Food Holidays: April 5th

I would like to share our Food Holiday: April 5th post for our newest series. Did you know April 5th is Caramel Day? David is going to love this and want to go to Braum’s to get a Sundae. So would Suzzie if she was here.

April 5 Caramel Day

Caramel lovers celebrate their favorite treat on National Caramel Day each year. The Holiday is celebrated on April 5th. This versatile confection adds delicious, creamy flavor to desserts, pastries, and candies including Ice cream.

Recipe:

2 cups white sugar

1 cup packed brown sugar

1 cup corn syrup

1 cup evaporated milk

1 pint heavy whipping cream

1 cup butter

1 ¼ teaspoons vanilla extract

Directions

• Step 1 Grease a 12×15 inch pan.
• Step 2 In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Step 3 Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage

National Raisin & Spice Bar Day

Five thing to know about Raisin and Spice Bar:

1. Raisin spice bars usually have Cinnamon, Allspice, Chopped Pecans or Walnuts, and Raisins.
2.  No, one knows the creator and origin of National Raisin and Spice Bar Day is not clear. 
3. Raisin – comes from the Latin racemus. Which means “a cluster of grapes or berries”.
4. Raisin grapes were grown as early as 2000 bc in Persia and Egypt. Dried grapes are mentioned in the Bible (Numbers 6:3) during the time of Moses. David (Israel’s future king) was presented with “a hundred clusters of raisins” (1 Samuel 25:18), probably sometime during the period 1110–1070 bc.
5. Raisin colors vary by drying process. For example, a dark purplish/black raisin is sun-dried. A light to medium brown raisin is mechanically dehydrated in special drying tunnels. Did you know this?

Recipe:

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup hot brewed coffee
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1/4 cup chopped pecans
• ICING:
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 4 to 5 teaspoons water

• In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans.
• Transfer to a 13×9 inch baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes.
• Meanwhile for icing, in a small bowl, combine the confectioners’ sugar, vanilla and enough water to achieve spreading consistency. Spread over warm bars.

Thank you,

Glenda, Charlie and David Cates