Monday, November 20, 2023

Where have I been all this time!!!

 OH MY GOODNESS!!!

My Bad!!!. NO posts since 2015?? that's almost 10 years .. .That's not good.


Ok.. what to do..  keep it going?? YES..   I'll find some other reciepes and things to post.   no worries...

I guess life takes over and you forget that you have these blogs and it's great to be able to write and to show off what you do and have been doing.  

AND.. in full disclosure.   I stopped cooking. sort of.  Daughter is now a full fledge chef and hubby took over much of the duties.. cause he's pretty good do.   anyway. we shall see how this goes.



Monday, February 23, 2015

too long away!!!

my goodness.. It's been far too long..  guess, as with somethings, I just got busy and totally forgot that I was posting some great food possibilities on this blog.   I know I've done things since 2013 that would go great on this page.. so.. let me find them and will start catching up.  thanks for sticking around.

Thursday, January 3, 2013

Homemade Butterfingers #2

Another recipe.. basically the same.. but with some great info.  Thanks to the blog   http://spinningsugar.wordpress.com/2007/11/05/homemade-butterfinger-candy-bars/ for this recipe..

 

Homemade Butterfinger Candy Bars

Are you, too, a fan of Butterfinger Candies with their crunchy, almost “splintery” peanut butter toffee goodness surrounded by thick chocolate?  I ate more than my adult weight in Butterfingers during my childhood, but that’s a post better left unwritten in favor of providing you with the recipe for how to make them yourself.
Butterfingers are a simple candy to make, but the Weather Gods must be in your favor providing a day with low humidity (under 60%). This recipe of mine makes a candy that is a dead-ringer for the original Nestle’s creation…but without their chemicals and additives that allow them to exist on the shelf for years….

Butterfinger Candy Bars
(Yields about 96 miniature candy bars)
1/3 cup light corn syrup
1/3 cup water
1 cup granulated sugar
1 cup peanut butter
Spray Vegetable Oil (Pam, etc.) for keeping the knife lubricated in scoring
1 Pound of Tempered Semi-Sweet Chocolate for dipping

First begin by greasing a 12-by-17-inch jelly roll pan (with 1-inch sides) with safflower, vegetable or canola oil. Place the pan into a slightly warm oven to warm the pan while making the candy. (Don’t allow the pan to become hot, only barely warm to give you more time to spread and score the candy later.)
In a heavy 2-quart saucepan, combine the corn syrup and water, stirring well to combine. Place over medium-low heat and add the sugar. Cook the mixture, stirring constantly, until it is clear and then stirring often until it reaches a full boil. Clip on your calibrated candy thermometer, raise the heat to medium-high and continue to cook – without stirring – until the mixture reaches 310 degrees (F). During this cooking period, should sugar crystals form above the boiling line, carefully wipe away using a damp pastry brush, but be careful not to touch the boiling mixture. Rinse the pastry brush well – and make certain to blot-dry the brush well – between each swipe.

Remove your pan from the warming oven and place on your work surface.

Remove the candy from heat and add the peanut butter, stirring to blend completely using a clean wooden spoon. Working quickly, pour the mixture onto your well-greased jelly roll pan, and spread as evenly as possible. Score the mass with an oiled, heavy chef’s knife into 1-inch by 2-inch pieces, cutting at least half way through the candy. (The more quickly you do this, the easier and deeper your scoring will be.) It is helpful to spray the knife with cooking oil occasionally to aide the knife in scoring.

Allow the scored mixture to cool at room temperature about 2 hours. When cool and hard, complete cutting the scored pieces using a sharp, heavy knife (I like to use my Chinese cleaver here) and break into individual pieces.

Place the cut candies into the refrigerator while you temper your dipping chocolate and allow to chill for 15 to 30 minutes. Remove the candies from the fridge and dip each piece into the chocolate, then place on parchment paper to allow the chocolate to harden completely (About 3 hours).

Note: You can add a certain flair to the candy by taking a clean dinner fork and touching the tops of each freshly dipped piece raising lines of “peaks” (akin to meringue peaks). Just use the back of the fork laid parallel to the chocolate cops, touch, lift and slightly pull to one side. Looks pretty snazzy….
Store on waxed-paper sheets in an airtight container for up to two weeks.

Homemade Butterfingers

I love butterfingers candy, but in Barbados, we can't get them.. I have no idea why.  Sooo I went searching and this is what I found.  I haven't made it yet, but.. I will..   honest.. 

HOMEMADE BUTTERFINGERS BARS

Ingredients

  • 1 Cup peanut butter 
  • 1/3 cup light corn syrup
  • 1 cup sugar
  • 1/3 cup water
  • Melted milk chocolate

How to make it

  • Cook syrup, sugar, and water to 310 F. Remove from heat.
  • Stir in warmed peanut butter (warm slightly in microwave)
  • until well blended. Pour into a greased (buttered) 8" X 8" pan.
  • Score mixture into desired size bars.
  • When COMPLETELY cool, dip in melted milk chocolate
  • (use a double boiler to SLOWLY melt) and set on wax paper
  • until chocolate has hardened.
So from everything I've read in the reviews, you have to make sure that you score the mixture very very quickly, or it will hardened to fast to really make good bars.. (ok, so just break it apart into little bits, mix it with the chocolate.. what's the problem..   I'll report back when it's done.

Tuesday, June 14, 2011

Kingfish Pate

it's been 2 and 1/2 years since I wrote on this blog. thought I'd start again.  when I do something great in the Kitchen.. I'm going to Blog it down.. so I will not forget it.

So Today I had an AWC meeting and needed to take something for lunch.  Thinking that the other person who signed up for Fish was going to bring fried.. I decided to do a baked fish of some sort.  As we have a fishing boat (commercial), I thought I could just pull the right fish out of my freezer.. but.. instead.. I ended up with Kingfish.. Scrap the original recipe (Dijon Crusted Fish).. and had to make shift lunch. 

So.. I cleaned the Kingfish, put it in some Lime and Salt (Barbadian way of "taking the rawness" out of the fish), let it sit for 15min or so, then washed that off.. and dried with a paper towel.  I cut the fish into small thin rounds.  My hubby says that Kingfish can be dry, so I smeared Garlic Butter on the bottom of a glass dish and laid the pieces out.  I finished the first layer.. dotted the fish with more butter and added the second layer.  dotted even more Garlic Butter and added a little olive oil (remember dry fish.).  Seasoned with a Vegetable OXO Cube and seasoned with some pepper (no salt as it already had a salt bath earlier, with the lime). and added some onions to the top.  covered with foil popped it into a 350degree oven for about 30 - 40 min.  Took the foil off and let it bake a few more minutes.

Lovely lunch.. All the ladies enjoyed the fish.. 

in looking for something to have for dinner this evening, I pulled the fish out of the fridge and did the following.

1 small purple onion - chopped up
a few pieces of the kingfish - maybe or 3 cups once it's finally chopped.
3/4 cup mayo approx
little black pepper
pinch of salt.

Cut up the fish and onion finely with a sharp knife..  Kingfish can be a little tough, but doing this makes it much better to eat.  mixed all the ingredients. .. Served spread on a nice Rosemary Triscut..  Lovely.










 

Thursday, February 19, 2009

Baking for the American Women's Club of Barbados Pie and Goodie Stall at the Holetown Festival on Saturday 21 Feb 09

  Here are some photo's and recipes of the items I'm making for the AWC Pie & Goodie Stall at the Holetown Festival in Barbados on Saturday 21 Feb 2009.

Annie Lauries Cold Oven Pound Cake. The recipe is in a much earlier blog (.http://sunniefood.blogspot.com/2007/09/annie-lauries-cold-oven-pound-cake.html )
Turned out way better than the first time I tried making it. Can't wait to have a taste.













Someone in my family used to make these next two pies for family gatherings.. Can't remember who, but I decided to make them and they taste really really good













Lemon Chess Pie

Ingredients:
9-inch unbaked pie shell
Rind of 2 lemons
1-1/2 cups sugar
4 eggs
1/4 cup milk
1/3 cup lemon juice
1 Tablespoon flour
2 Tablespoons cornmeal
1/4 cup melted margarine or butter

Note: When using the food processor to grind the peel, you get more lemon flavor because the lemon oil is released into the sugar.

Directions:
Preheat the oven to 350 degrees.

Peel two lemons thinly, cutting very little of the white pith just under the rind. Fit the food processor with the steel blade. Turn the machine on. Drop the lemon rind in and 1/2 cup sugar. Continue to grind until it makes a paste.

Stop the machine. Add the remaining ingredients; pulse until well mixed.
Pour into an unbaked pie shell. Bake in the preheated oven on the lower rack for 35 to 45 minutes until knife inserted between the center and the outer edge comes out clean.
Cool on a wire rack.

Without a food processor: grate lemon peel. Combine lemon peel, sugar and eggs. Beat well. Add the remaining ingredients and mix well. Pour into an unbaked pie shell and continue as above.

Note: You can get 9 slices by making cuts at "12 o'clock, 4 o'clock and 8 o'clock." Then slice each segment into 3 wedges














Chocolate Chess Pie
1 1/2 c. sugar
3 T. unsweetened cocoa powder
2 eggs
1 (5 oz.) can evaporated milk
1/4 c. melted butter (1/2 stick)
1 t. vanilla extract



Preheat oven to 350 degrees.
Mix sugar and cocoa together. Beat the eggs then add the cocoa mixture. Beat in the milk, melted butter, and vanilla. Pour mixture into a 9-inch unbaked pie shell (I use Pillsbury refrigerated pie crusts) and bake for 45 minutes or until set.

You may want to coverthe pie's edges with foil or a pie guard after the first 20 minutes, or when edges attain a good brown color... so they don't burn.) Let cool before slicing.

Saturday, February 14, 2009

BakeSpace - The Social network for Foodies

Come on over and enjoy BakeSpace. It's a great place to get new recipe ideas and swap and trade with new foodie friends.

Join up and enjoy.