April 05, 2007
Welcome
Hi Everybody,Well, it's Easter time again, and spring is in the air. Last month's newsletter got sent out a wee bit later than usual, so I determined that this month's would arrive more on schedule.
In this issue, we feature an old-time candy recipe just in time for Easter. But, these candies are so good tasting that you will want to make them year-round. Homemade candies were a popular treat in Grandma's day. They were always enjoyed on holidays and special occasions.
Often, the whole family got involved in the candy making. They had a great time of fun and fellowship. Why not get a few friends and family members together and make some candy?
Till next month, forget the calories and indulge your sweet tooth.
Happy Easter and warm regards,
Don
Click here to visit homemade-dessert-recipes.com
Website Updates
Welcome to this month's updates:Easter Dessert Recipes
Have you checked out the old-time Easter recipes yet? You are sure to find a delicious dessert for your Easter dinner.Click here to visit the Easter Dessert Recipes page.
Easter Cake Recipes
Take a look at these old-fashioned cake recipes. The fancy dessert cakes are perfect for serving at Easter or anytime. The flower garden cake is especially delicious. Have a look.Click here to visit the Easter Cake Recipes page.
Easter Cookie Recipe
You will love making these fancy cookies for Easter. They are decorated to look like little Easter bonnets.Click here to visit the Easter Cookie Recipe page.
Easy Hot Cross Buns Recipe
It wouldn't be Easter without hot cross buns. Enjoy this old-time recipe for hot cross buns. They are so tasty that you'll want to make them year-round.Click here to visit the Recipe For Hot Cross Buns page.
Renaissance Tansie Recipes For Easter
For something truly unique, why not serve your guests an ancient Easter dessert? Tansies are similar to custard-like pancakes, and they are easy to make and very delicious.They were made at Easter time in the Medieval Era and throughout the Renaissance Era. You will love trying this recipe, and the dessert itself will make a great conversation piece.
Click here to visit the Renaissance Tansie Recipes page.
And More New Pages To Come
See the next edition for more new pages. Coming soon.Old Fashioned Recipe
Candies are a welcome treat around Easter time, and there is nothing like the taste of a good homemade candy. This old-fashioned recipe for Patience Candy is easy to make and if you don't have any pecans, it's also good when made with other kinds of nuts.I have also included two other old-fashioned candy recipes for you to try.
These old-fashioned candy recipes are taken from old recipe scrapbooks and unidentified newspaper clippings, circa 1900.
Patience Candy Recipe
3 cups granulated sugar, 2 cups milk, pecans, and butter. Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Use about 1/4 pound of butter and as many pecans as desired. Be sure to cook over slow fire.Favorite Penuchle Candy Recipe
Three cups brown sugar, 1 cup cream, 1 teaspoon butter. Boil without stirring until a little dropped in cold water will harden like glass, then take off the stove and stir rapidly. Flavour with vanilla or any other extract liked. Nuts may be added. Pour on buttered pan to cool.Soft Caramels Recipe
One quart of brown sugar, half a pint of milk, one-third of a cupful of butter, and half a cake of chocolate. Boil nine minutes, then remove from fire and stir steadily for about five minutes, but not long enough so that you cannot pour them into the pan. Mark into squares. These will be rich and crumbly and delicious.More Old-Fashioned Dessert Recipes
You will find more old-fashioned recipes published in past issues of the Easy Dessert Recipes Ezine.Click here to access Old Fashioned Recipes from past issues.
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Thought For The Day
"If it tastes good, it's trying to kill you!"--Roy Qualley
Copyright © 2007 by Donald R. Bell
All rights reserved worldwide