SARASOTA'S SIMPLE EAGLE BRAND FUDGE
I can't take any credit for this, and I'm sure this recipe has been made over and over, but, I always like to pass it on. At work, I used to take batches in every Christmas, and I was surprised to see how many people had never tried this simple recipe. For those who know me on Zaar, they know I DON'T like to bake and don't unless I have to. I'll bake cookies or a pie at Christmas, and I do bake these "TWO" cakes; rum and eggnog, and beer bread, but that is about the extent of it. Don't get me wrong, I can when I have to ... I just would rather cook. So I have been making this fudge for some 25 years. A simple mix of Eagle Brand Sweetened Condensed Milk and Morsels (any flavor). So, below is the basic recipe and some of my favorites. The best part is ... have fun with flavorings and added ingredients (extracts or liquors and dried fruits, nuts, coconut, etc). A quick 3 minutes in the microwave and then poured in a square 8x8 pan lined with foil or parchment and let cool. The easiest fudge around.
Provided by SarasotaCook
Categories Candy
Time 20m
Yield 36 Bite Size Pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- Fudge -- First, line a 8x8" pan with either wax paper, parchment paper or foil (bottom and the sides). I happen to prefer parchment paper if possible.
- Microwave -- Add the Eagle Brand, flavored morsels on medium heat in the microwave for 3-6 minutes (the size bowl and your microwave can affect the cooking times). Half way through I stir and then continue cooking until creamy and smooth.
- Flavor -- Remove from the microwave and add in the flavoring and any other additions such as nuts or dried fruits, etc. Anything you want. Stir to combine.
- Add to your pan. At this point you can add some additional nuts or toppings it you want. Cover with plastic and cool in the refrigerator about 1 hour. Remove from the pan by just turning it over, it will come right out, pull off the foil, parchment paper or wax paper, and cut into squares. You can let it cool right on the counter, but I like to chill mine before cutting, it just makes it a bit easier.
- Favorites -- 1) Dark chocolate, vanilla flavor, walnuts; 2) White chocolate, amaretto flavor, almonds; 3) A layer of milk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge (1/2 recipe) with 1/2 cup strawberry preserves and peanuts; 4) Milk chocolate, vanilla flavor, marshmallow cream, peanuts; 5) White chocolate, almond flavor, dried cherries; 6) Milk chocolate, peppermint flavor, mint chocolate cookies, walnuts; 7) Butterscotch, vanilla flavor, pecans; 8) White chocolate, mint flavor, candy cane pieces; 9) Mint chocolate, hazelnut flavor, white morsels to swirl in, hazelnuts; 10) White chocolate, almond flavor, PayDay candy bar crunched up; 11) White chocolate, rapsberry liquor, raspberry preserves, walnuts; 12) Dark chocolate, orange preserves, amaretto flavor, pecans.
- You get the idea. HAVE FUN!
Nutrition Facts : Calories 272.5, Fat 20.1, SaturatedFat 12.5, Cholesterol 11.2, Sodium 74.2, Carbohydrate 27.9, Fiber 5.5, Sugar 18.3, Protein 6.9
SARASOTA'S SO-CALLED CROCKPOT BEER BRATWURST & VEGGIES
This is nothing fancy and just true comfort food. A family style platter of slow cooked carrots, onions, potatoes, bratwurst and sauerkraut, all braised in a beer broth. The crock pot works great for this or you can use any oven proof pot as well. Just a little chopping, a bottle of beer, some seasoning and you are set. Before serving, I do like to take a little of the cooking liquid, cool for a few minutes and add some sour cream, horseradish, and stone ground mustard to make a great warm sauce for the brats and vegetables.
Provided by SarasotaCook
Time 6h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 19
Steps:
- Chop -- Simply cut the brats in 3 pieces each on a angle. Carrots, peel, again chop on a angle (I just like how it looks) in about 2" pieces. Onion, I use 2 large onions, rough chopped. Potatoes, small ones I leave whole, if they are large I will cut in half. Not too small or they get mushy.
- Crockpot -- Brats on the bottom with the carrots, then onions and topped with potatoes. Top all that with the sauerkraut.
- Sauce -- In a small bowl or measuring cup, add the butter and melt in the microwave for 10 seconds, remove and then add in the beer, mustard, bay leaf, 1 teaspoon black pepper and garlic. Pour over the brats and vegetables. Lay 3 springs of thyme right on top of the sauerkraut.
- Cook -- Crockpot - low 6-8 hours. My crock pot takes 7 hours, but every crockpot is different. You just want the potatoes and carrots to be tender. The brats will easily be done. Right at the end of cooking, check for seasoning. No salt was added, but the sauerkraut even though it was rinsed can be salty, so go easy. Besides you are serving a sauce with this dish which also has seasoning.
- Sauce -- This is a great compliment to this dish. You can always just serve it with some mustard, but I love this sauce served on each persons plate in a small side bowl for dipping or for pouring over the vegetables. It is similar to the consistency of gravy.
- Remove the cooking liquid to let it cool slightly before you add it to the sour cream so it does not break the sour cream. It will cool in just a few minutes. In a small bowl add the sour cream, horseradish, mustard, salt and pepper. It is a nice creamy spicy sauce to serve with the brats and vegetables. My Mom always adds more mustard to her portion, so just go by taste. I happen to love my horseradish sauce, so -- each person is unique in their own taste.
Nutrition Facts : Calories 832.6, Fat 37.8, SaturatedFat 14.6, Cholesterol 92.6, Sodium 1244.1, Carbohydrate 94.7, Fiber 11, Sugar 8.7, Protein 26
BASIC BISCUIT DOUGH
This simple recipe for cookie dough can be adapted to suit your tastes - experiment with different shapes and flavours
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 20m
Yield Makes about 30 cookies
Number Of Ingredients 5
Steps:
- Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
- Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.13 milligram of sodium
BASIC BISCUITS
This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.
Provided by lenihan5
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g
EASIEST EVER BISCUITS
The simplest biscuits you and the kids will ever bake. We've stamped clean toys into these to decorate them - try your own favourite patterns
Provided by Lulu Grimes
Categories Snack, Treat
Time 30m
Yield makes 24
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
- Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.
Nutrition Facts : Calories 161 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SARASOTA'S BLACK BEAN CHORIZO CHILI
My absolute favorite. Every time I serve this I get requests for the recipe. It is spicy, but you can easily adjust the seasoning to your liking. The chorizo adds a nice warm spicy flavor and creamy beans are the perfect mix. It makes a big pot, and has quite a few ingredients, but it is well worth it and it really isn't very hard. Now, I like to simmer it a good hour before serving, so I like to make this when I have a little time, and it is one of those dishes that is even better the next day. Serve this like any chili ... with a side of corn bread and topped with your favorites; avocado, salsa, black olives, sour cream and cheese are my favorites.
Provided by SarasotaCook
Categories Beans
Time 1h15m
Yield 6-8 Bowls, 8 serving(s)
Number Of Ingredients 22
Steps:
- Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
- Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
- Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
- Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!
SARASOTA'S SPICY CORNBREAD SALAD
I love corn bread salad. The texture almost reminds me of a tabouleh salad but this has lots of flavor and spice. It is unique and makes a great side dish which people really enjoy but have no idea it is just cornbread. I serve this with my Margarita grilled chicken and corn on the cob. It reminds me of summer BBQ food.
Provided by SarasotaCook
Categories Grains
Time 2h30m
Yield 4-6 Salad Servings, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Corn Bread -- Rough chop the corn bread. Some will be in crumbles and some in chunks. That is perfect. Put the cornbread on a baking sheet or cookie sheet and bake at 250 degrees for 1 1/2 hours until dry and very crispy. Every 30 minutes I give it a quick toss.
- Vegetables -- In a large bowl, add the red and green peppers, onion, parsley, cilantro, scallions, garlic, jalapeno, salt and pepper and toss well. Then add in the corn bread and toss well to combine.
- Dressing -- In a small cup or measuring cup or small tupperware container, add the oil, vinegar, lime juice and chili powder. Add to the salad and lightly toss.
- Served room temperature ENJOY!
Nutrition Facts : Calories 116.4, Fat 10.3, SaturatedFat 1.4, Sodium 12.3, Carbohydrate 6.2, Fiber 1.6, Sugar 2.3, Protein 1
SARASOTA'S CREAMY MUSSELS OVER PASTA WITH HERB BREAD
Easy and flavorful. A rich creamy broth which can be served over angel hair pasta and crusty bread slathered with a herb butter. Now you can make your own butter, however, you can also buy a stick of herb butter right from any major grocery store which is great to keep on hand. The mussels open in a light creamy broth with tons of flavor, served in a large bowl so the bread and pasta can soak up all the good sauce. A fair amount of ingredients, but nothing hard. This recipe is for 8, but you can easily cut it in half.
Provided by SarasotaCook
Categories Mussels
Time 50m
Yield 8 Bowls of Mussels, 8 serving(s)
Number Of Ingredients 21
Steps:
- Base Flavors -- In a large sauce pan or pot, add the butter and melt on medium high heat. Add the garlic, fennel, onion and leek and cook until slightly tender (about 4-5 minutes). Deglaze the pan with the brandy (and remember to remove from the heat when you add alcohol), then add the wine and broth, tomatoes, red pepper, lemon juice, salt (go lightly mussels have a salty quality) and pepper. Let the broth warm up and cook another 5 minutes on medium (not boiling, just a light simmer).
- Mussels -- Add in the mussels and cover. They will take around 10 minutes for that many mussels, stir occasionally. Cook until they all open.
- Just remember - Don't add any mussels to the pot that are already open (and when tapped, they don't close), and if they are cracked, toss them.
- Finishing -- As the mussels cook, toast up the bread and slather with the herb butter and a dash of the paprika. Cook the pasta according to directions (angel hair takes only minutes).
- Mussels -- Finish the mussels by adding in the parsley, chives and cream. Keep on medium and cook another minute or two until the sauce is warm. Stir to get all the flavors mixed throughout.
- Serving -- Just serve the mussels in a large serving bowl with all the broth. Make sure each person has a bowl for their pasta and plenty of the broth from the mussels and crunchy bread to soak up all that flavor. OUTSTANDING!
- NOTE: As one reviewer mentioned they didn't make the bread, but did suggest that you do. The pasta and bread is key for this. It is a thinner sauce almost like a Japanese noodle bowl so the pasta and bread are used to soak up all the sauce and flavors. Even though it is creamy, the sauce is thinner which is why the bread and pasta are key for this.
GRANDMA'S BAKING POWDER BISCUITS
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Provided by IMACOOKY1
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.1 g, Cholesterol 16.6 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 271.3 mg, Sugar 2.8 g
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