bhg cookbook Archives - The Midnight Baker

Chocolate Orange Fruit Bark–From BHG

Judith Hannemann — Fri, 19 Dec 2014 00:00:00 +0000

Chocolate Orange Fruit Bark

A fruit-filled chocolate bark with a hint of orange. Perfect candy for the Christmas holidays or any time!

I’m having a really nice walk down memory lane with the new Better Homes & Gardens® cookbook I was sent to review.

16th Edition of Better Homes & Gardens Cookbook

Years ago, when I first got married, I made my first candy recipe, English Toffee, out of that book. It got me hooked on candy making!

Barks were not in the old book–guess because they were not popular 30-odd years ago, but they are included in the newest edition. There’s a basic recipe and many variations on the side of the page. Here’s a couple of variations~~

Double Decker-melt dark as in original recipe; add 2 drops oil of peppermint; chill, then melt white, spread over and top with crushed candy canes.

Marble–melt chocolates as in original recipe and add 2 drops oil of peppermint to both colors. Drop one color randomly on prepared sheet, then drop other color in the spaces and swirl lightly with a knife. Top with crushed candy canes.

And this is the one I used of these variations to make this. It’s the “dried fruit” bark and I chose to use dried cherries. Absolutely fantastic!

Smooth as silk texture

And I learned something new from this book; the reason my other attempt at making bark was a minor fail. You MUST use confectioner’s coating–at least 50%–to get that smooth, silky appearance and texture. Confectioner’s coating is also known as candy melts (that’s a Wilton trade name), almond bark, candy coating or summer coating.

I decided to drizzle some melted vanilla candy coating on top of my bark just for a dramatic look, but it’s totally not necessary. I just melted that according to package directions and used about 4 oz of the chips.

Print Recipe Add to Recipe Box

Chocolate Orange Fruit Bark --From BHG

A fruit-filled chocolate bark with a hint of orange. Perfect candy for the Christmas holidays or any time!

Prep Time15

Total Time15

Course: desserts

Cuisine: American

Keyword: chocolate bark, easy chocolate desserts

Servings: 10 -12

Calories: 222kcal

Author: Judith Hannemann

Ingredients

6 oz semi-sweet chocolate chopped
6 oz chocolate -or- vanilla-flavor candy coating chopped
1 tbsp shortening
1-2 tsp finely shredded orange or lemon peel optional
1 1/2 cups dried fruit raisins, cranberries, cherries, etc

Instructions

Line a large baking sheet with heavy foil; grease foil and set aside.
In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered on 100% power (high) for 1 1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds. If desired, add citrus peel; mix in fruit.
Pour mixture onto the baking sheet. Spread about 1/4 inch thick.
Chill candy about 30 minutes or until firm. Use foil to lift candy; carefully break into pieces. Store between sheets of waxed paper in an airtight container. Refrigerate for up to 2 weeks.
Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.

Nutrition

Chocolate Orange Fruit Bark

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Chocolate Orange Fruit Bark–From BHG appeared first on The Midnight Baker.

Mexican Seven-Layer Dip–From BHG

Judith Hannemann — Wed, 10 Dec 2014 00:00:00 +0000

Mexican Seven-Layer Dip

This layered Mexican bean dip is a timeless classic from the BHG cookbook. Sure to be a hit at your Christmas party!

I will never forget the first time I ate this.

We had an Eastern Star picnic at the District Deputy’s home and someone–don’t remember who–brought this. They made the mistake of putting it in front of yours truly. I got half-way through it (by myself) when someone had the good sense to move it far away from me so there’d be some left for others. Talk about a subtle hint LOL!

That’s how powerfully good this dip is. It’s the way the flavors all meld together because each ingredient on it’s own is hardly awesome–well maybe the cheese and guacamole.

This dip eats like a meal

This dip is sneaky too–it’s packed with protein because of the beans and it has plenty of tomatoes and avocado. So even though it’s probably packed with calories, MOST of those calories are not empty ones.

I rekindled my passion for this dip when I found it in the new copy of Better Homes and Gardens’ Cookbook. I don’t recall if it was in my golden oldie copy from the 1970s, but this was something I probably would have bypassed way back then.

Brand-new 16th edition

Tis the season for dips, appetizers and parties, so make sure to have this gem of a dip on your holiday buffet–and you’d best make 2 plates of it! One guest may be like me!!!

Print Recipe Add to Recipe Box

Mexican Seven-Layer Dip --From BHG

This layered Mexican bean dip is a timeless classic from the BHG cookbook. Sure to be a hit at your Christmas party!

Prep Time15

Total Time15

Course: Appetizers

Cuisine: Mexican

Keyword: dip recipe, mexican dip, taco dip

Servings: 8 people

Calories: 206kcal

Author: Judith Hannemann

Ingredients

16 oz refried beans
1/2 cup salsa
7 oz guacamole
8 oz sour cream
1 cup shredded cheddar cheese 4 oz
1/4 cup sliced green onions 2 stalks
1/4 cup sliced black olives
1 cup chopped tomato seeded (1 large tomato)

Instructions

n a medium bowl, combine refried beans and salsa.
Spread onto a 12-inch platter or in a 2-quart rectangular baking dish.
Carefully layer guacamole and sour cream over bean mixture. Top with cheese, green onions and olives.
Cover and chill for 4 to 24 hours. Before serving, sprinkle with tomato. Serve with tortilla chips or crackers.

Notes

Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.

Nutrition

Mexican Seven-Layer Dip

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Mexican Seven-Layer Dip–From BHG appeared first on The Midnight Baker.

English Toffee–A BHG Classic

Judith Hannemann — Sun, 07 Dec 2014 18:57:00 +0000

English Toffee

A perennial favorite of candy lovers and classic recipe from Better Homes & Gardens®! This toffee is so easy to make, you’ll make it often.

I was very glad to see that this recipe was still in the latest edition of Better Homes & Gardens’ Cookbook.

BHG New Cookbook

This was the very first candy, and if I recall, the very first recipe I made from my original version of this cookbook way back when I first got married. That was a lot of years ago now.

Since way back then I was a novice candy maker, I appreciated all the clear and in-depth steps the book followed.

Easy to make

Everything was just text way back then, and in fact, there were very few photos in the book. Now I’m glad to say, there’s pictorial steps of key points (such as the stages that sugar syrup goes through) of candy making as well as photos for most of the recipes in the book. I imagine most folks are like me that you’d want to see the completed dish before you make it. If it catches your eye in a pic, chances are you’ll like it.

The book has been updated from my original version. It now includes many new recipes. A good deal of the new content features healthier fare than my old copy did, although there’s still plenty of good old “comfort food” included here. And a plus is that even though you have the original comfort-style recipe, there are hints at the bottom of the recipe to give you healthier alternatives.

Print Recipe Add to Recipe Box

English Toffee--A BHG Classic

A perennial favorite of candy lovers and classic recipe from Better Homes & Gardens®! This toffee is so easy to make, you’ll make it often.

Prep Time10

Cook Time15

Total Time25

Course: candy

Cuisine: American

Keyword: candy recipe, english toffee, toffee

Servings: 48

Calories: 84kcal

Author: Judith Hannemann

Ingredients

1/2 cup coarsely chopped almonds or pecans toasted
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp light-colored corn syrup
3/4 cup semi sweet chocolate pieces
1/2 cup finely chopped almonds or pecans toasted

Instructions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.

Nutrition

English Toffee

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post English Toffee–A BHG Classic appeared first on The Midnight Baker.