ALMOND TOFFEE GRAHAMS

If you like Almond Roca candy, you will love this recipe !!

The first time I ate Almond Toffee Grahams was at a cookie exchange about 20+ years ago. With tons of cookies to choose from, I noticed people kept going back to the Almond Toffee Graham plate; one taste and I was "hooked".  When I found out how simple and fast they were to make, I was shocked (they taste complicated). I made them for some friends this Christmas and they were a huge hit !!

What do they taste like? Well, the cooked caramel sauce bakes into the graham crackers and produces a thin layer of candy that tastes like almond roca, then, with the melted chocolate and nuts added, what can I say; they are delicious !!

FOR SOME REASON, THIS PHOTO IS MISSING, I AM TRYING TO

LOCATE IT, SORRY ABOUT THE PROBLEM

graham crackers
1 cup unsalted butter (no substitutes)
1 cup brown sugar packed (I like dark, but light is good too)
1 teaspoon vanilla extract
1½ cups sliced almonds (toasted)
1 cup semi-sweet chocolate chips

Preheat oven to 350.  Now, a word about the pan:  This recipe uses a jelly roll pan (mine is 10½" x 15½" x 1").  The recipe says to grease the pan, but I don't like to do that (it makes for a greasy bottomed cookie). Instead, I use the new non-stick aluminum foil by Reynolds Wrap and I don't grease it at all (if you haven't tried it yet, it is well worth the price).  If you use regular foil, make sure you grease it.

Arrange graham crackers in a single layer on the jelly roll pan (should take about 15 graham crackers?). Try to leave as little space between the crackers as possible, but don't overlap them, you may have to break some of the crackers to make it all fit.

In a small saucepan, mix the butter and brown sugar. Bring to a gentle boil, and then set your timer for three minutes (stir constantly).

Remove from heat and stir in vanilla extract.  Pour the caramel evenly over the graham crackers and bake in preheated 350 oven for 10 minutes.

Remove from oven and sprinkle evenly with the chocolate chips.  Wait a few minutes for the heat of the candied crackers to melt the chocolate chips, then spread the chocolate with a knife.
Sprinkle the toasted sliced almonds over the melted chocolate.

Let the whole pan cool in the fridge for about 20 minutes (to set the chocolate).  When the grahams are completely cool, and the chocolate is set, lift out of the pan and peel off the non-stick aluminum foil. Break into pieces and enjoy.

 

Read more »

FOOL PROOF PEANUT BUTTER FUDGE

I hate using a candy thermometer, although I often do. I tend to gravitate towards classic old recipes that say "gently boil for xxx minutes"; I have the BEST luck with those old recipes.

This peanut butter fudge is a good example of one of the recipes I just described. I've made it many, many, many times and it has NEVER failed me.  You can either put it in a  11 x 7 pan or in mini-cupcake papers. The size of the pan doesn't really matter; just remember the smaller the pan the thicker the fudge.

In a large (heavy bottomed) sauce pan, mix:

2 cups granulated sugar
3/4 cup evaporated milk (do not use regular milk)
1/2 cup of good quality butter (do not use margarine)

Constantly stirring, over medium high heat, bring these three ingredients to a full rolling boil.  As soon as it reaches a boil that doesn't go away when you stir it, turn the heat DOWN (my stove burners go from 1-10 and I usually  bring it to a boil on setting 8, then turn it down to setting 3). My rule of thumb is...once it has come to that full rolling boil, turn the heat down by at least half...(you want to keep that full rolling boil going, but just barely). STIR CONSTANTLY.

Once you get that heat adjusted, set the timer for 6 minutes.  After 6 minutes, remove from heat and add:

12 ounces peanut butter chips (2 cups)
1 TABLESPOON of vanilla extract
1 cup dry roasted peanuts (chopped a little)

Stir until smooth and pour into foil lined pan (don't grease the foil). This foil will help you lift the cold fudge out when it is time to cut it up. Chill in refrigerator to "set" the fudge.

If you are putting the fudge into mini-cupcake papers, it makes about 3 dozen.

NOTE: This recipe works well with ANY flavor of chips,  I've used chocolate, dark chocolate, half peanut butter-half chocolate, etc. I'm guessing white chocolate would be pretty for the holidays too (any kind of nut will work too).

Read more »

SPICED OATMEAL-CRAISIN COOKIES

We have all tried a LOT of oatmeal cookie recipes, some thick and heavy, some thin and crunchy, some bland and doughy. This cookie, however, is everything those "other" cookies weren't; it is tender, chewy, buttery, mildly spiced and they make your kitchen smell heavenly while baking; it is the perfect holiday cookie!!   



1/2 cup butter (room temperature)

1/2 cup butter flavored Crisco (important)
1 cup brown sugar (I like to use dark, but light works well also)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups quick cooking oats
1½ cups craisins (or raisins)

Cream together the butter, brown sugar, white sugar, vanilla, eggs and butter flavored Crisco (the combo is MUCH better in texture and taste than if you use all butter).

Combine the flour, baking soda, cinnamon, cloves and salt, then mix into the creamed mixture. Stir in the oats and craisins (I do all of this in my big stand mixer).

Roll into balls about the size of a small walnut and bake on ungreased cookie sheet (do not flatten) for 10 to 12 minutes (my oven takes 11 minutes) don't over cook. Let them cool for about 30 seconds before removing them from the cookie sheet.

Store in airtight container. Makes about 5 dozen.

Read more »

DOG TREATS

If you want to make your dog very happy, bake up a batch of these "puppy treats". They are super easy to make and bake up hard and crunchy. They will "keep" forever, much like a commercial milk bone, but tastier.

I have been making these treats for our 7 year old dog since she was little. When the treats are baking, she stations herself in the kitchen, waiting for them to come out of the oven. We try to reserve them as a reward for good behavior, but in all honesty, it is so much fun to watch her catch them mid-air, that we usually give in; she dearly loves these!!!

2½ cups whole wheat flour (white flour will work too)
1/3 cup bacon grease (see note below)
1 egg
½ to ¾ cup milk
1 teaspoon garlic powder (not salt)
1 teaspoon onion powder (not salt)
3 heaping teaspoons beef bullion granules

Mix everything ( using the ½ cup of milk) into a STIFF dough (stand mixer works best). Beat until it comes together in a smooth ball. Everyones flour is different, so if the dough seems dry and won‘t hold together in a  smooth ball, just start adding the other ¼ cup of milk (one tablespoon at a time) until it holds together in a nice moist (but not sticky) ball (the dough texture should feel like freshly kneaded Play Doh).
Roll the dough into ropes about ½” in diameter. Cut the ropes into small pieces and put on an UNgreased cookie sheet (try to spread the pieces out; it's ok if they get sort of close to each other, but just make sure they are in a single layer. Cut small pieces for little dogs and bigger pieces for bigger dogs.

Bake at 350° for 40 minutes; remove the pan from oven  and shake the pan a little (the pieces should slide around easily).  Cool the treats right on the pan. When the treats cool, they will be as dense and hard as a commercial milk bone treat; your dog will thank you!!!

Chloe patiently being a "good girl" so I will  throw a treat.

NOTE: This recipe calls for 1/3 cup of bacon fat, sounds like a lot, but the recipe makes a LOT of treats. If you don't have bacon fat, peanut butter works well too.

NOTE: We keep Chloe's treats in a large peanut butter jar. We often find her staring at the jar, lol!!

Read more »

PEANUT TASSIES

In my Christmas buying frenzy, I ended up with two big jars of honey roasted peanuts, so when it came time to make picky-picky husbands favorite Christmas cookie (pecan tassies), I decided to "throw him a curve" and made them with honey roasted peanuts. 

Guess what?!? He loved them, and gave them two thumbs up!!

PASTRY CRUST

1 cup unsalted butter at room temperature
6 ounces cream cheese at room temperature
2 cups all purpose flour

Cream the butter and cream cheese (with electric mixer) until it is light and fluffy. Add the flour and beat until the dough comes cleanly away from the inside walls of your mixing bowl. Flatten dough into a disk, wrap in plastic and chill for one hour (I NEVER chill this dough, it is a dream to work with).

FILLING

3 large eggs
3 tablespoons melted unsalted butter
1¾ cups light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup coarsely chopped honey roasted peanuts
Beat the eggs until very well mixed and lemon colored. Stir in everything else, except the nuts.
ASSEMBLY

Roll pastry into 1 inch balls and place them into an ungreased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each cup and up the sides. Put a rounded teaspoon of chopped peanuts in the bottom of each pastry shell and top with about a
tablespoon of filling (remember that these puff up a little while cooking, so don't over fill them.
 
Bake in pre-heated 375F oven for 15-19 minutes or until the pastry is golden and the filling is set, yet still a little soft in the center.

When the tassies are fully baked, let them sit in the pans for about 10 to 15 minutes before you try and remove them (important). If you use a very thin bladed knife to help you lift the cookies out of the pan, they will come right out.

Merry Christmas!!!

Read more »

CHRISTMAS SPRITZ COOKIES

Butter Spritz cookies are a classic, sweet, crisp (and light as a feather) cookie. They go together in a snap and when they are decorated with a little piece of candied cherry in the center (or any other holiday decoration you can think of), they are pretty enough for any Christmas cookie tray.

1 ½ cups butter
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon almond extract (see note)
3 ½ cups all purpose flour
1 teaspoon baking powder

PREHEAT OVEN TO 375°. Thoroughly cream butter and sugar; add egg, milk and extracts and beat till smooth. Add flour and baking powder and mix until you have a nice thick, smooth dough. DO NOT CHILL IF YOU ARE GOING TO USE A COOKIE PRESS.

Place dough into cookie press and press cookies onto Ungreased cookie pan. Bake 10-12 minutes or until slightly browned around the edges. Cool cookies on a rack. Makes 7 to 8 dozen cookies (they are small).

NOTE: I sprinkle the cookies with sugar before baking, but you don't have to.

NOTE:  I make a variation of these that is Picky-picky Hubbies favorite. I omit the almond flavoring and instead, I add a full teaspoon of coconut extract. The final cookie doesn't taste like coconut, but it DOES have a wonderful sweet holiday taste, a lot like those Danish shortbread cookies that come in the round tin at Christmas (?)....very good.

NOTE: If you don’t have a cookie press, you can roll this dough into a log then roll the log in finely chopped nuts or sprinkles (pressing the nuts (or sprinkles) into the surface a little). Wrap the log in plastic wrap. Chill in fridge then slice and bake cookies until slightly golden.

Read more »

RASBERRY SHORTBREAD BARS

Everyone loves these raspberry bars, they have an ultra-buttery shortbread crust topped with cooked raspberries and a streusel topping.They are very sweet, buttery, tender AND they cut nicely...perfect for gift giving (these will definitely be in my cookie gift boxes this Christmas). Yes, you heard me correctly...it is never too early to start planning your holiday baking!!.

Raspberries grow well in Alaska, so if you are lucky enough to have some in the freezer, this is a wonderful recipe for them; I'm not so lucky, so I used a 12 ounce bag of frozen raspberries.

Put the berries (no need to thaw) in a heavy saucepan with ¼ cup of water and one cup of white sugar. Bring to a boil over high heat, then reduce the heat to medium high and simmer the berries until they thick (I turned mine down to a medium low heat and simmered them for about 15 minutes). Set aside to cool (they will thicken even more as they cool).

SHORTBREAD CRUST

21 tablespoons of butter, melted and cooled to room temp.

This seems like a lot of butter, but it makes an upper and lower crust

¾ cup of white sugar

2 large egg yolks

3 cups + 3 tablespoons all purpose flour

No need to use an electric mixer, I did it all with a wooden spoon. Mix the sugar into the melted butter and whisk in the egg yolks. Stir in the flour to make a very stiff dough. Remove two cups of this dough and pat evenly into a foil lined 9 x 13 pan. Prick the dough all over with a fork and refrigerate for 30 minutes (or put in freezer for 7 minutes). Set the rest of the dough aside.

Bake the 9 x 13 chilled pan of dough, on the middle rack of your oven, for 20 minutes at 325.

After 20 minutes, the dough will still be very pale in color and will not have any golden color on the edges. Remove it from the oven and spread the cooled raspberry filling evenly over it.

To the reserved shortbread dough that you set aside, add ¼ cup of granulated sugar and use a fork to break up the dough into crumbs (I use my pastry cutter).

Sprinkle the crumbs evenly over the raspberry layer. Bake on the TOP rack of a 350 oven for 25 minutes (mine took 32 minutes). Watch the crumbles towards the end of the baking time so they don't get dark. 

Cool baked bars on a wire rack for at least an hour or until completely firm. You can speed set them in the fridge. When the bottom of the pan is completely cool, lift the bars out of the pan by pulling on the flap ends of the foil. Cut into 2" bars. These will keep at room temperature for a week.

 NOTE: The butter measurement of 21 tablespoons is not a typing error

NOTE: Line  your 9" x 13" baking pan with foil and leave the ends of the foil a little long, so you can use them as handles to lift the cooled bars out of the pan. You don't have to grease the bottom of the pan because there's so much butter in the shortbread, but DO spray the sides of the pan/foil with cooking spray so the jam doesn't stick to the sides.

NOTE: Pay attention to baking temperatures. The first crust pre-bake is on the middle rack at 325. The final bake is on the TOP rack at 350. The recipe says it is baked on the top rack so that the bottom of the crust doesn't get too dark.

NOTE: If you want to take a shortcut, I am fairly certain you can just use raspberry jam instead of cooking the berries. I have not tried it this way, but I don't know why it wouldn't work (although I'm fairly certain that the cooked berries taste "brighter".

Read more »

OATMEAL CRANBERRY WALNUT COOKIES

If you are looking for one more easy cookie to round out your holiday baking, try these delicious cookies. They are light, crispy and buttery tasting (not the standard heavy oatmeal cookie).

1 cup butter (room temperature)
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1 teaspoon cinnamon
2 cups quick cooking oats
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups Craisens (sweetened dried cranberries)
1 cup chopped walnuts
Beat butter, sugars, eggs and extracts for FIVE MINUTES (important to the light crispy nature of this cookie).
.
In another bowl, mix the flour, oatmeal, baking soda, baking powder, cinnamon and salt. Add this dry mixture to the butter mixture (1 cup at a time) beating well after each addition.
.
Stir in the dried cranberries and walnuts. Let this finished cookie dough sit for about 5 minutes.
.
Roll the dough into 1" balls (dough will be a little sticky). Place the dough balls on lightly greased cookie sheet, about 2" apart. Bake in 350 preheated oven for 12-14 minutes (my oven took 13 minutes).

NOTE: Before you put the cookie dough balls on the baking sheet, look for the side that shows the most cranberries and put that side up (the prettiest side).

.
NOTE: These freeze very well. I drizzled a vanilla glaze on my cookies (for the holidays) but that is not necessary. Makes about 4 dozen?

Read more »