I hope you had a nice Saturday and found time to get done some things you been wanting to do! I spent most of my day in the kitchen. It was a nice day I didn’t have to rush to get things done which Made it even better.
Every year on the Monday before Thanksgiving our church has a pie auction. The proceeds from the auction are equally divided between the missionaries we support. Not only is it a lot of fun to attend the pie auction, but it’s such a blessing to be able to do something extra to encourage our missionaries during the holidays!
The past few years I have taken a couple different pies to be auctioned off. But this year I decided to make some homemade candy instead! Salted Caramels and Peppermint Patties, two simple recipes that I’ve made before, so I know they are good! While I was candy making I had on Christmas music and was praying for some of the missionary families that will be so far from their families.
So I now have 4 plates of each to be auctioned off, along with 2 loaves of Honey Oatmeal Bread. My prayer is that God will use my candies and bread to bring joy to our missionaries. It so neat how God can use things that we enjoy to bring himself glory and bless other people!
Here are the recipes that I used today. Both of the candy recipes were found on Pinterest, one of my favorite places for finding new recipes! Let me know if you try any of them. I would love to hear what you think of them!
Homemade Caramels Recipe:
(Recipe from Food.com)
1 cup butter
2 1/4 cups brown sugar , firmly packed
1/8 teaspoon salt
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1. Melt butter; add brown sugar and salt, mixing well. Stir in corn syrup. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245 degrees). This will take 12-15 minutes approx. Remove from heat and stir in vanilla. Pour into greased 9×13 pan. Let cool. Cut into 48 pieces with a sharp knife.
Optional: Wrap each piece in wax paper.
Homemade Peppermint Patties
(found at One Ordinary Day)
1 can sweetened condensed milk
5 1/2 cups powdered sugar, sifted
1 tablespoon peppermint extract
3 cups semisweet chocolate chips
3 tablespoons shortening
Add condensed milk, 2 cups of powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed using the paddle attachment until all the ingredients are well incorporated. Add more powdered sugar, 1/2 cup at a time, until the dough is stiff but still pliable.
Cover a cookie sheet with parchment paper. Sprinkle some powdered sugar on the palms of your hands. Roll 3/4″ balls of dough between the palms of the hands. Set each ball on waxed paper-covered cookie sheet and flatten slightly. Place cookie sheet in the freezer for no longer than 30 minutes. While the dough is chilling, prepare the chocolate coating.
In the bottom of a double boilers bring 1″ of water to gentle simmer. Place chocolate chips in the top of the double boiler, add in shortening to thin the chocolate. Remove patties from the freezer. Place a patty on the tines of the fork and dip in the chocolate until completely covered. Quickly tap fork on the pot to remove excess chocolate from the patty before setting each one on top of the parchment paper. Allow the chocolate coated peppermint patties to completely set up. The peppermint patties are ready when they are dry to the touch. Enjoy!
Honey Oatmeal Bread
1 1/2 cups water
1/2 cup honey
1/3 cup butter
1 cup whole wheat flour
4 1/2-5 1/2 cups all-purpose flour
1 cup old-fashioned oats
2 Tbsp wheat germ
2 tsp salt
1 Tbsp active dry yeast (heaping)
Combine water, honey, and butter in a microwave safe measuring cup. Heat until liquids are very warm (120* to 130*F), butter will melt.
Place 5 cups of flour, oats, salt, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture. Add eggs and mix an additional minute.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes more.
Place in a greased bowl, turning to grease top. Cover; let rise until double in bulk, about 1 hour.
Punch dough down and divide in half. Shape each half into a loaf and place in a greases loaf pan. Cover; let rise until double in bulk, about 1 hour.
Bake at 375*F for 25 minutes. Remove from pans immediately and cool on wire racks.
Note: This recipe uses a KitchenAid mixer, if you don’t have one don’t worry. Start by mixing in a bowl with a strong spoon, then begin kneading the flour in. Once all the flour is incorporated knead for another 5min. Then follow the rest of the directions as listed.