I have been wanting to make a recipe that calls for sweetened condensed milk. For some reason, I always seem to forget to buy it. When I found the recipe again, I looked in the pantry, as if it would miraculously find it's way in there, and still no little can of sweetness. That did it! I recalled seeing a recipe for homemade sweetened condensed milk in an old cookbook (I even tried the powdered recipe a couple of years ago, but didn't like it but will try again. ) Since I couldn't find it in a cookbook, isn't that always the way it goes?, I searched the internet and found several, all using the same ingredients in different amounts. I decided to make one using milk. This took over 2 hours to make so be very patient. Put it on the burner while you are cleaning, doing laundry, making supper and stop by every 10 minutes or so to give a stir. (I'm thinking the crock pot will be great for this.) I'll make this again using powdered milk later, which is a lot faster. So, here ya go. I haven't used it in a recipe yet but I know you it will be amazing just by the taste. I've been licking a spoon all the time. Think I will put some in my coffee...mmmmmm.
Note: Try using different milks and sweeteners. Comment and let me know how it turns out. ~smile~
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My oldest has a huge FCAT Writing test today so I got up early and made his favorite breakfast; bacon, scrambled eggs and homemade biscuits. Making bacon in the oven is a great way to cook it. The oven does all the work for you so you don’t have to stand in front of the stove getting splattered and well, using time that is always in demand. I was able to get the biscuits ready and lunches packed while the bacon was bakin’ away. Next time you need to cook a whole package of bacon..heat up the oven and get your baking sheet out. By clicking on the advertisements on my blog, you are helping support it. Please take a moment to check them out when you visit. Thank you!
I am forever having my cakes stick to my bundt pan. Always! It never fails. Whenever I want to bake a bundt cake I am both filled with excitement and dread. Now, there are no worries! I remembered my step daughter, Carla, told me about making your own cake release and I have finally made it! This recipe has been around forever, I don't know why I haven't been using it before now. It was such a relief to see my little bundt cakes come out of the pan without sticking. Love this! Just brush the cake release in your pan and wait for your perfect cake to come out of the oven. Use them with my Sour Cream Pound Cake, Lemon Fizz Cake, Cooked Apple Coffee Cake, Carrot Cake .. everything you bake! Use what you want and leave the rest in the refrigerator. Now, get out your bundt pan and bake away!
If you love to make cookies that are very easy, soft and delicious, not to mention look wonderful. This recipe is for you. They are perfect when unexpected company arrives and you need to bake something in a hurry. Let's not forget the holidays will soon be upon us These are very impressive to look at as well as eat. A cake mix and a few ingredients is all it takes to have them coming back for more. Cake mixes definitely need to be a staple in the pantry for these yummy delights. These can also be viewed on here.
I found a lot of old recipes I had forgotten about last week and hope to share them with you very soon! This is a twist on a cookie one. The cherry is supposed to be pushed in the cookie dough some of it still shows and you cover it with chocolate. I hid the cherry in my cookie. The boys love it...hope you do too! <3 and hUgs!
Chocolate Cherry Cookies
1 1/2 to 2 cups all purpose flour
1/2 cup unsweetened cocoa
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup margarine (half a stick), room temp
1 cup granulated sugar
1 1/2 to 2 tsp vanilla extract
1 10 oz jar small maraschino cherries
semi sweet chocolate, either chips or baking squares
Preheat oven to 350 degrees
Stir dry ingredients and set aside.
Beat margarine and sugar until light and fluffy.
Beat in egg and vanilla.
Beat in flour mixture a little at the time.
It should be a stiff dough, add more flour or cocoa, if you need to.
Put in fridge to chill a bit.
Drain cherries, reserve liquid if you wish for a later use, and make certain they are dry.
Take cookie dough out of fridge.
Put a light coating of oil on hands, or spray them, make a small ball...flatten with palm.
Put cherry in middle of dough, fold over to seal.
Roll into a ball and put on an ungreased cookie sheet.
Bake for 8-10 minutes. As always, my oven cooks different than yours. Adjust time accordingly.
Cool on rack. While cooling...melt chocolate 2 squares or half cup at the time according to directions.