Puppy Chow- A Snack for People!

When my niece Catie was in preschool, her teacher Mrs. Sandberg made "puppy chow" with the children.  Many years later when I was teaching home economics at Catalina, we made it every year. It was always a big hit as my junior high students would tote around paper sacks filled with this delicious munchie!  In fact, every year I have a handful of former students contact me for the recipe.  Now I am making it with my preschooler. We still love it!

Puppy Chow

9 cups Crispix Cereal (almost a whole 12 oz. box)
1/4 cup butter
1 cup semi-sweet chocolate chips
1 box of powdered sugar
1 cup creamy peanut butter
1 paper grocery bag

Measure cereal into a large bowl, and set aside.  Over low heat, melt butter, chocolate chips, and peanut butter in a small saucepan.  Stir until well blended and smooth. Pour over cereal; mix well.
Place coated cereal in a paper bag, and dump in the powdered sugar. Gather the top of the bag so that it is closed tightly, and SHAKE! SHAKE! SHAKE! until cereal is coated with powdered sugar and resembles "puppy chow."  After it cools down, you'll want to put it in an airtight container or baggie... if it lasts long enough to store. 

Note:  This is PEOPLE food, NOT DOG food!  (Just to clarify!)

Chocolate Surprise Cupcakes

This is one recipe that I have been making since I was in the fifth or sixth grade. I still have the original page that was torn out of an old Snoopy recipe organizer from Hallmark circa 1980 or so. I have seen a lot of similar recipes lately, which inspired me to dig this one out. The original gives a recipe for the cake part, but I am a cheater and just use a box mix. (Gasp!) It is the cheesecake-like filling that makes them special.

Chocolate Surprise Cupcakes

1 chocolate cake mix, prepared using package instructions

Using an electric mixer, combine the following until fluffy:
      1 (8 oz) package cream cheese, room temperature
      1 egg
      1/3 cup white sugar
      1/4 tsp. salt

Add:
     1 cup (6 oz) semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line muffin tin with paper liners. Fill liners 2/3 full with cake batter. Drop a heaping teaspoonful of cream-cheese-chocolate chip mixture into each cupcake.

Bake according to package directions. Frost when cool with your favorite frosting.  I topped mine with chocolate chips, too. Enjoy!

Pina Colada Cake

This is a super simple cake recipe-one that everyone always loves, and is just in time for summer! Again, not sure where this one originally came from, but I remember we made 10 of them (yes, 10 cakes) the year I had a ginormous International Food Festival with my junior high students. They were gone within an hour. I have also made this for parties and potlucks, and usually will bake the cake in an foil cake pan. That way, the pan can just be tossed when it is done. Works great!

Pina Colada Cake

1 box yellow cake mix
1 can cream of coconut*
1 can sweetened condensed milk
1 large tub whipped topping (Cool Whip or generic)
1 cup can crushed, canned pineapple, drained with all but a little juice
1 cup sweetened, shredded coconut
1 cup chopped pecans (optional)

Bake cake according to package in a 9 x 13" pan. Mix cream of coconut and condensed milk. Set aside.

When cake is done (and still warm) poke the top with the handle of a wooden spoon, so there are a lot of little holes.

Pour coconut cream/ milk mixture over the top and spread into the holes. Spread pineapple and reserved juice over cake. Let cake cool, or cover and chill overnight. ** (my preference)

 Mix together whipped topping coconut. Spread over cooled cake. Sprinkle nuts over the top, if you desire. Refrigerate and serve cold.

* Cream of Coconut can be found in the liquor department by the mixers or sometimes by the Thai food. It does not contain alcohol. It is not the same as coconut milk.

** I usually will make the cake, spread over the milk and pineapple and then refrigerate overnight. Then in the morning I will put on the coconut/whipped topping combo, then put it back in the fridge until I serve. I am cheap, and my hubby isn't a fan of nuts so I usually leave those off, but they do add a decorative touch.

Chocolate Coconut Pecan Cake

Coconut lovers, pay attention!  This is a moist, yummy cake with a custardy-coconut filling and chocolate ganache topping.  About eight years ago, I dragged my Mom to a local cooking store for some cooking classes. This one comes from a dessert class, and is more on the difficult side to prepare.  Not too tricky, but quite a few steps.  We made it for one of Mom's high school reunion luncheons, and it got rave reviews. The store has since closed but lucky for us, I am a pack rat and don't throw away great recipes! I also listed things in order of the way I do them, step by step.  That's just the way I roll. Isn't it pretty?

Chocolate Coconut Pecan Cake
Step 1:  Make Coconut filling.  (This can be done a day or so in advance, and refrigerated.)
  3/4 cup sweetened condensed milk
  5 Tablespoons softened butter
  2 egg yolks, lightly beaten
  1/4 tsp. coconut oil (not extract)
  1 cup shredded coconut

In a sauce pan, combine milk and butter over medium heat for 3-4 minutes, stirring continually.
Temper the egg yolks and add to the milk mixture.  Cook, stirring constantly for 5 minutes until it becomes the consistency of pudding. Remove from heat, and stir in coconut and oil. Cool completely and refrigerate until needed. If made in advance, let sit at room temperature until spreadable.

Step 2:  Toast and cool 3/4 cup of pecans. On another tray,  toast 2 cups of shredded coconut and set aside.

Step 3: Make the cake!
   2-1/4 cups white flour
   1 tablespoon baking powder
   3/4 teaspoon salt
   1 cup shredded coconut, packed
   1 cup butter, room temperature
   2 cups sugar
   4 eggs
   1/4 teaspoon coconut oil
   9 oz coconut milk
  
Finely grind the cooled pecans with 2 Tablespoons of sugar. Combine with 1 cup of packed coconut. (Not the toasted stuff... that is for later...) and set aside.  I used my little food processor to grind the pecans.

Sift together: flour, baking powder, and salt, and place in a medium bowl. Add pecan/sugar/coconut mixture. Next, in a mixer bowl, beat butter and 2 cups of sugar just until light and fluffy.

Beat in eggs and coconut oil. Add flour mixture ALTERNATING with the coconut milk, starting and ending with the flour. Divide between 2- 8" or 9" greased and floured pans. (I like 8", myself.)

Bake in a 350 degree oven for 30-35 minutes, or until a toothpick comes out clean.

Remove and cool completely.











Step 4:  Make the ganache!
1-1/2 lbs  semi-sweet chocolate (good quality)
2 cups of heavy cream

In a heavy saucepan, bring cream to boil and set aside. In a double boiler, melt chocolate. Slowly add cream. Whisk until smooth.  Pour into separate bowl and let sit until room temperature.

(Sorry this is an ugly pic... but you get the idea, right?)

I am drooling, now!











Step #5: Assemble the cake!

Spread filling between layers. (Tip!  I put parchment under the cake in sections, to keep my cake plate clean.)

Top cake with ganache.  Garnish sides with coconut, and remove parchment.

Eat your heart out!

I am NOT a professional, but I think Mom would be proud! 

Grandma Bailey's Fry Bread

Crisp and tasty and WAY better than the junk you get at the fair, Grandma's Fry Bread is delicious and so versatile!  You can top these little breads of goodness with cinnamon sugar, powdered sugar, honey or all three for a tasty breakfast or dessert. You can also make them a little bigger, and top them with beans, cheese, lettuce, tomatoes... you name it... for a yummy -and cheap- "Navajo Taco" dinner. My Uncle Bud remembers Gram making them for breakfast when he and Mom were little. We had a fun time making (and eating) them when he and my Aunt Lorie visited this weekend.  Good times!


Grandma Bailey's Fry Bread
4 cups of flour
2 teaspoons salt
4 teaspoons baking powder
1/2 cup dry, powdered milk
2 cups water
Mix dry ingredients. Add water. Mix with hands, adding more flour if necessary. Pinch off pieces of dough & flatten with hands. Let stand for 5 minutes.

Heat 1 cup of oil or shortening in a heavy skillet or pot to about 375 degrees. The oil should be about 1" deep or so. Pat down dough again into large or medium circles about 1/4 in' thick. (I am a cheater, we used a floured rolling pin.)

Brown on both sides in the hot oil. Drain. (I used a small pot so I wouldn't have to use so much shortening.) We just fried them one at a time.)

Again, you can top these lovelies with powdered sugar, cinnamon sugar, or honey for a sweet treat.  Or you can make it a meal by using it for a base for beans, cheese, even shredded beef.

Makes 2 dozen- 5" rounds, but we halved the recipe yesterday, and it worked great.  A half recipe made 9 of these 6" babies, which was perfect for an afternoon snack! 

Em had fun cooking with Uncle Bud!!


When I taught 4th Grade.. (oh... 10 years ago???) ... Mom and I made up the several batches of the dough, rolled it into 150 balls and covered them with greased wax paper. The next day I took them to school for Arizona Day.  We had a fry bread station and let the kids flatten them and Mom helped with the frying. They loved it!!!

New York Cheesecake

Who doesn't like a creamy, yummy cheesecake? One of two of Mom's cheesecake recipes, this is one is easy to prepare, and yields a result that I think rivals many restaurant cheesecakes.

New York Cheesecake
Crust:
     1 cup graham cracker crumbs
     1/4 cup sugar
     1/4 cup melted butter
 







Blend together in a small bowl, and press in the bottom of an 8" un-greased spring-form pan.

Batter:
     1-1/2 cup sour cream
     1/2 cup sugar
     2 eggs
     2 teaspoons vanilla
     1 pound cream cheese, broken into small pieces
     2 Tablespoons butter, melted

     Blend the sour cream, sugar, eggs and vanilla in a food processor*  for 1 minute.  Add the cream   cheese. Blend until smooth. Pour butter through the top of the machine, and blend.

 Pour into the spring-form pan.

     Bake in the lower third of a 325 degree oven for 45 minutes. When baking is finished, remove from oven, and turn oven over to broil.  Broil the cheesecake just until top begins to show attractive spots of brown.**

     Refrigerate 4 hours, preferable overnight, before serving.

*I highly recommend you use a food processor with the metal blade attachment.   I have made it in my Kitchenaid, but even with the paddle attachment, it seems to still whip in too much air, and the consistency isn't quite the same.
**The broiling is optional, but it adds some color.  You could also use a chef's torch, if you have one.

Callie's Favorite Sugar Cookies

This is our all time favorite recipe for cut-out cookies.  Mom and I tried several through the years, and by far this is my favorite. The dough is pretty forgiving, and the baked cookies freeze beautifully for decorating later.  (This is what I did at Christmas for Emily's Gingerbread Party. Huge time-saver!)   I prefer a buttercream recipe flavored with almond extract.  It just makes them different enough for people to stop and think... "Hmmm, What is this?" But you could even used canned frosting.  Mom and I made these ever since I was little, and now Emily helps me mix, cut and sprinkle.  (HER specialty!) Mom would be so proud. 


Sugar Cookies
Combine:
     3/4 cup shortening
     3/4 cup of butter or margarine (I use unsalted butter.)
     2 cups of sugar
Add:
    4 eggs
    1 teaspoon of flavoring  (I prefer almond, but you can use vanilla or lemon, too)
  
Add and mix in:
     5 cups flour
     2 teaspoons salt
     2 teaspoons baking powder

Chill for 3-4 hours or overnight.  I usually place it in a ziplock bag and throw it in the fridge.

When chilled, roll and cut cookies on a floured suface.  Bake in a 400 degree oven for 6-8 minutes, just until they start to barely get brown on the edges.  Let sit on pan for 5 minutes before removing to cooling rack.  Cool completely then decorate or freeze in freezer bags.

Yummy!

Infamous Chocolate Mousse

So... believe it or not I was a bit of a control freak growing up.  Hard to imagine, I know.  I think around 6th grade or so is where I really started to cook independently.  I found this here chocolate mousse recipe in one of Mom's old cookbooks.  It was a big hit in the family, and especially with my best friend and neighbor, Christy.  Now getting back to the control freak part... I wouldn't share the recipe with her, and it caused a HUGE feud between us.  Well, I have grown since then and here it is Christy.  Just for you! By the way, I was thinking about you the whole time I was eating my third bowl!


Chocolate Mousse
1 cup Hershey's chocolate syrup
1/3 cup sweetened condensed milk
1 teaspoon vanilla
few grains of salt
2 cups heavy cream, whipped
2 egg whites, stiffly whipped

Combine together the chocolate syrup, condensed milk, vanilla and salt, blending well. Chill thoroughly.  Add whipped cream,  and whip until spongy. Fold in stiffly beaten egg whites.  Freeze in a square (8x8") pan. After mixture has frozen for an hour, scrape the sides and stir.  Finish freezing.

Notes:  You can cut it into squares, but I decided to scoop it out like ice cream.  I thought that looked prettier.  I also remember that I use to put chocolate sprinkles on it to "garnish" but it doesn't really need it.

Banana's Foster... Fancy but SIMPLE!

Kam got this recipe from The Inn at Southwest Bed and Breakfast in Maine. I have served it at many a dinner party and for the holidays during the past few years.  It is drop dead delicious, but is super easy to make.  I like to fake people out that way...  Anyhoo, give it a try.  You'll want to lick the pan, I swear.

Banana's Foster
1/2 cup butter (use the REAL stuff, please!)
1/2 cup packed brown sugar
1/2 teaspoon maple extract
1/2 teaspoon rum extract
1/2 teaspoon banana extract

3-5 firm bananas, medium size
ground cinnamon
French vanilla ice cream
Whipped cream, optional 

In a medium skillet, melt butter over med-low heat.  Add the sugar and the extracts and stir until the sugar is dissolved.  (I like to use my whisk.) Remove from heat and and slice bananas into sauce and stir gently. Scoop ice cream into a small bowl and spoon the banana mixture over the top. It doesn't really need it, but you can top with a bit of whipped cream, if you want. Sprinkle with a bit of cinnamon and serve immediately.

Delish!

Million Dollar Fudge

This is another family classic.  Papa (Mom's Dad) would be in charge of stirring ...and eating... back in the day.  This recipe comes from Mom's long time friend Linda Hungerford, and is rich and delicious... and perfect for the holidays!

Million Dollar Fudge
Combine in large saucepan:
4-1/2 cups sugar
1 large can evaporated milk
1/2 stick butter or margarine
1/2 teaspoon salt

Stir until blended well over medium-low heat. Bring to a rolling boil and and cook exactly 10 minutes more, stirring often.  Pour cooked ingredients over:

12 oz Baker's German Chocolate
12 oz semi-sweet chocolate chips
16 oz marshmallow creme (I just use 2 jars... they make the jars smaller nowadays...)
2 cups broken pecans
1 teaspoon vanilla

Stir well until blended. Pour into a lightly buttered 9 x 13 cake pan. Let set, and do NOT cover until cool. Cut into small pieces. Makes approximately 5 pounds of candy.  Linda notes that this stores well in covered Tupperware, and to use a good quality margarine. She also says to have a man handy to help stir... it takes a lot of muscle!  Sorry I didn't take any shots of finished products... I need to get better at that...   Enjoy!

Aunt Polly's Caramel/ Caramel Apples

Ok... so I don't have an Aunt Polly, and I am pretty sure this recipe came from an old cookbook.  It is that time of the year to start thinking about leaves changing, crisp air, and of course... caramel apples!  I like this recipe because it uses cheap ingredients with good results.  I used to make it with my home ec kids, then pass them along to all the teachers.  Boy did everyone look forward to caramel apple day!  You'll need a candy thermometer for this one... Happy fall!

Aunt Polly's Caramel

2 cups sugar
1-1/2 cups light corn syrup
2 cups evaporated milk
1/2 cup margarine
1 teaspoon vanilla

In a large pot, combine sugar and corn syrup.  Heat to 300 degrees, stirring often. Add milk and margarine.  (Temp will drop) Re-heat to 250 degrees, again stirring constantly*. Remove from heat and add vanilla.

*The recipe says to stir constantly, but I don't.  I do keep an eye on the temp though... it seems to take FOREVER... then jumps up really fast.  

Tips:  When I would do this on my classroom, I would pour the caramel into my crock pot to keep it warm.  I would also thin it down with a bit water. It seems to make it cover the apples better.  Don't panic if you add water and it looks milky--just keep stirring. MAKE SURE YOUR APPLES ARE DRY before dipping!  I would also use styrofoam bowls, and SPRAY them with Pam before putting the covered apple in.  Once set, the caramel apple pops right out.  You could do the same with foil @ home.  Just SPRAY it...  it makes life so much easier! You can also refrigerate the left overs and re-heat in the microwave.  :-)  Enjoy!

Papa's Favorite Ice Cream

How about little ice cream to go with all the hot fudge? I couldn't post all those fudge recipes without a little ice cream to go with them!  This was my Grandma Bailey's recipe.  It was a favorite of my grandfather "Papa." That man LOVED ice cream.  I think my addiction to the cold, creamy stuff came from him. This is as old-fashioned as it gets... almost like a frozen custard, but better.  Pop and Gram used an old fashioned bucket-style ice cream freezer.  I used my Cuisinart 2 quart machine, and it worked great... I just had to half the recipe, using 5 egg yolks.

Papa's Favorite Ice Cream... makes 4 quarts

Cook together in a saucepan to 170 degrees:
     2 quarts milk
     3 tablespoons corn starch
     3/4 teaspoon salt
     2 cups sugar
     9 egg yolks

When above mixture is cooled, add:
     1-1/2 cups cream
     2-3 teaspoons of vanilla

Freeze according to your freezer instructions.  Enjoy!

Hot Fudge Throwdown

So... it is obvious that we Carmans (and Baileys) liked dessert.  I found 4 Hot Fudge recipes in Mom's collection.  One, was Grandma Bailey's and I remember her making it in the summertime when Chip was visiting. The second is similar, but uses cocoa powder instead of the chocolate squares.  The third is a microwave sauce, which I think is my favorite.  This one must have come in the late 80's or 90's. It is super quick and easy.  The 4th recipe, I THINK might be from Mom's cousin, Sharon Flack. (Sharon you'll have to let me know.)  Anyway, they are all good yummy, so here are the recipes.  Decide for yourself. We have enjoyed testing them. 

#1- Rich Chocolate Sauce (from Grandma's Box)
4 squares (4 oz) unsweetened chocolate
2 cups sifted powdered sugar
1/2 cup evaporated milk
1/4 teaspoon salt
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon vanilla

Melt chocolate over hot water. Add sugar, milk and salt; stir until smooth. Add butter and cook over hot water for 10 minutes, stirring occasionally. Add vanilla. Serve on ice cream.  Store in refrigerator.

#2- Mom's Sauce
6 Tablespoons butter
2 cups powdered sugar
2/3 cup cocoa
1 cup evaporated milk

Melt butter, add sugar and cocoa. Add milk gradually, beating until smooth. Bring to a boil over medium hat and cook for 5 minutes, stirring constantly. Store in refrigerator. Heat when ready.


#3-Mom's Microwave Sauce
1/2 cup unsweetened cocoa
1- 14oz can sweetened condensed milk
3 Tablespoons milk
1 Tablespoon butter
1 teaspoon vanilla

Combine cocoa, condensed milk, and milk in a medium microwave safe bowl. Microwave 1 minute. Stir with wire wisk. Microwave for another minute, stir again.  Stir in butter and vanilla until butter is melted.

#4- Mystery Sauce
Combine on stove top:
     1/2 cup sugar
     1/4 cup cream
     1/2 cup corn syrup
     1-1/2 tablespoon butter
     pinch salt
     1/2 teaspoon vanilla
When sugar is dissolved, add:
     1/4 cup cocoa

Boil for 2 minutes on medium.  Cool slightly.

Kam's Birthday White Cake

This is one recipe card from the box that is barely legible. It has stains from years of use.  On top of that, I couldn't find the icing recipe, and I had to call my sister, Kam.  I have no idea where this one originates.  Uncle Bud said that Grandma used to make a white cake, but served it plain or with chocolate sauce.  This one has a light, fluffy frosting. It is Kam's favorite, and Mom would always make it for her on her birthday.


White Cake 
1/2 cup butter
1-1/2 cups sugar
2 eggs, beaten
2 cup flour- sifted 3 times
1 cup buttermilk with 1 teaspoon of baking soda, mixed
1 teaspoon vanilla

Cream butter, add sugar. Add eggs, milk and flour a little of each at a time and beat well.  Pour into 8" greased and floured cake pans.  Bake for 20-30 minutes @ 350 degrees.


Fluffy Frosting
(Mom wrote "good luck" at the end of this recipe when she gave it to Kam, but it really isn't that tricky.)

Shake in a jar:  1 cup of milk and 5 tablespoons of flour.  Then, cook mixture in a small pan... stirring constantly until thick like paste.  Let cool.

Cream together 1/2 cup Crisco and  1/4 cup margarine for 4 minutes.
Add 1 cup of sugar and beat for 4 more minutes.
Add paste and beat for 4 more minutes.
Add  1 teaspoon of vanilla, and mix until incorporated.

"Good Luck!"
 

Chocolate Chip Cookies

So, I will have to finally admit it.  I am a cookie snob, especially when it comes to homemade chocolate chippers.  My Mom's were the best.  They are a bit fatter, and chewier than the "flatter-than-a-pancake" Toll House jobs. I think the recipe comes from my Grandma's ORIGINAL Betty Crocker cookbook. It's the extra flour that makes the difference.

Chocolate Chip Cookies
Mix together:    2/3 cup shortening
                          2/3 cup butter or margarine
                          1 cup brown sugar
                          1 cup sugar

Add:                  2 eggs
                         2 teaspoons vanilla
                       

Sift together and stir in:
                         3-3/4 cups of flour
                         1 teaspoon soda
                         1 teaspoon salt

Add:                12 oz of semi-sweet chocolate chips
                        1 cup chopped nuts (optional)

Preheat oven to 375 degrees. Drop rounded teaspoonfuls about 2"apart on an ungreased cookie sheet.  (These days I line my pans w/ parchment.) Bake for 8-10 minutes.  Cool slightly before removing.
Makes 4 dozen or so.