Want a nice, cozy fragrance in your home without having to buy potpourri?
One day I was visiting at my friend Mary Jo's mother's house in Bemidji. When we walked in the door you would have thought she had cinnamon rolls in the oven.
She had a mixture of cinnamon, cloves and nutmeg simmering in a pan of water on the stove. When I got home, I combined the mixture in my electric potpourri burner. What an especially nice fragrance during the holidays.
Best Creamy Caramels
In The World
2 cups brown sugar
1 can sweetened condensed milk (not evaporated)
1 cup Karo syrup
1/2 pound butter (not margarine)
Dash of salt
4 teaspoons vanilla
Cook all ingredients except vanilla on low heat, stirring constantly until hard ball stage, about 35-40 minutes. Add nuts if desired and four teaspoons vanilla. Pour into buttered 9x13-inch pan. When cool, turn out on a cutting board, cut and wrap each piece in waxed paper.
3 cups sugar
1/2 cup boiling water
3/4 cup white corn syrup
Cook first three ingredients over low heat until syrup mixture threads for a foot long from the spoon. Have two egg whites beaten to soft peaks ready. Pour together slowly; add vanilla and nuts. Drop from tablespoons onto waxed paper. Swirl the tops with melted dark chocolate chips using the back of a spoon.
1/2 cup butter
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 cups cashews, macadamias or raw peanuts with skins
2 heaping teaspoons baking soda
Mix sugar, butter and syrup in heavy pan. Boil to 235 degrees (softball stage). Add 3 tablespoons butter and peanuts. Cook to crack (295 degrees). Remove from heat and add baking soda. Stir quickly and pour onto buttered, foil-lined jelly-roll pan (using remaining butter to coat foil). Pull apart from edges with fork and let cool. Break apart and store in dry place tightly covered.
GARY'S TIP: Save lemon and orange rinds; freeze and grate as needed.
FOOD FOR THOUGHT: A well-read Bible makes a well-fed soul.
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