Today we made Almond Cracker Candy!
1/2C brown sugar, 1/4C white sugar, 1/4C sweetened, condensed milk, 1T butter, 3/4C coarsely chopped almonds, 1T almond extract, 2T corn syrup, 1C chocolate chips, 8-10 rectangular crackers, such as “Wasa”– made with wheat flour (NOT rye flour)
Place crackers on foil-lined jelly roll pan or cookie sheet with elevated sides. Crackers need not fill up the whole sheet. Mix sugars, milk, butter and corn syrup in large, heavy saucepan.
Cook, stirring constantly over medium heat until candy thermometer reaches 235F.
Remove from heat and stir in extract. Mixture will sizzle.
Spread onto crackers, coating evenly.
Melt chocolate chips and spread on top.
Sprinkle almonds on top.
Press in almonds lightly with spoon.
Cool. Freeze 2 or more hours. Break into pieces. Eat.
Today we made Chocolate Banana Nut Cookies!
1C chocolate chips, 3T butter, 2 small bananas, mashed; 1/2C flour, 1t baking powder, 1/2C sugar, 1/3C cocoa, 1/4C each of coarsely chopped almonds, cashews and walnuts
Melt chocolate chips with butter, stirring constantly until smooth.
Remove from heat. Stir in sugar.
Cool 20 minutes. In bowl, sift together dry ingredients. Preheat oven to 350F.
Add eggs to chocolate mixture. Blend well.
Alternately add dry ingredients and mashed bananas, beginning and ending with dry, in thirds, just until blended.
Stir in nuts.
Drop by T, 1″ apart, onto foil-lined cookie sheets. Batter will be thin.
Bake 18-20 minutes or until cookie edges start to come away from foil.
Today we made Blackberry Sorbet!
6 oz fresh ripe blackberries, 1C water, 1 1/2T cornstarch, 1/4C sugar
Push berries through fine mesh sieve.
Heat water with cornstarch, stirring constantly until thickened.
Remove from heat. Quickly stir in sugar. Blend well.
Stir in blackberry puree. Blend well.
Freeze until of desired consistency. Makes 3 to 4 servings.
Today we made Frozen Coconut Marshmallow Fudge Pie!
1C chocolate chips, 14 oz sweetened condensed milk, 2C mini marshmallows, 2C sweetened shredded coconut, 1/4C skim milk, 1 graham cracker pie shell
Melt chocolate with sweetened, condensed milk over low heat. Stir until smooth. Remove from heat.
Stir in skim milk.
Add coconut and marshmallows. Blend well.
Turn into pie shell.
Today we made Banana Root Beer Cupcakes!
1 3/4C flour, 1/2T baking powder, 3/4t baking soda, 1t cinnamon, 1/2C root beer, 2 small bananas, mashed; 1/2T almond extract, 1/2C butter, 1C sugar, 3 large eggs
Frosting: 6 to 7T root beer, 3 to 3 1/4C powdered sugar
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, mix root beer, bananas and almond extract.
In separate bowl, beat butter and sugar.
Alternately add dry ingredients and bananas mixture, in thirds, beginning and ending with dry, just until blended.
Turn into greased, lined or nonstick cupcake tin.
Bake 20-25 minutes or until golden brown. Cool before frosting.
Mix together frosting ingredients.
Spread on cupcakes.