Recipe Roundup: Something sweet, something savory

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Dash of Class food column by Nora Sweat

By Nora Sweat

It just seems like I can’t get away from the sweets. For today’s Recipe Roundup, I also have a savory for you to go along with the two candies.

The first recipe, Boozy Fudge came to me from fellow choir member at St. James Catholic Church, Alice Zoeller. She served it as a Valentine’s Day treat for choir members. It was delicious.

The second recipe, Tiger Butter Candy, was requested by Ken and Sandy Henson. We are still working on getting just what they had wanted.

The third recipe is the savory, Anytime Almonds.

The almond recipe, the salmon and a strawberry yogurt frozen treat are from the University of Kentucky College of Agriculture Cooperative Extension Service. This month’s “One of Hardin County’s Finest Cooks,” JoAnn Taul and I presented the lesson to our homemaker’s group entitled “Nourish Your Bones and Joints.” These three recipes were included on handouts for the lesson.

Boozy Fudge

¾ cup sugar

¼ cup water

1 tablespoon fresh lemon juice

1/3 cup heavy whipping cream

2 tablespoons butter or margarine, softened

2 14-ounce cans sweetened condensed milk

2 12-ounce packages of semi-sweet chocolate chips

¼ cup bourbon

2 ½ tablespoons butter or margarine, softened

¼ teaspoon salt

Bring sugar, water and lemon juice to a boil in a small saucepan over medium-high heat. Boil for 8 to 10 minutes or until it turns a rich, deep, coppery color. Do not stir while boiling. Stir in heavy whipping cream and 2 tablespoons softened butter. Stir gently until butter is melted and well mixed. Remove from heat and stir constantly until mixture is no longer bubbling. Set Aside. Microwave sweetened condensed milk and semi-sweet chocolate chips in a large microwave safe bowl on high for 3 minutes, stirring after each minute. Stir in bourbon, butter and salt. Immediately pour into a greased and parchment paper-lined 9-inch square pan. Immediately pour the caramel mixture over the chocolate mixture and gently swirl with a knife. Chill for 2 to 4 hours. Cut into squares and store in refrigerator in waxed paper.

Alice’s added: “You can use any bourbon you like or substitute rum, Grand Marnier or other liquor. I like to use a high proof bourbon, around 129 proof, to hold its own against the richness of the chocolate.”

Source: Alice Zoeller

Tiger Butter Candy

This is made in the microwave and is very easy and tasty.

16 ounces white chocolate, chopped

¾ cup crunchy peanut butter

1 cup milk chocolate chips

Butter a 10-by-15-inch pan. Set aside.

Place white chocolate in a medium-microwave safe bowl. Microwave on high until melted, stirring frequently. Stir in peanut butter.

Spread into prepared pan. Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break into bite-sized pieces.

Source: www.allrecipes.com

Anytime Almonds

2 cups dry roasted almonds, no salt added

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 sprig rosemary, chopped

1 ½ teaspoons Kosher salt

Preheat oven to 350 degrees. In a bowl, mix together almonds, olive oil, garlic and rosemary until nuts are completely coated. Season with salt. Spread evenly on baking sheet. Bake for 10 minutes.

Source: University of Kentucky College of Agriculture Cooperative Extension Service

Strawberry Frozen Yogurt Squares

1 cup crunchy wheat and barley cereal

3 cups fat-free strawberry yogurt

10 ounces frozen unsweetened strawberries, (2½ cups)

1 cup fat-free sweetened condensed milk

Line an 8-by-8-inch pan with foil. Sprinkle cereal evenly on the bottom of the pan; set aside. Place yogurt, strawberries and condensed milk in a blender. Cover and blend until smooth. Pour the mixture over the top of the cereal, gently smoothing yogurt mixture to edges of pan. Cover with foil or plastic wrap and freeze for 9 hours or until firm. Use edges of foil to loosen and remove from pan. Let recipe thaw for 5 to 10 minutes before cutting and serving.

Source: University of Kentucky College of Agriculture Cooperative Extension Service

Citrus Fruit Salmon

4 salmon fillets (fresh or thawed)

1 orange

4 tablespoons lemon juice

Lemon pepper to taste

Cut four pieces of aluminum foil big enough to wrap around each fillet twice. Place on cookie sheet. Put one fillet on each piece of aluminum foil. Cut rings of lemon and orange (leave rind on) and arrange three to four pieces on each fillet. Sprinkle with lemon juice and lemon pepper. Bring the sides of the foil together and fold the seam to seal in the fish. Bake at 400 degrees for 20 to 25 minutes or until fish flakes with a fork and/or reaches an internal temperature of 145 degrees. These also could be prepared on an outdoor grill with the same method.

Source: University of Kentucky College of Agriculture Cooperative Extension Service

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.