Chocolate Oatmeal Mint Cookies

Today I made Chocolate Oatmeal Mint Cookies!

42 oz sweetened condensed milk, 6 oz unsweetened chocolate, 2T mint extract, 3C oatmeal

Preheat oven to 350. Heat chocolate and milk until mixture no longer runs together when a finger is run along the back of the spoon, 12-15 minutes. Remove from heat. Stir in extract. Add oats and blend well. Drop by Tbs onto greased cookie sheets. Bake 12-15 minutes, or until firm. Remove from sheets immediately.

Cherry Clafouti

Today we made Cherry Clafouti!

4 eggs, 2/3C sugar, 1/2C flour, 1C milk, 2C canned cherries, well drained

Preheat oven to 375F.

Cherry Clafouti

Beat eggs and sugar until light.

Cherry Clafouti

Beat in flour and milk. Spread cherries evenly onto bottom of greased 9″ pie plate.

Cherry Clafouti

Cherry Clafouti

Pour on batter.

Cherry Clafouti

Bake 40-45 minutes or until top is puffed, golden brown and center is just set. Cool 10 minutes before serving.

Cherry Clafouti

Sprinkle on confectioner’s sugar if desired.

Pineapple Shortcake

Today I made Pineapple Shortcake!

1 1/2C flour, 1t baking powder, 1t baking soda, 1C brown sugar, 1/2t salt, 1/2C butter, 1C pineapple juice, 20 oz can crushed pineapple, very well drained, 4C confectioner’s sugar

Preheat oven to 350F.

Pineapple Shortcake

Cream butter with brown sugar until creamy. Sift together dry ingredients; add them to butter mixture alternately with juice, 1/4 cup at a time, beginning and ending with dry ingredients. Spread into greased 9″X13″ pan. Bake 25-30 minutes, or until lightly browned and cake moves away from edges of pan.

Pineapple Shortcake

Cool 20 minutes. Cut cake in half width-wise while still in pan. Remove one half to a large plate or platter. Blend pineapple and confectioner’s sugar. Spread half of this onto cake on plate.

Pineapple Shortcake

Pineapple Shortcake

Place second half of cake onto the first half. Spread on remaining pineapple topping. Sift additional confectioner’s sugar on top.

Pineapple Shortcake

Banana Pops and Caramel Cream

Today I made Banana Pops and Caramel Cream!

2 ripe bananas, peeled and halved in the middle, 4 oz semisweet chocolate chips, 1/8 cup hot water, 1/2C sprinkles, 14 oz sweetened condensed milk

1] Insert a skewer or chopstick into the cut end of each banana half. 2] Place bananas in a shallow pan. 3] Freeze 3 or more hours.

4] Melt chocolate with water, stirring occasionally.

Banana Pops

Banana Pops

5] Spread sprinkles on sheet of waxed or parchment paper. 6] Dip frozen banana into chocolate.

7] Roll in sprinkles and hold upright until set, about 2 minutes.

Banana Pops

8] Freeze 5 minutes before serving. Or wrap in plastic or foil to store in freezer.

9] In the interest of efficiency, pour condensed milk into saucepan.

Banana Pops

10] Dip frozen banana into milk. Repeat steps 7 and 8.

Caramel Cream
a) Heat remaining milk, stirring constantly on low heat, until it looks like peanut butter, 20-25 minutes.

Banana Pops

Banana Pops

b) Add sprinkles if desired. Cool. Use as a dessert sauce while hot. Store in well-greased, airtight container. Or, drop by tsps onto well-greased cookie sheet and let harden to make individual caramels.

Banana Pops