Tag: holidays

My Roots

Peanut Brittle

cathysmaha1 Comment

Peanut Brittle was a Christmas tradition for my Mother. As a matter of fact, she would make so many candies to share with the neighbors, family and friends. Her home-made candy traditions included the peanut brittle, divinity, chocolate fudge, peanut butter fudge, and caramels. I’ve gained 10 pounds just thinking about it…and this doesn’t even include the list of cookies and breads she would make! She would decorate a box and include a sampling of all of her wonderful goodies.

While I wish I could do the same, I know that I would be sampling everything a little too much so only make a few of my favorites this year. Peanut Brittle is a favorite and at least it has ‘some’ protein, right?

Whatever your traditions, continue and share the memories or your childhood with your children and encourage them to create their own traditions.

PEANUT BRITTLE

1 cup corn syrup
1 1/2 cups raw peanuts
1 tablespoon butter
1 cup white sugar
3/4 teaspoon salt
1 teaspoon baking soda (added after candy has cooked)

  • Combine everything but peanuts and baking soda, and cook over medium heat until sugar is dissolved.
  • Add raw peanuts. Boil and stir constantly with wooden spoon about 15-20 minutes.
  • Cook to hard crack stage (300 degrees). Remove from heat and add 1 teaspoon baking soda.
  • Don’t stir much after you add the baking soda.
  • Pour in large buttered cookie sheet and spread out to corners fast with hands while hot and place quickly on cold table, cement or surface until foam disappears and candy hardens.
  • When cool, break into pieces.
New Traditions

Black Olive Tapenade Appetizer

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This recipe has become a favorite of my gal-pals and friends for appetizers and potlucks.  Olive Tapenade would be a great appetizer for your New Year’s Gatherings. It is so easy, especially using my favorite dicing tool, the Vidalia Chop Wizard, to make easy work of the dicing, resulting in uniform pieces.

BLACK OLIVE TAPENADE

1 can pitted black (or kalmata) olives, drained
1/4 cup chopped walnuts 
3 tablespoons capers, drained
chopped red bell pepper
3 tablespoons olive oil
1 1/2 teaspoons fresh rosemary leaves, minced
1 teaspoon Italian seasoning
2 cloves garlic, minced
assorted crackers, sliced French baguette

Finely chopped the black olives, walnuts and red peppers. Add olive oil, capers, rosemary, Italian seasoning, and minced garlic; stir together.

Spoon into serving dish.  Garnish with fresh rosemary sprig or sprinkle of diced red pepper. 

Optional: spread crackers with goat cheese and top with tapenade.

Family Favorites · Holidays

Rum Cake … a Christmas must!

cathysmaha2 Comments

I first tasted Rum Cake in 1978 and have made it every year since then.  I was living in St. Joseph, MO and picked up a recipe card at my local grocery/liquor store.  That very worn but loved recipe card is still in my recipe box.

Original Bacardi Rum Cake Recipe Card
Original Bacardi Rum Cake Recipe
Rum Cake

My Oldest daughter, Megan, advises that she’s making two this year; one to have at home for her husband and guests and one to take to the in-laws for Christmas Eve. I’ll make one for our family to enjoy on Christmas Day, too.  I may have to sneak a piece of rum cake for breakfast with a piping hot cup of coffee.  And visions of Rum Cake dance in my head…

RUM CAKE

1 cup chopped pecans
1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Bacardi dark rum

GLAZE:
1 stick margarine
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

  • Preheat oven to 325 degrees. Grease and flour 10″ tube or bundt pan.
  • Sprinkle nuts over bottom of pan.
  • Mix first seven ingredients together. Pour batter over nuts.
Rum Cake Batter ready for the oven
  • Bake 1 hour. Cool. Invert onto serving plate. Prick top of cake.

  • Make glaze by melting butter, then stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
  • Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is all gone.
  • When cool, cover cake.
Holidays · New Traditions

Cinnamon Hard Candy for the Holidays

cathysmaha1 Comment

Cinnamon hard candy is a holiday tradition that began in my household about 12 years ago. Daughter, Megan, received a bag of candy from a friend and we were instantly in love with it.  We’ve made several batches every year to give to family and friends.  The sumptuous smell of cinnamon lingers in your home for the day. The candy keeps for a long time, especially in the dry Colorado climate.  It’s pretty to wrap up in festive bags for gifts.

Cinnamon Candy Gift Bag

CINNAMON HARD CANDY

1 cup white sugar
1 cup karo syrup
1 cup water
1/4 teaspoon cinnamon oil (usually behind the prescription counter at your grocery store)
1/4 teaspoon red food coloring                                                                     powdered sugar

Ingredients for Cinnamon Hard Candy
  • Combine sugar, syrup and water in a sauce pan.
  • Boil without stirring, over medium-high heat until it reaches hard crack stage (300-310 degrees).
  • Once the candy starts to thicken and turn golden brown, watch carefully or it can scorch.
  • When done, remove from heat and quickly add cinnamon oil and food coloring
  • Pour into a metal pan that has been lined with about 1/4 to 1/3″ powdered sugar.
Cinnamon Hard Candy Mixture poured into pan with powdered sugar
  • Sprinkle powdered sugar on top of candy immediately. Let cool until the edges start to firm up and then immediately begin to score the pieces from around the edges and keep cutting inward, in squares, as the candy hardens.  This makes it easier to break into more uniform pieces once the candy has hardened.
Cinnamon Hard Candy scored in pan