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Archive for the ‘Caramel’ Category

Rice Krispy Bars

Rice Krispy Bars with Caramel Vanilla Marchmellows

Rice Krispy Bars with Caramel Vanilla Marshmellows

 While shopping in the Easter candy aisel in Target, I found a new treat:  caramel and vanilla swirled marshmellows.  On the way home, I popped four in my mouth…amazing and sweet.  I decide that the marshmellows would be perfect to try with rice krispy bars.  Unfortunately, I am the worse rice krispy bar maker in the world.  I screw up the whole butter-marshmellow-rice krispy thing.  I’m not sure how but they usually need to be sawed apart and they’re as hard as a rock.

Ingredients

  • 1/3  cup butter
  • 36 – 40 large marshmellows
  • 5 cups rice krispies 

Grease 9 x 13 pan and set aside.  Melt butter and marshmellows for 2 minutes and stir after each minute.  Then quickly stir in rice krispies.  Once combined press into pan with greased hands.  Let cool and then enjoy!

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Bread Pudding

Comforting Bread Pudding

Comforting Bread Pudding

This recipe comes from my legendary Better Homes and Garden New Cookbook.  I use this cookbook for everything.  It is a wonderful reference and easy to use with its 3-ring binder and tabs.

  • 4 beaten eggs
  • 2 1/4 c milk
  • 1/2 c sugar
  • 1 T vanilla
  • 1 t finely shredded orange peel (optional)
  • 1/2 t ground cinnamon
  • 4 c dry bread cubes
  • 1/3 c dried cherries, raisins or cranberries

Directions:

1.  In bowl beat together eggs, milk, sugar, vanilla, orange peel, cinnnamon.  In an ungreased 2-quart square baking diss toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture.

2.  Bake in a 350 degree oven for 40 to 45 minutes or till a knife inserted near the center comes out clean.  Cool slightly.  If desired, serve with warm caramel sauce.  Makes 8 servings.

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Just one left!

Just one left!

My favorite food and flavor is caramel.  This is the easiest recipe for homemade caramels; a tradition for my family at Christmas time.  Mom says she got it from Mary Voss at the Farm City Supply in Breckenridge.  As a kid, I remember Mom making a batch a week during Christmas season.  Then she would use our nimble, little hands for slave labor.  Luckily the salary was sweet 🙂

I also use this recipe for stroopwaffels containing lemon and cinnamon, a perfect combination for taste buds.

Microwave Caramels

1 cup butter
2 and 1/3 cup brown sugar
1 cup light corn syrup
1 – 14 oz. can sweetened condensed milk
Pinch of salt
1 teaspoon vanilla extract

Combine all ingredients except vanilla in 2-quart dish. Microwave on high 3-4 minutes, stirring after 2 minutes and at the end. With no further stirring, continue to microwave on high 10-14 minutes or until 245 degrees (firm ball stage). Remove from microwave and stir in vanilla. Allow to stand 10 minutes, stirring several times. Pour into buttered 9 x 13 pan and cool. Score into individual caramels and wrap each in waxed paper.

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