Spiced Pecans: Mom's recipe

Great recipe for your nut loving family and friends.

Hint:  Thanksgiving and Christmas.


I wasn't going to do a thing today in the kitchen but I just couldn't resist making some wonderful toasty pecans that everyone loves!   Mom made these every year and she couldn't make them fast enough. You can't eat just one! if you know what I mean.  Everyone loves them!  They are also wonderful to make for the holidays AND  they STORE WELL IN COOKIE TINS.  I doubled the recipe and made 2 lbs..

I love to give containers mixed with these pecans and trail mix that I make especially during the holidays.  You can find cute little containers at the Dollar Store.

Happy Baking from my kitchen to yours,

1 egg white slightly beaten
1 tablespoon water
1 lb. pecan halves
1/2 cup sugar
1/2 tsp. salt or to taste
1 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 tsp. nutmeg or 1/2 tsp. allspice

All toasted and just out of the oven..Yummy!

Stir after 20 minutes and put back in oven for 10 minutes more..

Mix together sugar, salt and all spices..

In a Medium bowl whisk egg white and water, stir in pecans until all surfaces are moistened. Sprinkle above sugar/ spice mixture to coat all pecans.  Mix well until all pecans are covered with sugar mixture...

Spread pecans on a lightly greased cookie sheet and bake in a pre heated oven 300 degrees for 30 minutes..stirring once after 20 minutes then put back in oven and bake remaining 10 minutes. Cool and store.

11/18/12 original

11/23/13

Doughnut muffins

So good so I decided to repost for your enjoyment.

I was so craving doughnuts and I had to make these doughnut muffins!! So yummy! A before lent treat... reminded me of the days gone by.  It’s the hint of nutmeg and vanilla that reminded me of store bought doughnuts.

I didn't change a thing with this recipe.  It's so yummy!

Doughnut" Muffins 
3/4 c sugar 
1 large egg 
1 1/2 c all-purpose flour
2 tsp baking power 
1/4 tsp salt 
1/4 tsp ground nutmeg
1/4 c vegetable oil 
3/4 c milk 
1 tsp vanilla extract 
2 Tbsp butter, melted 

1/2 c sugar, 1/2 tsp. cinnamon whisked together for rolling the warm doughnuts.

Preheat oven to 350. Lightly grease muffin tin. Note: I used muffin liners not to mess my muffin pans but next time will place the batter directly into muffin tins.

 Beat sugar and egg until light.

 In a small bowl, whisk flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in oil, milk and vanilla. The batter will be very thin.

 Pour into 10 muffin cups, filling about 3/4 full. Bake for 15-18 minutes, until toothpick comes out clean. Melt butter and brush warm muffins with butter, remove from the pan and roll in sugar. Cool on rack.

I don't know where this recipe originated but kudo's to the original post.

2/11/18

Peanut Butter Cup Fudge

Truth be told I saw this recipe on Facebook and it really had me craving chocolate and peanut butter so yep I made it.

I'm a little down but not out today so having a bit of chocolate to boost my moral is a good thing.  Maybe not for the calories but some good chocolate does make me happy.

This recipe was easy...simple and only 3 ingredients were the original recipe.  I decided to mix up the morsels and do half milk chocolate and half semi sweet.  Quite honestly I was concerned it may be too sweet!  LOL  so if you want to do it their way use all milk chocolate morsels.  Also I used smaller peanut butter cups so I had a thicker layer of peanut butter so it may not look as good as theirs but mine was fine for us.

Their peanut butter cups were larger in size and with the larger ones the peanut butter layer is much thinner. You decide.  

1& 1/2 cup milk chocolate morsels
1 &1/2 cup semi sweet chocolate morsels
1 can sweetened condensed milk
40 + small peanut butter cups or 25 large peanut butter cups

Line a baking dish with aluminum foil( my pan was 8 1/2 x 11) Press down and push foil into sides.  Allow some foil to extend over ends.  Note  It will allow you to remove it easily.

In a microwave safe bowl place chocolate chips and can of condensed milk. Stir and then place in microwave. Cook on high in 30 second intervals carefully stirring as not to burn. If not completely melted microwave again for an additional 10 second or until all mixes together. Mine took 40 seconds and they blended perfectly while stirring briskly.

Place on top of foil,  peanut butter cups enough to fill the whole bottom of pan.  Top with melted chocolate and spread on top of peanut butter cups.  Allow to cool completely.  Then refrigerate at least 3 to 4 hours.  Remove from refrigerator and allow to set for 5 minutes.  Turn over, remove foil and cut into squares with large knife. Enjoy!  

4/23/16

Delightful Sunday Funday Dessert! Bananas, Strawberries and more

Sunday's Funday Dessert!

This was really tasty.  Beware!! One piece and you'll want more.  Not too sweet not too heavy, just right.  Graham cracker crust, vanilla pudding, bananas, pineapple tidbits, drained. Fresh strawberries, cool whip or real whipped cream, toasted coconut and garnished with milk chocolate chips. Ooh la la delish.



Here's what you need:

13x9 inch glass pan
2 cups graham cracker crumbs or a large graham cracker pie shell
5 T melted butter
1/4 cup sugar

1 regular size vanilla instant pudding 
2 cups milk
1/4 container cool whip
Whisk together and then place on refrigerated crust

Ingredients:
2 sliced bananas
1 can pineapple tidbits or crushed pineapple drained
1 cup fresh strawberries or if using frozen drain well before placing on pudding making sure pudding is set.
1/2 cup toasted coconut
milk chocolate morsels or chocolate syrup (optional)

 Directions:
Melt butter, add to graham cracker crumbs and sugar. Mix with fork until butter and sugar start to crumble.  Press on bottom and sides of glass pan. Refrigerate until you make your pudding.

In a large bowl place vanilla instant pudding and 2 cups milk whisk until it starts to thicken.  Add 1/4 container cool whip or already whipped whipped cream)about 1/2 cup).  Pudding should have thickened by now so remove crust from refrigerator and top the crust with the pudding then top with 2 sliced bananas on top of pudding, pineapple tidbits and strawberries.  Top with toasted coconut and about 1/4 to 1/2 cup milk chocolate morsels.  Refrigerate for about two hours and serve cold.

Happy Baking!

from my kitchen to yours,

Anything goes Candy! Sweet Tooth Cravings

When I want Chocolate and sweets I can't be stopped so today when I scouted through my pantry and could only find chocolate chips instead of a candy bar I thought "why not make my own"?   Easy peezy recipe..Here goes.

1 cup chocolate morsels or chips (whatever is hanging around)
1 T butter
2 cups mini marshmallows
1 to 1 1/2 cups broken pretzels, chopped nuts, (all to equal 1 1/2 cups total)

Note:  You must add marshmallows to hold the candy together...

Milk and Dark Chocolate (front are with coconut) Back Pretzel sticks broken up.

Combine chocolate, butter and marshmallows.  Microwave until melted(approx. 2 to 3 minutes)..  Fold in broken pretzels,  nuts, cranberries etc. Spoon by teaspoons or tablespoons depending on desired size onto waxed or parchment paper and cool completely.  p.s. I refrigerated mine!  Yum!

8/27/13

11/21/13

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Nate's Chocolate/ Peanut Butter Layer Fudge

We love Fudge!!  This easy recipe has been made cuzillions (new word) of times.  This time Nathan, our middle grandson, took the task really seriously and when visiting made it all by himself.  Proud Grammy had to share his final masterpiece. 

He actually did this for me (I was a little under the weather) for gifts for my mom, his great grandma who also LOVES her sweets.

This fudge is a two step recipe.  First 


Peanut Butter Layer
**2 cups sugar
**1/2  cup milk( I used whole milk)
1-12 oz jar smooth peanut butter
1-7 oz. jar marshmallow creme

**Bring first two ingredients to a rapid (full boil)stirring constantly for **exactly 3 minutes..(you should use a timer)no less!

 Remove from stove add 1- 12 oz. chunky or regular peanut butter (organic works out fine) and 1- 7 oz. jar marshmallow cream.  Stir really well with a large spoon until blended.

Note:   You must do this quickly because it sets very fast and then quickly place in a buttered dish.  (I used a 13x9) glass dish).  Refrigerate.  

 



Second Step

Chocolate Layer

**2 1/2  CUPS SUGAR

**4 TABLESPOONS HERSHEY’S BAKING COCOA

**2 TABLESPOONS BUTTER

**½ CUP MILK
1-7 oz. Marshmallow Creme

MIX  first 4 ingredients TOGETHER AND place ON STOVE ON MEDIUM heat stirring constantly.

 ONCE IT STARTS BUBBLE(Boil) SET TIMER FOR 3 MINUTES.

Note: It must be at a full boil for 3 minutes, no less..... Keep Stirring constantly.

 Remove from stove and add  1 CUP MARSHMALLOW Creme.  BLEND WELL.  POUR INTO BUTTERED DISH AND REFRIGERATE until cooled and completely set...

 INSTRUCTIONS FOR TWO LAYER FUDGE:

Make peanut butter fudge first and allow to set in refrigerator while making chocolate fudge.  When Chocolate Fudge is done slowly pour over first layer. Spread over first layer and allow to cool completely in refrigerator for several hours or overnight  before cutting into pieces. 
***For best results allow to set for 10 minutes before cutting into bite size pieces.

2013 NATE'S ORIGINAL RECIPE

Chocolate/Peanut Butter Layered Fudge! Nate's recipe

Nate's Chocolate/Peanut Butter Layered Fudge

Yield: 8x8 pan

Chocolate Fudge Ingredients:

1 1/2 cups sugar

6 TBSP butter

1/3 cup evaporated milk

1 cup semi-sweet chocolate chips

1 tsp vanilla

1 cup marshmallow crème

Peanut Butter Fudge Ingredients:

2 cups sugar

1/2 cup milk

1 1/2 cups creamy peanut butter

7 oz jar marshmallow crème

First, butter bottom and sides of an 8x8 casserole dish.

Chocolate Fudge:  Prepare the chocolate fudge by combining sugar, butter, and evaporated milk in a medium sauce pan. Bring contents to a full boil stirring constantly over medium heat for five (5) minutes. Remove from heat. Stir in chocolate chips and vanilla until blended. Then stir in marshmallow creme until blended. Poor into buttered 8x8 dish.

Then  prepare the peanut butter fudge, bring sugar and milk to rapid boil stirring constantly. Boil for exactly three (3) minutes. Remove from stove add creamy peanut butter and marshmallow creme. Stir very well until blended. Once blended, pour peanut butter mixture on top of chocolate fudge.

Refrigerate until cool about two (2) hours.

You an easily double recipe if desired.

Caramel Apples!

A first try at making what was to be easy caramel apples.  I bought a kit!  The kit had the caramel and the sticks so it seemed easy enough but "sticky and messy" I wasn't counting on and it was. 

 Not that it was any big deal but inexperienced at this type of candy made me disappointed in the finished product. 

The really good part of this was that the caramel apples were really delicious.  The caramel was sweet and soft and hubby and I shared the first one. We both agreed they were pretty awesome.



 

Follow box instructions.
chopped pecans or nuts of choice

Make sure to wash and dry apples.  I used Granny Smith for they are crisp and tart.  Any crisp apple will do.  Make sure your apples are cold.  I refrigerated mine to make sure before I started the project.. 

Also note:  Make sure the caramel is melted thoroughly and on the thin side.  Mine was very thick and I think I should have microwaved it longer.

Happy Candy Making from my kitchen to yours,

11/13/12

Chocolate Peanut Butter Fudge

Oh my!  Sweet Tooth Cravings this Friday night so it's Chocolate Peanut Fudge.  Easy Peezy!

This recipe is similar to my Peanut Butter Fudge recipe:  http://iliketobakeandcook.blogspot.com/2011/08/satisifing-my-sweet-tooth-easy-peanut.html


but has more sugar and added butter and Hershey's Cocoa.

CHOCOLATE FUDGE

3 CUPS SUGAR

4 TABLESPOONS HERSHEY’S BAKING COCOA

2 TABLESPOONS BUTTER

½ CUP MILK

MIX TOGETHER AND PUT ON STOVE ON MEDIUM. Stir constantly.

 ONCE IT STARTS BUBBLE(see photo)

 SET TIMER FOR 3 MINUTES.Note: It must be at a full bubble for 3 minutes, no less..... Keep Stirring constantly.

 TAKE PAN OFF STOVE THEN ADD 1- 12 OZ JAR PEANUT BUTTER AND 1 CUP MARSHMALLOW CREAM.  BLEND WELL.  POUR INTO BUTTERED DISH AND REFRIGERATE until cooled and completely set...Cut into pieces.

Mom would also add 1 cup mixed nuts to her recipe.  You would add the nuts after all the peanut butter and marshmallow are blended.