This is Grandma's recipe as I copied it onto a recipe card when I was a girl:
1 lb walnuts
1 1/2 cup sugar
1/2 cup sour cream
1 1/2 T vanilla
Mix sugar and sour cream. Bring to a boil and boil 5 minutes. Remove from heat. Stir in vanilla. Add nuts and stir. Remove from pan. Put on waxed paper to dry. Separate; dry overnight.
I found that I had to keep stirring the mixture on the stove so it wouldn't burn on the bottom. You have to watch the clock carefully to make sure it is cooked long enough. A similar recipe here contains brown sugar in place of some of the sugar and instructs the cook to boil to 236 degrees using a candy thermometer. Other variations I saw listed the 2 cups of sugar along with the sour cream and 4 cups of walnuts. Enjoy!
Wednesday, December 30, 2009
Friday, December 11, 2009
Tasty Soups with Greens
I loved this flavorful soup published originally in Parenting magazine, here. It makes a huge amount, so I cut it down quite a bit. I don't like my carrots and celery too soft, so I added them later, after the lentils had cooked for a little bit. Delicious! Molly, my two year old, loved it, too.
Lemony Lentil Soup with Greens
Even kids love this hearty, healthy soup with a tasty hint of citrus
By Ellie Krieger
PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVES: 6
2 tsp canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
16 oz green or brown lentils
12 cups low-sodium chicken broth, plus more as needed
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
8 cups chopped kale leaves (about 6 oz)
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
PER SERVING: 410 calories, 7 g fat (1 g saturated), 600 mg sodium, 0 mg cholesterol
1. Heat the oil in a 6-quart pot over medium-high heat. Cook the onion until softened and translucent, about 3 to 5 minutes.
2. Add the carrot, celery, and garlic. Cover and stir occasionally, until the carrots are tender, about 5 minutes.
3. Add the lentils, broth, basil, thyme, and salt, and bring to a boil.
4. Reduce the heat to low, then add the kale (leave out for picky eaters!); cook until the lentils are tender, 30 to 35 minutes. Add additional broth if necessary.
5. Stir in the lemon juice and zest, and serve.
I have yet to try this one, but it sounds like a similar type of soup. This recipe for Spinach and Leek White Bean Soup is found on allrecipes.com and can be found by clicking here. Make sure you read the reviews because several people suggested leaving out the couscous and others substituted other herbs for the cumin.
Lemony Lentil Soup with Greens
Even kids love this hearty, healthy soup with a tasty hint of citrus
By Ellie Krieger
PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVES: 6
2 tsp canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
16 oz green or brown lentils
12 cups low-sodium chicken broth, plus more as needed
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
8 cups chopped kale leaves (about 6 oz)
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
PER SERVING: 410 calories, 7 g fat (1 g saturated), 600 mg sodium, 0 mg cholesterol
1. Heat the oil in a 6-quart pot over medium-high heat. Cook the onion until softened and translucent, about 3 to 5 minutes.
2. Add the carrot, celery, and garlic. Cover and stir occasionally, until the carrots are tender, about 5 minutes.
3. Add the lentils, broth, basil, thyme, and salt, and bring to a boil.
4. Reduce the heat to low, then add the kale (leave out for picky eaters!); cook until the lentils are tender, 30 to 35 minutes. Add additional broth if necessary.
5. Stir in the lemon juice and zest, and serve.
I have yet to try this one, but it sounds like a similar type of soup. This recipe for Spinach and Leek White Bean Soup is found on allrecipes.com and can be found by clicking here. Make sure you read the reviews because several people suggested leaving out the couscous and others substituted other herbs for the cumin.
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