Making Turtles at Candy Making 2014

Christmas time was a special time on the Froetschner Farm in Kinsley, KS.  Brenda’s mother Gunilda had many old recipes and those hand written recipe cards are special just to pull out and enjoy!

Another fun tradition is Candy Making Night. Just a relaxed night of old fashion fudge, marshmallow fudge, pb fudge, and more.  The time when it is ok to pull out that crazy Pinterest photo and copy it with everyone’s help!  This Saturday night is this year’s Candy Making Night – and I still don’t know what I’m making.  Any suggestions?

Pulling Taffy was one of Brenda’s Froetschner Family favorites.  Taffy is one of those “get in there and get messy” recipes that is fun for all ages.  The Teashop Family held a Gingerbread House making contest last Christmas – maybe this year we should do a Taffy Pulling contest?

Gunilda’s Taffy Recipe

• 1 1/2 cup sugar
• 1/2 cup white corn syrup
• 1/4 cup water
• 1/2 teaspoon vanilla
• 1/4-1/2 cup butter

Boil sugar, water, and butter to almost crack stage.  Stir in vanilla.  Pour onto a buttered pan and allow to cool enough to safely handle.  With buttered hands pull and pull and pull!  Taffy will turn in light in color with ready!

Strawberry Tea Cake with Fresh Strawberry Glaze

Tea Cake

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1 cup sugar
• 2 eggs beaten
• 1 cup frozen strawberries thawed
• 3/4 cup canola oil
• 3/4 cup finely chopped toasted almonds

Preheat oven to 325°. Spray a 9″ loaf pan with cooking spray with flour. Whisk all dry ingredients together. Combine eggs, strawberries and oil. Add dry ingredients, then almonds. Bake approximately 1hour or test center with a toothpick.

Cool 10 minutes in pan then remove and cool for 20 minutes on rack. Place on platter and drizzle glaze on bread.

Fresh Strawberry Glaze

• 1/2 cup powdered sugar
• 2 Tablespoons pureed fresh strawberries
• 1/4 teaspoon almond extract

Shortbread Cut-Out Cookies

• 2 cups unsalted butter
• 1 cup sugar
• 1 teaspoon almond extract
• dash of salt
• 4 cups all-purpose flour
• 1 cup finely chopped almonds
• 1 cup powdered sugar

Preheat oven to 325°, beat sugar and butter until fluffy. Add almond extract and a dash of salt. Beat well. Add flour and stir until well-mixed. Stir in almonds. Roll out on a floured board to 1/4″ thickness. Cut with any cookie cutter.
Place cookies on an ungreased cookie sheet. Bake for 15-20 minutes. Cookies should not brown. Cool on a wire rack.
Add food coloring to tint. For a fall cookie we tinted orange and cut out into pumpkins!

This wonderful recipe is from A Year of Teas by Shelley and Bruce Richardson.

Peaches and cream in layers – over a graham cracker crust. We served this outstanding dessert at several of our summer tea parties.

• 2 1/2 cups graham cracker crumbs
• 2 cups sugar, divided
• 3/4 cup melted butter
• 1 – 8 oz softened cream cheese
• 1 cup confectioners’ sugar
• 1 – 8 oz frozen non-dairy whipped topping, thawed
• 2 teaspoons vanilla extract
• 3 1/2 cups thinly sliced ripe peaches (or 1 package frozen, thawed)
• 1 1/4 cups water
• 4 Tablespoons
• 3 oz box peach flavored gelatin
• 1 – 12 oz container frozen non-dairy whipped topping, thawed
• Sliced peaches for garnish

1. In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar and butter. Press into bottom of 13x9x2″ baking dish.
2. In a medium bowl, combine cream cheese and confectioner’s sugar. Beat at medium speed until smooth. Beat in 8 oz. whipped topping and vanilla. Spread over graham cracker layer.
3. In a medium bowl, combine peach slices with 1/4 cup sugar. Omit sugar if using frozen peaches. Place peach slices evenly over cream cheese.
4. In a medium saucepan, combine water, remaining 1 1/4 cup sugar and flour. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in peach gelatin; let cool completely. Spread over peach layer.
5. Spread 12 oz whipped topping over gelatin layer.
6. Garnish with peaches.

Way too good. Only make these to take to a party or family gathering. Yummy!!! This will make about 48 mini cheesecakes. Be sure to note the cakes should cool/chill for two hours before removing from pan.
Mini-Pumpkin Cheesecakes

• 2 1/2 cups gingersnap crumbs (Brenda used a food processor)
• 1 1/2 cups finely chopped pecans
• 1 1/3 cups sugar divided
• 2/3 cup butter or a little more if crumbs are fine
• 2 – 8 ounce packages of cream cheese
• 2 large eggs
• 1/2 cup pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla

Preheat oven to 350°

Combine gingersnap crumbs, pecans, 1/3 cup sugar and butter. Press in bottom of lightly greased mini cupcake pans. (provides crust for approximately 48) I used bottom of rounded utensil to pack good. Bake 6 minutes.
combine cream cheese and 1 cup sugar till creamy texture. Beat in eggs, spice and pumpkin till smooth. Place small tablespoon mixture into each crust. Bake approximately 15 minutes or till set. Chill two hours before removing from pan.