My best friend Jennifer came over for dinner and I made a pineapple upside down cake for her birthday. Originally her hubby was supposed to come over too but he had to work. But he was giving me a hard time because I didn't know how to make caramel sauce for the cake. Jennifer shared the recipe with me, it's from a family friend.
Buttery Caramel Sauce
Source: Jennifer Hoofnagle
3/4 cup finely packed brown sugar
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup heavy whipping cream
In a 2 quart saucepan combine all ingredients, except the whipping cream. Cook over medium heat, stirring occasionally until mixture comes to a full boil, about 5-8 minutes. Cool 5 minutes then stir in whipping cream. Serve warm over pineapple upside down cake.
About Me
- Angel
- I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.
Sunday, July 6, 2014
Salt and Pepper Pork Chops
I grilled pork chops yesterday, we had them for supper and will have the leftovers for lunch later this week. I love pork chops but sometimes they turn into shoe leather. I found this recipe on Pinterest and the results were very good, very tender pork chops.
Salt and Pepper Pork Chops
Source: One Perfect Bite Blog
Ingredients:
3 tablespoons soy sauce (I used low sodium soy sauce)
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil
Directions:
1) Combine soy sauce, cornstarch, pepper, sugar and salt in a small bowl. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops to a large Ziploc bag, pour in marinade, turning the bag to coat both sides. Refrigerate, turning occasionally, for 1 to 24 hours.
I grilled my pork chops - but the below is the directions for the oven:
2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through.
Salt and Pepper Pork Chops
Source: One Perfect Bite Blog
Ingredients:
3 tablespoons soy sauce (I used low sodium soy sauce)
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil
Directions:
1) Combine soy sauce, cornstarch, pepper, sugar and salt in a small bowl. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops to a large Ziploc bag, pour in marinade, turning the bag to coat both sides. Refrigerate, turning occasionally, for 1 to 24 hours.
I grilled my pork chops - but the below is the directions for the oven:
2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through.
Peanut Butter Blossom Cookies
Peanut Butter Blossom cookies are my "go-to" cookie recipe if I need to make cookies for something. They are easy and always a favorite. I usually make an extra batch so I have some for us and one batch to take!
Peanut Butter Blossom Cookie
Source: recipe from the Hershey Kisses bag
48 Hershey Kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Additional sugar
Heat oven to 375. Remove wrappers from chocolate.
Beat shortening and peanut butter in a large bowl until well blended. Add the sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla. Beat well. Stir in flour, baking soda, and salt. Shape dough into 1 inch balls. Roll in sugar; place on ungreased cookie sheet. (I always use a silpat baking mat so it doesn't stick and makes clean up easier.) Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies (I usually end up with larger cookies and only 2 dozen cookies.)
Peanut Butter Blossom Cookie
Source: recipe from the Hershey Kisses bag
48 Hershey Kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Additional sugar
Heat oven to 375. Remove wrappers from chocolate.
Beat shortening and peanut butter in a large bowl until well blended. Add the sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla. Beat well. Stir in flour, baking soda, and salt. Shape dough into 1 inch balls. Roll in sugar; place on ungreased cookie sheet. (I always use a silpat baking mat so it doesn't stick and makes clean up easier.) Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies (I usually end up with larger cookies and only 2 dozen cookies.)
Saturday, July 5, 2014
Peach Blueberry Pie
I recently watched the movie, Labor Day, which I loved. I then read the book over vacation and then stalked the author's webpage to find out her recipe for the famous peach pie made in the movie. You can go to her website if you would like, she has a link to watch her make a pie. http://www.joycemaynard.com/Joyce_Maynard/ABOUT.html
Her recipe is for an apple pie, peach pie, berry pie or combination. (you will need about 7-8 cups of fresh fruit) Today I tried out her recipe and made a Peach Blueberry Pie - which was very good! And the crust was the best I've ever made.
Peach Blueberry Pie
Source: Joyce Maynard
6 cups peaches (peeled and sliced)
2 cups blueberries
Sprinkle fruit with a little cinnamon and 1/2 - 3/4 cup sugar.
(if using berries, add 1 tbsp. Minute Tapioca)
Crust - Mix in large bowl
3 cups flour
1 tsp salt
1/4 - 1/2 cup Crisco
1 1/2 sticks butter (cold) cut into pieces
Mix dry ingredients. Cut butter & Crisco into flour using pastry blender. When combined, make a well in center of the bowl and splash in 7-8 tbsp. of ice water. Mix with hands. Take about half and make a ball. Put on wax paper and roll out. Put this in your pie pan. You will need to add some Minute Tapioca in the bottom, she says to put enough that it looks like salt on an icy road. If you don't put enough your pie will be runny which can make the bottom crust too soggy. Add the fruit. Put 3-4 tbsp. of butter, cut into chunks on top of the fruit. Roll out the top crust (you may need to sprinkle a little more water into the flour) and put on top of the pie. Crimp the edges of the crust. Give the crust a bath with egg and milk. Sprinkle with sugar. Pierce the top crust in 5-6 places with a fork to allow t he steam to escape.
Cook in a preheated oven for about 40 minutes and it must be served with ice cream!
**Don't handle the dough too much or you will end up with tough crust.
**Where the dough doesn't hold together, use the heel of your hand to gently press it together.
**You can also freeze the pie - then take out of the oven and cook, but add an additional 10 minutes to the baking time.
Her recipe is for an apple pie, peach pie, berry pie or combination. (you will need about 7-8 cups of fresh fruit) Today I tried out her recipe and made a Peach Blueberry Pie - which was very good! And the crust was the best I've ever made.
Peach Blueberry Pie
Source: Joyce Maynard
6 cups peaches (peeled and sliced)
2 cups blueberries
Sprinkle fruit with a little cinnamon and 1/2 - 3/4 cup sugar.
(if using berries, add 1 tbsp. Minute Tapioca)
Crust - Mix in large bowl
3 cups flour
1 tsp salt
1/4 - 1/2 cup Crisco
1 1/2 sticks butter (cold) cut into pieces
Mix dry ingredients. Cut butter & Crisco into flour using pastry blender. When combined, make a well in center of the bowl and splash in 7-8 tbsp. of ice water. Mix with hands. Take about half and make a ball. Put on wax paper and roll out. Put this in your pie pan. You will need to add some Minute Tapioca in the bottom, she says to put enough that it looks like salt on an icy road. If you don't put enough your pie will be runny which can make the bottom crust too soggy. Add the fruit. Put 3-4 tbsp. of butter, cut into chunks on top of the fruit. Roll out the top crust (you may need to sprinkle a little more water into the flour) and put on top of the pie. Crimp the edges of the crust. Give the crust a bath with egg and milk. Sprinkle with sugar. Pierce the top crust in 5-6 places with a fork to allow t he steam to escape.
Cook in a preheated oven for about 40 minutes and it must be served with ice cream!
**Don't handle the dough too much or you will end up with tough crust.
**Where the dough doesn't hold together, use the heel of your hand to gently press it together.
**You can also freeze the pie - then take out of the oven and cook, but add an additional 10 minutes to the baking time.
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