Puffed Wheat Cake

Olympics, Olympics, Olympics! Isn’t it exciting? With all of this talk about the 2010 Winter Olympics, I cannot help but think about Canada, or rather our much missed Canadian friends. Before we moved to Wyoming, we spent a lot of time with them. Fun times! Glenda often made this wonderful Canadian treat, Puffed Wheat Cake, to share with us. It seems Puffed Wheat Cake is quite a big treat in Canada. I remember we celebrated our friendship over a batch of this chocolaty treat, at a barbeque in the park, just before we moved. And with the big GOLD MEDAL hockey game today, Canada vs. The United States,  How could I resist? I know if we were able to watch together, we would have Puffed Wheat Cake! Reminiscent of Rice Krispie Treats, only chocolaty, made of wheat… and Canadian, Puffed Wheat Cake is delicious. So in the spirit of my Canadian friends I had to make it today to enjoy during the BIG GAME. GO USA!!!!!!!

Just in case you are wondering, this is what Puffed Wheat looks like. You will find it in the cereal section at the grocery store.

Puffed Wheat Cake

1 cup brown sugar

½ cup dark corn syrup
½ cup butter
2 Tablespoons cocoa
1 tsp. vanilla
8 cups plain puffed wheat

First, butter a 9x13 pan. Pour the puffed wheat into a large bowl. Trust me, the larger the bowl, the easier to stir and the less of a mess in the end! In a saucepan, bring brown sugar, corn syrup, butter, cocoa, and vanilla to a boil. Stir frequently so it doesn't burn. The mixture will melt together and turn into a smooth chocolatey sauce. Now, pour the chocolate mixture over the puffed wheat. Gently mix together until the puffed wheat is coated evenly. Pour into prepared pan. Now use the back of a spatula and press, press, press the mixture down. Let cool. Cut into squares and enjoy!

See.... kind of like Rice Krispie Treats, only Canadian, chocolaty, and wheat!

Recipe Bridal Shower

There is not only one, but three weddings in my near future, two of which are happening somewhere other than where I live. Both of these brides are very dear to my heart, and I know if I were closer, I would throw showers for them. There has to be some fun way to celebrate with them! And than I remembered an idea that my husband's cousin Codi came up with when her little brother was getting married... a Recipe Bridal Shower. What a perfect idea! Here's how it works...

First, you ask the bride, or someone close to the bride if you a going for a surprise, to send you addressses of those close family members or friends that she would like to receive recipes from (technically the invitation list).

While you are waiting for the addresses, you create cute little invitation cards. Not your normal invite, since there isn't actually a party to attend, but you are inviting them to help celebrate in a special way...

Next, purchase a fun little recipe book like this (you may have to purchase additional cards):

Take the cards and send them to the bride's guest list. You may want to include self-addressed stamped envelopes to encourage your guests to respond with their favorite recipes.

Voila! As the bride compiles her recipes into the cookbook, she creates a special wedding keepsake. Isn't that fun?

And let's not leave that third bride out just because she lives in town.  With just a few adjustments of the invite card, I am using the, Wedding Cookbook, as her gift.

Caramel Chex

This is one of those recipes that everyone asks for. It never fails, Birthdays, Superbowl Parties, even fishing with my husband, no matter where I take Caramel Chex, people rave about it! Besides its extreme yumminess, there are several reasons I love this recipe. First, it doesn’t require too many ingredients, and most of them I usually have on hand – as long as I remember the two brown paper bags from the grocer’s checkout. With this in mind, I always ask the checker for four bags, that way I always have two secretly tucked away just incase. Second, you end up with a ginormous (gigantic plus enormous) mountain of Caramel Chex, which is a good thing because it never ever lasts long. And , it is so easy to wrap up and give as gifts (which everyone seems to love). In fact, some of my husband's colleagues put in special birthday treat  requests. Trust me, you will want to try these!

First, open paper bags and place one inside of the other. Pour both boxes of Chex into the bags. Set aside.

Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stir frequently as not to burn.

When everything is all melted and incorporated, take off of heat and add vanilla and baking soda.

Stir until foamy.

Pour over the double bagged Chex. Roll down top and shake well. Microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again.

However, you should be able to dump the Chex onto the sprayed wax paper.

Doesn't that look good? Gently spread the Chex around a little. Give the mix a stir every once in a while as it cools, so that it doesn’t dry in one huge clump.

This is usually the time that the nibbling begins. I always have little, and even big fingers sneaking tastes and hear lots of “uhmmmms” and once in a while “this is the bestest snack ever, huh,” from my little ones.  Not to worry, even with the nibbling, there's plenty!

I always have enough for either 2 big bowls, 2 gallon-sized bags, or one of each!

And don't forget, it makes great gifts!

Caramel Chex

1 pound butter
3 cups brown sugar
1 cup white corn syrup
2 (14 oz.) boxes of corn Chex cereal
1 teaspoon vanilla
1 teaspoon baking soda
2 brown paper bags from your grocer’s checker

First, open paper bags and place one inside of the other. Pour Chex cereal into bags and set aside. Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stir frequently as not to burn. When everything is all melted and incorporated, take off of heat and add vanilla and baking soda. Stir until foamy. Pour over the double bagged Chex. Roll down top and shake well. Microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again. However, you should be able to dump the Chex onto the sprayed wax paper. Gently spread the Chex a little. Give it a stir every once in a while as it cools, so that it doesn’t dry in one huge clump.

Now to give credit where credit is due. My mom has this friend, Wanda, and even though she doesn't cook a lot, she seems to have a knack for fun entertaining recipes. Kudos to Wanda for this one!

Don't forget to check out the Tuesday Tastes Party at Crazy Daisy. Click here...

Link'n up to...

 

Old Fashioned Lemon Bread

I sometimes find myself on a quest in search of a certain recipe. You know, the one that perfectly defines my idea of a certain food. The perfect Sugar Cookie. The perfect Carrot Cake. Recently, the perfect Chiken Penne. I stress, my idea, because I am sure that we all have different opinions about what perfect may be. Hopefully our stars will align and occasionally we will find perfection together. In this case I was wishing for a soft, warm, moist, lemon-drop tasting delight of a little treat.... and I found it! The recipe that would end my search.... at least for lemon bread.


Old-Fashioned Lemon Bread

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup (5 fluid-ounce can) evaporated milk
1/3 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour 8x4-inch baking pan.

Combine flour, sugar, baking powder, and salt in large bowl. Beat eggs, evaporated milk, oil, and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.

Bake for 55-60 minutes or until wooden skewer inserted into center comes out clean. Using skewar, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (syrup will soak into the bread). Cool on wire rack for 15 minutes; runknife around edge of bread. remove bread to wire rack to cool completely.

Lemon Syrup:

Combine 1/2 cup sugar and 1/4 cup lemon juice (@ 1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for @ five minutes or until sugar is dissovled and a light syrup is formed,

*From Nestle Holiday Favorites