Thursday, January 7, 2010

Oatmeal Cream Cheese Butterscotch Bars

2 sticks butter, at room temperature, cut into small pieces
2 cups flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 tsp. cinnamon
1 (11 oz) bag butterscotch chips
1 (8 oz) pkg. cream cheese, softened
1 can sweetened condensed milk
1 lemon, zested and juiced
1 tsp. vanilla

Preheat oven to 350°. Drape a 9 x 13 inch pan with overlapping pieces of foil, creating handles for easy removal. Butter tinfoil or use reynolds release tinfoil.
In a food processor add the flour, oats and brown sugar and pulse to combine. Add 2 sticks butter, cinnamon and butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Press half of the mixture in the lined pan and reserve the rest for topping. Bake in preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla with an electric mixer until no lumps of cream cheese remain.
Spread evenly over baked and cooled oatmeal mixture. Sprinkle the remaining half of oatmeal mixture over cream cheese. Bake until the top is golden and cream cheese layer is set.

Wednesday, December 23, 2009

Couldn't have a better day to be in the kitchen. It's freezing rain outside and I need to get some Christmas baking done. One thing on my list to do is make a chocolate coconut cake for my son inlaw. I made their wedding cake a couple years ago and he hasn't stopped talking about it yet. So as a little gift to him I am making him the chocolate cake with coconut filling because he loves coconut and chocolate.
Here's the recipe I will be using:
1 chocolate cake mix
1 box chcolate instant pudding
2 eggs
2 cups milk
Mix all above and pour into round cake pans and bake according to cake directions. After done cooking, cool in pans before removing. Place first layer on plate and frost with coconut filling below and then top with second layer and frost with frosting.

Coconut filling:
5 oz. (small can) evaporated milk
3/4 cup sugar
6 Tbsp. butter, cubed
3 egg yolks, slightly beaten
1 tsp. Vanilla extract
1 1/2 cups coconut

In a large saucepan, combine evaporated milk, sugar, butter and egg yolks. Cook and stir over medium hear for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from hear; stir in vanilla. Stir in coconut. Cook to room temp.

5 cups powdered sugar
1 tsp. salt
3/4 cup crisco
1/4 to 1/2 cup milk
2 tsp. vanilla extract

Beat for three minutes on medium speed then 5 minutes on high speed.

Tuesday, December 22, 2009

Hi everyone. I've been busy trying to get all my last minute Christmas shopping done. I think i finally finished that. I have been wanting to make caramels and fudge but just haven't gotten around to it. I guess I need to do it in the next day or two. We are in for a winter storm of snow, sleet and rain so it sounds like I'll have plenty of time to get things done around here.
I have been busy making and selling jewelry. The business is going pretty well and better than I expected. I need to get my camera out and start posting my new pieces. I guess that will go on my to do list too.
Hope everyone has a safe and Merry Christmas! God bless you all.

Monday, December 14, 2009

Having fun playing in the snow with our granddaughter. Can't do much else with all the snow on the ground.

winter 2009

Saturday, December 12, 2009

My granddaughter

My adoreable granddaughter...Kendal enjoying her favorite part of Thanksgiving...a piece of pie.