Wednesday, September 30, 2009

salted butterscotch nut bars

I got this recipe from a little Betty Crocker cookbooklet. It's a keeper. salty, sweet, sticky, gooey......
one stick of butter, 1 1/2 c flour, 3/4 cup light brown sugar, and 1/4tsp salt mix all that gently until it looks like this


...I used a pastry blender

now, press it into a 9x13" pan and bake (just like this) at 350 for 15min



take 2 cups of salted nuts, any type will do. (I bet cashews would be heavenly!)




1 cup of butterscotch chips... although I am thinking this recipe will be reinvented with other types of chips ( white chocolate-macadamia?)





over low heat, melt them with 1/2 c corn syrup. * I added vanilla too at this point)






also add 2 tbs butter...








spread the nuts on your baked crust...







spread the melted chips over them...and bake for 5 min. Now here's the catcher: the recipe said cut while warm, I tried and the topping was too soft. So, I waited until they were cool and they were very hard to cut. (between the nuts and the crust...) so... next time I will try and cut while lukewarm. It is worth the hassle though! Enjoy!










Hot out of the oven...









...worth the trouble of cutting.











mmmm!












new winner!

New winner chosen was Donna! Congrats! Hope to hear from you soon!

Tuesday, September 29, 2009

a new winner

I doubt pioneer woman has this problem! I never heard from one of my winners, so I am choosing a new winner today, so be sure and check for an update on that! I am getting ALL of the boxes out this week so 2nd winner only has 2 days to respond! (maybe one day I will be able to give away prizes like hers!-wouldn't that be cool?!) Hmmm,,, I wonder what her "early " prizes were...

tofu....that's tasty

I used to be the manager of a health food store...for 14years. Before that, I worked in another health food store that had a little deli. We used to make these, and mmm they are good.

get some good ol' EXTRA FIRM tofu

It looks and acts like a sponge- you want to GENTLY press out as much water as possible

place it in a container (I found these at walmart, they are the PERFECT size for tofu) sprinkle some kosher salt all over it and some garlic powder, too.




Make sure there is a paper towel around the tofu and put another container on top...




weigh it down with a brick or cans of food and place it back in the fridge for 2 days...












dice it into nice squares like this and coat with the following
1/4 c soy sauce
dash Worcestershire
a wooden spoon of sesame oil
tbs honey
pour over the tofu and arrange on a parchment lined baking sheet
sprinkle with panko bread crumbs and sesame seeds
bake at 425 for 35-40 min or until they look nice and dried up and toasty!







they are yummy as is or dipped in plum sauce or duck sauce or ketchup or ranch.... you get the drift!









Monday, September 28, 2009

spatzle

Have you ever had this? It's a German noodle/dumpling- buttery chewy and absolutely delicious!
This is a spatzel maker, but you don;t need one! A colander works fine, too. (I used to use one until I found this baby at Marshall's for $3.99~such a deal.

To make: 4eggs
4 c flour
1tsp salt
1/4 tsp nutmeg
mix together until it's elastic. I did a sink full of dishes while my friendly mixer did the work... (yes-you read right- I do my own dishes- no dishwasher in this ol house unless it's my hubby!)


Aw, thanks Miss Kitchen Aid!




Now, just put your colander or spazle maker over some boiling salted water and push the gooey dough through!



these babies are great because they tell you when they're done... they float right to the surface.





you can eat em fresh out of the pot or.... melt a bit of butter






and let them swim about in it!








top with some fresh pepper and a dash of salt...and.....









watch out if it's left unattended!







Friday, September 25, 2009

WINNERS!


The lucky winners this week are:

1) Heather

2) Brandi

Please email me your address, and I will get your goodies out to you. I need your address no later than Monday, so do it now!

As for the name? The Domestic Mama has won! (although I may still do something with The Village Cook one day...)

I am very close with the new site- right now I am trying to get a recipe index going with printer friendly recipes (y'all will like that...)

I also am thrilled that the comment section asks for (kept private) email (great to notify winners!)

I'm not telling anymore-I want you surprised! ( hint: some juicy stories....)

***as for today's posts?*** my battery died in Mr Pentax, so I will be late posting some yummy bites. Be sure and check back! Love, MK

Thursday, September 24, 2009

banana cake bar cookie

Do ya'll remember I had TONS of bananas from one of my trees last week? I fed the kids, the turtles, the lizards and even the dogs... and still had about a dozen or so left.... they became this.
I was trying to recreate a cake from a restaurant I used to work at... it was tasty, but I didn't nail it. Oh well....here's what I used:
3 mashed ripe bananas
1/2 c milk
2 tsp vanilla
2c flour
1/2tsp baking powder
1tsp baking soda
1/4 tsp salt
1 1/2 c sugar
2eggs
1/4 c softened butter
Combine all the wet ingredients, then fold in the dry. Bake in a 9x13x2"pan at 350 for about 25min.... or until it looks like this......
and it springs back when you touch it in the middle...


I made up a frosting with 1/2 block cream cheese, 2c powdered sugar and a splash of milk and dash of vanilla.



It was tasty, but the one we served at the restaurant was more dense- pound-cakey. I guess I will try again with the next banana crop!




Wednesday, September 23, 2009

sesame crusted tuna

as y'all know my hubby and I go fishing whenever we can... the sea was bountiful on Sunday, we caught several blackfin tuna and 1 skipjack tuna. I am the one that cleans the fish, as my hubby would rather wash the boat. It's a messy job, but the reward is great!
first, I dipped the fillets in a mixture of beaten egg and ponzu sauce. Then rolled it in another mixture of panko bread crumbs, sesame seeds, and salt and pepper...
I cooked them quickly in a cast iron skillet with 3tbs of oil... maybe 3-4 min per side


They developed this yummy crust and the sesame seeds got all toasty.....



I served them with extra ponzu sauce for dipping. Now, you could do this same procedure with chicken- just cook it thoroughly!





....I wish I could share with you in person! It is so yummy!




Tuesday, September 22, 2009

swiss cake roll

I have renamed this- because I had a realization at Walmart yesterday....my roll cakes are like giant versions of Little Debbie snack cakes. It's true. She has a Boston creme roll. And this. So-I am going to keep up with this unintended "theme" My next project? Imagine a Little Debbie oatmeal cream pie .... that is the size of a PIE? How yummy would a wedge of that be? Swiss cake roll, it's called.... but this one is bigger and better!
beat 5 egg whites w/ 1/4 c sugar until stiff peaks form... see my peak!?!?

beat 5 egg yolks and 1/2 c sugar along with 1cup MINUS 2 tbs flour, 2 tbs cocoa powder, 1/4 tsp salt


fold the egg mixtures together and spread in a greased and lined jelly roll pan- if you don't have a jelly roll pan check your pots and pans- it just may be what you call your potato pan or cookie sheet! Mine is 11"x16" and 1/2" thick.


350 at 17 min will produce this! Run a knife along the edges and empty onto a powdered sugar coated dish towel.





trim away the "rough " edges, and eat them




Roll up with the towel, and allow to cool






I spread this one with a horribly unhealthy but yummy butter cream frosting. 1/4c butter 1/2 c shortening, 1tsp vanilla, 1/4 tsp salt and 3 c powdered sugar.








ahhh a bit more powdered sugar and this time I drizzled with Hershey's special dark syrup. Now, I have to admit, this is still untouched in my fridge. We got home late after soccer practice so we couldn't do dessert. So, I have only tried the trimmed edges of the cake, the frosting from the bowl and the syrup on my finger.... but I can tell you this: I will be digging into this giant snack cake very very soon.... yum!