Ruth Tut candy

Ruth Tut Candy

Time and Yield

·                                 Cook Time: Varies 

·                                 Yield: 6 to 7 dozen 1-inch cubes

Ingredients

·                                 3/4 cup (1 1/2 sticks) butter

·                                 1 cup light brown sugar

·                                 1 cup granulated sugar

·                                 1 cup dark corn syrup

·                                 2 cups (1 pint) heavy cream

·                                 2 cups chopped pecans

·                                 1 teaspoon vanilla extract

Directions

Generously grease a 9 x 12 x 2-inch pan using 1/4 cup (1/2 stick) of the butter.

In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244°. Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla. Pour the candy into the buttered pan.

Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the refrigerator and allow it to soften slightly before serving. The wrapped candy's flavor is improved by aging in the refrigerator for 2 weeks.

"Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood. 

Pumpkin Tiramisu

Pumpkin Tiramisu

6-8 servings                                                                                                      4-5 oz package ladyfingers (crispy, not soft) 1/2 cup maple syrup (maple flavored syrup is okay to use) 2 tablespoons strongly brewed coffee Filling: 3/4 cup pumpkin puree or canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp salt 1/2 cup heavy cream 1/4 cup granulated sugar 1.     Line a 9x5-inch loaf pan with plastic wrap.  Set aside. 2.     Combine maple syrup and coffee in a small bowl and stir to combine.   3.     Line the bottom of the prepared pan with lady fingers and drizzle half the syrup over them. 4.     In a small bowl combine pumpkin, cinnamon, ginger and salt.  In a separate small mixing 5.     bowl combine the heavy cream and granulated sugar.  Beat with an electric mixer until soft 6.     peaks form.  Gently fold into the pumpkin mixture. Pour half of mixture over the lady fingers.   7.     Create another layer of ladyfingers and drizzle the remaining syrup over.   8.     Top with remaining filling Topping: 8 oz. mascarpone cheese or cream cheese softened 1/4 cup granulated sugar 1/2 cup heavy cream Freshly grated nutmeg 1.     In a small bowl combine mascarpone or cream cheese and granulated sugar. 2.      Beat with a hand mixer on low speed.  Gradually beat in heavy cream until just thickened. 3.     Spoon over layered dessert. 4.     Cover and chill for 8 hours.  Use the plastic wrap to lift the dessert from the pan.  5.     Top with freshly grated nutmeg when ready to serve.