ow, and stir in flour with wooden spoon. Stir vigorously over
ach. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and
In large mixing bowl, cream butter and sugars.
Gradually beat in flour and oats.
Stir in chocolate chips; set aside 1 cup. Press remaining mixture into greased and floured 13 x 9-inch baking pan.
Bake at 350\u00b0 for 12 to 15 minutes or until edges are light brown.
In small heavy saucepan over low heat, melt caramel candies with milk.
Drizzle over base.
Sprinkle with reserved oat mixture. Bake for 10 to 12 minutes.
Cool.
Cut into 2-inch squares.
Makes about 2 dozen squares.
Mix caramel dip with apple filling. Spoon 1/2 of the mixture into the crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 45 to 50 minutes at 350\u00b0 or until center is set; cool.
10x15 inch lasagna pan with cooking spray.
Place the
Trim pork chops; reserve some pork fat in skillet with tight fitting cover.
Add pork chops to fat; brown on each side.
Drain off excess drippings.
Sprinkle with salt and pepper to taste. Crush cornflakes slightly; sprinkle over chops.
Cover chops with milk; cover pan and bake in preheated 350\u00b0 oven for 1 hour or until chops are tender.
Serves 6 or 3 for those who have relatives that like to eat.
Mash potatoes with milk.
Saute onions in butter.
Add 1/3 of onion and butter mixture to 3/4 of cheese.
Add to potato mixture. Butter a 13 x 9-inch pan.
Place layer of noodles, layer of potato mixture and layer of sauerkraut.
Repeat, ending with noodles on top.
Pour remaining butter and onion mixture over top. Add remaining cheese.
dd the 2 cans of milk and vanilla extract, mixing well
>Recipe
rom the heat; stir in milk. Return to the heat. Reduce
nd spray a cookie sheet with pam non stick cooking spray
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
12-hole muffin pan with paper liners.
In a
venly.
Stir Bisquick and milk until dough forms; beat 20
oat 13x9-inch baking pan with no-stick spray.
PREPARE
ntil date mixture reaches a caramel-like consistency, adding a bit
In a small sauce pan over medium heat, melt butter.
Add brown sugar, cream and vanilla to sauce pan and whisk until combined.
With a wooden spoon, stir constanty over medium heat until bubbly and thickened (8-10 minutes). The mixture will bubble and foam. The caramel sauce is ready when it coats the back of your spoon and resembles the thickness of gravy as it drizzles. If you have a candy thermometer available, the temperature I look for is 250-275\u00b0F.
Remove from heat and allow to cool for 15 minutes.
until it becomes a golden caramel color.
Remove from the
ugar in a large bowl with an electric mixer until pale
n cold caramel syrup.
Add sifted dry ingredients alternately with milk, beating