Mid Rivers Newsmagazine 11-29-23

28 I
November 29, 2023
MID RIVERS NEWSMAGAZINE
BE INFORMED, MEET ELECTED OFFICIALS
Dec. 1 | Jamey Murphy, Legislative Assistant to
Nick Schroer – 2024 Legislative Agenda
Dec. 8 | John Tompkins, Club President –
2024 Club Plan of Action
Dec. 15 I Member Christmas Party & 2024
Installation of Officers – Must RSVP by Dec. 8
Dec. 22 I NO MEETING – Merry Christmas
Dec. 29 I NO MEETING – Happy New Year
MEETING LOCATION:
B. Hall’s Family Grill | 3782 Monticello Plaza Dr I O’Fallon 63304
FRIDAY LUNCH MEETINGS AT NOON
St. Charles County
Pachyderm Club
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‘TIS THE SEASON FOR
Bundt Cakes
$5 Off
purchase of $25 or more
Valid at:
St. Peters
Wentzville
St. Louis - Chesterfield
St. Louis - Brentwood
Expires 11/30/2023. Limit one (1) coupon per
guest. Coupon must be presented at time of
purchase. Valid only at the Nothing Bundt Cakes
bakery(ies) listed. Valid only on baked goods;
not valid on retail items. Must be claimed in
bakery during normal business hours. Not valid
for online orders. Not valid with any other offer.
Discounts applied before tax. Coupon may not
be reproduced, transferred or sold. Internet
distribution strictly prohibited. No cash value.
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Gifts from the kitchen
Nut Brittle
By KATE UPTERGROVE
Yes, you can buy candy for gift-giving but
making it is somehow sweeter, especially if
you customize your creations. For instance,
Peanut Brittle is easy enough to buy just
about anywhere. But what if your gift
recipient likes it spicy, or extra Christmasy,
or with a different type of nut? That’s where
creativity in the kitchen comes into play.
Handmade gifts say you cared enough
to make something special. Here are a few
recipes to jump start your imagination.
NUT BRITTLE
Ingredients
2 cups sugar
1/2 cup water
6 tablespoons unsalted butter
1/3 cup light corn syrup
1 teaspoon baking soda
12 ounces roasted salted peanuts,
cashews, pistachios and/or pecans
Flaky sea salt, optional but it does help
balance the sweetness
Cooking spray
Variations
Spicy Brittle: Add a sprinkling to 1 teaspoon
of chipotle powder, depending on
your heat preference.
Christmas Brittle: Add 1/4 teaspoon each of
cinnamon, nutmeg, ginger and allspice.
Directions
• Spray sheet pan with cooking spray;
then line with parchment paper allowing
some paper to rise above the sides of
the pan. The cooking spray will hold the
Christmas Fudge
parchment in place. The parchment paper
will allow you to remove the brittle easily
from the sheet pan. A silicone mat could be
used in place of the parchment paper. Hot
mixture will be poured into this pan so putting
a towel beneath it is a wise idea.
• Measure out all your ingredients.
• Attach a candy thermometer to the side
of the saucepan; do not let it touch the
bottom of the pan.
• Now, you’re ready to get cooking. In
a heavy 2-quart pan, add the sugar, water
and corn syrup. Cook over medium-high
heat until the sugar is dissolved, the mixture
is boiling and has reached 275º F on a
candy thermometer. The mixture should be
a light, golden brown.
• Add the butter and nuts. Stir constantly
over heat until the mixture reaches 300ºF.
• Remove from the heat and quickly but
carefully stir in the baking soda and optional
flavorings. The mixture will bubble.
• Pour the brittle into the prepared baking
sheet, spreading it with a metal spoon to
achieve a thin, even layer.
• Lightly sprinkle with sea salt.
• Let the brittle cool completely, about 30
minutes. Then, break it into large shards.
CHRISTMAS FUDGE
There are two schools of thought when it
comes to fudge. Marshmallow fluff versus
sweetened condensed milk. Both are pretty
foolproof but the marshmallow variety can
be too sweet, so this recipe goes old school.
Ingredients
14-ounce can sweetened condensed milk
1/2 teaspoon pure vanilla extract
Here are a few fun facts about fudge:
• According to legend, this holiday
favorite can trace its roots to Valentine’s
Day, 1886, when a Baltimore chocolatier
“fudged” a batch of French caramels.*
• In the mid-20th century, the fudge
recipe of choice was First Lady Mamie
Eisenhower’s Million Dollar Fudge. It
was published in “Who Says We Can’t
Cook,” compiled by the Women’s
National Press Club and sold for $2 a
copy plus 15 cents postage as a fundraising
project in 1955.*
• The first marshmallow creme, as
used in Mamie’s Million Dollar Fudge,
was marketed commercially in 1917 as
Toot Sweet Marshmallow Fluff.
• Kraft introduced its Fantasy Fudge,
perhaps the most famous “fluff” fudge,
on the back of its Marshmallow Creme
jar in 1979*
*Find these recipes and more on
midriversnewsmagazine.com
@MIDRIVERS_NEWS
MIDRIVERSNEWSMAGAZINE.COM
What you’ll need
In addition to the ingredients for each
recipe, you’ll need:
• A candy thermometer
• A heavy-bottomed 2-quart saucepan
• A roll of parchment paper or a silicone
may
• A baking sheet pan with sides (jelly
roll pan)
• Flaky sea salt
• Cute boxes, bags, or tins for wrapping
up the final product.
This is important
When making candy, you are typically
working rapidly with hot mixtures.
So it is very important to be
prepared and read all directions before
beginning any recipe.
Measure all ingredients before starting
the candy-making process. Likewise,
be sure to prep all surfaces and
have all the equipment you’ll need
ready to use.
Don’t wait to gift your goodies. To
ensure maximum freshness, deliver
your handmade gifts within a day of
making them. Most candies will retain
their freshness for a week at room temperature.
24 ounces semi-sweet or dark chocolate
chips or chopped
3 tablespoons unsalted butter, cut into
1/2-inch pieces, at room temperature
Dash of salt
Variations
With Nuts: Add chopped pecans or walnuts
as a final step.
Peppermint Fudge: Substitute white chocolate
chips and add in crushed candy canes.
Mexican Hot Chocolate: Add 1/4 teaspoon
cayenne pepper and 1 teaspoon cinnamon
to the melted chocolate.
Instructions
• Spray an 8 x 8-inch glass baking dish
with cooking oil; then line with parchment
paper allowing some paper to rise above
the sides of the pan.
• In a 2-quart saucepan, combine the
sweetened condensed milk, vanilla extract,
chocolate, and butter.
• Cook over low heat, stirring frequently,
until the chocolate has melted and the mixture
is completely smooth.
• Add in extra ingredients for variations
if you desire.
• Remove from heat and spread into the
prepared pan.
• Refrigerate for at least 2 hours before
cutting into slabs for gifting.
• Fudge can be stored a room temperature
for two weeks, in the refrigerator for a
month, and in the freezer for two or more.