This recipe is for a layered, baked bar . The ingredients are layered in a jar with a recipe card attached and given as a gift during the Holidays!
1/2 C chopped pecans
1 C butterscotch chips
1 C shredded coconut
1 C semi sweet chocolate chips
1 1/2 C graham cracker crumbs
A Jar to layer the ingredients.
A recipe card with the instructions ( information to follow the directions)
Begin by layering a jar of your choice in the following order:
Pecans
Butterscotch Chips
Coconut
Chocolate Chips
Spoon the Graham Crackers into a plastic zip lock bag and place on top of the chocolate chips.
Place the lid on the jar. You'll create a recipe tag that you can tie on the jar with ribbon, raffia, yarn or even colored string. You can cover the lid with a round piece of Christmas Fabric, trimmed with Pinking Shears, tie it on and include the card.
Add a homemade recipe card with the following information:
Remove the Graham Cracker Crumbs from the Jar.
Combine them with 1 stick of butter, melted.
Press evenly into a 9" X 13" baking dish.
Sprinkle ingredients from the jar over the crumb mixture.
Pour 1 (14oz.) can of Sweetened Condensed Milk evenly over the layers.
Bake at 350 degrees for 30 minutes.
Cool and cut into squares.
Enjoy!
Peace in the Kitchen!
Friday, June 6, 2014
Colonial Apple Charlotte
I've been cleaning out some of my vintage recipes today and trying to transfer them to my blog.
I just discovered this recipe in my archives. It was difficult to decifer it. I know that I've made it, so I should be able to re write the recipe.
It's a very old recipe so read it several times before you attempt to prepare it.
It's a great dessert to serve at Thanksgiving or Christmas and throughout the Winter.
Here's what you'll need:
1 - 12" Cast Iron Skillet with a lid
My notes say that I made it in my large Cast Iron Chicken Fryer that has a lid.
Brown Sugar
Nutmeg
Cinnamon
2 1/2 sticks of butter ( 1 stick small cubes, for the pieces between the layers of the Charlotte, 1 stick melted and 1/2 stick to butter the skillet.
1 French Baguette, day old, dried and crumbled ( or enough to coat the skillet, enough for 2 layers and 2 C for the top.
5 Apples, peeled, cored and sliced
Zest of 1 Lemon
Juice of 1 Lemon
In a large mixing bowl:
Apples
Lemon Zest
Lemon Juice
Mix well
In a separate bowl:
1 C Brown Sugar
1 tsp Nutmeg
1 TBS Cinnamon
Whisk well.
Butter the skillet with 1/2 stick of the Butter.
In another bowl:
1 stick of butter, melted
2 C Bread Crumbs
Some of the Brown Sugar Mixture
Mix well.
Begin layering the skillet in the following order:
Some of the Crumbs
Some of the Apples
Some of the Sugar Mixture
Bits of the cubed Butter
Repeat, ending with Apples.
Top with the Melted Butter/Crumb Mixture.
Bake at 350 degrees for 30 minutes.
Increase heat to 400 degrees and bake an additional 30 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
I just discovered this recipe in my archives. It was difficult to decifer it. I know that I've made it, so I should be able to re write the recipe.
It's a very old recipe so read it several times before you attempt to prepare it.
It's a great dessert to serve at Thanksgiving or Christmas and throughout the Winter.
Here's what you'll need:
1 - 12" Cast Iron Skillet with a lid
My notes say that I made it in my large Cast Iron Chicken Fryer that has a lid.
Brown Sugar
Nutmeg
Cinnamon
2 1/2 sticks of butter ( 1 stick small cubes, for the pieces between the layers of the Charlotte, 1 stick melted and 1/2 stick to butter the skillet.
1 French Baguette, day old, dried and crumbled ( or enough to coat the skillet, enough for 2 layers and 2 C for the top.
5 Apples, peeled, cored and sliced
Zest of 1 Lemon
Juice of 1 Lemon
In a large mixing bowl:
Apples
Lemon Zest
Lemon Juice
Mix well
In a separate bowl:
1 C Brown Sugar
1 tsp Nutmeg
1 TBS Cinnamon
Whisk well.
Butter the skillet with 1/2 stick of the Butter.
In another bowl:
1 stick of butter, melted
2 C Bread Crumbs
Some of the Brown Sugar Mixture
Mix well.
Begin layering the skillet in the following order:
Some of the Crumbs
Some of the Apples
Some of the Sugar Mixture
Bits of the cubed Butter
Repeat, ending with Apples.
Top with the Melted Butter/Crumb Mixture.
Bake at 350 degrees for 30 minutes.
Increase heat to 400 degrees and bake an additional 30 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Bourbon Nut Bread
This bread makes a great gift for the holidays.
This is another one of Aunt Faye's original recipes.
Here's what you'll need:
3 - 9"X 5" Loaf Pans brushed well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it in a jar in the refrigerator. I always have it available for all of my baking needs. It's the best pan release. It's incredible when baking in Bundt Pans that have intricate designs.
I serve it with my Bourbon Sauce. (recipe to follow)
8 eggs, separated
3 C Granulated Sugar
4 sticks of Butter (1 pound)
3 C sifted Flour
1/2 C Bourbon
2 tsp Vanilla Extract
2 tsp Almond Extract
1 C chopped Pecans
Is a large mixing bowl:
Egg Whites
Beat until soft peaks form.
Add 1 C of the Sugar and continue beating until stiff peak stage.
Set aside.
In a Stand Mixer with a paddle attachment:
Butter
Remaining Sugar
Beat until creamy smooth, about 3 minutes.
Add Egg Yolks one at a time, beating well after each yolk.
Add Flour in thirds with the Bourbon, alternating and mix well.
Add:
Vanilla Extract
Almond Extract
Pecans
Mix well.
Gently fold in Egg Whites.
Pour into the loaf pans.
Bake at 350 degrees for 1 hour.
Remove pans from the oven, cool on a rack for 10 minutes .
Invert onto a cooling rack covered with Parchment Paper and cool completely.
Serve with my Bourbon Sauce:
1 C Granulated Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Irish Whiskey
1 tsp Vanilla
Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Irish Whiskey
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla.
Transfer to a jar and keep refrigerated.
It can be served cold or reheated.
Enjoy!
Peace in the Kitchen!
This is another one of Aunt Faye's original recipes.
Here's what you'll need:
3 - 9"X 5" Loaf Pans brushed well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it in a jar in the refrigerator. I always have it available for all of my baking needs. It's the best pan release. It's incredible when baking in Bundt Pans that have intricate designs.
I serve it with my Bourbon Sauce. (recipe to follow)
8 eggs, separated
3 C Granulated Sugar
4 sticks of Butter (1 pound)
3 C sifted Flour
1/2 C Bourbon
2 tsp Vanilla Extract
2 tsp Almond Extract
1 C chopped Pecans
Is a large mixing bowl:
Egg Whites
Beat until soft peaks form.
Add 1 C of the Sugar and continue beating until stiff peak stage.
Set aside.
In a Stand Mixer with a paddle attachment:
Butter
Remaining Sugar
Beat until creamy smooth, about 3 minutes.
Add Egg Yolks one at a time, beating well after each yolk.
Add Flour in thirds with the Bourbon, alternating and mix well.
Add:
Vanilla Extract
Almond Extract
Pecans
Mix well.
Gently fold in Egg Whites.
Pour into the loaf pans.
Bake at 350 degrees for 1 hour.
Remove pans from the oven, cool on a rack for 10 minutes .
Invert onto a cooling rack covered with Parchment Paper and cool completely.
Serve with my Bourbon Sauce:
1 C Granulated Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Irish Whiskey
1 tsp Vanilla
Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Irish Whiskey
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla.
Transfer to a jar and keep refrigerated.
It can be served cold or reheated.
Enjoy!
Peace in the Kitchen!
Puffed Pancake with homemade Berry Jam Sauce
This is an original recipe.
1/4 C butter
3/4 whole milk
3 large eggs
3/4 C flour
1 TBS granulated sugar
1 tsp orange, lemon or lime zest
1 recipe of my original Jam Sauce (recipe to follow)
In a 10" Cast Iron Skillet:
Melt butter.
In a Blender:
Milk
Eggs
Process until smooth.
Add:
Flour
Sugar
Zest
Precess until smooth
Pour batter over melted butter in the skillet.
Bake at 450 degrees for 12 - 15 minutes or until puffed and golden brown.
I created this Syrup for the Pancake:
2 C of your favorite Berry Jam
1 C of Orange Juice
1 TBS Brown Sugar
1 TBS Cornstarch
In a saucepan on medium heat:
Orange Juice
Sugar
Stir constantly until sugar is melted.
Reduce heat to low.
Add Jam and continue to heat, stirring constantly.
In a small bowl:
Place some of the heated sauce in a bowl with the cornstarch to temper it and create a liquid.
Add it back to the saucepan and mix well.
Serve drizzled ove individual servings of the Pancake.
Enjoy!
Peace in the Kitchen!
1/4 C butter
3/4 whole milk
3 large eggs
3/4 C flour
1 TBS granulated sugar
1 tsp orange, lemon or lime zest
1 recipe of my original Jam Sauce (recipe to follow)
In a 10" Cast Iron Skillet:
Melt butter.
In a Blender:
Milk
Eggs
Process until smooth.
Add:
Flour
Sugar
Zest
Precess until smooth
Pour batter over melted butter in the skillet.
Bake at 450 degrees for 12 - 15 minutes or until puffed and golden brown.
I created this Syrup for the Pancake:
2 C of your favorite Berry Jam
1 C of Orange Juice
1 TBS Brown Sugar
1 TBS Cornstarch
In a saucepan on medium heat:
Orange Juice
Sugar
Stir constantly until sugar is melted.
Reduce heat to low.
Add Jam and continue to heat, stirring constantly.
In a small bowl:
Place some of the heated sauce in a bowl with the cornstarch to temper it and create a liquid.
Add it back to the saucepan and mix well.
Serve drizzled ove individual servings of the Pancake.
Enjoy!
Peace in the Kitchen!
Wild Mushroom Queso Fundido
I've spent a great deal of time traveling in Mexico. Texans eat a lot of Mexican and Tex - Mex food. One of my favorite recipes in Mexico is Queso Fundido.
I recently purchased a cast aluminum Molcajete, handmade by our local blacksmith.
You heat the Molcajete in the oven, place it an iron serving dish and make the Queso at the table, in the Molcajete. It's quite an impressive table side service.
This is an original recipe from 2009.
1/2 C dried wild mushrooms
1 large jalapeño, seeded , diced
1 medium onion, diced
1 large tomato, seeded and diced
2 TBS vegetable oil for frying
3 TBS Shiner Bock Beer ( it's a Texas Beer)
8 oz. shredded Monterey Jack Cheese ( at least 2 C)
1 dozen warm tortillas, corn or flour or tortilla chips
Rehydrate the mushrooms in a bowl.
Cover them with boiling water and use a plate to weigh them down.
Allow to sit in the water until softened.
Drain well and chop into 1/4" pieces.
Heat oil in a cast iron skillet over medium high heat.
Add dices jalapeño , onion, tomato and mushrooms.
Cook, stirring constantly until the mushrooms are cooked, the onions are softened and begin to brown (about 7 - 8 minutes).
Add Beer and stir until the liquid evaporates and the mixture is once again dry looking.
Reduce heat , sprinkle cheese evenly over the mixture and stir slowly and constantly until melted.
Too long on the heat and the cheese will become tough, oily and stringy.
Immediately transfer it into a warm serving dish or a fondu pot with a tea light.
Serve with tortilla chips or tortillas.
Enjoy
Peace in the Kitchen!
I recently purchased a cast aluminum Molcajete, handmade by our local blacksmith.
You heat the Molcajete in the oven, place it an iron serving dish and make the Queso at the table, in the Molcajete. It's quite an impressive table side service.
This is an original recipe from 2009.
1/2 C dried wild mushrooms
1 large jalapeño, seeded , diced
1 medium onion, diced
1 large tomato, seeded and diced
2 TBS vegetable oil for frying
3 TBS Shiner Bock Beer ( it's a Texas Beer)
8 oz. shredded Monterey Jack Cheese ( at least 2 C)
1 dozen warm tortillas, corn or flour or tortilla chips
Rehydrate the mushrooms in a bowl.
Cover them with boiling water and use a plate to weigh them down.
Allow to sit in the water until softened.
Drain well and chop into 1/4" pieces.
Heat oil in a cast iron skillet over medium high heat.
Add dices jalapeño , onion, tomato and mushrooms.
Cook, stirring constantly until the mushrooms are cooked, the onions are softened and begin to brown (about 7 - 8 minutes).
Add Beer and stir until the liquid evaporates and the mixture is once again dry looking.
Reduce heat , sprinkle cheese evenly over the mixture and stir slowly and constantly until melted.
Too long on the heat and the cheese will become tough, oily and stringy.
Immediately transfer it into a warm serving dish or a fondu pot with a tea light.
Serve with tortilla chips or tortillas.
Enjoy
Peace in the Kitchen!
Spicy Glazed Pecans
2 C pecan halves
2 TBS butter
1/4 C light brown sugar
1/2 tsp Chipotle Powder or Chimayo Chile Powder from Chimayo, New Mexico
1/2 tsp salt
1/2 tsp ground cinnamon
Heat pecans in a dry cast iron skillet over medium heat, stirring until the edges begin to brown, about 4 minutes.
Remove pecans from the skillet.
Place the hot skillet over heat again, add butter and melt it.
Stir in sugar, chile powder, salt and cinnamon, until the sugar melts completely.
Add pecans and stir for about 2 minutes until they're glazed and golden brown.
Transfer to a sheet pan lined with parchment paper and separate the pecans with a fork, the glad will be very hot.
Cool until the glaze has completely cooled and hardened.
Stor in an airtight container at room temperature.
Enjoy!
Peace in the Kitchen!
2 TBS butter
1/4 C light brown sugar
1/2 tsp Chipotle Powder or Chimayo Chile Powder from Chimayo, New Mexico
1/2 tsp salt
1/2 tsp ground cinnamon
Heat pecans in a dry cast iron skillet over medium heat, stirring until the edges begin to brown, about 4 minutes.
Remove pecans from the skillet.
Place the hot skillet over heat again, add butter and melt it.
Stir in sugar, chile powder, salt and cinnamon, until the sugar melts completely.
Add pecans and stir for about 2 minutes until they're glazed and golden brown.
Transfer to a sheet pan lined with parchment paper and separate the pecans with a fork, the glad will be very hot.
Cool until the glaze has completely cooled and hardened.
Stor in an airtight container at room temperature.
Enjoy!
Peace in the Kitchen!
Chimayo Chile Dip
We have had the opportunity to visit the incredible town of Chimayo, New Mexico.
If you don't know the story of the village, research it. We will definitely return. It's on our way home from Colorado.
We buy their Chimayo Heirloom Chile Powder and here's a dip I make with it.
4 C sour cream
2 tsp cumin
2 tsp Chimayo Chile Powder
Juice of 1 lime
6 chopped green onions
salt
pepper
Mix all ingredients together in a serving bowl and let it sit at room for about 10 - 15 minutes.
Stir it and refrigerate it for awhile before serving.
Enjoy!
Peace in the Kitchen.
If you don't know the story of the village, research it. We will definitely return. It's on our way home from Colorado.
We buy their Chimayo Heirloom Chile Powder and here's a dip I make with it.
4 C sour cream
2 tsp cumin
2 tsp Chimayo Chile Powder
Juice of 1 lime
6 chopped green onions
salt
pepper
Mix all ingredients together in a serving bowl and let it sit at room for about 10 - 15 minutes.
Stir it and refrigerate it for awhile before serving.
Enjoy!
Peace in the Kitchen.
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