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Today's newsletter has been posted online
http://www.nancys-kitchen.com/december-9-2005.htm
Thought for the Day
Enthusiasm holds on to our dreams, persistence makes the most of
them.
Holiday Pages
Coloring Pages Christmas Cards Candy Recipes
Christmas Ornament Recipes Gift Bread Recipes
Jar Mix and Homemade Gift Recipes
Pumpkin Fudge
2 cups granulated sugar
1/4 teaspoon cornstarch
1/2 cup evaporated milk
2 tablespoons pumpkin
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water. Add vanilla and cool in a pan of ice water to 110 degrees. Beat until fudge loses its gloss. Pour into a lightly buttered 8 x 8 x 2-inch pan and cool. Score and cut when almost cold. Store in a wax paper lined metal can. Will keep for several weeks. If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.
Treva
Homemade Marshmallow Creme
2 cup granulated sugar
1 cup egg whites
1 cup water
1/2 c corn syrup, light
2 c corn syrup, light
4 tsp. pure vanilla extract
Cook sugar, water and two cups corn syrup to 240 degrees. In mixing bowl, beat egg whites and half cup corn syrup until mixed. Beat by hand until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for three minutes. Add vanilla extract.
Yields: 49 ounces (7 seven ounce portions)
MAH
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Have a great day.
Nancy
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