End of Vol 1

 The pina coladas and the Rice Krispie treats and anything after this post weren't in the recipe book. JUST in case I decide to make a vol. 2 ~pic is so I can easily get here~ 

Salted Caramel Rice Krispie Squares

 Holy Cow Batman are these A.MAZ.ING! That said I am a huge fan of Rice Krispie treats! 

What You'll Need:

6 cups Rice Krispies

1 stick unsalted butter

1/2 cup dark brown sugar

1/4 cup heavy whipping cream

1 tablespoon light corn syrup

1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top

1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

Method:

In a large bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.

Spray an 9x13 baking pan 

In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.

Pina Colodas- Almost as good as Hawaii... almost!

At the Luau Todd and I went to in Hawaii they brought us endless pina coladas... they were amazing! When we got home we searched and searched for the recipe, no luck. So I 'made' this one... it's really close.  

1 Can of Coconut Cream (we have only used Coco Lopez 15 oz can, not sure how other brands would do)

150 g FRESH Pinapple Juice 

100 g Cream

2 C Ice (approx)

Put it all in the Vita and mix away! These are good! Not quite 100% like the ones we had in Hawaii, my guess is their coconut cream is fresh, rather than canned, but these will definitely not disappoint! 

Homemade Berry Syrup

 1 C Granulated Sugar

1/2 C Water

1/2 C Berries (fresh is best, frozen tends to be a bit tart)

Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves

Add the berries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed. Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds and skins (if any) are strained out

Allow to cool. It will thicken as it cools, then place in the fridge. 

Homemade Buttermilk

 

1 C Milk shy 1 TBsp 

1 TBsp Vinegar

​Oddly enough I use this recipe all the time?! I start with my 1 TBsp of vinegar in the bottom of a liquid measuring cup, then I fill the milk to the 1 Cup line. Then I give it a good mix, wait 10-15 minutes and then use it in my recipes! 

Scalded Milk

 

Any amount of milk

Heat milk on stove until just before it boils... bubbles will form around the edges, and as soon as you see a bubble in the middle take it off the heat immediately. 

Kaleen's French Toast

 

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg* (we don't put this in)

2 tablespoons sugar

4 tablespoons butter

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

8 slices Texas toast Bread

1/2 cup pancake syrup, warmed

In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup, whip cream, and fresh fruit! Yum!