Sometimes I like to get out the Slow Cooker / Crock Pot and let it do all of the work Here's a great recipe to start with for the Fall Season.
Slow Cooker Pumpkin / Cranberry Bread
1 - 4 quart Slow Cooker / Crock Pot, sprayed with a non stick cooking spray.
3/4 C of canned Pumpkin
1/2 C Half & Half
2 TBS Brown Sugar
2 C Flour + 1 TBS Flour, divided
2 tsp Baking Powder
1 1/2 tsp Pumpkin Pie Spice
1/2 tsp Salt
4 TBS Cold Butter, cubed + 2 TBS Butter, melted, divided
3/4 C Dried Cranberries
1/2 C Maple Syrup
1/2 C Chopped Pecans
In a medium mixing bowl:
Pumpkin
Half & Half
Brown Sugar
Whisk well, set aside.
In a large mixing bowl:
2 C Flour
Baking Powder
Pumpkin Pie Spice
Salt
Whisk well.
Cut in the cold Butter with a Pastry Blender or 2 Forks, until pieces are Pea sized.
Add Pumpkin mixture to the Flour mixture, mix just until combined.
In a small mixing bowl:
Cranberries
1 TBS Flour
Toss until well coated.
Fold into the dough by hand.
Transfer the dough to the Slow Cooker.
Drizzle the Maple Syrup and Melted Butter over the dough.
Sprinkle with Pecans.
Cook on High, covered, for 2 - 2 1/2 hours.
Turn off the Slow Cooker.
Remove the lid and wipe off the condensation.
Cover the opening of the pot with paper towels and replace the lid.
Cool, covered for 45 minutes.
Enjoy!
Peace in the Kitchen!
Friday, September 26, 2014
Thursday, September 25, 2014
Quick Crescent Pecan Bars from Pillsbury
This is one of Pillsbury's best Holiday desserts.
It's easy, quick and delicious.
Pillsbury now makes a seamless Crescent Dough.
Quick Crescent Pecan Bars
I've adapted it slightly.
Here's what you'll need.
Preheat the oven to 350 degrees.
1 - 9"X13" baking pan. un greased.
1- (8oz.) package of Pillsbury Crescent Recipe Creations. (Refrigerated Seamless Dough Sheet).
1 C Chopped Pecans
1/2 C Granulated Sugar
1/2 C Corn Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten
Unroll the dough and cut it into 2 long rectangles.
Place them in the pan.
Press into the bottom and 1/2" up the sides to form the crust.
Bake for 18 minutes.
In a medium mixing bowl:
Pecans
Sugar
Corn Syrup
Butter
Vanilla
Egg
Whisk well and pour over the crust.
Bake an additional 18 - 22 minutes.
It should be Golden Brown.
Remove the pan to a rack and cool 1 hour.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
It's easy, quick and delicious.
Pillsbury now makes a seamless Crescent Dough.
Quick Crescent Pecan Bars
I've adapted it slightly.
Here's what you'll need.
Preheat the oven to 350 degrees.
1 - 9"X13" baking pan. un greased.
1- (8oz.) package of Pillsbury Crescent Recipe Creations. (Refrigerated Seamless Dough Sheet).
1 C Chopped Pecans
1/2 C Granulated Sugar
1/2 C Corn Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten
Unroll the dough and cut it into 2 long rectangles.
Place them in the pan.
Press into the bottom and 1/2" up the sides to form the crust.
Bake for 18 minutes.
In a medium mixing bowl:
Pecans
Sugar
Corn Syrup
Butter
Vanilla
Egg
Whisk well and pour over the crust.
Bake an additional 18 - 22 minutes.
It should be Golden Brown.
Remove the pan to a rack and cool 1 hour.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Palets de Dames, Lille Style. A preview recipe from the upcoming book by Dorie Greenspan," Baking Chez Moi"
Dorie Greenspan is one of my favorite bakers. I recently pre-ordered her new cookbook, "Baking Chez Moi". If you haven't heard about it, and you have a passion for baking, I highly recommend it. I have other books by Dorie and I also share a passion for France like she does. Here is one of the recipes from her upcoming cookbook. Enjoy!
Palets de Dames, Lille Style
Makes about 40 cookies
The word palet means “puck,” and you find it used most often by chocolatiers, who make pucks of ganache and enrobe them in chocolate. But the only thing puckish about these cookies is their adorableness. With wide, flat uppers iced in white, and rounded bottoms, they look like toy tops or open parasols. I saw these cookies in all sizes in every pâtisserie I visited in Lille, the northern French city that borders Belgium. Then I saw them finished with melted rose pralines, the red candies that are the sweet symbol of Lyon, the gastronomic capital of the Rhône- Alpes region. And everywhere I saw them, I bought them—the combination of cakeish cookie and sweet icing is irresistible.
While a plain icing made with confectioners’ sugar is the tradition in Lille, there’s no reason not to have a little fun with these. Think about adding food coloring to the icing or dividing the icing and creating a few tints. And to make these already festive cookies even more so, you can speckle the still-wet glaze with sanding sugar.
For the cookies
9 tablespoons (41⁄2 ounces;128 grams) unsalted butter, at room temperature 2/3 cup (132 grams) sugar
Pinch of fine sea salt
2 large eggs, at room temperature
1⁄4 teaspoon pure vanilla extract
11⁄4 cups (170 grams) all-purpose flour
For the icing
1 cup (120 grams) confectioners’ sugar, sifted About 11⁄2 tablespoons whole milk
A few drops of freshly squeezed lemon juice
To make the cookies:
~ Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until smooth and creamy. Add the sugar and salt and beat for another 2 to 3 minutes, until the mixture is again smooth and creamy. Add the eggs one at a time, beating for 1 minute after each egg goes in. Don’t be discouraged if the mixture curdles; it will be fine as soon as you add the flour.
Palets de Dames, Lille Style
Makes about 40 cookies
The word palet means “puck,” and you find it used most often by chocolatiers, who make pucks of ganache and enrobe them in chocolate. But the only thing puckish about these cookies is their adorableness. With wide, flat uppers iced in white, and rounded bottoms, they look like toy tops or open parasols. I saw these cookies in all sizes in every pâtisserie I visited in Lille, the northern French city that borders Belgium. Then I saw them finished with melted rose pralines, the red candies that are the sweet symbol of Lyon, the gastronomic capital of the Rhône- Alpes region. And everywhere I saw them, I bought them—the combination of cakeish cookie and sweet icing is irresistible.
While a plain icing made with confectioners’ sugar is the tradition in Lille, there’s no reason not to have a little fun with these. Think about adding food coloring to the icing or dividing the icing and creating a few tints. And to make these already festive cookies even more so, you can speckle the still-wet glaze with sanding sugar.
For the cookies
9 tablespoons (41⁄2 ounces;128 grams) unsalted butter, at room temperature 2/3 cup (132 grams) sugar
Pinch of fine sea salt
2 large eggs, at room temperature
1⁄4 teaspoon pure vanilla extract
11⁄4 cups (170 grams) all-purpose flour
For the icing
1 cup (120 grams) confectioners’ sugar, sifted About 11⁄2 tablespoons whole milk
A few drops of freshly squeezed lemon juice
To make the cookies:
~ Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until smooth and creamy. Add the sugar and salt and beat for another 2 to 3 minutes, until the mixture is again smooth and creamy. Add the eggs one at a time, beating for 1 minute after each egg goes in. Don’t be discouraged if the mixture curdles; it will be fine as soon as you add the flour.
~ Beat in the vanilla extract. Reduce the mixer speed to low and add the flour in 3
additions, mixing only until it disappears after each addition. You’ll have a very soft
dough that might look more like a cake batter than a cookie dough.
~ Scrape the dough into a bowl, press a piece of plastic film against the surface to create an airtight seal and chill the dough for at least 1 hour, or until it is firm. (The dough can be wrapped airtight and kept in the refrigerator for up to 2 days.)
~ When you’re ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
~ You need about 2 teaspoons of dough for each cookie. You can use a small (2- teaspoon capacity) cookie scoop—my favorite tool for this job—or you can use a spoon to scoop out rounded teaspoonfuls of dough, in which case it’s best to roll the dough gently between your palms to form balls. Place the scoops or balls of dough about 2 inches apart on the baking sheet.
~ Bake for 7 to 9 minutes, or until the cookies are set and just slightly brown around the edges. Carefully transfer the cookies to a rack and allow them to cool to room temperature. Repeat with the remaining dough, cooling the baking sheet between batches.
~ To make the icing: Put the confectioners’ sugar in a wide bowl and add 1 tablespoon milk and the lemon juice. Using a small whisk or a fork, stir until you have a smooth icing that forms a ribbon when the whisk or fork is lifted. If the icing is too thick to flow smoothly, add more milk; you might need even more than 11⁄2 tablespoons milk total, in which case it’s best to add the additional milk in nano-droplets.
~ One by one, pick up the cookies and dip one side into the icing, then lift the cookie up and give it a little twirl, so that the excess icing falls back into the bowl. Put the cookie icing side up on a rack and let the icing dry and firm at room temperature.
Serving: A cup of coffee, a palet de dames and la vie est belle.
Storing: Once the icing is dry, the cookies can be put in a covered container; they’ll keep for up to 3 days at room temperature. Because of the icing, the finished cookies can’t be frozen. However, if you’d like, you can pack the undipped cookies airtight and freeze them for up to 2 months; defrost and then ice them.
Enjoy!
Peace in the Kitchen!
~ Scrape the dough into a bowl, press a piece of plastic film against the surface to create an airtight seal and chill the dough for at least 1 hour, or until it is firm. (The dough can be wrapped airtight and kept in the refrigerator for up to 2 days.)
~ When you’re ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
~ You need about 2 teaspoons of dough for each cookie. You can use a small (2- teaspoon capacity) cookie scoop—my favorite tool for this job—or you can use a spoon to scoop out rounded teaspoonfuls of dough, in which case it’s best to roll the dough gently between your palms to form balls. Place the scoops or balls of dough about 2 inches apart on the baking sheet.
~ Bake for 7 to 9 minutes, or until the cookies are set and just slightly brown around the edges. Carefully transfer the cookies to a rack and allow them to cool to room temperature. Repeat with the remaining dough, cooling the baking sheet between batches.
~ To make the icing: Put the confectioners’ sugar in a wide bowl and add 1 tablespoon milk and the lemon juice. Using a small whisk or a fork, stir until you have a smooth icing that forms a ribbon when the whisk or fork is lifted. If the icing is too thick to flow smoothly, add more milk; you might need even more than 11⁄2 tablespoons milk total, in which case it’s best to add the additional milk in nano-droplets.
~ One by one, pick up the cookies and dip one side into the icing, then lift the cookie up and give it a little twirl, so that the excess icing falls back into the bowl. Put the cookie icing side up on a rack and let the icing dry and firm at room temperature.
Serving: A cup of coffee, a palet de dames and la vie est belle.
Storing: Once the icing is dry, the cookies can be put in a covered container; they’ll keep for up to 3 days at room temperature. Because of the icing, the finished cookies can’t be frozen. However, if you’d like, you can pack the undipped cookies airtight and freeze them for up to 2 months; defrost and then ice them.
Enjoy!
Peace in the Kitchen!
Wednesday, September 24, 2014
Pumpkin Cornmeal Cake in a Cast Iron Skillet
One of my favorite Cast Iron Skillet desserts is my Blueberry/Blackberry Cornmeal Cake. I make it in the Summer when the berries are in season.You can search it on the blog.
Here's another great Cast Iron Skillet Cake recipe for Fall.
Pumpkin Cornmeal Cake in a Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cake:
1 1/2 C Cake Flour
1/2 C Cornmeal
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp ground Ginger
1/2 tsp Nutmeg
1/8 tsp ground Cloves
1/2 C Coconut Oil
1 C Brown Sugar
2 large Eggs
1/2 C Sour Cream
1/2 C 100% Pure Pumpkin Puree (not Pumpkin Pie filling) Photograph to follow.
1/4 C Buttermilk
Topping:
1/4 C Brown Sugar
1/4 C All Purpose Flour
6 TBS Cold Butter, cubed
1/4 tsp Salt
1/3 C Roasted and Salted Pepitas. (see note and photograph below)
Glaze:
2 TBS Buttermilk
3/4 C Confectioner's Sugar
Preparation:
Dry Ingredients.
In a large mixing bowl:
Cake Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Cinnamon
Ginger
Nutmeg
Clove
Whisk well, set aside.
Wet Ingredients.
In a small mixing bowl:
Sour Cream
Pumpkin Puree
Buttermilk
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Coconut Oil
Brown Sugar
Beat for 3 minutes on low speed.
Add: (with mixer on low speed)
Eggs, one at a time, scraping the bowl after each addition.
Add:
Dry ingredients and Wet ingredients to the mixer in 3 addition, starting with Dry and ending with Wet. Beating after each addition, just to combine. Don't over mix the batter.
Pour into the prepared skillet.
Bake 20 minutes.
While the cake is baking, make the Topping.
Topping Preparation.
In a medium bowl:
Brown Sugar
All Purpose Flour
Cinnamon
Butter
Salt
Mix with your hands, or 2 forks, to create a crumble.
Mix in the Pepitas by hand.
Sprinkle evenly over the baked cake and continue baking for an additional 25 - 30 minutes. A toothpick in the center should come out clean.
Remove the skillet to a rack and cool completely.
Make the Glaze.
In a small bowl:
Confectioner's Sugar
Slowly whisk in the Buttermilk by hand, 1/4 C at a time.
Continue whisking until smooth.
Drizzle evenly over the cooled cake.
Serve from the skillet!
NOTE:
Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed , the edible seed of a pumpkin or other cultivar of squash (genus Curcubita). The seeds are typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.
Enjoy!
Peace in the Kitchen!
Here's another great Cast Iron Skillet Cake recipe for Fall.
Pumpkin Cornmeal Cake in a Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cake:
1 1/2 C Cake Flour
1/2 C Cornmeal
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp ground Ginger
1/2 tsp Nutmeg
1/8 tsp ground Cloves
1/2 C Coconut Oil
1 C Brown Sugar
2 large Eggs
1/2 C Sour Cream
1/2 C 100% Pure Pumpkin Puree (not Pumpkin Pie filling) Photograph to follow.
1/4 C Buttermilk
Topping:
1/4 C Brown Sugar
1/4 C All Purpose Flour
6 TBS Cold Butter, cubed
1/4 tsp Salt
1/3 C Roasted and Salted Pepitas. (see note and photograph below)
Glaze:
2 TBS Buttermilk
3/4 C Confectioner's Sugar
Preparation:
Dry Ingredients.
In a large mixing bowl:
Cake Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Cinnamon
Ginger
Nutmeg
Clove
Whisk well, set aside.
Wet Ingredients.
In a small mixing bowl:
Sour Cream
Pumpkin Puree
Buttermilk
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Coconut Oil
Brown Sugar
Beat for 3 minutes on low speed.
Add: (with mixer on low speed)
Eggs, one at a time, scraping the bowl after each addition.
Add:
Dry ingredients and Wet ingredients to the mixer in 3 addition, starting with Dry and ending with Wet. Beating after each addition, just to combine. Don't over mix the batter.
Pour into the prepared skillet.
Bake 20 minutes.
While the cake is baking, make the Topping.
Topping Preparation.
In a medium bowl:
Brown Sugar
All Purpose Flour
Cinnamon
Butter
Salt
Mix with your hands, or 2 forks, to create a crumble.
Mix in the Pepitas by hand.
Sprinkle evenly over the baked cake and continue baking for an additional 25 - 30 minutes. A toothpick in the center should come out clean.
Remove the skillet to a rack and cool completely.
Make the Glaze.
In a small bowl:
Confectioner's Sugar
Slowly whisk in the Buttermilk by hand, 1/4 C at a time.
Continue whisking until smooth.
Drizzle evenly over the cooled cake.
Serve from the skillet!
NOTE:
Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed , the edible seed of a pumpkin or other cultivar of squash (genus Curcubita). The seeds are typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.
Enjoy!
Peace in the Kitchen!
Chocolate Espresso Layer Cake from Savory Simple
I love the idea of an Espresso Chocolate Cake, so I researched it. This is what I consider to be The Best of the Best. It was too complicated and time consuming to re write the recipe so I simply copied it to the Blog. I know it's an advanced baking recipe and not really for the beginning baker, but I love a baking challenge. I remember being a beginning baker. Believe me, practice really does make perfect when it comes to baking. I hope some of my readers take the time to make this very impressive and delicious cake from Savory Simple!
You need a kitchen scale to measure out this recipe but there are plenty of cheap scales available in stores and online. It's a worthy investment! See below the recipe for a list of all equipment I used for making this cake.
Serves: 1 8-inch triple layer cake
Ingredients
Chocolate Espresso Cake:
- 10½ ounces all purpose flour
- 2 tablespoons espresso powder
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 3 ounces unsweetened cocoa powder
- 1½ cups half and half (or 50% cream and 50% whole milk)
- ¼ cup espresso vodka, such as Van Gogh
- 1½ tablespoons pure vanilla extract
- 9 ounces (2¼ sticks) unsalted butter, room temperature
- 21 ounces granulated sugar
- 6 large eggs, room temperature
Chocolate Espresso Italian Meringue Buttercream:
- 13 ounces granulated sugar
- ¼ cup + 2 tablespoons water
- 1 teaspoon corn syrup
- 5 egg whites
- 16 ounces (4 sticks) unsalted butter, cubed and at room temperature
- 3 ounces unsweetened chocolate, melted
- 1 tablespoon espresso vodka, such as Van Gogh, room temperature
- 1 tablespoon brewed espresso, room temperature
Instructions
Prepare the cakes
- Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly spray the bottom of 3 8-inch cake pans with baking spray and then cover them with parchment rounds. Set aside.
- Whisk together the flour, espresso powder, baking powder and salt in a medium bowl. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined. In a separate small bowl, combine the half and half, espresso vodka and vanilla extract.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. With the mixer still on low speed, swiftly alternate between adding the dry and liquid ingredients over the course of a minute. Scrape down the sides well, making sure to reach the bottom of the bowl. Turn the mixer on medium speed for 30 seconds.
- Distribute the batter evenly between the 3 prepared cake pans, using a spatula to even out the tops.
- Bake until the a toothpick comes out of the center of each cake clean, approximately 30-35 minutes. Allow the cakes to cool completely in the pan before removing.
Prepare the frosting
- Add sugar, water and corn syrup to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
- While the sugar is cooking, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.
- Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue.
- Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
- Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the chocolate, espresso and vodka.
Assemble the cake
- Place the first layer of cake on a revolving cake stand and remove the parchment paper. Placing a cardboard round below the cake is optional but will make transporting the cake easier after it is assembled.
- Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer (don't forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream. Cover the entire cake with a final layer of frosting. Grate some unsweetened or semi-sweet chocolate on top of the cake for decoration, if desired.
- Cake is best when served at room temperature.
Enjoy!
Peace in the Kitchen!
Translate the Blog into your own language!
Translate the blog into your language!
I just wanted to take some time and say hello to everyone and thank you all for checking out the blog.
I have many international followers and I want to remind you that you can TRANSLATE the blog into any language you speak.
There is a link on the right side of the page to translate...... scroll down until you see " translate",
Open the drop down box and choose any language.
Please check out the section where you can comment. At the end of every recipe it says, No Comments ( click on it to leave a comment). I would love to hear from everyone.
Bonjour a tous mes amis en France!
Enjoy!
Peace in the Kitchen!
I just wanted to take some time and say hello to everyone and thank you all for checking out the blog.
I have many international followers and I want to remind you that you can TRANSLATE the blog into any language you speak.
There is a link on the right side of the page to translate...... scroll down until you see " translate",
Open the drop down box and choose any language.
Please check out the section where you can comment. At the end of every recipe it says, No Comments ( click on it to leave a comment). I would love to hear from everyone.
Bonjour a tous mes amis en France!
Enjoy!
Peace in the Kitchen!
Tuesday, September 23, 2014
Caramel Apple Oatmeal Squares
I collect recipes, create recipes and post recipes that are from my family's collections. Here's another great family recipe from Aunt Faye. It's a great Fall dessert.
Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9"X 13" baking pan, un greased
Caramel Apple Oatmeal Squares:
1 C Brown Sugar
1/2 C Butter, softened
1/4 C Crisco
1 3/4 C + 3 TBS Flour, divided
1 1/2 C Quick Cook Oats
1 tsp Salt
1/2 tsp Baking Soda
4 1/2 C peeled, cored and coarsely chopped Apples
1 - (14oz.) bag of Caramel Squares
1/2 C Chopped Pecans
In a Stand Mixer with a paddle attachment:
Brown Sugar
Butter
Crisco
Beat 3 minutes.
Add:
1 3/4 C Flour
Oats
Salt
Baking Soda
Beat until well combines.
Reserve 1 C and set aside.
Press remaining into the pan.
In a small bowl:
Apple
3 TBS Flour
Toss well to coat the Apples.
Distribute Apples evenly in the pan.
Melt the Caramels in a saucepan on low heat until melted and smooth. (or you can melt the Caramels in a microwave (in a glass bowl or Pyrex measuring cup) , stirring often until creamy smooth. Watch it carefully so it doesn't burn.
Pour over the Apples.
Sprinkle with reserved Oats and press lightly into the caramel.
Sprinkle evenly with Pecans.
Bake for 25 - 30 minutes.
Remove pan to a rack and cool completely before cutting into squares.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9"X 13" baking pan, un greased
Caramel Apple Oatmeal Squares:
1 C Brown Sugar
1/2 C Butter, softened
1/4 C Crisco
1 3/4 C + 3 TBS Flour, divided
1 1/2 C Quick Cook Oats
1 tsp Salt
1/2 tsp Baking Soda
4 1/2 C peeled, cored and coarsely chopped Apples
1 - (14oz.) bag of Caramel Squares
1/2 C Chopped Pecans
In a Stand Mixer with a paddle attachment:
Brown Sugar
Butter
Crisco
Beat 3 minutes.
Add:
1 3/4 C Flour
Oats
Salt
Baking Soda
Beat until well combines.
Reserve 1 C and set aside.
Press remaining into the pan.
In a small bowl:
Apple
3 TBS Flour
Toss well to coat the Apples.
Distribute Apples evenly in the pan.
Melt the Caramels in a saucepan on low heat until melted and smooth. (or you can melt the Caramels in a microwave (in a glass bowl or Pyrex measuring cup) , stirring often until creamy smooth. Watch it carefully so it doesn't burn.
Pour over the Apples.
Sprinkle with reserved Oats and press lightly into the caramel.
Sprinkle evenly with Pecans.
Bake for 25 - 30 minutes.
Remove pan to a rack and cool completely before cutting into squares.
Enjoy!
Peace in the Kitchen!
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