By Lisa
1 cup butter, melted
2 1/4 cup brown sugar
dash of salt
in a heavy saucepan, melt butter and stir thoroughly
1 cup corn syrup
1 can sweetened condensed milk
Stir constantly to firm ball (check thermometer to find Firm Ball temp). Remove from heat. Add 1 tsp vanilla.
If you are making caramels, pour into a buttered pan. Let cool, cut in squares and wrap in wax paper.
If you are making caramel apples, let cool in pan until temp is 110 degrees and then start dipping the apples. I keep stirring the caramel so it keeps cooling evenly.
Wednesday, December 16, 2009
Honey Butter
2 cubes of butter softened
¾ to 1 cup honey (or to taste)
2 teaspoons vanilla
Mix well into bowl and enjoy on scones!
¾ to 1 cup honey (or to taste)
2 teaspoons vanilla
Mix well into bowl and enjoy on scones!
Mona Caramel/Chocolate Chip Bars
By Julie
Cream together:
2 ½ cups brown sugar
1 lb. butter (4 cubes) soften
Mix in cream mixture:
2 eggs
1 tsp salt
1tsp baking soda
5 cups flour
2 pkg. chocolate chips
In a sheet cake pan (jelly roll pan) press dough down in a thin layer all over. Drizzle Mrs. Richardson caramel over top of the dough all over. Crumble more blobs of cookie dough over top of caramel. You will have some dough left over to make cookies with or whatever you want. Bake at 350 degrees for 20 -25 minutes or until dough is golden brown.
*Extra idea is when they come out of the oven cut them while warm and put scoop of ice cream on top, yummy!
Cream together:
2 ½ cups brown sugar
1 lb. butter (4 cubes) soften
Mix in cream mixture:
2 eggs
1 tsp salt
1tsp baking soda
5 cups flour
2 pkg. chocolate chips
In a sheet cake pan (jelly roll pan) press dough down in a thin layer all over. Drizzle Mrs. Richardson caramel over top of the dough all over. Crumble more blobs of cookie dough over top of caramel. You will have some dough left over to make cookies with or whatever you want. Bake at 350 degrees for 20 -25 minutes or until dough is golden brown.
*Extra idea is when they come out of the oven cut them while warm and put scoop of ice cream on top, yummy!
Thursday, December 10, 2009
Earthquake Cake
By Julie
Grease 9x13 pan
Sprinkle on bottom of pan:
1 cup coconut
1 cup Chocolate chips
½ cup nuts (optional)
Mix together:
1 box German chocolate cake mix
1/3 cup oil
3 eggs
1 1/3 cup water
Pour on top of ingredients in pan
In a sauce pan melt:
1 cube of butter
1 8oz pkg. of Cream Cheese
Remove from heat and beat in:
1 lb powder sugar
Spread cream cheese mixture on top of cake batter as best as possible. Bake at 350 for 40 minutes or until done. Yummy!!
Grease 9x13 pan
Sprinkle on bottom of pan:
1 cup coconut
1 cup Chocolate chips
½ cup nuts (optional)
Mix together:
1 box German chocolate cake mix
1/3 cup oil
3 eggs
1 1/3 cup water
Pour on top of ingredients in pan
In a sauce pan melt:
1 cube of butter
1 8oz pkg. of Cream Cheese
Remove from heat and beat in:
1 lb powder sugar
Spread cream cheese mixture on top of cake batter as best as possible. Bake at 350 for 40 minutes or until done. Yummy!!
Wednesday, December 9, 2009
Carmel Corn
Yummy and Soft
By: Julie
In a sauce pan melt on medium to a boil:
1 cup Pancake Syrup
2 cubes Butter
2 cups Brown Sugar
*Once boiling stir continually for 5 minutes
Remove from heat and add:
1 can sweet and condensed milk
1 tsp vanilla
Pop fresh pop corn enough to fill a large “that’s a bowl from Tupperware”. Sift popcorn from unpopped kernels into another large bowl by hand. I find that the sauce makes enough for 1 large bowl plus another half large bowl. It stays soft for days.
By: Julie
In a sauce pan melt on medium to a boil:
1 cup Pancake Syrup
2 cubes Butter
2 cups Brown Sugar
*Once boiling stir continually for 5 minutes
Remove from heat and add:
1 can sweet and condensed milk
1 tsp vanilla
Pop fresh pop corn enough to fill a large “that’s a bowl from Tupperware”. Sift popcorn from unpopped kernels into another large bowl by hand. I find that the sauce makes enough for 1 large bowl plus another half large bowl. It stays soft for days.
Saturday, December 5, 2009
Buttermilk Scones
By Julie
1 quart buttermilk
2 packages (2 tablespoons) dry yeast
¼ cup luke warm water
¼ cup sugar
2 eggs, beaten
2 tablespoons oil
1 ½ teaspoons salt
3 teaspoons baking powder
½ teaspoons baking soda
8 cups flour
*Cook scones in cooking oil or shortening for frying
Heat buttermilk until warm. Soften yeast in the luke warm water. In a large bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking soda, and 4 of the cups of flour. Add yeast. Beat until smooth. Add remaining 4 cups flour to make a soft dough. Allow to rise, covered, until doubled. Punch down. Heat oil or shortening to 375 or higher. Dough will be sticky. Roll dough out on a floured surface about ¼ to ½ inch thick, cut into squares. Stretch out each piece a little and drop into hot oil. Fry on each side until golden. Drain on paper towels and serve with Honey Butter (recipe for honey butter below).
Makes approximately 60-100 scones. The dough can be refrigerated for up to 4 days, although you have to keep it covered and keep punching it down.
1 quart buttermilk
2 packages (2 tablespoons) dry yeast
¼ cup luke warm water
¼ cup sugar
2 eggs, beaten
2 tablespoons oil
1 ½ teaspoons salt
3 teaspoons baking powder
½ teaspoons baking soda
8 cups flour
*Cook scones in cooking oil or shortening for frying
Heat buttermilk until warm. Soften yeast in the luke warm water. In a large bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking soda, and 4 of the cups of flour. Add yeast. Beat until smooth. Add remaining 4 cups flour to make a soft dough. Allow to rise, covered, until doubled. Punch down. Heat oil or shortening to 375 or higher. Dough will be sticky. Roll dough out on a floured surface about ¼ to ½ inch thick, cut into squares. Stretch out each piece a little and drop into hot oil. Fry on each side until golden. Drain on paper towels and serve with Honey Butter (recipe for honey butter below).
Makes approximately 60-100 scones. The dough can be refrigerated for up to 4 days, although you have to keep it covered and keep punching it down.
Friday, December 4, 2009
Hot Milk Cake
By Julie
In a sauce pan, melt and set aside:
1 cube of butter
1 cup of milk
*Do not boil, just warm until small bubbles form
In a separate pan mix together:
2 cups sugar
2 cups flour
2 tsp. Baking Powder
In another bowl whisk together:
4 eggs
1 tsp vanilla
Add eggs mixture to sugar mixture and mix together, it will be a thick batter. Once that is fully mixed add warm butter/milk mixture to thick batter. Mix well.
Pour into a greased 9x13 and bake at 350 for 20-25 minutes. When baking is done pull out of oven and spread all over on top ¾ of a cube of butter then sprinkle with about a cup of sugar (however much you want) and with cinnamon. Enjoy!
In a sauce pan, melt and set aside:
1 cube of butter
1 cup of milk
*Do not boil, just warm until small bubbles form
In a separate pan mix together:
2 cups sugar
2 cups flour
2 tsp. Baking Powder
In another bowl whisk together:
4 eggs
1 tsp vanilla
Add eggs mixture to sugar mixture and mix together, it will be a thick batter. Once that is fully mixed add warm butter/milk mixture to thick batter. Mix well.
Pour into a greased 9x13 and bake at 350 for 20-25 minutes. When baking is done pull out of oven and spread all over on top ¾ of a cube of butter then sprinkle with about a cup of sugar (however much you want) and with cinnamon. Enjoy!
Apple Crisp
By Paula
In a buttered 9x13 pan put:6-8 cups of sliced apples (this can vary, depending on how thick you like your apple crisp)
Sprinkle with:
2 tsp. cinnamon
1 tsp. salt
1/2 c. water
Mix together:
1 1/2 c. flour
2/3 c. margarine
2 c. sugar
1 c. oatmeal
Drop over apples. bake 35 or 40 min. at 350.
In a buttered 9x13 pan put:6-8 cups of sliced apples (this can vary, depending on how thick you like your apple crisp)
Sprinkle with:
2 tsp. cinnamon
1 tsp. salt
1/2 c. water
Mix together:
1 1/2 c. flour
2/3 c. margarine
2 c. sugar
1 c. oatmeal
Drop over apples. bake 35 or 40 min. at 350.
Wednesday, December 2, 2009
Better Than Pumpkin Pie
By Julie
Refrigerate 4 Hours before serving it is better.
Serves 8 (if you want it to serve more or make it in a bigger pan than just double or triple this recipe. This recipe might have left over’s for another pan)
8 oz cream cheese softened
1 tablespoon milk or half and half
2 table spoons sugar
1 ½ cup thawed cool whip
1 graham cracker crust or you can make your own
Mix cream cheese, 1 tablespoon milk, sugar, in a bowl, than stir in the cool whip. Spread this mixture over the crust
1 cup milk or half and half
1 pkg of the large vanilla pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup of canned pumpkin (you can add a half cup more if you would like)
Mix together the cup of cold milk, pudding, pumpkin, and spices. Mix well and spread over the cream cheese mixture.
Refrigerate for 2-4 hours, serve with a dollop of cool whip.
Refrigerate 4 Hours before serving it is better.
Serves 8 (if you want it to serve more or make it in a bigger pan than just double or triple this recipe. This recipe might have left over’s for another pan)
8 oz cream cheese softened
1 tablespoon milk or half and half
2 table spoons sugar
1 ½ cup thawed cool whip
1 graham cracker crust or you can make your own
Mix cream cheese, 1 tablespoon milk, sugar, in a bowl, than stir in the cool whip. Spread this mixture over the crust
1 cup milk or half and half
1 pkg of the large vanilla pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup of canned pumpkin (you can add a half cup more if you would like)
Mix together the cup of cold milk, pudding, pumpkin, and spices. Mix well and spread over the cream cheese mixture.
Refrigerate for 2-4 hours, serve with a dollop of cool whip.
Mile-High Turtle Pie
By Lisa
Ingredients
* 1 jar Caramel ice cream topping 12.25 oz
* 2 bars Milk chocolate candy 1.55 oz each broken into small pieces
* 12 Pecan shortbread cookies finely crushed 1-1/4 C crumbs
* 3 tblspoons Butter or margarine melted
* 1 cup Pecan halves toasted and divided
* 1 container Butter pecan ice cream 1/2 gal divided
* 1 container Chocolate ice cream 1/2 gal divided
Preparation
In a microwave safe dish, combine the ice cream topping and the chocolate pieces. Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly.
Oil the inside of a springform pan. Line the sides of the pan with 2 inch wide strips of parchment paper.
Place cookies in a resealable plastic bag or a food processor and crush into fine crumbs. Stir the melted butter into the crumbs and press firmly onto the bottom of the springform pan. Place in the freezer.
To toast the pecans: Preheat oven to 350 degrees F. Spread the pecans in a single layer on a small baking pan. Bake 10 to 15 minutes, stirring once or twice, until lightly toasted. Cool completely. Reserve 1/2 cup of the pecans for topping. Coarsely chop the remaining pecans and set aside.
Scoop half of the butter pecan ice cream over the crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over the first layer. Drizzle with half of the remaining sauce and sprinkle with the remaining chopped pecans. Scoop the remaining butter pecan ice cream around the outer edge of the pie. Scoop the remaining chocolate ice cream into the center, filling it. Top with the reserved pecan halves and drizzle with the remaining sauce. Wrap loosely with aluminum foil; place in the freezer.and freeze until firm, about 4 hours.
Before serving, refrigerate the dessert for 30 minutes. Release the collar from the pan; carefully remove the parchment paper. Cut using a sharp knife dipped into warm water. Wipe and dry the knife after cutting each wedge.
Ingredients
* 1 jar Caramel ice cream topping 12.25 oz
* 2 bars Milk chocolate candy 1.55 oz each broken into small pieces
* 12 Pecan shortbread cookies finely crushed 1-1/4 C crumbs
* 3 tblspoons Butter or margarine melted
* 1 cup Pecan halves toasted and divided
* 1 container Butter pecan ice cream 1/2 gal divided
* 1 container Chocolate ice cream 1/2 gal divided
Preparation
In a microwave safe dish, combine the ice cream topping and the chocolate pieces. Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly.
Oil the inside of a springform pan. Line the sides of the pan with 2 inch wide strips of parchment paper.
Place cookies in a resealable plastic bag or a food processor and crush into fine crumbs. Stir the melted butter into the crumbs and press firmly onto the bottom of the springform pan. Place in the freezer.
To toast the pecans: Preheat oven to 350 degrees F. Spread the pecans in a single layer on a small baking pan. Bake 10 to 15 minutes, stirring once or twice, until lightly toasted. Cool completely. Reserve 1/2 cup of the pecans for topping. Coarsely chop the remaining pecans and set aside.
Scoop half of the butter pecan ice cream over the crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over the first layer. Drizzle with half of the remaining sauce and sprinkle with the remaining chopped pecans. Scoop the remaining butter pecan ice cream around the outer edge of the pie. Scoop the remaining chocolate ice cream into the center, filling it. Top with the reserved pecan halves and drizzle with the remaining sauce. Wrap loosely with aluminum foil; place in the freezer.and freeze until firm, about 4 hours.
Before serving, refrigerate the dessert for 30 minutes. Release the collar from the pan; carefully remove the parchment paper. Cut using a sharp knife dipped into warm water. Wipe and dry the knife after cutting each wedge.
Tuesday, December 1, 2009
Dutch Oven Bread
by Rebecca
Easy, No Knead Crusty Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour*, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 18 minutes. Remove the lid and bake another 8 to 10 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
*Do not use "better for bread flour"
Add more water if using more than 1 cup wheat flour
Easy, No Knead Crusty Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour*, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 18 minutes. Remove the lid and bake another 8 to 10 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
*Do not use "better for bread flour"
Add more water if using more than 1 cup wheat flour
Subscribe to:
Posts (Atom)