The May MOPS Steering Team meeting was a much more decadent event than most meetings thanks to Jen Bamer's Caramel Chocolate Bars. Bake up a batch and see for yourself just how tasty and delicious these bars are.
Caramel Chocolate Bars
(makes 16 bars)
Crust:
6 Tbsp unsalted butter, softened
3 Tbsp granulated sugar
1/4 tsp salt
1 C sifted all-purpose flour
Chocolate and Caramel Layers:
1 Tbsp unsalted butter
1 Tbsp firmly packed brown sugar
1 14-oz. can sweetened condensed milk
1/4 tsp salt
3 oz bittersweet chocolate, coarsely chopped
1/3 C whipping cream
To make crust: Arrange a rack at center position and preheat oven to 350. Butter an 8-inch baking pan, then line it with aluminum foil cut 8 inches wide and long enough to extend 3-4 inches over 2 sides of the pan. Butter the foil.
In a mixing bowl cream butter with an electric mixer on medium speed, then beat in sugar and salt. Beat 1 to 2 minutes to blend well, then beat in the flour. Gather dough into a ball and place in mounds, about a teaspoon each, on the bottom of the an. With your fingers, press to form a smooth, even layer. Prick the dough with the tines of a fork. Bake until just starting to color lightly, 19 to 20 minutes. Remove pan, but do not turn off oven.
To make the caramel and chocolate layers: Place butter and light brown sugar in a heavy, medium saucepan set over medium-low heat. Stir constantly with a whisk until sugar has dissolved, about a minute. Add condensed milk and salt and, whisking constantly and never letting mixture come to a boil, until it thickens and becomes a light caramel color, about 10 minutes. As milk cooks, it will caramelize lightly on the bottom of the pan, so you may see some flakes floating in the mixture. That's ok.
Pour caramel over pastry crust, smoothing into an even layer with a metal spatula or back of a knife. Return pan to oven and bake 10 minutes. Remove and cool to room temperature.
Place chocolate and cream in a heavy medium saucepan set over medium-low heat. Whisk constantly until mixture is smooth, about 2 minutes. Cool 5 minutes, then pour melted chocolate over cooled caramel layer and spread evenly with a metal spatula or table knife. Refrigerate until chocolate is set, 30 minutes or longer.
Run a sharp knife around inside edges of pan to loosen, then lift out pastry using the foil as an aid. Remove foil. Cut into 16 squares. (Bars can be made 2 days ahead; store in an airtight container at room temperature or in the fridge.) Serve chilled or at room temperature. Bars are good either way.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Friday, May 14, 2010
Tuesday, April 13, 2010
Enjoy Another of Susan's Specialties -- Mixed Nut Bars
My daughter just called and asked me to send my recipe for Mixed Nut Bars to her. Her husband and his two brothers are going off to eastern Washington on a camping/bonding adventure and she wanted to send a treat that would travel well. I often keep these ingredients on hand. The bars go together quickly, are a popular dessert or "cookie", and can be a lifesaver when you volunteer to bring a snack.
1 1/2 C. flour
1/2 C. butter
3/4 C. packed brown sugar
1/2 tsp salt
Cut dry ingredients into butter until mixture resembles coarse crumbs.
Pat into 9"x13" pan and bake 10 minutes at 350*.
Cover crust with 12 oz can of mixed nuts (I cut the Brazil nuts into smaller pieces) and a syrup made of:
1/2 C. white Karo syrup
2 Tbsp melted butter
6 oz melted butterscotch chips
Bake additional 10 minutes.
NOTE: These are dangerously addictive.
1 1/2 C. flour
1/2 C. butter
3/4 C. packed brown sugar
1/2 tsp salt
Cut dry ingredients into butter until mixture resembles coarse crumbs.
Pat into 9"x13" pan and bake 10 minutes at 350*.
Cover crust with 12 oz can of mixed nuts (I cut the Brazil nuts into smaller pieces) and a syrup made of:
1/2 C. white Karo syrup
2 Tbsp melted butter
6 oz melted butterscotch chips
Bake additional 10 minutes.
NOTE: These are dangerously addictive.
Saturday, November 21, 2009
By Popular Request . . . Recipes from Susan Hoover
Susan recently hosted her MOPS table in her home. What she served was so enjoyed by her moms that I'm happy to share them through my recipe blog. Thank you, Susan, for sharing your recipes.
Susan's Apple Cake
This moist cake makes a good fall or winter dessert. If cut into small squares it can be eaten like a brownie, or it can be served on a plate and topped with a warm, rum flavored butter sauce.
Whisk together:
2 C. flour
1 ½ C. sugar
½ tsp salt
½ tsp allspice or cloves
1 ½ tsp soda
2 tsp cinnamon
Add to the above:
2 beaten eggs
3 C. diced raw apples
½ C. chopped walnuts
½ C. cooking oil
Bake in a greased 9” x 13” pan at 350* for 40-50 minutes. Serve, topped with warm Rum Flavored Sauce (below).
Rum Flavored Sauce
½ C. butter
½ C. heavy cream
1 C. sugar
Bring to a boil and add:
1 tsp vanilla
½ tsp rum flavoring
Boil gently for 1 minute.
**************************************************************************
Yellow Split Pea Soup with Spiced Yogurt
From The Greens Restaurant Cookbook
This smooth yellow soup is seasoned with fresh ginger, cumin, and lemon. The peas benefit from being soaked at least 2 hours-they will break down more quickly and absorb less liquid when cooked.
THE STOCK
Use water, prepared vegetable stock or Stock for Curried Soups and Dishes.
SOUP
2 Tbsp clarified butter or 1 Tbsp each butter and olive oil
1 large yellow onion, diced into ¼” pieces
2 cloves garlic, finely chopped
1inch piece fresh ginger root, peeled and minced
1 bay leaf
1 tsp salt
½ tsp ground cumin
1 ½ tsp ground cloves
1 2/3 cups yellow split peas, soaked 2 hours or longer
2 stalks celery, diced
2 medium carrots, peeled and cut into small squares
7 cups water or stock
Grated peel and juice of 1 lemon
Spiced yogurt (recipe follows)
Cilantro or parsley, chopped for garnish
Warm the clarified butter, or butter and oil in a soup pot and add the onion, garlic, ginger, bay leaf, and salt, cumin, cloves. Stir everything together and cook over medium-low heat for 3-4 minutes.
Drain the peas, and add them to the onions along with the celery, carrots, and the 7 cups of water or stock. Bring to a boil; then simmer until the peas have completely fallen apart, about 45-60 minutes.
Pass the soup through a food mill or puree it in a blender; then return it to the stove. Add more water or stock as needed to achieve the consistency you like. Season to taste with additional salt, the lemon peel and the lemon juice.
Serve soup in warm bowls with a spoonful of spiced yougurt and a sprinkling of cilantro or parsley.
Spiced Yogurt
½ cup plain yogurt
½ tsp tumeric
½ tsp paprika
¼ tsp cayenne pepper (or more, to taste)
¼ tsp ground cumin
pinch salt
Whisk yogurt until smooth. Chill. Serve with soup.
Stock for Curried Soups and Dishes
2-3 Tbsp clarified butter
2 carrots, peeled and diced
1 zucchini or yellow squash, diced
1 large celery stalk, with leaves, diced
1 large red onion, sliced
1 small potato, chopped
5 parsley branches
3 garlic cloves, peeled and roughly chopped
1 3” piece cinnamon stick
6 cloves
2 tsp coriander seed
1 tsp cumin
¼ tsp cardamom seed
1 ½ tsp salt
8 cups water
Heat the clarified butter in a soup pot and add the vegetables, herbs, spices, and salt, giving the vegetables a stir to coat them well with the butter. Cook over medium heat, stirring frequently, until the onion begins to color, about 10 minutes, then add the water. Bring to a boil, lower the heat, and simmer about 30 minutes. Strain the stock and use it in soups seasoned with Indian spices. If you wish to use it in a vegetable stew, return strained stock to the stove to reduce it, simmering it for another half hour to strengthen the flavor.
Makes 6 cups
Susan's Apple Cake
This moist cake makes a good fall or winter dessert. If cut into small squares it can be eaten like a brownie, or it can be served on a plate and topped with a warm, rum flavored butter sauce.
Whisk together:
2 C. flour
1 ½ C. sugar
½ tsp salt
½ tsp allspice or cloves
1 ½ tsp soda
2 tsp cinnamon
Add to the above:
2 beaten eggs
3 C. diced raw apples
½ C. chopped walnuts
½ C. cooking oil
Bake in a greased 9” x 13” pan at 350* for 40-50 minutes. Serve, topped with warm Rum Flavored Sauce (below).
Rum Flavored Sauce
½ C. butter
½ C. heavy cream
1 C. sugar
Bring to a boil and add:
1 tsp vanilla
½ tsp rum flavoring
Boil gently for 1 minute.
**************************************************************************
Yellow Split Pea Soup with Spiced Yogurt
From The Greens Restaurant Cookbook
This smooth yellow soup is seasoned with fresh ginger, cumin, and lemon. The peas benefit from being soaked at least 2 hours-they will break down more quickly and absorb less liquid when cooked.
THE STOCK
Use water, prepared vegetable stock or Stock for Curried Soups and Dishes.
SOUP
2 Tbsp clarified butter or 1 Tbsp each butter and olive oil
1 large yellow onion, diced into ¼” pieces
2 cloves garlic, finely chopped
1inch piece fresh ginger root, peeled and minced
1 bay leaf
1 tsp salt
½ tsp ground cumin
1 ½ tsp ground cloves
1 2/3 cups yellow split peas, soaked 2 hours or longer
2 stalks celery, diced
2 medium carrots, peeled and cut into small squares
7 cups water or stock
Grated peel and juice of 1 lemon
Spiced yogurt (recipe follows)
Cilantro or parsley, chopped for garnish
Warm the clarified butter, or butter and oil in a soup pot and add the onion, garlic, ginger, bay leaf, and salt, cumin, cloves. Stir everything together and cook over medium-low heat for 3-4 minutes.
Drain the peas, and add them to the onions along with the celery, carrots, and the 7 cups of water or stock. Bring to a boil; then simmer until the peas have completely fallen apart, about 45-60 minutes.
Pass the soup through a food mill or puree it in a blender; then return it to the stove. Add more water or stock as needed to achieve the consistency you like. Season to taste with additional salt, the lemon peel and the lemon juice.
Serve soup in warm bowls with a spoonful of spiced yougurt and a sprinkling of cilantro or parsley.
Spiced Yogurt
½ cup plain yogurt
½ tsp tumeric
½ tsp paprika
¼ tsp cayenne pepper (or more, to taste)
¼ tsp ground cumin
pinch salt
Whisk yogurt until smooth. Chill. Serve with soup.
Stock for Curried Soups and Dishes
2-3 Tbsp clarified butter
2 carrots, peeled and diced
1 zucchini or yellow squash, diced
1 large celery stalk, with leaves, diced
1 large red onion, sliced
1 small potato, chopped
5 parsley branches
3 garlic cloves, peeled and roughly chopped
1 3” piece cinnamon stick
6 cloves
2 tsp coriander seed
1 tsp cumin
¼ tsp cardamom seed
1 ½ tsp salt
8 cups water
Heat the clarified butter in a soup pot and add the vegetables, herbs, spices, and salt, giving the vegetables a stir to coat them well with the butter. Cook over medium heat, stirring frequently, until the onion begins to color, about 10 minutes, then add the water. Bring to a boil, lower the heat, and simmer about 30 minutes. Strain the stock and use it in soups seasoned with Indian spices. If you wish to use it in a vegetable stew, return strained stock to the stove to reduce it, simmering it for another half hour to strengthen the flavor.
Makes 6 cups
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