Tuesday, January 31, 2012
The Help~
Who hasn't read this book or seen the movie? I ask of all of you if you haven't DO it! I guess I say that with all my favorite books, but really it is funny and sad and gives us great understanding into what it was like for these women to have black maids who cooked their food, raised their children but couldn't, wouldn't share a bathroom!!! They were friends but couldn't act as if they were friends...imagine that today?! I don't think so!
Take a few minutes to go to the library or rent the movie. You will be glad you did and if you have read it...pass it on, it's worth sharing with all your friends and family...ours is on the move!
Thursday, January 26, 2012
Debbi Fields'...
great American desserts...this happens to be one of my favorite go to cookbooks. She has an amazing array of delicious desserts to choose from & one of our favorites is...Debbi's Blondies...oh my are these ever good.
(Adapted from Debbi Fields' great American desserts)
9" x 13" pan electric mixer works best preheat oven to 325 degrees
16 TBSP (2 sticks unsalted butter, softened...I used reg. butter)
1 1/2 cups firmly packed light brown sugar
3 large eggs @ room temperature
1 TBSP vanilla
2 1/2 cups all purpose flour (I'm going to try 1/2 white, 1/2 wheat...next time)
1 tsp baking soda
1 /2 tsp salt
(I did not do these last two steps, they are definitely optional, but a delicious addition!)
1/2 cup chocolate chips/butterscotch chips (both) why not...
1/2 cup store-bought butterscotch or caramel sauce
1/2 cup chopped pecans toasted
1. Butter baking pan
2. Put the butter and sugar in a bowl and blend together just until smooth using electric mixer on medium speed. Do not whip.
3. In a small bowl, stir together the eggs and vanilla. On low speed, blend the egg mixture into the butter mixture until combined. Scrape down the bowl.
4. In a bowl whisk together the flour, baking soda and salt. Add the flour mixture to the egg mixture and beat on low speed until just combined. Scrape the batter into the prepared pan.
5. heat butterscotch or caramel in microwave or on stove top being careful, stir in pecans. With a spoon drizzle evenly over the blondies. With tip of knife, swirl the sauce into the batter just below the surface.
6. Bake the blondies for 25-30 minutes or until the top is a light golden brown and the center is still slightly soft. be careful not to overbake because this will dry out the crumb. Cool the blondies in the pan on a wire rack for 30 minutes.
Enjoy~
(Adapted from Debbi Fields' great American desserts)
9" x 13" pan electric mixer works best preheat oven to 325 degrees
16 TBSP (2 sticks unsalted butter, softened...I used reg. butter)
1 1/2 cups firmly packed light brown sugar
3 large eggs @ room temperature
1 TBSP vanilla
2 1/2 cups all purpose flour (I'm going to try 1/2 white, 1/2 wheat...next time)
1 tsp baking soda
1 /2 tsp salt
(I did not do these last two steps, they are definitely optional, but a delicious addition!)
1/2 cup chocolate chips/butterscotch chips (both) why not...
1/2 cup store-bought butterscotch or caramel sauce
1/2 cup chopped pecans toasted
1. Butter baking pan
2. Put the butter and sugar in a bowl and blend together just until smooth using electric mixer on medium speed. Do not whip.
3. In a small bowl, stir together the eggs and vanilla. On low speed, blend the egg mixture into the butter mixture until combined. Scrape down the bowl.
4. In a bowl whisk together the flour, baking soda and salt. Add the flour mixture to the egg mixture and beat on low speed until just combined. Scrape the batter into the prepared pan.
5. heat butterscotch or caramel in microwave or on stove top being careful, stir in pecans. With a spoon drizzle evenly over the blondies. With tip of knife, swirl the sauce into the batter just below the surface.
6. Bake the blondies for 25-30 minutes or until the top is a light golden brown and the center is still slightly soft. be careful not to overbake because this will dry out the crumb. Cool the blondies in the pan on a wire rack for 30 minutes.
Enjoy~
Monday, January 16, 2012
Dutch Apple Pie
Hi everyone, sorry to have been away & had no contact...I was just in a frumpy mood & the computer was the last thing on my mind!!! So to say sorry I'm posting this delicious pie! Hope you enjoy it as much as I did! (& making it was fun too)
375 degrees for 50 minutes
5 cups cored & peeled apples (Granny Smith - excellent)
1 TBSP lemon juice
1/2 cup sugar
1/4 cup packed brown sugar
3 TBSP flour
1/2 tsp cinnamon
1/4 tsp nutmeg
*TOPPING*
3/4 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
1/3 cup butter...@ room temp.
Fit pie crust into plate. In large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon & nutmeg. Place apples into crust to make an even-ish top.
In medium bowl with pastry blender or fork, mix flour, both sugars & butter until coarsely crumbled. Sprinkle
evenly over apples.
375 degrees for 50 minutes
5 cups cored & peeled apples (Granny Smith - excellent)
1 TBSP lemon juice
1/2 cup sugar
1/4 cup packed brown sugar
3 TBSP flour
1/2 tsp cinnamon
1/4 tsp nutmeg
*TOPPING*
3/4 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
1/3 cup butter...@ room temp.
Fit pie crust into plate. In large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon & nutmeg. Place apples into crust to make an even-ish top.
In medium bowl with pastry blender or fork, mix flour, both sugars & butter until coarsely crumbled. Sprinkle
evenly over apples.
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