5 Cent Chocolate Candy Bar Pie:
Another of the archived recipes from my Aunt. ( I am definitely going to try this one after I research the size of the candy bars) I haven't checked yet....... I'll add a note if I find out.
Note: Apparently the recipe was well known, there are many variations of the recipe. It looks like the size was 1.5 oz / 43G.
A variation was definitely made with the Almond Bar, I will probably do that
I'm trying to figure out if that 5 cent chocolate candy bar was as simple as a Hershey's candy bar.
It states that you can make it with plain or almond.
It doesn't state the size, maybe there was only one size in those days.
So, here's the recipe:
5 - 5 cent Chocolate Candy Bars, plain or almond
16 - full sized Marshmallows
1/2 C Milk
1 C whipped cream ( about 2/3 of a 1/2 pint bottle of Heavy Cream) I find this amusing!
1/8 tsp salt
1 - 8" shell, either cracker or crum pastry. (Do you think it was Graham Cracker)?, I don't know!
Melt Candy Bars, Marshmallows and Milk in the top of a double boiler.
Add salt and fold in Whipped Cream.
Fill the Pie Shell and garnish with Slivered Almonds.
Chill thoroughly.
Enjoy!
Peace in the Kitchen!
Sunday, January 6, 2013
Saturday, January 5, 2013
The One Armed Bandit!
I posted a recipe from Taylor's grandmother ( Dan Dan). There's a Tall Texas Tale about how she became to be known as Dan Dan.
Taylor's grandfather was Marsh Farmer, alias, The One Armed Bandit.
Of course there are many Tall Texas Tales about his name too.
Marsh and Dan Dan at one time , lived in a far west Texas town.
They farmed Alfalfa and Milo.
Marsh also had a sideline of Barbecue Sauces and an amazing Barbecue Seasoning.
I recently received a copy, dated 1940, of a recipe hand written by The One Armed Bandit.
We all got a kick out of the handwritten addition of the half recipe.
They eventually settled in Ft. Worth, Texas
Here are some photographs I wanted to share.
The first one is taken from Texas Monthly Magazine - Aug 1990.
It's an Ad for his Authentic Barbecue Sauce and Seasoning.
The other one is his handwritten Corn Bread Recipe and it's dated 1940.
And then the ever so humorous 1/2 Recipe, as if we couldn't figure that out on our own!
That was part of the charm of The One Armed Bandit!
Taylor's grandfather was Marsh Farmer, alias, The One Armed Bandit.
Of course there are many Tall Texas Tales about his name too.
Marsh and Dan Dan at one time , lived in a far west Texas town.
They farmed Alfalfa and Milo.
Marsh also had a sideline of Barbecue Sauces and an amazing Barbecue Seasoning.
I recently received a copy, dated 1940, of a recipe hand written by The One Armed Bandit.
We all got a kick out of the handwritten addition of the half recipe.
They eventually settled in Ft. Worth, Texas
Here are some photographs I wanted to share.
The first one is taken from Texas Monthly Magazine - Aug 1990.
It's an Ad for his Authentic Barbecue Sauce and Seasoning.
The other one is his handwritten Corn Bread Recipe and it's dated 1940.
And then the ever so humorous 1/2 Recipe, as if we couldn't figure that out on our own!
That was part of the charm of The One Armed Bandit!
Cracker Bark! ( that's what I call it)
You talk about a recipe being around forever!
Where have I been ?
I just discovered this one and when I saw it on a cooking show, I thought it was the cook's original, old timey, been around for years, family recipe!
After doing my research, I found out that it has indeed been around for many, many, many, years and may have originally come from the Kraft Kitchens.
So many variations with so many names!
I chose to call mine Cracker Bark!
So I can't claim a single thing about this recipe as being my own.
There are so many variations that are tasty looking!
It's not appealing to look at, it's a bit messy, but the outcome is ..... well.... just make it and see for yourself how yummy it is!
If you haven't seen this before then I don't feel so bad!
Cracker Bark
Pre-heat the oven to 425 degrees
30 - 40 Saltine Crackers ( you know, the ones your mother broke up and threw in your soup bowl)!
2 sticks of Butter...... Oh my!
1 C Brown Sugar
2 C Semi Sweet Chocolate Chips...... Oh just use Hershey's
Sea Salt.... the French in me!
2 C roughly chopped Pecans..... This may be where I make it my own! the Texan in me!
Line 2 Jelly Roll Pans ( sheet cake pans with sides) with aluminum foil and coat with a vegetable cooking spray. You can bake both pans at once on two racks.
Arrange the Crackers salt side down in a single layer to cover the pans.
In a saucepan, melt the Butter and Brown Sugar and bring it to a boil, boil for 3 minutes. Stirring occasionally.
Remove from heat and pour evenly over the crackers.
Bake this delectable concoction for 5 minutes, it will begin to bubble and then you can remove it from the oven.
Sprinkle it with Sea Salt, however much you want! Make sure it's from the beaches of Normandy, or whatever you have in your pantry.
Pour the Chocolate Chips over the top and when they begin to melt, spread the Chocolate evenly with an offset knife.
Sprinkle the Pecans evenly over the Chocolate.
Transfer to the refrigerator or freezer for about 20 minutes.
Remove and break into pieces and store in air tight containers.
Don't eat any until your guests arrive, or your family, or if no one's coming over, just eat it yourself!
Enjoy!
Peace in the Kitchen!
Where have I been ?
I just discovered this one and when I saw it on a cooking show, I thought it was the cook's original, old timey, been around for years, family recipe!
After doing my research, I found out that it has indeed been around for many, many, many, years and may have originally come from the Kraft Kitchens.
So many variations with so many names!
I chose to call mine Cracker Bark!
So I can't claim a single thing about this recipe as being my own.
There are so many variations that are tasty looking!
It's not appealing to look at, it's a bit messy, but the outcome is ..... well.... just make it and see for yourself how yummy it is!
If you haven't seen this before then I don't feel so bad!
Cracker Bark
Pre-heat the oven to 425 degrees
30 - 40 Saltine Crackers ( you know, the ones your mother broke up and threw in your soup bowl)!
2 sticks of Butter...... Oh my!
1 C Brown Sugar
2 C Semi Sweet Chocolate Chips...... Oh just use Hershey's
Sea Salt.... the French in me!
2 C roughly chopped Pecans..... This may be where I make it my own! the Texan in me!
Line 2 Jelly Roll Pans ( sheet cake pans with sides) with aluminum foil and coat with a vegetable cooking spray. You can bake both pans at once on two racks.
Arrange the Crackers salt side down in a single layer to cover the pans.
In a saucepan, melt the Butter and Brown Sugar and bring it to a boil, boil for 3 minutes. Stirring occasionally.
Remove from heat and pour evenly over the crackers.
Bake this delectable concoction for 5 minutes, it will begin to bubble and then you can remove it from the oven.
Sprinkle it with Sea Salt, however much you want! Make sure it's from the beaches of Normandy, or whatever you have in your pantry.
Pour the Chocolate Chips over the top and when they begin to melt, spread the Chocolate evenly with an offset knife.
Sprinkle the Pecans evenly over the Chocolate.
Transfer to the refrigerator or freezer for about 20 minutes.
Remove and break into pieces and store in air tight containers.
Don't eat any until your guests arrive, or your family, or if no one's coming over, just eat it yourself!
Enjoy!
Peace in the Kitchen!
Texas Hash Brown Nests
I've mentioned prior to this that I research and edit recipes.
When I find something I like, I research it, dissect it, re-create it and make it my own.
I've been working on a new recipe this week .
I photographed ( photo to follow) the notes that I'm working on to give you an idea of how crazy the process is.
Here's the recipe:
Texas Hash Brown Nests
3 C of frozen Hash Browns, thawed and blotted with paper towels to remove excess liquid.
2 Eggs, beaten
3/4 C Grated Parmesan Cheese
1 1/2 tsp Salt
1 TBS Adobo Seasoning
Freshly ground Black Pepper, to taste
1 1/2 C Shredded Cheddar Cheese, garnish
1- 4 ounce can of Chopped Green Chiles, drained, garnish
1- 16 ounce container of Sour Cream, garnish
1/4 C Fresh Chopped Chives, garnish
Bacon for garnish / Bacon Bits for Vegetarians, garnish
Pre heat the oven to 450 degrees
Spray a 12 Cup Cast Iron Muffin Pan, or the 7 Cup Cast Iron Biscuit Pan with a vegetable cooking spray, or whatever Muffin Pan you have!
Mix together:
Hash Browns
Eggs
Parmesan Cheese
Adobo Seasoning
Salt
Black Pepper
Mix well!
Scoop 1/4 C of this mixture into each Well and press to cover the bottom and sides.
Spray again with cooking spray. This will give them a nice texture!
Bake for 25 minutes.
Remove from the oven.
Loosen the nests slightly with a paring knife but don't remove them from the pan.
Cool them in the pan for about 5 minutes and then remove them to a serving platter.
These can be served with a Poached Egg on top...... yummy!
What a great Brunch idea!
To Assemble:
Everyone can customize their own nests. ( notice the plural.... make sure you've made enough)
Fill each nest with the garnishes:
Cheddar Cheese
Green Chiles
Sour Cream
Chopped Chives
Bacon or Bacon Bits!
Enjoy!
Peace in the Kitchen!
When I find something I like, I research it, dissect it, re-create it and make it my own.
I've been working on a new recipe this week .
I photographed ( photo to follow) the notes that I'm working on to give you an idea of how crazy the process is.
Here's the recipe:
Texas Hash Brown Nests
3 C of frozen Hash Browns, thawed and blotted with paper towels to remove excess liquid.
2 Eggs, beaten
3/4 C Grated Parmesan Cheese
1 1/2 tsp Salt
1 TBS Adobo Seasoning
Freshly ground Black Pepper, to taste
1 1/2 C Shredded Cheddar Cheese, garnish
1- 4 ounce can of Chopped Green Chiles, drained, garnish
1- 16 ounce container of Sour Cream, garnish
1/4 C Fresh Chopped Chives, garnish
Bacon for garnish / Bacon Bits for Vegetarians, garnish
Pre heat the oven to 450 degrees
Spray a 12 Cup Cast Iron Muffin Pan, or the 7 Cup Cast Iron Biscuit Pan with a vegetable cooking spray, or whatever Muffin Pan you have!
Mix together:
Hash Browns
Eggs
Parmesan Cheese
Adobo Seasoning
Salt
Black Pepper
Mix well!
Scoop 1/4 C of this mixture into each Well and press to cover the bottom and sides.
Spray again with cooking spray. This will give them a nice texture!
Bake for 25 minutes.
Remove from the oven.
Loosen the nests slightly with a paring knife but don't remove them from the pan.
Cool them in the pan for about 5 minutes and then remove them to a serving platter.
These can be served with a Poached Egg on top...... yummy!
What a great Brunch idea!
To Assemble:
Everyone can customize their own nests. ( notice the plural.... make sure you've made enough)
Fill each nest with the garnishes:
Cheddar Cheese
Green Chiles
Sour Cream
Chopped Chives
Bacon or Bacon Bits!
Peace in the Kitchen!
Many thanks to followers around the world!
As a Blogger, I can track information about the Blog.
I wanted to take this time to thank all of my international followers.
I have traveled the world extensively and I embrace all cultures.
So.... at this time I want to personally thank followers in:
Canada
Germany
Philippines
Australia
Ukraine
China
Sweden
Russia
Poland
France
United Kingdom
Indonesia
Japan
Brazil
India
Taiwan
Malaysia
Columbia
Slovakia
Norway
Bosnia and Herzegovina
Greece
India
Bulgaria
Venezuela
Turkey
Vietnam
New Zealand
Morocco
Singapore
Romania
Netherlands
Israel
Ireland
Portugal
Croatia
Denmark
South Africa
Finland
Panama
Iran
Egypt
Guernsey
Latvia
Estonia
Mexico
Italy
Spain
Chile
Saudi Arabia
Argentina
Barbados
South Korea
Brunei
Trinidad and Tobago
Pakistan
Lebanon
Burkina Faso (Africa)
Kenya
Antigua / Barbuda
Honduras
Dominican Republic
Gambia
Dominica
El Salvador
Jordan
Serbia
United Arab Emirates
Anguilla
Lithuania
Monaco
Qatar
Belarus
Kazakhstan
Bahrain
Bangladesh
Northern Mariana Islands
Mongolia
And The Good Old U.S. of A.!
I hope everyone knows that you can translate the blog in any language you choose.
Find the link (translate) on the right side of the page.
Thank You All!
Peace in the Kitchen!
This makes it all worth while!
I wanted to take this time to thank all of my international followers.
I have traveled the world extensively and I embrace all cultures.
So.... at this time I want to personally thank followers in:
Canada
Germany
Philippines
Australia
Ukraine
China
Sweden
Russia
Poland
France
United Kingdom
Indonesia
Japan
Brazil
India
Taiwan
Malaysia
Columbia
Slovakia
Norway
Bosnia and Herzegovina
Greece
India
Bulgaria
Venezuela
Turkey
Vietnam
New Zealand
Morocco
Singapore
Romania
Netherlands
Israel
Ireland
Portugal
Croatia
Denmark
South Africa
Finland
Panama
Iran
Egypt
Guernsey
Latvia
Estonia
Mexico
Italy
Spain
Chile
Saudi Arabia
Argentina
Barbados
South Korea
Brunei
Trinidad and Tobago
Pakistan
Lebanon
Burkina Faso (Africa)
Kenya
Antigua / Barbuda
Honduras
Dominican Republic
Gambia
Dominica
El Salvador
Jordan
Serbia
United Arab Emirates
Anguilla
Lithuania
Monaco
Qatar
Belarus
Kazakhstan
Bahrain
Bangladesh
Northern Mariana Islands
Mongolia
And The Good Old U.S. of A.!
I hope everyone knows that you can translate the blog in any language you choose.
Find the link (translate) on the right side of the page.
Thank You All!
Peace in the Kitchen!
This makes it all worth while!
Wednesday, January 2, 2013
A Hippy Poem !
One day while strolling
far from home.
I thought of just
the perfect poem.
It was so profound
I began to race,
to find the perfect writing place.
From my pocket
came a pen and pad.
I thought, where is that poem I had?
Too late , the verse
had left my head.
So, I decided to write
this one instead!
Enjoy!
Peace!
far from home.
I thought of just
the perfect poem.
It was so profound
I began to race,
to find the perfect writing place.
From my pocket
came a pen and pad.
I thought, where is that poem I had?
Too late , the verse
had left my head.
So, I decided to write
this one instead!
Enjoy!
Hippy Maple Pecan Granola !
Hippy Maple Pecan Granola:
This is Far Out Man!
10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt
Line 2 sheet pans ( the ones with an edge) with Parchment Paper
Mix all of the ingredients in a large hand made groovy 60's pottery bowl! I know you all have one!
Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!
Enjoy!
Peace in the Kitchen!
This is Far Out Man!
10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt
Line 2 sheet pans ( the ones with an edge) with Parchment Paper
Mix all of the ingredients in a large hand made groovy 60's pottery bowl! I know you all have one!
Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)