Easy Maple Nut Fudge-12 Days of Christmas Treats

I love the frosting that comes on maple bars.  This easy fudge is reminiscent of that frosting.  It goes together in less than 10 minutes if the nuts have already been chopped and toasted.  I chop and toast a large batch of nuts at a time and keep them handy in my refrigerator.  Either walnuts or pecans work well in this recipe.  10 minutes of real work and a couple of hours of wait time, and you have another delicious flavor to include in candy gifts.

The maple extract is listed as optional, but you will get a more pronounced maple flavor if you use it.  Measure and then sift the confectioner's sugar.  I actually like to put the sugar through a fine sieve using the back of a spoon

This is a softer fudge than usual, so I keep it well, wrapped in the fridge, cutting it and letting it set to firm up a bit when I serve it.

Maple Nut Fudge
1/4 c butter or margarine (I always use butter)
1/2 c. pure maple syrup
1 T. milk
1 t. vanilla extract
1/2 t. maple extract (opt.)
4 1/2 c. confectioners’ sugar, sifted or put through a sieve
1 c. chopped, toasted pecans or walnuts

Line an 8 or 9-inch square pan with aluminum foil.  Spray with non-stick spray.  Melt butter in a large, heavy saucepan over medium-low heat.  Add maple syrup, milk, vanilla and maple extract.  Stir till well blended.  Remove from heat, add confectioners’ sugar, stirring until sugar is well incorporated and the mixture is smooth.  Stir in pecans or walnuts.  Turn into prepared pan and spread evenly.  Chill in refrigerator until firm.  I like to store this, well-wrapped and uncut in the refrigerator, cutting the fudge as needed and letting it set a while to firm up.  Makes 64 1-inch squares.

Butter Rum Fudge-12 Days of Easy Sweets

12 Days of Easy Sweets

This recipe is another flavor variation using the candy chips/canned frosting ingredients.  It is one of my favorites, caters a little more to adult tastes and is a nice flavor addition to those Christmas candy plates.

The hardest part of making this candy is the amount of “elbow grease” it take to stir the chips while they are melting.

I have slightly adapted this recipe from Pillsbury.

Butter Rum Fudge
1(11-oz.) pkg. butterscotch flavor chips
1 (16 oz.) can vanilla frosting
1 t. butter flavoring (optional)
3/4 t. rum extract
1/4 t. nutmeg
3/4 c. chopped, toasted pecans or walnuts

Line a 8 or 9-inch square pan with a piece of foil big enough so that the extended ends will fold back beyond the middle of the pan.  Spray with non-stick spray.  Place butterscotch chips in a microwave-save bowl and microwave at 50% power for 1 minute.  Stir.  Continue microwaving at 50% power in 15 to 20 second intervals, stirring each time until the chips are melted and smooth.  Add remaining ingredients and mix well.  Spread candy in prepared pan and fold foil ends back over the candy.   Refrigerate 1 hour or until firm.  I like to store this candy, well wrapped in the foil, in the fridge without cutting, and cut into squares as I need it, allowing 30 minutes or so for the fudge squares to firm up.  Makes 64 1-inch squares.

Honey Nut Pretzel Graham Bars-Dessert Challenge

It is the second Thursday in March, and time for another Dessert Challenge hosted by Sheryl at Lady Behind the Curtain.  The ingredients that Sheryl chose for this month are honey and walnuts.  Our assignment is to create or find a recipe to post that uses those ingredients.

When searching for a new recipe idea, I usually turn to my trusty recipe file on my computer.  I have 15 years of recipes there, so it is quite extensive.  Fortunately, I remembered that my daughter has an old laptop of mine with my recipe file on it, so I only lost a couple of years of recipes when I had my computer crash.  Now I have Windows 8 and have the file stored securely (?) in the cloud.

In the bar cookie file I ran across a recipe called Honey Pecan Triangles, and I thought, “Yipee!” that is a place to start.  I could easily change the pecans to walnuts, no problem.   Soon other changes began to occur, however.  The original had a brown sugar, shortbread type crust, and I wanted something easier.  So why not just use graham crackers as some of those recipes floating around on the net do?    OK, that was decided.

Next challenge.  The original recipe called for 4 cups of chopped pecans.  Well, in my neck of the woods, that equates to one pound.  I don’t know about where others live, but here, a pound of nuts, whether walnuts or pecans, is upwards of $8.  That is a little rich for my budget just for a pan of cookies, no matter how delicious they might be.  As I was giving this some thought and looking around my kitchen, I spied part of a bag of pretzel sticks.  I remembered that, a couple of years ago, I did a recipe using broken pretzels instead of nuts.  That was an idea I got from Southern Plate.  I can buy a bag of pretzel sticks at Dollar Tree for $1.00.  So how about replacing some of the nuts with broken pretzels and how about throwing in some coconut for good measure?  Seemed like a good idea.

The topping ingredients included whipping cream.  Well, guess who forgot to get whipping cream when she went to the grocery store.  I live 20 miles from town so it is no easy fete to just pop over to pick something up I forgot.  I always have evaporated milk on hand so decided that it would just have to stand in for the whipping cream.  When I added the milk to the hot brown sugar/honey/butter mixture. the mixture thinned down quite a bit.  I remedied that by putting the mixture back on the burner and cooking it another 3 to 4 minutes.  The mixture thickened back up so that fixed the problem.

With all that and no further asides, I present to you Honey Nut Pretzel Graham Bars.

Honey Nut Pretzel Graham Bars
24 double graham crackers
1 1/2 c. coarsely chopped walnuts
1 1/2 c. broken stick pretzel pieces (about 1/4-inch pieces)
1 c. sweetened, flaked coconut.
1 c. brown sugar, firmly packed
1/2 c. butter
1/4 c. honey
1/2 c. evaporated milk
1 t. vanilla

Line a 10x15-inch baking pan with foil and spray foil with non-stick spray.  Place two double graham crackers across the width of the pan.  Repeat until all graham crackers are placed in the pan.  There may be a little room at the end of the pan not covered with graham crackers.  Fold the foil back next to the last row of graham crackers to form a wall.  Combine nuts, pretzel pieces and coconut in a medium bowl and set aside.  Place brown sugar, butter and honey in a medium saucepan and bring to a boil over medium heat, watching carefully and stirring often.  Boil and stir for 3 minutes.  Remove pan from heat and add evaporated milk and stir well.  Return pan to heat and continue to boil and stir another 3 to 4 minutes.  Remove from heat and add vanilla.  Mix well.  Pour over nut mixture and stir well.  Quickly turn onto center of graham crackers and spread out in an even layer.  Place pan in oven and bake at 325 degrees for 20 to 25 minutes until golden brown and bubbly.  Remove from oven and let cool to lukewarm.  Using a cookie sheet, flip crackers over and remove foil.  Cut bars apart between crackers and at the indentations in each double graham cracker.  Turn right side up and let cool completely.  Makes 48

If all this sounds like fun, you can find the schedule and all the information about it here  Check out the links below to see what other bloggers have made with honey and walnuts.

Maple Pear Walnut Pudding Cake-Dessert Challenge

The flavors for this month’s Dessert Challenge hosted by Sheryl at Lady Behind the Curtain are maple and pear.   These both make you think of the crisp, cool days of fall.

I chose to do a version of what we used to call pudding cake, which is a batter with a liquid mixture poured over it that then bakes into a yummy sauce below the cake.  When served, the sauce can be spooned over the cake.

The cake batter is very thick and full of pears.  I used diced Asian pears because that is what I had on hand, and I like their firmness.  Any other ripe, fresh pear can be used.  Out of season, canned pears can be used.  I added chopped walnuts for some crunch and  maple flavoring to the sauce mixture to make a maple/brown sugar sauce.

Hubby gave this dessert a 10

Maple Pear Walnut Pudding Cake

Cake Batter
1 c. flour
2/3 c. sugar
1 1/2 t. baking powder
1/2 t. cinnamon
1/4 t. salt
1/2 c. milk
2 c. diced fresh pears or 1 (16 oz.) can pears, well drained and chopped.
1/3  c. chopped walnuts

Sauce
3/4 c. boiling water
1/4 c. butter
1/2 t. maple flavoring
3/4 c. brown sugar

In a medium mixing bowl combine flour, sugar, baking powder, cinnamon and salt.  Mix well.  Stir in milk.  The batter will be stiff.  Add pears and walnuts and mix well.  Spoon into well-greased 8-inch baking pan.  In a 2-cup glass measuring cup combine water and butter.  Microwave on high 4 to 5 minutes or until water is boiling and butter is melted.  Carefully remove from microwave and add maple flavoring.  Carefully stir in brown sugar until well combined. Pour over batter.  Bake at 375 degrees for 45 minutes.  Serve slightly warm or at room temperature.  Makes 8 servings.

Next month's flavors are eggnog and cranberries.  If you would like to join in the fun, Sheryl has all the information here.

Linking to these great parties:
Full Plate Thursday
Tasty Thursday
Catch a Glimpse Party
Showcase Your Talent Thursday
Show Off Your Stuff Thursday

Check out the links below to see what other bloggers have made with pears and maple.

Maple Walnut Bars

Life outside of blogging has been happening at Grandma Loy’s Kitchen, so I am posting this Saturday Sweet on Sunday.

Last weekend hubby hit a rock while out four-wheeling and was thrown from his machine.  Fortunately, he didn’t break any bones, but he has a gigantic bruise on his left side and one at the base of his spine.  He is very sore and can barely stand moving around so he has been pretty much planted in his recliner.  He has had two chiropractic treatments and is beginning to feel better, but I don’t like to spend lots of time on the computer when he is not feeling well.

This is the other maple-flavored recipe that I said I would post this week and is very different from the Glazed Maple Walnut Bars.  This one has a brown sugar, shortbread-like base with a topping much like that for pecan pie.  You actually could use pecans instead of walnuts and have Maple Pecan Bars.

One thing that I do when I make this is to place the uncracked eggs in a bowl of very warm water while I am making the cookie base.  This warms the eggs up so that they are less likely to want to cook when the hot syrup is poured over them.

I always toast the walnuts as I think it enhances the flavor of the cookie.  This step can be skipped if desired.

This is a very rich cookie that goes well on a cookie tray.  The original recipe came from Farm Journal’s  “Best-Ever Cookies” book, 1980, one of my favorite cookie cookbooks.

Maple Walnut Bars
2 eggs
1 1/2 c. flour
1/4 c. brown sugar, packed
1/2 c. butter
2/3 c. brown sugar, packed
1 c. maple table syrup
1 t. maple extract
1/2 t. vanilla
2 T. flour
1/4 t. salt
1 c. chopped, toasted walnuts

Placed the uncracked eggs in a bowl of warm water and set aside.  Combine the flour and brown sugar in a mixing bowl.  Cut in the butter until the mixture is crumbly.  Press mixture into a foil-lined 9x13-inch baking pan.  Bake at 350 for 15 minutes.  While cookie base is baking, combine 2/3 c. brown sugar and maple table syrup in a medium saucepan.  Bring to a boil and cook 5 minutes.  Break eggs into a mixer bowl and beat slightly.  Slowly pour hot syrup into the eggs, beating constantly.  Stir in maple extract, vanilla, flour, and salt.  Mix thoroughly and pour over the baked base.  Sprinkle the walnuts evenly over the top.  Bake at 350 for 20 minutes or until lightly browned and set.  Cool in pan on rack.  Cut into bars.  Makes about 32.

Glazed Maple Walnut Bars-12 Weeks of Christmas Treats

Wow, here we are at the halfway point of 12 Weeks of Christmas Treats.  Time is going by so fast, I can hardly believe it.  My flavor choice for bar cookie this week is maple.  There were two very different recipes that I had a hard time choosing between, so I finally decided that I would post them both this week, one today and the other one for Saturday Sweets.

The recipe for today is an unassuming looking little bar cookie that packs a great flavor punch.  A maple-flavored, walnut-filled cake is saturated with a maple-flavored glaze, making a very moist bar cookie.

The recipe is an old one, so uses both baking powder and baking soda, and the method of alternating the flour mixture and milk when adding them to the dry ingredients.  I usually add half the flour mixture, all of the milk, and the last half of the flour mixture.

I think the flavor is enhanced if the walnuts are toasted, but the bars are still very good if they aren’t.

I do have one caution.  When pouring the glaze over the baked bars, pour slowly and evenly.  The glaze sinks into the cookie very quickly and cannot be spread out over the top if you miss a spot.

If you like maple flavor, I think that you will love this Christmas treat.

Glazed Maple Walnut Bars
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs, at room temperature
1 t. maple extract
2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. milk
1 c. chopped walnuts (preferably toasted)
1 2/3 c. sifted powdered sugar
2/3 c. milk
6 T. butter or margarine
1 t. maple extract

In a large mixing bowl, cream the butter or margarine and sugar together until fluffy.  Beat in eggs and maple extract.  In a small bowl, stir together the flour, baking powder, baking soda and salt.  Stir into creamed mixture alternately with milk, mixing until well blended.  Stir in the walnuts.  Spread mixture in a greased 10x15-inch jelly roll pan.  Bake at 350 degrees for 20 to 25 minutes.  While cookies are baking, combine powdered sugar, milk and butter or margarine in a medium saucepan.  Cook and stir over medium heat until mixture comes to a full rolling boil.  Remove from heat and add the maple extract.  Set aside if cookies are not yet done.  Remove cookies from oven and prick top all over with a fork.  Slowly and evenly drizzle glaze over hot cookies.  Cool cookies in pan on wire rack.  Cut into bars.  Makes about 48 cookies.

12 Weeks of Christmas Treats is hosted by Brenda from Meal Planning Magic.  There are still 6 weeks left to join in the fun.  You can find the sign-up information in this post.

Graham Cracky Bars-12 Weeks of Christmas Treats

12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic has come around for 2013, and I am so excited.  This is the third year that I have participated so my Christmas Treat recipe file is overflowing.  I can’t wait to add to it with this year's goodies.

If you read my blog or check out my recipe index, you will see that I love, love, love (did I say love!) bar cookies.  Why do I love bar cookies so much:  they are easy to make, and you only need to bake one pan thus saving on electricity; they can be “down home” or “uptown” depending on the recipe; you can freeze them without cutting them into bars, thaw and then cut them for fresh cookie taste.

Because I love bar cookies so much, I have decided that my 12 Christmas treats for 2013 will be bar cookies.  Each week I will share a different bar cookie recipe.  Some will be for 9x13-inch pans and some for 10x15-inch pans.  I hope that each of you finds one or two new favorites in the bunch.

This first bar cookie was adapted from a Pillsbury Bake-Off recipe that was submitted sometime in the first 18 years of the Bake-Off.  That would have been from the late 1940’s to the late 1960’s.  The recipe comes from Pillsbury”s Bake-Off Cookie Book.  My copy is well-used, missing its covers and half the index.

This is a cookie for the person who cannot make up their mind what they want.  Want a brownie, it’s in there; want a graham cracker, it’s in there, want a chocolate chip cookie, it’s in there.  No matter what you’re craving this cookie has you covered.

I used Hershey's Special Dark Cocoa for a deep chocolate flavor, but regular cocoa is OK.  I also used mini semi-sweet chocolate chips because I wanted chips in every bit, but regular chips are OK, too.

Graham Cracky Bars
1 3/4 c. all purpose flour
1/2 t. salt
1/4 t. baking soda
3/4 c. butter, softened
1 c. sugar
1/3 c. milk
2 eggs
1 t. vanilla
2 T. cocoa (I used Hershey’s Special Dark)
1 T. vegetable oil
3/4 c. chopped toasted pecans or walnuts
15 single graham crackers
1 c. mini semi-sweet chocolate chips (regular can be used instead)

In the bowl of an electric mixer, combine flour, salt, soda, butter, sugar, milk, eggs and vanilla.  Mix at medium speed until well blended.  Remove half of the dough to a medium mixing bowl.  Mix together the cocoa and the vegetable oil.  Add to the dough in the mixer bowl and mix at medium speed until cocoa mixture is well blended in.  Stir in pecans or walnuts by hand and spread chocolate mixture evenly in the bottom of a foil-lined and greased 9x13-inch pan.  Arrange the graham crackers over the chocolate dough.  Add the chocolate chips to the dough in the medium bowl and mix until well blended.  Drop dough by tablespoons over the crackers and spread carefully and evenly to cover.  It may help to use a metal spatula that has been dipped in water to do this.  Bake at 350 degrees for 25 to 30 minutes.  Do not overbake.  Cool and cut into bars.  Makes about 36 bars.

To see the other treats that fellow bloggers have shared this week, check out the links below.  If you would like to join us for the next 11 weeks or whenever you can, the information about joining the fun is here.

Linking to these great parties:

Show and Share Wednesday

Create and Share Wednesday

What's Cookin' Wednesday

Cast Party Wednesday

Wake Up Wednesday

Whimsy Wednesday

Wow Me Wednesday at Ginger Snap Crafts

Wow Me Wednesday at Polk Dots on Parade

Fluster's Creative Muster Party

Pink Applesauce Candy-Get Your Chef On

This is the first time that I have participated in the Get Your Chef On challenge, and I am very excited about it.  The challenge is hosted by Julie from White Lights on Wednesday and Jen from Four Marrs One Venus.  The ingredient this month is applesauce, which reminded me of a recipe that I have been wanting to make and post for awhile now.

In north central Washington State is the town of Cashmere.  One thing that Cashmere is famous for is that it is the home of Liberty Orchards.  Liberty Orchards makes wonderful, jellied fruit candies from apricots, apples and other fruits.  When most people have an Aplet, they immediately fall in love with it’s fresh apple taste contrasted with crunchy nuts.  It used to be that if you did not live in the Pacific Northwest, you could not get this candy.  Now, with the internet, you can order the candy and have it shipped anywhere.

Fortunately, many years ago I found a recipe in Farm Journal’s 1970 Homemade Candy book called Northwestern Apple Candy that produced a very similar candy.  They, of course, could not call the candy Aplets.  The candy is not difficult to make, but it must be allowed to set overnight.  Over the years, I have adapted the recipe to suit our tastes.

Although the candy may be made starting with fresh apples, I usually take the shortcut and start with purchased unsweetened applesauce.  Two tablespoons of unflavored gelatin are needed.  This will not necessarily equate to two packets of gelatin so the gelatin must be measured.  Most of the time, I find that it is necessary to use almost three packets to get the two tablespoons.  I add a couple drops of red food coloring to make the mixture a pretty pink, but it is optional and can be omitted.  Normally, I use walnuts, but almonds and pecans are good also.

Like many candies, these are best if not made on a day with high humidity.  It causes the confectioner's sugar to dissolve into the candy.  This does not affect the taste but does make the candy remain a bit sticky.

Pink Applesauce Candy
adapted from Farm Journal’s Homemade Candy
2 c. applesauce
2 T. unflavored gelatin
1/2 c. cold water
2 c. sugar (reduce to 1 1/3 c. if using sweetened applesauce)
1 T. cornstarch
1/4 t. salt
T. lemon juice
3/4 c. coarsely chopped walnuts
red food coloring (optional)
1 c. confectioner’s sugar
1/4 c. cornstarch (up this amount to 1/2 c. if the humidity is high)

Place applesauce in a heavy saucepan.  Cook over medium-low heat until very thick, stirring often.  This will take about 10 minutes.  Soften gelatin in the cold water.  It will become very thick.  Combine sugar, cornstarch and salt.  Add to the applesauce, stirring well.  (There will be some foaming)  Continue to cook over low heat, stirring constantly, until mixture is again very thick, about 15 minutes.  Add gelatin; stirring until it is dissolved and the mixture is very thick, about 15 to 20 minutes.  Stir in the lemon juice, nuts and a few drops of red food coloring.  Turn mixture into an 8-inch shallow glass dish that has been rinsed with cold water.  Let stand 24 hours.  Sift confectioner’s sugar and cornstarch into a shallow pie pan.  Cut candy into 8 strips, turn and cross cut candy into 8 strips.  This will make about 64 pieces.  Roll each piece in the sugar mixture.  Place on a rack until the outside is dry.  Repeat rolling if necessary.  Store in covered container.  Makes about 1 lb., 12 oz.

If you would like details about the Get Your Chef On Challenge, you can visit this information page at White Lights on Wednesday.

No-Bake MandM Brownie Bites-Saturday Sweet

With no water for a day due to having our pump go out, a flooded kitchen floor, and Blogger acting up for me so I could not post my Friday Finds, I was really ready to post a sweet today.  All is well now, and all those things were but a blip on the radar of life, but I really want sweets when I am stressed (and even when I am not).

No Bake MandM Brownie Bites is a bit different recipe for no-bake cookies as it uses a brownie mix instead of sugar and cocoa.  You can use Homemade Brownie Mix or a commercial mix.  These go together quickly and are great to make on a hot day when you are craving chocolate.  The bites remain soft and do not harden up like some no-bake chocolate cookies do.

With the specialty MandM’s that are available for holidays, these are nice for parties.  I still had some Christmas MandM’s left in my fridge, (I know unbelievable with my sweet tooth) so I used them.

Some helpful hints for making these are:  pre-measure all your ingredients ahead so they are ready to add to the mixture, cut the cube of butter into 4 or 5 slices so it melts quicker, and use a wooden flat bottom spatula to stir the mixture as it scrapes the bottom of the pan as you stir helping to prevent burning.  The well-used one I have is from Pampered Chef.

This recipe has been in my recipe files on my computer a long time.  I do not know the original source.

No-Bake MandM Brownie Bites
1 box (18 or 19 oz.) brownie mix or Homemade Brownie Mix
2/3 c. milk
1/2 (1 cube) butter, cut into 4 or 5 slices
1 c. creamy peanut butter
1 t vanilla
3 c. quick cooking oats
1/2 c. chopped walnuts
1 c. MandM's

Cover your work surface with waxed paper.  You will need two good-size lengths.  In a very large saucepan or Dutch oven combine brownie mix, milk and butter.  Cook and stir over medium heat until mixture comes to a full boil, stirring constantly.  Boil 2 minutes, stirring constantly.  Remove from heat and add peanut butter and vanilla.  Quickly stir to blend well.  Stir in oats and walnuts.  Carefully stir in M& M’s.  Quickly drop by teaspoonsful onto the waxed paper.  Let cool completely.  Store in a zip-top plastic bag.  Makes about 7 dozen.

Linking to these great parties:

Weekend Potluck

Share Your Creativity

Link Party Plooza

I'm Lovin' It

Strut Your Stuff

Party Junk

Saturday Spotlight

Friday Flair

Weekend Bloggy Reading

What'd You Do This Weekend

Zucchini Graham Bread-Saturday Sweet

I am still getting a lot of zucchini from my daughter so I am sharing another goodie made with it.  Zucchini Graham Bread is a bit different in that it has finely crushed graham crackers in it.  The recipe came from a set of recipe cards that were inserted in a magazine many years ago.  Since it specifies Honey Maid graham crackers and Gold Medal flour, it apparently came from General Mills.

The loaf pan with the lid that is in the photo belonged to my mother.  I have two of them.  They were made by Westinghouse.  I didn't know Westinghouse ever made kitchenware.  They are somewhat deeper than the typical loaf pans, but I love having them.

Zucchini-Graham Bread
3 eggs
1 c. sugar
2/3 c. vegetable oil
1 T. vanilla
2 c. packed shredded zucchini
1 sleeve Honey Maid graham crackers, finely crushed
1 1/2 c. Gold Medal all-purpose flour, bleached or unbleached
1 T. cinnamon
2 t. baking soda
1/2 t. baking powder
1 c. chopped, toasted walnuts

Beat eggs in a large mixing bowl.  Mix in sugar, oil and vanilla.  Stir in zucchini.  In a medium bowl, combine graham cracker crumbs, flour, cinnamon, baking soda and baking powder.  Add to liquid ingredients and mix until dry ingredients are just moistened.  Stir in walnuts.  Divide batter evenly between two greased and floured 9x5x3 or 8 1/2x4 1/2x 21/2-inch loaf pans.  Bake at 325 degrees for 50 to 60 minutes until a wooden pick inserted in the center comes out clean.  Cool 10 minutes, remove from pans.  Cool completely before slicing.  Wrap tightly and store in the refrigerator.  Makes 2 loaves

Linking to these great parties:
Friday Flair
Weekend Potluck
Saturday Spotlight
Party Junk
Saturday Dishes
Weekend Bloggy Reading
Strut Your Stuff
I'm Lovin' It
Share Your Creativity
Garden Fare Saturday Dishes
Sugar and Slice Sunday

Easy Glazed Walnut Halves

Glazed nuts are nice to have on hand to serve to unexpected company.  Easy Glazed Walnut Halves are made of walnuts and three common pantry ingredients.  Those ingredients and 15 minutes of my time gets me a nice treat that is really very easy to make.

Other nuts such as almonds, pecan halves and cashews can also be used.  Spiced, glazed nuts can be made by adding various spices to the recipe.  I personally like Chinese 5-spice or curry.  They both add an interesting flavor.  Of, course the more common spices such as cinnamon and nutmeg can be added, too.  I usually add 1/2 t. of a spice to start.

I also like to make these and keep them on hand to add to salads.  When I do that, I omit the vanilla.  I like these best if the nuts have been lightly toasted before making these.

Easy Glazed Walnut Halves
2 T. butter
1/2 c. sugar
2 c. walnut halves or other nuts, lightly toasted if possible
1 t. vanilla

Melt butter and sugar together in a large skillet over medium heat watching carefully and stirring frequently.  When mixture is just about melted, (this take about 10 minutes.)  Add nuts, cooking and stirring until nuts are completely coated with sugar mixture.  Remove from heat and add vanilla and spices, if using.   Turn into a non-stick sprayed baking sheet.  Using two forks and working quickly separate nuts into individual pieces and let cool.  Store in tightly covered zip-top bag.  Makes 2 cups.
Use as a snack, in snack mixes and to add crunch and sweetness to salads.

Linking to these great parties:
Cast Party Wednesday
Show and Share Wednesday
Wow Me Wednesday
Two Girls and a Party
What's Cookin' Wednesday
Linking Up with Lil'Luna
Whimsy Wednesday
What's in Your Kitchen Wednesday
Wicked Good Wednesday
Work It Wednesday
Create and Share


 

Strawberry Cream Cheese Swirl Bread-Saturday Sweet

Today’s Saturday Sweet is Strawberry Cream Cheese Swirl Bread.  This is a moist, pinkish bread with swirls of white cream cheese marbled through it.  The recipe makes a large loaf, and it is nice to serve at bridal and baby showers.  It can be made ahead and kept  tightly wrapped in plastic in the refrigerator.  The bread can be frozen and will keep several months if well wrapped.  Since either fresh or individually frozen strawberries can be used in this recipe, I prefer to make the bread up fresh.

I did not include it in the photo, but I like to serve this with Strawberry Spread:  1 (8 oz.) pkg. cream cheese, softened and mixed with 1/4 c. strawberry jam.

Strawberry Cream Cheese Swirl Bread
1 egg
1 (8 oz.) pkg. cream cheese, softened (low-fat is OK)
1/4 c. sugar
1/2 t. cinnamon
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
1/2 c. (1 stick) butter, melted
1 egg
1/3 c. water
1 1/2 c. fresh or individually frozen strawberries, mashed by hand or processed in a food chopper
1/2 c. walnuts, toasted

In a medium mixing bowl, beat egg well.  Add cream cheese, sugar and cinnamon.  Beat until smooth with an electric hand mixer or a wire whisk.  Set aside.  In a large mixing bowl, combine flour, sugar, soda and salt.  In a second bowl combine melted butter, egg and water.  Beat well.  Add mashed strawberries.  Mix well.  Mix strawberry mixture into dry ingredients stirring just until dry ingredients are moistened.  Stir in walnuts.  The batter will be thick.  Grease and flour a 5x9-inch loaf pan.  Spoon half of batter into the pan.  Pour cream cheese mixture over batter in the pan, smoothing out evenly.  Spoon remaining batter over cream cheese layer, covering it as much as possible.  Bake at 350 degrees about 1 hour and 10 minutes.  Cool in pan on wire rack for 10 minutes, remove from pan and cool completely before slicing, at least 2 hours.  Cut into slices with a thin sharp knife.  Store tightly wrapped in the refrigerator.  Makes 1 loaf, about 16 slices.

Linking to these great parties:
Weekend Potluck
Weekend Bloggy Reading
Strut Your Stuff
Share Your Creativity
Party Junk
I'm Lovin' It
Saturday Spotlight 
Sunday Funday 
Pin It Monday

Improv Challenge-Banana Nutmeg Squares

This ingredients for January Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker are bananas and nutmeg.

It seems I always buy one or two bananas more than I can eat so they end up in the freezer waiting to be made into something.  This month I was aiming for a bar cookie, and the squares could be cut small and served that way; but the recipe really produced a cross between a cake and a coffeecake so serve it as you wish.

I used a stresuel topping, but stirred the batter to swirl it into the dough.  I thought some of the topping would stay on the top, but it all sank into the batter.  That left me needing to do something with the top so I used a little powdered sugar glaze to finish the recipe off.

Banana Nutmeg Squares
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs, at room temperature
1 c. sour cream, low fat is OK
1 t. vanilla
1 c. mashed bananas, about 3 small
2 c. flour
1 t. baking soda
1 t. salt
1/2 t. nutmeg
1/2 c. chopped, toasted walnuts
1/3 c. flour
1/3 c. brown sugar
1/2 t. nutmeg
1/4 c. butter
1/2 c. powdered sugar, sifted or put through a sieve
4 t. milk
sprinkle of nutmeg

Cream butter and sugar together until well blended.  Stir in eggs, sour cream, vanilla and bananas.  Stir with wire whisk until well blended.   Mix together flour, baking soda, salt and nutmeg.  Stir into banana mixture, mixing well.  Add walnuts.  Spread into greased and floured 9x13-inch baking pan.  Combine flour, brown sugar and nutmeg in a small bowl.  Cut in butter until mixture resembles coarse corn meal.  Sprinkle mixture over batter in pan.  Swirl a knife back and forth from side to side and end to end to swirl topping into batter.  Bake at 350 degrees about 30 minutes until a toothpick inserted into cake comes out clean.  Remove from oven.  Combine sifted powdered sugar, milk and a sprinkle of nutmeg until well blended.  Drizzle and spread glaze over top of cake.  This can be done either when the cake is warm if serving as a coffeecake or when cool if served as a cake.  Makes 15 servings.

Next month's challenge is Hearts and Flours (pun intended).  This is a challenging and fun link party.  I encourage you to join us.  All the information can be found on Kristen's Improv Page.

Check out the links below to see what other bloggers have posted using bananas and nutmeg.

Chocolate Graham Marshmallow Drops

 

This is my favorite no-bake cookie/candy/confection whatever you want to call it.  I must confess that I posted the non-chocolate version last year as part of 12 Weeks of Christmas Treats 2011.

In that post I said to make a chocolate version simply use chocolate graham crackers.  That certainly works.  However chocolate graham crackers are not that easy to find in my area any more; and if found, are usually the brand names ones which are more expensive.

When chocolate and marshmallows were the ingredients for December’s Improv Challenge, hosted by Kristen from Frugal Antics of a Harried Homemaker, I decided to develop a chocolate version using regular graham crackers and cocoa.  So today, I present Chocolate Graham Marshmallow Drops.

As I said in my original post the recipe came from Better Homes and Gardens magazine many, many years ago, and I have never seen it anyway else since.

I takes about six double graham crackers to make the 1 1/4 cups.  Be sure that the eggs are at room temperature.  Place them in a bowl of warm water for 10-15 minutes if you did not remember to remove them from the refrigerator.

Chocolate Graham Marshmallow Drops
adapted from Better Homes and Gardens magazine
1/2 c. butter or margarine
1 c. sugar
2 T. cocoa
2 well beaten eggs
1 t. vanilla
1 1/4 c. graham cracker crumbs
2 c. mini Marshmallows
1/2 c. chopped walnuts
1/2 c. flaked coconut

In heavy saucepan, melt butter.  Stir in sugar and cocoa and mix until well combines.  Remove from heat.  Add well beaten eggs slowly, stirring constantly.      Return to heat; cook and stir over medium heat till mixture is thickened and bubbly.  Remove from heat; let stand 25 minutes at room temperature, stirring once or twice.  Add vanilla and stir.  Add graham cracker crumbs and mix well.  Blend in marshmallows, nuts, and coconut.  Drop from teaspoon onto waxed paper.  Let set.  Makes 3 1/2 doz.

January's Improv Challenge is bananas and nutmeg.  If you would like to join in next year for this fun link up, you can get all the details on Kristen's Improve Page.  You are not committed to participate every month.

Linking to Improv Challenge

Holiday Cookie Mix Brownies

Although I have posted my favorite homemade brownie mix in the past, it is nice to be able to make brownies from the Holiday Cookie Mix.  That is this week's Saturday sweet.

There are cake-like, rather milk chocolate flavored bars, made crunchy with chopped walnuts.  The recipe makes 16 to 20 brownies which can be dressed up with frosting if desired.

Other recipes using the Holiday Cookie Mix have been posted on Thursdays since September 27 as part of 12 Weeks of Christmas Treats.

 Holiday Cookie Mix Brownies
3 c. Holiday Cookie Mix
1/4 c. cocoa
2 eggs, at room temperature
2 T. water
2 t. vanilla
1/2 c. chopped, toasted walnuts

Measure cookie mix into a large mixing bowl.  Add cocoa and mix until well blended.  Break eggs into a small bowl and beat well.  Add water and vanilla.  Stir and add to cookie mix.  Stir until all of mix is moistened.  Add the walnuts and stir.  Mixture will be somewhat stiff.  Turn batter into a greased 8 or 9-inch square baking pan.  Bake at 350 degrees 30 minutes.  Place pan on rack to cool.  Cut into 16 or 20 bars.  Store tightly covered to prevent the brownies from drying out.

Linking to these great parties:
Weekend Potluck
I'm Lovin' It
Seasonal Inspirations
Weekend Bloggy Reading
Saturday Nite Special

Topsy Turvey Apple Cake

I love the fall when I can make all kinds of recipes with fresh, just-picked apples.  The stacks of different varieties of apples beckon me when I am at the grocery store.

This recipe is called a cake, but it is unlike a conventional cake.  It is really sliced, caramelized apple and nuts held together with a little dough.  I adapted this from a free recipe card picked up at a local grocery store many years ago.  Hubby liked this one so much the first time I made it, he had three servings in one evening.

The amount of apples needed will depend on their size.  You need enough  apple slices to cover the bottom of a 9x13-inch baking dish with a single layer.  I usually use about 4 apples.  I slice the apples into the baking dish until I have what I need, then put the slices in a bowl to mix with the sugar and cinnamon.  If I have any peeled apple leftover, I just eat it.

 Topsy Turvey Apple Cake
4-6 medium baking apples, peeled, cored and thinly sliced
1 1/4 c. sugar, divided
1/2 t. cinnamon
1/4 t. nutmeg
1 c. flour
1 t. baking powder
1/2 c. vegetable oil
2 eggs, at room temperature
1/2 c. chopped, toasted pecans or walnuts

Slice enough apples to cover the bottom of a 9x13-inch baking dish in a single layer.  Transfer apples to a bowl and mix with 1/2 c. sugar, cinnamon and nutmeg.  Mix well to cover apples with sugar.  Wipe out the baking dish and grease it.  Return apple slices to baking dish, spreading them into a single layer.  Measure flour and 3/4 c. sugar into a small mixing bowl.  Add baking powder and mix well.  Measure vegetable oil in a glass 1-cup measuring cup.  Add eggs and beat until well mixed.  Pour into flour mixture and blend well.  Add nuts and stir until blended.  The mixture will be somewhat stiff.  Dollop spoonfuls of the dough onto the apples.  Carefully spread the dough out with a metal spatula or a knife until it covers the apples as much as possible.  Bake at 350 degrees about 40 minutes or until golden brown.  Cut into squares.  Place on dessert plates with apple side up.  Makes about 12 to 15 servings.  Although this is good at room temperature, it is better warm.  I warm individual servings about 30 seconds in the microwave.  I love it topped with a scoop of ice cream and a swirl of caramel sauce.  Hubby likes to top it with a slice of cheddar cheese when it is warmed.

Linking to these great parties:
Weekend Potluck
I'm Lovin' It
Seasonal Inspiration
Strut Your Stuff
Weekend Bloggy Reading
Saturday Nite Special
Crazy Sweet Tuesday