Butter Rum Candies

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What’s better than candy?  Homemade candy!  We learned that it’s really easy to make your own candy, and the best part is that you can customize the flavour to whatever you want!  We found this recipe on Averie Cook’s blog.

Ingredients

1/4 cup unsalted butter, softened

1/4 teaspoon salt

3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed

1/3 cup sweetened condensed milk

1/2 teaspoon flavour extract (we chose rum flavouring)

food coloring, optional

 

  • Combine butter and salt and beat for 1 minute on medium-high speed.

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  • Add 3 1/4 cups confectioners’ sugar, milk, flavouring, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines.
  • The dough will be crumbly but will come together when pinched and squeezed into a ball.
  • Add the butter and salt to the mixer, and cream with.
  • Taste-test your dough before rolling it out, it is much easier to add more flavouring while the dough is still in the mixer.

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Separate the dough into multiple balls, and begin to roll it into a thin rolls.

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Use a butter knife to cut the roll into squares.

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When you’re finished, put them in the refrigerator to harden.

Bring out your inner child and enjoy these candies while watching Willy Wonka and the Chocolate Factory.

Half a’batch of Biscuits

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Here is a recipe for all of you lonely, single library folks. Nothing says comfort like warm biscuits and a good book. Curl up into your favourite chair with your favourite cat and enjoy!

Ingredients

  • 1 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup shortening
  • *1/2 of 3/4 cup of milk
    *official LIT Ladies measurement

Instructions

  • Preheat oven to 400-450 degrees Fahrenheit
  • Measure out flour, baking powder, salt into a bowl
  • Cut in shortening with a fancy shortening-thingie or a fork until dough becomes flaky

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  • Slowly add the 1/2 of 3/4 cup of milk, trying not to knead the dough too much!

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  • Once the dough is doughy, roll out onto a floured surface (we used the table)

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  • Cut into desired shape

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  • Place biscuits on a parchment-lined cookie sheet

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  • Bake for 15-20 minutes or until golden brown

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  • Add your choice of jam and buuuuttter – yummy!

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For us, this recipe made about a dozen biscuits but they were pretty thin.

Accompanying film recommendations:

Sense and Sensibility, Pride & Prejudice, The Hobbit

 

Our lovely helper for today!

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Six Fingered Man Eggs Benedict – Candied Bacon

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Candied bacon is a special treat, so we decided to make some to spice up our eggs benedict. We found the recipe on the Clever Carrot’s blog, so we decided to try it out!

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The Recipe

  • 1 lb. good quality bacon, sliced
  • 2 tbsp. pure maple syrup (not pancake syrup)
  • ¼ c. brown sugar
  • 2 tsp. Dijon mustard
  • ½ tsp. Kosher salt
  • ¼ tsp cayenne pepper

Instructions

  1. Preheat your oven to 350 F.
  2. Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
  3. In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.

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  • Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated.

 

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  • Place the bacon in a single layer onto the wire rack.

 

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  • Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!

 

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  • Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick.
  • Once cool enough to handle, you can break the bacon into chards. Alternatively, you can leave them whole.
  • Serve at room temperature.

 

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We recommend enjoying your eggs benedict with the Princess Bride, in either book or film format.

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Our super helpful little friend.  Amazingly enough he didn’t try to steal our food!0

Six Fingered Man Eggs Benedict – Hollandaise Sauce

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Hollandaise sauce is the most important part of eggs benedict, and it can be difficult to get right!  It takes patience to create a perfect hollandaise sauce, as impatience can cause the sauce to become curdled and lumpy.  We found the recipe at eggs.ca.

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Ingredients

  • 3 egg yolks
  • 1 tbsp lemon juice
  • Pinch of cayenne
  • Pinch of salt
  • 1/2 cup butter, melted

Instructions

  • Whisk the egg yolks in a bowl until frothy.

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  • Whisk in lemon juice, cayenne and salt.

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  • Set the bowl over a saucepan with simmering water.  The bottom of the bowl should not touch the water.  Set the heat to low.
  • Keep whisking until the mixture turns pale yellow.

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Be prepared to give your arms a workout, there is a lot of whisking involved!

  • Slowly whisk in the melted butter until the sauce is smooth and thickened. Serve warm.
  • Makes approximately 3/4 cup.

 

Poach your eggs to your preference (we added the eggs to boiling water and allowed them  to simmer for 3 minutes) and serve on your choice of english muffin or biscuits.

 

Hello world!

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So you’ve stumbled upon our awesome blog! You must be looking for food inspiration or a good movie recommendation. Well, you’ve come to the right place! We’ve decided to start a blog to chronicle our adventures in cooking and movie watching, as we love literary adaptations. We hope you enjoy!

The Lit Ladies