Monday, August 4, 2025
Candied Pecans (Britt)
https://natashaskitchen.com/candied-pecans-recipe/
- 1 cup sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 egg white
- 2 tsp water
- 2 tsp vanilla extract
- 1 lb pecan halves, about 4 cups
- Prep: Preheat the oven to 250˚F and line a rimmed baking sheetwith parchment paper.
- In a small bowl, stir together sugar, cinnamon and salt.
- In a second large mixing bowl, whisk egg white, water, and vanilla until frothy.
- Add pecans to egg white mixture and stir to coat.
- Add cinnamon and sugar mixture to the coated pecans and mix to combine.
- Spread nuts into a single layer on the parchment-lined baking sheet and bake for 1 hour, stirring every 20 minutes. Let cool to room temperature and enjoy.
Easy white sheet cake
- For the Cake
- 1 box Betty Crocker cake mix, Yellow, White, White Butter Recipe, and Yellow Butter Recipe all work great
- Ingredients called for on the back of the box
- For the Icing
- 1/2 cup butter, no margarine here please!
- 1/4 cup milk
- 4 to 4 1/2 cups powdered sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Instructions
- Preheat the oven to 350 degrees. Make the cake batter according to the package directions and spread it evenly into a large greased, rimmed sheet cake pan (also called a Jelly Roll pan, should measure about 17 1/2 inches by 13 inches). Bake until the cake is cooked through. You’ll start to smell the cake and the cake will spring back when touched lightly, 12 to 15 minutes.
- While the cake is cooking, in a small sauce pan heat the butter and milk over medium heat until the butter melts, stirring often. Remove from the heat. Add the powdered sugar to a large bowl (you can also use a stand mixer here) and slowly whisk in the melted butter mixture into the powdered sugar. Stir until well combined and no lumps remain. Add the almond and vanilla extract and stir to combine.
- While the cake is still warm (let it sit for maybe 5-7 minutes, you want it hot but not pipping hot), drizzle the icing over the warm cake and then use a spatula to spread it to the edges. If you try to spread too much or go over the same place again and again you are going to pull up the top off the cake and get crumbs in your icing. The goal is to quickly spread it out and move on… too much fussing will just make a mess.
- Add the sprinkles while the icing is still warm. The sprinkles will also cover any messes you made if you tried to spread the icing too much.
- The cake is great warm, at room temperature, and even the next day. No need to refrigerate over night, sugar is an excellent preservative. I have a plastic lid that fits my sheet cake pan and makes traveling a breeze. I highly recommend a lid for your pan.
Grandma’s Hot Fudge
HOT FUDGE
2 c. sugar
1 tsp. vanilla
1 c. cream
3-4 T. cocoa
3-4 T. white corn syrup
1-2 T. butter
Boil all of the above ingredients (except for the vanilla) until thick. Remove from heat and add vanilla.
Serve over ice cream.
Mom’s cilantro rice
Cilantro Lime Rice
华本华改跡
This easy cilantro lime rice is the perfect side dish to any Mexican meal and it tastes just like Chipotle's rice, but BETTER!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 cup uncooked long-grain white rice
- 1 teaspoon butter
- 2 cloves garlic minced
- 1 teaspoon lime zest
- 2 teaspoons freshiy squeezed lime juice
- 2 cups vegetable broth
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons granulated sugar
- 4 tablespoons fresh chopped cilantro
Instructions
- In a a saucepan combine rice, butter, garlic, lime zest, 2 teaspoons of lime juice, and broth. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
- In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.
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