Category Archives: Cheryln Barber

Caramels

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Ingredients

2 cups sugar

1 cup firmly packed brown sugar

1 cup Butter

1 cup milk

1 cup Heavy Whipping Cream

1 cup light corn syrup

1 teaspoon vanilla

Directions:

Butter a 9×13 pan (full batch) or 9×9 (half batch) and put pan in freezer.

This recipe can be halved.

Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.

Reduce heat as low as you can so that it continues boiling. continue cooking 25-30+ minutes or until candy thermometer reaches 248°F (The longer this takes the better as that is what develops the deep flavor).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely – Refrigerate 1 hour should do the trick.

I pull the whole slab of caramel out of the pan onto wax-paper to cut it.

Pressure Cooker Cheesecake

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Pressure Cooker Cheesecake

 

I didn’t think this was possible in a pressure cooker but let me tell you this cheesecake is amazing !!

Ingredients

 

1 1/4 C graham cracker crumbs

5 Tbsp butter (melted and cooled)

1 Pound regular cream cheese. (Must be full fat)

1/2 C Sugar

2 Large eggs at room temperature

1/4 C sour cream

1 1/2 Tbsp all purpose flour

1/2 tsp  vanilla extract

—  if you want it lemon flavored  then add the following:

1 Tbsp  fresh lemon juice

2 tsp  finally grated lemon zest

 

Directions

Set a rack inside the pressure cooker and pour in two cups of water.

 

Mix the graham cracker crumbs and melted butter in a small bowl. Lightly butter the inside of the 7 inch spring form pan. If you’re using a bigger pressure cooker you can use an 8 inch spring form pan.

Press the graham crackers into the pan and slightly up the sides.

 

Place the cream cheese and sugar in a food processor and process until creamy and smooth stopping the machine to scrape down the insides periodically. Add the eggs one at a time through the feed tube processing each until smooth.

Add vanilla extract and process

 

Add the sour cream and process until smooth, then add the flour and process for one minute. If you’re making lemon cheesecake then process in the lemon juice and zest.

 

Pour the batter into the prepared pan taking care not to dislodge the crumb crust. Do not cover.

 

Make a sling out of aluminum foil and lower the pan into the pressure cooker on top of the rack. Leave the sling inside. Lock the lid and set the machine on high for 25 minutes. If you’re using a stovetop cooker bring it to low-pressure and  once pressure has been reached process for 35 minutes.

 

When cooking is done unplug the machine and let the pressure come down naturally. If using a stovetop cooker remove it from the heat and let the pressure come down on its own.

 

Pull the cheesecake out of the pressure cooker and refrigerate for three hours before serving.

  

  

American style Neapolitan Pizza Dough

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Ingredients:

22.5 oz unbleached bread flour. (About 5cups).
1/2 oz salt or 2 teaspoons.
1 teaspoon instant yeast
1/2 oz sugar (or 2 teaspoons honey)
1/2 oz Olive oil (1Tbsp)
16 oz water.

 

Directions:

You can mix by hand or with a mixer.

1.  If mixing by hand add all the dry ingredients to the mixing bowl and stir to distribute.  Then, add all liquid ingredients, including oil, and water.  Use a large spoon and stir until all ingredients are evenly distributed and fully hydrated – all the flour should be absorbed, approx. 1-2 min.

If using a mixer, use the paddle attachment and mix on slow speed for 1 min.  or until all ingredients are evenly distributed and fully hydrated. All flour should be absorbed.

 

2.  Let the dough rest for 5 min. and then mix at a medium speed for one additional minute.  Add water or flour a little at a time if needed.  The dough should be soft, supple and very tacky to the touch.. almost sticky.

 

3.  Rub some olive oil on the work surface to make an oil slick.  Transfer the dough to the oiled surface.  Rub some oil on your hands and stretch and fold the dough in each direction, fold into a ball and then cover with a bowl for 5 min.  Do this 3 more times.

 

4.  After the final stretch and fold put the pizza doughs into an oiled bowl, larg enough to contain it when it doubles in size, cover the bowl (not the dough itself) with plastic wrap and place in refrigerator.  The dough will be good for up to three days.

An 8oz ball of dough should make 1 12 inch pizza.  This recipe should make about 5 8oz dough balls.

 

You can separate the dough into balls right away and freeze or pull out of the fridge within the three days and separate and use as needed.

 

The slow cold fermentation develops the flavor in the dough and while you can measure off a dough ball immediately if you want, it will taste better if you wait until at least overnight.

-If pulling out of the freezer, then let it thaw and it’s ready.

(makes a very thin crust)  This is not the kind of dough you want to toss.  Either roll out or let gravity pull it out. Gravity is the best way.

Banana Bread (simple)

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Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Meat Loaves (Individual)

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Meat Loves (Individual)

Serves 4

2 Large Egg Whites
1/2 C. quick cooking oats
2 tbsp worcestershire Sauce
1/2 tsp garlic powder
2 Tbsp Ketchup
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. ground lean turkey
3 Tbsp minced onion
1 small can tomato sauce

Preheat oven to 350.
In a large bowll, beat egg whites well with a whisk.
Stir in oats, Worcestershire, garlic powder, ketchup, salt, and pepper.
Add Ground meat and onion: mix well.
Divide beef mixture into 4 equal portions shaping each into an oval-shaped loaf.
Lightly spray a foil lined, rimmed baking pap with cooking spray.
Place loaves on prepared pan and cover each loaf with tomato sauce.
Bake for 30 min or until cooked through.

Sesame Seed Bars

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Sesame Seed Bars

  • 1 cup sesame seeds (about 6 ounces)
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons honey

  1. Generously coat two large sheets of waxed paper with cooking spray. In a medium skillet, toast the sesame seeds over medium-low heat, stirring often, until they’re fragrant and golden, 5 to 7 minutes.
  2. In a small saucepan, combine the brown sugar and honey. Cook over low heat, stirring often, until the sugar is melted and the mixture is thick, about 5 minutes  Add the sesame seeds to the sugar and stir well with a wooden spoon.
  3. Place one sheet of the waxed paper on a work surface, greased-side up. Scrape the mixture onto the paper and top it with the remaining sheet of waxed paper, greased-side down. Using a rolling pin, roll the mixture into a square about 1/4 inch thick.
  4. Remove the top sheet of paper and cut the candy into 1-inch squares with a sharp knife. Let the candy cool completely. Break apart the pieces and store them in an airtight container at room temperature until you’re ready to package them. Makes about twenty-four 1-inch squares.

Breakfast Muffin Cups To Go

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Breakfast Muffin Cups To Go

Serves 3

1 C. cooked rice
1/4 C. cheese (shredded)
3 eggs
3 tbsp milk
2 tbsp green chili (diced)
2 tbsp onion (diced)
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 C. ground turkey (browned)

Preheat oven to 400 F. In large bowl combine 1 cup cooked rice, half of cheese adn 1 egg (beaten).
Lightly coat six muffin cups with cooking spray.
Press one sixth of the mixture into bottom and sides of each muffin cup.
Bakek 400 degrees for 8 min, or until lightly browned.
Remove from heat and set aside.
In a bowl, wisk together remaining 2 eggs and milk.
Add Chiles, onion, cumin, garlic powder, salt, meat and rest of cheese to bowl and mix thoroughly; add one sixth of mixture to each muffin cup.
Return to oven and bake 15-20 min. or until set.

Chocolate Coconut Graham Cracker Squares

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Chocolate Coconut Graham Cracker Squares

Ingredients
Crust:
1 1/2 Cups graham cracker crumbs
1/2 Cup Melted Butter

Layer on crust:
1 Can Condensed Milk
2 Cups Chocolate chips
1 Cup Coconut

Press the crust into a 9×13 pan.
Layer on the rest of the ingredients in the order listed.
Bake at 350 for 20-25 min or until golden brown on top

Note: Another Barber family classic… probably at the top of my list.
Simple yet sooo good!

Caramel Turtles (Chocolate Oatmeal Caramel squares)

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Caramel Turtles

Ingredients

48 Kraft Caramels
7 1/2 Tablespoons Whipping cream
1 1/2 Cups Flour
1 1/2 Cups Quick Oats (one minute)
1/3 teaspoon Salt
2/3 teaspoon baking soda
1 1/2 Cups Light Brown Sugar
1 1/8 Cups Melted Butter
2 Cups Chocolate chips (milk or semi sweet) – better with milk chocolate.

1. Melt Caramel and whipping cream in a double broiler.

2. Mix melted butter and dry ingredients except choc. chips for the crust.

3. Put 1/2 the crust mix in a 9×13 pan. Bake 350 Degrees for 10 min.

4. Remove from oven and cover Chocolate Chips and melted caramel. and sprinkle the rest of the crust on the top. Bake 15 min.