Pots and Pins

Caramel Apple Rice Pudding...

Before Pumpkin Season takes hold (it officially begins October 1st in my humble opinion), let's celebrate Apple Season to the hilt with this amazing caramel apple rice pudding.  This is what Fall is all about, and since the first day of Fall is tomorrow, you need to make this today!!

 

You can use any white rice, I prefer Jasmine.  You can use any apple, too, but I like Fuji.  And here's the beauty of this rice pudding, you can cook it until the rice is chewy or soft and the apple can still have a bit of a bite to them or they can be almost mushy - you get to choose!

This is serious comfort food and it really hits the spot on a cold, rainy Northwest day - or whatever kind of day you're having.  One bite of this will remind you of home and grandma and picking apples off the tree and everything you're missing.  Trust me, this one's a keeper.

 

Caramel Apple Rice Pudding - Pots and Pins

2 cups water

1 cup white rice

1 cup brown sugar

1 cup whole milk

1 stick (1/2 cup) butter

1 egg

pinch of salt

1 large apple, chopped, Fuji, Gala or Honeycrisp

1 teaspoon vanilla

Cinnamon sprinkle to garnish

In medium size saucepan bring 2 cups water to a boil, add rice, bring back to a boil then reduce heat to low and cook for 15 minutes.  Meanwhile, in another medium saucepan combine brown sugar, milk, butter, egg, and salt and whisk together over medium heat until butter and sugar are completely melted.  Stir in chopped apple, cook, stirring occasionally, over medium heat for 10 minutes.  When rice is done, remove from heat and stir into sauce, stirring until mixed well, and cook for an additional 10 minutes or until apples and rice are as tender as you like.  Remove from heat and stir in vanilla.  Serve hot or warm with a sprinkle of cinnamon on top, if desired.

Salt River Bars...

Our last Christmas decorations are finally in their bins...the giant wreath that has graced the front of our home for THREE months was unceremoniously removed last night.  I think this is the longest we've ever had things up...so we bid Christmas farewell with these splendid crispy chocolate bars - a fitting way to end the hoopla.  

You just won't believe how good one box of CLUB Crackers can taste!  They are the reason these bars are slightly salty and crunchy which plays ever so nicely with the caramel-graham filling between the cracker layers.  Oh, not only are these super tasty, as in your entire family will swoon over them, but they are easy to make.

The caramel-graham filling has one cup of crushed graham crackers - so the caramel comes out looking a bit gritty but it's not, it's just those little bits of graham crackers that give a nice little twist to the caramel.  The filling takes about 8 minutes to make and then half of it is poured over the crackers - once smoothed, another layer of crackers is placed on top, and the the last half of the filling is poured.  Again, that layer is smoothed and the last layer of crackers is added on top.  One 9 x 13-inch pan is used and so is the entire box of crackers - I love it when things work out like that!

After the last of the crackers are added, the pan is popped into the refrigerator to chill while the chocolate topping is made.  Melted chocolate chips, butterscotch chips and peanut butter make up the chocolaty topping...it's a game-changer!  So creamy and delicious - and it spreads over the top layer of crackers beautifully.  Now the hard part...back into the fridge it goes until the chocolate is set.  But not too long grasshopper, maybe 30 minutes to an hour...depending on how many times you open the refrigerator door to check to see if they're set!  

Just look at those beautiful layers!!  I didn't wait more than 3 seconds to bite into one - YUM!  I realized after cutting some bars that I had forgotten to sprinkle the tops with flaky sea salt...so I quickly sprinkled some on and my chocolate wasn't super set so it stuck!  Whew!  Crisis averted!

 

Salt River Bars - Adapted From Take Two Tapas via Lovely Little Kitchen

(These are said to be a favorite from Liberty Market in Gilbert, AZ - so to my Arizona friends, let me know what you think!)

1 box CLUB Crackers

1 cup butter

2 cups light brown sugar, packed

1 cup graham crackers crumbs (about 7 crackers)

3/4 cup heavy cream

For the topping:

1 1/2 cups milk chocolate chips (you can also use semi-sweet or dark chocolate chips)

1/2 cup butterscotch chips

1/2 cup creamy peanut butter

Optional:  1 teaspoon flaky sea salt

Prepare a 9 x 13-inch baking pan by lining it with parchment paper, leaving it hanging over the edges so it can be used to remove the bars easily.  Spray the parchment and sides of the pan with non-stick spray.  Cover the bottom of the pan with the first layer of crackers on top of the parchment.  (You will have a little bit of space left around the sides, you can cut the crackers to fit or not, it doesn't really matter.)  I used 5 rows of crackers with 6 crackers in a row and that pretty much covered my pan perfectly.

In a medium-sized heavy-bottomed pan, melt butter, brown sugar, graham cracker crumbs and heavy cream together over medium heat, stirring constantly.  Bring the mixture to a boil, continuing to stir for 7 minutes.  Remove from heat and pour half of the caramel mixture over the crackers, spreading evenly to the edges of the pan.  Working quickly, add another layer of crackers over the caramel mixture.  Pour the remaining caramel mixture over the second layer of crackers, and then add a final layer of crackers.  

Refrigerate the pan to chill and set, about 10  minutes, while you make the chocolate topping.  To make the topping, add milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl.  Heat for 30 seconds then stir.  Continue to microwave at 30 second intervals, stirring in between, until chocolate mixture is smooth.  Pour the chocolate over the final layer of crackers, spreading evenly to the edges.  Sprinkle sea salt over the chocolate layer to taste - I used a good teaspoon of salt.

Chill for an hour before cutting.  Using the edges of the parchment paper, lift the entire thing out of the pan to a cutting surface.  Using a sharp knife, cut into bars.  These are very rich so don't cut them too big!  I cut my bars along the lines of the crackers, about 2 1/2-inches by 1-inch.  Makes about 36 bars, depending on how big you cut them.

The crackers stay crisp so you'll get some crunch, and you'll get some chew from the caramel and then the creaminess from the chocolate - these are winners!

This makes a lot - and if you cut them smaller you'll have enough to feed a crowd - but not for long!  Or just feed yourself and give a plate or two to deserving friends - the definition of win/win.

Lemon Posset with Blackberries...

Mmmmm...this one is a keeper.  An old keeper.  A recipe that's been around for a century and then some and yet it was new to me and I'll bet new to you, too.  Posset is the easiest dessert to make, with only THREE ingredients, and it tastes fancy-schmancy.  I discovered posset a few months ago and have made it almost weekly since - its quick to make, is always a sure-bet, and goes down so smooth you'll forget you're eating hundreds of calories...but please don't let that stop you!

As I mentioned, you need only 3 ingredients, heavy cream (whipping cream), Baker's sugar, which is ultra-fine and dissolves a bit faster than granulated sugar and lemon juice...or lime juice or orange juice...any citrus flavor you like.

The cream and sugar are heated and boiled...yes, boiled...curdled cream is where it's at!  You do have to watch the pan carefully as boiling cream will boil over and out of the pan if you're not careful - but you don't have to stand and stir constantly, just occasionally, and only for 8 minutes.  Lemon juice is added after cooking and that's it.  You're done!  How simple is that?!?

If you want to learn more about posset, you can read all about it's old English origins and how acid added to cream makes for such a luscious dessert (it's better than mousse!) by visiting Cooks Illustrated, just click here.

You don't need to add anything to the top of the posset if you don't want to - or if you're like me and can't wait to dive right in, just wait until the posset cools so it will set, then grab a spoon!  But adding a spoonful of blackberry jam and some fresh blackberries is the cherry on top, so to speak.  You can add whatever berries/fruit you want - or maybe just top with a dollop of whipped cream - because if you're in for a penny you might as be in for a pound...actually many pounds if you eat this all the time - if you get my drift!

It tastes as good as you think...it's creamy and rich and decadent and the perfect ending to a perfect, or even not so perfect, meal...and it makes for a great afternoon snack...if you're into that sort of thing.

Lemon Posset with Blackberries  - Adpated From The Beach House Kitchen Blog  (If you're not familiar with The Beach House Kitchen, you need to be, she has fabulous recipes!)

2 cups heavy cream

2/3 cup baker's sugar (you can use granulated sugar, just stir really well to make sure it all dissolves)

1 tablespoon grated lemon zest

6 tablespoons freshly squeezed lemon juice

1 1/2 cups blackberries, optional

1/2 cup blackberry jam, optional

Whipped cream for topping, optional

In a medium saucepan, combine cream, sugar and lemon zest.  Bring to a boil over medium heat.  Continue boiling, stirring often, until sugar is dissolved.  Be careful that mixture doesn't boil over.  Continue to boil for 8 minutes.  Remove from heat and stir in the lemon juice.  Cool slightly, until skin forms on top, about 20  minutes, then strain through a fine mesh sieve to remove the zest, for an ultra-smooth posset.  (If you want a stronger lemon taste,don't allow skin to form and don't strain.)  Discard zest.  Divide the mixture into 6 individual glasses, jars or ramekins.  Refrigerate, uncovered until set, about 3 hours then cover with plastic wrap and keep refrigerated until cold and ready to serve.  Can be made two days ahead.  Divide the mixture into 6 individual glasses, jars or ramekins.  Top each serving with a spoonful of blackberry jam and fresh blackberries, which is optional, but I highly recommend.

Just look at hour thick and creamy this is!  And it's dang, dang, dang, dang, dang good!  5 dangs on the ol' dang meter for sure!  I calculated each serving to have approximately 350 calories...which isn't so bad...but who's counting?!?

 

Apple Crisp...

I'll admit to being new to the world of apple crisps.  The first time I ever made apple crisp was about 4 months ago when a friend asked me to make a pan for her for something she was hosting.  My friend gave me her recipe and I made two apple crisps that day - one for her, one for us.  While I liked her recipe, I just didn't think it was worth the calories - don't get me wrong, it was good but it didn't have enough crisp! So I tinkered with her recipe, and made another batch...using different oats, dark brown sugar and a bit more of it, and while I was peeling away, an idea hit me of how, even as an apple crisp newbie, I could make the best apple crisp in the world...thereby saving you and me from ever eating average apple crisp again!    I’m not being boastful or even bordering on hyperbole, I'm just stating a fact.  I decided to add more crisp...twice as much crisp, to be exact...because when it comes to apple crisp, it’s all about the crisp!

Most recipes for apple crisp just have a crisp layer that is sprinkled on top of the apples. This recipe has two layers, one is spread over the bottom of the pan, under the apples, so when it is baked it becomes crispy, dare I say even crunchy?   A bottom crispy-crunchy layer...genius, no?   The second layer is sprinkled on top of the apples...two layers of crisp means double delicious.

For this recipe I only use tart apples, Granny Smith apples work nicely.  I also only use old-fashioned oats, not quick cooking oats,  because I like the oats to hold on to some of their chew.  And while I’m at it, I have to say I would never use apple pie filling from the jar/can.  Never.  Ever. Amen.

This recipe makes 12 generous servings - even so I'll bet you won't have any left.  I wish I had pictures to show you the finished crisp but unfortunately the family was circling when I pulled it from the oven and they couldn't wait to dig in!  This is best served hot/warm from the oven and with a scoop of vanilla ice cream - or cinnamon ice cream if you can find it.  I always serve it with a spoon, not a fork, because those last creamy drops of melted ice cream mixed with the crispy cinnamon-y layers is the kind of stuff culinary dreams are made of!

Apple Crisp - Pots and Pins

Apple mixture:

10 cups Granny Smith apples, peeled, cored and sliced (about 1/3-inch thick) about 8 medium sized apples

1 cup dark brown sugar, packed

1 1/2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

Crisp mixture:

2 cups old-fashioned oats

2 cups all-purpose flour

2 cups brown sugar, packed

1 tablespoon cinnamon 

1 cup (2 sticks) butter, cold, diced into small cubes

Optional:  1 1/2 cups pecans, chopped (I love to add pecans to this dish, however my family isn't big on them...but I highly recommend adding them!)

Preheat oven to 375 degrees.  Butter the bottom of a 9 x 13-inch baking dish.  Set aside. 

Make the apple mixture:  Place prepared apple slices in a large bowl.  In a small bowl, whisk together the brown sugar, flour and cinnamon.  Sprinkle mixture over the apples and stir gently, coating all of the apples with sugar mixture.  

Make the crisp mixture:  In a large bowl combine oats, flour, brown sugar, baking powder, baking soda and cinnamon.  Sprinkle the cold, cubed butter over mixture and using a pastry cutter (or your hands or even a fork) mix in the cold butter until only pea-sized pieces remain.  Add chopped pecans, if using.

Spread half of of the crisp mixture over the bottom of the prepared pan and press down into a nice flat layer.  Pour apple mixture over top and smooth apples into even layers.  Pour remaining crisp mixture over top of the apples and spread evenly.  Bake, uncovered, at 375 degrees for 35 to 45 minutes, or until bubbly and top is a dark golden brown.  Remove from oven and let sit for about 10 minutes before serving.  Serve hot/warm or even at room temperature.  (Serve with vanilla ice cream for coma-inducing-deliciousness.) Makes 12 generous servings.  Keep any remaining crisp in refrigerator and reheat in microwave.  

 

Spotted Dick...With Creme Anglaise...

Just the name alone brings a smile to my face!  I will try to keep things above-board and will do my best to keep my snickering to a minimum...but really, Spotted Dick is just sooooooo funny!  At least for us Americans with a bent sense of humor...the British just consider Spotted Dick to be a dessert and a very delicious one at that and I don't believe saying Spotted Dick anywhere in the Queen's realm would elicit a laugh, unless there was a yank in the hedgerow!  So for my sake, and so I can stay off the slippery slope into crude-ville, let's just call Spotted Dick what it really is, a pudding.  

You can't have a Harry Potter/Muggle feast without certain desserts - it would just be rude...so I made sure I had plenty of all things Harry.  Chocolate Flies, Shock-o-Chocolate, Fizzing Whizbees, Chocolate Frogs, Dark Treacle Tart, Aunt Petunia's English Strawberry Trifle, Hagrid's Rock Cakes and Spotted Dick with Creme Anglaise.  Coma Central.

Only those truly versed in Harry Potter were invited.  It was quite the grand affair!  Our menu included more than just desserts, we also had Chiddingly Hot Pot, Sausage Rolls, Potato and Onion Pasties, Mulligatawny Soup, Vol-au-Vents, Golden Snitch Cheeseballs and we washed it all down with Pumpkin Juice and Frozen Butter Beer.  

Before the tattoos were applied to each forehead and the glasses were placed in the proper position on the bridge of the nose, my guests had to help prepare the food...a Harry Potter cooking class of sorts.  Things went well, only one band-aid was needed and nothing was broken!  The feast was enjoyed by all, finished with complaints of being too full...yet they all had room for dessert!

  

Spotted Dick is served with a Creme Anglaise sauce over top - a vanilla cream sauce that goes perfectly with the lightly lemon scented steamed pudding, which is exactly what Spotted Dick is...a steamed pudding.  I only served very small slices because we did have four desserts!!  Spotted Dick is very light though, not at all heavy and so much better than I expected it to be - no wonder it's one of Harry's favorites!

Spotted Dick is steamed for about 2 hours - you only have to check on it once or twice, just to make sure there is plenty of water in the pan, so you're not tied to the stove and can go and sit and watch The Prisoner of Azkaban or something.  The spots can be either raisins or currants - I used raisins because that's what I had.  I also used an American-ized version of Spotted Dick and used butter instead of suet, as I was fresh out of suet!  This would be a lovely dessert to serve for Easter or any holiday for that matter - it's one of England's favorites for a reason!

Spotted Dick - Adapted from Martha Stewart

You will need a pan to steam the pudding in, either a coffee can or a pudding steamer like I used or even an oven-proof bowl.

1 1/2 sticks (3/4 cup) cold butter, cut into small pieces, plus more softened for pudding steamer and parchment

2 1/2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup sugar

3/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

3/4 cup dried currants or raisins

4 large eggs, lightly beaten

1/3 cup whole milk

Creme Anglaise for serving, recipe follows

Set a round wire rack in bottom of a large stockpot (so the pudding container is not sitting directly on the bottom of the pan.  Wadded up aluminum foil will work in place of a rack.)  Set a 5-cup pudding basin or oven-proof bowl (or two 3-cups basins) on rack.  Fill pot with enough water to come about 3/4 quarters of the way up sides of basin.  Remove basin; dry, and butter inside.  Set aside.  Cover pot and bring to a boil.

If you don't have a pudding steamer with a lid, butter a 10-inch round of parchment paper; set aside.  Whisk together flour, baking powder, and salt in a large bowl.  Using a pastry blender or your fingers, cut in butter until pieces are no larger than small peas.  Stir in sugar, lemon zest, and currants.  Stir in lemon juice, then eggs and milk; stir until combined.  Transfer batter to prepared basin.  If using a pudding steamer with a lid, put batter in steamer container and put on lid.  If using a bowl, put batter into bowl and place parchment round, buttered side down, over basin.  Make a pleat in center of parchment.  Cover with an 11-inch round of foil.  Make a pleat in center of foil to allow room for pudding to expand.  Cut a piece of kitchen twine about 7 feet long.  Wrap twine twice around basin over foil, just below lip.  Knot to secure.  Carefully lower pudding into boiling water, and cover pot.  Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 2 hours, adding boiling water occasionally to maintain level.  (If the pudding is steamed too long it will become dry.  I think mine was a bit over-done but it still tasted great!)

Transfer pudding to a wire rack.  Let cool 10 minutes.  Run a knife around edge of bowl to loosen; invert pudding onto serving plate.  Serve warm, with Creme Anglaise, if desired.  Whipped cream would also be good for serving.  Serves 8 to 10.

Creme Anglaise:

4 large egg yolks

3 tablespoons sugar

pinch of salt

1 1/4 cups whole milk

3/4 cups heavy cream

1/2 vanilla bean, halved lengthwise, seeds scraped and reserved

Prepare an ice-water bath; set aside.  Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.  Put milk, cream, vanilla bean, and seeds into a medium saucepan.  Bring to a simmer over medium heat.  Reduce heat to low.  Pour half of hot-milk mister into reserved yolk mixture, whisking constantly.  Pour mixture back into pan.  Cook over medium heat, stirring constantly, until mixture coats the back of a spoon.  Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids.  Let stand; stirring occasionally, until cold, about 20 minutes.  

Thanks to the Harry Potter freaks who dined with me...Nia, Azita, Sana, Kate, Julia and Kate!

"Hogwarts, Hogwarts,

Hoggy Warty Hogwarts,

Teach us something please,

Whether we be old and bald

or young with scabby knees.

Our heads could do with filling

With some interesting stuff,

For now they're bare and full of air,

Dead flies and bits of fluff.

So teach us things worth knowing,

Bring back what we've forgot,

Just do your best, we'll do the rest,

And learn until our brains all rot."

 

 

 

 

Lemon Pecan Pie...

The mister has been in rare form lately, has himself a little pep in his giddy-up, all because of NCAA basketball.  I don't know when his complete obsession for college basketball took hold exactly, he's always enjoyed watching the games and there are certain teams he has always followed, but in the last ten years he has become a rabid fan to the point of mania.  If Tennessee is playing on Monday then he'll wear an orange sweater to work.  If Duke is playing on Thursday he'll pull out the blue sweater. You get the idea...so why does this bother me?!??!  Well...IF I didn't get his orange sweater laundered and back into his dresser, then he can't wear it and then, in his words, "This could cost them the game!!!" Yes, that's right, he thinks what HE wears affects the outcome of the game.  He is not only obsessed but superstitious .  It's maddening.  For me.  I am looking forward to the end of March, the end of the madness, where we will have a few months without football and college basketball...and possibly some sun, which would definitely improve my mood!

You know what else would improve my mood?  Another slice of this pie.  We all love pecan pie, it's a tradition during the holidays and I always make two of three pecan pies between November and December.  But this pie, it's had me rethinking tradition.  This is Tricia Yearwood's Lemon Pecan Pie recipe and one day during December I heard her talking about it on TV...my first thought was OH NO!!!  You can't mess with pecan pie! But Tricia has always put lemon zest and lemon juice in her pecan pie...and after making her recipe I will always put it in my pie, too.

The lemon brightens up this pie, it gives it just a little spark.  It's refreshing and light and here's the really great thing about it...it doesn't use corn syrup like the pecan pies we've all made for years!  Give this one a try today, it's the perfect dessert for a cold, rainy January day.

Lemon Pecan Pie - From Tricia Yearwood via Food Network

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar 

2 large eggs 

1/2 cup (1 stick) unsalted butter, melted 

1 1/2 teaspoons vanilla extract 

2 teaspoons finely grated lemon zest plus 3 tablespoons juice 

2 tablespoons milk 

2 tablespoons all-purpose flour 

1 cup chopped pecans plus 1 cup pecan halves 

One store-bought 9-inch deep-dish pie shell, unbaked 

Preheat oven to 325 degrees.  In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated.  Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans.  Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools, about 55 minutes.  Serve warm or at room temperature.

 

I've made this pie three times now and have shared it with friends, including one foodie friend who at first couldn't figure out what it was that made this pie different.  But when her taste buds finally flew into action all she could say was Mmmmmmmmm.  

Eggnog Pudding...

While you're all recovering from your MLK celebrations, I'm still thinking about one of our most yummy Christmas desserts - eggnog pudding.  If you're in need of a really creamy, special, festive dessert, this is the one.  Eggnog is still available in the stores so you have time to make this, but hurry!  Just so I don't forget about this recipe next year, I've put a copy of it in my paper desk calendar, under November...I'll be ready to make it the minute the eggnog hits the store shelves!

 

I'm really missing Christmas.  We had such a great time, mainly because I changed things up this year.  Instead of having one day where the grand-kids tore into stacks of presents that one week later they wouldn't be able to remember, I decided that in the days leading up to Christmas they would open an experience.  I bought a pretty Christmas box (Joann Fabrics) and each night after the kids went to bed I put a red envelope inside the box.  Inside the envelope was a letter to the kids telling them what to expect that day...it was a hit!

The first day they opened a letter that said they would go see the new Mary Poppins movie, and inside the box they found movie candy, and a new Christmas sweater for each of them to wear to the theater. The letter went on to say that night they would watch the original Mary Poppins and learn to sing the song Supercalifragilisticexpealidocious!  Which they loved!  (For Elsa's birthday on January 12th I gave her a pillow that said Supercalifragilisticexpealidocious on one side and on the other it said Practically Perfect In Every Way...she loooooooved it!  Both Max and Elsa are now huge Mary Poppins' fans!)

Another day the kids opened a letter that told them they we were going to start the day baking and decorating Christmas cookies and then they would go to the Reindeer Festival at the Cougar Mountain Zoo in Issaquah.  They could not have been happier - the got to feed the reindeer apples and Max saw some wolves, which is one of his latest obsessions, so he was over the moon, which is still his favorite obsession!)  (I love the reindeer's eye - he was watching me!)  Later that night, just as the letter said, we took the kids to see Snowflake Lane - in the rain - it was a circus, super crowded, cold, people jockeying for a position all around, but they took it all in stride with smiles on their little wet faces.  Then I hit a home run by taking them to McDonalds for a late night snack...their favorite place to eat, oy vey...

Max is pretending to drive the sleigh - it was freezing outside but they sat in that sleigh for ten minutes!!!  The letters kept them very busy - every morning they looked forward to opening the red envelopes.  They saw the train exhibit at Seattle Center, rode the Monorail, rode the Christmas carousel, saw the giant gingerbread houses, saw the play Annie, made nativities out of clay, played games, took Rosie for walks in the park, had pedicures, hit golf balls, baked cookies and made candies, prepared the yule log for the fireplace (more on that later), had a root beer tasting and pizza party,  and then there was the gingerbread house decorating contest - but I'll save that for another day!  Every day, all day, they were kept busy, going, seeing, doing...It was EXHAUSTING!!!  Kidding, but only a little...every night I crashed into bed but I wouldn't have had it any other way.  They loved their Christmas box of experiences and I think this will become a new tradition for us.  On Christmas day they still got to open quite a few presents as the parents, uncle, aunts, etc., all gave them gifts (and I managed to sneak in a few extra, too, couldn't help myself!)

Neither Max or Elsa like eggnog so this was wasted on them...but the rest of us loved it!  This pudding has a very subtle eggnog taste, I can't help but think it would be perfect as an Easter dessert but who can find eggnog at Easter??!  Doesn't make sense, why we can't have eggnog year round, it's called EGGnog...and Easter is all about EGGS!!  Oh well, what do I know?!?

This is a very easy dessert to prepare and it comes together quickly.  I loved eating it warm, it seemed richer that way...the mister liked his cold, with whipped cream piled on top, and that was every bit as good!

These cute little glasses are from IKEA, they hold about 3/4's of a cup and are the perfect size for puddings.  The pudding is supposed to chill in the fridge for 3 hours but we have a fridge in our garage that is super cold so the pudding was chilled and ready to devour in about 1 1/2 hours - and it was hard waiting that long!  

Eggnog Pudding - Adapted From This Silly Girl's Kitchen  

1/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 1/4 cups eggnog

3 egg yolks

whipped cream, for serving, optional

Chocolate pirouette cookies, for serving, optional (available at Costco, World Market and Safeway)

Place sugar, cornstarch, salt and cinnamon in a medium-sized pot.  With a whisk, stir in the eggnog and egg yolks until combined.  Set heat to medium and whisk constantly until pudding is thickened and it coats the back of a spoon, about 5 to 8 minutes.  Pour pudding into a individual bowls (ramekins work nicely) and place a piece of plastic wrap on top, touching the top of the pudding so a skin doesn't form.  Put puddings in fridge to set, about 3 hours.  Garnish with whipped cream and chocolate pirouette cookies, if desired.  

 

 

 

Strawberry Poof...

49 years ago the mister's base blew up in Danang, Vietnam.  He likes to tell the story, to anyone who will listen; I've heard it a zillion times.  I have to admit, it's a pretty interesting story as it was the ammo dump that blew and it continued to blow for 3 days as the Marines hunkered down in trenches, unable to do anything.  The story involves a Marine's arm being blown off by shrapnel, (so nice to hear while slurping pho), the mister helping him and getting hit by shrapnel himself, then arranging for a tank to be sent in to get the severely injured Marine taken for help.  The mister got a medal out of the deal and he lived to tell the tale...over and over again.  So to celebrate this auspicious anniversary, we went to our favorite pho place.  Once again the mister started to tell me the story, and I decided the Vietnamese waitress needed to hear it, too, so when she came over I said, "We are celebrating an anniversary."  That's as far as I got before she said, "Congratulations!" and walked off!   After we were through eating she brought us our bill and said, "On the house, happy anniversary!"   She thought it was our wedding anniversary!  The mister was thrilled that lunch was comped, but I was a bit miffed that she thought I looked old enough to be celebrating 49 years of marriage!!!  Never going there again!!! 

Strawberry Poof, a funny name for a "salad" or dessert that kids of all ages will love!  Easter Eve my friend Shelly called me and asked me if I had the recipe for Strawberry Poof, said her 15 year old son had requested it for Easter dinner!  Now, when a kid can remember a food and asks for it by name, well, then you move Heaven and Earth to make it!  And if her kid liked it then I knew mine would, too!  Through a series of texts we tracked down the recipe; it's a family recipe from our friend Lori.  I didn't remember ever tasting it before and when I read the recipe I knew the mister would love it, too, and he did! 

It is super easy to make and super easy to eat...before you've had time to reach for your napkin to wipe your lips, poof, it's gone!  At our Easter dinner, it was scooped up and devoured in record time! 

When you make this, because you really should, start out by making it in a large bowl and then when everything is combined you will pour it into a 9x13-inch baking dish.  I started out with the baking dish and while everything worked just great, it would be easier mixing it in a large bowl.  Just so you know - pictures don't always tell the whole story!

Powdered sugar and cream cheese get all nice and cozy with frozen strawberries and strawberry Jell-O and then Cool Whip is added - now it's cozy and creamy!  It's simple, old-fashioned, homemade yumminess.  Everything has to set so plan on making this several hours ahead of when you want to serve - my family said it is worth the wait!

The best part about Strawberry Poof is you can keep eating it, even when you can't take one more bite of anything else!  You can be stuffed to the gills and like the old commercial said, "There's always room for J-E-L-L-O." 

Strawberry Poof - With Thanks From Lori Johnson

1 (3 oz.) package strawberry Jell-O

1 (8 oz.) package cream cheese

1 cup boiling water

1/2 cup powdered sugar

1 (16 oz.) package frozen strawberries, cut into small pieces if they are large

1 (9 oz.) container Cool Whip, thawed

In a large mixing bowl, dissolve Jell-O in boiling water.  Add strawberries and mix well. In a medium bowl, beat together cream cheese and powdered sugar with a hand mixer.  Add cream cheese mixture to strawberry mixture and stir to combine.  Gently fold in Cool Whip and mix until there are no streaks.  Pour mixture into a 9 x 13-inch serving dish and refrigerate until set, about 3 hours. 

The Strawberry Poof isn't in the picture!  Must have been on the side-board - but it was there, in all it's glory!  We had a wonderful Easter feast with family, friends, and all the fixin's...Mustard-Apricot-Glazed Ham,  Potatoes Nan-A,  Orange Hot Cross Buns, Bacon-Cheese-Tomato Deviled Eggs, just to name a few of the dishes that graced our table, along side the missing Strawberry Poof.  When it was all said and done the boy asked if I could make another batch of Strawberry Poof...just for him!  Of course I did - I LIVE for moments like that!

PS:  Thanks Debbie for the tablecloth and napkins!

PS:  Thanks Joella for the glasses!

PS:  Thanks Tantillo's for joining us!

PS:  Chocolates from See's Candies

Roasted Sugar..

Roasted Sugar, it's a real thing.  It's a real good thing.  If you have two hours to babysit your oven, then you need to put this on your hit parade.  Roasted sugar is just what is sounds like, sugar that is roasted in the oven until it develops a light caramel color and a bit of a toasted taste, all while remaining powdery dry.  What does one do with roasted sugar?  Glad you asked!  You can use it to replace white sugar in any recipe.  Why would one do that?  Glad you asked!  It will give whatever you're making a very subtle "note of complexity," according to Food52, where I found this recipe...and really, if I can add complexity to any dish, isn't it my obligation to do so??  

If you're going to try this, and I highly recommend that you do, then by all means, roast an entire bag of sugar - don't bother doing a small batch, you'll want more!   Of course you can roast smaller amounts of sugar, it won't take as long, maybe 30 minutes as opposed to two hours, but I really think this is genius and that it does make baked goods better - and I'm all about better baked goods!

See those little clumps in the sugar?  It was a very humid/wet/rainy day in Seattle when I roasted my sugar - and the humidity caused the very hot sugar (be careful when stirring the sugar, it will burn you if you touch it!) to clump a bit - either that or my oven temp was a bit high or both.  But no worries if it does clump a bit, pour the sugar through a strainer after it's cooled to remove them.  Notice the color?  Light caramel, I love that color, would look great as paint on my walls!

I ended up removing the sugar from the baking dishes and spreading them out on parchment to cool faster.  Once cooled I poured it into plastic Zip-lock style bags. I have used this sugar when making cookies and cake - and while I didn't have an "ah-ha!" moment when I bit into my cookies/cake, I do think they were better...but then I'm easily influenced when it comes to baked goods!

Roasted Sugar - From Food 52 - Stella Parks

Advertisement

 

Makes 4 pounds (9 cups)

9 cups (4 lbs.) refined white sugar  (This technique will not work with raw or semi-refined cane sugar, as its natural molasses content will begin to melt at much lower temperatures, causing the sugar to clump.)

Preheat the oven to 325° F. Put the sugar in a 9-by-13-inch glass or ceramic baking dish and roast, stirring well once every 30 minutes, until it darkens to a sandy tan, with a coarse texture like turbinado, about 2 hours. The color change can be strangely difficult to judge in the dim glow of an oven, so scoop out a spoonful to examine in better light.

Let the roasted sugar cool away from any sources of moisture or steam until no trace of warmth remains, about 1 hour. If you notice molten caramel around the edges, pour the hot sugar into a heat-resistant container, leaving the melty bits behind; once cool, the baking dish can be soaked clean. Despite its innocuous appearance, roasted sugar can be dangerously hot, so take care not to touch it.  Store for up to a year in an airtight container at room temperature.

Troubleshooting:  Metal baking pans conduct heat more rapidly, and their corners may harbor traces of grease or moisture, factors that make the sugar more likely to liquefy around the edges.  Given the importance of maintaining a low temperature, use an oven thermometer to verify that yours runs true to dial. Otherwise, the sugar will caramelize too quickly and begin to liquefy.

I didn't have a great deal of clumps, maybe 1/8th of a cup when it was done.  I doubled the recipe and roasted 10 lbs. of sugar - when it comes to sugar, go big or go home!!  Giving a jar of roasted sugar to a friend who bakes would be like giving them a bag of cash - just a thought!

 

Butter Bars...

Ever heard of Butter Tarts?  If you're Canadian then you know what I'm talking about, if not, you really should drive across the border one day and get yourself one, it would be worth the trip.  But if you don't have time for a border crossing, then these are the next best thing.   Instead of an entire tart though, I've made them into bars...so you can eat one or two and then try to walk away...good luck with that!  Speaking of Canada, I'd like to wish my Canadian friends a happy belated 150th birthday...we need to keep Canada on our good side, as they are the only country to have invaded us successfully - of course that was back in 1814, but who knows when they might get another wild hair and a herd of moose and try it again?!?

(Update:  Thanks to an astute Canadian reader, I am told Canada didn't invade the US...that was one of the only tidbits of information I retained from my 9th grade History class, where Dr. Harry told us they DID invade...well, when it was pointed out to me that I was wrong, which makes Dr. Harry wrong, (if only I'd known that in 9th grade!  Dr. Harry also told me I would need to learn Algebra because I would use it every day...turns out Dr. Harry was full of hot air on both accounts!) I turned to Wikipedia, my source for all information since I no longer watch Oprah, and discovered it was the British who invaded FROM Canada...the British had been LIVING in Canada...so we were invaded FROM Canada not BY Canada.  Glad I could clear that up!)

 

 

 

 

 

Butter Bars.  They are every bit as delicious as they sound, and then some!  And easy to make.  The crust is shortbread, did you read that right?  SHORTBREAD.  I could just have eaten that all by itself, without the incredible topping!  But the topping, well, it's made with butter - duh - and brown sugar and it caramelizes on top when baked...totally addicting!

 

 

 

 

 

 

Those are raisins you see in the topping, you can either add them or not, your choice.  I personally think they do add to the bars, and the first time I made these I put in the entire amount called for.  However, the 2nd and 3rd time I made these bars I halved the raisins and I liked them much better.  You do whatever twirls your Maple Leaf.

As you can see I lined my pan with parchment paper.  My plan was to lift the bars out so I could slice them easily.  However I forgot to leave any over-hang of the parchment...stupid is as stupid does!

You can see how the top caramelizes...and then there's the shortbread crust...but the middle, that's where the magic happens!  Make these soon, it's a great way to celebrate Canada's and America's birthdays!

Butter Bars - Adapted From The Recipe Rebel

For the Crust:

1 cup butter, cold, cut into 1/2-inch cubes

4 tablespoons powdered sugar

2 cups flour

For the Filling:

1/2 cup butter

3 cups brown sugar

4 eggs

2 tablespoons white vinegar

1 tablespoon vanilla

Optional:  3/4 cup raisins or however many you wish

Lina a cookie sheet (15 x 11-inch or you can use a 9 x 13-inch pan for thicker squares, but you'll have to adjust your baking time) with parchment.  If you plan to try to lift the bars out of the pan, allow for a generous overhang of the parchment.  Preheat over to 350 degrees.  In a large bowl, cut butter into powdered sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain.  Or you an use a food processor, just be sure not to over process, you want little lumps of butter.  Mixture will be crumbly but if you grab a handful and squeeze it will stick together.  Dump mixture into pan and press down evenly to form a crust.  Bake for 10 minutes. 

Meanwhile, while crust is baking, prepare the filling in the same bowl.  Melt butter in microwave.  Whisk in brown sugar, eggs, vinegar and vanilla.  Stir in raisins, if using.  When crust comes out of oven, spread filling over hot crust and return to oven to bake another 20 to 25 minutes until the filling is set.  You don't want filling to be jiggly in the center.  Cool to room temperature before slicing into bars.  Refrigerating bars for an hour makes them easier to cut.  Makes 30 bars.