Paleo Brownies

This will grab your attention. I don’t care if you eat Paleo or not, these brownies are delicious and they will satisfy the most demanding sweet tooth. Make a batch. You might even consider doing a double batch. That way you have plenty to share. This is a recipe from Paleo grubs.

Paleo Brownies

1 cup Almond butter (available at your local meat market)
1/3 cup maple syrup (available at your local butcher shop)
1 jumbo egg
2 Tablespoons Butter or ghee
1 teaspoon vanilla
1/3 cup cocoa powder
1/2 teaspoon baking soda

Preheat oven to 325 degrees. Whisk together the almond butter, maple syrup, egg, butter (ghee) and vanilla. Mix the baking soda into the cocoa powder. Add the cocoa powder to the almond butter mixture and mix thoroughly. Spread the mixture in a 8″ pan and bake on a center rack for 20 minutes.

These brownies are delicious warm or cold. Enjoy! Until next time…From our Butcher Block to your Table.

Read More

Home-made Christmas gifts

Even though it is raining outside–the calendar says it is December the 6th. That means Mauri-1Christmas is less than 3 weeks away. Gift giving is a nice tradition. I like gifts from the heart and sometimes gifts from the hands. I enjoy cooking so it is easy to “make” Christmas gifts for family and friends. Today I am sharing a recipe for “no fail” fudge. One batch will make 2 1/2 pounds. I recommend doubling the recipe, packing the candy in tins and you have 5 special gifts sure to be treasured. If you don’t have tins The Dollar Tree is a great source. The reason I like this recipe is that you time the fudge–no candy thermometers to fool with. It will take a while for the fudge to come to a rolling boil. Don’t start timing until it is at the rolling boil stage. When it is set your timer for 5 minutes. Another tip–have your chips and marshmallow cream ready to go before you start the process with the butter, sugar and evaporated milk.


No Fail Fudge
3 cups sugar
3/4 cup butterimage
2/3 cup evaporated milk (5 1/3 oz.)
12 oz. Bag of chocolate chips (white chocolate chips or peanut butter chips can also be used)
7 oz. marshmallow cream
1 teaspoon vanilla

13″ X 9″ glass pan greased with butter

Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a rolling boil over medium heat stirring constantly. Boil for 5 minutes. Stir and remove from heat. Stir in chips, (if using white chocolate chips, melt in microwave in 30 second increments until chips are melted and can be stirred–add to the butter/sugar/milk mixture), marshmallow cream and vanilla. Stir vigorously until well blended. Pour into a greased (use butter) 13″ X 9″ pan.image

Allow to cool completely. After cooled, cut into 1″ squares.

Next week we will give you some more ideas to help you celebrate the season. Until next time…From our Butcher Block to your Table.


Read More

Thanksgiving is here

We celebrate Thanksgiving one day a year; However, we should remember to be thankful everyday. We have much to be thankful about. IMG_8114rThanks to all of you for the support you give us week after week and year after year. We wouldn’t be here without you and we are very grateful.

I can’t write a Thanksgiving blog without bringing up turkey. Even if you have baked a turkey for years it never hurts to have a refresher course. Make sure the turkey is thawed and ready to bake. I rinse out the neck cavity (make sure you remove any gizzards, neck, liver etc. that might be packaged in the cavity), and rinse out the chest cavity.

I stuff my turkey. Many people no longer do this. I never place stuffing in the bird until I am ready to bake it. I usually make my stuffing the night before and refrigerate it. I am placing cold stuffing in a cold bird. This has always worked for me; however, if you are concerned bake your stuffing in a separate casserole dish.  Also, another good tip is to use a disposable foil pan (available at your local meat market). This will save you a lot of clean up. After you have cooked the Thanksgiving dinner you will be ready for some shortcuts.


1 1/2 cups chopped celery (with leaves)stuffing
3/4 cup chopped onion
4 Tablespoons of butter
8 oz. of chicken or turkey broth
9 cups soft bread cubes
1 teaspoon salt
1 teaspoon rubbed sage or 1 teaspoon Poultry Seasoning (available at your local butcher shop )

In a large roasting pan over medium heat melt the butter. Add the celery and onion and cook until tender. Add chicken or turkey broth. Remove from heat. Add the rest of the ingredients and stir. At this point you can place the stuffing in a greased casserole, cover and bake in a 375 degree oven about 30 minutes. I make my stuffing up the night before so I place cold stuffing in the cold turkey.

If you are stuffing the turkey, allow 3/4 cup stuffing for each pound of turkey. You can double this recipe if you need additional stuffing. Stuff the neck cavity and the chest cavity with the stuffing rub the turkey-with-stuffingoutside of the turkey with butter. Turn the turkey upside down (breast side is down) in the disposable foil pan. Cover with foil and place in an oven heated to 325 degrees. When the turkey is done, the internal temperature should be 185 degrees. (Remember to add the weight of the stuffing with the weight of the bird for the total weight)

Timetable as per Betty Crocker Cookbook
8 to 12 pounds 3 1/2 to 4 1/2 hours
12 to 16 pounds 4 1/2 to 5 1/2 hours
16 to 20 pounds 5 1/2 to 6 1/2 hours
20 to 24 pounds 6 1/2 to 7 1/2 hours

If you desire to have that “perfect” turkey look you can flip the turkey with 1 hour left to bake, and remove the foil so the breast will get browned. We usually carve the turkey before we serve so it really doesn’t matter because no one sees the turkey unless they are on the cooking detail. When the turkey is done, remove the turkey from the oven and allow to rest for 15 minutes before carving. Immediately remove the stuffing from the cavities, place in a serving bowl and cover with foil to keep warm. You can also remove the turkey drippings from the pan.

Turkey Gravy

Put turkey drippings in a skillet or roasting pan and heat. Add 2 Tablespoons of flour or cornstarch to 1/2 cup of milk and whisk together. Carefully add the mixture to the turkey drippings and whisk. If gravy is too thick you can add additional turkey broth or chicken broth. If mixture is too thin, carefully add additional flour/cornstarch and milk mixture. Keep whisking as you heat the gravy. The gravy will thicken slightly as it cooks.

Happy Thanksgiving to all, and to all a good night. Until next time…From our Butcher Block to your Table.

Read More

Applesauce cake with Caramel Frosting

Today is election day. It is very important to exercise your right to vote. That is a right that came because of the Mauri-1sacrifices of our veterans. Friday is Veteran’s Day. My dad was in the Navy, my husband, aka the Butcher, was in the Army and my brother-in-law was also in the Army. I am thankful for all of our Veterans. We are honoring our Veterans this week by giving them a free steak. It is our way of saying thank you for serving our country. Please tell the veterans you know to stop in on Wednesday, Thursday, Friday or Saturday this week for their free steak.

With that said, I am sharing a recipe for Applesauce Cake. Make a cup of tea, or coffee, have some cake and wait for the election results. You may need to have more than one piece.

Applesauce Cake 

2 1/2 cups of cake flour (available at your local butcher shop)applesauce-cake-1
2 cups sugar
1 cup raisins
1/2 cup chopped walnuts
2 cups unsweetened applesauce (available at your local meat market
1/2 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon baking powder
2 eggs

Heat oven to 350 degrees. Grease and flour 13X9X2 inch pan. Beat all ingredients on low speed, scraping bowl constantly 30 seconds. Beat on high speed scraping bowl occasionally 3 minutes. Pour batter into the pan and bake 55 to 60 minutes. When a toothpick is inserted in the middle and comes out clean the cake is done. Cool completely and frost.

Caramel Frosting

1/2 cup butter
1 cup packed brown sugarapplesauce-cake-2
1/4 cup milk
2 cups powdered sugar

Heat butter in a 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in the powdered sugar. If the icing becomes too thick add 1 Tablespoon of milk and stir. When the cake is completely cool ice with the Caramel frosting.

Well, until next time…From our Butcher Block to your Table.

Read More