I just now read this recepie. I have really fixed these burgers before. They are good! Like it says, you have to cook them a bit longer, but is worth the time. My boys thought that I had lost my mind when I told them that we were having Bauer Burgers one night. What do they know?Quote lovenoah: Someone suggested that I move this here.
This is a recipe that Michael O'Leary (Rick) sent out several years ago.
The Bauer Burger
1. "Get 2 pounds of ground sirloin, then mix in some garlic, pepper, salt and 3 teaspoons of Worcestershire sauce."
2. "Make a whole bunch of real thin hamburger patties."
3. "Chop up some onion and put it on top of the first patty. Then put a slice of American or mozzarella cheese on top. Then grill some mushrooms and put them on top of the cheese. Then cover the whole thing with another patty."
4. "Using a fork, work the edges of the patties until they're sutured
together. Please note my use of the medical term 'suture.' Thank you."
5. "Barbecue the double patties over a low flame. That takes a little
longer, but it's worth it. They're fabulous."
Quote calliope: Rosie, I was sorry to see you had the flu. I hope the whole family is symptom free now. Take Care.
I will try to come up with some more recipes. You have been working hard on this. It's appreciated.
Quote Bizzie Fan: Rosie Butter, I have really enjoyed your recepies and the names that you have given them. When and if I get out of my state sadness from still missing GL, I am going to give some of them a try. Please give us more. Being a Bizzie Fan, do you have one that would fit Bizzie? Thanks!
Rosie Butter, Glad that you and your family are doing better. Thank you so much for the Bizzie's Oklahoma Nut Candy recepie. I love to bake and make home-made candy. My husband usually helps me stir when I am baking so I will let him pour the melted sugar. Thanks again and take care.Quote Rosie Butterface:Quote Bizzie Fan: Rosie Butter, I have really enjoyed your recepies and the names that you have given them. When and if I get out of my state sadness from still missing GL, I am going to give some of them a try. Please give us more. Being a Bizzie Fan, do you have one that would fit Bizzie? Thanks!
This Bizzie is for you! I hope it fits to your likens!
Bizzie’s Oklahoma Nut Candy
This is a recipe I found online—never tried it, but plan too. It is a old time candy, use a heavy pan to melt the sugar. This recipe was noted to have been first published in December 1936, a little before GL begin on radio. I wonder how many made this sitting around the radio listening to GL--I bet a lot! It was published in The Daily Oklahoman. Many in Oklahoma called it “Aunt Bill’s Brown Candy.” I hope it fits the Bizzies request. It was from Oklahoma, like the Lewis family is from. I could see Bill playing dress up with Sara, so the Aunt Bill could be in there for good reason--only play cross dressing. It is also very rich and full of nuts,---which covers the Spauldings side. So, adding the two up, you have, “Bizzie’s Oklahoma Nut Candy.” With Christmas around the corner, this would be a good one. I would say try it first. I am not a good candy cooking person, I like to bake more, but I know homemade candy can be tricky!!
Here we go:
6 C. white sugar, divided
2C. heavy cream
½ teaspoon baking soda
½ C. butter
1 teaspoon vanilla
2 pounds peacan halves or pieces
Butter a 9X13 inch pan and a medium(do not go small on this—size does count) heavy saucepan. In the buttered saucepan, combine 4 cups sugar and the cream. Have ready. In a large heavy skillet over medium heat, pout the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.). Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes. Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.
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