Dad's Favorite "Treasure Chest" Bars

Dad always has to have some different bars in the freezer to grab when he's in the mood. We clearly have a thing for the combination of chocolate, butterscotch and peanut butter. These are some of his favorites, including these ones already published:

Doris Bars

Mock Heath Bars

Monster cookies

Special K bars

This recipe is from one of my PT school classmates. She usually doubled it to get higher bars.

• 1 c butterscotch chips
• 1 c chocolate chips
• 1 c white corn syrup
• 1 c white sugar
• 1 1/3 c peanut butter
• 6 c Special K cereal

Directions:

Melt syrup and sugar together over med-low heat. Remove from heat and add peanut butter. Mix into cereal and pour mixture into a greased 9X13" pan. Butter hands and press mixture into pan. Melt both types of chips together and pour over the mixture in the pan.

Dot's Blondies 

From the Star Tribune

Note: to get the proper texture, do not use an electric mixer.

• 2 sticks butter
• 1 lb (2 c firmly packed) brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla
• 2 c flour
• 2 eggs
• 1 c semisweet chocolate chips
• 1 c chopped pecans (optional, I usually omit)

Directions:

Preheat oven to 350. Grease a 9X13" pan. Melt the 2 sticks of butter in a 2 qt microwave-safe bowl. Add brown sugar, stir well. Add baking powder, salt and vanilla, stirring well. Stir in the flour, again stirring until it is well mixed. The batter will be very stiff. Crack the eggs into a small bowl and beat them well with a whisk of fork. Add the eggs into the better and stir well until completely incorporated. Add chips and nuts, stir. Spread the batter into the pan, it will be stiff and sticky. Bake until the top begins to get golden brown and the edges pull away from the pan, about 20-25 min. Do not overbake. Cool for at least 20 min, and cut into small squares. These bars freeze well and improve in flavor after the first day.

Snickers Bars

Note:

I make adjustments to this recipe. I eliminate the caramel layer because it's overly sweet and drippy. You can use cocoa krispies instead. I melt the ingredients for the top/bottom layer together (not divided) and pour out half into a bowl to combine with the krispies and keep the rest warm on low for the top layer. Watch the nougat- it can burn quickly.

Crunchy Chocolate Top and Bottom Layer

1 12 oz package semi-sweet chocolate chips, divided

1 11 oz package butterscotch chips, divided

1 cup creamy peanut butter, divided

3 cups Cocoa Pebbles, divided

Nougat Layer

¼ cup unsalted butter

1 cup granulated sugar

¼ cup evaporated milk

7 oz container marshmallow creme

¼ cup creamy peanut butter

1½ cups roasted, lightly salted peanuts, coarsely chopped

1 tsp vanilla extract

Caramel Layer

1 11 oz bag KRAFT caramels or caramel bits

¼ cup evaporated milk

Instructions

Crunchy Chocolate Bottom Layer

Spray a 9x13 baking dish with cooking spray and line with foil. Set aside.

Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. (See note- I combine top and bottom).

Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth. I melt on low on range.

Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.

Refrigerate until firm, about 15 minutes.

Nougat Layer

In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.

Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.

Remove from heat.

Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.

Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer (I eliminate)

Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.

Spread caramel over the top of the chilled nougat layer.

Crunchy Chocolate Top Layer

Repeat the bottom layer.  Pour mixture on top of the chilled caramel layer.

Refrigerate until firm, about 30 minutes.

Bars should be refrigerated until ready to eat. Cut and serve.

Melting chocolate is really easy on the new induction range

Nancy's bars

Here is a bar from Nancy, a former TRIA colleague, a potluck favorite

• 1 box brownie mix (plus ingredients needed to make them)
• 1 7 oz jar marshmallow fluff
• 1 c chocolate chips
• 1 c butterscotch chips
• 1 c peanut butter
• 4 c rice krispies

Directions:

Line a 9X13" pan with buttered foil. Mix and bake brownies according to the package directions. Cool. Spread marshmallow fluff on top. Melt both chips and peanut butter in a microwave-safe bowl or on low in a saucepan, then stir in Rice Krispies. Spread over marshmallow layer and cool.

Peaches

Last year we got peaches from a fruit truck delivery service, Tree-Ripe Fruit. I drove out to Chaska once, and our friend Donna also picked up a box for us once. When they were ripe we each ate 2 peaches per day. I bought 6 lbs of Michigan blueberries from the same outfit, and while they were good, we decided they weren't better than the blueberries we usually get at Costco.

This year we tired a new company, The Fruit Truck, with dates earlier than Tree-Ripe Fruit. A colleague picked up a 20 lb box for me ($45) in Richfield on May 24. They're not good. We don't know if they were picked too early, or what the issue is, but they have no flavor, and they went from hard to rotting from the inside without a juicy ripe phase. I made the best of it, including turning the last few pounds into freezer jam. On June 21 I did another pick up of a box (25 lbs, $52) from Tree-Ripe Fruit at the Lakeville Fleet Farm- right out of the box these peaches were remarkably good, juicy and ripe. 

Peach Crisp

I made this for watching the Wolves game with Will and Cara. We ate the whole 8" pan.

4 cups sliced fresh peaches (I used 7 peaches)

½ cup all-purpose flour

½ cup brown sugar

½ cup cold butter

1 teaspoon ground cinnamon

¼ teaspoon salt

1 cup rolled oats

Preheat the oven to 350 degrees F. Arrange sliced peaches in an 8x8-inch baking dish. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until crumbly. Fold in oats. Sprinkle mixture over peaches, pressing down lightly. Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.

I made a half-batch of this crisp over the campfire in a 6" cast iron pan covered in foil.

Peach Tart

I cut this recipe out of some magazine in my 20s and have been making it periodically since. I'm a big fan of pressing vs rolling pastry.

1/2 c butter, softened

1/4 c brown sugar

1/2 c white granulated sugar, divided

1 c plus 2 Tbsp flour, divided

1 tsp cinnamon

1/8 tsp salt

1/2 c blanched almonds

1.5 lb peaches, about 6 med

1/2 pint fresh raspberries

Heat oven to 350. In the bowl of a mixer beat the butter, brown sugar and 1/4 c white sugar until light and fluffy. Beat in 1 c flour, cinnamon and salt just until blended. Using your floured fingers, press dough in the bottom and side of a 9" tart pan with removable bottom, extending dough 1/8" above side. Place tart pan on a cookie sheet (it always leaks a bit) and bake 20 min. Meanwhile, grind the almonds in a food processor or blender. Blend with remaining 1/4 c sugar and 2 Tbsp flour and spread in the bottom of the baked tart shell. Peel peaches- using a slotted spoon lower whole peaches into boiling water for 30 seconds, them immerse them in a bowl of cold water, peels will come off easily with a small knife. Halve the peeled peaches removing pits and arrange cut-side down in tart shell. Bake 15 min. When cool, scatter the tart with raspberries and dust with confectioners sugar.

When made with good ripe peaches this is SO MUCH better, as the peach juice soaks into the ground almond base. At the harbor

Small batch skillet peach coffee cake

Made in a 6" diameter cast iron skillet

1 peach, diced

1/4 c sugar (or slightly less)

1/2 tsp vanilla extract

1 large egg

2 Tbsp vegetable oil

1/8 tsp salt

1/4 c milk 

3/4 c all purpose flour

3/4 tsp baking powder

-Crumb Topping-

1.5 Tbsp salted butter, melted

1/2 tsp cinnamon

1/4 c brown sugar

1/4 c all purpose flour

INSTRUCTIONS

Preheat oven to 350 F. degrees. Place peaches in bottom of greased 6" skillet. In a large mixing bowl combine sugar, vanilla, egg, oil, salt and milk. Add flour and baking powder and mix well. Prepare the crumb topping by mixing the melted butter and cinnamon together. Mix in brown sugar and flour until it becomes crumbly. Pour the batter into the prepared baking dish. Sprinkle the crumb topping evenly over the top of the cake. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

With "cheater" topping, at the harbor

Peach freezer jam

I washed and diced peaches, leaving the peels on. I followed the proportions listed for Ball's Real Fruit Low Sugar Pectin, multiplying the recipe based on the volume of diced peaches (6 cups). I cooked according to the instructions, adding some cardamom, which turned out to be a spectacular add. This was a great way to use the remaining peaches that were getting soft. We enjoyed this on top of waffles at the cabin, and with cornbread at a smoker party for Andy's department at work.

Ready to top waffles

Peach Upside Down Cake

• ¼ cup butter
• ½ cup packed light brown sugar
• ¼ teaspoon ground nutmeg
• 5 fresh peaches - peeled, pitted and halved
• ½ cup butter, softened
• ½ cup white sugar
• 1 egg
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ½ teaspoon almond extract
• ½ teaspoon cinnamon

Preheat the oven to 375 degrees F.

Melt 1/4 cup butter in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut-side down, in pan. (I included cherries from our tree in the peach cavity).

Cream 1/2 cup butter and 1/2 cup white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Add extract and cinnamon. Spread cake batter over peaches.

Bake in the preheated oven until lightly browned on top, 35 to 40 minutes. Loosen cake edges from pan and let stand in pan for about 15 minutes; invert onto serving platter. (I could have let it sit a bit longer before inverting- the cake hadn't solidified fully and broke a bit).

Peeled peaches ready to be topped with batter

Peach upside down cake

Peach coffee cake

8x8 pan

½ cup butter softened

1 cup sugar (I cut to 3/4 c)

2 eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

½ teaspoon baking powder

½ cup sour cream (I used greek yogurt)

2 peaches peeled and finely diced into ¼-⅛ inch pieces about 1 cup worth

½ teaspoon ground cinnamon or cardamom

    Topping:

⅔ cup all-purpose flour
⅔ cup brown sugar
¼ cup butter melted

Preheat the oven to 350°F. Grease an 8″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.

Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.

Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined. Stir in the peaches and pour the batter into the prepared pan.

Place the flour and sugar for the topping in the same small bowl that was holding the peaches and add the melted butter. Stir lightly with a fork to combine, leaving plenty of larger pieces. Sprinkle the sugary crumbs over the batter in the pan.

Bake for 44-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.

Peach coffee cake

Grilled peaches

Sep 2024

Our friend Dawn picked up 20 lb crates of Colorado peaches from the fruit truck for $55 each. These ones are pretty good- not quite as fabulous as the Georgia peaches but still good. I had a single frozen pie crust, so I made Sally's Baking Addiction Peach Crumb pie. The filling in the pie was fine, but the crust was soggy, like paste. Sigh. I have bad luck with pies. Friend Dawn advises I move towards galettes.

Pork Burritos for a Crowd

A tried-and-true way to serve a crowd, we make this for family during cabin visits and other gatherings. It's easy to put together and can be customized for different dietary needs. You can serve this as burrito bowls, or with flour tortillas. Serve with salsa, sour cream, shredded cheese and guacamole.

Pork Filling

• 2 tbsp. cumin

• 2 tbsp. dried oregano

• 2 tbsp. garlic salt

• 2 tbsp. black pepper

• 4 lb. pork shoulder roast (inexplicably, this may also be called a butt roast)

Directions

Combine the cumin, oregano, garlic salt and pepper. Rub the spices into the pork roast, place in a large bowl and refrigerate overnight, turning once. 

Place the roast in a slow cooker and cook on low for 6 to 8 hours, or until the meat shreds easily. 

Lime Cilantro Rice

Double this for a crowd

1 teaspoon vegetable oil or butter 

2 tsp. fresh cilantro, minced

2/3 cup white basmati rice

1 cup water

1/2 teaspoon salt

Juice of 1 lime

Directions

If you have a rice cooker, combine the ingredients and push start. 

Stovetop: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Black Beans

• 1 pound dried black beans

• 8 cups of water

• 2 cloves of garlic

• 1 medium onion, quartered

• 1 green bell pepper, diced

• 1 tsp dried oregano

• 1 tsp whole cumin seed - toasted

• 1 bay leaf

• 1/4 cup dry sherry

• 2 Tbsp olive oil

• 1 Tbsp red wine vinegar

• salt to taste

Directions

Soak the beans, then drain.

Cover with 8 cups of fresh water.

Simmer covered for about 1 1/2 hours or until the beans are almost tender. (or cook on high in a crockpot).

Combine green bell pepper, onion, oregano, cumin, bay leaf and a little cooking water in a blender.

Blend on low until the mixture is smooth.

Add blended mixture to the beans. Alternately, you can quickly saute the ingredients and add them to the beans.

Bring to a boil again, then reduce heat to a simmer.

Add salt, sherry and vinegar. 

Simmer, uncovered until the bean mixture becomes thick, about 2 hours.

Shared Garden 2024

Donna is enjoying a 2-week trip to Australia right now, so we missed her while putting in the garden. The weeds were in bad shape and it took a lot of time to clear them- we decided we really need to cover the beds with plastic next fall to limit weed growth. We decided to rotate crops in the beds, which required the moving of our posts and support fencing. We also did some perimeter fence repair.

After significant weeding, the beds were in shape for planting. Andy is especially excited to be planting a total of 12 celery root plants. We also installed a drip irrigation system that Dawn has had for years and swears by.

Lots of weeds

This year's plan. Top is street-side

All planted. Harriet oversaw the work

Weeding and tying tomato plants, June 30

Early August

Watermelon

We canned tomato sauce and had to figure out a few new workflows on the induction stove. We remembered to use the ricer, but we still could have cooked down the sauce more after ricing it. One of the 7 quarts broke as soon as I put it into the water canner, so we ended up with 6 quarts.

Canning tomato sauce

Making homemade tomato soup and sausages

Mug Cakes

I've been resisting the mug cake idea because I think a microwaved cake can't be as good as a baked one. Instead, I've been playing with small batch baked cakes. Recently, a coworker mentioned she liked making mug cakes in the microwave, so I tried this recipe. While a bit "doughy" as a result of cooking in the microwave, it was still pretty satisfying. I put a spoonful of Nutella in each before baking, which was also good.

Next I tried this lemon version, doubling the recipe to make two, and baking them instead of using the microwave. Here is the doubled version:

Baked lemon mug (ramekin) cakes

Makes 2

• 1/2 c flour
• 1/4 c sugar
• 1 tsp baking powder
• 3 Tbsp oil
• 1/4 c milk
• zest from a lemon
• 2 Tbsp fresh lemon juice

Mix ingredients. Pour into greased 6 oz ramekins. Bake at 350 for 15-20 min (I baked at 325 for 23 min and they were still a bit underdone in the centers-bake at 350 next time).

Lemon

Pumpkin Mug Cakes

4 tbsp all purpose flour

2 tbsp white granulated sugar

1 tsp baking powder

½ tsp cinnamon

¼ tsp nutmeg

pinch of ground clove

¼ tsp ground ginger

pinch salt

2 tbsp pumpkin puree

½ tsp vanilla extract

3 tbsp milk

Note: The original instructions called for this to be one serving, cooked in a 12 oz mug. I doubled the recipe and opted to cook them in four 6 oz ramekins. Instead of cooking them in the microwave, I baked at 350 for about 22 min.

Mix all dry ingredients together. Stir in the milk, pumpkin puree, and vanilla. Mix well.

Microwave on high for 2 minutes (or bake- see note). Top with whipped cream and sprinkle with cinnamon if desired.

Pumpkin

Coconut Cake

The first time I tried this recipe, I made the mistake of using coconut cream and not sweetened cream of coconut. Cream of coconut can be hard to find in the grocery store- it's usually located in the cocktail ingredient area as it's used to make pina coladas. A 15 oz can is perfect for this recipe. I used high-sided 8" round cake pans for more height instead of 9" and baked for 49 min. You have to stir the cream of coconut in the can before you use it because it tends to separate. Use parchment on the bottom of the cake pans as the dense cake wants to stick. Put coconut on the sides of the cake first by spreading it in your hand and patting it onto the cake. Excess that falls on the plate can be used on top.

For the cake:

2 3/4 cups all-purpose flour

1 3/4 cups sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter, softened

4 large eggs, separated

1 cup buttermilk

1 cup canned sweetened cream of coconut

1 teaspoon vanilla extract

For the frosting:

8-ounce package cream cheese, at room temperature

1 stick butter, at room temperature

2-3 cups powdered sugar

1/2 cup canned sweetened cream of coconut

4 cups sweetened shredded coconut

1 teaspoon vanilla extract

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides (see note above). Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, alternate beating in dry ingredients and then buttermilk, just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

To prepare the frosting beat the cream cheese and butter together until mixed. Add the cream of coconut, the vanilla extract, and the powdered sugar. Mix until frosting comes together.

Place 1 cake layer on cake plate. Spread 1 cup cream cheese frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

Cream of Coconut

Cream of Coconut

I like the height the 8" cake pans created

Small Batch Sourdough Pancakes

We feel like we're in Paul Bunyan's cook shanty whenever we eat sourdough pancakes. It's also a good opportunity to refresh the sourdough starter.

3 1/2 ounces sourdough starter (can use unfed)

2 ounces flour (1/2 cup)

1/8 teaspoons salt

1/8 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon sugar

1 1/2 tablespoons oil

4 ounces milk (1/2 cup)

Mix and fry over low-to-medium heat in a cast iron skillet. Makes 6 pancakes.