When was the last time you had such a decadent old fashioned treat? I got this recipe from The Brown Eyed Baker. 

INGREDIENTS

¾ cup unsalted butter, cut into ½-inch pieces

½ cup granulated sugar

½ cup dark brown sugar

¼ cup water

2 tablespoons  corn syrup

1 teaspoon lemon juice

¾ teaspoon salt

1 cup heavy cream

2¼ cups whole milk, divided

4 egg yolks

¼ cup cornstarch

2 teaspoons vanilla extract

DIRECTIONS:

1. Bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice, and salt to a boil in a large saucepan over medium heat, stirring occasionally to dissolve the sugar and melt the butter. Once the mixture is at a full rolling boil, cook, stirring occasionally, for until the mixture reaches 240 degrees F on a candy thermometer (about 5 minutes).

2. Immediately reduce the heat to medium-low and gently simmer (the mixture should maintain a slow, steady stream of bubbles), stirring frequently, until the mixture reaches 300 degrees F on a candy thermometer, about 12 to 16 minutes longer (it should be the color of dark peanut butter and have a slight burnt smell).

3. Remove the pan from heat; carefully pour ¼ cup of the heavy cream into the caramel mixture and swirl to incorporate (the mixture will bubble and steam). Allow the bubbling to subside, then whisk vigorously and scrape the corners of pan until the mixture is completely smooth, at least 30 seconds.

4. Return the pan to medium heat and gradually whisk in the remaining ¾ cup heavy cream until smooth. Whisk in 2 cups of the milk until the mixture is smooth, making sure to scrape corners and edges of the pan to remove any remaining bits of caramel.

5. Meanwhile, microwave the remaining ¼ cup milk for 45 seconds (it should be simmering). Whisk the egg yolks and cornstarch together in large bowl until smooth. Gradually whisk in the hot milk until smooth; set aside.

6. Return the saucepan to medium-high heat and bring the mixture to a full rolling boil, whisking frequently. Once mixture is boiling rapidly and beginning to climb toward the top of the pan, immediately pour it into the bowl with the yolk mixture in a single motion (do not add gradually). Whisk thoroughly for 10 to 15 seconds (mixture will thicken after a few seconds). Press the pudding through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract.

7. Spray a piece of plastic wrap with non-stick cooking spray and press on the surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk the pudding until smooth before serving. Sprinkle a little bit of flaked salt on top and then follow up with some whipped cream.

For months, Judit has been asking for Chicken Pot Pie. Since I made some puff pastry I thought this would be a good time to try.

INGREDIENTS

3 whole chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock

2 chicken bouillon cubes

12 tablespoons unsalted butter

2 medium onions chopped

3/4 cup flour

1/4 cup heavy cream

2 cups diced carrots

1 (10-ounce) package frozen peas

1 1/2 cups mushrooms, sliced

1/2 cup minced fresh parsley leaves

Puff Pastry

Use frozen if you don’t have homemade.

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, mushroom, and parsley. Mix well and let simmer on low heat stirring occasionally for about 15 minutes while you prepare the puff pastry lids.

Preheat the oven to 375 degrees F.

Roll out puff pastry to desired thickness (about 1/4″). Cut out lids slightly bigger than top of plate/bowl/pie tin.  I had enough for 6 individual pies. Sprinkle with sea salt and cracked pepper. Place on a baking sheet for about 15-20 minutes or until the top is golden brown and the filling is bubbling hot.

I worked with Ina Garten’s recipe.

I have a lot of raspberries.  What can I say?

INGREDIENTS

1 1/2 cups flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 egg, beaten

6 tbsp melted butter

3 tablespoons lemon juice

1/2 cup raspberry jam (see recipe below)

ICING

1 cup powdered sugar

1-2 tablespoons lemon juice

DIRECTIONS

Mash 1 cup of raspberries in a small saucepan. Add 1/4 cup water and 1/4 cup sugar.  Bring to a slow boil for approximately 15 minutes.

Preheat oven to 400 degrees.  Butter and flour 9 inch round cake tin.

Whisk together dry ingredients.

Stir in wet ingredients. Do not over mix.

Pour into prepared cake pan. Swirl in raspberry jam on surface.

Bake for approx. 20-22 minutes until toothpick comes out clean.

When cool, mix powdered sugar with lemon juice and drizzle on top.

This is from my husband’s Aunt Jeanne.  Amazingly simple and delicious.

INGREDIENTS

2 sticks softened salted butter

1 cup brown sugar

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 tsp cinnamon

1/2 cup chopped walnuts

1/2 cup golden raisins

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups oats

DIRECTIONS

Preheat oven to 400 degrees.

Cream butter and sugars.  Add eggs, one at a time, vanilla, then cinnamon.  Mix in walnuts and raisins.  Mix in dry ingredients.

Spoon out onto cookie sheet teaspoon sized drops and bake for approximately 10 minutes until done.  Cool on rack and enjoy.