Caramels

With the holidays fast approaching, (where did October go?) I am going to be re-running some recipes.  This recipe for caramels, made in the microwave, is to die for.  I have never had better, anywhere.  No candy thermometer testing, nor testing for hard-ball stage and no stirring for long periods of time. Compare this recipe to the one in the December issue of Martha Stewart's LIVING magazine. Also, I'll point out Smitten Kitchen's recent post on caramels. You will have to trust me on this one.  I have dipped the caramels halfway up with melted chocolate, added walnuts and sprinkled fleur de sel on them, but I prefer them plain.  Quick.  Easy. Delicious. What's not to love?

Microwave Caramels

Nonstick or buttered foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light Karo syrup
1 14oz. can sweetened condensed milk
1 tsp. vanilla

Line a 9x9 inch baking pan with nonstick foil or buttered foil, allowing edges to hang over sides of pan; set aside.

In a large microwave-safe bowl combine butter, brown sugar, corn syrup, and condensed milk; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or 5 minutes (4 min. will be softer). I couldn't find the wattage on my microwave, but I believe it to be fairly high since I usually don't heat things as long as instructions call for.  So this recipe would work on high wattage microwave ovens. Whisk to combine mixture. Microwave on high for 4 or 5 minutes more. Whisk well. Microwave an additional 4 or 5 minutes. Whisk gently. Add vanilla. Pour caramel mixture into the prepared pan. Chill or let cool for 1 to 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1 inch squares. Wrap individually with plastic wrap or waxed paper. Store at room temperature for up to 2 weeks. Makes 2 3/4 pounds. Voila!

Here are a couple of tips.  I butter the foil in the pan and for extra decadence, use Meyerberg's Goat Butter. Martha said that is all she now uses for baking. I wrap them in waxed paper. Once, I wrapped them in individual candy wrappers and it all stuck to the paper.  Had to throw it in the trash.

NPR

One thing that blogging has done for me is that it has introduced me to new music. I love music. My musical tastes are varied; I like many different kinds (with the exception of rap and fado). Since rap and golden oldies were all that was on most stations for such a long time, I started listening to NPR exclusively and have for many years now. Thus, I have many different programs that I love to listen to on NPR. Whew, that was a long segue but it's late at night.

One of those programs is The Splendid Table with Lynne Rossetto Kasper. (I googled her and she didn't look anything like I had imagined). Lynne can describe salt and make it sound like the most mouthwatering foodstuff on earth. As I drove back home from Tulsa on Saturday, I listened to her show. She featured the book COOKING GREEN: REDUCING YOUR CARBON FOOTPRINT IN THE KITCHEN. I can't remember the author. Yes, we all know that we should eat local and organic, etc. And, in all fairness I haven't read the book nor will I. Nevertheless, here are a few tidbits from it.

Did you know your frig accounts for about 11% of your yearly electric bill? Oh no, what to do? Well, according to the author, you usually keep the temp in your frig around 38degrees. But, you could set the temp to the 40's to save on the cost. Ick! I don't want a swig of cool milk or juice. I imagine that meats might get moldy earlier than usual, leftovers go bad faster, etc. Bad advice in my book. I'll give that one an F.

Which cooks faster? Bulgar wheat, brown rice or quinoa? Hello tabuleh - goodbye brown rice and quinoa which is a perfect protein.

For all you Italians and pasta lovers out there: instead of the regular way of cooking pasta to the al dente stage, why not put the pasta into a pot of cold water and bring it to a boil for 2 minutes. Then turn off and let sit in its starch till ready to eat. I'll give that a B-. Or, what about cold blender soups? I'm not a gazpacho fan. I'd rather eat the ingredients separately. Anyway, the author talks about making cold soups; she had quite a repertoire of them. I'd eat the fruit ones but for the cold vegetable ones, Blecht! I'll have to give that one a C though here again, you would reduce your carbon footprint or "cookprint." Cute term huh? Guess that's how she got the book deal. Or, it could have also been the "gastrosexual", one whom cooks to entice/impress others.

When Lynne started talking about a California white burgandy made with Chardonnay grapes and artisinal cheeses, my signal started cracking up the further south I drove. Very upsetting with 20 minuted still left of the show. I do love this show. So it got me thinking about my own carbon cookprint. Well, since my babies have grown up, I don't cook much any more. Guess, that'll be my contribution. Or, instead of spending money on a kitchen item made in China then shipped halfway around the world, why not make it yourself?

Yes, you too can make your own cookie cutters. Whew, bet you thought I'd never get to it. All you need is to take a trip to the hardware store (hopefully you'll ride your bike). There you will pick up a sheet of galvanized tin (it comes in different thicknesses so you can decide which one fits your needs). You must also buy a pair of aviation snips (about $13.) to cut the tin with. You could also buy copper sheets though they are more expensive, but lovely. Cut a strip about 12-15" long and 1" depth. This measurement will vary depending on the design of the cutter. You can either wing it, like I do, bending the cutters into the shape you want. Or, you could also draw a template and bend the cutter accordingly. To join the ends, simply bend the two ends over together. Now has easy was that? They last forever and you can toss them in dishwater or the dishwasher. I have made every cutter imagineable. They work perfectly. So, help save the planet without having to drink clabbered milk or eat rancid meats. And take that Martha Stewart.

HOW YOU GONNA KEEP EM DOWN ON THE FARM

All's quiet on the home front this weekend. Hubby's gone and had the place to myself. Thought I'd show you my garden. It is just about kaput for the season. Corn has produced with a few rows of vegetables left to gather.

The watermelon has taken over and is climbing over everything. Supposedly, you need lots of heat and dry weather to produce a sweet melon. We'll just see.

Here is one of the little gobbits. (I made that word up for those of you inclined to look it up.)

This is corn I grew from some seed my daughter bought from the Cherokee Nation. It is the progeny from corn brought by the Cherokee Indians on the Trail of Tears. I have had to cover some of the corn cobs with netting to keep out the varmints though not the #^*@ corn worms. I do hate to spray insecticides on anything we eat. I did try a nibble and it wasn't like the sweet corn I grow for us to eat. It wasn't sweet and was very starchy and the kernels were tough. I guess it would probably be good for drying and making masa or corn meal for cakes and/or bread etc.

Good Grief! I am growing the Great Pumpkin this year. I bought some Dill's Atlantic Giant pumpkin seeds. They say pumpkins take a lot from the soil; they are heavy feeders and need lots of nutrients. So, I planted mine in the compost pile. We'll just see who grows a big one this year. I've seen growers that carve out the huge behemoths and sail in them in a regatta they have each year. Somewhere in the northeast. I don't know why they are able to grow them so big up there. Just like Martha Stewart's puffball fungi that gets the size of soccer balls. In a week or so, I'll carve my granddaughter's name on it. It will scab over and as it grows, so too will the name.


PS ~ On the right side of my blog is the followers widget. It has somehow gone blank and my sweet tens of followers have gone missing. Does anyone out there know how to get my followers back?

Butter Love

Just a tip for those of you not watching their cholesterol -

Run don't walk to your nearest Whole Foods Market and pick up a block of Meyenberg's Goat Butter. I know. At first I thought GOAT BUTTER! Almost sounds like camel butter or something like that. Not very appetizing was my first reaction. Then, I thought what the heck and bought it. It was love at first bite. Let me tell you, if you like real butter, you will never have any better. It ruined every other butter I have ever tasted for me. I haven't used margarine or the like in centuries and only cook with butter. Alas, this butter is too expensive for me to bake with. I heard Martha Stewart say on one of her shows that they only use goat butter for baking now so I guess she tasted Meyenberg's too. Anyway, it is wonderful to savor on a cracker or toast points. It's like, butta.