Combine and press into a 9x13 pan:
2 cubes butter melted
2 c graham cracker crumbs
Sprinkle on top of crust:
1 ½ c coconut
1 ½ c chocolate chips
1 ½ c butterscotch chips
1 c nuts (opt)
Drizzle on top:
1 can sweetened condensed milk
Bake at 350 for 30 minutes
Monday, December 27, 2010
Tuesday, December 21, 2010
Raspberry Oatmeal Cookie Bars
½ c packed light brown sugar
1 c all-purpose flour
¼ t baking soda
1/8 t salt
1 c rolled oats
½ c butter, softened
¾ c seedless raspberry jam
1. Preheat oven to 350. Line 8” square pan with greased foil.
2. Combine sugar, flour, baking soda, salt, oats and butter to make a crumbly mixture.
3. Press 2 c of the mixture into a pan. Spread the jam to within ¼ inch of the edge to prevent burning. Sprinkle remaining crumb mixture over the top and lightly press into the jam.
4. Bake for 35 minutes (until lightly browned). Allow to cool before cutting into bars.
*I add 1 tsp of lemon juice to the jam. You can easily double the recipe with 9x13 pan.
9x13 makes 12 bars
1 c all-purpose flour
¼ t baking soda
1/8 t salt
1 c rolled oats
½ c butter, softened
¾ c seedless raspberry jam
1. Preheat oven to 350. Line 8” square pan with greased foil.
2. Combine sugar, flour, baking soda, salt, oats and butter to make a crumbly mixture.
3. Press 2 c of the mixture into a pan. Spread the jam to within ¼ inch of the edge to prevent burning. Sprinkle remaining crumb mixture over the top and lightly press into the jam.
4. Bake for 35 minutes (until lightly browned). Allow to cool before cutting into bars.
*I add 1 tsp of lemon juice to the jam. You can easily double the recipe with 9x13 pan.
9x13 makes 12 bars
Indoor S'mores
8 c golden grahams (one 13-oz box)
1 ½ c choclate chips
6 c miniature marshmallows (one 10-oz bag)
5 T butter or marg
1 t banilla
¼ c light corn syrup
Melt: 5 c marshmallow (save 1 c for later), chocolate chips, butter, and corn syrup in 3 qt saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter rectangular pan, 13x9.
Pour: Golden grahams cereal into a large bowl. Pour marshmallow mix over cereal; stir until evenly coated. Stir in remaining marshmallows.
Press: Mixture into pan. Cool at least 1 hour or until firm. Cut into 24 bars. Store loosely covered at room temp.
In Microwave: measure cereal into lg bowl. Butter 13x9 pan. Microwave 5 c marshmallows, chocolate chips, corn syrup and butter uncovered in lg microwavable bowl on high 2 minutes – 3 ½ minutes, stirring after every minutes, until melted and smoothe when stirred. Stir in vanilla. Continue as directed above.
1 ½ c choclate chips
6 c miniature marshmallows (one 10-oz bag)
5 T butter or marg
1 t banilla
¼ c light corn syrup
Melt: 5 c marshmallow (save 1 c for later), chocolate chips, butter, and corn syrup in 3 qt saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter rectangular pan, 13x9.
Pour: Golden grahams cereal into a large bowl. Pour marshmallow mix over cereal; stir until evenly coated. Stir in remaining marshmallows.
Press: Mixture into pan. Cool at least 1 hour or until firm. Cut into 24 bars. Store loosely covered at room temp.
In Microwave: measure cereal into lg bowl. Butter 13x9 pan. Microwave 5 c marshmallows, chocolate chips, corn syrup and butter uncovered in lg microwavable bowl on high 2 minutes – 3 ½ minutes, stirring after every minutes, until melted and smoothe when stirred. Stir in vanilla. Continue as directed above.
Saturday, November 20, 2010
Homemade Oreo Cookies
In saucepan melt:
¾ c marg/butter
2 c brown sugar
2 T water
Take off heat and stir in:
2 c chocolate chips
2 eggs
In large bowl mix:
3 c flour
1 t salt
1 t baking soda
Pour hot ingredients into mix and stir together. Roll into balls, place on cookie sheet and press down lightly. Bake 350 for 8 – 12 minutes. Put butter cream frosting in between 2 cookies to make oreo cookie.
Butter cream frosting:
½ c butter or shortening
Powder sugar
Vanilla
milk
¾ c marg/butter
2 c brown sugar
2 T water
Take off heat and stir in:
2 c chocolate chips
2 eggs
In large bowl mix:
3 c flour
1 t salt
1 t baking soda
Pour hot ingredients into mix and stir together. Roll into balls, place on cookie sheet and press down lightly. Bake 350 for 8 – 12 minutes. Put butter cream frosting in between 2 cookies to make oreo cookie.
Butter cream frosting:
½ c butter or shortening
Powder sugar
Vanilla
milk
Thursday, September 30, 2010
The Best Fish Tacos
This is one of our new favorite meals. Ever since Mexico I've been craving the delicious fish tacos we had there. Well, with a little tweaking of a recipe I found, we found a close runner up.
The fixins - which you can prepare well ahead of time and keep in the fridge
1) Make some homemade Pico. I take the seeds out of my tomatoes first so the end product isn't runny and then dice up tomatoes, yellow onion, cilantro, and a bit of jalapeno. Then toss that all together with some fresh lime juice, salt, and pepper until I like the flavor.
2) Make simple guacamole. Mine is simply smashed avocados, lime juice, salt and pepper. Delish!
3) Shred some cabbage
4) Cut a few limes into wedges (approx a wedge per taco)
The fish
1) Chose your fish. I use tillapia because it is fairly inexpensive, yet tasty. I buy the frozen stuff and thaw out one fillet of fish per person eating. Thaw it simply by leaving it in it's pre-packaged plastic and sticking it in your sink with hot water. They thaw quick.
2) Once fish is thawed, cut into pieces, I like mine cut into fairly small pieces so that they can fit in the corn tortillas easily.
The Batter
1) Mix together about 1 1/2 cups flour, 1/4 cup cornstarch, 2 Tbsp baking powder, and 1 tsp salt. You can change the proportions of these ingredients quite a lot and it will still work out just fine.
2) In a separate bowl mix together 1 egg and 8 oz of beer, apple beer (it's all I had once and it turned out delicious), o'douls, or something else with sugar and carbonation if you want to be creative.
3) Combine the flour and beer mixtures. You may need to add more flour or more beer depending on thickness of batter. You want it to be like pancake batter.
Frying the fish
1) Heat about 4 inches of canola or veggie oil in a heavy pot on your stove top. Keep the heat around medium or a notch above, you don't want it to get too hot so that it burns your batter, but it does need to be quite hot.
2) Rinse fish, dip in a bowl of plain flour, and then put into batter.
3) Once oil is ready, put battered pieces of fish into oil (depending on size of pot and amount of fish, you may have to do more than one batch of cooking), turn them every once in a while and cook until the batter is nicely browned (about 7 or 8 minutes). Remove the pieces of cooked fish and place on a plate covered in a paper towel to soak up some of the grease.
The tortillas
1) Heat a bit of oil in a frying pan on stove top (you can use some of the oil you fried your fish in if you want)
2) Place corn tortilla(s) in the oil and cook until slightly browned on one side, flip and brown the other side.
3) Remove from oil, place on a plate covered in a paper towel, and bend in half to make a taco shell shape.
ENJOY!
Assemble the tacos how you want. I find that usually 2 or 3 pieces of fish fit in each taco shell. Of course pico and avocado are typical taco condiments, however do try the cabbage, it really does add a good texture and flavor to the taco. Squeeze a lime over your fillings. Eric likes to add some tarter sauce to the top of his, I think it takes over the flavor too much so I leave it off.
The fixins - which you can prepare well ahead of time and keep in the fridge
1) Make some homemade Pico. I take the seeds out of my tomatoes first so the end product isn't runny and then dice up tomatoes, yellow onion, cilantro, and a bit of jalapeno. Then toss that all together with some fresh lime juice, salt, and pepper until I like the flavor.
2) Make simple guacamole. Mine is simply smashed avocados, lime juice, salt and pepper. Delish!
3) Shred some cabbage
4) Cut a few limes into wedges (approx a wedge per taco)
The fish
1) Chose your fish. I use tillapia because it is fairly inexpensive, yet tasty. I buy the frozen stuff and thaw out one fillet of fish per person eating. Thaw it simply by leaving it in it's pre-packaged plastic and sticking it in your sink with hot water. They thaw quick.
2) Once fish is thawed, cut into pieces, I like mine cut into fairly small pieces so that they can fit in the corn tortillas easily.
The Batter
1) Mix together about 1 1/2 cups flour, 1/4 cup cornstarch, 2 Tbsp baking powder, and 1 tsp salt. You can change the proportions of these ingredients quite a lot and it will still work out just fine.
2) In a separate bowl mix together 1 egg and 8 oz of beer, apple beer (it's all I had once and it turned out delicious), o'douls, or something else with sugar and carbonation if you want to be creative.
3) Combine the flour and beer mixtures. You may need to add more flour or more beer depending on thickness of batter. You want it to be like pancake batter.
Frying the fish
1) Heat about 4 inches of canola or veggie oil in a heavy pot on your stove top. Keep the heat around medium or a notch above, you don't want it to get too hot so that it burns your batter, but it does need to be quite hot.
2) Rinse fish, dip in a bowl of plain flour, and then put into batter.
3) Once oil is ready, put battered pieces of fish into oil (depending on size of pot and amount of fish, you may have to do more than one batch of cooking), turn them every once in a while and cook until the batter is nicely browned (about 7 or 8 minutes). Remove the pieces of cooked fish and place on a plate covered in a paper towel to soak up some of the grease.
The tortillas
1) Heat a bit of oil in a frying pan on stove top (you can use some of the oil you fried your fish in if you want)
2) Place corn tortilla(s) in the oil and cook until slightly browned on one side, flip and brown the other side.
3) Remove from oil, place on a plate covered in a paper towel, and bend in half to make a taco shell shape.
ENJOY!
Assemble the tacos how you want. I find that usually 2 or 3 pieces of fish fit in each taco shell. Of course pico and avocado are typical taco condiments, however do try the cabbage, it really does add a good texture and flavor to the taco. Squeeze a lime over your fillings. Eric likes to add some tarter sauce to the top of his, I think it takes over the flavor too much so I leave it off.
Thursday, September 16, 2010
Flood Icing
find info and recipes at:
http://www.gourmetmomonthego.com/2008/10/eyeballs-eyeballs-everywhere.html
http://bakeat350.blogspot.com/2007/12/flood-icing.html
Flood icing is simply royal icing with water added to make a consistency to "flood" or fill in the outlined design. It's best to go slow, adding a little water at a time to get to a syrup-y consistency. The more cookies you decorate, the more you'll get a feel for it. If your icing ends up a little thin (like water), add sifted powdered sugar or some leftover icing from outlining to your flood icing.
Once the flood icing is "just right", cover it with a damp towel and let sit for several minutes. Using a rubber spatula (I love these!), run gently through the icing to break up the air bubbles that have risen to the top. Now pour into squeeze bottles. These can be found in the candy making section of any craft or bakery supply store. Walmart even carries them! You could also pour the flood icing into a pastry bag fitted with a tip. I used to do this before I discovered squeeze bottles...I wouldn't recommend it, though...it's a mess! :) Or use a spoon to just spread.
Onto the outlined cookies, squeeze the flood icing in a zigzag pattern. I usually do 3 -4 at a time. Don't worry, the icing won't harden by the time you get back to it and it gives the icing time to spread. Using a toothpick, spread the icing to cover the cookie.
ROYAL ICING (Egg White Recipe)
Ingredients:
3 egg whites, room temperature
1 lb. powdered sugar
1/2 tsp. cream of tartar
Combine ingredients, beat at high speed for 7-10 minutes.
ROYAL ICING (Meringue Powder recipe)from Wilton
Ingredients:
3 tbsp. meringue powder (you can get this in the wedding/cake supplies at Wal-Mart)
1 lb. confectioners' sugar
6 tbsp. warm water (in humidity use less water)
Beat all ingredients until icing forms peaks at low speed. Yield approximately 3 cups.
OR
Any simple powdered sugar icing will do. For a glossy finish just add about a 1/2 teaspoon of light corn syrup, and stir it in well.
http://www.gourmetmomonthego.com/2008/10/eyeballs-eyeballs-everywhere.html
http://bakeat350.blogspot.com/2007/12/flood-icing.html
Flood icing is simply royal icing with water added to make a consistency to "flood" or fill in the outlined design. It's best to go slow, adding a little water at a time to get to a syrup-y consistency. The more cookies you decorate, the more you'll get a feel for it. If your icing ends up a little thin (like water), add sifted powdered sugar or some leftover icing from outlining to your flood icing.
Once the flood icing is "just right", cover it with a damp towel and let sit for several minutes. Using a rubber spatula (I love these!), run gently through the icing to break up the air bubbles that have risen to the top. Now pour into squeeze bottles. These can be found in the candy making section of any craft or bakery supply store. Walmart even carries them! You could also pour the flood icing into a pastry bag fitted with a tip. I used to do this before I discovered squeeze bottles...I wouldn't recommend it, though...it's a mess! :) Or use a spoon to just spread.
Onto the outlined cookies, squeeze the flood icing in a zigzag pattern. I usually do 3 -4 at a time. Don't worry, the icing won't harden by the time you get back to it and it gives the icing time to spread. Using a toothpick, spread the icing to cover the cookie.
ROYAL ICING (Egg White Recipe)
Ingredients:
3 egg whites, room temperature
1 lb. powdered sugar
1/2 tsp. cream of tartar
Combine ingredients, beat at high speed for 7-10 minutes.
ROYAL ICING (Meringue Powder recipe)from Wilton
Ingredients:
3 tbsp. meringue powder (you can get this in the wedding/cake supplies at Wal-Mart)
1 lb. confectioners' sugar
6 tbsp. warm water (in humidity use less water)
Beat all ingredients until icing forms peaks at low speed. Yield approximately 3 cups.
OR
Any simple powdered sugar icing will do. For a glossy finish just add about a 1/2 teaspoon of light corn syrup, and stir it in well.
Thursday, February 11, 2010
Sugar Cookies
The Best Sugar Cookies
INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 1/2 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
DIRECTIONS:
1. In a large bowl, cream together butter and sugar. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.
2. Cover, and chill dough for at least 1 hour.
3. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter.
4. Bake 6-8 minutes in preheated oven. Cool completely.
INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 1/2 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
DIRECTIONS:
1. In a large bowl, cream together butter and sugar. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.
2. Cover, and chill dough for at least 1 hour.
3. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter.
4. Bake 6-8 minutes in preheated oven. Cool completely.
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