There are a few recipes that I just have to share because they were that good and will be in my recipe binder for good. No surprise they are sweets...
Creamed Almond Bars
Crust (Mix together and pat into bottom of 9x13 pan; bake 20-25 minutes at 350 degrees)
1 cup butter, softened
1/2 cup powdered sugar
2 cups flour
Filling (beat together until smooth; pour over hot crust and bake another 15 minutes; cool completely)
1/2 cup sugar
2 eggs
8 oz. cream cheese, softened
1 teaspoon almond extract
Frosting (beat together, adding extra milk if necessary until a spreadable consistency is reached)
1 1/2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon almond extract
1 1/2 tablespoons milk
OPTIONAL: Top with sliced almonds
*** This was unbelievably good! I LOVE almond extract, though.
Caramel Corn Puffs
2 bags butter flavored puff corn
2 sticks real butter
2 cups packed light brown sugar
1/2 cup Karo light corn syrup
2 tsp vanilla extract
1 tsp baking soda
Preheat oven to 250 degrees
Pour puff corn in very large roasting pan with deep sides that have been greased.
In large heavy saucepan, melt butter, corn syrup, and brown sugar over medium heat. Bring to a boil. Boil for 4-5 minutes stirring most of the time.
Remove from heat and carefully add vanilla and soda (it will foam up). Stir well to combine.
Pour over puff corn and stir until well coated.
Bake for about 1 hour, stirring every 10 to 15 minutes.
Pour out onto sheet pans that have been lined with parchment or greased foil and let it cool. Store in airtight container.
*** This was a different twist to the traditional caramel corn because of it's texture. It was crunchier and really good.
No-Bake Chocolate Chip Granola Bars
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups cooking oats
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
In a large bowl, stir oats and rice cereal together. Set aside.
In a small pot, melt butter, honey, and brown sugar over medium high heat until it comes to a bubble. Reduce the heat and cook for two minutes.
Pour in vanilla and stir.
Pour over dry ingredients and mix well to moisten. The pour into lightly greased, small jelly roll pan and press out to be about 3/4 inch in thickness. Be sure to press down so they stick together. Sprinkle with mini chocolate chips and press down lightly.
Cool on a counter top to room temperature for two hours or until the chocolate chips are set before cutting into the bars. Wrap in parchment or plastic wrap and store at room temperature.
*** This became an instant family hit and will be made again in the future!
No comments:
Post a Comment