Salted caramel butter bars

R E C I P E


• 8 sticks salted butter, room temperature
• 2 cups sugar
• 3 cups powdered sugar
• 4 tablespoons vanilla extract
• 8 cups all-purpose flour

Preheat the oven to 325°. 

Generously spray a large rimmed cookie sheet (jelly roll pan) with cooking spray

In your mixer, combine butter and sugars & mix on medium speed until creamy. 

Add the vanilla and mix until incorporated 

Slowly add the flour to the butter mixture on low speed 

Mix until soft dough forms

Press 1/3 of the dough into the prepared baking pan

Bake 20 minutes or until the edges are a pale golden brown

Refrigerate the remaining 2/3 of the dough as you prepare your caramel.

{you can do the Caramel part a few different ways- 

to each their own, no bad choices here friends}

• 2 cups of your favorite salted caramel sauce 
• Pour onto baked crust and continue on with the recipe
• {or}
• 2 (14 oz) bag caramel candies
• 2/3 cup half and half or cream
• 1 teaspoon vanilla
• 2 tablespoons coarse sea salt
• Unwrap caramels, place in microwavable bowl with half and half/cream and microwave one minute (more in 30 second intervals if needed)
• Stir in vanilla. Pour over baked crust.
• Sprinkle with Sea Salt
• {or} 
• -this is what I like best-
• about 1/4 a loaf of Peter's caramel
• 1/2 cup cream
• and 1-2 tablespoons of sea salt flakes
• Pretty much, I kind of eyeball the whole thing
• microwave caramel and cream for one minute 
• Microwave longer in 30 second intervals if needed
• Stir
• Pour over baked crust
• Sprinkle salt flakes until your little heart is content

After your crust is baked, your caramel is poured and your salt is sprinkled, crumble the remaining dough on top, sprinkling little pieces here and there until the pan is covered.

Continue baking 25-30 minutes

Caramel should be bubbling &
 the topping lightly golden in color

Cool bars before cutting 
if you'd like them to hold together nicely

or 

slap some vanilla ice-cream on that warm goodness 
& call it a day

Wookie Cookies

Wookie Cookies (Modified from the Star Wars Cookbook)

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 package dry chocolate pudding (4oz)

1 cup butter (softened)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 tsp vanilla extract
2 cups milk chocolate chips (or 1 cup milk chocolate and 1 cup semi-sweet)

Preheat oven to 375 degrees.  Put flour, baking soda, salt, cinnamon and pudding in a mixing bowl.  Stir until well mixed.

In another bowl, mix butter, brown sugar and white sugar until smooth.  Mix in eggs and vanilla.  Add the flour mixture and mix until blended.  Stir in chocolate chips.

Scoop dough on ungreased cookie sheet.  Bake for 10 minutes or until cooked through.

Sweet Potato Biscuits

Sweet potato puree may be purchased or you can make your own. Place 1 sweet potato peeled and cut into chunks in a saucepan, cover with water, and bring to a boil. Cook, partially covered until tender (easily pierced by a knife) about 15 minutes.

Drain sweet potatoes and puree in a blender, food processor or food mill and place aside

1 3/4 cups all purpose flour
2 tbsp. light brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soad
6 tbsp chilled butter,  in pieces plus additional 1/2 tbsp for topping biscuits
3/4 C sweet potato puree (see recipe made from 1 med sweet potato)
1/3 c buttermilk

preheat oven to 425 and grease an 8 inch cake pan

place the flour, brown sugar, baking powder, salt and baking soda in the bowl of a food processor and pulse few times to blend. Distribute the butter around the bowl and plus again until mixture resembles small peas, about 10 2 second pulses

(If you do not have a food processor you can incorporate th butter by hand using a tech called cutting. hold a piece of butter between two knives and make and x with your hands. repeat until incorporated.)

In a large bowl, whisk together 3/4 cup sweet potato puree and 1/3 cup buttermilk. add flour mixture to the sweet potato mixture and stir briefly until just combined (over mixing with make biscuits dry and tough)

turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times.

shape into a disk, and use the palms of your hands to pat into an even 1 inch thickness. with a floured 2 inch biscuit cutter, cut out biscuits and close together as possible. gather together scraps and repeat to cut out more biscuits.

arrange biscuits snugly in the greased pan. brush with 1/2 tbls melted butter

bake until golden, rotating once, about 15 min

BYU Mint Brownies

Ingredients:

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts

12 oz. chocolate icing (Use your own icing recipe

or purchase some chocolate frosting. You can also

search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Directions:

PREP AND COOK: 90 min. COOL: 1 hr.

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking

powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan.

Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat

until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually

until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to

stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Mom's Tartar Sauce

Lemon Dipping Sauce aka Tartar Sauce

1 Cup Mayonnaise
1/4 cup parsley, chopped
1/2 tsp lemon peel, grated
1 Tbls lemon juice
1/4 tsp onion salt
Combine all ingredients. Chill until ready to serve. Makes about 1 cup

Best Pie Crust, Crispy and Tender

• 2 1/2 C flour
• 3/4 tsp salt
• 3/4 C shortening
• 8-10 tbs (1/2 C plus 2 tbs) ice cold water
• 9in pie pan

1. Combine flour and salt in mixing bowl
2. Gently cut in shortening until pea sized 
3. Sprinkle 6 tbs of cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tbs at a time, tossing with a fork, and press to the side of the bowl until all is moistened 
4. Divide dough in half, gently pat into 2 lightly flattened balls
5. For a two crust pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Place on filling, and cut slits or shapes to allow steam to escape. Trim pastry one inch beyond the rim. Fold top edge over the bottom edge and flute the edge to seal.
6. For a lattice top pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Cut the pastry into 1/2in strips. Starting at center of pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of bottom crust. Fold bottom crust over the strips, and flute the edge to seal. 
7. Topping: 2-3 tbs milk, sugar
8. Wrap edges with tinfoil (shiny side out) to avoid burning 
9. Bake in 425 oven

*2 C pastry flour sub

• 1 1/3 C all purpose flour plus 2/3 cup cake flour

*From KK's cooking class*

Fluffiest Waffles of Your Life

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 egg yolks
• 1 3/4 cups milk
• 1/2 cup cooking oil
• 2 egg whites

1.  In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture;set aside.
2. In another medium mixing bowl beat egg yolks slightly. stir in milk and oil. add egg yolk mixture all at once to the dry mixture. stir just till moistened (batter should be lumpy)
3. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white.
4. Make the waffles