Cinnamon Hard Candy

Submitted by Julie Twitchell

I got this recipe from the Taste of Homes website. I had forgotten how much I love cinnamon candy. My family would make this stuff every year for Christmas. And my kids love it too.

2 Cups sugar

1 Cup water

1/2 Cup light corn syrup

1/4-1/2 tsp cinnamon oil(I used just under 1/2 tsp.)

1/2 tsp. red food coloring

1. In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310 degrees (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor will be very strong.
2. Immediately pour mixture onto a greased baking sheet or silicone liner. Quickly spread into a 13 inch by 9 inch rectangle. Using a sharp knife, score into 1 inch squares. Re-cut rectangle along scored lines until candy is cut through. Let stand at room temperature until dry. You might need to use the knife after cooled to keep the square shapes.

Yields 1 pound

Cook's Note: Cinnamon oil can be hard to find. After searching 3 stores, I finally found some at Hobby Lobby with the sucker molds.

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Double Chocolate Cake with Fudge Sauce

Reviewed by Julie Twitchell

This recipe is from Jamie Cooks It Up. It is really yummy. I made it for book club this week. You should give it a try. I think next time, I will do half as much chocolate chips or try the mini chips. My chips kind of all melted together while baking. But boy, it was delicious!

Cake

• 1 Devil's Food cake mix
• 1 small pkg. instant chocolate pudding
• 1/3 Cup flour
• 1/3 Cup oil
• 1 1/2 Cup water
• 1 tsp. vanilla
• 1/3 Cup sour cream
• 4 eggs
• 1/2 Cup semi sweet chocolate chips
• 1/2 Cup milk chocolate chips

1. In a large mixing bowl, or in your stand mixer, add the cake mix, pudding and flour. Stir it all around to combine.


2. Add all other cake ingredients, except the chocolate chips. Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes.


3. Spray a bundt pan generously with cooking spray. Pour batter into the pan. Sprinkle the chocolate chips on top of the cake batter.


4. Bake at 350 for 50-55 minutes.

Fudge sauce

• 2 TB unsweetened cocoa powder
• 2 TB cornstarch
• 1 Cup sugar
• 1 can evaporated milk
• 2 TB butter(divided)
• 1 tsp. vanilla
• dash of salt

1. In the bottom of a medium sauce pan, combine the cocoa, cornstarch and sugar.


2. Pour the can of milk over the top of the dry ingredients. Add the vanilla, salt and only 1 TB of the butter.


3. Stir mixture over medium heat. After it comes to a boil, cook for 3 more minutes while stirring. The sauce should thicken as it boils.


4. Remove it from the heat and add the remaining butter. Stir the butter around until incorporated. Let it sit for about 10 minutes before pouring it on the cake.

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Key Lime Pie

Submitted by Julie Twitchell

I have made key lime pies in the past, but this has got to be the best and easiest recipe! My nephew had 4 slices(half the pie) within 4 hours. It was the first pie gone at Thanksgiving. It is tart and delicious. The recipe comes from Real Mom Kitchen. Her picture is better than mine, but I had to hurry before the whole pie was gone:)

• 1 9 inch prepared graham cracker shell
• 1 can sweetened condensed milk(14 ounces)
• 4 large egg yolks
• zest from 1 lime
• 1/2 Cup key lime juice (I used the juice from the lime and then added enough bottled juice to make the 1/2 cup)
• 1 Cup whipping cream
• 2 heaping TB powdered sugar
• 1 tsp. vanilla extract
  

1. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Whisk in lime juice.
2. Let filling sit for 3 minutes. Add lime zest and whisk just until combined.
3. Pour the lime filling into the pie crust. Bake at 350 degrees for 15-17 minutes. Remove from oven and cool for 1 hour.
4. The filling will become set as it cools. When cool, place the pie in the refrigerator. Chill for at least 1 hour before serving, but it is best if you can chill it for 12 hours.
5. Combine whipping cream, powdered sugar, and vanilla in a medium sized mixing bowl and beat until soft peaks form. Pipe or spread whipping cream over pie and serve. Makes 8 servings.

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Microwave Peanut Brittle

Submitted by Michelle Tolman

Combine ingredients in a large microwave safe bowl.

• 1 Cup sugar
• 1/2 Cup corn syrup

Cook for 3 minutes. Then add:

• 3/4 Cup raw Spanish peanuts

Cook for another 3 minutes. Then add:

• 1 tsp. butter
• 1 tsp. vanilla

Cook 1 minute. Then add:

1 tsp. baking soda

Gently stir until foamy. Once mixed, spread thinly on a cookie sheet. Allow to cool complete before breaking.

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