Beer. Now there’s a temporary solution!

So, I have been taking it upon myself to learn about beer in addition to wine. I will admit I have never been a fan of beer. I like to cook with it and I will drink it, but it has never been a first or even a second choice while drinking. Where I live there are several micro breweries. The significant other is quite fond of them. I am tying to learn about beer so we are able to enjoy the craft brews together.

My knowledge of beer up until lately has been: You rent it...as in it makes you pee. Everyone seems to love Budweiser, I think it is horrible. I tolerate Miller Light the best, but if it is cold enough I can deal with Coors Light, Rolling Rock, or National Bohemian aka Natty Boh. I do like Redds Apple Ale, but that has a sweet taste. I also quite enjoy Crispin, but that is another cider.

I find the taste of hops unpleasant. (Hops are the female flowers [also called seed cones or strobiles] of the hop plant. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor. Hops are also used for various purposes in other beverages and herbal medicine.) This is the root of my dislike of beers. I have always been sensitive to bitter and that is what I don't like about the hops. In my research I have found most all beers fall into one of two categories: ales or lagers. Crazy right?

Ale is brewed from malted barley using a warm fermentation with a strain of brewers' yeast. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavor that balances the sweetness of the malt. Ale is the oldest kind of beer.

Types of Ale

• Barley Wine - Use of the word wine is due to its similar alcoholic strength as a wine; but since it is made from grain rather than fruit, it is, in fact, a beer. There are two primary styles of barley wine: the American which tends to be more hoppy and thus more bitter with colors ranging from amber to light brown and the English style which tends to be less hoppy and thus less bitter with more variety in color ranging from red-gold to opaque black.
• Bitter - An English term for pale ale. Bitters vary in color from gold to dark amber. English bitter is widely considered by English drinkers to be the best beer in the world, as a result of its style being difficult to find elsewhere.
• Brown Ale - They range from deep amber to brown in color. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with a slight citrus accent and an aroma, bitterness, and medium body.
• India Pale Ale - The body will be golden to amber and it is extremely hoppy. It was first brewed in England in the 19th century.

  

  I wouldn't drink it, but the name is hilarious!

• Pale Ale - is a beer made by warm fermentation using predominantly pale malt.
• Porter - a dark style of beer originating in London in the 18th century, descended from brown beer, a well hopped beer made from brown malt. The name is thought to come from its popularity with street and river porters.
• Stout – A dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were originally the generic term for the strongest or stoutest porters. There are several variations of stout.
• Wheat Beer - A beer that is brewed with a large proportion of wheat in addition to malted barley. wheat beer is the oldest style still in existence today.
  
  

Lager is light in color and is aged at cool temperatures. Lager was developed by German brewers who discovered that aging beer in natural caves after the initial fermentation produced a cleaner beer and made their brews less susceptible to contamination. Eventually this aging, called lagering, led to the isolation of yeasts that thrived at lower temperatures than the traditional ale yeasts. This bottom fermenting yeast is more aggressive than ale yeast yielding a drier beer with almost no flavor or aroma contributed by the yeast itself. Lagers are typically served cold. 

Types of Lager

• Bock - Bock originated in Einbeck, Germany. It is rich and malty. There is noticeable balancing hop bitterness but the depth of the full malt flavor dominate.
• Dunkel - Dunkel beers are dark lagers. They are generally associated with Bavaria, their region
  
  of origin. They typically range in color from amber to dark reddish brown. They are characterized by their smooth malty flavor.
  
• Oktoberfest/Maerzen - The body is light brown with a white head. This lager is distinctly German.
• Pilsner - It is one of the youngest beer styles in the world and was originally brewed in Plzen, Czech in 1842. Pilsner is brewed all over the world. The head is white and dense and the body is straw colored. The aroma should contain hops with a hint of graininess. The flavor is simple with light grain and hops bittering.

I've recently discovered through research and tasting, I seem to like stouts and porter. IPA's are a no go because the hoppiness of them turns me off. I have also learned that some beers taste better with food. Wines do too.  Who knew!?!

Stay tuned for the next installment of beer! 

References

• Real Beer
• Beer/Wikipedia
• Beer Advocate

I make no excuses...only delicious food

I think about giving up on this blog but then I always come back. I like to cook, I like to write, and I love to eat...this just makes sense.  I guess the egotistical side of me needs gratification of knowing someone is reading thing besides my Mom.  (Hi Mom!)

The significant other and I are dieting or having a lifestyle change or what ever you want to call it. It all boils down to we are trying to loose weight and eat cleaner food.  The thing is...my body seems to crave all that bad, processed food, and sugary drinks.  So far I am down 22 pounds since December 13, 2013.  We are using this great app/website called: MyFitnessPal. It really helps a lot and makes me think about what I eat and drink.   I was drinking so many calories and didn't realize it.

As for eating...we have come across this killer warm salad dressing to have on a spinach salad.  A serving of the salad with two servings of the dressing is about 300 calories. It tastes delightfully bad while being good for you.  We like to add some protein to it  in the form of some lean steak.  I'm sure it would be rocking with chicken or shrimp as well. It also goes great as a side with pasta dishes.  It's so good I could seriously eat this every night.  Original recipe called for blue cheese...feel free to use that if you like...I dislike blue cheese so asiago for me.  It also called for lettuce.  I'm not a fan of wilted lettuce so enter spinach.

Warm Maple Bacon Spinach Salad

Ingredients:

• 4 strips of Bacon, cooked, crumbled and bacon fat reserved
• 1/3 cup Real Maple Syrup
• 3 tablespoons Country Dijon Mustard
• 2 tablespoons Red Wine Vinegar
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Black Pepper
• 1 Shallot, finely diced
• 1 package of fresh spinach
• 1 small Honeycrisp Apple, sliced
• 1/4 cup Pecan Halves
• 1/4 cup Asiago Cheese, or more to taste

Directions:

1. Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
2. Toss together the spinach, sliced apples, pecans, cheese, and crumbled bacon.
3. Reheat the bacon fat over medium/ medium-high heat.
4. Sauté diced shallot until softened. 
5. While whisking, gradually add in the jar of maple/mustard mixture. 
6. Simmer for 3-5 minutes or until slightly thickened.
7. Plate up the salads and serve the warm maple bacon dressing drizzled over the top.

I also take no credit for making this recipe other than eating its delicious goodness...the significant other is the one that totally makes it. 

Hot and Humid? Must be summer!

Memorial Day is upon us once again...the official kickoff to summer grilling season. I personally have been grilling since April, but when I have a great grill, I will grill year round.  Here are some great fairly healthy sides, an awesome BBQ sauce, and a repost of my grilling tip sheet.

Remember this weekend when you are burning your meat and breaking bread with your family and friends, the real reason of this holiday: Many brave men and women gave their lives so you can eat, drink and save big money on a mattress or car.

Memorial Day is a United States federal holiday which occurs every year on the final Monday of May. Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces. Formerly known as Decoration Day, it originated after the American Civil War to commemorate the Union and Confederate soldiers who died in the Civil War. By the 20th century Memorial Day had been extended to honor all Americans who have died while in the military service. It typically marks the start of the summer vacation season, while Labor Day marks its end. Memorial Day is not to be confused with Veterans Day; Memorial Day is a day of remembering the men and women who died while serving, while Veterans Day celebrates the service of all U.S. military veterans, living or dead.

Happy Cooking my Friends!

Heirloom Tomato Salad

Ingredients

• 1 lb.   mixed fresh tomatoes, chopped. Yellow, beefsteak, brandywine, etc...
• ½ cup  thinly sliced red onions – the thinner the better
• ¼ cup  cubed mozzarella cheese
• ¼ cup  of your favorite low sodium Italian Dressing – more or less to taste
• 2 Tbsp.  chopped fresh basil
• 2 Tbsp.  chopped fresh parsley

Directions

COMBINE ingredients...tastes best if made an hour or more before serving.

Caprese Pasta Salad

Ingredients

• 6 fresh tomatoes, diced
• 1/3 cup extra-virgin olive oil
• 1- 2 Tbsp balsamic vinegar
• 2 cloves mashed garlic
• 1 Tbsp sliced sun-dried tomatoes - optional
• Salt and pepper to taste
• 1 lb. your favorite pasta cooked according to package, cooled – want it more healthy? Use whole wheat
• 1/2 lb. fresh mozzarella cheese packed in water, cut into cubes
• 15 fresh basil leaves, finely shredded

Directions 

Cut the tomatoes into a small dice. Drain them in a colander. In a large bowl, combine the drained tomatoes, olive oil, balsamic vinegar, sun-dried tomatoes, and garlic. Season to taste. Let sit for 10 minutes or more to marry the flavors. Add the pasta, cheese and basil to the tomato mixture and toss gently. Add salt and pepper to taste and enjoy!!!

Coca Cola BBQ sauce

Ingredients

• 2 cups Coca-Cola (or similar cola)
• 2 cups ketchup
• 1/2 cup white vinegar 
• 1/2 onion large onion, finely chopped – the finer the better
• 1 1/2 tablespoons black pepper 
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 3 teaspoons chili powder  or more to taste

Directions

Mix all ingredients in a saucepan and bring to a boil. Reduce heat to a low simmer and cook slowly for 1-2 hours or desired thickness, stirring occasionally.

"To alcohol! The cause of... and solution to... all of life's problems..."

It's been a crazy month, this April has...I tell you what!  A move back to Maryland, trying to combine two sets of cats, and other various things...I've been a busy home cook!
At the wonderful Southern Season store, before I departed North Carolina, I got to meet chopped judge Maneet Chauhan!  Such a lovely lady! The picture of the three of us is on Facebook.  We got her cookbook and had it signed!  I look forward to meeting more celebrity chefs in the future!
Got a new grill last week (a Char-Griller Grillin' Pro 3001...LOVE IT,) so in the spirit of Sunday dinner, I did a beer can chicken.  I've done a beer can chicken before, but it was in the oven.  I did it on the grill this time served with delicious grilled veggies and fresh lemonade.  So, so, sooooo yummy! I have a full and happy tummy tonight.

Beer Can Chicken
(You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill an empty soda can halfway with chicken stock and use it instead of the beer.  I've also used Mountain Dew and Sprite!)

Cook time: 1 hour, 30 minutes to 2 hours

Ingredients
•1 4-pound whole chicken

Complete Seasoning is my
salt replacement.  Thanks,
Melissa for introdicing me to it. 

•2 Tbsp olive oil
•1 opened, half-full can of beer, room temperature (I've found the cheaper the beer the better unless you are looking for a specific flavor profile.)
•2 Tbsp or more of a spice mix of your liking...I used Complete Seasoning by Badia.  Great stuff you find it with the international spices.
•1 to 2 sprigs fresh rosemary
• 1 to 3 cloves of fresh garlic

1. Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2.  Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil, then sprinkle the spice all over the chicken.

3.  Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can the rosemary and garlic in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4. Cover the grill and walk away. Do not even check the chicken for at least an hour.  (unless you see black smoke...I had a small fire!) After an hour, check the chicken and

refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5. Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Serve and enjoy with grilled veggies or what ever you may enjoy with a roasted

Corn Grilled in the husk,
chicken, and
zuchini/yellow squash

chicken.  Great thing to toss on grilled veggies...a tea spoon or less of fresh cracked pepper per two table spoons of grated Parmesan cheese.  Mix well and sprinkle on lightly as the veggies come off the grill.

Rosy's Lemonade
Ingredients
 •1 cup sugar (can reduce to 3/4 cup)
 •1 cup water (for the simple syrup)

No, not that one! 

 •1 cup lemon juice
 •3 to 4 cups cold water (to dilute)

1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. 
2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. 
3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice

April Showers May Contain Cookies

So, I hit the Haw River wine trail last month and it was a great time.  I look forward to writing about it.  I am out of town and forgot to bring my notes with me. :-(  I will say, Starrlight Meadery is freaking awesome and a great find thanks to a nice gentleman at another winery.

As it is well known, this fat kid has a sweet tooth.  In my quest for cookies and being out of eggs I discovered a gem of a recipe.  I have doctored it three different ways and everyone has been great.  You could use soy milk and vegan butter and just as easily make these vegan friendly.

Eggless Sugar Cookies

Ingredients 

• 1/2 cup sugar (want chocolate chip cookies? ¼ cup sugar and ¼ brown sugar and add chocolate chips...I used mini ones) 
• 1/2 cup butter 
• 2 tablespoons milk 
• 2 teaspoons vanilla extract 
• 1 cup all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1 pinch salt 
• 1/8 cup sugar 
• Optional: ½ cup coco powder

Directions

1. Preheat oven to 350°F
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use.  I also subbed almond extract and amaretto liquor out for this in a different taste).
4. Combine salt, flour and baking powder in a separate bowl.

5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about a half  cup more than the recipe calls for) You don't want dough to be too tough or sticky.

7. Form equal-sized balls (I used a 1 tablespoon scoop chilled the dough for about 20 minutes in the fridge too), flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (I dunked the balls in the 1/8 Cup sugar before putting on the pan).
8. Bake for 8-10 minutes, until bottom is lightly golden.

The chocolate version and chocolate chip version were big hits here.  The plain ones I didn't sugar coat and iced them.  Don't sugar coat if you try chocolate chip either...I also made the chocolate chip as a bar cookie. I am also sure you could make this with Splenda products as well.

Until next time!

3.14159265359

Happy Pi Day! My favorite is to celebrate with an actual Pie! Here is a best of J.J.'s pie recipes. Enjoy!

Pi Day is an annual celebration commemorating the mathematical constant π (pi). Pi Day is observed on March 14 (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.

Frozen Lemonade Pie

Ingredients

For the Crust

•2 cups graham cracker crumbs
•1/4 cup sugar
•7 tablespoons unsalted butter, melted

For the Filling

•2 cups heavy cream
•1 14-ounce can sweetened condensed milk, chilled
•1 6-ounce can frozen lemonade concentrate (do not thaw) [I used 12ounces]

For the Topping

•1 cup blueberries
•1 cup raspberries
•2 tablespoons sugar
•1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.


Sue's Peanut Butter Pie

• 1 - 8oz brick of cream cheese, softened
• 2 cups powder sugar
• Peanut Butter to taste...I used a whole 15oz jar of Skippy
• 1 - 8oz tub Cool Whip
• 1 Gram Cracker Pie Shell or Chocolate Cookie Shell 

Whip cream cheese, powder sugar, and peanut butter together until fluffy.  Fold in Cool Whip.  Poor into crust.  Chill for at least an hour.


J.J.'s Chocolate Cream Pie

• 1 - 4 oz package chocolate Jell-O instant pudding
• 1 c. heavy Whipping Cream 
• 1/2 c. Cool Whip 
• 1 baked 8 inch pie shell or Gram Cracker 

Mix pudding using 1 cup whipping cream, blend in Cool Whip. Spoon into a 8 inch pie shell. Garnish with chocolate curls and Cool Whip if desired. Chill for at least 1 hour.


 Butterscotch Pie 

Ingredients

• Flaky Pecan Pastry
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 12-ounce can evaporated milk, divided 
• 3 egg yolks 
• 1 cup milk 
• 3 tablespoons butter, cut into pieces 
• 1 teaspoon vanilla
• Meringue for Pie

Directions

1. Preheat oven to 425 degrees F. Prepare Flaky Pecan Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in the preheated oven for 12 minutes. Remove foil. Bake for 8 to 10 minutes more or until pastry is golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. For filling, in a medium saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter and vanilla. Cover and keep warm. Prepare Meringue for Pie.

3. Pour warm filling into pastry shell. Gently spread meringue over warm filling, sealing to edge of pie. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Flaky Pecan Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Stir in 1/3 cup finely chopped pecans. In a small bowl, combine 2 tablespoons ice water and 2 teaspoons vinegar. Sprinkle mixture over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with 2 tablespoons additional ice water until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. If necessary, cover and chill about 1 hour or until easy to handle.

Meringue for Pie: In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup packed brown sugar; set aside. In a large bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar mixture, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight).  -----I personally don't like meringue...I use whipped cream.


WHOOPEE PIE RECIPE

CAKE INGREDIENTS

• 1/2 cup dark cocoa powder (normal coco powder doesn't change it any)
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 t vanilla
• 1.5 cups flour
• 1.5 t baking soda
• 1/2 t baking powder
• 1/2 t salt (t=teaspoon)

FILLING INGREDIENTS

• 2 cups confectioners' sugar sifted,
• 1 cup salted butter softened (not melted),
• 2 ...t vanilla,
• 1/2 cup marshmallow fluff,
• pinch of salt (optional)

WHOOPEE PIE DIRECTIONS

Preheat oven to 425 F.

In a large bowl mix together the cocoa powder, and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.

Drop the batter by small spoonfuls on...to a parchment-lined baking sheet and bake for approx. 8 minutes

Remove to a rack to cool.

FILLING DIRECTIONS

Prepare filling by stirring the softened butter into the confectioners' sugar. Stir in the vanilla, marshmallow fluff, and optional salt.

ASSEMBLY

To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.

Ides of March could be tasty!

I have said this before but I need to write more often.  How often is the key...lately I have been uninspired and lacking new recipes to try.  Yes, I could get my own recipes of various websites, but I really love it when my readers give me their recipes.  I like trying your recipes! I've gotten some crazy ones that have been awesome: like Sue's Crazy Cake.  So unconventional but yet so delicious.

I am also going to start going on more food/drink adventures here in North Carolina.  I have a wine trail day planned for the weekend of March 16th and I am looking forward to taking to that armed with a camera and ready to take notes on the different places I am going to visit.  I've also have made a list of restaurants and farmer type markets I want to visit. There is the creamery as well!

Since I have been living here in North Carolina, I have been purchasing my milk in glass bottles.  This is the best milk I have ever consumed in my life and have discovered the company, Maple View Farms, has an ice cream joint.   I look forward to this trip.

I will leave you awesome readers with a recipe I came up with out of boredom.  I know Sue has been looking forward to me posting it and I have been putting it off.   Just for the record I found it works with thick cut, homemade bread.  And the sauce! I make it in the microwave!

J.J.'s Salted Caramel French Toast

French Toast

Ingredients

• 2 eggs
• 1/2 cup half and half
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Pinch salt
• ¼ teaspoon allspice
• 6 slices day-old bread
• Powder sugar for dusting

Directions
In a shallow bowl, (I like to use a pie plate!) beat eggs; add half & half, honey, vanilla, allspice, and salt. Soak bread for 30 seconds on each side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with powder sugar.

Salted Caramel Sauce

Ingredients

• ½ stick of butter (NOT margarine)
• ½ cup of brown sugar
• ½ teaspoon of vanilla
• heavy cream, milk, half & half, or homemade coffee creamer
• Chopped Pecans for garnishing
• Sea Salt for garnishing

Directions

Place butter, vanilla, and sugar in a TALL microwave safe bowl.  Microwave in one minute intervals till butter is melted and everything is bubbly.  Stir well.  Drizzle in dairy product ( I found the coffee creamer works the best.) while stirring till you have a smooth sauce and have thick or thin you would like it.  Microwave another 30 seconds to a minute.  Drizzle on french toast, sprinkle with small amount of sea salt if desired.  Top with pecans if desired.  This also goes great in coffee, on ice cream, and to dip apple slices in.