1 bag miniature marshmallows (white or colored work) 1 can sweetened condensed milk 1TSP vanilla extract 1/2-1CUP chopped walnuts 2 1/2CUPS milk chocolate Cooking spray You can use a baking dish, brownie pan. We like to use our bread pans. Depending on the shape you want to achieve, use that pan you prefer.
Add the sweetened condensed milk and chocolate to a microwave safe bowl and microwave for 1 minute then stir then anther minute. It usually only takes 2-3 minutes. Stir well til well incorporated. Add in your vanilla and walnuts stir in then mix in marshmallows (we like lots of marshmallows, use half the bag if you want less) til all are coated.Dump into sprayed or lined pan. Put in fridgerator for a couple hours til all cooled and set.
Once set. Remove from pan and cut into desired sizes. It’s pretty rich so we find you don’t need big pieces of fudge. Let us know what you think.
1 1/2CUPS all purpose flour 1/2CUP butter or margarine 1CUP water pinch of Salt 2TSP Sugar 1 Egg Oil , for frying Sugar/Cinnamon for Coating
Place water, butter, sugar & a pinch of salt into a sauce pan. Bring to the boil.
Add the flour and mix until well incorporated, takes a minute or two.
Remove from the stove and let it cool for a minute. Once it has cooled a little, add the egg and mix the egg into the dough. Try to do it as quickly as possible. It may look like the churro dough doesn’t wanna come together but it will. Lucky is supervising. He’s good at that.
Heat the oil in a large frying pan to about 350F. Fill a piping bag fitted with star piping tip with half of the dough, it is easier to do with half the dough as I find it heavy. When oil is ready pipe dough into oil, I use my finger to stop the dough but you can use a utensil of you want. I pipe hearts into oil and fingers and pigs tails my kids call them hehehe. They only take about 2 minutes in oil. Flipping them til nicely browned.
Lay out on paper towel when done to remove excess oil. Then roll them in a sugar cinnamon coating. Lucky saids how you doing up there mom?We also made a chocolate gravy to go with them. These were awesome. Devoured fast!
There’s 3 process’s to this recipe but it’s worth it! Steam, Dehydrate & Deep Fry.
2CUPS rice Salt 1/2CUP brown cane sugar 1TSP milk Roasted sesame seeds I used 2CUPS rice in this recipe but it all depends on how many you want to make. I like to soak the rice for an hour or so and rinse well afterwards. Then steam with some salt.
We were showin’ how to use Saran wrap (plastic wrap) to make the cakes. Makes the shape great, we find you can pack it well and nothing sticks, it’s a win win. We place a few tablespoons of steamed rice on saran wrap, close up the saran, taking all air out. Giving pressure to rice and making a firm ball. Then we loosen the saran wrap and flatten it down with our palms.
Lucky is supervising! As always lol
Nathan and Bianca have been eager to learn. We have been teaching them lots of different recipes, they made these and they did great! Tasty Job, well done.
Now they have to be dehydrated. Dehydrate at 125F about 2-4 hours this depends on your dehydrator and or size of cakes. Can be dried outside in sun for the day or in oven at 165F with the door crack opened a bit for roughly an hour. Lucky saids, look at those cakes?! Kids did awesome! Heheh
Deep fry at 350F for about 1-2minute per side. While those are frying you want to cook down your cane sugar on low heat. Once that cooks down, remove from heat and add milk and stir well. Makes it easier to drizzle, tastes great and still sets well. I also toast up my sesame seeds same time as well if you don’t already have some on hand. When the cakes come out of the fryer lay them out on paper towel to remove excess oil.
You have to work fast with the drizzle as it sets fast and hardens. We drizzle some then put sesame seeds down then drizzle some more then put more sesame seeds down. These are best the day of making. But can be eaten until days later. Let us know what you think!
Anyone else doing lots of cooking during this Pandemic? This was fun and quite enjoyed in our house. When we make cookies we make big batches and freeze them uncooked in ready to go scoops. It’s perfect for when you just want to cook a couple cookies or a bunch of a potluck or something I like having easy things on hand to do. Here we have 3 types of cookies. Everything Cookies Double Chocolate Cranberry Cookies Oatmeal Raisin Cookies It’s nice to use different color cookies makes it look interesting. Ours reminds us of a cow, moooo lol.I press down all the cookies and make sure it’s spread all around we evenly.Bake 350F about 8-10 minutes.Let sit for 10-20 minutes then cut into wedges of your size. You can also cut into squares. We love making the big cookie. Let us know how you make out with yours.
Were getting lots of cooking done being in the house all the time. Kids are enjoying helping us. Hope everyone is staying happy and safe during this Pandemic! Here’s a great early morning or afternoon recipe to try out. Bottom Layer: 1/2CUP brown sugar 4TBSP butter or margarine 2 apples of your choice. Sliced how ever you want Cake: 3CUPS all purpose flour 1CUP sugar 2TSP cinnamon 1TSP salt 3TSP baking powder 4 large eggs, beaten 2TSP vanilla extract 1CUP milk 3/4CUPS melted butter or margarinePreheat the oven to 350F and spray a 10-12 inch cast iron pan with non stick spray. For the bottom layer I spread around the soften butter with a spatula and sprinkle around the brown sugar evenly. Arrange the apples pieces in the pan how you like.In a bowl put the flour, sugar, baking powder, cinnamon, salt and mix well. If you have any apples left over I chop up finely and throw in flour mixture as well. In another bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and combined until smooth. Pour the batter over the apples and spread evenly. Bake the cake in the oven until golden about 1 hour and 15 minutes. Once a tooth pick inserted comes out clean, it’s done :0)We let cool for about 10 to 15 minutes. Then run a knife all along the edges to lose the cake so it makes it easier to come out when flipped over.
Get a serving plate that is large enough to fit over cast iron pan. Lay plate over top of pan and flip cake quickly but carefully over. It should slide right out! This cake is enjoyed in our house at anytime of the day. Hope your family enjoys it as much as we do.
