Homemade Sweetened Condensed Milk

I LOVE sweetened condensed milk and will admit to eating it straight from the can. During my recipe research I found a few recipes for making your own, which always sounded too difficult. Why make your own when you can buy it already made? After experimenting I found that it does not have to be complicated to make your own – and can even be fun! Save this recipe to try – and if nothing else – save it for when you are out of the canned variety.

Homemade Sweetened Condensed Milk

3/4 cup white granulated sugar
1/3 cup boiling water
5 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 cup powdered milk

In a large bowl combine the white granulated sugar, boiling water, melted unsalted butter and pure vanilla extract. Using an electric whisk beat until combined.

Add in the powdered milk and beat until thick and smooth. This will take, at high beating speed, about 7 minutes. 

Using a clean spoon taste the sweetened condensed milk. If there are sugar crystals you can taste on your tongue place bowl in microwave for one minute and beat again. Sugar needs to be completely dissolved. 

Cool to warm room temperature and store in refrigerator or use right away. 

Enjoy! 

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Phyllis’ Peanut Butter Fudge

My good friend, Phyllis Arnett, shared with me this delicious recipe for quick and easy peanut butter fudge. I was a little hesitant at first, but after making it, I became a firm believer in how delicious this fudge really is! It only calls for 4 ingredients and you should really already have all of them on hand. Try this recipe and let me know what you think! Email me at blaisethebaker@gmail.com

This recipe did not make it in time for it to be included in my upcoming cookbook “Blaise the Baker Dessert First” but I am sharing it here with everyone instead. Shout out and special thanks to everyone who has already preordered! I am so thankful. If you are interested in preordering my cookbook (available September 9th) please send $15 check or money order to:

Blaise Doubman / Box 47 / Kennard, IN 47351. Thanks in advance!

PB fudge

Phyllis’ Peanut Butter Fudge

1 pound butter
18 oz smooth peanut butter
2 pounds confectioner’s sugar
2 teaspoons pure vanilla extract

In a large microwave safe bowl melt together the butter and smooth peanut butter.

Once melted, stir in carefully the confectioner’s sugar and pure vanilla extract.

Combine well. Place in desired size greased pan and smooth out the top.

Allow to cool to room temperature before cutting and enjoying.

Phyllis

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Cake Mix Yeast Rolls

A friend of mine offered me the challenge of using a cake mix to make something other than a cake or cookies – and something that was savory and not sweet. Guess what!? I did it! With research and development I have discovered a recipe for “Cake Mix Yeast Rolls”. Yep! You heard that right… And they taste nothing like cake. They taste everything like yeast rolls!!!

No kneading, and simple as can be!

Cake Mix Yeast Rolls Blaise the Baker

Cake Mix Yeast Rolls

1 envelope dry active yeast
1 1/2 cups warm water
3 cups white all-purpose flour
1/2 package of white cake mix
1 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil

Start by combining the dry active yeast and warm water in a large bowl. Swish around slightly to make sure yeast is dissolved.

Next, add in the white all-purpose flour, white cake mix, salt and melted butter. Stir well until everything is incorporated.

Transfer dough to a bowl and cover with vegetable oil. Turn to coat the whole dough ball with the oil. Cover loosely with a kitchen towel and let rise in a warm spot for 1 hour.

Spray 24 muffin cups with non-stick cooling spray and divide dough evenly between cups – filling each muffin cup about 1/2 full.

Cover again with kitchen towel, and let rise in a warm spot for 45 minutes.

Preheat oven to 350 degrees F. Bake yeast rolls for 15 minutes or until lightly browned. Allow to cool in pans.

Enjoy!

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Chew This – Unbelievable Meatloaf

Happy Easter Sunday! And Happy “CHEW THIS!” Sunday! Today’s recipe is a personal favorite of my Grandma Barbra… a FOUR ingredient meatloaf! Yes – you heard that right…only FOUR ingredients and it is so unbelievably delicious and easy to throw together… well – you just will not believe it!

Chew This Meatloaf Blaise Doubman

Unbelievable Meatloaf

http://www.thecouriertimes.com/neighbors/article_0d0fc30e-d7d1-11e4-af6b-530e6ce059ee.html

TRY IT and tell me what you think! It’s SO good…

Blaise

I have had a lot of questions about what type of “stuffing mix” to use.

Here is the box I use…

SONY DSC

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Chew This – Candied Pecans

Happy “Super Bowl” Sunday – and Happy “Chew This!” Sunday! Oh – and Happy February 1st! I am so excited to share this recipe with everyone. I have taken a basic recipe, turned up the flavor and made it basically foolproof!

Candied Pecans Blaise Doubman Chew This

Candied Pecans

http://www.thecouriertimes.com/neighbors/article_bf210868-a596-11e4-9bcb-6b99c1488547.html

Try it – and let me know what you think! Email me at blaisethebaker@gmail.com

I look forward to hearing from you…

Blaise

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Chew This – Chocolate Brownie Truffles

Happy Sunday and Happy Holidays! Today is the official publication of my newest “CHEW THIS!” column for “The Courier-Times”! I am SO excited to share this recipe with everyone…

It is quick, easy, delicious, rich – perfect for last minute Holiday gift giving!

Be sure to pick up a copy TODAY and let me know what you think – and be sure to check out my Facebook page (http://facebook.com/blaisethebaker) for by “step by step” photos.

Chocolate Brownie Truffles Chew This Blog

Chocolate Brownie Truffles

http://www.thecouriertimes.com/neighbors/article_1b7de2b4-847e-11e4-be06-b33907dea23b.html

Blaise

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Slow Cooker Cherry Cobbler

I found a similar recipe to this on a Facebook posting, and had to try it. The ingredients – only 3 – could be found in any cabinet and the directions could not be any simpler!

I tried it…and loved it! And I think you will to. I DID make some changes to the original recipe, but there are still only 3 ingredients needed.

If you are not a fan of cherry, use apple, blueberry…any type of pie filling will work! Use your favorite…

Slow Cooker Dessert Blog

Slow Cooker Cherry Cobbler

1 box “classic yellow” cake mix
1 can of pie filling (I used “Comstock” brand)
1 stick of butter, melted

Start by spraying your slow cooker liner with a non-stick cooking spray.

Empty the cake mix into the prepared slow cooker liner and add the can of pie filling and melted butter. Stir everything together until well combined.

Place lid on slow cooker, turn on “high” and bake for 3 hours.

Enjoy!

(This recipe really depends on the SIZE of your slow cooker… I baked mine in a slow cooker with the capacity to hold for eight. If your slow cooker is less than this – adjust the bake time accordingly.)

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Ina’s Easy Cheese Danish

I have been wanting to publish this posting for quite awhile – but life had other plans…

It is no secret that I am a HUGE Barefoot Contessa (Ina Garten) fan – and these are beyond amazing! I have made this particular recipe for years because it is not only super EASY, but calls for some of my favorite ingredients – puff pastry, cream cheese and lemon.

These are delicious made ahead (wrap with plastic wrap and placed in the refrigerator overnight) and popped into the oven in the morning for breakfast… or even for a late night snack!

Puff Pastry Blog

Ina’s Easy Cheese Danish

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Enjoy!

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Chew This – Lemon and Butter Oven Pancakes

Today is the official publication day of my “CHEW THIS!” column in “The Courier-Times” and I am so excited to be sharing this recipe with everyone! These pancakes bring to me, a load of childhood memories. My Great Grandma Flora and I would eat pancakes down at my Grandma Barbra’s house EVERY DAY! I do not think we missed a day (or a pancake) for several years.

It was almost like a tradition – and something that I still remember fondly today…

Make sure and pick up a copy of “The Courier-Times” TODAY and let me know what you think! These pancakes are delicious topped with butter and maple syrup – or even powdered sugar and fresh berries!

Oven Pancakes Blog

Lemon and Butter Oven Pancakes

http://www.thecouriertimes.com/neighbors/article_8bb1d9fc-53e9-11e4-bc69-6f7b6d39681c.html

Blaise

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