Sticky Toffee Pudding

I find it so satisfying when I can add another British recipe to my repertoire!  British food is so hard to come by around here (obviously, since we're not in Great Britain), so I'm always having to learn to make my favorites from scratch.  Sometimes they turn out, sometimes they don't.  You can thank the metric system and hard-to-find British baking staples for that.

Fortunately - this is one of the recipes that turned out even better that I thought it would!  Its a warm date cake (aka "pudding")*, broiled with toffee sauce, and then topped with ice cream and more toffee sauce.  Heaven in a bowl, and one of my all-time favorite desserts.  One of our New Year's resolutions is to eat only one sweet a day, and this pan of goodness has been calling our names every minute of every day - its so hard to only have one serving!

 

Sticky Toffee Pudding

Recipe from Food Network

Ingredients:

For the cake -

• 1 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup pitted dates
• 1 1/4 cups boiling water
• 1 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla

For the toffee sauce -

• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 cup packed light brown sugar

Directions:

1. Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. 
2. Sift the flour and baking powder onto a sheet of waxed paper; set aside. 
3. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside.
4. In a bowl or electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. The batter will be very runny.  
5. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack, and begin making the toffee sauce. 
6. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. 
7. Preheat broiler. Spoon about 1/3 cup of the sauce over the cake. Spread evenly on top. Place cake under the broiler until the topping is bubbly, about 1 minute. 
8. Serve immediately (hot), spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream or ice cream.

Note:  I'm not a big fan of any desserts that have dried fruit/raisins in them - I just don't like the texture.  As such, I didn't think I'd like this cake at all.  Fortunately, the dates soften with the boiling water and then dissolve while baking!  Don't omit the dates - they add so much to the flavor of the cake. 

Shortbread

Here is another English classic from Alex's mom, one that we always see around here at Christmastime.  I love shortbread, and this recipe is buttery, slightly sweet, and just perfect with a cup of hot chocolate.

 

Shortbread

Recipe from Janet Diestler

Ingredients:

• 1 pound plus 1 tablespoon butter, softened
• 1 cup superfine sugar
• 5 cups all purpose flour, sifted before measuring
• Crystal sugar for sprinkling

Directions:

1. Pre-heat oven to 350.  Using a pastry brush, coat a large rimmed baking sheet with 1 Tablespoon of the softened butter.
2. Beat 1 pound butter and 1 cup sugar until light and fluffy.  
3. Add the flour, one cup at a time beating well after each addition. 
4. Press into baking/cooking sheet and smooth with the rolling pin.
5. Cut into strips and mark diagonally to make diamond shapes.  Prick with fork. 
6. Bake in middle of oven for 25-30 minutes until delicately brown and firm to the touch. 
7. Sprinkle with crystal sugar and re-cut score lines while still hot.
8. Cool completely.  Store in an air-tight container.

 

English Toffee

This is another one of Alex's Christmas candy specialties, one that is usually a favorite amongst our friends and family.  What's unique about this toffee is that it's slightly under-done so it doesn't stick to your teeth!  My sister requested that Alex teach her how to make it while she was here over the holidays - she wanted to take some for the road!

English Toffee

Recipe from Janet Diestler

Ingredients:

• 1 cup sugar
• 1 cup butter
• 3 Tablespoons water
• 3-4 Hershey bars (definitely use Hershey brand)
• finely chopped pecans

Directions:

1. Line cookie sheet with foil, and lightly butter the foil (do not use a glass dish)
2. Cook sugar, butter, and water at full rolling boil until light caramel in color (if you think you've gone too far, it's probably just about right).  Stir continuously or it will burn. 
3.  Pour onto prepared cookie sheet.  
4. Position chocolate bars on top of toffee.  With a knife, spread the chocolate around as it begins to melt. 
5. Sprinkle with chopped pecans while chocolate is still soft. 
6. Allow to cool completely.  Break into pieces, and store in an air-tight container.

Amaretto Fudge

I'm not much of a fudge person, because it's typically too sweet for my taste.  However, Alex makes an amazing amaretto fudge every Christmas - and I look forward to it all year!  I don't know what it is about the chocolate and amaretto/almond flavor that I like so much - but it just feels right! 

This is a supremely creamy fudge inspired by the amaretto fudge sold at Cabella's.  Alex used the recipe on the marshmallow cream package, adapting it slightly. One of my favorite Christmas treats! 

Amaretto Fudge

Recipe adapted from Kraft Recipes

Ingredients:

For the bottom chocolate layer -

• 3 cups sugar
• 3/4 cup butter or margarine
• 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
• 1 pkg. (11.5 oz) Semi-Sweet Chocolate Chips
• 1 jar (7 oz.) Jet-Puffed Marshmallow Creme
• 1 tsp.  vanilla

For the top amaretto flavor -

• 3 cups sugar
• 3/4 cup butter or margarine
• 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
• 1 pkg. (11.5 oz) white Chocolate Chips
• 1 jar (7 oz.) Jet-Puffed Marshmallow Creme
• 1 tsp. almond extract
• A few drops of red food coloring

Directions:

For the bottom chocolate layer -

1. Line 9x13-inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
2. Add semi-sweet chocolate chips and marshmallow creme; stir until melted. Add vanilla; mix well.
3. Pour into prepared pan; spread to cover bottom of pan. At this point, begin making the amaretto layer immediately.

For the amaretto layer -

1. Basically following the same directions from the bottom layer: bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
2. Add white chocolate chips and marshmallow creme; stir until melted. Add almond extract and a few drops of red food coloring; mix well.
3. Pour mixture on top of bottom chocolate layer (its okay if this bottom layer has not completely cooled - this is actually preferable, at it helps to fuse the two layers together).  
4. Let cool for two hours, and only slice the squares you are about to eat (keeping it all together and not pre-slicing into squares keeps the fudge moist and creamy).  Store in an air-tight container. 

Peppermint Bark

The first time I had peppermint bark was in college.  This cute boy brought over a plate of homemade candy that his mom had sent, and this was my favorite item on the plate!  Since then, I've had peppermint bark every Christmas - as that cute boy was Alex!

This is a painfully easy recipe, and a perfect Christmas gift if you're short on time.  Just be sure to use a good quality melting chocolate (not the bars found in the grocery store).  I also found the candy canes pre-chopped at Jewel and World Market, and it makes this recipe even easier!

 

Peppermint Bark

Recipe from Janet Diestler

Ingredients:

• 1 pound dark chocolate melting wafers or chips
• 1 pound white chocolate melting wafers or chips
• 3-6 candy canes, chopped up into small pieces (depending on how minty you like it)

Directions:

1. Line baking sheet with aluminum foil, and very lightly butter. 
2. With a double-boiler, slowly melt the dark chocolate, stirring constantly. 
3. Once melted, pour on to baking sheet and spread to desired thickness (usually about 1/4 of an inch). 
4. Place in refrigerator to cool, and start melting the white chocolate with the same method. 
5. Once white chocolate is melted, pour on top of dark chocolate (its okay if the dark chocolate hasn't set up perfectly - it'll make the two chocolates stick together). 
6. Immediately sprinkle mint chips on top of white chocolate, and slightly pat down.  Place in fridge to cool, before splitting into pieces with a fork.

Note:  When serving this dish with other candies, be sure to place them in a separate container or bag - otherwise all your candies will taste like mint!

Carmels

I have tried to make caramels several times in my life, yet the result is always a bit disappointing.  Either I undercook it and the carmels are a sticky mess, or I over-cook it and end up with hard candy tasting like burnt sugar.  Two years ago, I found a recipe online that had rave reviews, and carfully purchased all the expensive premium ingredients and followed the recipe with exactness.  Two hours of continuous stirring later, I ended up with burnt, teeth-breaking carmels - not good.

I was so frustrated, so I threw the whole things away and searched for the most simple recipe I could find online with ingredients I already had in the home.  I found this recipe on my friend Liberty's blog, and it is a home-run!

We always take a plate of homemade candy to our friends for Christmas, and these carmels usually make the cut (along with some additional candy recipes I'll be posting next).  They are so simple, and I always get many compliments.

 

Carmels

Recipe from Mac's Menu 

Ingredients:

• 2 C Sugar
• 1 C Light Karo Syrup
• 1/2 C. Butter
• 1 Can of Evaporated milk or 1 1/2 C Cream (I usually use cream)

Directions:

1. Butter parchment paper, and place into a 9x9 pan; set aside. 
2. In a medium bowl, microwave butter and milk/cream until warm and butter is slightly melted, about 1-2 minutes. Set aside.
3. Combine sugar and Karo Syrup in large stockpot. Bring to a boil and boil until mixture is at the soft ball stage, or 240 degrees.
4. At this point, slowly pour the butter/cream mixture into sugar/Karo mixture. Try to keep the sugar/Karo boiling while you add the butter/cream mixture.
5. Continue to boil until 230 degrees, or very soft ball. -- Note: I usually boil until 234 degrees, as it gives me just the right carmel consistency.  This will be different depending on where you live and how accurate your candy thermometer is, but this is what works for me.  
6. Remove from heat and stir in 1/2 tsp baking soda.
7. Pour into 9x9 pan. Let carmels sit overnight, before cutting into squares with a sharp, buttered knife (I pull the carmels right out of the pan using the edges of the parchement paper, place it on a cutting board, and slice away -- so easy!). Wrap each piece in wax paper to maintain freshness.

The BEST White Bread

By George, I've found it!  The most soft, subtle, heavenly white bread there ever was, is currently, or will ever be!  Seriously, this stuff is life-changing!  I've searched my whole life for the perfect white bread recipe, and now I can die feeling fulfilled in my bread-baking abilities.  Okay, not really - but you get the picture.

I know I use superlatives a lot on this blog, as in "this is the best {fill in the blank} that ever existed," but just know that if I can't say that truthfully about a dish I'm making, then I don't post it here on my blog.  

Last Fall, I learned how to make this bread at a class my sister and I took at King Arthur Flour in Norwich, Vermont. 

I've made this bread probably about a dozen times since then, and it never lasts long.  I even made a loaf for each of my neighbors for Christmas, alongside some honey butter and homemade strawberry freezer jam - and delivered it warm over several nights in December.  Nothing is better than bread fresh out of the oven and I received so many compliments, including one neighbor that earnestly said, "I don't know how I'll ever repay you."  Too funny.

 

The recipe is outstanding, but the technique is even more important.  I'll try to include all the tips I learned in italics. 

The BEST White Bread

Recipe from King Arthur Flour

Ingredients:

• 5-6 cups unbleached all purpose flour (I use King Arthur for best results, and usually use about 5 1/2 cups total)
• 1/4 cup dry milk
• 1 tablespoon sugar
• 2 1/4 teaspoons instant yeast (the Meijer brand works best for me)
• 2 teaspoons salt
• 2 tablespoons butter, room temperature
• 2 cups warm water

Directions:

1. Measure 3 cups of the flour into a medium bowl, and add the dry milk powder, sugar, yeast, and salt.  Cut the butter into small pieces and stir into the dry ingredients.
2. Pour the warm water into the mixture and beat to blend well. 
3. Stir in the remaining flour gradually until the dough forms a shaggy mass. 
4. Turn the dough out onto a lightly floured surface to knead gently*, incorporating the remaining flour until the dough becomes soft, elastic, and slightly tacky - though not sticky enough to stick to the counter. This process usually takes me about 8-10 minutes.
5. Allow the dough to rise in a lightly greased bowl, covered with plastic wrap until it has doubled in bulk, about 1 to 1 1/2 hours. 
6. After the dough has risen, gently degas** it. Divide in half and form the loaves into the desired shapes. Place in lightly-greased loaf pans.
7. Cover the loaves with plastic wrap and allow to rise until nearly doubled, about 30-45 minutes  (my rule of thumb is that once the dough has risen 1-inch above the bread pan, it's ready to go in the oven).
8. Bake in a preheated oven at 375 for 25-40 minutes (my bread is done in 28 minutes exactly), until the crust is golden brown and the loaf sounds hallow when tapped.

*One of the most important tips I learned at this class was to knead your bread gently - which is totally opposite of what I've always done.  Be very soft, and apply very little pressure.  The teacher told us if our shoulders were scrunched up by our ears, we were kneading too hard.  It's hard to get used to, but truly does make for a softer, more supple bread. 

**After the first rise, I've always punched down the dough.  I learned that this is a big no-no (again - we should try to be as soft as possible with the dough).  The best way to remove the excess air after the first rise is to empty the dough out of the bowl onto a lightly floured surface, and let it sit for a minute.  Then lightly pat out any extra air.  It's a technique called "Degassing."
 

Cheesy Fondue

Alex always treats me to fondue for my birthday dinner - usually at a place like Melting Pot or Redstone.  Shortly before my birthday, I saw that one of my favorite food bloggers had posted a recipe for fondue, so I asked Alex to make it for my special dinner.  It was so, so good!

Later on in the year, we served it for a New Year's party we were having and it was a hit!  Our guests couldn't get enough.  We served it with seasoned chicken, granny smith apples, grapes, carrots, broccoli, and crusty bread.  I think we may be adding this recipe to our monthly meal rotation, because I just couldn't get enough!

 

 

Cheesy Fondue

Recipe from Mel's Kitchen Cafe

Ingredients

• 2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
• 1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
• 2 tablespoons cornstarch
• 1 cup low-sodium, good-quality chicken broth
• 1/8 teaspoon lemon juice
• 1 tablespoon finely minced or pressed garlic
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon nutmeg
• Dash of paprika
• 1/4 teaspoon Mirador seasoning*

Directions

1. Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
2. In a stovetop-safe fondue pot or double-broiler, add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
3. Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the fondue stand with the sterno flame or tea-light candle below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed. 

*This is a hard-to-find-seasoning, but Alex found a similar version at a spice shop in Naperville. 
If you can't find it, just leave it out of the recipe - it will still turn out great!

Almond-Flavored Chocolate Cake

We first had this cake at a church activity, and it has since become my very favorite chocolate cake!  I love the chocolate/almond flavoring combination, and this rich dessert was right up my alley.

We actually got into a bidding war for this cake at a church service auction, and $37 later - we won.  It was a lot to pay for a cake, but worth every penny!

Almond-Flavored Chocolate Cake

Recipe from Gerrie Miller

Ingredients:

For the Cake -

• 1 oz. Unsweetened chocolate, coarsely chopped
• 1/3 cup water
• 1 package Duncan Hines devils food cake mix
• 1 cup buttermilk
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp. Almond extract

For the Frosting -

• 1 package (8oz.) cream cheese, softened
• 1 stick butter, softened
• ½ cup unsweetened cocoa
• 1 tsp. Almond extract
• 4 cups powdered sugar, sifted

Directions:

1. Preheat oven to 350.  Lightly grease a 9"x13" glass cake pan.  
2. Heat the chopped chocolate and water in microwave for 2 minutes. Stir and set aside to cool for about 10 minutes. 
3. Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend with a mixer for 1 minute on low speed. Scrape down sides and mix for 2 minutes more on medium speed. 
4. Pour batter into pan and bake for about 35-40.
5. Once the cake is completely cooled, make the frosting by beating the cream cheese and butter in a bowl. Add the cocoa, almond extract, and powdered sugar. Beat on high till turns a lighter color but don’t overdo or you’ll end up with too much air in it and you’ll have little bubbles in it.

Strawberry Freezer Jam

While we were in Utah last summer, I could not get enough of my mom's strawberry freezer jam - and keep in mind, I'm not really a jam person!  She would serve it over breakfast pop-overs, and they were heavenly. 


My mom explained that this jam was so easy to make, and all you have to do is follow the directions on the Sure-Jell packet.  As soon as I got home, I did so and the jam I made was amazing - but I was shocked at how much sugar was in it!  Seriously - it was like 2 cups of strawberries to 4 cups sugar!  No wonder I liked it so much.

I did a little research, and found that Sure-Jell makes a less sugar solution.  I made a batch of it for comparison's sake, only to find out that it tasted even better!  The taste of the strawberries came through brightly, and it was such a fresh and slightly sweet sensation.  I was hooked.

Needless to say, we have worked our way through this jam quickly.  And I'm kinda bummed, because its winter and the strawberries are expensive now.  Though in-season strawberries are usually preferable - off-season strawberries work great too!  Slightly under-ripe fruit has more pectin, and it makes this jam set-up beautifully.

 

Strawberry Freezer Jam

Recipe from Kraft Recipes

Ingredients:

• 4 pt. Strawberries
• 3 cups  sugar, measured into separate bowl 
• 1 box  SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin 
• 1 cup  water   

Directions:

1. Rinse clean plastic containers and lids with boiling water; you'll need about 8 - 1 cup containers. Dry thoroughly.  
2. Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into large bowl.   
3. Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.  
4. Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.  

Cafe Rio Sweet Pork Burrittos (Copy-Cat)

Oh how I miss Cafe Rio!  Those of you who have ever spent any time in the West can relate - there's nothing better!  Qdobe, Chipotle - both substandard compared to the goodness that is Cafe Rio.  Whenever we go to Utah for a visit, the first place we hit up is Cafe Rio.

Nothings beats their sweet pork burritos served enchilada style.*  There are about a million and one copy-cat recipes floating around the internet, with first-hand accounts of someone who "swears they saw the Cafe Rio manager put this and that" on the sweet pork.  I've tried almost all of them, and none come even close to the real deal.

Until now.  This recipe isn't a perfect match, but it's about 90% there.  And being 1,500 miles away from the nearest Cafe Rio, I'll take what I can get!

 

Cafe Rio Sweet Pork

Recipe from someone in my Mom's ward, though I don't know who

Ingredients:

• 4 lbs. Pork Butt Roast 
• 4 8 oz. cans tomato sauce
• 3-4 tsp. minced garlic cloves
• 2-4 C. brown sugar, depending on how sweet you like it (I usually do 3 cups)
• 4 tsp. cumin
• 4 C. Dr. Pepper (not diet)
• 3 T. molasses (unsulfured)
• 1/2 tsp. salt
• Pepper to taste

Directions:

1. In a large bowl mix tomato sauce, brown sugar, cumin, Dr. Pepper, molasses, salt and pepper.  
2. Spray slow cooker with Pam spray, and place roast in cooker.
3. Pour 1/2 liquid ingredients over pork and cook on low for 7-8 hours.  Start checking it after 5-6 hours. 
4. When the roast is very tender and falling apart, take it out of the cooker to rest on a platter. 
5. Remove liquid in crock pot for disposal, but taste a small amount of the liquid for sweetness. 
6. Shred pork roast with 2 forks, put back in slow cooker. 
7. Pour the remaining half of mixture over pork (adding more brown sugar or molasses if needed) and let cook on high just to heat through, about 15-30 minutes. 

*To make them enchilada style, place some of the pork, black beans, and cilantro rice into a tortilla, and roll into a burrito.  Place in a oven-safe dish, pour green enchilada sauce on burrito, and top with Monterrey jack cheese.  Place in 350 degree oven for for 5-10 minutes, until cheese is melted. 

This makes a ton (especially for two people), so after we eat what we want, I assemble the burritos and freeze.  Then I just take one or two out at a time, microwave for one minute.  Then top with green enchilada sauce and cheese, and microwave for another minute.  Tastes amazing!

Funeral Potatoes

I think everyone makes food that reminds them of their culture.  This recipe is one of those foods - Funeral potatoes.  If you've ever attended a Mormon funeral luncheon or a Mormon Christmas potluck dinner, chances are - you've been served this dish alongside ham.   

These are basically a very cheesy, amazing version of al gratin potatoes.  They were such a staple growing up, that I can't eat ham without them now.  The first time I made these on my own, they turned out pretty greasy - so I've discovered a few tricks along the way to make them creamy, not greasy.  Enjoy!

 

Funeral Potatoes 

Recipe adapted from Sweets Home Cookin

Ingredients:

• 2 lbs Frozen southern style hash browns (the cubed kind)
• 1 1/2 cups Campbell's Healthy Request Cream of Chicken Soup*
• 1 1/2 cups light sour cream*
• 1/2 of large onion - chopped
• 1/4 cup melted butter
• 1 tsp salt
• 1 cup shredded sharp cheddar*
• 1 cup colby jack cheese*

• 2 cup crushed corn flakes
• 1/4 melted butter

Directions:

Preheat oven to 350 degrees. Grease a 9 by 13 inch pan. Mix ingredients 2 through 7, then add frozen southern style hash browns. Put mixture into pan, then pour the melted butter over the top, then sprinkle the crushed corn flakes over it all. Bake for about an hour or until corn flakes are toasted.

*Definitely use the HEALTHY REQUEST soup, the LIGHT sour cream, and the TWO TYPES of cheeses - otherwise, you'll end up with greasy potatoes.  Trust me, I speak from experience.  :-(

Pork Loin with Blackberry Sauce

OMG!!!  This was the best thing Alex made on the grill last summer, and believe me - there were many contenders!  This recipe was inspired by a dish we had at  . . . where else?  Redstone.  I really should start a "Redstone" label, since so many of my recipes are knock-offs. 

Anyway, Alex rotisserie grilled this 3-4 pound pork half-loin (as opposed to a tender loin) on the grill for about 90 minutes.  He also added a smoker box with apple-wood chips, to get that incredible smoked flavor.  It was seasoned with Weber Grill's Steak & Chop Seasoning, and was basically the most perfect pig I've ever eaten (and I've eaten at "Oink" in Edinburgh, Scotland)!

The sauce is what makes this recipe go from "holy pig," to "did the heavens just open?"  The recipe calls for a dry red wine, but Alex used an inexpensive Cabernet Souvignon.   Interestingly, it is not a sweet sauce as you'd expect, but it compliments the pork loin perfectly. 

We served this dish with my mashed sweet potatoes, grilled asparagus (tossed in olive oil and kosher salt), apple pears, and french bread.  It's a bit of a time-consuming meal, so we usually serve it up when we have people coming to dinner since it's such a crowd-pleaser.

Blackberry Sauce
Recipe from Saveur.com

Ingredients:

• 2 cups blackberries
• ¼ cup dry red wine
• ¼ cup packed light brown sugar
• ½ tsp. grated lemon zest, plus 1 tbsp. fresh lemon juice
• 1/2 tsp. ground ginger
  
• 1 tbsp. unsalted butter

Directions:

 

Bring blackberries, wine, brown sugar, lemon zest and juice, and ginger to a simmer in a 2-qt. saucepan over medium heat. Cook, stirring occasionally, until berries break down, about 15 minutes. Remove from heat and let cool 10 minutes. Transfer berry mixture to a blender; purée until smooth. Strain sauce over a fine-mesh sieve set over the saucepan; return to low heat. Stir in butter and keep warm. Serve over sliced pork loin.

S'mores Treats

How in the world have I gone my whole life never having one of these sinfully delicious treats?! Alex mentioned he was craving them one night, and I had no idea what he was talking about. The next day I made them, and I am ashamed to admit that we ate the whole pan that day! They are addictive! Alex said he used to eat them at boy scout events all the time, so maybe that's why I've never had them before. Try these--you'll thank me!

Golden Graham S'mores Treats
Recipe from Cooks.com

Ingredients:

• 3/4 c. light corn syrup
• 3 tbsp. butter
• 1 pkg. (11.5 oz.) milk chocolate morsels (I used Hershey's brand, just for kicks!)
• 3 c. miniature marshmallows
• 1 tsp. vanilla
• 1 pkg. (12 oz.) Golden Graham cereal (9 c.)

Directions:

1. Grease rectangular pan, 13x9x2 inches.
2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.
3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.
4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.