How to make life delicious one bite at a time.

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Want that special feeling of happiness and contentment that can only come after enjoying a special treat? If so, then follow these instructions carefully:

1. Go to Northwoods Food Factory online. (hint: you are already there.)

2. Order some wonderful fudge.

3. Order some equally awesome fudge-filled banana bread.

4. Order some of our cinnamon or sweet-and-salty nuts.

5. Find a few friends to help you enjoy this delicious treat. (Optional because you might want to keep it all for yourself.)

6. Eat and enjoy!

Thanks and have a wonderful day,

Robert and Sharon

EXTRA RICH RICE KRISPIE TREATS, 2 VERSIONS

caramel stuffed rice krispie treats                 cherry rice krispie treats

Okay, these both use the same basic Rice Krispie treat recipe that has been tweaked to be richer than the original. More butter and marshmallows. Then other stuff is added. The results are irresistible.

BASIC RECIPE: (for 9 x 13 pan)

12 T butter

10 C Rice Krispies

12 C mini-marshmallows.

Make them as per the original recipe: melt the butter, add the mini-marshmallows and stir until melted. Then stir in the Rice Krispies.

VAIRATION # 1 CARAMEL STUFFED KRISPIE TREATS (from shugary treats using my extra-rich original recipe):

Original extra-rich recipe

 14 oz caramel pieces, unwrapped

14 oz sweetened condensed milk

Divide the original recipe into 2 halves and only make one half. Melt 14 oz caramel pieces (unwrapped!) and stir in one 14 oz can sweetened condensed milk. Spread this over the bars. Refrigerate until hard (it’ll take a while, maybe 1/2 hour or so). Then make the second half of the Rice Krispie treats and spread over the first half with caramels. Refrigerate at least 2 hours before cutting because the caramel filling takes a long time to harden.

VARIATION #2:  CHERRY KRISPIE TREATS WITH DARK CHOCOLATE (from Cookies and Cups using my extra-rich original recipe):

Original extra-rich recipe

1 1/2 TBSP cherry gelatin powder

11 OZ dark chocolate, melted

Make original recipe but add gelatin powder in butter/marshmallow mixture. Frost with melted dark chocolate.

Yummmmm!

 

 

 

EASY ALL-CORNMEAL PANCAKES

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Saw this online somewhere and tried it. It’s great and it’s easy.

Pour some cornmeal into a bowl. A little bit for a few pancakes, a lot for many. Add some sugar and/or salt for flavoring is you wish, but this is not necessary as just cornmeal alone works. Then add boiling water while mixing until a thick batter is created. Think thick pancake batter so when  you pour it into a pan it won’t spread all over but will form a nice pancake.  

The next step is crucial. Let it sit for ten minutes so the cornmeal will absorb the water and your pancakes won’t be all crumbly. When the ten minutes is done, check the batter. You might want to add a bit more water if it’s too thick to return it to thick pancake batter consistency.

Then fry in oil as you’d fry pancakes.  It’s great and it’s Gluten Free, which is important in our house as my son was recently diagnosed with Ciliac Disease and my grandson, who lives here, is Gluten intolerant.

EASY VALENTINE COOKIE RECIPE

Here’s one of my favorite recipes for Valentine’s Day — or any day I want something cherry-flavored, which is fairly often. 

It’s like a chocolate chip cookie with white chocolate chips and a dough made from a cherry chip cake mix. So that makes it quite easy and festive.

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  • 1 Egg
  • 1 Cherry chip cake box mix
  • A little Pink food coloring, maybe 1/2 t
  • 1 Powdered sugar
  • 1/2 tsp Vanilla
  • 1/2 cup White chocolate chip
  • 1 8 oz. cream cheese bar
  • 1/2 cup Butter

Mix all ingredients and bake as for chocolate chip cookies. 375 degree oven, drop by teaspoons onto ungreased cookie sheet and bake 8 to 11 minutes till done, then remove from oven and cool 2 minutes before removing from baking sheet.

Easy.

Here’s to good cooking,

 

Sharon, Robert and everyone at NWFF

MAKE YOUR OWN BROWN SUGAR

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I’ve not bought brown sugar for more years than I can remember. I make my own. It started out as a cost-saving thing but now I do it because I prefer my own blend and because I don’t have to make sure I have brown sugar in stock. Besides, everyone knows it gets hard, which causes all kinds of problems. And a little colorful language.

So I make it myself, enough to last a while without getting hard and the kind of brown sugar I prefer.

What do I mean by ‘kind’ of brown sugar? The recipe will answer that.

HOMEMADE BROWN SUGAR RECIPE

1 cup white sugar;    1 to 3 tablespoons molasses. (That’s all, just 2 ingredients!)

How much molasses you use depends on how you like your brown sugar. 3 tablespoons will make dark brown sugar. Use 1 tablespoon and you’ll end up with light brown sugar. I like it somewhere in between so I use what I feel like using and that can vary depending on what I’m using it in.

It’s incredibly easy and convenient. Don’t have to store any brown sugar at all if I don’t want to, just make it as needed, though I do  like to have some on hand for when I want a little to toss into a dish.

There’s a trick to mixing it, though. If you just plop the molasses into a bowl containing all the white sugar you’ll end up with a blob that will be very difficult to mix and that may reduce you to tears. I almost did me until I figured out how to mix it easily.

I put a little white sugar and all the molasses into a bowl. Then I use a pastry blender until it’s well blended. Then I add a little ore white sugar and blend that… then a little more white sugar and blend that… and so on until all the white sugar has been used.

And presto— I have brown sugar.

CHOCOLATE TRIFLE

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This picture isn’t exactly like the trifle I made but it’s close. And, yes, it was wonderful! Absolutely wonderful! I’m definitely going the trifle route for my church Circle. They will love it and, perhaps be fooled into thinking that I’m up to their level in the excellent dessert category.

Anyway, here’s the recipe:

1 batch of brownies, either mix or from scratch, enough to fill a 9 x 9 inch pan;    1 large chocolate instant pudding mix;    1 14-ounce can sweetened condensed milk;    1 largest size container frozen whipped topping (I think it’s 18 oz or something like that);     1   4-oz chunk of mint chocolate fudge (mine was courtesy of Northwoods Food Factory. Of course.)

  1.  Make brownies and cut into 1/2 inch squares. If the brownies are too gooey to cut well, don’t worry about it, just tear them apart. 2.  Combine dry pudding mix and sweetened condensed milk, then fold in 1/2 the frozen whipped topping. 3.  Layer 1/2 the brownies on the bottom, then 1/2 the pudding/sweetened condensed milk/frozen whipped topping mix, then 1/2 the remaining frozen whipped topping.    4.  Repeat layers.    5.  Top with slivers of fudge to look pretty and taste absolutely yummy.    6.  Refrigerate several hours though it’ll probably be ready to eat fairly soon.

MY FIRST TRIFLE!

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I decided to make a trifle for Circle. Those women are awesome and the wonderful treats they’ve made for meetings will be a lot to live up to. Add to that the fact that I’ve never made a trifle before and you get what I’m facing. But I’m brave enough to give it a try and I’ve always wanted to make a trifle.

I found some pretty plastic containers at The Dollar Store that I can toss afterwards. Meeting in the church so I’ll bring them in a cooler, the kind with wheels, of which we have lots from selling fudge in the summer. And, of course I’ve never made coffee in the church before so that’ll be an adventure also. I think I know where everything is kept. I hope!

Hopefully everything will go well. This recipe I got from Allrecipes looks easy enough:

STRAWBERRY TRIFLE

1 five-ounce pkg instant vanilla pudding;    3 C cold milk;   1 nine-inch angel food cake cut into cubes;   4 sliced bananas;  1 sixteen-ounce pkg frozen sliced strawberries;   1 twelve-ounce container whipped topping.

Prepare pudding with milk according to directions. In a trifle or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

NO-BAKE CHOCOLATE MINT BARS

No-Bake Chocolate Mint Bars

1/2 cup butter
1 bag (10 oz) mint-flavored mint chocolate chips
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon vanilla
2 cups powdered sugar
1/3 cup butter

Directions

  • Lightly grease 9-inch square pan. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup chocolate chips over low heat, stirring constantly. Remove from heat and stir in cookie crumbs until well mixed; press evenly in pan.
  • In small bowl, beat 1/4 cup butter, milk, vanilla on medium speed until well mixed. Gradually beat in powdered sugar until smooth.
  • Spread mixture evenly over crumb mixture. In small saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over mixture in pan. May want to put in refrigerator to harden but it’s normally not necessary.

See you next time,

Robert, Sharon and the rest of us at NWFF

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES ARE THE ABSOLUTE BEST!

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They are the best. That’s what I said and I’m sticking to it. Because I love no bake cookies and there aren’t many things that can compete with both peanut butter and chocolate in the same cookie. So here’s my family’s recipe. Again, I don’t know where the recipe came from, but I thank whoever came up with it. I’d gladly give credit where it’s due but I don’t know where that is beyond ‘the family.’

4 T cocoa;  2 C sugar;  1 stick butter or margarine; 1/2 C milk; 1 C peanut butter; 1 T vanilla; 3 C oatmeal.

Have waxed paper or aluminum foil ready for the cookies when you finish cooking.

Boil sugar, milk, butter and cocoa for 1 minute in saucepan, then add peanut butter, oatmeal and vanilla. Drop by teaspoons onto waxed paper or aluminum foil and let cool until they can be picked up intact and eaten.

Then enjoy one of my favorite treats.

See you next time,

Robert, Sharon and the rest of us at NWFF

 

EASY-TO-MAKE VALENTINE CANDY BAG

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We make and sell sweet treats, including candy.

So, when Valentine’s Day rolls around, we like to make the containers pretty. You know, because it’s for Valentines. Hearts and flowers abound.

But how to do so easily and cheaply? Because, though we sell sweet treats and wish we could afford to give everything away, unfortunately, we can’t. So when we first decided we wanted nice containers for our sweets, we looked for things we could do on the cheap that would be nice.

We came up with simple white bags decorated with hearts and flowers. Not expensive and easy to do, a very important consideration when we are so busy as to sometimes feel overwhelmed.

Any white paper bag will do. The kind greeting cards come in. Lunch bags. Those really nice small white bags with handles on them that are actually made to be decorated.

If you’re someone out there who, like us, wants to do something special for Valentine’s Day but for whatever reason doesn’t want to delve into the art world to create a stunning, expensive and difficult creation to hold candy, try this. It’ll work.

And if you order candy from us for Valentine’s Day, consider this a preview of the container.

 

HOW TO MAKE ELEGANT VALENTINE’S DAY NO-BAKE TREATS

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No-bake cookies are one of my favorites. Mainly because they are so easy and taste so good. But normally you don’t think of no-bake cookies as being elegant. Well, with just a little imagination, they can sit on your table alongside the most elegant treats you can imagine, as the following shows.

These yummy cookies are just one example. More will be posted in the coming days. Enough to have your loved ones rolling in both elegance and goodies come Valentines’ Day.

All you need are wafer cookies. Any color will do (but, of course, pink goes with valentines), some candy coating and optional decorations. Though, of course, decorating the cookies is half the fun, especially if you have small helpers.

Melt the candy coating and dip the cookies in it. Alternately, put the cookies on a cookie sheet and pour the candy coating over it.

Then sprinkle your decorations on before the candy coating hardens.

That’s all. Easy, isn’t it? And lovely. And good to eat.

The beautiful poicture is from Flour On My Face

See you next time,

Sharon and Robert and everyone else at NWFF