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Making a Million

December 22, 2015

 

As I laboured with love (aka slaved over a hot stove) baking up a storm this weekend, it occurred to me how traditions connect us. Most of us have holiday memories that we can conjure up in a moment that take us back to mom’s kitchen where we can smell the sweet aroma of holiday baking.


For me I have some great holiday baking favourites. Like Millionaire Shortbread.  I’m not sure if they are named that because they have a million calories or because they taste like a million. Suffice it to say they get many oohs and ahhs. Another staple – Aunt Elaine’s Peanut Butter Balls. In our early days of dating my husband lamented that I never had a chance to meet his Aunt Elaine who had passed away. He talked about her holiday baking and famous peanut butter balls. I told him I had been making peanut butter balls since my teen years when I got the recipe from a lady I worked with named Elaine. A call to his uncle confirmed indeed I had met his Aunt Elaine before I met him. A bit of holiday magic for sure.

 

As you step out of work mode and into the holidays, may your days be filled with rich tradition and new beginnings. And if you’re so inclined feel free to make a million – millionaire shortbread that is. Below is my infamous recipe. Enjoy! 

 

Millionaire Shortbread

 

Shortbread Crust
½ cup butter
¼ cup sugar

1 ¼ cups flour
Whip butter until fluffy. Add the sugar and then mix in flour by hand. Press into a 10 x 7 greased pan and bake for 20 minutes at 350°F.
 
Caramel
½ cup butter or margarine
½ tin sweetened condensed milk
4 tbsp Lyle’s Golden Syrup (sold at Bulk Barn)
½ cup sugar
Melt all ingredients slowly. Bring to a rolling boil for approx. 8 minutes. Pour over the baked base.
 
Topping
4 squares bittersweet or unsweetened chocolate
Melt chocolate and pour on top of caramel.
 
Let set and cut.

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