[{"id":"61072","title":"THE BEST EVER!! Candied Cinnamon Carrots","ingredients":"carrots, raw
water, bottled, generic
sugars, brown
honey
butter, without salt
spices, cinnamon, ground
salt, table","directions":"Place the carrots and water in a pot with a fitted lid and cook the carrots until you can pierce with a fork but not TOO soft.
Reserve 1 cup of the cooking water and drain the carrots.
Return reserved water and carrots to the pot.
Add the remaining ingredients and bring to a boil.
Lower heat to a low simmer and continue to cook for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/61072/the-best-ever-candied-cinnamon-carrots"},{"id":"60952","title":"Quick Candied Walnuts","ingredients":"butter, salted
honey
lemon juice, raw
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground","directions":"On the stove or in a microwave, melt butter, honey, and lemon juice together.
Pour walnuts into butter mixture and toss to coat.
In a Ziploc bag, add sugar and cinnamon.
Transfer coated walnuts to bag and toss vigorously in sugar/cinnamon.
Pour walnuts out onto baking sheet or other flat surface to dry fully.","url":"https://recipe.bluelayer.org/recipe/60952/quick-candied-walnuts"},{"id":"60929","title":"Candied Orange Walnuts","ingredients":"sugars, granulated
orange juice, raw
orange juice, raw
nuts, walnuts, english","directions":"Bring sugar and orange juice to a rolling boil.
Boil one minute.
Add extract and walnuts.
Stir well until evenly coated
Pour walnuts onto wax paper.
Let sit until dried.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/60929/candied-orange-walnuts"},{"id":"60476","title":"Carrot Salad with Ginger","ingredients":"carrots, raw
raisins, seeded
orange juice, raw
spices, ginger, ground","directions":"Mix carrots, raisins, orange juice, and candied ginger together in a large bowl.
Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.","url":"https://recipe.bluelayer.org/recipe/60476/carrot-salad-with-ginger"},{"id":"60454","title":"Roasted or Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
water, bottled, generic
oil, olive, salad or cooking
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Place the seeds, salt, and water in a bowl and refrigerate 4-8 hours or overnight.
After seeds have soaked in saltwater, drain seeds but DO NOT RINSE!
Pour seeds onto paper towels and blot dry.
Preheat oven to 400 degrees.
Line a shallow cookie sheet or jelly roll pan with aluminum foil.
Combine olive oil and melted butter.
Add the pumpkin seeds.
ROASTED PUMPKIN SEEDS:
After combining seeds with the oil/butter mixture, spread over aluminum foil and bake for about 25 minutes, stirring seeds after 10-15 minutes.
Seeds should be golden brown and toasty, but not overdone when removing them from the oven.
Let seeds cool before eating.
Its hard but worth it!
CANDIED PUMPKIN SEEDS:
After combining the seeds with the oil/butter mixture, add the sugar and stir well.
Then spread mixture over aluminum foil and bake for 25 minutes, stirring every 10 minutes.
Due to the sugar content, this mixture tends to burn more easily.
When seeds turn caramel in color, remove them from the oven.
Spread hot seeds over wax paper or a greased cookie sheet to cool.
We like to sprinkle ours with cinnamon!","url":"https://recipe.bluelayer.org/recipe/60454/roasted-or-candied-pumpkin-seeds"},{"id":"60014","title":"Candied Pecans","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
spices, cinnamon, ground
salt, table
nuts, pecans","directions":"Stir together first 5 ingredients.
Add pecans, toss to coat.
Spread nuts on a large jelly roll pan.
(I line mine with foil so cleanup is easy.
Although, since discovering Silpat mats I use that now.
Nothing sticks to them!
I also use it for baking sticky cookies, this way the cookie doesnt make a sticky mess that burns onto the cookie sheet.
They are a bit of an investment but so worth it.)
Bake for 1 hour at 250 F, stirring every 15 minutes.
Remove from oven.
Let cool.
Break apart and store in airtight container.
Yield: 8 servings of 1/2 cup each","url":"https://recipe.bluelayer.org/recipe/60014/candied-pecans"},{"id":"59950","title":"Candied Pecans","ingredients":"nuts, pecans
water, bottled, generic
sugars, brown","directions":"Preheat oven to 375 degrees.
Toss pecans with water, then brown sugar.
Place nuts on a parchment-lined baking sheet; bake 5 to 8 minutes, until sugar is caramelized.
Slide parchment with nuts off pan to cool; set aside.","url":"https://recipe.bluelayer.org/recipe/59950/candied-pecans"},{"id":"59761","title":"Vickys Pumpkin Pudding with Candied Pecans, Gluten, Dairy, Egg & Soy-Free","ingredients":"syrup, maple, canadian
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
nuts, pecans
butter, without salt
sugars, brown","directions":"Mix the maple syrup and cornstarch together in a pan until combined
Whisk in the milk slowly over a medium heat.
Keep whisking and let the mixture come to a boil for 1 minute
Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick
Take the pan off the heat and stir in the pumpkin, vanilla and spices.
Add more maple syrup to taste
Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold
Meanwhile put the pecan nuts, butter and sugar in a small skillet and place on medium-low heat.
Stir to coat and let them caramelize, then take the pan off the heat and spread the nuts on parchment paper to cool
Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired","url":"https://recipe.bluelayer.org/recipe/59761/vickys-pumpkin-pudding-with-candied-pecans-gluten-dairy-egg-soy-free"},{"id":"59342","title":"Candied Butternut Squash","ingredients":"squash, winter, butternut, raw
butter, without salt
sugars, granulated
spices, cinnamon, ground
salt, table
spices, pepper, black
spices, cloves, ground","directions":"Preheat oven to 375F.
Place squash in 8x8x2-inch glass baking dish.
Drizzle with butter; toss to coat.
Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash.
Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.","url":"https://recipe.bluelayer.org/recipe/59342/candied-butternut-squash"},{"id":"59264","title":"Pumpkin Biscuits with Candied Ginger","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
honey
spices, ginger, ground","directions":"Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Cut in butter with a pastry blender until mixture resembles coarse meal.
Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl.
Whisk until well blended and then add to the chilled flour mixture.
Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times.
Roll dough into a 1/2 thick 9 x 5 rectangle and dust the top of the dough with flour.
Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope.
Roll the dough again into a 1/2 thick 9 x 5 rectangle and dust the top with flour.
Fold dough crosswise into thirds again and gently roll or pat to a 3/4 thickness.
This process helps to make your biscuits tall, with a layered textured.
Using a 2-1/2 biscuit cutter, cut dough into 10 rounds.
Place dough rounds 1 apart on your prepared baking sheet.
Lightly press some candied ginger into the top of each round.
Bake for 14 minutes, or until golden brown.
Remove from pan and cool on wire rack for a couple minutes.
Serve warm.
(Theyre really good with Cinnamon Honey Butter!)","url":"https://recipe.bluelayer.org/recipe/59264/pumpkin-biscuits-with-candied-ginger"},{"id":"59234","title":"Sweet 'n Savory Candied Nut Mix","ingredients":"oil, olive, salad or cooking
nuts, walnuts, english
strawberries, raw
spices, paprika
spices, cumin seed
sugars, brown
spices, paprika
spices, cumin seed","directions":"Mix all ingredients for the spice coating mixture in a small bowl and set aside.
Lightly oil a large metal bowl.
Put the mixed nuts in the oiled bowl and set aside.
Over medium heat, melt the strawberry spread in a small saucepan.
Stir in 2 tablespoons paprika and 2 tsp cumin.
Continue cooking this mixture until it reads 230 to 240 degrees F on a candy thermometer.
I know this might seem obvious, but DO NOT taste test this mixture, and take care not to spill any on your skin -- it will cause serious burns.
As soon as mixture reaches temperature, remove from heat and carefully pour over nut mixture immediately.
Stir mixture with a wooden spoon for even distribution of glaze.
Cool glazed nuts for about 5 minutes, or until they are cool enough to handle.
Sprinkle the spice coating mixture over them and stir to combine.
Cool completely before packing in airtight containers.","url":"https://recipe.bluelayer.org/recipe/59234/sweet-n-savory-candied-nut-mix"},{"id":"59180","title":"Candied Cranberry Clusters Recipe","ingredients":"water, bottled, generic
water, bottled, generic
sugars, granulated
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"In a small heavy-bottomed saucepan, mix together 1/2 c. of water and the sugar.
Cook over medium heat till the sugar dissolves.
Increase to high heat and cook till the sugar is golden brown amber in color.
(Don't stir after you increase the heat.)
Remove the caramel from the heat.
Carefully stir in the remaining 2 Tbsp.
of water.
Be careful - the caramel is very warm and will sputter as the water is added.
Stir the caramel till the bubbles subside.
Working quickly, put about 10 cranberries in the caramel.
Using 2 forks, coat the cranberries with the caramel.
Remove the cranberry cluster (the caramel will make the cranberries stick together), drain off any excess caramel, and put the cluster on a wire rack.
Continue with the rest of the cranberries, making one cluster at a time.
There should only be a thin layer of caramel coating the cranberries.
If the caramel in the pot thickens, making dipping difficult, reheat the caramel for 5 - 10 seconds over medium-low heat.
Let the cranberry clusters set till the caramel hardens, about 15 min.
Heat the white chocolate in a double boiler over warm water, making sure which the water does not touch the bottom of the pan holding the chocolate.
Whisk the chocolate till smooth.
Dip the bottoms of the cranberry clusters into the melted white chocolate.
Place on a baking tray and let the white chocolate set.
The clusters are best eaten the day they are made.
Store at room temperature.
This recipe yields about 15 clusters.","url":"https://recipe.bluelayer.org/recipe/59180/candied-cranberry-clusters-recipe"},{"id":"59120","title":"Tropical Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
butter, without salt
pineapple, raw, all varieties
lemon juice, raw","directions":"Grease an 8 inch square cake pan.
Combine the evaporated milk, sugar and pineapple juice in a saucepan.
Heat to 238F (soft ball stage), stirring constantly.
Remove from heat and stir in the butter until melted.
Let stand - without stirring - until completely cool.
When cool, add candied fruit and lemon juice.
Beat until crystallized.
Pour into prepared pan and score top with knife in 1 inch squares.
Let sit until hardened.","url":"https://recipe.bluelayer.org/recipe/59120/tropical-fudge"},{"id":"59072","title":"Candied Nuts","ingredients":"nuts, pecans
syrups, corn, light
honey
sugars, granulated
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees.
Lightly grease a half sheet pan (I use vegetable oil spray).
Put nuts into a large mixing bowl, then add all ingredients.
Mix together until the nuts are well coated.
This is best accomplished by using your hands.
Turn the nuts out onto the tray and spread out evenly across the pan.
Dont worry if there are some sticking together.
Bake for 15 minutes, stirring once or twice.
The total baking time will probably take longer, so keep baking them until the glaze gets bubbly and turns a beautiful caramel color.
Be sure to stir the nuts every couple of minutes after the 15-minute mark until they they are done.
Be extra careful not to over-bake the nutsthey can go too dark very quickly, so keep an eye on them.
Once they are done, pull them out and let them cool completely.
Sprinkle them with a little extra sugar after about 4 minutes, and then break apart any clumps once cool.","url":"https://recipe.bluelayer.org/recipe/59072/candied-nuts"},{"id":"58990","title":"Candied Carrots","ingredients":"carrots, raw
butter, without salt
sugars, brown
salt, table
spices, pepper, black","directions":"Place carrots in a large saucepan; add 1 inches of water.
Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
Drain and set aside.
In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted.
Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.","url":"https://recipe.bluelayer.org/recipe/58990/candied-carrots"},{"id":"41559","title":"Spiced Candied Cashews","ingredients":"nuts, cashew nuts, raw
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cardamom","directions":"Line a baking sheet with parchment paper.
Put the nuts, sugar, water, and salt into a large skillet over high heat.
Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
Meanwhile, mix the spices together in a small bowl.
After 10 minutes, sprinkle the spices over the nuts and stir well.
Continue stirring constantly while the water evaporates completely, about 5 minutes.
When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
Turn the nuts out onto the lined baking sheet and spread into an even layer.
Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward.
Cooked sugar is extremely hot and can burn instantly when touched.","url":"https://recipe.bluelayer.org/recipe/41559/spiced-candied-cashews"},{"id":"58098","title":"The Best Biscuits Ever","ingredients":"vinegar, cider
cream, fluid, heavy whipping
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Stir the vinegar into the cream to acidify it, then refrigerate it to keep it cold.
Place the butter in the freezer, for at least 30 minutes, to harden.
Whisk the flours, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Place a cheese grater in or over the bowl of dry ingredients.
Remove the butter from the freezer, unwrap it, and grate it through the large holes into the dry ingredients, tossing the butter threads in the flour mixture as you grate to distribute them.
(An alternative method is to place the butter on a cutting board, and dust it and the work surface with flour.
Cut the butter into 1/4-inch slices.
Dust the slices with flour, stack a few of them up, and cut them into 1/4-inch strips, then rotate the stack a quarter turn and cut the strips into 1/4-inch cubes.
Its okay if the butter is smaller, such as pea-size.
Toss the floured butter bits into the dry ingredients and continue cutting all of the butter in the same manner and adding it to the flour mixture.
You can see why I like the grater method better.)
Use your fingertips to separate and distribute the butter pieces evenly, breaking up any clumps but not working the butter so much that it disappears or melts into the flour.
Add the cream mixture and stir with a large spoon until all of the flour is hydrated and the dough forms a coarse ball.
Add a tiny bit more cream if necessary to bring the dough together.
Transfer the dough to a generously floured work surface, then dust the top of the dough with flour.
Working with floured hands, use your palms to press the dough into a rectangle or square about 3/4 inch thick.
Use a metal pastry scraper to lift the dough and dust more flour underneath.
Dust the top of the dough with flour as well, then roll it out into a rectangle or square about 1/2 inch thick.
Then, using the pastry scraper to help lift the dough, fold it over on itself in three sections as if folding a letter.
Rotate the dough 90 degrees, then once again lift the dough and dust more flour underneath.
Dust the top with flour as well, then once again roll it out into a square or rectangle about 1/2 inch thick and fold into thirds.
Give the dough another quarter turn and repeat this procedure again.
Then, repeat one final time (four roll-outs in all).
After the fourth folding, dust under and on top of the dough one final time, then roll the dough out to just under 1/2 inch thick, in either a rectangle (for triangle- or diamond-shaped biscuits) or an oval (for round biscuits).
Use just enough flour to keep the dough from sticking to the work surface.
Cut the biscuits with a floured metal pastry scraper or pizza cutter, or with a floured biscuit cutter for rounds; a 2-inch biscuit cutter will yield 20 to 24 small biscuits.
Transfer the biscuits to an ungreased sheet pan (lined with parchment paper or a silicone mat if you like), placing them about 1/2 inch apart.
Let the cut biscuits rest for 15 to 30 minutes before baking to relax the gluten; this will create a more even rise (even better, if you have room, place the pan of biscuits in the refrigerator to chill).
If youd like to bake the biscuits later, see the sidebar for make-ahead options.
About 20 minutes before baking, preheat the oven to 500F (260C).
Transfer the biscuits to the oven and lower the oven temperature to 450F (232C), or 425F (218C) for a convection oven.
Bake for 8 minutes, then rotate the pan and bake for another 6 to 10 minutes, until both the tops and the bottoms of the biscuits are a rich golden brown; the baking time will be shorter in a convection oven.
The biscuits should rise about 1 1/2 times in height.
Place the pan on a wire rack, leaving the biscuits to cool on the hot pan for at least 3 minutes before serving.
The biscuits will stay warm for about 20 minutes.
These biscuits are perfect without the addition of other ingredients, but it can be fun to enhance them with sweet or savory flavors.
Here are four variations.
Feel free to create your own versions, using these as examples.
To make cheese biscuits, grate 8 ounces (227 g) of Cheddar or any medium-soft cheese you like, such as Gruyere, Gouda, or Provolone.
This will yield about 2 cups of cheese.
Each time you fold the dough, sprinkle one-fourth of the cheese over the surface before folding it.
This may look like a lot of cheese, but it will melt and almost disappear into the biscuits when you bake them.
To make savory biscuits, layer caramelized onions into the biscuits when you fold them.
Youll need to cook the onions well in advance, because its important that they be cool when you layer them; otherwise, theyll cause the butter in the dough to melt, which will damage the texture of the baked biscuit.
To make the onions, slice 2 large white or yellow onions into thin strips.
Saute them over medium heat in 1 tablespoon (0.5 oz / 14 g) of vegetable oil until very soft and translucent.
Add 2 tablespoons (1 oz / 28.5 g) of sugar and, optionally, 1 tablespoon (0.5 oz / 14 g) of balsamic vinegar, and continue cooking and stirring until the pan juices thicken into a honeylike syrup and the onions have the consistency of marmalade.
This will take 15 to 20 minutes altogether.
To make other savory variations, read on.
Seasoned biscuits make a nice accompaniment to eggs, especially if made with fresh herbs.
You can use any combination of fresh basil, parsley, dill, chervil, cilantro, or whatever herbs you like.
Use about 3/4 cup of fresh herbs, either minced or cut into thin strips.
Be careful when using strong herbs or spices, such as rosemary, oregano, sage, anise, fennel, cumin, chili powder, and the like, as they can easily overpower the biscuits.
Use these stronger seasonings in moderation and in combination with milder herbs like parsley.
Ground pepper is always an option; just 1/4 teaspoon will provide a surprisingly strong kick.
Dried herbs will also work, but dont use more than 1/4 cup; and again, use primarily mild herbs like parsley, chervil, and basil.
To make sweet variations, keep in mind that there is very little difference between a biscuit and a scone, so consider sweet biscuits to be flaky, tender scones and try adding dried fruits such as currants, raisins, cranberries, cherries, pineapple, apricots, or blueberries, as well as candied ginger (in moderation).
Cut larger dried fruit into small bits.
Add 1 cup (6 oz) of dried fruit (or more, if you like) in any combination, when you add the cream.
Just dont use fresh fruit or berries, as they would make the biscuits soggy and destroy the flakiness.
The single most important technique is to use very cold butter and liquid.
Some biscuit makers go so far as to chill the flour, but this isnt necessary if the butter and cream are cold.
Using cold ingredients ensures that the butter stays in bits and pieces, which shortens the gluten strands (thus the term shortening, used to describe all solid fats, including butter and margarine).
Using bits of cold butter creates weak points in the dough that flake off when you take a bite.
Work quickly to keep the dough cold, but dont overwork the dough.
Gluten is what makes dough tough, and the more you mix the dough, the more organized the gluten strands become.
As a general rule of thumb, mix only as long as needed to get the job done.
As every great biscuit maker will attest, its all in the touch.
The folding technique described in the recipe is similar to the lamination method known as blitz.
It creates many thin layers of dough and fat, causing the biscuits to puff up and open like an accordion, creating maximum flakiness.
The oven must be hot in order to trap the butter inside the biscuit and increase the puffing quality.
In a cooler oven, below 450F (232C), some of the butter might run out onto the pan, so preheat the oven to 500F (260C), then lower the heat to 450F (232C) as soon as you put the biscuits in to bake.
(If you preheat the oven to 450F (232C), it will drop to below 400F (204C) when you open the door.)
Chilling the biscuits before baking them not only relaxes the gluten, it also minimizes the amount of butter that may run out of the biscuits as they bake.
The best way to make biscuits is to bake them 15 to 30 minutes after the dough is cut, placed on the pan, and briefly chilled.
However, when this isnt always practical, its better to bake the biscuits when you plan to eat them rather than bake them in advance and try to warm them up later.
So here are three make-ahead options:
Freeze: Cut and pan the biscuits but dont bake them.
Instead, completely wrap the pan (under and around the pan) in plastic wrap or use a food-grade plastic bag.
If you wrap it well, you can freeze the pan of unbaked biscuits for up to 1 month.
Remove the pan from the freezer at least 3 hours before you plan to bake the biscuits so they can thaw.
Dont bake them while theyre still frozen or they wont rise or bake evenly.
If freezer space is an issue, you can also wrap individual biscuits in plastic wrap, stack them up, and freeze them.
Refrigerate: Wrap the pan or individual biscuits as described above, but instead of freezing, refrigerate them.
This is especially practical if you plan to bake the biscuits within 3 days.
For even baking, remove the biscuits from the refrigerator about 30 minutes before baking to remove some of the chill.
Parbake: Bake the biscuits as described in the recipe, but only until slightly golden on the tops and bottoms4 to 5 minutes less than the full baking time.
Remove the pan from the oven and cool the biscuits thoroughly before wrapping them individually or wrapping the entire pan and freezing.
When you want to finish baking them, preheat the oven to 450F (232C) and place the frozen biscuits on an ungreased baking sheet.
Bake for 10 to 12 minutes, until the tops and bottoms of the biscuits are golden brown.
Cool for 5 minutes before serving; this allows the heat to reach the center, warming but not drying out the biscuit.","url":"https://recipe.bluelayer.org/recipe/58098/the-best-biscuits-ever"},{"id":"57642","title":"Candied Walnuts","ingredients":"nuts, walnuts, english
sugars, granulated
oil, olive, salad or cooking","directions":"In a saucepan bring 1 quart water to a boil over high heat.
Add walnuts, and return to a boil.
Drain in a colander and immediately return to pan.
Add sugar, and mix constantly with a rubber spatula until sugar dissolves, about 2 minutes.
Nuts will be shiny and coated in sugar.
Lay out about 2 feet of aluminum foil.
In a wok or deep pot, heat oil to 375 degrees over medium-high heat.
Carefully add walnuts, spreading them out in oil.
Let them cook undisturbed for 2 minutes, then cook, stirring, 1 to 3 minutes more, until golden brown.
Turn off heat and quickly remove nuts with a slotted spoon, spreading them out on foil.
Make sure nuts do not touch one another.
When nuts have cooled, transfer them to drain on paper towels, then into an airtight container.","url":"https://recipe.bluelayer.org/recipe/57642/candied-walnuts"},{"id":"57566","title":"Candied Sweet Sausage & Rice","ingredients":"pork sausage, link/patty, unprepared
sugars, brown
catsup
horseradish, prepared","directions":"Cut the sausage into thin slices.
In a pan combine the sugar, ketchup and horseradish.
Add the sausage, mixing the ingredients and coating the sausage.
Cook on high until it reaches a boil.
Reduce heat to low, simmering uncovered for around 25 minutes or until the sauce thickens.
Serve with rice.","url":"https://recipe.bluelayer.org/recipe/57566/candied-sweet-sausage-rice"},{"id":"57324","title":"Candied kumquats","ingredients":"kumquats, raw
sugars, granulated","directions":"Wash thoroughly.
Make about 6 cuts into the kumquats with the top part still attached.
Take out the seeds, using a bamboo skewer, while pressing the tops and bottoms.
Soak the kumquats in a pot filled with plenty of water.
Boil for 2-3 minutes, and drain.
With the kumquats in the pot, fill just enough water to cover, and simmer over low heat until soft.
Slowly add the sugar in 2-3 portions, and cook for about 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/57324/candied-kumquats"},{"id":"57228","title":"Spiced Candied Pecans Recipe","ingredients":"salt, table
spices, thyme, dried
sugars, granulated
spices, pepper, black
spices, pepper, red or cayenne
nuts, pecans","directions":"Preheat the oven to 350 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper and set aside.
Place all ingredients except the butter and nuts in a large bowl and stir to combine.
Add the melted butter and stir until incorporated.
Add the nuts and stir until evenly coated.
Spread in a single layer on a baking sheet and bake for 15 minutes, stirring once, until golden brown and fragrant.
Let cool on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/57228/spiced-candied-pecans-recipe"},{"id":"57166","title":"Cream Cheese with Honey and Candied Pecans","ingredients":"butter, without salt
nuts, pecans
sugars, brown
cheese, parmesan, hard
honey","directions":"Melt butter in a skillet and brown slightly over medium heat.
Add pecans and brown sugar and stir to coat the pecans with butter and sugar.
Let cook about 3-5 minutes until sugar has melted and sauce is bubbly.
Transfer pecans and sauce from pan onto a plate lined with parchment paper and set aside to let sugar harden around the pecans.
In a bowl, add cream cheese and honey and whip with a hand mixer.
Add pecans (you might have to break them up a bit) and mix just for about 10-15 seconds to break up the pecans a bit more and get them incorporated into the cream cheese mixture.
Spread on your favorite breads, bagels, French toast ... whatever!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57166/cream-cheese-with-honey-and-candied-pecans"},{"id":"56987","title":"Refrigerator Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
cookies, vanilla wafers, lower fat
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Place the dark chocolate in a large mixing bowl with the butter, syrup, and rum, if using, and set over a pan of gently simmering water until the chocolate has melted, stirring to blend Crack the cookies into tiny pieces and stir them into the chocolate mixture along with the rice cereal, nuts, and candied cherries Line a 7-inch square pan with wax paper.
Pour the mixture into the pan and level the top, pressing down with the back of a spoon.
Chill for 2 hours To decorate, melt the white chocolate and drizzle it over the top of the bars.
Let set.
To serve, turn the bar out of the pan and remove the paper.
Cut into 16 squares.","url":"https://recipe.bluelayer.org/recipe/56987/refrigerator-bars"},{"id":"56881","title":"Candied Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
sugars, brown
lime juice, raw
salt, table
spices, ginger, ground","directions":"In a large steamer, cook the sweet potatoes until tender.
In a large skillet, melt the butter over moderate heat.
Add the sugar and lime juice and bring to a boil.
Add the sweet potatoes, salt and ginger, and cook for 10 minutes or until the sweet potatoes are nicely glazed.","url":"https://recipe.bluelayer.org/recipe/56881/candied-sweet-potatoes"},{"id":"56825","title":"Blood Orange Caramel Sauce","ingredients":"sugars, granulated
lemon juice, raw
orange juice, raw","directions":"Make caramel and add the blood orange juice (see the Note on cooking caramel successfully):
In a heavy-bottomed saucepan combine the sugar with 1/4 cup plus 2 tablespoons water and either the cream of tartar or the lemon juice.
Cover and cook over high heat until the syrup comes to a very rapid boil.
Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.
Remove from the heat, stand back, and slowly add the blood orange juice.
The mixture will bubble and steam furiously.
When the bubbling has subsided, return to the heat.
Whisk the caramel and then let mixture come to a rolling boil.
Immediately remove from the heat.
Transfer to a bowl and place in the refrigerator to chill before serving.
Serving Suggestions:
Serve this sauce cold or at room temperature with any citrus or chocolate dessert.
I also recommend the Candied Kumquat Mascarpone Parfait, Meyer Lemon Curd Tart, and Goat Cheesecake.","url":"https://recipe.bluelayer.org/recipe/56825/blood-orange-caramel-sauce"},{"id":"56767","title":"White Grape Juice Cranberry Punch Recipe","ingredients":"cranberry juice, unsweetened
sugars, granulated
orange juice, raw
lemon juice, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Combine the cranberry juice cocktail and sugar; stir till sugar is dissolved.
Add in orange and lemon juice and refrigeratefruit juice mix till ready to use.
Just before serving, pour mix into a punch bowl over ice cubes and blend in the sparkling white grape juice.
Float Sugar-Frosted Candied Cranberries in punch if you like.
About 2 qts punch.","url":"https://recipe.bluelayer.org/recipe/56767/white-grape-juice-cranberry-punch-recipe"},{"id":"56707","title":"Candied Pumpkin Recipe","ingredients":"butter, without salt
pumpkin, raw
sugars, granulated
syrup, maple, canadian
spices, ginger, ground
spices, cinnamon, ground","directions":"Melt the butter in a large skillet over medium-low heat.
Cook the pumpkin in the butter until tender, about 20 minutes.
Add the sugar and stir until dissolved.
Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool.
Transfer to a bowl and cover.
Refrigerate at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/56707/candied-pumpkin-recipe"},{"id":"56472","title":"Candied Ginger","ingredients":"ginger root, raw
sugars, granulated","directions":"Scrape the skin off the ginger using a spoon or vegetable peeler and cut into the thinnest possible slices.
Place the slices in a saucepan (use one with a lid) and cover with enough water to submerge them.
Bring to a boil, then turn the heat down to medium-low, cover and simmer until tender (about 35 minutes).
The slices will be a deeper shade of yellow and have a rubbery, translucent texture when done.
Reserve 1/4 cup of the ginger liquid drain off the rest.
Return the ginger to the pot along with the reserved liquid and the sugar.
Bring to a rapid simmer over a high flame.
Then turn the heat down to medium and continue to simmer the ginger, stirring frequently, until the liquid has evaporated and the sugar begins to crystallize (about 10 to 15 minutes).
Transfer the ginger immediately to a cooling rack or parchment-lined sheet pan.
Spread in an even layer and allow it to cool until cool enough to touch.
Discard the excess ginger sugar, or reserve for another use.
Feel relaxed by the aromatic smells coming from your kitchen.","url":"https://recipe.bluelayer.org/recipe/56472/candied-ginger"},{"id":"56413","title":"Tomato Pudding","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, brown
tomato products, canned, puree, without salt added
orange juice, raw
spices, ginger, ground","directions":"Heat oven to 350 degrees F.
Put the bread cubes in a casserole dish and pour the melted butter over them.
Stir and set aside.
Combine the brown sugar, tomato puree, orange juice and candied ginger in a saucepan.
Heat to a boil, reduce heat to a simmer and cook for 5 minutes.
Pour the hot mixture over the bread cubes.
Bake until puffy and the corners of the bread cubes are browned, 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/56413/tomato-pudding"},{"id":"56260","title":"The Nest Best Thing","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
noodles, egg, dry, unenriched","directions":"Melt the chocolate with the oil in a large heatproof bowl over a saucepan of hot (not boiling) water.
Add the noodles & stir until coated.
Drop into 4 piles on a baking sheet lined with wax paper.
Use your fingers to shape into nests about 3 inches in diameter.
Refrigerate until firm, about an hour.
Fill with candied eggs.
They can be stored in a cool place in an air tight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/56260/the-nest-best-thing"},{"id":"56128","title":"Grandma's Shortbread Cookies","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together corn starch, icing sugar and flour.
With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
Shape into 1 inch (2.5 cm) balls.
Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts if desired.
Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
Cool on wire rack.
Tips:.
Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie.
ETA: Sadielady reminded that I forgot to mention the type of butter.
Please forgive the D'oh moment.
Please use unsalted butter.
I never ever add salt.
Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
You can \"nuke\" aka microwave the butter to soften it rather than letting it sit out.
It saves time and won't alter the taste.
Just make sure you don't melt it.
If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
To make Crescents:.
Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Twist into crescent shapes.
When baked and cool, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/56128/grandmas-shortbread-cookies"},{"id":"56080","title":"Candied Pickle Sticks Recipe","ingredients":"pickle relish, sweet
sugars, granulated
cherries, sweet, raw
onions, raw
celery, raw
mustard, prepared, yellow
spices, pepper, black","directions":"NOTE: The pickled sweet cherry peppers should be coarsely minced.
Remove the tips from the pickles.
Cut the pickles into medium sticks, drain.
Mix the pickles and the remaining ingredients in a glass bowl and cover.
Chill for at least 12 hrs.
Stir the pickle mix till all the sugar is dissolved.
Pack the pickles in small jars and add in the syrup to cover them.
Cover and chill for at least 24 hrs before using but no longer than 2 weeks.
Makes 1 qt of candied pickle sticks.","url":"https://recipe.bluelayer.org/recipe/56080/candied-pickle-sticks-recipe"},{"id":"55790","title":"Crushed Candied Almonds","ingredients":"nuts, almonds
sugars, granulated","directions":"Spread out the almonds on a baking sheet lined with parchment paper.
Roast for 10 minutes at 170C.
Leave to cool.
Heat the sugar until it turns a caramel color.
From here on, speed is key!
Take it off the heat, add the almonds, and work quickly to fully coat with the caramel.
Cover with parchment paper, and use a rolling pin to roll out the mixture.
Be careful not to burn yourself!
Leave as-is to cool completely.
Break into pieces in a food processor or in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/55790/crushed-candied-almonds"},{"id":"55068","title":"Santa's Whiskers I","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In mixer bowl, cream together butter or margarine and sugar.
Blend in milk and vanilla.
Stir in flour, candied cherries and nuts.
Form into 2 rolls, each 2 inches in diameter and 8 inches long.
Roll in coconut.
Wrap and chill several hours or overnight.
Slice 1/4 inch thick.
Place on ungreased cookie sheet.
Bake in 375 degrees F (190 degrees C) oven for 12 minutes or till edges are golden.","url":"https://recipe.bluelayer.org/recipe/55068/santas-whiskers-i"},{"id":"55066","title":"White Chocolate Rice Krispie Treats With Candied Peanuts","ingredients":"butter, salted
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Spray or lightly-oil a 13 x 9 inch rectangular pan.
In a large saucepan, melt the butter over low heat.
Add white chocolate and stir until melted.
Add the marshmallows and stir constantly over the heat until completely melted.
(If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.
).
Remove from the heat and add the candied peanuts and Rice Krispies until well combined.
A rubber spatula or flexible pastry scraper works best.
Scrape into the prepared pan and smooth the top, let cool.
Serving and Storage: Cut into neat bars or squares with a sharp knife.
These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.","url":"https://recipe.bluelayer.org/recipe/55066/white-chocolate-rice-krispie-treats-with-candied-peanuts"},{"id":"54868","title":"Candied Walnuts Recipe","ingredients":"sugars, granulated
nuts, pecans","directions":"In a heavy 8- to 10-inch frying pan, combine sugar and walnut or possibly pecan pcs.
Shake and stir often over medium-high heat till sugar is melted and amber-colored, about 5 min.
Pour onto a piece of foil and spread into a thin layer.
Let cold till hard, about 7 min.
Break into small pcs.
This recipe yields about 1 c..
Comments: Use these sweet nuts in the \"Pumpkin Ice Cream Torte\" (see recipe) or possibly sprinkle on salads or possibly ice cream.
If making Candied Walnuts up to 2 days ahead, cold and store airtight at room temperature.
Yield: 1 c.","url":"https://recipe.bluelayer.org/recipe/54868/candied-walnuts-recipe"},{"id":"54851","title":"Candied Strawberries","ingredients":"strawberries, raw
sugars, granulated","directions":"Slice the strawberries for the dehydrator.
Dip each strawberry in the Gelatin or the sugar.
IF you are making this for Vegetarian/Vegan use only the sugar do not use the gelatin because Gelatin is not vegetarian.
I do not know if the recipe would work with the commerical Vegan \"Jels\".
Dry according to your dehydrator instructions for Strawberries.
The result should be a 'candied' strawberry slice that you simply eat like candy.
Adjust the amount of sugar or Gelatin if needed for the amount of strawberries you are using.
Simply buy pound of bulk Gelatin and save for the next session or try it on other fruits.","url":"https://recipe.bluelayer.org/recipe/54851/candied-strawberries"},{"id":"54708","title":"Robin's Candied Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
sugars, brown","directions":"Butter and sugar amounts are guesstimates as I tend to eyeball it until the consistency I prefer.
Peel and cut up all sweet potatoes into chunks or coins.
Place in a casserole dish.
On a low heat, melt butter.
Stir in brown sugar and keep stirring until fully mixed and bubbling.
Pour mixture over sweet potatoes and mix to coat each piece.
Cover with foil.
I tend to make mine the night before to alow them to sit in the sauce.
Bake on 180C for at least 1 hour or until tender.
Remove foil and let bake for 20 more minutes until browned.
Add marshmallows on top and bake until melted and toasted.","url":"https://recipe.bluelayer.org/recipe/54708/robins-candied-sweet-potatoes"},{"id":"54679","title":"Dulce de Leche","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vinegar, distilled","directions":"In a large stockpot, add the sugar to the milk.
Bring to a boil.
Separate with the vinegar.
Cook until water disappears and only the solids are left and caramelized (about 40 minutes).
Serve with queso blanco and/or candied fruits.","url":"https://recipe.bluelayer.org/recipe/54679/dulce-de-leche"},{"id":"54243","title":"Candied Apple Cookies","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
pomegranate juice, bottled
syrups, corn, light
spices, cinnamon, ground","directions":"To make Cookies: Cream sugar and margarine in bowl with electric mixer until smooth.
Beat in applesauce, apple juice, and vanilla extract.
Sift in flour, baking powder, and salt in three additions, and beat until blended.
Shape dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
Preheat oven to 400F, and line two baking sheets with silicone baking mats or parchment paper.
Roll out dough to 1/4-inch thickness on lightly floured work surface.
Cut out apple shapes with cookie cutter.
Transfer cookies to prepared baking sheets, and insert lollipop stick where stem would be.
Bake 6 to 12 minutes (depending
on cookie cutter size), or until cookies begin to brown on edges.
Transfer to wire rack to cool.
To make Glaze: Whisk together sugar, pomegranate juice, corn syrup, and cinnamon in medium saucepan, and bring to a boil over medium heat.
Simmer 4 to 5 minutes, or until syrup reaches 290300F on candy thermometer.
Dip both sides of Cookies in hot Glaze, making sure Cookies are completely covered.
Place on clean sheet of parchment paper or silicone baking mat to cool.
Let harden completely before removing.","url":"https://recipe.bluelayer.org/recipe/54243/candied-apple-cookies"},{"id":"54169","title":"California Fruit and Nut Chocolate Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds
orange juice, raw
raisins, seeded","directions":"Center a rack in the oven and preheat to 325F.
Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute.
Remove from the oven and cool to room temperature on a rack.
Line a baking sheet with parchment or waxed paper.
Place a 4 1/2 by 14-inch flan form in the center of the baking sheet.
Melt and temper the chocolate (see pages 2530).
In a 2-quart mixing bowl, combine the coconut, almonds, orange peel, and raisins; toss to blend evenly.
Pour this mixture into the tempered chocolate and stir to coat it completely.
Pour the chocolate mixture into the flan form and use a rubber spatula to spread it evenly and smoothly.
Chill in the refrigerator until slightly set (about 15 minutes).
Remove from the refrigerator and score the candy into fourteen 1-inch-wide bars.
Score each bar in half to indicate 1 by 2-inch bars.
Return the candy to the refrigerator to set completely (about 1 hour).
Remove the candy from the refrigerator and let it stand at room temperature for 30 minutes.
With a sharp, thin-bladed knife, cut around the rim of the flan form to remove it, then cut the candy into the marked pieces.
Place each bar in a paper candy cup.
In a tightly covered container wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer.
They are best served at room temperature.
Substitute any nuts for the almonds.
Substitute other dried fruits for the candied orange peel and raisins.
White Chocolate California Fruit and Nut Bars: Substitute white chocolate for the bittersweet chocolate.
California Fruit and Nut Nibby Chocolate Bars: Substitute cacao nibs for the raisins.
California Fruit and Nut Chocolate Squares: Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Pour the chocolate, fruit, and nut mixture into the pan, chill, and cut into sixty-four 1-inch squares instead of bars.","url":"https://recipe.bluelayer.org/recipe/54169/california-fruit-and-nut-chocolate-bars"},{"id":"53641","title":"Candied Walnuts","ingredients":"nuts, walnuts, english
sugars, granulated
oil, olive, salad or cooking","directions":"In a medium saucepan, place 3 cups water and the walnuts and bring to a boil.
Add the sugar and boil for 3 minutes.
Turn off the heat and let the walnuts soak in the sugar syrup for 2 hours.
Drain well and let the walnuts dry for 2 hours.
(If you want to hasten the drying process, spread out on a cookie sheet and place in a 350F oven for 3 minutes.)
Heat the vegetable oil to 350F.
And deep-fry the walnuts until they are brown, about 1 minute.
Be careful not to burn the walnuts.
Remove the walnuts and cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53641/candied-walnuts"},{"id":"53127","title":"Sweet and Spicy Candied Nuts","ingredients":"butter, without salt
sugars, brown
salt, table
spices, pepper, red or cayenne
nuts, almonds
nuts, pistachio nuts, raw
nuts, pecans
sugars, granulated","directions":"Preheat oven to 350 degrees F.
Start by adding the butter into a medium-sized saucepan over medium heat.
Add in the brown sugar, salt and cayenne pepper as the butter is melting and mix thoroughly together.
Once the butter is completely melted, pour in your nuts, stirring until completely coated.
Line a sheet pan/baking sheet with parchment paper and spread the nuts out in a single layer.
Bake in a 350 degrees F oven for 18 minutes, tossing once at the halfway mark.
Remove pan from oven.
Let the nuts cool until they are cool to the touch.
Break the nuts into small clusters and transfer to a bowl.
Add the granulated sugar and toss to combine.
Inspired by Cooking Light Magazine.","url":"https://recipe.bluelayer.org/recipe/53127/sweet-and-spicy-candied-nuts"},{"id":"53071","title":"Cherry Orange Florentines","ingredients":"butter, without salt
sugars, granulated
cream, fluid, heavy whipping
honey
nuts, almonds
cherries, sweet, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
Place butter, sugar, heavy cream, and honey in a medium saucepan and bring to a boil.
Swirl pan around a few times to blend ingredients.
Reduce heat until mixture is at a low boil and cook to 230 degrees F on a candy thermometer (if you dip a spoon into the mixture and dribble it in a glass of cold water, it will spin a thread).
Stir almonds, cherries, candied peel, and flour into cream mixture with a wooden spoon until evenly combined.
Scrape mixture into a bowl (it will cool more quickly) and allow to cool to room temperature.
Stir occasionally to release heat; mixture will thicken.
Drop by generously rounded teaspoon 4 inches apart on cookie sheets.
The rounder your drops, the rounder, and more attractive, your baked cookies will be.
Bake until an even golden brown (absolutely remember to shift pans front to back halfway through), about 12 minutes.
Cookies will bubble and spread and possibly lose their round shape.
Place pans on rack.
If the cookies are misshapen, immediately coax them into a round shape by pushing in stray edges with side of an offset spatula (or butter knife) dipped in hot water.
Slide parchment onto racks to cool cookies completely.
Meanwhile, temper chocolate.
Carefully remove cooled cookies from sheet with spatula or your fingers.
Using a small offset spatula, spread chocolate over bottoms of cookies.
Make a wavy pattern with a decorators comb or fork, if desired.
Place cookies, chocolate side up, back on sheet.
Place in refrigerator until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/53071/cherry-orange-florentines"},{"id":"53057","title":"Candied Spiced Mixed Nuts Recipe","ingredients":"oil, olive, salad or cooking
nuts, walnuts, english
strawberries, raw
spices, paprika
spices, cumin seed
sugars, brown
spices, paprika
spices, cumin seed","directions":"Lightly oil a large stainless steel bowl.
Place nuts inside.
Set aside.
In a small saucepan heat the strawberry jelly over medium heat.
Add in the paprika and cumin.
Cook the mix to the hard ball stage (260 degrees measured on a candy thermometer.
You can test for the hard ball stage by dropping a tsp.
of the mix into a glass of iced water.
The mix will instantly harden).
Immediately pour the mix over the nuts.
Stir with a wooden spoon to proportionately coat the nut mix.
Allow the mix to cold for five min.
Once it is cold sufficient to handle, sprinkle the nuts with the brown sugar coating.
Stir to combine.
Let cold completely, then pack into decorative, airtight tines.
Variations: Use Orange Marmalade in place of the Strawberry Jelly.
Yield: 3 1/2 c..
Preparation Time: 40 min.","url":"https://recipe.bluelayer.org/recipe/53057/candied-spiced-mixed-nuts-recipe"},{"id":"53024","title":"Super Simple Candied Nuts2 Ingredients!","ingredients":"syrup, maple, canadian
nuts, walnuts, english","directions":"Add maple syrup to a skillet on the stove and heat over medium to medium high heat.
You want the syrup hot but you dont want it boiling.
Add nuts (pecans or walnuts) and stir them continuously.
The nuts will slowly soak up all the maple syrup as you are stirring them.
It will take approximately 10 minutes (or so).
Once all (or most) of the syrup is gone, pour the nuts onto a piece of parchment paper.
Spread the nuts out so they arent stuck together and let them dry.
It shouldnt take them long to dry, perhaps 5 minutes.
Store in a Ziploc bag or place in a pretty dish so folks can snack on them.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53024/super-simple-candied-nuts2-ingredients"},{"id":"52276","title":"Candied Hazelnuts","ingredients":"butter, without salt
sugars, brown
nuts, hazelnuts or filberts","directions":"In a medium to small-sized skillet, melt butter with the brown sugar.
Add 3/4 cup of toasted and chopped hazelnuts and cook for about 3 minutes, stirring fairly constantly, until the sugar caramelizes around the nuts are a rich golden-brown.
Careful not to burn.
Remove to waxed paper or aluminum foil and separate the nuts so they wont stick together when they are cooled.
Can be prepared several days ahead and stored in a covered container.","url":"https://recipe.bluelayer.org/recipe/52276/candied-hazelnuts"},{"id":"51890","title":"Cranberry Orange Cookies With Crystallized Ginger","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
sugars, powdered
cream, whipped, cream topping, pressurized
orange juice, raw
orange juice, raw
cranberries, dried, sweetened
spices, ginger, ground
orange juice, raw
sugars, powdered
orange juice, raw","directions":"Combine flour, baking powder and salt.
Cream sugar and shortening together until light and fluffy.
Add cream, orange extract and grated orange rind.
Gradually add flour mixture.
Fold in cranberries and candied ginger.
Form dough into 2 logs, each about 1 1/2- inches in diameter.
Wrap in waxed paper and chill for at overnight.
Preheat oven to 375 and lightly grease cookie sheets.
Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
For glaze mix together orange juice, powdered sugar and food coloring.
Drizzle on cooled cookies.","url":"https://recipe.bluelayer.org/recipe/51890/cranberry-orange-cookies-with-crystallized-ginger"},{"id":"51679","title":"Paska","ingredients":"butter, without salt","directions":"Put 3 pounds dry pot cheese through a very fine sieve and blend it well with.
Beat 8 egg yolks with 1 1/2 pounds granulated sugar and combine this mixture with the cheese.
Add 2 cups heavy cream and mix well.
Add 1/4 pound each of chopped, blanched almonds and mixed candied fruits and raisins.
Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits are evenly distributed.
Line a pyramidal paskha form with a fine cheesecloth wrung out of cold water.
Pour the mixture into the form and fold the cheesecloth to cover the bottom of the cake.
Weight the cheese down well and allow it to drip for 24 hours.
A deep flowerpot with a hole in the bottom for drainage makes a satisfactory paskha mold.
Unmold the paskha and decorate it as you wish.
Paskha is traditionally servied with kulich, the Russian Easter bread.","url":"https://recipe.bluelayer.org/recipe/51679/paska"},{"id":"51660","title":"Candied Peanut Clusters","ingredients":"oil, corn, peanut, and olive
syrups, corn, light
sugars, brown
spices, garlic powder
spices, cinnamon, ground
spices, pepper, red or cayenne
candies, marshmallows","directions":"Mix together corn syrup, garlic powder, cinnamon, and cayenne powder.
Coat peanuts well in the mixture.
Pour coated peanuts and any remaining mixture into a pan.
Stir constantly until syrup has been absorbed onto peanuts.
Stir in marshmallows, mix in well.
Spoon peanuts onto oiled or buttered foil in clusters.
Allow to completely cool.","url":"https://recipe.bluelayer.org/recipe/51660/candied-peanut-clusters"},{"id":"51520","title":"Cinnamon Candied Walnuts","ingredients":"sugars, granulated
spices, cinnamon, ground
butter, without salt
nuts, walnuts, english
salt, table","directions":"Preheat the oven to 400 degrees F.
Combine the sugar and cinnamon in a small bowl.
Melt the butter in a pan on the stove top and add the walnuts and all but 1 teaspoon of the cinnamon sugar mixture.
On low heat, stir the walnuts for 1 minute until they are fully coated and all the sugar has dissolved.
Place the walnuts, in a single layer, on a baking sheet lined with parchment paper.
Sprinkle on the remaining cinnamon sugar and a pinch of salt.
Place in the preheated 400 degrees F oven for 10 minutes.
Remove from the oven and toss with a spoon or spatula.
Serve warm or allow to cool completely and store in a sealed jar.
Makes 4-8 servings depending on your appetite.","url":"https://recipe.bluelayer.org/recipe/51520/cinnamon-candied-walnuts"},{"id":"51470","title":"Candied Peanuts Recipe","ingredients":"sugars, granulated
oil, corn, peanut, and olive
water, bottled, generic","directions":"This recipe came from Sunnyland Farm.
They always enclose a little recipe
cook water and sugar to boil.
Add in peanuts and cook, stirring constantly till all liquid evaporates.
Spread nuts in Pammed jelly roll pan.
Bake at 300F for 30 min, stirring every 10 min.
Cold and package.","url":"https://recipe.bluelayer.org/recipe/51470/candied-peanuts-recipe"},{"id":"51399","title":"Blueberry Spinach Salad","ingredients":"vinegar, red wine
oil, olive, salad or cooking
mustard, prepared, yellow
sugars, granulated
spinach, raw
blueberries, raw
cheese, blue
nuts, pecans","directions":"Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl.
Drizzle with dressing and toss gently; serve immediately.","url":"https://recipe.bluelayer.org/recipe/51399/blueberry-spinach-salad"},{"id":"51099","title":"Candied Bacon Wrapped Potatoes","ingredients":"potatoes, raw, skin
bacon, meatless
sugars, brown","directions":"Preheat the oven to 400AF.
Put the potatoes in a medium pot, cover with cold water, and bring to a boil.
Once the water begins to boil, cook the potatoes for 4 minutes, until you can stick a fork into them without too much resistance.
Drain the potatoes.
Toss bacon with brown sugar.
Wrap each potato bite in a piece of bacon, securing it with a toothpick.
Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart.
Cook the potatoes for 30 minutes, turning halfway.
Serve with sour cream.","url":"https://recipe.bluelayer.org/recipe/51099/candied-bacon-wrapped-potatoes"},{"id":"50882","title":"Candied Walnuts","ingredients":"sugars, brown
sugars, granulated
cream, sour, cultured
salt, table
vanilla extract
nuts, walnuts, english","directions":"Combine sugars& sour cream in a small saucepan.
Cook over medium-high heat, stirring, until it boils.
Continue to boil until mixture reaches soft ball stage (240F) or until it forms a soft ball when dropped into cold water.
Stir in salt& vanilla.
Pour hot candy mixture over walnuts in a mixing bowl.
Mix until walnuts are evenly coated.
Spoon out onto waxed paper.
Separate walnuts.
Allow to cool& set.
When dry, store in airtight container.","url":"https://recipe.bluelayer.org/recipe/50882/candied-walnuts"},{"id":"50853","title":"Candied Pumpkin","ingredients":"butter, without salt
squash, winter, butternut, raw
sugars, granulated
syrup, maple, canadian
spices, ginger, ground
spices, cinnamon, ground","directions":"Melt the butter in a large heavy skillet.
Add the pumpkin and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes.
Stir in the sugar until dissolved.
Stir in the maple syrup, ginger and cinnamon and remove from the heat.
Let cool and refrigerate until chilled, at least 2 hours or overnight","url":"https://recipe.bluelayer.org/recipe/50853/candied-pumpkin"},{"id":"50498","title":"Banging candied almonds","ingredients":"sugars, granulated
spices, cinnamon, ground
water, bottled, generic
vanilla extract
nuts, almonds","directions":"Add the dry ingredients which is the sugar, cinnamon.
Then the wet ingredients water, vanilla.
Mix together in a medium-sized pan and heat to boil on medium heat.
When sugar-water mixture is boiling add almonds and stir constantly, without changing the temperature.
Stir almond mixture for 15-30 mins.
Until all the liquid is dried up.
When almond mixture is dried and sugar is crystallized remove from heat.
And pour on a cookie sheet lined with wax paper.
Move around the almonds to make sure none are sticking.
Wait at least 5-10mins to cool.","url":"https://recipe.bluelayer.org/recipe/50498/banging-candied-almonds"},{"id":"49775","title":"Chilled Peachy Ginger Soup (Low-Fat)","ingredients":"peaches, yellow, raw
spices, ginger, ground
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, nutmeg, ground
spices, cinnamon, ground","directions":"In a food processor, blend the peaches and ginger until smooth.
Transfer peach mixture to a large bowl.
Add the yogurt, milk, spices.
Mix well.
Dice the reserved peach.
Stir in diced peaches.
Chill soup until serving time.
If desired, garnish with a small dollop of yogurt sprinkled with slivered candied ginger.","url":"https://recipe.bluelayer.org/recipe/49775/chilled-peachy-ginger-soup-low-fat"},{"id":"49709","title":"Candied Macadamia Nuts","ingredients":"nuts, macadamia nuts, raw
sugars, brown","directions":"In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
Add the sugar; mix well.
The sugar will start to melt as it comes to temperature.
At this point you want to watch the skillet carefully so that the sugar doesn't burn.
Reduce heat if necessary.
Should the sugar burn, you must start over.
NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes.
This is a messy recipe but worth the hassle.
Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible.
Cool.
Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
Store in airtight container and refrigertate any leftovers.
(These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.
).","url":"https://recipe.bluelayer.org/recipe/49709/candied-macadamia-nuts"},{"id":"49681","title":"Cayenne-Candied Bacon","ingredients":"oil, olive, salad or cooking
sugars, brown
spices, pepper, red or cayenne
bacon, meatless","directions":"Preheat the oven to 350 F.
Line a broiler pan with aluminum foil, and position broiler rack on top of pan.
Lightly coat the rack with the vegetable oil.
Combine the brown sugar and cayenne in a shallow dish, and mix well.
Press one side of each slice of bacon firmly into the spiced sugar to coat.
Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up.
If there is any sugar remaining in the dish, sprinkle it evenly on top of the bacon.
Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes.
Drain on paper towels and serve warm or at room temperature.
(Can be made several hours in advance.
).","url":"https://recipe.bluelayer.org/recipe/49681/cayenne-candied-bacon"},{"id":"49302","title":"Austrian Florentines (Echte Florentiner)","ingredients":"butter, without salt
sugars, brown
honey
syrups, corn, light
cream, fluid, heavy whipping
wheat flour, white, cake, enriched
salt, table
nuts, almonds
orange juice, raw
candies, semisweet chocolate
butter, without salt","directions":"FOR THE CHOCOLATE GLAZE:.
Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water.
Remove from heat and stir until chocolate is melted.
Blend in butter.
This will also glaze one 8-inch tubed cake.
Triple the recipe for the cookies.
FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy.
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
Bake at 350F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.
).
Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze.
When chocolate is almost set, draw wavy lines through glaze.
About 2 dozen cookies.
Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/49302/austrian-florentines-echte-florentiner"},{"id":"49226","title":"Candied Orange Peel and Pecan Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
nuts, pecans
orange juice, raw","directions":"Line a cookie sheet with foil, shiny side facing up.
In a microwave safe container, combine the white chocolate and shortening.
Microwave at medium (50 percent power) for 1 minute then stir.
Keep microwaving then stirring for short intervals until the chocolate is melted and turns shiny.
Add the pecans and chopped candied orange peel and stir until combined.
Pour the mixture onto the lined cookie sheet and spread into a thin layer.
Chill, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/49226/candied-orange-peel-and-pecan-bark"},{"id":"49075","title":"New Jersey Candied Turnips","ingredients":"turnips, raw
salt, table
butter, without salt
sugars, granulated","directions":"In 12-inch skillet, heat turnips with salt and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 7 to 10 minutes, just until turnips are tender when pierced with knife.
Drain.
Wipe skillet dry.
In same skillet, melt margarine or butter over high heat.
Add sugar and cook, stirring occasionally, until amber in color, about 2 minutes.
Add turnips and cook, stirring frequently, 5 minutes or until well coated.","url":"https://recipe.bluelayer.org/recipe/49075/new-jersey-candied-turnips"},{"id":"48947","title":"Frozen Margarita Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat
lime juice, raw
sweetener, syrup, agave
alcoholic beverage, tequila sunrise, canned","directions":"Stir together yogurt, lime juice and agave and pour into a pre-chilled ice cream maker.
Allow to churn for 5 minutes and then add tequila, pouring into the middle.
Allow to churn for another 5 minutes, or until desired consistency.
Best served immediately!
Can be served with toasted, candied pecans for a perfect Southern treat!
Serves 2.","url":"https://recipe.bluelayer.org/recipe/48947/frozen-margarita-frozen-yogurt"},{"id":"48888","title":"Grown-Up Candied Carrots","ingredients":"honey
salt, table
carrots, raw
spices, cumin seed
oil, olive, salad or cooking
lemon juice, raw","directions":"Bring 1/2 cup water to a boil in a saucepan.
Add honey, salt, and then stir.
Add carrots.
Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender.
Turn off heat.
Add cumin, olive oil, and lemon juice and stir.
Then serve!","url":"https://recipe.bluelayer.org/recipe/48888/grown-up-candied-carrots"},{"id":"48791","title":"Scandinavian Butter Cookies","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350.
Mix all ingredients together at once.
Form into balls.
Press down with glass dipped in sugar and top with nuts or candied cherry or dip balls in crushed nuts and press cherry into top.
Bake at 350 degrees for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/48791/scandinavian-butter-cookies"},{"id":"48688","title":"Grandma Hornsby's Popcorn Balls","ingredients":"sugars, granulated
sugars, brown
syrups, corn, light
water, bottled, generic
butter, without salt
corn, sweet, white, raw
salt, table","directions":"Put sugar, brown sugar, syrup, and water into a sauce pan--stirring until all sugar is dissolved.
Add the butter--continue to cook but without stirring, until it reaches the temperature of 240F (Use a candy thermometer.
).
Put the popped corn into a large mixing bowl and add the salt to it.
Pour the candied mixture over the pop corn and mix well.
Shape into small balls and then wrap in wax paper.","url":"https://recipe.bluelayer.org/recipe/48688/grandma-hornsbys-popcorn-balls"},{"id":"48566","title":"Fig Jam","ingredients":"figs, dried, uncooked
water, bottled, generic
sugars, granulated
lemon juice, raw","directions":"Place the figs in a large pot or a Dutch oven and add the water.
Cover and bring to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer.
Cook until the figs are completely soft and tender, about 15 minutes.
In a food processor fitted with the metal blade or in a blender, puree the figs and their cooking liquid (if using a blender, dont fill the jar more than halfway, as the hot liquid might burst through the top when the blender is turned on).
Or, pass the figs through a food mill.
Return the puree to the pot.
Stir in the sugar and lemon juice.
Cook over medium heat until thickened, stirring constantly to prevent the mixture from burning on the bottom, until the jam is thick appears slightly jelled.
(Because figs are low in pectin, the wrinkle test, page 256, wont work with this jam.)
Ladle the jam into clean jars.
Cover tightly, let cool, and refrigerate.
The jam will keep for at least 6 months in the refrigerator.
Before ladling into jars, stir in 1/2 cup (80 g) coarsely chopped Soft-Candied Citrus Peel (page 253) made with lemons.","url":"https://recipe.bluelayer.org/recipe/48566/fig-jam"},{"id":"48472","title":"Rosemary Candied Almonds","ingredients":"sugars, granulated
salt, table
sugars, granulated
salt, table
butter, without salt
honey
nuts, almonds
spices, rosemary, dried","directions":"Preheat the oven to 375*F.
Stir togther 4 teaspoons sugar and 1/2 teaspoon salt.
Set aside.
Heat butter and honey over medium high heat in a large skillet until bubbling.
Remove from heat.
Add almonds and rosemary to skillet, and toss gently to coat.
Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet).
Sprinkle with sugar/salt mixture.
Roast almonds until fragrant, 8-9 minutes.
Sprinkle with 2 teaspoons sugar and 1/2 teaspoon salt.
Toss to coat.
Let cool completeley.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48472/rosemary-candied-almonds"},{"id":"48258","title":"Candied Cranberries","ingredients":"water, bottled, generic
sugars, granulated
cranberries, dried, sweetened","directions":"Combine water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar.
When syrup is at a rolling boil, add cranberries and immediately remove from heat and cover.
Allow to steep for 15 minutes and then strain cranberries from syrup and spread in a single layer to cool, discarding any popped berries.
Allow to dry for 30-60 minutes.","url":"https://recipe.bluelayer.org/recipe/48258/candied-cranberries"},{"id":"48238","title":"Pig Candy Ice Cream","ingredients":"sugars, brown
bacon, meatless
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil.
Place brown sugar into a shallow bowl; press bacon slices into brown sugar on both sides to coat.
Lay bacon slices onto the prepared baking sheet.
Bake in preheated oven until bacon is crisp and brown sugar has formed a glaze, about 20 minutes.
Remove from sheet and cool thoroughly; chop bacon and set aside.
Whisk cream, milk, and maple syrup in a bowl until thoroughly combined; stir in candied bacon pieces.
Pour batter into an ice cream maker and freeze according to manufacturer's instructions.
Serve soft or pack ice cream into lidded container and freeze to harden if desired.","url":"https://recipe.bluelayer.org/recipe/48238/pig-candy-ice-cream"},{"id":"48215","title":"White ChocolateCranberry Bark Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
orange juice, raw","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Melt white chocolate in a small saucepan over low heat, stirring occasionally, until smooth.
Remove from heat and stir in 1/4 cup of the cranberries and 1 tablespoon of the candied orange peel.
Pour chocolate mixture onto the lined baking sheet and spread very thinly into a roughly 12-by-10-inch rectangle.
Sprinkle remaining cranberries and orange peel over top.
Let set in a cool, dry location.
Once bark is hard, break up into shards.","url":"https://recipe.bluelayer.org/recipe/48215/white-chocolatecranberry-bark-recipe"},{"id":"47990","title":"Crystallized Candied Ginger","ingredients":"spices, ginger, ground
water, bottled, generic
sugars, granulated","directions":"Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off.
In the joints just break apart the pieces to get all the peeling.
Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes.
Drain, cover with fresh cold water, boil, and again cook 15 minutes.
Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar.
Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully.
Remove from heat.
You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup.
Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky.
This also keeps for at least a year, stored in a cool dry place in an airtight container.
Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy!
I also save the sugar that I tossed it in to use in recipes.","url":"https://recipe.bluelayer.org/recipe/47990/crystallized-candied-ginger"},{"id":"47723","title":"Spicy Candied Almonds","ingredients":"oil, olive, salad or cooking
nuts, almonds
sugars, granulated
spices, cumin seed
salt, table
spices, pepper, red or cayenne
sugars, granulated","directions":"Spray a large rimmed baking sheet with non-stick cooking spray.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the almonds and the first amount of sugar and cook for 4 to 5 minutes, stirring often, until the almonds are golden and caramelized.
Transfer the almonds to a large bowl and toss with the cumin, salt, red pepper flakes and remaining sugar.
Pour the almonds onto the prepared baking sheet and spread in an even layer.
Let them cool for 15 minutes, until cool enough to handle.
Break up the almonds into smaller pieces and store in an airtight container for up to 2 weeks.
Adapted from Martha Stewart.","url":"https://recipe.bluelayer.org/recipe/47723/spicy-candied-almonds"},{"id":"47344","title":"Florentines","ingredients":"cream, fluid, heavy whipping
sugars, granulated
butter, without salt
nuts, almonds
orange juice, raw
wheat flour, white, all-purpose, unenriched","directions":"In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil.
Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour.
Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula.
Bake the cookies in a moderate oven (350F) for about 10 minutes.
Remove them from the oven and let them stand for about 5 minutes.
Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze.
Chill them.
Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water.
Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted.
For an easier glaze, use melted bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/47344/florentines"},{"id":"47342","title":"Kim's Candied Carrots","ingredients":"carrots, raw
butter, without salt
sugars, brown
water, bottled, generic
spices, cinnamon, ground
honey","directions":"Peel carrots.
Slice about 1/4 to 1/2 inch thick.
Blend butter, sugar, cinnamon, honey,carrots, and water.
Bring to a boil.
Then put on low heat and cook until carrots are tender.
Don't forget to stir while cooking.","url":"https://recipe.bluelayer.org/recipe/47342/kims-candied-carrots"},{"id":"46990","title":"Candied Spiced Mixed Nuts (smucker's)","ingredients":"oil, olive, salad or cooking
nuts, walnuts, english
strawberries, raw
spices, paprika
spices, cumin seed
sugars, brown
spices, paprika
spices, cumin seed","directions":"Lightly oil a large stainless steel bowl, place nuts in bowl and set aside.
Melt the jelly over medium heat in a small saucepan; add the paprika and cumin.
Cook the mixture to the hard ball stage, or 260 degrees as measured on a candy thermometer; you can test for the hardball stage by dropping a teaspoon of the mixture into a glass of iced water; the mixture will harden instantly.
Immediately pour the mixture over the nuts and stir with a wooden spoon to evenly coat.
Allow the mixture to cool for five minutes.
Once it is cool enough to handle, sprinkle the nuts with the brown sugar coating and stir to combine.
Let cool completely, then pack into decorative, airtight tins.
Variation: Use Smucker's Orange Marmalade in place of the strawberry preserves.","url":"https://recipe.bluelayer.org/recipe/46990/candied-spiced-mixed-nuts-smuckers"},{"id":"46852","title":"Nosh With Me's Candied Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive","directions":"Line a baking sheet with either parchment paper or a silicone baking mat.
Make sure you have a long-handled wooden spoon ready.
I mean LONG-HANDLED!
As mentioned in the blog, you'll be working with really HOT sugar syrup and you don't want to have to fish out a tiny spoon from the pot if you drop it in by mistake (something that has happened in my unfortunate experience).
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color.
(If sugar splatters onto the sides of the saucepan, wash down the splatters with a pastry brush dipped in cold water.)
Toss in the peanuts and immediately start stirring.
Keep stirring, to coat the peanuts with the sugar.
Within a few minutes, they will be covered with sugar and turn white - keep stirring until the sugar turns back into caramel.
When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet, using the wooden spoon to spread them out as best you can.
Cool the nuts to room temperature.
When they are cool enough to handle, separate the nuts or break them into small pieces.","url":"https://recipe.bluelayer.org/recipe/46852/nosh-with-mes-candied-peanuts"},{"id":"46255","title":"Chocolate Cranberry Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
leavening agents, baking soda
salt, table
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
spices, ginger, ground
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F and line baking sheets with parchment paper.
In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, cornstarch, baking soda, salt, ground ginger).
In a medium bowl, stir together coconut oil, applesauce, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until incorporated.
Stir in crystallized ginger and dried cranberries.
The dough will be thick.
Roll dough into small balls and place about 2 inches apart on the prepared baking sheets.
Bake for 1214 minutes, being careful not to over-bake.
Let cool for 10 minutes before transferring cookies to a wire rack to cool completely.
Notes: 1.
You can find crystallized ginger in a couple of different places.
The first few times I made these, I used Trader Joes crystallized candied ginger chunks and chopped them into small pieces.
This year I used Archer Farms crystallized ginger from the spice aisle in Target.
The cornstarch can be omitted, but it gives the cookies a softer and chewier texture.
Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.
You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until youre ready to bake them.
Just let them thaw a little bit before placing them in the oven.
Baked cookies last up to 5 days in an airtight container or up to 3 months in the freezer.","url":"https://recipe.bluelayer.org/recipe/46255/chocolate-cranberry-ginger-cookies"},{"id":"46064","title":"Candied Sweet Potatoes With Rum Butter Glaze Recipe","ingredients":"sweet potato, raw, unprepared
salt, table
butter, without salt
sugars, brown
lemon juice, raw
alcoholic beverage, distilled, rum, 80 proof","directions":"Heat a large pot of water to boiling.
Meanwhile, peel potatoes and cut into quarters.
Add in to boiling water with salt.
Boil 20 min, or possibly till tender.
Drain well.
Preheat the oven to 400 .
Coat a 2-quart.
casserole dish with nonstick cooking spray.
Set aside.
Mash potatoes coarsely with a fork or possibly a potato masher.
Transfer to the prepared casserole dish, smoothing the top with a spatula.
Prepare rum glaze: Heat butter in a medium-sized, heavy skillet.
Stir in sugar and lemon juice and cook over medium-high heat 3 min, or possibly till bubbly.
Add in rum, return the mix to a boil, and pour over sweet potatoes.
Bake 45 min, or possibly till the glaze has become slightly crusty and nicely golden brown.
Cold for 5 min.
Makes 12 servings.
55% for vitamin C, 23% for vitamin B6.","url":"https://recipe.bluelayer.org/recipe/46064/candied-sweet-potatoes-with-rum-butter-glaze-recipe"},{"id":"46060","title":"Candied Cherries","ingredients":"cherries, sweet, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
lemon juice, raw","directions":"In a large saucepan, combine the cherries, water or apple juice, sugar, and lemon juice.
Cook over medium-high heat, stirring occasionally, until the juices are quite syrupy and thickened to the consistency of warm honey, 15 to 20 minutes.
If you like, you can use a candy thermometer to gauge doneness; the mixture should register about 220F (105C).
Transfer the cherries to a jar.
Let cool, then cover and refrigerate.
The cherries in their syrup will keep for at least 6 months in the refrigerator.
To boost the cherry flavor, stir 1/8 teaspoon almond extract or 1 teaspoon amaretto liqueur into the cherries just before placing them in the jar.
You can double or even triple this recipe, to take advantage of the cherry season.
If you do make a big batch, simmer a lemon half or a lemon slice or two with the cherries, then remove it before transferring to the jars.","url":"https://recipe.bluelayer.org/recipe/46060/candied-cherries"},{"id":"45978","title":"Sweet, Spicy and Salty Candied Nut Mix","ingredients":"butter, without salt
sugars, brown
salt, table
nuts, almonds
nuts, cashew nuts, raw
oil, corn, peanut, and olive
nuts, pecans
spices, chili powder
spices, cinnamon, ground
spices, cumin seed
spices, pepper, red or cayenne
spices, rosemary, dried","directions":"Melt the butter and sugar in a large skillet over medium heat and add the salt.
Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne.
Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes.
Add the rosemary and toss.
Immediately spread the nut mixture on a parchment-lined baking sheet.
Cool completely, and then serve.","url":"https://recipe.bluelayer.org/recipe/45978/sweet-spicy-and-salty-candied-nut-mix"},{"id":"45826","title":"Candied Spiced Nuts","ingredients":"nuts, walnuts, english
sugars, granulated
water, bottled, generic
orange juice, raw
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Combine all ingredients in a medium size heavy skillet.
Heat over medium-high heat to boiling.
Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
Transfer to a non-stick baking sheet; break nuts apart while still warm.
Let cool.","url":"https://recipe.bluelayer.org/recipe/45826/candied-spiced-nuts"},{"id":"45471","title":"Candied Peach Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
sugars, brown
butter, without salt
candies, marshmallows
spices, ginger, ground
peaches, yellow, raw","directions":"Preheat oven 375.
Slice up sweet potatoes.
In a 1 qt casserole, layer half the potatoes, half the brown sugar mixture, half the butter, half the peaches.
Repeat layers.
Bake uncovered in a 375 degree oven for 30-35 min or until potatoes are glazed.
Spoon liquid over potatoes once or twice.
Sprinkle with nuts and marshmallows and bake for 5 more minutes.
Makes 4 servings.
I normally double this.
1/4 - 1/2 cup chopped nuts (optional).","url":"https://recipe.bluelayer.org/recipe/45471/candied-peach-sweet-potatoes"},{"id":"45465","title":"Pistachio-Cranberry-Candied Orange Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cranberries, dried, sweetened
orange juice, raw","directions":"Line a baking sheet with foil, shiny-side up; smooth out the creases.
Make sure all your tools are dry.
Chop the white chocolate into 1/2-inch pieces with a large knife.
Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
Microwave 30 seconds, then stir with a rubber spatula.
Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
Don't worry if there are a few small unmelted pieces.
Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures.
Let the bark harden completely at room temperature, about 1 hour.
(If the room is warm, you may need to freeze the bark for a few minutes.)
Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/45465/pistachio-cranberry-candied-orange-bark"},{"id":"45348","title":"Candied Ginger Sweet Potatoes With Dried Cranberries","ingredients":"butter, without salt
sweet potato, raw, unprepared
spices, ginger, ground
cranberries, dried, sweetened
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 350 degrees.
In an oven proof 8x8 dish melt butter in dish in the oven.
Meanwhile mix the remaining ingredients together.
Place potatoes in a bowl and pour butter over give a toss.
Layer them in the same pan you should have 2 layers.
Pour the mixture over and bake till tender about 40 minutes.
Baste with juice mixture half way through.","url":"https://recipe.bluelayer.org/recipe/45348/candied-ginger-sweet-potatoes-with-dried-cranberries"},{"id":"45340","title":"Cinnamon Candied Walnuts","ingredients":"nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet and roast for about 8-10 minutes.
Stir together sugar, cinnamon, salt and milk in a medium saucepan and cook over medium heat for about 8 minutes or until the mixture reaches the soft ball stage of 236F Remove from heat and add vanilla.
Add walnuts to sugar syrup and stir to coat well.
Spoon nuts onto waxed paper lined sheet pan and separate with fork.
Cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45340/cinnamon-candied-walnuts"},{"id":"45327","title":"Candied Walnuts","ingredients":"sugars, brown
oil, olive, salad or cooking
vinegar, balsamic
spices, pepper, black
nuts, walnuts, english","directions":"In a large skillet, combine the brown sugar, oil, vinegar and pepper.
Cook and stir over medium heat until blended.
Add walnuts; cook and stir 6-8 minutes longer or until well coated and sugar is melted.
Spread on foil to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/45327/candied-walnuts"},{"id":"45325","title":"Candied Kielbasa","ingredients":"sugars, brown
catsup
horseradish, prepared
kielbasa, polish, turkey and beef, smoked","directions":"In a slow cooker, combine the brown sugar, ketchup, and horseradish; add the sausage and mix well.
Cook on High until the sauce starts to boil; reduce heat to low and cook until the sauce thickens, about 45-60 minutes.","url":"https://recipe.bluelayer.org/recipe/45325/candied-kielbasa"},{"id":"45140","title":"Spiced Candied Nuts","ingredients":"sugars, granulated
salt, table
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, pecans","directions":"Combine sugar, salt, cinnamon and milk.
Cook slowly to soft ball stage (236-240 degF).
Remove from heat.
Immediately add vanilla and nuts.
Stir carefully until coating loses its gloss and is creamy.
Turn out on wax paper.
and spread out nuts using 2 forks, being careful not to get burned.
Cool to room temperature before storing.","url":"https://recipe.bluelayer.org/recipe/45140/spiced-candied-nuts"},{"id":"45120","title":"Ginger Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, granulated
spices, ginger, ground
spices, ginger, ground","directions":"In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks.
Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.","url":"https://recipe.bluelayer.org/recipe/45120/ginger-whipped-cream"},{"id":"45089","title":"Easy & Light Candied Walnuts","ingredients":"butter, without salt
sugars, granulated
nuts, walnuts, english
salt, table","directions":"Melt the butter and all but 1/2 a teaspoon of the sugar together in a skillet over low heat heating for a couple of minutes until the sugar has dissolved.
Add the nuts and stir, on low heat, until fully coated and the liquid in the pan has evaporated.
Turn off the heat, sprinkle with the salt and remaining 1/2 teaspoon of sugar and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/45089/easy-light-candied-walnuts"},{"id":"45051","title":"Perfectly Candied Pecans","ingredients":"sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
syrup, maple, canadian
nuts, pecans","directions":"Preheat oven to 375 degrees.
Mix sugar, salt, cinnamon and nutmeg in a small bowl and set aside.
Saute butter and maple syrup in a large pan, and bring to a boil.
Remove from heat.
Add nuts and toss to coat.
Transfer nuts to a rimmed baking sheet lined with aluminum foil.
Sprinkle with sugar mixture over top of the nuts and toss gently to coat; DO NOT MIX too much because the sugar will dissolve and won't stick to the top of your nuts.
Spread out the nuts so that they are not touching one another.
Toast in oven for 5 minutes.
Let nuts cool completely on sheet.","url":"https://recipe.bluelayer.org/recipe/45051/perfectly-candied-pecans"},{"id":"44740","title":"Unknownchef86's Basic Vanilla Ice Cream (With Variations)","ingredients":"cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
salt, table","directions":"Stir basic ingredients together until the sugar dissolves.
For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors.
Unless otherwise stated, flavorings should be added before pre-chilling or freezing.
Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa.
For an added zest, ad 1/8 teaspoon cinnamon.
Banana: Mash or puree 1 medium-sized banana.
Add to vanilla mixture.
Coffee: Add 2 tablespoons instant coffee.
Maple Walnut: Reduce sugar to 1/4 cup.
Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
Peanut fudge: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 1/2 cup peanut butter.
Mocha: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 2 tablespoons of instant coffee.
Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream.
Add 1 teaspoon rum and a dash of vanilla.
If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
Pistachio: Substitute almond extract for the vanilla extract.
Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
Peppermint stick: Substitute peppermint extract for vanilla extract.
After freezing, stir in 1/4 cup crushed peppermint stick candy.
Rum raisin: Omit vanilla extract.
Add 1 teaspoon rum extract or 2 tablespoons rum.
After freezing, stir in 1/4 cup seedless raisins.
Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture.
Allow mixture to harden before serving.
Tutti-frutti: Add 1/4 cup chopped candied fruit.
Chocolate almond: Follow the recipe for chocolate ice cream.
Substitute 1 teaspoon almond extract for vanilla extract.
Omit cinnamon.
After freezing, add 1/4 cup toasted sliced or slivered almonds.
Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar.
Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes.
Cool.
Stir butter-nut mixture into ice cream mix before freezing.
Chocolate marshmallow: Follow recipe for chocolate ice cream.
After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.","url":"https://recipe.bluelayer.org/recipe/44740/unknownchef86s-basic-vanilla-ice-cream-with-variations"},{"id":"44670","title":"Candied Kumquats in Syrup","ingredients":"sugars, granulated
kumquats, raw
water, bottled, generic","directions":"Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.
Reduce the heat to medium low.
Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.
Let cool in the syrup.
Kumquats can be refrigerated in an airtight container up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/44670/candied-kumquats-in-syrup"},{"id":"44219","title":"Beer-Candied Bacon","ingredients":"bacon, meatless
sugars, brown
alcoholic beverage, beer, regular, all
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 400 degrees.
Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup.
Set aside.
Line a rimmed baking sheet with aluminum foil.
Place a wire cooling rack on top.
Place the pieces of bacon on top of the rack, overlapping if necessary.
Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup.
Flip, and coat the other side with the syrup as well.
Return to oven and cook for 10 minutes.
Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and youve used all the glaze.
Cool on wire rack for at least 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/44219/beer-candied-bacon"},{"id":"44198","title":"Homemade Candied Citrus Peel","ingredients":"orange juice, raw
water, bottled, generic
salt, table
sugars, granulated","directions":"Remove all peel from citrus fruits youll need about 1 cup of it.
The white part is bitter you just want the outside peel.
Cut the peel into circles about 3/4 inches in diameter using a cookie cutter.
Grapefruit skins are much thicker than other citrus skins.
I prefer the orange peel.
Now combine 1 cup water and salt in a glass bowl.Add citrus peels and soak for about 12 hours.
Next, rinse them with tap water.
Drain them in a colander.
Place the round citrus peel in a large saucepan and add 1 cup cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft.
Next, rinse them with tap water.
Drain the round peels in a colander.
After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add the peels.
Cook 12 minutes.
Mix well.
Remove from heat and place the peels on a wire rack and allow to dry overnight.
After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/44198/homemade-candied-citrus-peel"},{"id":"44101","title":"Candied Blossoms Recipe","ingredients":"sugars, granulated
sugars, granulated","directions":"Select choice blossoms and petals; wash gently, then spread on flat plates to dry.
Combine sugar and water; boil till spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer).
Pour syrup into a bowl and place bowl on a bed of cracked ice.
When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup.
Place petals on waxed paper to dry.
As they harden, dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/44101/candied-blossoms-recipe"},{"id":"44069","title":"Candied Peanuts (Caramelized Peanuts)","ingredients":"oil, corn, peanut, and olive
sugars, granulated
water, bottled, generic
salt, table","directions":"Combine the sugar and water in a skillet.
Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.
Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
Lower the heat and continue stirring as the excess sugar in the pan begins to melt.
This will take another several minutes.
Once the syrup begins to form, it will turn from clear to golden to amber.
Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.
When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan.
Spread the candied peanuts into a single layer to cool.
Be sure the caramelized peanuts are completely cool before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/44069/candied-peanuts-caramelized-peanuts"},{"id":"43811","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.
Stir all ingredients gently until mixed.
Using electric beaters, beat dough on high for 10 minutes- NO LESS- this is very important!
Drop by teaspoon full on ungreased cookie sheet.
Bake for 10 minutes, just until edges are light brown.
Decorate if you like, I prefer not.
Slivers of red or green candied cherries pressed on before baking make a nice holiday garnish.","url":"https://recipe.bluelayer.org/recipe/43811/whipped-shortbread-cookies"},{"id":"43808","title":"Candied Pecans","ingredients":"nuts, pecans
oil, olive, salad or cooking
syrup, maple, canadian
salt, table","directions":"Toss all ingredients together in a large bowl.
Place in a pyrex baking dish.
Bake at 350 degrees for 15 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/43808/candied-pecans"},{"id":"43784","title":"Sweet Potato Casserole Thanksgiving Recipe","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
salt, table
spices, ginger, ground
sweet potato, raw, unprepared
candies, marshmallows","directions":"Heat the oven to broil and arrange a rack in the lower third.
Melt the butter in a large pot or Dutch oven with a tightfitting lid over medium-high heat until foaming.
Add the brown sugar, water, salt, and ground ginger (if youre using candied or crystallized ginger, it will be added later).
Cook, stirring occasionally, until the mixture comes to a boil.
Add the sweet potatoes, stir to combine, and return to a boil.
Reduce the heat to medium low, cover, and simmer, stirring every few minutes, until the sweet potatoes are knife tender and starting to fall apart at the edges, about 20 to 25 minutes.
Add the candied or crystallized ginger, if using, and stir until evenly combined.
Transfer the sweet potatoes and any liquid to a 13-by-9-inch baking dish and spread into an even layer.
Sprinkle the marshmallows evenly over the sweet potatoes.
Broil until the marshmallows are puffed and golden brown, about 1 to 1 1/2 minutes.
Place the dish on a wire rack and let cool for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/43784/sweet-potato-casserole-thanksgiving-recipe"},{"id":"43473","title":"Candied Citrus Peel","ingredients":"orange juice, raw
sugars, granulated
water, bottled, generic","directions":"Place peel strips in large saucepan and cover with water.
Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer.
Drain.
Repeat this process two more times.
In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling.
Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved.
Remove peel with slotted spoon and dry on wire rack overnight.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/43473/candied-citrus-peel"},{"id":"43353","title":"Quick Candied Pecans","ingredients":"nuts, pecans
butter, salted
sugars, brown","directions":"Melt butter over Medium-High heat.
Add pecans and toss to coat.
Add sugar, and stir until caramelized.
Spread on wax paper and cool.","url":"https://recipe.bluelayer.org/recipe/43353/quick-candied-pecans"},{"id":"43347","title":"Gala Frozen Pumpkin Pie","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
butter, without salt
nuts, pecans
pumpkin, raw
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground","directions":"combine crushed cereal flakes, brown sugar, and melted butter.
press firmly into bottom and sides of 9\" pie can.
Chill 1/2 hour.
Meanwhile, soften ice cream, combine with remaining ingredients.
mix well.
spoon into well chilled crust.
freeze several hours or overnight.
just before serving, decorate pie with frill of whipped topping and candied cherries, pineapple tidbits, and or pecans -- .","url":"https://recipe.bluelayer.org/recipe/43347/gala-frozen-pumpkin-pie"},{"id":"43281","title":"Candied Nuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive","directions":"Combine sugar and water in a saucepan.
Cook over medium heat until sugar dissolves.
Add peanuts and cook stirring constantly over medium heat until all the liquid evaporates (15 minutes).
Spread nuts on greased baking sheet.
Bake at 300 degrees (150 C.) for 30 minutes stirring every 10 minutes.
Remove from over and cool.","url":"https://recipe.bluelayer.org/recipe/43281/candied-nuts"},{"id":"43274","title":"Pumpkin Parfaits","ingredients":"pumpkin, raw
yogurt, greek, plain, nonfat
cream, whipped, cream topping, pressurized
nuts, pecans","directions":"Spoon 1/4 cup of pumpkin into 4 tall glasses.
Top with 1/4 cup of ice cream or frozen yogurt.
Repeat layers of pumpkin and ice cream.
Top with whipped cream and candied nuts.","url":"https://recipe.bluelayer.org/recipe/43274/pumpkin-parfaits"},{"id":"43221","title":"Candied Spiced Walnuts Recipe","ingredients":"sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
water, bottled, generic
nuts, walnuts, english","directions":"Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage).
Remove from heat and add in the walnuts.
Stir till creamy.
Turn out on waxed paper.
Using 2 forks, separate walnuts.
Let dry.
Then store them in an airtight container
Makes about 2 c..","url":"https://recipe.bluelayer.org/recipe/43221/candied-spiced-walnuts-recipe"},{"id":"43073","title":"Candied Cranberries","ingredients":"cranberries, dried, sweetened
sugars, granulated
water, bottled, generic","directions":"Place 2 cups of cranberries into a 6-8 cup stainless steel bowl.
Fill the large pot or steamer with a few inches of water and bring to a simmer.
Meanwhile, combine the sugar and water in a small saucepan and bring to a boil.
Pour the boiling syrup over the cranberries and cover the bowl with a plate.
Set the covered bowl of cranberries into the pot or steamer.
Cover the pot and steam the berries over low to medium heat for about 45 minutes.
Remove from heat and let cool.
Cover bowl with plastic wrap and let the berries sit in the syrup for 3 to 4 days at room temperature.
The syrup will become a little jellied.
Drain the berries before using.","url":"https://recipe.bluelayer.org/recipe/43073/candied-cranberries"},{"id":"42528","title":"Purim Chocolate-Covered Nuts","ingredients":"nuts, almonds
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"In a heavy sauce pan, boil almond slivers, sugar and water over low to medium heat until all the water is gone and the sugar crystallizes on the nuts.
Pour almond slivers out onto a well-greased baking sheet.
Separate clumps with a greased fork.
Bake in a preheated 350 degree F oven about 15 minutes.
Be careful not to burn.
Melt chocolate over low heat with constant stirring.
When candied almonds have cooled, dip into melted chocolate.
Place on foil to set.","url":"https://recipe.bluelayer.org/recipe/42528/purim-chocolate-covered-nuts"},{"id":"42308","title":"Candied Macadamia Nuts","ingredients":"nuts, macadamia nuts, raw
oil, olive, salad or cooking
sweetener, syrup, agave
salt, table","directions":"Toss all ingredients together in a large bowl.
Place in a pyrex baking dish.
Bake at 350 for 10-15 minutes, until lightly browned.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/42308/candied-macadamia-nuts"},{"id":"42304","title":"Kittencal's Layered Baked Candied Yams","ingredients":"sweet potato, raw, unprepared
sugars, brown
butter, without salt
nuts, pecans
pumpkin, raw","directions":"Set oven 400F.
Wrap each yam in foil then prick holes in each.
Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.
Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).
Using fingers remove the skins from yams.
Slice into about 1-inch slices crosswise.
For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly.
Butter a 9 x 9-inch baking pan.
Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping.
Layer the remaining yams on top then sprinkle the remaining half of the topping on top.
Bake at 400F until the topping melts and is bubbling (about 20 minutes).","url":"https://recipe.bluelayer.org/recipe/42304/kittencals-layered-baked-candied-yams"},{"id":"42214","title":"Candied Bacon Brown Sugar Bacon","ingredients":"bacon, meatless
sugars, brown","directions":"Line a baking sheet with foil.
(Use non-stick foil or spray the foil with cooking spray if you want to make your life a lot easier!
).
Preheat oven to 275F.
Put brown sugar on a plate.
(I don't really measure the brown sugar.)
Place a slice of bacon on the brown sugar, patting to help the brown sugar adhere to the bacon, coating both sides.
Place on baking sheet.
Repeat with rest of the pound of bacon.
Sprinkle any remaining brown sugar over the bacon.
Bake for 20 minutes.
Carefully pour off grease.
Bake for 10 more minutes.
Pour off grease again.
Check bacon every 5-7 minutes until browned to your desired crispness, pouring off grease as necessary.
Let cool slightly and remove to a lightly buttered plate to cool completely.
(If it you let it cool completely on the baking sheet, it can be very difficult to remove.)
We prefer to chill ours for a few hours before eating it.
It enhances the flavors vs. eating it room temperature.","url":"https://recipe.bluelayer.org/recipe/42214/candied-bacon-brown-sugar-bacon"},{"id":"42154","title":"Carmelized Onion Relish","ingredients":"spices, rosemary, dried
orange juice, raw
vinegar, red wine
orange juice, raw
oil, olive, salad or cooking
sugars, granulated
fresh red onions,","directions":"Heat oil in a skillet over medium heat.
Add onion and cook, stirring occasionally for 5 to 10 minutes until the onion is soft and translucent.
Reduce heat if necessary to keep the onion from burning.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 minutes more.
The onion will turn brown/red, translucent almost candied color and most of the liquid will evaporate.
Serve warm, or store in an airtight container refrigerated for up to one week.","url":"https://recipe.bluelayer.org/recipe/42154/carmelized-onion-relish"},{"id":"42118","title":"Candied Macadamia Nuts Recipe elanaspantry","ingredients":"nuts, macadamia nuts, raw
oil, olive, salad or cooking
sweetener, syrup, agave
salt, table","directions":"Toss all ingredients together in a large bowl
Place in a pyrex baking dish
Bake at 350 degrees for 10-15 minutes, until lightly browned
Cool and serve","url":"https://recipe.bluelayer.org/recipe/42118/candied-macadamia-nuts-recipe-elanaspantry"},{"id":"41716","title":"Caramel Sauce","ingredients":"cream, fluid, heavy whipping
candies, caramels","directions":"Heat the heavy cream in a saucepan over medium-high heat until it reaches a simmer
Add the Chewy Caramel Candies, stirring constantly until they have melted and combined with the cream.
Serve the sauce immediately, or keep it in an airtight container at room temperature for 1 week.
The caramel sauce should not harden when stored, but it will be easier to pour or spoon out if you reheat it.
To reheat, simmer a pot of water and place the container with the caramel in the water (make sure that the water goes only about three- quarters the way up the side of the container).
Heat it until the caramel liquefies.
If you are drizzling it on top of icing, allow the caramel to cool for 5 to 10 minutes before using.
Following are some ideas for incorporating Caramel Sauce into your cake and cupcake presentations:
For Dulce de Leche, drizzle Caramel Sauce over Vanilla Cake (page 115), topped with Caramel Buttercream (page 159).
For German Chocolate Cake, top Devils Food Cake (page 98) with Mocha Buttercream (page 158) and candied pecans and a drizzle of Caramel Sauce.
Add Caramel Sauce to the Sweet-and-Salty Cake (page 108) for extra decadence.
Spoon Caramel Sauce over slices of Devils Food Cake (page 98) topped with Chocolate Icing (page 148).
If you want to make caramel sauce but dont have the caramel candies already made, just make half the recipe for Chewy Caramel Candies, but double the amount of heavy cream and cook to only 240 F. Allow the sauce to cool in the pot to a usable temperature before serving or keeping in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41716/caramel-sauce"},{"id":"41603","title":"Super Shooter Whipped Shortbread Spritz Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F.
Cream together butter, powdered sugar, vanilla and salt.
Gradually add cornstarch and flour.
Whip with an electric mixer until fluffy.
Place dough into a cookie press and press cookies out onto a COOL baking sheet.
Decorate with candies, or candied cherries if desired.
Bake 12-15 minutes.
Let cool for 2 minutes on baking sheet.
Then remove to wire rack to cool completely.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/41603/super-shooter-whipped-shortbread-spritz-cookies"},{"id":"41471","title":"Spicy Ginger Salad Dressing","ingredients":"vinegar, red wine
mustard, prepared, yellow
spices, ginger, ground
soy sauce made from soy (tamari)
salt, table
spices, pepper, black
wasabi, root, raw
oil, olive, salad or cooking
honey","directions":"purchase candied ginger or use ginger root pealed and cut into long thin slices 2mm x 2mm by what ever lenth.
boil in 2-4 cups of water for 20 min then remove ginger and retain 1/4 cup of water.
add ginger and the same wt of sugar to a sauce pan and also add the 1/4 cup of water that is left over from the boil.
cook down until a sticky conglomeration is left and then dry on cookie sheets that are sprayed with non stick seasoning.
combine the vinegar, mustard, ginger, soy sauce, salt, pepper, honey, and wasabi paste in a food processor.
then add the olive oil slowly while blending.
this will make a very strongly flavored dressing.
you can add balsamic vinegar to the end product for a slightly different taste if desired, also garlic can be added if desired.","url":"https://recipe.bluelayer.org/recipe/41471/spicy-ginger-salad-dressing"},{"id":"41469","title":"Brown Sugar & Pecan Candied Bacon","ingredients":"bacon, meatless
sugars, brown
nuts, pecans","directions":"Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place a cookie rack inside a baking sheet and spray lightly with nonstick cooking spray.
Lay strips of bacon across the prepared sheet.
Sprinkle each with 1 teaspoon of brown sugar.
Evenly sprinkle with pecan pieces.
Bake 2025 minutes until desired crispiness.
Notes: Each package of bacon will contain a different number of slices, depending on how they cut it.
The secret is 1 teaspoon brown sugar per slice.
You can go as heavy or as light as you want on the pecans.
I used a full cup of pecans on the whole package.","url":"https://recipe.bluelayer.org/recipe/41469/brown-sugar-pecan-candied-bacon"},{"id":"41338","title":"Candied Peanuts","ingredients":"sugars, granulated
lemon juice, raw
oil, corn, peanut, and olive","directions":"Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly.
Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly.
Remove from heat and quickly stir in peanuts.
Spread coated peanuts on an oiled baking sheet to harden.","url":"https://recipe.bluelayer.org/recipe/41338/candied-peanuts"},{"id":"41200","title":"Ginger Shortbread","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
spices, ginger, ground","directions":"Combine icing sugar, flour and ginger.
Cut in butter.
Mix together with your hands, as per a pie crust.
When mixture holds together work in candied ginger.
Press into an ungreased 9-inch square pan, about 1/2-inch thick.
Prick through to bottom of the dough with a fork.
Bake at 300 degrees F for 50-60 minutes.
While warm, cut into desired shapes.","url":"https://recipe.bluelayer.org/recipe/41200/ginger-shortbread"},{"id":"41160","title":"Syrup For Candied Sweet Potatoes Recipe","ingredients":"sugars, brown
sugars, granulated
sweet potato, raw, unprepared
orange juice, raw","directions":"Cook over low heat till thick.
Pour over the sweet potatoes.
Cover with nuts.
Bake in oven.","url":"https://recipe.bluelayer.org/recipe/41160/syrup-for-candied-sweet-potatoes-recipe"},{"id":"40860","title":"True Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Sift/sieve the flour into a bowl and add the pinch of salt.
Put aside for the moment.
Make some space in the fridge, if necessary, for the bowl youre about to use in case you quickly need to chill the mixture.
Using butter, grease the baking tray well and put it aside for the moment.
Yield for fingers (much preferred) is around a 7 to 8 inch square.
For Petticoat Tails it will yield a chunky 8 inch circle.
Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps.
But don't let your hand heat warm it so much it starts to get runny.
If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
Add the sugar and mix it in well, and quickly.
Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
Knead well (on a very lightly floured surface).
I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be.
I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference!
What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading.
If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming.
If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago.
I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
Roll the mixture out to shape and size of the tray.
For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste).
For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
For fingers: prick all over with a fork and put it into baking tray.
Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!)
to give a pretty effect when cut.
Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray.
Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees).
Do keep an eye on it!
Petticoat tails seem to require a little less baking time.
Hard to describe the colour to bake until.
From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already.
Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
For petticoat tails it's customary to sprinkle liberally with castor sugar.
Sorry to be such a pedant about this recipe!
I feel a bit like a mother hen clucking about \"must do this -- \", \"should do that -- \" :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
SERVING SUGGESTION:.
Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
Personal Note:.
I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle.
(I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!
).
Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it.
At least there's not much salt!
You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same.
I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it!
And you don't NEED to eat them all at once!
- they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!).
I guess you could probably freeze them too (if enough left!
).
ADDITIONS SUGGESTIONS:.
Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon.
Cherries worked ok, but wasnt crazy about the fruit.
You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking.
I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!)
is absolute heaven on earth in the eating.
It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
Do enjoy and best wishes from England - and Scotland!","url":"https://recipe.bluelayer.org/recipe/40860/true-scottish-shortbread"},{"id":"40682","title":"Country-Style Zenzai (Sweet Red Bean Soup)","ingredients":"beans, adzuki, mature seeds, raw
sugars, granulated
water, bottled, generic
soy sauce made from soy (tamari)
salt, table","directions":"[Removing the astringency of the beans]: Place the rinsed beans in a pot, fill with enough water to cover the beans, then bring to a boil over high heat.
Once it comes to a boil, reduce heat to low-medium heat and boil for 10 minutes.
Drain off the water in a colander or sieve.
[Boiling the beans] Return the beans to the pot, add the water for boiling, then bring to a boil.
When it comes to a boil, reduce the heat to a level where the beans will not move around.
Cover with the lid slightly set to the side, and slowly simmer until the beans become tender.
The beans should be slightly above the water level when they are done simmering.
The beans should be tender enough that they easily crush between your fingers.
While it depends on the beans used, if they are fresh, they should finish boiling in about 40 minutes.
[Flavoring] Turn off the heat, then add the sugar all at once.
Gently stir the pot, and heat on low heat until the sugar dissolves.
Once the sugar is added, the beans will start to produce moisture.
In Step 5, the beans were slightly above the water level, but after adding the sugar, they should be covered by the water.
When bubbles start to appear around the edges of the pot, simmer on very low heat for about 10 minutes to completely dissolve the sugar.
Add the soy sauce and salt, then stir the pot to blend the flavors.
Remove from heat, cover the pot with a lid, then let allow the beans to sit overnight to absorb the flavors.
Serve on top of omochi or candied chestnuts.
Add a bit of shio-kombu or shibazuke on the side to freshen the palate.
The photo shows it served on top of kabocha to celebrate the winter solstice.
See my recipe for making tsubu-an.
See.","url":"https://recipe.bluelayer.org/recipe/40682/country-style-zenzai-sweet-red-bean-soup"},{"id":"40461","title":"Spicy Candied Nuts","ingredients":"nuts, cashew nuts, raw
nuts, pecans
nuts, almonds
sugars, granulated
salt, table
spices, rosemary, dried
spices, pepper, red or cayenne
spices, paprika
honey
molasses
orange juice, raw","directions":"Read the description, all of it.
Make choices to suit you.
Preheat oven to 325.
Put silpat on a baking sheet or line it with parchment.
Combine the nuts in a bowl.
In the largest bowl that will go in the microwave, just heat the honey, molasses and zest, maybe 10-20 seconds.
Stir in the rosemary, cayenne, and paprika.
ALTERNATIVELY just heat it all in a large enough pot to stir in all the nuts.
Mix in the nuts covering with all that goodness.
Spread the nuts on your prepared baking sheet.
Sprinkle the sugar, evenly over the top.
Sprinkle half the salt.
Bake in the center of the oven for 30-35 minutes or until lightly browned -- that sugar will caramelize.
Right after you take them out of the oven, sprinkle the 2nd half of the salt.
Let cool, completely, about an hour.
Break nuts apart and serve or place in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40461/spicy-candied-nuts"},{"id":"40407","title":"French Almonds","ingredients":"water, bottled, generic
sugars, granulated
nuts, almonds","directions":"Preheat the oven to 350F (175C).
In a small skillet, heat the water and sugar, stirring a bit, just until it begins to boil.
Remove from the heat and stir in the almonds to coat them with the syrup.
Spread the almonds on a nonstick baking sheet, or a baking sheet lined with a silicone baking mat.
Bake for 20 minutes, stirring twice during baking and separating any clumps.
Remove from the oven when the almonds are a medium golden brown.
Cool completely.
For Candied Oats, toast 1 cup (100 g) rolled oats in a small baking pan in a 350F (175C) oven for 7 minutes.
Heat 1 1/2 tablespoons of water, 1 1/2 tablespoons of sugar, and a big pinch of cinnamon in a small saucepan.
Mix the syrup with the oats, spread the mixture on a nonstick baking sheet, and bake for 30 minutes, stirring a few times during baking.
Store French Almonds in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/40407/french-almonds"},{"id":"40011","title":"Sicilian Easter Cheesecake","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
spices, cinnamon, ground
cheese, ricotta, whole milk
sugars, granulated
vanilla extract
orange juice, raw
chocolate, dark, 70-85% cacao solids
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a small bowl, mix together the crushed cookies, cinnamon and butter.
Press into the bottom of a 9 inch springform pan.
Refrigerate while you prepare the filling.
In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer.
Stir in candied peel and 2 ounces of grated chocolate by hand.
Spoon the filling over the chilled crust, and smooth out the top surface.
Refrigerate for 6 hours, or overnight.
Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer.
Run a knife around the outside edge of the cake, and remove the sides of the pan.
Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/40011/sicilian-easter-cheesecake"},{"id":"39062","title":"Candied Kumquats","ingredients":"water, bottled, generic
sugars, granulated
kumquats, raw","directions":"Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves.
Add kumquat slices.
Reduce heat to medium and simmer until kumquats become translucent and tender, stirring occasionally, about 15 minutes.
Cool.
Do ahead Candied kumquats can be made 3 days ahead.
Cover and chill.","url":"https://recipe.bluelayer.org/recipe/39062/candied-kumquats"},{"id":"38630","title":"Candied Macadamia Nuts","ingredients":"nuts, macadamia nuts, raw
oil, olive, salad or cooking
sweetener, syrup, agave
salt, table","directions":"Toss all ingredients together in a large bowl.
Place in a pyrex baking dish.
Bake at 350 degrees for 10-15 minutes, until lightly browned.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/38630/candied-macadamia-nuts"},{"id":"38391","title":"Easy Candied Walnuts","ingredients":"nuts, walnuts, english
syrups, corn, light
sugars, granulated
salt, table","directions":"Set oven to 325F.
Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
Spread the nuts on the baking sheet (some nuts will stick together).
Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time).
Cool completely on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/38391/easy-candied-walnuts"},{"id":"38280","title":"Candied Chestnuts Recipe","ingredients":"nuts, chestnuts, european, dried, peeled
sugars, granulated
water, bottled, generic
vanilla extract","directions":"In a large saucepan, cover chestnuts with water.
Bring to the boil,simmer 8 min.
Drain and throw away liquid.
Using a kitchen towel, rub off brown inner skins.
In a large saucepan, cook sugar, water and vanilla over low heat till sugar dissolves.
Increase heat and simmer 10 min.
Pour syrup and nuts into a large bowl.
Let stand for 12 hrs.
Return to pan and boil 1 minute.
Return to bowl.
Let stand 24 hrs.
Repeat process 3 times till syrup has been absorbed.
Preheat oven to 65C.
Cover a wire rack with greaseproof paper.
Place chestnuts on wire rack.
Place in oven with oven door open 2 hrs or possibly till hard.
Remove from oven and cold.
Store in container lined with greaseproof paper.","url":"https://recipe.bluelayer.org/recipe/38280/candied-chestnuts-recipe"},{"id":"38058","title":"Candied walnuts","ingredients":"nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground","directions":"Warm a thick bottomed pan.
Add sugar and stir till it melts.
Now add the walnuts and cinnamon.
Mix well till the sugar coats the walnuts.
Let it cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/38058/candied-walnuts"},{"id":"38005","title":"Granny Rowena Harper's Candied Pecans","ingredients":"sugars, brown
nuts, pecans
orange juice, raw","directions":"In a small bowl combine brown sugar and orange juice.
Add pecans and stir to coat.
Spread in an 8x8 parchment lined pan.
Bake for 12 minutes at 350F or until nuts are browned and syrup is bubbly, stirring once.
Pour out on a greased baking sheet and separate nuts.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/38005/granny-rowena-harpers-candied-pecans"},{"id":"37663","title":"Candied Jalapeno Dip","ingredients":"peppers, jalapeno, raw
cheese, parmesan, hard","directions":"Drain jalapeno slices, reserving liquid.
Chop jalapeno slices.
Mix jalapeno slices with cream cheese, adding back 1-3 T. of reserved liquid depending on the heat level you are comfortable with.
Chill at least 30 minutes.
Keep your jalapeno popping mitts off of it or you'll be sorry!
:).","url":"https://recipe.bluelayer.org/recipe/37663/candied-jalapeno-dip"},{"id":"37434","title":"Candied Jalapenos","ingredients":"peppers, jalapeno, raw
sugars, granulated","directions":"Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill.
Pour the 5 pound bag into the jar and seal tightly.
Let jar sit for at least one week to mix flavors; flip the jar daily to blend.","url":"https://recipe.bluelayer.org/recipe/37434/candied-jalapenos"},{"id":"37314","title":"Cannoli Filling","ingredients":"cream, whipped, cream topping, pressurized
cheese, ricotta, whole milk
sugars, granulated","directions":"Whip the cream until stiff, add the sugar.
Now you can add the candied fruit or the chocolate chips, or whatever you like!
Fill the shells and dip ends in the grated chocolate.
Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used.
Dust the cannoli with confectioners sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/37314/cannoli-filling"},{"id":"36770","title":"Chocolate Ginger Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
spices, ginger, ground","directions":"In a small bowl, mix together flour, cornstarch and salt.
In a large bowl, beat together butter and sugar until light and fluffy.
Add flour mixture, beating just until smooth.
Stir in chocolate chips and candied ginger.
Spread batter in prepared pan, smoothing top.
Bake at 350 for 40-50 minutes.
Let cool completely.
Cut into 36 bars.
Bars can be frozen.","url":"https://recipe.bluelayer.org/recipe/36770/chocolate-ginger-shortbread"},{"id":"36683","title":"Ginger Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
honey
spices, ginger, ground
spices, ginger, ground
sugars, powdered","directions":"Cream the 4 ozs butter with the sugar.
Combine flour, 1 tsp.
ginger, and baking powder; add to the butter mixture.
Put into a greased shortbread pan (or a 7-8\" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
Pour the icing over the hot shortbread and let it cool a little.
When the icing has cooled a bit, decorate the top with pieces of candied ginger.
Cut shortbread into shapes (wedges or rectangles).
Cool completely before removing from pan.
*Note:You may leave out the candied ginger- some may find it too spicy, especially children.","url":"https://recipe.bluelayer.org/recipe/36683/ginger-shortbread"},{"id":"36522","title":"Lighter Honey Walnut Shrimp","ingredients":"nuts, walnuts, english
sugars, granulated
egg substitute, powder
salad dressing, mayonnaise, regular
honey
lemon juice, raw
beverages, almond milk, unsweetened, shelf stable
sugars, granulated
crustaceans, shrimp, raw (not previously frozen)","directions":"Preheat Oven To 300 F
Toss Walnuts With Egg Beaters (Or Egg White) & Splenda.
Spread Coated Walnuts On A Lined Cookie Sheet & Cook In Oven For 30 Mins (Remember To Stir/Check Every 10 Mins).
Season Shrimp With Salt, Pepper, & Garlic To Taste (Optional).
Spray Pan With Non-Stick Spray & Cook Shrimp On Medium Heat.
Mix Mayo, Honey, Lemon Juice, Almond Milk, & Splenda.
Heat Mixture On Stove On Lowest Setting.
Toss & Coat Shrimp With Mixture
Top With Candied Walnuts.
Serve W/ Rice If Desired.","url":"https://recipe.bluelayer.org/recipe/36522/lighter-honey-walnut-shrimp"},{"id":"36385","title":"Microwave Candied Nuts","ingredients":"orange juice, raw
sugars, granulated
nuts, walnuts, english","directions":"Mix all ingredients in a microwave safe dish, a 9\" or 10\" pan works well.
Cook on high power in a 600 watt microwave oven for 6 minutes.
Stir & continue cooking another 8 to 10 minutes until sugar crystalizes.
Spread out on cookie sheet to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/36385/microwave-candied-nuts"},{"id":"36283","title":"Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, ginger, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
egg, white, raw, fresh
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
spices, ginger, ground
nuts, pecans","directions":"Arrange racks in upper and lower thirds of oven and preheat to 375F Line 2 large baking sheets with parchment paper.
In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
Add egg white and vanilla and beat until smooth, about 1 minute.
Add oat mixture and mix at low speed just until incorporated.
Stir in chocolate and ginger.
Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes.
Cool on sheets 3 minutes, then transfer to racks to cool completely.
Continue making cookies with remaining dough and cooled sheets.
Transportation tips:.
To keep them fresh, pack the cookies in covered containers with waxed paper between each layer.
If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.","url":"https://recipe.bluelayer.org/recipe/36283/diabetic-oatmeal-cookies-with-chocolate-chunks-and-candied-ginge"},{"id":"36027","title":"Hazelnut and Candied Cherry Bark","ingredients":"nuts, hazelnuts or filberts
nuts, almonds
cherries, sweet, raw
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.
Place hazelnuts on ungreased cookie sheet.
Bake at 350 for 5 to 8 minutes or until lightly browned and skins have loosened.
Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins.
Cool 10 minutes.
Coarsely chop nuts.
Meanwhile, line cookie sheet with waxed paper.
Place candy coating in microwave safe bowl.
Microwave on HIGH for 1 minute.
Stir, continue to microwave in 15 second increments until bark can be stirred smooth.
Stir in hazelnuts.
Spread mixture on waxed paper lined cookie sheet.
Sprinkle mixture with red and green cherries; press gently into coating.
Sprinkle with chocolate chips; press in gently.
Cool 20 minutes or until completely cooled.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/36027/hazelnut-and-candied-cherry-bark"},{"id":"35879","title":"Candied Christmas Nuts","ingredients":"sugars, brown
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
margarine, regular, 80% fat, composite, stick, without salt
nuts, walnuts, english","directions":"Combine the sugar, milk, and margarine in a heavy saucepan, bring to a soft-ball stage on medium heat.
Add vanilla flavoring and salt, removed from heat, mix until creamy.
Add walnuts to mixture and stir until walnuts are well coated.
Spread on foil and seperate.
Cool before serving.","url":"https://recipe.bluelayer.org/recipe/35879/candied-christmas-nuts"},{"id":"35830","title":"Praline Butter","ingredients":"sugars, granulated
nuts, pecans
butter, without salt
butter, without salt
vanilla extract","directions":"In a heavy 6-inch skillet evenly spread out the sugar.
Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
Carefully add pecan and 1 tbl butter or margarine.
Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
Cool.
Break into small clusters.
Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
If not serving immediately, cover and chill.
Let the butter stand at room temperature for about 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/35830/praline-butter"},{"id":"35309","title":"Ginger Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, granulated
spices, ginger, ground
spices, ginger, ground","directions":"In a bowl with an electric mixer, beat the cream until it just holds stiff peaks.
Add the sugar and ground ginger; beat until it holds stiff peaks.
Fold in the candied ginger.","url":"https://recipe.bluelayer.org/recipe/35309/ginger-whipped-cream"},{"id":"34915","title":"Coconut Oat Bars","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw","directions":"Lightly grease a 12 x 9 inch pan with pam.
Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted.
Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
Place the mixture on the prepared pan.
Spread evenly across the pan and level the surface by pressing with a spatula.
Bake in a preheated oven 325F for about 30 minutes, or until golden.
Remove from oven and let cool for 10 minutes.
Cut the mixture into 16 pieces using a sharp knife.
Carefully transfer the squares to wire rack and cool completely.
TIP: Best stored in an airtight container and eaten within 1 week.
They can also be frozen for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/34915/coconut-oat-bars"},{"id":"34280","title":"Cayenne Candied Bacon","ingredients":"oil, olive, salad or cooking
sugars, brown
spices, pepper, red or cayenne
bacon, meatless","directions":"Preheat oven to 350 degrees F. Line a broiler pan with aluminum foil and position the broiler rack on top of the pan.
Lightly coat the rack with vegetable oil.
Combine brown sugar and cayenne in a shallow dish, stirring to mix well.
Press one side of each slice of bacon firmly into the spiced sugar to coat well.
Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up.
Sprinkle any remaining sugar on top of the bacon slices evenly.
Bake until the bacon is crisp and sugar is bubbly, at least 25 minutes (maybe closer to 30 minutes; a convection oven makes it go faster but watch closely).
Make sure it is really crispy!
Transfer to paper towels to drain briefly (too long and the bacon sticks to the paper).
Place on a plate or serving dish to cool (can be made several hours ahead).
Serve warm or at room temperature.
Awesome with a brunch or as hors doeuvres.
Or just make some in the afternoon and eat the whole pound by yourself.","url":"https://recipe.bluelayer.org/recipe/34280/cayenne-candied-bacon"},{"id":"34217","title":"Candied Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
sugars, brown
butter, without salt
water, bottled, generic
salt, table","directions":"Wash sweet potatoes but do not pare.
Heat enough salted water to cover potatoes to boiling.
Add potatoes.
Cover and heat to boiling.
Cook until tender,.
30 to 35 minutes; drain.
Slip off skins,slice.
Mix brown sugar, butter, water and salt in 8-inch skillet.
Cook over medium heat, stirring constantly, until smooth and bubbly.
Add sweet potato slices; stir gently until glazed and heated through.","url":"https://recipe.bluelayer.org/recipe/34217/candied-sweet-potatoes"},{"id":"33950","title":"Milk Chocolate Jewels","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened
blueberries, raw
spices, ginger, ground","directions":"Arrange plastic chocolate molds on baking sheets and fill them halfway with the tempered chocolate.
Sprinkle on the dried fruit and candied ginger and refrigerate until set, about 15 minutes.
Unmold the chocolates and store at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/33950/milk-chocolate-jewels"},{"id":"33753","title":"Baked Candied Butternut Squash Recipe","ingredients":"squash, winter, butternut, raw
butter, without salt
butter, without salt
sugars, brown","directions":"1.Choose a squash with a thick neck and a short belly, as all the meat is in the neck.
Split and seed it.
Put it a glass pan with 1/4 inch of water, double cover it with saran, and microwave it fro 20 min, till it is tender.
You can put in a covered pan with water in a 400 F oven and it will steam in about the same time or possibly a little longer.
When it is fork tender it is done.
2.Drain it and let it cold, and when you can handle it, the tan skin will scrape off with little trouble.
Much easier than using a potato peeler when raw (that certainly works).
3.Mash it with butter season it with salt and cinnamon to taste, and put it into a buttered oven dish.
A dash of dark rum contributes interest to the mix.
Babancourt Haitian is what I use.
4.Drizzle the remaining butter over it, and sprinkle the top with brown sugar, using more or possibly less to taste.
You can also use Maple Syrup instead of brown sugar.
You can also omit the sugar, or possibly just put a little in with the mashed squash.
5.Bake at 350 F for about 30 min till a crust forms from the melted sugar.
Serves 8 Serving Ideas: A festive dish.
Under NO conditions put marshmallows in it.
Notes: Take care in serving right from the oven.
The baked sugar gets very warm","url":"https://recipe.bluelayer.org/recipe/33753/baked-candied-butternut-squash-recipe"},{"id":"33745","title":"Cayenne-Candied Bacon","ingredients":"oil, olive, salad or cooking
sugars, brown
spices, pepper, red or cayenne
bacon, meatless","directions":"Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan.
Lightly coat the rack with the vegetable oil.
Combine the brown sugar and cayenne in a shallow dish, stirring to mix well.
Press 1 side of each slice of bacon firmly into the spiced sugar to coat well.
Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up.
If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.
Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes.
Transfer to paper towels to drain briefly, then to a plate or serving dish to cool.
(Can be made several hours ahead) Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/33745/cayenne-candied-bacon"},{"id":"33472","title":"Chocolate-Coated Almonds","ingredients":"sugars, granulated
water, bottled, generic
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a saucepan, combine the sugar and water and boil over moderate heat without stirring until the syrup reaches 248 on a candy thermometer, 10 minutes.
Add the almonds and stir to coat.
Spread the nuts in a single layer on a parchment-lined baking sheet; let cool.
Drizzle the melted chocolate over the candied almonds and refrigerate until the chocolate is set, about 15 minutes.
Serve cold or at room temperature.","url":"https://recipe.bluelayer.org/recipe/33472/chocolate-coated-almonds"},{"id":"33132","title":"Super Easy Candied Walnuts","ingredients":"nuts, walnuts, english
honey
butter, without salt","directions":"PreHeat oven to 350 degrees F.
On a cookie sheet \"with sides\" place a piece of parchment paper in the bottom of the pan.
Add walnuts and spread out into one layer.
Drizzle honey over all of the nuts.
Add slices of butter and spread equally over top of the honey & nuts.
Bake for 5 minutes or until butter and honey melts.
Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
Bake for 5 more minutes.
Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
Remove from oven and flatten nuts letting them cool.
When cooled, about 10-15 minutes later, break them up.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33132/super-easy-candied-walnuts"},{"id":"33119","title":"Starbucks Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
butter, without salt
spices, cloves, ground
sugars, granulated
spices, ginger, ground
leavening agents, baking soda
orange juice, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cheese, parmesan, hard
vanilla extract
sugars, granulated
orange juice, raw","directions":"Preheat oven to 350F Grease and flour a 9-inch loaf pan, or even a square baking pan.
In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Dissolve baking soda into applesauce and mix into creamed butter.
Add flour mixture.
Mix until smooth.
Pour the batter into a loaf pan.
Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky.
(Be careful not to over bake, for this cake can dry out easily.
Just remember that the toothpick shouldn't come out clean, but a little sticky).
For the frosting, beat the cream cheese until light and fluffy.
Beat in the vanilla.
Gradually beat in the powdered sugar.
Frost the cake when it is completely cooled.
Decorate with chopped candied orange peel or candied ginger.
*Note: This recipe tastes best the next day.","url":"https://recipe.bluelayer.org/recipe/33119/starbucks-gingerbread"},{"id":"33061","title":"Candied Walnuts","ingredients":"nuts, walnuts, english
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
Pour out on parchment paper separate nuts and cool.","url":"https://recipe.bluelayer.org/recipe/33061/candied-walnuts"},{"id":"33051","title":"Candied Pecans","ingredients":"nuts, pecans
oil, olive, salad or cooking
syrup, maple, canadian
salt, table","directions":"Toss all ingredients together in a large bowl.
Place in a pyrex baking dish.
Bake at 350 for 15 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/33051/candied-pecans"},{"id":"32738","title":"Dark Chocolate Truffles with Orange","ingredients":"beverages, almond milk, unsweetened, shelf stable
orange juice, raw
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened","directions":"Place almond milk in the top of a double boiler (over about two inches of simmering water in the bottom pan) over medium heat.
If you dont have a double boiler, just put a heat-proof mixing bowl (in other words, not plastic) over a pan of gently simmering water.
If using a flavoring (optional), add it now and let it steep for five minutes.
For this batch I used fresh orange zest but you could try all sorts of things like chopped candied ginger or you could even steep a tea bag (peppermint or earl grey is great) in the milk.
After 5 minutes, turn off heat and immediately add chocolate, stirring until it melts and the mixture is smooth and glossy.
Pour melted chocolate into a heat-proof bowl, cover with plastic wrap and place in the freezer for one hour (or in the fridge for a few hours).
Place the cocoa powder (or raw cacao) in a shallow bowl, sifting with a fine mesh strainer to remove clumps.
When chocolate is set (you can add a tablespoon of cocoa powder directly to the mixture and stir if its still too watery), scoop out 1 tablespoon of the dough at a time, roll into a ball between your palms, and roll in the cocoa powder to coat.
Set on a parchment lined tray.
Repeat with remaining chocolate and enjoy!
Note: You can also roll them in finely chopped nuts or dried coconut.","url":"https://recipe.bluelayer.org/recipe/32738/dark-chocolate-truffles-with-orange"},{"id":"32157","title":"Candied Cranberries","ingredients":"sugars, granulated
water, bottled, generic
cranberries, dried, sweetened","directions":"Stir the water and sugar until dissolved and bring to a boil.
Have ready in a heat resistant bowl.
1 quart cranberries.
Pour the boiling syrup over the berries.
Put the bowl in a steamer, for 45 minutes.
Remove and cool without stirring.
Leave in a warm, dry room for 3-4 days.
Stir at intervals.
When the syrup reaches a jelly like consistency, remove berries and let them dry for 3 days longer- out of the syrup.
Or dry overnight in a dehydrator.
Turn them for uniform drying.
When the fruit can be handled easily.
Store in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/32157/candied-cranberries"},{"id":"31833","title":"It's a G Thing Toffee Walnuts","ingredients":"sugars, brown
nuts, walnuts, english
butter, without salt","directions":"Spread 1/4 cup of the brown sugar on a baking pan and set aside.
Heat a large skillet (do not use nonstick) over medium heat.
Add the walnuts and toast, stirring with a wooden spoon, until they are fragrant and just beginning to brown, 5-6 minutes.
Remove the toasted nuts to a clean plate and set aside.
Wipe out the pan.
Melt the butter with the remaining 1/4 cup sugar in the same skillet over medium heat, stirring until the sugar dissolves.
Add the walnuts and cook, stirring constantly, until the walnuts are golden brown, 2-3 minutes.
Be careful not to burn them.
Remove candied walnuts with a slotted spoon and roll them in the brown sugar on the baking sheet, covering them completely on all sides.
Allow them to cool.
Store them in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/31833/its-a-g-thing-toffee-walnuts"},{"id":"31560","title":"Rum Candied Chestnuts","ingredients":"butter, without salt
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
nuts, chestnuts, european, dried, peeled","directions":"Melt butter in a frying pan over medium heat; add sugar and stir until well blended.
Stir in rum bring to a boil and simmer for 3-5 minutes.
Add chestnuts and stir until coated with the caramel mixture.
Line a cookie sheet with parchment paper, place individual chestnuts on paper and cool for about 1 hour, until coating has hardened.
Serve as a delicious Holiday snack, or a unique addition to your favorite salad!","url":"https://recipe.bluelayer.org/recipe/31560/rum-candied-chestnuts"},{"id":"31461","title":"Italian Cheese Mousse","ingredients":"cheese, ricotta, whole milk
sugars, granulated
orange juice, raw
nuts, almonds
orange juice, raw
candies, semisweet chocolate
cream, whipped, cream topping, pressurized
sugars, powdered","directions":"With a mixer, beat 2 cups ricotta cheese until smooth.
Gradually beat in sugar and liqueur.
Add toasted almonds, orange peel, semi-sweet chocolate and mix well.
With clean beaters, whip whipping cream with icing sugar until stiff peaks form.
Fold most of the whipping cream into the ricotta mixture, reserving enough to garnish the dessert.
Serve in 8 decorative dishes or in one large glass bowl.
Garnish with the reserved whipped cream.
Sprinkle with chocolate curls or sprinkles of desired or top with candied fruit.
Chill for at least 6 hours.","url":"https://recipe.bluelayer.org/recipe/31461/italian-cheese-mousse"},{"id":"31234","title":"Candied Pecans","ingredients":"nuts, pecans
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
salt, table
vanilla extract","directions":"Preheat oven to 375 degrees.
Spread pecan halves on a cookie sheet and toast for 5 minutes, stirring once.
While pecans are toasting, butter sides of a 2 quart saucepan.
Combine water and next 3 ingredients in saucepan.
Heat and stir until sugar dissolves and mixture comes to a boil.
Continue to cook while stirring constantly, until the mixture comes to soft ball stage (236 degrees).
Remove from heat and beat by hand for 1 minute or until mixture begins to get creamy.
Add vanilla and warm nuts to sugar mixture and spread on a cookie sheet.
Acting quickly, use two forks to separate the pecans so that they do not clump together as they cool.","url":"https://recipe.bluelayer.org/recipe/31234/candied-pecans"},{"id":"31174","title":"Candied Citrus Peel","ingredients":"sugars, granulated
water, bottled, generic","directions":"Cut 2 grapefruits, 8 lemons or tangerines, or 4 medium oranges in half.
Juice them; drink the juice or save it for another purpose.
Put the juiced halves in a saucepan and cover with cold water by an inch or so.
Bring to a boil over medium heat.
Lower the heat and simmer until the peel is very tender when tested with the point of a paring knife.
Start checking after 10 minutes.
Let the peel cool until it can be handled easily.
With a spoon, scrape out the pulp and as much of the white part of the rind as possible.
Cut the peel into long strips, about 1/8 to 1/4 inch wide.
Put the strips of peel in a heavy saucepan.
Add: 4 cups sugar, 2 cups water.
Cook over medium heat, stirring the mixture often, until the sugar is dissolved and the syrup is simmering.
(If there is not enough syrup to completely submerge the strips of peel, add additional sugar and water in the same two-to-one proportions.)
Maintain the heat so the syrup simmers slowly.
Cook until the peel looks translucent and the syrup is thick and bubbling.
Turn up the heat and cook the syrup to the thread stage (the syrup will form a thread when it is dropped from the spoon), 230F measured with a candy thermometer.
Remove the pan from the heat and cool for 5 minutes.
Set a wire rack over a baking sheet and carefully scoop out the strips of peel with a small, flat strainer or slotted spoon.
Spread the strips evenly on the cooling rack and let them dry overnight.
The next day toss the strips of candied peel with granulated sugar in a large mixing bowl, separating any strips that stick together.
Store in an airtight container in the refrigerator.
Candied peel will keep for months.
Save the syrup to flavor drinks or thin with water and use it to poach dried fruits.","url":"https://recipe.bluelayer.org/recipe/31174/candied-citrus-peel"},{"id":"30964","title":"Candied Sweet Potato Casserole","ingredients":"butter, without salt
sugars, brown
candies, marshmallows
spices, cinnamon, ground
spices, nutmeg, ground
sweet potato, raw, unprepared","directions":"Preheat oven to 400 degrees F. Grease an elongated 2-quart baking dish with cooking spray.
Bring a large pot of water to a boil.
Add potatoes and boil until slightly underdone, about 12-15 minutes.
Drain and set aside.
In a large saucepan over medium heat, combine butter, brown sugar, 1 1/2 cups marshmallows, cinnamon and nutmeg.
Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce.
While stirring, mash a few of the potatoes, and break the others into bite-sized chunks.
Transfer to prepared dish and dot the top with remaining marshmallows.
Bake in preheated oven for 15 minutes.
Remove from oven and cover top evenly with remaining marshmallows.
Return to oven and bake 10 minutes or until marshmallows are golden brown.","url":"https://recipe.bluelayer.org/recipe/30964/candied-sweet-potato-casserole"},{"id":"30580","title":"Candied Yams","ingredients":"sweet potato, raw, unprepared
sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground","directions":"Place 1 tablespoon water and all ingredients in a 6-quart Dutch oven.
Bring to a boil over high heat; cover, reduce heat, and simmer 25 minutes or until potatoes are tender and glazed, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/30580/candied-yams"},{"id":"30469","title":"Dulce de Leche","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vinegar, distilled","directions":"In a large stockpot, add the sugar to the milk.
Bring to a boil.
Separate with the vinegar.
Cook until water disappears and only the solids are left and caramelized (about 3 hours).
Serve with queso blanco and/or candied fruits.","url":"https://recipe.bluelayer.org/recipe/30469/dulce-de-leche"},{"id":"29927","title":"Ginger Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
spices, ginger, ground
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
spices, ginger, ground","directions":"Line an 8- or 9-inch square baking pan or dish with parchment or waxed paper, making sure that the paper comes up at least 1 inch on two opposite sides.
The paper should be smooth along the bottom and sidesany wrinkles or creases in the paper will imprint on your ganache.
(A pan with sharp corners is best, but if you have only pans or dishes with rounded corners, the edges of the ganache can be trimmed.)
Put the chopped chocolate in a large mixing bowl and set aside.
Heat the heavy cream and ginger in a saucepan until the mixture is just about to boil.
Pour it evenly over the chopped chocolate and let the chocolate begin to melt.
Let it sit for 2 minutes.
(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)
Mix the cream and chocolate together with a rubber spatula or whisk, working out any lumps of chocolate so that they are fully melted.
Add the butter and continue to stir.
If the chocolate or butter stops melting before all the lumps have been dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.
Pour the ganache into the prepared pan and shake it or smooth it with an offset spatula so that the ganache is flat and even.
Refrigerate it until set, 45 to 60 minutes.
Once the ganache has hardened, release it from the pan.
Run a small knife or offset spatula under hot water, then run it along the sides of the pan that are not covered by paper.
Turn the ganache out onto a cutting board and peel off the paper.
Wet a towel with very hot water and run it along the sides of a paring knife or chefs knife.
Using that knife, trim any round edges from the ganache, so that you have a completely square slab.
If the ganache starts to crack while you are cutting it, it is too cold, so allow it to sit at room temperature for 5 to 10 minutes.
Cut the ganache into 3/4- to 1-inch squares, continuing to wipe your knife with the hot towel, as necessary.
The key to achieving a clean cut in the ganache is a combination of making sure that the ganache is not too cold (if it cracks when you cut into it) and making sure that the knife is warm and clean so that it can move easily through the ganache.
Transfer the ganache squares (directly on the cutting board or placed on another plate or tray) to the refrigerator and let them chill while you temper the chocolate for dipping.
Temper the chocolate as directed in Basic Tempered Chocolate (page 163).
Set up an assembly line of tempered chocolate, candied ginger, and a sheet pan lined with parchment or waxed paper.
Remove the ganache from the refrigerator and, working quickly so that the tempered chocolate doesnt set and the ganache doesnt get too soft, begin dipping (see Dipping in Chocolate, page 17).
One at a time, using a small offset spatula or fork, dip each piece of ganache into the chocolate until its submerged.
Lift it out, shaking it gently and scraping it against the lip of the bowl to remove excess chocolate.
Place each chocolate on the sheet pan.
Before the chocolate has set, top with 1 or 2 pieces of chopped candied ginger.
Repeat until all the ganache has been dipped.
Allow the truffles to set at room temperature for 30 minutes (or in the refrigerator for 15 minutes) before serving.
The truffles can be kept in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29927/ginger-truffles"},{"id":"29756","title":"Keyshawn's Mom's Candied Yams","ingredients":"sweet potato, raw, unprepared
sugars, granulated
sugars, brown
butter, without salt","directions":"Peel potatoes and cut into 2 inch cubes.
Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are for tender (approx 20 mins) but not mushy.","url":"https://recipe.bluelayer.org/recipe/29756/keyshawns-moms-candied-yams"},{"id":"29581","title":"Dairy-Free Pumpkin Frozen Yogurt","ingredients":"nuts, almonds
pumpkin, raw
syrup, maple, canadian
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
vanilla extract
nuts, pecans
syrup, maple, canadian","directions":"In a large mixing bowl, combine yogurt, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and vanilla extract.
(You can either use plain or vanilla almond dream yogurt for this recipe.
Vanilla will leave it little sweeter than the plain.)
Pour the mixture into an ice cream maker and let run for about 30 minutes.
(See notes if you dont have an ice cream maker.)
Once the mixture has reached the consistency of soft serve ice cream, transfer to a freezer safe container and freeze for about 3 hours to let it solidify.
If you like soft-serve style, its good to go, but I like my frozen yogurt a little more frozen.
While yogurt is in the freezer, make the candied pecans for a topping.
Heat a pan over medium heat, add the chopped pecans and maple syrup.
Stir the pecans pretty constantly and youll start to see the maple syrup crystallize and coat the pecans in a sugary coating.
This should take about 5 minutes.
To serve, top your delicious pumpkin frozen yogurt with the candied pecans.
Note: If you dont have an ice cream maker, you can pour this mixture straight into a freezer-safe container, place into the freezer, and every 30 minutes for about 4 hours, remove and stir until it reaches an ice cream consistency.","url":"https://recipe.bluelayer.org/recipe/29581/dairy-free-pumpkin-frozen-yogurt"},{"id":"29344","title":"Candied Walnuts","ingredients":"sugars, powdered
salt, table
spices, pepper, red or cayenne
water, bottled, generic
nuts, walnuts, english","directions":"Combine first 3 ingredients in a medium bowl.
Bring 4 cups water to a boil in a medium saucepan.
Add walnuts, and cook 3 minutes; drain.
Immediately place walnuts in bowl with sugar mixture, tossing to coat.
Place walnuts in a single layer on a lightly greased jelly-roll pan.
Bake at 350 for 20 to 22 minutes or until deep golden brown.
Cool completely in pan.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29344/candied-walnuts"},{"id":"29325","title":"Candied Bacon","ingredients":"bacon, meatless
sugars, brown
mustard, prepared, yellow","directions":"Fry bacon in batches.
Crisp is best, but that may be opinion talking.
Do what you like!
Once bacon is cooked, drain the pan and wipe out most of the bacon fat with a paper towel (be careful!).
Mix together the brown sugar and mustard until creamy.
Return bacon to the pan over high heat.
As best you can, drizzle the brown sugar mixture over the bacon and fold it into the bacon pieces, continuing until each piece of bacon is coated nicely.
Remove bacon to a serving platter, separating slices for easier serving.
A little messy in the serving, but worth it!","url":"https://recipe.bluelayer.org/recipe/29325/candied-bacon"},{"id":"29277","title":"Chocolate Fondue","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
vanilla extract","directions":"To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
Stir until smooth.
Add more liquid if the sauce seems too thick or look curdled.
Remove from the heat and stir in the vanilla.
Use warm fondue immediately or set aside until needed and rewarm briefly.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
Leftover sauce keeps several days in the refrigerator.
It is a prefect topping for ice cream.
Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
Butter or cream results in a softer, mellower chocolate flavor.
Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200 F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).","url":"https://recipe.bluelayer.org/recipe/29277/chocolate-fondue"},{"id":"29221","title":"Candied Walnuts","ingredients":"sugars, brown
salt, table
orange juice, raw
orange juice, raw
nuts, walnuts, english","directions":"Preheat oven to 350
Combine sugar, salt, orange rind, and juice in lge bowl
Add walnuts, toss to coat
Line large jelly roll pan with aluminum foil, coat with non stick spray
Spread walnuts over the foil
Bake 20-25mins or until brown and bubbly
Stir half way through
Meanwhile coat large piece of aluminum foil with non stick spray
Remove nuts from oven, spread on foil, separate nuts with 2 forks
Cool completely
Store in air tight containers, (pretty glass jars with ribbons)
Can be stored up to 3 weeks
Citrus flavor improves with time","url":"https://recipe.bluelayer.org/recipe/29221/candied-walnuts"},{"id":"29103","title":"Candied Pecans Or Walnuts Recipe","ingredients":"nuts, walnuts, english
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table","directions":"In a 2-qt saucepan, boil nuts in water for 1 min and drain.
Toss nuts in sugar proportionately, spread them on a 12-inch plate and let dry for 30 min.
Fry nuts in medium-warm oil (about 250 degrees) for 5 min.
Spread the nuts on a paper towel.
Sprinkle salt all over the nuts and serve.","url":"https://recipe.bluelayer.org/recipe/29103/candied-pecans-or-walnuts-recipe"},{"id":"28960","title":"Candied Pecan Pieces","ingredients":"sugars, granulated
water, bottled, generic
nuts, pecans","directions":"Line a rimmed baking sheet with a nonstick baking mat.
Heat sugar and the water to a simmer in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved.
Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
Boil, gently swirling pan occasionally, until mixture is light amber.
Remove from heat.
Stir in pecans with a wooden spoon to coat completely.
Immediately remove pecans from caramel; spread in a single layer on prepared baking sheet.
Let cool completely before using or storing; break into small pieces, if necessary.","url":"https://recipe.bluelayer.org/recipe/28960/candied-pecan-pieces"},{"id":"28900","title":"Candied Nuts","ingredients":"oil, corn, peanut, and olive
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
spices, chili powder","directions":"Grease a baking sheet or line with a silicone mat.
Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes.
Tilt pan away from the heat as needed to allow peanut mixture to darken without burning.
Remove from heat immediately when peanuts are deeply bronzed; stir.
Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely.
Break up clumps.
Store in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/28900/candied-nuts"},{"id":"28668","title":"Apple & Ginger Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
apples, raw, with skin
sugars, granulated
oil, canola
yogurt, greek, plain, nonfat
soymilk, original and vanilla, unfortified","directions":"Preheat oven to 350 and line pan with paper liners.
Sift together the flour, ground ginger, baking powder and salt into a small bowl.
Stir in the candied ginger and apples.
In a large bowl, whisk together the sugar, oil and yogurt until there are no lumps.
Alternately beat in flour mixture and soy milk, making three additions of flour mixture and two of milk.
Beat until smooth.
Scoop batter into pan and bake 22-26 minutes or until golden brown and top springs back when lightly touched.
Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.","url":"https://recipe.bluelayer.org/recipe/28668/apple-ginger-cupcakes"},{"id":"28327","title":"Dad's Singing Hinnie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
lard
raisins, seeded
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Sift flour, salt, baking soda, and cream of tartar into mixing bowl.
Rub in the lard with fingertips until mixture resembles crumbs.
Stir in raisins and candied orange peel.
Stir in milk, adding enough to make soft, slightly sticky dough.
Turn dough onto floured board and shape into round loaf about two inches thick.
Work dough lightly or it will be tough.
Turn loaf floured side up and set on lightly greased baking sheet.
Bake at 400 degrees until browned and a toothpick inserted in the center comes out clean (about 20 minutes).
Cool on a rack.
Just before serving, slice and spread with butter.
TIP: Lard gives more flavor, but shortening makes a lighter bread.","url":"https://recipe.bluelayer.org/recipe/28327/dads-singing-hinnie"},{"id":"28194","title":"Candied Almonds","ingredients":"nuts, almonds
sugars, granulated
water, bottled, generic
spices, cinnamon, ground","directions":"Line a cookie sheet with a greased piece of foil.
In a skillet, mix together all ingredients and boil over a high flame, stirring constantly, until the sugar crystallizes.
Spread the mixture on the cookie tray, separating it into individual sugar-coated almonds.
Cool.","url":"https://recipe.bluelayer.org/recipe/28194/candied-almonds"},{"id":"27897","title":"Zesty Candied Bacon","ingredients":"bacon, meatless
sugars, brown
mustard, prepared, yellow","directions":"In a large skillet, cook the bacon over medium heat until crispy.
Drain fat between batches.
In a small bowl, mix sugar and mustard.
Once the last batch of bacon is fried and the grease poured off, put all the bacon back in the pan (over low heat).
Spoon the sugar mixture over the bacon and toss to coat.
Work quickly as it sets up very fast.
Remove to serving platter, keeping pieces from touching (they stick); serve immediately.","url":"https://recipe.bluelayer.org/recipe/27897/zesty-candied-bacon"},{"id":"27787","title":"Parsnips, Candied","ingredients":"parsnips, raw
water, bottled, generic
salt, table
sugars, brown
butter, without salt","directions":"Peel parsnips and cut into as close as possible to 3\" pieces.
Bring water to boil, add salt and parsnips.
Boil aproximately 20 minutes, until crisp tender.
Drain parsnips, and place in shallow 2 Qt baking dish.
Sprinkle brown sugar evenly over top.
Cut butter into 1 T. pats, place evenly over top of dish.
Bake 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27787/parsnips-candied"},{"id":"27621","title":"Boozy Fruit Soak For Your Christmas Cake","ingredients":"nuts, walnuts, english
alcoholic beverage, distilled, rum, 80 proof","directions":"Finely chop up the dried fruits and nuts.
In a clean, dry glass or ceramic jar, add the chopped dry fruits and nuts and the rum.
Mix well together with a wooden spoon.
Seal the jar with a lid and keep in a cool, dry place away from sunlight.
Every two or three days, give the fruit a mix and add about 1/4 cup more rum if it looks too dry.
You can throw in any dried fruit of your choice.
I used dates, sultanas, a mixture of golden and black raisins, dried figs, dried apricot, and cashew.
Candied Ginger and Orange are quite often added to the traditional cakes, but these don't favor my palate and hence I have left it out.
Feel free to add in case you like these flavors.
I have soaked Cashew along with the dried fruit.
You really don't need to.
If you like your nuts crisp, chop them and add along with an assortment of other nuts directly into your cake batter.
You can also use Whiskey, Brandy, or good quality Port or Sherry to replace the rum used in the recipe.
If you are looking at an alcohol-free version of cake, you can soak the dried fruit and nut in freshly squeezed orange juice.
But please remember that such a cake will have a short shelf life as opposed to the cake containing alcohol soaked fruits.
Please remember to use only glass or ceramic jars to soak the fruits.
Metallic or plastic containers may not be your best choice as the alcohol may react with the metal or plastic which could be harmful.","url":"https://recipe.bluelayer.org/recipe/27621/boozy-fruit-soak-for-your-christmas-cake"},{"id":"27390","title":"Arugula (Rocket), Fig, & Bleu (Blue) Cheese Salad","ingredients":"lettuce, cos or romaine, raw
figs, dried, uncooked
arugula, raw
lemon juice, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, blue","directions":"Combine first 3 ingredients in a large bowl.
Combine lemon juice, oil, salt, and pepper; stir well with a whisk.
Gently toss lettuce mixture with lemon juice mixture.
Sprinkle with bleu cheese.
Sometimes I just use field greens with this salad if I can't find the other .
I have also added candied pecans, yellow raisins and dried cranberries which was also a hit.","url":"https://recipe.bluelayer.org/recipe/27390/arugula-rocket-fig-bleu-blue-cheese-salad"},{"id":"27312","title":"Macadamia Nut Candied Corn D-V-O","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, macadamia nuts, raw
sugars, granulated
butter, without salt
syrups, corn, light
salt, table
candies, marshmallows
butter, without salt","directions":"Preheat oven to 250F
Place popcorn and macadamia nuts in a large greased roasting pan.
In a large heavy saucepan, combine sugar, butter, corn syrup and salt over medium heat.
Stirring constantly, bring to a boil.
Boil 2 minutes without stirring.
Remove from heat.
Add marshmallows, stir until melted.
Stir in butter flavoring.
Pour marshmallow mixture over popcorn mixture; stir until well coated.
Bake 1 hour, stirring every 15 minutes.
Spread on lightly greased aluminum foil to cool.
Store in an airtight container or place in clear holiday baking bags for gifts.","url":"https://recipe.bluelayer.org/recipe/27312/macadamia-nut-candied-corn-d-v-o"},{"id":"26850","title":"Candied Pecans","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
vanilla extract","directions":"Line a half sheet pan with parchment paper or a Silpat liner and preheat the oven to 250 degrees F (yes, 250 degrees F).
Spread pecan halves on prepared sheet pan and toast in preheated oven for 10 minutes.
In a small saucepan (preferably nonstick, like this caramel pot) over medium-high heat, combine butter, sugar, water, salt, and cinnamon (use a silicone coated whisk if you have a hard time breaking up the clumps of cinnamon).
As soon as the sugar is completely dissolved, stop stirring and insert a candy thermometer.
Continue cooking, without stirring, until the temperature of the sugar syrup reaches 246 degrees F (soft ball stage).
Remove sugar syrup from heat and stir in vanilla, followed by the toasted pecans; toss until pecans are completely coated.
Pour coated pecans onto prepared sheet pan, spreading into a single layer.
Bake for 3040 minutes, stirring every 10 minutes.
Remove from oven and cool completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/26850/candied-pecans"},{"id":"26705","title":"Easy Microwavable Candied Nuts","ingredients":"nuts, macadamia nuts, raw
sugars, granulated
water, bottled, generic","directions":"In a microwavable glass with a handle, add the nuts.
Next, add the sugar, then the water.
Set the microwave for 6 minutes and start.
In the meantime, lightly grease or spray Pam on a baking sheet.
This will help to separate the candied nuts when theyre done.
Check the microwave every few minutes.
The sugar-water will slowly start to thicken.
Give it a quick stir (maybe 2-3 times during cooking).
If during the last minute of cooking it becomes fragrant, stop the microwave to avoid burning.
Pour the nuts onto the prepared baking sheet.
Be careful when doing this because the nuts will be hot to the touch.
Cool completely (uncovered) until nice and firm.
Note: Walnuts work really well and are easy to work with.
Pecans are good too but burn easily.
Macadamia nuts and almonds also make a fun variety.","url":"https://recipe.bluelayer.org/recipe/26705/easy-microwavable-candied-nuts"},{"id":"26609","title":"Ginger Chocolate Chunk Ice Cream","ingredients":"ice creams, vanilla
spices, ginger, ground
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Soften the ice cream by setting it out at room temp for about 30 minutes.
Or place in microwave for 15 seconds.
If it doesn't soften, repeat.
Scoop ice cream into a metal mixing bowl.
Using a large spoon, beat in the ginger and chocolate pieces.
Spoon back into container, cover and refreeze.
Serve with the fudge sauce and garnish with more candied ginger.","url":"https://recipe.bluelayer.org/recipe/26609/ginger-chocolate-chunk-ice-cream"},{"id":"26202","title":"Candied Almonds Recipe","ingredients":"water, bottled, generic
sugars, granulated
spices, cinnamon, ground
nuts, almonds","directions":"Bring water, sugar and cinnamon to a boil;stirring constantly Add in almonds and toss to coat.
Remove almonds with slotted spoon.
Arrange on greased jellyroll pan.
Bake at 350 for 20 min, basting twice with reserved syrup.
Cold.
Store airtight.","url":"https://recipe.bluelayer.org/recipe/26202/candied-almonds-recipe"},{"id":"26044","title":"Chocolate Salami","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
butter, without salt
orange juice, raw
raisins, seeded
nuts, hazelnuts or filberts
nuts, walnuts, english
pineapple, raw, all varieties","directions":"Melt the chocolate with the condensed milk, butter, and liqueur in a double boiler over barley simmering water.
Remove from heat, transfer to a large bowl and stir in the raisins, hazelnuts, walnuts, and candied fruit.
Set aside to cool slightly.
Transfer to a sheet of parchment paper and shape into a long log about 3 by 12 inches.
Wrap the log in aluminum foil and freeze for 2 hours
Remove the foil and paper and slice thinly, as though you were serving salami","url":"https://recipe.bluelayer.org/recipe/26044/chocolate-salami"},{"id":"25979","title":"Candied Walnuts","ingredients":"butter, without salt
nuts, walnuts, english
sugars, brown","directions":"Dump in crockpot on hight for 1 hour.
Mix with wooden spoon.
Lay out on aluminum foil for 15 min to cool.","url":"https://recipe.bluelayer.org/recipe/25979/candied-walnuts"},{"id":"25919","title":"Candied Ginger Honey","ingredients":"spices, ginger, ground
honey","directions":"Stir together candied ginger and honey.","url":"https://recipe.bluelayer.org/recipe/25919/candied-ginger-honey"},{"id":"25250","title":"Rose-Water Candied Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive
water, bottled, generic","directions":"Line a baking sheet with foil.
Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
Stir in peanuts and boil, stirring frequently, until syrup thickens, about 8 minutes.
Reduce heat to moderately low and stir in 1/4 teaspoon salt.
Continue cooking, stirring and scraping any bits of crystallized sugar from side of pan into mixture (it will become very gritty), until sugar is golden brown, 2 to 3 minutes more.
(Sugar will still be gritty.)
Remove from heat and stir in rose water.
Spread nuts on foil to cool completely, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/25250/rose-water-candied-peanuts"},{"id":"25249","title":"Pumpkin Spiced Candied Nuts","ingredients":"sugars, granulated
water, bottled, generic
pumpkin, raw
nuts, almonds","directions":"In a medium sauce pan, create a simple syrup with the sugar and water.
Heat over medium high heat until it begins to boil.
Whisk in pumpkin pie spice.
Once the syrup has been created, stir in chopped nuts of your choice.
Turn the heat down to medium (or to whatever heat keeps the syrup boiling), and stir the nuts and syrup together until all of the moisture has evaporated.
Crystals will just begin to form on the nuts and the mixture will be very thick.
Turn off the heat and turn all of the nuts out on a parchment-lined baking sheet.
Allow to cool and break apart any nuts that have stuck together.
Devour when cool.
Use as topping for ice cream, cakes, or put into a dish and serve as a snack.","url":"https://recipe.bluelayer.org/recipe/25249/pumpkin-spiced-candied-nuts"},{"id":"25240","title":"Candied Curried Pecans","ingredients":"spices, onion powder
spices, garlic powder
salt, table
spices, curry powder
spices, pepper, red or cayenne
butter, without salt
honey
nuts, pecans","directions":"Preheat oven to 250F.
Line large rimmed baking sheet with foil.
Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat.
Add pecan halves and stir to coat; remove from heat.
Add spice mixture and toss to coat pecans evenly.
Spread pecans in single layer on prepared baking sheet.
Bake pecans until dry and toasted, about 40 minutes.
Cool completely.
Separate pecans (Can be made 1 week ahead.
Store airtight at room temperature.
).","url":"https://recipe.bluelayer.org/recipe/25240/candied-curried-pecans"},{"id":"25074","title":"Twisted Sisters Eye Candy Trail Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,
potatoes, raw, skin
raisins, seeded
raisins, seeded
nuts, cashew nuts, raw
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
bananas, raw
lime juice, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine all ingredients.
Store in airtight containers in a freezer till ready to use.
NOTES: I needed an average of 3 cups trail mix for 5 bottled gifts, so I picked 10 items X 1 1/2 cups = 15 cups.
For the limes, I sliced thinly, candied them using a recipe Neta here at RZ found for me at another site & then cut them in sml pieces.
I wanted to use red cinnamon candies for the red colour & tasty flavour, but I can only get them in the US.
Id never eaten the cereal I used till I came to Iceland, but its a crunchy, sweet, cinnamon coated wafer type cereal I like.
Any cereal favourite can be used if its sturdy enough to hold up in the mix (like Chex does).
There are really no rules for this except have fun!
PIC NOTE: Altho not the season now, I posted a pic to show the \"prototype\".","url":"https://recipe.bluelayer.org/recipe/25074/twisted-sisters-eye-candy-trail-mix"},{"id":"24965","title":"Candied Ginger","ingredients":"spices, ginger, ground
water, bottled, generic
spices, ginger, ground
salt, table
syrups, corn, light","directions":"Peel the fresh ginger and slice it as thinly as possible, cutting crosswise against the fibers.
Put the ginger slices in a large saucepan, add water to cover, and bring to a boil over medium-high heat.
Decrease the heat to medium-low and simmer for 3 minutes.
Drain the ginger and repeat this step twice more.
You will have blanched the ginger slices a total of 3 times.
After the third draining, return the ginger to the saucepan and attach a candy thermometer to the side.
Add the 3 cups (750 ml) water, 3 cups (600 g) sugar, salt, and corn syrup, if using, and cook until the liquid reaches 225F (110C).
Remove from the heat and let the ginger rest in the syrup for 1 hour.
Place the ginger slices in a strainer and stir a few times to make sure as much syrup drips off as possible.
(If you wish, save the syrup for another use, such as for sweetening lemonade or mixing with sparkling water and fresh lime juice.)
Spread the ginger slices out on a wire rack set over a baking sheet and allow to dry for 2 to 3 hours.
Spread the remaining 1 cup (200 g) sugar on a baking sheet.
Place the ginger slices in the sugar and toss with your fingers to separate the pieces and coat them well with sugar.
Lift out the slices and shake off the excess sugar with your hands or place them in a colander and shake well.
Set the sugar-coated ginger slices on the wire rack and let dry overnight at room temperature.
The candied ginger will keep in an airtight container for up to 6 months.
The ginger can also be left in its syrup, without draining and tossing in sugar, and kept for a similar length of time in the refrigerator.
In the candying process, ginger slices or citrus peels are cooked in a thick sugar syrup to preserve them.
But, over time, the sugar has a tendency to recrystallize, causing the ginger or citrus peel to dry out a bit.
Adding a bit of corn syrup inhibits this recrystallization.
(Most other liquid sweeteners, like honey and maple syrup, dont behave the same way, so theyre not interchangeable for corn syrup.)
Ive made the corn syrup optional, so you can decide whether to use it.","url":"https://recipe.bluelayer.org/recipe/24965/candied-ginger"},{"id":"24958","title":"Bourbon Sweet Potatoes And Parsnips Recipe","ingredients":"sweet potato, raw, unprepared
parsnips, raw
syrup, maple, canadian
sugars, brown
orange juice, raw
butter, without salt
orange juice, raw
orange juice, raw
spices, cardamom
nuts, pecans","directions":"Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches.
Lightly coat a 12- by 17-inch rimmed baking pan with veg.
oil spray.
Place vegetables in pan, cover tightly with foil, and bake in a 400 degree regular or possibly convection oven till just tender when pierced, 35 to 40 min.
Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
Increase oven temperature to 450 degrees.
Remove foil from pan and sprinkle pecans over vegetables.
Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.
Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching.
Transfer candied vegetables to a serving dish.
Season to taste with salt.
This recipe yields 6 servings.
Comments: Garnet and Jewel sweet potatoes have moist, bright orange flesh and skin ranging from light copper to dark red; they are often labeled yams in grocery stores.
Look for small to medium-size parsnips; the larger ones can have a woody core.","url":"https://recipe.bluelayer.org/recipe/24958/bourbon-sweet-potatoes-and-parsnips-recipe"},{"id":"24746","title":"Candied Kielbasa","ingredients":"sugars, brown
catsup
horseradish, prepared
kielbasa, polish, turkey and beef, smoked","directions":"In a slow cooker combine the sugar, ketchup and horseradish.
Add the sausage, and mix well.
Cook on High until it starts to boil.
Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/24746/candied-kielbasa"},{"id":"24745","title":"Candied Cinnamon Pecans (Copycat Outback Steakhouse)","ingredients":"nuts, pecans
spices, cinnamon, ground
sugars, brown
butter, without salt","directions":"Slice each pecan half into three lengthwise pieces.
Mix together the cinnamon and brown sugar.
Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.","url":"https://recipe.bluelayer.org/recipe/24745/candied-cinnamon-pecans-copycat-outback-steakhouse"},{"id":"24630","title":"Poppyseed Salad Dressing","ingredients":"spices, poppy seed
vinegar, cider
sugars, granulated
spices, onion powder
salt, table
mustard, prepared, yellow
oil, olive, salad or cooking","directions":"Combine ingredients in a blender.
Shake well prior to using.
Keep refrigerated up to 4 weeks in refrigerator.
Enjoy!
Serve with romaine lettuce, thinly sliced pears, dried cranberries, candied pecans, and crumbled gorgonzola cheese.
You can also add sliced strawberries or raspberries in season.","url":"https://recipe.bluelayer.org/recipe/24630/poppyseed-salad-dressing"},{"id":"24559","title":"Candied Ginger Recipe","ingredients":"spices, ginger, ground
sugars, granulated
water, bottled, generic
syrups, corn, light","directions":"Crystallizing ginger is a lengthy process, but having these choice sweets on hand is reward sufficient.
Peel 1/2 lb.
fresh ginger and slice 1/4 inch thick.
Bring to a boil in water to cover.
Simmer, covered for 2+1/2 hrs.
Drain, simmer in fresh water for another hour, or possibly till tender.
Drain.
Bring to a boil 1+1/2 c. sugar, 1+1/2 c. water, and 2 Tbsp.
light corn syrup; cook for 2 min.
Add in the ginger.
Remove from the heat and let stand till cold, or possibly overnight.
Again bring the syrup to a boil.
Simmer, stirring occasionally, for 1 to 3 hrs, or possibly till the ginger is translucent/soft.
If the syrup thickens too quickly, thin with a little warm water.
Remove the pan from the heat and set the ginger pcs on a wire rack to dry for a few hrs.
Roll them in granulated sugar and store in a glass jar.","url":"https://recipe.bluelayer.org/recipe/24559/candied-ginger-recipe"},{"id":"24495","title":"Candied Jalapenos Recipe","ingredients":"peppers, jalapeno, raw
sugars, granulated
water, bottled, generic","directions":"Here are some interesting Net finds.
The first 4 are from
Combine jalapeno slices, sugar and water in small saucepan.
Bring to a boil, then reduce heat and simmer 15 to 20 min till jalapenos are cooked and liquid has boiled down to a thick syrup.
Remove from heat and add in 1 drop green food coloring, if you like, to tint syrup.
Place in a clean jar and chill.
Makes 1 c..","url":"https://recipe.bluelayer.org/recipe/24495/candied-jalapenos-recipe"},{"id":"24429","title":"Candied Nuts","ingredients":"nuts, cashew nuts, raw
nuts, almonds
nuts, walnuts, english
nuts, pecans
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
salt, table","directions":"Line two baking sheets with parchment paper; set aside.
In a large skillet add all your ingredients (but the salt).
Turn the heat up to medium-high.
Stir occasionally until water is evaporated, about 7 minutes.
Then keep stirring until sugar gets thick and brown, about 5 minutes longer.
If you smell the nuts, they are done and you should remove the pan from the heat.
You dont want to burn them.
Quickly pour nuts onto the prepared baking sheets and with two forks, pull the nuts apart the best you can to separate them.
Sprinkle with just a pinch of salt.
Let them sit until completely cooled.
Break apart any nuts that are stuck together.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24429/candied-nuts"},{"id":"24273","title":"Ginger Brittle","ingredients":"sugars, granulated
spices, ginger, ground","directions":"Pour the sugar into a small, heavy saucepan set over medium heat.
Watch the pan constantly throughout the entire cooking process.
When the sugar begins to melt, stir occasionally with a fork.
Add the ginger and cook, stirring occasionally, until all the sugar is melted (the candied ginger will not melt) and the mixture is a deep amber color.
Immediately remove from the heat and pour the mixture onto a buttered sheet pan.
Let cool and harden, about 30 minutes.
Chop the brittle coarsely with a large knife.
Eat plain, or serve over ice cream.","url":"https://recipe.bluelayer.org/recipe/24273/ginger-brittle"},{"id":"24204","title":"Candied Almonds","ingredients":"nuts, almonds
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic","directions":"Blanching Almonds:.
Cover with boiling water, let stand 1 minute, drain & rinse with cold water, pop nuts out of skin.
Spread almonds in a single layer & let dry overnight.
Candying Almonds:.
Warm nuts for a couple minutes in oven at 250F, do not toast them (this step is just to take any chill out of them).
Heat sugar & water in heavy stainless steel frying pan over med high heat.
Cook to softball stage, 235 - 240F on candy thermometer.
Add almonds & stir, lower heat to med low, continue stirring nuts.
Nuts will be glossy, then the sugar will turn milky & start to crystalize & look sandy.
Continue cooking & stirring nuts, the nuts will toast, the sugar will melt again & start to caramelize.
Once the sugar has caramelized, pour nuts onto a parchment lined cookie sheet, pull apart using oiled forks.
If candy starts to harden, just flatten nuts out as best you can.
Let cool, then break apart any nuts that were stuck together.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24204/candied-almonds"},{"id":"24044","title":"Baby Spinach Salad With Strawberries and Candied Almonds","ingredients":"nuts, almonds
syrups, corn, light
sugars, granulated
salt, table
spices, pepper, red or cayenne
spinach, raw
strawberries, raw
oil, olive, salad or cooking
sugars, granulated
raspberries, raw
salt, table
spices, pepper, black","directions":"In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated.
Spread in a single layer on a parchment-lined baking sheet.
Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes.
Let cool completely on pan on rack.
Break into pieces.
For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
In a large bowl, toss spinach with dressing.
Sprinkle with candied almonds and strawberries.","url":"https://recipe.bluelayer.org/recipe/24044/baby-spinach-salad-with-strawberries-and-candied-almonds"},{"id":"23935","title":"Grandmas Shortbread Cookies","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together corn starch, sugar and flour.
With a wooden spoon, blend in butter until a soft, smooth dough forms.
Shape into 1-inch (2.5 cm) balls.
If dough is too soft to handle, cover and chill for 30 to 60 minutes.
Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork.
Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F (150 degrees C) for 15 to 20 minutes or until edges are lightly browned.
Cool on wire rack.
Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Curve into crescent shapes.
When baked and cooled, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/23935/grandmas-shortbread-cookies"},{"id":"23517","title":"Candied Walnuts","ingredients":"honey
sugars, brown
salt, table
nuts, walnuts, english","directions":"Preheat the oven at 170 degrees Celsius.
Mix the honey, brown sugar and salt in a large bowl.
Next, pour in the walnuts.
Stir well.
Then pour the mixture on a baking tray and bake for 10-15 minutes.
Let the nuts and bubbly sugar cool; break them and munch.","url":"https://recipe.bluelayer.org/recipe/23517/candied-walnuts"},{"id":"23266","title":"Candied Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
sugars, brown
water, bottled, generic
butter, without salt
salt, table","directions":"In a steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are just tender, and let them cool, uncovered.
Arrange the potato slices in one layer, overlapping them slightly, in a buttered 2-quart shallow baking dish.
In a small saucepan combine the brown sugar, the water, the butter, and the salt, bring the mixture to a boil, stirring, and cook it over moderate heat for 5 minutes.
Drizzle the syrup evenly over the potatoes, and bake the potatoes in the middle of a preheated 350F.
oven, basting them with the syrup mixture every 15 minutes, for 1 1/2 hours, or until the syrup is thickened and the sweet potatoes have deepened in color.
The candied sweet potatoes may be made 1 day in advance, kept covered and chilled, and reheated.","url":"https://recipe.bluelayer.org/recipe/23266/candied-sweet-potatoes"},{"id":"23218","title":"Maple Candied Bacon","ingredients":"bacon, meatless
syrup, maple, canadian
sugars, brown
mustard, prepared, yellow
salt, table
spices, pepper, red or cayenne","directions":"Preheat your oven to 350°F.
Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper.
Mix well.
Add the bacon to the bowl and toss gently with your hands.
Make sure that all of the slices are evenly coated.
Place the bacon in a single layer onto the wire rack.
Bake in the center of the oven for about 20 minutes.
The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes.
It should look slightly dark (not burnt) and crispy.
If you take it out too soon, the texture will be chewy.
Be patient!
Remove from the oven and cool for 5 minutes on the rack.
Don't let them sit too long or else they will stick.
Once cool enough to handle, you can break the bacon into chards (you'll have about 32 pieces).
Alternatively, you can leave them whole.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/23218/maple-candied-bacon"},{"id":"23032","title":"Candied Iyokan Orange Peels","ingredients":"orange juice, raw
sugars, granulated
water, bottled, generic","directions":"Rinse the peel well and bring to a boil with plenty of water.
Repeat this 3 times.
Refer to.
Remove the white pith from the peel with a knife.
Put the water and sugar in a saucepan and heat.
Add the peels and simmer.
After the pot starts to bubble, reduce the heat to low so as not to burn.
It boils quickly, so stay attentive.
When the peels are translucent, drain in a colander.
Roll in granulated sugar and it's done.
Store in a jar and freeze for whenever you need them.
You don't need to simmer for long.
Simmer the peels for a while and let it sit overnight and it'll retain the beautiful colour of the peels.
The syrup can be used for making pastry glaze (nappage).
Boil the syrup with 1 g of powdered kanten and store in a jar.","url":"https://recipe.bluelayer.org/recipe/23032/candied-iyokan-orange-peels"},{"id":"22882","title":"Lora's Candied Walnuts","ingredients":"sugars, brown
sugars, granulated
cream, sour, cultured
salt, table
vanilla extract
nuts, walnuts, english","directions":"Combine brown sugar, granulated sugar and sour cream in a small saucepan.
Cook over medium-high heat, stirring, until it boils.
Continue to boil until mixture reaches soft ball stage (240F)or until it forms a soft ball when dropped into cold water.
Stir in salt and vanilla.
Pour hot candy mixture over walnuts in a mixing bowl.
Mix until walnuts are evenly coated.
Spoon out onto waxed paper.
Separate walnuts.
Allow to cool and set.
When dry store in airtight container.","url":"https://recipe.bluelayer.org/recipe/22882/loras-candied-walnuts"},{"id":"22808","title":"Candied Curried Pecans","ingredients":"spices, onion powder
spices, garlic powder
salt, table
spices, curry powder
spices, pepper, red or cayenne
butter, without salt
honey
nuts, pecans","directions":"Preheat oven to 250F.
Line large rimmed baking sheet with foil.
Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat.
Add pecan halves and stir to coat; remove from heat.
Add spice mixture and toss to coat pecans evenly.
Spread pecans in single layer on prepared baking sheet.
Bake pecans until dry and toasted, about 40 minutes.
Cool completely.
Separate pecans.
(Can be made 1 week ahead.
Store airtight at room temperature.)","url":"https://recipe.bluelayer.org/recipe/22808/candied-curried-pecans"},{"id":"22681","title":"Easy Pumpkin Pie Pancakes","ingredients":"butter, without salt
nuts, pecans
sugars, brown
pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
pumpkin, raw
pumpkin, raw","directions":"For the pecans: Melt butter in a small saucepan over medium-high heat.
Add pecans and toss to coat.
Add sugar into the pan and stir until pecans are caramelized, about one to two minutes.
Remove from heat and spread onto a sheet of wax paper to cool.
Set aside.
For the pancakes: Heat a large non-stick griddle on medium-high heat with no butter or oil.
Combine all of the pancake ingredients in a medium bowl and stir until mixed.
Use a 1/3 cup scoop to pour batter onto the heated griddle, fitting as many onto the griddle as you can without crowding it.
Do not use butter or oil on the griddle.
The key to a perfectly even pancake is to pour the batter directly onto the non-stick griddle.
When batter starts to bubble on one side flip your pancakes and cook for approximately one more minute.
Remove from the griddle and serve warm with syrup and candied pecans.","url":"https://recipe.bluelayer.org/recipe/22681/easy-pumpkin-pie-pancakes"},{"id":"22620","title":"Ginger Shortbread with Candied Ginger","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
salt, table
spices, ginger, ground","directions":"Preheat oven to 325F.
Cream butter and brown sugar until light and fluffy.
Add flour, ground ginger and salt, beating until the dough comes together.
Roll into a log (diameter of your choice, based on the size of cookies you want) and refrigerate until firm.
Cut into 1/4 slices, bake on a parchment-lined tray for 15-20 minutes, or until firm to the touch.
While still warm, press a piece of chopped candied ginger into the top.
Makes 15 30 cookies, based on the diameter of the cookies.","url":"https://recipe.bluelayer.org/recipe/22620/ginger-shortbread-with-candied-ginger"},{"id":"22571","title":"Really Really Good Candied Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
syrup, maple, canadian
sugars, brown
spices, cinnamon, ground","directions":"Cover potatoes with water, bring to a boil.
Lower heat and simmer for 25 minutes, until done.
When cooled, peel and cut into chunks.
Place in 2-qt baking dish.
In small saucepan combine remaining ingredients, cook and stir until mixture boils.
Pour over potatoes.
Bake at 350F for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/22571/really-really-good-candied-sweet-potatoes"},{"id":"22568","title":"Candied Figs Recipe","ingredients":"figs, dried, uncooked
water, bottled, generic
sugars, granulated","directions":"Boil the above mix stirring often for 1 hour each day for 3 days.
Remove figs from syrup and place on drying rack or possibly cookie sheet lined with wax paper.
Dry the figs in the sun and then roll in granulated white sugar.
/FRUIT","url":"https://recipe.bluelayer.org/recipe/22568/candied-figs-recipe"},{"id":"22479","title":"Candied Ginger and Syrup","ingredients":"spices, ginger, ground
water, bottled, generic
sugars, granulated","directions":"Peel ginger and slice into rounds about 1/8 inch thick.
Mix sugar and water in a large sauce pan and bring to boil.
When sugar is disolved, add ginger and boil for 45 minutes.
Ginger should be sweet and tender.
Drain ginger and reserve liquid.
Place ginger on rack to dry for 30 minutes.
Toss with sugar to coat.
Let dry on wax paper.
Store in airtight container.
Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey.
(mine was that way after the 45 minutes with the ginger in it.
Sugar will crystalize, but just and a little water and boil.
Store in airtight container in refrigerator.
Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.","url":"https://recipe.bluelayer.org/recipe/22479/candied-ginger-and-syrup"},{"id":"22441","title":"Basic Creme Center Recipe","ingredients":"candies, white chocolate
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Mix first 2 ingred.
& let set overnight (or possibly for several hrs) tightly covered.
Add in cream & whip with heavy duty mixer or possibly by hand.
Divide dough into separate bowls.
(I divide into 3).
Makes nice batch of each.
For eachbowl, add in whatever color/flavor, etc you like.
Below are some ideas:
Vanilla cremes: add in vanilla****to taste.
Chocolate cremes: add in melted dark chocolate to taste.
Mint center: add in drops of peppermint oil & pink coloring.
Black Walnut center: add in drops black walnut oil & bl walnuts.
Peanutbutter cremes: add in smooth or possibly crunchy peanut butter.
Pineapple cremes: add in drops pineapple oil, minced candied pineapple & minced pecans.
Jelly: add in fruit \"flavored\" jelly into candy mold with matching flavored oil w/creme center.
Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or possibly lowfat milk chocolate.
Chocolate covered cherries
(cream type:) wrap creme center mix around a well-liquid removed marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.
*
Be sure to dip as soon as removing from fridge.
The acid in the cherry causes it to start cordialing (liquifying) quickly.
Will liquify some, but some will remain \"creamy\" because of the butter.
Coconut cremes: add in maccaroon coconut & drops or possibly coconut oil For any dipped cremes: Form 1\" balls, let crust over & dip in compound coating chocolate.
This is also called \"dipping chocolate.\"
I prefer the brand \"Merckens.\"
It seems to take more abuse/ reheating, or possibly getting too warm, etc.
Dolores McCann, Hamilton Ohio","url":"https://recipe.bluelayer.org/recipe/22441/basic-creme-center-recipe"},{"id":"21974","title":"Candied Fennel Seeds Recipe","ingredients":"spices, fennel seed
seeds, sunflower seed kernels, dried
sugars, granulated
water, bottled, generic
butter, without salt
leavening agents, baking soda
spices, fennel seed
spices, pepper, black","directions":"Toast fennel seeds, lightly, in an ungreased skillet.
Transfer to a plate.
Add in sunflower seeds and set aside.
Place sugar, water, and butter in a heavy saucepan over low heat till sugar dissolves.
Increase heat and boil for 2 min or possibly till the liquid is thick and syrupy.
Remove from heat and add in baking soda, grnd fennel, pepper, toasted fennel seeds and sunflower seeds.
Mix rapidly to coat seeds with syrup.
Immediately pour the mix on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch.
When completely cold, transfer into a tightly covered container and store in a cold and dry place.
Serve with coffee or possibly tea.
This recipe yields 1 1/2 c..","url":"https://recipe.bluelayer.org/recipe/21974/candied-fennel-seeds-recipe"},{"id":"21842","title":"Homemade Candied Citrus Peel","ingredients":"salt, table
water, bottled, generic","directions":"1 cup citrus peel (your choice: orange -lime-lemon-grapefruit are all
Remove all peel from citrus fruits youll need about 1 cup of it.
The white part is bitter you just want the outside peel.
Cut the peel into circles about 3/4 inches in diameter using a cookie cutter.
Grapefruit skins are much thicker than other citrus skins.
I prefer the orange peel.
Now combine 1 cup water and salt in a glass bowl.
Add citrus peels and soak for about 12 hours.
Next, rinse them with tap water.
Drain them in a colander.
Place the round citrus peel in a large saucepan and add 1 cup cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft.
Next, rinse them with tap water.
Drain the round peels in a colander.
After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add the peels.
Cook 12 minutes.
Mix well.
Remove from heat and place the peels on a wire rack and allow to dry overnight.
After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/21842/homemade-candied-citrus-peel"},{"id":"21740","title":"Jungle Bark (Ginger and Apricot White Chocolate Bark)","ingredients":"spartan, real semi-sweet chocolate baking chips,
apricots, dried, sulfured, uncooked
spices, ginger, ground","directions":"In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally.
Stir in apricots and candied ginger.
Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.
Refrigerate for at least 1 hour or until hardened.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/21740/jungle-bark-ginger-and-apricot-white-chocolate-bark"},{"id":"21716","title":"Candied Pecans","ingredients":"nuts, pecans
sugars, brown
oil, olive, salad or cooking
vinegar, balsamic","directions":"Grease or line a baking sheet with parchment paper and set aside.
Lightly toast pecans for 3-4 minutes in toaster oven on Toast setting (the same as you would toast bread), being careful not to burn them.
Meanwhile, in a small saucepan over medium heat, stir brown sugar, olive oil and balsamic vinegar together until well combined.
When the mixture bubbles, take pecans from the toaster oven and add them to the saucepan, stirring to coat.
Cook over medium heat for 5-7 minutes, stirring frequently to prevent burning.
Pour the pecans out onto the prepared baking sheet and spread them out so that they are not touching one another.
Cool to allow the coating to harden.
Adapted from Epicurious.","url":"https://recipe.bluelayer.org/recipe/21716/candied-pecans"},{"id":"21510","title":"1 Minute Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
oil, olive, salad or cooking","directions":"Mix all dry ingredients.
Add milk, vanilla extract and oil and until well blended.
Spray a 10 to 12 ounce microwave-safe cup with cooking spray.
Pour the batter into the cup.
Microwave at full power for 1 minute.
Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
Microwave?!?!
I can see some eyes rolling!
Don't worry.
As long as you don't overcook, it won't turn rubbery.
Since it contains no eggs, you don't have to worry about salmonella with the short cooking time.
Also, the cake will puff up so don't fill a very small container.
It needs some room to rise.
It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good.
It's great for when you're craving for something sweet but don't want the temptation of an entire cake in your house.
Plus, it's super fast to make.
This recipe is pretty versatile.
-You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.
-You can add chocolate chips, dollops of jam, mini candy bar, peanut butter cup, shredded coconut etc.
-If you don't like chocolate and want to make a white cake, you can omit the cocoa and add an extra tsp of flour (to make up for some of the lost dry measurement), and candied ginger, various spices, citrus extracts or anything you like.
-You can substitute the milk with different liquids.","url":"https://recipe.bluelayer.org/recipe/21510/1-minute-cake"},{"id":"21505","title":"Candied Curried Pecans","ingredients":"spices, onion powder
spices, garlic powder
salt, table
spices, curry powder
spices, pepper, red or cayenne
honey
butter, without salt
nuts, pecans","directions":"Preheat oven to 250 degrees F (120 degrees C).
Line a large-rimmed baking sheet with aluminum foil.
Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture.
Remove saucepan from heat and add spice mixture.
Toss to evenly coat pecans.
Spread coated pecans in an even layer on the prepared baking sheet.
Bake in the preheated oven until pecans are dry and toasted, about 40 minutes.
Remove from oven and cool completely.
Separate pecans.","url":"https://recipe.bluelayer.org/recipe/21505/candied-curried-pecans"},{"id":"21476","title":"Candied Pecans","ingredients":"sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
nuts, pecans
vanilla extract","directions":"Combine sugar, cinnamon, milk and water together, cook until mixture reaches soft ball stage, 234* on thermometer.
Remove from heat, stir in pecans and vanilla until mixture thickens.
Spread pecans on wax paper to harden.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/21476/candied-pecans"},{"id":"21401","title":"Gingered Chocolate Whipped Cream","ingredients":"cream, whipped, cream topping, pressurized
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
spices, ginger, ground","directions":"Shred the candied ginger as finely as you can and set aside.
Beat all remaining ingredients in medium bowl to soft peaks.
Fold in the shredded ginger.
Cover and chill up to 4 hours.","url":"https://recipe.bluelayer.org/recipe/21401/gingered-chocolate-whipped-cream"},{"id":"21154","title":"Candied Pecans","ingredients":"nuts, pecans
sugars, granulated
water, bottled, generic
vanilla extract
spices, cinnamon, ground","directions":"You take the pecans and put them in a small sauce pan with the sugar and water.
Stir to dissolve the sugar and bring to a simmer.
Simmer 5-7 minutes.
Keep stirring, after a while the liquid will dissolve and the pecans will start to get a candy coating on them.
At this point, add the vanilla and cinnamon.
Keep stirring until completely coated.
If they are runny at all they arent done yet.
Lay out on parchment paper until cooled.","url":"https://recipe.bluelayer.org/recipe/21154/candied-pecans"},{"id":"21041","title":"Candied Pecans","ingredients":"sugars, brown
nuts, pecans
orange juice, raw","directions":"In a small bowl combine brown sugar and orange juice.
Add pecans and stir to coat.
Spread in an 8x8 sprayed or greased pan.
Bake for 12 minutes at 350F or until nuts are browned and syrup is bubbly, stirring once.
Pour out on a greased baking sheet and separate nuts.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/21041/candied-pecans"},{"id":"20642","title":"Candied Almonds","ingredients":"water, bottled, generic
sugars, granulated
spices, cinnamon, ground
nuts, almonds","directions":"Bring water, sugar and cinnamon to a boil;stirring constantly.
Add almonds and toss to coat.
Remove almonds with slotted spoon.
Arrange on greased baking pan.
Bake at 350 for 20 minutes, basting twice with reserved syrup.
Cool.
Store airtight.","url":"https://recipe.bluelayer.org/recipe/20642/candied-almonds"},{"id":"20305","title":"Candied Cranberries","ingredients":"cranberries, dried, sweetened
sugars, granulated","directions":"Spread cranberries on a shallow baking pan with sides.
Distribute sugar over berries.
Bake in a preheated 275 degree F. oven for 50-60 minutes.
Occasionally turn berries gently by sliding flat pancake turner under them.
When done, cool and refrigerate or freeze in containers.
Uses for Candied Cranberries.
:.
Use in fruitcakes.
Use as a relish.
Use to decorate a baked ham by sticking a whole clove through each berry and using berries to outline a Christmas design on top of ham.","url":"https://recipe.bluelayer.org/recipe/20305/candied-cranberries"},{"id":"20181","title":"Candied Pistachios","ingredients":"nuts, pistachio nuts, raw
sugars, powdered
water, bottled, generic
sugars, granulated
syrups, corn, light
salt, table","directions":"Heat the oven to 350F or 325F on convection.
Spread the pistachios out on a rimmed baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
Dump the nuts into a bowl and toss with the confectioners sugar.
Line a baking sheet with a Silpat or parchment.
Meanwhile, put the water, granulated sugar, and corn syrup in a small saucepan.
Bring to a boil over medium-high heat and cook to 285F.
Add the nuts and salt and cook, stirring constantly, until the sugar turns white.
Scrape out onto the Silpat.
Working fast, use a couple of forks to separate the nuts while the sugar is still hot.
Let cool completely and store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/20181/candied-pistachios"},{"id":"20011","title":"Paleo Candied Hot Roasted Pecan Bits","ingredients":"nuts, pecans
bacon, meatless
cock brand, palm sugar,
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 225 degrees F (110 degrees C).
Put pecans in a resealable bag and pound into small pieces.
Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl.
Add pecans to the bowl and stir to coat using a spatula.
Spread coated pecan pieces onto a rimmed baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour.
Cool to room temperature and stir in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/20011/paleo-candied-hot-roasted-pecan-bits"},{"id":"19800","title":"Orange Hazelnut Chocolate Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, hazelnuts or filberts
orange juice, raw","directions":"Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting.
Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly.
Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes).
It will begin to get a bit thicker as it cools.
If using a thermometer, it should register 95F.
Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate.
If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.
Set the pan of chocolate over the pan of warm water.
The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.
In a bowl, mix the hazelnuts thoroughly with the chopped candied orange peel.
Stir this mixture into the chocolate, making sure that the nuts and peel are thoroughly coated with the chocolate.
Line a baking sheet with parchment or waxed paper.
Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them.
Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer.
The clusters are best served at room temperature.
Orange Almond Chocolate Clusters: Replace the hazelnuts with toasted, whole, unblanched almonds.
White Chocolate Orange Almond Clusters: Replace the bittersweet chocolate with white chocolate and replace the hazelnuts with toasted, whole, unblanched almonds.
Orange Pecan Chocolate Clusters: Replace the hazelnuts with toasted pecans.
Cherry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped dried cherries and replace the hazelnuts with toasted, whole, unblanched almonds.
Cranberry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped sweetened dried cranberries and replace the hazelnuts with toasted, whole, unblanched almonds.
White Chocolate Apricot Hazelnut Clusters: Replace the bittersweet chocolate with white chocolate and replace the candied orange peel with roughly chopped dried apricots.","url":"https://recipe.bluelayer.org/recipe/19800/orange-hazelnut-chocolate-clusters"},{"id":"19166","title":"Sherried Orange Walnuts","ingredients":"sugars, brown
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
orange juice, raw
orange juice, raw
butter, without salt
nuts, walnuts, english","directions":"Line a baking sheet with aluminum foil or parchment paper.
Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined.
Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute.
Stir in the butter.
Remove from heat, and stir in the walnut halves to coat with syrup.
Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour.
Break into bite-size chunks to serve.","url":"https://recipe.bluelayer.org/recipe/19166/sherried-orange-walnuts"},{"id":"18837","title":"Granola With Candied Ginger","ingredients":"oats
nuts, almonds
nuts, walnuts, english
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
wheat germ, crude
spices, ginger, ground
spices, ginger, ground","directions":"Toast oats, almonds and walnuts in a wok or deep skillet for about 5 min over low heat.
Stir often.
Add raisins and coconut.
Toast 3 min, stirring.
Add flax seeds, wheat germ, candied ginger and powdered ginger.
Stir constantly to prevent burning.
It's done!
Serve with fresh fruit and yogurt or milk.","url":"https://recipe.bluelayer.org/recipe/18837/granola-with-candied-ginger"},{"id":"18514","title":"Splenda's Candied Sweet Potato Casserole","ingredients":"sweet potato, raw, unprepared
butter, without salt
sweetener, syrup, agave
molasses
candies, marshmallows
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 400 degrees F (200 degrees C).
Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of water to a boil.
Boil sweet potatoes until slightly underdone, about 15 minutes.
Drain, cool, and peel.
In a large saucepan over medium heat, combine butter, SPLENDA Granulated Sweetener, molasses, and 1 cup marshmallows.
Season with cinnamon and nutmeg.
Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce.
While stirring, mash about half of the potatoes, and break the others into bite-sized chunks.
Transfer to prepared dish.
Bake in preheated oven for 25 minutes.
Remove from oven, and cover top evenly with remaining marshmallows.
Return to oven, and bake until marshmallows are golden brown.","url":"https://recipe.bluelayer.org/recipe/18514/splendas-candied-sweet-potato-casserole"},{"id":"18426","title":"Easy Candied Cranberries","ingredients":"cranberries, dried, sweetened
sugars, granulated","directions":"Preheat oven to 350 degrees F.
Pick over cranberries to remove any stems.
Toss with sugar and spread on a foil lined (or silpat lined) sheet pan.
Roast for 15 minutes, stirring every five minutes.
Cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/18426/easy-candied-cranberries"},{"id":"18165","title":"Candied Maple Walnuts","ingredients":"nuts, walnuts, english
syrup, maple, canadian","directions":"Preheat oven to 300 degrees.
Line rimmed baking sheet with foil.
Combine walnuts and maple syrup in medium bowl; toss to coat.
Spread out nuts on sheet.
Bake until browned and dry, stirring often, about 22 minutes.
Cool.
Remove from foil.
Coarsely chop nuts.
Note: Can be made 3 days ahead.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/18165/candied-maple-walnuts"},{"id":"17477","title":"Adaptation of Vegan Pumpkin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
molasses
pumpkin, raw
oil, olive, salad or cooking
seeds, flaxseed
syrup, maple, canadian
nuts, walnuts, english","directions":"Preheat the oven to 350F.
Mix the dry ingredients.
Mix the wet ingredients.
Mix the wet with the dry.
Fold in the walnuts.
(Add other nuts, almonds, raisins, candied ginger, dates, etc.
if desired.
).
Form 1.5\" balls and flatten onto an ungreased cookie sheet.
Bake for at least 15 min, until crisp.
These will not be very sweet, but should still taste nice.","url":"https://recipe.bluelayer.org/recipe/17477/adaptation-of-vegan-pumpkin-cookies"},{"id":"16989","title":"Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, chili powder
spices, pepper, red or cayenne
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"moisten pumpkin seeds with juice, mix sugar with spices
stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.
bake at 350f for 6 min, stirring once in the middle.
cool well on sheet than break up into small clusters.","url":"https://recipe.bluelayer.org/recipe/16989/candied-pumpkin-seeds"},{"id":"16955","title":"Baked Candied Sweet Potatoes Recipe","ingredients":"sugars, brown
orange juice, raw
pumpkin, raw
vanilla extract
sweet potato, raw, unprepared
butter, without salt","directions":"In a large bowl combine brown sugar, orange junce, pumpkin pie spice and vanilla.
Add in sweet potatoes; toss to coat.
Transfer to a 3 quart rectangular baking dish.
Dot with butter.
Bake, covered, in a 350 oven for 40 min.
Remove from oven and stir gently, spooning syrup over potatoes.
Bake, uncovered, for 15 to 20 min more till potatoes are tender.
Makes 8 to 10 servings MAKE AHEAD TIP: Prepare and bake as above, cold completely.
Cover and chill several hrs or possibly overnight.
Bake, covered in a 325 oven for 30 to 35 min or possibly till heated through.","url":"https://recipe.bluelayer.org/recipe/16955/baked-candied-sweet-potatoes-recipe"},{"id":"16553","title":"Beer Candied Bacon","ingredients":"bacon, meatless
sugars, brown
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 400 degrees F.
Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup.
Set aside.
Line a rimmed baking sheet with aluminum foil.
Place a wire cooling rack on top.
Place the pieces of bacon on top of the rack, overlapping if necessary.
Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup.
Flip, and coat the other side with the syrup as well.
Return to oven and cook for 10 minutes.
Remove from oven and repeat process twice more, until bacon is crispy and browned and you've used all the glaze.
Cool on wire rack for at least 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/16553/beer-candied-bacon"},{"id":"16463","title":"Spiced Candied Pecans","ingredients":"nuts, pecans
syrup, maple, canadian
spices, chili powder
salt, table","directions":"Toss nuts with other ingredients in a plastic bag until they are coated.
Arrange nuts in a single layer on a nonstick foil lined baking sheet.
Bake for 10-12 minutes at 375F or until the syrup begins to darken (be careful not to burn it!
).
Allow to cool in a single layer so they don't stick to each other.","url":"https://recipe.bluelayer.org/recipe/16463/spiced-candied-pecans"},{"id":"16251","title":"Candied Root Vegetables","ingredients":"butter, without salt
turnips, raw
carrots, raw
parsnips, raw
ground turkey, raw
sugars, brown","directions":"Melt butter in heavy large skillet over medium-high heat.
Add turnips, carrots and parsnips.
Saute vegetables 5 minutes, stirring often.
Stir in Turkey Stock and sugar.
Cover; bring to boil.
Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes.
(Can be prepared 6 hours ahead; refrigerate.
To rewarm, add 1/4 cup water and stir over medium heat until warmed through.)
Season vegetables to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/16251/candied-root-vegetables"},{"id":"16202","title":"Candied Cinnamon Walnuts","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
salt, table
vanilla extract
nuts, walnuts, english","directions":"Combine sugar, milk, cinnamon, and salt in a large saucepan.
Cook over high heat, stirring, until sugar dissolves.
Boil to softball stage, 234F (190C) on a candy thermometer, or until a small amount dropped into very cold water forms a soft ball that flattens when removed from water.
Remove from heat and stir in vanilla.
Stir in walnuts until coated and creamy.
Turn out onto aluminum foil.
Leave to cool until sugar coating is firm.
Break apart walnuts that are stuck together and store in a tight-fitting container.","url":"https://recipe.bluelayer.org/recipe/16202/candied-cinnamon-walnuts"},{"id":"15910","title":"Chocolate-Tangerine Sorbet","ingredients":"water, bottled, generic
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
tangerines, (mandarin oranges), raw","directions":"In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved.
Remove from the heat.
Add the chocolate and whisk until its melted.
Whisk in the tangerine juice.
Puree the mixture in a blender until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet.
Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.","url":"https://recipe.bluelayer.org/recipe/15910/chocolate-tangerine-sorbet"},{"id":"15751","title":"Magnificent Mango Ice Cream","ingredients":"mango nectar, canned
sugars, granulated
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
lime juice, raw
alcoholic beverage, distilled, vodka, 80 proof","directions":"Place mangoes and sugar in blender and process until smooth.
Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.
Adjust sugar to taste, it should be fairly sweet.
Pour into ice cream freezer and process per manufacturers directions.
My Cuisinart takes 30 minutes.
Place ice cream in a sealable container and put in freezer for at least three hours before serving.
This is really good with a number of different add-ins.
Try any of the following: mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.","url":"https://recipe.bluelayer.org/recipe/15751/magnificent-mango-ice-cream"},{"id":"15602","title":"Ginger Icing (Cream Cheese Frosting with Candied Ginger)","ingredients":"butter, without salt
cheese, parmesan, hard
vanilla extract
lemon juice, raw
sugars, powdered
spices, ginger, ground","directions":"Beat the butter, cream cheese, vanilla, and lemon juice in a bowl until smooth.
Gradually beat in the powdered sugar.
Add the candied ginger.
Spread on top of a spice cake such as carrot, banana, pineapple, etc.
Spread best when cake is still warm.
Enough for a sheet cake to serve 9 or 12.","url":"https://recipe.bluelayer.org/recipe/15602/ginger-icing-cream-cheese-frosting-with-candied-ginger"},{"id":"15573","title":"Candied Ginger","ingredients":"spices, ginger, ground
sugars, granulated
salt, table","directions":".mix.","url":"https://recipe.bluelayer.org/recipe/15573/candied-ginger"},{"id":"15391","title":"Candied Almonds","ingredients":"water, bottled, generic
sugars, granulated
spices, cinnamon, ground
nuts, almonds","directions":"Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds.
Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds.
Pour the almonds onto a baking sheet lined with waxed paper.
Separate almonds using forks.
Allow to cool about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/15391/candied-almonds"},{"id":"15361","title":"Precious Gems - Candied Chestnuts in their Inner Skins","ingredients":"nuts, chestnuts, european, dried, peeled
sugars, granulated
leavening agents, baking soda","directions":"Remove the shells of the chestnuts.
Pre-soaking the chestnuts in boiling water for 30 minutes to 1 hour makes this process easier.
You can use a chestnut peeler if you have one.
Remove the shell from the base, peeling it toward the top.
Be careful not to peel the inner skins.
There may be some black fibers from the shell remaining, but these will come off after the repeated boiling process.
Soak the shelled chestnuts in a bowl of water (filled to cover chestnuts) with 2 teaspoons od baking soda for 2-3 hours.
Rinse the chestnuts, then put in a pot.
Add the chestnuts with 2 teaspoons baking soda, gently bring to a boil, then reduce to low heat, removing any scum that rises to the top.
Simmer for about 10 minutes.
Rinse the chestnuts carefully one by one.
Using the pads of your fingers, rub the surface while rinsing.
Do not try to remove the black fibers that remain.
Repeat Steps 4 and 5.
After repeating, gently remove the remaining black fibers with a skewer or toothpick.
If you are not pressed for time, boil the chestnuts once more for 10 minutes without baking soda.
Rinse and soak overnight to remove the remaining baking soda.
The following day, rinse well.
If the chestnuts are still hard, or if the boiled water deeply blackens after this repeated process of removing the astringency, boil 1-2 more times.
Put the sugar and chestnuts in a pot, fill with just enough water to cover the chestnuts (about 800 ml), cover with aluminum foil to serve as a drop-lid, then heat.
Attention!
After bringing to a gentle boil, reduce to low heat and simmer for 50 minutes to 1 hour.
Be sure that the heat is low enough so that the chestnuts do not roll around and be sure to cover with a drop-lid.
Remove from the heat and allow to cool.
They taste even better if you let them sit overnight.
Store the chestnuts and syrup in a sterilized jar and store in the fridge.
I recommend straining the syrup first.
Also, if you like, simmer the syrup briefly after removing the chestnuts.
I used a lot of love in making these.
My precious little gems.
While the broken ones might not look pretty, they're also tasty, with the flavors all absorbed.
Use them for making other desserts.
I updated the photos in the steps on September 27, 2013.
(The steps are the same.)
Puree them into chestnut paste and use it for a variety of sweets.
(See","url":"https://recipe.bluelayer.org/recipe/15361/precious-gems-candied-chestnuts-in-their-inner-skins"},{"id":"14429","title":"Candied Almonds","ingredients":"nuts, almonds
honey
butter, without salt
sugars, granulated","directions":"Spread almonds on a shallow baking sheet.
Place in cold oven and then set oven for 350 and roast 15-20 minutes, stirring occasionally.
In a medium saucepan heat honey and butter over medium heat until boiling.
Turn down heat to medium low and simmer for 2 minutes while stirring occasionally.
Add almonds and simmer for another 2 minutes, stirring occasionally.
Transfer almonds with a slotted spoon onto a greased baking sheet and spread into a single layer and let cool slightly.
In a bowl, toss almonds in sugar to coat.","url":"https://recipe.bluelayer.org/recipe/14429/candied-almonds"},{"id":"14241","title":"Candied Carrots","ingredients":"carrots, raw
butter, without salt
sugars, brown
salt, table
spices, pepper, black","directions":"Place carrots in a pot of salted water.
Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes.
Do not cook the carrots to a mushy stage!
Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan.
Stir in butter, brown sugar, salt and pepper.
Cook for about 3 to 5 minutes, until sugar is bubbly.
Serve hot!","url":"https://recipe.bluelayer.org/recipe/14241/candied-carrots"},{"id":"14194","title":"Florentines","ingredients":"oil, olive, salad or cooking
butter, without salt
sugars, granulated
honey
cream, fluid, heavy whipping
nuts, almonds
orange juice, raw
wheat flour, white, all-purpose, unenriched
pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the oven racks to the upper and lower third of the oven and preheat to 350F.
Lightly oil or spray the inside of 2 muffin pans with twelve 2 1/2-inch cavities each.
Combine the butter, sugar, honey, and cream in a 2-quart heavy-bottomed saucepan.
Cook the mixture over medium-high heat until it registers 248F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
Immediately add the almonds, candied orange peel, and flour, and stir vigorously until thoroughly blended (about 1 minute), then remove from the heat.
Place a generous tablespoon of the mixture into each cavity of the muffin pans.
Dip the back of a spoon in a bowl of cold water, shake off the excess, and press the mound in each cavity to flatten.
Bake until golden brown (about 10 minutes) then remove the pans from the oven and place on cooling racks for 5 minutes.
Invert the muffin pans to remove the florentines.
If the florentines are too cold and do not release easily, return the pans to the oven for 1 minute and try to remove them again.
Place the florentines on cooling racks.
Line a baking sheet with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Using a flexible-blade spatula, spread the bottom of each florentine with a tablespoon of the tempered chocolate, then use a pastry comb to make a wavy pattern in the chocolate.
Place the florentines on the baking sheet, chocolate side up, and place the baking sheet in the refrigerator until the chocolate is set (about 10 minutes).
In a tightly covered container, between sheets of waxed paper, the florentines will keep for 1 week at room temperature.","url":"https://recipe.bluelayer.org/recipe/14194/florentines"},{"id":"14135","title":"Candied Pecans","ingredients":"nuts, pecans
butter, without salt
syrups, corn, light
sugars, granulated","directions":"Place pecans in a 13x9x2-inch baking pan; heat in a 250 F.
oven 5 minutes.
Melt butter in 2-quart saucepan over medium heat; stir in corn syrup and half the sugar.
Bring to boil, stirring constantly then boil without stirring 5 minutes.
Pour syrup over nuts, stirring constantly to coat evenly.
Bake in 250 F.
oven 1 hour, stirring several times.
Sprinkle nuts with remaining 1/4 cup sugar, tossing to coat evenly; immediately spread out on greased cookie sheets to cool.
Quickly separate into individual pecan halves; cool.
Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/14135/candied-pecans"},{"id":"13855","title":"Candied Hazelnuts and Chocolate Curls","ingredients":"nuts, hazelnuts or filberts
sugars, granulated
water, bottled, generic
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened","directions":"Preheat the oven to 350F.
Spread the nuts on a baking sheet.
Bake until fragrant and toasted, about 12 minutes.
Transfer to a clean kitchen towel; rub to loosen the skins.
Place the sugar and water in a medium heavy skillet.
Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes.
Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts.
Transfer to a parchment-lined baking sheet; let cool completely.
Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl.
Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot.
Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.
Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface).
Let stand until just tacky.
Hold the scraper at a 45-degree angle; scrape the chocolate off the surface.
The curls can be stored in an airtight container layered with parchment at room temperature.
While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated.
Spread the nuts on a parchment-lined baking sheet, and let stand until set.
Sift the cocoa powder on top of the dried nuts and toss to coat.
Store in a resealable plastic bag for up to 1 week, until ready to use.","url":"https://recipe.bluelayer.org/recipe/13855/candied-hazelnuts-and-chocolate-curls"},{"id":"13705","title":"Candied Walnuts","ingredients":"sugars, powdered
spices, pepper, red or cayenne
salt, table
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees F.
In a medium sized bowl, mix together the sugar, cayenne and salt.
Bring a small saucepan of water to boil.
Add the walnuts and blanch them for 3 minutes.
Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated.
The sugar will melt slightly.
Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes.
Watch carefully because the sugar can burn easily.
Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/13705/candied-walnuts"},{"id":"13695","title":"Cayenne Candied Pecans","ingredients":"nuts, pecans
butter, without salt
honey
water, bottled, generic
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Pre heat oven to 350 degrees.
To toast the pecans, place evenly on a cookie sheet.
Bake for 5-10 minutes at 350 degrees, checking often.
They will burn quickly!
In a 4-quart saucepan, place all ingredients, except pecans, and heat until mixture reaches 250 degrees.
Turn off heat and add pecans to saucepan and mix well.
Spread coated pecans evenly on cookie sheet lined with parchment paper or cooking spray.
Bake at 350 degrees for 15 minutes.
Check the pecans midway during cooking, give them a mix using a spatula, spread evenly on cookie sheet and continue cooking.
Cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/13695/cayenne-candied-pecans"},{"id":"13537","title":"Candied Cranberries","ingredients":"sugars, granulated
water, bottled, generic
cranberries, dried, sweetened","directions":"Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves.
Transfer to top of double boiler.
Add cranberries.
Cover berry mixture and place over simmering water.
Cook 45 minutes, stirring occasionally.
Remove from over water.
Let cranberry mixture stand at room temperature overnight.
Place remaining 1/2 cup sugar on plate.
Drain cranberries well.
Add to sugar and turn to coat.
Let dry at least 30 minutes.
(Can be prepared 3 days ahead.
Cover and refrigerate.)","url":"https://recipe.bluelayer.org/recipe/13537/candied-cranberries"},{"id":"13326","title":"Candied Carrots","ingredients":"carrots, raw
butter, without salt
sugars, brown","directions":"Place carrots in pot of boiling water for 30 minutes or until tender.
Drain and return to pot, turn heat to low.
Add butter & brown sugar, stir until melted and carrots are well coated.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13326/candied-carrots"},{"id":"13228","title":"Honey & Brown Sugar Candied Corn","ingredients":"corn, sweet, white, raw
butter, without salt
salt, table
spices, pepper, black
sugars, brown
honey
spices, pepper, red or cayenne","directions":"Mix the brown sugar, honey, and cayanne in a small bowl together.
Slowly melt the butter in a skillet and add the salt and pepper.
Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn.
Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed.
Turn the heat off and serve immediately.","url":"https://recipe.bluelayer.org/recipe/13228/honey-brown-sugar-candied-corn"},{"id":"13175","title":"Aunt Helen's Opera Fudge","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"Put cream and sugar in a large saucepan.
Heat on medium to medium-high.
Stir until it comes to a boil, then add cream of tartar.
Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
Then mix well until it turns white and mounds.
Cover with a damp cloth for 1/2 hour or so.
Then knead it like bread until it's smooth.
You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated.
Serve by slicing 1/4 inch slices off and serving on a pretty little plate.","url":"https://recipe.bluelayer.org/recipe/13175/aunt-helens-opera-fudge"},{"id":"13111","title":"Bittersweet Chocolate Coated Truffles Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive","directions":"For Truffles: In double boiler, heat broken chocolate, stirring constantly.
(Or possibly microwave 2 1/2 to 3 min on medium.)
Remove chocolate from heat; blend in butter.
Stir in cream, then liqueur.
Combine with minced nuts or possibly candied fruit if you like.
Refrigerate10-15 min, stirring frequently till thick sufficient to hold a shape.
Drop by heaping tsp.
or possibly #70 scoop onto foil lined baking pan.
Shape round, if desires.
Cover and freeze 20-30 min to set truffles hard for dipping with chocolate.
For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.
For Coating: Heat chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil.
Cold chocolate to 85-90-F for dipping.
Dip cool, hard truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.
Place each onto foil lined baking pan.
Decorate top with nuts, candied fruit, etc.
Refrigerateat least 2 hrs to set chocolate.
Roll in Ghirardelli Grnd Chocolate, if you like.
Place into tight container and store in cold, dry place to age for several days.
Coats 12 truffles.","url":"https://recipe.bluelayer.org/recipe/13111/bittersweet-chocolate-coated-truffles-recipe"},{"id":"12751","title":"Final Liberation Diet Chocolate Yoghurt","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
yogurt, greek, plain, nonfat
spartan, real semi-sweet chocolate baking chips,","directions":"Grate part of a piece of your preferred chocolate into a bowl.
I used Dark Bitter chocolate for the strongest chocolate flavour) but I'm sure that bittersweet or even white chocolate would be fine if you prefer!
:).
Put aside.
Spoon Cocoa powder into a small plastic tub.
(A cleaned, used individual yoghurt tub is ideal - plastic is good because it doesn't warm the yoghurt like pottery or glass would.
).
Add the granulated sweetener and mix it well with the cocoa.
Add the vanilla flavouring and a small 3/4 teaspoon or so of the yoghurt.
Using teaspoon mix well until all the cocoa is mixed in and it forms a very thick paste.
If necessary add a little more yoghurt.
Should only take a few seconds.
Add a little more of the yoghurt - a teaspoon or two and mix that in well.
Then add the rest of the yoghurt and stir it well.
Add the grated chocolate and stir into the yoghurt.
DEVOUR!
Note: I kept the sweetness on the light side because it's easy to add more.
I actually added another 1/2 tsp sweetener but it kind of depends how heaped you make those teaspoons - I don't !
If you find it's already a bit too sweet then you can add a little more yoghurt.
This would stand the addition of some preserved cherries or other fruit such as small pieces of orange, banana, butterscotch or toffee chips and even a little kirschwasser, rum or Baileys if you're feeling indulgent.
If you're feeling really indulgent you could add cherries, liqueur and top with whipped cream, then sprinkle some grated chocolate or candied citrus fruit or zest for presentation.
Can easily be prepared in larger volumes and chilled.
UPDATE:.
I did make it again later - and yes it is absolutely delicious with small pieces of chopped up ripe banana :).","url":"https://recipe.bluelayer.org/recipe/12751/final-liberation-diet-chocolate-yoghurt"},{"id":"12683","title":"Ila's Candied Walnuts","ingredients":"sugars, granulated
water, bottled, generic
salt, table
vanilla extract
spices, cinnamon, ground
nuts, walnuts, english","directions":"Combine all ingredients in a skillet except walnuts.
Simmer for 4 minutes or until mixture spins small thread from spoon.
Remove from heat and stir in walnuts.
Continue stirring until syrup forms a sugar coating over the walnuts.
Gently separate nuts while cooling.","url":"https://recipe.bluelayer.org/recipe/12683/ilas-candied-walnuts"},{"id":"12638","title":"Easy & Quick Candied, Caramelised Almonds","ingredients":"nuts, almonds
sugars, granulated
sugars, brown
water, bottled, generic
spices, cinnamon, ground","directions":"Mix together water, both kinds of sugar and cinammon.
Stir well.
Put almonds in a microwave proof dish and cover with sugar coating.
(See that all of them are coverd neatly).
Microwave almond-sugar mixture for 3 minutes (700Watt).
Take out of microwave oven and stir (mixture begins to be bubbly, be careful, it's very hot).
Microwave again for about 2-3 minutes.
(Mixture is supposed to be lightly crumbly, dark and partly gleamy.
Depends on your microwave's \"peculiarity\").
Line a baking tray with non stick kitchen paper.
Transfer almond mixture to tray and separate/spread evenly.
Let dry and cool for about 5-10minutes.","url":"https://recipe.bluelayer.org/recipe/12638/easy-quick-candied-caramelised-almonds"},{"id":"12533","title":"Spiced Candied Walnuts","ingredients":"nuts, walnuts, english
sugars, powdered
sugars, brown
spices, cinnamon, ground
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees.
Blanch walnuts in boiling water for 30 seconds to one minute.
Drain in a colander.
While still wet, add in all spices.
Toss well with a spoon to coat all nuts.
Spread on a parchment-lined baking sheet and bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/12533/spiced-candied-walnuts"},{"id":"12470","title":"Chia Chocolate Pudding (Vegan)","ingredients":"seeds, chia seeds, dried
sweetener, syrup, agave
beverages, almond milk, unsweetened, shelf stable
cocoa, dry powder, unsweetened","directions":"Mix all ingredients and allow to sit so the chia seeds gel up.
Top with fruits or nuts of your choosing.
I topped mine with chopped candied ginger.
* Sweeten to your taste, this recipe will make a dark chocolate taste.
Add more sweetener to cut the bitterness cocoa powder if you prefer it sweeter.","url":"https://recipe.bluelayer.org/recipe/12470/chia-chocolate-pudding-vegan"},{"id":"11864","title":"Basic Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients; cut in butter till crumbly.
Stir in whatever you like -- blueberries, cranberries, orange or lemon zest, candied ginger, chocolate chips, etc.
Add milk and stir just until moistened.
Turn out on floured board, flour hands and knead 10-15 times and pat/roll into 3/4\" thick round shape.
Cut into wedges and place on baking sheet (greased or parchment).
Leave a little space in between as they poof up a bit.
Bake at 400 deg F for 18-22 minutes (15-16 is enough in my oven).
You can sprinkle with sugar before baking, or after baking can drizzle with powdered sugar glaze, etc.
Very versatile!","url":"https://recipe.bluelayer.org/recipe/11864/basic-scones"},{"id":"11645","title":"Cranberry and Ginger Christmas Popcorn Balls","ingredients":"honey
butter, without salt
sugars, powdered
spices, ginger, ground
candies, marshmallows
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
salt, table
snacks, popcorn, air-popped (unsalted)","directions":"Add honey, butter, powdered sugar, candied ginger, marshmallows and milk in a large sauce pan or pot.
Bring mixture to a boil over medium heat, stirring frequently.
Add dried cranberries, white chocolate chips and salt, and mix well.
Remove from the heat.
Stir in popcorn until well combined and coated.
Shape mixture into about 1 1/2 to 2-inch balls with buttered hands.
Place balls on waxed paper until set, half an hour to 1 hour.
Store them in an air-tight container for a few days.","url":"https://recipe.bluelayer.org/recipe/11645/cranberry-and-ginger-christmas-popcorn-balls"},{"id":"11396","title":"Connie's Candied Cranberries","ingredients":"sugars, granulated
water, bottled, generic
cranberries, dried, sweetened
sugars, granulated","directions":"Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer, remove from heat.
(Do not boil or the cranberries may pop when added).
Stir in cranberries, pour mixture into a bowl.
Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.
Place superfine sugar in a shallow dish.
Add the cranberries, rolling to coat with sugar.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature for 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.
Store in an airtight container in a cool place for up to a week.","url":"https://recipe.bluelayer.org/recipe/11396/connies-candied-cranberries"},{"id":"11289","title":"Candied Pecans Recipe","ingredients":"butter, without salt
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
nuts, pecans","directions":"Heat butter in microwave.
Stir in sugar, cinnamon and cloves.
Microwave 1 to 2 min.
Stir in pecans.
Microwave 4 to 5 min.
Spread on wax paper.","url":"https://recipe.bluelayer.org/recipe/11289/candied-pecans-recipe"},{"id":"10876","title":"Skillet Candied Sweet Potatoes Recipe","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
salt, table","directions":"Fold in heavy skillet.
Cook till mix boils.
Add in:","url":"https://recipe.bluelayer.org/recipe/10876/skillet-candied-sweet-potatoes-recipe"},{"id":"10587","title":"White Chocolate Cherry Toffee Popcorn","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
cherries, sweet, raw
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
syrups, corn, light
vanilla extract
salt, table","directions":"Place oil in a large pan with tight fitting lid (I use a Whirley Pop popcorn popper) over medium-high heat.
Add popcorn kernels, stir to coat all the kernels with oil, cover, and shake pan in a back and forth motion until all kernels are popped (about 23 minutes).
Pour popcorn in a large bowl and set aside.
For the toffee sauce: Melt butter over low heat in a small saucepan.
Add brown sugar, corn syrup, vanilla extract, and salt.
Stir well and cook until all sugar has melted and mixture has thickened slightly.
Pour toffee sauce over popcorn and mix well until all pieces are coated.
Spread out toffee coated popcorn on baking sheet and sprinkle with the minced candied cherries and pretzel pieces.
Drizzle with the melted white chocolate and allow popcorn to dry.
Serve immediately or store in tightly covered container and eat within a day or two.","url":"https://recipe.bluelayer.org/recipe/10587/white-chocolate-cherry-toffee-popcorn"},{"id":"10481","title":"Wonder CHOCOLATE CREAMS","ingredients":"[Instance: Ponder CHOCOLATE CREAMS.] Fondant,
Candied or Maraschino cherries, Flavoring of almond or vanilla, Chopped peanuts,
1/2 a pound of Baker's \"Dot\" Chocolate.
Soften the fondant earlier mentioned incredibly hot water and include the flavoring. Put a little bit of cherry within the backside of every starch impact, then change inside of the melted fondant, to fill the impressions and incorporate them stage upon the final. Allow the chocolate, destroyed
within just bits, be melted higher than sizzling water, then insert as several chopped peanuts as can be nicely stirred into it; allow amazing to more than 80° F. and within just it shed the creams,
74","directions":"one at a season; as protected dispose them upon desk oil material or waxed paper.","url":"https://recipe.bluelayer.org/recipe/10481/wonder-chocolate-creams"},{"id":"10465","title":"CHERRY CHOCOLATE CREAMS Facilities","ingredients":"1/4 a cup of candied cherries, chopped great,
1/2 a cup of fondant.","directions":"","url":"https://recipe.bluelayer.org/recipe/10465/cherry-chocolate-creams-facilities"},{"id":"10450","title":"FRUIT FUDGE","ingredients":"1−1/2 cups of granulated sugar,
1 cup of Maple Syrup,
1−1/2 cups of glucose (all-natural corn syrup),
1/2 a cup of thick product, or
1/3 a cup of milk and 1/4 a cup of butter,
3/4 a cup of fruit, figs, and candied cherries and apricots, lower in just very little elements.","directions":"","url":"https://recipe.bluelayer.org/recipe/10450/fruit-fudge"},{"id":"10435","title":"2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etcetera., chopped wonderful.","directions":"Allow for the gelatine stand within just the fifty percent cup of chilly water until finally it consists of taken up all of the water. Whisk the sugar and the two−thirds a cup of chilly water previously mentioned the fire until eventually the sugar is dissolved and the syrup is boiling, then increase the gelatine and enable cook 20 minutes; include the cinnamon, the chocolate, melted more than scorching water, and battle all with each other, then incorporate the vanilla and the fruit; make it possible for stand in just a awesome vacation spot for a season, then Although it thickens a small change into an unbuttered bread pan and fastened apart until finally the upcoming working day. To unmold different the paste in opposition to the pan−−at the edge−−with a sharp−pointed knife. Sift confectioner's sugar earlier mentioned the best, then with the rules of the hands carefully pull the paste versus the pan to a board dredged with confectioner's sugar; slash into strips, then into minor squares. Roll each and every sq. within confectioner's sugar. Inside of chopping retain sugar involving the knife and the paste.","url":"https://recipe.bluelayer.org/recipe/10435/2-squares-of-bakers-chocolate"},{"id":"10427","title":"CHOCOLATE DIPPED PEPPERMINTS","ingredients":"(Raw Fondant)
[Instance: CHOCOLATE DIPPED PEPPERMINTS.]
51
Plan green, white, purple and chocolate coloured mints as a result of the to start with recipe.
At the time they incorporate dried off a minor work a spatula down below just about every and transform to dry the other aspect. Coat with Baker's \"Dot\" Chocolate.
GINGER, CHERRY, APRICOT and NUT CHOCOLATES [Case in point: GINGER, CHERRY, APRICOT AND NUT
CHOCOLATES.]
White of 1 egg,
2 tablespoonfuls of chilly water, Sifted confectioner's sugar, Almond or rose extract, Managed ginger,
Candied cherries, Candied apricots, Halves of almond, Halves of pecan insane,
1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Employ the 1st 4 elements inside of generating raw fondant. (Caramel syrup is a suitable addition to this fondant, particularly if crazy are to be made use of. Hire a few tablespoonfuls of syrup and one tablespoonful of water with one egg white rather of the 2 tablespoonfuls of water indicated within the recipe). Effort and hard work the fondant for some season, then crack off minimal bits and wrap near very little elements of the fruit, then roll inside the hollow of the hand into balls or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it
with the hands and hire to go over a full pecan or English walnut meat. Preset every single condition upon a plate as it is completed. They will harden amazingly out of the blue. Dip these kinds of, one as a result of one, inside of Baker's \"Dot\" Chocolate and preset upon an oil fabric.","url":"https://recipe.bluelayer.org/recipe/10427/chocolate-dipped-peppermints"},{"id":"10422","title":"CHOCOLATE MACAROONS","ingredients":"Fold to a paste whites of 7 eggs, three−fourths a pound of sifted sugar, one−50 percent a pound of almonds pounded fairly wonderful, and 2 ounces of grated Baker's Chocolate. Consist of organized wafer paper minimize spherical, upon which lay components of the combination rolled to match the wafer. Push one−50 % a blanched almond upon just about every macaroon and bake inside of a delicate oven.
PETITS 4","directions":"Bake a straightforward, mild sponge cake inside a shallow biscuit tin or dripping pan, and whenever chilly transform out upon the moulding board and reduce into lower dominoes or diamonds. They must be with regards to an inch inside element. Crack every one and
spread jelly or frosting among the levels, then ice tops and facets with alternative tinted icings, faded green flavored with pistachio, light red with rose, yellow with orange, white with almond. Small domino cakes are too attractive. Ice the cakes upon final and aspects with white icing, then each time difficult put
upon a minute layer of chocolate, having _Walter Baker & Co.'s Unsweetened Chocolate_ and generated as for layer cake, dipping the brush inside of the melted chocolate to create the areas.
Candied violets, bits of citron lower inside of extravagant designs, candied cherries and angelica might all be made use of in just creating charming layouts within decoration.−−American Housekeeper.","url":"https://recipe.bluelayer.org/recipe/10422/chocolate-macaroons"},{"id":"8588","title":"MINCEMEAT FRUITCAKE","ingredients":"- 2 eggs
- 1 (28 oz.) prepared to seek the services of mincemeat
- 16 oz. combined candied fruit (concerning 2 c.)
- 1 (14 oz.) can sweetened condensed
- milk
- 1 c. pecans, coarsely chopped
- 2 1/2 c. all-cause flour
- 1 tsp. baking soda","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Warm oven to 300 levels. Generously grease and flour 12 cup Bundt cake pan or tube pan 10 x 4 inches. Overcome eggs marginally within just higher bowl. Stir inside mincemeat, candi
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8588/mincemeat-fruitcake"},{"id":"8484","title":"FRUIT CAKE COOKIES","ingredients":"- 2/3 c. brown sugar, packed
- 1/2 c. butter or margarine
- 1 egg
- 1 tsp. vanilla
- 1 c. flour
- 1/2 tsp. baking soda
- 1/2 c. coarsely chopped pecans
- 1/2 tsp. salt
- 2/3 c. chopped cherries (candied)
- 1/2 c. candied pineapple, chopped
- 1/2 c. full hazelnuts
- 1 lb. dates, pitted
- 1/2 c. walnuts, coarsely chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Product sugar and butter right up until light-weight and fluffy; increase egg and vanilla. Battle effectively. Stir with each other flour, soda and salt and include to creamed comb
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8484/fruit-cake-cookies"},{"id":"8388","title":"HELEN'S Full FRUIT CAKE","ingredients":"- 1 c. sugar
- 1 tsp. baking powder (rounded)
- 1 c. flour
- 1 lb. full dates
- 1/2 lb. candied cherries, green & pink
- 2 c. English walnut meats
- 1 c. Brazil crazy (complete)
- 4 egg yolks, crushed
- 1 c. sugar
- 1 tbsp. brandy flavoring
- 1/2 c. orange juice or apricot juice
- 1 tsp. vanilla
- 4 egg whites, stiffly crushed","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Sift collectively sugar, baking powder and flour. Incorporate entire dates, cherries, walnut meats and Brazil mad. Include 4 egg yolks, 1 cup sugar, brandy flavoring, orange juice
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8388/helens-full-fruit-cake"},{"id":"7290","title":"TUNA-MACARONI SALAD","ingredients":"- 7 ounces dried elbow macaroni
- 4 ounces Cheddar cheese, minimize into cubes
- 3 cup candied cute pickles, chopped
- 1 cup salad dressing or mayonnaise
- 1 tablespoon granulated sugar, or to flavor Salt and recently flooring black pepper to style Optional: iceberg lettuce or salad merge","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7290/tuna-macaroni-salad"},{"id":"7190","title":"Candied Peel","ingredients":"- 1/2 doz. lemons, oranges, or grapefruit
- 1/2 c. water
- 1 c. sugar","directions":"1. Unique step: is well prepared to coat with sirup.
2. Unique step: CANDIED PEEL
3. Unique step: 140 / 211
4. Unique step: Remove the pores and skin inside quarters versus the fruit, scrape off as significantly of the white as probable, and slash every single piece of pores and skin into slender strips. Put Those people to cook inside chilly water, boil them until eventually they could be conveniently pierced with a fork, and then drain off the water. Increase the water to the sugar and cook right up until a thread will kind any time the sirup is misplaced towards a spoon. Incorporate the cooked peel to the sirup and cook for 5 to 10 minutes. Drain and dredge within just granulated sugar. Spread inside of a solitary layer to dry.","url":"https://recipe.bluelayer.org/recipe/7190/candied-peel"},{"id":"7171","title":"Glace Outrageous And End Result","ingredients":"- 2 c. granulated sugar
- 1/8 tsp. product of tartar
- 3/4 c. water
- 1 tsp. vanilla","directions":"1. Unique step: and these crazy as almonds will need not be blanched. Candied cherries, candied pineapple, pressed figs, dates, and raisins are the end result that are constantly glaced. Confections of this type must be consumed although new or saved inside a shut receptacle inside of a dry spot.
2. Unique step: GLACE Outrageous AND End result Culmination and mad
3. Unique step: Plan the ridiculous through shelling them and, if crucial, roasting them, and the culmination via reducing them into lower strips or cubes. Incorporate the sugar and product of tartar and insert the water. Cook till it will sort a Quite
4. Unique step: brittle ball inside water, will spin hair-which includes threads whenever drops of it slide versus the spoon, or registers 290 concentrations upon the thermometer. Remove versus the fire and put in just a practical vacation spot for the dipping of the fruit and crazy. Shed these types of into the sizzling sirup, one at a year, with a coating fork or an standard desk fork. Every time totally included with the sirup, remove and eliminate upon greased plates or pans.","url":"https://recipe.bluelayer.org/recipe/7171/glace-outrageous-and-end-result"},{"id":"7032","title":"White Fruit Cake","ingredients":"- 1/4 lb. citron, reduce into skinny slices
- 1/2 lb. apricots, dried, steamed, and chopped
- 1/2 lb. raisins, chopped
- 1/2 lb. candied cherries, lower into sections
- 1/2 lb. dates, chopped
- 1/2 lb. almonds, blanched and slash into slim strips
- 1 c. butter
- 1 c. brown sugar
- 1 egg
- 1/2 c. milk","directions":"1. Unique step: WHITE FRUIT CAKE
2. Unique step: 104 / 173
3. Unique step: Steam the citron and apricots right up until they are gentle, and then minimize them within just the demanded style. Plan the other end result and the almonds. Product the butter, incorporate the sugar, egg, and milk, and overcome effectively. Sift the baking powder and spices with the flour and increase Those people. Dredge the culmination and outrageous with flour and fold them into the combination. Bake for 2 several hours within
4. Unique step: a gradual oven within reduced loaf pans included with paper and made up of with regards to a
5. Unique step: bake for a limited year within just a mild oven.","url":"https://recipe.bluelayer.org/recipe/7032/white-fruit-cake"},{"id":"6980","title":"Tutti-frutti Frozen Custard","ingredients":"- 1 qt. milk
- 6 egg yolks
- 1 c. sugar
- 1/8 tsp. salt
- 1 Tb. vanilla
- 1/4 c. chopped citron
- 2 Tb. maraschino juice
- 1/4 c. chopped maraschino cherries
- 1/2 c. chopped insane
- 1/4 c. chopped candied pineapple","directions":"1. Unique step: TUTTI-FRUTTI FROZEN CUSTARD (More than enough to Provide 6)
2. Unique step: Warmth the milk within just a double boiler. Overcome the egg yolks and insert the sugar and salt. Incorporate this to the warm milk and stir till the custard consists of thickened. Awesome, insert the vanilla, chopped citron, maraschino juice, cherries, insane, pineapple, and coconut. Area within just a freezer and freeze right up until rigid. Pack and permit stand till period to provide.
3. Unique step: 70 / 173
4. Unique step: ICES
5. Unique step: 82. Ices are straightforward combinations of fruit juice and sugar diluted with water and then frozen. They are required to be to some degree bitter, and, as a rule, lemon juice is relied upon to support inside of accomplishing this taste. In just","url":"https://recipe.bluelayer.org/recipe/6980/tutti-frutti-frozen-custard"},{"id":"6603","title":"Incredibly hot Cross Buns","ingredients":"• 4 1/2 cup All-Motive Flour
• 1/4 cup Melted Butter
• 1/3 cup Granulated Sugar
• 2 Eggs, beaten
• 2 tbsp Straightforward Add Quick Yeast 1 cup Raisins or section currants
• 1 tsp Salt
• 1/2 cup Put together Candied Peel
• 2 tsp Cinnamon
• 1 1/2 cup Icing Sugar
• 1/2 tsp Grated Nutmeg
• 2 tbsp Milk
• 2 cup Hot Water","directions":"1. In just a massive mixing bowl, add the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in just hot water and butter, then beaten eggs.
2. Getting a picket spoon, vigorously stir dough until delicate and elastic. Stir in just raisins and candied peel.
3. Scrape down facetsp of bowl, cover with a contemporary dry towel and stand for 10 minutes. Grease 24 medium to heavy-sized muffin cups and spoon in just batter -- no a lot more than 2/3 comprehensive.
4. Brush tops with melted butter. Deal with and allow add in just a hot point until practically double, pertaining to 20 - 30 minutes.
5. Bake inside an oven preheated to 375 degrees for above 20 minutes or until tops are browned. Allow awesome on twine racks till very hot, concerning 10 - 15 minutes.
6. Mix icing sugar with milk till comfortable; level in just a piping bag or spoon on ultimate of buns to create crosses.
7. Can make 24 buns. Towards The Gazette, 91/02/27.","url":"https://recipe.bluelayer.org/recipe/6603/incredibly-hot-cross-buns"},{"id":"6174","title":"Muffins Easy And Dissimilarities","ingredients":"• 2 cup Unbleached all-rationale flour
• 1 tbsp Baking powder
• 2 tbsp Granulated sugar
• 1 tsp Salt
• 1 Massive egg
• 1 cup Milk
• 1/2 cup Vegetable oil","directions":"1. Grease 12 2 1/2-inch muffin cups. Warmth oven to 400°F Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
2. Stir to combine properly. Inside a low bowl, fight egg with a fork. Add milk and oil. Add all at as soon as to dry elements.
3. Stir mix just just until dry componentsp are moistened. Batter will be lumpy. Remove batter from a tablespoon into composed muffins pans, filling every cup 50 percent to 2-thirds finish.
4. Bake 15 to 20 minutes, or until eventually golden brown. Remove from pan and serve hot with butter, jam or marmalade.
5. Variances: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mix just before introducing liquid.
6. BANANA PECAN MUFFINS: Plan muffin batter still seek the services of basically 1/2 cup milk. Add 1/2 cup cutped pecans and 1/4 t flooring nutmeg to sifted flour.
7. Cover 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Throw 1 cup washed and very well-exhausted refreshing or frozen blueberries with sifted flour mix just before introducing liquid.
8. ORANGE MUFFINS: Slice 2 peeled navel odegrees into parts. Any time batter is inside of the cups, Space an orange element on final of each and every and sprinkle lightly with granulated sugar.
9. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the closing handful of strokes on batter.
10. Serve very hot with scrambled eggs and bacon for a unique breakfast. Question MUFFINS: Fill muffin cups 1/3rd comprehensive of batter.
11. Eliminate 1/2 t of your favourite jelly in just middle of batter. Cover batter to fill cup 2/3rds finish.
12. Youngsters basically delight in these types of as you will. COCONUT MUFFINS: Add 1 cup Shredded coconut with the past handful of strokes of mixing.
13. For a snack consist of coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter for the duration of the past couple of strokes and serve at evening meal.
14. Superb with a steak and salad.","url":"https://recipe.bluelayer.org/recipe/6174/muffins-easy-and-dissimilarities"},{"id":"6152","title":"Candied Orange Rind Bread","ingredients":"• 4 Odegrees; medium
• 1 cup Water
• 1 cup Sugar
• 4 cup Unbleached flour
• 6 tsp Baking powder
• 1/2 tsp Salt
• 1/4 cup Butter or month-to-month margarine
• 1/2 cup Sugar
• 2 Eggs; large
• 2 cup Milk","directions":"1. Thinly peel the odegrees, getting a vegetable peeler. Cut the orange rind into slender slivers. (E-book the odegrees for a further seek the services of, or try to eat them and love.) Mix the orange rind and 1 cup of water in a 2 quart saucepan and serve to a boil, then eliminate the warm, cover, and simmer for 15 minutes or till the rind is gentle.
2. Add the 1 cup of sugar and proceed cooking, learned, until eventually the mix is syrupy, about 15 minutes.
3. Neat to place temperature. In the meantime, sift the flour, baking powder and salt alongside one another in just a bowl and fixed apart.
4. Cream the butter and 1/2 cup of sugar with each other until gentle and fluffy, utilizing a electricup powered mixer established on medium.
5. Cover the eggs and add properly. Mix in the cooled orange rind mix. Add the dry elementsp alternately with the milk to the creamed mix, overcoming properly the moment just about every addition.
6. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in just a preheated 350 level F. oven for 50 minutes or until eventually a cake tester or picket choose added in just the heart will come out new.
7. Cool inside the pans for 10 minutes just before reducing to cord racks to end cooling. Wrap inside of aluminum foil and allow stand right away just before cutping.
8. This bread slices improved any time it includes cooled for 24 hrs.","url":"https://recipe.bluelayer.org/recipe/6152/candied-orange-rind-bread"},{"id":"6148","title":"Bara Brith (Currant Bread) Welsh","ingredients":"• 1/4 lb Dried fruit
• 4 oz Candied peel
• 1 pint Heat water
• 1/2 tsp Combined spice
• 2 lb Simple flour
• 2 tsp Salt
• 6 oz Lard
• 1 oz Refreshing yeast
• 1/2 lb Demerara sugar
• 2 Eggs","directions":"1. Oven: 450°F, Fuel Mark 8 for 15 minutes: 375°F, Gasoline Mark 5 for 45 minutes. Soak the fruit and candied peel inside the water with the spice.
2. Go away to steep inside of a hot Space and retain the services of the incredibly hot spicy, strained water to mix the dough.
3. Sift the flour and salt and rub inside the lard; cream the yeast with the sugar and a tiny of the spiced water; combine this into the flour, jointly with the eggs and retain the services of plenty of of the water to present a business, nonetheless elasticup dough.
4. Knead nicely, depart to add and knock back again; mixture in just the fatigued fruit and knead once more.
5. Condition the dough into loaves and mounted into greased 1 lb tins in just a heat House to verify; bake, doing away with the temperature just after the very first 15 minutes.
6. Initially, in just some recipies, the fruit article content would consist of been new currantsp or blackberries.
7. Bara Brith is sometimes aided as portion of the regular Welsh tea. It can too be ordered at quite a few of the very low bakeries discovered for the duration of Wales.
8. British Cookery (BTA/BFPC)","url":"https://recipe.bluelayer.org/recipe/6148/bara-brith-currant-bread-welsh"},{"id":"6044","title":"Peanut butter slices","ingredients":"100g/4oz crunchy peanut butter
200g/7oz butter, softened
1 teaspoon vanilla essence
475g/1lb 1oz Demerara sugar
3 eggs
225g/8oz simple flour
1â„2 teaspoon salt
175g/6oz icing sugar, sifted","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease a 23cm/9within just sq. cake tin.
Then, overcome with each other the peanut butter, butter and vanilla essence. Whenever effectively mixed, increase the sugar and fight until eventually gentle and fluffy. Overcome inside the eggs, one at a year, then stir within the flour and salt, sifted jointly, right until merged.
Then, spread into the cake tin, and bake for over 35 minutes. Remove in opposition to the oven and go away to great somewhat inside the tin.
Then, to create the icing, mixture with each other the icing sugar and 2 teaspoons water. Drizzle above the mix inside the tin.
Then, each time chilly, slash into slices. Orange & ginger product cheese fudge serves 6 350g/12oz dim chocolate (at minimum amount 70% cocoa solids), damaged into areas 75g/3oz product cheese 275g/10oz icing sugar, sifted 1 satsuma, peeled and chopped 50g/2oz crystallized (candied) ginger, chopped.
Then, line a 10 x 8cm/4 x 33â„4within baking tin with waxed paper.
Then, put the chocolate within just a tiny heatproof bowl around a pan of simmering water, and stir once in a while till melted.
Then, slowly battle the melted chocolate into the product cheese, and increase the icing sugar a very little at a season. Stir in just the satsuma and ginger, and spoon the fudge into the baking tin. Refrigerate until eventually business.
Finally, reduce out styles or squares. Continue to keep refrigerated, and try to eat inside 7 times. substances 1 egg white 75g/3oz caster sugar biscuits & lovable snacks.","url":"https://recipe.bluelayer.org/recipe/6044/peanut-butter-slices"},{"id":"5221","title":"Tim Hortons Chocolate Cake Doughnuts","ingredients":"Doughnuts:
- 2 1/2 cups all-motive flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 eggs
- 1 1/2 cups sugar
- 1/4 cup buttermilk
- 8 tablespoons (1 adhere) unsalted butter, melted
- 6 cups vegetable oil, for frying
Mocha Glaze:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons gentle corn syrup
- 2 teaspoons fast coffee powder or quick espresso powder
- 1. To create the doughnuts, whisk with each other the flour, cocoa powder, baking powder, and salt.
- 2. in a different bowl, with an electric powered mixer, battle the eggs with the sugar, buttermilk, and melted butter.
- 3. Stir the egg combination into the dry components and blend until finally very well mixed.
- 4. Refrigerate for at minimum amount 1 hour or up to 3 hours.
- 5. Roll the chilled dough out on to a floured appear and pat to a 1/2-inch thickness. Minimize out 16 doughnuts with a floured 3-inch doughnut cutter and destination them on a floured baking sheet.
- 6. Fill an electrical fryer with the oil and heat to 375°F, or seek the services of a weighty-bottomed
- 5-quart saucepan and fill with 4 to 5 inches of oil, and warm to 375°F.
- 7. Slip 2 or 3 doughnuts into the oil. Cook just about every doughnut till the bottom is golden brown, then switch at the time, and cook till the other side is golden brown. Remove to paper towels to drain. Repeat with the being doughnuts, developing certainly to preserve an even oil temperature.
- 8. Although the doughnuts drain, deliver the mocha glaze: Blend the chocolate chips, heavy cream, butter, corn syrup, and coffee powder inside a bowl over a saucepan of simmering water. Stir the blend constantly until gentle.
- 9. Dip the tops of the doughnuts in the mocha glaze and permit the doughnuts chill out on a platter for above 5 minutes prior to serving.
Generates 16 doughnuts:
- To hire up the scraps of dough, roll them into ropes and braid 2 of the ropes alongside one another, then twist the finishes to deliver doughnut twists. Fry them in the very same trend as the doughnuts, and total them in the mocha glaze.
TIM HORTONS:
Oatmeal Muffins:
- Anyone Necessities A Shift TO RECIPE FOR OATMEAL MUFFINS, AND TIM HORTONS Includes ONE OF THE Suitable.
- 1 cup milk
- 1 cup uncomplicated-cooking oats
- 1 egg
- 1/4 cup canola oil
- 1 cup all-explanation flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon flooring cinnamon
- 1/2 teaspoon kosher salt
- 1. Preheat the oven to 425°F. Coat 12 muffin cups with butter or cooking spray, or include paper liners.
- 2. Blend the milk and oats and allow for them fixed for about 15 minutes for the oats to soak.
- 3. Battle jointly the egg and oil with an electrical mixer, then stir inside the oat blend and merge properly.
- 4. Whisk collectively the flour, sugar, baking powder, cinnamon, and salt. Slowly and gradually stir the dry substances into the oat blend and blend effectively.
- 5. Fill the muffin cups 2-thirds comprehensive and bake for 20 to 25 minutes, until finally a toothpick inserted in the centre of a muffin arrives out contemporary. Provide hot or at space temperature.
Helps make 12 muffins:
- For variance, include 1/4 cup raisins and 1/4 cup chopped walnuts, chocolate chips, or grated coconut. TONY'S City Sq. Cafe
Lemon Panna Cotta:
- THIS IS Incredibly 2 DESSERTS in ONE-A Great AND LEMONY PANNA COTTA Assisted WITH A Standard CANNOLI Crammed WITH SWEETENED RICOTTA AND DIPPED in Flooring CHOCOLATE.
Lemon Panna Cotta:
- One.25-ounce envelope unflavored powdered gelatin
- 1/2 cup hot water
- 2 vanilla beans, break
- 4 cups significant cream
- 2 tablespoons finely grated lemon zest
- 1/4 cup new lemon juice
- 3/4 cup granulated sugar
Cannoli Filling:
- 1 cup significant-top quality ricotta cheese
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon flooring cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons finely grated lemon zest
Candied Lemon Zest:
- 1 1/4 cups granulated sugar
- 1 cup water Zest of 3 lemons, taken off in slender strips
- 8 cannoli shells (out there at Italian marketplaces or on the web)
- 1/4 cup floor dim chocolate","directions":"1. First, create the panna cotta initial: Dissolve the gelatin inside the hot water.
2. Next, scrape the seeds from the 2 vanilla beans and insert them to a saucepan with the heavy cream, grated lemon zest, lemon juice, and granulated sugar. Deliver the combination to a boil, then avoid the warm, stirring generally.
3. Then, insert the dissolved gelatin and stir till the combination thickens.
4. Then, pour the custard into 8 5-ounce ramekins or tart dishes. Refrigerate for at minimum amount 4 hrs.
5. Then, deliver the cannoli filling: Whisk collectively the ricotta cheese, vanilla extract, cinnamon, powdered sugar, and grated lemon zest. Every time the substances are very well combined, cover the bowl and refrigerate the filling till geared up to seek the services of.
6. Then, create the candied lemon zest: Merge 1 cup of the sugar and the water in a saucepan above medium heat and stir until finally the sugar is dissolved.
7. Then, insert the lemon zest and cook for 8 minutes, or till the zest is softened. Drain during a good-mesh strainer, then throw with the getting 1/4 cup sugar even though nonetheless sizzling. Allow the candied zest dry at area temperature on paper towels for at minimum amount 1 hour.
8. Then, to collect the cannoli, fill a pastry bag with the cannoli filling and pipe the combination into the cannoli shells. Dip the finishes of the cannolis in the flooring chocolate.
9. Finally, provide the panna cotta with some candied lemon zest in the centre of every single ramekin and a cannoli on the side of a dessert plate coated with a doily or a folded napkin.","url":"https://recipe.bluelayer.org/recipe/5221/tim-hortons-chocolate-cake-doughnuts"},{"id":"5199","title":"Outback Steakhouse Candied Cinnamon Pecans","ingredients":"- 1/2 cup pecan halves, chopped
- 1 tablespoon unsalted butter, melted
- 1 tablespoon dim brown sugar
- 1 teaspoon flooring cinnamon
- 1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
- 2. Throw the pecans in a bowl with the melted butter.
- 3. Incorporate the brown sugar and the cinnamon and throw with the buttered pecans.
- 4. Organize the lined pecans on the sheet pan, and bake in the hot oven for 6 to 8 minutes, till the sugar is caramelized.
- 5. Remove the pan from the oven and make it possible for the pecans great on the parchment paper.
- 6. The candied pecans can be kept in an airtight container as soon as they comprise cooled thoroughly at space temperature.
Produces 1/2 cup:
- This recipe is conveniently expanded-you might need to have to create a considerably larger sized batch to hold on hand.
OUTBACK STEAKHOUSE:
sweet Potato:
- WITH CINNAMON AND HONEY, A Perfectly-BAKED sweet POTATO CAN Flavor Together with CANDYLovable AND LUSCIOUS.
- 1 medium adorable potato
- 2 tablespoons olive oil
- 2 to 3 tablespoons kosher salt
- 1/4 cup honey
- 4 tablespoons (1/2 adhere) unsalted butter, softened
- 1/2 teaspoon flooring cinnamon","directions":"1. First, preheat the oven to 350°F.
2. Next, scrub the pores and skin of the adorable potato and dry it with paper towels. Prick the pores and skin all around with the idea of a little, sharp knife.
3. Then, rub the pores and skin with the olive oil and salt, then bake the potato inside the very hot oven for 45 to 60 minutes, relying on the sizing. It really should be exceptionally comfortable to the contact.
4. Then, whip alongside one another the honey and butter. Crack open the adorable potato and difficult it up with a fork, then spread with the honey-butter combination.
5. Finally, sprinkle with the cinnamon and provide sizzling.","url":"https://recipe.bluelayer.org/recipe/5199/outback-steakhouse-candied-cinnamon-pecans"},{"id":"4655","title":"Candied Orange Rind Bread","ingredients":"4 medium oranges
1 cup water
1 cup sugar
4 cups unbleached flour
6 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
1/2 cup sugar
2 large eggs
2 cups milk","directions":"Thinly peel the oranges using a vegetable peeler. Cut the orange rind into thin slivers. Combine the orange rind and 1 cup of water in a 2-quart saucepan and bring to a boil, then remove from heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder, and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy using an electric mixer set on medium. Add the eggs and mix well. Combine with the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9x5x3-inch loaf pans. Bake in a preheated 350","url":"https://recipe.bluelayer.org/recipe/4655/candied-orange-rind-bread"},{"id":"4651","title":"Bara Brith (Currant Bread)","ingredients":"1/4 lb dried fruit
4 oz candied peel
1 pint warm water
1/2 teaspoon mixed spice
2 lb plain flour
2 teaspoons salt
6 oz lard
1 oz fresh yeast
1/2 lb Demerara sugar
2 eggs","directions":"Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the hot, spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs, and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise, and knock back; mix in the drained fruit and knead again. Shape the dough into loaves and place into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Serve as part of a traditional Welsh tea.","url":"https://recipe.bluelayer.org/recipe/4651/bara-brith-currant-bread"},{"id":"4447","title":"Candied Corned Beef Sandwiches","ingredients":"1 (4 pound) corned beef brisket, 20 black peppercorns, 2 bay leaves, 3 tablespoons packed brown sugar, 1 1/2 tablespoons soy sauce, 1 1/2 teaspoon dry mustard, 1 teaspoon ground ginger, 2 tablespoons tomato ketchup, 1 teaspoon red pepper flakes, 1 teaspoon molasses","directions":"Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a simmer. Cook for 3 to 3 1/2 hrs until fork smooth, Set aside and make glaze. Glaze: Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F. In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing 2 times whilst baking. Refrigerate immediately and cut across the grain very thin for sandwiches. Makes 10 sandwiches","url":"https://recipe.bluelayer.org/recipe/4447/candied-corned-beef-sandwiches"},{"id":"2181","title":"Chocolate Rice Pudding","ingredients":"1 cup slivered almonds 1 cup Arborio rice 3 cups 50%-and-50 percent 1 (14-ounce) can sweetened condensed milk 2 tablespoons orange liqueur 6 ounce Excellent high quality bittersweet chocolate, chopped 3/4 cup Finely chopped blended candied fruit 2 teaspoons grated orange zest Pinch of salt 1/2 cup Heavy cream Vanilla ice cream or sweetened whipped cream (optional) Vegetable oil spray 1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Desired destination Almonds on the baking sheet and toast crazy for 5 to 7 minutes, or until browned. Remove outrageous versus the oven, chop coarsely, and fixed apart. 2. Grease the in of the slow cooker liberally with vegetable oil spray or butter. Mix rice, 50%-and-50 percent, sweetened condensed milk, orange liqueur, chocolate, Candied fruit, orange zest, and a pinch of salt in the slow cooker. Stir perfectly. 3. Cook on small for 5 to 7 several hours or on Superior for 2 1/2 to 3 hrs, or until rice is tender and The liquid is thick. Stir in heavy cream. serve incredibly hot, incredibly hot, or chilled, crowned with ice Product or whipped cream, if getting.","directions":"","url":"https://recipe.bluelayer.org/recipe/2181/chocolate-rice-pudding"},{"id":"2180","title":"Panettone Bread Pudding","ingredients":"3 hefty eggs 1 cup granulated sugar 1 3/4 cups whole milk 6 tablespoons unsalted butter, melted 1/2 teaspoon natural Vanilla extract 1/4 teaspoon ground Cinnamon Pinch of salt 5 cups cubed panettone 1/2 cup golden raisins 3/4 cup merged candied end result Vegetable oil spray Gelato or sweetened whipped cream (optional) 1. Whisk eggs in a huge blending bowl with sugar until thick and lemon-coloured. Whisk In milk, melted butter, vanilla, cinnamon, and salt. add bread cubes, and force down With the back again of a spoon consequently they soak up egg mix. Stir within raisins and candied fruit. 2. Grease the in of the slow cooker liberally with vegetable oil spray or butter. Spoon mixture into the slow cooker. Cook on large for 1 hour, tchicken stop the warm to Small and cook for 2 to 3 several hours, or until a toothpick inserted into the centre arrives out Fresh and an immediate-study thermometer inserted into the heart of the pudding reads 165°F. serve scorching or at area temperature, with gelato or whipped cream, if utilizing. Take note: The dish can be published up to 2 times in progress and refrigerated, tightly Coated. Reheat it, coated, in a 350°F oven for 20 to 25 minutes, or until very hot. Difference:Alternate chopped dried apricots and chopped dried figs for the candied culmination and Raisins. Though panettone is the bread customarily applied inside Italy for bread puddings, it’s often demanding to discover Other than at Xmas season in a great number of supermarkets. You can generally different challah, brioche, or Other wealthy egg breads.","directions":"","url":"https://recipe.bluelayer.org/recipe/2180/panettone-bread-pudding"},{"id":"1972","title":"CHOCOLATE-Lined FIGS","ingredients":"Fichi al cioccolato 1 3/4 lbs.. (800 g) dried figs 5 oz. (150 g) almonds, toasted And chopped 2 cloves, beaten 3 oz. (70 g) candied citron 3 1/2 oz. (100 g) darkish chocolate, Grated 1/4 cup furthermore 2 tbsp. (75 g) sugar Ground cinnamon (optional) Warm the oven to 350oF (175oC). With a sharp knife, minimize into every fig against top to backside— After the line of the stem—splitting it however leaving the break Halves however hooked up. Fold open every fig together with a reserve, exposing the Reduce surfaces, and ultimate each individual fifty percent with some of the almonds, cloves, And candied citron. Finish them firmly, desired destination on a parchment- Covered baking sheet, and bake till they start to brown, regarding 5 minutes. In the meantime, in a bowl, combine the chocolate and sugar. When The figs are however scorching, roll them in the chocolate blend. (As an alternative, you can soften the chocolate with a tiny water And a pinch of cinnamon in a baking dish, then dip the scorching figs In the cinnamon-chocolate.) Space the figs on a parchment-protected Baking sheet to fixed. Keep the chocolate-protected figs in tins or wood bins coated With waxed paper.","directions":"","url":"https://recipe.bluelayer.org/recipe/1972/chocolate-lined-figs"},{"id":"1687","title":"Panettone Pancakes with Pistachio Butter","ingredients":"Pistachio Butter: ½ cup (1 adhere) unsalted butter, softened 2 tablespoons finely chopped pistachios Panettone Pancakes: 2 cups all-reason flour ½ cup sugar ½ cup combined dried fruit, finely chopped 1 tablespoon candied citron, candied lemon peel, or candied orange peel 1¾ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon freshly grated nutmeg 1¼ cups fifty percent-and-50% 3 heavy eggs, at area temperature 3 tablespoons butter, melted Maple syrup, for topping New raspberries, for topping (optional) Plan the butter: in a foods processor equipped with the metallic blade, mix the butter and pistachios and treatment for 5 seconds. Scrape down the facets of the bowl and course of action for 3 to 5 seconds a lot more, or till nicely merged. Scrape the butter into a small bowl, cover with plastic wrap, and chill until well prepared to serve. Plan the pancakes: Preheat the oven to 200°F. in a medium-dimension bowl, blend the flour, sugar, dried fruit, citron, baking powder, baking soda, and nutmeg. In yet another medium-dimensions bowl, whisk jointly the 50 percent-and-50%, eggs, and butter. Pour this mixture into the dry ingredients, stirring to kind a soft batter. Heat a griddle or high heavy skillet over medium-high heat right up until incredibly hot, or until a couple of drops of water sizzle on the seem. Evenly grease the griddle. For each pancake, pour above ¼ cup batter on to the incredibly hot griddle. Cook for more than 1½ to 2 minutes, or until a lot of bubbles glance on the look and the edges appear dry. Right before turning the pancakes, raise the edges to test that the undersides are golden brown. Switch the pancakes and cook for 1 moment additional, or until the undersides are golden brown. Move the pancakes to a baking sheet, address loosely with foil, and preserve hot in the oven. Repeat with the remaining batter. Move the pancakes to warmed serving plates and best just about every serving with pistachio butter and syrup. serve with raspberries, if favored. Makes 10 to 12 pancakes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1687/panettone-pancakes-with-pistachio-butter"},{"id":"1301","title":"Little one Veggies with Goat Cheese, Beets and Candied Pecans","ingredients":"4 oz Chavrie goat cheese log
8 cups put together child vegetables
4 reduced purple beets, cooked
and slash* For the honey balsamic vinaigrette:
2 tbsp balsamic
2 tbsp more virgin olive oil
1 tbsp honey","directions":"Deliver vinaigrette via whisking olive oil, balsamic and honey until smooth. in a large bowl throw vegetables with vinaigrette and mix properly. Flippantly divide veggies about 4 bowls. top just about every bowl with one beet, 1 oz goat cheese and pecans. serve routinely. * I boiled the beets in water until smooth, still they can be roasted in the oven as properly.","url":"https://recipe.bluelayer.org/recipe/1301/little-one-veggies-with-goat-cheese-beets-and-candied-pecans"},{"id":"295","title":"Italian Delicacies: Different and Mouth watering","ingredients":"Italy, a country of 58 million human beings, is a patchwork quilt of 20 very clear parts subdivided into 103 provinces. All Italian cooking depends on olive oil, grains and clean, seasonal develop, however just about every location incorporates its personal tastes and specialties. Northern Italy, which features the region's utmost conventional of dwelling and the richest eating plan, additionally Makes one-3rd of Italy's easiest wines. Its 8 areas lean in direction of risotto, polenta and gnocchi, and hearty soups and fish Chowders are a function of the put. The North's accurate assert to fame, while, is as a paradise for cheese supporters. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by means of salamis and sausages manufactured to goat, goose and even chamois, create a easy supper divine. Central Italy, in distinction, tends to want artichokes, peas and black and white truffles. People 6 central areas choose pasta and lamb around the rice and beef involved with the North. One of the excellent-identified area dishes is porchetta, a complete, roasted pig loaded with fresh new garlic, fennel, rock salt and peppercorns. Traditionally, the 6 spots that contain Southern Italy were being recognized as the Back garden of the Greeks and Romans. Afterwards, in the course of the Centre Ages, the Arabs demonstrated a pasta market within Sicily. Types of pasta add considering that proliferated, to \"limited\" pasta generically recognized as macaroni to the \"very long\" layouts this kind of as spaghetti and vermicelli. No other marketplace of Italy offers this sort of a splendid historical past of sweets and ices. Numerous desserts bespeak the Arab and Greek has an effect on in Sicily, with its almond pastes, candied culmination, ricotta, honey, raisins and outrageous. The South additionally accounts for 75 per cent of the create lifted organically within Italy. With just about 2.5 million acres cultivated with out chemical ingredients, Italy is a chief in organic and natural farming.","directions":"","url":"https://recipe.bluelayer.org/recipe/295/italian-delicacies-different-and-mouth-watering"}]