Elevated Mississippi Mud Brownies

Once you try these, you’ll realize you’ve never really experienced decadence - until this moment - and you’ll immediately want to make them again. And again.

---

Elevated Mississippi Mud Brownies

Step 1: Hot Fudge Sauce

In a two quart saucepan, combine:

3/4 cup sugar

3 Tbsp cocoa

1 tsp shortening

2 tsp corn syrup

1/8 tsp salt

1/4 cup milk

Cook over medium heat, whisking constantly, until the mixture reaches a mild rolling boil. Reduce heat to low, simmer, without stirring, heating to soft ball stage (235F)*. Remove from heat.

Drop on top but don't mix yet:

5 Tbsp cold butter

Cool to lukewarm (maximum temp 110F), then blend at medium speed with an electric mixer until sauce is creamy. Set aside.

Step 2: Brenda Brownies

To your favorite mixing bowl add:

2 cups sugar

1/2 cup cocoa

Stir well, then cream in:

1 cup butter, softened

Next add:

1 tsp vanilla 

1 tsp salt 

4 eggs, mixing well after each

Finally, stirring until just incorporated, add:

2 cups flour 

Set oven to 350F. Spoon about half the batter into a greased 13x9 pan, sprinkle with:

3/4 cup miniature marshmallows

1/4 cup chocolate chips

Spoon and smooth the remaining batter evenly over the top.

Bake for 22-27 minutes, or until tests done with a toothpick.

Step 3: Finishing Touches

Over the top of the cooked brownies, sprinkle:

1 cup miniature marshmallows

Drizzle the prepared:

Hot Fudge Sauce

Evenly over the entire surface. Serve immediately, or allow the brownies to cool and the fudge to set (approximately 6 hours).

---

Brenda’s tips:

• Servings: 12 - 24

• *Soft ball test: grab a small bowl and add about 1/2 cup cold water. After the sauce has cooked at a rolling boil for a few minutes and appears to have thickened somewhat, drop a spoonful into the cold water. If you can push it into a ball with your fingertip, the sauce has reached soft ball stage. If it dissolves, the sauce needs to cook longer. Test again after a few more minutes of boiling. The sauce reaching this stage is dependent on variables such as the humidity in your kitchen. Sometimes it can be reached in 5 minutes and at other times it takes nearly 20. 

---

Window to B’s kitchen . . .

HOW TO: Form Cinnamon Twists

A Saunders family favorite, these cinnamon twists are perfect for any occasion - just ask my brothers!

---

HOW TO: Form Cinnamon Twists

1. Make a batch of Brenda’s Favorite Dough Recipe, allow to rest for 40 minutes. While dough rests, continue on to next step.

2. Prepare the baking dish (illustrated in Window to B’s Kitchen below):

   • In order to prevent the cooking caramel overflowing in the oven, it is recommended to use a sheet pan with 2” sides = 15”x10”x2” (OR both a 13”x9” and a 9”x9”).

   • To the baking dish, add:

     2 Tbsp butter, melted

     2 Tbsp corn syrup

     4 Tbsp brown sugar

   • Use a fork to mix the ingredients and then drag the fork through, pulling streaks of caramel until the entire bottom of the pan is coated. Set aside.

3. Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a large canvas cloth mat or a large silicon mat.

4. Using a rolling pin, roll the dough in a long rectangle shape about 1/2 inch thick and 12” wide. Keep the corners square (not rounded) so that the resulting twists will be equal in size.

5. Melt 2 tablespoons of butter. Spread the melted butter evenly over the long rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

6. Top with a layer of brown sugar. Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface. Light brown sugar recommended.

7. Sprinkle with ground cinnamon. Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

   (Optional) Add chopped walnuts and/or raisins.

8. Using your hands, lightly flip 1/3 of the dough (about 4”) up and over center (the middle 4”), continuing this motion the full length of the long rectangle. Repeat with the other 1/3, bringing it back to over the top of the previous folded 2/3.

9. Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 1” marks.

10. Use a stainless steel dough scraper or a sharp knife to cut the strips at the 1” marks.

11. Carefully lift one section, keeping the dough folded in thirds. Twist your wrists in opposite directions to create the signature twist. Carefully place in the prepared pan. Repeat with all the sections, spacing evenly as the twists are added.

12. Let rise for 40-50 minutes or until fingerprint stays.

13. Bake at 350F for 25-30 minutes.

14. Remove from oven, immediately invert pan over baking sheet - dumping the twists bottom-side-up. Quickly scrape any caramel stuck to the pan onto the baked twists. Serve warm or cold.

---

Brenda tips:

• Serving size: One batch makes approximately 3 dozen twists.

---

Window to B’s kitchen . . .

Prepping the pan with the caramel base

Shaping the dough

Twisting the dough (up close)

Sweet Orange Rolls

Brenda simply tweaks her Favorite Dough Recipe to create these Sweet Orange Rolls.

• If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post

• For tips on zesting, refer to HOW TO: Zest and Juice Citrus Fruits

---

Sweet Orange Rolls

To a large mixing bowl, add:

1 3/4 cups warm water 

1/4 cup orange juice

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

2 Tbsp orange zest

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover.

1. Let rise 45 minutes. 

2. Shape, some possibilities:

   • Round rolls

   • Bowknot rolls

   • Leaf design (see Window to B’s kitchen . . . below)

3. Proof 45 minutes. 

4. Bake at 350F for 16-20 minutes. While baking, prepare:

Orange Glaze

To a small mixing bowl, add:

2 Tbsp butter, melted

2 Tbsp orange juice

1 tsp orange zest

1 cup powdered sugar

Stir until smooth.

Remove baked orange rolls from oven. Glaze immediately.

Let rest 5 minutes, then serve.

---

Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

---

Window to B’s kitchen…

Hot Chocolate

Hot chocolate is the way to enjoy chocolate. In this recipe, the chocolate chips you choose will determine the final flavor of your chocolatey beverage. Go ahead, try different brands of chocolate chips or different percentages of cacao in those chips. It might be milk chocolate or dark bittersweet . . . you’ll find your favorite.

Follow the instructions below to make a single cup or a dozen servings for a party.

---

Hot Chocolate (Single Serving)

To a microwave-safe mug, add:

3/4 cup milk (whole recommended)

1 Tbsp chocolate chips

Transfer filled mug to the microwave.

• Heat for ~1 minute

• Carefully remove HOT mug from the microwave

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

---

Hot Chocolate (Crowd Level)

To a slow cooker, add:

9 cups milk (whole recommended)

3/4 cups chocolate chips

Turn on slow cooker and set heat to “low,” allowing to heat for ~2 hours.

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

---

Host a Hot Chocolate Bar

Prepare a slow cooker of Hot Chocolate and assemble a collection of toppings, such as:

• Miniature Marshmallows

• Salted Caramel Sauce

• Whipped Cream

• Peppermint Sticks

• Sprinkles

• Chocolate Chips

---

Brenda’s tips:

• Multiply or divide to make the servings desired

• This is Brenda’s favorite chocolate recipe

---

B’s hot chocolate through the years . . .

Homemade Ranch Dressing

As a kid, I only knew Grandma’s Salad Dressing and didn’t realize it was more commonly known as Ranch Dressing. Grandma Saunders would regularly share quart jars of her amazing homemade dressing with our family. She’d make it for holidays and reunions, and it was the only veggie dip ever needed.

Since my household is relatively small, I scaled the recipe down to make ~1 cup, relying on pantry staples. Below is this mini recipe, followed by Grandma’s original.

---

Homemade Ranch Dressing

• This recipe makes ~1 cup, scroll for Grandma’s original recipe (makes ~2 quarts)

To a small mixing bowl, add:

1/2 cup mayonnaise

2 tsp dried parsley

1 tsp dried minced onion

1/4 tsp garlic salt

1/4 tsp Accent

1/8 tsp salt

1/8 tsp pepper

Stir together until well incorporated.

Fold in:

1/4 cup buttermilk

• If dressing is too thick, add 1-4 Tbsp buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

---

Brenda’s tips:

• Serving size: ~1 cup of dressing

• No buttermilk? Substitute Greek Yogurt for dip and Cold Start Yogurt for dressing

• Grandma often used fresh parsley and onions, chopping both very fine

• This recipe is truly a family heirloom - scroll to see the original recipe

---

Grandma’s hand-written recipe card, including her personal notes & adjustments.

---

Grandma’s Salad Dressing (Original Recipe)

• Makes ~2 quarts

To a large mixing bowl, add:

1 quart mayonnaise

3 Tbsp dried parsley

2 Tbsp dried minced onion

3/4 Tbsp garlic salt

2 tsp Accent

1 tsp salt

1/4 tsp pepper

Stir together until well incorporated.

Fold in:

3/4 quart buttermilk

• If dressing is too thick, add 1/4 - 1 cup buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

---

Window to B’s kitchen . . .

Brenda Brownies (Half Batch)

This recipe takes the standard Brenda Brownies recipe and scales it to fit an 8”x8” baking pan.

• Use this recipe to make Brenda Brookies

• Here’s the full batch recipe for Brenda Brownies, scaled for a 13”x9” baking pan

---

Brenda Brownies (Half Batch)

To your favorite mixing bowl add:

1 cups sugar

1/4 cup cocoa

Stir well, then cream in:

1/2 cup butter, softened

Next add:

1/2 tsp vanilla 

1/2 tsp salt 

2 eggs, mixing well after each

Finally, stirring until just incorporated, add:

1 cups flour 

Set oven to 350F. Spoon about half the batter into a greased 13x9 pan, sprinkle with:

1/3 cup miniature marshmallows

2 Tbsp chocolate chips

Spoon and smooth the remaining batter evenly over the top.

Bake for 22-27 minutes. Serve cooled. 

---

Brenda’s Tips:

• Serving size: recipe made to fit an 8”x8” pan (~9 brownies)

• Use this recipe to make Brenda Brookies

• Stirring the cocoa into the sugar allows the granules to eliminate any lumps of cocoa, enhancing the texture of the finished brownies

• If baking at sea level, reduce the flour to 3/4 cup

• Recommended to use a metal pan, using glass will cause the brownies to cook differently

• These brownies are Brenda’s favorite dessert that she makes

---

Window to B’s Kitchen…

Brenda Brookies

A gooey brownie layer topped with chocolate chip cookies, baked as one. And since these are Brenda style, obviously they leverage Brenda Brownies and Brenda Cookies to attain perfection.

---

Brenda Brookies

1. Make the Cookie Layer

Prepare the dough from the recipe for Brenda Cookies (Half Batch), reducing the chocolate chips by about half (unless you live for chocolate, then use the full amount)

• Line a 13”x9” baking pan with parchment paper

• Spritz lightly with non-stick cooking spray

• Evenly distribute the cookie dough over entire surface, pressing down lightly with an off-set spatula, or your hands, to create one giant cookie

• Cover tightly with plastic wrap (or a lid)

• Refrigerate for 24 hours OR flash freeze for 20 minutes while preparing brownies

2. Make the Brownie Layer

Prepare the batter from the recipe for Brenda Brownies (Half Batch), leave out the marshmallows & chocolate chips

• Preheat oven to 350F

• Remove the cookie layer from the refrigerator or freezer

• Place a piece of plastic wrap on the counter (re-using the plastic wrap from the cookie layer, or a new piece)

• Remove the parchment paper and cookie layer from the 13'“x9” pan

• Invert the cookie layer, placing it on the plastic wrap

• Peel the parchment paper from the cookie

• Wrap the cookie layer in the plastic wrap and return to the refrigerator or freezer

• Return the parchment paper to the same 13”x9” pan

• Spritz lightly with non-stick cooking spray

• Spoon the brownie batter into the prepared baking pan, spreading evenly with an offset spatula

• Sprinkle with

  1/3 cup marshmallows

• Lightly press the marshmallows into the brownie batter and, using the offset spatula, smear a bit of batter over the top of every marshmallow

• Transfer pan to preheated oven and bake for 12 minutes

3. Make the Brookie

• Remove the par-baked brownies from the oven

• Remove the plastic wrap from the cookie layer and immediately place on top of the brownie layer

• Lightly press down on the cookie layer to ensure contact with brownie layer

• Return immediately to oven and bake for 15-17 minutes, until the cookie is golden brown and edges begin to caramelize

• Remove from oven and allow to rest until completely cooled (ideally overnight)

• Cut and serve

---

Brenda’s tips:

• Serving size: Makes a 13”x9” pan, 16-24 servings

• To reheat, preheat an oven or toaster oven to 375F. Place Brookies in oven for 5 minutes, cool enough to touch, then enjoy

---

Window to B’s kitchen . . .

Brenda Cookies (Half Batch)

Sometimes you want cookies, but you don’t want the temptation presented by an entire batch . . . we’ve simply adjusted this recipe to create half the cookies of the regular recipe.

• Use this recipe to make Brenda Brookies

• Here’s the full batch recipe for Brenda Cookies

• Read the full Brenda Cookie Story, or buy some from Brenda’s Bake Shop.

---

The Brenda Cookie (Half Batch)

Cream together, mixing for approximately 5 minutes:

1/2 cup (4.5 oz) brown sugar

1/2 cup (4 oz) sugar

10 Tbsp (5 oz) butter, softened 

Then add, stirring until smooth:

1 egg

1 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

1 3/4 cups (8.5 oz) flour

3/4 tsp baking powder

5/8 tsp baking soda

1/8 tsp salt

1/2 tsp coarse salt

Just before the dry ingredients are fully incorporated, add:

1/2 pkg (5 oz) Ghirardelli 60% Cacao Chips

Do not overmix!

Portion by scooping equal sized dough balls onto a greased 13x9. Cover and refrigerate 24-72 hours.

Bake at 370F for 8-10 minutes, adding 5 minutes for extra-large cookies. 

---

Brenda’s Tips:

• Serving Size: Brenda’s 1/2 cup cookie scoop makes 8 to 10 balls of dough per batch

• Use this recipe to make a full batch of Brenda Cookies

• This 1/2 batch is perfect to make Brenda Brookies with

• Brenda uses a stand mixer to make the cookies. She starts the butter and sugar creaming and then measures out all the other ingredients while waiting for the sugars and butter to whip. 

• Resting the dough allows the flavors to fully meld and the textures to develop. This cookie has a chewy bite with just the right combination of intense dark chocolate and caramelized butter. It will taste good immediately, but if you can be patient it will be even better.

• Brenda seldom recommends a brand, but you’ll notice that Ghirardeli 60% Cacao are listed. These chips will create the flat layers of intense chocolate that indicates a true Brenda Cookie.

• At high elevations, add more flour. At the farm (2600 ft), Brenda uses 8.8 oz of flour and at home (6200 ft) Brenda uses 9.2 oz

• Let the baked cookies rest 3-6 hours before serving or packaging. A properly prepared Brenda Cookie will stay soft internally without being stored in an airtight container.

---

Window to B’s Kitchen…

Creaming butter + sugar:

Incorporating flour:

Mixing in the chocolate chips:

Scooping the dough:

HOW TO: Pumpkin Puree

HOW TO: Pumpkin Puree

Preheat oven 350F. 

Place on cutting board:

1 pumpkin

Carefully cut in half (either direction).

Gut pumpkin, set aside seeds for roasting. [link roasting seeds]

Cover sheet pan with aluminum foil.

Place halves, cut side down, on lined sheet pan.

Sheet pan into 350F oven for 60 minutes.

Remove, let cool.

Remove pumpkin from shell using a spoon.

Purée in a food processor (recommended) or blender.

Store in airtight container in refrigerator.

---

Brenda’s tips:

• Adjust oil and salt amounts to your pumpkin .... giant ones may require more and tiny ones less.

• Brenda often starts the pumpkin roasting and is able to add the seeds the final 20 minutes so as to better utilize the oven. 

• Fresh pumpkin isn’t as strong or thick as canned pumpkin. Brenda will often use an extra teaspoon or two of flour per cup of pumpkin in baking recipes. And if she has banana squash available, she'll substitute half.

• Recipes to use your pumpkin puree for:

  • Ma’s Pumpkin Pie

  • Pumpkin Brownies (or Bread)

Custard Ice Cream Base

In 2014, the NY Times posted an article titled The Master Ice Cream Recipe. In this article, the authors suggest that to have the ideal ice cream making experience you need to find a standard custard recipe you love and then add mix-ins to create your desired flavor combinations.

The benefit of this approach to ice cream making is that you'll gain practice making the recipe. Practice = confidence. Confidence = speed. It's a brilliant strategy to reach ice cream heaven.

Brenda has adapted the New York Times custard recipe to fit her preferences.

This recipe uses a 1.5 qt capacity ice cream machine (works in 2qt)

Before beginning this recipe, make sure the ice cream machine removable bowl is in the freezer, freezing.

---

Custard Ice Cream Base (cooking required ~ contains eggs)

Separate: 

6 eggs

• Whites: place in airtight container and store in refrigerator (see Brenda’s Tips for usage suggestions)

• Yolks: place in a bowl, set aside for use in this recipe.

To a medium cooking pot, add:

2 cups heavy cream

1 cup milk

1/2 cup sugar

1/4 cup brown sugar

1/8 tsp salt

Bring to a low simmer over medium heat (setting 5/10), whisking continuously until sugar dissolves. Remove pot from heat.

Return attention to the separated eggs, to temper:

6 yolks

Whisk. Continue stirring briskly while pouring in:

~1 Tbsp hot cream (prepared above)

Whisk until smooth, then repeat stirring in “~1 Tbsp hot cream” until approximately 1/3 of the hot cream has been added to the yolks. Note: 1/3 is ~16 Tbsp or 1 cup of the hot liquid.

Finally, whisk this mixture back into the pot containing the remaining 2/3 of hot cream to create the custard.

Return pot of custard to heat, set to medium-low (setting 3/10). 

Keep whisking.

Continue gently heating until the mixture reaches ~170F (food safe for eggs) at which time it will coat the back of a spoon (if no thermometer available). Remove from heat.

Transfer custard to a resealable container. Place a length of plastic wrap directly on the top of the cooked custard to prevent a crust from forming. 

Refrigerate for 12-24 hours. Note: ice cream machine removable bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine bowl

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

---

Brenda’s tips:

• Serving size: 2 quarts

• Feel free to reduce the eggs. Remember that it isn't custard without eggs . . . less eggs can cause a loss of rich, creaminess. 

• Recipe suggestions for extra egg whites: 

  • Angel food cake

  • Egg-white omelets

  • Coconut Maccaroons

  • Extra egg-white for waffles or pancakes: will make them extra fluffy

No-Cook Basic Chocolate Ice Cream

For this recipe, a 1.5 qt capacity ice cream machine required (works in 2qt)

Before beginning this recipe:

• Review Brenda’s Homemade Ice Cream: Methodology post.

• Place the ice cream machine’s removable bowl in the freezer.

---

No-Cook Basic Chocolate Ice Cream 

To a quart-size resealable container, add:

2/3 cup cocoa 

3/8 cup sugar

1/4 cup brown sugar

Stir together, then add:

1 cup milk

Mix well. Note: sugars should dissolve but cocoa powder probably will not. 

Add:

2 cups heavy cream

2 tsp vanilla

Mix well.

Cover and refrigerate for 12-24 hours. Note: bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

---

Brenda's tips:

• Serving size: ~8 (1/2 cup)

• Timesaver tip: Assemble ingredients (as directed above) in a quart jar. To mix, seal with lid and shake. Add additional ingredients, seal and shake.

No-Cook Basic Vanilla Ice Cream

For this recipe, a 1.5 qt capacity ice cream machine required (works in 2qt)

Before beginning this recipe:

• Review Brenda’s Homemade Ice Cream: Methodology post.

• Place the ice cream machine’s removable bowl in the freezer.

---

No-Cook Basic Vanilla Ice Cream

To a quart-size resealable container, add:

3/4 cup sugar

2 cups milk

Mix well. Note: sugar should dissolve. 

Add:

1 cup heavy cream

1 Tbsp vanilla

Mix well.

Cover and refrigerate for 12-24 hours. Note: bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

---

Brenda's tips:

• Serving size: ~8 (1/2 cup)

• Timesaver tip: Assemble ingredients (as directed above) in a quart jar. To mix, seal with lid and shake. Add additional ingredients, seal and shake.

Homemade Ice Cream: Methodology

Over the next few weeks, Brenda is going to share her favorite ice cream recipes. First, she wanted to write a post that focused on the homemade ice cream methodology. View this as a crash-course in ice cream making that will pay big dividends!

There are 2 basic types of dairy-based ice cream:

1. egg-free, no-cook ice cream

2. egg custard ice cream

Both = happiest taste buds.

Brenda uses Cuisinart’s 2qt Frozen Yogurt-Sorbet & Ice Cream Maker.

• Full disclosure: she previously owned the KitchenAid Ice Cream maker attachment for her bowl-lift KitchenAid. Where the bowl attaches, it broke, so she made the switch to Cuisinart’s machine.

• REMEMBER: Ice cream incorporates air as it freezes and expands. While her 2qt machine can make 2 quarts of ice cream, she DOES NOT fill the machine full with 2 quarts of liquid. You'll lose some divine tasting treats if you add too much liquid.

  • Note: check capacity on your machine. Brenda will note what size machine for which the recipe was created.

Most ice cream machines these days have an insert that needs to hang out in the freezer for 24 hours before it can do its job. 

Now, let’s cover the steps to creating divinely delicious ice cream:

---

Homemade Ice Cream—yes, please.

1. Place the ice cream mixer bowl into the freezer

   • Place bowl upright, on a flat surface, in the coldest part of the freezer (usually the back). Allow 16-24 hours to freeze completely (review manufacturers instructions).

2. Make base mixture

   • Custard base

   • Ice cream base

3. Refrigerate base mixture overnight

   • Refrigerated 12-24 hours - cold base mixture allows the frozen mixer bowl to retain it's cold which in turns allows for a thicker, more frozen ice cream to be created. DO NOT skip this step. 

4. If making ice cream sandwiches, make cookie crusts 

   • Chocolate Cookie

   • Vanilla Cookie

5. Wait minimum of 16 hours from placement of mixer bowl in freezer

6. Place frozen bowl back into ice cream machine

7. Turn on machine

8. Pour custard or ice cream base into frozen mixer bowl

9. Allow the machine to work it's magic

10. Transfer frozen ice cream to . . .

    • Bowls for serving

    • Prepared slab of cookie for sandwiches

    • Freezer-safe container for later consumption

---

Brenda’s tips:

• Recommendation: this is the best scraper tool needed for removing freshly churned ice cream from the freezer bowl & blade. It's silicone encased-blade has just enough flex to maneuver the corners and the scraping power to lift that last 1/8" frozen to the bowl - - - all while protecting the delicate non-stick surface.

• Ice cream should be savored. Homemade ice cream should be anticipated and relished. Plan ahead and it is worth every bit of effort.

• Ice cream is generally made with a combination of heavy cream, whole milk and/or half & half. You can make substitutions but be aware that it will affect the final creaminess of the ice cream.

• Custard is made with that same combination of delicious dairy, but also contains eggs. The custard base should be cooked for food safety (160F for custards).

Oreo Dessert

Brenda’s sister Natalie first introduced this refreshing treat, layered with Oreos, caramel and creamy goodness when Brenda was in high school. It’s a family favorite, regularly requested in the summer. Go ahead, lick the pan clean.

---

Oreo Dessert

Transfer to a large ziplock bag:

1 pkg of Oreos

Crush with a rolling pin or meat tenderizer (optional: crumble in a food processor).

Spread crushed cookies in bottom of 13”x9” baking pan.

• Reserve 1/2 cup crumbs for top.

Drizzle liberally over cookie crumb base:

Ice cream caramel sauce

In a medium mixing bowl, combine:

1 c powdered sugar

8 oz cream cheese, softened

Whip until smooth. Fold in:

8 oz frozen whipped topping, thawed

Spread, using an offset spatula, over cookie crumbs (creating layer #1).

Mix together in a small bowl:

1 cup chocolate pudding, prepared*

1 cup vanilla pudding, prepared*

Spread, using an offset spatula, on top of cream cheese layer (creating layer #2).

Refrigerate 5 minutes to set.

Spread over pudding (creating layer #3):

8 oz frozen whipped topping, thawed

Sprinkle on top:

1/2 cup reserved Oreo cookie crumbs

Cool to set. Serve cold.

Drizzle with:

Ice cream caramel sauce

Store in refrigerator. Or just eat it all right now.

---

Brenda’s tips:

• Serving size: 16 servings

• Pudding*: Instant Pudding is recommended. Use the 3 oz packages and mix with the recommended amount of milk. Cook & Serve style or homemade pudding is also delicious in this recipe.

• Timesaver tip: store frozen whipped topping in refrigerator for 1-2 days (up to one week, unopened) and it will be creamy and spreadable to make this dessert.

---

Window to B’s kitchen…

Crush the Oreos:

Spread crumbs on the bottom of the pan and drizzle with caramel:

Create the layers and assemble:

Rice Crispy Treats

Rice Crispy Treats

Butter* the interior of an 8"x8" pan. Set aside.

Into a large mixing bowl, measure:

5 cups crisp rice cereal

1/2 cup miniature marshmallows

Set aside.

To a microwave-safe mixing bowl, add:

4 1/2 cups miniature marshmallows

5 Tbsp butter

Microwave on high for 30 seconds. Stir the mixture until smooth. *If it won't stir smooth, microwave in additional 20-second increments. 

Immediately pour melted marshmallow mixture into crisp rice cereal, folding together until cereal is coated in marshmallows.

Pour into prepared pan, pressing lightly to form treats into an even layer.

Cut into squares and serve.

---

Brenda tips:

• Serving size: 16 (4x4 grid) or 9 (3x3 grid) treats

• Butter* simply means to coat the surface with butter. Easiest way is to use a refrigerated square so that it is still firm. Fold the wax paper back on one end (leaving the wax paper wrapped on the other end to hold on to) and lightly rub the butter over the surface, making sure to entirely coat, even into the corners.

• Brenda prefers to use the microwave for rice crispy treats . . . it's one of the few recipes that she prefers the microwave. A pot on the stove can be substituted, results may vary.

• Notice the ratio is 1:1:1. You can multiply or divide this recipe as needed. 

  • For instance, small batch:

    • 1 cup crisp rice cereal

    • 1 cup miniature marshmallows

    • 1 Tbsp butter

  • Note: recommended to keep batches in manageable sizes.

• A tip from Sheryl (Brenda's sister): Don't melt ~10% of the miniature marshmallows, but add them to the dry cereal instead. When the hot marshmallow is incorporated, pockets of marshmallow are created for a bakery-style treat.

• A tip from Chelsea: To add a peanut buttery flavor, melt 1/2 cup of peanut butter with the butter and marshmallows. Yum!

Engagement Chicken

Engagement Chicken

Prepare:

1 chicken, whole roaster

Clean* and place in a 13”x9” baking dish.

Prepare:

1 lemon

Wash. Stab 3-6 times with a sharp knife. Stuff the whole, pierced lemon into the chicken’s cavity.

(Optional) Stuff several stalks fresh herbs in the chicken’s cavity with lemon:

Fresh rosemary

Fresh thyme

Thoroughly season outside of whole chicken:

Seasoned salt

Garlic salt

Black pepper

Roast at 350F for 60-90 min (plan for ~20 minutes per pound for a whole chicken).

For food safety, internal temp tested in thickest part of chicken breast should be 165F. Remove from oven and cover with tinfoil.

Let rest for a minimum of 10 minutes.

Carve & serve hot.

---

Brenda’s tips:

• Serving size: 4+ servings (depending on size of chicken)

• To enhance flavor, pour the juices from the pan over the carved pieces of chicken.

• Clean*: the FDA currently recommends not to wash raw chicken under running water for fear of increased risk of spreading bacteria to surrounding surfaces. Tips for cleaning:

  • Remove giblets

  • Trim excess fat and gristle

  • Pat dry with paper towel

  • Disinfect area used to prepare chicken

---

Window to B’s kitchen…

Sheryl's Husband Catching Biscuits

This recipe was introduced to Brenda by her sister Sheryl and promptly became a family favorite. Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.

---

Sheryl's Husband Catching Biscuits

Combine in a medium mixing bowl, sifting together:

2 c flour

3 tsp baking power

1/2 tsp salt

1/4 c sugar

Using the coarse side of a cheese grater, grate into the flour mixture:

1/2 c butter (1 cube), frozen

While grating, periodically shake the bowl to toss the flour with the frozen butter. Set aside.

In a separate bowl, whisk together:

2/3 c milk

1 egg

Pour into the flour and butter mixture, stirring until a shaggy dough forms.

Method 1:

Knead 10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds.

Method 2: highlighted in Window to B’s kitchen, below

1. Turn dough out on clean, floured surface (recommended: silicone mat)

2. Press dough into a square shape

3. Fold like an envelope

4. Repeat folding 5 times

5. Wrap in plastic wrap OR place in floured air-tight container

6. Refrigerate ~30 minutes

7. Roll dough into rectangle, ~3/4” thick

8. Trim 1/2” from all sides: roll resulting thin strips into spirals

9. Cut trimmed rectangle into ~3” squares

Place on sheet pan:

• Leave space between for crisp, golden edges OR

• Place close together for crisp tops

Bake at 375-400 F, for 10-15 minutes, until golden brown.

Serve warm.

---

Brenda’s tips:

• Serving size: 8 - 12 biscuits

• High elevation: Brenda adjusts only the flour, increasing it to 2 1/4 cups at 6K ft

• In a past Cook’s Country biscuit special, it was recommended to grate the butter and develop flaky layers by following Method 2 above

• Delicious with Fresh Strawberry Jam or Sausage Gravy

---

Window to B’s kitchen…

Sift together dry ingredients:

Grate butter & toss with dry ingredients

Add milk & eggs, then stir into a shaggy dough:

Press into a square and repeat envelope folds:

Roll into a 3/4” thick rectangle

Transfer cut squares and spirals to a sheet pan:

Spaced for crisp golden edges and ready to enjoy:

Chocolate Pudding Frosting

Chocolate Pudding Frosting

Step 1

Remove from refrigerator, and add to bowl of stand mixer:

1 cup (2 cubes) butter

Set aside to come to room temp.

Step 2

In a small saucepan, combine:

2/3 cup sugar

1/3 cup flour

3 T cocoa 

1/8 tsp salt

1 cup milk

Cook over medium heat, stirring continuously, until thickened. Remove from heat. Set aside to cool.

Step 3

In a microwave safe bowl, heat until just softened:

1 cup chocolate chips (semi sweet recommended)

Stir until smooth and set aside to cool.

Step 4

Wait until everything has reached room temperature.

Step 5

Whip the butter for 15 seconds, add:

Chocolate pudding mixture, cooled (from Step 2)

Whip on medium, scraping sides of bowl regularly, for 1-2 minutes. 

Pour in:

Chocolate chips, melted & cooled (from Step 3)

Whip until light and fluffy, 2-3 minutes. Frost a cake or cupcakes.

---

Brenda’s tips:

• Serving size: Frosts one 8"- 3 layer cake or ~36 cupcakes

• This frosting doesn’t rejuvenate well, so Brenda makes it immediately prior to using. If necessary, refrigerate, then bring to room temperature before frosting your cake.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

• Frosting made with cooked flour & milk is known as Heritage Frosting or Ermine Frosting or a variety of other names. It's generally not as sweet as buttercream frosting and is also more heat stable. It stays soft to the touch and the sugar doesn't crystalize as readily as other sugars. Basically it's perfect. Go bake a cake so you have a reason to make this frosting!

Cajun Style: One Pot Pasta & Chicken

Cajun Style: One Pot Pasta & Chicken

In a small bowl, combine:

1 tsp oregano, dried

1 tsp thyme, dried

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper

Mix together, then toss with:

1 lb chicken, cut into 1/2" cubes

To a large pot, heated to medium, add:

1 Tbsp oil

Seasoned chicken

Brown the chicken and add:

1/2 cup onion, finely diced

Saute, and cook for an additional 2 minutes. Then add:

1 (15 oz) can diced tomatoes

2 cups chicken broth

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

2 oz cream cheese

Cover for 5 minutes. 

Stir until cream cheese is mixed in. 

Serve hot garnished with:

Green onions

---

Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the cayenne pepper to 1 tsp, and conversely, if you prefer extra mild, leave out the cayenne. 

• Brenda's toddler loves this dish! He asks for seconds & thirds & fourths when Brenda makes this tasty pasta.

• Garlic toast (made with French Bread) pairs perfectly.

Brown Sugar Bacon

This is Brenda’s husband’s (John) absolute favorite food. He taught Brenda how to make it shortly after they married. When she’s preparing bacon for a recipe, she'll usually brown sugar at least one strip for him. It’s guaranteed to make John's day.

---

Brown Sugar Bacon 

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Add to each strip, spreading over entire surface: 

1 tsp brown sugar 

Repeat for all strips

Return to oven, cook 10 minutes more

Crisp enough?? Brown sugar caramelized?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool (do not stack strips)

Pan: immediately drain grease* and strip parchment paper for quick cleanup

---

Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs