Thursday, April 29, 2010

Buster Bars

Lordy be I can't claim this one, its my Mom's recipe but it is pretty terrific. It has the whole salty/sweet thing going with the rich caramel and Spanish peanuts.

Buster Bars

1 lb. Oreos or Hydrox cookies-crushed

1/2 cup melted butter. Add to oreos, mix well and pat into bottom of a 9x13 pan.
Soften 1/2 gallon vanilla ice cream and spread over oreo mixture. Sprinkle 1 1/2 cups Spanish peanuts over ice cream. Put in freezer.

2cups powder sugar
1 large can evaporated milk
2/3 cups chocolate chips
1/2 cup butter.
Combine and bring to a boil in heavy bottom pan. Boil for 8 minutes, stirring constantly. Remove from heat add 1 tsp. vanilla. Let this mixture cool over night before pouring over the ice cream. Freeze. Serve

Sunday, April 18, 2010

Plus perfect Lemonade

The secret which I'm about to give up is elementary my dear Watson. Everyone knows the zest contains oils that are so flavorful only a tiny bit will flavor an entire cake. I got to thinking and figured that since I make a simple syrup for lemonade I could take it over the top in terms of lemony flavor by adding zest to the syrup and let it steep. I was right, more perfect than perfect lemonade, PLUPERFECT to be precise.

Several years ago I planted a lemon tree and after debating and discussing with the local garden center I settled on the Myer Lemon as it is lemonier and sweeter than say the standard supermarket variety, usually a Eureka. I'm glad that I opted for the Myer as it has lived up to its reputation in the garden centers as the lemoniest of the lemons.

Plus perfect Lemonade
  • 1 c sugar
  • 2 c water
  • 10 lemons
  • 2 c ice cubes
  • additional cold water

Using vegetable peeler peel the zest off of 2 lemons. Place in heavy sauce pan with sugar and 2 cups water. Bring to a simmer stirring until sugar is dissolved. Turn off and cover. Let steep 10 minutes.

Juice the lemons, including the 2 you zested (should yield about 1 1/4-1 1/2c juice). Take a 2 quart pitcher and add the ice and juice. Strain the lemon zest from the syrup and add to pitcher. Add enough water to make 2 quarts of lemonade. Stir and chill until ready to serve.