Good Morning Delicious People!!!
yes, I know, its late... I slept in.

I hope you all are having a fantastic day!!

Getting closer to the holidays, I am hearing a lot about candies. Personally, candies are the one thing I have never been able to do well. Anyone have any recipes or tips?

I am in the same boat Jenn, I think mainly because I find the whole idea daunting so I haven't tried it very often. I would say getting a candy thermometer would be pretty high on my list, it would take much of the guesswork out, because so much of it is reliant on temperature.

I also don't do much of it because having sugary things around the house is just too tempting!

I would agree with Ursy, that getting a candy thermometer is high on the list, if you are going to make candies. In the baking and pastry program at my school, you are required to have a digital thermometer, and for at least one class, a candy thermometer. On the culinary side, most people use a dial thermometer, that goes up to 220F, though some do use digital ones.

Sun, I have heard rumors that they might eventually build a new kitchen, though I don't know if that is true or not. It would be helpful, in a lot of ways, though. Currently, the baking and pastry program does not have any classrooms at all. We all simply meet in the kitchen, on the pastry side, and hold our class there. I don't really care for that, but that is the way that things are, there, for now.

Since I will be staying at home, by myself, this Christmas, I am going to have a very simple meal: Cabbage soup and cornbread. What is everyone else planning to have, that day?

We are going to Kris' mother's for lunch, she always does a baked ham, and we're having baked potatoes... and I can't remember what else except that I thought it all sounded a bit heavy for lunch on a hot Summer's day, and we're bringing a salad. She's a fabulous cook, but I long for a White Christmas. The traditional Christmas fare makes much more sense in cold weather. In the middle of a heatwave, it's just nonsensical!

I hope your Christmas is a peaceful and enjoyable one, Nadeest.

Yes, that does sounds a bit heavy, for a summer's day. Perhaps, one day, your family will start doing a bbq or something like that, for this holiday, instead.

We are doing Christmas dinner on Christmas Eve this year and going a little lighter then our usual menu. There will be roast beef, scalloped potatoes, Harvard beats, brown sugar curried carrots, a broccoli and pea salad, and a lime jello salad... with rolls of course. I believe we will have mincemeat pie and pumpkin pie, and my kids are going to make a pudding pie. This is less then half the usual, I am SOO glad. Christmas day we will add a pistachio pudding salad, a relish tray, cressants, and a turkey with sandwich fixings.

I am really hopping Christmas can be a bit more relaxing for the cooks this year (my mom and I) and still fulfill everyone's holiday cravings.

Oh dear, sorry to hear about your accident Sun!
I've whacked my head on the corner of an open cupboard door and it really hurts - let alone getting a cut as well, you must have done a good job on it!

I hope he doesn't do it again. 50 feet up is a long way!

Heading to Moms for holiday-- she's making pork roast, spinach, mashed potatoes, green beans and apples. I'm making squash casserole and spicy butternut again. We'll have apple turnovers with vanilla ice cream for dessert. Simple.

I have been asked for my stroggoff(sp)recipe. It's Russian not New England. You can use the FAKE ground hamburger if u want.

1.5 lbs lean ground meat
1 medium onion
1 family size cream of mushroom soup
1 large can of mushrooms(u can use fresh if u have time to cut them and sautee them first )
1 bag of noodles type up to u each type changes the flavor if the sauce. U like either egg noodles or rotini
1 small container of sour cream

Place water on to boil. When water starts to boil add noodles. According to how many ur feeding. I use half a bag for 2. I like more sauce. Drain when done

Sautee onion till translucent
Add hamburger brown, drain as much of the fat off as u can ans discard
Add soup and canned mushrooms. Turn heat to low. Stir occasionaly till it starts bubbling then add sour cream. Stir in well. Let cook till it starts to bubble again.

Now mix noodles and sauce together. Serve and enjoy

If u start the water about 5 mins before the meat and it will all get done bout the same time

I purposely and fastidiously avoid recipes that call for using a candy thermometer...lol I feel like that it's just too complicated...but I suppose it never hurts to try new things.... :)

I've also used stew meat with a similar recipe. Sounds Yummidy!

Nadeest have you posted your recipe for the cabbage soup? My mother made cabbage soup but I never got her recipe.

U can also use ground turkey, pork or chicken. Just remember like the noodles different meats change the flavor.

I have on occasion added a dash of worshire

It's cold out and carbs are becoming more and more delicious each day... So, grown up grilled cheese and butternut squash soup is one of my favorite cozy meals.

Grown up grilled cheese -

sourdoudh bread
mozzarella/swiss/aged cheddar cheese
kalamata olive spread

Butternut squash soup

I like to bake the squash in the oven with a butter and touch of salt. Bake it untill soft. Remove from oven. Remove skin and puree, add milk and cream. I like my soup slightly creamy so I try not to puree too long or add to much liquid.

A quick and yummy cold night dinner.

I don't have a recipe. I just chop up some cabbage and onions, add pepper, salt, and water; then start cooking. I do add ham, or a ham bone, if I have it available.

I was planning on trying a recipe that I have for Baked Hot Chocolate tonight, until I found that I didn't have one of the key ingredients. :( Oh well, it will have to wait until I go grocery shopping again, I suppose.