DjTeKnO_LeBlanc's Blogs

Let the caramel popcorn cool completely before dividing it. This recipe is always a hit.
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* YIELD: 18 servings (serving size: 2/3 cup)
Ingredients
* Cooking spray
* 1 cup packed dark brown sugar
* 1/2 cup light-colored corn syrup
* 1/3 cup butter
* 1 tablespoon light molasses
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 12 cups popcorn (popped without salt or fat)
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Preparation

* Preheat oven to 250°.
* Coat a large jelly roll pan with cooking spray.
* Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
* Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
* Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
* Note: Store in an airtight container for up to 1 week.

Easter is this month> Why not make this for the morning!
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* YIELD: Makes 4 dozen
* HANDS-ON:15 MINUTES
* TOTAL:1 HOURS, 25 MINUTES

Ingredients

* 2 cups uncooked quick-cooking oats
* 3/4 cup firmly packed dark brown sugar
* 3/4 cup all-purpose flour
* 3/4 cup butter, melted
* 1 large egg
* 1 cup light corn syrup
* 1 cup granulated sugar
* 1 cup creamy peanut butter
* 4 cups crisp rice cereal
* 1 (12-oz.) package semisweet chocolate morsels
* 1 (10-oz.) package peanut butter morsels
* 1 cup chopped dry-roasted peanuts
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Preparation
* 1. Preheat oven to 350°. Combine first 5 ingredients in a medium bowl. Press firmly onto bottom of a lightly greased 15- x 10-inch jelly-roll pan. (Mixture will be thin.) Bake 12 minutes. Let cool on a wire rack 10 minutes.
* 2. Microwave corn syrup, sugar, and peanut butter in a large microwave-safe glass bowl at HIGH 2 minutes or until melted and smooth, stirring at 30-second intervals. Stir in cereal. Press mixture firmly over oat mixture in pan.
* 3. Microwave chocolate and peanut butter morsels in a microwave-safe glass bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. Cool 45 minutes. Cut into bars.
* Note: We tested with Reese's Peanut Butter Chips and Rice Krispies cereal.

Butter cookie crust + smooth lemon filling = pure perfection. Now isn't that the tastiest equation you've ever come across!

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Prep Time: 20 minutes
Other: 1 hour, 45 minutes
Yield: Makes about 2 dozen
Ingredients
* 2 1/4 cups all-purpose flour, divided
* 1/2 cup powdered sugar
* 1 cup cold butter, cut into pieces
* 4 large eggs
* 2 cups granulated sugar
* 1 teaspoon lemon zest
* 1/3 cup fresh lemon juice
* 1/2 teaspoon baking powder
* Powdered sugar
Preparation
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

3. Bake at 350° for 20 to 25 minutes or until lightly browned.

4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

Note: To make ahead, prepare as directed. Cover tightly, and freeze up to 1 month.

A modern-day take on a traditional dessert, this bread pudding is updated with creamy peanut butter, gooey caramel sauce, and tasty bananas slices. Yummy!

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Hands-on Time: 25 min.; Total Time: 3 hr., 56 min. (including topping and sauce). These puff much like soufflés, so present to guests right out of the oven. Encourage them to hold off enjoying the desserts for five minutes while they cool slightly
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Yield: Makes 8 servings
Ingredients
* 8 buttermilk bread slices, crusts removed
* 1/2 cup creamy peanut butter
* 2 bananas, thinly sliced
* 2 large eggs
* 1/2 cup granulated sugar
* 2 tablespoons brown sugar
* 1 3/4 cups whipping cream
* Peanut Butter Streusel Topping
* Dark Caramel Sauce
* Garnish: powdered sugar

Preparation
1. Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-oz.) ramekins.

2. Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins; sprinkle with Peanut Butter Streusel Topping. Place ramekins in a 15- x 10-inch jelly-roll pan. Cover and chill 2 to 24 hours.

3. Preheat oven to 375°. Let puddings stand at room temperature 30 minutes. Bake 20 to 25 minutes or until golden brown, set, and puffed. Serve warm with Dark Caramel Sauce. Garnish, if desired.

Note: We tested with Pepperidge Farm Sweet Buttermilk Farmhouse Bread. Bread pudding mixture may be prepared in an 11- x 7-inch baking dish. Bake at 375° for 35 minutes or until golden brown, set, and puffed.
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Hands-on Time: 10 min.; Total Time: 10 min.
This recipe goes with Peanut Butter-Banana Sandwich Bread Puddings With Dark Caramel Sauce
Yield: Makes 1 cup
Ingredients
* 1/4 cup all-purpose flour
* 1/4 cup firmly packed brown sugar
* 2 tablespoons butter
* 2 tablespoons creamy peanut butter
* 1/4 cup chopped salted peanuts
Preparation
Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas. Stir in peanuts.
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Hands-on Time: 16 min.; Total Time: 31 min. If you detect a whiff of bitter after caramelizing the sugar, you might have burned the sugar and need to start over.

This recipe goes with Peanut Butter-Banana Sandwich Bread Puddings With Dark Caramel Sauce

Yield: Makes 1 1/2 cups
Ingredients

* 1 cup sugar
* 1 cup whipping cream
* 1 teaspoon vanilla extract
* 1/8 to 1/4 tsp. salt

Preparation

Cook sugar in a 3-qt. heavy saucepan over medium heat 6 to 8 minutes or until sugar caramelizes, tilting and swirling pan to incorporate mixture. Stir in whipping cream. (Mixture will bubble and harden.) Cook, stirring constantly, until mixture melts and begins to boil (about 5 minutes). Quickly pour sauce into a bowl; stir in vanilla, and salt. Let cool 15 minutes. Serve warm or cool.

Note: To make ahead, cover and chill up to 3 weeks. To reheat, cook, uncovered, in a microwave-safe glass bowl at MEDIUM LOW (30% power) for 2 minutes or until warm, stirring once.