NUTTY CHOCOLATE CARAMEL BARS

2 1/3 cups All-purpose flour, divided
2 cups Old fashioned oats (not quick cooking oatmeal)
1 cup Packed brown sugar
1 tsp. Baking soda
1/4 tsp. Salt
1 cup (2 sticks) Butter
2 cups (12 oz.) Semi-Sweet chocolate morsels (chocolate chips)
1 1/2 cups Chopped walnuts
1 cup (12.25-oz. jar) Caramel ice cream topping

9×13-inch pan

Combine 2 cups flour, oats, brown sugar, baking soda and salt in large bowl.  Add butter; blend with a pastry blender until all ingredients are moistened.  Reserve 1-cup crumb mixture; press remaining mixture onto bottom of ungreased 13×9-inch pan. 

Bake in preheated 350?F. oven for 15 minutes or until lightly browned.  Remove from oven.  Sprinkle with morsels and walnuts.  Combine caramel topping and remaining 1/3-cup flour in small bowl; drizzle over base.  Sprinkle with reserved crumb mixture.

Bake in 350?F. oven for 20 to 25 minutes or until lightly browned. 

Cool completely in pan on wire rack.

Yield: 2 1/2 dozen bars

Preparation time: 15 minutes

Creative Cooking By Lydia

I am available to teach cooking, sewing and soap making classes to all ages and give presentations on the above subjects.

Contact me at 608-240-9773.  For class schedules, etc. click on the icon above.

Thanks.

Lydia Critchley

Print Recipe

Nutty Caramel Bars Yum

Servings

Servings

Share this Recipe

GUMMI WORMS

7 packages Unflavored gelatin (like Knox)
1 pkg. (small) Flavored jell-o
1/2 cup Water

Mix together in a pot/saucepan until it's crumbly or resembles play dough (about 3-6 minutes).

Melt over low heat until liquefied (approx. 1minute).

Pour into a *mold or pie tin and freeze until it is set (about 3-5 minutes).

Cut it into strips like gummy worms.

Eat soon after removing from the freezer or it will get rubbery.

*It is not necessary to line the pan or grease it.

Creative Cooking By Lydia
I can be contacted at 608-240-9773 and am available for classes for all ages and food presentations.

For class schedules click on the calendar icon.  You can also leave comments, etc. – see choices available above.

Print Recipe

Gummi Worms (to eat) Yum

Servings

Servings

Share this Recipe

FRUIT-N-NUT SANDWICH FILLING

1 Orange
1 medium-size Banana
1/3 cup Raisins
1/3 cup Crunchy peanut butter
8 slices Whole-grain bread

Peel the orange and separate the sections. Remove as much of the white lining (the pith) as you can. Cut each section into 3 or 4 pieces to fill 1/2 cup. Save any leftover orange for a snack.

Peel the banana and cut in half crosswise. Cut half into small cubes and save the other half for a snack. Place the orange, banana, raisins, and peanut butter in a medium bowl and mix thoroughly with a wooden spoon.

Spoon the filling evenly among 4 slices of bread and top with the other 4 slices to make sandwiches, or store whatever you don't use in the refrigerator in a tightly covered jar or container.

I am available to teach cooking or food related subjects, soap making and emergency sewing classes in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Yield: 4 servings

Print Recipe

Fruit-N-Nut Sandwich Filling Yum

Servings

Servings

Share this Recipe

HOMEMADE EGG SUBSTITUTE

3 Egg whites
2 Tbl. Instant nonfat dry milk powder
1 tsp. Water
2 to 3 drops Yellow food coloring, optional

In a small bowl, combine all ingredients; mix well.

Use as a substitute for eggs.

Yield: 1 serving (equivalent to 2 eggs)

I am available to teach cooking or food related subjects, soap making and emergency sewing classes in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

HOMEMADE EGG SUBSTITUTE Yum

Servings

Servings

Share this Recipe

GREEN BEAN SALAD

1 lb. String beans or other green beans, trimmed
3 Tbl. Chopped fresh dill
OR
1 1/2 Tbl. Dried dill
1 small Red onion, finely diced
1 small Clove garlic, minced
1/3 cup Capers, drained
To taste Sea salt
To taste Freshly ground black pepper
1/3 cup Vinaigrette (see below)
Steam the prepared beans lightly, so that they are still very crisp.

Mix with the dill, onion, garlic, and capers, and season lightly with salt and pepper.

Dress with the vinaigrette, mix well, and serve.

Yield: 4 to 6 servings

VINAIGRETTE

1-2 tsp. Mild or whole-grain mustard
2 Tbl. Fresh lemon juice
2 Tbl. Wine, balsamic, or cider vinegar
To taste Sea salt
To taste Freshly ground black pepper
5 Tbl. Extra virgin olive oil
To taste Minced garlic (optional)

Mix the mustard with the lemon juice and vinegar and season with salt and pepper.

Stir in the olive oil gradually so that the dressing thickens as you mix. It should become creamy in consistency. Stir in the garlic (if using).

Let stand up to 30 minutes before using, to allow the flavors to develop.

Note: This basic dressing can be used for almost any salad. Experiment with different oils, vinegars and mustards, to find the combination you like best, and vary the ingredients to suit the salads too.

Yield: 4 to 6 servings
I am available to teach cooking or food related subjects, soap making and emergency sewing classes in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

Green Bean Salad - Vinaigrette Yum

Servings

Servings

Share this Recipe

APPLE CAKE WITH HOT BUTTERED RUM SAUCE

1/4 cup Butter
1 cup Sugar
1 Egg
1/2 tsp. Salt
1 tsp. Baking soda
1/2 tsp Cinnamon
1/4 tsp. Ginger
1/4 tsp. Nutmeg
1 tsp. Vanilla
1 cup Flour
2 cups Peeled and finely diced apples
1/2 cup Walnuts, chopped
7×11″ pan

TOPPING:
1/4 cup Evaporated milk
2 Tbl. Butter or margarine
1/2 cup Brown sugar
1 Tbl. Rum

Preheat oven to 325?. Butter a 7×11″ baking pan.

In a large bowl beat butter and sugar until creamy. Add egg and beat until smooth. Add salt, baking soda, cinnamon, ginger, nutmeg, and vanilla. Beat until well mixed. Stir in flour and mix just until smooth. Stir in apples and nuts.

Pour into pan.

Bake for 25 to 30 minutes or until cake is done. The cake should be lightly browned and the middle of cake should spring back when touched lightly with your finger.

Prepare topping: In a small saucepan combine evaporated milk, butter, and brown sugar. Stir over medium heat until mixture just comes to a boil. Immediately remove from heat. (Mixture will curdle if allowed to boil rapidly.) Add rum.

Serve warm over individual pieces of cake.

Note: To use a 9×13 inch pan, prepare 1 1/2 times the recipe.

Yield: 10 servings

Nutrition information per serving:
Calories 250; fat 9gm; protein 2gm; carbohydrate: 40gm; cholesterol 35mg; fiber low
Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

Apple Cake with Hot Buttered Rum Sauce Yum

Servings

Servings

Share this Recipe

MOM'S BEEF STEW

1 1/2 lb. Beef stew meat, cut into 1-inch cubes
1 medium Onion, chopped
4 Carrots, halved lengthwise and cut into 2-inch pieces
2 ribs Celery, cut into 1/2-inch pieces
4 medium Potatoes, cut into 1/2-inch cubes
1 28-oz. can Whole tomatoes, cut up
1 10 1/2-oz. can Beef broth
1 Tbl. Worcestershire sauce
2 Tbl. Minced parsley
1 Bay leaf
1 tsp. Salt
1/4 tsp. Pepper
3 Tbl. Quick cooking tapioca

Brown beef cubes in West Bend slow cooking pot (or skillet) on top of range unit over medium heat. Transfer cooking pot to heating base using hot pads or place skillet-browned meat into slow cooking pot.

Add all remaining ingredients to cooking pot. Stir to blend. Cover and cook at Setting #3 (low) for 7 to 9 hours or at Setting #5 (high) for 4 to 5 hours until meat and vegetables are tender. Remove bay leaf. Reduce heat to Setting #2 (low) for serving.

Yield: 6 servings

Starting in January 2007, I will be teaching cooking and beginning sewing classes and soap making in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

Mom's Beef Stew Yum

Servings

Servings

Share this Recipe