1/2 cup butter
14 ounces sweetened condensed milk
1 cup packed dark brown sugar
2 tablespoons light corn syrup
1 cup white baking chips
1/2 teaspoon coarse sea salt
Line 8” square baking pan with foil; coat with cooking spray. Melt butter in medium saucepan over medium-low heat. Stir in sweetened condensed milk, brown sugar and corn syrup. Cook over medium heat until sugar is melted and mixture comes to a simmer, stirring frequently. Reduce heat to low. Simmer 10 minutes, stirring constantly, until mixture begins to thicken (you will begin to slightly see the bottom of the pan while stirring).
Remove from heat; let stand 30 seconds or until bubbles stop. Stir in baking chips; let stand 2 minutes. Stir until melted and smooth. Pour and spread into baking pan; sprinkle with salt. Refrigerate 2 hours or until firm.
From: King Soopers
2 cups sugar
1 cup shortening (or margarine)
2 cups buttermilk
2 tsp baking soda
5 tsp baking powder
7 cups flour
2 tsp vanilla
Mix sugar, shortening and eggs thoroughly and then add alternately buttermilk and dry ingredients and vanilla. Chill overnight. Roll in figure 8 and bake until lightly brown in 400 degree oven.
-Mary Carlson, Bethesda Lutheran Church Cookbook
Yield: need to ask…
Connor made these the week after Christmas 2010. He used shortening and a buttermilk substitution.
1.5 cups water
1 cup quick oatmeal
0.5 cups shortening
2 cups sugar
1 cup flour
0.5 tsp salt
1 tsp baking soda
0.5 cup cocoa
1 tsp vanilla
1 cup powdered sugar
2 cups flaked coconut
2 Tbl butter
0.5 cup milk
Preheat oven to 325
Bring water to boil, stir in oatmeal and set aside. Mix shortening, sugar and eggs in large bowl. Add oatmeal to mixture and mix on medium until smooth. Add flour, salt, baking soda, cocoa, and vanilla. Mix well.
Grease and flour 9 x 13 pan. Bake for 40 to 45 minutes until toothpick inserted in the center comes out clean.
After the cake is done immediately make the icing. In a small sauce pan combine milk and butter. Heat at medium/high until melted. Add powdered sugar and coconut. Bring to boil, stirring continuously until thickened, about five minutes. Spread evenly on warm cake.
Allow cake to cool before serving.
Amy’s family has been baking this cake for as long as she can remember. (A long time!) Remember this can be eaten for breakfast, as part of a heart-healthy diet. It does have oatmeal in it!
WeightWatchers PointsPlus: 5 per 2×2 inch square
2 ounces cream cheese, softened
1/4-1/2 teaspoon Peppermint Oil
2 cups confectioners sugar (add more if mixture is sticky)
Blend cheese with Peppermint Oil* and color; mix in sugar, knead until mints are firm. Add additional sugar if needed. Roll in balls, place one side in a small amount of granulated sugar, press sugar side down in candy mold (unmold at once), or flatten with bottom end of glass on waxed paper.
* Start with 1/4 teaspoon and add a few drops at a time to reach desired flavor. Flavor will intensify as mints stand.
Yeild: 72 patties.
Amy makes this for all major family events.