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Friday, December 31, 2010

Fresh pineapple contains enzymes called proteases.

Myrna sent the following information: Fresh pineapple contains enzymes called proteases. Proteases break down (digest) proteins. Since your tongue is made up of lots of protein, then eating lots of tasty, fresh pineapple can make your tongue tender. This is why pineapple is included in many meat-heavy feasts (think Hawaii). The fresher the pineapple, the more protease that will be present. So, this process of tenderness is a given.

When pineapple is canned, it goes through a process called autoclaving to kill bacteria and spores so it will be safe for many years. This process also destroys the protease enzymes. This process could also potentially destroy the protein fragment that you may have an allergy to.

Bottom line... if you have the sensation with fresh pineapple and not with canned, then you probably don't have an allergy. If you do for both, then there is a better chance that you do have an allergy. 

Then, you would take two Benedryll thirty minutes before, and eat the canned pineapple again. If the sensation does not appear for a few hours (when it did before), then that would suggest you do have allergies.



Amy G. wrote: Don't know who thinks they are allergic....... BUT, if you like fresh pineapple, but don't like what it does to your tongue here's what you can do.

Cut the fresh pineapple up into chunks and let it sit in the fridge overnight.  The enzymes break down and you can eat it much easier the next day.  I love pineapple and buy it often.  This is what I do so I can eat it as much as I want!  :)  Enjoy!
Amy


Myrna wrote: I didn't know what happened to me, Myrna, but after I ate four pieces of fresh pineapple at Brick Oven on Thursday evening, all the skin from the insides of my cheeks and the roof of my mouth peeled off. My tongue was tender and my throat sore. Jared was here and, at first, said he didn't think it could be skin peeling away. But we discovered that, indeed, it was my skin peeling away, as in a sunburn. I found this about proteases and it seemed to explain what had happened. I will follow your suggestion for pineapple when I prepare it here at home but I don't think I will eat it at Brick Oven again. We think that I do not have an allergy because I can eat canned pineapple but I must have had REALLY fresh pineapple. (Think meat tenderizer.)

Thanks for the hint. M


Amy G. wrote: hmmm. weird.  I know there are different varieties of pineapple, some are a lot more acidic than others.  The grocery stores usually try to sell the low acid or "mild" varieties...  Sorry you had to go through that.

Tuesday, December 28, 2010

La Navidad

My first Christmas in the mission has come and gone. It was actually quite bizarre because to me, well, Christmas isn't Christmas without snow, a giant tree, our family traditions and everything else I associate with the season. However, this Christmas I did focus more on the birth of my Lord and Saviour, Jesus Christ. I have been depending a lot more on Him for strength, help, direction, etc. so I figured that I would focus more on everything hHe has done for me. I am most expecially grateful for the ability that I have, through the gift of the Atonement, to have a Forever Family. I know that through Him my family and I can be made united throughout the eternities as well as my own family that I will have in the future. I know that the Atonement is real, and through some of the experiences that I've been blessed with on my mission I have come to understand a little bit more of our responsibility to our Saviour, how He thinks about our sins, and how He intercedes with the Father on our behalf.

So Christmas here is celebrated a little bit differently than we celebrate it in the states. Here, at about 10 p.m. families eat a big dinner with a stuffed pork, chicken, salads, etc. At midnight they throw firecrackers and have giant fireworks all over the place. It is very interesting and seemed pretty symbolic to me: first, eating outside as if there were no room in the house, second, with all the fireworks it seems as if the people here are re-fulfilling the prophecy of Isaiah (the night shall be as day...and there shall be a new star in the heavens). Also, side note, sparklers in spanish are called "estrellitas", in other words, little stars. Cool, huh? 

My companion and I are working harder and this week  we're really going to try and find 5 new awesome families to teach and help prepare for baptism. I have been struggling to find new families that I think might progress and this week I dropped my only progressing family (sad, but had to be done). I am starting to see the blessings of my faith in my area, as the branch is becoming more united, there are lots of people getting reactivated and the members are working more with us. I am starting to feel a hange in the brach and I'm seeing a change in my companion, I think that he is starting to really love the people here again. 

I want you all to know that I love the members of my district and that I love my companion. The Lord may be trying me, and it may seem rather difficult at this time, yet I have faith that miracles are going to happen here in this change. I am grateful that I have this opportunity to help the Lord change the lives of not only my investigators, but the lives of these fantastic missionaries as well. Also, it does help me to know that I have all of you at home rooting for me, praying for my success and trying to help in whatever way possible. After reading mom's email I realized something, I get so worried about my "numbers" sometimes, but in reality the things I'm doing right now won't really reflect in "numbers" per se. I know that what I am doing is important and I know that I can work miracles here in Managua.

I love you all so much. P.S. Does anyone know how I can get my hands on a copy of that cut-out diagram of the Plan of Salvation (mom, like the one that you use in seminary), but in Spanish?

Love, Elder B

Heritage Quest Online

http://pioneer.utah.gov/research/databases/heritagequest.html

Heritage Quest Online

Dane Ordination‏


Shawn wrote:

FYI,

Dane will be ordained a Priest on Sunday following our new block time of 11 to 2 (so he will be ordained at 2pm). Hope you all have a happy New Year.

Love,

Shawn

Monday, December 27, 2010


My Greek neighbor, in Price, used to make these.‏ Actually, I had a Greek neighbor on each side of me. One had married an Italian so her surname did not sound Greek but she was certainly a cook of Greek food. Great food.

Now that my sis, Laurel, is married to a Greek, she makes all of these wonderful foods herself.

It just wasn't Christmas without these cookies.

Melomakarona - Honey Cookies with Walnuts

Though the name is hard to pronounce, Melomakarona (meh-loh-mah-KAH-roh-nah) are delicious and not very hard to make and are also known as Finikia (fee-NEE-kya), If I were pressed to name one Greek cookie that reminds me of Christmas, this would be it. This is an oil-based cookie recipe that produces moist cake-like cookies flavored with orange juice and brandy flavoring that are bathed in a sweet honey syrup and topped with chopped walnuts. YUM!

Ingredients:
For the cookies:
1 cup olive oil
1 cup vegetable oil
3/4 cup sugar
Zest of one orange
1 cup orange juice
1 tsp. brandy flavoring
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
7 1/2 cups all-purpose flour
3/4 cup walnuts, ground coarsely
Ground cinnamon for sprinkling
For the syrup:
1 cup honey
1 cup sugar
1 1/2 cups water
1 cinnamon stick
3-4 whole cloves
1-2-inch piece lemon rind
1 tsp. lemon juice

Preparation:
Preheat the oven to 350 degrees.
In a small bowl, using your fingers, combine the orange zest with the sugar – rubbing the grains as if you were playing with sand to release the orange oils into the sugar. Using an electric mixer, beat the oil with the orange sugar until well mixed. In a separate bowl, sift the flour with the baking powder, baking soda and salt. Add the orange juice and brandy flavoring to mixer and mix well. Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing. To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled. Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven. Bake in a preheated 350-degree oven for 25 – 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.) While the cookies are baking, prepare the syrup. In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice. Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides. Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon. Do not refrigerate Melomakarona as they will harden. Store in an airtight container at room temperature.



Melomakarona - Honey Cookies with Walnuts
Ingredients:
1 cup softened unsalted butter
1 1/2 cups light vegetable oil
1/2 cup confectioners' sugar
2 large oranges, juice of (strained)
2 tablespoons vanilla
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all-purpose flour (do not use self-rising, it has salt)
3/4 cup very finely chopped english walnuts
1 teaspoon cinnamon, mixed with the nuts

syrup
1 1/2 cups honey
1 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice

Cream butter and oil until completely mixed, add confectioner's sugar, add orange juice slowly, add vanilla, cinnamon, cloves, nutmeg, add 2 cups flour and beat, add two more cups flour, and then add the rest. You may not need all of the flour, just don't let it get too thick, knead the dough lightly in the bowl. Using teaspoon, scoop out some of the dough and roll in your palms and flatten slightly in your hands. Bake at 350 for 25 minute and cool. Boil syrup ingredients for 5 minute in LARGE saucepan, as it will foam up, then dip each cake (I do several at one time) in the saucepan, turning a couple of times with a wooden spoon, place the cookies on waxed paper and sprinkle with walnut and cinnamon mixture. Cool completely before storing. Best stored in tins. These cookies will keep in tins for a couple of months, but I can't stay out of them long enough to last that long!

More Pickles (Our family loved the play on words.)‏


From: Gordon Smith

I saw this Pickles cartoon strip in the newspaper.  I love this cartoon strip.  I always read it last.  In fact I read the comic strip page last each day.  That is the most important part of the paper to me.  I need something to smile about.  And like I said, "I read Pickles last because it is the best."

Laughing doesn't make us old.  We get old because we don't laugh.  Find something to laugh at each day even if you have to laugh at yourself.

By the way, did you know about the study which found that birthdays are good for your health?  They discovered that the more birthdays you have, the longer you live. 

I hope I have a lot of birthdays.  However only if I am in good health.  I don't want to be a burden to my wife, or children.

Lots of love to you and yours!

I hope you had a very good Christmas.

Gordon

Myrna to Gordon: We do have something in common. I read the "funnies" last each day also. I also would like to live to be really old but only if I am healthy.

I think the study is valid--the more birthdays you have the longer you live.

Our Christmas was great. How was yours?

Gordon to Myrna: I'm glad someone besides me reads the "funnies" last.  They are the most important part of the paper.

We need to smile and laugh more.

We had a great Christmas.  We had most of our family here at our house for our annual Christmas party. Whole bone in ham and all of the trimmings.  There were over fifty people here.

Keep smiling,

Gordon

Remember

Myrna wrote: Where there is heartroom there is bedroom. We are excited to have fun together. Thanks all.

Amy G wrote: Uh, what?!?


Myrna wrote: It is a saying that means that we can always make room for more than one family at our home for sleeping, eating, etc. LHT's mom used to say that: "Where there is heart room (room in the heart) there is always bed room (room in the house for all who wanted to stay and sleep there)." That was just the way she said it. In my haste I typed it bedroom and heartroom. There should be a space as in, bed room and heart room.

Grandmother Smith was, likewise, always able to find room for a loved one in her home and in her heart. Garth's Grandma Childs would just bundle a bunch of grandchildren together in the same bed. It reminded me of the song, "Five in a Bed," or "Grandma's Feather Bed."

Amy G wrote: Ahhhh.  Makes sense now.  Todd and I were both wondering...

Myrna wrote: In other words--
There is always room at the inn for the people who are important to you.
We make room for the people we love.
There is always room for one more.


There is a children's book, "Always Room for One More" by Sorche Nic Leodhas (Author) , Nonny Hogrogian (Illustrator) that tells a great story about making room.

Lachie MacLachlan, the generous hero, is the exception to the rule that the Scots are a thrifty lot. In his "wee house in the heather," Lachie lives with his family of twelve, and he welcomes to his hearth every weary traveler who passes by on a stormy night.

"There's always room for one more," says Lachie, and his grateful guests say a wonderful "thank you" in the story that provides a warm and tender ending to this hilarious tale of kindness.

The story, derived from an old Scottish folk song, is reflected superbly in the charming illustrations of Nonny Hogrogian.

Always Room for One More is the winner of the 1966 Caldecott Medal.
 

"Like An Angel Passing Through My Room" Sung by Sissel


Long awaited darkness falls
Casting shadows on the walls
In the twilight hour I am alone
Sitting near the fireplace, dying embers warm my face
In this peaceful solitude
All the outside world subdued

Everything comes back to me again
In the gloom
Like an angel passing through my room

Half awake and half in dreams
Seeing long forgotten scenes
So the present runs into the past
Now and then become entwined, playing games within my mind
Like the embers as they die
Love was one prolonged good-bye

And it all comes back to me tonight
In the gloom
Like an angel passing through my room

I close my eyes
And my twilight images go by
All too soon
Like an angel passing through my room


Sissel Kyrkjebø has been singing professionally since she was 15 years old when she first appeared on the Norwegian TV show, Syng med oss (Sing with us). At age 16, she made her international TV debut during the intermission of the Eurovision song contest, which was viewed by over half a Billion people across Europe.

A few months later, on 16. October 1986, Sissel released her first album at age 17. Sissel's combined record sales amount to over 9 million copies sold, most of them in Norway -- a country with only 4.5 million people.


Helen, Leonard and I heard her sing on Dec 15,  2006. She caused a sensation when she sang with the Mormon Tabernacle Choir. We loved her performance and, as a treat to us, Helen bought tickets for the three of us to attend, as her guest, Sissel at Abravanel Hall in Salt Lake City on February 9, 2008.

The lyrics to one of the songs she sang appear above. I found them quite beautiful combined with the music. It has become a favorite.


The Skinny on Chocolate


Chocolate is made from tropical cacao beans, which are transformed by machines into a bitter, brown paste of cocoa butter and cocoa solids.  When this unsweetened chocolate is combined with sugar, vanilla, and other ingredients, the result, of course, is heavenly.

Chocolate's notoriously hard to work with.  If you don't store it properly (preferably at 65° or so), the cocoa butter can separate slightly from the solids, causing the chocolate to "bloom."  This leaves a telltale gray residue on the surface and impairs the taste and texture slightly.   Chocolate will scorch if you melt it at too high a temperature, or "seize" and become thick and grainy if you add even a drop of cold liquid to it as it's melting.  You can prevent it from seizing by adding hot liquids (like cream) to chopped chocolate in order to melt it, or by making sure that anything you're dipping into the melted chocolate (like a strawberry or whisk) is perfectly dry.  If your chocolate has seized, you can still use it in any recipe that calls for chocolate to be blended with a liquid.  Just add the liquid to the chocolate and melt it again.

If you plan to melt chocolate, it's best to buy it in bars.  Chips contain less cocoa butter so that they can better hold their shape in cookies, but this makes them harder to melt and less tasty.  It's easiest to melt chocolate in a microwave oven.  Just break the chocolate into small pieces, heat it for 30 seconds at 50% power, stir, then repeat a few times.  Take it out of the microwave when the chocolate is almost completely melted, then continue stirring until the melting is complete.  If you don't have a microwave, use a double boiler.

To All

Myrna wrote: We have a winter scarf left here on Christmas Eve. It has beige and gray circles on it various shades.

We also have not been able to find Sorina's shoe but not without effort. Mary spent quite a while looking because she said she had promised Sorina she would find it for her. Grandpa will go out today and tackle the biggest snow drift and see what he can find. Yesterday, I nearly lost my own shoe in looking for Sorina's. ;)

Kirsten is coming on Tuesday and will spend the New Year's Eve with us and then head out. Julie and family are also sleeping over. Any other takers?

Those of you who live too far away to join in: just know that you are welcome and that we love you. If we were angels, we would travel in the twinkling of an eye to be with all of you for a minute or two.

Todd wrote: It's Hailey's.

Myrna wrote: Wow! Todd, how did you manage that? Oh, I know, you already are angels and can pop in and out at will.

Melanie wrote: hahahaha...thought it was Braden's... .

Kimberly wrote: Sorina’s.

Myrna wrote: Kimberly, we will get the scarf to you. There is still no luck with the shoe. I found one of AnnMarie's the next spring when the neighbor plowed. I hope it doesn't take us that long.


Kimberly wrote: No problem on the shoe.  Thanks for spending so much time looking.
Amy J wrote: David left his gloves on Christmas eve.  If you find them will you save them for New Years Eve, and we will get them then.
 
Thanks,
Amy

Myrna wrote: We already left them at your house.

Sunday, December 26, 2010

Lots of Honey Candy Recipes


Creme Honey Truffles
Makes 32 servings
6 oz. unsweetened chocolate, chopped
3/4 cup heavy cream, divided
1/2 cup crème honey
1/2 cup unsweetened cocoa powder
In top of double boiler, melt chocolate with 1/4 cup cream. Remove from heat; cool to room temperature. Beat in honey and remaining cream. Chill mixture for one hour, or until firm. Place cocoa in shallow bowl. Using fingertips, shape honey mixture into 1-inch balls and roll in cocoa. Store truffles in refrigerator.

Honey-Nut Candy
2 c. white sugar
1/2 c. milk
1/4 c. butter
1/4 c. honey
1/2 c. nuts
Mix sugar, milk, butter and honey in saucepan; cook without stirring until forms a soft ball in cold water. Beat. Add nuts and pour into buttered dish. Cut in squares.

Pulled Honey Candy #1
1 qt. honey
1 tsp. vanilla added when finished boiling
Makes beautiful white pieces.
Using a heavy iron frying pan, pour honey into pan and boil on top of the stove until testing in a cup of cold water it forms crisp honey ball crackle. Be careful it doesn't burn, but have the test crackle. Pour into pan into two (cake tins) and cool until you can stretch it with a little butter on hand until white. Stretch into long strings on buttered are and cut into 1 inch pieces and arrange on buttered plate.

Pulled Honey Candy
Pour about 2 cups honey into fry pan. Boil until hard ball stage. Pour into pans to cool. When cool enough to handle, take out of pans and pull until it turns creamy. Pull it into a long 1/2 inch to 1 inch rope. Cut into bite size pieces.

Millionaire Candy
1 c. brown sugar
1 c. white sugar
1 c. honey
1/2 lb. butter
2 c. cream or condensed milk
4 c. pecans
1 tsp. vanilla
Combine sugars, honey and butter with 1 cup cream. Stir and bring to a boil. Add remaining cup of cream and never let mixture stop boiling. Cook until firm ball stage is reached. Add pecans and vanilla. Pour in pan 1 inch deep and let stand overnight. Cut into squares and dip each piece in dipping chocolate.

Versatile Honey Peanut Butter Candy
1 c. honey
1 1/2 c. powdered milk
1 c. peanut butter
Mix honey and peanut butter together. Gradually add milk, mixing well. Pour into a square pan, 1/2 inch thick and cut into squares or roll into balls. Variations: Dip plain candy in 1/2 cup crushed cereal flakes or coconut. Add carob chips or walnut meats. Embed with raisins, dried pineapple or Brazil nut in the center of each ball.

Honey Crunch Candy
1/4 c. honey
1/3 c. butter
3/4 c. brown sugar, packed
1/2 tsp. cinnamon
1 tsp. vanilla
4 c. flaked whole grain cereal
1 c. dry roasted peanuts
Combine honey, butter, brown sugar and cinnamon in 2-quart glass mix 'n pour bowl. Microwave on high, uncovered 4 to 4 1/2 minutes or until mixture boils 2 minutes, stirring once. Stir in vanilla, cereal and peanuts. Drop by spoonsful onto waxed paper. Cool until set. Break into pieces.

Rachel's No Cook Honey Candy
1 c. honey
1 c. dry milk powder
1 c. peanut butter
Chopped nuts (optional)
Mix ingredients together and shape into small ball. Roll in chopped nuts or chocolate sprinkles, or just leave plain. Roll spoonfuls of peanut butter mix into coconut forming balls. Makes 36 balls - 1 1/2 inches in diameter. A great hit!!

Honey Candy
1 c. honey
3/4 c. powdered milk
1 c. rolled oats
1/2 c. peanut butter
1/2 c. chopped peanuts or other nuts
1/2 c. chocolate chips, raisins or dried fruit (opt.)
Boil honey 4 minutes, stirring to keep from burning. Add powdered milk, oats, peanut butter and the chocolate chips, raisins or dried fruit if desired. Pour into buttered pan. Cut into squares when cool. Wrap in wax paper.

Pasteli: Sesame Honey Candy
In Greek, pronounced pah-STEH-lee
This classic version does not use refined sugar and creates a chewy texture with the fabulous tastes of sesame seeds and honey.
Tip: The quality and taste of the honey will have an effect on the final product.
Cook Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 1/3 cups of honey
3 cups of hulled white sesame seeds
1 strip of lemon peel (about 1/4 x 1 inch) (optional, see note)
Preparation:
Note: If desired, add the lemon peel to give the pasteli a light hint of lemon.
In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel. Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high). When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered). Chill for at least 2-3 hours. With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve. To eat, peel off the parchment paper.
Store in the refrigerator.
Serving suggestions: Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!
To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.
1 pound of honey (16 ounces) = approximately 1 1/3 cups
1 pound of sesame seeds = approximately 3 cups
Note about sesame seeds: Sesame seeds can be quite expensive, especially when purchased in small quantities. Look for sources to buy in bulk.

Passover Candy (Farfelach)
Greek candy. Add almonds and pastel candy sprinkles just before pouring onto the parchment paper.
1 lb. jar honey
1/2 c. sugar
1 tsp. ginger
1 c. chopped walnut pieces
2 1/2-3 c. matzoh farfel
3 tbsp. water
Pour honey into saucepan. Place on medium to high burner. Add sugar into honey. Stir with wooden spatula. Add ginger and stir. Add walnuts and stir. Add matzoh farfel. Stir until mixture turns golden brown (about 5 minutes or so). Don't overcook! Take off burner. Wet wooden board and pour candy mixture onto it. Sprinkle about 3 tablespoons cold water on mixture to cool it down. Spread out to about 1/8-1/4 inch thickness. Sprinkle ginger on top. Let stand 1/2 hour. Cut into bite-size pieces.

Butterfinger Candy
1 c. sugar
1 c. honey
2 c. peanut butter
6 c. corn flakes
Heat sugar and honey until sugar is melted. Add peanut butter, mix. Add corn flakes (not crushed). Place in ungreased 13 x 9 cake pan while still hot. Melt one bag (12 oz.) chocolate chips on top. Cool and cut.






Good Marshmallow Fudge Recipe Variations

Kirsten wrote: Whitney's favorite is smores or rocky road.  When it's cool enough to pour into the pan, add 1/2 - 1 cup of mini marshmallows (and nuts if doing rocky road)... give a quick stir.  Pour into pan, top with more marshmallows chocolate chips,  and a graham cracker cookie.  Delish!  You can also do turtle kind by adding the caramel chips at the very end and pecans.  Sooo tasty!  Thanks for sharing!

There are a lot of different variations:

*Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts. 
*Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos for the nuts. 
*Creamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
*Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
*Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional). 
*Mint Chocolate Fudge: Add in 1 tsp of the vanilla and add 1/2 tsp mint extract
*Walnut Fudge: Add 1/2 - 1 cup chopped walnuts.
*Marshmallow Fudge: After you've added the vanilla let the mixture cool just a little bit so that you don't melt your marshmallows when you put them into the chocolate about 2-4 minutes. Then add 1/2 - 1 cup mini marshmallows.
*Rocky Road Fudge: After you've added the vanilla let the mixture cool just a little bit so that you don't melt your marshmallows when you put them into the chocolate about 2-4 minutes. Then add 1/2 cup chopped walnuts and 1/2 cup mini marshmallows
*Chocolate Raspberry Fudge: only add in 3/4 tsp of vanilla and add 3/4 tsp raspberry extract. Because the raspberry flavor is so hard to achieve you want at least a half and half ratio of raspberry to vanilla, you can play with how much raspberry you add. The more raspberry you add the less vanilla you should add, unless you want to add more chocolate chips to off set the extract as it does soften your fudge considerably.
*Mint Chocolate Raspberry Fudge: only add in 1/2 tsp vanilla and add in 3/4 tsp raspberry extract and 1/4 tsp mint extract. As before try to stay within the 1 1/2 tsp extract to the recipe ratio. Do not skip the vanilla all together though. 

Myrna wrote: Have any of you ever used leftover chocolate bars instead of the chocolate chips?

Kirsten wrote: Haven't tried it.  I think wax content is different, yes? Kirsten

Myrna wrote: I don't know. I just have some Halloween chocolate bars, the regular-sized ones, that I wondered about using. The Kraft recipe uses chopped BAKER'S Semi-Sweet Baking Chocolate but, as you said, that does not have wax content.

Good Marshmallow Fudge


Aunt Eva's Fudge. Years ago Melanie gave her the recipe after making some to share at a Trauntvein Christmas party. It has become Eva's, as well as Melanie's, trademark. This fudge is seriously tasty and the texture is right. Often fudge gets grainy when not made well, and some of the 'easy' versions are too creamy. This texture is perfect. The consistency of chocolate is there, but it is smooth and firm. 


Western Family (brand) Easy Fudge Recipe:
1 3/4 cups sugar
2/3 cup evaporated milk
2 Tbsp butter or margarine
Dash of salt
1 1/2 cups semi-sweet, dark or milk chocolate chips (I mix equal parts dark and milk chocolate chips)
About 20 Marshmallows, cut into quarters (They can be added whole but it takes a bit of stirring to melt them.)
1/2 cup broken walnuts
1 tsp vanilla

In heavy 2 quart saucepan, combine first four ingredients. Bring to boil over medium heat; boil 5 minutes, stirring constantly (thus negating the need for the candy thermometer.). Remove from heat; immediately add chocolate chips and marshmallows. Stir until chocolate and marshmallows are melted. Stir in nuts and vanilla. Spread into a buttered 9x9x2" pan. (Use baking spray.) Cool; cut into squares.

For a 13X9 pan:
3 1/2 cups sugar
1 1/3 cup evaporated milk
4 Tbsp butter
Dash salt
3 cups (2 pkgs) chocolate chips
About 40 marshmallows
1 cup walnuts, broken
2 tsp vanilla

Fudge can be varied by adding different types of baking chips: butterscotch, mint, peanut butter or white chocolate, for example. 

Melanie: I make this fudge every year by request from friends and family. I have a friend who doesn't like chocolate, so I make her a orange flavored white fudge. Instead of the semi-sweet/milk chocolate chips, I use white chocolate chips. I also omit the vanilla and use 1 tsp. orange flavoring. Last year for our family I made the traditional fudge, but added orange flavoring instead of the vanilla for a creamy orange chocolate fudge. Very smooth and delicious. I have also done the same with peppermint flavoring and when the fudge is almost cooled, I sprinkle crushed peppermint candy canes over the top of the fudge. 

Mel

Frying Pan English Toffee


Frying Pan English Toffee
1 c. butter (laid side by side in the frying pan)
1 c. sugar (poured over the butter)
3 Tbsp. water (poured over the sugar)
Put ingredients into a stainless steel 10” or so frying pan (not non-stick–I use my old Club aluminum pan). Let the butter melt and incorporate the sugar into it without much stirring at all over medium-high heat (I use a 7 out of 10 on my electric burner). Once it’s melted, you can stir MINIMALLY (once around the edge, wait a minute or two, then again in a zig-zag through the middle so it doesn’t burn, and repeat). It will bubble and mix together, and you’ll know if it separates because the butter will float to the top–then you have to start again. OH–use a wooden spoon, not metal or non-stick. Keep cooking and stirring this way until the toffee turns a warm maple/oak wood color–it usually takes 10-15 minutes. You want it to be at a slow, rolling boil the whole time. You can test if it gets to a hard crack stage by dropping a little into a small bowl of ice water–then taste it. If it crunches, you’re good to go, if it’s still a little chewy, keep cooking a little more.
Once it’s ready, remove from heat and stir in 1 tsp. vanilla. When that’s mixed, quickly pour onto a jelly roll pan (sided cookie sheet) and use a rubber scraper to spread thinly over the whole cookie sheet–it should take up almost the whole space. You have to move fairly quickly because it cools quickly and then it stays where it is!!
Put on top:
3 Hershey chocloate bars, broken up into sections and put evenly over the candy. (I use dipping chocolate, pre-melted in the top of a double boiler.)
Once the chocolate is melted, use the back of a spoon (regular eating one) to spread it around until the candy is covered.
Sprinkle chopped pecans on top, using about ½ c or whatever you like. Cool in the refrigerator until you want to break it apart!
It looks complicated, but really isn’t. I only stress the right tools and stirring as it can be a little touchy and you don’t want to have it separate.

Some Candy Recipes as Requested‏


Georgia's Honey-Walnut Candy Recipe
Candy is not icky sweet and in fact has a slight bitterness to it. Be careful, it's rich flavor can become quite addicting.
Ingredients:
1 cup honey
2 Tablespoons water
2 cups unsalted walnuts, chopped
Directions:
Combine Honey and water in a skillet.
Cook over medium heat stirring constantly until the honey begins to caramelize (get thick) and turn brown. Be careful, it bubbles.
Remove from heat and add chopped walnuts.
Stir until all walnuts are covered with honey.
Pour mixture onto a wax paper covered plate and press down until the candy is flat. You can use the back side of a spoon or top the candy with another piece of wax paper and press with your hands.

Virginia Breitenbeker's Honey Candy
1 cup sugar
1 cup honey
Add ingredients to a heavy pan and over high heat stir until the sugar is dissolved. Once dissolved do not stir again. When the candy reaches 280 degrees, pour it into a greased glass dish. Cool the candy by bringing the edges inward with a rubber spatula. When the candy has cooled enough to handle, but is still hot, pull until it is a light golden yellow. Then cut into pieces and wrap in wax paper.
Ingredients
1 tablespoon butter, softened
1 cup heavy whipping cream
2 cups honey
1 cup sugar
Directions
Grease a 15-in. x 10-in. x 1-in. baking pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil. Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reaches 290 degrees F (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle. Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in waxed paper.

Honey Taffy
2 1/3 c. sugar
2 1/3 c. honey
1 1/2 c. water
1/4 tsp. salt
2 tsp. vanilla
If you plan for a taffy pull for an evening, cook it much earlier - if too early it can be warmed up. Combine sugar, honey, water and salt. Cook rapidly to 280 degrees (medium crack). Stir in vanilla and pour into a buttered pan to cool enough to be handled. Then pull until light. Pull the last few pulls higher, draw out into a rope about 1/2 inch in diameter. While still pliable, quickly cut into 1/2 inch lengths. (Use kitchen shears with blades rubbed with softened butter). Wrap each piece in heavy waxed paper. Makes 2-2 1/2 pound. Note: Do not stir candy while cooking.

Honey Cream Taffy
Wrap the melt-in-your mouth confections in twists of waxed paper and give them out to holiday visitors.
Ingredients
1 tablespoon butter, softened
1 cup heavy whipping cream
2 cups honey
1 cup sugar
Directions
Grease a 15-in. x 10-in. x 1-in. baking pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil. Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reaches 290 degrees F (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle. Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in waxed paper.

Honey Candy Recipe
This simple recipe for honey candy is a prize winner. The candy is sooooo good!
One pint of white sugar
water sufficient to dissolve it
4 tablespoons honey.
Boil till brittle; cool enough to handle; pull white when cooling.

Cherry-Honey Divinity Candy
Ingredients:
2 cups sugar
1/3 cup honey
1/3 cup water
2 egg whites, well beaten
1/4 cup candied cherries, cut
Preparation:
Boil sugar, honey, and water until syrup spins a thread. Pour syrup over beaten egg whites in thin stream, beating continually. Just before mixture begins to set, add cherries.

Brown Sugar Taffy
2 cups molasses
1 cup brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon vinegar
1 pinch baking soda
Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces.

Salt Water Taffy
1 1/2 cups brown sugar
1/2 cup corn syrup
3 tablespoons butter
1/2 cup water
1 1/2 teaspoons salt
1/2 tablespoon glycerine
1 1/2 teaspoons vanilla
Put brown sugar, corn syrup, butter, and water into a saucepan or iron kettle. Bring to a boil, stirring occasionally, until mixture reaches 256°F, or until it forms a hard ball when tested in cold water. Add salt and glycerine. Pour onto a greased marble slab and when cool enough to handle (be careful - hot sugar burns!) pull until light in color. Add vanilla while pulling. Pull out in round sticks the size of kisses. Lightly oil a scissors with vegetable oil or spray. Cut pieces 3/4 inch in length. Roll up in waxed paper and twist ends.

Atlantic City Salt Water Taffy
1 cup sugar
1/2 tablespoons cornstarch
2/3 cup corn syrup
1 tablespoon butter
1/2 cup water
1/2 teaspoon salt
flavoring
Combine sugar and cornstarch, put into a saucepan, and add corn syrup, butter, and water. Stir until boiling point is reached, and boil until mixture reaches 256°F or until a small portion forms a ball when tested in cold water. Add salt, pour onto a greased slab and allow to cool slightly until the mixture can be handled. Pull until light in color. Divide into separate portions, and color and flavor each portion as desired, while it is being pulled. Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used, and pink, green, yellow or orange color pastes. (Don't use too much color - the candies are usually quite pale and pastel in tint). To make red striped kisses, have one portion of candy brightly colored red and let warm near the oven. Lay the large piece of pulled taffy on the marble slab. On the upper side, lay two or three parallel strips of red taffy; turn the piece over and lay two or three read strips on that side. Pull out until 1 1/2 inches wide and 3/4 of an inch thick. Cut into pieces with a scissors and wrap in wax paper. Twist ends of paper to seal.

Recipe for Peanut Butter Divinity Candy
Ingredients:
3 cups sugar
1 cup white corn syrup
1 cup water
Dash of salt
3 egg whites
1 cup peanut butter
Preparation:
Mix sugar, syrup, water, and salt. Stir over medium heat until mixture comes to full boil. Turn heat to low and cover pan with lid. Boil for 3 minutes. Remove lid. Cook until mixture spins thread when dropped from edge of spoon. Beat egg whites until stiff. Add half the syrup mixture to egg whites, beating continually. Return other half of syrup mixture to heat and cook until it forms a firm ball when a little is dropped into cold water. Combine both mixtures and beat until creamy. Pour out on to waxed paper coated with butter or margarine. Dampen hands and pat mixture until approximately 3/4 inch thick. Spread peanut butter over entire candy mixture. Roll as for a jellyroll. Cut into slices.

Best Christmas Candy Recipe for Homemade Toffee
Ingredients:
3/4 cup brown sugar, packed
1/2 cup margarine or butter
1/2 cup semisweet chocolate chips
1 cup pecans, chopped
Preparation:Lightly butter a 9x8x2 square pan. Spread chopped pecans over the bottom of the pan. Place brown sugar and margarine in a 1-quart saucepan and heat to boiling, stirring constantly. Lower heat to medium and boil 7 minutes, stirring constantly. Remove mixture from heat and pour over pecans. Sprinkle chocolate chips over mixture. Place cookie sheet or aluminum foil over baking pan until chocolate melts. Spread melted chocolate evenly over candy mixture. While hot, cut candy into squares approximately 1 and 1/2 inches. Refrigerate until firm. Yield: Approximately 3 dozen candies

Christmas Candy Recipe for Candied Orange Peel
Although simple, this recipe takes some time to make, but the results will be well worth your time. Moreover, you can also use this recipe for candied grapefruit peel, although you will need to repeat the simmering process three times instead of two.
Ingredients:
3 large oranges
17 cups water
3 and 1/2 cups sugar
Preparation: Carefully remove the peel from each orange. Cut peel of each orange into four sections. Using a spoon, scrape white membrane from inside each section. Cut peel lengthwise into 1/4-inch strips. Place peel in 3-quart saucepan with 8 cups water and heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Drain peels. Cover with another 8 cups of water and repeat the simmering process. Drain peels. In a 2-quart saucepan, heat 2 cups sugar and 1 cup water to boiling, stirring constantly until sugar dissolves. Add orange peels. Simmer uncovered, stirring occasionally, for 45 minutes. Remove from heat and drain in colander. Roll peels in 1 and 1/2 cups sugar. Spread on waxed paper and allow to dry. Yield: Approximately 9 ounces candied orange peel

Easy Recipe for Pecan Pralines for Christmas
In the Deep South, pecan pralines are a tradition. However, you don't have to be a Southerner to appreciate homemade pralines.
Ingredients:
1 cup brown sugar
1 cup granulated sugar
1 cup milk (whole or skimmed)
1 tablespoon margarine or butter
1/8 teaspoon salt
1 tablespoon maple syrup
1 cup pecans, chopped
Preparation: In a saucepan, combine brown sugar, granulated sugar, and milk.Cook over low heat, stirring constantly, until sugar dissolves and mixture begins to boil. Over moderate heat, continue cooking, stirring frequently, until candy thermometer registers 224 degrees. Add margarine or butter, salt, and pecans. Continue cooking until temperature again reaches 224 degrees or until a small amount dropped from a spoon into cold water forms a soft ball. Remove from heat and cool quickly (you can place it in the refrigerator) to 110 degrees on candy thermometer. Add maple syrup, return to heat, and stir until mixture is thick.Remove from heat and drop tablespoonfuls onto a buttered surface. Using spoon, flatten each praline into a patty.Yield: Approximately 1 dozen pralines.

Recipe for Crispy Peanut Brittle
The necessary ingredients cooks must have on hand in order to make peanut brittle are the following:
2 cups sugar
3/4-cup corn syrup
1/4-cup water
1/8-teaspoon salt
2 cups raw peanuts
2 tablespoons baking soda
Before beginning, prepare a cookie sheet or baking pan by lining it with aluminum foil and buttering the foil. Once the candy is through cooking, it will be poured into this. Now, follow these steps: Put the sugar, corn syrup, water, and salt into a boiler and cook on medium heat until the sugar melts. Add the raw peanuts but do not stir. Continue cooking until mixture reaches the candy stage and turns light brown. Remove from heat and add baking soda. Stirring quickly, mix well until the mixture puffs up. Pour into the prepared pan and spread thin (The candy will harden quickly) Once the candy is cool, break into desired-size pieces and store in a covered container.

Recipe for Chunky Peanut Butter Balls
The necessary ingredients for making this delicious treat include:
1 stick margarine
1 1/2 cups crunchy peanut butter
3 cups powdered sugar
1/2 bar paraffin wax (available in canning supplies)
1 bar German sweet chocolate (6 ounces)
How to prepare peanut butter balls:
Mix margarine, peanut butter, and powered sugar. Roll into bite-size balls. Refrigerate on waxed paper or buttered aluminum foil. Melt wax and chocolate in top of a double boiler. Using a fork or toothpick, dip each ball into the hot mixture, coating it thoroughly. Place balls on waxed paper or buttered aluminum foil (space the balls so that they do not touch) and refrigerate. Once the candy is cool, serve and enjoy.

Recipe for Creamy Chocolate Fudge
In order to make homemade chocolate fudge, gather the following ingredients:
2 tablespoons butter or margarine
2/3-cup evaporated milk
1 2/3 cups sugar
1/2-teaspoon salt
2 cups or 4 ounces miniature marshmallows (or 20 regular marshmallows cut in fourths)
1 1/2 cup semi-sweet chocolate pieces
1 teaspoon vanilla extract
Note: If a nutty fudge is preferred, add 1 cup chopped walnuts, pecans, peanuts, or almonds, whichever is desired.
How to prepare homemade fudge:
Combine butter, milk, sugar, and salt in a saucepan. Cook on medium heat, stirring occasionally, and bring to a boil. Reduce heat to medium-low and continue to cook, stirring constantly, for 4 to 5 minutes. Remove from heat and stir in marshmallows, chocolate pieces, and vanilla (If using nuts, also add them). Stir vigorously for 1 minute or until marshmallows and chocolate pieces are completely melted. Pour into an 8-inch butter pan. Place in refrigerator until cooled, then cut into desired-size pieces and enjoy.

Almond Divinity Candy
Ingredients:
4 cups sugar
2/3 cup light corn syrup
1 cup water
Dash of salt
2 large egg whites
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup chopped walnuts
Preparation:
Mix sugar, corn syrup, water, and salt in saucepan .Cover, place on low heat, and bring to a boil and all crystals disappear from sides of pan. Cook to 253 degrees on candy thermometer or until a little syrup dropped off the edge of a spoon forms a thread. Before syrup finishes cooking beat egg whites until stiff but not dry. With electric mixer on high, add hot syrup to egg whites in a thin stream. Continue beating until candy loses its gloss. Add flavorings and stir in nuts. Pour into buttered pan or platter. When set, cut divinity into squares. Alternative: Drop mixture by teaspoon onto waxed paper.

Recipe for Quick and Easy Peanut Butter Fudge
Note: This is an especially easy fudge to make since no cooking is required, making it the ideal candy to prepare for unexpected parties or last-minute gifts.
Ingredients:
1/3 cup butter or margarine
1/2 cup light corn syrup
3/4 cup peanut butter
1/2 teaspoon salt
1 teaspoon vanilla
1 one-pound box confectioners’ sugar, sifted
3/4 cup chopped nuts (pecans or walnuts or both)
Preparation:
Place butter or margarine in a bowl and soften with wooden spoon. Blend in corn syrup, peanut butter, salt, and vanilla, mixing until creamy.Stir in confectioners’ sugar. Turn candy onto pastry board and knead until blended and smooth. Gradually add chopped nuts, pressing and kneading them into the dough. Grease 8-inch square pan. Chill at least 1 hour. Cut into serving-sized pieces.

Recipe for Yule Tide Butter Rum Fudge
Ingredients:
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2 six-ounce packages semisweet chocolate pieces
1 pint marshmallow crème
1 teaspoon rum flavoring
1 and 1/2 cups walnut and pecan pieces
Preparation:Mix sugar, milk, and butter or margarine. Cook over medium heat, stirring frequently, until begins to form a soft ball. Remove from heat. Add chocolate pieces, marshmallow crème, rum flavoring, and nuts. Pour onto buttered 9x9x2 inch pan or large cookie sheet. Score top immediately into squares but do not cut all the way through. Cool then finish cutting thorough the squares.

Recipe for Christmas Cherry Crème Fudge
Ingredients:
4 cups sugar
1 cup half-and-half
1 cup butter or margarine
1/2 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup marshmallow crème
1 cup pecan halves
1/2 cup coarsely chopped candied cherries
Preparation: Combine sugar, half-and-half, butter or margarine, corn syrup, and salt in 4-quart saucepan. Bring ingredients to a boil over medium heat, stirring constantly, until sugar is dissolved. Remove from heat. Set pan in cold water and cool mixture until lukewarm. Add vanilla and marshmallow crème. Beat until mixture is at setting stage. Pour into well-buttered 8 or 9-inch pan. Cut into squares when firm. Decorate with pecan and cherry halves.

Buttermilk Candy
Boil together:
2 cups sugar
1 cup buttermilk
butter size of a walnut
Cook until it forms a soft ball in water. Remove from the fire and beat until creamy. Pour into buttered pans and cut in squares when cool. --The Farmer's Advocate, circa 1915

Candied Orange Peel
Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water to cover, and cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.

Children's Raisin Candy
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons melted butter
Enough boiling water to mix stiff
Flavor with 1/2 teaspoon vanilla.
Take a little of the mixture on the end of a teaspoon and form into a ball, taking 2 raisins to each ball, and press together until nearly flat. If white candy is preferred leave out cocoa. --Fruits and Candies, circa 1920s

Candy Kisses
Two cupfuls powdered sugar
whites of 3 eggs
2 cupfuls coconut
2 teaspoonfuls baking powder
Mix all together; drop upon buttered paper and bake until slightly brown in a brisk oven. 1895

Panocha
Two pounds of brown sugar
2/3 cup of milk
butter size of a walnut
Boil about twenty minutes, then take off stove and beat and add one-half pound chopped walnuts.

Wenham Wopsies
Did you know that brothers Will Keith Kellog and Dr. John Harvey Kellog invented cornflakes in Battle Creek, Michigan back in 1894?
Whites of 2 eggs beaten stiff
2-1/2 cups corn flakes
1/2 cup coconut
1 scant cup of sugar
A little vanilla.
Mix well and bake on heated tins in moderate oven. --Fruits and Candies, circa 1920s

Penuchle Favourite
3 cups brown sugar
1 cup cream
1 teaspoon butter
Boil without stirring until a little dropped in cold water will harden like glass, then take off the stove and stir rapidly. Flavour with vanilla or any other extract liked. Nuts may be added. Pour on buttered plates and cut in squares when it is hard. --The Farmer's Advocate, circa 1915

Cream Candy Recipe, or Panocha
This easy recipe for cream candy makes a delicious, old-time panocha candy.
One cup of coarsely chopped walnuts,
2 cups of light-brown sugar,
1 cup powdered sugar,
1 cup of sweet milk,
1 tablespoonful butter.
Cook until it will form a little ball by testing it in a shallow dish of water, then remove from fire, and add the walnuts, and flavor with teaspoonful of vanilla; beat until it is creamy and turn out in buttered platter; cut in squares. This is a delicious cream candy.

Patience Candy Recipe
Circa 1912. It was sometimes called patience candy because making it requires constant stirring and thorough beating -- patience.
3 cups granulated sugar
2 cups milk
1 cup pecans, chopped
1/4 pound butter
Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. [Then add remaining milk and sugar. Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Be sure to cook over slow fire.

Thursday, December 23, 2010

Please Reply About Packages


Myrna wrote: First I packed the packages too tightly last year and things broke. This year I packed them too loosely and things were spoiled. Were any of the contents damaged? Melanie told Dad that the paper was shredded off of one of the packages. Was the book inside ruined? Dad forgot to ask. What about the rest of you? Dad says he told me that we did not have enough packing on top but I don't remember him saying that. I just knew we were hurrying to get the job done because we bought the boxes at the Nephi Post Office and we were using one of their little tables (there are two) so that we were in everyone's way. I guess I should go back to UPS because Kimo and his kids take me in the back and help me package. Maybe UPS is the way to go.
Amy G wrote: We haven't opened ours. Were we supposed to?
Kirsten wrote: We haven't opened ours either, yet.  I'm sure they're fine.

Kirsten

Myrna wrote: All of the packages inside are wrapped. So you can open the big box and put the items under the tree, if you want.
Kirsten wrote: Ours were fine.
Kirsten

Myrna wrote: Three cheers! One not and one OK. That is 50 percent, so far.
Bree wrote: Myrna,
We got our packages just fine the corners were a little torn but the books look good.  From what I can tell you did good.  love you very much and thank you.
El Paso Trauntveins
Amy G wrote: Opened the package last night and everything looks perfect.  Thanks for everything, and Happy Birthday!  We will be calling later today...
Melanie wrote: The book that we didn't re-wrap was fine...we left it out to read tonight as part of our family night. The other book looked fine, I re-wrapped it and put it under the tree. 
I am excited for the children to see the other book. It is awesome!
Mel
Myrna wrote: Can you see what the books are through the paper? RATS! Next year, I have it all plotted out. . .
Thanks to all of you for your thanks. I am glad that you all, at least, got the packages. That is wonderful news.
Next year, I am packing everything in bubble wrap and then putting it inside the box. So there, Mr. Postal Service!

Thanks for all the replies. 

Did you know that I deeply love each and everyone of you? I hope so.



Christmas

Myrna wrote: LHT/Dad wanted to invite a particular ward family over for dinner on Christmas since we will be alone. I said, "No way." He thought I was terrible. I told him I wouldn't mind fixing Christmas dinner for them and taking it to them but I really was uncomfortable just having the whole family come to dinner. He thinks they need friends, and I agree, but I am not comfortable with the two oldest of the boys. Tell me that Dad is right and I am wrong.

AnnMarie wrote:
Mom,
We have been wanting to invite you up here for Christmas Day, but we know that Julie and Jim usually do something with you.  If you have no one coming to your house, we would love to have you come here.  We have a ham and everything picked out so you can just come and play with the kids, have some dinner, and visit.  If it is too much travel or the weather is yucky, we understand.

Myrna wrote: How wonderful! Did I ever tell you that I am most grateful for you and for the fact that you always include us in your family happenings? We have so enjoyed being at the concerts. It sets the stage for the season. Thank you.

After I told Dad/LHT that we were invited to be with you and your family, he decided to just buy the ward family a ham or turkey and some dinner trimmings and gift it to them. I feel much relieved because that still shows them that someone cares but keeps me from  having to be concerned.

Thinking About Christmas

Dad/LHT thinks that would be the good LDS thing to do because we will be alone on Christmas Day to invite a ward family who will be all alone. I said that we should do something, just the two of us. However, he thinks that it is a good time to open our home up to others. Of course, all of the older folks in the ward have someplace to go and are spending time with various and sundry of their family members. So I suppose he is right but, I really do not want the older kids of the family he has in mind here. Dad is right that the parents are good people but the older kids are not. He said I would have felt terrible if we were not invited places just because of our kids. I said that our kids were not the kind who entered homes without permission and took things that did not belong to them.  I said that I would have understood if we were not invited had they been. Besides, if they are not invited, how will they ever know they might have been? I guess I should pray again. A few times, when we have had disagreements on what should be done, Dad and I, we both pray and seem to get answers that are in line with what we are thinking before we pray. We don't always seem to get the same answer. The one time, when we were trying to decide whether to buy the Olpin home and rent it, we had to really work together. I admit that we finally did come to a consensus. Therefore, we bought the Water and Joey Olpin home and you know what sort of problem that proved to be. I think that confusion we had might have been the answer. Who knows, maybe we had lessons to learn and we did learn them. Of course, that has very little to do with this situation. I am just thinking in print. I suppose the best thing to do is get on my knees again. I haven't a single child who would be so worried.  They would all open their homes, as would LHT, to the unfortunate. "Tis the season. . .

Tuesday, December 21, 2010

This One is OK

Melanie wrote: Don't know if you saw this link. I believe that I can trust the writer of this article. I loved the third picture. 

http://www.meridianmagazine.com/lds-church-updates/article/7018?ac=1

Melanie


Myrna wrote: Thanks! You are right, they are completely trustworthy. I also agree about the third picture. I do love you. (I did not copy the photos to this site.)


Tabernacle was Provo's core, should be rebuilt, expert says
By Michael De Groote, Deseret News
PROVO — Architect William Folsom probably was relieved when LDS Church leaders in Provo asked him to design their new tabernacle after the Salt Lake Assembly Hall on Temple Square. It made the job a little easier to have a model to build from.

C. Mark Hamilton, author of "Nineteenth-Century Mormon Architecture and City Planning," said three tabernacles in Utah were built in the late 1800s with the same basic underlying design: The Assembly Hall, the Provo Tabernacle and the Coalville Tabernacle.

The Provo Tabernacle had the same basic cross-shaped layout as the Assembly Hall, but with large staircase towers at each corner, which are "reminiscent of the octagonal towers of the Manti Temple," Hamilton wrote in his book. The towers gave the tabernacle "a more imposing presence" than the Salt Lake Assembly Hall.

The building was capped with a large central tower that was removed in 1917 because of fears it was too heavy and might collapse. "Much of the visual appeal of the building was lost when this focal point of the design was eliminated," Hamilton wrote.

The Coalville Tabernacle was torn down in 1971. The Provo Tabernacle was damaged by fire on Friday.

"When you've lost that building, you've lost the large center of heritage for the city," Hamilton said. "In the early history of the church, if you didn't have a temple, then the next building of importance would be a tabernacle. And they put it in the most visual center part as a constant reminder of who they were and what they ought to be about. And to lose that, you've lost your cultural core of Provo City."

Hamilton said he thinks that the Provo Tabernacle's cultural importance is such that it should be rebuilt if it is at all feasible — even though he thinks it probably will never be cost-effective. One of the problems in rebuilding is the quality of the brick. The tabernacle was built with a low-fired brick — a light brick according to Hamilton. "It could be damaged more by a fire than the normal high-fired brick we use today."

Hamilton said one of the arguments used when deciding to tear down the Coalville Tabernacle was that there were two other ones just like it.

Now, with the Provo Tabernacle all but destroyed, there is only one.

Caydin was diagnoed with epilepsy


Arbree wrote: Sad and scared tonight...Caydin was diagnoed with epilepsy today.  very abnormal EEG. Everyone say a prayer for him.

Linda Lee Trauntvein Kraushaar: My prayers are with you family!

Kirsten Trauntvein Waite: We have a friend who's little guy was diagnosed with mild epilepsy, too. Dr's say it's quite manageable with today's meds. He's a great kid with very capable parents. You got this. We love you!

Amy Robinson Adams: Sending prayers your way! My husband was diagnosed with epilepsy when he was 3 years old and he' still managing it very well  Sad and scary, but there's always hope!

Melanie Trauntvein Bolton: Wow! We will keep you in our prayers. You know after your battle to get him here and keep him here, you will be determined to do anything to give him a great life. Keep up that hope!

Todd Trauntvein: We love you and will definitely add him in our prayers. You guys are great. I miss you.

Myrna Trauntvein: Oh, no! I will certainly be praying. What lead to his being tested?

Arbree Trauntvein: Took him to the doctor because he had a sinus infection...no fever and he seized. Glad we were at the doctor though.

Monday, December 20, 2010

To Sister Jensen from Leonard


Dear Sister Jensen and family:
I want to take this time to wish you a Glade Jul og Godt Nyt Aar. My Danish may not be correct but you will understand what I am wishing for you. It is hard to believe that it is that time of the year again. I do not remember if I have ever told you I still have a Christmas present you guys gave me the second Christmas I was in Denmark. It is a small statue of Shakespeare holding a head. Usually what goes with it is the words “To be or not to be”. I do not know if you remember it. I wrote your name on the bottom. It sits on a small shelf in our kitchen. Thank you.
Two weeks ago we received ten-inches of snow. It was very beautiful. However, with the past two weeks, our day-time weather has been in the high forties (degrees), so the snow is almost all gone. In fact, I walked up the street to deliver some papers and on my way back my neighbors were out raking the leaves in their yard.
Myrna And I work in the Temple on Friday Evenings and Saturday Afternoons. On Friday, we start at 2:30 p.m. and leave about 9 or 9:30 p.m. and on Saturday we start at 9:30 a.m. and leave about 5 or 5:30 p.m. I am always impressed every time I enter the temple. I am sure you get the same feeling.
I do not know if it is just because I am getting older, way older, or whether my understanding is improving but this last conference was so uplifting and challenging. My prayer is to be able to do what I have been counseled to do.
What has been going on in your family and, also, with you? How are you doing with the new pacemaker. My mother wore one out and had the second one put in. It helped her quite a bit. She lived to be 93.
I was just thinking Dec. 16, 1958 was a special day of days for both of us. That was fifty-two years ago. Wow! How time flies. Congratulations.
I was reading in the newspaper that the two bomb blasts were pretty upsetting to the Swedish people. Of course, they should be of concern.
Our families are doing okay, as far as we know. I will tell you some about them starting from the oldest to the youngest. Shawn’s oldest child, a daughter, graduated from high school this last summer. He still has three in school. Melanie’s oldest graduated from the BYU  a couple of years ago. She is working in Oregon. Melanie’s oldest son is on a mission in South America. She has two in school, one will be graduating this summer. Todd’s oldest son will also be graduating from high school this summer. He will go to college for one year and  then go on his mission. Eric has four children and the oldest is in the ninth grade. The others are in grade school. AnnMarie has five children. The oldest still has one more year in high school before going to college. The others are scattered throughout the different levels of school. Alyssa, AnnMarie’s oldest, has been selected to be in a choir that will tour Europe this next summer. I will let you know if they are coming to Denmark. Julie has three and four-ninths children (she is expecting in April). That will give us thirty-two grandchildren. What a clan! Her oldest is in the first grade. Kirsten has four children. Her oldest two are only in grade school. David has three children. Two of them are in grade school and one is still at home. So much for our history.
Love you all,
Myrna and Leonard

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