Peanut Butter Krispy Treats

peanut-butter-crispy-treatsPeanut Butter Krispy Treats
1 cup sugar
1 cup white corn syrup

Melt together. Turn off heat. Stir in:

1 cup peanut butter
6 cups Rice Krispies

Spread into a large buttered rectangular pan (11” X 15”).
Let cool slightly; smooth the top with buttered hands.
Melt together in the microwave (about 1-2 minutes):

6 oz. (1 cup) butterscotch chips
6 oz. (1 cup) chocolate chips

Spread over top of treats. Cool (refrigerate if necessary to speed cooling). Cut into small squares.

My scrapbooking buddy, Debbie, gave me this recipe. The combination of flavors is so addictive that it’s best to make these only when there is a big crowd to eat them. The treats are a favorite snack at scrapbooking ‘crops.’

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Chocolate-Dipped Macaroons

chocolate-dipped-macaroons-2Chocolate-Dipped Macaroons
Nick made these in his TSD cooking class for a Valentine party.
It was love at first taste! The macaroons may be frozen before or after dipping.

14 oz. coconut flakes
2/3 cup sugar
1/4 cup flour
4 egg whites
1 t. almond extract
1 t. vanilla extract
8 oz. chocolate bark

Preheat oven to 325 degrees.
Mix coconut, sugar and flour in a large bowl until blended. Mix in the egg whites and extracts. Drop by tablespoons 2” apart (scooper #60) on a parchment paper-lined cookie sheet. Bake 20-25 minutes, until lightly browned around the edges.
Chop chocolate bark; melt in a double boiler or microwave. Using a fondue fork, dip each macaroon halfway into the chocolate. Transfer to another sheet of parchment paper to cool. 3 dozen.

Per cookie: 100 calories, 6 g fat, 13 g carb, 1 g fiber, 1 g protein
Variations:
Add almonds or other nuts (halves, chopped, or sliced)
Use bittersweet chocolate, white chocolate, or butterscotch.
Drizzle the chocolate instead of dipping.

Fudgy Chocolate M&M cookies

valentine-mm-cookiesFudgy Chocolate M&M cookies

1 1/2 cups semisweet chocolate chips
4 T. (1/2 stick) butter
2 eggs
3/4 cup brown sugar
1 t. vanilla
1 1/3 cups flour
1/4 t. baking powder
2 cups m&m’s

In a 2-cup glass measuring cup or bowl, melt  chocolate chips and the butter in the microwave. Time it for one minute, then stir. If necessary, 30 more seconds, then stir until smooth. Cool slightly.  In a mixing bowl, beat together 2 eggs, brown sugar, and vanilla until pale and creamy, for 3 to 5 minutes at medium speed. Blend in the melted chocolate and then the flour and baking powder.
Chill the dough for 30 minutes.
Using a medium scoop, drop cookie dough on a cookie sheet lined with parchment paper. Flatten with the heel of your hand to about 1/2 inch thick. Place m&m’s on top of the cookies. Use red and pink for Valentine’s Day, green for St. Patrick’s, red, white and green for Christmas, your favorite team colors. For these, I used some cherry-chocolate m&m’s.
Bake 14-16 minutes at 350 degrees. Cool on a wire rack.

Three-Story Pie

three-story-pie_edited-1Three-Story Pie

Crust:
1 cup sifted flour
1/3 cup shortening
1/2 teaspoon salt
4 Tablespoons water

Cut shortening into flour and salt with a pastry blender. Add as little of the water as possible to hold the crust together. Roll out, shape into pan, and bake at 410 degrees about 20 minutes. Let cool slightly if time permits.

While crust bakes, boil 4 ounces dried peaches until tender. Add 4 Tablespoons sugar; mash well. Spoon peaches into baked crust and spread evenly. Top with custard layer.

2 Tablespoons cornstarch
6 Tablespoons sugar
2 egg yolks
1 cup milk
Combine and cook over low heat, stirring until thickened and bubbling. Add 1/2 teaspoon vanilla and 1 teaspoon butter. Spread over peach layer.

Top with meringue made by beating 2 egg whites until peaks form, mixing in T. sugar. Return to oven and bake at 350 degrees until browned. Can be served warm or cold.

This pie has been handed down through several generations in my mother’s family.

Fresh Pumpkin Pie

fresh-pumpkin-pieFresh Pumpkin Pie
(with low-sugar options)
Pastry for Single-Crust Pie:
1 cup all-purpose flour (whole wheat pastry flour is also good in this)
1/2 teaspoon salt
1/3 cup shortening (I like Butter-flavor Crisco)
3 to 4 tablespoons cold water
Filling:
2 cups roasted pumpkin, pureed
1 (12 ounce) can evaporated milk, or cream
2 eggs
3/4 cup packed brown sugar (or use part brown Sugar Twin, or Splenda)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 400 degrees F.
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water gradually (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough until it holds together.
With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a blender, combine pumpkin, evaporated milk or cream, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. Garnish slices with a dollop of whipped cream.

Recipes using sourdough starter

Sourdough Bread is one of our favorite family recipes…but…

Wondering what else to make from sourdough starter?

Well, these are a couple of our favorites.

Whole Wheat Sourdough Pita Bread
1/2 c. sourdough starter (after feeding) (use other 1/2 cup for regular sourdough bread, or make a double batch of pita.)
2/3 c. warm water
1/2 t. salt
2 c. whole wheat flour
Mix ingredients to form dough. Let rise 8 hours. Divide dough into 6 balls. Roll out each ball into a flat oval or circle. (1/4 “ thick) Place on greased baking sheets or stones. Let rise 8 hours. Bake at 400 degrees about 10 minutes. Cut in half; separate with a sharp knife to form two pockets from each pita. Fill with chicken salad; mushrooms, cheese and sprouts; pizza toppings, or any sandwich filling.

Another idea:

Brown ‘n’ Serve Rolls
Prepare dough as directed; roll into three circles about 12 inches in diameter. Brush with melted butter. Cut each circle into 8 wedges and roll each wedge into a crescent, starting at large end. Let rise on greased baking sheets as directed. When time to bake, use a 250 degree oven and bake about 20 minutes, just until the dough is set but not browned. Let cool on racks; place into large Ziploc bags and freeze firm. When time to serve, bake frozen rolls on stones or baking sheets at 400 degrees about 8-10 minutes, until browned nicely. These rolls just about the same as freshly risen and baked rolls and are SO nice to have in your freezer! (This technique will work with any yeast bread.)

*Loaves also freeze very well. If you prefer, slice the completely cooled loaves with an electric knife (they slice better upside down) before freezing in large plastic bags. Then remove just the pieces you want to serve. If it’s difficult to separate the slices, microwave just a little (at a low power) until they come apart. Serve the bread with butter and jam, or toast it for breakfast. It’s also delicious with honey, cinnamon, or Nutella. Try making a cream cheese sandwich, French-toasting it, and sprinkling with powdered sugar or drizzling with blueberry syrup. Small loaves make wonderful gifts with a jar of homemade jelly.

Cranberry Orange Scones

cranberry-orange-sconesCranberry-Orange Scones

4 C all purpose flour
1/4 C sugar
2 T baking powder
2 t kosher salt
3/4 lb cold, unsalted butter, diced *(Note: if using salted butter, leave out the salt)
4 extra large eggs, lightly beaten
1 T grated orange zest (reserve orange for juice)

1 C cold heavy cream
2 C dried cranberries dredged in 1/4 c. flour

1 egg beaten with 2 T water or milk for egg wash

Glaze: Whisk together in a bowl:
1 C powdered sugar
1 t. grated orange zest
Freshly squeezed orange juice, stir in gradually, enough to make a thick glaze (about 2-4 T.)

Preheat oven to 400 degrees. In the bowl of a large electric mixer fitted with a paddle attachment, mix 4 cups flour, 1/4 cup sugar, baking powder, salt, and orange zest. Add the cold butter and mix at low speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. Combine the cranberries and 1/4 cup flour, add to the dough, and mix on low speed until blended. Turn out the dough onto a well-floured surface and gently knead it into a flat disk.
With floured hands, pat the dough 3/4-inch thick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. (I tried cutting hearts, but these scones lose shape when they bake). You could also divide the dough into three pieces, pat into circles, and cut into wedges with a large sharp knife or pizza cutter. Place scones on a baking pan lined with parchment paper. Brush the tops with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked* Note: in my convection oven, these scones were baked in ten minutes.* Larger ones will take longer. The scones will be golden and firm to the touch. Allow to cool a few minutes and drizzle glaze over the scones.

 

I am making this up and pretending to be an adult.