Clara’s Caramel Chip Cookies

Bron: Adapted from Betty Crocker cookbook. cir. 2012

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Clara's Caramel Chip Cookies
This recipe makes it to heritage because after all it is a family recipe, zelfs als het een nieuw nieuw. Mijn dochter had een hang naar chocolate chip cookies. Living in Europe is definitely another continent when it comes to chocolate chips. Onnodig te zeggen, my organic Trader Joe's chocolate chips were no where to be found! Dus, the old saying "when in Rome..." came to light. What I did have were caramel chips. It seemed enough a possibility that it got my little daughter to work creating her new version of the chocolate chip...the caramel chip cookie. It's a good little cookie with a lot of big flavor and sweetness. Whip yourself up a batch, and see what the natives think in your house. Genieten!
Keuken Amerikaans
Prep Tijd 15 notulen
Kook Tijd 15 notulen
Porties
koekjes
Ingrediënten
  • 2 1/2 cups meel an organic, all purpose is good. More white than anything else.
  • 2 theelepel zuiveringszout
  • 200 gram boter organic, and room temperature
  • 2 eieren local, organic
  • 1 1/2 cups suiker organic turbinado sugar or raw
  • 1 beker caramel chips organic if possible
  • 1/2 cups walnoten organic and chopped
Keuken Amerikaans
Prep Tijd 15 notulen
Kook Tijd 15 notulen
Porties
koekjes
Ingrediënten
  • 2 1/2 cups meel an organic, all purpose is good. More white than anything else.
  • 2 theelepel zuiveringszout
  • 200 gram boter organic, and room temperature
  • 2 eieren local, organic
  • 1 1/2 cups suiker organic turbinado sugar or raw
  • 1 beker caramel chips organic if possible
  • 1/2 cups walnoten organic and chopped
Instructies
  1. Warm oven @ 200º C. Line cookie sheet with baking paper, gereserveerd.
  2. Combine sugar and soft butter and mix w/ mixer until a soft dough forms. Voeg de eieren, one at a time.
  3. After you have combined in a separate bowl the dry ingredients, mix the wet with the dry using a spatula or hands to evenly bind. Nu, add your caramel and nuts.
  4. When batter is evenly mixed begin to scoop dough with an ice cream scooper, plotting the uncooked cookies in a row. Remember that they will expand and grow during the baking process, so allow enough space in between. Bake in oven for approx. 15 mijn.
  5. Cool after baking.
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French Bread Pudding with Whiskey Sauce

Bron: mam; cir. 1990'S

 

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French Bread Pudding with Whiskey Sauce
Do you have those experiences with food as I do? Remembering the first time you tried something? I can rattle off numerous times I remember tasting something for the first time, and the lasting impression it has on me. Well if you are like me, this recipe will be one of those recipes for you. My mom made this one Christmas about twenty years ago. Like I said...I've never forgotten the first time I had this. With the warm whiskey sauce poured over it, it such a treat after a special winter's meal...maybe Christmas, or something like Christmas. Share this dessert with the people you love. Genieten!
Prep Tijd 30 notulen
Kook Tijd 55 notulen
Passieve Tijd 20 notulen
Porties
mensen
Ingrediënten
Bread Pudding Base:
  • 1 beker suiker organic, turbindino
  • 6 Tbs boter organic, and softened
  • 5 eieren organic, farm fresh and beaten
  • 2 cups slagroom organic
  • 1/8 theelepel kaneel organic, fresh powder
  • 1 theelepel vanille organic bourbon
  • 1/4 beker rozijnen organic, sultan
  • 12 plakjes Day old French Bread with crust, cut into bite size pieces about 8 cups of cut bread
Whiskey Sauce: my mom doubles this sauce recipe
Prep Tijd 30 notulen
Kook Tijd 55 notulen
Passieve Tijd 20 notulen
Porties
mensen
Ingrediënten
Bread Pudding Base:
  • 1 beker suiker organic, turbindino
  • 6 Tbs boter organic, and softened
  • 5 eieren organic, farm fresh and beaten
  • 2 cups slagroom organic
  • 1/8 theelepel kaneel organic, fresh powder
  • 1 theelepel vanille organic bourbon
  • 1/4 beker rozijnen organic, sultan
  • 12 plakjes Day old French Bread with crust, cut into bite size pieces about 8 cups of cut bread
Whiskey Sauce: my mom doubles this sauce recipe
Instructies
Bread base/soak
  1. Verwarm de oven voor op 350 Farenheit. In een grote kom, cream together sugar and butter. Voeg de eieren, kaneel, vanilla and raisins. Mix well.
  2. Use a deep 9x12 pan and arrange bread flat. Pour in egg mixture and let stand for 10 notulen
  3. Turn bread over so it coats evenly. Let stand another 10 minutes Press bread down, so that it is pretty well below the liquid.
  4. Make a water bath by filling a larger pan with water, almost full. Put bread pan in this water bath-this creates steam and prevents the bread from burning and becoming a scrambled egg mixture. Cover with foil, and bake for 45 minutes or however long it takes to brown. Now begin to make your whiskey sauce.
Whiskey Sauce
  1. In sauce pan, combine sugar, crème, cinnamon and butter. Breng aan de kook. Rreduce heat to medium, combine cornstarch and water, add to cream mixture and cook stirring constantly 1-2 notulen. Remove from heat and stir in burbon and set aside.
  2. Serve hot over pudding.
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Aubergine parmezaan

Bron: mam, cir. 1970'S

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Aubergine parmezaan
Since forever my mom has been making her eggplant Parmesan. When I knew she was making this dish, I was always close by to nibble on the fried eggplant. There were times when she almost didn't have enough for her dish, but somehow we always made it work. I love the texture of eggplant, in fact, it's one of my favorite vegetables. To accompany this fried veg, requires the perfect sauce. It's a bit labor intensive to fry the eggplant and make your sauce...but I think it's well worth it. Guaranteed to be gobbled up upon serving-no left overs! Genieten.
Prep Tijd 45 notulen
Kook Tijd 20 notulen
Porties
mensen
Ingrediënten
Prep Tijd 45 notulen
Kook Tijd 20 notulen
Porties
mensen
Ingrediënten
Instructies
  1. Wash and peel the eggplant, then slice in circle shapes. Be sure your slices are no wider than ½” and try to keep them all the same size for even cooking.
  2. Prepare 2 bowls: In one bowl, mix up the eggs for dipping, in the other bowl (pie dish) fill the crumbs.
  3. Heat oil (about ½”) in pan and begin to dip the sliced eggplant in egg mixture, then layer the breadcrumbs on the eggplant. Once well coated, place into pan with temperature ready for frying. Fry pieces, then layer fried pieces in a deep baking dish.
  4. Begin first with 1 ladle of sauce on the bottom of baking dish. Place fried eggplant pieces covering the bottom layer of the dish. Place a quarter to fifty cent size of cheese on top of each piece of eggplant. Once first layer if complete, add another ladle of sauce on top. Begin the next layer, and continue until fried eggplant is finished. This is usually 2-3 layers high-like a lasagna method.
  5. When all assembled, put in the pre-heated oven (200C) and cook for about 20 min., or until top is golden and bubbly.
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