I admit, I haven't been here in quite a while & I've felt a bit guilty about it. I'm so glad to see the renewed interest in the site & I hope things keep clicking along they way they have of late.
While scrolling through I've loved seeing the healthy recipes & adaptations you all have posted...and now I'm going to ruin all our resolutions to eat better in this new year. This recipe is floating about the ether in a few forms but this is my favorite thus far.
You will need:
1 cup butter
1 cup brown sugar
1 to 1 1/2 sleeves saltine crackers
1 to 1 1/2 cup good chocolate chips (I prefer Ghirardelli Milk Chocolate chips because they melt beautifully)
Heat oven to 350 degrees.
In a heavy sauce pan, melt butter and brown sugar together & bring to a boil. Boil for 3 minutes stirring often.
Line a jelly roll pan (or any sheet pan with sides) with aluminum foil and lay out saltines to cover the entire bottom of the pan.
Pour butter & brown sugar mixture over the crackers & bake for 7 minutes.
After baking, remove from oven for 1-2 minutes then sprinkle with chocolate chips and return to oven for 1 minute. Once chocolate chips have melted, spread chocolate over crackers with a spatula. Let cool, then break apart or cut between crackers to eat.
Now, I will warn you, this stuff is rich and addictive. I love it but can easily eat myself sick on it. It's best made when you're going to have company to share it with.
Enjoy!
Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts
Wednesday, February 1, 2012
Wednesday, June 30, 2010
Mama F's Strawberry Cake
As with everything in my life, this recipe has a back story. Did was my best friend from the time we were in eighth grade on. Every year she had a slumber birthday party. Every year her mother, Mama F, made this fabulous cake. When BabyGirl asked for a "pink strawberry cake" for her fourth birthday, I could think of nothing better than this cake. I emailed Mama F & begged for her recipe. She gladly sent it to me. Last year, I discovered Did did not even have her mother's recipe. I told her it's because her mother likes me more...but in reality, it's because Did never asked.
You should also know that Mama F was an English teacher & is a published author. If you read this recipe through, you'll see those facts clearly. So with no more ado and without further gilding the lily, I give you Mama F's Strawberry Cake exactly as it was sent to me.
This is out of the section of The James K. Polk Cookbook [the first one] from the recipes sent in by 1st ladies. I'll try to remember and italicize my editorial comments.
You should also know that Mama F was an English teacher & is a published author. If you read this recipe through, you'll see those facts clearly. So with no more ado and without further gilding the lily, I give you Mama F's Strawberry Cake exactly as it was sent to me.
This is out of the section of The James K. Polk Cookbook [the first one] from the recipes sent in by 1st ladies. I'll try to remember and italicize my editorial comments.
Strawberry Cake
1 package yellow or white cake mix
1 package (3 ounces) strawberry gelatin (Jello)
3/4 cup cooking oil (I use 1/2 c oil and 1/4 c water)
1 cup chopped nuts (I don't put these in because I don't want to)
4 eggs
2 tablespoons flour
1 package (10 ounces) frozen strawberries or 1 pint fresh strawberries with 1/2 cup sugar*
Mix all ingredients and beat well; pour into a greased angel food cake pan and bake at 350 for 45 minutes or until done. (Mama F always baked the cake in two 9 inch round pans for a layer cake instead.)
Serve plain or with whipped cream.** Rosalynn Carter
OK, FarmWife, here's how the cake you ate deviates:
*In strawberry season, I freeze strawberries. Specifically, I slice them, mildly fill quart freezer bags with the slices, add 1/4 cup sugar, seal, and let them languish on the counter until they form a little juice- probably no more than 30 minutes. FOR THE CAKE, I thaw a quart of the berries and, with a slotted spoon, scoop out about 10 ounces of them to put in the batter. There will be juice and several slices left. Onward...
**After the two layers are cool, I "ice" the cake with a really big bowl of Cool Whip (or store brand sub) with the remaining strawberry juice and pulp stirred in. The two ingredients will at first vigorously resist being combined, but persevere; it will happen.
Of course, with this icing, the cake will have to be covered and refrigerated and, if your cake holder is like mine, will take up a huge space. I stick toothpicks in the tip and sides so the Saran Wrap doesn't stick to the icing. It's better/moister if it sits a day.
Friday, June 19, 2009
Chocolate Cheesecake & Strawberry Sauce
So I combined two cheesecake recipes in order to use the ingredients I had on hand. Every other recipe I found required something I didn't have, and as this baking adventure began after 10 p.m., I needed to get creative. It worked. Here are the tasty results below.
INGREDIENTS:
Crust
2.25 c. Oreo crumbs
1/4 c. sugar
1/2 c. butter, melted
Filling
2 pkgs. (8oz/250g each) Light Cream Cheese
1 can sweetened condensed milk (light if they have it)
1 tsp. vanilla
1/2 c. sugar
3 eggs
1 pkg. (8 squares) 70% Baker's Chocolate
Sauce
2 c. Strawberries (frozen works great)
scant 1/3 c. Sugar
1 tsp. Vanilla
DIRECTIONS for Crust and Filling:
1. Preheat oven to 325 Fahrenheit. In a small bowl, combine cracker crumbs and sugar. Stir in butter. Press onto the bottom of a greased 10" springform pan. (I press the crust about 1 inch up the sides as well, but that is a matter of personal preference, if you like crust on the side or not)
2. In a double boiler, melt chocolate until smooth. Be very careful not to scorch, and remove from bottom of boiler when the chocolate is melted. Set aside. (I don't have a double boiler, but use a small metal bowl over a small sauce pan of hot water on the stove.)
3. In a mixing bowl, beat cream cheese, sugar, sweetened condensed milk, chocolate, and vanilla until really smooth.
4. Add eggs one at a time, beating on low just until each is combined. (If you beat too hard, your cheesecake will crack because the eggs hold air that collects during the beating process.)
5. Pour over crust. Bake at 325 for 45 minutes. Then turn off oven, crack door open and bake another 10 minutes. This will help set the cheesecake and help prevent cracks in the top of your cheesecake. (You'll still have one or two, but they shouldn't be major. I actually had a few that corrected themselves during the 10 minutes that the door was open.)
6. Remove and cool on wire rack for 30 minutes to an hour. Gently run a knife along the edge of the pan, and then place in refrigerator. Do not disassemble the pan yet! Cool overnight.
7. Carefully disassemble the edge of the springform pan. Cut into 12 pieces. Keep refrigerated until ready to serve. (I set aside a few pieces, and then individually wrap and freeze the rest for other occasions. It freezes well for a few months in a deep freeze.)
DIRECTIONS for Sauce:
1. Cut strawberries in pieces and place in small sauce pan. (If frozen, thaw a bit first.) Add sugar and vanilla.
2. Heat on medium low heat and stir until bubbly and thickened, about five minutes. Remove from heat and mash with a potato ricer. Cool in refrigerator.
3. Pour a few tablespoonfuls over individual pieces of cake and enjoy.
INGREDIENTS:
Crust
2.25 c. Oreo crumbs
1/4 c. sugar
1/2 c. butter, melted
Filling
2 pkgs. (8oz/250g each) Light Cream Cheese
1 can sweetened condensed milk (light if they have it)
1 tsp. vanilla
1/2 c. sugar
3 eggs
1 pkg. (8 squares) 70% Baker's Chocolate
Sauce
2 c. Strawberries (frozen works great)
scant 1/3 c. Sugar
1 tsp. Vanilla
DIRECTIONS for Crust and Filling:
1. Preheat oven to 325 Fahrenheit. In a small bowl, combine cracker crumbs and sugar. Stir in butter. Press onto the bottom of a greased 10" springform pan. (I press the crust about 1 inch up the sides as well, but that is a matter of personal preference, if you like crust on the side or not)
2. In a double boiler, melt chocolate until smooth. Be very careful not to scorch, and remove from bottom of boiler when the chocolate is melted. Set aside. (I don't have a double boiler, but use a small metal bowl over a small sauce pan of hot water on the stove.)
3. In a mixing bowl, beat cream cheese, sugar, sweetened condensed milk, chocolate, and vanilla until really smooth.
4. Add eggs one at a time, beating on low just until each is combined. (If you beat too hard, your cheesecake will crack because the eggs hold air that collects during the beating process.)
5. Pour over crust. Bake at 325 for 45 minutes. Then turn off oven, crack door open and bake another 10 minutes. This will help set the cheesecake and help prevent cracks in the top of your cheesecake. (You'll still have one or two, but they shouldn't be major. I actually had a few that corrected themselves during the 10 minutes that the door was open.)
6. Remove and cool on wire rack for 30 minutes to an hour. Gently run a knife along the edge of the pan, and then place in refrigerator. Do not disassemble the pan yet! Cool overnight.
7. Carefully disassemble the edge of the springform pan. Cut into 12 pieces. Keep refrigerated until ready to serve. (I set aside a few pieces, and then individually wrap and freeze the rest for other occasions. It freezes well for a few months in a deep freeze.)
DIRECTIONS for Sauce:
1. Cut strawberries in pieces and place in small sauce pan. (If frozen, thaw a bit first.) Add sugar and vanilla.
2. Heat on medium low heat and stir until bubbly and thickened, about five minutes. Remove from heat and mash with a potato ricer. Cool in refrigerator.
3. Pour a few tablespoonfuls over individual pieces of cake and enjoy.
Saturday, August 30, 2008
Pear Sauce
Yup. You read that right. It's just like Apple sauce....only with pears. It's very good & very easy & needs very little (if any) sugar added.
Take 3-5 pounds of pears (I think I did about 15 pears yesterday), peel, core, and cut them into eighths. As I'm cutting the up, I soak the pear slices in cold water with about a 1/4 cup of lemon juice. Put pear slices in your crock-pot with abut 2/3 cup water (I use the water they're soaking in, so there's a little lemon juice in it as well), cover and cook on high until pears are very soft. Depending on how ripe they are it can take from 3 to 6 hours.
Cool pears off then run them through a food mill or food processor until they're consistency you want. I added about a teaspoon of cinnamon to the entire batch and one or two tablespoons of sugar if it's needed. Then you can either divide it up & freeze it or can it.
I processed mine in a hot water canner for about 30 minutes.
If anyone's interested, let me know & I'll post the recipe for Pear Butter (think Apple butter) that you can make from this point. I've not made it yet, but I plan on trying it soon.
Take 3-5 pounds of pears (I think I did about 15 pears yesterday), peel, core, and cut them into eighths. As I'm cutting the up, I soak the pear slices in cold water with about a 1/4 cup of lemon juice. Put pear slices in your crock-pot with abut 2/3 cup water (I use the water they're soaking in, so there's a little lemon juice in it as well), cover and cook on high until pears are very soft. Depending on how ripe they are it can take from 3 to 6 hours.
Cool pears off then run them through a food mill or food processor until they're consistency you want. I added about a teaspoon of cinnamon to the entire batch and one or two tablespoons of sugar if it's needed. Then you can either divide it up & freeze it or can it.
I processed mine in a hot water canner for about 30 minutes.
If anyone's interested, let me know & I'll post the recipe for Pear Butter (think Apple butter) that you can make from this point. I've not made it yet, but I plan on trying it soon.
Thursday, July 17, 2008
Toffee Crunch Cookies
Yield: 3 Dozen (see hint below)
1 1/2 Cups sifted flour
1/2 Tsp baking soda
1/2 Tsp salt
1/2 cup butter
3/4 cup packed brown sugar
1 egg
1 Tsp vanilla
1 cup finely chopped Heath Bars (Heath Bits 'o Brickle may be substituted, but you lose the chocolate flavor from the candy bars)
1/2 cup chopped pecans
Combine flour, soda, salt
Cream butter, ad sugar, egg, and vanilla; mix until creamy
Stir in dry ingredients, blend in chopped candy bars and pecans.
Drop tablespoons full 2" apart on greased baking sheet
Bake in 350 degree oven for 12 to 15 minutes
Hint: If you promised to supply 2 dozen cookies for an event, you should double this recipe to make up for what you eat while baking them.
~Inkling, these are the cookies my dad made for G'ma & G'pa M&M's anniversary party last summer.
1 1/2 Cups sifted flour
1/2 Tsp baking soda
1/2 Tsp salt
1/2 cup butter
3/4 cup packed brown sugar
1 egg
1 Tsp vanilla
1 cup finely chopped Heath Bars (Heath Bits 'o Brickle may be substituted, but you lose the chocolate flavor from the candy bars)
1/2 cup chopped pecans
Combine flour, soda, salt
Cream butter, ad sugar, egg, and vanilla; mix until creamy
Stir in dry ingredients, blend in chopped candy bars and pecans.
Drop tablespoons full 2" apart on greased baking sheet
Bake in 350 degree oven for 12 to 15 minutes
Hint: If you promised to supply 2 dozen cookies for an event, you should double this recipe to make up for what you eat while baking them.
~Inkling, these are the cookies my dad made for G'ma & G'pa M&M's anniversary party last summer.
Friday, April 4, 2008
Texas Sheet Cake
This one is a big hit at our house.
Texas Sheet CakeCake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract
Preheat oven to 375°.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375ยบ for 22 minutes.
Yield: 20 servings (serving size: 1 slice)CALORIES 298 (30% from fat); FAT 10g (satfat 5.5g, monofat 3.2g, polyfat 0.7g); PROTEIN 3.1g; CARBOHYDRATE 49.8g; FIBER 0.5g; CHOLESTEROL 44mg; IRON 1.1mg; SODIUM 188mg; CALCIUM 25mg;
Cooking Light, MARCH 2000
Texas Sheet CakeCake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract
Preheat oven to 375°.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375ยบ for 22 minutes.
Yield: 20 servings (serving size: 1 slice)CALORIES 298 (30% from fat); FAT 10g (satfat 5.5g, monofat 3.2g, polyfat 0.7g); PROTEIN 3.1g; CARBOHYDRATE 49.8g; FIBER 0.5g; CHOLESTEROL 44mg; IRON 1.1mg; SODIUM 188mg; CALCIUM 25mg;
Cooking Light, MARCH 2000
Subscribe to:
Posts (Atom)