January 27, 2006

Butterscotch Pudding






Butterscotch Pudding
Makes 6-8 small servings

2 Tbsp. unsalted butter
1 1/2 cups packed dark brown sugar
4 cups whole or 2% milk
3 Tbsp. cornstarch
1/2 tsp. salt
4 eggs
1 Tbsp. coffee liqueur, optional
Whipped Cream or Cool Whip for garnish



1. Over low heat, melt the butter with the brown sugar. Turn the heat to high and cook until the mixture bubbles. (See first pic below. This took a bit of time to happen. At first I thought there wasn't enough butter, and the sugar would burn, but I closed my eyes and powered through it) Stir in 3 cups of milk and cook over medium heat for about 5 minutes.

Now, here is what they forget to tell you will happen when you add the cold milk to the hot, bubbling sugar. When you add the milk you heard a bunch of "crack crack pop boom bangs" and the sugar gets hard. If you continue to stir and follow the recipe, it should dissolve back into the milk.


2. Anyways, mix a little of the remaining 1 cup of milk with the cornstarch to make a paste. Stir the paste into the remaining milk and add to the pan. Cook over medium heat until it thickens slightly, 8 to 10 minutes. Stir in the salt.


3. Crack 3 eggs into a small bowl, removing the little white cords from the yolk and discarding. Beat the eggs to blend. Pour a little of the hot sugar mixture to the eggs, stirring well, and continue to add the milk mixture until the eggs are warm. (Don't be hatin - If you don't do this step you will end up with scrambled eggs) Whisk the egg mixture into the pudding mixture and continue to cook, bringing to a boil. Stir constantly. Mixture will thicken in about 5 to 6 minutes.


4. Remove from the heat and stir in the optional coffee liqueur. Spoon into 6 to 8 cups or small bowls and chill. Serve cold with whipped cream, if using.

January 24, 2006

White Chocolate & Cherry Chip Brownies



Chocolate and cherry brownie goodness! Another variation might be to use lemon and white chocolate chips. Mmm..


PS - You can order Cherry Chips online at King Arthur Flour if you can't find them at your local specialty baking store.





I revisited the original recipe for cake mix brownies and made a simple alteration of using a mix of white chocolate and cherry chips. I went overboard with the cherry chips, as shown above. I would recommend using the indicated amount in the recipe otherwise you'll get an almost too sweet brownie like I got.

White Chocolate & Cherry Chip Brownies - Recipe Alteration from 101 Things To Do With A Cake Mix



1 chocolate fudge cake mix
2 eggs (I always use 3 and get a very soft, moist brownie)
1/3 c. oil
3/4 total - using a mix of white chocolate and cherry chocolate chips

1. Preheat oven to 350 degrees F. Mix together cake mix, eggs and oil. Stir in chocolate chips. Mixture will be stiff (unless you add a 3rd egg like I do). Press batter into a greased 9"x13" pan.



2. Bake 14-16 minutes. (I always cook about 10 minutes longer or more) Serve warm or at room temperature. Can be topped with favorite frosting if desired.




Don't try to flip it out of the pan too early. Chaos will ensue.

January 23, 2006

Garlic Cheese Biscuits from Toastpoint!

I have been saving this recipe for a while since I read about these yummy biscuits on Toastpoint back in November. They are simple, quick and very delish! Thanks Toastpoint!





Garlic Cheese Biscuits
Secret Family Recipe

1. Heat oven to 450 degrees F. Mix, until soft dough forms:
2 c. Original Bisquick Mix
2/3 c. milk
1/2 c. shredded Cheddar Cheese (2 oz.)

2. Drop 9 spoonfuls onto a cookie sheet covered in parchment paper.
Bake 8 to 10 minutes or until golden brown.

Stir together:
2 T. butter (I used melted butter) and
1/8 tsp. garlic powder

3. Brush over warm biscuits. Serve immediately.

January 19, 2006

Chocolate Chip Angel Cookies from Domestic Diva




These are my new favorite chocolate chip cookies. I love that they are ultra light colored and soft.


Chocolate Chip Angel Cookies
Recipe from
Domestic Diva


2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter
1/2 cup shortening
1/2 cup light brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
6 oz. chocolate chips



1.Mix together the flour, baking soda, cream of tartar and salt. Set aside. Beat together the butter, shortening and sugars. Add egg and vanilla and beat well. Slowly mix in the flour mixture. Add chocolate chips.


2.Bake at 350 degrees for 8 minutes. Take them out of the oven before they look completely done and before they get brown. Cool on a wire rack.

Retro Blog Party - Meat Puffs Gore - I mean Galore!



Meat Puffs
Recipe From Farm Journal's Country Cookbook


"Hamburger in a new dress -- what a dish!" Hah, okay, this cookbook is on crack.


2 Tbsp. butter
2 medium onions, thinly sliced (I used dried minced onion)
6 sliced bread (I used 9)
1 c. milk
2 eggs, unbeaten
1/2 c. finely chopped green pepper (I omitted)
1 tsp. seasoned salt (I used garlic powder instead)
1 lb ground beef
9 Thin onion slices (again, I used dried minced)
Optional - Shredded Cheddar Cheese

Wow. So I did end up making quite a few adjustments to suit my husbands tastes. This is a basic enough recipe you can use whatever on hand and I am betting it will all taste fine.


1.Melt butter in skillet. Add onions and saute until golden brown.

2.Crumble bread into mixing bowl. Add milk and let stand until bread is moist. Add eggs and mix well. Add onion, green pepper and salt; add meat; mix well.

3.Pile mixture lightly into greased muffin pans. Top each with a thin onion slice. Bake in hot oven, 425 F degrees until nicely browned, about 30 minutes. Makes about 9 puffs. (Mine actually made 12 good sized puffs)



I think the surprising part of this was that they actually tasted pretty good. I chose the puffs that had cheddar added and had a spot of ketchup on the side. I know, I know. They were sorta greasy, due to the raw meat added to the mix then the fat being absorbed into the puffs. If you were to cook the meat prior to adding that would probably nix that problem, but I don't know how well they would hold together.


Call me crazy, but I will be making these as a quick breakfast dish. If you have a husband who likes old fashioned retro cooking, you might want to give these a shot.


I wasn't able to get all the ingredients for my cocktail, but really, how could tomato juice, cloves and cinnamon NOT taste good, am I right? Heh.


Spiced Tomato Juice

"Hostess success tip: Serve this hot cheery drink and delight your friends." Okay lady, will do.



1 (46 oz) can tomato juice
6 Tbsp. brown sugar
6 whole cloves
2 (2 1/2") cinnamon sticks
1/2 lemon, sliced



1.Combine all ingredients in heavy saucepan. Bring to boil; simmer 5 minutes. Strain and heat before serving. Makes about 5 cups.


Wow! Well, I can't think of anything more appetizing than that.

January 14, 2006

Malted Milk Chocolate Chip Cookies




I found myself with a delicious little bag of Malted Milk Crisp Crunch Topping (Whew, say that 5 times fast) and decided to try out a cookie I'd only yet heard about: The Malted Milk Chocolate Chip Cookie.

I searched online for what seemed like minutes, *ugh, the agony of waiting* before I found a suitable candidate. I changed the ingredients as I saw fit and baked up a delicious and very unique tasting chewy, crispy, malted milk cookie of goodness.



Chocolate Chip Malt Cookies
Adapted from this recipe.

2 3/4 cups flour (*You may have to increase flour by up to 1/4 cup to decrease the stickiness.)
3/4 cup chocolate malted milk powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup
malted milk crunchies (These are tiny pieces of malted milk found in specialty baking stores. You could use malt balls or whoppers instead.)
1 cup white granulated sugar
1/2 cup brown sugar, firmly packed
1 cup butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 Tablespoons sweetened condensed milk
1 cup milk chocolate chips (original recipe calls for 2 cups, but I don't care for a lot of chocolate in my cookies)

1. Preheat oven to 350 degrees F. In a medium bowl combine flour, malted milk powder, malted milk crunchies, baking soda and salt. Mix well and set aside.

2. Cream sugars and butter in large bowl of electric mixer using medium speed. Add eggs, vanilla and sweetened condensed milk, and beat at medium speed until light and fluffy.

3. Stir in flour mixture and then chocolate chips until just combined. Do not over mix.

4. Form 1 1/4-inch balls and place onto an un-greased cookie sheet, about 2-inches apart. Bake for approximately 10 minutes, until cookies are slightly brown along the edges. Let cool on a cookie sheet for 3 minutes before removing to cooking rack.

Makes approximately 4 dozen, 3-inch cookies.

January 06, 2006

Brownies from the Well Fed Network




Courtney from the Paper Palatte (of the Well Fed Network) posted her family recipe for homemade brownies. I have to admit, I've gotten quite used to making box mix brownies. So I decided to remind myself of what I had been missing, and give her "Jane Eyre's Brownies" a go.


Jane Eyre's Brownies from Courtney


4 ounces unsweetened baking chocolate (we use Baker's brand)(So did I)
1 1/2 sticks butter
2 cups sugar
2 teaspoons vanilla
4 eggs
1/2 teaspoon salt
1 c. flour



Melt butter and chocolate together, either in the microwave, stirring every 30 seconds, or over a double broiler. Mix together the sugar, vanilla, eggs, and salt with the butter/chocolate. Add flour and mix until incorporated. Pour batter into a greased 9" x 13" baking pan. Bake 25 to 30 minutes in a 375 degree oven. I baked for about 10 minutes longer than specified.

So, how did they taste?

They are definitely different from most brownies I've tasted. 4 oz. of unsweetened chocolate certainly hits the palette and smacks you around a little bit. The top was pleasantly crackly, the insides moist, a great combo of chewy and cakey at the same time. My only alteration next time would be to use 2 oz. of semisweet and 2 oz. unsweetened chocolate.



The good news was with such an abundance of unsweetened chocolate in these babies, I ate one and felt more than satisfied. So, no going back for secondsies and thirdsies. Good for my butt, bad for the part of me wanting to sit down and devour a plate of brownies.


I can completely understand how Courtney explains that growing up with a recipe often makes it taste 'familiar and comfortable to you'. Since I grew up with slightly sweeter tasting brownies, this recipe wouldn't replace my favorite. But, my husband loved them (a total brownie whore, that man) and I didn't pig out and eat the whole pan. I will count that as a big victory in my book.