The Country Girl Cooks: 2008

Thursday, November 20, 2008

Butterscotch Bars

I found this recipe on Fairsted Farms blog that I thought I'd share here. It looks really YUMMY!

Bars:

1 ¼ cups all purpose flour

2 cups quick cooking oats

½ teaspoon baking soda

½ teaspoon salt

2 sticks unsalted butter, softened each stick cut into 8 pieces

¾ cup butterscotch chips

1 cup packed brown sugar

2 teaspoons vanilla extract

1 large egg

Glaze:

2 tablespoons dark brown sugar

1 tablespoon water

1/8 teaspoon salt

¼ cup butterscotch chips

5 easy steps:

1. Preheat oven to 350 degrees. Adjust oven rack to middle position. Line a 13 x 9 inch baking pan with aluminum foil, leaving overhang on all sides.

2. Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color. It will take a little bit of time, 12 to 15 minutes. Pour butter over butterscoch chips in a large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two increments until combined.

3. Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached. 17 to 19 minutes. Transfer pan to wire rack.

4.Glaze: Bring Brown Sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in a small bowl whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to the touch.

5. Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve.

Secret Kiss Cookies

Ingredients:

1 cup butter, softened
1/3 cup granulated sugar
1 tsp. vanilla
2 cups flour
1/2 cup chopped pecans
sifted powdered sugar
1 pkg. Hershey Kisses, foil removed

Directions:

Cream butter, sugar and vanilla with 1 Tbsp. water. Stir in flour and nuts; mix well. Shape dough around Hershey Kisses forming a ball. Place cookies on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool on rack; roll in powdered sugar. Makes about 60 cookies

Microwave Cashew Brittle

Ingredients:

1 cup sugar
1/2 cup white corn syrup
1 cup cashews
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:
In 1 1/2 qt. casserole, stir together sugar and syrup. Microwave on HIGH for 4 minutes. Stir in cashews. Microwave on high 3-5 minutes only until light brown. Add butter and vanilla, blending well. Microwave on high 1-2 minutes more. Nuts will be lightly browned and syrup VERY HOT! Add baking soda ans stir gently until light and foamy. Pour onto lightly greased cookie sheet. Cool 30-60 minutes. Break into small pieces and store in airtight container.

NOTE: You can sub 1 cup salted peanuts, or 1 cup pecan halves, or 1 cup dry roasted almonds.

Bread Machine - Cinnabons

Ingredients:

4 T. melted butter
4 T. water
1/3 cup instant vanilla pudding
1 cup milk
1 egg
1 T. sugar
4 cups bread flour
2 1/2 tsp. yeast

Directions:

Place ingredients into bread machine in order listed. Set for dough cycle. After cycle is complete, roll into 17 X 10 inch rectangle. Butter the dough rectangle. Sprinkle the dough with a mixture of 1 cup brown sugar and 2 teaspoons cinnamon. Roll tightly, pinch edges closed and slice into 1/2 inch slices. Place into greased 13X9″ pan and bake at 350 degrees for 15-20 minutes. While still warm spread with frosting.

Frosting Ingredients:

4 oz. cream cheese
1/4 cup butter
1 1/2 cups powdered sugar
1 1/2 tsp milk

Fabulous 4 Bean Hot Dish

Ingredients:

8 oz. bacon, cut up
1/2 cup chopped onion
1 - 16 oz. can pork and beans
1 - 16 oz. can green beans, drained
1 - 15 1/2 oz. can butter beans, drained
1 - 15 1/2 oz. can kidney beans
1/2 cup ketchup
1/4 - 1/2 cup brown sugar
1 tsp. prepared mustard
1/2 tsp. salt

Directions:

Brown bacon and onion together; add to crock-pot. Stir in remaining ingredients. Cover and cook on low for 6 hours.

Warm and Comfy Chicken Pot Pie

Ingredients:
3 cups cooked, diced chicken
10 oz. frozen mixed veggies
1 can cream of celery soup
1 cup chicken broth
1/4 tsp pepper
1 cup Bisquick
3/4 cup milk
1 cup melted butter

Directions:

Pour cooked, diced chicken in a 13X9″ pan sprayed with oil. Pour frozen veggies over chicken. Blend together in a bowl, celery soup, chicken broth and pepper until smooth and pour over chicken and veggies. In another bowl stir together Bisquick, milk and melted butter. When blended smooth, pour over the ingredients in the pan. Bake 45-50 minutes at 400 degrees. Cool 10 minutes before serving.

Impossibly Easy Cheeseburger Pie

1 lb. Ground Beef
1 Large onion, Chopped
1/2 tsp salt
1 cup shredded Cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Directions:

Preheat your oven to 400 degrees. Spray the bottom of your baking pan. Brown your ground beef and add onion; drain. Stir in salt. Spread mixture into your baking pan and sprinkle with cheese. In a mixing bowl, mix together the remaining ingredients, pour into pan. Bake for 25 minutes.

Serves: 6

Snickerdoodle Recipe

INGREDIENTS:

1 Tablespoon Sugar
1 Tablespoon Ground Cinnamon
1 Cup Shortening
1 1/2 cups Sugar
2 Eggs
1 teaspoon Vanilla Extract
2 3/4 cups flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Teaspoons Cream of Tartar

INSTRUCTIONS:

In a bowl combine 1 Tablespoon sugar and cinnamon; set aside. In a second bowl, cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in Vanilla.

In a separate bowl, sift together flour, baking soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended (I acutally had to get in there and kneed with my hands). Shape dough into 1-inch balls and roll in cinnamon/sugar mixture. Place snickerdoodles 2 inches apart on baking sheets.

Bake cookies at 400 degrees for approximately 6 minutes (mine needed a couple minutes longer) or until lightly browned. Remove from baking sheet to wire racks for cooling.