Chocolate Layer Caramel Bars

Crust:

1 1/2 cups gluten-free oatmeal

1/4 cup brown sugar
2 tsp corn starch
1 stick butter, cut into pieces
1 TB ice water
1 egg yolk

Toppings:

14 oz can sweetened condensed milk
1/2 cup brown sugar
6 TB butter
2 TB corn syrup
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 8 1/2-inch square metal baking pan. Blend oats in the food processor until powdery. Add brown sugar and cornstarch. Add butter and pulse until a coarse meal forms. Add ice water and egg yolk and blend just until moist clumps form. Press dough onto bottom of pan evenly. Bake 15 - 20 minutes or until golden brown. Cool completely!

Whisk together condensed milk, brown sugar, butter, corn syrup and vanilla in a saucepan over medium heat until sugar dissolves, butter melts and mixture comes to a boil. Insert a candy thermometer and boil gently until caramel is thick and temperature reaches 225 degrees F. Whisk constantly to prevent from burning. Pour caramel evenly over cooled crust and let set 15 minutes. Melt chocolate in a double boiler, stirring occasionally. Spread melted chocolate evenly over caramel layer. Refrigerate until set, at least one hour. Can be made three days ahead if covered and refrigerated.  Cut into bars and enjoy!

Fruit Bars

1 cup butter (2 cubes)
1 3/4 cups sugar
4 eggs
1 tsp vanilla
1 1/2 tsp baking powder
3 cups flour
1 can pie filling (cherry, lemon, blueberry or apple)


Cream butter and sugar.  Add eggs one at a time, beating after each.  Add vanilla, baking powder, flour, and mix.  Put about 2/3 of the batter in a greased and floured 11x17" pan.  Spread evenly.  I use just enough of the batter to completely cover the bottom of the pan.  Then spread pie filling over the batter, spreading it out so that it covers evenly.  Drop remaining dough by spoonfuls as shown in photo below:

Bake at 350 for 40-45 minutes.  Watch for it to turn golden brown, do not over bake.  Top with icing.


{Icing}
2 cups powdered sugar
3 to 4 TB milk
1 1/2 tsp almond extract flavoring (mmm! I tell my kids every recipe has a secret ingredient that makes it special, and in this one it is definitely the almond flavoring that puts it over the top!)

Serve this at any gathering and it is sure to be a hit!


I have to give full credit to my mom who has been impressing with 
this recipe for as long as I can remember.

Cinnamon Cake

This cake is a lot like a cinnamon roll but a lot easier to make.  We also thought you could substitute the glaze on this with this cream cheese type frosting and drizzle it on the same way.  This cinnamon cake is really yummy served warm with vanilla ice cream!

{Cake batter}
1 cube butter
2 eggs
1 1/2 cups milk
2 tsp vanilla
Mix together, then add:
3 cups flour
1 cup sugar
4 tsp baking powder
1/4 tsp salt
Pour and spread evenly into a greased and floured 11"x17" pan.
Then, on to the 
{Cinnamon batter}
1 cube butter, melted
2/3 cup brown sugar
1 TB flour
1 TB cinnamon
Mix and pour on top of {Cake batter} covering it completely.  Next, swirl in both directions with a butter knife.  Bake at 375 for 25 minutes.
While still warm, drizzle with {Glaze}:
{Glaze}
2 cups powdered sugar
2-4 TB milk
1 1/2 tsp vanilla

Blonde Brownies

For a long time Nate has been calling these "Brown Blondies", however you want to say it, they are yummy! Kids like them because there aren't any nuts or strange textures, adults love them because they are so tasty!  Try them and you'll see why.  We love to eat the ones around the edge first because they have a crunchy edge!

2 1/3 cups brown sugar (packed of course)

2 cubes butter

4 eggs

3 cups flour

1/4 tsp baking soda

1 1/2 TB baking powder

1 1/2 tsp vanilla

6 oz chocolate chips (mini or regular)

In a saucepan, melt butter and sugar until almost boiling.  Remove from heat.  Let it cool down (if you don't let it cool down it will not turn out, believe me).  Transfer to mixer.  Add eggs stirring constantly.  Then add dry ingredients.  Add vanilla.  Spread into greased and floured 11"x17" pan.  Sprinkle chocolate chips** on top and bake at 350 for 20 minutes.

**For a fancier alternative, I omitted the chocolate chips.  After it finished baking and cooled, I drizzled i with chocolate sauce (I like the taste of the chips better):

In a small saucepan, melt:

1 cup chocolate chips

1 can sweetened condensed milk

1 cube butter

1 tsp vanilla

Chocolate Rice Treats

4 milky way bars, cut up
3/4 cup butter, divided
3 cup crisp rice cereal
1 cup semi-sweet or milk chocolate chips

In medium sauce pan, put candy bars and 1/2 cup butter, stir until mixed, melted, stir in cereal, coat well. Transfer to a 11x8x3 greased pan. In a seperate bowl, melt chocolate chips, and remainder butter in microwave. stir until smooth, spread over cereal. Refridgerate until firm approx. 1/2 hour.