Feb 3rd, 08
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I have had some butterscotch chips sitting in the closet since our Christmas baking, I was unsure of what to make with them. Then I saw we had some peanuts that weren’t being eaten. So I made some haystacks, my grandma always made these, they are sweet but SO good.
I forgot to take a picture… BAD ME. opps, here is the recipe though…
Haystacks (From: My Grandma)
- 2 cup butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup peanuts
- 2 cups chow mein noodles
Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.
Jan 6th, 08
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Tonight I wanted a comforting dessert to go with our milk gravy pork chops. I was talking with my mom and came to the conclusion bread pudding would go great. I have tried a few recipes but was in the mood to try a new recipe. So I pulled out my new cookbook and sure enough there was one in there 
I added white chocolate chips and cherry chips to the bread pudding. I also like to serve it with some half and half over the top.
Old-fashion Bread Pudding (From: Moosewood Cookbook by Mollie Katzen)
- 3 to 4 packed cups cubed bread (ok if stale or frozen)
- 3 eggs
- 3 cups milk
- 1/3 c. sugar (more or less to taste)
- 1/2 t. salt
- 2 tsp. vanilla
Preheat oven to 350. Have ready a 9 x 13-inch baking pan.
Spread the bread in the pan.
Beat together remaining ingredients. Pour this custard over the bread.
Baked about 35 minutes, or until firm but not dry.
Serve warm or at room temperature.
Jan 1st, 08
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I have wanted an ice cream maker since I got my kitchen aide a year and half ago, although I didn’t get it for Christmas I am going to buy it for myself SOON! While at my moms Sunday I noticed in the back of her closet she had an ice cream maker that hasn’t been used. So I borrowed it, although it’s not a kitchen aide I knew it would get the job done
Since my mom didn’t have the instruction book I had to kind of go with how I thought maybe it should be done. So I froze the the crock for 36 hours prior. Then I found this website and watching this video to help me get the idea.
Instead of trying ice cream, I tried Gelato, Adam and I went to CA to visit his dad 2 years ago and went to Little Italy and had Gelato, I fell in love with it YUM! This wasn’t as good as that, it seemed kind of like little ice chunks, everyone else enjoyed it. I will try again!
Vanilla Gelato (From: Ice Cream Recipes)
- 8 egg yolks
- 2 pints (1000 ml) whole milk (full cream milk) (4 cups)
- 4oz (100g) sugar (1/2 cup)
- 1 teaspoon vanilla extract
First of all beat and mix together the egg yolks and sugar until thick. Then stir in the milk and transfer the mixture to a saucepan. Heat gently and bring slowly up to boiling point, continuously stirring until the custard thickens. DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. 
When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool. When the custard base is cold, stir in the vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Dec 1st, 07
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After we found out my aunt wouldn’t be able to make it we ran to the store to get a few ingredients and my mom say the marshmallow fluff and wanted to make fudge. I am not a big fudge person but we made it anyway.
Fantasy Fudge (From: Kraft)
- 3 cups sugar
- 3/4 c. (1 1/2 sticks) butter or margarine
- 1 sm. can (5 oz.) evaporated milk (about 2/3 cup)
- 1 1/2 pkg. (12 squares) Baker’s Semi-Sweet Baking chocolate chopped.
- 1 jar (7 oz.) Marshmallow Creme
- 1 tsp. vanilla
- 1 c. chopped walnuts (optional)
Line 9 inches square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter, and evaporated milk in a large heavy saucepan. Bring to full rolling boil on medium high heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla,; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Nov 18th, 07
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I first was introduced to a cookbook called Moosewood Cookbook by Mollie Katzen on Carrie’s Kitchen Creations after seeing all her recipes from this cookbook, I decided to check it out from the library. I LOVE it, it’s now on my Christmas list. I decided to give a try to the rice pudding recipe tonight though!
This was SOOO good, I can’t wait to get the cookbook and try more recipes in there!
Stovetop Rice Pudding (From: Moosewood Cookbook)
- 1 C rice
- 3 1/2 C milk (I used 1 %)
- 5 tbs sugar
- 1 tbs honey
- 1 tsp vanilla extract
- nutmeg
- cinnamon for sprinkling on top
Place rinsed and cleaned rice in a saucepan with 3 C milk. Bring to a boil. Cover and lower heat as much as possible. Simmer until rice is tender.
When rice is tender, stir in sugar,cinnamon, nutmeg, honey and vanilla.
Remove about 1 C of the rice and put with extra 1/2 C of milk in blender. Puree and return to rest of rice. Mix well.
Serve with a pinch of cinnamon sprinkled over top.
