2013 ~ Recipes Culinary Online

Thursday, 5 September 2013

EASY HONEY-MAPLE CANDIED NUTS

This QUICK and EASY recipe is a one of those NO FAIL treats that is good for your family; even picky-picky husband adores this recipe.

BULK nuts in the nutrition department of your grocery store, save money and work wonderfully for this recipe. They sell salted and Unsalted. I suggest you use the Unsalted nuts if you can find them. If you can not find Unsalted nuts, just don't add any salt to the honey mixture.

You will need a large cookie sheet for this recipe; line it with foil and put it in the oven while you are pre-heating it (just to get it nice and warm). PRE-HEAT oven to 350°.

1 pound UNsalted nuts
2 tablespoons honey
1½ tablespoons real maple syrup (not pancake syrup)
1½ tablespoons unsalted butter
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons granulated sugar
3/4 teaspoons kosher salt

In a small glass bowl, mix the honey, maple syrup, butter and 1 teaspoon kosher salt. Heat until the butter is melted and there are a few bubbles around the edges of the bowl.

Drizzle the honey-syrup mixture over the nuts, using a rubber spatula to get every last drop out of the bowl.Gently toss the nuts until they are completely covered.

Take the foil lined cookie sheet out of the oven (it should be nice and hot) and spread the honey coated nuts out in a single thickness (do not grease the foil).

Bake at 350° for 6 minutes. After 6 minutes, remove the nuts and they will look a little "foamy" like this:

Quickly toss or stir the nuts (two spoons work the best for this) and put them back into the oven for another 6 minutes. During that time mix 2 level tablespoons of granulated sugar and 3/4 teaspoon of kosher salt in a little cup and set aside.

When the nuts come out of the oven for the 2nd time, put them in a large CLEAN bowl and sprinkle them with about 1/3 of the sugar-salt mixture and toss; sprinkle with another 1/3 of the sugar-salt mixture and toss again; gently sprinkle with the last 1/3 and stir.

Spread the nuts onto a large piece of parchment paper or ungreased foil and spread them out as much as possible to cool; any nuts touching each other will try to stick together (but they will easily break apart when they are cooled down).

You are going to be TEMPTED to eat one of these nuts at this stage, but BE CAREFUL, they are molten hot!!

When the nuts are COMPLETELY COOL, put them in a glass jar with an airtight lid; a little jar like this on my computer desk is heaven!!

I'm warning you, these are
totally addictive!!

NOTE: Make sure the cookie sheets have a raised lip around the edge.

NOTE: There is no OBVIOUS maple flavor to these nuts, but the maple syrup does blend beautifully with the honey and vanilla.

Apple Cobbler

16:28 desserts, Pie No comments

Warm apple cobbler, ice cream and coffee.

That's the perfect intro to fall.

I love to use my apple baker. It hangs on my

pot rack just looking cute when not in use.

But you can also use a pie dish.

This is so much easier than making a pie.

Peel, core and slice the apples. Toss the slices
with a squirt of lemon juice then toss again
with brown sugar, cornstarch and cinnamon.

Use the butter wrapper to grease your dish.

Pile in the apples

Combine the flour and sugar. Cut in the butter.
I found this cute red wood handled pastry blender
in a thrift shop. Love it! Hang that up too.

Add the streusel crumbles to the top.

Bake until golden and apples are bubbly, about
40-45 min.
I like to use Granny Smith or Macintosh apples.
Serve warm with ice cream.
Save some to warm up for breakfast.

Apple Cobbler

FILLING:

5 apples, peeled and sliced

1t-2t lemon juice

1/3 C brown sugar

1 T cornstarch

1/2 t cinnamon

STREUSEL TOPPING:

1 stick butter, (1/2C or 1/4 pound)

at room temperature

1 C flour

1/2 C sugar

Toss together the filling ingredients and place
in a buttered pie pan or baking dish.
Mix the flour and sugar together.

Cut in the butter until mixture is crumbly.
Sprinkle over apples. Bake @400 for 45 minutes,
until golden and apples bubble around the edge.
Let stand 10 minutes.

Serve warm with vanilla ice cream if desired.

Enjoy!

Links: No Minimalist Here,

Savvy Southern Style, The 36th Avenue,

Between Naps on the Porch,
Designs By Gollum, Common Ground,
The Charm Of Home

Chocolate Chip Bundt Cake

11:19 cake No comments

This cake reminds me of a chocolate chip cookie.

Ingredients include sour cream for an
extra-moist cake.

I get to use my new Nordic Ware Classic Bundt Pan.
I loved how well their Swirl pan worked
on my Lemon Lover's Bundt Cake.
Truly no-stick. A must when bunting!

Mix all the ingredients in a large bowl,

adding the mini chocolate chips last.

Pour into a sprayed bundt pan.

Bake @350 fo about 40 minutes.

Let it cool in the pan for about 15 minutes,
then invert. Nothing sticks in this pan.
It releases the cake with ease. Love that.

Dusting with powdered sugar is all it needs.

But you could also drizzle with
Vanilla Butter Glaze.

Mix until creamy and add vanilla.

Scoop into a small baggie and snip off one corner.

Starting on the inside, squeeze on the frosting.

A stripe of glaze with each slice

Loaded with chocolate chips. Enjoy a slice with

your favorite go-with cake beverage; coffee, tea,

or a glass of cold milk.

Bring a slice to your neighbor, friend or someone
you love, like, or just tolerate!

That's my favorite part of baking.....the sharing.

Chocolate Chip Bundt Cake

1 box yellow cake mix

1 box instant vanilla pudding

1 C (8 oz) sour cream

1/2 C water

1/2 C oil

3 XL eggs

1 t vanilla

1 C mini chocolate chips

Combine all ingredients except chocolate

chips in a large bow.

Mix to combine on low and then beat

on on medium for 2 minutes. Add the

chocolate chips and mix in on low.

Pour into a sprayed bundt pan.

Bake @350 for 35-45 minutes

Cool on rack for 15 minuted before

inverting onto a cake plate.

Let cool completely before glazing.

Vanilla Butter Glaze

3 T butter, melted

2 C powdered sugar

2 T milk

1 t vanilla

Mix until smooth.

Drizzle on cake, or put into a small

baggie, snip of a small corner

and squeeze on stripes.

Enjoy!

Check out my other bundt cakes:

Dark Chocolate Bundt Cake

Oh Baby! Carrot Bundt Cake

Root Beer Bundt Cake

Links: Coastal Charm,
Confessions Of A Plate Addict,
Jam Hands, A Stroll Thru Life,
Between Naps On The Porch,
Dwellings, Mossberry Cottage,

Chicken Waikiki Beach

18:53 Chicken No comments

A little retro, vintage recipe today. A tropical dish
with pineapple and green pepper in a

sweet-and-pungent sauce.

Chicken Waikiki Beach is from the McCall's

recipe card collection from 1973.

Does anyone remember collecting these?
I still have mine, though I now keep them

in my antique file drawers.

I had chicken breasts, but you can use any chicken
parts. I skinned them and left them bone-in.

Shake the chicken in a bag with 1/2 C flour.

Drain the pineapple chunks and add enough
water to measure 1-1/4 C.

While you brown the chicken combine the sauce
ingredients in a medium pan.

Bring to a boil, stirring for 2 minutes.

Put the browned chicken in a 9x13 casserole
and sprinkle with salt and pepper.

Pour the cooked sauce over the top.
Bake for about 20-30 minutes.

Cut up a large green pepper

I reserve the pepper and pineapple in the
now-empty sauce pan until needed.

Take the chicken out of the oven after 20-30
minutes and add the green pepper and pineapple.

Return to oven and bake another 20-30 minutes.
Until the chicken is done. Total time was about
45 minutes for me. It depends on how big the
chicken pieces are. Breasts take less time.

The sauce gives the chicken a nice glaze.

Serve with rice

and a spoonful of the sauce from the bottom.

Chicken Waikiki Beach

1 Chicken-cut up:

(2 whole legs and 2 breasts, or

4 breasts; or your choice)

1/2 C flour

1/3 C vegetable oil

1 t salt

1/4 t pepper

Skin chicken, wash and pat dry with paper towels.

Coat with flour. Heat oil in a large skillet.

Add the chicken and brown on all sides.

Remove to a 9x13 pan.

Sprinkle with salt and pepper.

Pour sauce over chicken.

Sauce

1 can (20oz) pineapple in juice

1 large green pepper, cubed

3/4 C sugar (up to 1C)

3/4 C cider vinegar

2 T cornstarch

1 T soy sauce

1/4 t ginger

1 chicken bouillon cube

Drain pineapple, pouring juice into 2-cup

measure. Add enough water to make 1-1/4 C.

In a medium saucepan, combine the juice,

sugar, vinegar, cornstarch, soy sauce,

ginger, and bouillon cube; bring to a boil, stirring

constantly. Boil 2 minutes. Pour over chicken.

Bake @350, uncovered, 20-30 minutes. Add

pineapple and green pepper. Bake 20-30 minutes

longer. Serve with fluffy white rice.

Enjoy!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Confessions Of A Plate Addict,
Between Naps On The Porch,
Common Ground, The Charm Of Home,
Rattlebridge Farm, My Romantic Home

KETCHUP

18:08 CLASSIC RECIPES, CLONE RECIPES, CONDIMENTS No comments

In your busy, hectic and over-accounted-for day; making homemade ketchup is probably not a big priority ...........I get that. But if you find yourself with a little extra time, this ketchup is WELL WORTH the minimal effort it takes to whip it up. It is not only inexpensive to make (uses every day pantry staples), but it is sweetened with honey, so it is REALLY-REALLY tasty!!

6 ounce can of tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder (not garlic salt)

Whisk everything together until smooth and then bring to a boil. Turn the heat down and simmer slowly for 20 minutes (whisking every five minutes or so).

Cool and store covered in refrigerator. This recipe makes just over a cup of ketchup, but you could easily double or triple the recipe with no other adjustments.

NOTE: In my humble opinion, this ketchup is just perfect, but if you like your ketchup with a little "heat" to it, just add some cayenne before cooking.