Chocolate Fudge

Grandma and Grandpa were here at the beginning of August for a visit. 

Since I bombed the last fudge recipe I made when Ian requested it, 

I asked mom to bring one. She said this is a quick one she likes to use.

I see I cooked mine for 4 minutes, and she has 6 minutes on this recipe.

The difference between 'spoon fudge' and nice fudge pieces. Give it a try!

Katmai Roost Peach (or raspberry) Cake

Mom made a peach cake the week we were at the cabin for Thanksgiving. 
It started with a lot of peaches and a raspberry cake recipe! See her notes below the recipe.
It was delicious warm with the peach sauce. Dad liked it with milk in the bowl.

Raspberry Cake
4 c. fresh (or frozen) raspberries, mashed
1 c. water
2 T. lemon juice
1-1/4 c. sugar
1/3 c. cornstarch
3 c. flour
1 c. sugar
1 T. baking powder
1 t. salt
1 t. cinnamon
3/4 c. margarine
2 eggs, slightly beaten
1 c. milk
1 t. vanilla
1/2 c. sugar
1/2 c. flour
1/4 c. margarine
1/2 c. walnuts
1/2 c. coconut (opt.)

Place mashed berries and water in Teflon pan. Heat to boiling, turn down and simmer 5 minutes. Add lemon juice, 1-1/4 c. sugar and cornstarch to berries. Cook until thickened. Mix in large bowl the flour, 1 c. sugar, baking powder, salt and cinnamon. Cut in margarine, then add eggs, milk and vanilla. Pour half of this mixture into a 9 x 13" pan. Pour thickened berry mixture on top of mix in pan. Pour remaining flour mixture over berries. For topping, mix 1/2 c. sugar, 1/2 c. flour and cut in 1/4 c. margarine. Add walnuts and coconut, if used. Stir to mix. Sprinkle over cake. Bake 40 minutes at 350°. You can substitute any fruit if you do not have raspberries.

This Raspberry Cake recipe is on page 51 of Mom's printed cookbook, or you could find it on the Barbara Doney cookbook page tab above. This is what mom changed in the recipe to make what Dad called "Poor Man's Pudding." 

substitute 4 c. puréed peaches for raspberries

use 1 c. peach juice instead of water

add about 1/2 c. more milk

reduce sugar to 1 cup

add a little nutmeg

for topping, no not use flour, sugar or margarine,

just walnuts and coconut


by Barbara, wife of Alan!

Spooky Honey Caramel Apples for Halloween

I normally test the recipes before posting, 
but thought I'd put up this picture anyway, 
as it's the season to celebrate with caramel apples. 
I saw the healthier caramel recipe here. I love the sticks!

I usually use Mom's Caramel Corn recipe 
(see below, page 13 in her cookbook, or online on the tab above) 
for the caramel for our apples, 
though this also sounds like a nice change.

Honey Caramel Apples
1 c. honey
3/4 c. heavy cream
2 T. butter
1/4 t. unrefined sea salt
natural red food dye (optional)
1/2 c. crushed pecans (preferably soaked and dried)
6 sticks or wooden dowels

Whisk honey, cream, butter and salt in a heavy-bottomed saucepan over medium-high heat until it begins to bubble, then immediately reduce the heat to medium. Stir in food coloring, adjusting the volume to match the intensity of color you like.

Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260 F (about 25 minutes). The caramel should be a rich brown or red-brown if you also used food coloring; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened.

Prepare an ice bath. Then pour the hot caramel into a mixing bowl and place the bowl in the ice bath, taking care not to splash water into the hot caramel. Stir the caramel until it is uniformly cooled and it begins to thicken just a bit.

Plunge a wooden stick or dowel into the core of your apples and roll them, one by one, in the caramel until uniformly coated. Roll them in chopped pecans and place them on a piece of parchment paper to cool completely before serving.


YIELD: 6 Caramel Apples (6 Servings)

PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins

___

Caramel Corn I

2 sticks margarine, or 1 margarine and 1 butter
1/2 c. white Karo syrup
2 c. brown sugar
1/2 t. salt
1 t. soda
7-1/2 qt. popcorn

Cook butter, brown sugar, syrup and salt for 5 minutes. Remove from heat and stir in soda. Pour over popped corn, mix and put in flat pans. Bake at 200° for one hour. Stir every 15 minutes. Can be stored in sealed containers.

Mom's Christmas candy, part 2

Mom is famous for her plates of Christmas Candy. 

Those on the list of recipients look forward to them each year. 

I asked Mom what here favorites are, and she 

mentioned the chocolates with cream fondant filling.

CREAM FONDANT

4 c. sugar
3 T. white Karo syrup
Pinch of salt
1/2 c. milk
1 c. whipping cream
2/3 sq. butter

different flavorings/colors

Put all ingredients, except butter, together and stir over medium heat until sugar is dissolved. Wipe sides of pan with pastry brush dipping in water. After starts to boil turn down to 2 then gradually back up to 3 to finish cooking. Cook to 236° or soft ball stage. Pour on cold buttered platter or marble. When cool, beat until candy loses its gloss and becomes creamy and thick. Mold the butter in with hands. Candy may be used immediately or stored in refrigerator. This is a basic fondant. Any flavoring or color may be added while beating or molded in as needed. Flavors to use: vanilla, maple, cherry, orange, lemon, mint or wintergreen. Tint accordingly. This makes good centers for chocolates. To make this recipe into fudge, make as above except add 3 (1 oz.) squares of baking chocolate after sugar is dissolved. You may add a few drops of peppermint flavoring to this to have a chocolate mint candy. Fondant can be formed into balls and decorated as desired. Knead in raisins, dates, figs or candied fruit before forming into balls. (for more of Mom's candy, click here.)

Mother's Hamburger Soup

Barbara with her mother and sisters in 1988

(left to right: Ann, Shirleen, Areta, Barbara, LaDawn)

These amazing women have cooked for their spouses, children and grandchildren for many years. We didn't do a cookbook for this side of the family, but wish we had one. Barbara will have to go through her collection and we could post some for everyone. Here's one from the Barbara Doney cookbook, that was most likely from the Idaho farm family. 

MOTHER'S HAMBURGER SOUP

1 lb. hamburger 1 lg. onion, chopped 2 c. celery, diced 2-1/2 c. tomatoes 4 c. water 2 or 3 carrots, diced 1/2 green pepper, chopped

2 lg. potatoes, diced 1/4 c. raw rice/pearl barley or 1/2 c. noodles 1 T. salt Pepper to taste Celery salt to taste

Brown meat and onions.  Add remaining ingredients and simmer 45 minutes.  Serves 6 to 8.

This picture was taken when Mom was down from Alaska

for a Doney family reunion in 1988.

Cheryl, Jason, Scott, Erik, Dee, Kirsten and Mom are pictured.

"It's always fun when Grandma comes,

when Grandma comes,

HOORAY!" 

kupsa

kupsa 1987

All the family was gathered for Cheryl & John's wedding in the Logan Temple. Just prior (I think...can anyone remember?) Mom & Dad treated us to the traditional meal—the kupsa—they learned to make while living in Saudi Arabia. We were at Doug & Allison's in Provo. Allison and Dee were expecting Michelle and Erik.  [Going around the feast clockwise: Scott, Jason, Dad, Mom, Jared, Brandon, Doug, Allison, John, Cheryl, Joel, Karen, Brenda, Dee]

Saudi Arabian Dishes

FATOUSH (BREAD SALAD)

1/2 flat Arab bread (or 4 thin slices white bread) toasted to a golden brown 1/2 c. lemon juice 3 med. cucumbers, chopped 1 lg. tomato, chopped 2 T. chopped fresh mint or 1 T. dried mint

1 lg. white onion, chopped or 8 green onions 2 T. parsley, chopped 1/2 c. bagli (cress) leaves (opt.) 2 T. ground sumac 1/2 c. olive oil Salt to taste

The ingredients and proportions of this salad vary with every family.  Lettuce can be used instead of cucumbers.  Sumac can be omitted entirely, or amount lessened according to taste.  Break bread into small pieces and put into bowl.  Moisten and soften with lemon juice.  Mix with remaining ingredients.   Add olive oil slowly.  Taste and adjust seasoning.  Makes 6 servings.

more pictures of the days before Erik and Michelle were born...

We were celebrating Jason's birthday (everyone knows it's May 8th, right?!) 

at Trafalga. Pictured left to right: John, Dee, Cheryl, Jason, Kirsten, Doug & Allison

HOMMOS (CHICK PEA AND SESAME PUREE)

1 c. chick peas, or 1 can cooked and drained chick peas or canned garbanzo beans 1/2 t. baking soda

4 to 5 t. tahini (sesame paste) 1/2 c. lemon juice 2 cloves garlic, crushed 1/2 t. salt

Wash and soak chick peas in water overnight, add 1/4 t. baking soda in soaking water.  Drain.  (Canned cooked chick peas do not need soaking or cooking.  Just rinse and drain to remove excess skins).

Boil chick peas in fresh water, enough to cover.  Add another 1/4 t. baking soda to boiling water.  Collect foam from surface until cooking water is clear.  If using pressure cooker, cover and cook for 25 minutes.  (Do not open pressure cooker until cold.)  Ordinary pot: 1 hour, in this case, check water during cooking.  Add more water as needed.  Drain chick peas.  Save a few chick peas for garnish.  Place the remainder of the chick peas in an electric mixer; add tahini, crushed garlic and salt.  Add lemon gradually, and taste.  Mix the hommos until you have a very creamy consistency.  Present the hommos by spreading in a serving plate, and flattening the surface with a spatula, leaving a 1/2" high edge by the border of the plate.

Garnish:

2 to 3 T. olive in the middle

A few whole chick peas or pine nuts at corners and middle

Chopped parsley on edges

Paprika sprinkles on whole chick peas

Optional: 4 or 5 black or green olives and turnip pickles, sprinkled with cumin, around edges.

Leftovers will keep in an air-tight container for 2 to 3 days.  Do not freeze.

Dee, Allison & Doug, Jason, Kirsten...

and the engaged ones: Cheryl & John

KAPSA

2 lbs. meat (beef or lamb cut in med.-sized pieces) or 1 chicken, cut in pieces 1 med. onion, chopped 2 T. corn oil 2 fresh tomatoes, diced or 1 (4 oz.) can tomato sauce 1 t. black pepper 1 t. cumin

1/2 t. cinnamon 1/2 t. cardamon 3 to 4 c. water 2 to 4 t. salt (to taste) 2 c. rice Boiling water as needed Peas, beans, carrots (opt.) Pine nuts Golden raisins

Using a 4 to 6 qt. saucepan or kettle, fry the cut-up meat or chicken in the corn oil.  Add the chopped onions and fry until they are yellow, about 6 to 10 minutes.  Add the diced tomatoes and mix together.  Add the spices little by little while stirring.  Cover and cook on a low heat for 10 to 12 minutes.  Add enough water to cover.  Add salt to taste.  Cover and cook on medium heat about 20 minutes for meat, or about 12 to 15 minutes for chicken.  Remove the meat or chicken and keep warm.  Meanwhile, wash and drain the rice.  Let it drain in a strainer about 10 minutes.  Add the rice to the broth in which meat was cooked; stir and add enough boiling water to cook the rice (depending on type of rice used).  At this point, peas, beans or sliced carrots may be added.  If so, check to be sure there is enough water in pot.  Continue cooking another 25 to 30 minutes until all water is absorbed and rice is fluffy.  During cooking, check water occasionally and add if needed.  Serve rice heaped on a platter with pieces of meat or chicken (and vegetables if used) arranged on top.  Kapsa is considered the national dish of Saudi Arabia.  It is served for lunch or dinner accompanied by green salad or any vegetable salad. 

Erik and Michelle were born in September of 1987.

These pictures were taken in December.

Erik was in red and Michelle in green.

PITA BREAD

2 c. warm water (90-110°) 2 pkg. (2 T.) active dry yeast 1/2 t. sugar

2 t. sugar 2 t. salt 5 to 5-1/2 c. unbleached flour, plus extra

Pour water into large bowl; sprinkle with yeast.  Stir to dissolve.  With wooden spoon, stir sugar and salt into yeast; mix thoroughly.  Gradually add 5 cups flour, stirring constantly until smooth.  Slowly work in remaining flour (up to 1/2 c.) with hands, kneading until dough is no longer sticky.  Turn out onto well-floured board.  Knead until smooth and elastic, about 5 minutes. 

Shape dough into rectangle and cut in half lengthwise.  Divide into 24 portions for small pitas; 12 for large.  Shape each into smooth ball.  Place on floured surface and cover with damp towels while rolling out 1 ball at a time.

Gently press each flat with fingers, keeping well rounded.  With floured surface and rolling pin, roll out each round from center to outer edge, giving dough 1/4 turn after each roll, to form perfect circle not quite 1/4" thick (about 5 to 5-1/2" diameter for small; 8-1/2" for large).  Carefully flip circles over to smooth out any creases that prevent pocket forming.

Fifteen minutes before rising is finished, preheat oven to 450 to 500° and place ungreased baking sheet in oven.  To bake, place 4 small pitas, or 1 large, on hot baking sheet.  Bake on bottom rack until puffed and lightly browned on top, about 4 minutes; pita will be soft and flexible.  (If desired, flip rounds after they puff and bake up to 1 minute longer to brown tops.  Don't let them get crisp and brittle.)  Remove from oven and wrap immediately in dry towels until cool enough to handle.  Serve warm or at room temperature.  Repeat until all are baked.  Makes 24 small or 12 large pitas. 

Variation:  Poppy seed or Sesame Pita:  After rolling out each circle of dough, brush tops lightly with water and sprinkle with poppy seeds or toasted sesame seeds.  Rise and bake as above.

Erik and Michelle were able to have a birthday reunion in Tucson,

 just before he left for his mission in 2006.

Fun to have cousins you love!

TABBOULEH

2 bunches parsley (4 c. chopped) 1/2 bunch fresh mint (1 c. chopped) 3/4 c. medium burghul 10 spring onions 1/4 t. black pepper 1/4 t. allspice 1/4 t. red pepper

3 to 4 tomatoes, finely chopped 1/2 c. lemon juice (to taste) 1/4 to 1/2 c. olive oil (you can mix some corn oil with olive oil) 1-1/2 t. salt 1/4 c. pine nuts

Clean and wash the mint and parsley several times; dry it well on kitchen towels or salad drier.  This can be done ahead of time and kept in refrigerator in plastic bag.  Wash and drain burghul; let it stand for 1/2 hour.  Fine chop the white part of spring onions and mix it with burghul.  Add spices to the burghul-onion mixture (except the salt).  Finely chop the parsley, mint, rest of onions, tomatoes; mix them all with the burghul.  Just before serving add lemon juice, olive oil and salt.  Adjust to taste.  Present to shallow salad bowl; garnish with lettuce leaves.  Tabbouleh is usually served in lettuce leaves and eaten with the fingers.  Variation:  Finely chopped cucumber and green peppers can also be added with the other vegetables.  

• more recipes from Saudi in the Barbara Doney cookbook above
• another kupsa picture was posted by Cheryl here
• I remember more kupsa pictures taken downstairs in Elk Ridge,
but haven't found those yet. If anyone gets to them before me, email and I'll post!

UPDATE: I had a "mini-freak out" about this post. It was scheduled for 1/21. When I looked today (1/23), it did not post. I went to find the draft and I couldn't. "Great" I thought, "I don't want to start over." Next I did a search for Barbara recipes...and—sure enough—it was there! I had scheduled it to post 1/21/10. Just a year behind schedule. Welcome to 2011!

Mom's Christmas Candy

Alan, Barbara, Scott and Karen at Christmas, 1960

I thought we should do a post on Mom's Christmas Candy. She's famous for it. All her friends and neighbors wait to get it every year. And the rest of us look forward to her sharing with us when we come to visit. And Dad said she's making it this week! Here are a few recipes from her cookbook. Knowing Mom, she doesn't really follow them; so if we do, they won't turn out with her candy magic! You can get more recipes from her cookbook by clicking on Barbara Doney on the top of the page.


DIVINITY
2-2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 egg whites
1 t. vanilla
2/3 c. nuts, broken

Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). In mixing bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Do just 1 batch at a time.


ENGLISH TOFFEE
1 c. sugar
5 T. water
1/2 lb. butter
1 t. vanilla
1 c. walnuts
Chocolate chips

Cut walnuts coarsely and scatter on cookie sheet; set aside. Stir butter mixture constantly in heavy pan on highest heat. Mixture will appear fluffy. When mixture start to leave side (10 to 12 minutes) turns amber (250°) and starts to smoke slightly, remove from heat and pour over nuts. Spread chocolate chips on top.

PEANUT BUTTER BALLS
1-1/2 c. peanut butter
1 c. honey
26 graham cracker squares, crushed

Mix honey and peanut butter together. Add crushed crumbs. Mix well. Mold into small balls and chill. Drop into melted dipping chocolate and lift out with two-tined fork.

Barbara and Alan at Michelle's wedding reception, 2007

Finally, when we visited with Mom and Dad last year, she helped me make my favorite candy (acquired taste from BYU roommate) called Seafoam. I read through the Seafoam recipes and almost all of them are similar to Divinity (see above recipe). We tried this recipe, and it turned out perfect. Mom tried it; I tasted it : ) She even used it on her candy gift plates last year. Yum!

SEA FOAM 

1 c. white sugar
1 c. dark Karo syrup
1 tsp. vinegar
1 tbsp. baking soda
1 lb. light chocolate to dip [or dark...hello!]
Candy thermometer

In medium pan combine sugar, syrup and vinegar; bring mixture to boil over high heat. Reduce to low heat and cook slowly until temperature reaches 300 degrees F. Do not stir while cooking. (This allows candy to remain porous.) This takes approximately one hour. Remove from heat. Gradually add baking soda while stirring. Pour into buttered 8x8x2 pan. After candy is cool break into small pieces and dip into chocolate. [or just have it plain!] Put on waxed paper to cool. Melt dipping chocolate in a double boiler. This is a fabulous Christmas treat!

http://www.cooks.com/rec/doc/0,1647,154173-244203,00.html

Cloud Biscuits, Corn Bread

This picture was taken from the little photo album that Mom put together for Scott. It was in 1960, just before he arrived. I'm guessing she probably would have had biscuits and cornbread (hopefully not in the same meal) since they were living in Kentucky. These are two of our most used recipes from Barbara's cookbook.

CLOUD BISCUITS

2 c. flour 1 T. sugar 4 t. baking powder 1/2 t. salt

1/2 c. shortening 1 egg, beaten 2/3 c. milk

Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs.  Combine egg and milk; add to flour mixture all at once.  Stir until dough follows fork around bowl.  Turn out on lightly floured surface and knead gently about 20 strokes.   Roll to desired thickness and cut with biscuit cutter.  Place on ungreased baking sheet and bake in 450° oven for 10 to 14 minutes.  [Dee's lazy version: I don't knead/roll/cut; just do drop biscuits. We also need to lower the temp on our oven. And to be sure our cholesterol is high enough, we top them with sausage gravy. Mmm!]

CORN BREAD

1 c. flour 1 c. cornmeal 3/4 t. salt 1/2 c. sugar 4 t. baking powder

1 c. plus 2 T. milk 1 egg 1 T. oil 2 t. oil

Sift dry ingredients together.  Add milk and eggs.  Beat 1 minute.  Add oil and beat 1 more minute.  Place 2 t. oil in bottom of 9 x 13" pan.  Pour in the batter and bake in 450° oven for 25 minutes. [We like using 1/2 whole wheat flour and baking in a cast iron skillet.]

Happy Holidays!

Erik the Oompah Loompah

1990

The holidays are just around the corner! In fact, along with Dinner in a Pumpkin and Caramel Apples, we always have to make Mom's Caramel Popcorn in October. It's the baked kind—our favorite. I'm including the recipe in this post. I also wanted to point you to my holiday treat for you. I've included all the recipes in both cookbooks previously 'published' for the family. If you look under the Katmai Roost banner, you can click on Mom's or Grandmother's cookbook. So far—in this 2.0 version—the recipes are just 'dumped' on the page, but I hope to do some better formatting later. It would be great if the recipes in the index would be clickable, and take you exactly to the recipe. I need to brush up on my html first. If anyone would like to do that for me, that would be great! In the meantime, if you want a recipe, you can check the table of contents, then scroll down to find the recipe.

Caramel Corn

2 sticks margarine or 1 margarine & 1 butter 2 c. brown sugar 1/2 c. white Karo syrup

1/2 t. salt 1 t. soda 7-1/2 qt. popcorn

Cook butter, brown sugar, syrup and salt for 5 minutes. Remove from heat and stir in soda. Pour over popped corn, mix and put in flat pans. Bake at 200° for one hour. Stir every 15 minutes. Can be stored in sealed containers.

by Dee, wife of Barbara's son Scott


p.s. to Cheryl: 
Didn't Parker use this costume after Erik? Do you still have it? 
Maybe Ian could use it next year : )

Quick Sweet & Sour Pork, Orange Dreamsicle Mousse

Mom and Dad in Island Park

Here are a couple recipes & hope someone will like to try.

Orange Dreamsicle Mousse

1 lg. pkg. vanilla (cook & serve) pudding

1 lg. pkg orange Jello

3 ck water

1 (8 oz.) Cool Whip

1 or 2 cans mandarin oranges, drained

Combine pudding, jello & water. Bring to a boil. Refrigerate for 5 minutes. Beat in Cool Whip & fold in oranges and cool 'til set.

I tried this as a sample in the store and it reminded me of dreamsicles that I used to like,

so I have tried it and it is easy and good. I guess I am into quick and easy!

Dad and Mom at Erik's wedding lunch in American Fork.

They worked so hard setting up and cleaning up,

Scott and Dee were very grateful.

Quick Sweet & Sour Pork

2 T. oil

1 lb. boneless pork, cut in 1-inch cubes

1 can (20 oz.) pineapple chunks in own juice

1/2 c. dark corn syrup

1/4 c. cider vinegar

2 T. catsup

2 T. soy sauce

1 clove garlic, minced

1/2 c green pepper pieces

2 T. corn starch

In skillet heat oil over medium-high heat.Add pork 1/3 at a time, brown. Add next 6 ingredients. Bring to boil; simmer 10 minutes or until pork is tender. Add green pepper. Mix corn starch and 2 T. water; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 min. Serve over cooked rice. Makes 4 servings.

by Barbara!