweet butter
1/4 cup Kahlua liqueur
2 cups semisweet chocolate morsels
1 cup milk chocolate morsels
2/3 cup chopped walnuts
1 tsp. pure vanilla extract
Line an 8-inch square pan with aluminum foil.
In a 2 quart saucepan, combine sugar, evaporated milk, marshmallow cream, butter and kahlua. Bring to a rapid boil, stirring constantly, and boil for 5 minutes.
Remove from heat, add all the chocolate, and stir until melted. Add nuts and vanilla extract.
Turn into pan. Refrigerate until firm, then cut into squares.
PUMPKIN FUDGE
Enjoy sweet bites of soft & creamy pumpkin fudge that is lightly spiced with cinnamon, nutmeg & ginger. This fudge makes of oodles of candy. Share the sweets! Place the fudge in small plastic bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each square of fudge.
3 cups granulated sugar
3/4 cups (1 1/2 sticks) butter
1 -5 1/3 oz can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 -12 oz package butterscotch morsels
1 7 oz jar marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract
Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234*, about 15 - 20 minutes. Remove from heat; quickly stir in butterscotch morsels, marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. Cool and cut into little squares. Seal the candy in an airtight container and keep it at room temperature for up to two weeks.
* NOTE: The mixture MUST reach 234. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up. A candy thermometer is a must with this recipe! It is a cheap baking tool that you can find in most grocery stores.
CANDY BAR CARAMELS
1 1/2 cup coarsely chopped pecans
1 cup chocolate chips
2 cups brown sugar
1 cup butter
1 cup light corn syrup
1/4 cup water
1 can sweetened condensed milk
2 tsp vanilla
Line an 8 1/2 x 11 cake pan with foil; butter lightly. Sprinkle the pecans & chocolate chips evenly over the foil. In a heavy saucepan, combine the brown sugar, butter, corn syrup & water; bring to a boil; add the sweetened condensed milk; cook to the firm-ball stage (248 degrees.) Stir in vanilla & pour over the chips & nuts Allow to cool.
EASY MICROWAVE COFFEE-WALNUT FUDGE
Ingredients:
3 cups granulated sugar
1 cup half-and-half
3 tablespoons light corn syrup
1/4 teaspoon salt
1 tablespoon instant coffee powder
2 teaspoons hot water
4 tablespoons butter
1/4 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
Directions:
In 5-quart glass or ceramic microwave-safe bowl, combine sugar, half-and-half, syrup and salt. Cook on HIGH for 5 to 7 minutes until mixture comes to a full boil, stirring occasionally. Set microwave-safe candy thermometer in place. Continue to cook on HIGH for 7 to 10 minutes or until temperature reaches 240 degrees F or soft ball stage (when a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water).
Dissolve coffee in hot water; add coffee mixture, butter and vanilla extract to hot candy mixture, but do not stir. Cool without stirring to 110 degrees F or until outside of bowl feels lukewarm.
Meanwhile, lightly butter an 8-inch square baking pan. When mixture is cool, beat with a wooden spoon until fudge becomes thick and begins to lose its gloss. Stir in nuts. Pour fudge into prepared pan (do not scrape bowl as the mixture on the side may be sugary). Chill.
When firm, cut into squares.
Makes about 2 pounds.
MINUTE FUDGE
1 pound Powdered sugar
1/2 cup Cocoa
1/4 teaspoon Salt
1/4 cup Milk
1 tablespoon Vanilla extract
1/2 cup Butter
1 cup Nuts -- chopped
In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly).
Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred.
Blend in nuts.
Pour into a lightly-buttered 8x4x3" dish.
Chill 1 hour in refrigerator or 20 to 30 minutes in freezer.
Cut into squares. Makes about 36 squares.
1914 BUTTERSCOTCH
1/2 Cup firmly packed brown sugar
1/2 Cup sugar
1/2 Cup water
1/4 Cup butter
2 tsp vinegar
1/2 capful vanilla extract
Combine all ingredients except the vanilla in a saucepan. Cook until mixture begins to boil.
Cover saucepan and boil without stirring until mixture reaches the soft cracked stage (275?? to 280??).
Remove from heat and add vanilla. DON'T STIR.
Pour quickly into a well-buttered pan. It should be in a thin sheet.
Cool just slightly and mark in squares.
ALMOST CANDY BAR
This is really good - it is cake-line brownie on bottom, and like magic cookie bar on top.
1/2 cup margarine or butter
1 pkg Pillsbury Moist Supreme Devil's Food cake mix (I used Duncan Hines Moist Deluxe Devil's Food)
6 oz butterscotch chips
6 oz (I used 12 oz) semi-sweet chocolate chips
1 cup coconut
1 cup chopped nuts
14 oz can sweetened condensed milk (I used new chocolate sweetened condensed milk)
Heat oven to 350?°.
In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly Sprinkle evenly over bottom of 15x10 inch jelly roll pan (I used 13x9 baking pan). Press lightly; sprinkle with butterscotch chips, chocolate chips, coconut and nuts Pour sweetened condensed milk over all ingredients Bake at 350?° for 20 to 30 minutes or until light and golden brown Cool completely Cut into bars.
AUNT GRETHEL'S DIVINITY
2 1/2 c. granulated sugar
1/2 c. light corn syrup
1/4 tsp. salt
1/2 c. water
2 egg whites
1 tsp. vanilla
In a 2-quart sauce pan, combine sugar, corn syrup, salt & water. Cook to a hard ball stage (260'F) stir only until the sugar is dissolved.
Beat egg whites until stiff peaks form. Gradually pour sugar syrup over egg whites. Beat at high speed with an electric mixer. Add vanilla & beat candy until it holds its shape; 4-5 minutes. Quickly drop from a teaspoon onto waxed paper. Allow to dry Makes about 40 pieces.
MOUNDS - ALMOND JOY BARS
MOUNDS BARS:
5 ounces Eagle brand sweetened condensed milk
1 tsp vanilla extract
2 cups powdered sugar
14 oz premium shredded flaked coconut
24 oz package semi-sweet chocolate chips
Blend the condensed milk and vanilla. Add the powdered sugar to the mixture a little bit at a time, stirring until smooth. Stir in the coconut; the mixture should be firm. Pat the mixture firmly into a greased 9x13x2 inch pan
Chill in the refrigerator until firm.
In a double boiler over hot water (not boiling), melt the chocolate, stirring often (you may also use a microwave oven. Place the chips in a bowl and heat for one minute on high, stir, then heat for 1 more minute). Remove the coconut mixture from the refrigerator and cut into 1x2 inch bars.
Set each coconut bar onto a fork and dip into the chocolate. Tap fork against the side of the pan or bowl to remove excess chocolate. Air dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70?°). You may speed up the process by placing the bars in the refrigerator for about 30 minutes.
ALMOND JOY BARS:
Add 1 cup dry roasted almonds to the list of ingredients.
Substitute milk chocolate chips for semi-sweet chocolate.
In step 8, place two almonds atop each bar before dipping.
Makes about 3 dozen bars
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Heart Healthy...
Some healthier varieties of fudge for you:
LOW-FAT FUDGE
64 servings
Adapted from The Pillsbury Family Christmas Cookbook
2 1/2 c granulated sugar
1/2 c margarine, melted
5 ozs evaporated fat-free milk
7 ozs marshmallow cream
12 ozs milk chocolate chips, melted
1/4 c walnuts, chopped
1 tsp pure vanilla extract
Line a 8" square pan with foil extends over sides of pan; butter foil and set aside. In a saucepan, combine sugar, melted margarine, and milk. Bring to a boil over medium heat, stirring constantly. Boil five minutes, stirring constantly. Remove from heat. Add marshmallow cream and chocolate chips; blend until smooth. Stir in walnuts and vanilla extract. Pour into prepared pan. Chill for two hours, or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares.
You may use peanut butter, vanilla, or butterscotch chips in place of the milk chocolate chips. This recipe doesn't half well.
Nutritional Analysis per serving (64 servings total)
Calories 135
Total Fat 2.8 g
%CFF 18 %
Cholesterol 2 mg
Protein 5 g
Sodium 108 mg
Carbohydrates 22 g
Fiber 0 g
REDUCED-FAT MAPLE FUDGE
Ingredients:
2 cups maple syrup
1 tablespoon light corn syrup
3/4 cup light cream
1 teaspoon vanilla extract
3/4 cup chopped walnuts
Instructions:
Butter an 8x8 inch dish.
In a medium saucepan over medium heat, combine maple syrup, corn syrup and cream. Bring to a boil, stirring constantly. Then heat without stirring to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and let cool until lukewarm.
Beat mixture until it thickens and loses its gloss. Quickly fold in vanilla and nuts and spread in prepared pan. Let cool completely before cutting.
Nutrition Facts:
Amount Per Serving:
Calories 111
Fat 4 g
Cholesterol 5 mg
Sodium 6 mg
NO SUGAR CHOCOLATE FUDGE
2 pkgs (8 oz each) low fat cream cheese softened
2 squares (1 oz each) unsweetened chocolate, melted and cooled
1/2 cup Splenda
1 tsp vanilla
1/2 c. chopped pecans
Beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight.
FRENCH FUDGE
Servings: 64
Ingredients:
13 oz (1) cn skim evaporated milk
2 tbsp cornstarch
1 tbsp liquid sugar replacement
1/2 cup chocolate chips
3 oz cream cheese, softened
1 1/2 tsp vanilla extract
Directions:
Combine evaporated milk, cornstarch, sugar replacement and chocolate chips in saucepan. Cook and stir mixture is thick and chocolate chips are melted. Whip cream cheese until light and fluffy. Beat in chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in square baking dish. Chill until firm. Cut into 1-in squares. Store in
refrigerator.
Food Exchange per serving:
1/4 BREAD EXCHANGE
CAL: 1 PIECE: 18
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
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