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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Chew This – Homemade Pizza and Tomato Sauce

Happy “Chew This” Sunday! As many of you know I have a food column in “The Courier-Times” on the first and third Sunday’s each month. I love sharing my stories and recipes with everyone and this Sunday is no exception. Who doesn’t love pizza? Have you ever tried making homemade pizza dough and sauce? It’s not as hard as you might think – and far superior to anything you could buy. Try it – and let me know what you think! So easy and so delicious…

  
Homemade pizza and tomato sauce 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_b2e8dd20-6f59-5c26-b194-081504123e72.html

Enjoy! 

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Pat Bogue’s Homemade Caramels 

The Holiday season is fast approaching and I can’t think of anything that would be as perfect of a gift as my friend Pat Bogue’s homemade caramels! I’ve made these before and they’re by far superior to anything you can buy in the stores. Make these and give them out as gifts this Holiday season – but be sure to save enough for you! Special shoutout and thanks to my friend Pat Bogue for allowing me to share her “famous” recipe. Thanks again Pat! 

  
Pat Bogue’s Homemade Caramels 

2 sticks (8 oz.) butter
1 one pound box brown sugar
1 cup Karo light syrup
1/4 teaspoon salt
1 can Eagle-brand milk
1 teaspoon pure vanilla extract

Start by greasing a 9×13-inch baking pan with butter. 

In a heavy saucepan melt and combine 2 sticks butter, brown sugar, light syrup and salt. 

Pour in Eagle-brand milk and stir to combine. Stir this mixture constantly over medium heat until the mixture reaches 245 degrees F. 

Remove from heat and add in pure vanilla extract.

Pour mixture into prepared pan. 

Allow to cool at room temperature. Cut the caramels to the desired size and wrap individually in wax paper. If cut into bite-size pieces this recipe makes between 120 and 130 pieces. 

Share and enjoy!

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Photo by: Pat Bogue 

A note on the brown sugar: A pound of brown sugar – contains about 3 1/2 cups when loose and about 2 1/4 cups when packed. 

Glenna’s Butterscotch Pie with Meringue

My Grandma Barbra mentioned to me that she would love a butterscotch pie with meringue on top. I really wanted to make one for her, but I haven’t really “experimented” with butterscotch a lot – because I don’t like it! Much like coconut – I’ve never liked butterscotch… At least I didn’t think I did.

Grandma told me she usually used a recipe in her old “Kennard Friends Church” cookbook from her friend Glenna Womack. I found the recipe, and decided to give it a try.

I’m so glad I did! It resulted in a delicious pie that my Grandma Barbra absolutely loved! And – it made a butterscotch fan out of me…something I didn’t think could happen.

The pie crust recipe is my Grandma Barbra’s recipe. The butterscotch filling, and meringue is Glenna’s recipes. Shout-out and special thanks to Glenna for allowing me to share with all of you, her recipe…

Butterscotch Pie Blaise the Baker

Glenna’s Butterscotch Pie with Meringue

For the pie crust…

1 cup white all-purpose flour
1/3 cup solid vegetable shortening
1/2 teaspoon salt
2 tablespoons ice water

For the butterscotch filling…

3/4 cup brown sugar, lightly packed
1/3 cup white all-purpose flour
1/4 teaspoon salt
2 cups white whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
3 tablespoons salted butter

For the meringue topping…

3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons white granulated sugar

Start by preheating the oven to 350 degrees F.

Make the pie crust by combining the white all-purpose flour, solid vegetable shortening and salt in a large bowl with a fork or pastry cutter. You can also use your fingers. What you are looking for here, are small “gravel-like” pieces to ensure that the shortening is throughout and combined. Next, add the ice water and stir together until a ball of dough forms. Take the dough, and place between two pieces of parchment paper.

Roll the dough until about 1/2-inch thick, between the pieces of parchment. Once rolled to 1/2-inch thickness, gently peel off the top piece of parchment paper. Place your 9-inch pie plate on top of dough, bottom of the pie plate facing you, and flip over. Gently remove the parchment, and lightly tuck your pie crust into the pie shell. If it rips or tears – that’s ok. Just take a little water, and “glue” the pieces back together. It will bake fine. Homemade is the look we are going for here – not professional.

Place this in your preheated oven for 18 minutes, until lightly golden brown.

In the meantime, in a medium saucepan over medium heat, combine the brown sugar, all-purpose flour and salt. Gradually stir in the white whole milk, and cook over medium heat until bubbly. Cook and stir this mixture for 2 minutes.

Once cooked, remove from the heat. In a small bowl, place the 3 egg yolks. Take a little of the hot butterscotch mixture, and stir it quickly into the eggs to temper them. This will help you not have “scrambled eggs” in the pie. Once the eggs are brought up to the same temperature as the butterscotch mixture, add everything back into the main saucepan and stir quickly. Place it back on medium heat and cook 2 more minutes, stirring constantly.

After 2 minutes, remove from the heat and whisk in the salted butter and pure vanilla extract. Pour this mixture into the baked pie shell and allow to cool slightly.

Next, make the meringue by combining the large egg whites, pure vanilla extract and cream of tarter in a large bowl. Using an electric mixer (or your arm and a wire whisk if feeling confident and strong) beat the mixture until soft peaks are formed.

Gradually add in the white granulated sugar, while still continuing to beat the egg whites. Beat this mixture until stiff peaks are formed. The whole process should take around 7 minutes depending on the speed of your mixer. If using your arm and a whisk, it will be considerable longer.

Once the stiff peaks are formed, spoon the meringue over the top of the pie, sealing to the edge of the pie. With the back of a spoon, make little “peaks” and mountains. This will give good color once baked.

Place in preheated 350 degree F oven for 15 minutes until the meringue tips are golden brown.

Remove, allow to cool before cutting. Once cut and served, store in refrigerator.

Enjoy!

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Cookbook Corner – Homemade Doughnuts

Doughnuts Blaise the Baker Cookbook Corner

“Homemade Doughnuts” By: Kamal Grant

I loved this book! First of all – let’s be fair here – I LOVE doughnuts… so – that helps in me loving this book. This cookbook is filled with tips and tricks – and a LOT of techniques – for perfecting the perfect doughnut. I will admit, that I’ve always wanted to make my own doughnuts, but haven’t really attempted much (I mean outside of making them with refrigerated biscuits; who hasn’t done that!? BUT they just aren’t the same) until recently.

This book will definitely be at my side when I start to attempt doughnuts – right now I’m in the middle of a “pie quest” – but I’m so excited to try some of these delicious looking recipes. The book is divided into “doughnut” recipes, “glazes and icing” recipes, “fillings” and other doughnut “accoutrements”. And honestly?! I LOVE that he’s put the book together this way – that way you can create your own flavor combinations!

For example, pick a doughnut recipe (such as “red velvet cake doughnut” on page 40, and then pick a glaze recipe – such as “salted caramel icing” on page 81) and then CREATE! The sky is the limit here – but I mean, really, how delicious does a red velvet salted caramel doughnut sound!? Amazing!

I highly recommend this book to people who want to create (and devour) their own delicious doughnuts! Kamal has done a fabulous job with this book and it’s recipes – the photographs are spectacular as well!

To buy “Homemade Doughnuts”, please click here…
http://www.amazon.com/Homemade-Doughnuts-Techniques-Recipes-Sublime/dp/1592538452/ref=sr_1_1?ie=UTF8&qid=1428025891&sr=8-1&keywords=homemade+doughnuts

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Shout out and special thanks to Quarry Books and Kamal Grant for this opportunity.

Blaise