8283 northern gift makes one Recipes

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

white sugar, margarine, corn syrup, cocoa, puffed wheat cereal

butter, softened, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, mashed banana (about 2 medium), mandarin oranges, drained, flaked coconut, semi-sweet chocolate chips, sliced almonds, divided, maraschino cherry, chopped, dates, chopped

salmon fillets, fresh king from alaska if you can get it, garlic powder, fish seasoning , such as emeril s fish rub, lemon, sliced into thin rounds, parchment paper

vanilla wafer crumbs, chopped hazelnuts or 1/2 cup walnuts or 1/2 cup pecans, granulated sugar, butter or 1/4 cup margarine, melted, cream cheese (philadelphia brand, full-fat), granulated sugar, eggs, vanilla extract, lemon zest or 1 -2 tsp orange zest, flour , scant, semisweet chocolate (ghirardelli), light cream, red ribbon, gold chocolate coins (alternate ( can also try chocolate & white-chocolate shavings), nuts (same as in crust) (optional), cocoa, for dusting (not dutch-process )

cream cheese, butter, eggs, sugar, flour, vanilla, baking powder, cut up cherries, drained, chopped walnuts

soft butter, sugar, eggs, vanilla, baking soda, flour, mandarin oranges - well drained, ripe bananas - mashed, coconut, ea : semi-sweet choc. chips, white choc. chips, chopped dates, chopped marashino cherries

butter, softened, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, mashed ripe bananas (about 2 medium), mandarin oranges, drained, flaked coconut, semisweet chocolate chips, sliced almonds, divided, chopped maraschino cherries, chopped dates

boneless, skinless chicken breasts, salt, pepper, whole-berry cranberry sauce, butter, phyllo dough, thawed, butter, melted

butter, softened, shortening, sugar, water, milk, all-purpose flour, baking powder, salt, vanilla extract, almond extract, egg whites, powdered sugar frosting, chewy fruit rolls by the foot, white sparkling sugar or edible glitter, gingerbread men cookies (3 to 3 1/2 inches tall)

vanilla frosting, cupcakes of your choice, coarse sugar, fruit roll-ups, starburst candies

poppy seeds, divided, white cake mix (regular size), instant lemon pudding mix, butter, softened, sugar, half-and-half cream, vanilla extract, salt, pink liquid or paste food coloring

blackberry jam, french bread, loaf cut into 1-1/2 in cubes, reduced-fat cream cheese (i like 1/3-less fat ), eggs, half-and-half, ground cinnamon, vanilla extract, brown sugar, maple syrup, cream

cooked ham (oblong 1 in the can), pastry for single-crust pie, all-purpose flour, salt, shortening (i use crisco ), ice cold water, dry mustard, sage, egg, beaten, paprika (to garnish ), sugar, cornstarch, dry mustard, dry red wine, water, seedless raisin, jelly (i use apple, can use cherry or currant)

flour, brown sugar , packed, baking powder, ground ginger, ground cinnamon, salt, baking soda, nutmeg, freshly grated is best, shortening, milk, molasses, egg, beaten

sugar, dark chocolate, butter, and more for greasing pan, half-and-half, corn syrup, instant coffee, vanilla extract, candied ginger, finely chopped, cardamom, chili powder

margarine , softned, sugar, eggs, vanilla, flour, baking soda, salt, ripe mashed bananas, mandrin oranges, drained, coconut, chocolate chips, sliced almonds, maraschino cherries, shopped dates or raisins

make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy