4 thoughts on “Alum-Giving Recipe Swap

  1. I just found these class pages through the Mount Monthly October, 2021 edition. I had no idea they existed! These recipes sound yummy! Thanks for sharing them

  2. God only knows where my mother got her Cajun Ham recipe from. My family has made Cajun Ham for years, always with the Baked Pineapple(aka Pineapple Bread Pudding).

  3. Pineapple Bread Pudding (aka Baked Pineapple) was in the 1973 CMSV cookbook. The recipe was sent in by alum Nancy Suchenski Hauser. I have been making the recipe for almost 50 years!!

  4. Homemade Twix Bars:

    Shortbread Layer:
    1/2 cup coconut flour
    1/2 cup almond flour
    1/3 cup coconut oil, melted
    3 tbsp warm honey

    Caramel Layer:
    1/2 cup almond butter
    1/4 cup coconut oil
    1 tsp vanilla extract
    1/4 cup maple syrup
    pinch sea salt

    Chocolate Layer:
    One 2.5 oz dark chocolate bar (I use Evolved Eating Signature Dark) Or sub 1/2 cup chocolate chips
    1 tbsp coconut oil
    1/4 tsp flakey sea salt

    Shortbread Layer:

    Preheat oven to 350 degrees F.

    Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

    Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.

    Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

    Caramel Layer:

    Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

    Remove from burner and let cool completely.

    Chocolate Layer:

    Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

    Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.

    Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

    Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.

    Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge

    *From Rachel Good Eats’ recipe collection

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