Easy Cracker Toffee

I've posted this recipe before.  But it is hidden deep down in many years worth of posts, and it deserves a spot in the sunshine again!  And my picture taking skills are getting better:)  My family LOVES this stuff!!!  And it is so easy to make.  AND I usually have all the ingredients on hand.  This would be a perfect little treat for your family with Valentine's Day coming up.  Actually it would be great for Chinese New Year which begins on Jan. 31st. this year.  

James comes from a mother who every Oct. sets out to dip 3000 lbs. of chocolates for everyone she knows and loves and we are very happily and thankfully recipients of all her hard work every year. Usually the week or two before Christmas my in-laws, decked in their best Christmas attire, make the rounds to all their children's homes, bearing pounds of delicious chocolates, big square bricks of the worlds best toffee, and giant candy canes for the kids. It's always so fun to have them come, but dang it I wish they wouldn't let the kids know we now have chocolates. I usually try to hide them for as long as possible. I would like to eat them all by myself, but that never happens. Last year we broke them out on a beautiful ski day in Jan. with the whole fam, and enjoyed every little morsel. Even the Black Walnut ones:)

Back to the giant square of toffee though. It is chocolate coated on both sides and then covered in sliced almonds. Can I just say I don't remember the last time I actually tasted this brick. James totally and completely eats this giant baby on his own. He may share with Jake, but the two of them are very un-generous.

I have learned how to make Eileen's toffee and I must say it is the best, but very particular. Actually it's a little demanding to make. You have to watch the weather, the humidity, the phases of the moon, how much water is added, watch the sugar crystals, .......you get the idea. So when a toffee need arrives and I don't want to be too domestic, I love making this Cracker Toffee. You can make it fast enough to eat it for an impromptu family night. It is fast, easy, and pretty dang good. I had a shower for a beloved little niece a few weeks ago and had a platter full of Cracker Toffee. It was devoured, and recipes were requested. I promised a blog post, and here it is. So sorry it took a little longer than I anticipated, but I still love you all.

I received this recipe a few years ago from a favorite friend that has since moved on in life. Actually she just moved to Texas, but that is the end of the world as far as I'm concerned. This new and mysterious world of blogging has kept me in contact with her though. I am indeed thankful for that. I miss her, dang it! Everything about her. She is just a tiny little girl, but she had some of the most naughty recipes. Thigh Pie, Kitty Litter Cake, and Cracker Toffee to name a few. You knew she liked something when she would say, "That was so good it made my thighs twitch!" So thanks Lori for the Cracker Toffee recipe, and yes folks it is thigh twitching good, so eat up!!

Lori's Cracker Toffee

Follow this recipe EXACTLY and it will turn out perfectly!

1-2 packages saltine crackers

On one of your big silver cookie sheets, cover it completely with tin foil. The tinfoil will go up the sides a little, but I have more going over the ends. It makes the toffee easier to get out. Line the entire cookie sheet with Saltine Crackers. It usually takes about 1 1/2 sleeves of crackers. Don't overlap if you can help it, and if there is a little space that's ok.

1 c. butter

1 c. brown sugar

In a sauce pan place the butter and sugar together and bring to a boil. I usually stir with a wire whisk to make sure the butter gets incorporated. Boil the two together for 5 mins. stirring constantly.

Immediately pour over saltines. I drizzle it slowly and try to cover as much of the crackers as possible. There will be bare spots, but they will get covered eventually. Bake the crackers in a 350' F. oven for 10-12 mins. The syrup will be bubbly and fill in any holes you had. Take pan out of the over and let sit for 6 mins. Turn off oven and leave the door ajar. (Just do exactly as the recipe states and you won't be disappointed.) Pour 1 pkg. of chocolate chips over the crackers. Use whatever you like. My fave is with semi sweet chips, but I'm a dark chocolate lover. Milk chocolate is lovely too. Put the sheet pan back into the oven that has been turned off and let it sit until the chips start to melt and turn shiny. Take out of oven and spread the chips until the chocolate covers the Cracker Toffee. Sprinkle the top with chopped nuts if you like nuts or a sprinkling of sea salt. I love pecans. I usually place the cookie sheet in the fridge or freezer to quicken the process. I'm impatient! But if you have patience let it sit on your counter until the chocolate is set. Break into pieces and enjoy the thigh twitching goodness!

Red Velvet Crinkle Cookies

Here's a fun treat for these cold, bitter days of January.  If the response on Instagram for the photo of these lovelies is any indication of the joy these cookies can provide, well then I think you will be EXCEEDINGLY happy if you make these:) I've seen these around, but every single time I click  to find the recipe, it is ALWAYS a cake mix recipe.  I wanted the real thing.  Something that I could be proud of.  Something I could bake at the bakery for the next 5 weeks and make people giddy with delight.  And do you know what?  I'm not sure the recipe for the cookies is any harder than emptying a cake mix and adding a few things.  I actually just tweaked my Favorite Chocolate Cookie recipe.  (It was one of the top 10 recipes last year!!) Really easy and you will be a STAR where ever you take these. Enjoy!!

Red Velvet Crinkle Cookies

1 c. butter

1 c. shortening

1 1/2 c. granulated sugar

1 1/2 c. brown sugar

 4 eggs

1 T. water

2 t. vanilla

5 1/2 c. flour

1/2 c. cocoa powder

1 1/2 t. baking soda

1 1/2 t. salt

1 10-12 oz package of white chocolate chips

1/2- 1 t. red food color (depending on how red you want the cookies)

1 c. slivered almonds (optional)

1 c. powdered sugar (for rolling the dough balls in before baking.)

Cream butter, shortening, sugars, eggs, water, and vanilla.  Add dry ingredients and mix until combined.  Add chips and nuts if you'd like.  Scoop dough balls  and plop each one in a bowl of powdered sugar.  Make sure the cookie is completely covered in powdered sugar.  This is what gives you the crinkle look.   Bake at 350'F for 10-12 minutes.  Enjoy!

Lemon Glazed Gingerbread Madeleines

I took part again this year in the Great Food Blogger Cookie Swap.  It always sounds so fun and festive when I sign up in Oct., but by the time cookies are due to be shipped, I'm swamped!!  I'm sure it's the same with everyone else who plays along, and there is nothing like getting a package of goodness from the post office.  

Three lovely ladies sent me cookies.  
Sarah from Frankly Entertaining sent a yummy Triple Ginger Chocolate cookie. 

Nicole from Cookies On Friday sent a lovely Pistachio Cranberry cookie.

Monica from DeLisha's Recipes sent a perfect 3-C Cookie. Coconut Caramel Chocolate cookie.  

(check out the links to their blogs.) All were so good, and we ate every last crumb!

So last year I made Pistachio Wedding Cookies.  They were good!  This year I decided to make Madeleines.  Some special equipment is required but I really like Madeleines so the extra pan in my cupboard isn't a sacrifice:)  The recipe I followed was from Better Homes and Gardens with a little twist.  My first batch was a complete failure!  Totally sunken cookies.  They looked awful!  They tasted great, but horrible looking.  I noticed one ingredient listed in the BHG recipe that no other Madeleine recipe had.  1/4 t. baking soda.  All recipes contained baking powder, but no soda.  So after my failure I whipped up another batch, omitted the soda, and Bam!  Perfection in a Madeleine!!!  Can you believe 1 puny little 1/4 t. of baking soda can make such a huge difference!  Lemon glaze was just a little something extra, but a sprinkle of powdered sugar is all they needed.  

Here's a link to the Madeleine pan I purchased a few years ago.  Nothing fancy, but does the job well.  Enjoy the recipe, and check out what other fun cookies were given away.  Also with all the cookie swapping, all these bloggers were able to raise over $13,778 for Cookies For Kid's Cancer.   The food blogger donations were matched by OXO, Dixie Crystals, Grandma's Molasses, and Gold Medal Flour.  Also here's a link if you'd be interested in joining in the swap next year.

Here's a list of the girls I sent the Madeleines to:

It's Not Easy Eating Green
Jamies Recipes
The Chic Geek


Lemon Glazed Gingerbread Madeleines
recipe adapted from Better Homes and Gardens (minus the baking soda!)


1/2  cup  butter, softened
1/2  cup  granulated sugar
1/2  cup  packed brown sugar
4  eggs
1/4  cup  molasses
1  cup  all-purpose flour
1/2  cup  cake flour (or 1/2 c. all purpose flour minus 1 T. and      then add 1 T. cornstarch)
1  teaspoon  ground ginger
1  teaspoon  ground cinnamon
1/2  teaspoon  baking powder
1/4  teaspoon  baking soda
Powdered sugar

directions
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar and brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in the molasses until combined.
2. In a small bowl stir together the all-purpose flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Sprinkle about half the flour mixture over the butter mixture; fold in until combined. Repeat with the remaining flour mixture. Cover and chill batter for 2 to 4 hours.
3. Preheat oven to 375 degrees F. Grease and flour twenty-four 3-inch madeleine molds. Spoon batter into prepared molds, filling each about half full.
4. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen each madeleine from the mold; invert mold over a wire rack to release madeleines. Let cool. Dust with powdered sugar before serving.

Lemon Glaze

Juice of 1 lemon
Zest of 1 lemon
1-2 c. powdered sugar

Mix the juice, zest and 1 c. of powdered sugar to start.  You want a thin glaze.  Add more powdered sugar to thicken it up, or a little water to thin.  I just dipped each cookie in the glaze and then let them dry on a baking rack.  

Caramel Dipped Pretzel Rods

I made these for Jed the other day:)  (He's on a mission for The Church of Jesus Christ of Latter-day Saints in Albania.) Every summer on the last day before school starts our family heads out on an adventure.  We call it our "Last Day of Freedom!"  We make a specific playlist for our iPods, we usually eat breakfast at the Oaks in Ogden Canyon, and then we have the best day doing something just a little special.  For many years we'd head over the dirt road to Park City.  We'd ride the Alpine Slide, and Sky Coaster, but I think the kids favorite part was stopping at the Rocky Mtn. Chocolate Factory on our way to the car.  Everyone could pick something they wanted, and Jed ALWAYS picked these pretzel rods.  Someone would pick a giant rice krispy treat, or a caramel apple to share.  James always picks an enormous Turtle or two.  You know, one needs to be hidden in your underwear drawer  so you can nibble on it over the next few days.  But seriously, Jed picks these pretzel rods every single time.  

As I was trying to decide what to mail him for his Christmas in Albania, this treat was top on my list.  And I figure if it ends up in pieces, they will still be delicious pieces.  So the other night the kids got dip happy, and helped and decorated these little lovelies.  I'm posting the recipe I used, but let me just give this disclaimer.  Candy making can be a little finicky.  Even after making this caramel a million times, I still make batches that can't be saved.  Into the garbage they go.  Just a few weeks ago this happened.  The temps. listed are for my house.  I live at about 4800 ft. above sea level.  The perfect softball stage for me happens at 235'F.  Yours will be different.  So if you don't want to try the homemade caramel, then by all means go the Kraft Caramel route.  I will not think any less of you.  It's so easy that way, and it will still taste amazing!  Also I didn't use REAL chocolate to make these.  I didn't want to deal with tempering, or chocolate blooming so I just bought the cheap chocolate dipping stuff.  Microwave and it's done.    So good luck what ever route you go!!

Caramel Dipped Pretzel Rods

So this recipe is actually my mom's Licorice Caramel recipe minus the black food coloring, and anise flavoring.  


Caramels

1 c. butter (Yep 2 whole sticks)
1 14 oz. can of sweetened condensed milk
1 1/2 c. light corn syrup
1/4 t. salt
2 c. brown sugar
1 t. vanilla


Slowly melt butter in heavy, large pan. Use fork to swirl butter up sides of the pant to prevent sugar crystals. When melted, add the rest of the ingredients, except flavoring. Turn heat to medium high, cook and stir constantly with a flat bottom wooden spoon. (Don't cook on high and stir constantly. It burns quickly and easily. I usually scorch the bottom of the pan and there will be dark brown chunks floating everywhere. As long as they're not black chunks, you should be ok.) Cook to softball stage. For me that is 235' F. I live at 4800 ft. above sea level. Check your thermometer and altitude and adjust accordingly. Remove from heat and add the vanilla.  Pour into a greased 9x13 inch pan for square caramels, or dip large pretzel rods into caramel.  Once you dip the pretzels place the rod on a wax paper lined cookie sheet of counter top.  If you don't have wax paper you can grease a cookie sheet or the counter top.  If you don't spray, your caramel will stick and you will cry.  Let set for a few hours or overnight in a cool place. Melt some chocolate.  Any kind.  White, dark, or milk chocolate.  You can use the dipping fake chocolate, or the real stuff.  Whatever works.  Dip each caramel dipped rod into chocolate and sprinkle cute sprinkles on them.  Place back on wax paper until chocolate is set.  

*another suggestion for the caramel is just a bag of Kraft Caramel squares.  Melt these and dip you pretzels.  It will turn out just as spectacular.  

This recipe is time consuming, but so worth it once it's done:)

Razzleberry Pie

*This is a re-post from last year.  It's one of those recipes that has to be posted every year.  It is the most searched for recipe on the blog.  I just made 5 more of these beauties for my own freezer.  I may or may not take them to Thanksgiving:)  Enjoy!

This is by far the most search for recipe on my blog.  And I can't blame anyone for that.  It is the best pie!  Hands down, there is no other pie on the planet that is as tasty as this Razzleberry Pie.  You might need to make these today, or tomorrow, but trust me, it is a necessary part of Thanksgiving.   I made them earlier this week and from start to finish it took me a little over an hour to make 5 pies.  Clean up may have taken a little longer thanks to a cute little baby girl, who loves to get into everything, but I'm not counting that time.

A few years ago, we had Elder Bednar from The Church of Jesus Christ of Latterday Saints visit our little neck of the woods to reorganize our stake.   What that is, is the restructuring and calling of new leaders for our church.  We had lots of time with him over the next 3 days.  (Here's a link to some of those details.)  But one moment that made me smile was all related to this pie.  A few weeks earlier James was talking to the man who had been asked to cater a meal for the Apostle, and a few other church leaders.  He had the menu planned but didn't quite know what to fix for dessert.  James immediately told the man that he knew what Elder Bednar's favorite dessert was and that I would make a bunch of pies for the dinner.  James then called and told me what he had committed me to:)  Bless his heart!  Actually I had a few of these Razzleberry Pies in the freezer so it wasn't a big deal at all.  I took the beautiful pies to the church and that was that.  I didn't expect to hear anything, but I was pleasantly surprised the next morning.  

Sunday morning James and I had a meeting with the rest of the new Stake Presidency and their wives and Elder Bednar, his wife, and a few other wonderful people.  There were 12 of us total.  As Elder Bednar was walking into the room, he and another gentleman were talking about the dinner they had eaten the night before.   His comment to the other man went something like this.  "I think I could have eaten just that berry pie and raspberry jam and rolls and been perfectly content."  He was talking about my pie!!!  I wanted to jump up and down and say, "I Made That Pie Just For You!!"  But I didn't, but James' and I passed a smile that said it all.   

It really is a wonderful pie.  I hope you enjoy!    (I hope you have gobs of turkey too:)    It's the most wonderful time of the year! as Emma would say!  Loves and Kisses!! 

Razzleberry Pie

Crust:
6 c. flour
3 c. Crisco
3 t. salt
1 - 1 1/2 c. cold water (start with 1 c. of water and slowly dribble more if you need it.)

In a large bowl place flour and salt and cut Crisco into the flour until it resembles coarse meal.  I actually have found it is easier to use you hands to make this dough than a pastry blender.  Add the water and just bring the dough together.  Don't over mix or it will get really tough.  Divide the dough into 5 big dough balls.  Each dough ball will then be divided into a top and bottom crust.  I roll out 5 bottom crusts and place them in 8or 9 inch disposable pie pans.  After all the bottom crusts are ready I divide the filling equally between the 5 pies.  Then top with the top crust, crimp the edges and vent the pie.  I place tin foil over the top of the pie and place in the freezer for later use.

Filling:

4 3/4 c. water
3 1/3 c. sugar
1 large raspberry jello package
3 rounded 1/3 c. measures of cornstarch
Stir constantly and bring the ingredients to a boil.  Boil until it is clear and thick.  Fold in:

1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb frozen blue berries
I usually add extra berries since I have gallons of them frozen from my garden.  Do what you got to do.  Also if I don't have all the berries I've done it with just raspberries, or I usually add Huckleberries into the mix.  

When you would like to bake a pie take it out of the freezer and brush the frozen pie with a little cream or milk and sprinkle white sugar on top.  This makes the pie sparkly.  Bake in a    375'F oven for 1 hour from frozen.  Make sure the pie is puffed up completely in the middle.  I sometimes have to bake an extra 10 mins. or so.  This pie really is dang good!!

Homemade Greek Yogurt

I'm in love!  I'm in heaven every morning when I eat my homemade yogurt and granola:)  It actually took me an entire mile of running this morning to tell my girls how excited I was with this recipe!  So the granola may not always be homemade by me, but my husband makes a great granola at Great Harvest each week.  I can't complain.  I'm probably spoiled:)  A favorite friend of mine shared this recipe with me and I'm so glad she did!   I have come to realize that making your own yogurt isn't something only the die hard domestic goddess does, but anybody can.  If you want a yogurt that you control the ingredients in it, this is the recipe for you!  All it takes is 1 gallon of milk (Any variety, but I did use whole.  It made for a spectacular yogurt!), and 1 c. of a plain yogurt to use as your starter.  I used 1 c. of Fage yogurt.  Only 2 ingredients on it's label.  Skim milk and active yogurt cultures.  Not a single other thing!  Perfect for making my own yogurt.  A candy thermometer, and a warm cozy spot for your yogurt to "culture".  Mine was in my oven.  Some cheese cloth comes in handy, but a clean dish towel did the trick for me.  It will take some time, but your patience will be rewarded.  Wonderfully rewarded! I hope you have a lovely yogurt parfait sometime soon:)

Homemade Yogurt (makes 4 quarts, which will keep for at least a month in the fridge)
(here's a link to a great yogurt tutorial.)

Ingredients

1 gallon of milk (I used whole milk, but 1%, or 2% or even skim will work.)
1 cup yogurt starter (This is just 1 c. of a plain yogurt with live active cultures.  I used Fage and it worked magically.) 
Sugar, honey or sweetener of choice.  1/4-1/2 c. per quart of yogurt made.


1. You will need 4 quart sized Mason jars or other clean jars with a lid.

2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185' F.  (You could actually throw in a vanilla bean if you wanted.  That's what I'm doing next time.)

3. Place the pot in a sink filled with ice and cold water and let the milk cool to 110' F.

4. Stir one cup of plain unflavored yogurt into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.

5. Pour the milk into the 4 quart sized Mason jars, and 1 pint sized Mason jar. (The pint sized bottle becomes your starter for the next batch of yogurt.) Put the lids and bands on.

6. At this point I preheated my oven for 2 or 3 minutes and then turned it off.  I placed the bottles of yogurt into the oven and shut the door for the night.  My yogurt was in the warm interior of the oven for approx. 12 hours.  I just let it sit over night.

At this point you can use your yogurt as is.  Sweeten it with honey or sugar, or don't.  This yogurt is the texture of regular Yoplait or other American yogurt.

**To make it into Greek yogurt you'll need the cheesecloth or dishtowel.  I poured 2 quarts of yogurt into a large dishtowel, tied a knock around a wooden spoon and hung it over a bowl in the fridge for about 6 hours.  At that point I had almost 4 c. of whey, and 4 c. of the most wonderful, thick Greek yogurt.   I stirred about 1/2 c. of honey into each quart of yogurt and it was just right:)  Enjoy with your favorite granola, or however you like it!

Blackberry Peach Cobbler

I love this recipe.  I love this time of year too!  Nothing better than the peaches.  Well actually the peaches were perfect a few weeks ago, and the snow and cold have quickly put an end to that.   My mom has three of the most glorious peach trees on the planet.  They produce the biggest, most lovely peaches every Sept.  I bottle peaches, turn them into jam, dehydrate them into fruit leather, and eat them plain in a bowl of mild until I can't look at another peach.  I'm usually pretty ready for peaches to be done with by the time my last bucket is wittled down.  Cobbler is one of my favorite things to make with peaches, or blackberries, or apples.  I love the color combination of peaches and blackberries:)

This recipe comes from a Julia Child cookbook I aquired quite a few years ago.  I've improvised a bit mostly by making it into a large cobbler, and adding different fruit, but for the most part the recipe is  perfect!  I think the part I love about the cobber is the corn meal in the dough.  It just gives it such a great texture and crunch.  This recipe is great with fresh fruit or frozen works just as well.  I've been known to make the blackberry variation in the dead of winter with a bunch of frozen berries.  It works perfect!


Johnnycake Cobblers
recipe adapted from the cookbook Baking with Julia by Dorie Greenspan
Serves 6-8

The Fruit

3 tablespoons unsalted butter
1/2- 1 cup sugar depending on sweetness of fruit
6 cups sliced fruit (I've used just blackberries, or a combo of peaches and blackberries.  Plums are awesome too.)

Melt the butter in a large skillet over medium heat. Add the sugar, stirring to dissolve, then toss in the fruit. Stir the fruit around to coat each piece and then cook, stirring now and then, until the fruit is soft and gives up some of its liquid. Increase the heat to high and cook f or a few minutes more, to boil down the juices a bit. Spoon the fruit into 4 to 6 individual soufflé molds, ramekins, or ovenproof bowls (they should hold 6 – 8 ounces) and set aside while you make the cobbler biscuit.

*(It's at this point I just pour the fruit into a 9x13 inch casserole dish.  I make 1 big cobbler instead of the mini ones.)

The Biscuit

1½ cups unbleached all-purpose flour
½ cup stone-ground white cornmeal (you can use yellow)
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon minced ginger
½ stick (2 ounces) cold unsalted butter, cut into 12 pieces
1¼ to 1½ cups heavy cream or milk
a few T. of sugar to sprinkle on top of the uncooked biscuit.  I like the sparkly look:)

Heavy cream or ice cream, for serving (optional)

Position a rack in the center of the oven and preheat the oven to 425°F.

Put the flour, cornmeal, sugar, baking powder, baking soda, salt, and the ginger (if using), in a large bowl.  Mix the ingredients.

Add the pieces of cold butter. I use a pastry blender and cut the butter into the flower mixture.  Grating cold butter with a large hole cheese grater is a great idea too.  You want the butter to be crumbly, and about the size of peas when you're done cutting it into the flour mixture.

Make a well in the center of the ingredients and pour in 1¼ cups heavy cream, stirring with a fork to draw in the dry ingredients from the sides of the bowl and form a dough. If the mixture is too dry and does not hold together, add more cream, as much as ¼ cup more. You want a soft, moist dough that forms curds as you stir it.

Spoon the dough onto the top of the fruit, dividing it evenly among the cobbler pans. (Or in my case on top of the large cobbler.) Don’t worry if the fruit isn’t completely covered or if it’s covered unevenly – this is a homey dessert and part of its charm is its rough, craggy top. If the fruit bubbles up and over the top, so much the better.

Place the cobbler on a foil- or parchment-lined jelly-roll pan and bake for approx. 30-45 minute for a large cobbler, or 15 minutes for individual ones, or until the tops are nicely browned. (The golden biscuit is the key; you don’t have to worry about the fruit, as it was cooked before it went into the oven.) Transfer the cobblers to a rack and let them cool for 5 to 10 minutes – they’re best served warm. If you must make them ahead of time, keep them at room temperature – do not reheat.

If you’re serving the cobblers with a pitcher of heavy cream, encourage people to crack the tops and create a little opening for the cream to be poured in; ice cream can be scooped right onto the cobbler tops, cracked or not.

Sweet Bee Berry Crepes

I have a new way to love crepes.  There's always the question of what to put on your crepe.  Nutella, Biscoff Spread, sweetened cream mixture with berries, bananas and strawberries, Nutella and bananas. Oh my word I could go on and on and on!  There are so many good ways to eat a crepe, but I think I've found a new favorite!!  We have the cutest little place in town called The Crepery.   Emma and I love it!  You can get a sweet or savory crepe there any time of the day.  I always get a more substantial savory lunch-ish type crepe every time I go, but Emma tried the Sweet Bee last time.  I actually made fun of her, but I have since eaten my words.  The Sweet Bee is so plain Jane, but I should have known there is NOTHING plain about Jane!  My sweet baby Jane is anything but plain. Same with the Sweet Bee.  A golden crepe lathered in butter and honey and folded.  Eaten as is.  It's heaven!!  I would never have tried something so ordinary, but let me just tell you that ordinary is sublime.  Honey is liquid gold, and it tastes so wonderful folded in a hot crepe.  I may have topped it off with a few fresh blackberries from the garden, and a dollop of whipped cream.  My new favorite crepe.  We'll be having them for brekky for the rest of my days:)

Clawson Family Favorite Crepes

I double this recipe for my family of 6 and we are usually left still wanting a few.

Crepes
1 c. flour
2 eggs
1 c. milk
1/4 t. salt
2 T. melted butter
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Cheese Filling
1 16 oz carton cottage cheese blended smooth with a wand blender
1/2 - 1c. powdered sugar (to your liking. We like it a bit on the sweet side)
a pinch of salt

Warm Berry Sauce
2 c. frozen berries of choice. We used Huckleberries that we had picked, but raspberries, blueberries, blackberries, or any kind work fantastic
1/2 c. sugar
1/2 c. water

Combine all ingredients together in a saucepan and bring to a boil. Let it boil for 3 minutes. Serve warm on crepes or waffles.

To make the crepes just spread a few tablespoons of the cheese mixture down the middle of a crepe. Roll it up and top with warm berries. We eat tons of these when we make them. Like 10-12 a person sometimes.
Sweet Bee Berry Crepe

Honey
Warm Berry Sauce
Butter
Whipped Cream

On the inside of the crepe spread a little butter, and drizzle the honey.  Top with warm berries and a little whipped cream!  Heaven!!

Liege Waffles

Can I just say, we made homemade ice cream for this Sunday dinner and it was delish!

I have never had a waffle on the streets of New York, or at a cute little vendor in Belgium, but my fabulous neighbor got me intrigued with these lovely little delights this summer.  Every June my neighbor takes a group of local high schoolers on a Fashion Trip to New York.  She teaches Fashion Merchandising  for the local applied technology college.  The trip is a whirlwind of hitting Broadway shows, shopping, going to different fashion houses, and all the other wonderful things of New York.  On her last trip I asked if she would Instagram some of their adventures so I could see all the fun they were having. Of course the particular Instagram that caught my eye was of the waffle she had for breakfast one day.  It was a picture of this waffle in a paper tray, loaded with ice cream, tons of fresh raspberries, a drizzle of honey, and a dollop of cream.  She posted that it was the best thing she had ever eaten in her life!  Immediately I had to have one of these waffles.  Preferably with the berries, ice cream and honey.  As I was searching recipes my kids informed me there's a great waffle joint in SLC,  Bruges Waffles and Frites, that they frequent every time they visit their favorite bike shop.  I'm just the mom.  I know nothing I've decided of my kids whereabouts! Next visit to the big city will take me to this place, but since I'm not headed that direction for a bit I made my own.

I actually purchased the pearl sugar that the waffle calls for. We have a local specialty store that carries it.  Or you can use sugar cubes all busted up.  Go to town with your rolling pin and bash out all your frustrations.  The pearl sugar is about the size of rock salt, and they melt in the waffle iron into a gooey wonderfulness.  The waffle batter isn't a batter at all.  More of a bread dough.  A Brioche dough actually. (Brioche (/ˈbrioʊʃ/ or /ˈbriɒʃ/; French: [bʁi.ɔʃ]) is a pastry akin to a highly enriched bread of French origin, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs") Lots of eggs and butter in addition to the regular bread ingredients.  I made the waffles on a beautiful Sunday afternoon and by Sunday evening we had waffles for dinner!  The waffle itself was really sweet due to the large amount of pearl sugar.  But with the addition of ice cream and honey as the toppings or dinges as the Belgium's call them, the waffle was dessert.  The next time I make the waffles I'm only going to add 1/2 c. of the pearl sugar.  I think that will be just right. You can top the waffle with all sorts of treats.  Nutella or better yet, Biscoff Spread.  Bananas and berries, or you can just have syrup if you want.  

So my call to action for this post is this:  If you've ever had a Liege Waffle on the streets of anywhere, try this recipe and let me know how it compares.  Was it close?  Not even?  I would love to hear your thoughts.  And trust me, the next time I'm in a big city I WILL have a waffle!!  

Liege Waffles

recipe courtesy of Allrecipes.com

1 (.25 ounce) package active dry yeast (1 scant T. yeast)

 1 1/2 tablespoons white sugar

 3/4 cup lukewarm milk

 3 eggs

 1 cup melted butter

 2 teaspoons vanilla extract

 3 cups flour

 1/2 teaspoon salt

 1 1/2 cups pearl sugar (such as Lars' Own®)

(I would only add 1/2 c. and if you don't have pearl sugar use raw sugar or bust up some sugar cubes.  It will totally work.)

Directions

Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.

Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.

Preheat a waffle iron according to manufacturer's instructions.

Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Berry Napoleon

This was Jed's last dessert.  (Sorry!  Elder Clawson.) The last thing I would fix him for the next 2 years!  He'll be serving a mission for the Church of Jesus Christ of Latter-Day Saints.  He's headed to Albania, and Kosovo, and Macedonia, and Montenegro!  I didn't even know where those countries were 5 months ago.  And I swear there was a war there just a few years ago.  1999 isn't just a few, but it seems like yesterday.  And do you remember the bad guys on the movie Taken?  Yup!  They were from Albania.  My outlook on these countries has changed lately.  Jed is going to LOVE serving there! (Shameless plug to check out his mission blog!  It's on the right hand side.  Just right over there:)

 A Napoleon is so stinking easy to make, and it always impresses the folks you serve it to.  You can make it all fancy, by making a homemade pudding if you'd like.  I just used Jello Cook and Serve Vanilla pudding.  I may have substituted a little cream in for the milk, but who cares.  My son just left for Albania for 2 years!  He deserves a little something special:)

I followed the recipe off the back of the Pepperidge Farms Puff Pastry Dough.  Turned out perfect, and it took no time at all.  You could use any type of berry, or fresh peaches in a month or two, and even frozen berries would work.  In about a month I'm expecting my blackberry patch to EXPLODE with berries, and this Napoleon will take on a blackberry variety.  Enjoy making this.  I know we licked up every last crumb.

Berry Napoleon

recipe courtesy of Pepperidge Farms 

All-purpose flour

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)

1 pkg. (about 3 1/2 ounces) vanilla instant pudding and pie filling mix

1 cup milk

1 cup heavy cream, whipped or 2 cups thawed frozen whipped topping

1/2 cup confectioners' sugar

2 tsp. milk

1 1/2 cups fresh or frozen sliced strawberries

Heat the oven to 400°F. Lightly grease 2 baking sheets or line them with parchment paper.

Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. (I actually cut the dough into 9 squares.  A little more personal.)  Place the pastry strips onto the prepared baking sheets.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 6 layers in all.

Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream. Cover and refrigerate for 10 minutes. To make icing, stir the confectioners’ sugar and 2 teaspoons milk in a small bowl.

Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries. Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer. Serve immediately or cover and refrigerate up to 4 hours.

Helper: For easier slicing, refrigerate the Napoleons for a least 1 hour and use a wet serrated knife.

Serving Suggestion: The pastries may be drizzled with 1 square (1 ounce) semi-sweet chocolate, melted, before serving.

Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Baked French Toast

I love this stuff!  And in all actuality, you can call it breakfast or dessert and you'd be correct on both counts.  For breakfast we call it Baked French Toast, but it also can appear as Bread Pudding if you serve it with ice cream:)  I've been trying to decide what to serve for Jed's mission farewell in a week, and I think this is the route we're going to go.  Brunch.  A little bit of breakfast food, and a little bit of lunch food, and lots of friends and family.  We should have a wonderful time.  Jed leaves on July 3rd for the Missionary Training Center in Provo, UT and will be there for 11 weeks learning Albanian.  Then it's off to the Adriatic South Mission for the Church of Jesus Christ of Latter-Day Saints!  Wow!  I swear he was just a little boy in primary just yesterday.  I love him:)

If you need a good brunch idea for your missionary farewell, 4th of July festivities, or just a wonderful Sat. summer breakfast go for this.  It's awesome, and you will love every last bite.

Baked French Toast

Recipe from The Pioneer Woman and slightly adapted by me

FRENCH TOAST

1 loaf Crusty Sourdough Or French Bread

8 whole Eggs

2 cups Whole Milk

½ cups Whipping (heavy) Cream (if you have it.  Sometimes I just use 2% milk.)

1/2 cups Sugar

1 t. Vanilla Extract

Topping

½ cups All-purpose Flour

½ cups Firmly Packed Brown Sugar

1 teaspoon Cinnamon

¼ teaspoons Salt

1 stick Cold Butter, Cut Into Pieces

Fresh Fruit (optional, but I'm totally going to add frozen blackberries the next time I make this!)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. (I baked it 1 hour and 15 mins.)

Scoop out individual portions. Top with butter and drizzle with maple syrup. (Better yet, Buttermilk Syrup!)   You could totally serve this as dessert as well.  Just add some vanilla ice cream and your set to go. )

Buttermilk Syrup

1/2 c. butter

1/2 c. corn syrup

1/2 c. buttermilk

1/2 t. baking soda

Bring to a boil. Make in a big pot because it foams up a ton. Boil for about 5 mins until a thick caramel color. Take off heat and add 1/2 t. vanilla. This is to die for. Serve with anything. It is fabulous over fresh fruit, pound cake and peaches, or anything that needs a little sauciness.

Perfect Chocolate Cookies

These cookies are fan- tastic!  And my oldest son is becoming the best cookie baker on the planet.  He made these the other day.  Some little girl is going to be very lucky one day to get him:)  I mean if a man can make a perfect cookie, he is the perfect catch.  Jed's had a lot of practice over the last 6 months.  He was the main cookie maker at Great Harvest when we had a 28,000 cookie order during the month of Dec.   And he just made 600 of the tastiest Snickerdoodles I've ever tasted, and acted as if it was no big deal.  I guess with the quantity of cookies that Jed's been baking he should be a pro by now.  It's just to bad though that he leaves in less than 35 days on a mission for The Church of Jesus Christ of Latter-Day Saints to the Adriatic South Mission. (It includes Albania, Kosovo, Macedonia, and Montenegro.)  We could have really used him as a sweet baker:)  This cookie recipe is a great base to make it into YOUR favorite cookie.  Add a little mint extract, or add lots of different chocolates with slivered almonds.  How about Caramel Chips with pecans.  The variations are endless, and delicious.  Enjoy!

Perfect Chocolate Cookies

1 c. butter

1 c. shortening

1 1/2 c. granulated sugar

1 1/2 c. brown sugar

 4 eggs

1 T. water

2 t. vanilla

5 1/2 c. flour

3/4 c. cocoa powder

1 1/2 t. baking soda

1 1/2 t. salt

2+ c. chocolate chips

Jed added white chocolate chips, and milk chocolate chunks:)

optional ingredients:

nuts

any chip of choice

mint extract instead of vanilla

dried fruit

1/2 t. cinnamon

Add what you'd like to make the perfect cookie for you.

Cream butter, shortening, sugars, eggs, water, and vanilla.  Add dry ingredients and mix until combined.  Add the mix-ins of choice.  Bake at 365'F for 10-12 minutes.  Enjoy!

No Bake Cheesecake

So I'll just put it out there in the great big world.  I really really really like No Bake Cheesecakes.  I like them better than the baked kind.  I probably shouldn't.  It's not very sophisticated, or gourmet, or refined.  It's just FLUFF!  Pure, luscious, simple, fluffiness in all its 3 ingredient simpleness.  And to be strictly honest, and transparent...........everyone who eats it loves it too.  You will never get more yummy sounds coming out of peoples mouths than when they eat a No Bake Cheesecake!  My mom would make them on very special occasions.  We knew it was a special occasion BECAUSE we had this Cheesecake.  I didn't even know there was a baked Cheesecake version until I was probably in my late teens, and really it took awhile before I liked it.

I made these for the Annual Paradise Lions Club Easter Egg Hunt bake sale this year.  A little different than what I usually make, but they were a hit in all their 3 ingredient loveliness.  All pies sold before they hit the table.  That is a confidence booster for sure, but really this recipe is as easy as could be.  It would be lovely for Mother's Day Brunch, or Father's Day or your son's High School Graduation, or Mission Farewell!  Let's just say before I break down into tears, this confection would fit the bill for any of your upcoming events.  I hope it makes you smile even if your son is leaving on a mission on the other side of the world like mine.  I may just have to try sending No Bake Cheese Cake to Albania:)


No Bake Cheesecake
by my very own MOM!

Cheesecake Filling

1 8 oz. block of cream cheese at room temp.
1 14 oz.  can of sweetened condensed milk
1 8 oz. tub of Coolwhip or 8 oz. of cream whipped and lightly sweetened

Place the cream cheese in mixer and mix until mostly smooth.  Scrape down the sides and add the sweetened condensed milk.  Mix until thoroughly combined and smooth and delicious looking.  Fold in cream or Coolwhip and pour into prepared pie shell.  I used a regular baked pie crust, but a graham cracker crust or shortbread crust would work well.  Top with your favorite fruit of choice.  I used fresh strawberries lightly glazed.


My Favorite Pie Crust Recipe

3 c. flour
1 1/2 c shortening
1 T. sugar
1 t. salt
1 egg
1/4-1/3 c. water
1 T. vinegar
3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.

For the Strawberry Pie you need to blind bake the crust.  That's just prebaking.  I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake.  That keeps the dough from slipping down the pie pan.  Bake at 375 for about 15-20 mins. or until browned.


Strawberry Glaze

I use this all the time.  It is so easy and cheap to make.  No need to buy Danish Dessert anymore, but you totally can if you want.

1 c. water
2/3 c. sugar
2 T. cornstarch
2 T. raspberry or strawberry jello powder
pinch of salt

Combine all ingredients and cook until mixture comes to a boil.  Cool and add to fresh berries for a beautiful glaze.

I used about 1 1/2 lbs. of strawberries for each pie.  I like the berries whole or just cut in half.  I don't add a ton of the glaze.  Just enough to cover all the berries and then pile them as high as you can on top of the cream filling.  You need to eat the pie the same day.  It looks terrible the next day, but it tastes divine still.

Lemon Poppy Seed Cake

Have you ever felt like you were chasing something elusive?  Something that maybe you just made up in your mind and it doesn't really exist?  I've been chasing this cake since I was 12.  That's a long time.  But with the Easter holiday just passed the quest for this cake came around again.  You see, most years when I was a child, my family would spend Easter in St. George Ut.  Granted this is the same location that gave me my intense dislike of Easter Egg hunts, but it also brought my love for a good Poppy seed Cake.  Every Easter Sunday my family would get all gussied up in our Easter finest, head over to church, and then as soon as it was over, we'd pile into the enormous custom van and head to Vegas baby!  There we'd head to the long line at Caesar's Palace for their famed Sunday Brunch.  I remember my mom always saying how we had just been to Heaven with our Sacrament Service, and now here we were standing in the middle of Babylon.  Hell to be exact.  You know if the end of the world was going to come that day we probably would have been right in the middle of it, but it didn't and I got to eat another few Poppy Seed cakes to last me until the next year.  I took James there on our honeymoon.  He didn't like it, and needless to say I haven't been back to Vegas in 20 years!  So it has been a 20 year draught for these cakes!

They were so moist and delicious, and mini.  You could eat quite a few.  They were baked in a mini muffin tin and were so tasty.  So for years now I've tried a lot of recipes.  Ones out of cake mixes.  Ones with pudding added in.  You name it,  I've tried it.  But last week I gave it another shot.  This was a winner!  Perfection!!  Nothing funky, or fancy, just straight goodness.  I made this cake in a bundt pan, but muffins would work, or two loaves would be lovely too.  So here's to Easter miracles!

Lemon Poppy seed Cake

recipe adapted from The Girl Who Ate Everything

(I owe her my firstborn for this recipe!  Thanks Christy!)

Cake:
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
2 T. poppy seeds
zest of 2 lemons
1 1/2 tsp vanilla

Note you can substitute almond extract in the cake and omit the lemon zest if you want an Almond Poppy seed cake.  It would be lovely!

Glaze:
1/2 c. sugar
1/4 c. lemon juice


For the cake: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured 12 c. bundt pan.  Bake at 350 for 60-75 minutes.   Insert thin knife in center and make sure it isn't doughy.  The top should spring back when touched.  My cakes usually take 75 minutes.

For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until mixture comes to a boil.  Let boil 1 minute.  Remove cake from pan and pour glaze over warm bread. I actually use a pastry brush and brush it on.