Buttermilk Bars

:-( forgot to take pictures of the entire process... but the recipe (and a picture!) are on the karo syrup site.  I love Buttermilk pie, so I thought these might be easier to make (not really, but they are finger food!).  Now before you go EWWWWWWWWWWWWW! Buttermilk!!!! It doesn't taste anything like buttermilk.  It tastes like a silky custard.  Think lemon bars, but silkier.  It's yummy!

BUTTERMILK BARS


CRUST:

• 12 tablespoons butter OR margarine, room temperature
• 1/2 cup sugar
• 1 1/3 cup all-purpose flour
• 1/4 teaspoon salt

FILLING:

• 4 eggs
• 1 cup sugar
• 4 tablespoons butter OR margarine, melted
• 6 tablespoons Karo® Light Corn Syrup
• 4 tablespoons all-purpose flour
• 1 cup buttermilk
• 1/2 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
• 4 teaspoons freshly grated lemon OR orange peel (optional)
• 1/4 tsp Mace
• 2 tbsp lemon juice (OPTIONAL)
• Powdered Sugar (optional)

Go here for the unaltered recipe for a 8"x8" pan.  I wanted a 13"x9" pan of this, so I doubled the recipe.  Spray the pan with PAM and set aside.

You make the crust first.  Cream the sugar and butter together until fluffy.  Add the salt and flour together, then add to the creamed butter a little at a time and blend well.  Don't give up when mixing the crust, at first it's really crumbly, keep beating until it turns into more dough-like big balls.  When they get bigger than eggs, then make sure the pan is sprayed first, then dump the dough in the pan and press it into a crust, pushing it to the corners and then flattening the crust.  Use your hand and flatten as best as you can.  Stick the crust in a 350 degree oven for 15-20 minutes while you make the filling.  Don't pull it from the oven if it starts to brown around the edges.  You want the crust to be a golden brown, so  you may have to go the whole 20 minutes.

On the filling, I added lemon zest but not the lemon juice.  I also added about 1/8 tsp of Mace (my secret spice).  I love Mace with custard type pies, so I added it to this recipe.  If you want more lemony type bars, add the of lemon juice. If you're done with the filling before the crust is done, it's okay to go on to something else while you wait.  But I would remix right before you pour it on the hot crust, just to make sure nothing settled to the bottom during the wait.

Put back into oven for 20-25 more minutes until the edges are browned and the middle is set.  Shake the pan -- if it sloshes, it's not done.  If it wobbles, it's done.  You can also touch it in the middle.  If it gives but doesn't cave in, it's done.  Take it out of oven and put the pan on a rack to cool.

Let cool completely and then cut into bars.  I am going to have to sneak one of these,  you know, just to test to make sure it is good... and maybe a cupcake and a magic layer bar... I mean, I would be horrified if I took these for dessert and they were horrible!

Ice Cream Cone Cupcakes

So I'm finally beginning to figure out this whole posting with pictures, so please bear with me!  New Year's isn't "my" holiday in the family realm of holiday feasts, so it is one that I can really sit back and enjoy.  I've always brought desserts, and I'm always looking for some that are interesting but GOOD.  I'm hoping these will be a hit with the kids (and a few adults).

Ice Cream Cone Cupcakes

I was getting ready to make regular cupcakes when I saw on the package a note about Ice Cream Cone Cupcakes on the Betty Crocker site.  My grandkids are 4 and 2 (almost 3!) and I have nephews and a niece with ages ranging from 13 to 8, so I figure my sister-in-law might appreciate these instead of the regular cupcakes.  They were pretty easy to make.

First, figure out what cake mix you want to use.  Hey, it's a celebration, so I had to go with the rainbow chip cake mix! Just follow the directions on the box.  Put your Ice Cream Cones in the muffin pan.  Fill 1/2 to 2/3 full -- I wanted a slight crown on mine so I did 2/3 full, and they overflowed a bit, but if you're planning on putting ice cream on top, fill 1/2.

Bake like you would cupcakes, but check at 20 minutes by putting a toothpick in the middle of one of the cupcakes.  If it comes out clean, they are done.  If wet, add 3 minutes every time you check and it's still wet. Let sit in the pan until totally cool.  It wasn't hard for me, because I still had two other desserts to make!  Keep your loved ones away because these look totally different than what they are used to seeing -- they are going to want to taste!


After totally cool, frost like you would a cupcake and put sprinkles on top!  I wanted to put the sprinkles in a plate and roll, but Hubby was fascinated so I let him do the sprinkles.  :-) As you can tell from the picture, I decided to make a few regular cupcakes for the adults. I think the ice cream cone ones will be a hit with both kids and adults at my brother and sister-in-law's New Years feast!

Chicken Parma Pasta -- super simple!

Chicken Parma Pasta -- under 30 minutes start to finish.  Serves 4 easily (or 2 if you have a 6'7" 250 lb husband)

1 16 oz box of linguine
1 tsp olive oil
boiling water
2 tbsp butter or dribble of olive oil
1 tsp garlic salt (I use Lawry's brand with parsley flakes)
1/3 cup of Parmesan cheese

Bring water to a full rolling boil.  Add at least 1/2 tsp of salt and 1 tsp of olive oil.  Add linguine, stir, and once it starts to boil, put timer on 10 minutes.  Meanwhile...

Chicken Tenders, frozen or fresh, cut into 1 inch pieces
olive oil PAM (or store brand)
garlic salt
2 tbsp butter
minced garlic (refrigerated or freeze dried -- whatever you got)
1 cup of white wine (I use whatever I have in the refrigerator -- last night it was Barefoot's Riesling, but normally I just keep one of those small box like container of cheap white wine in there)
1 tbsp dried Basil (or 1/2 cup of fresh)
1 can (or more) of Hunts Spaghetti sauce with mushrooms (or whatever you like)
1/2 cup of 1/2 and 1/2 (I use the Land of Lakes No Fat brand)
1/3 cup of  Parmesan  Cheese

Heat large frying pan (that has a lid for use later) on the stove until a drop of water dances on it.  Turn off flame (if you have a gas stove) and spray with PAM.  Drop raw chicken into pan, sprinkle with garlic salt to taste, and saute until LIGHTLY brown (don't worry if not done).  Turn heat down to medium.  Add butter and push around to melt.  Add garlic and cook a couple of minutes (unless you use dehydrated, which I've just started using).  Pour wine into pan, scrubbing the brown bits off the bottom and incorporating the butter (i.e., stir).  Add basil.  Pour Hunts sauce into pan (if you like a lot of sauce to sop up with bread, you can just add another can).  Stir to incorporate everything.  Put lid on, turn down to a simmer (i.e., low), and put the timer on 10 minutes.  Meanwhile...

Check pasta --  take out one strand and taste/chew.  It's according to how you like your pasta.  If you like to chew a lot, it's probably done.  I like it softer (but not mushy), so I usually cook another couple of minutes.  Drain and return to pot.  Add 1-2 tbsp butter and/or a dribble of olive oil.  I usually do both -- I want the flavor of butter but the health benefits of olive oil. Stir vigorously to get the pasta lightly coated or it will stick together while the sauce finishes.  Add garlic salt and Parmesan cheese.  Stir again.  Set aside while the sauce simmers.

When timer goes off on sauce, turn off burner, and add the 1/2 and 1/2 and the Parmesan Cheese.  Stir until all incorporated.  Add pasta and stir, and put in bowls or plate.  Pass the Parmesan cheese.  Serve with crusty french or italian bread smeared with butter and sprinkled with the garlic salt & parsley, and some Parmesan cheese.  You can even run the bread under the broiler to toast it and melt the Parmesan.  Drink the rest of that wine while you're at it.

Bon appetit!  Enjoy!