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 Drunken Cherry Chip Almond Cake!
2C pitted halved fresh cherries, 1C amaretto liqueur, 1C chocolate chips, 2C flour, 1t baking powder, 1/2C butter, 1 1/2C sugar, 1/2C coarsely chopped almonds, 2 eggs
Preheat oven to 350F.
Soak cherries in amaretto liqueur 2 or more hours in a glass container covered with plastic wrap.
Sift together dry ingredients. In separate bowl, cream butter and sugar.
Stir in dry ingredients. Blend well.
Stir in chips, nuts and thoroughly drained cherries.
Turn into greased 9″ or 10″ round cake pan. Spread evenly.
Bake 45-50 minutes or until knife inserted in center of cake emerges clean.
1C flour, 1C oats, 1C brown sugar, 1t baking soda, 1/2C butter
Filling: 2 eggs, 1C brown sugar, 1/2t vanilla, 2T flour, 1t baking powder, 1C mini marshmallows, 3 oz slivered almonds, 1C chocolate chips
Preheat oven to 325F. Cut butter into dry ingredients until crumbly.
Press into 13X9″ ungreased dish or pan. Bake 10 minutes.
For filling, beat eggs, brown sugar and vanilla.
In separate bowl, mix together dry ingredients. Add to wet. Blend well.
Pour over hot crust.
Sprinkle chips, marshmallows and almonds evenly on top. Press down lightly.
Bake 35-40 minutes or until lightly browned.
Today we made Squash Almond Bread!
1C baked, mashed acorn squash, 1 3/4C flour, 1C brown sugar, 1t baking soda, 1T cinnamon, 1 egg, 1/2C butter, melted; 1/2C coarsely chopped, smoked whole almonds, 1T almond extract
Preheat oven to 325F. Mix butter and brown sugar.
In separate bowl, sift together dry ingredients. Add to batter with squash.
Stir in almond exract.
Mix in almonds.
Turn into greased rectangular cake pan or casserole dish.
Bake 35-40 minutes or until cake tester comes out clean.
Today we made Cinnamon Walnut Brittle!
2T butter, 1T cinnamon, 3/4t baking soda, 1 1/2C sugar, 1/4C light corn syrup, 1/4C water, 2C walnuts, 1/2t vanilla
In bowl, stir together cinnamon and baking soda. Cook sugar, corn syrup and water over high heat to a rolling boil.
Reduce heat to medium-high and cook, stirring occasionally until a candy thermometer reads 260F (hard ball stage), 10-15 minutes.
Add walnuts, vanilla and butter.
Continue cooking, stirring frequently until 300F (hard crack stage), 10-15 minutes. Remove from heat and quickly add cinnamon mixture, blending well. Turn onto a buttered baking sheet. Spread evenly.
Cool and set. Break into pieces.
Today we made Peanut Butter Nut Pie!
1 graham cracker pie shell, 3/4C light corn syrup, 1/2C creamy peanut butter, 3 eggs, 2/3C brown sugar, 1/2C chopped almonds, 3/4C peanuts, 1t vanilla
Preheat oven to 325F. Mix together corn syrup, peanut butter and eggs until smooth.
Stir in brown sugar and vanilla.
Blend well. Stir in almonds and peanuts.
Pour into pie shell.
Bake 45-50 minutes or until almost set in the middle. Cool before cutting.
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 Cranberry Walnut Bread!
2C flour, 1C sugar, 1 1/2t baking powder, 1/2t baking soda, 1/2t salt, 1C coarsely chopped walnuts, 1C halved fresh cranberries, 3/4C orange juice, 2T butter, melted, 1 egg
Preheat oven to 350F.
Sift together dry ingredients. Mix in walnuts and cranberries.
In separate bowl, mix orange juice, egg and butter.
Add to dry mixture. Stir until just blended. Turn into greased loaf pan.
Bake 50-55 minutes or until toothpick inserted in center comes out clean.
Today we made Dried Fruit Muffins!
2C flour, 3t baking powder, 1T cinnamon, 3T brown sugar, 1 egg, 1 1/4C milk, 1/4C butter, melted, 2 oz dried pineapple, 2 oz dried papaya, 4 oz dried cranberries, 2 oz walnuts
Preheat oven to 350F.
Chop papaya and pineapple medium fine.
Chop walnuts medium fine, also. Combine with cranberries.
Sift together dry ingredients. Stir in brown sugar. In separate bowl, mix together egg, milk and melted butter.
Make a well in the dry ingredients and add wet.
Stir until almost blended.
Fold in fruit until just blended.
Turn into lined, nonstick or greased muffin tin.
Bake 15-18 minutes or until toothpick inserted in center of center muffin emerges clean. Do no overbake.