Friday, December 13, 2013

Sweet and Salty Chex Mix Recipe


  • 1/2 cup butter
  • 1/3 cup tahina
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 3 cups rice chex cereal
  • 3 cups honey corn chex cereal
  • 3 cups shreddies
  • 1 1/2 cups pretzels
  • 1 cup roasted, salted mixed nuts
  • 2 teaspoon salt
INSTRUCTIONS
  1. Preheat the oven to 275F degrees.
  2. Place butter, brown sugar, tahina in a medium saucepan. Heat over medium-low heat until the butter melts and sugar dissolves. Stir in salt.
  3. Pour the rice chex, honey corn chex, shreddies, pretzels and nuts into a large baking pan. Drizzle the syrup a little at a time over the cereal and mix well. Continue adding syrup until all of it has been added and the chex mix is evenly coated.
  4. Bake for 1 hour, stirring the chex mix every 15 minutes, rotating pan half way through. Remove from oven and let cool completely. Store in an airtight container. Chex mix should keep for about 1 week.

Monday, December 02, 2013

Grandpa Nasmith's Lemon Tart Filling

My sister just reminded me of an old recipe, dating back to my Great Grandfather, Mungo Nasmith.

I know bits and pieces about the man, and in an effort to learn and reveal more, I've decided to publish some of his journals that found their way into my possession. See the next post...

juice and rind of three large lemons
6 egg yolks
2-3 tsps flour
1 cup powdered sugar
2 cups granulated sugar
1/2 cup butter
1/2 tsp salt

1.  Cook granulated sugar, butter, egg yolks and lemon juice and rind until thick - stirring constantly.

2.  Cool

3.  Add salt and powdered sugar.  Stir until waxy.

Keep covered in a cool place.  Should thincken up when cold.