Farmers Market Annex Newsletter

Friday December 20th 2013

Friday December 20th!

Five days til Christmas, let the countdown begin.

Week 4 of our holiday cookie exchange we go a bit off the rails and head to candy land. Here are some great candies and treats that can fill in for that awkward hostess gift or forgotten last minute present.

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Cookies 2013 Week 4 - Candy and Treats

Creamy Caramels

Ingredients - Makes 64+

1 cup granulated sugar	1 can (14 oz) sweetened condensed milk
1 cup dark corn syrup	1 tsp vanilla extract
1 cup butter

Directions

1. Line a 8-in. square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3-qt. saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238 degrees (soft-ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1/2 inch x 1 inch squares. Wrap individually in waxed paper; twist ends.

Holiday Pecan Log

Ingredients - Makes 3 1/4 pounds

2 tablespoons plus 1/2 cup butter, softened, divided
1 package (14oz) caramels

3 3/4 cups powder sugar 1 Tbs. Milk
1/2 cup light corn syrup 1 tsp. vanilla extract
1/2 cup instant nonfat dry milk powder
2 cups finely chopped pecans

1/2 cup granulated sugar

Directions

1. Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended.

2. Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool.

3. Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm.

4. Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife. Yield: about 3-1/4 pounds.

Orange Chocolate Meltaways

Ingredients - Makes 6 dozen
1 Package (11.5oz) milk chocolate chips 1 cup (6oz) semisweet chocolate chips
3/4 cup heavy whipping cream 1 tsp. orange zest
2 1/2 tsp. orange extract 1 1/2 cups finely chopped pecans
Coating
1 cup milk chocolate chips 2 Tbs. butter or shortening

Directions

1. Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken.

2. Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes.

3. Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator. Yield: 6 dozen.

Butter Mints

Ingredients

1/2 cup butter, softened 1 tsp. vanilla extract

1 package (1 pound) confectioners sugar
1/4 tsp. peppermint extract
1 Tbs. half-n-half or milk green & red paste or liquid food color (if you want)
Directions

1. In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring.

2. Form into balls by teaspoonfuls; flatten into patties, or roll between two pieces of waxed paper to 1/8-in. thickness and cut into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator. Yield: about 8 dozen.

Toffee Cracker Candy

Ingredients

1 cup butter, room temp Soda Crackers (about 35)
1 cup chocolate chips 1 cup brown sugar
*optional - 3/4 finely chopped nuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.

2. In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.

3. Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts if you so choose. Let cool, then cut into bars.

Call us. Email us. Stop by and see us in person. We are here to serve YOU so let us know how we can better do that.

We hope to see you soon!

Sincerely,

Audrey Grzeskowiak
Farmers Market Annex, CFO
612-573-0148

www.FarmersMarketAnnex.com