Relaxing...
I am lying in bed enjoying a day off. They seem to be few and far between. I haven't decided if I will leave my bed today! I have everything I need at my finger tips. My Mac and my Kindle. I do have to buy Stocking Stuffers (that's all that I am buying this year), but hitting the stores today does not excite me. I could put up the Christmas tree, but that does not thrill me either. I guess I am just saying,"Bah, Humbug!"
New things arrived at the store on Friday. A cute carry bag for the Cinch, the spiral coils for the cinch, Bo Bunny Midnight paper, October Afternoon Camping paper, all of the Liquid Pearls, and so on. I also have Scor-buddies in stock. A great tool for Card makers.
Here is the recipe that many of you have asked for, plus two more!
CARAMEL SHORTBREAD
1 cup flour
1/2 cup icing sugar
1/2 cup butter
1/2 cup butter
1/4 cup corn syrup
1/2 cup brown sugar
1 tsp. unflavored gelatin
1 can sweetened condensed milk
FIRSTLAYER:
Measure first 3 ingredients into bowl. Crumble together well.
Press in ungresed 8x8 pan. Bake in 350F oven for 20 to 25 minutes. Cool
SECOND LAYER:
Melt second amount of butter and corn syrup in heavy saucepan.
Measure sugar in a cup, stir in gelatin and mix thoroughly.
Add to saucepan stirring to dissolve. Add condensed milk, stir
bringing to a boil. Cook on medium tolow heat. Boil 4 mins. stirring constantly, it burns easily
when boiling. Remove from heat. Beat with spoon until it thickens and gets blobby.
Pour over crust, top with shaved or sliced almonds, chill overnight. Slice
1 cup flour
1/2 cup icing sugar
1/2 cup butter
1/2 cup butter
1/4 cup corn syrup
1/2 cup brown sugar
1 tsp. unflavored gelatin
1 can sweetened condensed milk
FIRSTLAYER:
Measure first 3 ingredients into bowl. Crumble together well.
Press in ungresed 8x8 pan. Bake in 350F oven for 20 to 25 minutes. Cool
SECOND LAYER:
Melt second amount of butter and corn syrup in heavy saucepan.
Measure sugar in a cup, stir in gelatin and mix thoroughly.
Add to saucepan stirring to dissolve. Add condensed milk, stir
bringing to a boil. Cook on medium tolow heat. Boil 4 mins. stirring constantly, it burns easily
when boiling. Remove from heat. Beat with spoon until it thickens and gets blobby.
Pour over crust, top with shaved or sliced almonds, chill overnight. Slice
SPAGHETTI CASSEROLE
Spaghetti 8oz. (250g)
Lean gound beef 1 lb (500 g)
Choppped onion 1 cup (250 ml)
Cream of mushroom soup 1 can
Tomato soup 1 can
Water 1/2 cup (125 ml)
Seasoned salt 1 tsp. (5 ml)
Pepper 1/4 tsp. ( 1 ml)
Grated medium Cheddar cheese 2 cups (500 ml)
TOPPING
Dry bread crumbs 1/2 cup (125 ml)
Butter or margarine, melted 2 tbsp. (30 ml)
Grated medium Cheddar cheese 1/4 cup (60 ml)
In large uncovered saucepan cook spaghetti until tender but firm, about 11 to 13 minutes. Drain. Return spaghetti to pot.
Cook ground beef & onion. Scramble-fry until no pink remains & onion is soft.
Add both soups, water, seasoned salt & pepper to meat mixture. Simmer slowly, uncovered for 10 to 15 minutes.
Add first amount of cheese. Stir to melt. Mix with spaghetti. Turn into 2 1/2 to 3 quart (3 to 3.5L) greased casserole.
Mix bread crumbs with melted butter in small saucepan. Stir in remaining cheese. Sprinkle over top. Bake uncovered in 350 F. (180 C) oven for about 20 to 30 minutes or until hot & browned.
FLUFFY VANILLA PUMPKIN DIP
1 container cool whip thawed (16oz.)
1 box vanilla instant pudding mix (5oz.)
1 can pumpkin (15 oz.)
1 tsp. pumpkin pie spice or( nutmeg, cloves, allspice)
In large bowl mix together pudding, pumpkin and spice
fold in cool whip .
Chill until ready to serve.
Serve with graham crackers, pound cake and nilla cookies
1 container cool whip thawed (16oz.)
1 box vanilla instant pudding mix (5oz.)
1 can pumpkin (15 oz.)
1 tsp. pumpkin pie spice or( nutmeg, cloves, allspice)
In large bowl mix together pudding, pumpkin and spice
fold in cool whip .
Chill until ready to serve.
Serve with graham crackers, pound cake and nilla cookies
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