Rice Krispie Treats

Sometimes, every now and then I have a craving for something my Mom would make us. Something that brings comfort and memories in. This is one of those things. I couldn’t believe how easy they were to make! I always putted off making these because I thought they would be too hard or complicated, I don’t think I ever even really read the recipe before today.

I did some reasearch and, thanks to Mildred Day, in 1928, who made rice krispies treats for a girls camp fundraiser, we now have these yummy treats. She was working for Kellogs at the time and decided to use the cereal to make them. They are a sister to puffed wheat treats and to the popcorn ball. Both also favorites of my family… maybe popcorn balls will be my next treat.. yum!


Rice Krispie Treats

1/2 cup butter
40 regular marshmellows (a full big bag)
6 cups Rice Krispies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


Granny’s Rhubarb Cake

Its been slow at work lately, and we’ve been getting a lot of treats in to munch on during the day. This is one of my favorite treats that was brought in, aaaaaand I got to use up more rhubarb from my back yard!

Granny’s Rhubarb Cake

1 1/2 cups white or brown sugar
1/2 cup butter
1 cup sour milk *see note below
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
2 cups rhubarb (1″ pieces)

In a large bowl mix all the dry ingredients together. In a small bowl mix all the wet ingredients. Add the wet to the dry and mix. Fold in the rhubarb last. Pour into a greased pan and bake for 40 minutes in a 350 oven.

For Sour Milk

1 cup milk
2 tbsp vinegar.

Mix together and let stand foro 10 minutes.

Monkey Bread

Its been cold and rainy again this weekend. I just wish it would go away and the sun would shine. I’ve been trying to convince the BF to go hang out with his friend thats seeding south of us (the aren’t getting the rain), so I can have the afternoon to myself. He wasn’t up for more than an hour and he was complaining how bored he was and that there was nothing to do. Probably because we have been so busy the past couple weekends that to sit and relax just isn’t the norm for us. I just wanted to stay home and watch movies and curl up with some hot chocolate, but we ended up going to get groceries, renting movies, and being out and about for a couple hours. When we came back he decided maybe it was best he go visit his friend. And I finally got a couple hours to myself. I ended up making this wonderful Monkey Bread recipe. It tastes just like cinnamon buns!

Monkey Bread

4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup milk, warm (around 110 degrees, but don’t sweat having a precise temperature.  Just try to make sure it’s warm to the touch, but not hot)
1/3 cup water, warm
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), mleted

Butter Bundt pan with 2 tablespoons softened butter. Set aside.

In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

Mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm spot until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. Separate them from the rest of the “grid” as you cut them into small pieces.

Working one at a time, use a fork to dip each piece in melted butter, allowing excess butter to drip back into bowl.  Roll in brown sugar mixture, then layer balls in Bundt pan.

Cover Bundt pan tightly with plastic wrap and place in warm spot until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Heat oven to 350°F. Unwrap pan and bake until top is golden brown, 25-30 minutes.  Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

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