2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1 cup butter 3 cups nuts 1 tsp baking soda
in sauce pan combine sugar, corn syrup and water and cook over medium heat, stirring until sugar dissolves bring to a boil and blend in butter stir frequently when syrup reaches the thread stage about 230 degrees when temperature reaches 280 degrees or soft crack stage, add nuts stir constantly until hard crack stage 300 degrees is reached remove from heat and stir in baking soda, mix well pour out on buttered baking sheets and pull candy thinner as it cools loosen from pan and turn over then break up into pieces and store in air tight containers
Brush butter in each ramekin and dust with 3 ounces of cheese
make souffle base by heating butter then stiring in flour cook this roux over medium heat for 6 minutes stirring to make a blond roux add milk, whisk well until the mixture is very smooth add salt and pepper and simmer for 15 to 20 minutes until thick and smooth whisk egg yolks and temper with hot base return base to burner and simmer for 3 to 4 minutes stirring constantly do not boil adjust salt and pepper and strain into mixing bowl, add cheese and cool
in mixer whip egg whites till stiff
fold egg whites into base 1/3 at a time
pipe into ramekins (keeping tops and rims clean)1/2" below rim and bake immediately
~smoking bishop recipe~ "from christmas with Dickens"
5 sweet oranges, unpeeled 1 grapefruit, unpeeled 36 cloves 1/2 pound of sugar, more or less, to taste 2 bottles of strong red wine 1 bottle of ruby port
wash fruit and bake in moderate oven until golden brown, turn once prick each piece of fruit with 6 cloves each place into a warmed glass bowl add the sugar and red wine cover and leave over night in a warm place squeeze the fruit into the wine and strain add the bottle of port and heat, DO NOT BOIL!!! pour into clean hot wine bottles, and stand in simmering water keep hot to serve
peel and core tomatoes and chop. food process tomatoes place in sauce pan, bring to a boil and simmer for 10 min. stirring occassionally add lemon juice, lemon zest, the spices and pectin, mixing well bring to a full rolling boil, stirring occasionally, add sugar and return to a boil for one minute remove pan from heat, pour mixture into hot sterilized jars and seal leave 1/2 inch head space before sealing
1# granulated sugar 1# light brown sugar 1 oz. salt 1 oz. ground cinnamon 1/4 oz. ground ginger 1/4 oz. ground nutmeg 4 oz. bread flour 1 1/2 # corn syrup 7# solid pack pumpkin 8# milk 1 quart beaten eggs 10 each unbaked pie crusts
mix the sugars, salt and spices. stir in the flour add the syrup, pumpkin and milk. let rest overnight blend in eggs roll out pie dough and fit into pans scale filling at approximately 2 # per pie bake @ 400 degrees for about 45 minutes, or until filling is set soft.