Name: Dulce de Leche
Ingredients: 3 cans sweetened condensed milk; Water to fill pot

Homemade Dulce de Leche

8/9/2020

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Yield: 1 quart

Author: Kathy Schowe

Dulce de Leche

Prep time: Cook time: Total time:

Ingredients:

3 cans sweetened condensed milk
Water to fill pot

Instructions:

Open cans of sweetened condensed milk.
Pour into 2 pint jars.
Place in deep pot or sauce pan.
Fill the pot with water almost up to top of jar. Be careful not to get water in the jars.
Bring to simmer on the stove and cook for several hours adding water to pot as it evaporates.
Stir jars occasionally with chopstick. Cook until the milk turns a light caramel color. If you cook it too long it will crystalize, but it will still be good.
Use in recipes calling for Dulce de Leche, including my Dulced de Leche Straciatella!

Did you make this recipe?

Tag @kathyskitchen_recipes on instagram and hashtag it #dulcedeleche

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Dulce de Leche Straciatella

8/9/2020

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Yield: 1 Quart

Author: Kathy Schowe

Dulce de Leche Straciatella

Prep time: Cook time: Total time:

Ingredients:

2 cups heavy cream
1 cup whole milk
¼ cup sugar
1 vanilla bean, split and scraped
2 teaspoons sea salt or Diamond kosher salt
2 tablespoons corn starch
3 tablespoons milk
1 ¼ cup dulce de leche (see recipe)
1 tablespoon vanilla
1 cup melted dark chocolate

Instructions:

Add the cream, milk, ¼ cup sugar, vanilla from bean & whole bean, and salt to a heavy bottomed sauce pan.
Bring to gentle boil, whisking, and then turn off the heat. Cover and steep the vanilla bean in cream mixture for at least 30 minutes. Can refrigerate overnight.
Meanwhile whisk the corn starch and 3 tablespoons milk in a small bowl to form a slurry. When cream mixture has cooled or is luke warm on the stove, whisk in the corn starch mixture and heat to a gentle boil. Mixture will thicken to coat the back of a spoon.
Turn off the heat. Whisk in the dulce de leche and check taste for salt. If needed, sprinkle a little more sea salt in.
Strain mixture through a strainer into a large 4 cup measuring cup or bowl. Remove vanilla bean and discard. Cover with plastic wrap and put in freezer (briefly) or refrigerator to cool completely. Can refrigerate overnight.
Churn dulce de leche base in ice cream freezer according to instructions.
While churning, melt chocolate in small ziplock bag in microwave. 30 second intervals until melted. I use 60% cacao Guiradelli chocolate.
Before the gelato has finished churning, mine takes about 40 min. in my freezer, prepare the chocolate for the Straciatella. Cut tiny hole in corner of ziplock and drizzle the chocolate in thin ribbon into the dulce de leche base towards the end of the churn.
When finished churning, scoop out gelato and put in quart container. Freeze until you can't wait any longer, then enjoy!

Did you make this recipe?

Tag @kathyskitchen_recipes on instagram and hashtag it #dulcedelechestraciatella

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La La Lemon Ice box Cake

9/23/2019

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Author: Kathy Schowe

La La Lemon Ice Box Cake

ingredients:

2 cups heavy cream
2 cans sweetened condensed milk
¾ cup fresh lemon juice
zest from 2-3 lemons about 2 tablespoons
1 box vanilla wafer cookies

instructions:

How to cook La La Lemon Ice Box Cake

Line a large loaf pan with plastic wrap both length wise and horizontally. Make it long enough to stretch well beyond the pan.
In a medium bowl combine cream, sweetened condensed milk. Whisk together.
Add in the lemon juice and most of the zest and whisk until it thickens.
Spread a layer of the pudding mixture on the bottom of the pan.
Top with a layer of vanilla wafers. Then press vanilla wafers vertically around the inside of the pan against the plastic wrap.
Add another layer of the pudding and top with wafers and repeat. Add additional wafers up the sides vertically.
Finish with a wafer layer.
Fold the plastic wrap over the cake and refrigerate for 4 hours or overbite.
Top with more zest or whipped cream and zest! Slice and serve!

NOTES:

Fresh, light, and easy... this La La Lemon Ice Box cake will be a go to favorite!

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Dulce de Leche Icebox Pie

9/16/2019

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Author: Kathy Schowe

Dulce de Leche Icebox Pie

ingredients:

2 ½ sleeves of Ritz crackers
1 cup dulce de leche, plus more for drizzling
8 ounces cream cheese, at room temperature
1 teaspoon vanilla
1 cup confectioners sugar
1 ½ cups heavy whipping cream

instructions:

How to cook Dulce de Leche Icebox Pie

With an electric mixer, blend the dulce de Leche, cream cheese, vanilla and confectioners sugar.
In a separate bowl whisk or whip heavy cream with a mixer until soft peaks form.
Fold the dulce de Leche mixture gently into the whipped cream.
Spread this whipped pudding mixture on the bottom of a 9 X 9 glass dish, or deep dish pie plate.
Place one layer of Ritz crackers evenly over the mixture.
Spread another layer of pudding mixture over the cracker layer and continue to layer until you finish with top layer of pudding.
Refrigerate for at least 3 hours before serving. Overnight is best.
Serve with dulce de Leche drizzled over the top.

NOTES:

Sweet and salty, creamy and cool! You will love this easy icebox pie with caramel flavors!

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Green Tomato Soup with Hatch Chiles

9/14/2019

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Yield: 6-8

Author: Kathy Schowe

Green Tomato Soup with Hatch Chiles

ingredients:

1 tablespoon olive oil
2 tablespoons butter
1 onion chopped
1 tablespoon dried oregano
½ pound bacon fried, then crumbled
5 medium green tomatoes (about 2 pounds
3 cloves garlic crushed
1 teaspoon chopped jalapeño
1 quart chicken broth
12 ounces chopped Hatch green chiles
1 cup heavy cream
salt & pepper
bacon, sour cream, cilantro, avocado, scallions for garnish

instructions:

How to cook Green Tomato Soup with Hatch Chiles

Fry the bacon in a Dutch oven and then crumble and set aside.
Add the olive oil and butter to Duch oven with bacon fat. Sauté the onions, and jalapeño in the pot until they are soft. Add in the dried oregano and season with salt & pepper.
Add the chopped green tomatoes and garlic and cook for a few minutes. Add in the Hatch chiles and cook down.
Stir in the chicken broth and bring to a boil. Reduce to simmer and cook for 20-30 minutes.
Blend soup with immersion blender if want a smoother texture , or leave chunky.
Stir in heavy cream to finish and serve garnished with bacon, sour cream, cilantro, or avocado and scallions.

NOTES:

The tangy flavors from green tomatoes pair perfectly with Hatch green chiles in this spicy soup!

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Lemon-Blueberry Pound Cake

9/7/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Lemon-Blueberry-Cream Cheese Pound Cake

ingredients:

3 ½ sticks butter room temperature
5 ounces cream cheese room temperature
2 ½ cups sugar
6 large eggs room temperature
1 tablespoon vanilla
1 tablespoon lemon extract
2 lemons zested
2 cups fresh blueberries or frozen and thawed
3 cups cake flour sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
baking spray
3 tablespoons turbinado sugar to sprinkle in the bottom of pans (optional)
2 cups powdered sugar
1 lemon juiced
½ teaspoon vanilla
1 ½ cups sliced almonds

instructions:

How to cook Lemon-Blueberry-Cream Cheese Pound Cake

Preheat the oven to 325° and spray 6 mini-baking tins with non-stick baking spray. Sprinkle the pans with turbinado sugar. (This is optional.)
Cream the butter, cream cheese, and sugar in a stand mixer with paddle on medium speed for 3-4 minutes until its creamy and fluffy. Scrape down sides and then add eggs one at a time. Scrape down bowl again and then mix in the vanilla,lemon extract, and zest from one lemon.
Whisk the flour and salt in a separate bowl and then slowly add to the creamed mixture. Scrape down the sides mix until completely combined.
Toss the blueberries in a few tablespoons of flour until they are dusted. Fold them into the batter.
Butter mini-tins or spray with non-stick baking spray. Sprinkle turbinado sugar onto bottom and sides of pans.
Place mini-tins on a baking sheet and divide the batter evenly into the 6 mini-baking tins.
Sprinkle the batter with thinly sliced almonds and a little zest. Bake for 40 minutes until lightly browned on the top.
Meanwhile make the glaze by combining the powdered sugar, juice from one lemon, and vanilla. Mix together and add more juice if it is too thick. You won't need much juice.
Remove the cakes from the oven and cool on a rack. Drizzle each cake with glaze and top with more zest. Can be frozen for up to 2 months. Enjoy!

NOTES:

Moist and creamy blueberry-lemon pound cake for dessert, brunch, with coffee or breakfast!

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Preserved Lemons

9/7/2019

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Yield: 1 Quart

Author: Kathy Schowe

Preserved Lemons

ingredients:

6 lemons quartered
4 tablespoons kosher salt
water to cover

instructions:

How to cook Preserved Lemons

Preheat oven to 250°.
In a 9 X 9 glass dish add the lemons and sprinkle with salt.
Cover with water.
Bake for 3 hours, stir occasionally to make sure lemons are covered.
Lemons can be preserved in sterilized jars and kept in the refrigerator for up to 6 months. Use in all your favorite Moroccan or Mediterranean dishes!

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Hatch Green Chile Cheeseburger

9/6/2019

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Author: Kathy Schowe

Hatch Green Chile Cheeseburger

ingredients:

Burger Blend

2 pounds ground beef 80/20 blend
½ pound ground pork sausage
1 tablespoon yellow mustard
1 teaspoon worchestershire
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder

Green Chile Topping

½ yellow onion chopped
20 ounce can Hatch green chiles or 20 ounces of fresh roasted chiles
1 clove garlic crushed
3 tablespoons butter
salt & pepper

Quick Pickled Onions & Jalapeños

½ red onion thinly sliced
1 jalapeno sliced into rings
1 cup red wine vinegar
¼ cup sugar

instructions:

How to cook Hatch Green Chile Cheeseburger

Burger Blend

Blend the meats, mustard, worchestershire, in a bowl with your hands, turning the meat over as you sprinkle the salt, pepper, and garlic powder. Don't over mix
Form into ⅓ pound patties and pat flat.
Chill in the refrigerator for at least an hour before grilling or searing in pan.
Cook to desired doneness and melt cheese on top.
Assemble burger with Hatch Green Chile Topping, pickled onions, and desired other toppings.

Green Chile Topping

Melt the butter in a small pot and add the onion. Season with salt & pepper and let them cook until softened..
Add the garlic to the onions and cook for 1 minute.
Add in the canned green chiles and stir.
Simmer for 15-20 minutes and set aside, but keep warm.

Quick Pickled Onions

Place the onions in a small bowl.
Sprinkle with sugar.
Cover with the vinegar and give a quick stir.

NOTES:

If you are from New Mexico you crave this burger. Once you have one... you will want them again and again!

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Tres Leches Cake

9/1/2019

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Yield: 12

Author: Kathy Schowe

Tres Leches Cake

ingredients:

1 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg
3 large eggs room temperature
1 cup sugar
2 teaspoons vanilla
½ cup milk
1 ¾ cup heavy cream
1- 12 ounce can evaporated milk
1- 14 ounce can sweetened condensed milk
1 orange zested

instructions:

How to cook Tres Leches Cake

Preheat the oven to 350°. Butter a 9 X 13 glass baking pan.
Mix the eggs, sugar, orange zest, and vanilla with stand mixer for 12 minutes.
Meanwhile, sift the flour, baking powder, nutmeg, and salt.
Add half the flour mixture to the batter and mix on low. Add in the milk and the rest of the flour and scrape down sides. Mix until just combined.
Pour the batter in the pan and bake at 350 ° for about 20 minutes.
While the cake is baking, whisk together the heavy cream, evaporated mil, and sweetened condensed milk.
Once the cake has cooled, poke holes in the top of the cake with a skewer and pour cream mixture slowly over the cake. Cover and refrigerate until ready to serve.
To serve, top the cake with whipped cream, fresh fruit, and confectioners sugar.

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Spicy Chile Oil

8/28/2019

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Yield: 2 cups oil

Author: Kathy Schowe

Spicy Chile Oil

ingredients:

2 cups vegetable oil
3 tablespoons crushed chile flakes and seeds
1 tablespoon szechuan peppers crushed

instructions:

How to cook Spicy Chile Oil

Combine ingredients in a sauce pan and bring to almost boiling.
Cool and put in a clean jar for serving.

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Enchilada Sauce

8/28/2019

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Author: Kathy Schowe

Enchilada Sauce

ingredients:

¼ cup vegetable oil
1 tablespoon flour
¼ cup chile powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground pepper
2 cups chicken stock
1- 10 ounce can tomato paste

instructions:

How to cook Enchilada Sauce

Heat the oil in a sauce pan and add the flour. Stir and cook for 5 minutes.
Add in the chili powder, oregano, garlic powder, onion powder, cumin, salt and pepper and cook over medium for a few minutes.
Add in the chicken stock and tomato paste and stir as it thickens. Taste and adjust seasonings.
Serve over your favorite enchiladas.

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Easy Vinaigrette

8/28/2019

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Author: Kathy Schowe

Easy Vinaigrette

ingredients:

2 tablespoons champagne vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 garlic clove crushed
2 tablespoons olive oil
salt & pepper

instructions:

How to cook Easy Vinaigrette

Whisk all ingredients except the olive oil in a medium bowl.
Whisk in olive oil until emulsion forms.
Drizzle over your favorite salad.

NOTES:

This recipe works with all kinds of vinegar. Try substituting tarragon vinegar, or apple cider vinegar. You can also substitute grainy mustard for the dijon and add your favorite chopped fresh herbs!

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Spicy Asian Dipping Sauce

8/28/2019

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Author: Kathy Schowe

Spicy Asian Dipping Sauce

ingredients:

½ cup soy sauce
½ cup ponzu sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon fish sauce
1 clove garlic crushed
1 tablespoon grated ginger

Topping

1 tablespoon toasted sesame seeds
1 teaspoon sriracha
1 sliced scallion

instructions:

How to cook Spicy Asian Dipping Sauce

In a small bowl combine the first 8 ingredients and stir to combine.
Top with topping ingredients and serve.

NOTES:

Spicy Asian sauce kicks up lettuce wraps, wontons, crunchy cucumber salad, soft shell crab, seafood, you name it... you'll want to dip it in this sauce!

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Baby K's BBQ Sauce

8/28/2019

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Author: Kathy Schowe

Baby K's BBQ Sauce

ingredients:

1 cup ketchup
¼ cup drippings from pork ribs
3 tablespoons apple cider vinegar
½ cup Steen's syrup or dark molasses
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 teaspoon fish sauce
2 teaspoons sriracha
2 teaspoons liquid smoke
1 tablespoon yellow mustard
2 cloves of garlic crushed
1 red onion finely chopped
2 tablespoons vegetable oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

instructions:

How to cook Baby K's BBQ Sauce

Puree onion and garlic in the food processor.
Mix the ketchup, drippings, vinegar, Steen's syrup, honey, Worcestershire sauce, fish sauce, sriracha, liquid smoke, and mustard in a medium bowl.
Heat the oil in a skillet and add the onion and garlic mixture to the pan. Add the chili powder, cayenne, cumin and salt & pepper. Cook for a few minutes until fragrant.
Whisk in the wet ingredients and bring to boil. Reduce to simmer and cook until thickened about 30 minutes.
Serve with pulled pork, ribs, or meatloaf.

NOTES:

This tangy sauce comes together quickly, and it is perfect on my pulled pork, ribs, and burgers, and meatloaf!

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My favorite tools include an incredible cheese knife, vintage Pyrex bowls, rubber whisks, spatulas and spoons. But the multi-purpose tool I go to almost every day is the microplane grater. I use it to shred garlic, grate parmesan cheese, and zest limes, lemons, and oranges.
WHAT ARE YOUR FAVORITE TOOLS?

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Roasting Hatch Chiles

8/28/2019

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Author: Kathy Schowe

Roasting Hatch Chiles

ingredients:

Hatch green chiles
baking sheet
brown paper bag
ziplock bag
ice water bath

instructions:

How to cook Roasting Hatch Chiles

Light your outdoor grill and heat to medium high.
Wash and drain your chiles, then spread them out on the grill.
The smell will be amazing...great time for a beer!
Roast and turn the chiles until they are charred on all sides.
Remove chiles as they finish and place in paper bag on top of a baking sheet. Keep bag closed and let them steam for at least 30 minutes.
Remove each chile and drop into ziplock bag and immerse in ice bath. Once completely cooled, rub the chiles between your hands inside the bag to remove the blackened skins..
Discard skins, then slice open chiles and remove membrane and seeds.
Stack up roasted chiles and then bag in ziplock bags to freeze, or chop to use right away.

NOTES:

I grew up in Portales, New Mexico and these Hatch, NM chiles were a staple! They are the backbone of my New Mexico Green Chile recipe and are also wonderful on a cheeseburger! You'll find lots of Hatch Chile recipes here!

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Sriracha Lime Honey Butter

8/28/2019

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Author: Kathy Schowe

Sriracha-Lime-Honey Butter

ingredients:

1 stick butter room temperature
1 teaspoon sriracha
1 teaspoon honey
1 lime zested
2 cloves garlic crushed
salt & pepper

instructions:

How to cook Sriracha-Lime-Honey Butter

In a small bowl mix all ingredients together- taste and adjust seasonings.
Place on plastic wrap and roll into log. Refrigerate for immediate use, or freeze for later.

NOTES:

Great on top of grilled chicken, corn on the cob, roasted veggies, baked potatoes, or sweet potatoes!

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Roasting Garlic

8/28/2019

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Author: Kathy Schowe

Roasting Garlic Cloves

ingredients:

2 cups peeled garlic cloves
½ cup olive oil
pinch sea salt

instructions:

How to cook Roasting Garlic Cloves

Place garlic cloves in a shallow bowl and cover with olive oil.
roast in the oven uncovered for 30-40 minutes at 275°, or until they are soft and golden.
Sprinkle with sea salt. Don't over cook or they will get hard and bitter!

NOTES:

Roasted garlic will keep in the refrigerator for a month. I use them in dressings, on top of brie, added to pizzas, pastas, or spread on crackers or bread. Use in any recipe that you want a mellow, nutty, garlic flavor! Save the "garlic oil" for salad dressing or to drizzle over pizza or pasta!

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Brown Butter Chocolate Chip Cookies

8/28/2019

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Author: Kathy Schowe

Brown Butter Chocolate Chip Cookie

Prep time: Cook time: Total time:

Ingredients:

4 cups bread flour sifted
4 sticks butter
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 cup sugar
2 1/2 cups brown sugar
2 large eggs
2 large egg yolks
4 tablespoons milk
1 tablespoon vanilla
1 cup dark chocolate chips
1 cup toasted walnuts
Maldon sea salt

Instructions:

How to cook Brown Butter Chocolate Chip Cookie

Melt the butter in an aluminum, stainless, or silver colored pan. (A light colored pan helps you monitor the color of the butter to prevent burning.) Stir while butter bubbles and begins to turn brown. Remove from heat the instant you see it begin to become golden brown. Do not let it burn!
Preheat the oven to 350°. Add the brown butter to a large mixing bowl. Stir in the sugar, brown sugar, milk, and vanilla. As it cools mix in the eggs and yolks.
In a separate bowl combine the flour, salt, soda and cinnamon.
Once the wet mixture has cooled completely, add in the flour mixture and stir to combine.
Mix in the chocolate chips and the crumbled walnuts.
Scoop out 1/4 of the dough onto a large piece of plastic wrap. Form a flat loaf and repeat with the rest of the dough. Place in refrigerator to chill or in ziplock bag to freeze for baking later.. Once the dough has chilled, remove from refrigerator one pack at a time and form into tablespoon sized dough balls.
Bake on a parchment or silpat lined baking sheet at 350° for 8-10 minutes.
As soon as the cookies come out of the oven, sprinkle with Maldon sea salt and press it lightly into the cookie surface.
Remove from cookie sheet and let cool on rack or newspaper.

Notes:

Chocolate chip cookies that are crisp on the outside and chewy with caramel flavors on the outside. Sea salt on the top leaves you wanting more!

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Butterfinger Ice Cream

8/28/2019

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Butterfinger Ice Cream
This is the first ice cream I ever made... it is so good, it's a wonder I ever tried any other flavors!

CourseSweets
CuisineAmerican

ServingsPrep Time
1 quart15 minutesCook Time
50 minutes
Ingredients

2 cups heavy cream
1 1/4 cups milk
3/4 cup sugar
3 Butterfinger candy bars chopped
1 tablespoon vanilla
2 tablespoons Meyer's Dark Rum
1 teaspoon butterscotch extract optional
1 teaspoon salt

Servings: quart
Recipe Notes1. Mix all ingredients in a large 4 cup measuring pitcher. Stir for 1 minute.
2. Pour into ice cream freezer, leaving the Butterfinger candy in the bottom of the measuring cup to add in later.
3. Follow manufacturer's instructions to freeze ice cream.
4. When almost finished churning, fold in the Butterfinger candy from the measuring cup.
5. Freeze and then enjoy!

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Pumpkin Pecan Cheesecake Bread

8/28/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Pumpkin-Pecan Cheesecake Bread

ingredients:

2 cups pumpkin puree or one 15oz. can
3 cups flour
4 eggs
1 ½ cups sugar
2 sticks melted butter
5 teaspoons pumpkin spice
1 cup sour cream
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 cups roasted pecans

Cheesecake Batter

1/2 cup sugar
1 cup softened cream cheese
1 teaspoon vanilla
2 egg whites

instructions:

How to cook Pumpkin-Pecan Cheesecake Bread

1. Preheat the oven to 350°. Whisk 2 cups pumpkin puree with eggs, melted butter, sour cream and 2 teaspoons vanilla.
2. In a separate bowl mix flour, 1 ½ cups sugar, pumpkin pie spice, baking powder, baking soda and salt.
3. Chop up the roasted pecans.
4. Make the "cheesecake" mixture by combining the cream cheese, ½ cup sugar, vanilla, and egg whites. Whisk together.
5. Blend the flour mixture with the pumpkin mixture and fold in the pecans.
6. Fill buttered tins half full of pumpkin batter, layer in a "cheesecake" layer, then pumpkin batter and another swirl of "cheesecake". Top with a few whole roasted pecans.
7. Bake at 350° for about 45 minutes for large loaf pans, and 35 minutes for mini loaf pans. Makes 2 large loaves or 4 mini loaves.

NOTES:

Pumpkin and Cheesecake combined in a quick bread. Perfect for a fall brunch or after dinner treat!

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Pumpkin Caramelcorn

8/28/2019

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Author: Kathy Schowe

Pumpkin Caramel Corn

ingredients:

4 cups brown sugar
2 cups butter
1 cup corn syrup
2 teaspoons salt
1 teaspoon baking soda
3 teaspoons vanilla
1 small jar pumpkin pie spice or see recipe
6 quarts popped popcorn

Pumpkin Pie Spice

3 tablespoons cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground clove

instructions:

How to cook Pumpkin Caramel Corn

Preheat oven to 250°. Pop corn and remove any unpopped kernels. Transfer to buttered roasting pan. Dust each batch of popcorn with salt and pumpkin spice mix.
Once popcorn is finished-begin caramel.
In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup, 4 tablespoons pumpkin spice, and salt. Bring to a boil, stirring constantly.
Once it boils, stop stirring and set timer for 4 minutes.
Remove from heat and stir in soda and vanilla.
Pour half over popcorn in one pan and finish pouring the rest over second pan. Stir gently to coat.
Bake pans of coated popcorn in preheated oven, stirring every 15 minutes, for 1 hour. Sprinkle with sea salt lightly, each time you stir. Remove from oven and gently stir to separate kernels as it cools.
Keep in a sealed bag or container for up to 2 weeks... but it won't last that long!

NOTES:

A fall twist on an old favorite!

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Cadillac Margarita Ice Cream

8/28/2019

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Author: Kathy Schowe

Cadillac Margarita Ice Cream

ingredients:

2 cups cream
1 cup milk
3/4 cup sugar
1 teaspoon kosher salt
5 tablespoons anejo tequila
3 tablespoons Cointreau
3 limes zested & juiced
1 orange zested & juiced
Maldon sea salt for garnish

instructions:

How to cook Cadillac Margarita Ice Cream

Mix cream, milk, tequila, Cointreau, lime zest (reserve some zest for garnish), orange zest, lime juice, orange juice, and salt.
Chill and pour int ice cream maker. Follow manufacturers instructions for freezing.
Serve with pinch of Maldon sea salt and dusting of lime zest.

NOTES:

This tangy-creamy dessert is perfect after a bowl of my New Mexico Green Chili or any spicy meal!

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Spicy Caramelcorn

8/28/2019

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Author: Kathy Schowe

Spicy Caramel Corn

ingredients:

4 sticks (1 lb) unsalted butter
4 cups brown sugar
1 teaspoon sea salt plus more for sprinkling
1 cup light corn syrup
3 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons red pepper flakes plus more for sprinkling
1 teaspoon cayenne pepper
peanut oil for popping corn

instructions:

How to cook Spicy Caramel Corn

Butter the interior of 2 large roasting pans.
Preheat oven to 250°.
Pop pocorn on the stove top to fill both roasting pans. Pick out any unpinned kernels. Sprinkle with salt and add to roasting pans until full.
Once the pans are full, then begin the caramel sauce.
In a large heave bottomed pot, melt the butter over medium heat, add the brown sugar, corn syrup, sea salt, red pepper flakes, and cayenne. Stir until mixture comes to a boil.
Once it reaches a boil, leave it on the heat, but stop stirring and let it cook and boil for 4 minutes.
After 4 minutes, remove from heat and pour over the 2 roasting pans full of popcorn. Sprinkle with sea salt and red pepper flakes.
Bake in oven for one hour, stirring every 15 minutes to coat all the popcorn with the caramel. Add sprinkles of sea salt and red pepper flakes each time.
Remove from oven and stir every few minutes until caramel corn cools.
Store in an airtight container or ziplock bag for up to 3 weeks....but it won't last that long.

NOTES:

Mixing spicy and sweet, this Spicy Caramel Corn is addictive! Microwave popcorn can be substituted, but freshly popped popcorn from the stovetop is the best!

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Chocolate Ginger Molasses Cookies

8/28/2019

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Author: Kathy Schowe

Chocolate Ginger Molasses Cookies

ingredients:

7 ounces chopped dark chocolate
½ cup candied ginger
1 ½ cup flour
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons butter
1 tablespoon freshly grated ginger
½ cup brown sugar
¼ cup Steen's Syrup or dark molasses
1 teaspoon baking soda
¼ cup sugar for rolling the dough balls

instructions:

How to cook Chocolate Ginger Molasses Cookies

Chop chocolate into 1/4 inch chunks. Chop or crumble the candied ginger. Set both aside.
In a medium bowl sift together the flour, ground ginger, cinnamon, clove, nutmeg, cocoa powder, and salt.
In another bowl beat the butter with the grated ginger until it becomes pale and blended. Add in brown sugar and molasses and beat until combined. Scrape down the bowl and beat again.
In a small bowl combine the baking soda with 2 teaspoons of boiling hot water. Mix half the flour mixture into the butter mixture and add in the dissolved baking soda. Blend in the remaining flour mixture.
Stir in the chocolate and chopped candied ginger. Scoop out half the dough onto a large piece of plastic wrap and pat into a flat loaf. Seal it up and repeat with the remaining dough. Chill the dough in the refrigerator for at least one hour. Or bag and freeze for baking later.
Heat oven to 325°. Line 2 baking sheets with parchment or silpat liner. Roll dough into 1 1/2 inch balls and then roll in granulated sugar. Place 2 inches apart and bake on baking sheet 7-9 minutes. Let cool slightly and tranfer to rack to cool completely.

NOTES:

I usually make these cookies around the holidays, but they are wonderful any time of year. A grown-up gingerbread cookie!

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