Candy From Miss Pixie Recipes

MISS PIXIE'S SALMON, SPINACH & MOZZARELLA IN PASTRY

Steps:

• Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside.
• Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
• Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl.
• Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
• Mix well and add the beaten egg.
• Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet.
• Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides.
• Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong.
• Sprinkle over extra salt and pepper.
• Carefully spread the remaining spinach and cheese mixture over the salmon.
• Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
• Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
• Use any trimmings to decorate the top.
• Completely brush the parcel with the remaining egg.
• Return to the refrigerator for at least half an hour.
• Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
• serve hot or cold.

MISS PIXIE'S BASIC WAFFLE BATTER

Steps:

• pre-heat waffle maker.
• in large bowl combine sifted flour, egg yokes, milk, water & butter.
• mix until smooth.
• using clean beaters, beat egg whites until stiff peaks form.
• gradually add sugar.
• fold into batter.
• brush cooking plates generously with melted butter.
• place about 1/2 cup batter at a time.
• close lid and cook until golden brown.
• use spatulae to remove NOT A KNIFE.
• serve with whatever topping you desire.

MISS PIXIE TEMPTS YOU WITH SNOWBALLS

Steps:

• After melting the butter, mix in all ingredients.
• Roll into small balls then in coconut.
• Keep in fridge, let set for a while.
• • Or you could try leaving out the cocoa and put in 1/2 cup dried apricots and 1/2 cup sultanas.

CANDY FROM MISS PIXIE

Steps:

• Grease 13-by-9-inch pan; set aside.
• Combine sugar, syrup and vinegar in 3-quart saucepan.
• Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
• At this point, mixture will become foamy and will rise.
• If you continue to cook any longer after this point, candy will become hard.
• Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
• Baking soda must be stirred rapidly into mixture as it is added.
• Immediately pour mixture into prepared pan.
• If candy is left in saucepan for even a short time, it will stick.
• It is not necessary to spread candy over bottom of pan.
• Cool, then break into small pieces.
• Dip each piece into melted chocolate.
• Store in refrigerator.
• Makes about 1 pound candy.
• Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.