Today we made Praline Candy!
1 C brown sugar, 1/2C sugar, 14 oz sweetened condensed milk, 2T butter, 3/4C sliced almonds, 4T corn syrup, 1C chocolate chips, another 1C chocolate chips– melted
Mix all ingredients except chocolate chips in saucepan over medium heat.
Cook, stirring constantly, until candy thermometer reaches 235F.
Remove from heat. Spread 1C chocolate chips on foil-lined cookie sheet. Spread praline on top of chips.
Melt chocolate chips and spread on praline. Chill. Break into pieces.
Today we made Strawberry Milk Bread!
1 1/4C skim milk, 4T butter, 2T sugar, 4-5C flour, 2t salt, 2 envelopes (4 1/2t) yeast, 1/4C water, 1/2C strawberry fruit spread, 3/4C powdered sugar.
In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.
Add 1/2C flour.
Heat butter with milk, salt and sugar. Stir until butter is melted. Blend well. Cool 10 minutes.
Stir into yeast mixture.
Add enough flour to form a dough. Knead 5 minutes.
Place in greased bowl.
Turn over once. Cover with plastic wrap. Refrigerate overnight. Let stand until room temperature. Punch down dough. Place on floured surface. Knead a couple of minutes. Divide dough in two. Take one half and roll or stretch out into a rectangle. Add more flour if very sticky.
Smear strawberry fruit spread on top, leaving an inch margin on all sides.
Sprinkle on powdered sugar.
Roll into a log and place in a greased loaf pan. Seal the edge. Repeat with the other half of the dough. Cover with plastic wrap and let rise 1 hour.
Preheat oven to 350F. Bake 35-40 minutes or until lightly browned.
Please Note: There might be liquid in the loaf pan after baking. It will get absorbed in the bread as it cools. This is a crusty, flaky bread. For a chewier bread, work 2 eggs into dough after milk mixture and flour have been added to yeast mixture.
Today we made Drunken Apple Cake!
1/2C butter, 3/4C sugar, 2 eggs, 2 extra large apples, peeled, cored and shredded, 1 1/4C flour, 3/4t baking soda, 1 1/2C blackberry brandy
Place apples in shallow, wide ceramic or glass dish or bowl.
Pour in blackberry brandy.
Soak covered in plastic wrap at least 3 hours, up to overnight.
Preheat oven to 350F.
Drain apples. Retain brandy for another recipe.
Cream butter with sugar until smooth.
Stir in eggs.
Blend well. In separate bowl, sift together dry ingredients. Add to wet until just blended.
Stir in apples.
Turn into 9″ greased round cake pan.
Bake 25-30 minutes or until lightly browned and toothpick inserted in center of cake comes out clean.
Today we made Kiwi Ice Milk!
2 kiwis, 1 1/2C half and half, 3/4C sugar
Peel kiwis. Core and crush with fork.
Mix in sugar.
Mix in half and half. Blend well.
Freeze until of desired consistency.
Today we made Peanut Butter Marshmallow Pudding!
scant 1/4C cornstarch, 1/3C creamy peanut butter, 1/4C sugar, 1C skim milk, 1 heaping C mini marshmallows
Stir together cornstarch, milk and sugar.
Cook on medium heat, stirring constantly until thickened, 5-7 minutes. Stir in marshmallows to melt. Blend well.
Stir in peanut butter.
Serve warm topped with chocolate syrup.