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.

Thinking Thanksgiving

Thanksgiving is not far away and by now you could have 90% of the work done.....don't worry, it is not too late. For 25 years, I taught as many as 3 classes every Fall on The Southern Thanks
giving. In fact, this mostly do-ahead menu is in my book, Mary James dishes it out (page 112).

Now for some of those extra tips. The dressing can be done now and frozen....makes 24 pieces.....freeze it on a sheet pan then bag it if you don't have freezer room....just remember to put it back on the cookie sheet before it thaws! Cook it on turkey day

By all means make the cranberry conserve....this is a HUGE hit every year.....double the recipe and it will carry you through Christmas...don't freeze...just refrigerate.....I don't like to do more that a double batch at a time....it seems to change how it sets up and thickens if you do more than that......The picture on the left shows you the approximate size of the fruit when it is cut......Bring to a simmer (slow boil) and then time it for 20 minutes stirring occasionally......This dish sparkles when presented in a glass/crystal dish.

Favorite Equipment - The Steamer

The steamer has become my best friend. Above you see three different sizes of the traditional stackable bamboo steamer (left) that works over water in the wok...you would keep one basket for meat/fish and the other for vegetables. These are inexpensive especially when purchased in the ethnic markets.

However, my favorite is the electric steamer (right). It is inexpensive also...$29.99 at Target the last time I checked. I use it almost everytime I cook....and, by the way, I don't cook every night. The Sizzling Fish Filets with Ginger and Green Onions (p. 116) are fabulously quick and easy in the steamer...And you will get RAVE reviews on this dish.... The steamer is perfect for all your vegetables.... steam potatoes for mashing or serve them just steamed with a bit of parsley, salt and pepper....or add a few turnips to the potatoes for an interesting twist....cabbage, carrots, cauliflower....asparagus, parnips, sweet potatoes....the list is endless. So healthy and they really do taste better. Dishwasher clean up or sometimes just a quick rinse will do. Bowls stack to store.

Testimonials

Booksignings have been great for me. Not only do I get to visit but many of you already have the book, and are trying the recipes, and are giving me such great feedback.....THANK YOU!.... I just have to share some of your comments...

-I LOVE your book.....It does not challenge my culinary skills...

-The Pan Seared Scallops were divine....and so quick to do

-I had no idea it would be this easy....all I have to know how to do is measure! I am inspired.

-I have already made the Sizzling Fish Filets with Ginger and Green Onions for my family and they loved it and it took me no time. MJ'S note: read about steamer in previous blog.

-The recipes are so easy to read and to follow.....I love the teaching notes.

So it seems that many of you have picked up on the ease of preparation of the recipes in Mary James dishes it out. It has always been my goal to make life easier and simpler in the kitchen whether it is the recipe you are preparing or the equipment you are using.

Getting Ready for the Holidays

This has been a great morning....up very early....turned on the Christmas music in the kitchen and started baking. First on the agenda was angel biscuits ....I made the dough last night and after being refrigerated overnight, the dough is perfect to roll out. Remember that it is sticky....just scoop part of it out onto a heavily floured board.....sprinkle heavily with flour and press with the palm of your hand before you finish rolling with the rolling pin. Tomorrow or the next day, they will be stuffed with country ham, wrapped in foil and put in the freezer.....Do you think 24 dozen is enough??? Maybe not. TIP: Kathy S. reminded me .. use cold water to wash a bowl with dough remnants.....it just rinses away!

Next project.....Raspberry Muffins...page 48 of Mary James dishes it out I LOVE these muffins...light...not too sweet. These are a real treat on Christmas morning. They freeze great! When I freeze them, I usually
bake them in greased and floured muffin tins.....no paper liner.

The pictures are just a petite dejeuner (breakfast) set-up from these goodies that I had in my freezer at the time....

Speaking of Christmas......there are 2 favorite holiday breakfast casseroles in THE book.....pages 123 for Hash and Sausage Casserole (can do ahead and it freezes, uncooked) and the #1 requested breakfast casserole is on page 124 French Toast Casserole (can do a couple of days ahead and cook on Christmas morning, but does not freeze).

I could go on and on with suggestions but will save my quick entree ideas for a later blog...

Here is a popular recipe from one of the Gifts of Food classes....

MARSHMALLOW FUDGE

1 1/2 CUPS SUGAR
1 7-OUNCE JAR MARSHMALLOW CREAM
2/3 CUP EVAPORATED MILK
1/4 CUP BUTTER
1/4 CUP KAHLUA
1/4 TSP. SALT

2 CUPS SEMISWEET CHOCOLATE CHIPS
1 CUP MILK CHOCOLATE CHIPS
1 TSP. VANILLA
3/4 CUPS CHOPPED NUTS

Combine first 6 ingredients in 3-quart saucepan. Bring to rapid boil and cook stirring constantly for 5 minutes. Remove from heat. Add chocolate chips. Stir until melted. Add vanilla. Stir. Pou into greased 8-inch square pan. Refrigerate until set.