Hazel's Candies Copper Kettle Trade Secrets

!±8± Hazel's Candies Copper Kettle Trade Secrets

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Post Date : Dec 20, 2011 15:49:27 | N/A

This cookbook contains more than 70 recipes that are far more than simply old family favorites. For nearly 3/4 of a century, these formulas and trade secrets were closely guarded but are now being made available to the public for the first time. This book was written by Virginia Sager Holen with the help of her husband, Merv. For years they had owned and operated the Hazel's Candy Shops that were in the major malls in Washington and Oregon. Even though the book is written by professionals it is for the amateur using original recipes that were reduced in size for home cooking. All the recipes have been tested, with step-by-step procedures recorded, using the same concept as 'painting by numbers'.

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Hoosier-Style Persimmon Recipes From Grandma's Recipe Box

!±8± Hoosier-Style Persimmon Recipes From Grandma's Recipe Box

Every fall in Southern Indiana the persimmon is celebrated with a big festival. These tasty little fruits grow wild on trees all over the area. Once they have been run through a food sieve, the pulp is treasured. One of the most popular desserts in the area is persimmon pudding. There are also other tasty treats to be made from the pulp. Here are three recipes to turn those tasty fruits into delicious desserts.

SOUTHERN INDIANA PERSIMMON COOKIES

1 cup sugar
1 stick butter
2 eggs, beaten
2 cups persimmon pulp
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup chopped nuts
1 cup raisins

In a large mixing bowl, combine sugar and butter. Beat in eggs and pulp. Add flour and mix in. Add remaining ingredients in order listed. Drop onto greased cookie sheet. Bake 10 to 12 minutes in a 350 degree oven.

PERSIMMON FUDGE FROM SOUTHERN INDIANA

1 cup persimmon pulp
3/4 cup butter
1 small can evaporated milk
3 cups sugar
1 jar (7-oz) marshmallow cream
1 tsp vanilla
1 box powdered sugar, sifted

Cook the pulp, butter, milk, and sugar to the soft ball stage, about 10-15 minutes, stirring constantly. Add the marshmallow cream, vanilla, and sifted powdered sugar. Mix well and pour into buttered pan. Add hickory nuts, if desired. Hickory nuts are similar to pecans and grow on the hickory trees that populate Southern Indiana.

MIDWESTERN-STYLE PERSIMMON PUDDING

2 cups persimmon pulp
2 cups sugar
3 eggs
1 1/2 cups buttermilk
1 tsp soda
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup milk
1/2 stick melted butter
1/4 tsp vanilla

Preheat oven to 325 degrees.

Combine pulp, eggs, and sugar, blending well. Combine buttermilk and soda; add to the pulp mixture and blend in. Sift together flour, baking powder, salt and cinnamon; add to mixture. Melt butter in pan and add to mixture with milk and vanilla.

Grease a 9x13-inch pan with butter. Pour pudding batter into pan and bake at 325 degrees 45 minutes to one hour.

Enjoy!

Hoosier-Style Persimmon Recipes From Grandma's Recipe Box

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