Sunday, November 23, 2008

Cashew Crunch



I was on a quest to find a recipe for a cashew crunch and I found this one online. Every year one of our local apple orchards sells this for $5.00 for a small package. The orchard's cashew crunch is delicious, but expensive and only available during apple season. Anyhow, this recipe comes very close and I think its a keeper. I will definitely make this again.

Ingredients

1 cup unsalted butter
1 1/4 cups white sugar
1/4 teaspoon salt
1 tablespoon light corn syrup
10 oz. cashews (I used a bit more...I think my container was 14 oz. of toasted unsalted cashews.)

Instructions

Generously butter a large baking sheet. Set aside.

In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews and increase the heat to high. Cook until temperature reaches 300 to 310 degrees, or until a small amount of the syrup dropped into cold water forms hard, brittle threads. (I used the thermometer.) Stir frequently with a long handled wooden spoon so the cashews do not burn.

Pour onto the buttered baking sheet and allow to cool for 10 minutes. Break into pieces and store in an airtight wax paper lined container.

Saturday, November 22, 2008

Danish Apple Roll



This recipe came from a former neighbor and co-worker, Vickie. Easy to make and a nice alternative to apple pie...especially if you are fond of more pie crust, not so much filling...like me!

Ingredients

2 1/2 cups flour
1 teaspoon salt
1 cup shortening
1 egg yolk (reserve white for later) and enough milk to make 2/3 cup liquid
2 handfuls corn flakes (cereal)
1 quart sliced apples (approx 8 -10)
1 cup sugar
1 teaspoon cinnamon

*****Icing Ingredients****

1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla

Instructions

Mix flour, salt, shortening and the egg yolk/milk mixture like you would for pie crust. Roll out half the dough to cover a 10" by 15" cookie sheet. Sprinkle the corn flakes on the rolled out crust, leaving a 1 inch margin around edges. Top with sliced apples. Mix sugar and cinnamon together and sprinkle over the apples. Roll out the other half of the dough and cover the apples. Seal the edges. Beat the reserved egg white slightly and brush on the top crust. Bake at 375 degrees for 25-35 minutes.

*****Icing Instructions*****

Mix the powdered sugar, water and vanilla together and drizzle over the apple roll while it is still warm.

Note: The egg white really hardens on the cookie sheet making it difficult to clean, so the last time I made this, I covered the cookie sheet with parchment paper and that took care of that problem!

Pumpkin Bars with Cream Cheese Frosting



Who doesn't like Pumpkin Bars? Delicious and moist, they hit the spot for a quick dessert or a snack. They keep well...but at my house, they don't last long.

Ingredients

4 eggs
1 2/3 cups sugar
1 cup oil
1 15 oz. can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
*****Cream Cheese Frosting Ingredients*****
1 8 oz. pkg cream cheese
1 cup butter or margarine, softened
1 teaspoon vanilla
4 cups powdered sugar

Instructions

In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffly. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add the dry ingredients to the pumpkin mixture and mix thoroughly. Spread batter in an ungreased 15" by 10" pan (jellyroll pan). Bake at 350 degrees for 25-30 minutes. Cool. Frost with Cream Cheese Frosting. Cut into bars.

*****Cream Cheese Frosting Instructions*****

Cream together cheese and butter. Stir in vanilla and powdered sugar a little at a time, beating until smooth.

Note: I keep the bars in a covered container in the refrigerator.