Salted Nut Roll

Salted Nut Rolls are so good when you make them at home. You don't have to worry how long  they have been on the shelf and whether the peanuts are any good or if they turned rancid.

Ingredients

1 stick butter
4 c. marshmallows
1/2 tsp. salt
2 tsp. vanilla
4 c. powdered sugar

Caramel Coating

1 lb. caramel, or about 55 caramels, with wrappers removed
4 tbs. butter
1 (14) oz. can sweetened condensed milk
1 c. peanuts

Directions

Line a baking sheet with parchment paper. Set aside.

In a large saucepan, combine butter, marshmallows, vanilla and salt.  Cook and stir until smooth or until the marshmallows are melted over medium heat.  This takes about 5 minutes.  Remove from heat.

Stir in powdered sugar until completely blended. Allow to cool slightly or until you can safely handle the candy with your hands. 

When the candy is cool enough to handle, turn it out on your counter top or cutting board that has been lightly sprinkled with powdered sugar. 

Lightly butter your hands and then begin knead the candy until it is shiny.

Divide the candy into 8 equal pieces. Roll each piece into a 4-inch log. Place the logs on the parchment paper and set in the refrigerator until firm. 

Meanwhile, prepare the peanuts and make the caramel coating.  

Coarsely chop the peanuts. You can do this in a food processor or chop them with a knife. Place the chopped peanuts in a shallow plate or pan.

In a large saucepan, combine the caramels, sweetened condensed milk, and butter. Cook and stir over medium heat until caramels are melted and the mixture is smooth. 

Set aside to cool slightly or until cool enough to handle without getting burning your hands or melting the nougat logs.

Remove the nougat logs from the refrigerator. Dip the logs, one at a time in the caramel mixture, making sure the entire surface is coated. Then, roll the caramel coated log in the peanuts.  Place the caramel, peanut coated logs back on the parchment paper on the baking sheet. 

Chill for at least an hour or until firm. When ready to serve, cut the logs into pieces and enjoy.

 

 

Gingerbread Cookies

Everyone loves these Gingerbread Cookies. They are soft in the center with crisp edges. We love cutting out Gingerbread cookies in different shapes. The dough smells wonderful with the spices.

Ingredients

2/3 c. butter, softened
3/4 c. brown sugar
1 egg
2/3 c. molasses
1 tsp. vanilla
1 Tbs. cinnamon
1 Tbs. ginger
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 1/2 c. flour

Directions

Cream together the butter and brown sugar until light and fluffy.

Add the egg and beat until combined.

Pour in the molasses and vanilla. Beat on high speed for about 2 minutes. Remember to scrape down the sides and bottom of the bowl occasionally.

Turn the mixer to low and add the cinnamon, ginger, allspice, cloves, baking soda, baking powder and salt.  Mix in the flour until it is thoroughly blended into the dough..

Divide dough in half. Wrap each half in plastic wrap and let stand at room temperature for 2 hours or longer. You can put the dough in the refrigerator for 2 to 3 hours, but you need to let the cookie dough come to room temperature before using.

Preheat oven to 325° to 350°. Grease or line the cookie sheets with parchment paper and set aside.

Lightly flour the surface where you will be rolling out your cookie dough. Take one half of the dough and place it on the floured surface. sprinkle some flour over the top and on your rolling pin. Begin rolling out the dough until it is 1/4 inch thick.  Rotate the cookie dough and lightly flour underneath if it begins to stick. Also lightly dust with flour on top it the rolling pin begins sticking there.

Cut into desired shapes with cookie cutters.  You can also put the cookie cutter in flour so the cookie dough does not stick to the sides of the cutter. 

Bake for 7 to 10 minutes. Watch the cookies so they don't burn or bake too long. If you bake them too long, the crunchier and harder they will be. To tell when the gingerbread cookies are done, look at the tops. Do they have a glossy sheen on top? If so, they are not quite done. You will want to remove them from the oven right after the shininess is gone.  You can also press the edge of the cookie with your finger, being very careful to not burn yourself. If it shows an indention, you will need to bake the cookies a little longer. If the edge does not fall inwards, then they are done.

Allow cookies to cool for about 5 minutes before removing. Place on cooling racks until completely cool.  Frost or decorate as desired.

If you want crisp cookies, roll the dough out very thin. If you want softer cookies, leave the cookie dough thicker.

 Peanut Brittle

It's getting close to Christmas time and that means delicious candies to make for the holiday. Peanut brittle is one of those candies that we make every year for Christmas. However, it is good any time of the year, not just for Christmas.. This recipe is easy to make and so much better then the kind you buy at the grocery store.

Ingredients

2 c. sugar
1 c. corn syrup
1/4 tsp. salt
1/2 c. water
1/2 c. butter, softened
2 c. peanuts, (shells removed if using the kind pictured above)
1 Tbs. vanilla
1 tsp. baking soda

Directions

Butter the bottom of a heavy baking pan or cookie sheet. Set aside. You can also line it with parchment paper.

In a large, heavy saucepan, combine the sugar, corn syrup, salt and water. Over medium heat, stir until all the sugar has dissolved and the mixture comes to a full boil.   

Add the butter to the mixture. Stirring occasionally, continue cooking until the mixture reaches 280°.

Stir in the peanuts, salt, and vanilla. Continue to cook, stirring constantly, until the temperature reaches 300°.

Remove from heat and stir in baking soda.  Be careful at this stage, because the baking soda will cause the mixture to foam up rapidly. 

Immediately pour the hot mixture into the prepared cookie sheet. Working quickly spread the peanut brittle evenly across baking sheet. Allow to cool.

When cool, break into pieces. Store in an air-tight container.

 Easy Pork Loin and Stuffing

Ingredients

1 (3 to 4 lb.) pork loin
1/3 c. olive oil
1 Tbs. sage or 2 Tbs. fresh sage, chopped
1 Tbs. thyme or 2 Tbs. fresh thyme chopped
4 cloves, minced
1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
2 (6 Oz.) package stuffing mix

 Directions

Preheat oven to 350°.  Spray a roasting pan with cooking spray.

Prepare stuffing mix according to package directions. Set aside.

Place the pork loin in the roasting pan.  With a sharp knife, cut a slit lengthwise, down the center of the pork loin, about 3/4 of the way through. Be careful so you don't cut all the way through. You want the meat still attached as one piece.

In a small bowl, combine the oil, sage, thyme, garlic, onion powder, salt and pepper. Mix until the ingredients are fully combined. Rub this mixture all over the pork loin. 

Spoon the stuffing down the open slit of the pork loin.

Bake for 1 hour or until the internal temperature of the pork reaches 145°.  Let stand for 5 minutes.  

Slice and serve. 

**If you have the time and want to make this really fancy. Butterfly the pork loin. An easy way to do this, without all the cutting is to lay the pork loin out on a cutting board. Cut a slit lengthwise, down the center of the pork loin, about 3/4 of the way through. Be careful so you do not cut all the way through. You want the meat still attached. Pound the meat until it is 1 1/2 inches thick.  Then brush the seasoned oil all over the pork loin.  Place the stuffing on top of the pork loin. Tightly roll up the pork loin around the stuffing. Secure the roll with kitchen string or toothpicks to keep it closed.

 

 

 Old Fashioned Gingerbread Cake

Gingerbread always tastes better when served warm, fresh out of the oven.  It is even better when you spoon Vanilla Cream Sauce over the top. We often use the Nutmeg sauce we put on bread pudding.

Ingredients

1/2 c.butter
1/2 c. brown sugar
1 c. molasses
1 egg
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 1/2 c. flour
1 c. hot water

Vanilla Cream Sauce 

1 c. sugar
1/2 c. butter
1 c. heavy cream
2 tsp. vanilla

Directions

Preheat oven to 350°. Grease the bottom of a 9 x 13 inch pan.

In a large bowl, cream butter and brown sugar together until light and fluffy.

Pour in the molasses, mixing until thoroughly combined.  Add the egg and mix well. 

Turn the mixer to low to stir in the cinnamon, ginger, cloves, salt, baking powder, and baking soda. Then, stir in the flour.

Slowly pour the hot water into the batter, stirring until smooth. The batter will be thin, so don't worry.

Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until done, or until toothpick inserted in center comes out clean.

Make the Vanilla Cream Sauce

In a medium saucepan, combine sugar, butter and heavy cream. Stirring constantly, cook until the mixture comes to a boil. Boil for 3 to 5 minutes. Remove from heat.

Stir in the vanilla. 

Serve warm over a slice of gingerbread cake.

 Pumpkin Snickerdoodle Cookies

Snickerdoodles are one of our favorite cookies to make. We also like the taste of pumpkin. Combining these two great tastes together gave us a delicious tasting cookie.  Flavorful spices and each cookies is rolled in sugar cinnamon.

Ingredients

1 c. butter, room temperature
1 c. sugar
3/4 c. brown sugar
1 egg
3/4 c. pumpkin
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. cream of tartar
1/2 tsp. baking powder
1 tsp. baking soda
3 1/2 tsp. cornstarch
1/4 tsp. salt
3 1/4 c. flour

Cinnamon sugar Coating

1/2 c. sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°.  Line a cookie sheet with parchment paper. Set aside.

 In a large bowl, cream the butter, sugar and brown sugar together until light and fluffy.

Mix in the egg, pumpkin and vanilla until well combined.

Turn the mixer to low and mix in the cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking powder, baking soda, cornstarch and salt.

Stir in the flour until combined. 

Cover the bowl with a lid or plastic wrap and place in the refrigerator. You can also remove the dough and place it in a plastic bag.  Chill for about 30 minutes

In a small bowl, combine the cinnamon and sugar mixture together. Set aside.

Remove the cookie dough from the refrigerator. Spoon out about two tablespoons of dough. Roll the dough between the palms of your hand into a ball. Place the ball in the cinnamon sugar mixture, coating all sides of the ball.

Place the sugar cinnamon coated balls on the cookie sheet lined with parchment paper. Space 2 inches apart.

Bake for 10 to 12 minutes or until the bottoms just begin to turn brown. 

Leave the cookies on the parchment paper for about 5 minutes, then remove the cookies and place on wire rack to cool.  

Store the cookies in an airtight container or place them in the freezer for later.

 

Easy Glazed Eggnog Doughnut Muffins

 Glazed Eggnog Doughnut Muffins

If you love the taste of eggnog, then you will really like these muffins. They have great flavor and will remind you of glazed doughnuts.  Eggnog is a seasonal item, unless you make your own. You can find it in grocery stores around the time of Halloween, and then it disappears after New Years. 

Ingredients

1/4 c. butter, softened
1/4 c. oil
1/2 c. sugar
1/3 c. brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla or rum extract
2 2/3 c. flour
1 c. eggnog

Glaze

3 Tbs. butter, melted
1 c. powdered sugar
3/4 tsp. vanilla
2 Tbs. hot water

Directions

Preheat oven to 400°.  Line muffin tins with liners. If you don't have any liners, spray or grease the bottoms of the muffin tins for easier removal.

In a large mixing bowl, cream butter, oil, sugar and brown sugar together until smooth. 

Add eggs, one at a time, beating well after each addition. 

Turn the mixer to low and add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla or rum extract. 

Beginning and ending with the flour, add some of the flour into the batter and mix until combined. Pour some of the eggnog into the batter, mixing until combined. Keep alternating the flour and eggnog additions, ending with the flour.

Fill the prepared muffin tins with batter. The tins should be filled 3/4 full of batter.

Bake for 15 to 17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

While the muffins are baking, it is time to make the glaze

In a medium bowl, combine the melted butter, confectioner's sugar, vanilla and water. Whisk or beat until smooth.

Dip the slightly cooled muffin tops into the glaze. Set the muffins on a plate and allow the glaze to harden. Dip the tops again into the glaze mixture for a second coating and allow the glaze to harden.

You can keep the muffins at room temperature for about a day. You can store the muffins in an airtight container in the refrigerator for 5 days, or in the freezer. If you have leftovers after a day, place the muffins in the refrigerator.  

Muffins stored in the refrigerator will taste dryer than they did when fresh baked.