Seven Layer Bars

Recipe: http://www.publicradio.org/columns/prairiehome/sundberg/2012/09/18.shtml

Something that strikes me is regional names for things. In Ohio I don't remember too many sweet, cookie-like recipes being called Bars. It's like the question I asked Mrs. Sundberg about the first recipe of hers I made, called Blueberry Raspberry Buckle. I had never heard that before, but it described exactly what the batter mixture did as it baked. I like the regional names that come with things like recipes. Especially recipes from years ago, that seem to reflect the literal about the dish. Seven Layer Bars makes perfect sense with this. It is layers of goodness, that, well, has a combination of things that taste good together. The Salted Caramel Chocolate Bars was one that I knew would be hard to beat, but this one is right up there with it. This one might have been good with some sea salt sprinkled across the chocolate and butterscotch chips before the coconut and sweetened condensed milk were added.

I didn't have the pan that it called for, a 9x13x2, so I made it in a 9x9 pan. A little thicker, but I just cut the bars a little smaller. I got 16 out of that size pan, and it was an ample portion because of how rich they were.

I didn't have my Supremes to taste test for me this time. My Mr. is away on work travel, over the international date line, where right now at 9:30 on my Monday evening, it's already tomorrow where he is. My daughter-in-law commented one other time when he did that kind of travel, that he should be able to send me the winning lottery numbers, and that sounded like a good idea to me!

I know the other two ballistic missile men will be in withdrawal since they won't be tasting anything for a month, but there's work to be done and my man is out there doing what he does best. I promised him that I would remake this when he gets back home.

I did, however, have two neighbor boys, Michael, 12, and Gabe, 11, step in for the Supremes. They were more than happy to take six of these off my hands and they were gone, except for saving one for Gabe's mom. I love giving treats to them. They are great young men, and I'm glad to know them both.

The recipe ingredients called for almonds, the instructions said pecans, and when I went to the store to get the things I needed, I forgot my nuts! :-) So I had walnuts in the freezer, and used them, and they were fine. I asked Mrs. Sundberg about it, and she said any kind would work. I think even chopped peanuts would be good...and then there's always cashews.

You can't go wrong with these. Easy to mix up and bake, and they taste great. 

Thank you, Mrs. Sundberg.  :-)

Three-Berry Refrigerator Cake

Recipe: http://www.publicradio.org/columns/prairiehome/sundberg/2012/09/11.shtml

Well, well, well. Not even bed time yet, and I have managed to get the last recipe done, and boy oh boy, is it looking good! The Supremes asked the Mr. if I had done anything for them to taste test lately. One won't be there tomorrow, but the other two will have no problem eating his share. I think they are getting used to a weekly treat, so when Mrs. Sundberg's recipe isn't a sweet one, I send one of my own along. Didn't take all that long to spoil them.

I did use a frozen pound cake, but whipped heavy whipping cream to mix in with the pudding and to top it with. I liked the idea of brushing the cake with orange juice. I think when it has had time to set, it will soften the cake a little and just add to the creamy, richness of it. It's sitting in the fridge now, and it won't be tasted until tomorrow, but it already looks good.

The loaf pan that I had was larger than the cake, but that just meant that the pudding/whipped cream/fruit mixture would have to be spread out to fill the gap. And there really was plenty of filling. Just more goodness to eat is my way of thinking. I had strawberries, raspberries and blueberries, but a lot of other fruits would do. Peach comes to mind as a possibility next time.

I will amend this post when I hear from the two taste testers tomorrow. The third one will be told in great detail about what he missed when he comes in on Monday.

They loved this and the salsa, and for a brief moment, discussed salsa on this cake. Men.

Thank you, Mrs. Sundberg.  :-)

Batter for Deep Fried Halibut

Recipe:http://www.publicradio.org/columns/prairiehome/sundberg/2012/09/04.shtml

I have to say that I really am not much of a fish person. Mrs. Paul's fish sticks were fed to me when I was young, and as an adult, I was always concerned with trying to bake fish and get it done all the way through. I am not, I repeat NOT a fan of sushi, intentional or because I undercooked a filet. Texture, the idea of it, a bad experience a long time ago have conspired to have me place fish down toward the bottom of my list of foods I like.

Well, this was good. Very good. I used a porter in the batter and drank the rest, so maybe that is why I liked it. No....it really was a nice crisp coating for the fish. Not that grease soaked breading that comes from fast food fish places, but a light, almost tempura-like crispness. I think it would be great on shrimp, scallops and clams, too. I fried it in my old, trusty, seasoned iron skillet because I always use it for frying, on the occasion that we indulge in fried foods, which isn't often.

The Mr. had some on a plate, topped with the salsa in the previous recipe, then he made a sandwich with it, topped with more salsa, and a splash of hot sauce. When he goes back for seconds, it's good. The last few pieces are going into a wrap, along with more salsa for his lunch tomorrow. He's always good about taking the leftovers in his lunch, but I don't really think he minded at all. 

Thank you, Mrs. Sundberg.  :-)

Southern Kick Salsa

Recipe:http://www.publicradio.org/columns/prairiehome/sundberg/2012/08/29.shtml 

This was a salsa adventure for me, because I have never made salsa of any kind. This recipe was very easy, and gives me all kinds of ideas for other salsas with lots of other ingredients. I know I said I wasn't going to substitute ingredients, but I lied. The Mr. can't handle raw jalapeño but likes the heat of it, so I added a small can of chopped green chiles. He loves peppers of any kind, but in their raw form, it's a no go. So to give it the little kick that he likes, I sprinkled some cayenne pepper on it, too. The whole idea of salsa is that kick at the end, so I was able to make it happen with those two additions.

Shoepeg corn was something I had heard of, but never bought, so after a little research, I found out that: The name 'shoepeg' comes from a shoemaking term used during the 19th century. The kernels resemble the wooden pegs used to attach soles to the upper part of shoes. I think anything with the word Peg in it is okay, but that's just me. :-) The only variety today is called Country Gentleman, and shoepeg corn has a long and delicious history in southern cooking. It is slightly sweet, and is a nice balance with the heat from the chilies and cayenne pepper that I added. If you like it hot, I would suggest the jalapeños in the recipe. I am not a huge fan of too much heat, but this has a long, slow burn that is just perfect. I don't recall ever eating black-eyed peas, either, also a southern ingredient, but the protein from the beans is good for us. If the beans you buy have sodium, you can reduce it by about 40% by rinsing them well under running water.

 That small dish in the first photo was quickly replaced by the larger bowl in the second photo. I forgot to give myself some mixing room. It makes a generous amount, and the Supremes are going to have some tomorrow. There's still plenty for us as well. I think this would really be good over a baked potato with some melted cheese, and I also think it would make a great spicy soup with some tomato sauce, juice and paste and probably some more seasonings.

The directions said to let the flavors incorporate overnight, but never having much patience, I tried it. And I like it! I bet I get 3 thumbs up from the ballistic missile boys tomorrow.

Thank you, Mrs. Sundberg.  :-)

Taste Test Update

I found out that ballistic missile men who are single don't usually get to enjoy homemade goods, so these were a hit on more than one level. The pan was empty, along with the coffee pot, and there were murmurs of satisfaction and then silence as they finished up. I have been drafted to send something along for the next meeting which means I will be sending something for EVERY meeting from now on. Unmarried folks tend to bring out the mother in me. :-)

Salted Caramel Chocolate Chip Bars

Recipe: http://www.publicradio.org/columns/prairiehome/sundberg/2012/08/22.shtml

I'll say right away that chocolate, caramel and a bit o' salt is a great combination of flavors. I have always enjoyed sweet and salty, but putting chocolate in the mix kicked this into delicious for me. I heard a long time ago, that if you want something sweet, find the very best, and enjoy a reasonable amount of it. I have tried eating a substitution for what I really wanted, and was not sated. So now if I want chocolate, I get exactly what I want...usually dark chocolate, about 60% cacao works. The recipe didn't specify dark or milk, so I used dark because I like it. Plus dark chocolate is good for our heart, brain, contains antioxidants, theobromine—which hardens tooth enamel, has vitamins and minerals, and helps control blood sugar. Like I needed a reason to eat dark chocolate.

This called for two delicious teaspoons of vanilla, and it won't be long before I have to make more. 3 vanilla beans, split, scraped, and everything put into some vodka has given me the best vanilla to add to recipes. I don't think I will ever buy commercial vanilla again. I am on the hunt for unusual vanilla beans to make the next batch.

I used crystalline sea salt because that's what I had, but I did a little looking around online, and even though salt is mostly salt, there crystalline, flaked, sea, rock, himalayan....and it goes on. Sea salt mostly comes from Portugal to Maine and California to the Pacific Rim. Having finished the baking of these, I would say that next time, and there WILL be a next time, I will use a little more salt. I like that little burst that comes mixed in with the sweetness of these, and there wasn't quite enough.

The Mr. is home for a dentist app't. so armed with a cup of coffee, he unwrapped the caramels for me. Ended up being 10.4 oz, but I think one or two for the part that stuck to the bowl was about right.

Dividing the dough, more specifically, spreading the second half on top of the melted caramel took a bit of patience. I am more of a drop and plop sort of cook, and I had to work a little with these to get the caramel covered. As you can see, the middle was a little thin. But the dough raised up over it and they turned out fine.

They sank a little in the middle as they cooled, and are a little soft in the center, but I think they will set up fine. Two pieces later, this recipe is going in the file, and will be made again and again. And yes, ice cream would be good with it, but it is fine just as it is, naked straight out of the pan.

The rest of them are going to a meeting tomorrow where the Supremes and 5 other ballistic missile people will be my unknowing taste testers. The missile stuff may be top secret, but any remarks on this deliciousness is coming straight back to the cook! 

Thank you Mrs. Sundberg. :-)