A little something to warm up your cold Friday night….
4 eggs
1 c whiskey
1 can sweetened condensed milk
1 Tbsp Hershey chocolate syrup
1 tsp coconut extract
1 tsp vanilla extract
Blend all ingredients in blender, bottle and refrigerate.
Apple Cake
This one is really just a list of ingredients on a “guest check”, so I took some liberties to decipher directions.
6 Tbsp of shortening
2 c sugar
2 c flour
2 eggs
2 tsp baking soda
2 tsp vanilla
5 c diced apples
3 tsp cinnamon
Bake 350, 45-50 minutes
My best guess:
Cream sugar with shortening and vanilla. Beat in eggs. Add flour, cinnamon and baking soda. Drop in alternating layers with apples. Bake 350, 45-50 minutes until brown on top.
Double Chocolate Oat Cookies
( at least I think this is a cookie recipe, it is untitled and written on the back of a bank deposit slip)
2 c butter
2 c sugar
2 c brown sugar
4 eggs
2 tsp vanilla
4 c flour
5 c oatmeal, blended into fine powder
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz bag of choc. chips
8 oz Hershey bar, grated (about 2/3 c)
2 c chopped nuts (walnuts)
Cream butter and sugars, add eggs and vanilla. Mix in dry ingredients. Add nuts, chips and Hershey bar. Roll into balls, bake 10 minutes at 325 degrees.
Vanilla Cream
2 envelopes Knox gelatin
1 1/2 c cold milk
1 c hot milk
2 eggs
1/2 c sugar
2 1/2 tsp vanilla
1 c ice cubes
1/2 c chopped almonds (optional; was later crossed out)
Put 1/2 c cold milk in blender, add gelatin, let stand 3-4 minutes. Add hot milk, blend 2 min on low. Add eggs, vanilla, rest of milk and sugar, blend on high. Add ice cubes one at a time, blending on high until melted. (Wes’ post-note: “I had to split last batch in blender before adding ice”) Pour into 4 c bowl and stir in walnuts. Cool and set in fridge for 3 hours.
Hard Sauce
This was written, fittingly, on a cocktail napkin and reads like a recipe for a hot toddy or buttered rum, but is actually a sauce for plum pudding. If you aren’t British, or don’t feel like making plum pudding, just have fun experimenting with desserts and cakes to add this to.
1/2 c soft butter
1 c powdered sugar
2 1/2 oz dark rum
2 oz brandy
blend and chill over plum pudding.
Strawberry Glaze Pie
(Written on a tiny scrap of notepaper)
1 qt hulled strawberries (1 c for glaze)
1/2 c water
3 tbsp cornstarch
1 c sugar
1 tsp lemon juice
1 c whipped cream
Line cool, baked shell with cut berries, save one cup for glaze. Simmer berries with 1/2 c water for 3 or 4 minutes. Combine cornstarch and sugar, add to berries and continues to simmer until thick and clear, stirring constantly. Add lemon juice. Let cool slightly, then pour over fresh berries in shell. Top with whipped cream, chill.
Extra option: Here in Pittsburgh, there was a restaurant that was famous for its desserts, including a French Strawberry Pie. The pie was similar to this, but they added a layer of melted dark chocolate over the bottom of the crust before putting the strawberries in. Divine.
Banana Oat Breakfast Cookies
While I love Wes’ chocolate sauce, and Gran’s casseroles have always been great comfort food for me, I’m making something a little healthier this morning. I did a few swap-outs, but you can check out the original, as well as some other great healthy recipes, at healthyyummyeasy.com.
- 1 large banana, mashed
- ½ cup peanut butter
- ¼ cup light agave syrup
- 1 tsp. vanilla
- 1 cup quick oats
- 1 tsp. cinnamon
- ½ cup whole wheat flour
- ¼ cup almond milk
- ¼ tsp. baking soda
- ½ cup dried cranberries
- Preheat oven to 350º F. Spray a cookie sheet with cooking spray, set aside.
- In a mixing bowl, smash banana with a fork. Add in peanut butter and mix together. Continue adding the agave, vanilla, oats, cinnamon, flour, almond milk, baking soda and cranberries. Lightly mix until blended.
- Drop by tablespoon onto cookie sheet. Get the bottom of a cup wet with water and smash each cookie down into a flat circle. *
- Bake for 14-16 minutes or until golden brown. Transfer to rack to cool. Store all leftovers in an airtight container. Enjoy!
* This morning, I was running out of prep time, so I spread the mix in a wide silicone bread pan, baked for 20 minutes, cooled, then cut them into bars. It worked great, and they are super tasty!
From original: Serving size: per cookie (12) Calories: 165 Fat: 7 g Saturated fat: 1 g
Trans fat: 0 g Carbohydrates: 23 g Sugar: 7 g Sodium: 32 mg Fiber: 3 g Protein: 6 g Cholesterol: 0 g
I added just a bit of sugar (agave instead of Truvia)
