Kitchen

[Enufstuff]

@ECBG 

        In the early 90's, not long after I met my second husband, he

came visiting while I was baking. It was Christmas time and I was making mini cranberry orange breads to give as gifts at work

and some for friends. The recipe was tripled to make about a dozen loaves.

         Orange juice, orange peel, pecans were all included in addition to cranberries. Well, we were talking and I was distracted from my baking. When I checked my breads, they were not browning on top. This had never happened before, in

all the years I made this recipe. I went over each ingredient and

then realized that I forgot to put in the sugar.

         What to do with all those loaves? I could not bring myself to just throw them out and waste all those ingredients.

Then, I thought of making bread pudding. All I needed to add

was sugar, eggs and milk. My family loved the cranberry, orange bread pudding.

            Another time, I was making oatmeal cookies and added

maple flavoring by mistake, instead of vanilla. They were delicious.

            At least the mistakes weren't wasted.

[ScarletDove]

My MIL's cooking disaster one Thanksgiving was making pumpkin pies and forgetting to add the sugar...everyone served pie was beyond words...never forget the reactions...YUK!

[Mom2Dogs]

I was dipping buckeyes and the chocolate seized up...first time that ever happened.  

I was trying a friends method of using the microwave to melt the chocolate instead of my double boiler.  I was almost done and reheated the chocolate one more time...boom, chocolate ruined.   I had to go to the grocery for more ingredients.

[Harpa]

@ECBGAnd I was going to ask you for your fudge recipe!

(Actually, I don't understand what really happened.... Are you saying the can of evaporated milk exploded?)

My disasters are numerous.... Here's 2:

The fresh-out-of-the-oven peach pies that I so carefully made from scratch - literally blew up when I placed them on the stove top. (How that burner was on, I'll never know!)

The yeast dough for my Candy Cane cakes that I so diligently kneaded & rose in the pyrex bowel - and with 1 swipe of the hand all came crashing down to the floor. And you know how pyrex shatters & splinters into a zillion pieces!

[wagirl]

when I was a teenager and cooking for my family, I made some rather pale colored gravy so i tried to add some food coloring to it--you know, a bit of green and a bit of whatever else makes the brown color---well used way too much green and , although it tasted good, looked like you know what----on mashed spuds!!! Yikes!!!

[ECBG]

@Harpa 

No, my Dear.  The milk didn't explode.  I created my own disaster!  All by myself!

DH put all of that caramelized butter and sugar in the woods for the critters.  Something enjoyed it immensely and had their own celebration!

I make the real, original Fantasy Fudge.  Please enjoy!

I do use a candy thermometer and find by reaching 234 degrees it's ultra creamy!

I bought resturant quality slotted and solid spoons years ago when I got tired of throwing out cheap grocery store spoons and turners.  They are SO strong they help me do the work!  Many resturant spoons are on ebay!  This one from amazon.  Stainless steel.

Fantasy Fudge

3 cups sugar

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

2/3 cup evaporated milk

1 12 oz bag semi-sweet chocolate chips  (TRY to get

         Ghirardelli, there's a massive difference!)

1 7 oz jar Kraft marshmallow cream

1 Cup chopped nuts (optional) I don't put nuts in fudge              since my other things have nuts.

1 teaspoon vanilla

In a large pot combine sugar, butter, and milk.

Bring to a full rolling boil, stirring constantly.

Continue boiling over medium heat, stirring until 234              degrees is reached on a candy thermometer.

Remove from heat.

Stir in chocolate and vanilla until blended.  

Add marshmallow cream and optional nuts.

Pour into a greased 9 x 13 pan.

I line all of my 9 x 13 pyrex casseroles with 2 thicknesses of aluminum foil which overlaps the handles by about 6 inches.

When the fudge or bar cookies are hardened, I just lift the "cake" by the handles onto a waiting cutting board in front of me.  I can cut perfectly and it's so much quicker and easier.

Enjoy!

[okaywitheasypay]

yeast bread -- forgot to add yeast .The sad thing is I have done that more than once ! Now I try to set out all of the ingredients called for in most recipes I make into bowls or the smaller amounts of whatever in silicone muffin  cups and do  a double check before concluding,

@homedecor1 I made scrambled eggs once with what I thought was a silicone /heatproof spatula and just ended up tossing skillet, eggs, & spatula .