Tag Archives: brown sugar

Salted Milk Dud Oatmeal cookies

21 Jul

Salted Milk Dud caramel oatmeal cookies

Butter Yum is another website I follow and their stuff is fabulous.

This is their basic recipe with two or three things changed.

Two sticks of softened unsalted butter. Do not use margarine.

1 1/2 cups light or dark brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

3 cups rolled old fashion oats

2 five ounce boxes of Milk Duds sliced into four small pieces

10 caramels sliced into four small pieces

One box of mini rolos or pom poms for the top of each cookie.

You can use any chocolate covered caramel you like.

Kosher or sea salt to sprinkle on top of each cookie

Preheat the oven to 350 degrees

Mix the butter and sugar until it is smooth and fluffy

Add the eggs and vanilla

Mix till all is smooth

Add the flour, salt and baking powder

Mix well

Mix in the caramels,  milk duds and the oatmeal

Use either parchment paper or a silpac or else you will never get these cookies off the pan.

Take a rounded teaspoon  of the dough and roll into a ball

Place it in the pan

Flatten it just a little

Add the rolo in the middle of the cookie and sprinkle with the salt.

Place only eight to ten cookies  on each pan because they spread.

I baked my cookies at 350 degrees for 13 minutes and they were perfect.

Do not over cook them.

I am embarrassed to admit that I made two batches in two days.

 

 

 

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Easy Baked Beans

11 May

Easy Baked Beans

These are so easy I am a little embarrassed  to admit I make them.

Oh well, guilt over. Lets get cooking.

One large can of baked beans. I really like Bushs Baked Beans. Any flavor is okay. I like the brown sugar and onion.

One medium chopped onion

1/4 pound diced bacon

One teaspoon brown sugar

Pour the beans into an oven proof casserole dish with a lid.

Add the chopped onion

Render the fat off the bacon.

Add the half cooked bacon on top of the onions.

Sprinkle with the brown sugar

Cover with the lid

Microwave for 6 minutes

Keep warm in a 300 degree oven until ready to serve

 

 

Ginger Drumsticks or Wings

23 Mar

Ginger Chicken

I found this recipe in the Boston Globe Food Section.

The chicken legs were on sale so that is what I used.

15 chicken legs

1 tablespoons peanut oil

1 tablespoon honey

2 tablespoons brown sugar

2 tablespoons soy sauce

1 two inch piece of minced fresh ginger

2 cloves minced garlic

1 teaspoon crushed red pepper

1/2 teaspoon salt

1 teaspoon sesame seeds (optional)

Mix  the oil, honey, brown sugar, soy sauce, ginger, garlic, salt and red pepper together in a big bowl.

Dry the chicken

Add them to the sauce and coat well

Place the chicken on a lined baking sheet

Roast at 400 degrees for about 40 minutes turning often.

Sprinkle with sesame seeds if you want to.

I used non stick foil to line the pan and didn’t use the sesame seeds

They are easy and can be marinated over night

Now everyone should buy the globe on Wednesday.

 

 

Butternut Squash Curry

24 Feb

butternut squash curry

This started out as a soup but was too thick so I put it over rice.

I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.

4 cups chopped butternut squash

2 chopped carrots

One small chopped apple

32 ounces  of chicken broth

2 tablespoons butter

One chopped onion

4 minced garlic cloves

4 to 6 ounces sliced mushroom

1/2 teaspoons ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

One tablespoon brown sugar

One tablespoon fresh lemon juice

Cook the squash, apple and carrots in the chicken broth till soft.

Cool and then puree till smooth.

Melt the butter and saute the onion, mushrooms and garlic till soft.

Add the spices and cook till fragrant about two minutes.

Add the squash and carrot puree with all the liquid.

Blend everything together and cook till heated.

Serve over rice.

 

 

Date-Nut Bread

16 Feb

Date Nut Bread

This is the closest recipe I’ve found to make me think of  my childhood.

My Mom used to make date-nut and cream cheese sandwiches for a special treat.

I have never been able to duplicate the dense bread but this is a close second.

It is the King Arthur Flour recipe and it is so easy.

2 cups chopped dates

4 tablespoons softened butter

1 teaspoon baking soda

3/4 teaspoon salt

3/4 cup brown sugar

1 cup hot coffee

1 large egg

1 teaspoon vanilla extract

1 tablespoon vodka, brandy or amaretto

1/2 teaspoon baking powder

1 3/4 cups all purpose unbleached King Arthur flour

1 cup chopped walnuts

Preheat the oven to 350 degrees

Lightly grease a 8 1/2 x 4 1/2 loaf pan

Mix dates, butter, baking soda, salt and brown sugar together.

Pour in the hot coffee and mix to combine.

Let cool for 15 minutes

Add the egg, vanilla, liquor, baking powder and flour.

Beat till smooth.

Stir in the walnuts

Pour the batter in the pan and gently tap the pan to settle the batter.

Bake for 45 to 55 minutes, tent the loaf gently with foil after 30 minutes to prevent over browning.

Remove the bread from the oven and test with a toothpick to see if the center is clean.

After ten minutes, turn the bread out onto a cooling rack

Cool completely before slicing

Wrap airtight and store at room temperature or freeze.

I slice it thin and put cream cheese on each side and make a fabulous sandwich.

This is great for a brunch, lunch or a very fattening treat.

These sandwiches are irrestible.

I will regret finding this recipe in June when I look like a big fat sandwich on the beach.

But I to am irrestible. Ha Ha.

Sweet Potato Soup

20 Jan

Sweet Potato Soup

This is a delicious creamy soup for a cold winter day.

3 extra large sweet potatoes

2 medium white potatoes

1 teaspoon salt

3 tablespoons olive oil

2 large chopped onions

3 chopped carrots

1 stalk chopped celery

3 cloves garlic

1 cup red or white wine

6 to 8 cups chicken stock

1 1/2 cup half and half or cream

1/4 cup brown sugar

Microwave the sweet potatoes and white potatoes  till a fork can pierce them. You can also boil them with the teaspoon of salt.

Set aside.

Cook the onions, carrots, celery, garlic in the oil till soft

Add the wine and cook till it is at least 1/2 evaporated

Add the inside if all the potatoes, brown sugar and the chicken stock. Do not use the skin.

Puree with a blender till it is nice and smooth

Add the cream and salt and pepper.

I served it with dots of sriracha sauce and a sausage sandwich.

This is another takeoff from Saveur Magazine.

Fire Cider Salad Dressing

22 Oct

Fire Cider Salad Dressing

I had a terrible cold and my friend Tammy said to try fire cider.

I didn’t know what it was so I looked it up on the computer.

It is a combination of spices and cider vinegar.

You are supposed to sip it or rub it on your body to get rid of a cold, aches and pains or whatever else ails you.

I made up a batch, liked it and so this is the beginning of  a salad dressing.

I tested it out on my family and they loved it.

Now it is a keeper.

3/4 cup of apple cider vinegar

One cup of olive oil

3 cloves of garlic

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

2 tablespoons grated fresh ginger

2 tablespoons grated fresh horseradish

1/4 teaspoon onion powder

One tablespoon brown sugar

One teaspoon honey

Mix the salt and garlic in the magic bullet till it is pureed.

Put everything else in the jar and blend till it is smooth.

Serve with a green salad of arugula, romaine lettuce, cucumbers, red peppers and vidalla onions. Also makes a great dressing for cole slaw.

Just a different dressing that  can cure whatever.

Maybe I should call it the old wives tale dressing.