8-Layer or Magic Bars

                                                                 

Hi! I'm baaaack with more favorite recipes that I have been perfecting for the last while. This is my husband's absolute favorite. Some folks call them 7-Layer Bars while others call them Magic Bars. In my opinion, I would rather eat them than quibble so let's get down to some serious baking! And why are my bars called 8-Layer instead of 7-Layer? Because they have an extra-special something something that makes them even more delectable - if that is even possible!

8 Layer Bars

The inside story

Ingredients

• 1 1/2 c graham wafer crumbs
• 1 stick (1/2 c) butter
• 3/4 pkg semi sweet chocolate chips
• 3/4 pkg salted caramel or butterscotch chips
• 3/4 pkg white chocolate chips
• 1/2 c chopped walnuts
• 1/2 c chopped pecans
• 1 pkg coconut flakes or shredded coconut - sweetened or unsweetened
• 1 x 14 oz can of sweetened condensed milk - regular not low fat

How-To: 

Preheat oven to 350 degrees before starting. Line 9x13 inch pan with foil or parchment paper.

*True confessions: I made the mistake of lining the pan with foil and attempted to mix the graham wafers and melted butter right in the pan. Big mistake: ripped foil, messy results but so good!*

1. Melt stick of butter in the microwave for about 20 seconds. Check and melt a bit more if necessary.
2. Stir in the graham wafer crumbs with a fork and then press into a foil-lined 9x13 inch pan. (You can also use parchment paper but I find foil easier to fuss with)
3. Sprinkle chocolate chips evenly over the crumb mixture
4. Sprinkle caramel (or butterscotch) chips evenly over the chocolate chips
5. Sprinkle white chocolate chips over the caramel chips (trust me, these make all the difference)
6. Sprinkle first the walnuts and then the pecans over the top
7. Sprinkle the coconut over the whole mess of deliciousness. Make sure all is covered with it.
8. Drizzle the whole thing evenly with the can of sweetened condensed milk. Don't leave gaps - the bars don't like that (just kidding - it's almost impossible to get it perfect but do your best)

Bake in the preheated oven for approximately 30 minutes or so. The top should be slightly golden with darker gold edges (see the picture). This gives the best results. DO NOT even think about cutting this until it's thoroughly cool - or at least cool enough to not fall apart when you use a serrated knife run under hot tap water to cut it. If you use a better grade of foil than I did you should be able to pull the whole thing out of the pan. This is why we always put the foil slightly higher than the pan's edges, my friends. 

Enjoy....but I don't have to tell you that. If you cut it in many pieces - I call them 2-bite pieces while my hubby calls them "more" - you can get at least a couple to three dozen slices. I kept some out and froze the rest in 2 different freezer container, for the sake of self-control. They "keep" very well.

Marshmallow Crispy Lemon Pie

                                                      Marshmallow Crispy Lemon Pie

I recently made this for a potluck at work and it caught everyone by surprise. I used simple ingredients, an easy as - well - pie, recipe and it came out delicious. So good I had to make one for us, too! I did make cooked lemon pudding as opposed to the instant variety. I prefer the texture and it holds much better. A few folks commented on the "homemade lemon curd." Who was I to disillusion them?

Ingredients

• 2 tbsp butter
• 1/4 c (half of the 3 oz pkg) dry JELL-O Lemon Flavor Gelatin
• 4 c mini marshmallows
• 3 c RICE KRISPIES or krispy rice cereal
• 1 pkg (3.4 oz) JELL-O Lemon Flavor Pudding and Pie Filling
• 1 1/2 c cold milk (we used low fat)
• Strawberries for garnish, if desired

Preparation

1. Microwave butter in large microwaveable bowl on high for 30 seconds or until melted. Add dry gelatin mix and marshmallows, tossing to coat. Microwave 1 minute, stir, and microwave an additional 15 -30 seconds, checking often to see if completely melted and mixture is blended. Add cereal and mix with wooden spoon sprayed with cooking spray.
2. Prepare Lemon Pudding mix as directed on  package. Allow to cool slightly.
3. Press cereal mixture onto bottom and side of a 9" pie pan that has been sprayed with cooking spray. It will be a thick layer.
4. Pour pudding mix on top.
5. Cover with a pie lid or plastic wrap and refrigerate at least 4 hours, until completely set.
6. Remove from fridge and cut using a hot knife. Garnish with strawberries before serving, if desired.

The Best Blueberry Cobbler

Whether you think of them as cobblers, "brown betties," crisps or pies without a bottom crust, this is one of the easiest and best-tasting ways to use blueberries, apples or rhubarb. Here is a recipe from Blueberry-Recipe.com that's simply called:


The Best Blueberry Cobbler

Ingredients

• 2 1/2 cups fresh or frozen blueberries
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced
• 1/2 cup white sugar, or to taste
• 1/2 teaspoon all-purpose flour
• 1 tablespoon butter, melted
• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder 
• 6 tablespoons white sugar
• 5 tablespoons butter
• 1 cup milk
• 2 teaspoons sugar
• 1 pinch ground cinnamon

Directions

1. Lightly grease an 8 inch square baking dish. 
2. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
3. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes. 
4. Preheat the oven to 375 degrees F (190 degrees C). 
5. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. 
6. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. 
7. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. 

Note: I have used Bisquick as a topping for cobblers and they have also turned out delicious.

Chocolate Raspberry Turnovers

These mini turnovers are a whole lot of delicious. Time to buy some phyllo dough and get some truffles from Ethel M chocolates, because it's Turnover Time!

Chocolate Raspberry Turnovers

Chocolate Raspberry Turnovers (Women's Day)

Ingredients

• 12  sheets phyllo (fillo) dough (each about 14 x 9 in.), thawed if frozen*
• 18 Ethel M's milk or dark chocolate truffles
• 1/2 pint(s) fresh raspberries
• nonstick cooking spray or melted butter

Directions

1. Heat oven to 375°F. Have a baking sheet ready. Unfold dough; cover with plastic wrap to prevent drying.
2. Remove 1 sheet phyllo; lightly coat with nonstick spray or brush with melted butter. Fold in thirds lengthwise; lightly spray or brush top. Place 1 piece chocolate about 1/2 in. from bottom end of strip; top with 1 raspberry. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet. Repeat to make 12.
3. Bake 10 to 12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.

*Note: You can also use puff pastry or croissant dough for these. Follow package directions.

Strawberry Cheesecake Tartlets

Strawberry Cheesecake Tartlets
Our friends at BHG have a sweet little tartlet just right for Mom on Mother's Day. This delicious treat was originally slated for Christmas, but there's no reason why Mom doesn't deserve a bite-sized bit of cheesecake any time of year.

From Better Homes & Gardens

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup ground toasted almonds
• 1/4 cup butter
• 1 egg yolk, lightly beaten
• 2 - 3 tablespoons water
• 1 4-serving-size package cheesecake instant pudding and pie filling mix
• 1 cup evaporated milk 
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1/3 cup strawberry preserves
• Sliced strawberries and/or toasted sliced almonds 

Directions              

1.               In a medium bowl, stir together flour, sugar, and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl, combine egg yolk and 2 tablespoons of the water. Gradually stir the egg mixture into the flour mixture until combined. If necessary, add enough of the additional water to make a dough that starts to cling. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 un-greased 1 3/4-inch muffin cups. Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.
3. For filling: In a medium bowl, combine pudding mix, evaporated milk, vanilla, and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth
4.               Spoon 2 teaspoons of the filling into each cookie. Cover and chill for 2 to 24 hours.
5. Before serving, top each cookie with about 1/2 teaspoon of the preserves and a strawberry slice and/or a few sliced almonds. Makes 24 cookies.

Hint from the BHG test kitchen


Storage: To Store, layer filled cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw cookies if frozen. Top with preserves and, if desired, decorate as directed in step 5.

Ooey Gooey Butter Tarts

Forget the pecan tarts or pie, just bring on the butter tarts! Here is a gooey delicious Canadian treat that's been in our family for generations. All it needs is a good pastry crust that flakes when you cut into it, and a delicious blend of ingredients for a gooey filling. Delicious! You'll want to double the recipe.
Note: If you want to use pre-made frozen pastry shells that you can purchase at the grocery store, those work just fine and cut down part of the preparation time.

Canadian Butter Tarts

INGREDIENTS

Pastry
2 cups flour
1 cup shortening
teaspoon salt
1 egg
1 tablespoon vinegar
2 tablespoons cold water

Filling
1 egg
1/2 cup golden brown sugar
1/2 to 3/4 cup corn syrup (depending on your favorite degree of gooieness)
1 tablespoon melted butter
1 teaspoon vanilla
1 cup raisins 

1/2 cup walnuts

PREPARATION:
Pastry

1. Blend the shortening and the flour with a pastry cutter, or two knives, until you’ve created a uniform mixture that is crumbly and about the size of frozen peas.
2. In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.
3. Mix all ingredients together, but only until just mixed and no more.

The key to flaky pastry is not to overhandle the dough.

For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins or refrigerate for approximately an hour. Roll out dough onto floured surface to thickness of about 1/4 inch (thin enough to handle but not too fragile).
Using either a cookie cutter, large biscuit cutter or jar lid, cut out circles from the dough. Circles should be about twice the size of the cups in your muffin pans. Press dough circles into a muffin pan and crimp on the edges. 

Filling

1. In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.
2. Spoon filling into pastry shell to just below the rim. 
3. Bake at 400 for about 10 mins until golden brown. You want it bubbling but not burnt

Makes about a dozen tarts.