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2002

TODAY's CASES:

English Puddings

----- Original Message -----
From: Roger
To: phaedrus@hungrybrowser.com
Sent: Monday, January 14, 2002 5:17 PM
Subject: English Pudding

> Hello!  I'm hoping you can help me.  I'm searching for a recipe 
> and instructions for making a pudding, using antique English 
> pudding molds (see pictures).
>
> Many thanks,
> Roger

Hello Roger,

Okay, lets see what we've got here. The simplest English puddings are just slices of bread stacked with fruit, fruit juice, and sugar. The bread soaks up the fruit juice, the sugar sweetens it, and viola! You have a pudding. The first recipe below is like that. They get more complicated as you go down the list and get into the steamed puddings. The traditional Plum Pudding recipe is below, too.

You might also want to check out the recipes on this site:
English Puddings

Phaed

English Fruit Pudding
serves 6 to 8

For the filling, a mixture of soft summer fruits, like raspberries, red
currants, ollalieberries and cherries, which create a crimson dessert. You
can also use blueberries and blackberries, but you end up with a purple pudding.
8 slices bread, preferably white or egg bread
4 cups summer fruits, stemmed and pitted
1 cup sugar
1 tablespoon Kirsch (you can use another fruit liqeuer if you wish)
Remove the crusts from the bread. Line the sides of a 1 1/2 quart deep
stainless steel or ceramic bowl or mold with some of the bread slices,
overlapping slightly, and pressing the edges together. Cut out a circle of
bread for the bottom. Fill in any gaps with small pieces of bread so that
the bread covers the container completely. Set it nearby.

Combine the fruit and sugar in a large heavy non-corrosive saucepan and cook
over very low heat just until the sugar dissolves and the fruits' juices
flow, about 4 minutes. Cool the mixture for about 20 minutes. Add the Kirsch
to the fruit and spoon it into the bread-lined container, reserving some of
the juice for serving time. Cover the pudding with the remaining bread. Set
a plate on top that fits snugly inside the container. Place a 2 to 3-pound
weight, such as a couple of unopened cans on top of the plate and
refrigerate the pudding for at least 8 hours or up to 24 hours. Unmold it
onto a serving plate, garnish with fresh berries and serve with caramel
sauce and reserved juice.

Caramel Sauce: Put 1 tablespoon butter and 1/3 cup sugar in a heavy-bottomed
saucepan. Without stirring, melt the sugar over medium-low heat until amber
in color. (It's okay to swirl the saucepan occasionally to mix the
ingredients.) Pour in 1/2 cup of room temperature heavy cream. Be careful
not to allow the mixture to foam up. With a wooden spoon, stir to combine
ingredients. Serve warm or at room temperature.

Tip: Don't overcook the fruit or it will spoil its fresh flavor.
--------------------------
Plum Pudding

1 1/2 cups dried currants
2 tsp. finely grated lemon peel
2 cups seedless raisins
1/2 lb. finely chopped beef suet
2 cups white raisins
2 cups all purpose flour
3/4 cup finely chopped candied mixed fruit peel
1 cup dark brown sugar
1 tsp. ground allspice
3/4 cup chopped candied cherries
1 cup blanched slivered almonds
1 medium sized tart cook apple, peeeled, quarter, cored and chopped
1 small carrot scraped and coarsely chopped
2 tbsp. finely grated orange peel
4 cups fresh soft crumbs, made from homemade-type white bread,
1 tsp. salt
6 eggs
1 cup brandy
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup brandy, for flaming (optional)

In a large, deep bowl, combine the currants, seedless raisins,
white raisins, candied fruit peel, cherries, almonds, apple, carrot,
orange and lemon peel, and beef suet, tossing them about with a
spoon or your hands until well mixed.  Stir in the flour, bread
crumbs, brown sugar, allspice and salt.

In a separate bowl, beat the eggs until frother.  Stir in the cup
of brandy, the orange and lemon juice, and pour this mixture over
the fruit mixture.  Knead vigorously with both hands, then beat
with a wooden spoon until all the ingredients are blended.  Drape
a dampended kitchen towel over the bowl and refrigerate for at
least 12 hours.

Spoon the mixture into four 1-quart English pudding basins or plain
molds, filling them to within 2 inches of their tops.  Cover each
mold with a strip of buttered foil, turning the edges down and
pressing the foil tightly around the sides to secure it.  Drape a
dampened kitchen towel over each mold and tie it in place around
the sides with a long piece of kitchen cord.  Bring two opposite
corners of the towel up to the top and knot them in the center of
the mold; then bring up the remaining two corners and knot them
similarly.

Place the molds in a large pot and pour in enough boiling water to
come about three fourths of the way up their sides.  Bring the
water to a boil over high heat, cover the pot tightly, redice the
heat to its lowest point and steam the puddings for 8 hours.  As
the water in the steamer boils away, replenish it with additonal
boiling water.

When the puddings are done, remove them from the water and let them
cool to room temperature.  Then remove the towels and foil and
recover the molds tightly with fresh foil.  Refrigerate the puddings
for at least 3 weeks before serving.  Plum puddings may be kept up
to a year in the refrigerator or other cool place; traditionally
they were often made a year in advance.

To serve, place the mold in a pot and pour in enough boiling water
to come about three fourths of the way up the sides of the mold.
Bring to a boil over high heat, cover the pot, reduce the heat to
low and steam for 2 hours.  Run a knife around the inside edges of
the mold and place firmly together, turn them over.  The pudding
should slide out easily.

Christmas pudding is traditionally accompanied by a hard sauce.
Small paper-wrapped coins (such as sixpenses and threepenny bits)
are sometimes pressed into the pudding as good luck pieces just
before it is served.

If you would like to set the pudding aflame before you serve it,
warm the 1/2 cup brandy in a small saucepan over low heat, ignit
it with a match and pour it flaming over the pudding.
----------------------------------------------------
Steamed Pumpkin Pudding

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient --
                           Preparation Method
--------  ------------
--------------------------------
   1 1/2  Cups          All-Purpose Flour
   1      Teaspoon      Baking Powder
   1      Teaspoon      Cinnamon
     3/4  Teaspoon      Salt -- scant
     1/2  Teaspoon      Baking Soda
     1/2  Teaspoon      Freshly Grated Nutmeg
     1/2  Teaspoon      Ground Ginger
     1/4  Teaspoon      Ground Cloves
   1      Cup           Solid Pack Pumpkin
     1/3  Cup           Light Molasses
     1/3  Cup           Fresh Orange Juice
   1      Teaspoon      Orange Peel -- finely
                         grated
     1/2  Cup           Unsalted Butter --
                         room temperature
     1/2  Cup           Sugar
     1/3  Cup           Light Brown Sugar --
                         firmly packed
   2                    Eggs
     2/3  Cup           Toasted Pecans --
                         finely chopped

Generously grease 2-quart pudding mold with
center tube.  Whisk first 8 ingredients in
medium bowl to blend.  Combine pumpkin,
molasses, orange juice and peel in small bowl
and blend thoroughly.  Using electric mixer,
cream butter and 1/2 cup sugar until light
and fluffy. Add brown sugar and beat until
light.. Beat in eggs, one at a time.  Mix in
dry ingredients alternatively with pumpkin
mixture, beginning and ending with dry
ingredients.  Fold in pecans.  Pour batter
into prepared mold.  Cover top with waxed
paper and foil, crimping edges to seal.
Cover with lid, if available.

Place rack in bottom of large pot.  Set
pudding mold on rack.  Pour enough boiling
water into pot to come 1/3 up sides of mold.
 Bring water to gentle boil.  Cover pot and
steam pudding until tester inserted in center
comes out clean and pudding begins to pull
away from sides of mold, adding more boiling
water to pot as necessary, about 2 1/2 hours.
 Remove pudding mold from pot.  Cool pudding
15 minutes.  Discard foil and paper.  Invert
pudding onto serving plate.  Serve warm.
-------------------------------------------
if you know how to make a towel sling,
it will make putting the pudding into the
steamer or large cooking pot and removing it
later *very* much easier.  Take a cotton
kitchen towel; set the pudding mold in the
center.  First bring two diagonal corners
together and tie them together.  Then bring
the other two diagonal corners together and
knot them tightly.  You can now use the
handle of a large wooden spoon to lift the
pudding into and out of the pot, greatly
reducing the danger of burning yourself.
(Just leave the mold in the sling while it
steams.) -- BTW again, it may seem too
simple to mention, but do remember to lift
the pot lid away from you so you don't get a
nasty steam burn when you open the pot.

Golden Syrup and Ginger Pudding

1/3 cup Golden Syrup*
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
2 eggs
1 cup plus 2 tbsp. flour
1 tsp. baking powder
1 tsp. ground ginger
2 tbsp. milk
2 tbsp. diced preserved ginger (optional --
but worth it)

Pour the Golden Syrup into the bottom of a
well-buttered 4-cup pudding mold.  In a
medium bowl, beat the butter and sugar
together until they are pale and creamy.
Beat one egg into the butter and sugar
mixture.  Sift together the flour, baking
powder and ground ginger; stir half of these
dry ingredients into the batter.  Stir in
the remaining egg and then the remaining dry
ingredients.  Stir in the milk and, if you
are using it, the preserved ginger.
Spoon the batter into the pudding mold.
Cover the mold with a sheet of buttered
waxed paper, pleated, and then with the
mold's lid (or with a piece of pleated
aluminum foil).  Lower the pudding onto a
rack or a folded kitchen towel into your
steamer or into a  large deep pot filled
with enough boiling water to reach halfway
up the sides of the pudding mold.
Cover pot or steamer and steam the pudding
over moderate heat for 1 1/2 hours,
replenishing the pot with boiling water at
regular intervals.  To test for doneness at
the end of the cooking time, insert a skewer
in center of pudding; as with a cake, it
should come out clean.
To serve, unmold the pudding with its syrup
onto a serving plate.  Serve hot with
custard sauce or sweetened whipped cream.

*If you can't get British Golden Syrup, you
can make a substitute  by placing 1/4 cup
sugar in an even layer in a small heavy
saucepan, adding 1 tbsp. of water and 1/2
tsp. vinegar (distilled white, cider or
white wine), and cooking over low heat,
without stirring, for 5 minutes, then
increasing the heat to moderate and cooking
for another 5 minutes, until the syrup has
caramelized to a golden liquid.  As soon as
the syrup reaches this state, remove the pan
from the heat and pour in 1/3 cup light corn
syrup.  Although the mixture will bubble up,
do not stir it until the bubbles have
subsided (about 2-3 minutes); then stir the
mixture with a wooden spoon for a minute or
so, to thoroughly combine the caramel and
the corn syrup.  Let cool to room
temperature before using.  (If made ahead,
it can be stored in a covered jar at room
temperature.) Makes about 1/3 cup.
 

Rigatoni

  ----- Original Message ----- 
  From: Rugrat
  To: phaedrus
  Sent: Saturday, January 12, 2002 7:49 AM
  Subject: Country style rigatoni

  Phaedrus 

  i need a recipe for Country Style rigatoni.  (Rigatoni w/ sausage and 
  broccoli in a light sauce) 

  Thankx 

Hi,

This is not a common combination, apparently. Most of the country style rigatoni recipes have either sausage or broccoli, but not both. I did find one from Italiani's Restaurant in Miami, FL, the first one below. Below it are two more broccoli-rigatoni-sausage recipes that I found in the database. I'm not sure about the light sauce, however.

Phaed

  Italiani's Country Rigatoni
   
   Recipe By     : 
   Serving Size  : 4    Preparation Time :0:00
   Categories    : Miamiherald                      Pasta
                   Restaurant
   
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
                           -----Bean Broth-----
      1       cn           Cannellini beans (16oz)
      2       tb           Chepped fresh oregano
      1       md           Onion -- diced
      4       c            Chicken broth
                           -----Casserole-----
      3       tb           Olive oil
      2       tb           Finely minced garlic
      1       tb           Chopped fresh oregano
        1/2   c            Diced tomatoes
        1/2   c            Chopped broccoli -- blanched
        1/4   lb           Cooked chicken -- pulled into 2-inch pieces
        1/4   lb           Cooked Italian sausage, sliced in 1/4-inch rounds
        1/2   c            Sliced fresh escarole
      6       tb           Unsalted butter
      1       lb           Rigatoni -- cooked al dente
        3/4   c            Shredded Parmesan cheese
                           Salt and pepper
   
     Make the bean broth: Place the beans and their liquid,
     the oregano, onion and chicken broth in a sauce pot
     and bring to a boil. Reduce heat to a slow simmer and
     cook 1 hour. Assemble the dish: Heat the olive oil
     over medium heat in a large skillet. Add garlic and
     oregano and cook, stirring, until garlic is lightly
     browned. Add tomatoes, broccoli, chicken and sausage.
     Toss to heat all ingredients thoroughly and mix well.
     Add the prepared bean broth and simmer for 10 minutes,
     or until liquid is reduced by 1/4th. Add the escarole
     and stir in the butter, a tablespoon at a time. If you
     have precooked the pasta, drop it into a hot water
     bath and rehaet but do not over cook. Just before
     serving toss the drained pasta with the sauce and
     Parmesan. Season with salt and white pepper to taste.
     
     Nutritional info per serving:  1.044 cal; 46g pro,
     111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol,
     1,682mg sodium
  ----------------------------------
  Pasta  Nardelli

   Ingredients : 
   1 tbsp. butter
   1 pt. heavy cream
   1 c. ground hot or sweet sausage, baked and drained
   1 bunch steamed broccoli flowerets
   1/3 lb. rigatoni, cooked and cooled and mixed with some oil, so not to stick
   4-5 tbsp. Romano cheese
   2 egg yolks

   Preparation : 
      In a saucepan, combine butter, cream, sausage and steamed
   broccoli flowerets; simmer until hot (do not boil).  Add rigatoni
   and 4 to 5 tablespoons of Romano cheese and stir thoroughly.  Add
   egg yolks, stir, and serve.  Makes 2 servings.
   ----------------------------------
   Rigatoni  With  Sausage  And  Sun-Dried  Tomatoes

   Ingredients : 
   1/4 c. olive oil
   3 garlic cloves, minced
   1 lb. loose sweet Italian sausage
   2 c. broccoli flowerets
   1/2 c. sun-dried tomatoes
   1 c. spaghetti sauce
   15 oz. can Italian tomatoes
   1 lb. Rigatoni
   Salt, pepper, basil and oregano to taste

   Preparation : 
      Saute garlic and sausage in olive oil.  Prepare pasta according
   to box directions, but last 3 minutes add broccoli.  Scoop out
   broccoli with slotted spoon and add to sausage.  Drain pasta.  Add
   remaining three ingredients and seasonings to pasta.  Simmer about 5
   minutes.  Return pasta to large pan.  Add sausage mixture and toss.
   Serve immediately with grated cheese. 
 

Sukiyaki

----- Original Message ----- 
  From: MB
  To: phaedrus
  Sent: Saturday, January 12, 2002 9:52 AM
  Subject: Help

  I need a recipie for sukiyaki. 
  My daughters are coming for a visit and this is a memory meal for them 
  and I can't find my recipie. 
  Thanks, 
  MB 

Hi MB,

The recipes for sukiyaki are wide and varied, ranging from complex to simple. There are a sampling of four below.

Phaed

  Sukiyaki 
  Servings 
  6 

  Ingredients: 
  1 lb rib eye steak, partially frozen 
  3 small white onions, peeled 
  5 green onions, peeled 
  1 large carrot, peeled 
  12-2/3 oz small button mushrooms, stalks trimmed 
  1/2 small Chinese or Savoy cabbage 
  3-1/2 oz firm tofu 
  2 cups bean sprouts 
  7-1/4 oz canned bamboo shoots, drained 
  3-1/2 oz Japanese Sukiyaki noodles 
  6 eggs 
  Sauce: 
  1/3 cup Japanese soy sauce 
  1/4 cup light beef stock 
  1/4 cup sake 
  1/4 cup mirin 
  2 tablespoons sugar 
  1/4 cup vegetable oil  

   
  1 Using an extremely sharp knife, slice the slightly frozen 
  steak as thinly as possible, then arrange the slices attractively 
  on a large tray or platter, leaving room for the ready-to-cook 
  assortment of tofu, noodles and vegetables. Cover the steak 
  slices and refrigerate the platter while preparing the remaining 
  ingredients. 
  2 Cut each of the white onions into 6 wedges. Slice the white 
  bottoms and the firm section of the green tops of the green onions 
  into 1-1/2 inch lengths and discard the remainder. Cut the carrot 
  into matchsticks of similar length to the green onions; whipe the 
  mushrooms over with a clean cloth, then cut them in half. Discarding 
  any tough outer leaves and stalk, cut the cabbage into bite-sized 
  pieces. Cut the tofu into bite-sized cubes measuring about 3/4 inch. 
  Trim and discard the staggly ends from the bean sprouts, and slice 
  the bamboo shoots into even-sized pieces. Arrange all the vegetables 
  and tofu on the platter with the meat slices. 
  3 Parboil the noodles for 2-5 minutes or until just soft; do not 
  overcook or they can dissolve. Drain thoroughly and, using scissors, 
  cut the cooked noodles into approximately 2 inch lenghts-just long 
  enough so they can be picked up easily when using chopsticks. 
  Arrange the noodles on the platter with the meat, vegetables 
  and tofu. 
  4 SAUCE: Combine the soy sauce, beef stock, sake, mirin and sugar 
  in a small bowl and stir until the sugar is dissolved. 
  5 Just before serving, heat a large frying pan, or an electric 
  frying pan if cooking the Sukiyaki at the dining table, and brush 
  lightly with oil. When the pan is very hot, take about one-third of 
  the onions, green onions, carrot, mushrooms, cabbage, bamboo shoots 
  and tofu and cook quickly for about 2 minutes, tossing constantly but 
  keeping them separate from one another as much as possible. Push the 
  vegetables and tofu to the side of the pan. Add about one-third of 
  the bean sprouts and noodles to the pan, gently toss for a minute, 
  then push to one side with the other ingredients. Add about one-third 
  of the meat slices in one layer and sear for 30 seconds on each side, 
  taking care not to overcook them. Spoon a little of the sauce over 
  the meat, then toss them together until the meat is just browned 
  through. Turn the heat down to low and gently toss all the 
  ingredients together just prior to serving. 
  6 Sukiyaki should be served straight from the hot frying pan (or 
  electric frying pan), placed in the center of the table. Each diner 
  breaks a raw egg into his or her individual soup bowl, whisking it 
  with chopsticks, to use as a dipping medium. Using a pair of 
  chopsticks, each diner picks up an individual mouthful of Sukiyaki 
  and dips it in the beaten egg before eating. 
  7 When ready for second servings, the frying pan is heated to high 
  again and the cooking process repeated. After all the solid 
  ingredients of the Sukiyaki have been eaten, the delicious cooking 
  liquid that remains, redolent with the ingredients' flavor, is eaten 
  on its own, with steamed rice. 
  8 NOTE: The meat and vegetables should be cooked in batches, as 
  required, to ensure that ingredients don't overcook. The recipe can 
  be assembled to the end of step 4 up to 2 hours before cooking time. 
  Make sure you have everything on the table and your guests comfortably 
  seated before cooking commences. There are two types of noodles that 
  are normally used for Sukiyaki. Harusame are very fine, white noodles, 
  almost transparent. They are similar to Chinese style cellophane 
  noodles, which can be used as a substitute. Shirataki noodles are 
  translucent but jelly like are made from the root of the devils 
  tongue' plant. All these noodles are available from Asian food stores. 
  Some people prefer to have Sukiyaki on rice, even though it is not 
  traditional. 
  ---------------------------------------------
  Sukiyaki
  
  ingredients for 2-4 servings:

  tofu :2 
  long onion :2 
  chinese cabbage :1/4 
  thinly-sliced beef :1lbs 
  yam noodles(konnyaku-noodle) :14oz 
  cube beef suet(or veg. oil) :1pc 
  (A)clear DASHI SAUCE :1+1/2 tbs + mirin :1/3 cup + soy sauce 
     :1/3 cup + sugar :2tsp + water :1/2 cup 
  (B)clear DASHI SAUCE :1/2 tbs + sake :2tbs + soy sauce 
     :1 tsp + water :1/2 cup 
  cooking method: better to cook on the dinning table.

  Cut vegetables into 2-3 inch size. Cut Tofu into 8-12 pieces. 
  Set (#1 + beef) on a larger platter. 
  Bring the (A) to boil in a saucepan and reserve in a separate container. 
  Using the same pan, bring the (B) to a boil and set aside. 
  In the sukiyaki pan(any wide and deep enough pan), melt the beef 
  suet (or oil) over the high heat, move until entire cooking surface is covered. 
  Reduce the heat and add (some of #2) with (#3). When done, push to 
  the side and add more (#2) in small batches at a time. 
  Eat the ingredients as they finish cooking, replenishing the skillet 
  with more (#2) as space permits. When the broth is reduced, put some of the (#4). 
  ---------------------------------------------------------- 
  Japanese  Sukiyaki

   Ingredients : 
   1 1/2 boneless beef sirloin steak (about 2 inches thick)
   1 med. sweet onion, thinly sliced
   2 green peppers, seeded & cut into thin strips
   3 celery stalks, cut into diagonal slices
   1/2 lb. fresh mushrooms, sliced
   2 bunches scallions or green onion,trimmed & cut into 2 inch pieces
   1 lb. spinach, washed, with stems removed
   2 cans (7 oz. size) bamboo shoots, drained & sliced
   1 can (10 1/2 oz.) condensed beef broth, undiluted
   1/2 c. soy sauce
   2 tbsp. sugar
   Hot white rice

   Preparation : 
     Cut steak across grain, on diagonal, into 1/8 to 1/16 inch thick
   slices.  On large platter arrange meat, along with onions, peppers,
   celery, mushrooms, green onions, spinach and bamboo shoots in
   groupings.   In a glass bowl mix undiluted beef broth, soy sauce and
   sugar.  Stir until sugar is completely dissolved.  This sauce is
   used for cooking the meat and vegetables and can be used on the side
   as a dipping sauce.  Heat wok (or very large skillet) over
   moderately high heat.  Add fat trimmings to the wok and cook,
   stirring frequently, until fat is rendered out; discard crispy
   pieces remaining in wok.  Add beef slices to wok and cook, stirring,
   until meat is browned.  Add onion, pepper and celery and half the
   broth mixture.  Cook 5 minutes, stirring often and adding broth as
   necessary.  Stir in mushrooms and scallions for 1 minute.  Add
   spinach and bamboo shoots; cook for 1 minute longer, tossing
   constantly.  Serve immediately with hot rice and remaining sauce. 
   Makes 4 to 6 servings.  
  ----------------------------------
  Sukiyaki - Main  Dish

   Ingredients : 
   1 lb. chopped or strip steak, cut into sm. pieces
   1 tsp. oil
   2 tbsp. sugar
   2 tsp. cornstarch
   1 c. sliced green pepper
   1 c. sliced celery
   3 tbsp. soy sauce
   1/4 c. water
   1 c. chopped onion
   Mushrooms (if desired)

   Preparation : 
      Brown steak in oil.  Combine sugar and cornstarch and gradually
   stir in soy sauce and water.  Add vegetables.  Cook over medium heat
   until liquid thickens and vegetables are tender.  Serve over rice.

Twigs

From a reader:

 From The Best of Russian Cooking, by Alexandra Kropotkin 
 (New York: Hippocrene Books, 1997):

Khvorost ("Twigs")

3 eggs
3 cups sifted flour
1/2 cup water (approx.)
1 jigger of gin, rye whisky, or rum
1/4 cup sugar
1/2 tsp. salt
Sugar
Ground cinnamon
Fat for deep-frying

Mix the eggs into the flour one at a time.  Add the water, the gin 
(or whisky or rum), the 1/4 cup sugar,and the salt.  Knead the dough 
well and let it stand for 15 minutes.  Roll out very thin on a floured 
board.  Cut into strips about 7 inches long and 11/2 inches wide.  
About an inch from one end of each strip cut a small lengthwise slit.  
Twist the other end of the strip through this slit, so that you have a 
sort of loop. Prepare a large pan of deep fat as for doughnuts.  Throw 
in 8 or 10 of the strips at a time.  Cook till slightly brown-about 10 
minutes. Drain on paper. Serve piled up on a hot platter.  Sprinkle with 
sugar mixed with a little cinnamon.
 

White Sour Cream Fudge

  ----- Original Message ----- 
  From: Rosemary
  To: phaedrus
  Sent: Monday, January 14, 2002 7:01 PM
  Subject: White sour cream fudge

  I had a recipe for sour cream fudge it got lost. It was a diamond walnut 
  recipe. I need this recipe.
  Thanks Rosemary

Hi Rosemary.

No problem, methinks. See below.

Phaed

  Diamond« White Fudge

  2 C. granulated sugar
  1/2 C. dairy sour cream
  1/3 C. white corn syrup
  2 T. butter
  1/4 tsp. salt
  2 tsp. vanilla, rum or brandy flavoring
  1/4 C. quartered candied cherries
  1 C. coarsely chopped Diamond« Walnuts

  Combine first five ingredients in saucepan; bring to a boil slowly, 
  stirring until sugar dissolves. Boil, without stirring, over medium 
  heat, to 236║F on candy thermometer, or until a little mixture dropped 
  in cold water forms a soft ball. Remove from heat and let stand 
  15 minutes; do not stir.

  Add flavoring; beat until mixture starts to lose its gloss (about 8 
  minutes). Stir in the candied cherries and walnuts, and quickly pour 
  into a greased shallow pan. Cool completely and cut into squares. 
  Makes about 1 1/2 pounds. 

""


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