Desserts Archives - MyFoodChannel

Best Butter Pecan Cookie Recipe

09/13/202402/17/2024 by Chef Buck

Thanks for watching/listening to our Cookie/Travel podcast. This butter pecan cookie recipe is great. If you enjoy Pecan Sandies, then you are going to love these cookies. I go a little heavy on the pecans with ¾ cup, and I think you can easily get away with only using a ½ cup of pecans, but don’t adjust the recipe too much, cause it’s pretty perfect, I think. In the video, I say to bake the cookies at for 20 minutes when I REALLY MEAN 15 MINUTES! They come out okay at 20 minutes, but 15 minutes is sooooo much better. The cookies actually look better after 20 minutes, but they are overdone, and taste much better at 15 minutes, before the tops of the cookies start to brown.

Butter Pecan Cookie Ingredients

1 cup all purpose FLOUR
½ cup salted BUTTER
¼ cup SUGAR
¾ cup toasted chopped PECANS
1 tsp VANILLA EXTRACT
⅛ tsp of SALT

This recipe makes a dozen cookies. Check current prices for Parchmen t Paper on amazon.

How to Make Butter Pecan Cookies

First put your butter out and allow it to soften.
Toast up your chopped pecan pieces. I bake the pecans at 350˚F for 5-10 minutes. Keep an eye on your pecans! There’s no reason to over toast them, and you don’t want to risk burning expensive pecans! Toast the pecans in advance so that they have time to cool before you fold them into the cookie dough.
Once your butter is soft, give it a nice whisk with a…whisk.
Then whisk in the sugar, and then whisk in the salt and vanilla extract, as well.
Add in the flour, then get a spoon or spatula and mix the flour and sugar/butter mixture together. Mix until the dough begins to stick into small clumpy pieces. It’ll seem pretty dry, but that’s how it should look.
Add in the toasted pecan pieces and mix everything together well.
Now press the dough together into a ball, and then separate the dough into a dozen even sizes.
Press each piece of dough into a ball, then flatten into a wheel and shape into a cookie size that is uniform and not too thin around the edges.
Space cookies apart on a cookie pan and bake for 15 minutes at 350˚F.
After 15 minutes, remove the cookies from the oven and place onto a cooling rack.

Cookie Tip: do not wait for the cookies to brown on top! The cookies will be colored on the bottom, but still look fairly light on top. If you wait for the tops to brown, the cookies will be too dry, I think. CG actually prefers the cookies baked for 20 minutes, but I think it’s too much. If you try this recipe both ways, then let me know what you think.

Are you trying to avoid butter? Well good luck. Maybe this butter-free pecan sandies recipe can help.

Thanks for Trying Our Butter Pecan Cookie Recipe

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

Pretzel Cookies with Bags of Pretzels

04/07/202408/27/2022 by Chef Buck

This week CG and I experimented making pretzel cookies. Bagged pretzels usually have plenty of salt, so there’s no need to add salt to this cookie recipe, in fact, if you’re on a low-salt diet, you’ll probably want to use unsalted butter and unsalted nuts, if you add nuts.

Variations on Pretzel Cookies

I use ground pretzels to make the flour for pretzel cookies, and to make the cookies even more “pretzely”, I also press a decorative pretzel into the top of the cookie before it bakes, but if you don’t feel like grinding pretzels in a blender, you can just use all purpose flour to make the dough, and then press a pretzel into the cookie anyway! It’ll still be a pretzel cookie! And that’s a good idea, too, if you’re sensitive to salt.

We made these cookies using walnuts, peanuts, peanut butter chips, and some with no additives at all. The basic recipe below calls for “½ to 1 cup NUTS” but that’s optional and flexible, so just leave the nuts out or add ½ to 1 cup of whatever you like.

In the video recipe I use an 8×8 dish for baking and you can check the current prices for Pryrex Dishes on Amazon as well as the current price for Parchment Paper.

Ingredients for Basic Pretzel Cookie Recipe

¾ cup BROWN SUGAR
½ cup PRETZEL FLOUR
1 EGG
1 Tbsp BUTTER
½ tsp VANILLA
½ to 1 cup NUTS
PRETZELS topping

How to make Pretzel Cookies

In a large bowl, add the softened butter, sugar, egg, and vanilla extract, then mix until smooth.
Add in the pretzel flour, which is just ground pretzels, or substitute all purpose flour.
Fold in the nuts, if desired.
Grease the bottom and sides of an 8” X 8” baking dish, OR LINE THE BOTTOM OF THE BAKING DISH WITH PARCHMENT PAPER. Between the two options, I highly recommend going with the parchment paper. The cookies are chewy, and they’re sticky on the bottom, so parchment paper will make getting them out of the pan much easier.
Press the cookie dough into the baking dish and spread it out evenly.
If you have any extra, nice looking pretzels, press them into the top of the dough before baking. Just be sure to space them evenly so that your baked dough will be easy to cut into cookie shapes.
Bake in an oven preheated to 350˚F for about 20 minutes.
Remove the dish from the oven and place on a rack to cool.
Some cookies are delicious when they’re hot out of the oven, but I think brown sugar cookies taste much better after they have cooled to a caramelly goodness.
Once cool, cut the cookies into squares.

For another easy cookie bake, these delicious Shortbread Cookies with Mama Redbuck.

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Thanks for checking out our pretzel cookies, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Peanut Butter Oatmeal Bars

04/07/202407/09/2022 by Chef Buck

Today I’m toasting oatmeal to create delicious peanut butter oatmeal bars, but I’m cutting the bars into bite-sized bits so they’ll last longer. I like making these oatmeal treats with peanut butter chips, but this recipe is also tasty with chocolate or butterscotch chips.

Ingredients for Peanut Butter Oatmeal Bars

In the youtube recipe video, I halved the ingredients below to make a smaller serving.

3 cups ROLLED OATS
1 cup NUTS
2 cups PEANUT BUTTER CHIPS
1 cup MAPLE SYRUP
½ cup COCONUT OIL
½ cup COCONUT MILK
2 Tbsp BUTTER

How to Make Peanut Butter Oatmeal Bars

Toast the Old Fashioned Rolled Oats in an oven preheated to 300˚F. I toast mine for about 15 minutes, but ovens vary, so keep an eye on the oats as they bake. I like to toast the nuts as well. I prefer slivered almonds for this recipe. You can toast both oats and nuts at the same time, but don’t mix them in the same pan together, because the toasting time may differ, and some of the toasted oats will be blended for flour.
After rolled oats have toasted and cooled, place half of the oats into a blender and blend to the consistency of flour.
In a mixing bowl, whisk together the Maple Syrup and Coconut Oil. I’ve also added Vanilla Extract to this recipe in the past, and you can if you wish, but I think the flavor gets lost, so I generally skip the vanilla.
Into the bowl, add the whole toasted oats, the oat flour, and the nuts. Mix everything together well.
Line an approx. 8”x12” dish with parchment paper. Take half, or slightly more than half, of the oat mixture and spread it out evenly on the bottom of the dish. Press until compacted into a “crust-like” bottom. Set the rest of the oats aside as a topping for later.
Set up a double boiler on the stove top, which is just a smaller pot sitting in a larger pot slightly filled with water.
Heat the smaller pan in the water and then add the butter.
When the butter has melted, add in the Peanut Butter Chips and continuously stir until the chips melt. It will happen in a matter of moments. I like to use Reese’s chips, but any peanut butter chips will work. Check prices for Reese’s Peanut Butter Chips on Amazon.
Stir in the Coconut Milk until the mixture is smooth.
While the mixture is still hot, pour it over the dish of pressed oats. Spread the peanut butter mixture evenly over the top. Now allow the dish to set for about 15 minutes before adding the topping.
When the melted peanut topping has cooled, spread the remaining oats over the top to cover completely. Press the oat topping firmly.
Place the dish in the fridge for at least 3 hours.
Once the peanut butter oatmeal bars have set, you can slice the treat into whatever sizes you prefer, bars or bites!

Thanks For Checking out our Recipes

For another oatmeal treat, check out this Easy Oatmeal Cookie Recipe.

I hope you enjoy these Peanut Butter Oatmeal Bars! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Butternut Squash Oatmeal Cookies

07/02/2022 by Chef Buck

Butternut squash in oatmeal cookies? Yes! Whether you’re trying to sneak more veggies in your diet or just trying to use up some frozen butternut squash, these cookies are delicious. The candied ginger adds a great flavor. And nope, these cookies do NOT have a squash flavor.

Recipe makes about 2 dozen cookies

Butternut Squash Oatmeal Cookie Ingredients

1½ cup BUTTERNUT SQUASH
2 cups ROLLED OATS
1 cup FLOUR
2 tsp CINNAMON
½ tsp BAKING SODA
¾ tsp SEA SALT
10 Tbsp UNSALTED BUTTER (1 stick plus 2 Tbsp), softened
½ cup packed BROWN SUGAR
1 large EGG YOLK, room temperature
1 tsp VANILLA EXTRACT
¾ cup CANDIED GINGER, chopped
1 cup chopped WALNUTS

How to Make Delicious Butternut Squash Oatmeal Cookies

Take out butter and eggs.
Cook squash. Squeeze out excess moisture, then “smush” any large squash pieces. Set aside.
Chop ginger and walnuts. Check out prices for Candied Ginger and Walnuts on Amazon.
Separate egg yolk.
In a medium bowl, stir together oats, flour, cinnamon, baking powder and salt. Side aside.
In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until combined.
By hand, add squeezed squash and combine well.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Stir flour mixture into wet mixture until just combined. Fold in ginger and nuts.
Drop cookies onto prepared baking sheets. We use an 1/8 cup measuring cup to scoop the batter and get similarly-sized cookies. Gently press the top fingers to flatten into discs. The cookies will not spread while baking.
Bake one pan at a time until the edges of the cookies are lightly browned. Check after 11 minutes, and every 2-3 minutes – as needed. Remove from the oven and cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack to finish cooling.
Allow cookies to totally cool. Store cookies in an airtight container.

Additional Tips for Making Your Cookies Great

You can choose from several cook squash methods. In the video, we microwaved frozen cubed squash(+ 1 Tbsp water) for 4 minutes. You can also buy squash that is already cooked, or roast the squash like we did for our breakfast hash recipe.

Don’t have butternut squash? Instead, you can use pumpkin, acorn squash or sweet potato.

To remove the excess moisture, in the video we allowed the cooked cubed squash to cool in a collander, then simply used hands to squeeze out the extra moisture. You can use coffee filters, cheesecloths or other straining cloths. Paper towels can also be used but be careful not to leave little pieces in with the squash.

Leaving out the egg white makes the cookies chewier. You can freeze egg whites, if you can’t think of something to do with it in the next couple of days.

This recipe is very versatile. You can use raisins or cranberries instead of candied ginger. You can use other nuts and/or or seeds instead of walnuts. Try browning the butter, instead of just softening it. Or, if you don’t want to use butter, use extra virgin olive oil. What about adding 1/2 tsp ground ginger and/or ground cardamom?

You can freeze the uncooked batter or the baked cookies. Use 2 Tbsp of black strap molasses instead of brown sugar.

If you want to bake two sheets at a time, rotate sheets halfway through baking.

Still got some Butternut Squash? Try this Butternut Squash Hash recipe.

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We hope you find this squash recipe is helpful and delicious! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Carrot Muffin Recipe – Tiny Carrot Bread

04/02/202204/02/2022 by Chef Buck

Try this carrot muffin recipe if you’re skeptical about veggies in dessert. But be warned, these carrot muffins are extremely addictive. Carrots make these muffins moist and delicious! And these carrot muffins freeze well, so you can make a big batch and tuck some perfect muffins away for another day.

Ingredients for a Carrot Muffin Recipe

2½ cup CARROTS freshly grated
1¼ cup All- PURPOSE FLOUR
¾ cup ROLLED OATS
1 cup SUGAR
1½ tsp BAKING SODA
1½ tsp CINNAMON
1 tsp SALT
3 EGGS
¾ cup OIL
¼ cup MILK
1 tsp VANILLA
1 cup WALNUTS chopped
Optional Topping:
Whipped cream cheese

How to Make Carrot Muffins

Most important – you do not want to overmix your batter. Once you’ve combined your dry and wet ingredients, you want to mix just long enough to gently distribute all the ingredients!

Check out current Muffin Pan prices on Amazon. And here are cupcake liners for your muffins.

Take eggs and milk out of the refrigerator – if they not already out. [You can just place the eggs in a bowl of warm water while you grate the carrots, chop the walnuts and mix dry ingredients.]
Grate carrots. We grate our carrots the large size of a manual grater. Set aside.
Chop walnuts. Set aside.
Preheat oven to 350 F.
Prepare your muffin tins using one of these methods: paper or foil cupcake liners, parchment paper (cut into squares, pressed into tins with the base of a glass), or grease tins with melted butter.
In a medium bowl, combine dry ingredients: flour, oats, sugar, baking soda, cinnamon, salt.
In a large bowl, whip eggs until bubbles appear. Add oil, milk, and vanilla.
Add the dry mixture into the wet mixture. Turn with a spoon just until most of the dry ingredients are moistened.
Add carrots and walnuts, then just mix until combined. Do not overmix.
Pour into prepared muffin tins and bake for 15-25 minutes, depending on the size of the muffins you pour. Check muffins after baking for about 15 minutes. Muffins are ready to come out when a toothpick poked into the center of the center muffin comes out clean.
When muffins have baked, as soon as safely possible, remove them from the muffin tin and place on a cooling rack.

Experiment with this Carrot Muffin Recipe

Instead of sugar, you use ¾ cup maple syrup AND do NOT add any milk (to balance the recipe’s total liquid)
Also, you can add ½ tsp of other spices like apple pie spice, pumpkin pie spice, cardamom.
Or, try another kind of nut – or no nuts at all.
Add ½ to ¾ cup of raisins, cranberries or coconut.
Make Carrot Bread! Instead of muffins, you can make a single 9×5 bread loaf. Use parchment paper or oil/flour for the bottom of the pan; this helps your loaf to come out in one piece. Bake loaf for 45-65 minutes; check after 45 minutes. The carrot bread will cut better once it’s cooled.

Want another recipe treat that goes great with coffee? Try this perfect Biscotti Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this easy carrot muffin recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Cookie Dough Recipe – Icebox Cookies

04/07/202402/12/2022 by Chef Buck

Do you buy sleeves of premade cookie dough at the supermarket? You can make a homemade cookie dough recipe to keep in the freezer and then bake cookies whenever the mood strikes. Just slice off four or six or a dozen cookies or whatever you deserve and pop them into the oven for fresh baked cookies in a matter of minutes.

¾ cup SUGAR
½ cup BUTTER
1 EGG
1 tsp VANILLA
¾ cup NUTS
2 cups FLOUR

Around 30 minutes prior to making the dough, set out the butter and 1 egg.
In a mixing bowl, cream the sugar and the softened butter together. In the video, CG uses an electric mixer, but you can simply do this step by hand if you wish.
Mix the vanilla and the egg into the butter/sugar.
Add nuts. We use pecans, but walnuts or slivered almonds are good.
Incrementally mix in the dry flour until the flour is incorporated into the wet ingredients.
Divide the dough into thirds.
On a sheet of parchment paper, roll out each portion into a “log” shape about 1”-1½” inches in diameter. Check parchment paper prices on Amazon.
Roll the dough up into the parchment paper, twist the ends, and then place in the freezer until ready to bake.

Baking the Cookies

When you’re in the mood for cookies, just remove a roll of dough from the freezer and bake away. The sweet thing about having the dough premixed and rolled up, is that you can bake the entire roll, or simply slice off and bake as many cookies as you’re in the mood to eat.

Preheat oven to 350˚F
Remove dough from the freezer and slice cookies about ¼” thick.
On a baking sheet, arrange the cookies on parchment paper; you can use the parchment paper that the cookie dough was rolled inside! Compare prices for baking sheets on Amazon.
Bake cookies for about 10-12 minutes.
Remove cookies from the oven and allow to cool to an edible temperature, then eat away. I like to let the cookies cool completely so that they’re extra crunchy…perfect with coffee.

Keeping some dough rolled up in the freezer is an easy way to have fresh baked cookies with little fuss whenever you like. Give this cookie dough recipe a try, and for another easy cookie idea, try these Chewy Brown Sugar Bar Cookies.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our cookie dough recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Best Berry Pie Recipe

01/20/202210/02/2021 by Chef Buck

Try an easy berry pie recipe that goes great with ice cream. We use frozen berries and a premade crust to keep the recipe super simple. A friend made this for us years ago when we were having regular dessert get togethers, and we’ve loved this simple recipe ever since. We got together recently and, yep, it’s still a delicious pie, especially with some good quality vanilla ice cream.

Ingredients for Easy Berry Pie

4.5 – 6 cup frozen mixed berries, almost completely thawed and drained. In the video, we used 4.5 cups of Wyman’s mixed berries (raspberries, blackberries and blueberries). Less berries means more crust per bite.

3 Tbsp flour

1/3 cup sugar + a bit more to sprinkle on the top crust

2 deep dish pie crusts, frozen If you don’t want o use two pie crusts, you can use a crumble topping like the topping we use in this Apple Crisp Recipe.

Aluminum foil cut into 1 1/2 inch strips to fit around pie edges, or you can use a pie crust shield. Check current prices for a PIE SHIELD on Amazon.

And be sure to wear berry-friendly clothes, because berry stains are difficult to get out of fabric!

Directions for Making Easy Berry Pie

Two hours ahead of your planned baking:
Measure out your berries, and leave them out to mostly thaw and drain. This, along with keeping your bottom crust in the freezer til you are ready to fill it, help you avoid a runny, soggy pie.

Take out ONE of frozen pie crusts to thaw. We use wax paper and a cutting board – to make final ‘flipping’ onto the pie easier. When it ‘falls’ out of pie holder, cut vents (or more decorative designs) into top crust. You can even create a lattice top. The vents are needed to release steam.

Preheat oven to 400, once your berries and one pie crust are ready.

Mix flour and sugar in with the berries.

Pour mixture over frozen pie crust.

Moisten bottom crust edges with water. Lay vented top crust over berries.

Use fork to pinch seams together.

Lightly brush the top crust with water. Sprinkle with sugar.

Cover pie edges with 1 1/2 strips of aluminum foil (or use a pie crust shield, if you have one). Cook pie on cookie sheet – just in case you’ve filled the pie toooo much. Easier to clean cooked berries off a baking sheet rather than your oven.

Bake in preheated oven for 30 minutes. NOTE: If you are also cooking separate pie crust pieces, set a timer for 5 minutes – those will need to come out much earlier than the pie itself.

Remove the foil, and bake another 10 minutes.

Cool at least 4 hours before serving. Then you can serve it rewarmed, cool or cold.

Optional toppings: vanilla ice cream, whipped cream, freshly grated lemon peel before serving.

Store uneaten pie in the refrigerator. If you are like us, this one just keeps calling to you – it doesn’t last long.

Additional Hints To Make Your Berry Pie Come Out Perfect

The frozen berry draining and the long cooling period help you avoid a runny berry pie.

In the video, we used ready-made pie crusts. The worst parts were waiting for the berries to thaw and drain, as well as the time to partially thaw one of your crusts so you can use it to cover the pie. Also, you can use the microwave to thaw your berries. However, if you use the microwave, don’t heat your berries to mush – you want some texture in your baked pie.

If using refrigerated pie crusts:

Grease your pan before putting down the bottom crust.
Wet edges of bottom crust before placing top crust.

When thawing your berries, the objective is to allow them to almost thaw completely (to get rid of some extra moisture) but leave some of the berry texture intact. If you use the microwave to defrost/thaw your berries, it’s more challenging to keep some of the berry texture.

I often thaw frozen top pie crusts on a cutting board and wax paper. That way, if the crust is extra sticky when it comes out, I can cut out shapes on the cutting board, and then, if needed, the wax paper and/or cutting board can be used to more easily ‘flip’ the crust onto your pie.

If You Want To Freeze Your Pie

You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

If freezing prior to baking, but as soon as possible when you’ve put your pie together (to keep bottom from getting soggy). Wrap it well with plastic wrap or aluminum foil. Suggest not leaving it longer than a month. To bake, take out of freezer and thaw for 30 minutes. Bake at 400F for 55-60 minutes or until crust is golden brown and inside is warm.

For another easy sweet treat you can make with apples, you’ll enjoy our regular apple crisp or our low fat apple crisp.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our easy berry pie recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Blueberry Scone Recipe NO eggs NO butter

04/07/202406/26/2021 by Chef Buck

A blueberry scone recipe is delicious and super easy to bake. You can prepare scones with butter, but safflower, sunflower, or coconut oil are great substitutes.

Ingredients for Blueberry Scone Recipe

2 cups ALL PURPOSE FLOUR
⅓ cup SUGAR
1 Tbsp BAKING POWDER
dash of SALT
½ cup SAFFLOWER OIL
1 cup HALF n HALF
⅓ cup chopped NUTS (pecans or walnuts are my favorites)
⅓ cup BLUEBERRIES, frozen

How to Make Blueberry Scones

Preheat oven to 425˚F
In a large bowl, combine flour, sugar, baking powder, and salt and mix well.
Make a well in the center of the dry ingredients and add in the oil and milk.
Gently mix the ingredients until they begin to combine, then fold in the blueberries and nuts. Mix lightly until the dry ingredients are wet, but do not overmix.
Roll the dough out of the bowl and shape into a wheel shape about ¾ to 1 inch thick.
Cut the dough wheel into 6 or 8 scone shapes, depending on how BIG you want your scones.
Arrange scones apart on parchment paper or a lightly greased baking sheet. Check current prices for Parchment Paper on amazon.
Brush the scone tops lightly with milk and then bake in the oven for 15 minutes.
When nicely colored, remove blueberry scones from the oven and transfer to a cooling rack.

Tips for a Perfect Scone Recipe

Add still frozen blueberries to the dough for less mess.
Make the scones as sweet as you like. I use ⅓ cup of sugar in the video recipe, but this measurement can be flexible. Use more sugar if you like, or NO SUGAR at all will also work. I’ve made this recipe without sugar, and it is still great, and the blueberries alone add quite a bit of sweetness. For a slightly more decadent scone recipe, check out this deadly but delicious Maple Scone Recipe.

For another baked treat, try this Easy Biscotti Recipe.

Thanks for checking out the blueberry scones recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Bourbon Brownies at Mama Redbuck’s

08/05/202106/05/2021 by Chef Buck

We went over to Mama Redbuck’s and she made CG and I lunch and bourbon brownies. I didn’t get over to Mama’s place early enough to video her making the dishes, but I’ve copied the recipes down below, so if you’re feeling adventurous, then give the dishes a try.

Ingredients for Bourbon Brownies

DUNCAN HINES BROWNIE MIX
3 EGGS
1 cup chopped WALNUTS
6 Tbsp BOURBON

½ cup softened BUTTER
2 cups POWDERED SUGAR
3 Tbsp RUM

6 oz semi-sweet CHOCOLATE
4 Tbsp BUTTER

How to Make Bourbon Brownies

Preheat oven to 350 degrees Fahrenheit.
Combine eggs and walnuts with brownie mix and bake according to package directions. Check current prices for Duncan Hines Brownie Mix on Amazon.
Remove the brownies from the oven and drizzle the brownie top with the bourbon, then set aside and allow to cool completely.
In a bowl, combine the softened butter with the powdered sugar and rum.
Spread mixture over the brownie, then chill in the fridge for 1 hour.
In a saucepan, melt the chocolate and 4 Tbsp butter.
Spread melted chocolate over the brownie and chill in the fridge until the topping hardens.
Slice into desired sizes and serve.

Italian Chicken French Bread Sandwich Roll (calzone-type thing)

FILLING:
1 cup cooked CHICKEN
½ cup diced RED BELL PEPPER
¼ cup fresh BASIL
⅓ cup freshly grated PARMESAN CHEESE
½ cup shredded MOZZARELLA CHEESE
¼ cup MAYONNAISE
2 cloves minced GARLIC

BREAD:
2 refrigerated 13” PILLSBURY FRENCH BREAD (uncooked dough in tubes)
1 lightly beaten EGG
1-2 tsp dry ITALIAN SEASONING

How to Make Stuffed French Bread

Pre-heat oven to 350˚F.
In a bowl, combine all of the filling ingredients and mix well.
Open each of the bread loaves and cut down the center of each roll to make an opening for the filling.
Divide the chicken filling equally into two, then fill each loaf evenly.
Pinch the loaves along the tops and fold the ends so each loaf is sealed with filling.
Braid the loaves together to make one thicker loaf.
Brush the exterior with beaten egg.
Sprinkle the loaf with Italian Seasoning.
Place loaf on a lightly grease baking pan, or use parchment paper, and bake 20 to 25 or until golden brown.

Check current prices for parchment paper on Amazon.

Check out Mama Redbuck’s Lemon Meringue Pie recipe.

Thanks for checking out our cooking channel. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. Subscribe to Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

No-Butter Pecan Sandies Cookie Recipe

02/08/202405/01/2021 by Chef Buck

Try this no-butter pecan sandies cookie recipe. I substitute safflower oil for the butter in these pecan sandies, and also toast my pecans before chopping the nuts up to add into the cookie dough. Most pecan sandies recipes call for lots of butter, but I find this recipe works very well with just oil.

Ingredients for Pecan Sandies

1 EGG beaten
½ cup SAFFLOWER OIL
2 tsp VANILLA EXTRACT
1 cup SUGAR
2 cups ALL PURPOSE FLOUR
1 cup chopped PECANS

How to Make No-Butter Pecan Sandies

Preheat oven to 350 degrees Fahrenheit.
Lightly toast pecans. This will only take about 5 minutes. Watch the nuts carefully because they will quickly overcook. Once nuts cool, then chop.
In a large bowl, whisk 1 egg and then add in the sugar, oil, and vanilla extract and mix well.
Fold in the flour and chopped pecans.
Using your hands, mold tablespoon sizes of batter into cookie shapes; be sure to make the cookies an even thickness.
Place cookies on parchment paper on a baking sheet and bake in the oven for 15-20 minutes. Check current prices for parchment paper on Amazon.
Remove cookies from the oven and transfer to a cooling rack.

I’ve made these no-butter cookies with canola oil and safflower oil, and I prefer the safflower oil. You can check the current price for safflower oil on Amazon. Sunflower oil is another good low-fat oil that tastes great in baking as well, but it’s pricier.

For another cookie recipe, try these easy brown sugar and oatmeal bar cookies.

Thanks for checking out our no-butter pecan sandies cookie recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. You can find more of our dessert recipe videos on the Chef Buck Youtube Channel. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for Trying Our Butter Pecan Cookie Recipe

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Coffee Biscotti Recipe with Instant Coffee

04/07/202403/27/2021 by Chef Buck

Twice baked biscotti are delicious treats and the perfect pairing with a cup of hot coffee, and this is especially true for this coffee biscotti recipe. I use instant coffee to flavor this biscotti. I also add in a bit of liquor to the recipe, but that is completely optional, and using only vanilla and almond extracts will add plenty of flavor.

Coffee Biscotti Ingredients

2 ¼ cups all-purpose FLOUR
¾ cup SUGAR
1 cup ALMOND slivers
4-5 tsp INSTANT COFFEE
1 teaspoon BAKING POWDER
¼ teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
2-3 Tbsp LIQUOR (I use Rum and Frangelico in the video)
(or sub. 2 tsp almond extract)

How to Make a Coffee Biscotti Recipe

Preheat the oven to 350 degrees Fahrenheit.
Combine flour, baking powder, salt then mix and set aside.
Whisk the eggs, instant coffee, sugar, liquor and extracts until blended well.
Add the dry ingredients, including nuts, and mix until combined.
Dough will be sticky at this point. Scrape the dough out onto a parchment lined sheet pan and quickly shape with a spoon into a long flat loaf. Check current prices for Parchment Paper on Amazon.
Bake loaf about 30 minutes at 350 degrees F.
Remove pan from the oven and allow the loaf to cool 10-15 minutes.
Lower oven heat to 300 degrees F.
After 15 minutes, slice the loaf into about 1/2″ wide biscotti slices.
Lay the slices cut side down on the baking sheet and bake another 15 minutes at 300 degrees Fahrenheit.
Turn the slices over and bake 10-15 minutes more.
Cool the biscotti on a rack completely before storing.

Serve the coffee biscotti up with coffee, cocoa, or hot tea.

And that’s it! Give this coffee biscotti recipe a try and let me know what you think. For another tasty treat that goes great with coffee, try this no-bake Oatmeal Fudge Bar Recipe.

Thanks for checking out our coffee biscotti recipe video, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! Subscribe to the Chef Buck Youtube Channel.

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Low Fat Oatmeal Recipe – Banana Bites with Oatmeal

03/26/202102/27/2021 by Chef Buck

For a healthy low-fat oatmeal recipe try Oatmeal Banana Bites. We’ve made a ton of oatmeal recipes this year and many of them are healthy snack options that have saved us from binging on too many empty calorie and carb treats. This old-fashioned oatmeal recipe is mostly oats, fresh banana, and dried fruit.

What you need for this Low-Fat Oatmeal Recipe

3 cups ROLLED OATS also called OLD FASHIONED OATS
2 cups BANANA
1 cup DRIED FRUIT
½ cup ALMOND BUTTER
1-2 Tbsp CINNAMON
optional:
8oz can crushed pineapple
2 Tbsp minced fresh ginger
(this recipe makes about 30 ping-pong ball-sized treats)

How to Make Oatmeal Banana Bites

In a large bowl, mash the bananas very well.
Add dried fruit. I use a mix of raisins and Craisins in the video recipe, but choose dried fruit to your liking, just be sure to chop whatever dried fruit you use into sizes similar to raisins. Here are current prices for Craisins on Amazon.
Add almond butter to the bowl, or substitute peanut butter, but realize that peanut butter will have a stronger flavor than the almond butter.
Then add 1-2 Tbsp of cinnamon powder. If desired, at this point you might add a few optional ingredients. I’ve experimented with crushed pineapple and fresh ginger. If you do add the crushed pineapple, just add an extra 10 minutes to the baking time.
Mix all the ingredients in the bowl together very well, and then fold in the old fashioned oats to form a thick batter. Check current prices for Rolled Oats on Amazon.
Mold the batter into shapes slightly smaller than a ping-pong ball and arrange them on a lightly greased baking sheet.
Place in an oven preheated to 350 degrees Fahrenheit and bake for about 20 minutes.
Remove from the oven and allow to cool.
This low-fat oatmeal recipe will keep fresh for a few days stored on the kitchen counter, but for longer storage keep them in the fridge.

These oatmeal treats are a great way to make oats a regular part of your diet, and for another oatmeal recipe idea, try this healthy Low-Fat Apple Crisp Recipe with oatmeal.

Thanks for checking out our oatmeal banana bite recipe. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our oatmeal recipe video!

Oatmeal is one of the best foods for reducing cholesterol. Check here for more info on the health benefits of oatmeal.

Plain Cookies for Plain Folks

04/07/202402/20/2021 by Chef Buck

Crunchy, plain cookies are perfect with a cup of coffee. I love these cookies. They’re not overly sweet, but just sweet enough to pass as a cookie. If you like your cookies to shut up and sit in the corner until you’re ready for them, then this might be the cookie recipe for you.

Plain Cookie Recipe

2½ cups ALL PURPOSE FLOUR
½ cup SUGAR
½ cup OIL (I use safflower, canola, or sunflower oil…or substitute butter)
1 EGG beaten
2 tsp VANILLA EXTRACT
¼ tsp SALT
1 cup chopped WALNUTS (very optional…they won’t be plain cookies if you add nuts!)

How to Make Plain Cookies

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk 1 egg and then add in the sugar, oil, and vanilla extract and mix well.
In another bowl, sift the flour and salt.
Pour the wet ingredients into the dry ingredients and mix together. Add a touch more flour if the dough is too sticky.
If adding nuts, chips, or dried fruit, fold that into the dough.
Using your hands, mold tablespoon sizes of batter into cookie shapes; be sure to make the cookies an even thickness. Or roll out the batter and cut the dough into cookie shapes.
Place cookies on parchment paper on a baking sheet and bake in the oven until very lightly browned on the top. Need parchment paper? Check current prices for parchment paper on Amazon. The cookies will not color up much before they are finished, so if they are browned well on the bottom, they are likely done. If you wait for the top to color well, they will be overdone. 12-15 minutes baking time is a good estimate for tablespoon-sized cookies.
Remove cookies from the oven and transfer to a cooling rack. Allow the cookies to cool completely for the ultimate crunchiness. These cookies are pretty plain, but they have a terrific crunch and go great with a hot beverage.

For another cookie recipe that’s not so plain, try this Easy Oatmeal Cookie Recipe.

Thanks for checking out our plain cookies recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you think cookies are boring, try reading about the history of cookies.

Thanks for watching Chef Buck recipe videos!

Tofu Chocolate Pudding – Simple and Delicious

04/26/202101/23/2021 by Chef Buck

Does tofu and chocolate seem like strange bedfellows for pudding? I was skeptical too but, with a bit of experimenting, I’ve found a simple, delicious chocolate pudding recipe in which tofu provides a great creamy texture. And if you use a plant-based milk, it’s a non-dairy, vegan treat. Lastly, if you don’t have much soy in your diet, with this treat, you can pat yourself on the back that you’re serving your body some different nutrients. After all, food variety is the spice of life!

Intrigued? Then let’s whip it up!

WHAT YOU NEED TO MAKE ORANGE COGNAC CHOCOLATE PUDDING

We suggest a MIXER (or FOOD PROCESSOR) to thoroughly blend the ingredients, to avoid a grainy feel (and tired arms). Check current prices for a Kitchen Mixer on Amazon.

To make plain, but delicious, chocolate pudding: Use 2 Tbsp VANILLA EXTRACT instead of the COGNAC, ORANGE JUICE and ORANGE ZEST

16 oz SILKEN TOFU, drained and gently patted dry

2/3 cup unsweetened COCOA ( I have NOT tried dark chocolate cocoa)

1 cup LIGHT BROWN SUGAR

1/2 Cup MILK (I use unsweetened ALMOND MILK)

1 Tbsp COGNAC (we use Courvoisier in the video)

1 Tbsp ORANGE JUICE (we use freshly squeezed in the video)

1 Tbsp minced ORANGE ZEST

Potential Garnishes

Homemade crème fraîche or cool whip

Nuts (like toasted almond slivers or fancy-pants pistachios)

Berries

HOW TO MAKE TOFU CHOCOLATE PUDDING

Drain your tofu, and gently pat dry.

Combine all your ingredients in a medium to large bowl. Mix at medium to high speed for 3-5 minutes, careful not to spatter precious pudding mix all over. Stir occasionally. When ready, it will still be soupy. And it’s okay that there are tiny tofu grains still visible in your pudding. Check out the video for a sample of what you can expect.

Spoon about 1/2 cup in small dishes – a full recipe makes 8 servings. I know, I know, a half a cup seems like a small serving. Trust me, this recipe is very chocolaty. Even if you are a chocoholic, you will want small portions. Don’t add toppings to your pudding now, because they will become soggy.

Cover and chill overnight; a minimum of 4 hours. You are waiting for the tofu to ‘re-solidify’ to a pudding-y texture.

Enjoy your pudding ‘straight’, or with your favorite garnishes.

EXPERIMENT WITH YOUR TOFU PUDDING RECIPE

Use the pudding to make a trifle! Also, you can experiment with different flavor combinations. We’ve divided a 16 oz container of SILKEN TOFU in half, then experimented with one half of the recipe. That way, if your experiment results don’t excite you, you know you still have some delicious chocolate pudding. For easy reference, here is the recipe for 8 oz of tofu:

8 oz SILKEN TOFU, drained and gently patted dry

1/3 cup unsweetened COCOA

1/2 cup LIGHT BROWN SUGAR

1/2 cup ALMOND MILK

2 Tbsp of liquid flavoring

Here are some other things we have added to HALF the chocolate pudding recipe successfully:

1/4 cup PEANUT BUTTER, OR

1 tsp MARASCHINO CHERRY JUICE (subtract 1 tsp of the VANILLA EXTRACT), OR

1/2 tsp ESPRESSO POWDER, OR

Juice and minced zest from 1/2 large ORANGE, OR

1 Tbsp COGNAC, instead of 1 Tbsp of VANILLA EXTRACT

Remember, as you experiment, keep the liquid amount constant (no more than 1/2 cup + 2 Tbsp) so that it can set. Who wants soupy pudding?

Also, you will need a strong flavor combination to overcome the tofu flavor. We’ve tried lemon and berry varieties, but couldn’t quite disguise the tofu flavor. Of course, for those that enjoy the tofu flavor anyway, you will not have such worries. For the rest of us, it’s like using yogurt instead of mayo in a recipe – it sets up different expectations for your taste buds.

More Tofu Recipes!

And if tofu pudding has got you wanting to experiment with other soy options, take a look at our recipes for tofu scramble, garlic brown rice with mukimame, miso soup, and tofu lasagna (yep, you read that right!).

How healthy is Tofu? Check what institutions of higher learning have to say on the health benefits of soy.

this tofu recipe makes a perfect breakfast, lunch, or dinner

Thanks for watching our recipe videos!

Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Overnight Oats for a Healthy Oatmeal Habit

01/16/2021 by Chef Buck

Overnight oats is one of the easiest ways to make oatmeal part of your dietary routine. Old fashioned oatmeal is nutritious, high in fiber, lowers cholesterol, and I credit oatmeal with helping me keep my weight down this year. I make this oatmeal recipe to last the week, and I pair it with fresh fruit, ginger, walnuts, and flax seed.

Overnight Oats Ingredients

OLD FASHIONED OATMEAL (aka Rolled Oats)
MILK (ALMOND or SOY MILK will store the best)

…those are really the only ingredients required, but
I like to add:

Fresh minced GINGER
CINNAMON POWDER
Dash of SALT

How to Make Overnight Oats

We generally make 3 to 5 cups of overnight oats at a time, which is enough for CG and I to have an oatmeal breakfast 2 to 3 times a week. I use old fashioned oats, but CG sometimes uses steel cut oats. I prefer the old fashioned kind, but either kind will work using the same method. Check current prices for oatmeal on Amazon.

You can simply use oats and milk (or any soaking liquid) for the ultimate “plain” oatmeal, but I also like to add fresh minced ginger, cinnamon, and a dash of salt to make my overnight oats base. I call it a base, because even though it is quite flavorful, I almost always add other ingredients when I’m ready to eat, depending on my mood and what’s available.

This is Truly the Easiest Oatmeal Recipe Ever

You really don’t have to measure any ingredients, just be sure to add a ratio of ginger and cinnamon to your tastes, and the liquid you add should be just enough to cover the oat mixture.

Fill a sealable container almost to the top with dry old fashioned oatmeal; leave about 1 inch at the top of the container. Mix in minced ginger and cinnamon to taste, plus a dash of salt if you like. You can see in the recipe video that I prefer quite a bit of fresh ginger. Raw fresh ginger can be quite strong, but soaking overnight with the oats mellows this healthy root considerably.

Once all the dry ingredients are mixed together well, pour in the liquid until the oats are just completely covered. I prefer to use almond milk or soy milk, which keeps quite well with the oats and lasts about 1 week in the fridge. You can use dairy milk, but it will not keep as long, so use almond or soy milk if making a batch of overnight oats for the week. You can also use just plain water. Sometimes I’ll use half water and half almond milk.

Seal the container and store in the fridge. You can do this late at night, and the oats will still be ready for an early breakfast. It only takes about 4 hours of soaking time for the oats to be perfect.

Fancy Overnight Oatmeal Additions

I like to use this overnight oat recipe as a vehicle for other healthy foods. Here is a list of some of my favorite additions that I add to this oatmeal base when I’m ready to eat:

WALNUTS (nuts add a much needed crunch, any nut will do, but walnuts pack nutrition)
FRESH FRUIT (blueberries and banana are my two favorite choices)
YOGURT (I try to use yogurt with live cultures for added benefit)
HONEY (just a spoonful to sneak in the health benefits of honey)
PEANUT BUTTER (if you made your oats with water, this is a way to add additional protein)
ALMOND BUTTER (same as peanut butter, but not as overpowering)
GROUND FLAX SEED (no one knows what this is, but you can add it to oatmeal)
PRUNES (add pitted prunes, but still be cautious!)
CHOCOLATE CHIPS (I do this sometimes, but I never feel good about it)

If you make overnight oats a regular part of your week, you’ll almost always have old fashioned oatmeal in the cupboards, here’s another great oatmeal treat No-Bake Oatmeal Fudge Bars.

Thanks for checking out this overnight oats recipe, and all of our video recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

Oatmeal Cranberry Bites Easy No-Bake Recipe

04/07/202411/07/2020 by Chef Buck

Try healthy Oatmeal Cranberry Bites for a treat that will satisfy your sweet craving without putting you on the refined sugar treadmill. You can make these no-bake oatmeal snacks by hand without a food processor.

What you need for No-Bake Oatmeal Cranberry Bites

1 cup OATMEAL aka OLD FASHIONED ROLLED OATS
3 Tbsp ground FLAX SEEDS
½ tsp CINNAMON
½ cup dried CRANBERRIES
½ cup ALMOND SLIVERS (toasted slivers taste best!)
1 cup ALMOND BUTTER (substitute ½ cup peanut butter if desired)
3 to 5 Tbsp HONEY
½ to 1 tsp VANILLA EXTRACT 1 to 2 Tbsp of neutral OIL as needed: Canola, Safflower, or refined Coconut are good choices.

How to Make Oatmeal Cranberry Bites

This one is easy…In a bowl, mix everything together well until it sticks together. Squeeze into balls or smash out on wax paper, then cut into squares. Refrigerate for an hour before eating, and store extra oatmeal bites in the refrigerator for later. Check current prices for Dried Cranberries on Amazon.

Try Apricot Coconut Energy Bites

If you liked Oatmeal Cranberry Bites, then you might like this flavor twist with dried apricot and coconut. This recipe is is oatmeal-free and less chewy and easy to make with a food processor.

Ingredients for Apricot Coconut Treats

½ cup WALNUTS
1 cup shredded unsweetened COCONUT, divided in half
1 Tbsp ground FLAX SEEDS (check current price for Ground Flax Seed on Amazon)
½ cup dried APRICOTS
pinch of SALT
1 heaping Tbsp fresh GINGER, minced
½ tsp CARDAMOM POWDER
1 tsp VANILLA EXTRACT
1 Tbsp SAFFLOWER (or coconut) OIL
1 to 2 Tbsp raw HONEY or other liquid sweetener

How to make these Apricot Bites

In a food processor, blend walnuts into small pieces. Remove nuts from the processor and divide into 2 equal parts.
In the processor, blend ½ cup of shredded coconut into powder. Remove coconut from processor.
Blend apricots into small pieces.
Put all ingredients, EXCEPT HALF OF THE WALNUTS, in the food processor and blend till everything begins sticking together.
Remove contents of the processor to a mixing bowl and stir in the remaining walnuts.
Either scoop and roll the mixture into balls or press onto a wax-paper covered pan and cut into squares. If the dough is too sticky, refrigerate the mixture until it hardens, about 30 minutes.
Unlike the cranberry oatmeal bites, these raw-oat free treats do not require any time to set in the fridge. Once the energy bites are are formed, they’re ready to eat. Store uneaten energy bites in the fridge.

Cashew Coconut Energy Bite Recipe

We’re on a roll, so here’s one more easy energy bite recipe idea.

Ingredients for Cashew Coconut Energy Bites

2 cups raw CASHEWS
1 cup pitted DATES
1 Tbsp COCONUT OIL
1 Tbsp MAPLE SYRUP
1 tsp VANILLA EXTRACT
¼ tsp SALT
½ cup SHREDDED COCONUT
juice and zest of 1 small LEMON

How to make Cashew Coconut Energy Bites

Place the raw cashews in a food processor and chop for a few moments. Your cashews should be chopped fine.
Add pitted dates and chop to the same size.
Add coconut oil, maple syrup, vanilla extract, and salt to the cashew/date mixture.
Zest one small lemon. Now, mince the zest and add it to the mixture.
Slice the lemon and squeeze all of the juice into the mix.
Mix thoroughly.
Shape the mixture into ball shapes. Make whatever size you like for snacking. I think grape size is best.
Next, roll the balls in shredded coconut to coat the outside.
And that’s it! Snack away! The balls can be stored in the fridge until desired. In fact, they taste best right out of the fridge!

If you liked the Oatmeal Cranberry Bites and energy treats, then try these No-Bake Oatmeal Fudge Bars.

Thanks for checking out our Oatmeal Cranberry Bites and energy ball recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our Oatmeal Cranberry Bites recipe video!

Oatmeal is one of the best foods for reducing cholesterol.

Low Fat Apple Crisp Recipe Healthy Dessert

04/03/202109/19/2020 by Chef Buck

Here’s a butter-free low fat apple crisp recipe for anyone looking to reduce fat but still enjoy dessert. I eliminate the butter in this dessert recipe and substitute healthy safflower oil instead. I even take it easy on the refined sugar by using sweeter apples. You can peel the apples if you prefer, but I like to leave the apple skins on for added texture and nutrition. Who’s idea was it to ever peel apples anyway?

However, be sure and wash the apples well. Apples are among the so-called “dirty dozen” produce members that sometimes harbor residual pesticides, these include strawberries, spinach, kale, nectarines, grapes, peaches, cherries, pears, tomatoes, celery, potatoes, and Telly Savalas.

What you need for this Low Fat Apple Crisp Recipe

FRUIT BASE:
6-8 small/medium APPLES
1 LEMON, juiced and zested
¼ cup SUGAR
1 Tbsp CINNAMON POWDER
3 Tbsp CORNSTARCH
2-4 Tbsp freshly grated GINGER (lots of ginger is a good idea)

TOPPING:
1 cup ROLLED OATS
½ cup ALL PURPOSE FLOUR
½ cup ground FLAXSEED or ALMOND MEAL
¼ cup BROWN SUGAR
½ cup SUNFLOWER, SAFFLOWER, or CANOLA OIL
½ cup chopped WALNUTS or PECANS
¼ tsp SALT
1 tsp CINNAMON POWDER
1 tsp CARDAMOM POWDER

How to Make a Low Fat Apple Crisp

Quarter apples and cut out the core, then slice apples into ¼” thickness.
Heat 1 Tbsp of oil in a pot on medium high heat and add apples, then reduce heat to medium and cook apples about 5 minutes until they just begin to soften.
Turn off the heat and add the ginger, lemon juice, and lemon zest. Toss with the apples.
Combine the sugar, cinnamon, and cornstarch and then toss with the apple/ginger mixture.
Lightly oil the bottom and sides of an 8” X 8” baking dish and spread the apple mixture evenly. Check current prices for an 8×8 Pyrex Dish on Amazon.
In a bowl, combine all of the topping ingredients and mix together well.
Distribute the mix evenly over the apple base.
Bake uncovered in an oven preheated to 350˚F for about 50 minutes to 1 hour.
Once the topping is browned and the edges begin to bubble, the crisp is done.
Remove from the oven and let sit about 30 minutes before serving.

This low fat apple crisp recipe is great all on its lonesome or topped with a scoop of ice cream, but if low fat isn’t your goal, either way it’s a tasty treat.

For another easy sweet treat with healthy ambitions, you’ll enjoy this Quinoa “Rice” Pudding Recipe.

How healthy are apples? Check out what eggheads at Harvard College have to say about apples.

Thanks for checking out our low fat apple crisp recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

Oatmeal Fudge Bars No Bake Recipe

04/07/202408/01/2020 by Chef Buck

No-bake oatmeal fudge bars are easy to prepare and make a nice treat when you’re in a chocolaty mood. This is a no bake recipe, but you will need to melt chocolate on the stove top, which takes only a few moments. Use dark chocolate chips for the fudge. When buying chocolate chips, check the ingredients and choose chips where the 1st ingredient is chocolate instead of sugar, that way you can feel like a health nut when indulging in this rich treat. However, since this is a no-bake oatmeal dish, don’t gorge yourself too much, otherwise your digestive tract may go on strike.

Oatmeal Fudge Recipe Ingredients

2 cups OATMEAL (quick oats)
1 cup OAT FLOUR
1 cup NUTS chopped
⅓ cup HONEY
½ cup COCONUT OIL
1 tsp VANILLA
1 Tbsp BUTTER
2 cups DARK CHOCOLATE
¼ cup COCONUT MILK

How to Make Oatmeal Fudge Bars

In a large mixing bowl, whisk together the honey, coconut oil and vanilla.
Add the quick oats and oat flour and stir into the mixture until well combined. Oat flour is simply ground up oats, so if you don’t want to buy oat flour, simply place oatmeal in a food processor and blend into a powder. Check the current price for Oat Flour on Amazon.
Add chopped nuts and fold into the mix. I like to use a combo of walnuts and toasted, slivered almonds, but any nut you prefer will be the right choice.
Layer the bottom and sides of a baking dish with parchment paper. Take about ⅔ of your oat-honey-nut mixture and press flat to cover the bottom of your baking dish; this will form the crust for your fudge bar. In the video recipe, I use an 8X8 baking dish for thick oatmeal fudge squares, but adjust the size of the dish to create the size bars you prefer. A larger dish will make for thinner bars, because that’s how science works. Be sure and prepare this part of the recipe before melting your chocolate.
On the stove top, prepare a double boiler to melt the chocolate. Heat the pot on medium low and add in the butter. When butter melts, add in the chocolate and stir until it has melted. Stir in the coconut milk until well mixed and the chocolate is smooth.
While still heated, remove melted chocolate from the stove and pour over your flattened oats.
Spread the chocolate evenly over the oats.
Take the remaining ⅓ oat mixture and crumble over the top of the soft fudge layer. Add extra nuts to the top if desired.
Use a spatula and slightly press the topping into the fudge.
Refrigerate overnight, or at least 2-3 hours before serving.

When the fudge sets, it will be very easy to remove from the baking dish thanks to the parchment paper. Check current prices for Parchment Paper on Amazon. Cut the oatmeal fudge bars into whatever sizes you desire. They are very rich bars, super decadent and delicious, so a little goes a long way.

Another of my favorite easy treats is this fantastic No-Bake Refrigerator Fruit Cake Recipe. Fruit cake? Trust me, it’s fantastic.

Or if you’re in a baking mood, but still want a quick and easy treat, here’s a Chewy Brown Sugar Cookie Bar that will do the trick!

Thanks for Watching our Videos!

Thanks for checking out our oatmeal fudge bars recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Chewy Cookie Recipe – Easy Bar Cookies

04/07/202406/20/2020 by Chef Buck

You won’t believe how easy it is to bake this chewy cookie recipe. I love bar cookies, and this brown sugar cookie recipe is practically foolproof. I’ve made many variations of these brown sugar chews and they’ve all turned out great, because the ingredients are super basic, so it’s hard to go wrong as long as you’re in the baking ballpark.

What you need for this Chewy Cookie Recipe

¾ cup BROWN SUGAR
½ cup ALL PURPOSE FLOUR
1 Tbsp BUTTER
1 EGG
1 tsp VANILLA EXTRACT
½ tsp SALT
1 cup chopped WALNUTS

How to make Brown Sugar Chews

In a large bowl, add the softened butter, sugar, egg, and vanilla extract, then stir until smooth.
Sift in the flour and salt and stir until mixed.
Fold in the walnuts.
Grease the bottom and sides of an 8” X 8” baking dish, OR LINE THE BOTTOM OF THE BAKING DISH WITH PARCHMENT PAPER. Between the two options, I highly recommend going with the parchment paper. The cookies are chewy, and sticky on the bottom, so parchment paper will make getting them out of the pan much easier. Check current prices for parchment paper on Amazon.
Roll the cookie dough into the baking dish and spread it evenly.
Bake in an oven preheated to 350˚F for about 20 minutes.
Remove the dish from the oven and place on a rack to cool.
Once cool, cut the cookies into squares.

That’s it! I love these cookies. And it’s a very easy recipe to modify.

Variations on this Chewy Cookie Recipe

Instead of ¾ cup brown sugar, use ½ cup brown sugar and ¼ cup Molasses.
For less chewy cookies, increase the amount of flour to match the amount of sugar.
Reduce the chopped walnuts to ½ cup and add ½ cup dried coconut. Or substitute chopped dates for the walnuts.
Substitute 1 tsp of lemon extract for the vanilla extract, and add 1 Tbsp of finely chopped lemon zest.

Salted Caramel Cookie Bar

Here’s one of my favorite variations of this bar cookie recipe. This recipe has more sugar and more butter and more salt, so it’s not a step in a healthier direction, but it’s delicious. I recommend this cookie recipe for folks with better-than-average willpower.

1 cup BROWN SUGAR
½ cup ALL PURPOSE FLOUR
2 Tbsp BUTTER
1 EGG
1 tsp VANILLA EXTRACT
½ tsp SALT in the batter…plus additional LARGE GRAIN SALT for the topping
1 cup chopped WALNUTS

You make this recipe the same as the recipe above, but as a final step, top the batter with additional large granule salt to taste before placing in the oven to bake.

For another easy cookie bake, try this Oatmeal Cookie Recipe.

Thanks for Watching our Chewy Cookie Recipe Video!

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Cherry Chocolate Cake with a Kick

12/02/202205/23/2020 by Chef Buck

Bake the best spicy chocolate cherry cake with this simple recipe. If you lean vegan, no problem, this cake is egg and dairy free. The inspiration for this recipe came from our travels in Mexico where we sampled several delicious chocolate desserts paired with the heat of peppers. Hot pepper and chocolate is a terrific combination.

Don’t worry, if you’re not a fan of spicy foods, the addition of heat in this recipe does not set your mouth on fire. But if the notion of pepper in your cake doesn’t thrill you, then just leave the pepper out, the cake is still moist and delicious.

Cherry Chocolate Cake Ingredients

1½ cups all-purpose FLOUR
1 cup white SUGAR
¼ cup COCOA powder …do not substitute hot chocolate mix, it’s not the same thing
1 tsp BAKING SODA
2 tsp CINNAMON
¾ tsp RED PEPPER POWDER or cayenne powder
1 tsp VANILLA
1 Tbsp WHITE VINEGAR
5 Tbsp refined COCONUT OIL …Using unrefined coconut oil will add a coconut taste
1 cup COLD WATER

Optional Toppings:
powdered sugar
cherry topping (recipe below)
crème fraîche (recipe below) Your favorite frosting or icing
Greek yogurt
whipped cream
cool whip

How to Bake a Cherry Chocolate Cake

Place 1 cup of water in the fridge to cool.
Lightly grease a 9-inch cake pan, or grease the pan sides, and place cut parchment paper in the bottom.
Place rack is in the center of your oven and preheat oven to 350 F.
In a large bowl, combine the dry ingredients: flour, sugar, cocoa, baking soda, cinnamon, and cayenne.
Add the vanilla, vinegar, oil, and 1 cup of cold water and stir until just combined. Do NOT over stir.
Pour batter into the cake pan and bake for 30 minutes, or until a knife or toothpick inserted in the center comes out clean.
Remove cake pan from oven and allow to cool on cooking rack until you can safely handle the pan. Do not try to remove the cake from the pan hot out of the oven, because it might fall apart.
Once cake pan can be handled, run a butter knife around the edges of the cake to loosen it from the pan, then turn the cake upside side on a cooling rack, tap the bottom of the pan and remove pan off of the cake. Need a cooling rack? Check current prices for cooking racks on Amazon.
Allow the cake to cool before adding any topping.

The chocolate cake is moist and delicious all on it’s own. Just a sprinkling of powdered sugar on the top of the cake will transform it into a very appealing dessert. For the video recipe, we add a rich cherry topping, but you can use any fruit you wish. You can check out the cherry cake topping recipe below, or simply top the cake with your favorite frosting, icing, or cool whip.

Cherry Topping Recipe

You can purchase a can of cherry topping to go on your fresh chocolate cake, but we’re not a big fan of the overly goopy and sweet canned cherry options. A homemade cherry topping is easy to prepare.

Ingredients for Cherry Topping

4 cups PITTED SWEET CHERRIES …we use frozen cherries
1/4 cup WATER
1 Tbsp CORN STARCH
1 Tbsp LEMON JUICE
2 Tbsp SUGAR

How to make Cherry Topping

In a medium saucepan, combine water, cornstarch, lemon juice, sugar.
Place over medium heat and constantly stir until it begins to thicken.
Add cherries and cook about 10 minutes, stirring occasionally, until sauce is lightly boiling across the surface.
Remove pan from the burner and allow the sauce to cool to room temperature. The sauce will thicken more as it sits.

How to Make Crème Fraîche

This topping is basically a homemade, mild sour cream. And if you think ‘sour cream’ doesn’t belong on a dessert, give this recipe a try before you decide. But be forewarned, this stuff is addictive! Here’s our video for making a crème fraîche recipe.

creme fraiche recipe — Delicious crème fraîche can be made at home simply and inexpensively.

Ingredients for Crème Fraîche

16 oz HEAVY CREAM, also called heavy whipping cream
2 Tbsp YOGURT with live cultures

You can halve or double the recipe, as needed.

The live cultures in the yogurt are key! We often use thicker Greek yogurt. Instead of YOGURT with live cultures, you can also use BUTTERMILK, but buttermilk will make a crème fraîche with a bit more tang, perhaps better suited as a savory foods topping.

How to make Homemade Crème Fraîche

Stir the two ingredients together in a jar. Top the jar with a loose fitting lid or something that allows the mixture to ‘breathe’. A coffee filter or even a napkin works.
Let jar sit at room temperature undisturbed for 12-24 hours.
Stir again and place the crème fraîche in the refrigerator. It will continue to thicken.
Your crème fraîche will keep 8 to 10 days in the refrigerator.

If hot pepper in your cake sounds interesting, what about beans? Here’s a gluten-free chocolate cake recipe that will shock you with deliciouness.

Thanks for Watching our Videos!

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Oatmeal Cookie Recipe for Easy Cookies

07/08/202204/18/2020 by Chef Buck

Bake an easy oatmeal cookie recipe using rolled oats. Then add in whatever else you desire to jazz up your cookies. We almost always add raisins, but we took a break from the raisins this time and added butterscotch chips. Why do oatmeal cookies seem more healthy than other cookies? But that can’t be true, because they taste too good.

What You Need for this Oatmeal Cookie Recipe

Makes about 3 dozen cookies…the size of the cookies will determine how many

½ cup softened BUTTER (1 stick)
½ cup SUGAR (white or brown)*
1 EGG beaten
1 tsp VANILLA EXTRACT
1 cup ALL PURPOSE FLOUR
1 cup 3 minute ROLLED OATS
¼ tsp SALT
¼ tsp BAKING SODA
½ tsp BAKING POWDER
2 tsp CINNAMON
Optional:
½ cup BUTTERSCOTCH
or CHOCOLATE CHIPS
½ cup chopped RAISINS
1 cup chopped NUTS

* For a less sweet oatmeal cookie recipe, you can reduce the amount of sugar by ¼ cup, or reduce the added dried fruit and chocolate chips. They’re great cookies to enjoy with a hot coffee or tea.

Double the Recipe for More Cookies

1 cup butter
1 cup sugar
2 eggs, beaten
2 tsp vanilla extract
2 cups flour
2 cups 3-minute oats
¼ tsp salt
½ tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1 cup raisins or chocolate/butterscotch chips
1 ½ cup chopped nuts

How to Make Oatmeal Drop Cookies

Set butter out early to soften.
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk 1 egg and then add sugar, butter, and vanilla extract and mix well.
In another bowl, combine the dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon.
Pour the dry ingredients into the wet ingredients and mix until no longer dry.
Fold whatever else you like into your oatmeal cookie batter; nuts, raisins, chocolate or butterscotch chips, dates, dried fruit, candy. 1 to 2 cups of whatever you desire.
Drop the batter by the spoonful onto a lightly greased baking sheet, or use parchment paper. Make cookies whatever size you like, but make them uniform so that they will bake evenly. Need parchment paper? Check current pricing for parchment paper on Amazon.
Place cookies in the oven and bake until very lightly browned on the top, they will not color up much before they are finished. If they are browned well on the bottom, they are likely done. If you wait for the top to color well, they will be overdone. About 15 minutes baking time is a good estimate for Tablespoon sized cookies.

For another easy cookie recipe, try this Classic Shortbread Cookie.

Thanks for checking out our Oatmeal Cookie Recipe, and all of our recipes. Sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

Bananas Foster Recipe with NO Alcohol

09/16/202204/11/2020 by Chef Buck

A bananas foster recipe sounds fancy, but it’s really just a tasty caramel sauce for ice cream, and incredibly easy to make at home. And you definitely don’t need alcohol to make a great bananas foster! Skip the rum and banana liqueur and add nuts instead, just a handful of pecans will knock this dessert out of the park.

What You Need for this Non-Alcoholic Bananas Foster Recipe

2 BANANAS (ripe, but firm)
½ cup BROWN SUGAR
2 Tbsp BUTTER (soften)
½ tsp CINNAMON
½ cup PECAN HALVES (or walnuts) check current pecan prices online
optional:
Add ¼ cup of WATER to thin the sauce if desired
¼ tsp of VANILLA EXTRACT
try less brown sugar and add
HONEY or MAPLE SYRUP

How to Make a Non-Alcoholic Banana Foster Dessert

Use ripe, but firm bananas.
Peel the bananas and then slice as desired, but reserve some of the banana to fold into the sauce.
In a bowl, combine the sugar, cinnamon, softened butter, and reserved banana.
Whisk ingredients until well combined and liquefied. If you like lots of sauce, add a little water into the mixture.
Heat a skillet on medium low heat and pour in the sauce.
Reduce heat to low and stir until the sauce is smooth.
Stir in the banana slices and nuts, and simmer on low until the sauce reaches desired consistency. Check out current prices for pecans on Amazon.
Serve warm over vanilla ice cream.

This recipe is incredibly flexible, and the ingredients adjust easily. It’s basically a caramel sauce for ice cream. Experiment with different sugars. Try honey and maple syrup to change up the flavors. Or use more blended bananas in the sauce and less sugar. You can simmer longer for a thicker sauce, or thin the sauce with water or cream.
Nothing in this dish isn’t delicious, so the odds of mucking it up are slim–just be sure not to have your skillet too hot and you’ll be fine!

For another easy dessert, try this Southern-Style Candied Pecans Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our non-alcoholic Bananas Foster recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Mamey Fruit – How to Eat Mamey Sapote

04/26/202103/21/2020 by Chef Buck

What is mamey fruit? Mamey sapote is a tasty tropical fruit we often see at local markets here in Mexico. The fruit is native to South and Central America, but it is also grown in south Florida, so you might be able to find it at a grocery in the USA. It is much like an avocado in the way you slice and eat it.

Ripe mamey is creamy and delicious, with a texture similar to avocado. It is sweet, but not overly so. At it’s best, I think mamey tastes like a creamier version of a baked sweet potato. The taste may vary, with hints of apricot, peach, and pumpkin.

How to tell When Mamey Fruit is Ripe

Mamey fruit varieties are shaped from round to football-shaped sizes with dull, sandpapery skins. The mamey we find here at markets in Mexico range from “hard as a rock” to “so soft it looks like a flat tire”. If eating mamey soon, you want to buy fruit somewhere in between these two stages. The mamey should give slightly when pressed.

Mamey fruit grows on trees and is cut away when harvested, so pick a mamey that still has a nub of stem where it was taken from the tree. If the crown of stem is missing, the fruit can dry out, and may spoil prematurely.

If you buy firm mamey, just let it sit unrefrigerated until it softens. Firm, raw mamey is not edible. It’s hard to cut, semi-starchy, and bitter.

Cut ripe mamey just as you would an avocado. Run a sharp knife through the skin and around the pit to divide the mamey into two halves. There will likely be only a single pit at the center, but there may be up to four pits. The pits are slightly toxic, so do not consume them in any way, and the skin is inedible, as well.

The meat of the fruit ranges from a light salmon color, to orange, to a deeper reddish hue. Any membrane you find in the fruit from around the pit can easily be scraped away with a spoon.

How to Use Mamey Sapote

Fresh, ripe, raw mamey is delicious. It’s a creamy, desserty fruit you can spoon right into your mouth like a pudding.

We really enjoy mamey ice cream, and we also love “paletas” made from mamey. A paleta is like a creamsicle or frozen fruit bar on a stick. Because it’s creamy, mamey is perfect for a smoothie. But whatever kind of smoothie you like, if you’re a smoothie person, you can check out current prices for a Personal Smoothie Maker on Amazon.

Creamy mamey fruit can also be whipped into a batter and used for baking cakes, muffins, or used as a pastry filling.

Is Mamey Fruit Good for You?

Is there a fruit that’s not good for you? Like with many natural fruits, you’ll find a bounty of health benefits. Similar to bananas, Mamey is a good source of potassium. It is high in dietary fiber, vitamins B6, C, and E. Plus other B vitamins, and even manganese.

Mamey fruit also contains carotenoids, which gives the ripe fruit its rich color similar to pumpkin and carrot. Carotenoids may help to protect the body from certain cancers.

And did I mention it’s delicious? If you’re an egghead and wish to read more, here’s some detailed, sciency info about pouteria sapota a.k.a. Mamey fruit.

Another fruit we’ve enjoyed eating during our travels is fresh tropical papaya.

We’ve found so many things to love south of the border, and you can see them over at our video travels in Mexico.

We appreciate you checking out our mamey fruit video, and all of our recipe and food blogs. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

How To Eat Papaya – Ripe Papaya 101

04/07/202412/07/2019 by Chef Buck

Here is all you need to know to choose a ripe papaya and how to eat papaya. Cutting and eating a papaya is super simple because you can eat the entire tropical fruit including the skin, seeds, and flesh. This makes it an ideal ingredient in smoothies, especially if the papaya is a little on the over-ripe side. Papaya is packed with nutrients and great for digestive health. I found the papaya seeds really tasty, and the seeds added a nice texture, too.

Two Major Papaya Varieties We’ve Tried

There are many varieties of papaya available. Before arriving in Mexico we were most familiar with the smaller Solo variety of papaya grown in Hawaii. We are currently in central Mexico and have had yummy maradol papaya at local restaurants. The street vendors here sell gorgeous fruit cups of papaya, watermelon, jicama and pineapple – YUM!

In Central Mexico, the maradol papaya is popularly grown. Both the Maradol and the Solo varieties are easy to peel and the fruit has a mild sweet flavor. The Maradol papaya can get up to 20 inches long and weigh several pounds. It is generally not as sweet as the Solo, but still has a great taste and, when ripe, has a texture similar to a soft honeydew or cantaloupe. Its mild flavor profile means it’s a great compliment for a variety of foods.

If you can’t find fresh papaya where you live, you can try dried papaya. Dried papaya is easy to find in most big box groceries, or you can check Amazon for current prices on dried papaya.

Papaya Is Packed With Nutrition

Papaya is nutrition-rich. This tropical fruit is high in vitamin C and a great source of vitamin A and folate. You also get plenty of fiber, magnesium, and potassium when you eat a serving of papaya. The digestive health benefits papaya are considerable because of an enzyme called papain that helps with the digestion of proteins. Papain is extracted from papaya and used as a main ingredient in powdered meat tenderizers.

How To Pick A Ripe Papaya

To pick a ripe papaya, look for mostly yellow to orange skin. You want the papaya to give a bit when you press it, but it should still be hard at the stem-end. As with any produce, you do not want a lot of soft or moldy spots.

IF you have a few days to wait for the sweet taste, you can pick a papaya that has just started to turn yellow. Just leave it on your kitchen counter to ripen OR put it in a paper bag with a banana and set it in the fridge.

One more thing, a good papaya can have a slightly musky aroma. Wait! Don’t run away…try it first. One of Buck’s favorite ways to eat raw papaya is with a generous amount of fresh lime juice. If the smell turns you off, that’s one of many ways you can overcome the musky aroma.

How To Eat Papaya

When you’re ready to use your papaya, as with any fruit, wash the skin with soap and water before cutting. Cut off the stem end, then cut it lengthwise. For this type of papaya, the fruit will be a yellow/orange color. Generally folks scoop out and discard the seeds and membrane…but see our related thoughts at the end of this post. The texture will be similar to a ripe cantaloupe or honeydew melon.

Once a papaya is ripe, you want to store it in the fridge and use it within a day or two. Skinned papaya chunks can be frozen for later use. But like any fruit with a high water content, you don’t want to leave it frozen for too long.

Ripe papaya is soft enough that you can easily scoop our spoonfuls and eat it right out of the skin. Or, just squeeze a generous amount of lime juice over it just before you eat it. That simple combination is fantastic! Feeling adventurous but lazy? Add a bit of chipotle chili or cayenne to your papaya/lime mixture. What about some grated ginger, mint and a scoop of yogurt? Raw papaya is especially friendly with citrus and creamy accompaniments.

More Things To Do With Papaya

You can make all kinds of salsas and cold salads with papaya. Just remember one thing when you make any cold dishes: the same enzyme that allows papayas to help you digest proteins, softens other fruits was well. That means that you want to eat your cold papaya creations within a day of mixing.

Use papaya to make a nutrient-packed beverage. Make a papaya smoothie mixing fruit chunks with some coconut milk, honey and a pinch of cinnamon. Try blending in a few seeds and a piece of skin for added nutrition.

What about using papaya in a cake topping? Puree papaya with seeds and mix into lemon curd and use as a topping on a cake. Just pour on the top and drizzle down the sides over a whipped cream frosting.

The possibilities for including ripe papaya in your diet are endless, and your body will appreciate it.

How To Use Green Papaya

Got a totally green, unripe papaya? Don’t despair! Folks purposely choose a TOTALLY green papaya (usually smaller than the ripe one) for some scrumptious meals. Shred it up and make a tart cold salad. A Vietnamese friend has served us a green papaya salad – OMG! Green papaya has a firmer texture than a ripe one, and can be added to hot dishes. Add it to soup, stews, and curries.

Don’t forget, a green papaya has a bit less of the papain enzyme than a ripe one. But still, you want to use it within a couple of days of cutting it.

You Can Eat ALL The Papaya

Yep, you can eat the seeds, central membrane and the skin.

You can eat the black seeds raw with the papaya. The seeds have a peppery and oh-so slightly bitter taste. You can also wash and dry the seeds, then use them as you would peppercorns. Try grinding up a few fresh or dried seeds and add to a salad dressing or a cocktail. Some studies suggest papaya seeds help keep intestinal parasites out the body or as a treatment for heartburn.

See that light-colored membrane under the seeds? That can be the sweetest part of the papaya. In terms of texture, that may not be your thing but, like other fruit membranes, it packs some nutrition.

Eat the skin? Your choice. It doesn’t have much flavor but a little can add some additional fiber to your smoothie. Don’t knock it until you try it!

And that’s about all you need to know to eat and enjoy a papaya. We hope this info has been helpful, and for another tropical fruit treat, check out All You Need To Know About Mango!

Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. If you enjoyed this How To Eat Papaya video, check out my Cool Fruit Playlist on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are participants in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Mango Smoothie and How to Cut a Mango

04/07/202408/10/2019 by Chef Buck

Ripe mango is great for making a refreshing mango smoothie and unripe mango can be used to make a tasty mango pie, kinda like an apple pie, but with mango. Read on for how to choose a ripe mango and the best way to cut a mango for eating, plus two very tasty mango recipes for both ripe and unripe mangoes.

How to Choose a Ripe Mango

How a mango feels to the touch is the best indicator of its ripeness, so hold the mango and give it a squeeze.
Firm = Unripe
Gives Slightly = Ripe
Feels Soft = Unripe

A mango with black spots on it might be going bad. Give it a squeeze, and if the mango feels squishy, then it is overripe. A mango that smells especially mango-ee might be ready to eat, too, but give it a squeeze because that is always the best way to tell when a mango is ripe for the eating.

How to cut a Mango

Mango fruit has a large flat seed through its center. The seed is shaped like a disk and makes the fruit complicated to cut, but knowing where the seed is makes the task slightly easier. Firstly, wash the mango. The mango shape is more oval than round, with slightly wider cheeks on each side. Using the mango stem as the center, take a knife and cut away the cheeks of mango on either side of the stem, leaving about a ¼ inch thickness in the center. You might feel the seed as you cut through the fruit, but just angle the knife blade around the seed, cutting as close as you can.

Take the seed and cut away the outer edges of mango, then cut the mango cheeks into roughly one 1 slices, and then pass the knife blade between the skin and the fruit, slicing the skin away as closely as possible.

I’ve never tried a mango peeler before, and I think it looks ridiculous. Does this contraption work? If someone knows, let me know. Here is the price of a mango peeler on Amazon.

Once mango fruit begins to ripen, it has a very short shelf life, but it freezes very well, so eat all you wish, and freeze the rest for later. One of our favorite dishes to make with frozen mango is a refreshing mango lassi, which is basically a mango smoothie.

Ingredients for a Mango Smoothie

2 cups frozen MANGO
1 cup plain YOGURT
MILK as needed
and sprinkle of ground CARDAMOM

How to Make a Mango Smoothie

Do you call it a mango smoothie or mango lassi? Is there a difference? You can use fresh chopped mango, but frozen mango makes a lassi more like a chilly milkshake. Add the chopped mango and yogurt into a blender, then add ½ cup of milk and blend until smooth. If the mixture is too thick, then just add more milk, if it is too thin, add more mango.

If the mango smoothie isn’t sweet enough, then add a little honey, or other sweet fruit. Frozen banana also makes a nice sweet additive. If the smoothie is too sweet, you can balance it out with a squeeze of lemon juice.

A traditional mango lassi is topped with ground cardamom, and a sprinkling on top is all you need. Sweet ripe mango is perfect for a smoothie, so give this mango smoothie recipe a try, but if you’ve got unripe mango hanging around, then a mango pie might be in your future.

How to make a Mango Pie

INGREDIENTS:

1 frozen deep dish PIE CRUST

Pie Filling:
3 ½ cups UNRIPE* MANGO sliced
1 Tbsp LIME JUICE
1 ¼ cup SUGAR
½ tsp GROUND NUTMEG 1 tsp CINNAMON
1 tsp fresh GINGER grated
2 Tbsp FLOUR

Crumble Topping:
½ cup chilled BUTTER
⅔ cup SUGAR
1 cup ALL-PURPOSE FLOUR

DIRECTIONS:
To make the pie filling, cut the unripe mango into slices and then toss with the lime juice in a bowl. Mix together the other filling ingredients and then combine with the mango/lime and toss everything together well.
Place this mixture into the pre-thawed pie shell.

To make the crumble topping, grate the chilled butter into a bowl and then add in the sugar and flour. Use your fingers, a fork, or a pastry blender to mix and cut the ingredients together into crumbly pea-sized shapes, and then sprinkle this mixture evenly over the top of the pie filling.

Bake at 400 degrees Fahrenheit for 45-55 minutes or until the crumb topping and crust are golden brown. Remove the pie from the oven and place on a rack and allow time to cool before slicing.

Give these mango recipes a try and let us know what you think. And for another fantastic fruit recipe, try this very French take on a Baked Pears Recipe.

Thanks for checking out our mango recipes, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Cafellissimo Pour Over Coffee Review

04/07/202407/27/2019 by Chef Buck

Is the Cafellissimo Pour Over Coffee Maker worth buying? I used this single-piece stainless steel paperless coffee filter daily over a 2 week period while we were house sitting and thought it worked great. The filter is well constructed and ideal for making a single cup of coffee.

Is the Cafellissimo Pour Over Coffee Maker a Good Buy?

Check current prices for the Cafellissimo Paperless Coffee Maker on Amazon, and here are some alternative paperless coffee filter options and comparison prices.
Rojoe Coffee Dripper
YesTree Pour Over Coffee Dripper

Pros:
Simply makes great coffee (of course, the right coffee bean is always key).
No need for paper filters, so no waste.
Made of stainless steel, not plastic; important if you think hot water and plastic are a poor match.
Perfect for a quick, single cup of coffee.
Compact, convenient coffee gadget ideal for travel.

Cons:
More expensive than other pour over coffee drippers.
The double-walled mesh filter must be cleaned well after each use.
Not the best option if making more than 1 or 2 cups of coffee at a time.

Cafellissimo Drip Test — One Year Later!

I used my Cafellissimo Pour Over Filter for 1 year and here is how it’s doing!

Simple and Compact Make the Cafellissimo Ideal for Travel

I love coffee, and I brew it at home almost every day. I also enjoy getting coffee out at coffee shops, but freshly brewed coffee at home is always best, and the Cafellissimo pour over coffee maker is ideal for travel, so I keep one in my “travel kitchen”.

If you already have a better travel coffee system, feel free to comment on the youtube video and let me know. I really enjoy my French Press coffee, but a French press does not travel as well.

Thanks for checking out my Cafellisimo Coffee Filter Review

Sign up for our mailing list so you’ll never miss a Chef Buck video, and also click a button below and share the video with your friends. We appreciate all the kind comments, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Fig Jam Recipe Easy Homemade Jam

03/05/202007/20/2019 by Chef Buck

If you like homemade jam, then you’ll love this easy fig jam recipe. Whether you buy fresh figs at the store or have access to a fig tree in your neighborhood, this jam recipe is the perfect way to use up a bunch of figs. Fig jam is particularly good on biscuits and toast, and even as a warm topping on ice cream.

Easy Fig Jam with Just 3 Ingredients

About 40 medium-sized FRESH FIGS
½ cup SUGAR
¼ cup HONEY

How to make Quick Fig Jam

This recipe will work with all kinds of fruit (blueberries, blackberries, strawberries, etc.), but Mama Redbuck has a fig tree in her backyard, so she mostly uses figs when making this quick jam. If you don’t have fresh fruit handy in the neighborhood, just buy fresh fruit at the market.

Buy figs that are a little soft, color can be a good indication, but not always, sometimes even the greener figs can be soft enough, so give figs a squeeze to test for squishiness. Once picked, figs don’t last very long, maybe 2 days when ripe.

You can keep fresh figs in the fridge, but even refrigerated they won’t keep for very long after becoming soft, only a couple of days, so making a jam is an easy way to extend their life another 7-10 days. My mom seals extra fig jam in bags and freezes it for future use.

Want to seal foods for freezing? My mom bakes and freezes a lot of breads and also freezes extra fig jam. My mom is happy using a Foodsaver model 2100 and you can check the current price on Amazon for this food sealing system.

Wash figs and remove the stem.
Quarter and then chop the figs as desired. We like a rustic, chunky jam.
Heat a medium-sized saucepan on low heat.
Add figs, sugar, and honey and bring the pot to a simmer, stirring regularly.
As the pot bubbles away, the figs will release water.
Let the pot simmer until the mixture reaches your desired “jamminess”, this might take 10 to 20 minutes depending on how wet the figs are and how thick you like your jam.
The jam will thicken even more off of the heat, so don’t overcook the fruit; you want a spreadable jam, not a clunky fig paste.
If the jam becomes overly thick, you can always add a wee little bit of water back into the pot.
Remove the Jam from the heat and allow to cool before adding into a container.
The jam will keep in the fridge for about a week to 10 days, although a pint of jam
disappears fairly quickly around our home, especially if we make some biscuits.

Give this easy fig jam recipe a try and let me and Mama Redbuck know what you think. Fig jam makes a perfect pairing with biscuits, so take a look at My Favorite Biscuit Recipe.

Thanks for checking out Mama Redbuck’s jam recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Best Chocolate Pie Recipe …seriously

04/07/202407/13/2019 by Chef Buck

Baking this chocolate pie recipe at home is a tasty way to impress family and friends. My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.

What You Need to make a Chocolate Pie

1 DEEP DISH PIE CRUST

Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH (check cornstarch price on Amazon)
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT

Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR

How to make a Chocolate Pie

How to make Chocolate Pie Filling

In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.

The recipe for meringue pie topping is below, but if you’re not in a meringue mood, you can simply wait for the chocolate pie to chill and top it with a simple whipped cream or cool whip for a super easy chocolate cream pie. Is that lazy? My mom always makes the meringue, but I’m lazy.

How to make Meringue Topping

In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy. My mom uses a turbo hand held electric mixer. You can check here for the current price for a hand mixer on Amazon.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form. I fast forwarded this part in the video, but my mom beat the mixture for 2 solid minutes.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat. Again, I fast forwarded this part in the video, but my mom beat the mixture for another 2 minutes.
Beat until nice, stiff peaks form.

To Finish the Chocolate Pie

Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes, or until the top of the top of the meringue sets and shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.

Give this easy chocolate pie recipe a try and let me and Mama Redbuck know what you think.

The only pie as good as Mama Redbuck’s chocolate pie is Mama Redbuck’s Lemon Meringue Pie Recipe, so definitely check out that dessert, because you can’t eat chocolate all the time, right?

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Shortbread Cookie Recipe Super Simple

04/07/202402/16/2019 by Chef Buck

Try this easy Shortbread Cookie recipe. It takes very few ingredients and these cookies make a terrific treat, especially with coffee. Mama Redbuck likes to make shortbread cookies in a cake tin and then cut them into wedges, but you can also simply roll the dough out into a sheet and cut the cookies after baking, or use a cookie cutter and cut the cookies before baking, but any way you do it the cookies will taste great.

Ingredients for this Shortbread Cookie Recipe

2 cups sifted ALL-PURPOSE FLOUR
1 cup softened BUTTER
1 cup POWDERED SUGAR
¼ cup chopped ALMONDS or PECANS (optional)
2 tsp VANILLA EXTRACT
¼ tsp ALMOND EXTRACT (optional)

How to Make Shortbread Cookies

Remove butter from the fridge so that it can soften and come to room temperature. In a bowl combine the butter, the powdered sugar, the vanilla and almond extract, and then mix well. Gradually add in the sifted flour and continue to mix until the ingredients are well incorporated, then, if desired, mix in chopped almonds or pecans.

Bring the dough together and then roll it out to about ¼ inch thickness. My mama likes to roll the dough into cake tins and cut cookies into wedges after baking, but you can roll the dough onto a baking sheet and cut into squares after baking, cut shapes with a cookie cutter before baking, or simply form individual cookies by hand, there is no wrong way, and it will all taste the same. Check here for current prices for Cookie Baking Sheets on Amazon.

Bake on parchment paper or a lightly oiled baking sheet in an oven preheated to 300 degrees Fahrenheit for 35 to 40 minutes. The shortbread won’t get a lot of color when baking, so don’t wait until the cookies get too dark.

If you are cutting into cookie shapes after baking, do so right out of the oven, before the cookies cool and firm up, otherwise they will break apart when you cut them.

As soon as the cookies cool they’re ready to eat! If you want to try another tasty Mama Redbuck recipe, then check out her fantastic Lemon Meringue Pie Recipe, which is one of my all-time-favorite pies.

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Cola de Mono Recipe – Chilean Holiday Drink

04/26/202101/12/2019 by Chef Buck

Cola de Mono is a traditional Chilean holiday drink that you can make anywhere you live. In Chile, they use a very strong aguardiente liquor that packs a punch, but you can make a version of this tasty drink with any neutral flavored alcohol, or a virgin cocktail by simply leaving out the alcohol all together. A cola de mono is super tasty, and in many ways reminds me of a lighter variation of a white Russian cocktail.

Ingredients for a Cola de Mono Recipe

This version makes 3-5 small (1/2 cup) portions

1/4 cup granulated SUGAR
1/4 cup WATER
.5 oz CINNAMON STICKS
3 tablespoons INSTANT COFFEE, medium to dark roast
2 cups WHOLE MILK
1 teaspoon VANILLA EXTRACT
1/2 cup CHILEAN AGUARDIENTE …but definitely adjust according to taste. Alternatives: Chilean pisco, white rum, brandy, or vodka. Chilean pisco is exported, Chilean aguardiente is not.

Other Traditional Spices….that we left out
5 whole cloves
1/8 teaspoon finely ground nutmeg
orange peel (e.g. 1″ wide by 2″ long)

How to make a Cola de Mono

Combine the water, sugar and cinnamon stick in a medium saucepan and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Remove from heat and stir in instant coffee. Instead of instant coffee, you can use finely ground espresso powder. Or you can use 1/2 cup strongly brewed coffee per teaspoon of instant coffee that has cooled. If you use brewed coffee, reduce the amount of milk you add, and add it AFTER the syrup has cooled, along with the milk, vanilla and alcohol.
Set aside to cool to room temperature.
Remove cinnamon stick and cloves
Add milk, vanilla, and aguardiente or desired alcohol to taste.
Pour the mix into a container and refrigerate until chilled, at least 4 hours, but overnight is ideal.

Serve very, very cold.
A couple ways to help keep it cold: make a 1/2 recipe without alcohol and make cola de mono ice cubes, or use coffee ice cubes instead, or place the prepared pitcher of cola de mono in the freezer for 10-30 minutes before serving.

Serve the drinks in fancy-pants glasses to be more festive, and enjoy! Salud!
Cocktails always taste better in a fancy glass, so check here for current prices on amazon for Fancy-pants Glassware for Cocktails.

And for more adult beverage ideas, check out these Fancy-pants Cocktail Recipes.

Thanks for checking out our version of a cola de mono recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos!

We include affiliate links for products on our website. If you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Candied Sweet Potatoes Holiday Recipe

10/29/202112/08/2018 by Chef Buck

Candied sweet potatoes make a great holiday dish, or anytime dish. It’s decadent and flavorful, and this candied sweet potato recipe is perfect as a side for all kinds of savory meals. It’s an easy 4 ingredient recipe, or only 3 ingredients if you want to skip the vanilla; the dish will taste yummy either way.

What you need for Candied Sweet Potatoes Recipe

4-6 large SWEET POTATOES
1-1½ cup SUGAR
1 stick BUTTER
1-2 tsp VANILLA EXTRACT

How to Make Sweet Sweet Potatoes

This candied sweet potato recipe is super simple and adjustable, so use as much butter and sugar as you like. The above ingredient ratios are just guidelines; there is no wrong way to make this recipe. You’ll have to go way out of your way to screw it up, so adjust the ratios as you like. Use more or less butter and sugar, depending on your desires.

One important part of this recipe is to peel and clean your potatoes well. Remove the skins and any dark blemishes on the peeled potatoes. Dark areas on the potatoes will become even darker as the dish cooks, and it will look quite unappealing.

Check current prices for a 3 Qt oven-safe baking dish on Amazon.

Peel and clean the potatoes.
Cut potatoes into uniform wedges.
Spread half the sugar on the bottom of an ungreased, oven safe dish.
Add potatoes to the dish and spread evenly.
Top potatoes with remaining sugar.
Cut the butter over the top of the potatoes.
Cover dish with aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes.
After 30 minutes, remove foil cover. The butter and sugar will be melted. Add vanilla into the dish, and toss the potatoes with the liquid.
Return dish to the oven uncovered and continue baking until the potatoes are soft, but not mushy.
The butter and sugar in the dish will thicken as the potatoes cool.
Serve candied sweet potatoes hot or cold.

For another decadent potato dish, try this rich Italian Potatoes Recipe.

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No-Bake Holiday Fruit Cake Recipe

04/07/202411/03/2018 by Chef Buck

Try this easy, almost no-cooking fruit cake recipe for people who hate fruit cake. Just tell the fruit cake haters it’s graham cracker chews. They will taste it and fall in love. The holiday season is upon us and this is a great dish to take to parties, pot lucks, and family gatherings. This dessert recipe can be made quickly, is extremely adjustable and freezes well. Follow the recipe exactly, or use whatever nuts and dried fruit you prefer.

What You Need For A Refrigerator Fruit Cake Recipe

14 oz box of GRAHAM CRACKERS, smashed [alternative: VANILLA WAFERS]
10 oz bag MARSHMALLOWS
½ cup MILK
3 cups of NUTS, chopped*
4 cups of dried FRUIT, chopped*
2 Tbsp CINNAMON (optional)

*[What we used for this recipe: 2 cups walnuts, raw and 1 cup pecans, toasted; 6 oz unsweetened coconut, 5 oz dried pineapple (NOT candied like used in traditional fruit cake), 5 oz reduced sugar craisins, white raisins. The coconut adds some moisture without adding a strong coconut flavor.]

How To Make This Fruit Cake Recipe

If you want to try an old-school store bought fruit cake, you can check out current prices for Claxton Fruit Cake on Amazon.

In a large bowl, crush an entire box of graham crackers (or vanilla wafers). You can do this by hand or use a food processor, but crush crackers as small as possible.
Add in the dried fruit and nuts. There are no wrong fruits and nuts, whatever YOU LIKE will work. Candied ginger? Dried cherries? Follow my ingredients exactly or use your own, it’s an extremely adjustable recipe, which is one of the reasons the recipe is so great!
Add in the cinnamon, and toss all the ingredients together well. Maybe a little cardamon, too? Added sugar? I think adding more sugar is crazy, but it’s an option. Brown sugar? Maybe.
On the stove top, heat a pot on low heat and add in the milk and marshmallows.
Stir milk and marshmallows together for about two minutes until they melt into a gooey liquid-like state. Stick to low heat, because using higher heat and getting in a hurry is just an invitation to disaster. it’ll only take a couple of minutes on low heat.
Once the marshmallows are melted, as quickly as possible–while the warm marshmallow mixture is at it’s “gooeyest”–pour the melted marshmallow in with the dry ingredients and mix everything together very well.
Then add the mixed ingredients into an ungreased dish and compress the mixture down into a dense loaf. You can do this with a spoon or spatula, or wax paper works very well, too. Use whatever size dish you like. The size of the dish will determine the shape of the cake. I generally use a flat dish, like an 8″ X 10″, then I cut the fruitcake pieces into nice cubes. My mother-in-law likes to use a loaf pan, and then cut the cake pieces into larger slices.
Put the dish in the refrigerator for at least a couple of hours, and then it’ll be ready to slice and serve.

This cake recipe is so simple to make, and it stores and travels very well, which makes it perfect for parties and gatherings and gifts. Fruit cake is the perfect gift for someone you like, but don’t really love, so definitely give this refrigerator fruit cake a try.

If you want a fancier cake that’s crazy delicious and still pretty easy to make, try this Chocolate Cherry Cake Recipe.

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Thanks for checking outour fruit cake recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Share and Enjoy !

Pupusa Recipe for a Sweet Easy Dessert

04/07/202410/06/2018 by Chef Buck

Try this sweet twist on a pupusa recipe that turns gluten-free corn flour into a quick dessert treat. Pupusas are a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, but you can use any combo of ingredients you like to cook pupusas, including sweet ingredients to make a variety of delicious dessert pupusas.

What you need for Dessert Pupusas

CORN FLOUR and warm water to create the dough
CINNAMON
BROWN SUGAR and/or POWDERED SUGAR
PEANUT BUTTER crunchy or creamy
CHOCOLATE CHIPS plus whatever other sweet filling you like!
OIL for cooking

for the creamy topping:
plain GREEK YOGURT
MAPLE SYRUP

and top the dessert pupusa with a sprinkling of
POWDERED SUGAR and
FRESH FRUIT

How to make a Dessert Pupusa Recipe

This pupusa dessert is super easy and almost foolproof. I’m not going to use ingredient amounts, because it’s really all to taste. Check here for current Corn Flour pricing on Amazon.

In a bowl, combine corn flour, sugar, and cinnamon. For measurements, it will be hard to make a bad ratio, just follow your heart. If you must have something to work with, try 1 cup of flour with 2 Tbsp of sugar and 1 Tbsp of cinnamon, but really, you can use twice as much sugar and cinnamon and it will still taste great. It’s dessert! Nobody wants to do math! The dough is easy to make, and the pupusas can be any size you like.
To make the corn dough you simply combine the corn flour mixture with warm water and mix by hand until you achieve a doughy consistency. If the dough is too dry, add more water, and if it’s too wet, add more flour.
Mix in a large ball and then divide into smaller golf ball sizes.
Flatten each ball into a flat disc shape and spread lightly with peanut butter.
Add chocolate chips, or any flavor chips, or meltable candies. Marshmallows? Sure! Although I find it to chewy with marshmallow, but you might love it!
Close the flat flour disc around the peanut butter and fillings and shape into a ball again.
Now flatten the ball, but with the fillings now inside. If some of the filling peeks through, it’s no big deal. A little leakage is fine.
Heat a skillet and about 1 Tbsp of coconut oil on medium low heat.
When the oil is heated, add each pupusa to the skillet and cook 1-2 minutes on each side. The longer they cook the crunchier the pupusa will get, because it’s corn flour just the same as used to make tortillas. Cook lightly to make a soft cookie consistency, or cook longer for a crunch.
After cooking, set pupusas aside on a paper towel.
For the creamy topping, I simply combine a rich Greek yogurt with Maple syrup, and sometimes I even use maple syrup to make the pupusa dough instead of sugar. Mix the yogurt and syrup well, and that’s it. Or simply use whipped cream!
To serve, place a dollop of cream on each pupusa. If desired, top with sliced fruit and a sprinkling of powdered sugar. This will make the desert look extra fancy pants with very little effort.

Give this sweet dessert pupusas recipe a try and let me know what you think, and bon appétit! And for a savory version, check out this Traditional Pupusa Recipe.

Thanks for checking out the pupusa recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Peanut Butter Candy – no cooking required

12/21/202009/15/2018 by Chef Buck

Here is a quick no cooking required Peanut Butter Candy Recipe made with just 3 ingredients: Creamy Peanut Butter, Powdered Sugar, and Milk. This peanut butter sugar candy was a real treat for me when I was a kid, and it still feels like a treat 50 years later.

What you need for this Sugar Candy recipe

POWDERED SUGAR …also called confectioners’ sugar
creamy PEANUT BUTTER
MILK or half and half

How to make Peanut Butter Candy

This candy recipe looks super simple, but there is a slight learning curve for spreading out the sugar “dough” and rolling up the peanut butter log, so don’t be discouraged if your first few
attempts are a little awkward. I haven’t made this recipe enough to be good at it. My mom makes it look easy.

Spoon powdered sugar into a small bowl, about 1½ cups. The measurement doesn’t have to be exact, because the main thing you want to accomplish is getting the milk-to-sugar ratio right. Build a small “well” in the center of your powdered sugar. Add milk or half ‘n half in at about a tablespoon at a time, mixing it slowly as you go. Don’t add the milk too quickly. Stir the mixture around until it clumps and thickens like a dough. Add milk as needed, and if it gets too wet, just add more sugar.

Start mixing with a spoon. As it clumps into a “sugar dough”, use your hand to mix. Once you get a “dough ball” of sugar, “flour” a flat surface with powdered sugar and place the doughy ball of sugar on it. Flatten the dough with your hand, sprinkling more sugar as needed to keep it from sticking. Turn the sugar dough and flatten it out by hand and then use a rolling pin to flatten and spread the dough until it is about the thickness of a tortilla.

Use a spatula to spread a thin layer of creamy peanut butter over the entire surface of the sugar. Then carefully roll the sugar up from one side to the next, creating a pinwheel of sugar and peanut butter. Dust with sugar as needed to keep the log from sticking. Knead the peanut butter sugar log and press and pull and turn to make it as long as possible without tearing.

Use a knife to cut the log into candy pieces about ½” in length. Set the candy aside on a plate and it will firm up over time. Place it in the fridge and it will firm up faster. Make as much candy as you like, but don’t go crazy–it’s a bunch of sugar! It’s a nice treat, but definitely one you want to eat in moderation. I hope you like this peanut butter candy, it’s one of my childhood favorites.

My mama uses a lot of her kitchen baking gadgets in this video, but you can easily make do with regular kitchen items like a spatula and butter knife, or you can check current prices for some of the gadgets on Amazon: Dough Roller or Dough Scraper or a Flexible Cutting Board Mat.

For another easy to make sweet treat, take a look at this Candied Pecans Recipe.

If you’re interested in treats for the holidays, what about an Easy Fruit Cake Recipe? I know the idea of fruit cake is out of fashion, but this recipe will convert you into a fruit cake lover.

Thanks for checking out the peanut butter candy recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Is a French Press Coffee Maker best?

04/07/202409/04/2018 by Chef Buck

Is a French Press coffee maker best for brewing great coffee? I won’t mince words, the answer is YES. I’ve worked in the restaurant business for almost 30 years. and I’ve made and served coffee almost every way imaginable, at work and at home, and my preferred method is the French Press.

If you like the look of the French Press I use in the video, here’s a current price for the same French Press Coffee Maker on Amazon. And if you need a coffee carafe for keeping coffee hot, you can check the price on a reasonable coffee carafe here, but carafes are very easy to find in thrift stores! I have never bought a new coffee carafe, but a good 2nd hand French press is harder to find.

Coffee will taste great no matter how you brew it just as long as you pay attention to the 3 keys to a delicious cup of coffee:

Use freshly ground, flavorful coffee beans.
The right water temperature.
And the right brew time.

What beans are best? Only you can say, and you won’t know until you try different beans and different roasts. The closest I get to being a coffee snob is when it comes to coffee beans. Once you start freshly grinding whole beans at home, it’s hard to go back to pre-ground coffee; the difference in flavor is worth the effort.

But coffee making is certainly not a hard and fast science. You don’t need a thermometer and a stopwatch. You hear a lot about the perfect ratio of water to beans, and the exact water temperature needed, but really, you just need to be in the ballpark, and it’s a big ballpark. Don’t be intimidated by too much coffee information. Coffee is simple, and it’s entirely subjective. The best cup of coffee is the coffee you love, and it doesn’t matter how you get there.

How I make French Press Coffee

In a pot, measure out water and bring it to a boil. The ratio of water to beans should be whatever YOU PREFER. I like strong coffee, and use a ratio of about 4 oz. of water for every 1 Tbsp ground coffee beans, but I will adjust this depending on the strength of the coffee beans. There is no wrong ratio.

Using a coffee grinder, coarsely grind the coffee beans and measure them into the bottom of the French press carafe.

Once the water boils, set water pot aside uncovered 1 minute to cool. You don’t want to pour boiling water over the ground beans…after one minute the temperature will be just right.

After 1 minute has passed, pour the hot water over the beans. Stir the grounds in the hot water.
Then cover with the upraised filter and carafe top and let brew for 4 minutes.

After 4 minutes, slowly plunge the filter down through the coffee.

Pour and drink and enjoy.

If you make extra, and have leftover coffee in the French press, pour it out of the press and into a coffee thermos/carafe to keep hot. Coffee that remains sitting in the press with the ground beans will steep too long and become too strong.

How to Clean a French Press Coffee Maker

Many think cleaning a French press is a hassle, but this is mostly because people don’t like getting the wet grounds out of the carafe, but it’s easy if you have a wire strainer/sieve.

Just fill the carafe with water and pour through the strainer, repeat as needed. Once the grounds are removed, take the plunger apart and wash the carafe and plunger parts by hand. Or place all of the pieces in the dishwasher.

Clean your French Press after each use, and occasionally soak the mesh filter overnight in a solution of 1 part vinegar to 3 parts water, this will keep oils from building up in the mesh.

What about a Stainless Steel French Press?

One of the drawbacks to a glass carafe French Press is that it can break quite easily, but you can use a sturdier Stainless Steel French Press to make the same great coffee.

Other Ways to Brew Coffee

Coffee is just ground beans steeped in water. No matter how you dress the brewing method up, that’s all it is. I like making coffee on the stove top with a Moka Pot, especially if it’s a small pot and I’m making coffee just for myself.

Brew great coffee on the stove top with a moka pot.

If I don’t have a brewing system, then a stove-top egg coffee is a handy method for making coffee, especially if you don’t have freshly ground beans. Egg coffee can take a sub-par brand of pre-ground coffee and give it a silky smoothness that elevates it to something you might even love.

A simple Pour Over Coffee works, too, in a pinch. This ultra-basic brewing method is a bit more attention intensive depending on your setup, but if you don’t mind standing there pouring the hot water, and you can do it without getting distracted halfway through the process and coming back to cold coffee, then it’s as good a method as any.

I make coffee any way I need to. If a French press is handy, that’s what I’ll use, but coffee is good as long as you use the freshly ground beans you love. Don’t you agree? You can find all of my coffee related videos on my CHEF BUCK COFFEE VIDEOS PLAYLIST.

Thanks for checking out our French Press video, and all of our videos. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

No-Bake Marshmallow Bars for busy people

12/21/202008/18/2018 by Chef Buck

Here is a quick no-bake marshmallow bars recipe that you can fix almost as fast as you can melt marshmallow on the stove. It’s like a rice krispie treat on steroids, with added nuts, cereal, and
coconut.

What You Need for a Marshmallow Bar Recipe

7-10 oz SWEET SHREDDED COCONUT
1½ cups PECANS
1 tsp VANILLA
2 tsp CINNAMON
4 Tbsp unsalted BUTTER (plus butter to grease dish)
10 oz MARSHMALLOWS
3-4 cups CEREAL

How to make this Marshmallow Bars Recipe

Prep the ingredients first. Once you start melting the marshmallow on the stove, it will be much easier to throw the recipe together if you have the ingredients prepared and measured in advance.

Toast the shredded coconut and pecans in the stove. Just a little toasting will add a lot of flavor. Heat the oven at 350 degrees and toast the ingredients for 5-10 minutes, or until colored
nicely. Keep an eye on them while toasting! Pecans can be expensive, and you don’t want to burn them. If toasting together, watch closely, because one may finish toasting before the other.
Lightly butter an 8X8 pan, a slightly larger or smaller pan is fine, depending on how tall you want your marshmallow bars to be.
On the stove, heat a pot on medium low heat.
Add the butter and marshmallows to the pot and stir until marshmallow begins to soften.
Add in all of the ingredients, remove from the stove and stir until everything is mixed well.
Immediately spoon the mixture into your pan and DON’T spread it out right away, because it will be a sticky mess. Wait a a few minutes and it will be lass hassle to spread.
Once the marshmallow has cooled a bit, spread flat.
Let the dish sit for a while and firm up a bit before slicing. If you’re in a hurry, you can set it in the fridge for a bit.
Once cool, you can drizzle the marshmallow bars with chocolate, or top with icing or glaze or peanut butter or anything you like. Or leave it as is, it’ll be tasty either way.

Do you want to make Marshmallow Cereal Bars that kids will go crazy for?

This cereal bar recipe is tasty, but bran flakes, corn flakes, and granola do make these treats look a little on the healthy side. To add a bit of color and excitement to the recipe, here are some optional ingredient ideas:

Add a more colorful cereal. Fruity Pebbles, Fruit Loops, and Lucky Charms are good examples, but any multi-colored cereal will do.
What about dried fruit? Raisins, cranberries, pineapple, apple, chopped prunes, etc..
Chocolate chips, of course. Peanut butter chips will work great, and M&M’s, or any chocolatey candy chopped into a convenient size to mix into the melted marshmallow.

If you’re interested in treats for the holidays, try an Easy Fruit Cake Recipe.

Thanks for checking our marshmallow bars recipe out. You’ll find more of my Dessert Recipes Here. And if you’re on Youtube often, subscribe to the Chef Buck Cooking Channel. Be sure to click a button or two below and share the dish with your friends and family. I appreciate it!
–Chef Buck

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Egg Coffee for Perfect Coffee on the Stove

03/05/202007/28/2018 by Chef Buck

Here’s a simple way to make a smooth cup of coffee on the stove top. Try this Scandinavian Egg Coffee brewing technique. All you need is coffee, an egg, and a pot of water. You can brew a great cup of coffee super quick and with no fancy coffee gadgets. I love French press and Moka pot coffee, but when I find myself without those accessories, this egg coffee is my new go-to for brewing coffee.

What You Need To Make Stove Top Egg Coffee

COFFEE …Buy whole beans and grind them at home, fresh-ground coffee makes all the difference.
1 EGG …I use a large egg
WATER …We use cold tap water, ’cause we’re savages (I mean eco-friendly / cheap)
and then just a POT to brew the water and coffee,
and if you’re making extra, a COFFEE CARAFE or THERMOS

How to Make Egg Coffee

Use your favorite coffee beans. Shop around. Experiment. When brewing coffee, the beans make all the difference. Buy whole beans and grind them fresh at home.

I’ve made Egg Coffee with a course grind and a fine grind; it works either way, but a finer grind will make stronger coffee, just as leaving the brew to go longer will make the coffee stronger.
If you don’t want to use freshly ground beans, then this scandinavian Egg Coffee technique might be the ideal brewing system. Brewing coffee with egg shell will help smooth out a rough coffee.
It’s all about acids and bases and sciencey stuff like that.

I like to use a ratio of 1 Tbsp ground coffee to 6oz of water for a light roast, or 1 Tbsp coffee to 8oz of water for a dark roast, but this is very subjective,
so experiment and adjust to taste.

In a small bowl, crack an egg…leave the entire egg, shell and all.
Add ground coffee.
Mix well. Add a Tbsp or two of water, but not too much, you want the coffee and egg to form a gooey paste, not a muddy liquid.
On the stove top, heat a pot of water to a boil.
Turn off the heat and let the water sit for one minute, this will bring the temperature down so as to not overcook the coffee.
After one minute, add the coffee paste, and let sit for about 30 seconds, then stir.
Turn the burner back on, not to boil, but just enough to keep the coffee hot as it brews.
Remove from the heat after 3-4 minutes and strain into a coffee cup or carafe. The ground coffee beans will clump with the egg and make separating the brewed coffee much easier.
Enjoy that coffee, dude.

A coffee carafe or thermos is handy whenever you brew extra coffee, even if you have an electric coffee maker; leaving coffee on a burner is a recipe for bitter, burnt coffee. It’s easy to find a carafe at the thrift store–I’ve never bought a new one!–but if you’re a buy-new kinda person, here are some current online prices at amazon for coffee carafes.

Become a Coffee Nerd

Give egg coffee a try, and let me know what you think. Ever try Cold Brew Coffee? I love cold brew on a hot day, and for more ways to make a great cup of coffee anytime, check out our Coffee Playlist for Maximum Coffee Pleasure …sorta.

Thanks for checking out this weird but wonderful Scandinavian Egg Coffee, and if you give it a try, I think you will be happy you did. Imagine how much fun it will be to make this egg coffee for your friends! Thanks for watching, and be sure to sign up for our mailing list and never miss one of our video recipes. And if you know someone who might like our stuff, then click a button or two below and share it, we sure appreciate it! Thanks!
–Chef Buck

Fried Plantains Recipe …try Platanos Maduros!

04/07/202407/21/2018 by Chef Buck

Try this easy fried plantains recipe. In the store, plantains are sold green and unripe, yellowing, or even totally black. A totally black banana is yucky, but a totally black plantain is okay. It’s fine to buy plantains at any stage of ripeness and use them for various recipes. For frying plantains, I like to buy the medium-ripe plantains and slice them into planks and fry in oil in a skillet. They have a nice sweetness and make a tasty side dish for breakfast, especially with rice and eggs.

What you need for this Fried Plantains Recipe

PLANTAIN …medium-ripe to ripe
OIL for sauteing
and seasoning is optional
…I like a bit of
CHILI POWDER
CINNAMON
SALT
and for an even sweeter
dessert-style side dish add
BROWN SUGAR
…but that’s crazy

How to Fry Plantains

Choose ripe plantains for frying, and buy plantains that are yellow to black in color. Feel the plantains and select ones that are semi-firm to soft, you can buy the super soft blacker plantains, but I prefer more texture.

Heat a skillet on medium heat and add oil.
Slice the tips off of the plantain and peel away the skin.
Cut the plantain in half through the center, and then cut each half lengthwise into 3-4 planks.
Slide plantains into the hot skillet.
Season top half if desired.
Fry until the bottom begins to brown, then turn and brown other side.
Add more seasoning if desired, or even some sugar, if you’re crazy.
Once the plantains are cooked to desired color, remove and drain on a paper towel,
Serve warm.

They are great alone as a snack, or a tasty side dish, especially with rice or a seasoned meat dish. Have you ever heard of the expression “a little sweet and some meat”? Plantains make a perfect combo for this dining idea. I really enjoy fried plantains for breakfast with fried eggs.
Give fried plantains a try and let me know what you think, and try green plantains, as well. Depending on the ripeness of the plantain, you can use them for a wide variety of dishes.

How to Cook Green Plantains

Green plantains are a great ingredient, but unripe plantains definitely need cooking. They are not sweet, harder to peel raw, very starchy, and much like a potato. I like to boil green plantains, because it’s easy.

Slice off the very tips of the plantain, but leave on the peeling.
Cut the unpeeled plantain into three sections.
Bring a pot of salted water to boil and add the plantain sections.
Reduce the heat and let the plantains simmer for about 20-30 minutes, or until a knife passes easily into the plantain.
Remove the plantains from the water.
Make a slice along the length of the cooked plantain and remove the peeling.
The banana will be very starchy, savory, and neutral in flavor, and you can use it just like you might a potato.

One of my favorite ways to use boiled plantains is to mash them with onions and seasoning, kind of like a plantain version of mashed potato.
Experiment with green plantains a try them in some of your favorite potato recipes, and let me know what you think.

For more tasty vegetarian dishes, check out my Vegetarian Recipe Playlist, and if you liked the idea of green plantains, you might like trying this Easy Yuca Recipe, too.

Be sure to sign up for our website mailing list and receive our latest recipe video right in your inbox. And if you like hanging out on Youtube, subscribe to the Chef Buck Cooking Channel.
Thanks for checking out this Fried Plantains Recipe and video, if you enjoyed the dish, click a button or two below and share it with your friends.
I appreciate it, thanks!
–Chef Buck

Lemon Meringue Pie Recipe … Best Pie Ever

07/08/202206/16/2018 by Chef Buck

If you love fresh-baked homemade pie, you’ll want to try Mama Redbuck’s best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive and piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue recipe for chocolate cream pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you’ll be glad you did.

Lemon Meringue Pie Recipe

pie filling ingredients:
9″ DEEP DISH PIE CRUST
1 cup SUGAR
½ cup CORN STARCH …check cornstarch price on Amazon
¼ tsp SALT
2¼ cup WATER
1 Tbsp LEMON ZEST …current prices online for Kitchen Zesters
4 EGG YOLKS
3 Tbsp BUTTER
½ cup LEMON JUICE

meringue ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
4 EGG WHITES
1 tsp VANILLA
pinch of SALT
then another 4 Tbsp SUGAR

How To Make Lemon Meringue Pie

Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling.
Then break 4 eggs and separate the yolks from the whites in two separate bowls.
Zest two lemons, and then squeeze the juice to fill ½ cup.

To Make The Lemon Pie Filling:

In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons.
On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins to bubble.
Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs.
Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.
Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.
Pour the filling into the pre-baked pie shell and set aside to cool.

To Make The Meringue:

In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly.
Set saucepan aside to cool.
In a mixing bowl, beat the egg whites until frothy. My mom uses a plain old hand held electric mixer. You can check here for current hand mixer prices on Amazon if you need one for your kitchen.
Add in vanilla and a pinch of salt and beat again to mix.
Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time.
Then beat in the cooled cornstarch mixture.
Continue beating until stiff peaks form.

To Finish The Pie:

Take a spatula and spread the meringue evenly over the pie filling.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes,
or until the top of the top of the meringue sets and shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing.
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.

And that’s it! Give Mama Redbuck’s Lemon Meringue Pie Recipe a try and let us know what you think.

Or try Mama Redbuck’s step-by-step CHOCOLATE PIE RECIPE.

And for another simple dessert recipe idea, try this easy Chocolate Cake Recipe.

We appreciate you watching our videos!

I hope you enjoy this lemon meringue pies recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Muffin Recipe with a Ginger Twist You’ll love

03/05/202006/02/2018 by Chef Buck

Combine ginger, lemon, and cardamom to create an easy ginger muffin recipe that will blow your mind. Candied ginger is tasty all by itself, but baking it in a muffin is even better, and you’ll find it’s a perfect pairing with a nice cup of coffee or hot tea. Bake these muffins at home and feel like you’re lounging in your favorite coffee cafe, but without all those annoying hipsters. This muffin is chock full with the entire zest from 1 large lemon, which is a great accent to the ginger, and the ground cardamom adds a touch of the exotic that will transform these muffins a real bakery treat, so get out a muffin pan and get to work!

Ingredients for Ginger Muffin Recipe

(this recipe makes about 8 muffins)
Dry Ingredients:
2 cups ALMOND FLOUR
1 tbsp CINNAMON
1 Tbsp CARDAMOM
1 tsp BAKING SODA
¼ tsp SALT
‘Wet’ Ingredients:
3 regular EGGS
2 tsp VANILLA
1/3 cup MAPLE SYRUP
113g (3-4 oz) unsweetened APPLESAUCE
2 Tbsp refined melted COCONUT OIL

1 cup chopped CANDIED GINGER
zest of 1 large LEMON

Crumble Topping:
(this recipe makes enough for 2-3 batches of muffins)
5 Tbsp ALMOND FLOUR
3 Tbsp COCONUT SUGAR
1½ tsp CINNAMON
pinch of SALT
2 Tbsp refined COCONUT OIL (at temperature so oil is a solid consistency, cut into the other
ingredients like butter)
*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor

How to make this Muffin Recipe

Prepare baking tins and have cooling rack ready.
Preheat oven to 375.
If using the crumble topping, make that first. The coconut oil should be in a solid state. Add coconut sugar, cinnamon, and salt into a small, sealable container and mix. Cut in the coconut oil like butter, and mix. This recipe will make enough crumble topping for 3-4 batches of muffins. Set crumble mix in the fridge until ready to use.
In a bowl, mix the other dry ingredients together and set aside.
Using another bowl for the wet ingredients, whisk the eggs together. Mix the vanilla, maple syrup, applesauce, and melted coconut oil in with the eggs.
Add the bowl of dry ingredients into the wet, mixing just until all ingredients are wet, no need to over mix.
Stir in the candied ginger and lemon zest and mix gently.
Divide the batter equally between muffin cups.
Top each muffin batter cup with some crumble topping, as much as you like.
Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for about another 10 minutes.
Test for doneness with a toothpick or knife. The muffins are ready to come out if have no batter on the toothpick. If not done, then test after 4 minute intervals of additional cooking, because there’s no reason to get this far and then burn your muffins!
Cool on rack for at least 5 minutes.

And that’s it!
Give this awesome gluten free candied ginger muffin recipe a try and let us know what you think.

More Great Gluten Free Options

For another muffin recipe, try this Gluten Free Cinnamon Apple Muffin. And for a crazy gluten free dessert option, check out this fantastic Chocolate Cake Recipe made from beans. what!? I know, it sounds crazy, but this cake made from garbanzo beans is super moist and one of my favorite desserts to bake, so take a chance and give it a try, I think you’ll be very happy with the results.

chocolate cake recipe — A flourless, gluten-free chocolate cake

Thanks for checking our recipe videos out, and if you like what you see, click a button or two below and share this muffin recipe with your friends and family. I appreciate it!
–Chef Buck

Gluten Free Muffins with Apple Cinnamon

11/09/202304/06/2018 by Chef Buck

Check out these moist and delicious gluten free muffins made with almond flour. CG has been baking muffins up the wazzoo lately, and apple-cinnamon almond flour muffins are some of my favorites, so give them a try. Don’t be put off by terms like gluten free and grain free, just focus on delicious. Also feel free to experiment with recipe substitutions as well, like maple syrup instead of coconut sugar, or ginger instead of apples, or using banana instead of apple sauce. Muffins are great treats, and while gluten free options are generally underwhelming, this muffin recipe is a winner.

Ingredients for Gluten Free Muffins

Crumble Topping:
(this recipe makes enough for 2-3 batches of muffins)
5 Tbsp ALMOND FLOUR
3 Tbsp COCONUT SUGAR
1½ tsp CINNAMON
pinch of SALT
2 Tbsp refined COCONUT OIL

Dry Ingredients:
2 cups ALMOND FLOUR
1 heaping Tbsp CINNAMON
1 tsp BAKING SODA
¼ tsp SALT

‘Wet’ Ingredients:
3 regular EGGS
2 tsp VANILLA
4 Tbsp COCONUT SUGAR or use 1/3 cup maple syrup
113g (3-4 oz) unsweetened APPLESAUCE
2 Tbsp refined melted COCONUT OIL

1 medium APPLE, diced

(this recipe makes 6-8 muffins)

*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor

How to Make Gluten Free Muffins with Apple Cinnamon

Prepare baking tins and have cooling rack ready.
Preheat oven to 375.
Combine crumble topping ingredients together. Coconut oil should be in a solid state in order to cut into the mixture like butter, then store the crumble in fridge while mixing together the rest of the batter.
Mix the dry ingredients together and set aside.
In a bowl, whisk eggs together. Add vanilla, coconut sugar, applesauce, and melted coconut oil, and mix well.
Then add dry ingredients to wet, combining just until all ingredients are wet, no need to over mix. Add apples and mix gently.
Divide batter equally between 6-8 muffin cups.
Top each muffin batter cup with crumble topping, as much as you like.
Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for another 10 minutes.
Test muffins with a toothpick or knife blade. The muffins are ready if no batter sticks on the toothpick or knife. If muffins need more cooking time, return to the oven and then test every 4 minutes, because there’s no reason to get this far and then burn your muffins!
When finished baking, cool muffins on rack for about 5 minutes, this will keep them from sticking to the muffin cup papers.

Muffin Time!

Now all you need is a hot cup of coffee or a cold glass of milk and you’ll be on your way to a perfect day! Give this gluten free muffins recipe a try and then let us know what you think. And for another dessert recipe, give this Gluten Free Chocolate Cake Recipe made from beans. wha!?

Thanks for watching our recipe videos and then trying some out. If you like what you see, click a button or two below and share this gluten free muffins recipe with friends and family. I appreciate it!
–Chef Buck

Moka Pot for Great Coffee on the Stove Top

10/22/202102/10/2018 by Chef Buck

Be your own barista with a simple moka pot coffee maker and brew super smooth espresso style coffee at home on a gas or electric stove top.

Moka pots come in a variety of sizes, so it’s easy to brew a cup just for yourself or for friends. Coffee from a moka pot is not a true espresso like you get from an espresso machine, but it’s strong enough to kick you in the pants. And remember, you don’t need a degree from Coffee College to brew awesome coffee; the foundation for a great coffee is using freshly ground coffee beans that you love.

View current prices for Moka Pots on Amazon, here are affiliate links for
2-3 cup Moka Pots
6-cup Moka Pots
9-cup Moka Pots

How Does a Moka Pot Work

A moka pot is made up of 3 parts:

The bottom boiling chamber which is filled with water.
The middle funnel/filter which is filled with the ground coffee.
And the top coffee pot chamber where the brewed coffee collects.

When heated, the water comes to a boil in the bottom chamber and rises up the funnel and passes through the ground beans where it brews the coffee, continuing up through the funnel where it collects in the top chamber as strong, ready to drink coffee, or it is often mixed with hot water to make an Americano or with hot milk to make a cafe au lait.

How to Use a Moka Pot

Fill the bottom chamber with hot water from the tap; fill to the pressure valve level, not above. Some folks fill the bottom chamber with almost boiled water, and if you’ve got time for that, do so; usually when I want a cup of coffee, I want it as soon as possible, so heating it to completion in the actual moka pot works just fine for me, and it cuts out an unnecessary step, I think.

Fill the middle funnel/filter with ground coffee. Using freshly ground coffee beans you love is the single greatest thing you can do to accomplish the perfect cup of coffee. Unremarkable coffee beans will make unremarkable coffee no matter how you brew it.

Do not compact the ground coffee into the filter, simply fill it level to the top and level it off. Use a medium grind of coffee, just like you put in an electric coffee machine. Don’t use a course grind as in a French press, or as fine a grind as used in an espresso maker where pressurized water is forced through the grounds.

Securely screw on the top pot, but no need to overtighten.

Place the moka pot on the stove on low heat with the top up. A moka pot coffee maker can be used on a gas or electric stove.

Low and slow is the moka pot mantra. Even on low heat, it will brew in a timely fashion, so no need to rush.
Be sure the moka pot handle is not overly exposed to the heat, or the handle may become too hot and become damaged.

After only a few minutes, the water will begin to boil and reach a temperature where it rises through the funnel, pass through the coffee, and pour through the funnel top into the upper chamber. If your heat is correct, the coffee comes through slowly and fills the upper chamber steadily. The coffee shouldn’t gush out of the top, but rather pour gently out of the funnel.

As brewing nears completion, the coffee will quicken and become lighter and have a final push through the funnel top.

Immediately close the top and remove the pot from the heat.

It’s not a true espresso, but it can be a very strong coffee, especially if using a darker roast. If that’s how you like your coffee, then drink away!

I like mine mixed with a bit of hot water to make an Americano-style cup of coffee, or mixed with an equal amount of hot milk or cream to make a cafe au lait. Take a peek at current prices for Moka Pots on amazon and see if you find one you like.

Is a French Press better for brewing coffee?

I’m a big fan of the French press, and you can check out my blog and video all about French press coffee brewing.

The perfect pairing for coffee is a fresh, home-baked Scone Recipe.

Thanks For Watching Our Recipe Videos!

Apple Crisp Recipe with Oats and Ginger

10/29/202401/27/2018 by Chef Buck

If you like homemade apple pie, then you’ll love this easy apple crisp recipe. And if you’re a fan of fresh ginger, adding minced ginger to the apple crisp will make it even better. This is a terrific dessert recipe that makes a whole heap of sweet apple goodness. The recipe makes plenty of servings to feed the family, and this dessert travels well, so it’s a perfect party treat to bring to a family gathering or function. Definitely top with ice cream or a rich creamy topping for best results.

What You Need to Make an Apple Crisp

apple part of recipe:
¼ cup BUTTER melted, browned
½ cup SUGAR
1 large EGG
1 tsp VANILLA
4-5 APPLES chopped
1 tsp CINNAMON
1-2 Tbsp minced GINGER

crisp part of recipe:
1¼ cups all-purpose FLOUR
3 cups QUICK OATS
1½ BROWN SUGAR
1 cup BUTTER
2 tsp CINNAMON
1 cup toasted PECANS
1 tsp minced GINGER

How to Make an Apple Crisp Recipe

In a sauce pan, melt ¼ cup BUTTER and simmer over med-low heat until butter begins to color, then set aside to cool.
In a large bowl, beat 1 EGG and ½ cup SUGAR together until smooth.
Add in VANILLA, cooled BUTTER and chopped APPLES. Mix well and set bowl aside.
In another bowl, combine FLOUR, 2 cups of the OATS (reserve 1 cup oats for later), CINNAMON, GINGER, BROWN SUGAR, and mix well.
Add in 1 cup unsoftened BUTTER and cut into the mixture until about pea-sized.
Add reserved OATS and toasted PECANS and mix.
Spread half the crisp mixture out in an ungreased 9 X 13 baking dish. Spread the apple mixture evenly over the bottom crisp layer. Then spread the remainder of the crisp mixture over the apple layer; this will create three layers in the dish: crisp/apple/crisp. If desired, dress the top of the crisp with a few apple slices for decoration.
Place into an oven preheated to 350 degrees Fahrenheit and bake for 45-50 minutes, until the top of the apple crisp is toasty.
Serve with ice cream or creamy whipped topping.

If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon.

And that’s it! Give this Apple Crisp Recipe a try and let us know what you think. And for another knock-out recipe idea, check out my mama’s Lemon Meringue Pie Recipe.

Thanks for Watching our Apple Crisp Recipe

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Creme Fraiche – Great Homemade Sour Cream

09/10/202410/02/2017 by Chef Buck

This Crème Fraîche recipe is like a homemade sour cream but less tangy, and it’s easy to make, just heavy cream mixed with live cultures. Crème Fraîche is easy to make and can be 3-4 times cheaper than store-bought crème fraîche. It’s is a thickened cream, similar in consistency to sour cream, but without the sharp tanginess.

Homemade Crème Fraîche Recipe

All you need to make crème fraîche is
HEAVY CREAM also called Heavy Whipping Cream
YOGURT or BUTTERMILK with live cultures A crème fraîche made with buttermilk has more tang.

A Crème Fraîche recipe practically makes itself. All you have to do is introduce the two parties, put them together in a warm environment around 70F, and then let them hang out for 12-24 hours. How long it takes for the cream to thicken will mostly depend on the room temperature; if it’s a bit warmer or cooler in the room, it might take a bit shorter or longer time to make crème fraîche.

I generally make 16oz of crème fraîche at a time. This is a convenient size for heavy whipping cream. Heavy whipping cream and heavy cream are similarly used names for the exact same product, so whichever label you buy will work fine. Heavy cream is cream with a milkfat content greater than 35%, by contrast, half and half is ½ milk and ½ cream, with a milkfat content around 12%. This higher fat content allows crème fraîche be added to simmering dishes without curdling, adding creaminess to soups and sauces, eggs, etc..

In a jar, combine 16oz of heavy cream with 2 Tbsp of cultured buttermilk or yogurt. It is essential that the yogurt or buttermilk contain live cultures, since this is the agent that will allow the heavy cream to thicken.

Need a jar? Check current prices for Mason Jars on Amazon.

Stir the ingredients together, and then top the jar with a loose fitting lid or mesh, a coffee filter works great. Set jar aside and allow to rest at room temperature for 12-24 hours.
The cream will thicken over time, stir occasionally if desired. Once the cream thickens to the consistency of yogurt, place the crème fraîche in the refrigerator. It will continue to thicken and
will keep 8 to 10 days in the refrigerator.

What can you do with Crème Fraîche?

It makes an ideal topping for desserts; it is rich and velvety smooth and can transform whatever it tops into a dessert, especially fruit. Or it can add creaminess to savory dishes as well. Crème fraîche has a high fat content, so it can be added into dishes as they cook and the cream will resist curdling. Add crème fraîche to soups and sauces to create a smooth, creamy richness. Crème fraîche can be used in any way you might use a whipped topping or sour cream, but the simplicity and richness of this thickened cream can elevate a dish to something special.

Love Mexican food? You can use this recipe to make a fresh, delicious Mexican crema that is better than what you buy in the stores. Mexican crema is basically crème fraîche with a bit of lime juice and salt added after it has sat in the frig for a day. And for an extra tang, use cultured buttermilk instead of the yogurt. What you will get is thick, creamy goodness that is a great topping for chilaquiles, pozole, tacos …. the list is endless!

My Favorite Ways To Use Crème Fraîche

Use crème fraîche as a fruit topping. It turns fruit into dessert. An actual dessert if you top with powdered sugar as well.
Saute apples in butter and cinnamon and then top with crème fraîche. Holy cow it’s good.
Or just drop a dollop of crème fraîche on pie or cake.
Stir crème fraîche into pasta to add a decadent creaminess. Mac ‘n cheese!
Stir crème fraîche into soups and sauces, it will add creaminess without curdling.
Top oatmeal with crème fraîche to turn a bland breakfast into a better breakfast.
Add crème fraîche to scrambled eggs for the creamiest eggs ever.

If you’ve never tried crème fraîche then give it a go. And if you’ve only previously bought it from the store, definitely try this homemade crème fraîche recipe.

Here’s some desserts that would look nice under a dollop of crème fraîche!
Try a homemade Fruit Cobbler Recipe.

Or try crème fraîche on a fancy French Baked Pear Recipe.

Thanks for Trying Our Butter Pecan Cookie Recipe

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Biscotti Recipe – Chocolate Biscotti with Coffee

08/16/202408/03/2017 by Chef Buck

A homemade biscotti recipe is easy to make, and adding a little cocoa powder and ground coffee makes a rich, tasty twist for this Italian twice-baked cookie treat. If you’re not in the mood for
chocolate biscotti just leave out the cocoa powder and coffee and make a simple almond biscotti; it’s a nice cookie either way you bake it. A biscotti is a twice-baked cookie that makes a perfect pairing with a nice cup of coffee or tea.

What You Need for Chocolate Biscotti Recipe

1 cup sliced ALMONDS
2 cups FLOUR
¼ COCOA POWDER
2 Tbsp GROUND COFFEE
1 cup SUGAR
1 tsp BAKING POWDER
1/8 tsp SALT
3 large EGGS
2 tsp VANILLA EXTRACT
1 tsp ALMOND EXTRACT
3 Tbsp RUM or COFFEE LIQUOR
or other BOOZE

It’s best to make this recipe using parchment paper. Check current prices for PARCHMENT PAPER on amazon.

How to Make Chocolate Biscotti Recipe

Preheat oven to 350 degrees Fahrenheit.
Toast almond slices; watch them closely, it only takes about 2 minutes to toast.
In a bowl, combine flour, sugar, cocoa powder, coffee, baking powder, and salt; mix and set aside.
In another bowl, Whisk the eggs, rum, and extracts until blended well.
Add the wet ingredients to the dry ingredients, including the toasted almond slices, and mix until combined.
Dough will be sticky at this point.
Scrape the dough out onto a baking sheet lined with parchment paper.
Quickly shape into a long flat loaf.
Bake about 20-30 minutes at 350 degrees F.
Remove from the oven and cool 10-15 minutes.
Lower oven heat to 300 degrees F.
Slice loaf into 1/2″ wide slices.
Lay the slices cut side down on the baking sheet and bake another 10-15 minutes.
Turn the slices over and bake 10 minutes more.
Cool the biscotti on a rack.
Cool completely before storing, or they’ll lose crunchiness!

Serve this biscotti recipe with coffee or hot tea for a tasty, dunkable cookie treat.
And that’s it, man.
Give this chocolate biscotti recipe a try and let me know what you think, and bon appétit!

And for another fancy pants baked treat, try this deadly SCONE RECIPE.

maple pecan scones — best scone ever…really

Thanks For Watching Our Biscotti Recipe!

Thanks for checking out our biscotti, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Pour Over Coffee is not complicated

10/24/202405/31/2017 by Chef Buck

Pour over coffee is easy; not as easy as French Press coffee, or a Mr. Coffee type coffee maker, but it requires minimal equipment to get the job done. All you need to make pour over coffee is coffee, hot water, a filter, a funnel, and a coffee carafe or thermos. You don’t need a fancy pants pour over funnel, or spout, or a lab coat and a degree from Coffee College. The key to great coffee, no matter how you make it, is freshly ground coffee beans that you love.

What You Need To Make Pour Over Coffee

COFFEE buy whole beans and grind them at home, freshly ground coffee makes all the difference.
CARAFE or THERMOS or just a CUP, if you’re only making a cup…although you’ll probably need something deeper to accommodate the funnel when you pour the water over the grounds.
FUNNEL you can buy an overpriced hipster fancy pour over coffee thingy designed specifically for coffee…or you can just buy a funnel like mine
FILTER a coffee filter, duh
WATER …DON’T pour boiling water over your ground coffee! Heat cold water to a boil, then set aside for 1 minute, then return to the burner on low heat to maintain the temperature while you
pour.

When making pour over coffee, 2 Tbsp whole coffee beans to 6oz of water is a good ratio to start with…but coffee is subjective, so experiment and adjust to taste.

How to Make Pour Over Coffee

Use your favorite coffee beans. Shop around. Experiment. The beans make all the difference.
Buy whole beans and grind them fresh at home.
Grind the beans coarsely.
Don’t over grind.
Finely ground coffee will thicken in the filter and the water will pass too slowly through the filter, ain’t nobody got time for that. If there a few chunks of larger bean in your grind, it’s not the end of the world…less is more…that’s coffee philosophy 101.
Place the funnel in a carafe or thermos. A carafe or thermos is handy whenever you brew extra coffee, even if you have an electric coffee maker; leaving it on a burner is a recipe for bitter, burnt coffee. It’s easy to find a carafe at the thrift store–I’ve never bought a new one!–but if you’re a buy-new kinda person, check current online prices for coffee carafes at amazon.
Line the funnel with a coffee filter and fill with freshly ground coffee.
Heat water to a boil, remove from burner and allow to cool 1 minute, then return to the burner and keep on low heat; this is just to maintain the heat between the pouring.
Slowly pour water over the coffee grounds. Do this in a circular motion. Cover all grounds evenly, don’t pour in a single concentrated area.
Once all the water is poured through, remove funnel and cap carafe or thermos.
That’s it, dude.

If that sounds a little too hot for your tastes, you can always try some Homemade Cold Brew Coffee.

Thanks for Watching Pour Over Coffee Video

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Ginger Water and Raw Ginger Carrot Salad

03/05/202005/05/2017 by Chef Buck

Ginger water and Ginger Carrot Salad are simple ways to include raw ginger in your diet. Ginger water is easy to make, in fact it practically makes itself, and the leftover ginger can be used in whatever recipes you like; even after soaking, the ginger still retains lots of flavor and zing, and great nutrition.

How to Make Healthy Ginger Water

Use as much ginger as you like, the more you use, the more intense the ginger water flavor,
plus you’ll have more ginger leftover to use in other recipes.

Wash and peel ginger.
Chop into approx. ¼ inch slices.
Place into a pitcher or jug and fill with water.
Refrigerate 8-10 hours or overnight, and that’s it.
You’ve got refreshing and zesty ginger water!
Drink the water and then refill the water using the same ginger; if you’ve used
a lot of ginger, you’ll be able to soak the same ginger several times.

Once the intensity of the ginger water begins to diminish, you can start again with
fresh ginger.
But what do you do with the old ginger?
Just use it in another recipe!
It will still have plenty of intensity and flavor.

Ginger Carrot salad is an excellent way to use lots of ginger, and because it’s raw ginger, it will be super flavorful.
This ginger carrot salad makes a great great side for any meal, or even a healthy dessert. In fact, leftover ginger carrot salad will become even sweeter the next day, and adding lots of dried fruit will make it even more dessert-like.

Ginger Carrot Salad Ingredients

This is an approximation of what I use in the video, but I never really measure
when I make this dish. Just use a lot more carrot than ginger, and about the same amount
of raisins as ginger, and then whatever other dried fruit you like; the more dried fruit you use,
the sweeter the dish will be, and it will already be sweet from the raisins and carrots, especially
the next day if there are leftovers.

½ cup minced GINGER
5 cups shredded CARROTS
¾ cup RAISINS
plus whatever other dried fruit you like:
prunes, apricot, cherries, etc. (this is optional)
½ cup MAYONNAISE
1 large LEMON…zest and juice
CELERY SEEDS to taste (this is optional, I’ve added these and liked it,
if you want to make the dish less desserty, adding celery seeds and no
additional dried fruits besides raisins is one way to do it)

How To Make a Raw Ginger Carrot Salad Recipe

Mince the ginger and add it into a large mixing bowl.
Shred the carrots and add to bowl.
Add raisins and whatever other dried fruits you like (it’s okay if you don’t add extra
fruit).

For the dressing:

In a smaller bowl, add mayonnaise.
Add the zest and juice of a lemon to the mayonnaise.
Whisk until smooth.
Add the dressing to the large bowl and mix well.

Serve immediately, or chill and serve later.

Give ginger water and this healthy ginger carrot salad recipe a try and let me know what you think, and bon appétit!

And for another very healthy ginger dish, check out this Ginger Chicken Recipe.

Thanks for checking out the recipes and videos. If you like the recipe, click a button or two below and share it with your friends and family on social media, I appreciate it!
–Chef Buck

Cocktail Recipes for Breakfast or Anytime

06/13/201912/16/2016 by Chef Buck

Here are a few easy cocktail recipes for breakfast or anytime you feel like a nice libation. Coldbrew coffee can make a great mixer for a morning pick-me-up, but if you’re not a coffee person, then root beer will do in a pinch. Check out the video for quick and easy cocktail ideas, and look a bit farther below for tips on making coldbrew coffee at home.

Easy Cocktail Recipes

COLDBREW COFFEE COCKTAIL
6oz Coldbrew Coffee
1oz Vodka
1oz Irish Cream
…also add a splash of half ‘n half if you like

ROOTBEER FLOAT COCKTAIL
4-5oz Rootbeer
1oz Vodka
1oz Irish Cream
…also add a splash of half ‘n half if you like

MIMOSA:
equal parts chilled
Champagne and orange juice

SCREWDRIVER:
1-2oz Vodka to
5oz Orange Juice

GREYHOUND:
1-2oz Vodka to
5oz Grapefruit Juice

BLOODY MARY:
2oz Vodka
4oz Tomato Juice
Lemon Juice
…and then just a little bit of everything else in your refrigerator

SHOT OF JAMESON:
shot of Jameson

Want to Know How to Make Coldbrew Coffee?

What You Need To Make Cold Brew Coffee

COFFEE …Buy whole beans and grind them at home, fresh-ground coffee makes all the difference.
WATER …We use cold tap water, ’cause we’re savages (I mean eco-friendly / cheap)
TIME …This is the hardest part, allow at least 12-24 hours. My wife prefers 36 hours…it’s pretty subjective.

How to Make Cold Brew Coffee for the Best Iced Coffee

Use your favorite coffee beans. Shop around. Experiment. The beans make all the difference.
Buy whole beans and grind them fresh at home.
Grind the beans coarsley.
Place the ground beans in a sealable pitcher or jar and add water.
We like a ratio of 1½ cups whole beans to 4 cups water, but experiment and adjust to your taste…nothing is more subjective than a cup of coffee.
Stir.
Seal the container and place in the refrigerator for 12 to 24 hours (or more, if you like).
When the time is up, simply strain the mixture through a coffee filter and it’s ready to drink.
Make multiple batches of cold brew coffee at one time, then you won’t have to wait.
Make extra batches of cold brew for coffee ice cubes: just pour coffee into an ice tray and freeze it…coffee ice cubes are fantastic for iced-coffee …it’ll keep the coffee chill without diluting the flavor.

Why Cold Brew?

Cold brew coffee is super smooth, and can be less acidic than coffee brewed hot, so it might be a better choice for sensitive tummies.
Cold brew stays fresher longer than hot brewed coffee, so you can make bigger batches at a time without
the coffee growing old and stale to taste.
It’ll put pep in your step.

Give cold brew coffee a try and let me know what you think, and bon appétit!

Feel like a Redneck Martini Recipe

Thanks for checking out the videos and recipes. If you like what you see, click some of the buttons below and share it with your friends and family on social media, I appreciate it!
–Chef Buck

Cold Brew Coffee for the Best Iced Coffee

06/13/202411/04/2016 by Chef Buck

If you want to know how to make cold brew coffee it’s easy: Coffee + Water + Time = Cold Brew
Even if you’re bad at math, you can make a smooth batch of the best iced coffee you’ll ever drink, and you won’t have to pay $4 a cup for it like you’ll spend at Starbucks.

What You Need To Make Cold Brew Coffee

COFFEE Buy whole beans and grind them at home, fresh-ground coffee makes all the difference.
WATER We use cold tap water, ’cause we’re savages …I mean eco-friendly/cheap.
TIME This is the hardest part, allow at least 12-24 hours to brew. CG prefers 36 hours, but it’s pretty subjective.
CARAFE You don’t need a fancy-pants carafe, but if you wanna go fancy-pants, you can check the current price for a Takeya Cold Brew Coffee Maker on amazon.

How to Make Cold Brew Coffee for the Best Iced Coffee

Use your favorite coffee beans. Shop around. Experiment. The beans make all the difference.
Buy whole beans and grind them fresh at home.
Grind the beans coarsely.
Place the ground beans in a sealable pitcher or jar and add water.
We like a ratio of 1½ cups whole beans to 4 cups water, but experiment and adjust to your taste…nothing is more subjective than a cup of coffee.
Stir.
Seal the container and place in the refrigerator for 12 to 24 hours (or more, if you like).
When the time is up, simply strain the mixture through a coffee filter and it’s ready to drink.
Make multiple batches of cold brew coffee at one time, then you won’t have to wait.
Make extra batches of coffee for ice cubes: just pour coffee into an ice tray and freeze it…coffee ice cubes are fantastic for iced-coffee …it’ll keep the coffee chill without diluting the flavor.

Why Cold Brew?

Cold brew is super smooth, and can be less acidic than coffee brewed hot, so it might be a better choice for sensitive tummies.
Cold brew stays fresher longer than hot brewed coffee, so you can make bigger batches at a time without
the coffee growing old and stale to taste.
It’ll put pep in your step.

And if iced coffee is too chilly for you, see how to make Hot Coffee with a Moka Pot.

Thanks for checking out our recipes. You can check out my complete Coffee Video Playlist on Youtube. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for Watching our Cold Brew Coffee Video!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Candied Pecans – Easy Pecan Candy Treats

04/07/202401/29/2016 by Chef Buck

You can make a super simple and tasty candied pecan treat. This sugar pecan recipe
is an easy way to impress friends and family. My mom gives tins of pecan candy out
as gifts for the holidays, and it’s a sure hit for any party or get-together.
CG especially likes these nuts as ice cream toppings.

What You Need to Make Candied Pecans

1 lb. PECANS
1 cup SUGAR
1 tsp CINNAMON
½ tsp SALT
1 EGG WHITE
1 Tbsp WATER

How to make Pecan Candies

Buy a pound of pecan halves. When buying, be sure to choose pecans that are in good shape
…a bag of broken and busted up pecans doesn’t look as pretty in a dish. Pecans can be pretty pricey, but check here for current pecan prices on Amazon.

In a bowl, combine the cinnamon, sugar, and salt, and then mix well.
Set that bowl aside, and in another bowl, combine 1 egg white and 1 Tbsp. of water.
Whisk the egg white and water into a frothy foam.
Add the pecan halves into the egg white mix.
By hand, mix the pecans until coated thoroughly.
Once the pecans are coated completely, transfer then into the dry mix bowl. Still using your hand,
mix the pecans in the cinnamon sugar until they are coated well.

On an ungreased baking sheet, spread the coated pecans into a single layer.
Place the baking sheet in an oven preheated to 300 degrees Fahrenheit. You can check here for current prices for baking sheets on Amazon.

Remove the baking sheet every 10 minutes to give the pecans a stir and spread them out again; this will let the pecans bake evenly and keep from sticking together.

After a total of 30 minutes baking time, remove the pecans for a final stir, then set aside to cool.
That’s it. As soon as they’re cool enough to eat, then eat away.
Be sure to allow the pecans to cool completely before sealing in a container.

These sugar pecan candies make a great holiday treat or anytime treat. My mom makes them all the time for family gatherings and they’re
a sure fire hit.

Give this candied pecans recipe a try and let me know what you think, and bon appétit!

For another quick tasty treat idea, try this classic Peanut Butter Candy Recipe.

Thanks for checking out this candied pecans recipe, and all of our recipe videos. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Frozen Yogurt Banana Pops – make a healthy treat

06/13/201910/12/2015 by Chef Buck

Try a healthy Frozen Yogurt Banana Treat. It’s easy to make, and a nice dessert option instead of ice cream when you’re trying not to be too bad. Crushed peanuts and coconut flakes make this yogurt banana popsicle extra tasty, and a chocolate chip or two won’t hurt, especially if you’re making it as a ghostly Halloween treat for some lucky kid.

What You Need to make a Frozen Yogurt Banana Pop

Banana
Crushed Peanuts
Coconut Flakes
Chocolate Chips
Greek Yogurt
(or melt
white chocolate
instead of yogurt)
and some Wax Paper

How to make a frozen Yogurt Banana Pop

Peel a banana!
You can use 1 banana to make 2 popsicles, or 4 popsicles.
For two frozen treats, just cut the banana in two. This size makes a yummy pop, but can be a bit much if frozen for a loooong time; for easier to eat frozen banana popsicles, cut the halves into lengthwise halves.
Poke a stick into the center of the banana. A thin stick will be needed for smaller popsicles, otherwise the banana will split.
Roll or dip the banana stick in yogurt and coat thoroughly. Thick, Greek yogurt is ideal for a nice coating.
Place pops on wax paper and Freeze AT LEAST 1 hour. The longer it freezes, the more like a popsicle they will become, but it will take at least 1 hour for minimum frozen popsicle satisfaction.
For fancy popsicles, roll the banana sticks in crushed peanuts and coconut flakes. This can be done before or after the pops are coated in yogurt.
For extra coconut flavor, toast the coconut flakes.
For a more decadent dessert, sprinkle the yogurt covered pops with chocolate chips before freezing. Or M&M’s…or any kind of sprinkles you like.
And for a spooky treat for the children, use chocolate chips to shape eyes and a mouth to make a yogurt/banana ghost. This is an easy and healthy low-calorie treat to make around Halloween.
And if you’re not counting calories, use white (or dark) chocolate instead of yogurt; simply melt chocolate in a skillet and roll the banana sticks to coat.

Give this frozen yogurt covered banana recipe a try and let me know what you think, and bon appétit!

And for another tasty (and healthier) dessert idea, check out this Chocolate Cake made with garbanzo beans.

THANKS FOR WATCHING! If you enjoyed the post, share it with your friends …be a cool kid and hit some of the share links below. I appreciate it!
–Chef Buck

Popcorn : How To Cook Popcorn On The Stove Top

06/13/201905/29/2015 by Chef Buck

90% of all U.S. households have a microwave oven, but we don’t, so when we make popcorn, it’s on the stove top. Generally we buy the store brand, it’s considerably cheaper than name brand popcorn, and we find it offers the same result.
We cook popcorn in coconut oil. Coconut oil has a high heat point and retains it’s nutritional value when heated.
We like to add flavorings, too. My favorite is grated Parmesan cheese. Of course we always add butter and salt, but I’ve found that fresh ground black pepper is a great addition as well.

How to Cook Popcorn on the Stove top:

1) On Medium Heat, add 2 Tbsp of coconut oil in a heavy bottomed pot.

2) Add a couple of test corn kernels into the pot.

3) When the oil heats through, and the test kernels have popped, add ½ cup of popcorn kernels.

4) Shake the pan to distribute the kernels along the bottom of the pan. They should form a single layer.

5) Cover the pot with a lid, but don’t cover tightly, leave the lid slightly ajar to allow steam to escape; this will keep the popcorn from tasting stale.

6) Allow the kernels to pop until the popping sound almost completely subsides.

7) Once popped, removed pot from burner and pour popcorn into a bowl.

8) While hot, add melted butter and salt and whatever seasonings you desire.

and that’s it!

Below is a video we made experimenting with bacon, but I think I prefer basic popcorn, although the fresh ground black pepper tasted awesome.

Fun Facts:

–Two tablespoons of unpopped corn kernels produce a quart of popcorn for about 25 cents.
–In movie theaters, for every dollar spent on popcorn, about 90 cents is profit.
–A cup of plain popcorn contains about 31 calories.
–Americans eat more popcorn than any other country.
–About 70% of popcorn sold in America is eaten in the home.
–By volume, popcorn is America’s most popular snack food.

For another tasty snack idea, check out these Cashew Coconut Lemon Bites

energy snack — power snack in a yummy treat!

Chocolate Cake Recipe – Gluten Free

07/20/202303/20/2015 by Chef Buck

This is a great gluten free chocolate cake recipe. It’s super easy, moist, and tasty; and kinda cool to bake, too, since the main ingredient is beans! What!? Garbanzo beans! Which are also called chick peas. So besides being a delicious cake, it’s a flour less, gluten-free cake. This cake is especially tasty with cream cheese frosting.

Chocolate Cake Recipe Ingredients:

2 15 oz cans GARBANZO BEANS
2 cups semi-sweet CHOCOLATE CHIPS
4 EGGS
1 cup SUGAR
¾ tsp BAKING POWDER
1 Tbsp VANILLA EXTRACT
2-3 Tbsp BUTTER
½ cup DRIED CHERRIES (or other dried fruit)
1 cup toasted NUTS (chopped)
POWDERED SUGAR (for dusting)
fresh BERRIES (for topping)

…or top with CREAM CHEESE frosting

Cream Cheese Frosting Ingredients:

8oz CREAM CHEESE, softened
¼ cup unsalted BUTTER, softened
2 cups POWDERED SUGAR
1 tsp VANILLA EXTRACT
1 Tbsp MILK

cream cheese frosting recipe — Cream cheese frosted cake

Chocolate Cake Recipe Directions:

Butter up a baking dish; 8X10 or 9X11…about the size of a human head. If you need a decent baking dish, check out some current pricing for a Pyrex dish on Amazon.
Rinse and drain garbanzo beans.
In a food processor, combine eggs and beans and blend until smooth.
Transfer beaten bean mixture to a large bowl and add baking powder and sugar and stir until well combined.
On the stove, set up a double boiler and melt the chocolate chips. Add butter to the chocolate as needed to keep the chocolate smooth.
Once melted, add the chocolate to the cake batter mix and stir until incorporated.
Stir in vanilla extract, your favorite dried fruit (I prefer cherries or cranberries), and chopped nuts.
Mix well and pour into buttered baking dish.
Bake for 45 minutes in an oven preheated to 350 degrees Fahrenheit.
After 45 minutes insert a knife or toothpick into the cake to check that it is done; if wet batter sticks to the toothpick, let it cook a few minutes longer.
Allow cake to set and firm up 10 minutes before removing from the baking dish.
After 10 minutes, turn cake onto a baking rack and continue to let cool.

Once the cake cools, it’s ready for the next step, whatever that is…
This chocolate cake recipe is a perfect match for a cream cheese frosting, but it tastes great with just a sprinkling of powdered sugar and fruit, or believe it or not,
it tastes great plain! It’s incredibly moist, and the nuts and fruit make it almost like a brownie.

Cream Cheese Frosting Directions:

About an hour ahead of time, set out the cream cheese and butter to soften.
In a bowl, combine cream cheese, butter, and vanilla extract and blend with hand mixer.
Once ingredients begin to come together, add in the powdered sugar. Add the sugar a bit at a time to avoid a sugary blending mess.
Mix until the frosting is smooth. To thin the frosting add a small amount of milk–no more than a Tablespoon at a time! For a thicker frosting, just add more powdered sugar.

And that’s it.
Spread on your dessert and eat away!

Give this flourless, chocolate cake recipe a go and let me know what you think!

And for another tasty dessert idea, check out my Death by Scone Recipe …it’s one of my favorite all-time treats.

Thanks for Watching our Chocolate Cake Recipe Video!

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Cream Cheese Frosting Recipe for Cakes…and cupcakes

06/13/201903/06/2015 by Chef Buck

Need an easy, super tasty cake frosting? This cake frosting recipe is ready in minutes and makes the perfect icing for cake (and cupcake!) perfection! It’s an especially great balance for a chocolate cake. You can make this frosting as thick or thin as you like, just add more powdered sugar to thicken, and more milk to thin, but add the milk just a wee little at a time–it doesn’t take much.

Cream Cheese Frosting Recipe Ingredients:

8oz CREAM CHEESE, softened
¼ cup unsalted BUTTER, softened
2 cups POWDERED SUGAR
1 tsp VANILLA EXTRACT
1 Tbsp MILK

Cream Cheese Frosting Recipe Directions:

About an hour ahead of time, set out the cream cheese and butter to soften.
In a bowl, combine cream cheese, butter, and vanilla extract and blend with hand mixer.
Once ingredients begin to come together, add in the powdered sugar. Add the sugar a bit at a time to avoid a sugary blending mess.
Mix until the frosting is smooth. To thin the frosting add a small amount of milk–no more than a Tablespoon at a time! For a thicker frosting,
just add more powdered sugar.
And that’s it.
Spread on your dessert and eat away!

Give this cream cheese frosting recipe a go and let me know what you think, and bon appétit!

And for more tasty dessert ideas, check out these tasty treats:

baked pears — click the pic for more desserts!

“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer
“If you want to make an apple pie from scratch, you must first create the universe.” ~Carl Sagan
“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” ~Erma Bombeck

Thai Rice Recipe …but with Quinoa!

10/13/202301/30/2015 by Chef Buck

What is more awesome than a Thai rice recipe? Thai quinoa! Quinoa provides a complete protein, so you’ll get more bang for your buck by substituting quinoa in this simple, yet delicious Thai-style dish.

Quinoa Thai Rice Recipe Ingredients:

1 cup QUINOA …check quinoa prices on Amazon
1 can COCONUT MILK
1 ONION (chopped)
2 Tbsp GINGER (minced)
1 Tbsp CHILI-GARLIC SAUCE
1-2 tsp LEMONGRASS (minced)
4-6 cloves GARLIC (finely chopped)
2 Tbsp OLIVE OIL
½ tsp TURMERIC
CILANTRO (chopped)
ENGLISH CUCUMBER (chopped)
ROMA TOMATO (chopped)
2-3 Tbsp RICE VINEGAR
SALT and PEPPER to taste

Quinoa Thai Rice Recipe Directions:

Heat olive oil in a large skillet on medium high. Add chopped onion, garlic, and ginger. Saute for 3-4 minutes until ingredients begin to soften. Add chili-garlic sauce, turmeric, and salt to taste. Mix well and continue sautéing for another minute.
Add quinoa and stir well. Check here for current prices for quinoa on Amazon.

In a measuring cup, add one can of coconut milk, and then add additional water to bring the liquid to 2½ cups. Pour the coconut/water mixture into the skillet and mix well with the quinoa.
Stir in the minced lemongrass.

Raise the skillet temperature and bring ingredients to a boil.
Reduce heat to a simmer, cover, and let dish cook undisturbed for 15 minutes.

While the quinoa cooks, chop cucumber and tomato into a bowl. Use a cucumber with a thin, edible skin, it’s a great texture for this dish. Add fresh chopped ginger and cilantro, salt and pepper to taste, and a generous amount of rice vinegar; the tartness of the vinegar adds a great contrast to the coconut creaminess of the quinoa. Thoroughly mix the salad ingredients and set aside.

Once the quinoa has simmered for 15 minutes, remove from the heat and let sit 5 to 10 minutes. Fluff the quinoa with a fork and add fresh chopped cilantro; if you’re not a fan of cilantro, basil makes an excellent substitute.
Serve quinoa in a bowl with the cucumber/tomato salad.

It’s a crazy creamy and awesome recipe. So simple and delicious, and makes a great meal. Definitely give this Thai rice quinoa recipe a try and let me know what you think, and bon appétit!

And for another healthy Thai-inspired recipe, try this Quinoa Thai Curry Recipe.

Thanks for Watching Thai-Style Quinoa Recipe

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

French Toast with Cream Cheese Filling

06/12/202301/23/2015 by Chef Buck

Why have Plain French Toast when you can have French Toast with a cream cheese filling? A little creamy cheese and cinnamon ginger apples can transform your breakfast into a 10-year old’s dream breakfast.

French Toast Ingredients:

BREAD (sliced, stale)
1½ cups MILK
4 EGGS
BUTTER for frying, and apples
APPLES (peeled, sliced)
CANDIED GINGER (sliced)
WALNUTS (toasted)
8 oz CREAM CHEESE (soft)
15 oz RICOTTA CHEESE
CINNAMON (to taste)
optional: sugar and vanilla

French Toast Directions:

Stale bread makes great French toast, so slicing bread ahead of time is a great idea; at least a few hours ahead of time, but ideally overnight. Stale bread will soak up the French toast batter without becoming overly soggy and falling apart, especially if you’re using thinner slices of bread, and the thinner or thicker the slices will depend on your particular tastes. This French toast recipe doesn’t need thicker slices, since you’re basically building a French toast sandwich; I’m using thicker slices of challa bread for this video, but I often use regular slices of Hawaiian sweet bread, which works great.

Mix the cream cheese and ricotta cheese together. Be sure to set your cream cheese out ahead of time to soften, this will make mixing it with the ricotta cheese much easier. I’ll often mix these ingredients ahead of time. If making a smaller amount, the cheese mix is about a 2 to 1 ratio of ricotta to cream cheese. I sometimes add a tsp. or two of sugar to the cheese mix, but this is optional; I prefer it without the added sugar, since the apple mix will be quite sweet.

Any leftover cream/ricotta mix can be used as dessert topping, and makes a tasty filling for omelets. I generally make too much apple mix, but that’s a good thing, too. I’m generous with the apple topping, and any leftover apple mix is a perfect topping for oatmeal or ice cream.

To make the apple mix, peel, slice, and remove the cores of the apples. Apples vary quite a bit in size, but I usually end up with about 4-6 cups of apple slices, and I generally use gala or Fuji apples, which take little time to cook down.

Melt about 2 Tbsp of butter in a pot and add apples. Mix with butter and cook over medium heat. Add candied ginger slices; I think ½ to 1 cup is a good amount of candied ginger, but there is no wrong amount, follow your gut. Add 1-2 Tbsp of sugar and cinnamon to taste, Mix and cover and cook about 20 minutes, until apples soften and get juicy. For extra liquidy goodness, stir in about ¼ cup water. You want the apples to be a little syrupy, that way you won’t have to use any maple syrup with the French toast. Once the apples are cooked to your liking, cover and set aside.

Mix the French toast batter. A basic batter is eggs and milk, and I’m also adding cinnamon, but often folks will add a little sugar or vanilla extract. I don’t add vanilla or sugar to the batter with this particular dish, because the creamy cheese center and apple-ginger topping will add more than enough flavor. In a bowl, combine the milk, eggs, and cinnamon to taste (½ tsp is a good amount). Whisk together well and then pour some into a shallow bowl–or all–it depend on the size of your shallow bowl; you don’t want the batter to be so deep that it runs into the cheesy part of your French toast sandwich.

To build the French toast sandwich, simply spread the cheese mixture onto a slice of bread and top with another slice, making a basic cheese sandwich.

You can also add toasted walnuts into the sandwich for a nice crunch, or simply top the toast later with toasted nuts, but definitely add nuts at some point, cause the crunchy contrast makes the dish perfect, and toasted walnuts are awesome.
To toast the walnuts: spread walnuts on a baking sheet and roast at 350 degrees Fahrenheit for 5-7 minutes. It won’t take long. As soon as the nuts begin to color up, remove them from the oven; they will burn if ignored, so set a timer and watch them closely. Taking the time to toast the walnuts is well worth the effort…it’s a great taste.

Once you’ve constructed the cheesy French toast sandwich, heat a little butter in a non-stick skillet on medium heat. Check current prices for a Non-Stick Skillet on Amazon.
Place the sandwich in the batter and let soak a moment and then turn and batter the other side.
Place sandwich in the skillet and cook on medium heat until golden brown, turn and cook other side and remove from the heat.
Slice French toast and then top with apples and walnuts (a dusting of powdered sugar is optional). For a splash of color, add fresh berries or mint.

Serve this cheese stuffed French toast with maple syrup, or without–I find the cooked apples to be syrupy enough, and the warm cheesy center keeps the French toast from being too dry.

It’s a super delicious dish and a great treat for company.

Give this fancy pants Cream Cheese French Toast recipe a try and let me know what you think, and bon appétit!

And for another fancy pants breakfast dish, try this Pancake Recipe.

Fancy pancakes are easy to make. — Fancy pancakes are easy to make, and better looking, too.

Thanks for Watching our French Toast Recipe Video!

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Baked Pears Recipe … An Easy Dessert Idea!

09/08/202401/09/2015 by Chef Buck

This Ginger Baked Pears recipe is a simple and delicious dessert idea. It’s easy to prep and put together. Just throw it together, throw it in the oven, and forget about it…well, almost forget about it–you’ll need to baste the pears a couple of times while they bake. This baked pear dish will be a crowd pleaser for any fancy meal.

What you need for Baked Pears

3-4 ANJOU PEARS (or bosc pears)
BUTTER for greasing baking dish
1½ cup HEAVY CREAM
¼ cup BAKER’S SUGAR (superfine ground sugar)
½ tsp CINNAMON
½ tsp VANILLA EXTRACT
1 heaping Tbsp grated GINGER
ORANGE ZEST
optional:
top with toasted nuts
and whipped cream!

How to make this Baked Pears Recipe

Use a firm pear ideal for baking, like an anjou or bosc pear.
Peel the pears and slice in half lengthwise and remove the core–use 3-4 pears, depending on need and the size of your baking dish. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon.
Lightly butter the bottom of your baking dish and place the pears sliced side down.

In a bowl, combine the cream, sugar (use superfine baker’s sugar, or regular sugar that has been ground in a food processor), cinnamon, vanilla, ginger, and orange zest. Whisk ingredients together and pour over the pears. The top half of the pears should still be sticking out of the cream.

Slide the dish into an oven preheated to 375 degrees Fahrenheit.
Remove the dish every 15-20 minutes and baste the tops of the pears with the cream.
Cook 45-55 minutes or until the pear tops are a golden brown.

The cream will be thin when hot, but as it cools it will thicken. Serve pears with a topping of the cream sauce.
For a crunch, add toasted nuts–and a little whipped cream on top would be quite decadent.
I threw maraschino cherries on top for color, but a little more orange zest on top would work, too.
Give this Baked Pears recipe a try and let me know what you think!

And for another tasty dessert, check out this Easy Apple Crisp Recipe.

Thanks for Watching our Baked Pear Recipe!

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Whipped Cream -how to make dessert topping

04/07/202410/13/2014 by Chef Buck

Give up the cool whip, ’cause whipped cream is super easy to make at home. If you’ve got heavy whipping cream and a little powdered sugar, you can whip up your own topping –and if you’ve got some leftover biscuits, then you’re just one step away from a fantastic dessert –that one step being fresh fruit– ideally strawberries; Biscuits topped with strawberries and homemade whipped cream make a helluva tasty treat!

Homemade Whipped Cream Recipe Ingredients:

1 cup HEAVY WHIPPING CREAM
½ to 1 tsp VANILLA EXTRACT (to taste, really…it’s semi-optional, but do it)
1 Tbsp POWDERED SUGAR

Homemade whipped Cream is best made in a chilled, metal bowl–and if you’re using a hand mixer–chill the mixing paddles as well! –for scientific reasons involving temperature transference and passive ambient cooling, chilling these tools will assist in the “whippification”.
Into the chilled bowl, add cream.
Using a smoothie or hand mixer–or even a hand whisk!–whip the cream until it begins to thicken (but before it begins to peak). Once the cream begins to thicken, add in the powdered sugar and the vanilla.
Continue whipping until the cream thickens and forms “peaks”, i.e., turns into whipped cream.
At this point, it’s ready to use (if you refrigerate the topping, the cream will eventually break down and have to be re-whipped).

Strawberry Biscuit Dessert Directions:

We like to pair this whipped topping with leftover biscuits to create a faux strawberry shortcake:
Take 1lb. of fresh strawberries and slice them into a bowl, add 1 to 2 Tbsp Sugar and mix. Refrigerate for 2-3 hours or overnight.
Slice biscuits in half and toast under a broiler.
Spoon the chilled strawberries over the toasted biscuits and top with homemade whipped topping.
Boom. It’s perfecto.

Give this homemade whipped Cream and strawberry biscuit dessert recipe a go and let me know what you think, and bon appétit!

And for a quick biscuit tutorial, check out the Buttermilk Biscuit Recipe.

Cashew Coconut Energy Balls — Power Bars in a Ball!

05/24/202407/28/2014 by Chef Buck

Cashew Coconut Lemon Bites! or Balls! A quick energy bar in a ball snack recipe! Very easy to make, and super flavorful. These power balls are like a mini desert, but full of semi-healthy stuff that will put a little pep in your step. And you get the extra energy without the drastic sugar crash.

Cashew Coconut Energy Balls Ingredients:

2 cups raw CASHEWS —check cashew nut prices on amazon
1 cup pitted DATES
1 Tbsp COCONUT OIL
1 Tbsp MAPLE SYRUP
1 tsp VANILLA EXTRACT
¼ tsp SALT
½ cup SHREDDED COCONUT
juice and zest of 1 small LEMON

Cashew Coconut Energy Balls Directions:

You’ll need a food processor for this recipe. In fact, you can do the entire recipe in a food processor. However, my processor is pretty small, so I just use it for chopping up the cashews and dates. I do the rest of the mixing in another bowl.

Place the raw cashews in a food processor and chop for a few moments. Your cashews should be chopped fine. Then, add pitted dates and chop to same size.
Add coconut oil, maple syrup, vanilla extract, and salt to the cashew/date mixture.
Zest one small lemon. Now, mince the zest and add it to the mixture.
Slice the lemon and squeeze all of the juice into the mix.
Mix thoroughly.
Shape the mixture into ball shapes. Make whatever size you like for snacking! I think grape size is best.
Next, roll the balls in shredded coconut to coat the outside.
And that’s it! Snack away!
The balls can be stored in the fridge until desired. In fact, they taste best right out of the fridge!

This super easy recipe makes a tasty treat. And it’s a great alternative to sugary candy bars and ice cream.

Keep Checking Back For New Recipe Ideas:

So, give this Cashew Coconut Energy Balls recipe a try and let me know what you think, and bon appétit!

And for another tasty, sweet treat, try this semi-healthy and awesome BERRY COBBLER RECIPE

Thanks for Watching Cashew Snack Recipe

Stewed Prunes with Orange and Ginger

04/07/202410/03/2013 by Chef Buck

Stewed prunes are a tasty breakfast side or snack, and even a passable dessert. Orange and ginger make this stewed prune recipe naturally sweet and flavorful.

Ingredients for Stewing Prunes

2 cups pitted PRUNES
1 Tbsp ORANGE ZEST (minced)
juice from 1 large ORANGE
1-2 tsp minced fresh GINGER

How to Make Stewed Prunes

Check current prices for prunes on Amazon.

Zest 1 large orange. Use approx. 1 tbsp of minced zest for this recipe.
Juice the orange.
In a small saucepan on medium heat, add the prunes and orange juice. Add just enough water to cover the tops of the prunes; don’t use too much water.
Stir in the orange zest and minced ginger. Some folks like to add a little brown sugar or maple syrup for added sweetness, but I don’t think it’s needed; prunes are sweet enough and the orange juice will add plenty of natural sugar.
Cover and allow the saucepan to come to a bubble. Reduce heat to low, and simmer gently for 25-30 minutes. The liquid will cook down and the prunes will plump up.

Eat them plain or serve stewed prunes with yogurt or cereals. They make a great breakfast side. Some people like to treat them like a dessert, even serving them with ice cream.

Stewed prunes make a tasty treat and are a great source of fiber and nutrition.
Prunes can be stewed up with all manner of flavors. Some popular additions to stewed prunes are cinnamon, cardamom, cloves, brown sugar, and maple syrup.
Pitted prunes make a great snack all on their own, and stewing them up makes them a little more versatile. Give this stewed prunes recipe a try and let me know what you think…and bon appétit!

Prune Fun Facts

Prunes are high in fiber and a natural laxative.
The word “laxative” is not very appetizing.
Ounce for ounce, prunes contain more potassium than bananas.
Prunes are fat free.
Prunes can reverse bone loss and preserve bone structure, reducing the risk of brittle bone fracture.

Serve stewed prunes as a side for this healthy Tofu Breakfast Scramble.

Thanks For Watching Our Recipe Videos!

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Blackberry Cobbler Recipe with an Oatmeal Twist

04/07/202409/05/2013 by Chef Buck

You can make this blackberry cobbler recipe using any kind of berries or fruit. CG loves to use oatmeal when she can, which pairs well with the flour to make the batter for this dessert.

What you need for a Blackberry Cobbler Recipe

2 cups BERRIES (any kind)
1 Tbsp CORN STARCH
1 cup QUICK OATS
½ cup ALL-PURPOSE FLOUR
1½ tsp BAKING POWDER
1 tsp CINNAMON (optional)
½ cup SUGAR (use partial brown sugar if desired)
¼ cup BUTTER
1 lg EGG
½ tsp VANILLA EXTRACT
¼ cup MILK

How to make Blackberry Cobbler

Use any berries you like for this cobbler dessert–it’s a cobbler, but with a little twist on the batter–we’re pairing Quick-cook Oatmeal along with the flour. This recipe doesn’t make a huge amount, but it’s perfect for about 4 human-sized portions–just double the recipe for a bigger dessert. We’re using blackberries because we’ve got fresh ones.

To start, put your berries in a bowl and add 2-4 Tbsp of sugar–if desired–if your berries are already sweet enough, don’t bother with the added sugar. Add corn starch and toss with the berries and set aside.

In a second bowl, combine your Quick Oats, all-purpose flour, baking powder, and sugar. Mix Thoroughly, then cut butter into the mix. Stir until the butter is integrated into the mix, then add 1 beaten egg, vanilla extract, and milk. We’re using almond milk, but use whatever kind of milk you like. Stir ingredients together.

Grease an 8×8 oven friendly dish. We’re using an 8″ deep dish pie tin with a little butter spray; check prices for Pie Plates on Amazon. Spread the berry mixture evenly on the bottom of the dish, and then top the berries with spoonfuls of the batter. Don’t worry about spreading the batter neatly, spoon it evenly around the top and it will spread evenly in the oven.

Place the dish in an oven pre-heated to 350 degrees F and let bake for about 30 minutes until the topping is a golden brown. If your cooking dish is particularly small, place it on a baking sheet or tinfoil to catch any drippings.

Let the cobbler cool for 10-15 minutes and then serve with ice cream (or without ice cream, but that would be crazy).

For another great dessert, try this delicious but deadly but delicious Scone Recipe.

Thanks For Watching Our Cobbler Recipe!

Thanks for checking out our scones, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Rice Pudding –Try Quinoa Pudding instead

11/12/202305/20/2013 by Chef Buck

Quinoa for dessert? If you like rice pudding, then give this quinoa recipe version a try; it’s super sweet and easy to make and yet another great way to include quinoa in your diet. Quinoa cooks up just like rice: one part quinoa to two parts water, bring to a boil, reduce to a simmer, and then cook covered until water is absorbed. Quinoa acts like a grain, but it’s actually a seed–and a complete protein–so it’s a great addition to your diet if you’re trying to cut down on eating meats and rice. Check current prices for quinoa on amazon.

Ingredients for Quinoa Rice Pudding

1 cup QUINOA
1 CINNAMON STICK
14oz can COCONUT MILK
2 tsp minced GINGER
¼ cup BROWN SUGAR
½ tsp CARDAMOM (or sub nutmeg)
1/3 cup RAISINS
1 tsp minced ORANGE PEEL
½ cup toasted COCONUT FLAKES and/or toasted ALMOND SLICES

How to Make Rice Pudding with Quinoa

In a saucepan, combine 1 cup quinoa with 2 cups of water and a cinnamon stick.
Bring pot to a boil, then reduce heat to a simmer. Cover pot and let cook 12-15 minutes until the water is absorbed.
Fluff and remove cinnamon stick and set aside.
In a small saucepan, combine 14oz can coconut milk, minced ginger, and brown sugar.
Slowly bring contents to a bubble, then reduce heat and continue stirring 5 minutes.
Remove from heat.
Add raisins, orange peel, and cardamom to quinoa (can sub nutmeg for cardamom). Mix well and then add coconut milk mixture. Stir, then cover and set aside to cool about 20-30 minutes.
Serve warm or chill and serve cold. When serving, garnish with toasted almond slices or coconut, or both. The crunchiness of the toasted topping adds a great texture and I highly recommend giving it a try.

The next time you’re in the mood for rice pudding, make quinoa pudding instead. Give this quinoa recipe a go and let me know what you think!

Try another delicious quinoa recipe idea: Spanish-Style Quinoa Recipe

Thanks for trying our Quinoa Rice Pudding

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Chocolate Chip Cookies quick and easy recipe

06/13/201904/19/2013 by Chef Buck

This quick chocolate chip cookies recipe makes a perfect weekend treat–it’s a super quick and tasty recipe that I have never mucked up–which is saying something.

Ingredients for Chocolate Chip Cookies

½ cup SUGAR
¼ cup BROWN SUGAR
½ cup BUTTER (soften)
2 tsp VANILLA EXTRACT
1 EGG
1½ cup ALL-PURPOSE FLOUR
½ tsp BAKING SODA
¼ tsp SALT
1 cup CHOCOLATE CHIPS
(or ½ cup chocolate chips and ½ cup chopped nuts)

How to make Chocolate Chip Cookies

Set out butter to soften and egg to come to room temperature.
Combine sugars, butter, vanilla extract, and egg in a bowl and mix well; you can use a mixer if you like, but I never have–just stir with a spoon to a smooth-ish consistency, do it as well as you can and that will likely be good enough (most things in life are like that, I find).
In another bowl, add flour, salt and baking soda (just ½ tsp BAKING SODA, if you add too much the cookies will be bitter, dude). Add chocolate chips and nuts–or if you don’t want nuts, just add chips–but that would be nuts. Mix ingredients well.
Add the sugar/butter combo to the dry ingredients and mix until incorporated. The dough should stick together when pressed.
Arrange spoonfuls of dough on an ungreased cookie sheet–about two inches apart. The recipe makes about 18-22 cookies, I usually get 17 or 18 cookies, cause I like mine kinda big.
Slide cookie sheet into an oven heated at 350 degrees F and let bake 10-12 minutes. When cookies are brown around the edges and lightly golden on top, they’re finito. Cool on cooling rack or eat them hot out of the oven with a glass of milk or a White Russian, depending on how your day is going.
Give this easy chocolate chip cookies recipe a try and let me know what you think, and bon appetit!

And for another sweet tooth fix, try this heavenly Caramel Oatmeal Squares Recipe.

Thanks watching and checking out the ramen noodle recipes, and be sure to sign up for our mailing to receive our weekly posts delivered to your inbox. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Scone Recipe — Pecan Maple Biscuit Treat

09/10/202304/17/2013 by Chef Buck

This is a delicious pecan maple scone recipe, but not a good idea for folks with sugar/carb addictions and questionable degrees of willpower…which is pretty much everyone.

The only reason I’m even putting this up is because The Devil assured me that if I did I would one day win an Oscar and live in a luxury beach house in Malibu (which IS going to happen ’cause I was smart enough to get the deal in writing).

Scone Recipe Ingredients

Scones:
2 cups FLOUR
1/2 cup SUGAR
1 Tbsp BAKING POWDER
1/2 tsp SALT
5 Tbsp BUTTER
1/2 cup PECANS (chopped)
1/4 cup RAISINS
1 cup SOUR CREAM
1/4 cup MAPLE SYRUP
1 tsp VANILLA

Icing for Scone Recipe

1 cup POWDERED SUGAR
splash of WATER
2 Tbsp MAPLE SYRUP

In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into flour mixture (freezing the butter and grating it into the mix is an easy trick to get this done). Add pecans and raisins into the mix.

In a separate bowl, combine sour cream, vanilla, and 1/4 cup maple syrup. Whisk together until smooth.
Pour the sour cream mixture into the flour mix and gently turn for a few minutes until the flour begins to form into clumps. Most of the loose flour will adhere into these clumps, but it’s okay if all of it doesn’t.

On a sheet of parchment paper or floured surface, pour the contents of the bowl. Press the clumps together into a mound–it’ll want to brake apart somewhat, but that’s okay. Flatten the mix into a circular cookie shape about 1 inch thick and cut like a pizza into 8 slices. Check here for current pricing for parchment paper on Amazon.

Arrange onto a flat baking sheet and bake in a 400 degree F oven for 20-25 minutes, until baked through and golden brown.

While scones cool, add powdered sugar into a small bowl. Add 1-2 Tbsp of warm tap water–add water slowly and whisk into a syrup; be conservative, it’s easy to add too much water. Then whisk 2 Tbsp of maple syrup into the powdered sugar syrup. Why? I don’t know, just crazy.

Drizzle the syrup glaze over the scones and allow the icing to harden (approx 10-15 min).

And there you go…a very sweet and healthy-free combo of questionable ingredients combined to put on the pounds and take potentially vibrant years off of the back-end of your life.
But this scone recipe is delicious.
Enjoy, if possible.
I usually really like the first two, and then I begin to question my motivations.

For a less decadent, less lethal treat, try this Homemade Biscotti Recipe.

Thanks For Watching Our Scone Recipe!

Biscotti Recipe – Big Almond Biscotti

03/26/202104/17/2013 by Chef Buck

Wanna make some big biscotti? This twice-baked biscuit is an awesome accompaniment to your favorite hot beverage.

Biscotti is a twice-baked sweet biscuit that goes great with a hot cup of coffee or tea–it’s an easy way to start the day feeling like a real fancy-pants dude or dudette, especially if you’re drinking your hot beverage out of a tiny cup with a tiny spoon to stir in your milk and a cloth napkin to wipe your very satisfied mouth. And there is zero butter or oil in this recipe, just a little rummy goodness.

Biscotti Recipe Ingredients

1 cup ALMOND SLICES
2 cups all-purpose FLOUR
3/4 cup SUGAR
1 teaspoon BAKING POWDER
1/8 teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
1 tsp ALMOND EXTRACT
2 Tbsp RUM

How to Make Almond Biscotti Recipe

Preheat oven to 350 degrees F.
Toast almond slices–watch them, it only takes about 2 minutes to toast, just want a few to begin turning.
Combine flour, sugar, baking powder, salt then mix and set aside.
Whisk the eggs, rum and extracts until blended well.
Add the dry ingredients, including nuts, and mix until combined.

Dough will be sticky at this point.
Scrape the dough out onto a parchment lined sheet pan.
Quickly shape with wooden spoon into a long flat loaf.

Bake about 30 minutes at 350 degrees F.
Remove from the oven and cool 10-15 minutes.
Lower oven heat to 300 degrees F.

Slice loaf into 1/2″ to 1″ wide slices.
Lay the slices cut side down on the baking sheet and bake another 15-20 minutes.
Turn the slices over and bake 15 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack.
Cool completely before storing.
And that’s it, man. Serve them up with some coffee or hot tea and you’ll feel
like a real fancy-pants Italian lawyer.
Give this big biscotti recipe a try and let me know what you think, and bon appetit!

And for another tasty breakfast treat, try this Deadly Scone Recipe.

Best Caramel Oatmeal Squares Recipe

12/29/202304/17/2013 by Chef Buck

Caramel Oatmeal Squares make great dessert treats – or bribes, if you need to motivate someone.

What you need to make Oatmeal Squares

Bars:
1 3/4 cup OATS
1 1/2 cup FLOUR
3/4 cup BROWN SUGAR
1/2 tsp BAKING SODA
1/4 tsp SALT (optional)
3/4 cup BUTTER (melted)
1 tsp VANILLA EXTRACT
1 cup PEANUTS
1 cup CHOCOLATE CHIPS

Caramel Sauce*:
3/4 cup BUTTER
1 1/2 cups BROWN SUGAR (firmly packed)
2 Tbsp WATER
1/4 tsp SALT
3/4 cup EVAPORATED MILK
1 Tbsp VANILLA EXTRACT
1/4 cup FLOUR (added after caramel has cooled)

*In a hurry? Instead of making caramel sauce, you use a 12 oz jar of caramel ice cream topping.

How to make Caramel Oatmeal Squares

Preheat oven to 350 degrees F.

Make the caramel sauce:

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
Bring to boil and continue to stir for 5 minutes depending upon thickness desired. The longer it boils, the thicker your caramel sauce will eventually be. If you don’t stir the pot while the caramel is cooking, it will be a disaster, not as bad as knocking over the cake at a wedding, but the caramel will burn, which will kinda suck.
After 5 minutes, remove sauce from the heat and stir in evaporated milk and vanilla. Set aside to allow caramel to cool and thicken.

Grease a 9 x 13 baking pan. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon.

In a bowl, mix oats, flour, brown sugar, baking powder, vanilla extract, and salt.
Stir in butter until well blended.
Reserve one cup of mixture to use as a topping later.
Press remaining mixture into bottom of greased pan.
Bake 10-12 minutes until light brown. Let cool 10 minutes.
Top with peanuts and chocolate pieces.
Take your caramel sauce and stir in 1/4 cup flour until smooth. Drizzle sauce over nuts and chocolate, keeping the sauce 1/4 inch away from pan edges (to avoid having a cooked caramel mess on your pan).
Sprinkle top with the reserved cup of oat mixture.
Bake an additional 18-22 minutes or until golden brown.
Let cool. Then cut into squares.

*In a hurry? Instead of making caramel sauce, you use a 12 oz jar of caramel ice cream topping. To help it pour, heat it just a little before adding the extra flour.

Enjoy! Chocolate, peanuts, caramel…what’s not to enjoy? Give this oatmeal squares recipe a try and let me know what you think.

For another tasty dessert bar recipe, try an almost No-Bake Marshmallow Bar Recipe. It’s super easy.

Thanks for Watching our Oatmeal Squares Video!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Pear Salad Recipe — a Classic Southern Pear Dessert

09/08/202404/16/2013 by Chef Buck

A pear salad recipe might be a dish you’re familiar with if you grew up in the South, but maybe not. Is this pear dessert familiar throughout the USA and abroad? My mom made canned pear salad quite often when I was a kid. It’s an super simple and surprisingly tasty pear dessert. This pear treat is cheap and quick, so ideal for kids. In this pear recipe video we’re matching a classic southern pear salad up against a fancy-pants hipster version of pear salad. Both pear recipes are winners in my book, but since I grew up eating the canned pear version, I have a slight bias. If you’ve never tried a pear salad, it might seem like a weird combination of ingredients, but trust me, it’s delicious.

Classic Southern Pear Salad Recipe

canned PEAR HALVES
a dollop of real MAYONNAISE
shredded CHEDDAR CHEESE
MARASCHINO CHERRIES
optional:
top with toasted nuts

How to Make a Classic Pear Salad Recipe

Crack open a can of pear halves.
If your inner engineer craves stability, you can shave off the bottom of each pear so that the
halves will sit flat on a plate.
Arrange pear halves on a plate.
Place a dollop of mayonnaise in the hollow of each pear half.
Sprinkle shedded cheese over the mayonnaise.
Top each pear with a maraschino cherry.
Serve immediately, or chill before serving. There’s never a wrong time to eat pear salad.

Is that too quick and easy? Are you a hipster? Or a fancy Wall Street big shot? Need something fancier?

How to Make a Pretentious Pear Salad Recipe

fresh PEARS (ripe, but firm; any kind of pear will do)
fancy-pants CREME FRAICHE
expensive CHEESE
toasted WALNUTS or PECANS —check prices for walnuts on amazon.
but still use MARASCHINO CHERRIES (because they’re easy, and perfect)

Any pears will do for this dish, as long as they’re ripe, but firm. I don’t like my pears mushy, and I like to bake them with the skin on.
Halve the pears and remove the core.
Lightly grease a baking dish and place the pears cut side down.
Bake pears in a preheated oven at 350 degrees Fahrenheit for approximately 30 minutes.
Remove pears from oven and allow to cool.
Arrange pears on a plate and place a dollop of crème fraîche or small-batch vegan yogurt in each pear hollow.
Top each pear with finely shredded artisinal cheese.
Add a sprinkling of toasted walnuts of pecans.
And crown each with a maraschino cherry.

And Voilà! You’re a snob, but at least you’re a snob with a very tasty pear salad.

If you’ve never tried a pear salad recipe, definitely give one of these a go, there’s a 95% chance you will love it.

If you prefer pears with a European flair, try this French inspired creamy Baked Pears Recipe

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Chocolate Candy Recipe – Quick Party Treats

06/13/201902/20/2013 by Chef Buck

This is a quick chocolate candy recipe treat idea for lazy hosts and lazier guests. Need to provide a tasty dish for a party, but don’t have the time? Need it to look homemade even though you don’t want to actually make anything? If you’re going to a party or having a party, this is an easy dish to whip together with almost zero effort. The most annoying part is unwrapping the candies.

To make this chocolate candy recipe you will need:
MINI PRETZELS
MINI PEANUT BUTTER CUPS
CHOCOLATE CARAMELS (we use Rolos)
PECAN HALVES

Preheat oven to 300 degrees Fahrenheit.
Arrange pretzels on a baking sheet (putting wax paper underneath will make cleanup a breeze). Top each pretzel with a peanut butter cup or chocolate caramel (if it was just me, I’d use only peanut butter cups, but Camera Girl likes the caramels, and it makes for a better variety if you’re making the dish for guests). Place baking sheet in oven for 4 minutes to soften chocolates. Remove baking sheet from oven and top softened chocolates with pecan halves. For variety, top some of the chocolates with pretzels. Allow chocolate to cool before removing treats from baking sheet.
That’s it! Pretzels, chocolate, and nuts…who doesn’t like that? It’s easy peezey and a great treat to serve when you don’t feel like making a fuss.
So give this quick chocolate candy recipe treat a try and let me know what you think, and…
Bon appétit!

(I like pretzels on the bottom and top with a peanut butter cup in between. Camera girl likes the pretzel on the bottom with pecan half on top and a chocolate caramel in between; she says it’s like one of those “turtle” candies. Pecans are okay, but they’re too expensive…pretzels and peanut butter cups are all you really need, but get the rest if you’re tryin’ to be fancy pants.)

And for another yummy dessert, try these Caramel Oatmeal Squares.

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