McGuire's Recipes

Pork Butt Smoked with Coffee Crust

“Chocolate Charlie” DIY

Growing up, my mom would often order tin roof sundaes when we went out for ice cream. Using similar flavors, this is one of her favorite candies.

Use your favorite brand of chocolate chips, but the better quality ones will make a better tasting candy. Our favorite to use is Ghirardelli.

Original biltong is our favorite, but we wanted to try something different. So this batch is made with Himalayan Sea salt and vinegar only. Very good, especially if you need to watch what spices you eat. Be sure to keep the salt (non iodized) at 10-12 grams per 1 pound of meat.

The best meats for biltong are (in order) bottom round/silverside or top round/topside then eye of round.

Piece of uncut biltong on top. Redder meat on left is dried to 55% and darker is closer to 60% dried.

“Tire sur la neige” (ie Maple Snow Candy)

This makes a nice amount of snow candy for 2 or 4 people . If you are making for more than 4 people, I recommend doubling it. It does not keep well, so only make enough snow candy for each person. Instead of “wasting” the unused syrup, stir it into crystalized sugar.

Make hot chocolate or tea to clean out the pot when finished so you don’t waste any of the maple.

Melody’s Cranberry Shortbread

Today is National Shortbread Day! This is Megan’s favorite recipe, given to her by Miss Melody, a friend from church.

New Year’s Eve Cookies (“Gourmet” M&M cookies)

I really wanted a hot, freshly baked, chocolate chip cookie. We enjoyed my experiment so much I made a second batch with the boys, but made them “gourmet”. I let the boys chose which M&M’s and they chose peanut, peanut butter and a few of the plain ones. They were the perfect “New Year Party” cookies.