Monday, April 27, 2009

Primitive Sugar Cones Tutorial & Chicken Recipes!


How To Make Primitive Sugar Cones Tutorial:
In the Early Colonies, sugar was a very valuable commodity, available to only the wealthiest families. When used, small bits of sugar would be snipped with sugar nippers, or carefully scraped from the cone by the Lady of the house. In order to make the best impression for guests, sugar cones were often brought to the table displayed on a pewter plate or on the family's best pottery.

There are many recipes and methods to create a sugar cone. Following is the EASIEST process to make a replica of a sugar cone for display. There is no cooking involved, so it is fast and easy to do and cleanup is a snap.
Equipment Needed
Mixing bowl
Your mold ~ this can be almost anything that has the shape you want. My favorite molds to use include a large beer glass and a tiny round pan to make the sugar cakes. You can also use old pudding molds, sugar molds (really?)... Small flat plate or pan
Your clean hands -the most important tool you have!
INGREDIENTS:
1 lb of Sugar - You can use white, light brown or dark brown or some combination of the three.
Water
INSTRUCTIONS:
Mix sugar (or sugars) in bowl with your hands to insure that any lumps are removed.
Run your hands under the faucet and move immediately to your mixing bowl. Sprinkle the water from your hands into the bowl of sugar - do this a couple of times.
Using your hands, mix the drops of water through the sugar.
Firmly pack the barely moistened sugar into your mold. It is better to pack a small bit at a time rather than filling the entire mold immediately. This will insure that your sugar is solid in the mold.
Invert your mold over the flat plate or pan to release the molded sugar.
Set aside and allow to "dry" for 24-48 hours (depending on ambient temperature and humidity.) If you make more than one at a time, be sure that you thoroughly clean your "mold" between moldings.
WRAPPING:
Sugar cones were traditionally wrapped in blue paper. Frugal ladies are said to have once soaked said paper - using the resulting blue bath to dye textiles. I have also used white paper, but my favorite wrapping is dyed cheesecloth. Since you can easily leave a portion of the molded sugar visible, the resulting combination of textures is very pleasing visually.

Of course, the more you do it, the easier it will be, but that is all there is to it! Have fun

BRUCE'S POOR MAN'S CRAB CAKES

INGREDIENTS:
16-18 ounces canned chicken
1 1/2 teaspoons Old Bay seasoning
2 tablespoons fresh herbs, such as parsley and chives, chopped
2 tablespoons green onion tops, finely chopped
1/4 cup mayonnaise
1 egg
Pinch salt, optional
Pinch pepper
1/4 cup oil
DIRECTIONS:
Break the chicken up into very small bits. Squeeze all moisture out of meat. Mix all ingredients and shape in 4 patties. I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty. Cover with plastic wrap and chill at least 1 hour. Heat oil in a skillet over medium heat. Fry patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

COCONUT CRUSTED CHICKEN PATTIES

INGREDIENTS:
12 1/2 ounce can mixed white and dark meat chicken, drained
1/4 cup mayonnaise
1 tablespoon fresh parsley, minced
2 green onions, finely chopped
1 teaspoon Old Bay seasoning
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon pepper
1/2 teaspoon Tabasco or other hot sauce
1 egg white
1/4 cup finely shredded unsweetened coconut
Oil for frying
DIRECTIONS:
In a medium bowl, break up the chicken with your fingers until it's finely shredded. Stir in all remaining ingredients, except coconut, until well blended. Divide into 4 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands. Mixture will be very soft. Put the coconut in a small shallow dish. Carefully set one chicken patty in the coconut and gently turn over to coat both sides; place back on wax paper. Repeat to coat all the patties. Chill at least 1 hour. Heat oil in a skillet over medium heat. Fry patties 4-5 minutes per side, flipping carefully, until golden brown on each side.


Makes 4 servings-Can be frozen

Memo: SFGTD Box
To: YOU
Date: TODAY
From: GOD
Subject: YOURSELF
Reference: LIFE

This is God.
Today I will be handling ALL of your problems for you.
I do not need your help.
So, have a nice day.

P.S.
And, remember...If life happens to deliver a situation to you that you cannot handle, do not attempt to resolve it yourself!
Kindly put it in the SFGTD
(Something For God To Do) box.
I will get to it in MY TIME.
All situations will be resolved,
but in My TIME, not yours.
Once the matter is placed into the box, do not hold onto it by worrying about it.
Instead, focus on all the wonderful things that are present in your life now.
Should you decide to share this memo with a friend;
Thank you. You may have touched their life in ways you will never know!
Now, you have a nice day.

I love you,

God

7 comments:

Prim's by Kim said...

I always love stopping by your blog Sue =D

Keep all that good info coming!! Hugs, Kim

Jonthy, Alice the uppity white cat's babysitter said...

Sue,
I love the God memo. Something to think about.
=Jonthy

Jonthy, Alice the uppity white cat's babysitter said...

Sue,
Love the memo from God.
-Jonthy

I Need This Antiques said...

Hello from Musings of a Sea Witch. Found your blog through another blog and so it goes. Love love love your instructions on how to create colonial sugar cones. Will be making a few of these in the fall along with my soap. There is something so good about working organic materials in your hands. - Dari

Lafe's Hidden Treasures said...

Love your Blog! Great job!

PRIM GIRL 7 said...

You are my hero!! Such a wonderful blog and oh so talented!!!

PRIM GIRL 7 said...

I love your blog!! You are my hero!!!Such a wonderful cook and decorator!!