Heirloom Recipe Series with Ashley Brooke Quintana

You know it's my favorite post of the week, the Heirloom Recipe Series is back for another installment with Ashley Brooke Quinatana of Ashley Brooke Designs! We've been tweeting for some time and even had a fun meet & greet at a past Gift Mart in Atlanta. She's just lovely and I am thrilled to be partnering up {more to come, stay tuned!} And, hopefully you have already taken a moment to enter the fun giveaway she's doing on the blog for her fabulous hand-illustrated lemon recipe & note cards!

I loved reading her yummy recipe below, and love that it comes from many generations back. And besides, as a true southerner, she had me at "buttermilk." Enjoy!

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Heirloom Recipe Series with Ashley Brooke Quintana

This is my great grandmother's (oh-so-yummy!) Buttermilk Candy recipe. I look forward to every Fall when the holidays start to roll around and I start smelling the buttermilk candy in the kitchen. Gosh, this stuff just smells amazing. My great grandma Ann used to make this and bring it to all our family gatherings in a beautiful tin, but now that she is 99, she's earned her right to relax during the family baking season, and now my grandma Kay (who is featured in the old photo!) her daughter, is in charge of the buttermilk candy. It's just one of those amazing feels-like-home recipes.  I hope you enjoy!

Buttermilk Candy: Ingredients: 2C - Sugar 1C - Buttermilk 1/4C - Butter 1t - Baking Soda 2T - White Karo Syrup 1t - Vanilla 1C - Peanuts

Mix in a large kettle, sugar, buttermilk, butter, baking soda, and Karo syrup over medium heat. Stir  and check with a candy thermometer until the temperature reaches "soft ball" status.  Remove from heat and let cool. Then add in the vanilla and nuts. Then beat until its very stiff, like fudge.

Mix in a large kettle, sugar, buttermilk, butter, baking soda, and Karo syrup over medium heat. Stir  and check with a candy thermometer until the temperature reaches "soft ball" status.  Remove from heat and let cool. Then add in the vanilla and nuts. Then beat until its very stiff, like fudge.

The lovely Ashley Brooke Quintana of Ashley Brooke Designs is the owner & creative director behind the beautiful illustrations. She has a great enthusiasm, loves to learn and try new things, and is sweet as can be! Her passion for paper cannot be denied. Be sure to connect with her on her blog, twitter, facebook, instagram, and pinterest.

Heirloom Recipe Series: Melissa of Best Friends for Frosting.

I am so happy to have Melissa of Best Friends for Frosting with us today for another story in the Heirloom Recipe Series! I have long been a fan of the wonderful site and it seems that we have followed each other for some time now. I loved reading her story below, as it instantly reminded me of my own Grandmother's recipe for Frozen Lime Mint Salad that was really the inspiration for this entire series.

I hope you enjoy this special post!

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You can always count on my mom to make her famous Dried Orange Jello Salad during the holidays. Whether it's Easter, Christmas, Thanksgiving, or 4th of July, you can always be sure to expect a clear bowl filled to the brim of mom's Dried Orange Jello Salad. This recipe has circulated throughout our family long before I was born.

 My Aunt Jo Ann Blanchard originally created the recipe, and she even published it in her recipe book What's Been Cooking In Oregon.   She once told me how she adapted the recipe: "The original orange jello salad recipe was brought to me by a neighbor when I was a young mother with four sons. I added the variations from the original base of cool whip, cottage cheese, and drained canned pineapple (bite-sized pieces). The variations are:  1. dry strawberry jello and fresh or frozen strawberries  2. dry raspberry jello with fresh or frozen strawberries  If frozen fruit is used, then it needs to be thawed and the juice drained."

My mom always uses my Aunt Jo Ann's Orange Jello Salad recipe, but she does add her own twist to it by adding mandarin oranges.   My mom never has to look at the recipe card when she makes it because she has it completely memorized.

I love how dried jello salad offers up so many endless possibilities. You can add a different flavor of jello, additional fruits and nuts, or even marshmallows. This recipe is perfect to serve on a sweet summer afternoon.

 

Mamma's Orange Jello Salad Recipe

  • Gently stir 8 oz cottage cheese with 8 oz container of cool whip
  • Gently stir in a large box of orange jello with the cottage cheese and cool whip
  • Drain 11 oz can of mandarin oranges and 12 oz pineapple tidbits. Pat dry with a paper towel
  • Gently fold in pineapples & mandarin oranges.
  • Refrigerate at least 3 hours prior to serving

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Be sure to connect with Melissa at Best Friends for Frosting and also on Twitter and Facebook too!

Part of our Heirloom Recipe Series, featuring foodies, chefs, artisans, Southerners & fabulous folks willing to share their stories, recipes and photos in an effort to help preserve and share these family recipes for generations to come.