Caramel Pecan Mousse Squares | Big Bang Bites | bigbangbites.com | Amazing fluffy caramel mousse on top of a pecan shortbread cookie crust and dusted with cookie crumbs.
Amazing fluffy caramel mousse on top of a pecan 
shortbread cookie crust and dusted with cookie crumbs.


Caramel Pecan Mousse Squares | Big Bang Bites | bigbangbites.com | Amazing fluffy caramel mousse on top of a pecan shortbread cookie crust and dusted with cookie crumbs.
It’s burn season right now.  I know that probably doesn’t mean anything for your city mice.  But for us country mice, that means we can burn leaves and brush on certain days in our county.  When Kerry has the fire going, I like to grab a long stick and roast marshmallows while I’m bundled up on the sidelines.  But a bag of marshmallows is a lot of marshmallows, so Pecan Caramel Mousse Squares became the dessert of the day.

There’s nothing like a light and fluffy chocolate mousse, or even a delicate lemon mousse we can spoon into.  But what about a caramel mousse?  Sound intriguing?  Salted caramel is all the rage right now, so you caramel lovers are going to be in heaven with this recipe.

The fluff in this mousse dessert is made with marshmallows.  Melted marshmallows.  You know, the creamy, fluffy part that oozes out when you bite into a perfectly roasted marshmallow.  Then it’s blended with melted caramels and whipped cream, and poured over a pecan shortbread cookie crust.  Trust me, your guests and family will flip over this.  In fact, if you’re making this for guests, print out the recipe in multiples before hand because they’re going to ask you for it.

I want to say the crust isn’t crumbly and soft.  It’s really more like a cookie, crisp with a firm bite.  I thought about changing the recipe to create something more delicate and flaky, but everyone said a resounding no, they like the crunch.  I made it twice before posting it to be sure.  Both times, everyone repeated that they liked the crunchy cookie texture of the crust, so I kept it that way.  

This is a great make-ahead dessert because it needs to chill over night anyway.

Crust:
1½ cups flour
4 T powdered sugar
1 cup butter, softened
½ cup chopped pecans

Filling:
22 caramels (I used Kraft Caramel Candies)
24 large marshmallows
½ cup milk
1 cup whipping cream


Make the crust.  Combine the flour, powdered sugar, and softened butter.  Using a pastry blender, blend the ingredients until the mixture has pea size pieces.  Remove ¾ cup of the mixture and set aside.  Line an 8 X 8 inch baking pan with parchment paper with the paper overhanging the edges.  Press the mixture into the pan.  Press the ¾ cup mixture into a 6-inch circle on a cookie sheet.  Put both of them in the oven at 375 degrees.  Bake the cookie for 12 minutes or until golden.  Remove from oven and cool.  Bake the crust for about 21 minutes or until golden.  Remove and cool.

You will need a double boiler for the filling.  Put the unwrapped caramels, marshmallows, and milk in the top pot of the double boiler.  Place the pot over, but not touching the gently boiling water of the lower pot.  Cook and stir the ingredients until the mixture is completed melted and smooth.  Remove from heat and set aside to cool to room temperature.

When completely cool, whip the cream until peaks form.  Fold the caramel mixture into the whipped cream.

Pour over the cooled crust.  Break up the cookie into crumbs and sprinkle over the mousse.  Refrigerate over night.

I like to lift the dessert out of the pan to cut because of the firm crust.  The overhang of the parchment paper allows you to do this.

Recipe by Pearl
Photo by Sunny

 
 
Teriyaki Sausage Slider with Spicy Slaw | Big Bang Bites | bigbangbites.com | Bratwurst sausage glazed with sweet teriyaki sauce, smothered with a spicy Asian slaw, and tucked into a slider bun.
Bratwurst sausage glazed with sweet teriyaki sauce, 
smothered with a spicy Asian slaw, and tucked into a slider bun.


Teriyaki Sausage Slider with Spicy Slaw | Big Bang Bites | bigbangbites.com | Bratwurst sausage glazed with sweet teriyaki sauce, smothered with a spicy Asian slaw, and tucked into a slider bun.
Growing up in Hawaii, we ate a lot of teriyaki.  Teriyaki chicken, teriyaki beef, teriyaki pork, teriyaki you-name-it.  It’s almost like its own food group in Hawaii enjoyed by the general population.  It’s served in school cafeterias, fast food chains, delis, restaurants, and just about everyone's home.

I remember in high school, sometimes my friends and I would pass on eating lunch in the cafeteria and would save our money for an after school treat at the local Dairy Queen.  A teriyaki beef cutlet served on a hamburger bun with lettuce, mustard and mayo, and a coke, please.  All that for less than a buck!

Ahh, the good old days when dinosaurs roamed the earth.  Okay, it wasn’t that far back, but wow, things were pretty cheap.

You can really teriyaki a lot of different foods.  Some of the stranger things I remember are teriyaki bologna, teriyaki Spam, green mango slices dipped in teriyaki sauce, and Grandpa’s favorite…teriyaki sardines cooked right in the tin on top of the stove burner. 

So, here I am with teriyaki bratwurst sausages, which isn’t really a stretch.  It's a tasty combination that makes sense.  Salty sausages complemented by a sweet sauce and topped with a sweet and spicy cole slaw.  Stick it all into a slider bun and it’s a Big Bang Bite that will promise to please you.  Scrummy!

Makes 12

Slaw:
3½ cups finely shredded cabbage
¼ cup shredded carrots (I used a mandolin for a fine shred)
1/3 cup grated apple
¼ cup mayo
1 T sweet chili sauce (found in the Asian food aisle)
2 tsp. apple cider vinegar
1 tsp. dijon mustard
½ tsp. sriracha sauce or ¾ tsp. if you want more heat

dash of pepper

Teriyaki Sauce:
¼ cup soy sauce
¼ cup sugar
1 clove garlic, minced
dash of ginger powder or ¼ tsp. grated fresh ginger

Sliders:
12 slider buns or dinner rolls
6 bratwurst sausages, cut in half
oil for charring
3 cherry tomatoes, sliced into 12 pieces for garnish
black sesame seeds for garnish


Carrots bleed, so before you prepare the slaw, rinse the grated carrots in a sieve.  Pat dry.  The bit of sriracha sauce will already add some orange to the slaw, so rinsing the carrots will help make it look less orange.  Whisk the mayo, sweet chili sauce, vinegar, mustard, sriracha, and pepper in a small bowl.  Pour over the cabbage, carrots, and apple.  Toss to combine.  Set aside, so flavors can meld.

Prepare the teriyaki sauce.  Combine the soy sauce, sugar, garlic, and ginger.  Stir to dissolve the sugar.  You can also microwave the mixture for about 30 seconds.  Set aside.

Score the sausages on both sides, perpendicularly.  This is so the sauce can get into all the grooves.  Heat a little oil in a frying pan and cook the sausages to get a nice char on the outside.  Remove the sausages and wipe the pan clean.  Put the sausages back in the pan with the teriyaki sauce and cook on medium/low heat until the sauce thickens into a glaze.  Remove from heat.

Cut an opening on the buns vertically as in the picture.  Warm them in the microwave.  Place the sausages in the buns and drizzle some sauce on top.  Cover the sausages with the slaw and garnish with tomato slices and black sesame seeds.

Recipe by Pearl
Photo by Sunny

 
 
Gluten Free Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | These baked chicken wings glistening with a sticky sweet and sour glaze are so delicious, you won’t believe they’re gluten-free.
These baked chicken wings glistening with a sticky sweet and sour glaze 
are so delicious, you won’t believe they’re gluten-free.


Gluten Free Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | These baked chicken wings glistening with a sticky sweet and sour glaze are so delicious, you won’t believe they’re gluten-free.
On my previous post, I made Sweet and Sour Wings the traditional way where the chicken is dredged in flour and fried before glazing with a sauce.  But I have a friend who can’t have gluten, so I thought I’d share the same recipe without gluten.  It’s actually amazing how good it is without any flour coating. 

When I made the traditional wings on my previous post, I made these at the same time.  I plated them for dinner and had everyone eat both.  I thought the coated and fried wings would win hands down, but aha!  It was a draw.  Everyone liked it both ways.  That was a nice surprise.

I also have another friend who doesn’t like to fry anything.  If a recipe calls for frying or deep frying, she just won’t make it.  It’s not a diet thing for her.  She says she doesn’t like cleaning up all the oil splatters after frying things.  I can appreciate that because I have a glass top stove, so I can just spritz and wipe.  No burners to pull off and clean!

Also, besides being gluten-free, these have fewer calories, since they aren’t fried.  So, if you’re counting calories, this could help a little.  I say a little because it does have sugar in the glaze.  So, whether you’re gluten-free or cutting calories, these somewhat trimmed down wings won’t disappoint you.  They're still tangy and sticky, and they'll hit that sweet and sour spot you're craving.

Note:  For those of you who are gluten free, but still want fried wings, you can substitute the flour with quinoa flour.

About 20 pieces

Sauce:
½ cup Japanese vinegar (white vinegar is okay too)
½ cup sugar
2 T ketchup
2 tsp. soy sauce
½ tsp. salt

Chicken:
2 pounds of wings
garlic salt
pepper
2 stalks of green onion, chopped

Combine the ingredients for the sauce and cook over medium heat for about 4 minutes until slightly thickened.  Set aside.

Remove the wing tips.  Cut the wings into two at the joint.  Dust lightly garlic salt and pepper.  

Line the wings in a single layer in a baking pan that has been lightly oiled, so the wings won't stick.  Bake at 350 degrees for about 20 minutes.

Pour the sauce over the chicken and bake for another 20 to 25 minutes.  Don’t turn the wings, but baste occasionally to create a glaze.

Plate the wings and sprinkle with chopped green onions.

Recipe by Pearl
Photo by Sunny

 
 
Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | An Asian favorite, these chicken wings are fried crisp, then finished off in the oven with a sticky sweet and sour glaze.
An Asian favorite, these chicken wings are fried crisp, 
then finished off in the oven with a sticky sweet and sour glaze.


Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | An Asian favorite, these chicken wings are fried crisp, then finished off in the oven with a sticky sweet and sour glaze.
These are the Sweet and Sour Chicken Wings I grew up eating.  It’s my mom’s recipe, hand written on a now brown with age card, so it has to be fifty years old or more.  But I kind of tweaked it a bit.  And now I’m sharing it with you.  It’s not too sweet with just the right amount of tanginess.

The kids were really happy when I decided to make this for the blog because it meant that’s what they were having for dinner.  I made some stir fry veggies and hot rice, and voila!  Well, that’s French, but I don’t know the word for “there it is” in Chinese.

Around the dinner table, we recalled when Lindsay studied in China during her MBA program.  How excited those kids were that they could eat yummy Chinese food everyday!  Well, not so.  They saw no chow mein or any other noodle dish, no sweet and sour, and no orange chicken!  What?  It must have been a very loud echo with thirty students when they were sadly told, “orange chicken is not Chinese food.” 

This recipe can be adapted to pork also.  If using ribs, tell your butcher to cut them into two inch pieces.  You can also use boneless pieces of pork. 

Some sweet and sour recipes have you batter the wings for frying, and others have you dredge the wings in flour.  This recipe has some cornstarch in the dredging mixture, which makes the wings crispier.  Yes, it’s going to be coated in a sauce while baking, but it does make a difference.  It keeps it lighter and not so doughy.

About 20 pieces

Sauce:
½ cup Japanese vinegar (white vinegar is okay too)
½ cup sugar
2 T ketchup
2 tsp. soy sauce
½ tsp. salt

Chicken:
2 pounds of wings
½ cup flour
¼ cup cornstarch
garlic salt
pepper
oil for frying
2 stalks of green onion, chopped


Combine the ingredients for the sauce and cook over medium heat for about 4 minutes until slightly thickened.  Set aside.

Remove the wing tips.  Cut the wings into two at the joint.  Dust lightly garlic salt and pepper.  Combine the flour and cornstarch and dredge the wings in it.  Fry until golden brown in about a quarter inch of oil.  They don’t need to be done as they will cook in the oven.  Drain on paper towel.

Line the wings in a single layer in a baking pan.  Pour the sauce over the chicken and bake for 20 to 25  minutes at 350 degrees.  Don’t turn the wings, but baste occasionally to create a glaze.

Plate the wings and sprinkle with chopped green onions.


Recipe by Pearl
Photo by Sunny

 
 
Crab Club Sliders | Big Bang Bites | bigbangbites.com | A double decker of sweet and creamy crab salad, crisp bacon, and avocado slices make this club slider a real winner.
A double decker of sweet and creamy crab salad, crisp bacon, 
and avocado slices make this club slider a real winner. 


Crab Club Sliders | Big Bang Bites | bigbangbites.com | A double decker of sweet and creamy crab salad, crisp bacon, and avocado slices make this club slider a real winner.
You used to see club sandwiches on menus all the time, but somehow they have fallen out of popularity, I guess.  Or maybe I’ve been eating at places where they’re just passé.  But hey, it’s time to bring them back because they’re so good.  Kind of like a basic that never lets you down.  A side of fries and a cold drink…you just can’t go wrong.

I’ve been saying how great that it’s crab season, so yup, I’m still buying, cracking, and picking that sweet meat.  So, here’s another crab recipe that brings back the club sandwich that I love.  Of course, in a mini version by the way of sliders.

When I was making this, I lightly toasted the buns because club sandwiches are usually made with toasted bread.  I also made some without toasting the buns.  The verdict was split among my tasters, so you can decide what will be your pleasure. 

The crab salad on this slider reminded me that it’s been ages since I’ve had a really good lobster roll.  The last couple of times I ordered it at a restaurant, I was so disappointed.  You know that feeling when something just doesn’t hit the spot and your little taste buds are so sad.  I think I might use this same recipe and do a lobster slider, too.

Anyway, enjoy crab season and make these little gems.  Well, these sliders are double high, so they’re not quite that little.  Open wide!

Makes 12

12 slider buns
4 cups loosely packed crab meat
¼ cup green onions, chopped fine
¼ cup mayo, plus extra for spreading on bun
4 tsp. ketchup
1 tsp. white wine vinegar
dash of salt, if needed
8 pieces of bacon
2 avocados
12 cherry tomatoes for garnish (optional)


Combine the crab meat, green onions, quarter cup of mayo, ketchup, and white wine vinegar.  Add salt as needed.  Set aside.

Cook bacon according to your likeness:  soft, medium crisp, or crispy.  I like medium crisp.  Cut each bacon into thirds.  Set aside.

Peel and pit the avocados.  Slice and set aside.

Cut the buns into thirds with the middle piece about ½-inch thick.  Lightly toast them, or leave them soft.  It’s up to you. 

Line up all the bottoms of the buns and divide the crab salad equally among them.  Spread mayo lightly on one side of the middle piece of bun.  Place on the crab, mayo side up.  Top with avocado and two pieces of bacon.  Poke a toothpick into a cherry tomato and secure it into the bun.

Recipe by Pearl
Photo by Sunny

 
 
Steak au Poivre Skewers | Big Bang Bites | bigbangbites.com | The classic Steak au Poivre with its peppery bite and creamy rich sauce has been transformed into an amazing appetizer you’ll fall in love with.
 The classic Steak au Poivre with its peppery bite and creamy rich sauce 
has been transformed into an amazing appetizer you’ll fall in love with.

Steak au Poivre Skewers | Big Bang Bites | bigbangbites.com | The classic Steak au Poivre with its peppery bite and creamy rich sauce has been transformed into an amazing appetizer you’ll fall in love with.
If you’re a steak lover, no doubt you’ve had Steak au Poivre at a restaurant some time in your life.  It’s a classic French dish.  Au poivre simply means with pepper, so the steak is crusted with coarse ground black pepper, giving it a spicy bite.  The rich and creamy sauce that drenches the steak is a complete contrast to the pepper zest, creating the perfect yin and yang complement.

I always try to think of how I can turn a main dish or dessert into a Big Bang Bite.  So how can this classic dish become a great appetizer?  Turn it into steak on a skewer, of course.  Flank steak is perfect for cutting it against the grain into thin strips and threading them on to a barbecue stick, so that’s what I used.  Kerry is a meat lover, so he said, “finally something with beef!”

I like an appetizer that can be made ahead of time or partially ahead of time, and this is one of them.  You can skewer the steak and keep them in the fridge, as well as the cream sauce.  I actually did that for this blog.  I made everything earlier in the day because Sunny wasn’t able to shoot the pictures until the afternoon when the kids were napping.

This appie also doubles as a great entree, too. Since the steak is on skewers, it's a lot lighter than having a whole steak.  After I made this dish for my photos, it was dinner for us.  I made some potato stacks and roasted asparagus and it was a delicious meal.  Next week I have some friends coming over, so I’ll serve it with my Bacon Cheese Potato Bites, roasted carrots, and red wine. 

Makes about 15 skewers

About 2 pounds of flank steak
coarse black pepper (a pepper mill works great for this)

1 T olive oil, or more
2 T butter, divided
1 shallot, finely diced
1/3 cup brandy
¾ cup cream
2 T chopped chives
bamboo sticks
salt


Slice flank steak against the grain into long strips about a quarter inch thick.  If you freeze it for awhile just so it becomes stiff, it helps to get even slices.   Skewer 2 or 3 pieces of meat onto bamboo sticks.  Lightly salt the skewers and sprinkle with coarse black pepper, pressing it into the meat.  

Heat 1 T olive oil in a frying pan on medium high.  The pan should be large enough to accommodate a few skewers at a time.  Cook the skewers for 30 to 40 seconds on each side according to your likeness.  Remove the skewers and set aside.  Keep warm in warming oven or cover with foil.

Add 1 tablespoon of butter to the same pan and lower the heat to medium.  Add the shallots and cook until tender, scraping up any brown bits from bottom of the pan. 

Add the brandy slowly. BE CAREFUL because brandy can ignite.  Add the cream and cook for a couple of minutes to thicken.  Add the other 1 tablespoon of butter and stir. Add salt to taste.

Pour over meat skewers and dust with chives.

Recipe by Pearl
Photo by Sunny

 
 
Hot Crab Puffs | Big Bang Bites | bigbangbites.com | Hot and buttery puff pastry cups filled with fresh crab and melted cheddar.
Hot and buttery puff pastry cups filled with fresh crab and melted cheddar.

Hot Crab Puffs | Big Bang Bites | bigbangbites.com | Hot and buttery puff pastry cups filled with fresh crab and melted cheddar.
Yes, it’s crab season right now and I’ve been taking advantage of it as often as I can.  Kerry and I love to have cold cracked crab with sour dough bread and a great bottle of wine.  I don’t even need cocktail sauce for dipping.  I just love to pull out that sweet meat and enjoy the simplicity of it.

The other day my grocery store had huge two pounders on sale, so I bought four of them.  Kerry and I went to town on a couple of them doing our usual cracking and picking, but I felt like turning some of it into Big Bang Bites.

I already had a box of puff pastry cups in the freezer, so I thought a hot dish would be a nice treat for our cold rainy days.  And I mean flooding rains everyday.  I’m sure you’ve all heard about the endless storms we’re having in California.  It’s enough to make you crabby!

I used to make this appetizer when we lived in San Francisco, where we often had some kind of crab snack or meal down at the wharf.  It’s so simple, which is good, because it allows the flavor of the crab to be the star.  In the photo, I didn’t go crazy with the cheddar topping, but I know some of you just love cheese, so go ahead and be heavy handed if you must.

These appies really need to be eaten hot, so get the wine out before you pop these into the oven.  A smooth chardonnay or pinot grigio would pair well with this. 

Makes 12

12 puff pastry cups (I used Pepperidge Farm)
1 cup crab meat
2 T mayo
1/8 tsp. dry mustard

pinch of ginger powder
1 T grated parmesan cheese
dash of white pepper
salt to taste
finely grated cheddar cheese for topping


Drain any liquid from the crab.  Mix in the mayo, mustard, ginger, parmesan, salt, and pepper.  Set aside.

Grate the cheddar on the smallest holes of your grater and set aside.

Bake the pastry cups according to the package directions.  When they’re golden brown, remove from oven and fill each cavity with the crab mixture.  Top with cheddar cheese and put back into the oven for a couple of minutes to warm the crab and the cheese is melted.

Serve them hot.

Recipe by Pearl
Photo by Sunny

 
 
Wine Bottle Decor | Big Bang Bites | bigbangbites.com | Turn any bottle of wine into a beautiful gift, décor, or center piece with some grapes, twine, and twigs.
Turn any bottle of wine into a beautiful gift, décor, or center piece with some grapes, twine, and twigs.

Wine Bottle Decor | Big Bang Bites | bigbangbites.com | Turn any bottle of wine into a beautiful gift, décor, or center piece with some grapes, twine, and twigs.
There are tons of wine gift bags everywhere you look, but sometimes that favorite bottle of wine needs to be dressed for a special person, that hard working host or hostess, or an event.  And it really doesn’t cost that much to do.  In fact, the decorations on this bottle cost less than a wine gift bag, which generally runs about two to four dollars.  And this looks so much better than a bag.

I turned to the good old Dollar Store and found some wonderful bunches of grapes in different colors for a dollar a bunch.  They came in purple, orange, and green.  I thought the orange looked good with the dark wine and dark label, so voila.

 I used two pieces of regular brown twine to tie the bunch of grapes to the bottle and tied two bows. 

To get that rustic charm, I added some twigs that I found in my yard…free stuff…and attached them with a glue gun.  How did we ever get along without a glue gun?

There’s a nut glued to the centers of the twine bow, which I stole from my potpourri bowl.  I wanted to attach a small pine cone because it’s winter, but it was raining outside, so my potpourri bowl gave up a nut. 

Like I always say, use your imagination when it comes to embellishing.  Find things around the house, in your yard, in your craft stash, or in bargain bins. 

This bottle of wine came from one our wine clubs.  We had to go there to pick up our wines, so I took this decorated bottle with me.  The manager loved it and used it as decoration on their wine bar.  Of course, she gave me another bottle of wine to swap out, so everyone was happy.

You can dress up your wine bottles to use as center pieces, too!  A couple of votive candles around the base and you'll have a very creative looking table.

Design by Pearl
Photo by Sunny

 
 
Picture
 A unique and amazing combination of sweet round slices of raisin bread paired with chicken salad.

Hobo Bread with Chicken Salad | Big Bang Bites | bigbangbites.com | A unique and amazing combination of sweet round slices of raisin bread paired with chicken salad.
In the previous post, I shared my recipe for Hobo Bread, a sweet and simple raisin bread baked in tin cans.  You can check out the recipe by clicking on Recipes at the top of the page, or scroll to the previous post.  It's delicious by itself or toasted with butter, and fun to eat just because of its shape.  

But you can add this bread to your party palette by pairing it with chicken salad.  It might sound like an odd combination, but trust me…don’t knock it until you’ve tried it.  Whenever I’ve made this for a party or picnic, most people look at it and say, “hmmm.”  Then when taste it, they say, “mmmm.”  It’s that good…complex, different, and it works.

Doesn’t really matter how you make your chicken salad.  Just use your favorite recipe.  Mine is very simple.  It’s diced chicken, mayo, sweet pickle relish, a pinch of green onions, salt and pepper.  Sometimes I might add some finely diced celery, instead of the green onions, if I happen to have some.  But you don’t want to get too complicated with the chicken salad because the bread wants to stand out, too.  And the bread is really the star for this appetizer.

So give this a try.  I think you’re going to like this one.  It's also a great lunch bag meal if you brown bag it to work.  A nice change from the plain old chicken salad sandwich.  And remember, the Hobo Bread freezes well. 

Recipe by Pearl
Photo by Sunny

 
 
Hobo Bread | Big Bang Bites | bigbangbites.com | A simple raisin bread baked in tin cans and sliced into little rounds of sweetness.
A simple raisin bread baked in tin cans and sliced into little rounds of sweetness.

Hobo Bread | Big Bang Bites | bigbangbites.com | A simple raisin bread baked in tin cans and sliced into little rounds of sweetness.
This recipe comes from my mom’s very old hand written recipe card that is now brown with age.  I remember her pulling that card out of her metal recipe box to make this bread when my sisters and I were kids.  She always baked this raisin bread in Campbell Soup cans.  Thus, the idea of Hobo Bread came about.  Or, so the story goes.

I remember asking my mom if that’s the way hobos made their bread.  She said, yes, that’s why they saved their soup cans.  But what about an oven, I asked.  They’d bake it over an open fire, she said.  As kids, we loved stories like that, and we believed them.  But we also loved that this bread baked in a can produced clever little rounds of sweetness.

Your kids will love helping you make this bread because of the fun element.  And the little slices are perfect for little hands.  Pop them into the toaster oven and smear them with some butter or peanut butter for breakfast.  Put them in lunch boxes for a sweet treat.  Or, as an appetizer, top them with chicken salad.  That will be featured in my next post.

I didn’t use Campbell Soup cans because these days, the cans have an inner lip due to the pop-top opening.  That would prevent the bread from sliding out of the can.  I used the tins from canned clams because of the size of the opening, which measures 2 and 5/8 inches in diameter.   Any small can about that size will do, but try to keep the diameter of the opening close to that.  Otherwise, be sure to adjust your baking time.  This bread also freezes well.  Freeze it whole, wrapped and in a freezer zip lock bag. 

So, start saving those cans and have some fun making this bread with the kids.  They'll love it.

Makes 4 cans

4 tin cans
1 cup raisins
2 T butter
1 cup boiling water
1 egg
1 cup sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt


Combine the raisins, butter, and boiling water.  Set aside until cool.

In another bowl, beat the egg.  Mix in the sugar and vanilla.  Stir in the cooled raisin mixture.

Add the flour, baking soda, and pinch of salt.

Spray or grease the tins.  Divide the batter into the four cans.

Bake at 350 degrees for 25 to 30 minutes.  Bread is done when a barbecue stick comes out clean. 

Wait 10 minutes before removing bread.  It should slide out easily.  Slice and enjoy.  Or freeze whole.

Recipe by Pearl's Mom
Photo by Sunny