Millionairesshortbreadchocolategingerandcaramelslices Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
• Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.
• When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.

MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES

Steps:

• You will need:.
• A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
• To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
• Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
• Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
• Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
• Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
• Hide the remaining slices from all other family members and friends!

AWARD WINNING MILLION DOLLAR RELISH RECIPE RECIPE - (3.7/5)

Steps:

• Coarsely grind all vegetables. Place in large vessel. Mix coarse salt & hot water, pour over vegetables & let set overnight.. In morning, swish around & drain. Place in large pot with the mustard seed, tumeric, celery seed, sugar & vinegar. Bring to boil & boil until glossy, about 20 min. Thicken with 3 tbsp. cornstarch in small amount of water.

MILLIONARES SHORTBREAD

Steps:

• Using the back of a large spoon, cream 1/2 cup butter or margarine until it is light. Mix in the confectioners' sugar, then 1/4 tsp. vanilla. Now work in the flour. Knead the dough on an unfloured surface until it is smooth.
• Spray a shortbread pan (8 piece pan) very lightly with a non-stick spray. Put the ball of dough in the middle of the pan, and working from the inside out, firmly press the dough into the pan. Prick the entire surface with a fork, and bake in the pan at 325 degrees F (165 degrees C) for 30-35 minutes or until lightly browned.
• Let short bread cool in its pan for 10 minutes before you loosen the edges with a knife and flip the pan upside down onto a cutting board. If shortbread does not come out right away, tap one edge of the pan against the board. Do not cut!! Allow shortbread to cool.
• Cut strips of waxed paper and lay them over the edges of the shortbread pan, being sure to cover the rim completely. Return baked shortbread to pan.
• To Make the Toffee: Mix the 1 cup less 2 T. sugar, cream of tartar and cream in a small heavy saucepan. Bring to a boil over med-high heat, stiffing constantly, and cook for 2-3 minutes. Add the butter.
• Continue to cook and stir the candy until it turns a pale brown and reaches the soft crack stage. This is usually 285-290 degrees F (approx. 150 degrees C) on a candy thermometer. Another way to test it is to drop a small amount of molten candy into a cup of ice water. If it hardens to a crunchy blob, the candy is ready. Take the pan for the heat and let it cool. Stir in 1/2 t. vanilla.
• Now pour the toffee onto the shortbread. Use as much of the toffee as you like. Let the toffee cool until it is just warm to the touch. Turn the shortbread onto a cutting board and peel off the waxed paper strips. Using a serrated knife, slowly cut the shortbread into serving pieces. Turn the pieces toffee side up to cool completely.
• To Make Top Chocolate Layer: Melt the chocolate in a small pan over a tiny flame. Cool it slightly then spread a layer of chocolate on top of the toffee layer on the shortbread. Place the finished cookies chocolate side up on a plate and place in the refrigerator to finish hardening. Remove millionaires shortbread 1/2 hour before you plan to eat them. When you serve these fabulous cookies, turn the cookies over so that the chocolate side is down and the pretty side is up.

MILLION DOLLAR CHICKEN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
• Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
• Bake chicken in the preheated oven for 1 hour.
• Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
• Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.
• Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
• Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
• Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

MILLION-DOLLAR SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
• Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
• Pour ground beef mixture over spaghetti and spread to cover casserole.
• Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

MILLION DOLLAR RELISH

Steps:

• Grind all Step1 ingedients up with a food processor.
• Cover with 3/4 cup pickling salt to 2 quarts of water.
• Let brine stand overnight.
• In the AM, drain the mixture well.
• Then add the Step2 ingredients except for the flour and vinegar.
• Bring to a boil.
• Mix 1 cup of flour with the vinegar to make a smooth paste.
• Add some of the hot mixture to the paste before mixing it together.
• Cook for about 10 minutes.
• Pour into sterilized jars.