So Easy

Today I will share one of my favorite holiday treats....I found this recipe in a McCall's magazine Xmas number in 1992 (but not 100% sure).

I remember the kitchen on 2nd ave in Verdun with its black and white floor and mediterraneen  feature wall...You know...mustardy yellow with sponge paint effects...You've seen some for sure.

So if I remember correctly I was on the lookout for a low call, fat free treat...And those hit the spot!

Peppermint Meringue Kisses

4 egg white room temp
3/4 to 1 cup of white granulated sugar
pinch of cream of tartar
1 teaspoon vanilla extract
crushed peppermint candies or candy canes

Pre-heat the oven at 175F

 I freeze the egg yolks 2 by 2 to add to recipes later

Don't forget to label the containers

 

Whip the egg whites until soft peaks form.

add the cream of tartar and when combined add

the vanilla. Then you add the sugar 1/4 cup at a time

and beat until completely dissolved.

 

Then on baking sheets lined with parchement paper,

with 2 teaspoons drop teaspoonfuls and be sure

to leave little peaks.

 Garnish with pinches of crushed candy.

I found these pepermints bits at Walmart in Plattsburg NY on a roadtrip

in November. They were approximately the same price as candy canes, and I didn't need to crush them. 

 

Cook 2 hours with the oven door slightly ajar.

Turn the oven off and leave to cool completely overnight.

 

 

Sweet and crunchy and pepperminty!

 

 

Enjoy!!!

 

 

Oh and guess who the cat dragged in?

 

 



 

Henry!!! Back from a world tour....

He will be spending Xmas with me at my house of Pyrex!

Halloween Past....taffy

Well I wante dto share a special picture of me and my BFF Stepanie 32 years ago on the last Halloween I dressed up and passed door to door for some treats...

But of course I can't find my old photo album (sad face).

So instead I will tell you about my fave Halloween candy! I loooove Halloween kisses or taffy depending on where you live.

A bit of background...Back in the 70's only really well off people would give chocolate bars on Halloween. My mother had a definite idea on what to give and that is what represents my idea of Halloween.

She would buy a big bag of peanuts with shells on, a big bag of Halloween kisses, a bag of 101 lollypops, a bag of inidividually wrapped bubble gums (the round ones) and a bag of Rockets. F.Y.I Rockets are called Smarties in the U.S.

She would fill a big stainless steel bowl with the mix and put the leftovers in a plastic bucket.

I still smell that mix of candy.

We don't have kid coming over on Halloween because we're near the water and it's too damn dark!

So I don't really buy candy anymore...Maybe a small bag of mini KitKats or Coffee Crisps but that's it.

But lately I've been craving Halloween kisses (or taffy or klandinkes- no I didn't mispell on that one...)

So I was really surprised to find these last week!

Actually these are a double blast from the past!

On the right you have Belanger kisses and on the left Allens kisses. The Allens kisses were originally made in Ontario until the company decided to modernize a couple of years ago, but fortunately the recipe was bought by Original and are now made in Québec (cool).

The Bélanger kisses were originally made in Québec but now are made by Allens in Ontario (go figure), They kept that recipe.

I prefer the Allens and Dan the Bélanger kisses. But what really matters is that we were able to find these classic candies!

Now my Halloween is complete! Well not really....I won't be a ble to watch my classic Haloween movie Hocus Pocus because our DVD crapped out on us....

Remember when a refrigirator lasted 20 or 30 year? and a VCR at least 10? Well not anymore!

Well at lest I'm watching Sleepy Hollow and I hope I can locate my photo album!

Sleep tight and don't let the neighbors bite! Unless you want to that is!

 

Something Sweet!

Well the countdown to Xmas is here! Only 2 shopping days....I did a bit of shopping in one of my favorite store Le Panier (The Basket) it is located in Pointe Claire village and it always reminds me of cool store you would find in New England in the 70's.

OOoooh Xmas goodies! In the background some bulk Green Mountain Coffee (one of the only places I know who carries it outside of New England)

I want some of that!

Those penguins are just too cute :)

Table accessories perfect for your Xmas tablescapes.

It's always a magical visit; even if I don't buy anything ;)

This evening I was busy fixing some sweet treats as gifts and for snacking!

My first recipe is perfect for us who watch what we eat (most of the time at least)

It's fat free....and it packs a crunchy,minty satisfying crunch!

Peppermint Meringue Kisses

Heat oven to 175F and put racks in top of oven

4 room temperature egg whites

1 cup sugar

1 pinch cream of tartar

1 pinch salt

1 teaspoon vanilla extract

2 finely crushed  peppermint candy canes

Beat egg whites until soft peaks form, add salt and cream of tartar. Beat until combined, add sugar and beat until disolved, add vanilla and beat until combined.

Drop by teaspoon on a baking sheet covered with aluminum or parchment. They will look all spikey and uneven, and that's what you want. Sprinkle with crushed candy cane and put in oven. With 4 egg whites I make  about 60 kisses which cover 1 1/2 cookie sheet. You need to cook the kisses for 2 hours with the oven door ajar. After 1 hour I rotate the cookie sheets, i.e: The one on top goes on the lower rack and vice & versa. After 2 hours let the oven door ajar and turn it off. Let cool.

I usually do this in the evening so I let them cool over night.

I go the meringue recipe more than 15 years ago in the Good Housekeeping. They have been a hit in my family since then.....A good sugar buzzzzzz

 

Speaking of sugar buzz! This is my famous caramel corn. I got the recipe in 2008 from a blog I still follow. The Flowering Dogwood is a life blog but mostly about food. You can read it HERE . As for the recipe it's pretty deep in the archives....but I'm pasting here for all of you to enjoy!

Caramel Corn

2 cups brown sugar (packed)
1 cup butter
1/2 cup dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
5 quarts popped corn

Pop corn and keep warm in two shallow pans (however, I recommend using one large roasting pan versus cookie sheets) in 250 degree oven. Combine sugar, butter, syrup and salt in sauce pan on stovetop. Bring to a boil slowly and boil for 5 minutes. Remove from heat and stir in baking soda. Pour immediately over popped corn and mix well. Place back in oven and bake for 1 hour, stirring every 15 minutes.Let cool and break up. Store in container. Freezes well.

Ok it is a bit time consuming but TOTALLY ADDICTIVE! Oh yes it's that bad (GOOD), I always have to scold Dan to stop eating some,so we'll have enough for the gifts. Ok it is sooo good that you might see us on Intervention, no joke! I usually make 2 batches and it covers my snacking and gift giving needs.
 Thanks again to Liz (from the Flowering Dogwood) for that delicious recipe.

I also made dough dor some Pfeffernusse and Xmas shortbread tonight, I'm off to watch a bit of tv and then off to bed I have another crazy cooking day tomorrow :)

Sleep tight!