In article >, "Chloe"
> wrote:
> "Melba's Jammin'" > wrote in message
> ...
> > It was fun. We left home at 11:40 a.m. To catch the noon bus from
> > the nearby transit station. $5 roundtrip to the Fairgrounds in St.
> > Paul (it's about 25 miles). We arrived at about 12:35 and
> > commenced to the Vegie Fries stand for batter-dipped-and-fried
> > vegies on a stick: potato, onion, cauliflower, carrot, zucchini,
> > broccoli with an intervening stop for a Pronto Pup for Chris. We
> > chatted with the proprietor for quite a while - I've been coming
> > there for many years and we talk about whether or not I won any
> > ribbons. <snip> Here's a great bar -- and it's a real PITA to make.
> >
> > * Exported from MasterCook Mac *
> > Apple Pie Bars <snip>
>
> Delightful post. It's an amazing state fair. The bars sound
> wonderful, but mostly served to remind me that for an upcoming bake
> sale I need a couple new recipes for ones that are tasty and
> relatively quick. Would some of you be kind enough to share?
Thanks, Chloe. Here are a couple.
* Mystically Exported from MasterCook Mac *
Chocolate In-Betweens
Recipe By : posted to r.f.cooking by Barb Schaller 8-30-04
Serving Size : 24 Preparation Time :0:45
Categories : Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
3/4 cup butter or margarine -- chilled, in 8 pieces
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 can (14 oz.) sweetened condensed milk
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. In food processor bowl with steel blade in
place, process brown sugar, butter and salt, to mix, about 15 seconds.
Mixture will be lumpy. Stop if mixture begins to form a ball.
Add flour and oats to mixture. Pulse to crumble, 2 to 3 times. Stir
down mixture. Repeat pulsing until mixture is crumbly. Press about 2/3
mixture (2-1/2 cups) into bottom of greased 9x13 inch pan. Leave
remaining mixture in bowl.
In 2-quart saucepan, combine condensed milk and chips. Heat over low
heat, stirring constantly, until chips melt. Be careful not to burn
chocolate. (Melting can also be done in microwave on medium power.)
Pour over crust in pan. Sprinkle remaining crumbs over top. Bake until
lightly browned, 25 to 30 minutes. Makes 2 dozen 2-inch squares.
Note: Milk chocolate chips are especially good instead of semisweet.
- - - - - - - - - - - - - - - - - -
Per serving: 211 Calories; 10g Fat (40% calories from fat); 3g Protein;
30g Carbohydrate; 20mg Cholesterol; 123mg Sodium
Food Exchanges: 1/2 Starch/Bread; 2 Fat; 1 1/2 Other Carbohydrates
_____
* Efficaciously Exported from MasterCook Mac *
Caramel Thins
Recipe By : Posted to r.f.cooking by Barb Schaller 8-30-04
Serving Size : 1 Preparation Time :0:00
Categories : Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup flour
1/2 cup butter
1/2 cup powdered sugar
1 tablespoon evaporated milk
Caramel Filling:
1 package Kraft caramels (12 oz?)
1/4 cup evaporated milk
1/2 cup butter
1 cup powdered sugar
Icing:
1 cup milk chocolate chips (6 oz.)
3 tablespoons butter -- .
Combine first four ingredients for base and press into 9x13" pan. Bake
at 350° for 10-12 minutes until light brown. Melt caramels, milk and
butter; remove from heat and add sugar. Blend and spread on crust.
Chill in refrigerator. Melt chocolate chips with butter; spread over
caramel and cool.
- - - - - - - - - - - - - - - - - -
NOTES : Some book of Alice's, late 1980s. Don't think I've ever made
this.
____
* Exported from MasterCook Mac *
Butter Pecan Turtle Bars
Recipe By : posted to r.f.cooking by Barb Schaller, 8-30-04
Serving Size : 24 Preparation Time :0:00
Categories : Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves
Caramel:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips
Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix
well. Pat firmly in 9x13 pan; sprinkle pecans on top. Caramel layer: In
a heavy saucepan over medium heat cook butter and sugar, stir
constantly; boil 1/2 -1 minute. Pour evenly over crust. Bake 18 - 22
minutes or until layer is bubbly. Remove from oven and immediately
sprinkle chocolate chips over top. Allow to melt 2 - 3 minutes; swirl
for marble effect. Cool completely before cutting. Makes 3 - 4 dozen.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 201 Calories; 10g Fat (45%
calories from fat); 2g Protein; 26g Carbohydrate; 15mg Cholesterol; 63mg
Sodium
Food Exchanges: 1/2 Starch/Bread; 2 Fat; 1 Other Carbohydrates
NOTES : Source:
(Cindy M. Carney), rec. food.recipes, 7/23/95.
_____
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.