Easy Pecan Logs

Last year, I was asked to teach a class on making Pecan Logs in Relief Society. The pecan logs I usually make are kind of complicated and unless you really enjoy making candy or really love pecan logs, I don't think you will ever make them. So I came up with a much easier version. They aren't quite as good, but they are really delicious for the amount of work that goes in to them. Last night I taught the Young Women in my ward how to make them. They all loved them and had a great time making them.
I bought the instant fondant mix at Bakers Cash and Carry in Murray. I have never seen it anywhere else. I think they buy it in bulk and repackage it there. So, if you don't live in the Salt Lake area, it might be hard to find, thus making these Pecan Logs hard to make.

Easy Pecan Logs

1/2 cup instant fondant mix (available at Bakers Cash & Carry)
1 Tbsp. butter (softened)
1 teaspoon cream (maybe a little more)
2 drops real vanilla

3-4 ounces pre made caramel (Peter's brand is good, also available at Bakers Cash & Carry)
Pecan halves

Put first four ingredients in a small ziplock bag. Knead until smooth. It should be about the consistency of play dough. If it is too stiff add a few drops of cream until the right consistency is reached. If it is too runny, add a little fondant mix. Remove from the bag and roll into a rope about 1 inch thick and 4 or 5 inches long.

With a rolling pin, roll the caramel into a flat rectangle about 1/8-1/4 inch thick. Place in the microwave for about 4 seconds.(on a piece of parchment paper) Press pecan halves into the caramel, round side up in rows. Leave about a half inch along the side without pecans. Let cool slightly. Wrap the caramel around the fondant rope overlapping to cover the part without pecans. press edge together. Store in fridge until about a half hour before serving. Slice and serve. It will go hard in the fridge and will crack when you try to slice it. So let it return to room temperature be slicing.

Grandma Martin's Fruit Salad

Thanksgiving at Allan's house, when he was growing up, was different than Thanksgiving at my house. Allan's mother would always have Turkey for dinner and a couple of different pies for dessert. She always had pumpkin pie and mincemeat pie (Allan's dad loves mincemeat). But other than that it was pretty much like her typical Sunday Dinner.
At my house, on the other hand, my mom put out everything. We never had anything that was really fancy. But the table was full of food. My mom opened a can of every kind of vegetable she had. There was always a plate of cheese. Lots of pumpkin pies. There were yams, and just about anything else my mom could find. And there was always fruit salad.
I think fruit salad must have been a Kendell thing. Because whenever we had Thanksgiving with my Aunts, there were always a couple of different bowls of the same fruit salad. Now when we celebrate Thanksgiving with my sisters, there are still always 2 or 3 bowls of the same fruit salad (with a few variations).But I still love fruit salad. I just don't think it is Thanksgiving without it.

Grandma Martin’s Fruit Salad

4-5 apples (different varieties) chopped
1-2 bananas sliced
Seeds of 1 pomegranate (optional)
Grapes cut in half
Any other fresh fruit you like (pears, strawberries, kiwi, etc.)
Chopped nuts (very optional)
1 can fruit cocktail (drain and reserve fluid)
1 can pineapple chunks or tidbits (drain and reserve fluid)
1 can mandarin oranges (drain and reserve fluid)
1/3 cup sugar (brown or white)
2 heaping Tablespoons corn starch
1 cup cream

Mix sugar and cornstarch in a pot, add fruit juices from canned fruit. Heat until thick and clear. Let cool.
Whip cream, fold in thickened fruit juice.
Gently fold into mixed fruits. Chill.

Funeral Potatoes

In the past two days, both Charis & Rosalie have asked me for the recipe for funeral potatoes. I'm not sure why. Maybe they have been talking to each other. I just boil the potatoes for a couple of minutes before I grate them. They still need to be firm, not soft, or they will go mushy.

Funeral Potatoes

6 potatoes (or more)
3 green onions
2 cups medium cheddar cheese (grated)
1 can cream of chicken soup
1 cup sour cream
2 cups crushed cornflakes.

Boil and grate potatoes. Toss lightly with other ingredients (except corn flakes).
Place in 9x13 pan and sprinkle cornflakes on top.
Bake 30 minutes at 350º.

Baguette Crackers

I serve these crackers with Artichoke Dip. They are good just to nibble on as well.

Baguette Crackers

1 -2 loaves Baguette bread
Good quality olive oil

Slice baguette into 1/4 inch slices. Brush both sides with olive oil.
Bake at 250º for about ½ hour. Increase heat to 350º. Continue baking for an additional 5 -10 minutes until golden brown (light). Watch carefully during the last few minutes to prevent from burning.

Artichoke Spinach Dip

Whenever I make this, people comment on how yummy it is. However, it never seems to get gone. Maybe that's because I only ever serve it when there is a lot of other good food to eat, too. Maybe if it was the only thing that was served it would all get eaten. Who knows? At any rate, it is really good. We usually have it at Thanksgiving and Christmas. I serve it with baguette crackers.

Artichoke Heart Dip
(with Spinach)

8 oz. cream cheese softened
4 oz. parmesan cheese (pie wedge fresh)
1 cup mayonnaise
1 small can chopped chilies
1 14 oz. can artichoke hearts (chopped)

1 package (10 oz.) frozen chopped spinach (let thaw and then squeeze out the water) This is optional but delicious.

mix together and bake 20 minutes at 400º.
Serve with tortilla chips or Baguette Crackers

Peanut Brittle

A few years ago, while we were at the park celebrating Cuyler's 16th birthday, Cuyler got really sick. He itched really bad. By the time we got home, he threw up, and couldn't see. He couldn't even walk to the car to take him to the hospital. Craig and Allan had to help him. We found out that he was having Anaphalactic Shock. He is allergic to all tree nuts. That pretty much rules out most of the candy that I make for the holidays from his diet. Consequently, a couple of years ago, I started making Peanut Brittle. He's not allergic to peanuts.
Allan really likes this recipe because it doesn't stick to your teeth as badly as some others do.

Peanut Brittle

1 cup light corn syrup
2 cup granulated sugar
2 Tablespoon butter
2 cups raw peanuts
½ teaspoon salt
1 cup water

1 heaping teaspoon baking soda

Put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 285 (at our altitude). Remove form heat and stir in baking soda. Now pour out on a greased cookie sheet. Tip the cookie sheet to thin slightly (unless you like it thick, then don’t tip the cookie sheet). Let cool and break into bite sized pieces.

Divinity

When I was little, my mom used to make divinity every Christmas. I thought it was the greatest candy in the world. Sometimes she put walnuts in it. Sometimes she put crushed candy canes in it. She aways put red or green food coloring in it to make it festive. Allan's mom made good divinity, too. I never got my mom's recipe. I don't think she actually had one, she never used a recipe for anything. I tried a few times to make it when I was first married, but it never worked. It was always either to runny or crystally.
Last year I found this recipe on the internet and it actually worked for me.

Divinity

Ingredients:
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans

Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 253º F (at this altitude), carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.