Category Archives: Sweets

Bacon Bark


2014-12-07 12.52.32
Beforehand:
1. Heat oven to 350 degrees

What You Will Need:
3	strips	Bacon
1/8	c.		Brown Sugar
¼	c.		lemon Zest
¼	tsp.		Smoked Paprika
1	pinch		Cayenne (to your taste)
			Black Pepper

½	c.		Pecans (chopped)
½	c.		Almonds (slivered)
1	TB		Maple Syrup
1/8	c.		Brown Sugar
¼	tsp.		Smoked Paprika (optional)
¼	tsp.		Pumpkin Pie Spice
			Cayenne
			Salt	
			Black Pepper


What You Do:
1. Cut the bacon into ½-inch pieces
2. Mix first 6 ingredients
3. Spread on a baking sheet lined with parchment
4. Bake for 10 min.
5. Mix Pecans and rest of ingredients
6. Mix Bacon mixture with Pecan mixture
7. Return to oven for 15 min. (stir after 8)
8. Turn oven off, open door and let sit for 20 min.
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Foundation Cookies

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Every Thanksgiving when I was a kid we would make the dough for these cookies then the next day we would roll them out and sprinkle them and bake them.  They were for Christmas so we could only have 2 cookies then we had to wait what was surely forever.  We would watch the Macy’s Parade while we made the dough and then all the food for Thanksgiving Dinner. 

 

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When my daughter was just 11 months old we went to my Mother’s for Thanksgiving.  I hadn’t thought of the cookies in years but I asked her about them.  She foraged around for the recipe and we made it right then holding my daughter in my arms.  We took the cookies with us back to Atlanta.  We went to my wife’s parent’s house for Christmas in Mississippi.  We were back in Atlanta for one day when I got “the call”, my mother was in the hospital and wasn’t expected to live much longer.  I drove through the night and arrived in time to see her (sedated) but we had to make a decision.  We did and she went to a better place.  One of her last acts for me was to hand down a tradition.  We have made them every Thanksgiving since then.  My kids are now 16 and 18.

 

So these cookies are very dear to me.  They aren’t much of a pain but it is a process to decorate them but it is also a lot of fun.  We just had some of the younger cousins over to make them today.  There are sprinkles and flour all over our kitchen that I will wipe up this evenings but the memories made will last forever.

 

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What You Will Need:

5 ½      c.         Flour

1          tsp.      Salt

3          tsp.      Baking Powder

 

2          c.         Sugar

1          c.         Butter (2 sticks) (softened)

 

3                      Eggs

6          TB.      Milk

2          tsp.      Vanilla

 

                        Sprinkles and cookie toppings

 

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What You Do:

For the Dough

1.  In a mixer with a bowl, cream the butter and sugar

2.  Combine the Flour, Salt and Baking Powder

3.  Combine the Eggs, Milk and Vanilla

4.  Add some of the dry to the butter/sugar and let it mix

5.  Add some of the wet to the butter/sugar and let it mix

6.  Do this 6 or 7 times and end with wet

7.  When it looks like cookie dough you can take it out

8.  Divide dough and add food coloring

9.  Refrigerate for a couple of hours

 

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For the Cookies

1.  Heat oven to 350°

2.  Take the dough out about 15 min. before you roll it

3.  Roll the dough to about a ¼ – inch or so

4.  Cut out desired shapes.

5.  Put sprinkles and cinnamons on

6.  Bake about 12 – 15 minutes.

 

 

 

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Ina Garten’s Apple Crisp

We go to my Mother-In-Law’s every Thanksgiving and every year we tell her it is time to replace her oven she got in the 1980’s.  “But it still works”, she says.  Fair enough.  The oven is the centerpiece of Thanksgiving and Christmas since she makes Turkey, Cornbread Stuffing, Cranberry-Apple Crisp…you get the picture.  This year as she was cleaning the oven, it caught fire and the fire department had to come and put it out.  Mostly smoke damage and she is all right.  With no oven a week from Thanksgiving, she had to dole out the food responsibilities.  I had seen this recipe by Ina Garten before and looked it back up.  It is a perfect apple crisp and it was enjoyed by all.  It wasn’t that hard and had a big payoff.  Peeling and cutting the apples was the hardest part and that was kind of fun.  This is a real crowd-pleaser.

 

Sweets - Apple Crisp - Ina Garten (5)

 

What You Will Need:

For the Apples

5              lbs.          McIntosh or Macoun apples

Grated zest of 1 orange

Grated zest of 1 lemon

2              TB           Freshly squeezed orange juice

2              TB           Freshly squeezed lemon juice

½             c.             Sugar

2              tsp.        Ground Cinnamon

1              tsp.        Ground Nutmeg (optional)

 

For the topping:

1 ½         c.             Flour

¾             c.             Sugar

¾             c.             Brown Sugar (packed)

½             tsp.        Salt

1              c.             Oatmeal

½             lb.           Butter (2 sticks) (diced)

 

       

 

What You Do:

Ahead of Time

1. Preheat the oven to 350 degrees F.

2. Butter a 9 by 14 by 2-inch oval baking dish.

 

For the Apples

1. Peel, core, and cut the apples into large wedges.

2. Combine the apples with the zests, juices, sugar, and spices.

3. Pour into the dish.

 

For the Topping

1. Combine the flour, sugars, salt, oatmeal, and cold butter in the

bowl of an electric mixer fitted with the paddle attachment.

2. Mix on low speed until the mixture is crumbly and the butter is the size of peas.

3. Scatter evenly over the apples.

 

For the Rest

1. Place the crisp on a sheet pan and bake for 1 hour until the top is

brown and the apples are bubbly.

2. Serve warm.  (It’s good room temperature also)

 

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Tiger Butter

My wife makes this every year at Christmas and I can sit there and devour way too much of it at a sitting if I don’t watch myself.  It’s very easy but the result is tremendous – the way a good recipe should be. 

 

I’ve always liked Reese’s Peanut Butter Cups.   I’m not a fanatic like some people are but I like them and will choose them over other sweets sometimes.  Tiger Butter is like a RPBC but like it went to France or Italy and had a debut in the royal palaces only to become a mainstay at all functions.  If RPBC were the National Gallery of Art, Tiger Butter would be the Louvre.  It just takes the combination of peanut butter and chocolate to a new level.  If you like peanut butter and you like semi-sweet chocolate chips, then this will become one of your staples for the holidays or for anytime you want to feel really good.  About anything.  Any time.

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What You Will Need:

A bag of semi-sweet chocolate chips (usually 16 oz.)

A bag of white chocolate chips (probably 12 oz.)

¾ of a jar of chunky peanut butter

 

What You Do:

1.  Line a cookie sheet with wax paper

2.  Melt the Peanut Butter and the White Chocolate in a

            bowl in the microwave.

3.  Pour onto wax paper and spread to 9 x 12 or so.

4.  Melt the chocolate chips in the M/W.

5.  Pour on top of PB and WC and spread.

6.  Take a knife and run it through both layers in a “Z”

            Back and forth from one end to the other to 

            Mix the dark and light browns.

7.  Refrigerate an hour or so.

8.  Take out of Fridge and break into pieces.