Rob and Shelley’s Recipes
Burnt Sugar Syrup 3/4 Cup Sugar3/4 Cup Water Cook sugar in a small saucepan over medium heat, without stirring, until it begins to turn golden brown around the edges. Stir to incorporate melted sugar and cook, stirring occasionally, until melted and a deep amber color. Remove from heat and, stirring constantly, gradually add water. Cook…
Candied Jalapeños 3 pounds fresh firm jalapeno peppers (washed)2 cups cider vinegar6 cups white granulated sugar1/2 teaspoon turmeric1 teaspoon celery seed3 teaspoons granulated garlic1/2 teaspoon ground cayenne pepper Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end…
Decadent Chocolate Cookies 1 cup butter or margarine (or combination)3/4 cup light brown sugar3/4 cup sugar2 eggs2 tsp vanilla1 tsp baking soda1/3 cup cocoa1/2 tsp salt3 1/4 cups flour5 oz semi-sweet chocolate chips4 oz Hershey candy bar pieces (milk chocolate or Symphony bar)4 oz white chocolate chips Mix butter/margarine and sugars until smooth and creamy.Add…
Variation that supposedly came from Paul Kirk’s Championship BBQ book, then published by Bassman on the Bradley forum. This is my favorite brisket rub. The original called for way too much salt in my opinion.
Winner of the annual Grossman Cinco de Mayo Guacamole Contest in 2018.
Strawberry Bread 3 cups flour1 tsp baking soda1 tsp salt1 tsp cinnamon2 cups sugar4 eggs (well beaten)1 cup vegetable oil20 oz strawberries (thawed)1 cup pecans (optional) Mix flour, baking soda, salt, and cinnamon together.Add sugar, eggs, and oil. Mix well.Add strawberries and pecans. Beat well until strawberries are broken up.Bake at 350o for 1 hour…
This is Springfield Cashew Chicken! Delicious.
