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for 5 7 minutes keep a close eye on them so they don t over bake they should be a light golden brown line a 9 x13 baking pan with foil that hangs over the edge for easy removal spray the foil with a light layer of cooking spray make the crust with a mixer or food processor blend the butter and sugar until smooth and fully combined add flour and salt and blend lightly until almost incorporated add 1 cup of cooled toasted almonds and blend until just combined press crust into the bottom of the prepared pan bake 5 6 minutes in a pre heated oven at 350 f make the coconut filling in a bowl mix the sweetened condensed milk coconut and vanilla spoon the mixture onto the crust spreading gently so you don t disturb the crust bake for 20 25 minutes until the coconut is a nice golden brown remove from oven sprinkle with bag of chocolate chips and let sit for 5 minutes the chips should be melted by now spread the melted chocolate over the baked coconut bars sprinkle the remaining 1 2 cup toasted almonds on top melted chocolate place coconut bars in the refrigerator for about 1 hour until chocolate has hardened when fully chilled remove entire dessert from the pan by pulling up on the foil liner slice into small bars using a sharp knife cleaning the knife with warm water between cuts if you want nice sharp bars bars may be served at room temperature or directly from the fridge store remaining bars in the refrigerator wrapped well can be made 2 3 days in advance enjoy the crow s nest posted by the crow s crusty loaf at 10 58 am no comments email this blogthis share to x share to facebook share to pinterest monday january 21 2013 easy bacon egg cups for a crowd easy bacon egg cups for a crowd when all the kids were over or we have guests preparing this yummy and simple recipe for breakfast is a must we have an abundance of farm fresh eggs so i like to use some of them up while everyone was here the recipe uses a muffin tin so in no time at all we had breakfast for us all yumm give them a try 12 slices of wheat bread crusts cut off or bread of your choice 12 eggs 6 strips of bacon pre cooked and crumbled lightly spray your muffin tin with cooking spray after cutting the crusts from your bread push each slice into a muffin tin cup making sure to not rip or tear the bread and working it up around the sides of the tin next crack an egg into each bread cup i used smaller eggs because my tin is a bit on the small side and the regular eggs were overflowing top the egg with crumbled bacon pieces i cooked mine the day before so it was all ready but you can easily zap some in the microwave the day you are preparing these bake at 350 degrees for about 10 minutes you will want to check occasionally so they are cooked they way you like them other options you could try is sprinkling with cheese or using ham instead of the bacon hope you get a chance to try these the crow s nest posted by the crow s crusty loaf at 7 44 am 1 comment email this blogthis share to x share to facebook share to pinterest sunday january 20 2013 craw fish sausage gumbo here is a great meal to warm you up during the winter months or serve this to add a new orleans flair to your super bowl party ingredients list 1 lb craw fish ours came seasoned gave the dish a spicy kick 2 chicken bouillon cubes 1 lb andouille sausage cut into half coins 1 can diced tomatoes 1 2 onion chopped 1 celery stalk chopped 1 clove of garlic diced 3 tbs vegetable oil 4 tbs flour 1 tbs worcestershire sauce 1 tsp cajun seasoning 1 c okra cut in coins directions boil whole craw fish in 3 c of water with bouillon cubes for half an hour remove craw fish with slotted spoon remove tails and extract tail meat and set aside keep head and tail shells and return to broth kept on low until later use saute onions celery and garlic until onions are translucent remove from pan and set aside put oil and flour in pan and whisk until dark brown to make a roux on medium high heat do not let it burn add onions celery and garlic previously set aside to the roux and saute for a minute add can of diced tomatoes to roux mixture do not drain strain craw fish broth into roux and tomatoes save the heads for garnish no this is not morbid they have great flavor add sausage okra worcestershire sauce cajun seasoning and salt to taste allow to simmer for 30 minutes while making white rice serve over rice and garnish with craw fish heads suck on the ends of the heads for additional flavor enjoy the moose lodge posted by the crow s crusty loaf at 3 52 pm 2 comments email this blogthis share to x share to facebook share to pinterest thursday september 20 2012 bev s zucchini bread my lovely friend bev gave me this recipe years ago and it s still the best zucchini bread i have tasted she has since passed away from leukemia but each time i make it i am reminded of all the wonderful times we had bev s zucchini bread makes two loaves 2 2 3 c sugar 2 3 c shortening 2 3 c water 4 eggs 3 c grated zucchini seeds removed before grating 3 1 3 c flour 2 t baking soda 1 2 t baking powder 1 t cinnamon 1 t ground cloves 2 t vanilla extract 1 c chopped walnuts cream sugar and shortening add eggs and beat just until blended add the water and grated zucchini and vanilla in a separate bowl sift all of the dry ingredients together and then add gradually to the wet mixture just until blended stir in walnuts divide batter between two well greased loaf pans bake at 350 degrees for 55 65 minutes use a toothpick to test for doneness in the center of each loaf it should come out clean set on wire rack and cool for 8 10 minutes run a knife around the edges of the pan and remove bread from pan continue cooling on the racks store in baggie or air tight container refrigerate if not eaten within a day i made four loaves yesterday so yummy i even added some ground flax and chia seed this time yum the crow s nest posted by the crow s crusty loaf at 6 56 am 2 comments email this blogthis share to x share to facebook share to pinterest coffee hour pumpkin bars here s a great fall recipe i got this recipe from a lady at church who used to make them every fall for our sunday coffee hours serve with hot coffee hot chocolate mulled or cold cider or just a big glass of cold milk coffee hour pumpkin bars bars 4 eggs 1 2 3 cups granulated sugar 1 cup vegetable oil i used canola 15 ounce can pumpkin 2 cups sifted all purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda icing 8 ounce package cream cheese softened 1 2 cup butter or margarine softened 2 cups powdered sugar 1 teaspoon vanilla extract directions combine the eggs sugar oil and pumpkin until light and fluffy in a separate bowl stir together the flour baking powder cinnamon salt and baking soda add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth spread the batter into a greased sided cookie sheet pan jelly roll pan bake at 350 degrees for 30 minutes let cool completely before frosting to make the icing combine the cream cheese and butter in a medium bowl and beat until smooth add the sugar slowly until combined mix in the vanilla and spread on cooled pumpkin bars store them in the fridge enjoy the crow s nest posted by the crow s crusty loaf at 6 50 am no comments email this blogthis share to x share to facebook share to pinterest tuesday july 17 2012 triple surprise cookie bars triple surprise cookie bars you ll want to keep this recipe it s one of our family favorites 1 cup 2 sticks butter softened please don t use margarine butter is best for flavor and texture 1 cup white sugar 1 cup brown sugar 2 eggs 1 1 2 c flour 2 t baking powder 1 1 2 c quick cooking oats 1 cup chocolate chips 1 cup shredded coconut 1 2 cup chopped pecan or walnuts cream together the butter and sugars until light and fluffy i have found this to be an important step in making delicious puffy cookies so do beat it for a couple of minutes at least add eggs and beat just until combined blend in the flour and then add the remaining ingredients beating just until combined the batter will be very stiff line a rectangle cookie sheet with sides jelly roll pan with foil and spray with non stick cooking spray place the batter on the foil and spread evenly with a spatula sometimes i have even used my hands to spread it as the batter is very stiff bake in a 350 degree oven for 15 20 minutes or until lightly browned don t overcook cool and then lift foil and bars from pan place on cutting board and cut into squares serve with plenty of ice cold milk store in airtight container to keep them moist and chewy yum hope you enjoy these wonderful cookie bars the crow s nest posted by the crow s crusty loaf at 8 14 am no comments email this blogthis share to x share to facebook share to pinterest friday june 1 2012 summer chicken salad this chicken salad is a great summer meal for lunch or dinner it s easy to make and oh so good give it a try summer chicken salad two cans of canned chicken breast you could also use cooked chicken breast cut and shredded into small pieces 2 t lemon juice 1 4 cup golden raisins don t use regular ones 1 t fresh chopped tarragon or 1 2 t dried mayonnaise salt and pepper to taste combine the chicken lemon juice raisins and tarragon add just enough mayo to hold everything together and mix well add salt and pepper to taste serve on whole wheat or white bread with fancy lettuce and you have a tasty meal the sweetness of the golden raisins and the tarragon make this dish delicious i have used this recipe for tea sandwiches at bridal showers and it is always a hit enjoy the crow s nest posted by the crow s crusty loaf at 6 14 pm 1 comment email this blogthis share to x share to facebook share to pinterest sunday april 22 2012 yummy chinese sweet sour chicken easy if you love chinese food but hate the price of take out you have to try this recipe we at the crow s nest made it first then our son and daughter in law at the moose s lodge made it after i recommended the recipe we served ours alongside some homemade pork fried rice the moose s den made a stir fry of veggies and lo mein then placed the chicken on top you can also make addition sauce in a pan and simmer it to reduce to a thick sauce while the chicken is baking in the oven no matter what you decide to do you will love this recipe chinese sweet sour chicken chicken 3 4 boneless chicken breasts salt pepper to taste 1 cup cornstarch 2 eggs beaten 1 4 cup canola oil sweet and sour sauce 1 4 c white sugar 1 2 c brown sugar 4 tbs ketchup 1 2 cup vinegar 1 tbs soy sauce 1 tsp garlic salt red pepper flakes to taste optional preheat oven to 325 degrees rinse your chicken breasts well and then cut into bite size chunks season with salt and pepper dip the chicken pieces into the cornstarch to coat then dip into the eggs heat your 1 4 cup oil in a large skillet and cook your chicken a few pieces at a time until browned but not cooked through place the chicken in a 9x13 greased baking dish and set aside for a few minutes whisk all of your sweet and sour sauce ingredients in a bowl and then pour evenly over the chicken toss to coat each piece thoroughly bake for one hour total but during the baking process you will need to turn the chicken every 15 minutes serve as desired with rice lo mein etc hope you enjoy this great recipe we d love to hear your feedback the crow s nest posted by the crow s crusty loaf at 7 36 pm 1 comment email this blogthis share to x share to facebook share to pinterest sunday january 29 2012 homemade pizza rolls great for superbowl parties it s that time of the year again superbowl sunday is coming up in a week and it s time to prepare party food my family got this recipe from a cooking magazine some years ago and we love it the foxes den made some recently for dinner as well it takes a bit of time to make but the value of this recipe is it freezes well and just tastes so good you will need 4 cups 16 oz shredded pizza cheese blend or mozzarella cheese 1 lb bulk italian sausage cooked and drained 2 packages 3 oz each sliced pepperoni chopped 1 medium green pepper finely chopped 1 medium sweet red pepper chopped 1 medium onion chopped 2 jars 14 oz each pizza sauce 32 egg roll wrappers vegetable oil or shortening for frying we use shortening as it seems to be a tad cheaper additional pizza sauce for dipping warmed optional in a large bowl combine cheese sausage pepperoni peppers and onion stir in pizza sauce until combined place about 1 4 cup filling in center of each egg roll wrapper fold bottom corner over filling fold sides over center filling moisten remaining corner with water not too much and roll up tightly to seal in an electric skillet heat 1 inch of oil to 325 degrees fry pizza rolls 1 2 minutes on each side or until golden brown i find sometimes i need to hold the pizza roll in the oil with some tongs to keep it sealed for a few seconds drain on papers towels serve with additional pizza sauce if desired it yields 32 pizza rolls the foxes den posted by the crow s crusty loaf at 7 47 pm 1 comment email this blogthis share to x share to facebook share to pinterest labels pizza rolls superbowl family favorite apple salad this recipe is an old family favorite and makes a great dish to pass full of fruit and nuts it is also a healthier alternative to all the fat party foods apple salad for a crowd use the following portions 10 medium apples cored not peeled and cut into cubes 3 stalks of celery thinly sliced 1 cup or more of partially chopped walnuts you want nice pieces in the salad 2 cups raisins 1 cup mayo 1 cup granulated sugar 1 2 c or more of milk chop all of your apples celery and nuts add to large bowl and toss with the sugar mayo and milk you may have to add more of the last three ingredients to your taste stir until well coated and refrigerate covered for at least 2 hours before serving yummm the crow s nest posted by the crow s crusty loaf at 9 19 am no comments email this blogthis share to x share to facebook share to pinterest older posts home subscribe to posts atom we d love to hear from you send us an email at the above address blog archive 2015 2 december 1 no title september 1 2013 6 may 1 april 3 january 2 2012 16 september 2 july 1 june 1 april 1 january 11 2011 10 october 2 september 8 meet the chefs below you will find a profile for each of the cooks who will be contributing to this blog we hope you will enjoy preparing our tried and true recipes if you have any questions about the recipes we post please email us at the email provided above the crow s nest chris wendy we are the mom pop of this family blog chris is an electrical engineer and wendy works part time and has an small on line business we ve been married for 28 years and have two children we enjoy spending time with our two grown sons and their lovely wives we love the great outdoors gardening traveling walking our dog jack photography decorating woodworking c...