A recipe from my mother in law's personal collection.
Butterscotch Brickle Bars
For the cookie layer:
Combine :
1 1/2 C flour
3/4 C brown sugar
1/2 C butter, softened
1/4 tsp salt
Mix until crumbly.
Press into a 9"X13" pan
Bake at 375 degrees for 10 minutes
In a double boiler:
Combine:
1 (6 oz.) package (1C) Butterscotch Chips
1/4 C light corn syrup
2 TBS shortening
1 TBS water
1/4 tsp salt
Stir over hot water (not boiling) until smooth and creamy
Remove from heat
Blend in 2 C coarsely chopped walnuts
Spoon over the cookie layer and spread out evenly.
Bake at 375 for 8 minutes.
Cut into bars while still warm.
Enjoy!
Peace in the Kitchen!
Tuesday, March 18, 2014
Lemon Blueberry Bread Pudding with Lemon Sauce
This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!
Lemon Blueberry Bread Pudding with Lemon Sauce:
Preheat the oven to 325 degrees
4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted
1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.
In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well
Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.
Allow bread to soak for 30 minutes.
Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).
Homemade Lemon Sauce:
3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter
In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.
Add boiling Water, stirring constantly until thick and clear.
Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.
Serve warm over Lemon Blueberry Bread Pudding.
Enjoy!
Peace in the Kitchen!
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!
Lemon Blueberry Bread Pudding with Lemon Sauce:
Preheat the oven to 325 degrees
4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted
1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.
In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well
Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.
Allow bread to soak for 30 minutes.
Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).
Homemade Lemon Sauce:
3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter
In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.
Add boiling Water, stirring constantly until thick and clear.
Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.
Serve warm over Lemon Blueberry Bread Pudding.
Enjoy!
Peace in the Kitchen!
Corn Griddle Cakes
I follow many blogs and cooking sites, I'm constantly introduced to new recipes. Some of them I simply re post and others, I adapt and give credit to the original post. I realize that thousands of recipes trade hands and are re posted. There are still chefs and cooks that create original recipes. I happen to enjoy creating them and I note that on any of mine that are posted on my blog.
I loved this recipe when I was first introduced to it, but I chose to adapt it. Sometimes I do that to make a recipe vegetarian, but I never claim them as my own. I made some changes to this one, but kept the integrity of the original recipe. I'm sure it's been passed around many times. But thank you to I Love Texas Recipes, again, for posting another great recipe that I like. This one came from Recipe Girl via I Love Texas Recipes.
2 Tbs of vegetable oil, divided
1 C diced onion
1 C flour
3 TBS diced fresh chive
1 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
2/3 C whole milk
1 egg, beaten
1 (4oz) can of Hatch peeled and diced green chiles, or 1/2 C of diced Roasted Hatch Chiles.
1 C corn (frozen, fresh or canned) If using frozen, thaw first!
1/2 C shredded Pepper Jack Cheese
Warm Maple syrup
You need a 10" Cast Iron Skillet
In the skillet, heat 1 TBS of oil over medium high heat.
Cook the onions until they begin to turn golden brown.
Transfer onions to a small bowl and set aside.
Keep the skillet ready to cook the corn cakes, don't wipe it clean.
In a medium mixing bowl. Whisk together:
flour
chives
baking powder
salt
cayenne pepper
Stir in:
milk
egg
oil
Just to moisten.
Fold in, onion, corn, cheese and green chiles.
Heat the remaining 1 TBS of oil in the skillet.
Pour 1/4 C of batter into the heated skillet for each corn cake.
Cook on each side for 3 - 4 minutes.
The cakes can also be prepared in a Cast Iron Griddle.
Serve each cake with warm Maple Syrup, Bacon and Sausage.
I serve mine with Vegetarian Bacon and Sausage.
Enjoy!
Peace in the Kitchen!
I loved this recipe when I was first introduced to it, but I chose to adapt it. Sometimes I do that to make a recipe vegetarian, but I never claim them as my own. I made some changes to this one, but kept the integrity of the original recipe. I'm sure it's been passed around many times. But thank you to I Love Texas Recipes, again, for posting another great recipe that I like. This one came from Recipe Girl via I Love Texas Recipes.
2 Tbs of vegetable oil, divided
1 C diced onion
1 C flour
3 TBS diced fresh chive
1 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
2/3 C whole milk
1 egg, beaten
1 (4oz) can of Hatch peeled and diced green chiles, or 1/2 C of diced Roasted Hatch Chiles.
1 C corn (frozen, fresh or canned) If using frozen, thaw first!
1/2 C shredded Pepper Jack Cheese
Warm Maple syrup
You need a 10" Cast Iron Skillet
In the skillet, heat 1 TBS of oil over medium high heat.
Cook the onions until they begin to turn golden brown.
Transfer onions to a small bowl and set aside.
Keep the skillet ready to cook the corn cakes, don't wipe it clean.
In a medium mixing bowl. Whisk together:
flour
chives
baking powder
salt
cayenne pepper
Stir in:
milk
egg
oil
Just to moisten.
Fold in, onion, corn, cheese and green chiles.
Heat the remaining 1 TBS of oil in the skillet.
Pour 1/4 C of batter into the heated skillet for each corn cake.
Cook on each side for 3 - 4 minutes.
The cakes can also be prepared in a Cast Iron Griddle.
Serve each cake with warm Maple Syrup, Bacon and Sausage.
I serve mine with Vegetarian Bacon and Sausage.
Enjoy!
Peace in the Kitchen!
Warm Vegetable Salad served on Iceberg Lettuce
1 TBS of Grape Seed Oil
3 Leeks, rinsed and thinly sliced (white part and light green only), approximately 2 C.
Sea Salt
3 C of Asparagus pieces cut into 1" pieces
1 1/2 C of Sugar Snap Peas cut into i" pieces
1 C Water
8 Radishes, cut into quarters
1 tsp Mustard, your choice of style
1 TBS fresh chopped Herbs, your choice.
Heat Oil in a skillet on medium heat.
Saute the Leeks for a few minutes.
Sprinkle to taste with sea salt.
Add Asparagus and Water, cover and simmer for 2 minutes.
Add Snap Peas and Radishes, cover and simmer 2 more minutes.
Stir in Mustard and Herbs.
Serve individually on a bed of Iceberg Lettuce.
Enjoy!
Peace in the Kitchen!
3 Leeks, rinsed and thinly sliced (white part and light green only), approximately 2 C.
Sea Salt
3 C of Asparagus pieces cut into 1" pieces
1 1/2 C of Sugar Snap Peas cut into i" pieces
1 C Water
8 Radishes, cut into quarters
1 tsp Mustard, your choice of style
1 TBS fresh chopped Herbs, your choice.
Heat Oil in a skillet on medium heat.
Saute the Leeks for a few minutes.
Sprinkle to taste with sea salt.
Add Asparagus and Water, cover and simmer for 2 minutes.
Add Snap Peas and Radishes, cover and simmer 2 more minutes.
Stir in Mustard and Herbs.
Serve individually on a bed of Iceberg Lettuce.
Enjoy!
Peace in the Kitchen!
Chick Pea Salad
"Chickpeas are Garbanzo Beans, and vice versa. But there are two types of chickpeas, the larger, lighter kind that grows in Mediterranean areas and north Africa, and a smaller, darker kind that grows in India, Ethiopia, and Mexico. They don't appear to be available fresh in the US. Dried beans are fine, but will require some hours of soaking, probably overnight, before they are cooked. Canned chickpeas are more expensive, but you can use them right away".
Vinaigrette:
1 clove of Garlic, minced
fresh ground Black Pepper
3 TBS Rice Wine Vinegar
2 TBS Grape Seed Oil
3/4 tsp dried Oregano
Place all ingredients in a jar and shake well.
3 cans of Chick Peas or (Garbanzo Beans) drained
2 C Cherry Tomatoes, cut them in half
1 Cucumber, un peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
4 Green Onion, sliced
3 TBS fresh chopped Parsley
2 TBS fresh chopped Basil
In a large serving bowl:
Chick Peas
Tomatoes
Cucumbers
Bell Pepper
Green Onions
Parsley
Basil
Mix well to combine.
Fold in Vinaigrette
Refrigerate before serving.
Enjoy!
Peace in the Kitchen!
Tex - Mex Cucumber Salad with Lime Vinaigrette
Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.
This is a delicious and easy Summertime Salad!
Here's what you'll need:
4 Cucumbers, un peeled and roughly chopped
4 TBS Lime Juice
4 TBS Grape Seed Oil
1/4 tsp Sea Salt
1/8 tsp Fresh Ground Black Pepper
1/8 tsp Chile Powder
2 TBS Fresh Chopped Cilantro
Vinaigrette Dressing:
In a Glass Measuring Cup or a Vinaigrette Shaker:
Lime Juice
Grape Seed Oil
Sea Salt
Black Pepper
Chile Powder
Whisk or Shake Well
Transfer Cucumbers to a Serving Bowl.
Fold in Vinaigrette
Sprinkle with Chopped Cilantro
Refrigerate before serving.
Enjoy!
Peace in the Kitchen!
Grilled Zucchini Strips and Tomato Salad
What a great healthy and tasty summer salad.
Here's what you'll need:
Zucchinis or Yellow Summer Squash
Roma Tomatoes
Grape Seed Oil
Sea Salt
Fresh Ground Black Pepper
Fresh Chopped Parsley
Trim the ends of the Squash.
Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.
Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.
Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.
Transfer to a Serving Platter.
Cut Tomatoes into wedges, arrange on the platter with the Squash.
Sprinkle with additional Sea Salt and Pepper to taste.
Drizzle with additional Grape Seed Oil.
Top with Chopped Fresh Parsley.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Zucchinis or Yellow Summer Squash
Roma Tomatoes
Grape Seed Oil
Sea Salt
Fresh Ground Black Pepper
Fresh Chopped Parsley
Trim the ends of the Squash.
Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.
Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.
Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.
Transfer to a Serving Platter.
Cut Tomatoes into wedges, arrange on the platter with the Squash.
Sprinkle with additional Sea Salt and Pepper to taste.
Drizzle with additional Grape Seed Oil.
Top with Chopped Fresh Parsley.
Enjoy!
Peace in the Kitchen!
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