Candy Recipes….also sugar free

Budget101 Discussion List Archives Budget101 Discussion List Candy Recipes….also sugar free

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      LEMON LADYFINGER DESSERT

      1 small box lemon gelatin
      1 C. confectioners’ sugar
      2 C. boiling water
      2 C. whipping cream
      1/2 tsp. almond extract
      1 tsp. grated lemon peel
      1 (3 oz.) pkg. ladyfingers
      Lemon peel strips (optional)

      In a mixing bowl, dissolve gelatin and sugar in water; stir until
      completely dissolved. Refrigerate
      until syrupy, about 45 minutes. Add cream and extract; beat until
      soft peaks form, about 10 minutes.
      Fold in lemon peel. Split ladyfingers and arrange upright around the
      edge of a 2 1/2-quart serving bowl
      (about 8 inches in diameter). Set aside any unused ladyfingers for
      garnish or another use. Pour cream
      mixture into bowl. Garnish with remaining ladyfingers and lemon peel
      strips if desired. Cover and
      refrigerate for 2 to 3 hours. Yields 8 to 10 servings.

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      Sugar Free Recipe

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      Country Peach Tart – sugar free

      Reduced-Fat Pie Pastry for 9-inch pie or favorite pastry for 9-inch
      pie
      1 tablespoon flour
      2-1/2 teaspoons Equal® for Recipes or 8 packets Equal®Sweetener or
      1/3 cup Equal® Spoonful™
      4 cups sliced pitted, peeled fresh peaches (about 4 medium) or frozen
      peaches, thawed
      Ground nutmeg

      Roll pastry on floured surface into 12-inch circle; transfer to
      ungreased cookie sheet. Combine flour

      and Equal® or Equal® Spoonful™; Sprinkle over peaches and toss.
      Arrange peaches on pastry, leaving

      2-inch border around edge of pastry. Sprinkle peaches lightly with
      nutmeg. Fold edge of pastry in.
      Bake tart in preheated 425ºF oven until crust is browned and fruit is
      tender, 25 to 30 minutes.
      Makes 8 servings.

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      Candy Recipe

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      SWEET POTATO CANDY

      1 lb. sweet potatoes
      1 C. granulated sugar
      1 C. water

      Wash and scrub sweet potatoes. Cook in boiling water until soft; let
      cool, then peel, mash, and pass
      through a sieve. Set aside.

      In a saucepan on low heat dissolve the sugar with the water; cover,
      then simmer for 2 to 3 minutes to
      wash down crystals from the sides of the pan. Uncover and continue
      cooking on medium heat to the firm
      ball stage (242ºF) or until the syrup forms a firm ball that does not
      flatten when removed from cold
      water.

      Add the potatoes to the syrup. Let cook until the mixture resembles a
      paste. Remove from heat and beat
      with an electric mixer on low speed until cool. By hand, roll bits of
      paste into 1 x 3-inch sticks.

      Place them on a board covered with wax paper and let them dry in a
      warm, dray place for 24 hours. The
      following day, brush the candies with Glaze. Dry again. Wrap
      individual candies in wax paper or plastic
      wrap.

      Glaze
      1 C. granulated sugar
      1/4 C. water

      Boil sugar with water to the thread stage (234ºF). Syrup will spin a
      2-inch thread when dropped from a
      spoon. Remove from heat and apply with a pastry brush to the candies.
      Makes 32.

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Budget101 Discussion List Archives Budget101 Discussion List Candy Recipes….also sugar free