2 snickers candy bars
8 ounces Cool Whip
Chop apples and snickers bars and put into serving bowl. Add cool whip. Stir.
This quantity serves 4. For family gatherings, the recipe can be doubled or tripled.
Choose a heavy pot with a stainless steel interior. The pot should have sides at least 4" high with a surface area that is not too wide, which would cause the liquid to evaporate too quickly. Assemble all of your ingredients ahead of time so you can tend to the pot as the risotto cooks. Your liquid should be heated to a simmer prior to starting your risotto.
Champagne Risotto with Leeks and Asparagus
1 pound asparagus. Trim ends. Cut into thirds.
(I prefer to cut the aspargus into smaller pices)
(Cut the leeks just below the dark green part. A leek has a lot of layers on the inside. These layers have sandy grit and dirt between them. You have to wash a leek well. If you are going to cut the leaks into rings or small strips, do that first, and then put them in a bowl of cool water.)
1 shallot, peeled and chopped.
6 Tablespoons butter, olive oil can be substituted but butter is preferred.
1 quart of Chicken Stock
1/2 bottle of Champagne
2 cups arborio rice
1/2 cup - 1 cup parmesano reggiano, freshly grated
1. Heat stock and 1/2 bottle of champagne in a separate pot. When simmering, begin the risotto.
2. In the saucepan you are using for the risotto, saute shallots and leeks in 3 Tablespoons butter until opaque and bright green. Approximately 3 minutes.
3. Add rice and continue to saute for 3 minutes. Stirring frequently.
4. Begin adding stock, 1 ladle at a time. Stirring frequently. When liquid is almost all absorbed, add the next ladle of stock. (Correct heat is very important in making risotto. It should be very lively but if it is too hot the liquid will evaporate too quickly and the rice won't cook evenly.)
5. Continue this process until the rice is al dente and most of the stock is incorporated. This will take about 20 - 25 minutes. Stir when adding each ladle of sauce.
6. Add asparagus pieces. Taste. Adjust seasonings and continue cooking for 5 minutes. Asparagus should be just tender and bright green.
(I always feel that it needs salt)
7. Rice should be creamy and soft in texture and al dente.
8. Finish with remaining 3 tablespoons of butter and parmesano.
9. Stir and serve immediately.
Risotto cannot be prepared ahead of time. It cannot be reheated. I make risotto cakes out of my leftovers. I flour my hands and make small risotto cakes. I dip the cakes in an egg wash and then flour. Heat olive oil in a skillet, cook the cakes until golden brown and hot.
Ideal storage is in a dark cabinet where the temperature is between 45 and 50 degrees. Do not store in the refrigerator, this turns the starch to sugar.
I am not sure of the origin of this recipe. It dates back to the early 70's. The recipe card was part of what must have been one of my first recipe books. My accordion files contain several of these handwritten recipe cards. This week, I was trying to remember the name of the little girl on the recipe card. You know that feeling when you know you should know the name and just can't come up with it? I did the Alphabet memory trick...A? No B? No, nothing was jogging my memory. I tried googling dolls from the 70's, although I wasn't really sure she was a doll. Today I reached for my husbands reading glasses, hoping it would really magnify the small print just under her image. Just as I was holding the glasses over the print, it came to me...Betsey Clark. Betsey Clark was an artist for Hallmark cards who created this little girl.
Mint Brownie Pie
19 Thin Mint Girl Scout cookies
1 cup sugar
4 egg whites
dash of salt
1/2 tsp. vanilla
1/2 cup chopped nuts
1 cup whipped cream
Chill cookies in refrigerator several minutes. Break or cut into even crumbs. Beat egg whites and salt together until peaks form. Gradually beat in sugar until stiff peaks form. Fold in cookie crumbs, nuts and vanilla. Spread into buttered 9" pan.
Bake 35 minutes at 325. Once pie has cooled, spread on whipped cream. Chill in refrigerator 3 -4 hours before serving.