These caramel candies are a favorite in our house at the holidays. The recipe came from another parent at my kids' school. She sells vanilla caramels every year at the bake sale, and last year, I asked if she'd show me how to make them. Thankfully, she obliged.
What You Need:
1 cup unsalted butter (2 sticks)
1 lb dark brown sugar (2 3/4 cups) OR 1 lb light brown sugar + 1/4 cup molasses
1 cup white corn syrup
1 (14-15 oz) can sweetened condensed milk
1/2 tsp. salt
1 tsp vanilla
1-2 tsp. pumpkin pie spice
Yield: 50-60 caramels *Note: I often double the recipe (as you will see in the photos) because I gift them.
We had a bumper crop of pie pumpkins in our garden this summer. So, my son, Charley decided he wanted to learn to make pumpkin pie. This recipe is the result of lots of trial and error in using fresh pumpkins in our pie. We love it, and hope you will, too.
What You Need: For the Crust:
1 cup flour
1/2 tsp. salt
1 Tbsp. powdered sugar
1/4 cup shortening
1/4 cup heavy cream
2 Tbsp. butter
For the Filling:
1- medium sized pie pumpkin (for 2 1/2 cups pumpkin puree)
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tbsp. Corn starch
1/2 teaspoon salt
1-2 Tbsp. pumpkin pie spice
2 large eggs + 2 egg yolks (beaten)
2 1/2 cups evaporated milk (about 1 1/2 cans)
For the Whipped Cream:
1 cup heavy cream
2 Tbsp. powdered sugar
*Please note: this recipe makes a DEEP DISH pie. If you are using a regular pie plate, you will need to either cut the filling by about 1/3 or use the extra filling to make pumpkin custards (which I recommend).
Every summer, my boys go to Cub Scout camp for the weekend with their dad. (I don't camp.) So, every year, I celebrate their return with a yummy treat. This year, we had just gone strawberry picking, and had a bunch of great rhubarb, so I came up with this... a Strawberry-Rhubarb Cream Cake. (Every summer my husband also takes the camera to camp with him, so I never get many pictures.) What You Need: For the Cake White Cake Mix (or favorite Vanilla Cake Recipe) - 3 eggs - 1 1/4- 1 1/2 cups whole milk - 1 Tbsp. white vinegar (optional) For the Strawberry-Rhubarb Sauce 3 cups chopped rhubarb 1 1/2 cups strawberries (chopped if large) 2 Tbsp. corn starch 1/4-1/2 cup sugar (if necessary) For the Whipped Cream Frosting 4 oz. cream cheese (at room temperature) 1-2 cups powdered sugar (to taste) 1 pint (2 cups) heavy whipping cream (very cold) 1 tsp. vanilla (optional) Yield: 1 8"x4" round cake - approx. 12-16 servings
The rhubarb in my garden is growing wild already this spring. I've already made a crisp and some rhubarb sauce. I'm trying some new recipes you will see soon, but in the meantime, I leave you with some of my favorite recipes from rhubarb seasons past.
First, I admit to knowing nothing about the Divergent books or movies.
But, when a friend asked if I could make a "Dauntless Cake" for her son's birthday, I looked up many ideas online, and came up with this.
My boys have a big swim meet today... so I made them, and their teammates some Blue Ribbon cookies. These cookies are pretty easy to do, though they did take a bit of time just because of all of the little extra touches.