West Chester Town Money Saver | December MID 2021

HOLIDAY baking!

Salted Caramel Nuts

Makes 8 cups

1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total)

1½ cups sugar

2 tsp kosher salt

1 tsp fleur de sel

2 tsp vanilla extract

Preheat the oven to 350 degrees. Combine nuts & spread them on a sheet pan, roast for 7 minutes, until they become fragrant. Set aside to cool. Place sugar & ¼ cup of water in a medium (10”) sauté pan and mix with a fork until the sugar is moistened. Cook over medium-high heat until the sugar melts—from this point on, don’t stir the caramel, swirl the pan! Don’t worry—the mixture may look as though it’s crystallizing. Continue to cook 5-10 min., until mixture becomes clear golden brown, swirling the pan constantly at the end. (Careful—the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are coated.

Home Made Hot Cocoa

½ cup unsweetened cocoa powder

½ cup white sugar

1 pinch salt

½ cup boiling water

3 ½ cups milk

¾ teaspoon vanilla extract

½ cup half-and-half cream

In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.

Rum Cake

Preparation

Ingredients

CAKE

• 1 cup chopped roasted pecans or walnuts

• 1 yellow cake mix

• 1 1-3/4 oz instant vanilla pudding mix

• 4 eggs

• ½ cup cold milk

• ½ cup vegetable oil

• ½ cup Bacardi dark rum

GLAZE

• ½ cup butter

• ¼ cup water

• 1 cup sugar

• ½ cup Bacardi light rum

CAKE: Preheat oven to 325 F. Grease & flour 12 cup bunt pan. Sprinkle nuts on bottom of pan. Combine all ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes stirring constantly. Remove from heat & stir in rum. Note: This rum will cause steam. Be careful not to burn yourself.

WEST CHESTER

Published By Town Money Saver, Inc.

Corporate O ce • PO Box 356 • Lucas, OH 44843

© 2021 TMS Franchising, Inc. All rights reserved.

For advertising information, call Drew 513-479-0785

NEXT ISSUE IN HOMES: February 16-18, 2022

ADVERTISING DEADLINE: February 2, 2022