December 5, 2008

Caramel Heavenlies


This recipe from MARY JAMES dishes it out is great for gift giving.

CARAMEL HEAVENLIES

12 DOUBLE GRAHAM CRACKERS
2 CUPS MINIATURE MARSHMALLOWS
¾ CUP BUTTER
¾ CUP BROWN SUGAR
1 TEASPOON CINNAMON
1 TEASPOON VANILLA
1 CUP SLICED ALMONDS
1 CUP FLAKED COCONUT

Arrange graham crackers in a single layer in a 10x15 inch jelly roll pan. Sprinkle with marshmallows.

Combine the butter, brown sugar, and cinnamon in a saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in the vanilla. Drizzle over the marshmallows; sprinkle with the almonds and coconut.

Bake at 350° for 12-14 minutes or until light brown. Cool in pan on a wire rack. Cut into 3-inch squares; cut each square into halves to form triangles.

Store in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months.

Teaching Notes: If bars become too hard to remove from pan. Return pan to oven for 30 seconds to a minute to soften. Once you get a corner lifted up, you will be able to easily cut between the squares. I usually cut them in squares first then remove from pan and cut 1 or two times more to create medium or small triangles. The small triangles are great bite sized treats. Posted by Picasa

December 4, 2008

Lamb Sweetbreads with Morel Sauce


It seems that each time my departure from France draws near, my favorite things begin to show up on the table. And this night was decadent. Lamb Sweetbreads with Morel Sauce that had more morels than you could count in it. It was absolutely yummy and the 2004 Domaine Santa Duc Haute Garrigues (Gigondas) was a perfect match.