Copyright©2007- 2010 Donna Goff

Friday, December 19, 2014

Easy Chocolate-Mint (or Chocolate-Orange) Sandwhich Mints

These make lovely professional looking candies. Great for gifts! These are a simpler, quicker version of Sandwich Mints or Chocolate orange Sandwiches..

21 oz Milk Chocolate (we use Merkins Cocoa-lite Molding Chocolate or Guitard A'Peels Chocolate), Divide for two layers.

10 1/2 oz Merkins Light green, Merkins Orange,  or White chocolate/ Vanilla Coating. You will need to color the white coating.

Peppermint oil (Not extract) 7 drops in each layer.

** Optional for Orange Chocolates: Orange oil 10 drops in each layer.

Prepare a jellyroll pan-- 17.5 x 12.5 with sides.  Cut wax paper about 2 inches longer than pan. Use your fingernail to crease all four edges so the wax paper will sit smooth and flat. put a thumb print size of chocolate at each corner between the wax paper and the jellyroll/sided cookie sheet pan. This will hold the wax paper firm.

You can pre-mark the edge of the pan with a sharpy every inch as a guide to cutting. Some like their squares about 1.5 inches. Others mark their pan every 1 1/2 inches along their long side and 1 3/8 inches along the short side of the pan, so the mints will fit in candy presentation boxes. Really, you can cut them any way you like, even rectangular. Just keep the size consistent!

Melting the Chocolate
As chocolate is melted it will hold its shape so it will need to be stirred. Be cautious and work with only the amount stated. Chocolate can burn, so melt it slowly and stir the chocolate. You will be working one layer at a time.

Microwave Method: Work half the chocolate/coating (10.5 ounces) at a time, place in a microwave bowl and heat for 30 seconds at a time and then stir.  Place back in the microwave and repeat until the chocolate is the desired consistency.

Stove Top Method: Work half the chocolate/coating (10.5 ounces) at a time, place in a bowl that is slightly smaller than your pan. Place water in the pan and heat and stir until the chocolate is the desired consistency.

Oven Method: set to lowest setting, put 10 1/2 oz chocolate in 3 separate bowls and heat for about 20 minutes. Stir. Turn off oven and leave the bowls you are not working with in the oven..

Layering the Chocolate
Work quickly~ the less you work you chocolate the better.It will look smoother. Once you pour the chocolate in your pan it begins to cool and set up, so do this quickly!!! Add the suggested amount of oil per layer and stir in. Pour chocolate zigzagging back and forth across the wax paper to get chocolate to the edges rather than clumping in the middle. Spread gently but quickly to the edges. Gently tap the whole pan up and down, as well as gently shake the pan until the surface is smooth. This brings bubbles to the top and evens the top into a smooth layer. Cool until the chocolate loses its shine, which means the chocolate is set up. If you wait too long in between layers they wont bond together. If this happens soften with blowing hot air from a blow dryer then let sit on counter just until the shine is gone and then move forward.

Do the same with each layer.

Cutting the Squares
As soon as the top layer loses its shine it is ready to cut. Use a sharp paring knife. Gently lift up ends of wax paper to loosen. Do not leave too long or it will harden too hard and cutting will just cause it to crack! Wearing disposable gloves at this point is a good idea, because it is easy to mar the surface with finger prints! Use a T square or make one from a yard stick to guide you in cutting your squares. Even if you pre-marked your pan edge, this step helps keep your lines smooth and straight. Take time to do this carefully so they look professional. lastly, take knife around edge to make sure chocolate does not stick to the edge. Reserve the jagged edges and freeze to add to homemade ice cream, to decorate desserts, or snacking.

Kitchen Aide, Chicago Cutlery, and other high end cutlery make good paring knives. Rada makes a strong sharp paring knife with a thin blade; they are inexpensive and work well.


Tuesday, November 4, 2014

Creamy Pink Pomegranate Dressing

Makes 1 quart

1 1/2 cup Granulated C & H Sugar (cane sugar not beet sugar) 

2 teaspoons ground Dry Mustard Powder 
2 teaspoons fresh ground Himalayan Sea Salt 
2/3 cup Pompeian brand--Pomegranate Infused Red Wine Vinegar 
1/2 Red Onion, peeled 
 2 cups Crisco Vegetable Oil

Blend the sugar, mustard powder, salt, raspberry vinegar, red onion, and vegetable oil in a blender for 1 minute, or to the smoothness you desire. I like to have little flecks of red onion in my dressing. Store in an airtight container. Will store for 1-2 weeks in the fridge. Shake before serving.

Serving Suggestion:
Great over romaine salad with the other half of the red onion used in the dressing, thin sliced, and separated into rings.

After Thanksgiving, drizzled over turkey chunks on a bed of romaine.

* Star brand Red Raspberry vinegar which is fruity or red wine vinegar, which is not as delicate and fruity.
* Yellow Onion
* Optional: Add three tablespoons of Poppy seeds after blending.

Tuesday, April 8, 2014

Dottie's Savory Green Beans

 This is how my Hoosier mother made green beans. They are very tender and savory.

1 can Green Giant French Cut Blue Lake Green Beans (or any other canned or frozen green beans)
1 Knorr Bullion cube cut in half because it is a double sized cube. (or any other beef bullion)

Open can and drain liquid only into a sauce pan. Add bullion cube and bring to a boil. Stir in beans and simmer about 5 minutes. Serve and Enjoy!

Wednesday, December 4, 2013

Scottish Shortbread

I this has been in our family for decades.  I got it from a friend, Meg Matson, when we lived in Colorado.

1 Cup Butter
1/2 Cup Sugar
2 Cups Flour

Cream Butter and Sugar together. Gradually add 1 cup of flour while beating into the creamed mixture. Pour 1 cup flour on a clean counter and knead creamed mixture into the flour. Press into pie plate. Take a fork and indent around the edges. Sprinkle with sugar. Bake i n a 375 degree oven for 30 minutes. Bake 3-5 minutes at 425 degrees to crisp up. Enjoy!!!

Saturday, June 22, 2013

Chocolate Cocoa Macadamia Nut Brownies

This begins with a homemade dry mix.  This dry mix can be made ahead and dry bottle canned. This makes a great gift too.  Just put in a bottle and attach the recipe.
2 C Granulated Sugar
1 C Hershey's Cocoa
1 C All Purpose Flour
1 C Macadamia Nuts
1 C Chocolate Chips

Optional substitute pecans or walnuts in place of macadamia nuts.

Bottle in a mason jar and vacuum seal for convenience another day or make fresh! Store in freezer to keep macadamia nuts fresh tasting.

Brownie Ingredients
1 C Butter (softened)
4 Eggs
1 Jar Chocolate Cocoa Macadamia Nut Brownie Mix

Preheat oven to 325, grease a 9x13 baking pan.  Cream softened butter.  Add eggs one at a time, beating to incorporate after each egg is added. Add dry mix and beat until smooth. Pour and spread in greased baking dish. Bake 40 to 50 minutes.

Thursday, May 2, 2013

Chicken Teriyaki Stirfry

This is a dish that can be made fresh or made and frozen then heated when needed. The frozen dish is ready in 10 minutes.


1-2 cups cooked chicken strips or turkey
1 package cooked and chilled Lo Mein or spaghetti noodles 
1/4 sliced water chestnuts
1 small onion diced
1 small red pepper sliced in strips
2 medium size carrots cut in thin match sticks
1/2 cup cubed celery (for frozen)  or diagonal sliced (for fresh)
1 cup broccoli florets broken up and stem sliced
1 cup sugar snap peas
1 tablespoon sunflower oil or oil of choice
1/3 cup Donna's teriyaki marinade
1/3 cup water

Adjust the amount of veggies and meat to your desired proportions.

When I buy chicken breasts I cook some up so I can have some on hand for quick meals such as this.  You can also use left over turkey for this. Noodles can be boiled ahead of time until firm and then chilled or frozen. Steam veggies till bright green but crisp, and chill or freeze.  Heat one tablespoon oil, toss in chilled noodles. Heat and stir.  Add Veggies, Chicken and 1/3 cup water. Heat thoroughly, about 7 minutes for frozen. Less if made fresh.  Food should be heated through and veggies bright in color. Stir in teriyaki.


Optional.  Make a double batch, remove half the noodles while still firm but cooked, veggies while still crisp, and meat when cooked. Cook completely and freeze for a future meal.

Saturday, March 30, 2013

Sugar Cookies

Sugar cookies can be adapted for any celebration. These can be frosted with butter cream frosting and decorated.  These can also be sprinkled with granulated sugar or colored sugar crystals. Also these can be left plain and used as mini dessert pizzas to be assembled on the spot. Makes about 5 dozen.


1 1/2 Cup Softened Butter (room temperature)
2 Cups Granulated Vanilla Sugar (white granulated sugar stored with a vanilla bean in the canister)
4 eggs
1 Teaspoon Homemade Vanilla
 5 Cups White or Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt

  1. Cream together sugar and butter. 
  2. Add in eggs and vanilla; mix well. 
  3. Mix salt and baking powder in a small bowl, then whisk into flour. 
  4. With mixer on pour dry ingredients into wet ingredients and mix well. 
  5. Cover and refrigerate 1 hour to over night. Preheat oven to 400 degrees.  
  6. On a lightly floured surface roll out cookie dough to an even thickness of 1/4- 1/2 inch. 
  7. Using a cookie cuter cut out shapes and place about 1 inch apart on a parchment lined cookie sheet. 
  8. Place cookie sheet in the freezer. Placing the cookie sheet in the freezer for a few minutes before cooking helps cookies maintain their shape!
  9. Immediately fill out the next cookie sheet. 
  10. Then take the second cookie sheet and place in the freezer. 
  11. Take the chilled cookie sheet out of the freezer and leave plain for frosting later or sprinkle with granulated or crystal sugar for sugar cookies. 
  12.  Place chilled cookie sheets immediately in the preheated oven.
  13. Bake 6-8 minute, till firm but not browned. 
  14. Cool on rack.