Seven Layer Bars

There are many variations in 7 layer bars, but this is the one my family has been making for as long as I can remember.  There are seven sweet layers piled on top of each other and then baked into caramel bar goodness.  Again this is a relatively simple bar to assemble and bake.  I think the challenge comes into play when trying to wrench the bars out of the pan since the caramel has successfully secured the bars to the edges.  These bars also freeze well, so you can enjoy them for weeks to come if you already have too many sweets in the house for the Christmas season.  You can also vary the ingredients if desired by changing up the nut to a walnut, peanut, hazelnut or almond.  The chips you can change for a peanut butter, cinnamon, or white chocolate chip.  Really, the possibilities for other combinations are endless.  However, in the spirit of Christmas past, this is how my family has made these bars, and to bring back sweet memories this is how I made them again this year.

Seven Layer Bars

1/4 pound butter

1 1/4 cups honey graham crackers, crushed

1 cup coconut, flaked

1 cup chocolate chips

1 cup butterscotch chips

1 cup chopped pecans

1 can sweetened condensed milk

Preheat the oven to 350F.  Melt the butter in a 9x12 inch pan.  Once melted remove and coat the bottom of the pan.  Pour the graham crackers in making sure to cover the bottom of the pan.  Sprinkle the coconut, chocolate chips, butterscotch chips and pecans over the crust.  Finally, drizzle the sweetened condensed milk over the entire mixture.  Bake for 30 minutes or until everything has come together and the sweetened condensed milk is starting to look caramel colored.  Remove from the oven and let cool completely before cutting and removing the bars.

Festive Banana Bread

Since I was little my grandma always made zucchini and banana bread.  Some happy accidents made her recipe better and inspired me to try different ways to get a bread to be the way I wanted it to be depending on my mood...sweet, moist and plain....or with chocolate and coconut....or this time with nuts.  I have never been a big fan of nuts in my sweet breads, but with a little roasting, the flavor comes out and compliments the banana much better than not roasted ones.  Plus, I have a thing for crunch.  Sometimes I just want to eat chips or carrots because they have crunch.

I have experimented with different recipes for banana bread since my grandma's recipe.  This recipe that I use now is based on Mark Bittman's How to Cook Everything.  I have never toasted the coconut, but that is something that I might in the future.  Plus, because of my experimentation, everyone benefits...guess what is going to accompany as I visit people for the holidays?  Yes, indeed, different versions of my banana bread.

Festive Banana Bread

1 stick unsalted butter at room temperature

1 1/4 cups flour

3/4 cup wheat flour

1 teaspoon salt

1 1/4 teaspoons baking powder

1/2 white sugar

1/4 cup brown sugar

2 eggs

3 very ripe bananas, mashed until smooth

1 teaspoon vanilla extract

1/2 cup toasted pecans

1/2 cup coconut

1/2 chocolate chips

Preheat oven to 350F.  Line a 9x5 inch loaf pan with parchment paper.  Mix together dry ingredients.  Cream butter until light.  Then add the bananas and eggs to the butter.  Beat well.  Add the dry ingredients until just combined.  Add in the nuts, chocolate and coconut (or any variation of the the three that you choose).  Stir together gently.  Pour the batter into the prepared loaf pan.  Bake for about an hour, but check with a tooth pick to be sure it is baked throughout the loaf.  The top should be golden brown.  Do not overcook  Cool on a rack for at least 15 minutes before removing from the pan.  Let cool completely before wrapping for storage.  This loaf will be moist for up to three days, but it is also very good toasted (or toasted with peanut butter).

Chicken Biryani American Style

Yet another cookbook with delicious recipes...this one came from Pam Anderson, Perfect One-Dish Dinners.  The recipe I based it on was Chicken Biryani American Style, though like most of my cooking I modified as I went along.

The recipe called this dish distinctly spicy, which I have to disagree with as I tend to like things spicier.  Next time I make this I will definitely make it spicier by  adding more red pepper flakes or add some other chile for more spice.  I would also recommend not adding the cashews as they do not reheat well and are rather chewy.  It is much simpler to add what you would like to each portion.

Serves3-4

1 pound boneless skinless chicken breasts cut into 1 inch chunks

2 Tablespoons butter

1/2 large onion, chopped

1 Tablespoon grated gingerroot

1/2 teaspoon red pepper flakes

1 Tablespoon curry

1/2 cup plain yogurt

1 Tablespoon fresh lime juice

1 cup basmati rice

1/2 teaspoon saffron threads

1/2 cup light coconut milk

1 cup chicken broth

1/4 roasted cashews

Generously sprinkle chicken with salt and pepper; set aside.  Heat half the butter in a large skillet over medium heat.  Add half of the onion, ginger and pepper flakes and cook until tender, about 5 minutes. Add curry powder and continue to cook until fragrant, about 1 more minute.  Add chicken and stirring constantly and until it looses its raw color.  Add yogurt and lime juice and cook until juice thicken slightly.  Transfer chicken mixture to bowl.  Wipe out pan and return to heat.

Heat other half of the butter, remaining onion and cook, stirring until soft (about 5 minutes).  Stir in rice and saffron.  Then stir in coconut milk, 1/2 of the chicken broth and a little salt.  Cover and bring to a simmer, about 15 minutes or until liquid is absorbed.

Heat oven to 375F and pour about 1/3 of the chicken mixture into a medium bowl.  Spread remaining rice evening over the bottom of the skillet.  Pour chicken and juices over rice in skillet and then top with remaining rice.  Pour second half of chicken broth over rice and cover the pan with foil.  Bake until heated through and rice starts to crust around the edges, about 30 minutes.  Remove from over, sprinkle with cashews and serve.