Gidget Roots - Journey Through Famiy Recipes - Episode 28: Penuchi

 MINI SERIES - Twelve Recipes of Christmas - Recipe #12: Penuchi

 

 

There are so many more recipes to create it was difficult to chose one to cap off the #twelverecipesofChristmas challenge.  Nothing quite says holidays like a decadent fudge candy for a treat to share or dessert to keep for yourself!  I decided to end the challenge with a rich and decadent recipe for Penuchi. Perusing through the cook book I have to admit I didn't even know what Penuchi was at first and was uncertain how it would turn out as I don't have a lot of experience with making candy or fudge. (My first ever experience was last year's making the triple layer fudge!)

First step was to warm together and cook down the sugar and the milk and stir constantly.

 

 The family recipe says to cook until the temperature reaches 236 degrees - such a random yet specific temp! (The softball stage). 

 

Since I do not have a candy thermometer I used the softball trick my Auntie M showed me last year when we made the three layer fudge.  This took about 10-12 minutes after small rolling boil. 

Next we removed the mixture from the heat and add the butter. SCRAPPY GIDGET TIP: we didn't have mixers that would not scratch our sauce pan so we poured the milk and sugar mixture into a mixer safe bowl before the next step, but while it was still hot. 

Now we added the butter and DID NOT MIX but simply set aside to cool. 

 

Once the mixture was lukewarm (about 15-20 minutes but may take longer if it stayed in the original pan) it was time to beat until thick and creamy.  

 

Finally adding the final touches by pouring in the vanilla and walnuts, mixing thoroughly. 

 

Lastly pour into a slightly buttered pan and let cool completely.

 Once it is cold, cut into squares. 

This recipe was a lot easier than I anticipated it being. The final result? A holiday party in your mouth! The rich and sweet caramel almost butterscotch flavors dance on the palate like a Nutcracker ballet. I truly fell in love with this recipe and will be adding it to my must make for the holiday season.

 Next Recipe: Old Fashioned Buttermilk Pancakes

__________________________________________________________________________________

ORIGINAL RECIPE

PENUCHI

Ingredients:

3 cups brown sugar                            1 cup of milk

2 Tablespoons of butter

1 1/2 tsp vanilla            1 1/2 cups pecans or walnuts

Directions:

Put the sugar and milk into a saucepan and cook, stirring constantly, until the temperature reaches 236 degrees. (The soft ball stage). 

Remove from heat and add the butter and set aside without stirring to cool.

When the mixture is lukewarm beat until thick and creamy.

Add the vanilla and the nuts. Mix thoroughly.

Pour into a slightly buttered pan. 

When cold, cut into squares. This makes about 18 pieces. 

NOTE: With brown sugar there is more of a tendency for the milk to curdle so that constant stirring is necessary throughout the cooking.

Gidget Roots - Journey Through Family Recipes - Episode 27: Mississippi Mud

 MINI SERIES - Twelve Recipes of Christmas - Recipe #11: Mississippi Mud

What an interesting sounding dish - Mississippi Mud. This recipe is from the paternal side of the family and when I saw this in our family cookbook I thought it was interesting that I remember my maternal great-grandmother has made this before, too. I suppose I didn't know that it was a popular or common dish.  I was still curious how two completely separate lineages shared what I thought was a unique dish so I did what I love and researched the origins of this rich and sweet decadent dish.  

According to a 2014 article from HoustonPress, "Cursory internet research will tell you that the recipe for Mississippi Mud Pie is believed to have originated post-World War II in the kitchens of domestic cooks eager to make sweets using new-fangled packaged ingredients, such as mass-produced miniature marshmallows."  When I read that a smile spread across my face - because the time line for the recipes match the generation in my family where this recipe "originated" from. My paternal grandfather served in WWII and my maternal great-grandfather worked hard with the Conservation Corps. This energized my desire to make these brownies. But "Mississippi Mud"? Why the name? Well when you ask the interwebs, https://mississippiencyclopedia.org says that it is due to the appearance of the dessert - " this dense chocolate dessert looks like Mississippi River clay that the sun has parched, crusted, and cracked." 

When I read the ingredients I was in awe with the amount of sugar and sweetness the dessert listed - but to top it all off was an additional super sweet sounding frosting to cover the cracked chocolate.

Sugar together the eggs and sugar (and butter - there was a misstep in the recipe!) and I love this step in any recipe - the soft pillowy and creamy texture that is generated from mixing these ingredients is just a moment of magic. 

Next was adding the dry ingredients, gradually adding the flour and cocoa, mixing after each addition. 

 

 

 Once it is combined it was time to add in the vanilla and chopped walnuts. . 

Can we take a moment to imagine the sweet aroma of the vanilla that wafts up and permeates the kitchen? Pure bliss

Now the mixture is complete so it was time to add to a 9x13 greased and floured pan. I believe I have mentioned this point before, but you can use cocoa instead of flour to "flour" your pan when making chocolate baked goods and it will keep you from getting a white flour residue against the rich chocolate of the brownies. 

The recipe then says to "Bake in a 350 degree oven for 50 MINUTES" - yes you read that correctly my dear reader - nearly an hour baking away. (No wonder the top looks "parched and cracked"!). 

One out of the oven it is time for the marshmallow topping / layer. My family's recipe uses marshmallow cream, although after my research I imagine some other variations may use regular marshmallows and melt them before topping the brownies. 

 

For the frosting - you guessed it - MORE SUGAR! 4 cups of it to be exact! This part starts with creaming the oleo and then gradually add the milk, cocoa, and sugar. Mix together well and once it has been all mixed you will spread that over the marshmallow cream and swirl it together. 

TIP - I was following the recipe- that's what you do with recipes, right? Well - the "Gidget" version is to wait to add the marshmallow cream until after the frosting is made - by the time I went to add the frosting layer the marshmallow had already hardened so I was unable to make the "swirl" design.

 

 The end result was still absolutely decadent and delicious, a deep rich chocolate with the uplifting sweetness from the marshmallow and cloyingly sweet frosting - is a perfect holiday treat paired with coffee or milk and good company.

NEXT EPISODE - MINI SERIES CONT.: Twelve Recipes of Christmas #12: Penuchi

___________________________________________________________________________________

ORIGINAL RECIPE

MISSISSIPPI MUD

Ingredients:

1 cup (2 sticks) of oleo softened

4 eggs            2 cups sugar            1 1/2 cups sugar

1/3 cup of Hershey's cocoa            1 tsp of vanilla

1 cup chopped walnuts

Mix eggs and sugar together until fluffy. Gradually add flour and cocoa. Mix well after each addition. Add vanilla and chopped walnuts. Pour into a 9x13 greased and floured pan. Bake in a 350 degree oven for about 50 minutes. Remove from the oven. Spread 1 - 7 1/2 oz jar of marshmallow cream over the top. 

FROSTING:

1/2 cup oleo (1 stick) softened

6 Tbs of milk            1/3 cup of Hershey's cocoa        4 cups powdered sugar

Cream the oleo. Gradually add the rest of the ingredients, mixing well. Spread over the marshmallow cream and swirl.

--------------------------------------------------------------------------------------------------------------------------

SCRAPPY GIDGET'S VERSION OF MISSISSIPPI MUD

Ingredients for the Brownies:

1 cup (2 sticks) of oleo softened

4 eggs            2 cups sugar            1 1/2 cups sugar

1/3 cup of Hershey's cocoa            1 tsp of vanilla

1 cup chopped walnuts        1 - 7 1/2 oz oz jar of Marshmallow Fluff    

For the Frosting:

1/2 cup oleo (1 stick) softened

6 Tbs of milk            1/3 cup of Hershey's cocoa        4 cups powdered sugar

Directions:

1.) Preheat oven to 350 degrees.

2.) Cream together the softened oleo, eggs, and sugar together until fluffy.

2.) Once combined, gradually add flour and cocoa, mixing well after each addition.

3.) Add vanilla and walnuts, mix until well incorporated.

4.) Grease a 13x9 inch pan with oleo (Crisco) and "flour" with Hershey's cocoa powder.

5.) Pour batter mixture into prepared 13x9 inch pan and bake in  350 degree oven for about 50 minutes.

6.) About 15 minutes before brownies are done baking, mix frosting ingredients - start by creaming the oleo.

7.) Gradually add the rest of the ingredients, mixing well and set aside until the brownies are done baking.

8.) The brownies should be done once a toothpick comes out clean after inserting in the center of the pan. Remove from the oven.

9.) Spread the 7 1/2 oz jar of marshmallow cream over the top of the brownies.

10.) Spread the frosting over the marshmallow cream and swirl together. 

11.) Serve with coffee or milk and enjoy.

Gidget Roots - Journey Through Family Recipes - Episode 26: Pumpkin Pie Squares

 

 

We all know that classic pumpkin pie is the perfect ending to a soul-warming Thanksgiving or holiday gathering. The mouth-watering delicate warm flavors of nutmeg, cloves, and cinnamon give aromatic offerings of sweet and spice both in scent and tantalizing taste. 

As great as a classic pumpkin pie can be, these Pumpkin Pie Squares are more up my alley - I personally struggle with enjoying pies! I don't understand it and trust me when I say I try and try again to love the buttery flaky goodness a perfect pie crust can offer - but I simply eat the filling and leave the crust in the dust. By using more of an oat / granola type crust, this recipe is sure to please the palate of even the pickiest of eaters in your family!

To make the crust, you will need to combine dry ingredients, starting with sifted flour, brown sugar, and oats. 

 Mix together with melted butter until crumbly.

 

Next you will want to add it to a lightly buttered 13x9x2 inch pan and pack down, lightly.This will need to par-bake before adding the delectable filling. 

 

Bake the crust in a  350 degree oven for about 15 minutes, or until golden.

 

While the crust is cooking it is time to add all the spices that are familiar with a classic traditional pumpkin pie.  Evaporated Milk will add a special sweetness and tang to the filling. 

 

Combine the wet ingredients - evaporated milk, eggs, eggs then add sugar salt and spices to a mixing bowl.  

 When the crust has baked off, you will add the filling and return to the oven for an additional 20 minutes. 

The piece de resistance of this recipe to me is the nuggets of butter-sugared walnuts that are added to the top of the bars. This adds a layer of sweetness and crunch that is the perfect accompaniment to the velvety pumpkin bars. 

 

Once added, bake for another 15-20 minutes until everything is solidified and golden brown. 

This is a pretty easy variation on a classic pumpkin pie that is a personal favorite of mine. I was anticipating something strange but was excited that this was 100% a recipe that I enjoy - I will definitely be making this dish every year as part of my holiday staple! 

NEXT EPISODE - MINI SERIES CONT.: Twelve Recipes of Christmas #11 Mississippi Mud Brownie Bars

_________________________________________________________________________________

ORIGINAL RECIPE

PUMPKIN PIE SQUARES

Crust:

1 cup sifted flour            1/2 cup quick cooking rolled oats

1/2 cup brown sugar - firmly packed             1/2 cup butter or oleo

Combine flour, rolled oats, brown sugar, and butter in a mixing bowl. Mix until crumbly. Press into a lightly buttered 13x9x2 inch pan. Bake at 350 degrees for 15 minutes.

Filling:

 1 pound can pumpkin (2 cups)

1 - 13 oz can evaporated milk             2 Eggs            3/4 cup sugar

1/2 tsp salt        1 tsp cinnamon        1/2 tsp allspice         1/2 tsp nutmeg

1/4 tsp cloves

Combine pumpkin, evaporated milk, eggs, sugar, salt, and spices in a mixing bowl, beat well.

Pour into crust, bake at 350 degrees for 20 minutes.

 Topping:

12 cup chopped walnuts

1/2 cup brown sugar - firmly packed

1 Tbs butter or oleo

Combine walnuts, brown sugar, and butter. Mix until crumbly. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set.

Gidget Roots - Journey Through Family Recipes - Episode 25: Mother-In-Law's Simple Chili

 MINI SERIES - Twelve Recipes of Christmas - Recipe #9: Mother-In-Law's Simple Chili

When I first started dating my husband and we started splitting holidays with our families. A story many can relate to, I am sure. Christmas Day was spent with my family at my parent's house, while Christmas Eve was reserved to spending time with his wonderful family.  As a crisp and brisk winter night began to settle in, our first several Christmas Eve's were spent driving out of town to arrive at his grandmother's house. His family had a tradition where all family, our Aunts, Uncles, Cousins, Niece, Siblings, Parents, would all get together at Grandma's house for gift exchange and sharing food. Although it may be a simple spread to some, I loved the magic of love, smiles, Christmas cheer, and the aroma of warm chili that greeted us, enticing our senses. The large pot of macaroni and cheese for the kiddos in its golden glory sitting warm next to the bubbling stock pot was like coming over, entering the kitchen, to a warm comforting hug. It was always a really fun time and incredible memories were made and laughter shared. 

    After his grandma's passing we started navigating making new traditions visiting his parent's house and enjoying Christmas eve dinner with them. This last Christmas Eve my parents were out of town and I wanted to do something to include my grandmother, too; so we decided to invite his parents and my grandma over for a little Christmas magic making of my own - bringing back a happy memory and recreating the magic of the evenings at his grandma's house that we all loved and enjoyed so much. 

Let's discuss the name - "Mother-In-Law's" Chili - where did this unique name come from? Quite simple. When I asked my mother-in-law for her chili recipe that she used to make at grandma's house, SURPRISE - didn't really have a recipe to hand me to hold in my hand. She said "It's pretty simple, just chili beans, tomatoes, Chili Powder, and ground beef." A light bulb went off in my head, like a story I have heard before... I recalled my own grandmother talking about an "original simple chili" recipe my mom had made in 4H but after she met my dad there were "adjustments" made and my mom's chili recipe that I was taught was not as simple.  I asked my mother-in-law if there were diced onions or anything cooked down she said "nope - just beans, tomatoes, meat, and Chili Powder". 

I became elated when I decided to "adult up" the macaroni and cheese and bring to the table my family's Baked Mac and Cheese to accompany my recreated chili. My mission was clear - to recreate that warm spiced aroma that greeted us at my husband's grandma house, to stir up the idyllic aromas of Christmas Eve's past.  

First step was to gather all the ingredients, the few that they may be. I was trying my best to select the exact same ingredients, but I was unable to find the "Kearns" brand of chili beans that my mother-in-law used - I even called her from the store and I think she maybe chuckled at my determination a bit. "Any beans in a chili sauce should work but use the pinto beans and not kidney" so I grabbed the Bush's Chili Beans in a mild chili sauce. Since spice is to the palate of the eater, I stuck with mild, as she does, to ensure it wasn't too spicy for anyone.  All I needed now was a large can of diced tomatoes, as I already had the ground beef, chili powder, at home. I also used onion and shredded cheese for optional toppings. 

 Christmas Eve came and I was filled with glee as I set out to make this delicious meal for my beautiful family. I was talking to my husband about my excitement when I realized - sometimes chili is cooked for hours to develop flavor - to the phone I dashed in quite the flash to call my mother-in-law to ask how long should the chili cook? I am glad I did because she said they typically cook it for several hours, if not most of the day.

 First ingredient I had to "tackle", if one could even call it that, was the diced tomatoes. I realized early on in the process that I had a potential dilemma. My husband has diverticulosis and we are wary of tomato seeds. As a labor of love and sheer determination for recreating this fun traditional Christmas Eve meal, I took the time to "de-seed" the canned tomatoes with a mesh colander, making sure the juice was caught in a bowl so we didn't lose on the sweet tomato nectar. 

  Once the tomatoes were husband friendly, in a large stock pot I started browning the ground beef. Once the ground beef has been cooked through, add in the canned tomatoes and the chili beans to stew together with the ground beef.  

 

Now I know my Scrappy Gidget readers are going to gasp when I say this but there is not really a set measurement for the amount of Chili Powder that is added - like most of the recipe legacies we inherit from our loved ones, it is purely by taste and what rings true to your heart and invokes that memory and the ancestral whisper "this is it".  Next time I make it I will try and pin down a more specific measurement, but I would guess 1-2 Tbs to start then continue to add until it is just right for your liking. 

That is it - four ingredients - ground beef, tomatoes, chili beans, and chili powder sit and stew together in a bubbly stock pot on low to medium low, or a small simmer, for several hours, stirring occasionally to ensure nothing is sticking. 

When your guests arrive I guarantee you they will enter your abode with the same beaming grin and twinkle in their eye as my in-laws and grandmother had when they arrived at our home for this "Traditional" Christmas Eve dinner of a comforting bowl of warm chili with a side of bubbly ooey-gooey baked Mac and Cheese.You can provide fun toppings like onion, shredded cheese, red pepper flakes, or even crackers to personalize their chili bowls.

Once again a home I was in was filled with love, laughter, incredible happiness that I will love and cherish forever. 

I hope you try to simplify family time with trying out this Mother-In-Law simple chili recipe. Let me know if you do! 

 NEXT EPISODE - MINI SERIES CONT.: Twelve Recipes of Christmas #10 Pumpkin Bars

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

SCRAPPY GIDGET'S 

MOTHER-IN-LAW'S SIMPLE CHILI RECIPE

Ingredients:

1 lb. ground beef                     28 oz can Diced Tomatoes

16 oz can Chili Beans (Kearns or brand of choice, mild or hot per heat preference)

1-2 Tbs Chili Powder (or to taste)

Salt and Pepper to taste

Optional Topping Ingredients: Chopped Onion, Shredded Cheese, Crackers, Red Pepper Flakes

Directions:

1.) In a large pot over medium-high heat begin browning the ground beef, breaking apart as it cooks, for about 10 minutes.

2.) Once ground beef is no longer pink, add in the diced tomatoes and chili beans, stirring together to incorporate. Reduce heat to medium-low. 

3.) Add in chili pepper, salt and pepper to taste if desired, then cover with lid and leave simmering on low for about 6-8 hours.

4.) Stir occasionally, taste frequently, and adjust seasoning as needed. 

5.) Serve with optional toppings of onion, shredded cheese. 

See!? Its simple!

Gidget Roots - Journey Through Family Recipes - Episode 24: Grandma J's Gingerbread Cookies

 MINI SERIES - Twelve Recipes of Christmas - Recipe #8: Grandma J's Gingerbread Cookies

Oh the weather outside is frightful, but the kitchen is so delightful, of a place to make memories grow, let it snow let it snow let it snow! Okay - so it is now August and I am behind on my blog updates and catching everyone up on the "Twelve Recipes of Christmas" posts from Christmas 2020!  All I would like to say at this time (as many of you probably share this sentiment) is that life happens, and we can only take the challenges we are given, pick ourselves up, and start again!  I am determined to get all these recipes posted so I can make "live" / on-time updates in my blog! 

Many of us have that one special and magical recipe which brings back all the warmth happy memories of a special magical Christmas time.  For me, that is my Grandma's Gingerbread cookies. It became a tradition for my sister and I to make gingerbread cookies with our grandma each holiday season.  They became so iconic that it was a ritual to go to her house and sometimes even bring along a gaggle of friends to partake in the tom-foolery and laughter. This recipe is for "Rolled" Gingerbread cookies, which means they can be any "shape" or "design" one wishes.  Cookie cutters make it easy to make a variety of shapes which typically equates to lots of fun!  One year, our "Gingerbread people" had more rounded bellies so we decorated them to be Ginger-Mutant Ninja Turtles! (If I come across this image, I will be sure to update this post with a picture!!!)

One fond memory is my sister having her friends over to our grandma's house to make these infamous cookies - but when they started to roll out the dough it looked significantly different and needless to say they quickly realized they missed out some important ingredients!

To this day, the tradition continues in my sister's family, making gingerbread cookies with her kiddos, and my husband and I continue to make at least one batch each year. I am really excited to share this one with you all!

Let's begin bringing the warmth with the spices! To the flour, add your warm spices and mix together well!

In a separate bowl (or I use and recommend using a mixer), you are going to want to combine the wet ingredients - start with beating together the butter and brown sugar.

 

Add in the molasses and beat until combined. At this point I am sure you're taste buds are salivating with the aroma of the rich molasses and sugar scents!

Once those have all been combined together, add your egg - and beat that, too!
 

Once all the wet ingredients have been well beaten and combined together it is time to slowly mix in the flour mixture. 

At this point, the dough will begin to thicken so I recommend hand mixing until well incorporated. You will then want to divide the dough in half, then cover and chill in the refrigerator for 3 hours. 

Now it is time to bring the heat and get creative! Preheat the oven to 375 and flour a counter surface to roll out your dough. 

 

Roll out portions of the dough to 1/4" thickness.

Now you get to have fun with cutting out shapes and place them on a lightly greased cookie sheet. Be sure to keep the cookies 2" apart on the baking sheet. 

 

Easiest part - once your cookie sheet has been filled bake the cookies for 7-8 minutes until just barely noticeably darker on the edges. Now it is time to let cool completely so you can get creative and DECORATE!

 

As our grandma would say, it's time to "have a party!" - Gingerbread parties are the best and will definitely make a fun, happy, and exciting tradition for you and your loved ones.  I hope this recipe brings you as much happiness, joy, and Christmas spirit as it has for our family!

If you try this recipe, please share your creations with me!

NEXT EPISODE - MINI SERIES CONT.: Twelve Recipes of Christmas #9 Mother-In-Law's Simple Chili

GRANDMA JEANIE'S GINGERBREAD COOKIES

Ingredients: 

2 tsp ground ginger                1 tsp baking soda                1 tsp ground cinnamon

1/2 tsp salt                            1/4 tsp ground cloves            2/3 c. butter, softened

3/4 c. packed brown sugar    1/2 c. molasses                    1 egg

3 c. flour

Directions: 

1.) Stir together flour, ginger, baking soda, cinnamon, salt, and cloves - set aside. 

2.) Beat butter in a large bowl with mixer at high speed for 30 seconds. 

3.) Add brown sugar and molasses. Beat until combined. 

4.) Beat in egg. 

5.) Mix in flour mixture. 

6.) Divide dough in half, cover and chill for 3 hours. 

7.) Preheat oven to 375. 

8.) Roll portions of dough 1/4" thickness on a well floured surface.

9.) Cut out shapes and place on lightly greased cookie sheet, 2" apart. 

10.) Bake 7-8 minutes, cool, then decorate.