Je lis
Je reviens chez nous.
S'il fait du soleil à Paris
S'il fait du soleil à Paris
Il en fait partout.
Fais du feu dans la cheminée, je reviens chez nous.
Jean-Pierre Ferland
...donc je pense!
C'est pas mêlant, des fois on es-tu bien chez nous?
Mais le temps des Fêtes, c'est aussi ... c'est de ne pas toujours être chez nous.
On a vu presque toute la parenté, on a fêté et ça continue pour fêter le Jour de l'An!
Alors, aujourd'hui, profitez-en donc pour vous faire un p'tit feu de foyer et rester tranquille à la maison.
surtout avec la vague de froid qui sévit.
Avec le facteur vent ... c'est frette aujourd'hui! -10 à -18C, c'est pas chaud pour la pompe à l'eau.
Un bon verre de vin et un livre ou un film.
Si on n'est pas capable de s'arrêter ...
Recette: rajoute donc une p'tite bûche dans le feu!
Holiday Pecan Logs (A Taste of Home Recipe)
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
Directions:
Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. *Let it cool enough to handle, but not completely, or you will have to re-heat it.
Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm.
Meanwhile, in a microwave, melt caramels with milk, stirring often. *Heat for 3 minutes, stirring every minute. You will have to reheat it a few times too. logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife. Yield: about 3-1/4 pounds.
Suggestions:
1.Make sure you roll the candy while it is still warm. I waited until the candy was completely cool before rolling and it was hard as a rock. I heated it in the microwave for just about 30 seconds and it was then easy to roll.
2.Use a medium to large sized bowl to heat the caramels. Cover the roll with caramel but leave the ends open. Once you have covered the sides with pecans, dip the ends in the caramel then dip in the pecans. Otherwise you have nothing to hold on to and your precious fingers will burn!
http://www.tasteofhome.com/recipes/Holiday-Pecan-Logs
http://bakememore.com/2009/12/25/pecans-pecans-pecans/
C'est pas mêlant, des fois on es-tu bien chez nous?
Mais le temps des Fêtes, c'est aussi ... c'est de ne pas toujours être chez nous.
On a vu presque toute la parenté, on a fêté et ça continue pour fêter le Jour de l'An!
Alors, aujourd'hui, profitez-en donc pour vous faire un p'tit feu de foyer et rester tranquille à la maison.
surtout avec la vague de froid qui sévit.
Avec le facteur vent ... c'est frette aujourd'hui! -10 à -18C, c'est pas chaud pour la pompe à l'eau.
Un bon verre de vin et un livre ou un film.
Si on n'est pas capable de s'arrêter ...
Recette: rajoute donc une p'tite bûche dans le feu!
Holiday Pecan Logs (A Taste of Home Recipe)
Ingredients:
• 2 teaspoons plus 1/2 cup butter, softened, divided
• 3-3/4 cups confectioners’ sugar
• 1/2 cup nonfat dry milk powder• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 package (14 ounces) caramels
• 1 tablespoon milk or half-and-half cream
• 2 cups chopped pecans
Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners’ sugar mixture, about a third at a time, until blended.
Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. *Let it cool enough to handle, but not completely, or you will have to re-heat it.
Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm.
Meanwhile, in a microwave, melt caramels with milk, stirring often. *Heat for 3 minutes, stirring every minute. You will have to reheat it a few times too. logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife. Yield: about 3-1/4 pounds.
Suggestions:
1.Make sure you roll the candy while it is still warm. I waited until the candy was completely cool before rolling and it was hard as a rock. I heated it in the microwave for just about 30 seconds and it was then easy to roll.
2.Use a medium to large sized bowl to heat the caramels. Cover the roll with caramel but leave the ends open. Once you have covered the sides with pecans, dip the ends in the caramel then dip in the pecans. Otherwise you have nothing to hold on to and your precious fingers will burn!
http://www.tasteofhome.com/recipes/Holiday-Pecan-Logs
http://bakememore.com/2009/12/25/pecans-pecans-pecans/
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