Wednesday, January 26, 2011

Salted Caramel Toffee Bars

My mother and I munch these while watching DWTS.

To begin:
Heat oven to 350.
Line a metal rimmed sheet pan with Reynold's Release Wrap.
Lay crackers so they touch on all sides across pan.
Set aside.

Place into a small saucepan over medium heat:
1 cup butter
1 cup light brown sugar
Whisk continuously while bubbling for three minutes.

Pour caramel over soda crackers and spread until entire surface is evenly covered.
Place into hot oven and bake for 8-9 minutes.

Remove from oven and immediately sprinkle with about 1 cup semi-sweet chocolate chips and allow to melt for a minute or two.
Spread chocolate into a thin layer over caramel.
Sprinkle lightly with a pinch of Kosher salt.
Place entire sheet pan into refrigerator to chill for about 30 minutes.
When cold lift from Reynold's wrap and break into shards of crunchy, caramelly delight.

Homespun Bake Shop
Linking up with the Homespun Bake Shop

Friday, January 14, 2011

Buttermilk Banana Bread

My boys' friends beg me to bake this bread.  

Pre-heat oven to 325 degrees.
Start with a large bowl and add:
1 1/2 cups unbleached flour
1/2 cup white whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
Whisk together and set aside.

In a medium bowl combine:
1 1/8 cups sugar
1 egg
1/2 cup vegetable oil
4 Tbsp. buttermilk
1/2 tsp. vanilla
When mixed well add:
3 bananas, mashed
Now add wet ingredients to flour mixture.
Stir well to combine but do not over mix.
Pour into large loaf pan sprayed with cooking spray.
Bake for 55 minutes to an hour.

It is barely out of the oven and we are cutting it, slathering steaming slices
with softened butter and silently savoring each bite.

*I always double this recipe and bake two loaves.  It disappears that fast!
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