Posted on 04/20/2017 3:32:31 PM PDT by Jamestown1630
This is a pie that my brother always requests I make when he visits. I get the black walnut extract from Amazon. It does add a punch of flavor.
http://www.seriouseats.com/recipes/2013/04/butterscotch-maple-walnut-three-layer-pie-recipe.html
Mrs. Carter's Skillet Apple Pie
Caramelize in 9" iron skillet stick melted butter, cup br/ sugar. Cover w/
ready-made pie crust. Add can apple pie filling. Top w/ cinnamon/sugar.
Top w/ 2nd pie crust; tuck in edges.
FINAL Brush top w/ tb melted butter, sprinkle w/ cinnamon sugar.
Vent top. Bake 400 deg 30 min.
SERVE hot w/ dollop sweetened cinnamon whipped cream.
I’ve seen those caramel cages covering desserts......served at top restaurants.
So elegant.
You made yours so effortlessly....a five-star chef would be impressed.
They’re very easy. (We had an incredible storm last night and our power at home is still out, so I couldn’t get back here. One tree outside was sliced down the middle!)
Sorry to hear about the storm......get back in that kitchen ASAP....hear?
I put some Boars Head Smoked Sausage in the crockpot with the Navy Beans.
I bought a grocery store package of dried mixed beans for soup once since it was cheaper to get bean seeds for the garden than buying them in separate little packages in the garden department. After picking out a few for the garden, I cooked up the rest. Same thing happened - mud and nasty tasting. The included spices were even worse. Can’t believe the grocery store could sell much of this.
This is my Aunt Mary’s recipe.I make it with butterscotch or chocolate. It’s pretty good and easy.
Aunt Mary’s Pudding.
Mix 1 cup flour, 1 stick oleo, I/2 cup chopped pecans or walnuts. Press into long rectangular pan. Bake 20 mins at 350. Cool overnight.
Mix one 8oz pkg cream cheese, I cup powdered sugar, I 10 oz pkg Cool Whip. Spread on cooled crust.
Mix one small pkg chocolate and one small pkg vanilla Jello instant pudding with 3 cups milk. Mix until thick and spread over chees mixture.
Top with Cool Whip to cover completely. Grate chilled Hershey bars over the top of it. Refrigerate.
That’s the way it was written. Can you even get Oleo anymore. I just use butter and I use a pastry cutter to mix it. I also add 1 box more of chocolate or butterscotch pudding.
I think Oleo is just an old generic term for margarine (?)
Well I’m glad I wasn’t alone in that coming out so horrible..it really was not eatable....and totally banished forever my desire for bean soup!
My mother used to make a recipe like this. We loved having them for breakfast. I was happy to find this at the Canadian food site:
http://www.foodnetwork.ca/recipe/butterscotch-breakfast-buns/6842/
This must be the Week of Storms, for us. We came home from work today in a hail storm - first time I’ve been on the road during one of those.
Fortunately, the power was back on when we arrived home, and we can cook the Italian Sausage and Peppers that Husband was in the midst of when the power went out last night!
The trick with meringue seems to be in not beating it too much, or too little. A lot of recipes - including the one I posted - include cream of tartar; but I’ve never used it.
You want to have your beating bowl completely free of any greasiness, and slightly acidic - this is why they suggest wiping the bowl with a little vinegar, first. Chemical reaction is also the reason that unfinished copper bowls are suggested for this; has something to do with ‘ions’:
http://www.thekitchn.com/the-science-behind-whipping-egg-whites-in-copper-bowls-221943
Glad you got home safely——to hub’s sausage and peppers feast.
That looks very good, especially with the Orange Zest added!
Your profile page is terrific!
Thanks! Some FReepers here helped me with it doing the html stuff; I learned a lot from them.
Here is another old favorite. My family still sends me golden syrup every Christmas as well as Sunny Boy cereal. A blast from the past.
http://www.foodnetwork.ca/recipe/butterscotch-bars/3720/
FReepers are good at helping. :-)
Double Lemon Cheesecake Bars
Ingredients
52 Nilla Wafers
3 tablespoons butter, melted
4 large eggs
4 8-ounce packages softened Philadelphia Cream Cheese
1 3/4 cup sugar, DIVIDED USE
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup fresh lemon juice, DIVIDED USE
1/2 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup water
Instructions
Preheat oven to 325 degrees. Line q 13x9-inch pan with foil so that ends extend over the side to make a handle.
Process Nilla Wafers into fine crumbs, then add butter. Press into the bottom of the pan and bake at 325 for 10 minutes.
Separate 1 of the eggs and refrigerate yolk until ready to use.
In a mixing bowl, beat the cream cheese, ONLY 1 CUP OF THE SUGAR, flour, lemon zest, 2 tablespoons the lemon juice and vanilla. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
Spread mixture over crust and bake for about 40 minutes or until it appears set. It may still be a bit shiny or appear undercooked, but if you baked it for 40 minutes it should be done. Allow it to cool at room temperature for an hour, then transfer to a refrigerator and chill for 4 hours. After chilling, you can go ahead and make the topping of lift from the pan, wrap and freeze tightly until ready to use.
To make the topping, take your egg yolk out of the refrigerator and put it in a small bowl. Beat it lightly with a fork and keep it near the stove.
In a saucepan, mix the cornstarch and remaining 3/4 cup of sugar. Add the 1/2 cup water gradually and stir in the remaining lemon juice (a little over 3 1/2 tablespoons). Bring just to boil on medium heat, stirring constantly until clear and thickened. Stir about 2 tablespoon of the hot cornstarch mixture into the egg yolk, then add to saucepan; stir until blended. Cook 1 minute or until thick and smooth.
Spread the lemon glaze over cheesecake and chill for at least an hour. Using the foil as a handle, lift from pan and cut into squares or bars.
Chocolate Caramel Poke Cake
Ingredients
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars
Directions
Mix Eagle Brand milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.
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