Crispy Caramel Marshmallows

I will need to hide these from myself. This little finger food of soft marshmallows enrobed in caramel and rolled in crispy rice cereal may cause a problem in the area of me bum- yes baby's got back and there's junk in my trunk. I am practicing my hippy shake talk for my classroom full of teeny boppers next weeks. If my lingo doesn't make me the coolest chick on the block then these little morsels will. Make these, it will have your kids singing "Don't you wish yo momma cooks just like mine?"


Crispy Caramel Marshmallows
14 ounce can sweetened condensed milk
1 stick butter
14 ounce bag caramels
10 ounce bag large marshmallows
crispy rice cereal

Over a double-boiler heat milk, butter, and caramels until melted and smooth. Place a marshmallow on a fondue fork-it works the best, and dip into caramel, shaking off excess caramel. Roll in rice cereal and place on a wax paper lined cookie sheet. Repeat with the rest of the marshmallows. Let set for about 30 minutes and store in an airtight container. Makes about 45 pieces.

Note- If you would like to make these on a stick, use a lollipop stick, skewer, or popsicle stick and completely immerse marshmallow in caramel sauce then roll in cereal. The ones below did slip on the stick a bit and would have benefited from a caramel anchor.


I am seeing these in future bake sales. And maybe a few rolled in coconut too.

Robin Sue

Summer Supper: Chunky Gazpacho and German Sandwiches

It's funny how easily I forget things that I once loved so much. These open-faced sandwiches were a favorite of mine while living in Germany. Wonderfully smoked meats or salamis atop the freshest of seeded breads or crusty rolls with a slice of Brie, hard-cooked egg, and a pickle or cucumber slice were so simple, yet sophisticated. But the best part- the thickest, freshest, most decadent layer of butter spread over that bread. One of my favorite sandwiches came from the train stop on Post. It was a Black Forest Ham with a thick spread of butter on a crusty roll, then all wrapped in paper for my train ride into the city center. For a picnic in the park the other day, my new neighbor from Germany jogged my memory by bringing those German Sandwiches I had once loved so much and I wondered to myself, "how did I let myself forget these?" I daintily devoured three of her sandwiches and had to make a plate of my own for our dinner last night.


This Chunky Gazpacho is my favorite gazpacho recipe that I served in little espresso cups along side my German Sandwiches. The thing I love so much about Gazpacho; every bite is a surprise. Will I get a bit of oregano or basil with this bite or a tomato and cucumber, or how about some corn? Love it. This recipe is zippy and refreshing.


Chunky Gazpacho- from my friend Jennifer
8 really ripe tomatoes, chopped- I removed most of the seeds
2 cucumbers, peeled, seeded, and chopped
1/2 vidalia onion chopped fine
5 green onions, sliced
2 cloves garlic, minced
2 tsp. horseradish
1 T. fresh oregano, chopped
1 T. fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
1 tsp. Worcestershire sauce
juice of one lemon
4 cups V8 or favorite tomato juice, I used Trader Joe's Garden Patch
1-2 tsp. hot pepper sauce, I used Sriracha with extra garlic
1 ear cooked corn on the cob, kernels removed- my addition
Kosher salt to taste
Fresh cracked black pepper to taste

Mix all ingredients into a large bowl and refrigerate for at least four hours or overnight. Serve cold. Makes about 12 cups.
Note- My tomatoes were not the huge Beef Steak variety. My guess is that they were probably Early Girl's, about 2-3 inches across. I used 12.

Robin Sue

Ma's Famous Parsley Potatoes

My family and I just spent a week at my parents home at Smith Mountain Lake, VA. Ma cooked scrumptious dishes for us and has even shared her famous potato dish with all of you. Ma wrote this post but the editor's notes, me, are in italics. Here's Ma...

I am not a good cook here we go again, she lies, but I like to cook. It took me many years to learn how. I remember for about the first 20 years of my marriage, my meals were not the greatest-Dad's nodding. A lot of meals went into the "Pig" our garbage disposal. I had difficulty figuring out how much to cook so many of our meals were skimpy. Now that we are "empty nesters" I cook way too much and have so many leftovers that we get sick of them. Do I hear an Amen? The scariest was when she dumped all the week's leftovers into a pot and made soup.

I was not allowed in the kitchen growing up. I did not do that to my children -she made us wash the dishes. They are better cooks than I could ever be -now she is telling the truth *wink* and are not afraid to change a recipe or create a new one. I am learning from them. The following recipe is one I created. Although it looks awful -it is not easy photographing smashed potatoes, it is tasty. I am also a lazy cook -another lie, she can run circles around me. If I can take a short cut I do. So with that in mind, here is my version of Boursin Potatoes. Also, the one I am famous for follows:


Boursin Potatoes
1.5 pounds of Red, Yukon, or new potatoes
Salt for potatoes
1/2-1 pkg of Boursin cheese (herb flavored)
1-2 T dried minced onions
1 cube frozen or 1 T fresh garlic, minced
1/2-1 stick butter
1/4 c. fresh parsley or 2 T dried parsley
1 T olive oil

Cut potatoes in chunks, no need to peel. Boil in salted water til done. Drain leaving about 4-5 T of the water. Add the above ingredients. Mix and continue to cook until well blended. It will look like chunky mashed potatoes.

Ma's Famous Parsley Potatoes
Same as above, minus the cheese, except add about 2 large cloves of garlic. You should be able to smell the garlic in the potatoes and then you will have enough. Also, I add more dried onion flakes. Fresh is even better. I prefer the Yukon potato over any of the other potatoes. It has a sweeter taste than the others. As we said before, this may not be a pretty dish, but it is delicious.

Ma

While at Mom and Dad's, here is where we spend most of our time, other than the kitchen of course. That's the little Mirror Dinghy which has given us almost 40 years of enjoyment. Ma's favorite saying while on the dock is, "Is the sun over the yard arm yet?" If it is- it always is somewhere, she then goes up to the house and makes her delicious Sangria. Maybe she can blog on that some time?

Restaurant Depot

Anything from portion cups, take out containers, and diner style baskets can be spotted on my posts and often cause readers to ask where I purchase these specialty items. Well ask no more! Rindy, her mom Bobi of Bobi's Bites, and I, way back before school was out, made a big shopping trip to Restaurant Depot in Alexandria, VA. Trips to RD are always coordinated between some friends and I to travel together so that we may split cases of certain items.


You can see that Rindy and I always get into mischief. You may also see in my left hand that I travel to RD with my pocket knife, a very useful tool in this type of store. We also bring boxes, coolers, sweaters, and wear sneakers. Every time I go I am better prepared.


The shelves are huge and piled high. The men on fork-lifts show no mercy and honk ruthlessly until you get out of their way. When I bring my children, I have to sign a waiver saying I won't sue RD if my children get hurt- it is a very dangerous place for children! They stay at home now. Since it was Bobi's first time, she was initiated by having to push the very heavy wheelie cart. He-he.


This is where I get those 11 pound bars of chocolate for candy making.


Any plate, cup, bowl, or portion cup.


Any storage containers.


Meats.


Or pots.


Sometimes we have to crawl under shelves to find lids that match our cups. Many heads are bonked in this place.


The parking lot is filled with gut trucks or roach coaches. Someday I would love to own a taco truck but mine will be pink and green and I will wear Daisy Duke shorts, a push-up bra, and long flowing locks, sell cute cupcakes, Italian meatball sandwiches, and healthy little salads...oh wait, scratch the salads, healthy items may scare away the customers.

Here are some of the things I use from RD.


1. Straws- shakes, chocolate milk, root beer floats
2. Wax paper sheets- layering tortillas, wrapping lunches, lining baskets or bowls
3. Foil sheets- wrapping hot sandwiches
4. Styrofoam meat trays- making cookie platters, great for dessert gift platters
5. Paper baskets- for small meals like sandwich and chips. I get sizes 500 and 50. The 50's are great for desserts.
6. Wax bags- wrapping sandwiches, trail mix, chips
7. Plastic diner-style baskets- for novelty dinners like fish and chips
8. 9 ounce plastic punch cups- great for parties and wrapping cupcakes!
9. Softspoon- I pick up 2 every time I go
10. Various sized portion cups with lids- great for packing lunches
11. Tasting spoons- love, love, love these. For lunches and little bites.
12. Three compartment dinner tray with lids- when I have to bring a meal for an elderly or widowed neighbor, these are what I use. Great for freezing leftovers too.
13. Bamboo skewers- kebabs
14. Umbrellas- for fancy drinks, to top cupcakes to keep the plastic wrap from sticking, even for the children's milk!
15. Large take-out containers- Sending cookies to work, neighbors, or friends. Leftovers for company to take home
16. Sword picks- Drinks, sandwiches, snacks, Barbie Doll vs. GI Joe duels

What do you like to get at your local restaurant supply store?

Robin Sue

How to Serve Citrus Fruit

Sometimes in life we happen upon little nuggets of wonderfulness. Call it serendipity or call it luck, or maybe chance. I call it a gift. In the most unexpected places, without even looking for anything significant, life can give us things that hit us square in the face and make us say, "I've learned something new today." I had that kind of moment in a little Chinese restaurant near my parent's home. I was not expecting anything brilliant, I was not even expecting good food, but in the end they served us an orange half in a little bowl with our fortune cookies. I had never seen citrus fruits served in this fashion and of course had to dissect the creature right away to see how it was done. It was gorgeous and I can see platters of Citrus Boats adorning all of my future brunch buffets.


Using a very sharp knife cut a clean citrus fruit of your choice in half.


Cut a small wedge off the bottom of each half as in the picture above.


Using a sharp paring knife cut the fruit away from the peel and set aside.


Place the bottom back into the ring of peel you had just cut. It will fit tightly down in there and act as a base and lift your fruit.


Place the little bowl made with the peel into a pretty dish or on a platter covered with lettuce leaves- the flat bottoms prevent wobbling. Carefully separate the citrus fruit's segments and place back into the peel. Top with a cherry or any other attractive berry. Serve with decorative picks or small spoons. This clever presentation completely trumps its tedium.

Note- You may want to use a cutting board with a "gutter" to catch all those wonderful juices to pour into a glass for later. No waste.

Robin Sue

Tammy's Raspberry Cheesecake Ice Cream

The ice cream maker has made its way out more this summer than last. I think it's because so many people are posting such great ice cream recipes. This is my latest discovery: Tammy's Raspberry Cheesecake Ice Cream. When I eat at The Cheesecake Factory I like to order their White Chocolate Raspberry Cheesecake for dessert, it is divine. So when I saw Tammy's recipe, I knew it would be the one I had to make. I swirled in about 2-3 ounces of roughly chopped good quality white chocolate at the end of the recipe when swirling in the raspberries. This ice cream is delicious. It has the tang associated with cheesecake-but not too tangy, the elegance of the raspberries, and the sweetness from the white chocolate, excellent! Go on over to her site and get the recipe, it is easy, no eggs, and is a real instant gratification treat.

Raspberry Cheesecake Ice Cream

If you do not want to deal with seeds in your ice cream, follow my directions on how to make Raspberry Syrup and use that in place of the raspberries and sugar in Tammy's recipe.

I would love to sandwich this ice cream between two thin brownies like this.

UPDATE- I made fancy Peach Melbas last week for dinner guests using this ice cream. I grilled fresh peach halves, topped them with this ice cream, some fresh raspberry syrup, and whipped cream. Very nice.

Robin Sue

Mini Pavlovas and an Australian Meal for Campers

It has been very humid here, not good conditions for baking Pavlovas. Last week I made an Australian meal for the little campers at school. Besides Lazy Lamingtons, I made these Mini Pavlovas, a Down Under treat fought over between Australia and New Zealand. Well I really don't care who owns the recipe, all I know is that it is a delicious classic paying tribute to the Hungarian ballerina, Anna Pavlova.


The base of a Pavlova is a meringue shell usually filled with a cream or custard, topped with fruit and more cream. So light and wonderful if you have ever had one. Again I was cooking for youngsters and did want a quick way for them to experience a Pavlova without having to kill myself in making one. Here enters Trader Joe's super Mini Vanilla Meringues which were just too cute to pass up. The minis topped off with some whipped cream and raspberry syrup were perfect for tiny taste buds.


For the campers, I made their Mini Pavlovas in 2 ounce portion cups so that they also had room for a Lazy Lamington. Aren't the mini spoons too cute?

Mini Pavlovas
One container Mini Vanilla Meringues
Raspberry syrup
whipped cream- I suggest homemade*

Raspberry Syrup
one 12 ounce bag frozen raspberries
1/4 cup sugar
1/2 T. cornstarch

In a small sauce pan, over medium heat, cook raspberries with sugar until macerated. Push through a wire strainer to remove seeds, reserving juice. Pour juice back into saucepan and stir in cornstarch. Cook over medium heat until sauce is shiny and thickened. Pour into a squeeze bottle and refrigerate until ready to use.

Just before serving, assemble the Mini Pavlovas as the meringues tend to break down once touched by liquids. In the bottom of a small cup or glass, place 12 mini meringues, top with a spoonful of whipped cream and a drizzle of raspberry syrup. Serve immediately. The container of meringues will make about 50 mini portions.

*Note- I used whipped cream from the can in order to move quickly. That type of cream does break down more quickly than regular homemade whipped cream which I would use next time, although the children did not notice or care. You can imagine the possibilities- various puddings, custards, fresh fruits, yogurt, parfaits. You can get very creative. These are delicious and dainty, perfect for a brunch or tea.

The rest of the Down Under Meal


Chicken 'n Beef Kebabs on the Barbie- I threaded 50 skewers with chicken nuggets, pineapple, and red pepper and another 50 with Costco meatballs, pineapple, and peppers. I served these over rice with a sweet and sour pineapple sauce like this one. I was supposed to do marinated and grilled kebabs but I do not have a grill big enough to accommodate that many skewers so I had to improvise. These were all put in huge roasting pans and heated in the oven and kept hot in my cooler until ready to serve. (I would have liked to call these ostrich and koala kebabs but I thought that would freak the kids out.)

Damper Bread is another Aussie favorite but I used frozen biscuits in its stead. I had to remember to keep things easy when cooking for little ones. They love biscuits.

Billy Tea is essentially a big pot of tea made over the campfire. I simply poured iced tea into a big pot and ladled it out for the campers.

Robin Sue

Lazy Lamingtons

Lazy Lamingtons, Mini Pavlovas, Billy Tea, Damper Bread, and Chicken n' Beef on the Barbie were all part of Australia Day at summer camp last week. Each week my friend Sheila of Alice and the Mock Turtle plans a Friday Feast for the campers at school and had asked if I would cook the meal for the little natives last Friday. I am not familiar with Aussie foods but a few- their desserts- Lamingtons and Pavlovas. Sheila had given me a menu but said I could be creative too. Oh boy a creative license- look out!


Lamingtons are little sponge cakes dipped in chocolate and rolled in desiccated coconut. They have been quite popular on the net lately. I took the lazy way out-children would not appreciate such work- and used my Cream Cheese Sheet Cake as the base, a nice chocolate glaze, and grated white chocolate in place of the coconut because of nut allergies at the school. The little cakes were beautiful. And delicious. Our little bush people agreed.


Lazy Lamingtons
Cream Cheese Sheet Cake- Adapted from Taste of Home Magazine
1 cup butter, softened
8 ounces cream cheese, softened
2 1/4 cups sugar
6 eggs
1 tsp. vanilla
2 1/4 cups cake flour

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Cool and glaze with the following glaze.

Chocolate Glaze
12 T. butter
6 ounces semi-sweet chocolate chips

grated white chocolate or dessicated coconut (unsweetened)

In a microwave proof bowl, melt butter in the microwave on high for 30-45 seconds. Add chocolate chips and stir until smooth and melted through. Pour over cake and spread evenly. Let set. Sprinkle generously with chocolate or coconut.


I have been finding it easier to cut all my bars and brownies with a pizza cutter. Maybe you already know this and I am WAY behind but I thought I would share the tip anyway.

Later this week I will share about those Mini Pavlovas and the rest of the meal.

Robin Sue