I pkg. Yakisoba noodles (1 lb in refridgerated section)
I pkg firm tofu, pressed
I red bell pepper
Shitake mushrooms chopped
Green bell pepper
Lots of minced garlic
Low sodium soy sauce
I small pkg sugar snap pea
Toasted sesame oil
Heat up oil in wok
Stir fry veggies and add yakisoba with tofu
Add soy sauce and sesame seeds
My recipe doesn't give me medical problems and the doctors keep insisting I have gerd (although it's been proven I don't) but avoiding certain foods is my speciality so the peas recipe as long as you don't add hot spices should be fine.
Baking is something I love to do, but have not been able to do as often as I use to. Here's a recipe that my co-workers are always begging me to make.
Banana Nut Bread Cookies
• 1 cup butter
• ½ cup white sugar
• ½ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 large over riped bananas, peeled and mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• ¼ teaspoon baking powder
• ½ cup nuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
In a medium bowl, cream together butter and the sugars until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, baking powder and salt; blend thoroughly into the butter mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets.
Bake 10 to 15 minutes in the preheated oven, or until lightly browned.
Until I started needing potassium each day, my kids would purposely not eat the bananas when I bought them so they would get over ripe and I would have to make a batch.
here is a spread thats like butter but made with yogurt. it tastes good and is better for you, but its a lot softer than butter so it might not work in certain recipes. if you go to this website:
its on the bottom left of the page. pretty sure you can get it at most stores.
You could just leave the butter out. I have done it without the butter too and it comes out just as well ... just add a little water for a thinner consistency because the honey has to be thinned. It is really good though :)
I can't wait to try it. It sounds yummy and healthy.
Anyone have a suggestion for the sauce for a boiled aritchoke.
At a resturant I came up with a great tasting way to eat brookley can't spell it, it's the big green vegetable. Add any balsamic vinegar. It's delicious just don't add vinegrette without being careful about the amount. Vinegar is better healthy by itself
Toss non fat plain yogurt instead of sour cream on anything you put sour cream on and it'd taste the same. Me I think it tastes better. More creamy. If you want a sour taste greek yogurt seems to work.
Mix & set aside
1/4 cup sugar
1/2 tsp cinnamon*( can use brown sugar instead of this mixture)
Slice one apple after removing skin
grease and flour bundt pan
sprinkle brown sugar in the bottom of the pan and place apple slices on top of the brown sugar....add 1/3 of the cake batter...then sprinkle brown sugar or cinnamon mixture and place more apples....repeat this step
when all the batter is in the pan u can add the last of the cinnamon or brown sugar and apple slices.
I love to cook! I have several recipes I love, but I'll go for this one; every time I make it, I get asked for the recipe. I threw this together a while back since I can be a little picky, and a lot of crab salads had a bunch of stuff in them I don't like. I'm actually making a batch of it this weekend. I don't have exact measurements for it, but you can tweak it to your liking. :)
Em's Crab Salad
Take equal parts cooked and cooled shell pasta and flaked crab meat (the fake stuff) and throw in a bowl. Run a good amount of frozen peas under warm water until thawed but not mushy, and toss in the bowl. Add a decent amount of cubed cheese (a low-fat old cheddar is a fine pick), and mix all together. In a separate smaller bowl, mix together low-fat mayonaise, garlic salt, black pepper, a tiny little bit of sugar and some lemon juice, all to taste. Add the dressing to the pasta-crab-cheese-peas bowl, and mix well. Adjust dressing and seasoning to taste from there.
There! It'll keep in the fridge for a while too, and it makes a great side.
I am going to share this one that I kind of came up with on my own due to a need for something healthy. My hubby and I are on a weight loss trial that we have tailored to our liking.
Candy Wheat Wraps
First take a type of meat of your choice( chicken or steak is what I used)
Season it lightly with Italian dressing(light of course)
Set aside. Preheat oven to 400
Take an entire onion and slice longways
In a skillet add the onion and then a sugar substitute of choice ( I used 3-4 tbsp)
a small amount of butter substitute,(1 tsp)
Then heat to high and add a descent amount of honey over the onions
Put meat of choice in oven until thoroughlyu cooked
Once a sauce has formed over the onions reduce heat and allow to simmer until the onions become soft like noodles
Take steak or meat out and slice to slivers
Take a wheat wrap or wrap of your choice and put in meat and onions.
If you want to you can add a sauce, but the onions really provide a sauce like taste.
Wrap it up and bam yummy in my tummy.
My hubby added lettuce to his as well.
We had this last nigh and to my suprise it was REALLY good !! Think I am going to make Selma's Apple Sauce cake today....It just sounds incredible :)
I have many favorites, but I unfortunately Selma and I cook the same way. My grandma passed down her nack for "dump and throw" and "pinch and eye-ball" technique. I have also adopted her pharse that she tells all of her guests when she gets a compliment..."If you love, you better get your fill of it, because next time it may have a whole new flavor"... My cooking tends to humor my DH, whom has over 12 years of cooking and baking experience for resorts. Lets just say baking frustrates me because I actually have use the measuring tools ;)
Lol Jiggle, that is how my mom and grandmother cooked as well, and I must admit, the same way I cook. My absolute favs are always different but somewhat the same. I only put measurements on my recipes here for guesstimates...lol. Anytime I try to measure and follow actual recipes, I tend to screw it up. I couldnt even begin to list here my recipe for crawfish and sausage (andoullie) pasta, my red beans and rice, my roast rice and gravy (actually my mothers) or her spaghetti...I know how to make them, and what goes in them...but I have no actual recipe with amounts...just like my nanny's (grandmother) chicken fricasy!!!! Oh how I wish I would have gotten some idea of how to cook it before she passed, I have tried and tried and still no luck, even with her goolash that she made...I am not even close. My meatloaf recpipe is so odd and I do it different everytime. My hubbyy keeps trying to get me to write down some of my recipes so that the kids will have them when they get older, and I have tried so many times. They better watch and learn in the kitchen just Iike my mom and I did or they may just be screwed.....lol!!!
That's excatly how I cook to. But I would like to have a good chicken fricasy recepie! My greatest soupe or even spagetti sauce are called Tousse-qui for in french: everything left in the fridge ;) Everytime it's different, but the familly love it the same still.
Thats how I learned too Rahe! There is something to be said about learning to feel the texture, and taste what is missing or needs to be added. I too screw it up when I measure...which blows my husbands mind! These days I blame the chiari ;) . I would love to watch you make some of these southern dishes. Growing up we were a host family for the Up with People group and had a gal from down south stay with us. Her mom sent her all the spices and she made us a jambalya sp?...it was the most amazing dish!
I just made Jambalaya yesterday !!! haha...Thats one I really have no clue how I make it...THere are just things that go in and its almost second nature I have been doing it so long. We served pastalaya (same as jambalaya, but with pasta instead of rice) at our wedding. You are so right too about the spices...you have to be in Louisiana to get them or order them from here. I would be lost without my tony's ...lol. Next time I make one of those dishes, I will try and write it down, if I remember ( chiari brain..hehe). I would love to show you :)
I've changed my diet for the millionth time (exaggerating). I read in one of the posts about I forgot what was breakfast (but I like nonfat plain yogurt and real strawberries cut and put on the bottom of my bowl and than mixed not premixed so I like that) and I have been guilty of doing the same for dinner as for lunch steamed vegetable (broccoli or coliflower) brown rice and steamed chicken. It's tasty.
I dont know! I just told my doctor: I need, and I want to lose weight and I want to have help can you send me to a nutritionist. And she did! I also told my doctor that I did not want to have any weight lost drugs. She didnt ask more question she just did the referal.
Either sounds yummy, which ever you desire :) or both ;)
I just had a cup of yogurt with fresh Louisiana strawberries, yum yum!! I also like peaches, or bananas or apples, or blueberries...well, lol you all get the point...ILOVE Fruit and so do my kids...I cant keep it in the house, at all...I guess thats a good thing. But..I must admit that I hid my strawberries so that I could have some. oops :/
1-15 oz cont. of ricotta cheese
1-10 oz pkg frozen chopped spinach thawed and squeezes dry ( I use fresh spinach dry)
! pkg fresh Basil
1/2 cup minced onion
2 tsps minced fresh parsley ( I use Italian parsley)
1/2 tsp pepper
1/4 tsp garlic pwdr ( I also use some minced garlic)
1 1/2cups shredded mozzarella cheese divided
1/2 cup grated Parmesean cheese divided
2 -26 oz jars of sauce tomato or a fettuccine (when using tomato I also add a can of diced tomatoes)
1 1/2 cups water( wait to see texture if it is needed do not add blindly)
1 box of manicotti shells
Start with a large pot to make your sauce....when it is tomato I start with olive oil and saute onions and garlic....add the diced tomatoes and then the sauce...simmer until hot. ( I also add fresh basil to the sauce and the mixture so divide it)
Set sauce aside
Preheat oven to 350 Bake 45 to 55 mins
In a lg bowl, combine spinach ( when using fresh, make sure it is clean and dry...and to cut easily stack the leaves 6 to 7 and then roll them length wise and using tour kitchen shears cut in thin slices )Cut your parsley with the kitchen shears too.
Combine the Ricotta cheese, onion, egg with the spinach and parsley, pepper and garlic pwdr and minced garlic(to taste)
Add 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Mix well.
If this is dry and thick, slowly add the water....
Using a 9x13 pan....lightly cover the bottom with the warm sauce u prepared earlier.....Stuff the shells with the mixture ( if u have a pastry bag you can pipe this cheese filling into the shells.
Set the shells into the pan on top of the warm sauce.
If u plan on having this the same night fill all the shells and cover with the remaining sauce.[If u are preparing this a day ahead, cover with the remaining sauce and cover and place in the fridge- remove from fridge 30 mins prior to baking the following night.]
Bake for 30 to 40 mins...then add some more mozzarella on top of the shells and bake remaining time
Hi all ne one up to something different for Easter?
Recipe Type: Bread
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 4 loafs
A sugar and cinnamon coated bread that will please any Snickerdoodle fan.
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
3/4 c. sour cream
1 pkg. Hershey’s cinnamon chips
3 T. sugar
3 t. cinnamon
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
Add vanilla and sour cream and mix well.
Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter. Set aside.
Spoon batter into 4 mini loaf pans until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 35-38 minutes. Let cool before removing from pan.
I usualy don't messure much but this is aproximativly the recepie:
2 onion choped
5 galic clove minced
1 1/2 the spoon dry hot pepper
2 bell peper choped
2 to 3 table spoon olive oil
1/2 pound ground turkey
2 can of tomato
salt and peper
3 table spoon cumin
2 table spoon sugar
1 can of broth
1 can of red bean drain and rince
1 can Chickpea drain and rinse
2 carotte grated
1 small can tomato paste
1 table spoon origano
1/2 the spoon tumeric
sauter the meat with the oil and half the onion and garlic. When cooked put all the ingredients in a large slowcooker for 6 hours.
6 cup flour
2 the spoon salt
4 table spoon baking soda
1/2 cup of soft or melted butter
more or less 3 cup of cold water
pre-heat the oven at 350. mix everithing to getter until a texture between crumbly and smooth. shape hand size bread and cook 30 minutes. You can also frie this bread in a skillet in a little oil, this is how I make my hubby portion. It's also greath on a stick by the fire :)
Here is one that I am not sure many her can get the ingredients to make:
YOu will need:
Small spoon of crab boil
1/2 package of brown gravy
Tony Chacheries (or season all)
2-3 large drops of worstichiere)
2 shakes of cayenne ( you can leave this out if you arent going for spicy)
1 8 oz can of tomatoe paste
1 lb, chicken
1 lb. andoullie (sausage of your choice if you cant find andouille)
2 cups cooked rice
onion and bellpepper
cut chicken and sausage into small chunks and slices
while you are cutting the meat, cook rice
put can of tomato paste in pan and add mined onions and bellpeppers
cook down tomatoe sauce for 10 minutes on low (sautee sort of)
in large skillet/pot
add in meat (seasoned to taste) ( not sure you all can get the right spices)
once meat is thoroughly cooked add in rice and mix togetrher
then add brown gravy mix and 1/2 cup of water, allow to simmer on low until water and sauce thickens a little
Once sauce has thickened, add in tomatoe sauce mixture with onions and bellpeppers and stir together.
add in spoon of crab boil ( again if you dont want it spicy, you can leave it out)
add in tony's to taste (or season all)
then I normally just put a dash of cayenne. ( you can also leave out if you need to)
Once you have added all of this, take a spoon or two of butter and stir into the jambalaya.
Cook on low, constantly stirring for 10 minutes.
Finally, Enojoy this southern Louisiana classic :)
I know this one isn't healthy, but it is very good
I have never wrote my recipe down, as I am a throw it in kind of cooker, and I have never had a recipe...especially for jambalaya.
Selma, I also made my famous buttercream choc cake last night for muy son to celebrate him making the Honor Roll ! It was yummy :)
Ooops, yeah I guess there is no substitue for that, other than to leave it out. Which I have done before...started making it thinking I had everything, and didnt. I almost always have the ingredients on hand in my house, lol.
You may want to avoid all together though since you deal with GERD. I doubt tht tomato paste would agree with you, and that is one thing that you can't substitute. I'm sorry Selma, I wish I could make you some for your DD and SIL, and DH, and send it up to you. I love making it, and would love to share a big ol' pot a Gumbo with y'all also. LOL, a little southern hospitality goes a long way :)
Awww u r too sweet thanks....I know I can not have pepper, no matter what, so I avoid it....yrs ago, well minded people thought I could eat the dish and not the pepper, but, sadly it flavors it and still affects me...I love the flavor and the smell of it cooking, just can not eat it...and the tomato...is my favorite..and I have to watch eating that as well....1 a week and that is it.....otherwise I will have a problem.
I will see about trying this one day out on the grill...as it has a side burner....a good outside dish.....I know they all will love it.
1 14 oz can sweetened condensed milk (nonfat, if possible)
1 12 oz bag semi-sweet chocolate chips
1 tsp vanilla
1 cup mini marshmallows
1Use a paper towel to grease an 8x8x2-inch pan with butter -- all over the sides and bottom. Set aside.
2Combine the sweetened condensed milk and chocolate chips in a saucepan. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture is smooth, remove the pan from the heat.
3Stir in the vanilla extract until completely combined. Add the marshmallows and stir just enough to envelope them in the fudge mixture -- but don't overstir, the marshmallows will melt in if you stir too long.
4Pour the fudge into the prepared pan and smooth the top slightly. Refrigerate to set, 1 1/2 hours or longer. Once set, cut into 1-inch squares and devour.
OOOHHH !!! Selma ...this sounds sooooo yummy, and I havent had anything chocolate since before my juice diet/ reg. diet started two weeks ago!!! I may just have to cave for this recipe though...and I could make it for Easter as well !!! :)
I did finish the stictly juice part of it. Now I am drinking two juices a day, have one sensible meal, and adding in two low cvalorie snacks a day. It wen t very well, and have lost 8 lbs so far. It is much easier not that it is not just juice and since I found out that I can use v8 and v8 splash for my juices. They are much yummoer than the straight veggie juice that I had to make at the beginning . It was rough for the first three days, after that it went really smooth as I was used to it. The juice has so much nutrition that it is really filling, especially since your body isnt trying to process all the articfical gunk. It absorbs all of the nutrients and natural vitamins from the veggies and fruits and I really had/have alot more energy than I did. Still so of lagging, but not due to the fast, or diet, just because my meds sort of slow me down. Are you still trying to diet?
well...I guess everyone was busy with the holiday last week to add to the thread.....how about this week?
I made popcorn bunny butt...lol....I wanted to make a popcorn bunny,but it was too hot to handle....so it is popcorn bunny butt....more like a lump of popcorn, but DD said it was good that is all that matters : P
Jeez, don't you guys have problems with fatigue? This is the easiest, healthiest recipe I know: open can of Rotel(a spiced tomato mix), open can of organic white beans,heat, then serve over brown rice.
Anyone have any easy and yummy recipes for eggplant? Our DD boyfriend brought me two large ones from his garden. I use to make eggplant parmesan (?sp) but not sure I can handle all the work. Was thinking about dipping it in roasted garlic EVOO from our local olive mill and then spices and grilling it. Not sure what the outcome will be if I do that, or if it will interest the kiddos. Any ideas?
I never tried this but I bet it would taste good. I just never had a chance to use it.
Healthy banana split
1 banana split in half
3 strawberries cut in half
sprinkles if desired
Have a banana split container preferred but a plate can work too just not as good.
Put the bananas on the side like a real banana split
put the three strawberries where you would put the ice cream usually
put the cherries between the cut strawberries
and add sprinkles on top. Serve.
This is just a trow together stir fry that I came up with in a pinch for dinner and it turned out to be yummy.
Take one package of frozen stir fry, putit in pan and simmer on med. with butter or butter substitute.
Take a package of round steaks and soak in a butter and orange marinade.
once veggies are tender set aside.
Cook meat in pan in a small amount of grease until thoroughly cooked. add in the stir fry including all the marinade. ( make extra so you have some left over)
Simmer on llow 15minutes and enjoy :)
REcipe for the orange marmalade
1 orange peeled.
2-4 tsp of butter depending on amount of people you are serving
Squeeze orange until all juice is in the bowl. You may need two oranges
add a little worstichiere
Now take a veggie peeler and use it lighty slice up small and thin peices of at least ones orange.
Heat in small pot until all butter is melted.
marinate meat in for 10 minutes and add the rest to the stir fry after you have mixed it all together.
Hope you all tlike this. It is super easy to make and if you use a butter substitute it is a healty choice
WOW....I have never had home made pancakes from scratch. I don;t have the flax seeds....can I leave them out, or where can I find them? My kids would absolutely love this !!!! They love when I make pancakes....especially banana pancakes....it is a christmas morning tradition.
slightly modified from Culinary Concoctions by* Peabody
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it
I have one that is really good but not exactly diet friendly so I apologize. I make this for my husband's work when they have a pot-luck. I always get many compliments and people asking for the recipe. You all are the first I'm sharing it with cause I always forget to write it down for him to hand out. Besides, if someone else makes it, what am I supposed to send in to work with him lol.
1 Box of Chocolate cake mix of your choice
2 Boxes of Chocolate Instant Pudding, the kind you add milk to and NOT cook
Butterfingers, 1-2 bags of fun size is more than enough
Cool whip or Rediwhip, whichever you prefer (or homemade whipped cream if you have the time)
Bake the cake per the box instructions. I recommend a 9x13 pan so you only have one to wash later lol.
While the cake is baking take your butterfingers and crush them up. I used to use a food processor but I hate cleaning those things! So instead I take them out of the wrappers and throw them all in a large freezer/storage ziploc bag. Then take a solid object and crush them on a cutting board so you don't damage your counters.
Mix up your pudding while the cake is cooling it doesn't need to be in the fridge long, you want the pudding to be spreadable.
Now the fun part...get a big dish like a 9x13x2....take the cooled cake and crumble it into the bottom of the pan, a thin 1/2 inch thick layer across. Spread a thin layer of the pudding over the cake, then layer some of the crushed butterfinger, Repeat. Keep repeating the cake, pudding, candy pattern till you reach about 3/4 of an inch from the top...when you are close to the top spread a 1/2 inch thick layer or so of the whipped cream over the last pudding layer and sprinkle generous butterfinger crumbs on top. Store in the fridge and serve cold.
This recipe is absolutely divine and rich in flavor. It is addicting so chocolate lover's beware! Enjoy! ;o)
I know I'm a day late, but I thought I'd share this...This is one of the recipes I have come across recently! I didn't tamper at it this time around, but next time I might try to reduce the amount of cheese in it, in order to reduce the fat - but it is extremely low in carbs - which I max out on before breakfast is over every single day, so this is excellent for me! It also helps get your servings of vegetables in!
So here it is!
Cauliflower Pizza Crust!
You will need:
One very large head of cauliflower (you need to process it, after processing about 8 cups worth...)
40 oz of herb style (soft) goat cheese (less fat than regular cheese, but you can use that too)
To Start: Preheat your oven to 400*, and boil a pot of water.
Roughly chop the cauliflower, and process in a food processor (or a nut grinder....haha) until a "rice like" consistency is achieved. Add the cauliflower to the boiling water steam for 6-7 minutes! Then strain the cauliflower in a fine mesh strainer, and place the cauliflower on a clean dish towel allowing it to cool. Pull the sides of the dish towel together and twist (over a sink) to get rid of the extra water in the cauliflower.
Then in a large bowl mix together the cauliflower, goat cheese and egg. You can also add some herbs like basil or oregano!
Then, on a pan lined with parchment paper (it really sticks without it, but you can grease it...though I highly recommend the paper) form the crust (if you push it a bit to far and there is a hole, no worries...simply take some dough from a part where it is thicker and press it together - it is not like regular dough)...as you form the crust the consistency seems a bit strange, and it seems like it wont stick together...just to warn...but it does.
Next, put the pan in the oven. The crust will need to bake for a total of 35-40 minutes, depending on your oven. Depending what you want to put on it, how long you bake it before adding the toppings may change....I baked it for 30 minutes, and then added my toppings (tomato sauce, mushrooms, peppers, olives, tomato, green onion....cheese) for about 7 minutes. The crust should look a golden brown color. If you are doing simply cheese and sauce, Id led it cook for the entire 35-40 minutes, and then just broil the cheese and sauce on. :)
After removing from the oven, slice it up and place the pieces on a cooling rack (if you want to be able to pick it up...otherwise moisture seeps in it and it loosing its firmness)....enjoy!
I made home made caramels for Father's Day...they turned out really good, next time I make these I am going to try to cut back on the salt and I am going to add cashews and dip in chocolate when set.
1 1/2 cups (360 ml) heavy whipping cream (has a 36-40% butterfat content)
1 cup (200 grams) granulated white sugar
1 cup (210 grams) packed light brown sugar
2 teaspoons kosher salt
2 teaspoons pure vanilla extract
Caramels: Butter an 8 x 8 inch (20 x 20 cm) baking pan.
In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F (118 degrees C). (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)
Remove from heat and stir in the vanilla extract.
Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.
With a sharp knife, (oiled with a tasteless vegetable oil, like safflower), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane.
Makes about 48 pieces. Preparation time 40 minutes.
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