Posts Tagged ‘recipes’

Chocolate Caramel Shortbread Irish

March 14, 2011

I figure if I got four those words in the title, I’d get loads of hits. Chocolate, caramel and shortbread make up the three layers in Magills, a recipe I acquired while living in Ireland. They go by many names – last year, we saw them called Wellingtons in one place, millionaire bars in another and in one prosaic coffee bar they were plain old caramel squares. I call them Magills, because I got the recipe from Susan Stokes who got the recipe from a fellow named Magill. I believe I have the best story, with apologies to Lord Wellington.

(I have translated the measurements from weights to volume. You can’t find Kerry Cream here, but it’s really just sweetened condensed milk. Look for Lyle’s Golden Syrup in the international or baking aisle of your grocery store.)

 

MAGILLS

Shortbread:

1 stick butter, softened

1 cup flour

¼ cup powdered sugar

 

Caramel:

4 Tbl. butter

¼ cup sugar

¼ cup Lyle’s Golden Syrup

¾ tin of Kerry Cream

 

about ½ cup chocolate chips, melted

 

Crumble shortbread ingredients together; press into 8-inch-square pan and bake at 350 degrees for about 15 minutes, until the edges are just barely turning brown. Place pan on rack to cool.

Bring caramel ingredients to a boil and stir constantly until the mixture reaches the soft-ball stage. While caramel mixture is still hot, pour over the shortbread. Let cool.

Using an offset spatula, spread the chocolate in a thin layer over caramel. When set, slice into bars or squares with a hot knife.

 

What to eat at the airport

February 1, 2011

Also on the train or in the car. Fresh through security at the airport, we head for coffee, but there’s nothing appealing about the lineup of dry muffins in the case – or, for that matter, the container of cutup fruit (how do they get apples so dry?). (Of course, at the Florence airport, you can get hot brioche, but the trip home is another matter.) I bake this cake to take along – it’s somewhere between cake and shortbread really, not too moist, so it resists being squished in your bag.

What – six egg yolks? Yes, and just think: You can make an egg-white omelet for dinner the night before you leave on your trip. Enjoy!

MARTY’S ALMOND TRAVEL CAKE

1/3 (heaping) cup almonds, toasted and ground

1 1/2 cups flour

2 Tbl. cornstarch

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

1 cut butter, room temperature

1 cup sugar

6 large egg yolks, beaten to blend

2 tsp. grated lemon peel

1/2 tsp. vanilla extract

Butter and dust with flour one 8-inch-round cake pan. Mix together flour, cornstarch, baking powder, cinnamon, salt and ground nuts; set aside. Beat together butter and sugar; gradually add egg yolks. Mix in peel and vanilla. Add dry ingredients and mix until just blended. Transfer to pan. Bake at 350 degrees for about 25 minutes, until the cake is firm to touch. Cool in pan, then cut and remove slices. Wrap individually for a quick snack or breakfast.