‘Recipes’ Category Archives
by Shar Sitter in Recipes
Yup….Pink Peppercorns give these sea salt caramels some great color and an unexpected flavor.
Pink Peppercorns are not true peppercorns but they got there name due to their similar size, shape and appearance. They actually have a hint of sweetness to them.
I found this recipe in my Better Home’s and Garden’s Magazine two years ago and it is already a yearly tradition.
Put individually wrapped caramels in a colored mason jar with a great ribbon and they make a great teacher or hostess gift.
- 1 cup butter
- 1 16 ounce package packed brown sugar (2-1/4 cups)
- 2 cups half-and-half or light cream
- 1 cup light-colored corn syrup
- 1 teaspoon vanilla
- 1/2 – 1 1/2 teaspoons flaked sea salt or smoked flaked sea salt
- 1/2 – 1 1/2 teaspoons pink peppercorns, crushed
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with salt and pepper. When firm use foil to lift candy out of pan.* Use a buttered knife to cut into 2×1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
- Mix the salt and pepper or you can do one side with salt and the other with the peppercorns.
- If desired, for easier slicing, freeze caramel for 10 minutes or until just firm. Cut as directed.
- Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Before making candy, always calibrate the thermometer per manufacture’s instructions.
Nutrition Facts (Salt and Pink Peppercorn Caramels)
- cal. (kcal) 70, Fat, total (g) 4, chol. (mg) 10, sat. fat (g) 2, Monosaturated fat (g) 1, carb. (g) 9, sugar (g) 8, vit. A (IU) 97, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 40, Potassium (mg) 20, calcium (mg) 10, Percent Daily Values are based on a 2,000 calorie diet
Have fun cooking up these best caramels in the land! Then enjoy….share only if you want to.
by Shar Sitter in Recipes
Need a quick snack recipe and I mean quick? Plus it is yummy!!
I made these for my Christmas plates but they would be fabulous for a New Year’s Party, Super Bowl Party or anytime during the year.
It is such a nice surprise when you think you are biting into a regular pretzel and then find the taste of cinnamon and sugar! Delicious.
Put them in a Decorative Tin and they would make a wonderful Hostess Gift as well.
2/3 cup vegetable oil
1/2 cup sugar
2 tsp. ground cinnamon
1 pound package small pretzel twists
1. In a large roasting pan stir together oil, sugar and cinnamon. Add pretzels; toss well to combine. Bake, uncovered in a 300 degree F oven for 30 minutes, stirring twice. Spread on waxed paper to cool. Store in an airtight container. Makes 12 cups.
2. In a very large bowl stir together oil, sugar and cinnamon. Add pretzels; toss well to combine. Place half of the pretzel mixture in a large microwave-safe bowl. Microwave on 100 percent power (high) for 3 minutes, stirring after every minute. Spread on waxed paper to cool. Repeat with remaining pretzel mixture.
In reading the reviews of this recipe a couple complaints were that the sugar wasn’t sticking to the pretzel. To make sure the pretzels were well coated this is what I did. (I used the oven, not the microwave).
A couple hints of what I did:
1) I used Rold Gold Mini Pretzels as they are a little fatter. (I made one batch with the thinner ones and not as good).
2) I doubled the oil, sugar and cinnamon for 1 pound of pretzels to make the coating thicker.
3) I put the coating in a bowl, poured in 1/2 the pretzels and stirred them until well coated. I used tongs to place them on the pan. Then I repeated the process. Any additional coating remaining in the bowl I poured over the pretzels in the pan. I also set the timer at 10 minute intervals to stir them thoroughly to keep them coated. I had no problems and the thicker coating was the best!!
I cannot stress enough how easy this recipe is and how good they are!! I hope you make them for yourself if nothing else. Enjoy!
by Shar Sitter in Recipes
I cannot believe I am actually sharing my favorite summer dessert recipe! If you ever are a guest at my home you may be served this dessert.
It takes only a small amount of time to prepare and is very impressive when served! I have had this recipe for over 30 years so I am sad to say I cannot give credit to the original creator of the recipe.
So, what goes better with summer than Ice Cream! There is never a bad time for ice cream, 3:00 AM when you cannot sleep is actually the perfect time.
This favorite summer dessert can be used at any function or event and it makes a large pan so you may have left overs for yourself which is even better.
Better than a trip to the local Ice Cream Shop:
Banana Split Dessert
1 1/2 cup graham cracker crumbs (I tend to use more for a thicker crust)
2-3 sliced bananas
1/2 gallon Neapolitan Ice Cream
1 cup chopped nuts
1 cup chocolate chips (again, I use more)
1/2 cup butter
2 cups powdered sugar
1 can evaporated milk
1 tsp Vanilla
1 pint Heavy Whipping Cream
Cover 11×20″ pan with crumbs, keeping 1 cup for topping. (I have used a 9×13 and it just makes the dessert thicker). Place sliced bananas over the crumbs. Soften the ice cream and spread over the bananas. Then sprinkle the nuts. Freeze.
Melt the chocolate chips and butter, add powdered sugar and milk. Cool until cold and thick then spread over the frozen hut layer. Whip the cream adding the vanilla and spread over the chocolate. Sprinkle with the remaining graham crack crumbs.
On each individual serving on the plate, be creative with the presentation. Add fresh raspberries and bananas on the side with a sprig of mint for color.
Okay, I have shared. Anyone else have a favorite summer recipe they would like to share?