Categories
dessert recipe snack

917 – Turtle Candies

Turtle Candies

Ingredients:

1 cup butter
16-ounce package (2 1/4 cups) packed light brown sugar
14-ounce (1 1/4 cups) sweetened condensed milk
1 cup light-colored corn syrup
1 teaspoon vanilla
30-40 Pecan halves to form turtles
16 oz. candy quick or chocolate candy coating from local grocery

Candy thermometer to ensure caramel reaches ideal temperature. (Can be purchased from local store)
Piping bags to pipe caramel and chocolate over pecan halves to form turtles

Directions:

Line a sheet pan with parchment paper and arrange 4 pecans halves together to resemble feet.
Repeat until the halves have been used. Set pan aside.

1. In a 3-quart heavy saucepan melt butter over low heat.
Add brown sugar, condensed milk, and corn syrup, mix well.
Cook and stir over medium-high heat until slightly boils.
Insert candy thermometer inside mixture and clip to side of pan.
Reduce heat to medium and continue to boil at a moderate, steady rate.
Continue to stir mixture for 15-20 min or until it registers 248 degrees Fahrenheit, firm-ball stage.
Be sure to stir mixture until the temperature is reached to ensure it does not scorch or burn.

2.Once mixture reaches 248 degrees Fahrenheit, remove saucepan from heat. Remove thermometer.
Stir in vanilla.
Let the caramel mixture cool in the saucepan for approximately 5 min (Caramel should be cool enough to touch using a piping bag).

While waiting, melt the chocolate according to package instructions.
Once melted, fill a piping bag with the chocolate mixture and set aside.
Take your other piping bag and fill with the slightly cooled caramel mixture.
Cut the bottom of the bag to allow for a mode rate flow of caramel.
Pipe caramel over the 4 pecan halves, a quarter size circle, and repeat until caramel has been piped over the remaining halves.

Next take the melted chocolate piping bag, pipe over the caramel until the caramel is covered.
Let chocolate set and enjoy! Store candies in airtight container up to 2 weeks.

Courtesy of The Art of Baking, Inc., recipe adapted from Better Homes and Gardens Cook Book: “Caramels”recipe

The Peggy Denny Show – Recipe # 917 PT2

Categories
fall fruit pasta recipe salad vegetable

852 – Roasted Butternut Squash, Bacon, and Pasta Bake

Candied Pecans, Dried Cranberries, and Feta Salad

1 (6-ounce) bag baby spinach
1/2 cup shredded carrots
1/2 cup candied pecans
1/2 cup sweetened dried cranberries
1/3 cup crumbled feta cheese
1/2 cup bottled rasberry-walnut salad dressing

Combine first 5 ingredients in a large serving bowl.
Drizzle dressing over spinach mixture; toss well.
Serve immediately.
Yield: 4-6 servings

Roasted Butternut Squash, Bacon, and Pasta Bake

3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound hickory-smoked bacon slices (raw)
8 ounces uncooked Cavatappi (corkscrew-shaped pasta)
2 tablespoons cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 cup grated fresh Parmesan cheese, divided
1/2 cup smoked Gouda cheese
Cooking spray

1. Preheat oven to 425°.
2. Place squash on a foil-lined baking sheet.
Add onion, garlic, olive oil, rosemary, 1/2 teaspoon salt, and pepper, tossing to mix.
Bake at 425° for 45 minutes or until tender and lightly browned.
Increase oven temperature to 450°.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set aside.
5. Combine flour and 1/4 teaspoon salt in a saucepan over medium-high heat.
Gradually add milk, stirring constantly with a whisk; bring to a boil.
Cook 1 minute or until slightly thick, stirring constantly.
Add Gouda and 1/3 cup Parmesan cheese, stirring until cheese melts.
Add pasta to cheese mixture, tossing well to combine.
6. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with remaining Parmesan.
Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Yield: 6 servings

Clemson Cooperative Extension
Marie Hegler

Area Food Safety & Nutrition Agent
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe # 852 Pt. 1

The Peggy Denny Show – Recipe # 852 Pt. 2