So I hope its okay to post this recipe. It’s really quite delicious and very simple to make. I had these last year when we visited Derek’s grandparents up in Canada. His grandmother loved filling me up with her desserts and I happily ate them, and Derek’s too since he doesn’t really like sweets. She gave me her recipe and I made them for Derek’s dad for Father’s Day. I hope they reminded him of home. They’re like little sticky, buttery pecan pies.
- 1 egg (lightly beaten)
- 1/2 c. brown sugar
- 1/4 c. light corn syrup
- 1/4 T. vinegar
- 1/2 t. vanilla
- 1/4 c. melted butter
- 1/4 c. dried fruit (I used raisins)
- 1/4 c. chopped nuts (I used pecans)
- defrosted pie dough sheets OR pastry shells
Preheat oven to 425. Whisk egg thru nuts in bowl till combined. If you have pastry shells, place in small muffin tin and pour egg mixture to top. If you are using pie dough, unroll sheets on floured surface. Using 2-1/2″ circle cookie cutter, cut circles and press into greased small muffin tin being sure to leave a little dough above surface in case it bakes over. Pour egg mixture into dough lined tins to top. Makes about 15. Bake for 15 – 20 minutes till crust is golden. Let cool and carefully scoop out. Eat.
Nothing like using whats in season. Felice (my food & gym buddy (ironically) and I tasted this delicious blueberry ice cream from a local shop in Beacon, Jane’s. We love their gourmet ice creams. So I made my own using a recipe from that same ice cream cook book from earlier. I just switched out blackberries for blueberries.
1 lb. blueberries
2 T. sugar
1/2 c. water
1/4 c. sugar
3 egg yolks
2 c. light cream
2 T. confectioner’s sugar
Simmer blueberries and 2 T. sugar for 10 minutes. Press thru sieve. Let cool. Heat water and 1/4 c. sugar in saucepan till sugar dissolves. Increase heat and boil steadily till syrup reaches 225 on candy thermometer. Place eggs in heat proof bowl and whisk till frothy. Place over simmering water and whisk in hot sugar syrup. Whisk steadily till creamy. Take off heat and whisk till cool. Mix cream with blueberry puree and confectioners sugar. Fold into egg mixture. Pour into ice cream maker, churn and freeze.
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Got this recipe from Cooking Light. Great mag with tasty low fat recipes. Very peanut buttery and soft with a hint of dark chocolate. Oh, did I mention, no-baking required!
- 1-3/4 c. creamy peanut butter
- 3/4 c. sugar
- 3/4 c. light corn syrup
- 1-1/2 c. chopped, lightly salted, dry-roasted peanuts
- 3-1/2 c. Total cereal, finely crushed
- cooking spray
- 1/3 c. chopped dark chocolate
Combine first 3 ingredients in heavy saucepan over medium-high heat. Cook 4 minutes or till mixture begins to boil. Remove from heat, stir in peanuts and cereal. Spread mixture into 13 x 9″ baking pan coated in cooking spray. Melt dark chocolate in 20 second increments in microwave till smooth. Drizzle over peanut mixture. Score into 36 bars while warm. I placed the sheet in the fridge to harden the bars for ease of removal. According to the mag. there are 155 calories in one bar.
Okay. So this is my first post. And no one will read it probably for a while cause no one really knows I’m writing this. So here goes…….
I love food. Sweets especially; and I’ve been on other blogs lately checking out posted recipes and great pics. So I thought….I could do that. If you want to read about me click About Me and you’ll get the gist. I love to bake and cook, and basically torture myself cause I’m still dieting in the hopes of losing 10 more pounds. I give most of my sweets away cause my husband doesn’t really eat sweets and my daughter, well I don’t want my constant craving of sugar to rub off on her too much. But I love making foods that make other people happy. I’ll be posting recipes here, among other things. Me and my food buddy (who shall remain nameless till I get her permission to post it) love to check out new spots in the upstate NY area so I’ll try and post those as well. (Wait till the Dutchess County Fair!)
Since I’m new at this, please bear with me. I’ll post a new recipe soon. But now you know what’s up.