cajun chicken salad
Posted: January 30, 2024 Filed under: salads, sandwiches, The Best Of The Best Recipes | Tags: black pepper, chicken, corn, garlic powder, green onions, mayonnaise, onion powder, oregano, paprika, red bell pepper, salt, thyme Leave a comment
Ragin’ Cajun Delicious
Being that I’m a little shy around seafood I haven’t had a lot of close encounters with cajun food. Hats off to étouffée, gumbo, crawfish and the like.
But that’s not really fair because the more I read about cajun dishes, the more I realize I do like many of them. Howdy, red beans and rice, dirty rice, jambalaya. See a common thread here? Starches are my DNA!
After one bite of this cajun chicken salad I was hooked so let’s add this to my “yes” list. In fact it’s more of a must-have and my newest add to the “best of the best” shortlist (category at right). This is a flavorful wildly textured salad that had me enjoying it on crackers, celery ribs, “from a fork,” and of course my very own cajun chicken salad sandwich.
This recipe appeared at San Antonio’s KMOL.com (now WOAI) way back in 2001. The recipe came to me from my Cousin Julie’s kitchen where it was tucked away in her recipe drawer until it caught my eye in 2018 and I snapped a picture to bring it to my kitchen. I’ve written about my Cousin and Fellow Foodie Julie several times here at Betty’s Cook Nook and I could literally taste why she had curated this recipe – it’s remarkably delicious and great for impressing others!
Foodie Tips
❤ Do Not Miss This Tip: Early in the preparation for this dish’s signature spice mix, Joe and I learned it makes a ton of the stuff! I joked that since this came from Central Market Foodie Kathy Gottsacker this must have been how much cajun spice they made to serve an entire CM store of chicken salad lovers each day! If you don’t have a lot of the spices – or don’t want cajun spices leftovers – you can reduce the amounts shown below easily by 75% with enough left over. In retrospect I’m glad we have the extra special spice mixture – just be prepared you won’t be using all of it making this recipe just one time.
❤ Chicken salad is about as versatile as the nacho chip. You can enjoy it with a multitude of sidekicks beyond a sandwich or celery rib including scooped atop your favorite greens or sliced cucumber rounds, inside a pita or lettuce wrap, via a crispy tostada, toasted croissant – even plussed-up with penne pasta for a 2-in-1 salad to remember. #GoTeamCarbs!
❤ One of our favorite ways to roast and char a pepper (bell, poblano, hatch, etc.) is to do so right from the gas range/grill. Roasting elevates the flavor, caramelizes the sugars to concentrate their sweetness, and gives it an extra special touch of smokiness. To do so place your pepper over medium/medium-high flame. Rotate the pepper with tongs as charring is visible. When the pepper is blackened (about 4-5 minutes) remove it and place it in a paper bag for 5-10 mins. Remove it from the bag and the skin should be easy to remove with a knife. Remove the stems and seeds and you’re ready to enjoy your very own smoky roasted pepper!
❤ A shortcut for roasted corn is to buy it already roasted! Trader Joe’s or your local market likely sells frozen roasted corn. You can just pop it in the oven for a few minutes and voilà! If you don’t mind the extra TLC pop your corn on the gas grill using your favorite roasting method (there are so many)!
i. Time
About 30 minutes plus time to chill the salad (if desired)
ii. Ingredients
for the cajun spice mix: (see tip above)
8 tablespoons | paprika
2 tablespoons | cayenne pepper
5 tablespoons | black pepper, freshly cracked
6 tablespoons | garlic powder
3 tablespoons | onion powder
6 tablespoons | salt
2 ½ tablespoons | dried oregano
2 ½ tablespoons | dried thyme
for the chicken salad:
1 | roasted chicken, shredded or diced (about 4 cups)
2 cups | yellow corn, roasted
1 cup | red bell peppers, roasted then chopped
2 teaspoons | cajun spice mix (from above)
¾ cup | mayonnaise (fresh if you can)
1 cup | green onions, cut on bias (a 45-degree angle)
iii. What To Do
1. Ahead of time you can prepare the spice mix, roasted chicken, roasted corn and roasted red bell peppers.
2. Place the prepared ingredients in a large bowl and combine.
3. In a small-sized bowl combine the spice mix and the mayonnaise to make this dish’s “special sauce.”
4. Add the mayonnaise-spice mix to the chicken mixture. Add the green onions and gently mix.
5. Chill until you’re ready to enjoy from your chosen serving addition (greens, bread, etc.).
Yield: 6-12+ Servings, depending on size of your appetite and your willingness to share
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of the original cajun chicken salad recipe as it came into my possession
11/30/21Presidente Brandy
nutmeg cake
Posted: December 31, 2023 Filed under: desserts | Tags: baking powder, baking soda, brown sugar, butter, buttermilk, coconut, eggs, flour, light cream, nutmeg, salt, sugar Leave a comment
The Spice Of Life
Whether it’s sprinkled on top of your favorite wintertime drink, added to pies or cakes, or found in the form of a fancy sports move, nutmeg makes pretty much any time a special time.
Known for its warm, nutty, earthy, and slightly sweet taste, nutmeg is often found palling around with its familiar besties, cinnamon, clove, pumpkin pie spice, and allspice. Folks often say nutmeg “smells like Christmas,” and it’s not surprising that quite a few of my Mom “Betty’s” recipes call for this ingredient. From fondue to meatballs, quiche, and sweets, you can find nutmeg recipes with the ingredient search area at right (in desktop view).
Foodie Tips
❤ Buttermilk is fermented milk and if you don’t have buttermilk you can substitute it with sour milk. Sour milk? This term always throws me but if you’re in a pinch you can make “soured” milk – this article and video are quite surprising!
❤ No light cream on hand? You can substitute with a mixture of equal parts milk and heavy cream. Other options.
❤ What does nutmeg have to do with sports? My culinary skills outweigh my sports skills and this article helped me connect the two.
i. Time
About an hour
ii. Ingredients
for the cake:
½ cup | butter (my Grandmother “Nanny” insisted on Falfurrias brand butter)
1 ⅓ cups | sugar
3 | eggs
2 cups | sifted all-purpose flour
1 teaspoon | baking powder
1 teaspoon | baking soda
2 teaspoons | nutmeg
½ teaspoon | salt
1 cup | buttermilk or sour milk
for the topping:
6 tablespoons | more butter
¼ cup | light cream (Coffee mate “Original” flavor works great)
1 cup | brown sugar
½ cup | flaked coconut
3 Out Of 3 Elves Agree Nutmeg Cake Makes The Holidays Bright
iii. What To Do
1. In a mixing bowl or KitchenAid, cream together the butter and sugar until they are light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl sift together the flour, baking powder, baking soda, nutmeg, and salt. Add this to the creamed mixture with buttermilk, beating well after each addition.
4. Now is a good time to preheat your oven to 375°F.
5. Turn the batter into a greased and floured 13 x 9 x 2-inch baking pan.
6. Bake at 375°F for 25 minutes or until done.
7. Let’s make the topping. In a medium pan combine the 6 tablespoons butter, the light cream and brown sugar. Place over medium-high heat and bring it to a boil.
8. Pour the mixture over the nutmeg cake. Top with the flaked coconut and return the cake to the oven to bake for 5 minutes.
This is delicious served warm!
Yield: 8-12+ Servings, depending on size of your appetite and your willingness to share
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
An Original Scan Of Mom’s Nutmeg Cake Recipe | Better Homes And Gardens, March 1969
Time Warp: Click on the vintage advertisements below from the 1930s – 1960s… all incorporating nutmeg!
11/30/21Presidente Brandy
beef strogenaugh
Posted: October 5, 2023 Filed under: meats poultry and fish | Tags: beef, black pepper, butter, flour, garlic, green pepper, heavy cream, mushrooms, red wine vinegar, rice, salt, sour cream, tobasco, white onion, wine vinegar, worcestershire sauce Leave a comment
A Beefy Blast From The Past
I had seen the Betty Crocker’s Beef & Potatoes Recipe booklet in Mom’s cookbook and often just skipped past it. I typically try and find the more authentic family recipes that have been handwritten or shared by a friend.
Little did I know when I went to catalog more of Mom’s recipes I’d find a handwritten recipe inside the front page. The reversed hot pink handwriting was basically staring at me – it was staining the paper from inside the front of the booklet (pic below). While my eyes missed the penmanship for years, I would later recognize instantly it belonged to my Grandmother “Nanny.” Score!
I had just stumbled onto two recipes undoubtedly Mom/”Nanny” shared with her Daughter/”Betty” – one for Beef Strogenaugh and one for Spanish Shrimp. I instantly recall eating Nanny’s Beef Strogenaugh as a kid and was excited I now had recipes from my maternal Grandmother. This is a plea to have your grandmothers write their favorites down now!
Sous Chef Note: I was confused by the spelling of strogenaugh but my Grandmother’s Dad was from the “old country” of Moravia (now known as the Czech Republic). She grew up speaking Czech and undoubtedly retained some of the European spellings like “strogenaugh.” I chose to leave it spelled this way to honor how she penned it. It’s the fifth strogenaugh recipe to date from Mom’s culinary legacy so I know my ancestors loved the stuff as much as I ❤ chips and queso.
Foodie Tips
❤ “Heavy beef?” This one had me stumped and I reread Nanny’s handwriting several times to try and make sure I was reading it correctly. Online research proved this is actually a real thing – a heavy beef typically has less marbling and it may be less tender as it’s made from older cattle. You can read more about heavy beef here.
❤ I was only familiar with bottled liquid Lea & Perrins Worcestershire sauce. I found in Nanny’s Spanish Shrimp recipe a sidenote calling for “David Wade Worcestershire powder.” Powder? I had never heard of such a thing! After a few clicks, I was surprised to find it still for sale online and quickly ordered a bag of it so I could stay true to how Nanny prepared this dish.
Unfamiliar with David Wade, I was surprised to learn he was from my second hometown of Dallas and he was regarded as the “Rembrandt of the Kitchen.” Mr. Wade was known as a food demonstrator (not a chef), had a nationally syndicated cooking show, and is the author of several cookbooks. Make sure and check out David Wade’s website – I learned a lot about Worcester and Worcestershire and the 5th basic taste – umami – which Worcestershire sauce brings with its distinctive, savory taste.
❤ Sous Chef’s Pro Tip: Not sure how to pronounce Worcestershire sauce? No worries! Just say “wash your sister sauce” and nobody will likely challenge you.
i. Time
30-45 minutes
ii. Ingredients
½ pound (2 sticks) | falfurrias brand butter, melted (Nanny insisted on Falfurrias)
2 pounds | heavy beef, cut into 1 to 1 ½ inch cubes
1 button | garlic
¼ teaspoon | salt
generous amount | fresh cracked black pepper
2-3 drops | tobasco (someone didn’t like spice as much as me!)
1 medium | white onion
½ cup | green pepper, chopped
1 tablespoon | wine vinegar (we used red)
1 cup | mushrooms, sliced
1 cup | heavy cream
2 cups | sour cream
1 tablespoon | worcester (worcestershire) power (see tip above)
1 tablespoon | flour (optional, if sauce is too thin)
to serve | rice, prepared
iii. What To Do
1. Start your rice. While in my younger years, I feasted on Minute Instant White Rice the “new” me has a rice cooker and I prefer rice prepared in this method. Arborio, jasmine, and basmati rice are my top 3 go-to’s.
2. Melt the butter in a medium-sized pan over medium heat.
3. Add the beef, onion, green pepper and garlic and cook it in the butter until lightly brown.
4. Add the salt, black pepper and Worcestershire powder. Stir.
5. Add the tobasco and red wine vinegar. Keep stirring and cook for about 1 minute.
6. Add the mushrooms, reduce the heat, and cook 4-5 minutes.
7. Add the heavy cream and sour cream. Stir well.
8. Cover the pan with a lid and simmer for about 5-10 minutes or until done, stirring often.
9. Serve on top of the rice and enjoy!
Servings: 4-6 (maybe more)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of My Grandmother “Nanny’s” Recipe – Bonus Spanish Shrimp Recipe Shown
11/30/21Presidente Brandy
strawberries romanoff
Posted: July 26, 2023 Filed under: desserts | Tags: cointreau, confectioner's sugar, curaçao, grand marnier, heavy cream, orange juice, straw, strawberries, vanilla Leave a comment
This recipe is dedicated to my Cousin Lorin who shared this recipe with me in 2017. We celebrated my 2023 birthday finally enjoying this treat and it sure was a tasty flashback to the good ol’ days!
~ 🥳️ ~
Very Berry Delicious
There’s no doubt my Mom “Betty” loved berries of all kinds. You can dive into many of the recipes spanning culinary delights including cobblers, pies, cakes, and a Texan’s favorite – kolaches. She even acquired a wildly coveted strawberry pot that I’ll post of picture of soon. 🍓 🍓 🍓
This is the second recipe from San Antonio’s historic La Louisiane restaurant here on Betty’s Cook Nook and rumor has it there are a few more that might follow!
If you aren’t familiar with San Antonio’s “La Lou,” you can read more about it here.
Foodie Tips
❤ Eating for two? You can reduce the portions in half. We had so much left over we froze the extras to enjoy at a later time.
❤ Make your treat extra special by adding a strawberry heart on top! It’s super simple – just slice your strawberry in half and use a mini cookie cutter to press your shape.
i. Time
15-20 minutes to prep and 3+ hours in the fridge for the flavors to mingle
ii. Ingredients
1 quart | ripe strawberries, prepared
½ cup | grand marnier, contreau or curaçao
½ cup | fresh orange juice, strained
1 cup | heavy cream, chilled
2 tablespoons | confectioner’s sugar, sifted
½ teaspoon | vanilla extract
iii. What To Do
1. Prepare the strawberries by washing and removing the leafy stems. Dry the berries on a paper towel or kitchen towel. Cut the berries in half or quarters (if they are large).
2. Place the berries in a bowl and pour the liqueur and orange juice over them. Cover the bowl with plastic wrap and place in the refrigerator for at least three hours or overnight. Turn them from time to time to keep them well-marinated.
3. When you’re ready to serve, whip the cream in a large chilled bowl. When the cream begins to thicken, add the confectioner’s sugar and vanilla and continue to beat until the cream forms firm peaks.
4. Transfer the marinated berries and *especially their juices* into a serving bowl or individual glasses (shown above). With a large spatula, ladle the cream on top of the berries and decorate the cream with swirls and peaks.
This is a dessert enjoyed any time of the year but remarkably so in the hot summer months here in Texas.
Servings: 4-6 (maybe more)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Extra Strawberries Going Into The Freezer
11/30/21Presidente Brandy
manicotti-cheese bake
Posted: June 5, 2023 Filed under: casseroles and one-dish meals | Tags: black pepper, green pepper, ground beef, italian herb seasoning, manicotti shells, mozzarella cheese, ricotta cheese, salt, sugar, tomato paste, water, white onion Leave a comment
Simply Satisfying
As a self-proclaimed Italian foodie, I was leery about this recipe. It seemed far too basic from the looks of the recipe (below). But my love of pasta and red sauce drew me into the light. #CarolAnne
The end result? A delicious dinner! You can modify this to suit your preference. I read about options including adding chopped parsley, ground meat, or vegetables to the cheese mixture. Drooling!
Manicotti or Cannelloni? Yeah, I wasn’t sure of the difference, either. Manicotti tubes are ridged and typically thicker than their cannelloni friends, which are smooth and slightly thinner. Either way, you win with carbs!
My instinct says this recipe hails from circa 1980 based on the print quality and fonts used in the recipe. I’ll do some digging to see if I’m right and post an update. The original recipe scan is below. Enjoy!
Foodie Tips
❤ For an easy way to get the cheese inside the manicotti shells, pipe it in! Take a plastic sandwich bag and fill it with the cheese mixture. Snip off a corner of the bag with some scissors and you just made yourself a piping bag. After parboiling the pasta, insert the snipped end of the bag into the shell and squeeze/pipe until the shell is filled.
❤ We required more cheese and of course, preferred more sauce. You can double everything below (aside from the shells). For the shells, we made a couple extra just in case there were any unforeseen splits/cracks during parboiling. Any split/cracked shells make for fun snacking!
❤ If you’re in a pinch for time, you can use your own sauce. Dare I say use a jarred sauce! Joe makes a delicious red sauce that we try to keep on hand, but it usually winds up being devoured within a day or two.
i. Time
About an hour (all in)
ii. Ingredients
½ pound | ground beef
½ cup | white onion, minced
¼ cup | green pepper, chopped
⅔ cup | tomato paste
2 cups | water
1 ½ teaspoon | salt
½ teaspoon | fresh cracked black pepper
1 teaspoon | sugar
1 ½ teaspoon | italian seasoning
8-9 | manicotti shells
2 cups (1 pound) | ricotta cheese
1 cup (4 ounces) | mozzarella cheese, hand grated
to serve | more cheese and fresh basil on top
iii. What To Do
1. Sauté meat, onion, and green pepper. Drain off the fat.
2. Add the tomato paste, water, salt, pepper, sugar, and the Italian seasoning. Simmer 15 minutes.
3. While the sauce is simmering, parboil the manicotti in salted water for 4 minutes. Drain and set the shells aside on a paper towel to rest.
4. Prepare the cheese mixture by combining the ricotta and mozzarella cheese in a medium bowl. Transfer into your piping bag (see recipe tip above).
5. Prepare an 8 inch (or a size appropriate for how much you’re making) baking dish by placing some of the sauce on the bottom. Now is a good time to preheat your oven to 350°F.
6. Begin filling one of the parboiled shells with the cheese mixture. Place the filled shell into the baking dish and continue until all shells are ready to go.
7. Cover the shells with the tomato sauce.
8. Bake at 350°F for 20-30 minutes, or until things are nice and bubbly. Just before serving top with more cheese and some fresh basil.
Servings: 4-6 (maybe more)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
An original scan of Mom’s recipe:
Who was Carol Anne?
Carol Anne (aka Heather O’ Rourke) was one of the most iconic childhood actors! You may remember her phrase “They’re here!
11/30/21Presidente Brandy
sangria recipe #2
Posted: April 30, 2023 Filed under: beverages | Tags: brandy, club soda, cointreau, ice, lemon, lime, orange, red wine, sugar Leave a comment
An 18th Century Favorite
Growing up in America I was not exposed to libation, like my lucky European friends. But flash forward a few decades and here we are!
This is the second sangria recipe in Mom’s Cookbook (here’s #1). I prefer this one because the addition of Cointreau and brandy makes for a warm and delicious “oomph” for the tastebuds.
We enjoyed this sangria on the last day of Fiesta 2023. You can read more about San Antonio’s colorful Fiesta celebration here plus score a family favorite German potato salad recipe.
The Whimsical Wine Label Of Sí! Vale! Tempranillo Rioja
Foodie Tips
❤ Tasting notes: Presidente Brandy is made using grapes from northwest Mexico’s Hermosillo region. These grapes are aged for at least 24 months in American oak barrels. Presidente has aromas/notes of fruit, oak, caramel, vanilla, and almonds. It’s perfect for this sangria or mixed in with margaritas. I highly recommend and also use this in Mom’s wildly memorable brandied pumpkin flan recipe.
❤ Spanish red wine: You can use your favorite red wine. My go-to favorite is a Tempranillo. I used a bottle of Sí! Vale! Tempranillo Rioja which I really enjoyed. I also enjoyed the wine label (shown above). This wine’s tasting notes? “Flavors of blueberries, blackberries, and raspberries, covered in dark chocolate and stashed in a cigar box for a couple of months!”
❤ You may want to double up on the sugar as I was thirsting for a little more sweet.
❤ My Cousin Alison typically has sangria at her fun gatherings. She includes lemons and limes which I will try next.
❤ I was out of Cointreau so I subbed in Grand Marnier. You could also sub Triple Sec.
❤ I’m not a fan of wimpy ice cubes that melt quickly and water down drinks. I routinely make large 2-inch cubes with my Tovolo King Cube ice cube tray.
i. Time
About 10-15 minutes to prep. The longer you chill, the better the thrill (up to a week in the fridge)!
ii. Ingredients
1 ½ cups | spanish red wine
1-2 tablespoons | sugar
½ | orange, washed and sliced
½ | lemon and lime, sliced (optional, per above)
2 tablespoons | cointreau
2 tablespoons | brandy
6 ounces | club soda, chilled
to serve | ice cubes
iii. What To Do
1. In a pitcher, combine your chosen wine and sugar. Stir until the sugar has dissolved.
2. Add the orange slices, Cointreau and brandy.
3. You can chill in the fridge until you’re ready to serve. Overnight will let the flavors mingle.
4. Add the soda to the pitcher (or glass). Add the ice to your serving glass and pour on the sangria. Garnish with more orange slices or fruit, if desired.
Yield: About 2 servings. You can double this if you’re making a pitcher of sangria for more thirsty people.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
An original scan of Mom’s recipe:
11/30/21Presidente Brandy
taco salad
Posted: February 28, 2023 Filed under: salads, sides | Tags: avocado, beef, black olives, cheddar cheese, chicken, cilantro, corn chips, green chilies, kidney beans, lettuce, lime juice, tomatoes Leave a comment
This recipe is dedicated to our friend Torri – we celebrated by making this on her birthday and have dubbed this “Torri’s Taco Salad!”
~ 🥳️ ~
A Fiesta For Your Tastebuds
Every now and again, I’ll stumble across an unnamed recipe in Mom’s cookbook. This one was clearly a taco salad and it’s remarkably easy to make. You can adjust the ingredients and amounts but below is the original recipe for how Mom made her salad.
Foodie Tips
❤ A #1 can? Yeah – back in the good ol’ days, can sizes were referred to by a number. I found this hand reference sizing chart and the numbers can be tricky (a No. 2 can holds more than a No. 303)!
❤ I couldn’t resist adding chopped cilantro and fresh lime juice. For the chilies, I used a can of diced green chilies as I was too lazy to chop them in a food processor. I was ready to eat!
❤ While this is a vegetarian taco salad, you may be left wondering “Where’s the beef?!” You can easily add some ground beef, fajita meat, or shredded rotisserie chicken to make this a mega meal packed with protein.
❤ Need a guacamole recipe? Fresh is best! Here’s a Betty’s Cook Nook favorite and our sister site “Home Style Austin” has Joe’s signature homemade guac.
i. Time
About 20-30 minutes to prep
ii. Ingredients
1 head | iceberg lettuce, sliced or chopped
1 can | kidney beans, rinsed and drained
2 | tomatoes, chopped
1 can | green chilies
1 can | black olives, sliced
¼ pound | sharp cheddar, grated
to serve | guacamole
¾ – 1 cup | corn chips, coarsely chopped
iii. What To Do
1. Prep Your Lettuce: Perhaps we made our salads a little too big, as around 9:55 PM, I declared “I can’t believe I ate the whole thing.” We halved a head of lettuce which we divided between the two of us… but this could easily be made into quarters for up to four servings. I prefer my lettuce sliced into quarter-inch strips. Place the lettuce into a bowl.
2. Layer Up: Begin layering onto your salad the beans, tomatoes, green chilies, olives, and shredded cheese. You can place the salad in the fridge to chill a bit (if preferred).
3. Dig In: When ready to serve, add some fresh guacamole on top and sprinkle with the chopped corn chips. Finish with a few squeezes of fresh lime juice and enjoy!
Yield: 2-4 servings (depending on size)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
An original scan of Mom’s recipe:
Do you eat the whole thing? Let’s take a trip down memory lane with a couple of vintage Alka Seltzer and Wendy’s commercials:
11/30/21
millionaires
Posted: January 30, 2023 Filed under: desserts | Tags: butter, caramel, chocolate morsels, milk, pecans, shortening Leave a comment
This recipe is dedicated to my oldest friend Scotty. We met in 6th grade
and he’s truly my brother from another mother. He’s literally one in a million so what better way
to celebrate the best of friendships than to park this recipe for him on his birthday!
~ 🥳️ ~
You Just Struck Gold
I’m not sure when I ate my first millionaire candy but this sweet treat is about as Texan as it comes.
I assumed millionaires were invented right along with chuck wagons, chili, cowboy boots, and big Texas hair. I was surprised to learn that these candies were originally created by chemist H.T. Pangburn in his Fort Worth drugstore in 1914. Pangburn’s original recipe included a bit of honey which I may experiment with on my next batch of these delights. You can read more about candy and its ties to Texas in this interesting Hometown by Handlebar article.
Millionaires are a perfect smash-up of chocolate, pecans, and chewy that you magically transform into what I’d call a Texas bonbon. I may not be a Texas millionaire but it sure darn tastes like a million bucks!
This recipe was a continuation of good luck – it was a part of a microwave candy cooking feature in a circa 1980 Southern Living magazine which was the inspiration for last month’s peanut brittle homerun recipe (the original scan is below).
Foodie Tips
❤ Often times sizes of food items keep getting smaller while prices keep on the incline. This is no different from caramel packaging! Noted below they were originally sold in a 14-ounce package but the ones I scored yesterday were 11 ounces. I purchased two packages and did a little math to arrive at about 48 caramel squares to arrive at 14 ounces the recipe calls for.
❤ I’m not sure if it was because of cheap wax paper but I had a heck of a time unsticking the millionaires from the buttered wax paper! I refrigerated them overnight and was finally able to free them with mild struggles. For the chocolate phase below I switched to a buttered cookie sheet (no wax paper) which did the trick just fine – no sticking!
i. Time
About 30 minutes prep and 90 minutes (or overnight if making ahead) for cooling.
ii. Ingredients
14 ounce package | caramels
1 ½ tablespoons | milk
2 cups | texas pecans, coarsely chopped
12-ounce package | semisweet chocolate morsels (I used Ghiradelli)
1 tablespoon | vegetable shortening
to coat | butter (my grandmother insisted on Falfurrias brand butter)
iii. What To Do
1. Prep: You may want to grab a helper when unwrapping the caramels! This recipe takes about 50 caramels – unwrapping them is the longest part of the millionaire preparation. I learned that I could go faster carefully using a serrated knife to free the caramels from their plastic wrap. Also, ready your cookie sheet (see tip above) or buttered wax paper and set it aside.
2. Making Caramel: Place the unwrapped caramels in a 2-quart casserole. Microwave on high for 1 minute. Remove from the microwave and stir well with a spatula. Add the milk to the caramel and combine. Return to the microwave on high for 1 ½ to 2 minutes, stirring every 30 seconds. Remove from microwave and stir again. Add the chopped pecans and stir well.
3. Forming The Millionaires: Drop the nutty caramel by rounded tablespoonfuls onto your buttered cookie sheet. I used a small cookie scoop that helped me go much faster and create candies that were similar in size. Once you’re done with the caramel drops place your filled tray in the fridge to cool for at least an hour. You can leave them in the fridge overnight or if you’re ready to complete the recipe, it’s time for the chocolate dipping!
4. Make Chocolate: In a 4-cup measuring glass, combine the chocolate morsles and the shortening. Microwave on medium heat for 3-4 minutes stirring occasionally until it’s smooth.
5. Dip It: Remove the pecan caramels from the fridge and dip them into the chocolate. I used a bamboo skewer inserted into the center of the caramel to hoist the caramel into the chocolate. Lightly tap the covered caramel to remove any extra chocolate and place it on your buttered sheet. Continue dipping and tapping until done. Return your millionaires to the fridge so they can set.
6. Dig In: About 30 minutes prior to serving you can remove the millionaires from the fridge so they can soften up a bit. This will help them be chewier and easier to enjoy.
Yield: About 21-30 candies (depending on size)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Original scans of Mom’s 1980 Southern Living clippings.
Note: I found it incredibly interesting that it appears back in the old days, caramel packages included chocolate caramels as well! The recipe says when making these millionaires to reserve the chocolate caramels for another use. If you know why chocolate was included along with the typical caramel please contact me because I’d love the history of it!
11/30/21
peanut brittle
Posted: December 7, 2022 Filed under: desserts, The Best Of The Best Recipes | Tags: baking soda, butter, corn syrup, peanuts, salt, sugar, vanilla Leave a comment
A Foodie Fail Recovery
After I worked my way into the details of this recipe, the mere fact I needed to have a candy thermometer literally had me shaking in the corner, full-body-wrapped in my burrito blankey. Ever since my prior candy thermometer foodie fails in the form of red candied apples and oh, fudge, I knew a culinary disaster wasn’t just around the corner, it was lurking for me!
Maybe it was the wine or the lack of patience… but I decided to dive 100% into this recipe without a candy thermometer. I threw caution to the wind! And I was surprised this was made entirely in the microwave… and even more surprised it was entirely devoured *and* delicious!
Congrats to the folks at Southern Living Magazine for this recipe (circa 1980), landing this in “The Best Of The Best Recipes” category here at Betty’s Cook Nook!
Foodie Tips
❤ I’m pretty sure with the advancement in microwave wattage since this recipe was originally published that modern microwaves don’t take as much time as they used to. That being said, try the mixture on the lower side of things and add more time if you need to. I cooked mine for 8 minutes and at one point I thought I burned the peanut brittle but it all turned out AOK. Next time I’m going to go for 7.5 minutes. And there will be a next time!
❤ You might be a little intimidated by the sticky, gooey brittle clean-up. This ain’t my first culinary rodeo and I knew my hot tap water would take care of things – and it did! Just let it soak a bit and the sugary brittle concoction will melt all your worries away!
i. Time
About 5 minutes prep and 10 minutes for microwaving and 30 minutes for cooling.
ii. Ingredients
1 cup | sugar
½ cup | light corn syrup
1 ½ cups | raw peanuts, unsalted
¼ teaspoon | salt
1 tablespoon | butter
1 teaspoon | vanilla extract
1 teaspoon | baking soda
iii. What To Do
1. In a 2.5-quart casserole combine sugar, corn syrup, raw peanuts, and salt.
2. Microwave on high for 7-9 minutes until the mixture is light brown. The mixture gets boiling hot so please ensure your casserole dish is microwave friendly and that you use pot holders when handling the hot dish.
3. While the mixture is microwaving, now is a good time to butter your 9″ x 13″ cooking sheet.
4. Remove the sugary mixture from the microwave and add the butter and vanilla, mixing them in well. You’ll want to work quickly so the mixture doesn’t start cooling down.
5. Microwave on high for 1 minute or until the mixture reaches hard crack stage (about 300°F). Again, I didn’t use a candy thermometer and the end result was amazing.
6. Remove the molten brittle from the microwave and sprinkle the baking soda on top of the brittle mixture and mix things together.
7. Pour the hot mixture onto a 9″ x 13″ buttered cooking sheet, spreading thinly. I used a wide metal spatula to help press the brittle flat. Don’t worry about irregularly-shaped edges – this is one of the fun characteristics of homemade brittle.
7. Let cool for about 30 minutes or more, then break into pieces.
Santa Agrees: This Peanut Brittle Makes For A Merry Holiday
Yield: About 1 pound.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Recipe Clipping From Southern Living Magazine Circa 1980
11/30/21
apple cream coffee cake
Posted: September 25, 2022 Filed under: breakfast, desserts | Tags: apple, baking powder, baking soda, cinnamon, eggs, flour, margarine, salt, sour cream, sugar, walnuts Leave a comment
The Taste Of Fall
As we round out the year my senses automatically turn to fall.
There’s no better way to celebrate crisp fall mornings than with a slice of warm, cinnamony coffee cake. Walnuts, sliced apples, and sour cream will make this a memorable way to start the day.
I can see why my Mom, “Betty”, tucked this recipe in her cookbook – it’s definitely a keeper!
Foodie Tips
❤ If you follow this blog you’ll know I have an utter appreciation for butter. My grandmother “Nanny” insisted on Falfurrias brand butter, which you will see on many of the recipes here at Betty’s Cook Nook. I opted to use margarine for this recipe despite my “bold for butter” instinct. You can read more about some of the differences between margarine and butter in this WebMD article.
❤ You’ll likely want to have some melted butter (or margarine) at the ready. Drizzling some on top of the warm coffee cake just before serving is highly recommended!
i. Time
Prep: About 25 minutes prep and 40 minutes for baking.
ii. Ingredients
½ cup | walnuts, chopped
2 teaspoons | cinnamon
1 ½ cups | sugar, reserved into ½ cup and 1 cup
½ cup | margarine, softened
2 | eggs (pasture raised a plus)
2 cups | flour
1 teaspoon | baking powder
½ teaspoon | salt
1 teaspoon | baking soda
1 cup | sour cream
1 large | apple, cored, pared, and thinly sliced (I went with granny smith)
iii. What To Do
1. In bowl #1: In a small/medium bowl mix walnuts, cinnamon, and ½ cup sugar. Set aside.
2. In bowl #2: In a medium/large bowl sift the 2 cups of flour. Next add the baking powder, salt and baking soda. Resift everything together.
3. In bowl #3: In a medium/large bowl or KitchenAid bowl cream together until fluffy the margarine and the remaining 1 cup of sugar. Beat in the eggs one at a time until everything is well blended.
4. Into bowl #3: In alternating batches beat well after each addition add some of the sifted dry ingredients to the creamed margarine-sugar mixture, then add some of the sour cream. Keep alternating the batches ending with the dry ingredients.
5. Preheat your oven to 375°F.
6. Grease a cake pan and set it aside.
7. Prepare your apple: coring, paring, and thinly slicing it. I realized while I was preparing this blog post I forgot to remove the apple skin and in all honesty, I didn’t mind the peel at all. On my next “go” of this recipe, I’ll try paring as it will likely result in a softer cake.
8. Spread half of the batter from step 4 into the prepared cake pan. Top the batter with the apples and half of the walnut mixture. Add the remaining batter on top and sprinkle with the remaining walnut mixture.
9. Bake at 375°F for about 40 minutes, or until the coffee cake is done. Remove from oven to cool a bit. I enjoy this best warm but I tried leftovers from the fridge, which did not disappoint.
Yield: About 12 servings.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Coffee Cake Recipe
11/30/21
Betty's Cook Nook 