This week's bar recipes are a "must" for every cook's recipe file.
Gary's cousin, Sue, served the Caramel Bars when we were in Fargo, N.D., recently. We all ranted and raved over them and I was so excited to take the recipe home to share them with my friends.
Every time I have served them, I have received the same compliments.
The Peanut Butter Bar recipe is also delicious. The recipe came from my niece, Angie, while she was visiting with us from Seattle.
A real plus for both recipes: They only take minutes to prepare.
Sue's Caramel Bars
5 tablespoons cream or evaporated milk
1 cup flour
1 cup oatmeal
3/4 cup butter
3/4 cup brown sugar
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup pecans or walnuts, chopped
Heat caramels with cream or evaporated milk until melted (this can be done in the microwave). Combine the flour, oatmeal, butter, brown sugar, soda, salt and vanilla in another bowl. Press 3/4 of the crumbs in a lightly greased 9x13-inch pan. Bake at 350 degrees for 10 minutes. Sprinkle chips and nuts on and then drizzle with caramel mixture. Top with reserved crumbs. Bake 15-20 minutes or until light brown.
Shelly's Peanut Butter Bars
1 cup butter
1 cup peanut butter
2 cups graham cracker crumbs
1 tablespoon butter
12 ounces chocolate chips
Combine the butter, peanut butter and crushed graham cracker crumbs. Mix and press into a 9x13-inch pan.
Topping: Melt 1 tablespoon butter with a 12-ounce package chocolate chips. Pour over pressed mixture. Cool completely before cutting.
Sweet Potato Casserole
5 large, fresh sweet potatoes
3 large eggs
2/3 cup sugar
2/3 cup butter
1/3 cup heavy whipping cream
1 teaspoon vanilla
1/2 teaspoon each nutmeg and allspice
1 cup brown sugar, packed
1/2 cup flour
1 cup finely chopped pecans
1/3 cup butter
Cook the fresh sweet potatoes covered with water in a large kettle until tender. Peal and mash in a large bowl. Add 3 large eggs, 2/3 cup sugar, 2/3 cup butter, 1/3 cup heavy cream, 1 teaspoon vanilla and nutmeg and allspice. Mix all together with sweet potatoes and pour into greased 2-quart casserole. Top with the mixture of 1 cup brown sugar, 1/2 cup flour, 1 cup finely chopped pecans and 1/3 cup butter. Bake 60 minutes at 350 degrees.
FOOD FOR THOUGHT: We must not cry because it's over; smile because it happened.
GARY'S TIP: Lemon oil prevents wicker from drying out.
Brainerd Dispatch ©2013. All Rights Reserved.