Apple Raisin Oat Bars

Today I made Apple Raisin Oat Bars!

1/2C butter, 1C brown sugar, 2 eggs, 1/2t vanilla, 3/4C quick oats, 1C flour, 1/2t baking soda, 1/2t cinnamon, 1/4t salt, 2 apples, peeled, cored and diced into 1/2″ pieces, 1C raisins

Preheat oven to 350F. Beat butter with brown sugar. Add eggs. Blend well. Add vanilla. Blend well. In separate bowl, sift together flour, soda, cinnamon and salt. Stir dry ingredients into wet. Stir in oats. Add apples. Blend well. Add raisins. Blend well. Turn into greased 9″ X 13″ rectangular pan. Bake 25-30 minutes or until lightly browned and bars come away from the edge of the pan. Cool before cutting.

Peanut Butter Chocolate Chocolate Chip Cookies

Today I made Peanut Butter Chocolate Chocolate Chip Cookies!

2C chocolate chips, 1/3C crunchy peanut butter, 1/3C cocoa, 2 eggs, 1t vanilla extract, 3/4C sugar, 1/4C flour, 1/4t baking powder

Melt 1 CUP of chocolate chips with peanut butter. Stir until smooth. Remove from heat. Stir in sugar. Blend well. Cool 20 minutes. In bowl, sift together dry ingredients. Preheat oven to 350F. Add eggs and vanilla. Blend well. Stir in dry ingredients. Blend well. Stir in remaining cup of chocolate chips. Drop by tablespoon onto foil-lined cookie sheets 1″ apart. Bake 8-10 minutes or until cookies are shiny and a bit cracked on top. Cool 10 minutes before removing from foil.

Caramel Pear Ice Milk

Today I made Caramel Pear Ice Milk!

3 medium pears, peeled and cored, 1/2C sugar, 14 oz fat-free sweetened condensed milk

Dice pears into 1/2″ pieces. Distribute sugar evenly in heavy skillet. Cook over medium heat, until sugar turns a deep amber. Do not stir. Add pears. Caramel will clump together. Continue cooking another 10 minutes, stirring occasionallly. Sugar will re-caramelize. Be careful not to get burned. Remove from heat. Stir in milk. Blend well with heat-resistant spatula. Turn into souffle dish. Cool 20 minutes. Freeze 3 hours or until of desired solidity.

Caramel Pear Ice Milk

Chocolate Peanut Butter Oatmeal Bars

Today I made Chocolate Peanut Butter Oatmeal Bars!

Crust: 1C butter, 1 1/3C firmly packed brown sugar, 3/4C light corn syrup,
5 1/3C quick oats, 2t vanilla extract

Topping: 1/4C unsweetened cocoa, 1/3C crunchy peanut butter, 14 oz fat-free sweetened condensed milk

The recipe for the crust is from the book “Growing Up on the Chocolate Diet” by Lora Brody, 1990. I halved the crust recipe.

Preheat oven to 350F. Cream butter and brown sugar. Mix in the next 3 ingredients. Spread in greased rectangular pan. Bake 16 minutes. Cool. Meanwhile, heat sweetened condensed milk with cocoa, stirring constantly until cocoa dissolves. Remove from heat. Stir in peanut butter. Blend well. Spread on top of cooled crust. Cool. Freeze 2 hours. Thaw 10 minutes. Cut into bars.

Banana Banana Liqueur Cupcakes

Today I made Banana Banana Liqueur Cupcakes!

1/2C butter, 3/4C brown sugar, 2 eggs, 3/4C mashed, ripe bananas, 1/4C banana liqueur, 1 1/2C flour, 1/2t baking soda

Preheat oven to 350F.

Banana Banana Liqueur Cupcakes

Sift together dry ingredients. In separate bowl, cream butter with brown sugar.

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Add eggs. Blend well.

Banana Banana Liqueur Cupcakes

In separate bowl, add liqueur to mashed bananas.

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Alternately add dry ingredients and bananas to butter mixture in thirds, beginning and ending with dry, until just blended. Turn into greased, non-stick or lined cupcake tin.

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Bake 20-25 minutes, or until toothpick inserted in center of center cupcake comes out clean.

If desired, make frosting with 1/2C mashed ripe banana, 3T banana liqueur 3-4C powdered sugar; blend until barely pourable. Spread on cupcakes.

Banana Banana Liqueur Cupcakes