Gingerbread Caramels

Straight from Martha's kitchen to mine here is a little spin on the classic caramel recipe.  I made these for the first time a couple of years ago and I got rave reviews from the people I gave them to.  I wish I could take the credit but it is all Martha.

Ingredients:

• 4 cups (2 pints) heavy cream
• 2 cups light corn syrup
• 4 cups granulated sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
• 1/2 cup unsulfured molasses
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• Vegetable-oil cooking spray

Directions:

1. Lightly coat a 12-by-17-inch rimmed baking
   sheet with cooking spray. Line with parchment
   paper, leaving a 2-inch overhang on short
   sides; spray paper.
2. In a large pot over high heat, bring cream,
   corn syrup, sugar, butter, and molasses to a boil,
   stirring until sugar has dissolved. Continue to
   cook over medium-high heat, stirring frequently,
   until mixture reaches 248 degrees (firm-ball stage)
   on a candy thermometer, about 20 minutes.
3. Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
4. Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.

Becky's Notes: For the ultimate Martha packaging please check out the fun idea created to distribute your freshly made caramels: Gingerbread Caramel Cones.  This comes complete with instructions on how to make these cute cone shaped pouches and even gives you a link to print  labels for them.

Almond Toffee

  Christmas season was amazing to me growing up.  We lived in this great neighborhood where everyone did something for all the neighbors.  Our kitchen table was literally covered with goodies from everyone on the street. Some people would switch up their goodies every year while others like Joyce Tatton, our neighbor to the right of us made baklava and Italian wedding cookies every time.  Many of the neighbors were aware of dad's Diabetes and made an effort to bring things he could have as well.

  I looked forward each year to making treats with my mom and dad that we would take around.  Sometimes we used a cute jar or something that we found at the store but for the most part we made things.  Both mom and dad taught school and had access to the kiln to make ceramics.   We made little Christmas tree plates one year as well as mugs and other plates.  Another year a sewed these cute little Christmas mice. 

  The following recipe I found in the Family Circle magazine and it reminded me of those treat making days.  I may have a toffee recipe from my mom or one of my grandmas but I have yet to come across it.  Until then, this one is great and I will continue to use it.

Ingredients:

1 cup (2 sticks) unsalted butter, cut up
1 1/2 cups granulated sugar
1 Tablespoon light corn syrup
1 cup chopped almonds plus 1/4 cup finely chopped almonds
12 ounces milk chocolate bars, chopped or milk chocolate chips

Directions:

1. Line a 15x10x1 inch jelly-roll pan with nonstick foil or regular foil coated with nonstick spray. In a medium-size saucepan, heat butter, sugar, corn syrup, and 2 Tablespoons water. Heat over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer.

2. cook mixture about 12 minutes until golden brown and temperature reaches 300 degrees. Do not stir. Remove from heat and remove thermometer, Carefully stir in 1 cup of 1 cup chopped almonds.

3.  Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.

4.  Melt half of the chocolate in microwave on HIGH for 45 seconds; stir to smooth. Spread over top of cooled toffee; refrigerate 20 minutes until firm.

5. Once bar is firm, flip over onto a sheet of waxed paper; remove foil.  Microwave remaining chocolate on HIGH for 45 seconds.  Stir until smooth. Spread over toffee bar; sprinkle with remaining 1/4 cup almonds. Use waxed paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.

6. Once chocolate is firm, break bar into 2 1/2 inch pieces. Store airtight at room temperature, up to 1 month.

Chicken Tikka Masala

One of the blogs I follow is The Pioneer Woman.  She lives on a ranch and has wonderful recipes.  I found this great chicken tikka masala recipe.  It is a little time consuming but not hard to do.  If you are slightly adventurous in your food choices I think you will really like this one. I have copied this directly from that blog.  If you want a step by step please click Pastor Ryan's Chicken Tikka Masala.

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.


To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top.

Becky's Notes: Just a little FYI on Turmeric...it stains!  Make sure your rice cooker can handle this much rice BEFORE you make this.  The rice was a gorgeous bright yellow and so was the rice cooker and white counter it was on. 

Another note on the Garam Masala spice.  After searching 6 different stores with no luck I finally located it at the local health food store. 

Apple Crisp

This recipe is from an enrichment evening in my Lakeview 4th ward.  We had a whole night devoted to cooking and our Relief Society President Amy shared the following family favorite.

make in an 8x8 pan

Combine and place in a greased pan:

3 cups peeled and sliced apples (Grannie Smith or Golden Delicious)
3 Tablespoons lemon juice
1 cup sugar
1 1/2 Tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon

Mix well and spread on top:

1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup brown sugar
3/4 cup oatmeal
3/4 cup flour
1/3 cup butter, melted

Bake at 350 degrees for 1 1/4- 1 1/2 hours

Chicken Enchilada Casserole

My first couple of years of college I lived on campus in Heritage Halls, the dorms with kitchens. There were six of us in the apartment and we took turns cooking dinner.  we could actually make a weeks worth of dinners for all six of us for $30.00!  We spent most our time in the kitchen and this was a popular meal that year.  Every time I have this I think of my old roomie Cathy Allred. 

Ingredients:
1 can Cream of Chicken soup
1 can cream of Mushroom soup
1 can water
1 teaspoon chili powder
1/2 cup chopped onion
1 while chicken-cook, bone and break into pieces
12 tortillas torn into strips
1/2 pound cheddar cheese, shredded
1 can sliced olives

Directions:
Mix soups water, onion and chili powder together in a bowl.  Layer half of the tortillas, chicken, soup and cheese.  Repeat layers.  Top with sliced olives.  Cook at 350 degrees for 30-40 minutes.

Caramels

Every year I would look forward to a box in the mail around Christmas time from Logan.  My grandma Morrison would spend days making handmade candy.  One of the best things in that box were her caramels. 

Ingredients:
2 cups sugar
1 cup cream
3/4 cup white Karo
2 cups canned milk
1/2 cube butter no substitutions
1 teaspoon vanilla
chopped walnuts (optional)

Directions:

Combine sugar and cream. Gradually add Karo syrup.  Cook 3-4 minutes.  Add 1 cup canned milk while boiling.  Cook another 3-5 minutes.  Add other cup milk until it turns dark and a firm ball is formed in cold water.  Stir in butter, vanilla and walnuts.  Pour into buttered pan.  Cool, cut and wrap in waxed paper.

Anniversary Chicken

What or who's anniversary?  I don't know and frankly I don't care, if I get to have this for dinner I will make one up.  My cousin Sherri invited me over for dinner one Sunday and what was on the menu..Anniversary Chicken.  Thanks for sharing this recipe Sherri.

Ingredients:
2 Tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce*
1/2 cup ranch style salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped
1/2 of a 3 oz can bacon bits

Directions:

In a large skillet, heat oil over medium-high heat.  Add chicken breast, and saute 4-5 minutes each side, until lightly browned.

Place browned chicken breast in a 9x13 inch backing dish.  Brush with teriyaki sauce, then spoon on salad dressing.  Sprinkle with cheese, green onions and bacon bits.

Bake at 350 degrees for 25-35 minutes or until chicken is no longer pink and juices run clear.

*basting sauce
1/4 cup soy sauce
1/8 cup sugar
fresh ginger, grated
1 clove garlic, pressed