English Toffee Bars

When I saw this recipe I thought I hit the mother load. It comes from 1001 and Cookie Recipes, a gift from my husband when we were first married. I am a toffee lover and these bars are so good you will be making them all the time, at least I am. I think they would be the best ice cream sandwich cookie but have not ventured that far with them yet. This is What’s Cookin on Beaty’s Creek today.

Needed:

2 cups all purpose flour
1 t cinnamon
1 cup Crisco
2 cups packed brown sugar
1 large egg yolk
1 cup chopped walnuts

Cream Crisco and brown sugar, now add egg yolk mix until creamy. Now add flour, cinnamon, and nuts, mix well. Pour into a 9 inch square pan, dough will be thick. I flattened mine in the pan with parchment paper.. Bake at 275’ for 1 hour.

Butterscotch Cookies

Can you tell I grew up not eating sugar? See I have had Type 1 diabetes since I was 5 and really cannot believe how many sweets are listed on this blog. Shame on me! Hee hee... No, really I am a healthy diabetic and sugar is not an issue anymore. I should be thankful for that I guess. We like cookies around here and we have several Cookie Monsters to deal with. This cookie went very fast and by that I believe it must have been good. I ate one but that was it, the rest magically disappeared. This is What’s Cookin on Beaty’s Creek today. By the way, this would make a great lunch box cookie too. That is if they last that long.

Needed:

3 cups all purpose flour
1 t baking powder
¼ t salt
½ cup butter-softened
2 cups brown sugar
2 large eggs

Cream butter, eggs, and sugar together. Now add eggs one at a time along with the salt. Sift flour and baking powder together and add a cup at a time. Wrap dough formed into a log in plastic wrap and place in fridge overnight. Slice ¼ inch thick and bake at 375’ for 14 minutes.

Fudge Brownies

As if we needed another brownie recipe. This recipe is crunchy on top and chewy inside, just the way a brownie should be in my opinion. Ice-cream would be really good on top of this sucker too. This is What's Cookin on this HOT August day on Beaty's Creek.

Needed:

1/2 cup Crisco
2 t cocoa
1 cup sugar
2 eggs
1 t vanilla
1/2 cup all purpose flour
1 bag of milk chocolate chips

Cream Crisco and sugar together until creamy, now add your eggs and vanilla and mix well. Lastly add your flour and pour into a 9 inch pan and bake at 350' for 25 minutes. Make sure you don't over bake these, they dry out if over baked. When you remove them from the oven sprinkle with chocolate chips.

Peach Upside Down Cake

I was craving something sweet and thought a peach upside down sounded like a winner. In this recipe I use a homemade yellow cake but you can use a store bought one. I will tell you that my recipe for this yellow cake is pretty good and should be tried. This cake is so moist you will not need anything else but some vanilla ice-cream on top! This is What's Cookin on Beaty's Creek.





Needed for Cake Batter

2 cups flour
2 t baking powder
1/2 t salt
1 cup butter-softened
1 1/2 cups sugar
3 large eggs-I use free range
2 t vanilla
3/4 cup milk

In bowl, combine flour, baking powder, and salt with a whisk, this is just like sifting. Now cream butter and sugar until light and fluffy. Beat in eggs, one at a time along with the vanilla. Now add in this order, flour, milk, flour, and then end with milk. Now you will do the bottom of the pan the following way.

Needed for the peach "bottom"
4 cans of sliced peaches-drained
2 sticks of butter-melted
2 cups brown sugar

Mix melted butter and brown sugar together and pour into your 9x13 pan. Now place your peaches in a pretty pattern and pour batter on top of this combo. Bake at 350' for 35-40 minutes. Start checking at 25 minutes. Sometimes mine is ready then. Let cake cool completely and then flip onto a platter.

Coleslaw KFC style

This is a Todd Wilbur copycat recipe and it sure is a good one. To me this tastes just like KFC’s coleslaw, in fact my MIL thought it was. The size of your cabbage and carrot pieces will make all the difference and they shouldn't be much larger than a rice kernel. I shredded mine with a food processor and it worked out perfectly. Give this recipe a try the next time you fry a chicken. This is What’s Cookin on Beaty’s Creek.



Needed:

½ cup mayo
1/3-cup sugar
¼ cup buttermilk
¼ cup milk
2-½ T lemon juice
1 ½ T white vinegar
½ t salt
1/8 t pepper
8 cups finely grated cabbage
¼ cup finely shredded carrot

In a large bowl mix all of the ingredients except the cabbage and carrot until very smooth. Now pour over cabbage and carrot mixture and stir very well. Cover and place in fridge for 2 hours before serving.

Ratatouille

This is a recipe that uses everything fresh from my garden. I made this for Raven’s lunch and everyone ended up eating it. I used whole-wheat pasta but your favorite pasta is fine. This is What’s Cookin on Beaty’s Creek on this cool summer day.



Needed:

¼ cup olive oil
1 purple onion-peeled and diced
2 eggplants-peeled and chopped into 2 inch pieces
4 zucchini- trimmed and cut into 2 inch pieces
4 tomatoes-peeled and chopped
3 garlic cloves-minced
Salt and Pepper to taste
¼ cup chopped basil


In a large skillet heat oil over medium high heat, to that add onion until slightly softened. Now add garlic, eggplant, zucchini, salt, pepper, and tomatoes add cook covered until veggies soften up. Pour over pasta of your choice and top with basil.

Bread and Butter Pickles

Bread and butter pickles are Raven's favorite pickles and I love them too. A girlfriend and I had a bread and butter war a few years ago and yours truly won. How you may ask???? I know the secret to a crisp bread and butter pickle. Want to know my secret??? Ice and salt, that's it. You MUST ICE YOUR SLICED CUCUMBERS AND ONIONS DOWN WITH KOSHER SALT. If you do this I promise you will have crisp bread and butter pickles. This is What's Cookin on Beaty's Creek today.


Needed:

25 Kirby Cucumbers-sliced 1/4 inch thick
5 white onions-peeled and cut into 1/8 inch thick rings
1 cup kosher salt
5 cups sugar
5 cups apple cider vinegar
4 T mustard seed
2 T turmeric
Lots of ice!!
Jars


Wash and slice cucumbers and onions. Let stand 3 hours in the ice and kosher salt. Now mix vinegar, sugar, spices and heat until hot, drain cucumbers and onions and then pack into hot jars. Pour enough syrup in to cover cucumbers and seal. Process in a hot water bath for 12 minutes. Let pickles set for about 2 weeks before eating.