Squares – Hip Hop Cookbook

Tequila Caramel Corn

David — Thu, 04 Feb 2010 00:27:15 +0000

Preheat oven to 250 F.
Air pop the popcorn and combine with the peanuts.
In a large saucepan combine the brown sugar, butter, agave nectar, corn syrup, and salt.
Bring to a boil and let bubble 2 minutes.
Add the baking soda and tequila and stir well.Â Immediately pour over the popcorn,
Mix thoroughly and lay on two parchment paper covered baking trays.Â Bake 1 hour.
Cool. Serve.

David — Thu, 22 Nov 2007 01:26:06 +0000

Preheat the oven to 425 F.
Roll out the thawed puff pastry and bake 15 minutes.
Meanwhile combine the sugar and water in a saucepan.
Boil until amber coloured.
Add the apples and stir well. Cook 12 minutes.
Stir in the butter.
Remove the puff pastry from the oven and spoon the apples on top. Cut in squares. Serve with vanilla ice cream.

David — Sat, 27 Oct 2007 02:04:37 +0000

David — Sat, 06 Oct 2007 03:33:25 +0000

Preheat the oven to 375 F.
Combine the apples, 2 tbsp brown sugar, and the cinnamon in a 2 quart casserole dish.
Mix well.
Combine the oats, flour, 1/4 cup packed brown sugar, and the butter and mix well.
Sprinkle over the apples.
Bake uncovered for 1 hour.
Serve with vanilla ice cream.

David — Sat, 19 May 2007 04:46:44 +0000

Preheat the oven to 350 F.
Combine the graham crumbs, sugar, salt, baking powder, and the butter. Mix well with your hands until crumbly and press into the bottom of a 9 by 9 inch baking dish.
Combine the milk, vanilla, and lemon juice. Mix well and pour over the crust.
Bake for 20 minutes.
Cool slightly. Serve.

David — Thu, 01 Feb 2007 22:39:38 +0000

Preheat the oven to 350 F. Grease a 9 by 9 inch pan.
Melt the chocolate and the butter together in a double boiler. Remove from the heat.
Stir in the sugar, eggs, and 1 tbsp of milk. Mix in the flour until well blended.
Pour half the batter into the prepared pan.
Microwave the caramels with 2 tbsp of milk for 2 minutes until liquid. Pour over top of the batter in the pan.
Sprinkle with 3/4 of the pecans.
Spread on the remaining batter and then sprinkle on the pecans.
Bake for 35 minutes.

David — Thu, 18 Jan 2007 04:06:02 +0000

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons butter
2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans
Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan.
Mix flour, 1 teaspoon baking powder, salt and baking soda in medium bowl.
Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick).
Spread batter in prepared pan. Sprinkle with chocolate chips and pecans.
Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. Cut into squares and serve.

David — Tue, 16 Jan 2007 03:10:56 +0000

Preheat the oven to 350 F. Grease a 9 by 9 inch pan.
Combine the eggs, with the sugar, and brown sugar, flour, baking powder, vanilla, salt, and stir well.
Divide in half. To one half add the coconut and mix well. Spread into the pan.
Add the chocolate, 1 tbsp butter, and nuts to the other half and spread over the other layer. Bake for 30 minutes.
Remove from the oven and cover with the marshmallow halves. Return to the oven for 2 minutes.
Combine the icing sugar, 2 tbsp butter, cocoa, and 1 tbsp plus 2 tsp water. Beat well and then ice the marshmallow layer.
Cool. Serve.

David — Sun, 14 Jan 2007 00:16:44 +0000

Preheat the oven to 350 F.
In a double boiler, melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm.
Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition.
Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it.
Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

David — Sun, 14 Jan 2007 00:13:46 +0000

Line the bottom of a greased 13- by 9-inch baking pan with wax paper and grease the paper.
In a heavy saucepan melt 4 tbsp butter with the cocoa, stirring until the mixture is smooth. Remove the pan from the heat, beat in 1/3 cup brown sugar and the egg, and stir in the flour, the salt, and the vanilla.
Spread the mixture in the baking pan, bake it in the middle of a preheated 350°F. oven for 10 minutes, or until it is just firm to the touch and pulls away slightly from the sides, and let it cool in the pan on a rack.
In a heavy saucepan melt 4 tbsp butter, add 1 1/2 cups brown sugar and the corn syrup, and bring the mixture to a boil over moderate heat, stirring with a wooden spoon.
Boil the mixture, stirring occasionally, until it reaches the hard-ball stage remove the pan from the heat, and add the cream and the pecans carefully, stirring gently. Bring the mixture to a boil and boil it until it reaches the soft-ball stage. Remove the pan from the heat, let the caramel mixture cool for 1 minute, and stir in the rum.
Pour the topping over the base, spreading it evenly with the wooden spoon, let it cool, and chill the confection, covered with foil, for 2 hours, or until it is firm. Run a thin knife around the edges of the pan, turn the confection out onto a cutting board, and cut it into bars. The bars keep, separated by sheets of wax paper, in an airtight container, chilled, for 1 week.