Butterscotch Pie perfection has been an elusive mystery to me. My grandmother could make them. If you read the Almost Butterscotch Pie, or Sugar Cream Pie recipes, then you already know Aunt Alice could make them.
Any time I have tried to make one, it has either been runny or grainy, and sometimes both. For me, I think the problem has something to do with the way I was mixing ingredients. Generally, it looks curdled to me before I even add eggs. Almost like the brown sugar curdles the milk, turning it into what looks like tiny pieces of cottage cheese floating in the pan.
The flavor has never been an issue, just the finished texture. During a recent trip to visit family, my husband returned with an entire folder of recipes from Uncle Bill. They were not the recipes that he was looking for, but in this folder are some amazing recipes that will be shared as time allows.
The first find that needed to be cooked and adjusted was Butterscotch Pie. The reason for adjustments is that these recipes are designed for 50 and 100 people. There are only 2 of us in this household, and unless you are feeding ranch hands or cooking for a family reunion, chances are you also need a smaller serving size to make in your kitchen.
I tested this recipe with my modifications using flour and using cornstarch. We prefer the texture of the flour version, but the cornstarch version seemed to set up better. Andy wanted a piece of pie before it was fully cooled, I would have preferred to wait a day, but he smelled it as soon as he opened the refrigerator.
Continue reading “Butterscotch Meringue Pie”
A long time ago I had a friend that loved to cook Italian foods. Spaghetti Aglio Olio, a.k.a garlic pasta, and a red meatless “gravy” were the only two thing I ever cooked with that friend.
If you have read any of my other posts, you know that I can never leave well enough alone in a recipe and have taken liberties over the years to adjust this recipe to my own preferences. I think this is the way most folks cook Aglio Olio, as no two recipes ever seem the same.
The way I learned to cook Aglio Olio was to start with olive oil, garlic, and anchovies. I know that the anchovies are supposed to melt into the sauce and provide a rich flavor. I find it leaves too fishy of a taste for me and have chosen to not use them. If you like that flavor, all you have to do is add 4 to 6 anchovy filets to the cold skillet with the garlic and oil when you first start the dish.
Continue reading “Aglio Olio with Mushrooms”
Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy. I could have ordered them online, and maybe one day I will, but for now I do not own any.
It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.
I had never heard of a cream horn before I met my husband. I never ate one until our first trip to Florida together. If I remember right, he found them at a gas station, wrapped individually. They seemed to be pretty elusive back then.
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Baked potato soup is another restaurant inspired soup that I keep in my wintertime menu rotation.
The recipe that was given to me by one of the restaurant owners is long gone. After making it so many times, I just throw things together in a pan and serve it up.
He swore that his secret ingredient was ham soup base. This can usually be found in the Latin section of local grocery stores. Apparently, Wally World no longer carries this product. I prefer to use Goya brand, since it comes in perfect sized little packets, but I have been known to grab a jar of it in the regular soup aisle if the packets aren’t available.
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I have been on a cherry recipe kick lately. Everyone seems to love cherry anything! Cherry Coffee Cake is no exception to this rule.
Cherry Coffee Cake is always a welcome morning addition. I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime. It goes great with coffee or a glass of milk. The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.
It does not have to be made with cherries though, any pie filling can be used as a replacement. If you choose to use another flavor, you might want to omit the almond extract in the cake batter. Cinnamon would be a much better flavoring for apple and blueberry.
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Dark Chocolate Cherry Bark is an easy, last minute treat that is perfect for Valentine’s Day. It is also great for any other day you want to give a sweet something as a way to say thanks to someone.
I make a lot of different bark recipes because it is so easy. Peppermint Bark is my go-to quick recipe for last minute Christmas and holiday gifts.
If I don’t happen to have almond bark or melting wafers laying around, I generally have chocolate chips of many varieties in the pantry and those can also be used to make bark.
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Angel Food Layer Cake has a creamy middle layer of cream cheese. Topped with cherries makes a beautiful presentation. Other pie fillings can be used to fit your own tastes, I just prefer the stunning contrast of the white and red.
This can be made with either a box mix or by making your own. I use a box mix because I hate the thoughts of wasting so many egg yolks or looking for a use for them.
There is no rule that says you must bake and angel food cake in a tube pan. It can be made in a 9 X 13. It will take less time to bake and it will require some patience and gentle effort to get it out of the pan. In retrospect, I probably should have used parchment paper or wax paper on the bottom of the pan.
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Sweet Bacon Crackers are an idea that have been running around the internet for quite some time. Lord knows, I have looked at a few of them, so it is hard telling which onse was the first one I saw. It is also hard to tell if there was any one recipe that I have used so I apologize to any other blogger out there who believes this recipe may belong to them.
This can be made any type of cracker that you would like. I prefer the buttery small rectangles, only because I like the shape that this cracker becomes. All of the cracker types will shrink somewhat in the general area the bacon is wrapped.
The key to keeping your crackers together is to keep the heat high in the oven. If you cook these too slow, there is more time for the grease to absorb into the crackers and they will be soggy in the middle. But if you like your pork fat, this might be the way you want to cook them.
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Sometimes you just don’t know if you want a dessert or a piece of candy. Chocolate covered cherry cheesecake bites are a little bit of both!
For this recipe you can start with a frozen cheesecake, just like I did. Or you can make your own cheesecake and use it. I suppose you would get way more, square shaped, cheesecake bites out of one you made yourself in a square pan than you can get out of a round pan. Round is the only way I could I buy one the day I went shopping.
If you buy a frozen cheesecake for this, allow it to thaw before trying to cut it into pieces. Cutting up a frozen cheesecake will result in fractured pieces. You can bet that this is based on experience! It took me just a minute to realize the error of my ways…….
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Crunchy Cherry Coconut Granola is a perfect portable snack for the whole family. It travels well and provides plenty of energy to get past a morning or afternoon slump. Granola can also be eaten for breakfast with milk or yogurt. It is even really good crumbled on top of a small bowl of ice cream.
Our recipe for granola produces large and crunchy clusters. Some people use flour as a binding agent, others use egg whites, but this one uses neither. We use the addition of crispy rice cereal for our binding agent.
Crispy rice gives the honey and brown sugar something to grab ahold of. I find that using a 1:2 ratio of crispy rice cereal to rolled oats works the best. Too little cereal and you still have a lot of oats rolling around by themselves at the end of cooking.
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