Tag: Easy

Posted on

Baked Apples

Fill the house with the smell of baked apples as a welcome snack on a snowy day.

Jump to Recipe

“I really should write,” I said to my husband as he walked out the door. “But my head is too full.” “You don’t have to, you have time,” he replied calmly. His snowpants, boots, and jacket stifled him as he stood next to the partially opened door, impatient to leave. The kids sat in the car similarly attired. Sleds filled the hatchback.

“Yes, I have time, but that’s the problem. These days I never feel like I have time and when I do have time, I want to take a nap.”

“Do what you need to do, you have the time,” he stressed again. His impatience to go adventure was palpable.

The minute the door closed, the “shoulds” set in. I should write, I should weave, I should start outlining the article I want to write. My dreams from the past few nights have been leading me into a specific direction, but I wasn’t quite ready to take the mental leap necessary to start.

The fluffy snowflakes float down. The cardinal has not been by to visit today. The squirrel nest high up in the apple tree seems forgotten. Because the house is finally quiet, I can hear the crows cawing outside. The old part of the house creaks as the wind blows slightly. It is finally peaceful.

In the past year, with everyone on top of each other, I take my moments when I can find them. I stay up past everyone at night so that I can enjoy the quiet. I shut doors that I used to leave open. The ringer is never on on my phone. I moved my desk into a more secluded area of the house. But it’s not enough to quell my need to be alone.

I tell myself to relax and enjoy the nothing for a little bit longer before I close the computer. I don’t have to be the one to make lunch. There is plenty of food for anyone willing to prepare it.

The house will soon be refilled with laughter and screaming, voices that used to be so high pitched and childish taking on deeper tones. The words and ideas are still unformed and immature at times, but the voices have changed. As often as not, I am no longer “mommy” or “mama”, but instead am “mo-om” or “bruh”. I can see the grown men the boys will be and want to hang on just a minute longer.

So we have these moments.

They go out and sled, run around like the children they still are. Laughing as they get chilled. The door will open soon with a rush of cold air and noise and demands for hot chocolate or Russian tea.

Just another minute longer in the peace. One more second watching white curtains billow from the heating vent. One more moment of just my breathing as I close my eyes and clear my head.

I open my eyes and think I might have just enough time to make some baked apples in time for my family’s return from the sledding hill.

There is nothing like the smell of warm apples and cinnamon to welcome one home. Baked apples are like being embraced. They are the “I missed you”. Imagine being able to say all that without hours of effort.

The Recipe:

Baked Apples

Sour apples baked in sugar, spiced syrup make a wonderfully easy fall dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 People

Equipment

  • Baking dish large enough for 8 apples

Ingredients
  

  • 8 Sour Apples
  • 1 cup Sugar
  • 1/4 tsp Cinnamon
  • pinch Salt
  • 2 oz Lemon Juice
  • 1 cup Boiling Water

Instructions
 

  • Core apples. Mix sugar, salt, and cinnamon together. Add small amount of lemon juice to each apple. Fill each with sugar mixture. Cover the bottom of the baking dish with the boiling water. Bake at 375° until apples are tender (about 1/2 hour). Baste occasionally with syrup that forms. Eat warm or cold topped with whipped cream, ice cream, or nuts.
Keyword Apple Recipe, dessert recipe, Easy recipe, Fall recipe

If you liked this recipe, you may also like Apple Cake, Champion Apple Pie, and Apple Butter Cake with Caramel Icing

Posted on

Candied Nuts for Anytime

I’ve tried glazed nuts and spiced nuts in different combinations, but this recipe for candied nuts are the ones I long for when I run out.

Jump to Recipe

Candied nuts are a staple at German Christmas markets. The warm cinnamon scent permeates places like Cabela’s and the Belvedere Oasis. The best dine out salads contain either a candied element like nuts or a pickled element. Until that strawberry spinach salad at my friend’s house with sweet onion dressing, I hadn’t really considered making candied nuts at home. “It’s so easy” Beth promised me.

Imagine having an endless supply of candied nuts at home.

When I get an idea, I run with it to the extent of my abilities. What if…?

So I started experimenting.

I used Beth’s basic recipe and started experimenting. I tried it with slivered almonds, whole almonds, pecans, walnuts, the occasional peanut. I’d get a bag of mixed nuts…

I knew it was a slippery slope I was on. I found out that I don’t really like candied nuts on a savory salad. They really aren’t good to eat right before bed because they are a little challenging on the digestive system.

Before long I was dabbling in brittle and spending chunks of my grocery budget on nuts to feed my habit.

My husband humored me until I eventually got my fill. He’s pretty awesome like that.

And then I discovered my great-grandma’s recipes.

My great-grandmother clipped the candied nut recipe from a bag of Crystal Sugar. I moved it to the “not quite yet” pile of recipes because of the required use of a candy thermometer.

I have a mostly hate relationship with candy thermometers after breaking multiple by accidentally sticking them in water while they were still hot. I’ve also lost the clips that are supposed to keep them on the side of the pan. I’ve never wanted to spend the money to get the more expensive variety that may meet my expectations because I don’t use a thermometer that often. (Unless I just don’t use it that often because I didn’t like the thermometers I’ve had.)

I waited too long.

In the before time I brought these nuts to work as part of a themed potluck we were doing. It might’ve been breakfast buffet or cheese and crackers day. Whatever the reason, the nuts were gone before I left for the day and I handed out the recipe multiple times.

A Warning:

You will burn yourself while making this recipe. Just expect it. It may not be from sugar splatters. More likely a hot nut will find its way into your mouth and as you gasp from the searing pain, your hands will be reaching for another nut. It’s fine. Mouths heal quickly.

The Recipe:

Candied Nuts

This candied nut recipe was likely clipped from a bag of Crystal Sugar. It is easy to make and stands the test of time
Print Recipe Pin Recipe
Total Time 1 hour
Course Dessert, Side Dish

Equipment

  • Candy thermometer

Ingredients
  

  • 1 ½ Cups Crystal Sugar any granulated sugar will do
  • ½ Cup Sour Cream
  • 2 TB Butter
  • 1 tsp Vanilla
  • ½ tsp Cinnamon
  • 2 ½ Cups Pecans or any other nut

Instructions
 

  • Combine sugar, sour cream, and butter in a 2 quart sauce pan.
  • Boil until the mixture reaches the soft ball stage on a candy thermometer (238° F) stirring occasionally.
  • Remove from heat.
  • Add vanilla and cinnamon and stir until mixture begins to thicken.
  • Add nuts and stir to combine.
  • Turn out onto a buttered cookie sheet and separate nuts into individual nuts or clusters.

Notes

This basic candied nut recipe can be modified by using different nuts and different seasonings.  I sometimes add a little nutmeg or cardamom to deepen the flavor.  I’ve added rosemary and cayenne to spice it up.  These nuts work well on yogurt parfaits, salads, and snacking by the handful.  Homemade candied nuts add something special to charcuterie boards.
Keyword Candied nuts, Easy recipe, Nuts, Snack

If you like this recipe, you may want to try Christmas Sugar Cookies and Peanut Brittle, Visions of Sugar Plums and Rosettes, and Ribbon Candy Bars.

Pinterest Graphic
Posted on

Basic Milk Lemon Sherbet

Basic Milk Lemon Sherbet is an easy dessert for a hot day. It takes a little bit of planning ahead, but yields a frozen dessert that is perfect for those summer nights. (“Tell me more, tell me more,” chant my back up singers.)

Jump to Recipe

As I am writing this I have a new variation of Basic Milk Lemon Sherbet in my freezer. Luckily this is not the first time I’ve made this, so I can confidently say that the original recipe works and is delicious. I can easily imagine pouring some lemoncello on top of it and garnishing with a fresh berry and sprig of mint for a fancy cocktail dessert.

While I was typing out the recipe, I started thinking of the word “basic”. In my world “basic” means a jumping off place. It’s the foundation of which to build other things.

What is this recipe? How does it work? Why does it work? Doesn’t adding lemon to milk just make sour milk? Does the freezing prevent the milk from curdling? Maybe it’s the sugar component?

Scoop of Basic Milk Lemon Sherbet in a blue clay bowl.

I decided to call my mom, she majored in home economics in college and has been cooking a lot longer than I have.

“Mom,” I implored. “I have a question.”

At this point, I’m sure she was not surprised. Most of my phone calls to my mom start out with “I have a question.” or “You aren’t going to believe this.” We’re going to assume that this is endearing and not annoying.

“This recipe says “basic” and to me that means that I should be able to change it. I was thinking about adding some herbs into it, but I don’t want chunks. How should I do this?”

She had me go over the recipe with her. We discussed where would be the proper place to add the lavender and mint.

“Should I make a simple syrup and do it that way?” I asked.

We discussed that option. The problem is that simple syrup adds additional liquid. Would that mean that the milk had to be cut down?

Ok, what about infusing the milk? Heating the milk might change the texture.

What about letting herbs soak in the milk overnight? It defeats the purpose of getting the Basic Lemon Milk Sherbet variation made today.

We then hit on the idea of trying to infuse the lemon juice. I tore my mint and lavender to hopefully expose more of the oil and put them into a pan. I got the lemon juice out of the fridge and started to pour a half cup.

Most of my lemon juice was used in canning strawberry jam. I only had a quarter of a cup.

I sighed and went back into the refrigerator to get out the lime juice.

The citrus juice and and herbs gently heated on my favorite burner, while I continued to talk to my mom.

“Do you think you could use things that weren’t lemon juice?” I asked.

“Like what?” She replied.

“I don’t know. Like I have this raspberry iced tea I made. Could I use that?”

“I don’t know why not. Or coffee and make a mocha thing, maybe.”

By this time the ideas were swirling. Raspberries from the garden, pears, ground cherries. I’ll have figs soon. Next year we are hoping for peaches and plums in addition to the apples and cherries.

As visions of sherbet danced in my head, I looked out the window and saw the big “S” shed.

Above is a picture of the shed from when we first moved in. We painted, repaired and re-roofed since this picture was taken. We mounted a giant red “S” to the side. (Which is why we call it the Big “S” shed.)

In this picture, notice the sliver of light coming from the back view. This window opens up and latches to the soffit. The prior owners used the shed as a dog kennel.

Conversations with Lois and Verna (sweet elderly neighbors) revealed that the owners before that used this shed as a farmer’s market stand. What is now my neighbor’s fence was a cow pasture. The owners sold produce from the window.

Perhaps some day when I am done working or when the kids all grow up and leave the nest, we will turn it back into a farm stand in order to sell fruit, jam, and baked goods.

And maybe if the stars align, we will sell basic milk lemon sherbet custom blended for whatever is ripe.

***Update: The Lavender and Mint infused Lemon/Lime Milk Sherbet is delicious. It’s perfectly tart with a faint herby whisper. Enough to let you know this is no longer basic, but without the punch of old lady lavender.

The Recipe:

Original Recipe for Basic Lemon Milk Sherbet

Basic Lemon Milk Sherbet

An easy and refreshing treat for a hot summer day
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 3/4 cup Sugar
  • few grains Salt
  • 2 cups Milk
  • 1/2 cup Lemon Juice

Instructions
 

  • Blend milk, sugar and salt until sugar dissolves.
  • Add lemon juice.
  • Pour into 9×13 pan and place in freezer, uncovered.
  • Stir every half hour until frozen. (about 4 hours).

Notes

This is an easy basic recipe that demands further experimentation.  Try adding fresh herbs for a palate cleanser between courses.  After it’s set, mix in white chocolate for a special treat.  When frozen, add to pie crust and top with whipped cream or meringue.  
Keyword dessert recipe, Easy recipe, frozen dessert, lemon, sherbet

For more delicious dessert recipes check out: Secret Rhubarb Dessert Recipe, Any Flavor (Raspberry)Pastel Party Pie, and Snow Ice Cream

Pinnable image
Posted on

Pistachio Salad

The last thing the internet or the world really needs is another recipe for Pistachio Salad. We’ve all made it and eaten it a thousand times. So why am I posting this?

Jump to Recipe

My recipe isn’t different than any of the other recipes except maybe that it calls for Dream Whip instead of Cool Whip. But honestly, I don’t know that that makes any difference to the dish. One could substitute homemade whipped cream and pretend to be fancy. A garnish of crushed pistachio pieces elevates the dish.

Photo of Pistachio Salad

But really, that’s all crap. The reason I chose to write this post is because Pistachio Salad is one of my grandma’s favorite salads. You see that white dish in the photo? I got that from my grandma. As long as I can remember it was sitting on the right side of the dark shelf framing her kitchen window.

Now it lives on a shelf above my dining room window. It is surrounded by lovely bits of china that I’ve gotten from my grandma, my mom, and various friends. It makes me smile (even more when it’s filled with grandma’s salad in my herby fairy garden).

Disclaimer: I took these photos last summer. We didn’t actually make this pistachio salad today, yesterday, or even this past weekend.

I spent last weekend visiting my grandma. It was a long overdue visit.

When my grandparents lived less than 2 hours away, I took the kids up to visit fairly often. Often I’d do little more than sit in grandma’s kitchen and talk to her while the kids were playing with grandpa in the basement.

I sat at the table while grandma cooked. She even let me help at times. I told her all about my life. I told her the good things, the bad things, and the really ugly things. She didn’t give me great advice or ease all my troubles, but talking to her helped.

The conversation was not one-sided. She told me about the adventures she and grandpa had. When the boys were young, grandma and grandpa had adventures on the road. They drove around to Amish quilt shops and other places. I asked Grandma about things in her house or her cookbooks and she would be able to tell me where everything came from.

Around the time I got divorced, the conversations changed. The trips all over turned into weekly trips to Appleton to do some errands and to go to the movies. When my youngest was born, they took their last trip to my house.

I have the most beautiful picture of grandma on that day.

Photo of Pistachio Salad

Grandpa never came to my house again. Grandma came one last time with the aunties. I left the baby with them and went to get the boys from school. The baby cried if anyone except grandma looked at her.

Years pass as they do and grandma and grandpa decided the upkeep of a home was more than they wanted to take on in their 90’s. They moved 5 hours away and my heart was broken.

For 3 years, I didn’t visit. There were a million excuses. Mostly related to work and scheduling weekends with the boys’ dad.

I started calling them every other week. I gave grandma the updates on my lilacs and my gardens. I’d listen to grandpa talk about his latch hook projects and the books he was reading.

Photo of Pistachio Salad

Somewhere along the way, things changed. Grandpa isn’t himself any more. He answers the phone, but I need to introduce myself every time. I am asked the same questions. He tells me that he’s living in an assisted living center. There is no indication that he remembers that I helped him move. He can’t remember the word for “latch hook”. But when I say “Caroline” his voice lightens and he laughs. Within a few minutes he calls Grandma to the phone. “Dorothy, there is someone who wants to talk to you.” I know he says “someone” because he can’t remember my name.

Grandma gets on the phone and sounds so good. She sounds re-energized and I realize how much taking care of the house and grandpa had taken out of her. After I ask about her projects, she tells me that she’s taken up latch hook. “I forgot how enjoyable it was.” After filling her in on the kids, I promise to call in 2 weeks and hang up the phone.

Two weeks go by and I call grandma again. Except this time, I called my aunt’s phone. Grandma would hate me telling the world this, so we’ll just say she wasn’t quite her best self. I explained the situation to my friends, to my therapist, to my family, and decided that I needed to figure out how to see my grandma.

She lit up when we showed up. Her joy was comparable only to that of my husband at the birth of my daughter. My daughter, without hesitation, climbed up next to her great-grandma to be snuggled. One son held grandma’s hand and told her how much he loves her. The other son was a bit shy, but readily accepted hugs.

With more planning, I probably would’ve brought grandma a pistachio salad, but we brought flowers instead.

The Recipe:

Pistachio Salad Recipe

Pistachio Salad

Quick and easy, sure to please Classic Pistachio Salad is a soothing elixir for nostalgic souls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Salad, Side Dish
Cuisine American

Ingredients
  

  • 1 pkg Instant Pistachio Pudding
  • 1 cup Milk
  • 1/2 pkg Miniature Marshmallows
  • 1 pkg Dream Whip Prepared
  • 1 small can Crushed pineapple Drained

Instructions
 

  • Make pudding according to instructions on box.
  • Prepare Dream Whip according to package instructions.
  • Fold all ingredients together and refrigerate.
Keyword Dream Whip, Fluff, Pineapple, Pistachio, Pudding

If you like this recipe, you might also like Cranberry Fluff Salad, Butterscotch Bars, and 24, 24 Hour Salad.

Posted on

Chick-a-Buns

It’s time for the post holiday energy drain. Even without snow on the ground, we are in deep winter mode. Ban Beavers, our family’s Beltline mascot, is missing and presumed hibernating.

The nights, although they are longer, never seem to be quite long enough. I’ve instituted 2 PM tea time at work followed by 2:30 stretching. (This is really just me making myself a quick cup of tea and then continuing to work. It sounds a lot more luxurious than it actually is.

By the time I get home, I’m wiped out and the last thing I really want to do is cook supper. It’s just so much coordination between getting homework done, chores completed, and dinner prepped. The noise of everyone telling me about their day interspersed with breaking up fights adds to the chaos. Meanwhile, my head is still in problem solving mode from work.

Occasionally everything works out perfectly. Everyone ate enough of a snack so that no one is hangry. Our tasks are divided and conquered. Children listen. It’s those times where I can make a more elaborate meal.

Unfortunately, most days aren’t like that. I’m exhausted and achy before dinner is on the table. We sit together as a family and enjoy whatever I have prepared, but after the 4th round of the “Worst Worst Game” or the “Thought Game,” I’m craving some space to re-calibrate.

It’s those nights that easy dinners are the best dinners.

I am not a huge fan of refrigerated biscuits when regular biscuits are so easy to make.

I searched high and low at one of my grocery stores for canned chicken spread with no luck. Which was kind of ok since the idea of chicken spread kind of freaks me out. I don’t remember my mom ever using it.

We ended up making our own using this recipe from Taste of Home: Chicken Spread. When made with quality chicken spread Chick-a-buns are rather delightful. We made a double batch of Chick-a-buns. The leftovers heated up well for lunch the next day.

Chick-a-buns are an easy concept that are very adaptable for any taste. Underwood, the company that makes canned chicken spread, also makes deviled ham and a variety of other canned meat pastes. I can also see this being an easy way to do tuna melts if that’s your thing.

Think of this as a super clever way to making your own Hot Pockets. I mean, sure they don’t come in those cool foil lined sleeves, but you also get to control exactly what goes in them.

Basically, you have no excuse. Make some Chick-a-buns, feed your family quickly, get more done.

The Recipe:

Chick-a-Buns

A quick and easy biscuit sandwich for those days on the go. These heat up nicely as leftovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 5 Sandwiches

Ingredients
  

  • 1 can Refrigerator Biscuits
  • 1 can Chicken Spread or make your own
  • 1/2 cup Celery chopped
  • 1 Hard Cooked Egg chopped
  • 2 TB Mayonaise

Instructions
 

  • Stretch or roll biscuits to twice their size. Mix remaining ingredients. Put filling between 2 biscuits. Press edges together. Brush top with beaten egg yolk. Bake on an ungreased cookie sheet at 475 for 10 minutes.

If you liked this recipe try: Stroganoff burgers, Tuna Burger Casserole, and Chuck Wagon Casserole.

Posted on

Easy Beef and Noodle Skillet

Every once in a while I like to try to make things easy on myself.  I can’t let it become a regular habit because someone needs to freak out, worry, and then do things the hard way. If I don’t stress, who is going to?

Speaking of stress, maybe it’s just cost of living down here, but hamburger is not as cheap as it used to be.  I remember it being used a lot more when I was younger because it was the cheap alternative to other meats, same with chicken.  You can still get leg quarters inexpensively, but…I need to stop.  If I continue down this rant the next thing I’m going to be doing is yelling at some kid to get off my lawn.  (Remind me to tell you the story of my friend B and Night Ranger at some point.)

Ok, enough of the beef I have about the price of beef and onto the good stuff.  I am sure that most of you have had Hamburger Helper at some point.  Maybe it’s because of an exhausted mom or maybe because you were bachelor who didn’t really cook.  It doesn’t really matter.  It’s a thing that exists and I’m not judging (much), I mean we’ve all done it.  (Except maybe me, I’m not sure I actually have ever purchased a box of Hamburger Helper or any of its offshoots.  I have made it before, though.)  It’s easy, convenient, and pretty versatile. 

If you think about what that magic box contains, though, it’s pretty basic.  There is some carbohydrate (noodles or rice) and a seasoning packet.  You have to provide your own browned hamburger and whatever veg you may want in there.

How would you feel if I told you that you could basically make your own seasoning “packet”?  There are a bunch of recipes online that you could use, but why would you use those when you could use this one?  (Hint: Because in order to make this one really delicious, it requires a lot more herbs, spices, and salt than this recipe says.)  This is a good jumping off point.  

Once you have the seasoning made, you can use that to make one of three delightful dishes.  (There is enough seasoning to make all three.) I chose to make the Beef and Noodle Skillet to start.  It’s a lot like hamburger stroganoff, but as bland as you imagine food coming from a place where ketchup was considered spicy.  Honestly, when I made this exactly as written in the recipe, I realized that there was no way I was going to be able to serve it to my family and get them to eat it.  It’s too bland.  Since it was already sort of like stroganoff, I added lots of garlic, some paprika, some Worcestershire sauce, and a bit of sour cream.  

All in all, this is a great idea if you can get the seasoning right.  It’s nice to have something like this on hand for quick meals when you don’t have time to make something like Chicken Tetrazzini, Frazzalene, or Sausage Bean Casserole.  The advantage of making it yourself is that you know everything that is in it and can easily adapt it to your family’s preferences.  I have enough of the Hamburger Dinner Mix to make the rest of the recipes suggested, but the next time I make a seasoning “packet”, it will have a lot more flavor.  

If you are still reading at this point, let me tell you about B and Night Ranger.  When we lived in our old town, every summer there was Riverfest.  It was a classic carnival, activities, food, and music-type affair where most the bands could no longer get work anywhere except these sorts of small town festivals.  Bands on the way down, not usually on the way up.  One year, Night Ranger was going to appear.  You know their song “Sister Christian” and that’s about it. For years, I had told my friend B about which acts were performing at Riverfest since music was one of things we bonded over.  

The year Night Ranger came to town, I IM’d him to let him know.  He responded with disgust.  “I wouldn’t go see Night Ranger if they were playing on my lawn.” He typed back to me.  I hesitated wondering how to respond while the icon that showed he was writing something else came up.  “Except to tell them to get off my lawn.”  The image in my head of him going out and shaking his fist at Night Ranger cracked me up, but also made me realize that I kind of want to have a lawn concert.  That’d be so cool.  

Posted on

Nutmeg Cookie Rolls and Easy Divinity

5 days until Christmas…

Around here, Christmas means eggnog. As soon as it starts appearing in stores, the kids start asking for it.  I make it a point to never buy it before December (and I know, I know, I could just make it, I even have a few different recipes for it).  But there is something about that thick, rich, creamy nog all scented with nutmeg.  It finds its way into my morning coffee.  (Not the Martha Stewart version, but there are times where that might be nice.)  Someone just told me about eggnog bread.  Who was that?DSCN3513I swear I am not just rambling about eggnog, I actually have a point.  Nutmeg cookie rolls.  YUM.  A nice little stick of a cookie with rum and nutmeg flavors.  I was hoping that this recipe would be nutmeg-y enough to be a suitable replacement for the drink and thus save me some room in the refrigerator.  The verdict is that it’s just not quite creamy enough.  These cookies are crisp and sweet.  The nutmeg is sort of a warm afterthought.  You can smell it as you bite into them, but it’s not the first flavor in your mouth.  I decorated these with melted white chocolate and some red things to make them look festive.  I think they kind of look like matches.  Whatever.DSCN3511Now, divinity.  I’m sure if you read through cookbooks the way I do, you have seen recipes for divinity, but you may not know what it is.  Imagine if meringue cookies and marshmallow fluff had a baby.  Divinity is light fluffy clouds of vanilla flavor.  They have a bit of a brittleness about them like the crunch of your feet on grass after the first frost.  But instead of being cold, it’s warm and gentle.  It’s not exactly sticky, but it’s kind of got the memory of being sticky.  Nuts are optional here.  I figured I had enough nutty things on my cookie tray and more would just make it unbalanced.  DSCN3512Ok, so if you’ve made it through making butterscotch and anise candy, you may already know that making candy can be hard.  Molten sugar is HOT! And sticky.  And it will burn the crap out of you if you let it touch your skin.  Cold water will harden the candy and help with the burn, but you need to act quickly.  Anything that is over 200 degrees is going to hurt.  Sticky things are worse.  BE CAREFUL when pouring the hot syrup into the egg whites.  Pouring slowly will lessen the chances of hot liquid splattering up at you.  Scrape down the sides as necessary.  When it is time to spoon out the warm candy, work quickly.  It gets harder to scoop as it cools.DSCN3509

Easy DivinityNutmeg Cookie Bars