Tag Archives: sugar

Salted Caramel Sauce

This is good, I mean really good. Watch out, you’ll eat the
whole batch and not even realize it. Perfect for gifts! (That way
THEY get fat, and not you! Tee hee)

1 Cup water

2 Cups vanilla sugar

1 Cup heavy cream

¼ teaspoon fancy salt (plus more for making it pretty)

Add water to a saucepan, add the sugar being careful to pour it in the middle of the pan, trying to avoid letting it touch the sides of the pan. DO NOT STIR. Turn heat to medium until the sugar is dissolved and clear. When the sugar is clear turn the heat to high until the mixture turns golden brown, about 20-25 minutes. DO NOT STIR. I know you want to, but just don’t do it till I say.

Put your cream in the microwave for about 45 seconds. Meanwhile, turn the heat down to medium/low for your sugar mixture. Slowly whisk (stir!) in the warm cream into the golden sugar. Watch out, it will steam and foam and be kinda scary (because I didn’t turn it down). Continue to whisk until the mixture is smooth and thick. Add the salt. *Be careful not to overcook it. It won’t be the end of the world, you’ll just have thick caramel.

I poured the sauce into little jars and cooled, then sprinkled some more salt on top. It looked fancy-pants.

(I’m going to make this again soon and take more pictures. I got lazy, sorry.)



Filed under food, Recipe

Lemon Curd

Lemon Curd

4 lemons (I use Meyer, because that is what we grow on the ranch)

1 3/4 cups vanilla sugar (it’s just a jar of sugar that I have placed a few vanilla beans in)

1/2 cup butter (at room temp)

4 eggs (at room temp)

3/4 cup lemon juice

1/8 teaspoon salt

Peel the lemons with a vegetable peeler, be careful not to get the white pith, it’s bitter.


While you’re at it, go ahead and juice your lemons. Just get all the messy parts out of the way.

Add the sugar and lemon peel to your cuisinart and pulse until the lemon is finely minced.

It should look like this! And it smells super good!

Cream the butter and lemon sugar. Add the eggs, one by one, until fully incorporated, then add the lemon juice and salt. Mix until combined.

(It looks curdled! But it’s ok, it melts together.)

Add the curd to a heavy bottomed saucepan and cook over medium/low heat until a thermometer reads 170. Stir constantly, being careful never to let the mixture reach above a simmer. The curd will thicken at 170 degrees F. It should take around 10  minutes.

Let cool and refrigerate. I love to use lemon curd with puff pastry, in filled cookies, on toast, off the spoon.


Filed under Ag, agriculture, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

Homemade Marshmallows

  • 3 packages unflavored gelatin
  • 1 cup water, divided
  • 1 1/2 cups sugar (I use vanilla sugar – recipe below)
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon vanilla extract
  • The guts of one vanilla bean
  • Powdered sugar, for dusting


Vanilla Guts
Vanilla Sugar (add the used vanilla pods to a jar of sugar, let it live there =Vanilla sugar)
Mix the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Mix the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Cook over high heat until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
Put the mixer on high speed and whip until the mixture is thick and fluffy, about 15  minutes.
Add the vanilla and mix until combined.

Dust a 9×13 with the powdered sugar.

Turn out the marshmallow fluff into the dusted pan. Dust with powdered sugar and let it set overnight.

Cut into cubes, roll in powered sugar and share.

Feel free to add other extracts or liquors. Also dip in melted chocolate and graham cracker crumbs. Experiment, you can’t go wrong with these bad boys!

Leave a Comment

Filed under food, photos, Ranch life, Recipe

Homemade Grenadine

2-1/4 pounds pomegranates (4 big ones)
Sugar, see instructions

Cut off the crown and divide the fruit in half. Pick the pips out of the bitter white pith. Place the pips in your blender, pulse the pips in the blender with short bursts and strain the juice through cheesecloth.

Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil, stirring often. Reduce heat and simmer for 10 to 15 minutes, again stirring once in a while. Cool to room temperature.

Pour into a decorative bottle.

Store in the frig. for no more than a month.

Leave a Comment

Filed under Ag, food, photos, Ranch life, Recipe, Uncategorized

Best Ever Cookies

This makes a shit ton. But it’s okay, because you will eat them.  Plus they have oats in them, so that makes them healthy!

1 cup butter flavored Crisco (I know, but not butter, blah, blah)
1 ¼ cups firmly packed brown sugar (I use dark, sometimes)
½ cup granulated sugar
2 eggs
2 tablespoons milk
3 teaspoon vanilla

1 teaspoon salt (I used that fancy French kind. Cause I can.)
1 ¾ cups all purpose flour
1 teaspoon baking soda
2 ½ cups quick Quaker Oats (or 3 cups old fashioned oats) uncooked
12 ounces milk chocolate chips (I usually use more and then eat whatever is left in the bag, as a snack.)
1 cup chopped pecans or almonds or walnuts (See above)

Heat oven to 375. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla and beat until smooth. Add flour, baking soda and salt, mix well. Stir in oats, chocolate and nuts, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes, cool for a couple minutes on cookie sheet.


Leave a Comment

Filed under arts & crafts, food, Humor, photos, Ranch life, Recipe, Uncategorized


This is the easiest cookie recipe ever – plus they look pretty fancy and they are fun to say.
2 cups granulated sugar
1/8 teaspoon salt
2 sheets puff pastry

*sometimes I add a dash of cinnamon or use flavored sugar.

Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. Make sure you have an even covering of sugar. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 1/2-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Leave a Comment

Filed under food, photos, Recipe, Uncategorized