Sunday, January 31, 2016
Saturday, January 30, 2016
Friday, January 29, 2016
Chocolate Covered Almond Bars
Temp 350 F
In a mixing bowl combine:
2 cups all-purpose flour
2 cups rolled oats
1 cup packed brown sugar
1 tsp baking soda
Add 1 cup melted butter. Mix well. Reserve 1 cup of crumbly mixture. Press remainder in a 9" x 13" cake pan.
Bake at 350 deg F for 12-15 minutes or until lightly browned.
Sprinkle 1 pkg (225g) chocolate caramels and 1 cup slivered almonds over crust.
Mix 1 can (284 mL) butterscotch syrup and 1/3 cup all purpose flour. Pour evenly over crust. Sprinkle reserved crumbly mixture on top.
Bake 20-25 minutes longer or until golden. Cool completely. Cut into bars.
In a mixing bowl combine:
2 cups all-purpose flour
2 cups rolled oats
1 cup packed brown sugar
1 tsp baking soda
Add 1 cup melted butter. Mix well. Reserve 1 cup of crumbly mixture. Press remainder in a 9" x 13" cake pan.
Bake at 350 deg F for 12-15 minutes or until lightly browned.
Sprinkle 1 pkg (225g) chocolate caramels and 1 cup slivered almonds over crust.
Mix 1 can (284 mL) butterscotch syrup and 1/3 cup all purpose flour. Pour evenly over crust. Sprinkle reserved crumbly mixture on top.
Bake 20-25 minutes longer or until golden. Cool completely. Cut into bars.
Friday, January 15, 2016
Friday, January 1, 2016
New Years Cookies
Warm up 2 cups milk and put in a large bowl.
Add:
1/2 tsp salt
3 Tbsp sugar
1/2 cup water
2 eggs
Mix.
Add:
1/4 cup oil
2 cups flour
1 heaping Tbsp quick-rise yeast
Mix.
Add:
2 cups raisins
3 cups flour
Let rise until it doubles in size.
Fry in hot fat by tablespoon.
Serve with Rogers syrup, honey or icing sugar.
Add:
1/2 tsp salt
3 Tbsp sugar
1/2 cup water
2 eggs
Mix.
Add:
1/4 cup oil
2 cups flour
1 heaping Tbsp quick-rise yeast
Mix.
Add:
2 cups raisins
3 cups flour
Let rise until it doubles in size.
Fry in hot fat by tablespoon.
Serve with Rogers syrup, honey or icing sugar.
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