Gifts from the Kitchen?
08-17-2014, 07:44 AM
#22
Super Member
Join Date: Nov 2006
Location: Bar Harbor, ME.
Posts: 2,911
As there is already a Christmas gifts thread, I was wondering who is giving gifts made in their kitchen? And if so, what do you make?
I usually give everybody something from my kitchen ('cause it's edible and even if they don't like it, it's gone quickly and it's not going to crowd up your place), e.g. hand-made pasta or chili salt.
I usually give everybody something from my kitchen ('cause it's edible and even if they don't like it, it's gone quickly and it's not going to crowd up your place), e.g. hand-made pasta or chili salt.
08-17-2014, 10:14 AM
#23
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
It's basically just chilis and coarse salt blended together, then dried (if you are in a hurry you can use your oven for that). I mainly use it for sauces (tomato, bolognese, etc.) or anything else that needs salt with a kick! 
I've seen the jar recipes around and I do think they might get costly (I usually get stumped on the cost of nice mason jars around here). Also, I think they look really nice with all the layers, but I'm pretty sure it will just look like mud once it's carried around for more than 5 min.
@Billi:
Any chance you'd post your recipe for the fudge? *prettyplease*
I like the idea of the mixed seasoning, I might do that (it's also something you can do quite a few weeks in advance, that's always helpful!
).
I made two different infused oils (one chili oil, the other herbs) three, four years ago. They were a hit!
I've seen the jar recipes around and I do think they might get costly (I usually get stumped on the cost of nice mason jars around here). Also, I think they look really nice with all the layers, but I'm pretty sure it will just look like mud once it's carried around for more than 5 min.
@Billi:
Any chance you'd post your recipe for the fudge? *prettyplease*
I like the idea of the mixed seasoning, I might do that (it's also something you can do quite a few weeks in advance, that's always helpful!
).I made two different infused oils (one chili oil, the other herbs) three, four years ago. They were a hit!
This is my moms recipe copied from her recipe cards this one dates back to the mid 50's for sure and possibly earlier.
It is the only recipe I have ever used for fudge it's not a fast one but it is incredibly smooth, rich and creamy.
My Moms Fudge
1 large can pet milk
5 cups sugar
1tsp vanilla
1 tsp salt
36 oz high quality chocolate chips semi sweet or dark chocolate depending on your taste
1 jar (16oz )marshmallow whip
1/3 lb butter
Cook together, milk sugar,salt and butter bring to a boil and boil for 7 minutes, remove from heat and add marshmallow whip and chocolate chips beat by hand till stiff add vanilla and beat some more.
Pour into greased jelly roll pan and let set up at room temperature. When set up cut into 1inch squares.
Notes, be sure to stir the boiling ingredients and not allow sugar crystals to form. Also may not set up on a very humid day if you want nuts chop and add them with the vanilla,
Last edited by Billi; 08-17-2014 at 10:15 AM. Reason: Oooops
08-17-2014, 10:59 AM
#24
Junior Member
Thread Starter
Join Date: Aug 2014
Posts: 217
Billi, you're a dear! Thanks so much for the recipe! 
Just a few questions: I assume that pet milk is not for your cat, but evaporated milk? Also, can I make the marshmallow whip myself (e.g. with this recipe)? I think it'll be very hard to find here otherwise...
Just a few questions: I assume that pet milk is not for your cat, but evaporated milk? Also, can I make the marshmallow whip myself (e.g. with this recipe)? I think it'll be very hard to find here otherwise...
08-17-2014, 11:58 AM
#25
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
Ha yes it's evaporated milk pet was the common, possibly the only, brand when mom wrote this recipe down. I sometimes forget not everyone I share recipes with is as old as I am hahaha. . . I think your homemade whip recipe would be perfect.
Thanks for the link I may try that this year. I hope you let me know how it works out for you if you choose to make it.
Also as a side note once we cut our fudge we wrap each piece individually with plastic wrap. And freeze it to keep it fresh.
Thanks for the link I may try that this year. I hope you let me know how it works out for you if you choose to make it.
Also as a side note once we cut our fudge we wrap each piece individually with plastic wrap. And freeze it to keep it fresh.
08-17-2014, 02:16 PM
#28
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
You are correct the large can is 12oz
ps do not try it lighten up the recipe and use non fat the version of evaporated milk it does not set up as well or taste as good.
And I am oldish there are several Americans that would have no idea what pet milk is haha
08-17-2014, 04:15 PM
#29
Super Member
Join Date: Sep 2010
Location: Arizona
Posts: 5,579
Gooey Baby Ruth Brownies
1 (18.25 ounce) box chocolate brownie mix
3 (2.1 ounce) Nestle Baby Ruth Candy Bars, chopped
8 ounces cream cheese
1/2 cup granulated sugar
1 large egg
2 teaspoons milk
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Prepare brownie batter according to package directions. Stir in chopped Baby Ruth. Pour into prepared pan.
Beat cream cheese and sugar in small mixer bowl until smooth. Beat in egg and milk. Using knife or spatula, swirl cream cheese mixture into brownie batter to create a marbling effect. Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars using a wet knife.
1 (18.25 ounce) box chocolate brownie mix
3 (2.1 ounce) Nestle Baby Ruth Candy Bars, chopped
8 ounces cream cheese
1/2 cup granulated sugar
1 large egg
2 teaspoons milk
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Prepare brownie batter according to package directions. Stir in chopped Baby Ruth. Pour into prepared pan.
Beat cream cheese and sugar in small mixer bowl until smooth. Beat in egg and milk. Using knife or spatula, swirl cream cheese mixture into brownie batter to create a marbling effect. Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars using a wet knife.
Judy in Phx, AZ
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