Caramel Pillows

These cookies aim to surprise. A delicious, simple shortbread wraps around a caramel candy.

Yield: About 3-1/2 dozen.

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
• 2/3 cup sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 21 chewy caramel candies, unwrapped and cut in half

Adjust rack to lower third of oven and preheat oven to 350 degrees F. Using an electric mixer on medium-low speed, cream butter in a large bowl until smooth. Increase mixer speed to medium, add sugar, and mix until well combined and slightly fluffy. Lower mixer speed and add egg white and vanilla, then the flour in two additions, scraping down the sides and mixing until thoroughly combined.

Using 2 level teaspoonfuls of dough, form a flat disk in the palm of your hand. Center a caramel half on the dough and bring the dough up to cover it completely. Roll gently in hands to form a ball. Place balls 1 inch apart onto parchment-lined baking sheets. Bake for 8 to 10 minutes, or until cookies are set and no longer shiny but dull, and the bottoms are browned. Place baking sheets onto a wire rack and allow to cool completely before lifting cookies from parchment paper.

Chocolate Banana Bars

Yield: 24 bars

• cooking spray
• 1-1/3 cups sugar
• 1 cup sour cream
• 1/4 cup margarine, at room temperature
• 2 containers of Eggbeaters (4 ounces each) or 4 whole eggs
• 4 medium ripe bananas, mashed
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips

Heat oven to 375 degrees F. Spray a 9×11-inch pan with nonstick cooking spray. Beat sugar, sour cream, margarine, and eggs in large bowl on low speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, salt, and baking soda on medium speed for 1 minute. Stir in chocolate chips. Spread in the pan and bake for 35 to 40 minutes or until light brown on top. Cool in pan. Cut 24 2-inch bars and dust with confectioners’ sugar before serving.

Old Farmer’s Almanac

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As a Reno/Sparks Nevada real estate professional and property manager, I encourage all questions and comments on the Reno/Sparks real estate market or any of the articles posted in this blog. Please feel free to use my back door to the MLS and search the houses available in the Reno/Sparks and most Northwest Nevada neighborhoods. I can be reached by email @ chance@ballard-company.com http://www.myspace.com/chancegates .  You can also follow me at http://www.twitter.com/chancegates .  To checkout some of  my property manager services goto http://chancegates.com/property-management-services/

If you are behind on your house payment and looking for a loan modification, go to making homes affordable

If the modification fails, contact your local real estate professional to help short sale your home.  To make sure there is no deficiency judgment a homeowner might find it necessary to hire an attorney.

I usually would not do this but my family has started a biggest loser contest, with weekly weigh ins and all.  It is kind of fun heckling those who are behind (my family way).  Have you ever noticed when your on a diet all the good food you see.

I guess it like when your buying a house, in the Reno/sparks area,  you start to see all the for real estate signs.

So I came across this recipe today and it sure does look good tell me what you think.

White Peach Pie

8-12 ripe white peaches, washed, split, pits removed and wedged into 8ths (leave peels on!)

1 cup vanilla sugar (I use two or three vanilla beans, split and scraped, submerged in 5 lbs. sugar)

1 lemon, cut in half

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

3 tablespoons corn starch or tapioca flour

pinch of kosher salt

Grab a big bowl and go to town on the peaches. Wash them gently, cut in half and take out the pits. Use a paring knife. Then cut each half into eight wedges. Use a big spoon to gently mix with remaining ingredients and squeeze lemon juice over everything. Set aside while you make the dough.

Here’s what you need to know about pie dough. There are those who use shortening, and those who use butter. By now you should now I am the butter kind. So. Just use it.  At the restaurant, we make about 20 balls of pie dough at a time. This is the scaled back version.

2 1/2 cups all purpose unbleached flour

2 sticks COLD sweet salted butter, chopped up into little bits

ice water

In the bowl of a stand mixer (or just a mixing bowl if you’re working by hand) add the flour. Add the chopped up COLD butter. Quickly mix on medium low speed so the butter is in little bits. With the motor running on low dribble in a bit of ice water. Keep dribbling until the mixture comes together, but isn’t too dry or too wet. Just watch. It will happen. Stop the motor…..if you are working by hand, dribble the water and work the dough until it comes together. At this point, you can make two disks, wrap in plastic wrap and store in the fridge. If you want to make this for the freezer, wrap in plastic wrap, then store in a freezer bag. Defrost on the counter or in the fridge.

To roll out: flour a board or counter with a little flour, and start rolling with a pin from the middle out.  Roll north, south, east, west. Then flip the dough, adding more flour if you need to. Roll again, north, south, east, west, until it’s bigger than a pie plate, about 12 inches across. Spray a glass deep dish pie plate with cooking spray. Lay the crust inside, giving a little room for shrinkage. Roll out the second crust. Fill the first crush with fruit and dot with butter. Lay the top crust over the fruit, sealing and crimping the edges. Score the top and sprinkle with sugar. Bake on a sheet pan lined with parchment or foil for 1 1/2 hours at 375 degrees until the center filling reads 180 on an instant read thermometer and is bubbling.  Cool on a rack and eat warm or room temperature. Enjoy!

This happens to be one of the recipes from Dish Cafe and Catering Co.  You can see more of her recipes  at http://dishingup.wordpress.com/

As a Reno/Sparks real estate professional, I encourage all questions or comments on the Reno/Sparks real estate market or any of the articles posted.  I can be reached by email at  chance at ballard-company.com or http://www.myspace.com/chancegates