A fun thing is happening this morning! I will be joining Linda (“My Kind of Cooking”) on the radio, via telephone this morning during her cooking segment, “Fast Food Friday.”
You can listen over the internet by clicking this link: Passion Radio. Click on the Listen Live button in the upper left hand corner of the website to connect. We will be on around 8:20 a.m. mountain time, 9:20 central time.
As you may have seen on my June 25th post, I won her cookbook in a drawing. It is a marvelous cookbook that I am thrilled to have! Linda mentioned my winning the cookbook on the radio program as I was listening. And then to my amazement, she emailed asking if I would like to join her on the air. Oh my gosh! No doubt as to what my answer would be, YES!
With that, I made two recipes and shipped the “goodies” to Linda in
. I had a hard time trying to decide upon what to make that would ship well in this heat. I really wanted to cook a meal for her but, decided upon the two following recipes which I thought could make the trip easily. New Mexico
The first recipe I made for Linda was Chocolate Chunk Butterscotch Blondies. It is a recipe that Mom made and I did some substituting. It originally called for walnuts, shredded coconut and milk chocolate chips. I bake it with pecans, butterscotch chips and semi-sweet chocolate chunks.
These blondies are about the brown sugar though. They are similar to a brownie but have a brown sugar base instead of cocoa like brownies. Blondies are a sweet thing!
Chocolate Chunk Butterscotch Blondies
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1/3 cup butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup packed light brown sugar
2 tablespoons vanilla
½ cup butterscotch morsels
½ cup semi-sweet dark chocolate chunks
½ cup pecans, chopped
Preheat oven to 350 degrees.
Grease or spray an 8” baking dish with cooking spray.
In a small bowl, combine the flour, baking soda, baking powder and salt.
Beat butter and cream cheese in a large bowl with a mixer at medium speed until light and fluffy.
Add the brown sugar and beat 3-4 minutes longer.
Beat in the egg and vanilla.
Add the flour mixture and mix until just combined.
Fold in the butterscotch morsels, chocolate chunks and pecans.
Spread the batter in the baking dish and bake for about 35 minutes or until a toothpick comes out clean.
Let cool about 15-20 minutes in the pan before slicing.
Makes about 16 bars
Now, for the second goodie I shipped to Linda ~ Hawaiian Pineapple Bread is a great sweet bread that a friend at our church in
gave to me. I love pineapple and macadamia nuts so this fit the bill! It’s easy and a great moist bread. Louisville
Hawaiian Pineapple Bread
2 cups flower
½ cup sugar
¼ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 beaten egg
½ cup milk
1¼ (8¼-ounce can) cups crushed pineapple, undrained
¼ cup butter, melted
¾ cup macadamia nuts, chopped
1-1/3 cups flaked coconut
Grease a 9x5x3-inch loaf pan or two 7½ x3½ x2-inch loaf pans; set aside.
In a bowl, stir together flour, sugar, salt, baking powder and baking soda.
Make a well in center of dry mixture.
In another bowl combine the egg, milk, undrained pineapple and melted butter.
Stir just until moistened, batter should be lumpy.
Fold in nuts and coconut.
Pour batter into prepared loaf pan.
Bake in 350 degree oven for 55-60 minutes for the 9 inch loaf pan or 45-50 minutes for the 7½ inch loaf pans; until a toothpick comes out clean.
Cool bread in pan on a wire rack for 10 minutes.
Remove bread from pan and completely cool on the wire rack.
Wrap and store overnight before slicing.
Makes 1 large or 2 small loaves.
I would have never dreamed in a million years that Linda and her friends at KPCL would be eating my homemade treats in
! New Mexico