Peanut Butter Puddle Bars

These are sheet bars so use a big cookie sheet.

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp salt

2/3 cup peanut butter
2 cups flour
2 cups oatmeal

12 oz chocolate chips

2 cups powdered sugar
2 Tbs peanut butter
canned milk (evaporated) (or cream)




Mix well and bake 375 for 10 minutes.  While still hot, sprinkle with chocolate chips. 

Heat powdered sugar and peanut butter and mix in just enough canned milk to thin.  When chocolate is cooled, spread this over the bars. 

Rio Grand Pork Roast

This recipe came along with an Electric Bill for my parents years ago when they lived in Big Spring, Texas.  Makes the dish that much more funny.


1 (4-5 pound) boneless rolled pork loin roast
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 cup apple jelly
1/2 cup catsup
1    Tablespoon vinegar
1/2 teaspoon chili powder
1 cup crushed corn chips

Place Pork fat side up on rack in shallow roasting pan.  Combine salt, garlic salt, and 1/2 tsp chili powder and rub into roast.  Roast in oven for 2 - 2 1/2 hours or until meat or until meat thermometer registers 165. 

Combine jelly, catsup, vinegar, and remaining chili power.  Bring to a boil.  Reduce heat and simmer uncovered for 2 minutes.  Brush roast with glaze, sprinkle top with corn chips.  continue roasting 10 to 15 minutes or until thermometer registers 170.

Remove roast from oven.  Measure pan drippings, including any corn chips.  Add water to make 1 cup.  heat to boil and serve with meat. 

Miso-Ginger Marinated Grilled Salmon

Thank you Bobby Flay

Ingredients

• 1/4 cup white miso (fermented soybean paste)
• 1/4 cup mirin
• 2 tablespoons unseasoned rice vinegar
• 2 to 3 tablespoons soy sauce
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons toasted sesame oil
• 4 salmon fillets, 8 ounces each
• Salt and freshly ground pepper
• Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Old-fashioned Apple Crisp

From the Barefoot Contessa

5 pounds McIntosh or Macoun apples
Zest of 1 orange
Zest of 1 lemon
2 Tbs fresh orange juice
2 Tbs fresh lemon juice
1/2 cup sugar
2 tsp cinnamon
1 tsp ground nutmeg

Topping
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter diced

Preheat oven 350.  butter 9x14 oval baking dish.

Peel, core and cut apples into large wedges.  Combine the apples with the zests, juices, sugar and spices.  Pour into the dish.

To make the topping combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of a mixer .  Mix on low speed until the mixture is crumbly and the butter is th size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake 1 hour until the top is brown and the apples are buble.  Serve warm with ice cream or whip cream.

Apple Crisp

6 apples peeled and sliced
3/4 cup flour
1 1/4 cup quick oats
1 1/4 cup brown sugar
2 tsp cinnamon
3/4 cup chopped nuts
3/4 cup butter

Put apples in greased 9x13 baking dish.  Mix all other ingredients and cut in butter.  Sprinkle over apples.

Bake at 350 for 40-45 minutes.

Lemon-Glazed Butter Cookies

1 cup (2 sticks) unsalted butter at room temperature
1/3 cup powdered sugar
1 cup all purpose flour
2/3 cup cornstarch

2 1/2 cups powdered sugar, sifted
1/2 cup (1 stick) butter melted
2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Cream butter and sugar.  Sift together flour and cornstarch and add to butter.  Blend until dough is soft, about 1 minute.  Drop by teaspoonfuls onto ungreased baking sheet.  Bake until very lightly browned, about 15 minutes.  Transfer cookies to racks to cool.

Meanwhile, combine sugar, melted butter and lemon juice.  While cookies are still warm, mound 1/2 teaspoon icing on each, icing will melt.  Cool cookies completely.

Refridgerator Bran Muffins

1 1/2 cups sugar
1 cup 100% bran
2 cups AllBran cereal
1/2 Crisco
2 eggs
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
3/4 cup golden raisins

Pour hot water over AllBran cereal and let stand until absorbed and cooled slightly.
Cream sugar and shortening.  Add eggs one at a time.  Add flour, soda, salt, buttermilk.   Blend alltogether and add raisins and remaining ingredients.

Refrigerate covered up to 5 weeks. When ready to use, dip batter from container without stirring, into a greased muffin tin. 

Bake at 400 degrees for 20 minutes.