Mr. Green, Author at Mitchell Bakery

Pan Caramels

February 7, 2020 Mr. GreenCandy, Recipes

(A)

7 lbs. sugar
7 lbs. glucose
1 1/2 qts. of 12% cream

(B)

3 qts. canned evaporated milk

(C)

1 lb. butter

(D)

2 liquid oz. vanilla
2 oz. salt

Preparations

Obtain 3 medium flat pans. Grease with pure lard. Dust with corn starch

Step I

Place (A) in kettle and mix well. Bring mixture to boil, stirring constantly.

Step II

After batch comes to a boil add (B) slowly, stirring while adding (B). Then add (C).

Step III

Cook on to 242° F. As batch approaches 242° it will get heavier. To prevent scorching stir constantly in figure eight motion. Turn flame to medium at about 235° F.

Step IV

Take off fire at 242° F. and add (D) mixing well. Pour into pans. Allow to set 12 to 24 hours before using.

Step V

Before removing from pans, dust a bench with corn starch. Turn pan upside down. Cut caramels any size.

Special Comments

If pecans are desired add about 1 lb. in Step IV, just before pouring.
Chocolate caramels may be obtained by adding liquor chocolate in Step IV after taking off fire.

Also See

Original Recipe

Orange Chocolate Chippers

February 6, 2020 Mr. GreenCookies, Home Recipes, Recipes

Housewife’s Recipe		Baker’s Formula
1 cup	shortening	1 3/4 lbs.
1 cup	sugar	1 3/4 lbs.
1 3 oz. pkg	cream cheese, softened	12 oz.
2	eggs	13 oz.
2 tablespoons	grated orange peel	3 oz.
2 teaspoons	vanilla	1 oz.
2 cups	sifted flour	2 lbs.
1 teaspoon	salt	2/3 oz
1 cup	semisweet chocolate pieces	1 lb.

Cream together shortening, sugar and cream cheese. Add eggs, orange peel and vanilla; beat well. Sift together flour and salt; add to creamed mixture, mixing well. Stir in chocolate pieces. Drop from teaspoon 2 inches apart on lightly greased cooky sheet. Bake in moderate oven, 350° F. 12 minutes or till done. Cool slightly before removing from pan.

Also See

Original Recipe

Orange Chocolate Chippers from Baker’s Weekly 11-19-1956

Opera Creams

February 6, 2020 Mr. GreenCandy, Recipes

(A)

6 lbs. granulated sugar
1/2 lb. glucose
1 pt. cream
1 pt. water

(B)

1/2 oz. salt
1/2 oz. vanilla

Pete–(For butter cream add 1/2 # butter cook back to 240°. To be used for dipping)

Cook (A) to 240° F. Wash down sides of batch two times while cooking. Take off fire at 240° and add (B) Pour on clean marble slab and let cool. After batch cools cream by hand using spatula

Also See

Original Recipe

Old Fashioned Peanut Brittle

February 6, 2020 Mr. GreenCandy, Home Recipes, Recipes

2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 cups RAW SPANISH PEANUTS (12 oz.)
1 teaspoon soda

Combine sugar, syrup, salt, and water in sauce pan and boil until 240° F. Add peanuts and cook until peanuts are brown or 300°. Remove from heat, add soda, stir well and spread on greased slab or cookie sheet. Let cool.

Also See

Original Recipe

New Orleans Pralines

February 6, 2020 Mr. GreenCandy, Recipes

2 lbs. granulated
1 # brown sugar
1 lb. Pecan halves (not salted)
1 pt. water
1/8 teaspoon cream of tartar
1/2 oz. mapleine flavor

Preparations

a bun pan with round indentations of about 3 in. in diameter is used to make the pralines in round shapes.
Grease pans with pure lard.

Step I

Place all the above ingredients in copper kettle and mix well. Cook up to 236° F. Do not stir while cooking. Wash down the crystals on the sides of the batch at least twice while cooking, using brush dipped in hot water.

Step II

Take off fire at 236° F. Stir continuously for four minutes.

Step III

Dip the syrup out into the round indentation of the greased bun pans, approximately 2 oz. of syrup per praline.

Special Comments

The best pralines are those with the sugary texture of maple sugar. The batch should be grainy. The stirring in Step II puts the grainy texture in pralines.
Pralines may be displayed in cellophane envelopes or individually wrapped in cellophane.
Pralines will last 8 to 10 days.
Pralines may be dipped out on wax paper if no pans are available.
The pralines will not set if Step II is omitted.

Also See

Original Recipe

New Orleans Pralines page 1 — 1. New Orleans Pralines

New Orleans Pralines page 2 — 2. New Orleans Pralines

Marshmallows

February 6, 2020 Mr. GreenCandy, Marshmallows, Recipes

5 lbs. sugar
4 lbs. glucose
1 qt. water

(B)

1 qt. hot water
3 1/2 oz. powdered gelatin

(C)

1 oz. vanilla
1 level teaspoon salt

Preparations

Obtain 20 qt. mixing bowl
Obtain whip beater attachment
Obtain 4 medium flat bottom pans
Line pans with white wrapping paper (not wax paper)

Step I

Place all ingredients under (A) in kettle. Mix well. Cook to 240° F.

Step II

While batch is cooking up to 240° F., dissolve (B) in a separate container.

Step III

When (A) reaches 240° take off fire and pour into mixing bowl. Pour (B) into the bowl also. Beat this batch with a whip beater at high speed.

Step IV

Beat 10 minutes then add (C). Whip for 3 more minutes (or a total of 10 min.)

Step V

Pour into pans lined with white wrapping paper.

Step VI

Allow to set for 12 to 24 hours. After the marshmallow sets, dust the top heavily with a mixture of 1/2 powdered sugar and 1/2 corn starch. Tip the marshmallow out of pans and wet the paper with a wet cloth. After a minute, peel off paper then dust side with powdered sugar and corn starch.

Step VII

Bite off with a knife into long strips 1 1/2 in. wide. Cut into squares. Store in airtight cans.

Special Comments

Proper consistency of marshmallow is reached when it will ” hold an impression”. That is when a knife is dipped into the marshmallow, and the knife is lifted up, the marshmallow falls off the knife and lies on top of the batch without submerging. This is “proper consistency”–beat until batch reaches this consistency.
Do not grease paper or pan.

Also See

Original Recipe

Marshmallow (Second Recipe)

Marshmallow 240°

5 lbs. sugar

4 lbs. glucose

1 qt. water

___________________

1 qt. hot water

3 1/2 oz. gelatin

___________________

vanilla

salt

Original Recipe

Filled Bars

February 6, 2020 Mr. GreenCookies, Recipes

(Dough)

Sugar……………………………. 12 lbs.
Shortening……………..……… 6 lbs.
Eggs…………………..…………… 1 qt.
Milk (variable)…………..……. 1 gal.
Bicarbonate of soda……….. 2 oz.
Ammonium bicarbonate… 3 oz.
Soft flour.………………………. 22 lbs.
Salt…………..………….………… 4 oz.
Vanilla flavor…………………. 2 oz.

Put the sugar, shortening, eggs, bicarbonate of soda, vanilla and salt into a bowl and rub to incorporate the ingredients. Add the milk and ammonia, which has been previously dissolved in a little of the milk, and stir to break up the creamed mass. Add the flour and mix to a smooth consistency. Care should be taken not to mix too much as this will cause the mixture to become tough.

Roll the dough into thin sheets, divide into strips of the required size and then put a ribbon of filling in the middle. Fold the ends over so as to make a bar, put on sheet pans, wash with a little milk and bake. When cool cut into lengths of about 2 inches, or as desired.

Raisin Filling

Ground raisins…………..…….. 5 1/4 lbs.
Granulated sugar…………….. 2 1/2 lbs.
Invert sugar……………..……… 2 1/4 lbs.
Corn syrup……………..……….. 12 oz.
Vanilla flavor…………….…….. 1 oz.

Water to make soft paste

Thoroughly wash and then soak the raisins overnight in water to cover, then drain and grind fine. Put into the mixer, add sugar, vanilla, corn syrup and invert sugar and mix thoroughly. Then add the water. The water in which the raisins have been soaked should be used for this purpose.

Do not cook the filling, it is cooked sufficiently during the baking process.

Also See

Original Recipe

Filled Bars Recipe — Filled Bars from Baker’s Weekly 11-12-1956

Filled Bars - Raisin Filling — Filled Bars – Raisin Filling from Baker’s Weekly 11-12-1956

French Bon Bons

February 5, 2020 Mr. GreenCandy, Recipes

(coconut Royal Bon Bon Centers)

1 lb. honey
glucose

(B)

1/2 oz. liquid vanilla
1 level teaspoon salt

(C)

2 lbs. macaroon coconut

Preparations

Measure 3 lbs. fondant
Obtain bon-bon dipping fork.
Large piece of wax paper.
Pecan halves or blazed cherry halves as desired.

Step I

Place (A) in kettle and bring to boil.

Step II

Turn off fire and add (B). Mix (B) in well and add (C). After adding (C) coconut, stir until syrup is completely absorbed.

Step III

Roll batch into small balls for dipping.

Step IV

Take 3 lbs. fondant heat in double boiler. Stir until fondant is soft.

Step V

Place coconut balls into fondant, push ball down with bon-bon dipping fork until completely covered. Then lift bon-bon out with the fork.

Step VI

Turn over on wax paper. Place a pecan half or cherry half on the bon-bon.

Special Comments

Maraschino cherries are not recommended for topping, since acid will eat through the fondant.
Fresh strawberries and cherries may be dipped in the same fashion, using stems instead of dipping fork.
Fresh fruit bon-bons must be eaten the same day as prepared, since the acid will eat through the fondant.

Also See

Original Recipe

English Toffee

February 5, 2020 Mr. GreenCandy, Recipes

1 lb. Crisco (or any shortening)
1 lb. butter

(B)

2 1/4 lb. sugar

No water Preparations

Grease marble slab
Obtain 3 lb. French vanilla chocolate or any other good dipping chocolate. Cut into small pieces for melting.
Crush 1 lb. of roasted almonds.

Step I

Heat (A) in kettle until milted.

Step II

After (A) is melted add (B). Stirring constantly, cook up to 290° F.

Step III

Remove from fire at 290° and pour on greased marble slab. Using spatula, spread out 1/8 in. thick. Before toffee cools mark off in two in. squares with large caramel knife. This will allow breaking into sale-able sized pieces.

Step IV

Melt the 3 lbs. chocolate in a double boiler. Now chocolate must be cooled off to the correct temperature (about 75° F.) To temper (cool) the chocolate pour into a large flat pan and smear the chocolate back and forth until cool.

Step V

After chocolate is tempered (cooled) spread chocolate over toffee with hands. Important: The toffee must be cool before chocolate is spread.

Step VI

Sprinkle crushed roasted almonds on top of the still-soft chocolate and remove to ice box.

Step VII

After the chocolate is hard, turn the toffee over and spread chocolate on the other side of the toffee, using same procedure as above.

Special Comments

Chocolate on both sides is recommended since the chocolate, being in expensive in comparison to the toffee, adds greatly to the weight of the candy.
In tempering chocolate never add water.
The butter in toffee forms air cells, which makes it crunchy as soda does in peanut brittle.

Also See

Original Recipe

Cherry-Nut Bread

February 5, 2020 Mr. GreenBread, Home Recipes, Recipes

Housewife’s Recipe		Baker’s Formula
2 1/4 cup	sifted flour	2 1/4 lbs.
3 teaspoons	baking powder	2 ozs.
1 teaspoon	salt	2/3 oz.
1/2 teaspoon	mace	1/6 oz.
1/2 cup	sugar	1 lb.
1/2 cup	butter	1 lb.
1/2 cup	finely cut candied cherries	12 ozs.
1/4 cup	finely cut candied pineapple	8 ozs.
1 cup	chopped walnuts	1 lb.
3/4 cup	milk	3/4 qt.
3	eggs, separated	12
1/4 cup	sugar	8 ozs.

Sift flour with baking powder, salt, mace and 1 lb. sugar. Cut in butter with pastry blender. Stir in fruit and nuts. Add milk to well-beaten egg yolks and combine with flour mixture. Beat egg whites until soft peaks form. Gradually add 8 ozs. sugar and beat until stiff. Fold into batter. Pour into greased 9x5x3″ loaf pans. Bake in moderate oven, 350° F. for 60 to 65 minutes. Cool on rack. Your customers will howl for more.

Also See

Original Recipe

Author: Mr. Green

Pan Caramels

Opera Creams

Old Fashioned Peanut Brittle

New Orleans Pralines

Marshmallows

Marshmallow (Second Recipe)

French Bon Bons

English Toffee

Cherry-Nut Bread

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