Cracker Caramel Cookies

A couple of weeks ago we went to my family reunion. As always, I kept an eye out for new tasty recipes to post on my blog. Since most of my family lives hours away, we spent a lot of time on the road. We stayed two enjoyable nights at my sister Lucy’s place. The first night we sat around the kitchen table, talking about old times and snacking on a bag of “Cracker Caramel Cookies”. Dylan, one of my grandsons, brought them along with chocolate chip cookies for the reunion. My daughter, Becky, (Dylan’s mom) made them. The “Cracker Caramel Cookies” didn’t stand a chance. They never made it through the night. When we arrived at the reunion, we arranged the other bag of cookies on a plate and placed them along with the other desserts and no one even knew about the cookies we devoured the night before. Thanks Becky!

Now I must say there were many tasty dishes: Johnnie’s barbecue beef and pulled pork, Lucy’s deviled eggs (I sprinkled them with dill weed), Wilma’s cowboy beans, Elaine’s giant chocolate chip cookies, and Lois’ famous Chinese salad. All the guests just out-did themselves.

There were great stand bys: potato salad, macaroni salad, coleslaw, and desserts aplenty. Who made that fabulous dessert? I think it was called “Better than Robert Redford” back in the day. It had whipping cream, butterscotch pudding and a crust on the bottom. But this one had fruit and nuts—I think. What was it and who made it? Let me know and I will post it. Meanwhile I will give you “Becky’s Cracker Caramel Cookies” recipe.

                                             Cracker Caramel Cookies

Line a large cookie sheet with foil. Set the oven to 425 degrees.

Ingredients:

1 1/3-1 ½ packets of saltine crackers

1 cup brown sugar

1 cup butter

1-12 ounce bag dark chocolate chunks or chips (or your favorite chips)

1. Place crackers evenly on foil covered cookie sheet.
2. Measure and combine sugar and butter in small pot and place on medium heat and cook until bubbly. Drizzle over crackers.
3. Place in hot oven (425 degrees) for about 2 minutes until sugar mixture is bubbly. Remove from oven.
4. Pour chocolate chips over hot caramel and place back in oven for a few seconds.
5. Remove from oven and spread chips evenly.
6. Place in freezer until cool. Remove from freezer, break into chunks, and store in zip lock bags.

I know you’re going to love these, but control yourself or they will never make it to your reunion, or picnic, or party….

Rhubarb Time

Springtime was rhubarb time in West Virginia. I remember running for the garden shed as soon as we arrived at Grandma's house with a salt shaker in hand. I'd pull off a stalk of that sour juicy stuff, sprinkle it with salt, and go to chomping. The only thing I loved more than that was the tradition of going barefoot the first day of May--running down the path with the cool green grass tickling our toes. Well, that was then and this is now-- I rarely take my shoes off outside, but I still love rhubarb season. Fortunately, Connecticut has some of the biggest juiciest, most plentiful rhubarb I've ever seen. I have a friend who gives me all I want and that is a lot!

Now there are two kinds of people, rhubarb-lovers, and rhubarb-haters. But I am here to say it is a very versatile stalk, and can even be used in a barbecue sauce in place of vinegar or lemon juice. Try it!

As I've aged, my taste has become a little more refined in the rhubarb department. I have several recipes besides 'sprinkle with salt and chomp'. My daughter, Becky, makes the best rhubarb pie I've ever tasted, and she shared it with me.
If you are interested, send me a message and I'll post the recipe. But as for now, I'll share the recipe for Rhubarb Crisp. It's easy to make and tastes so good you'll make it disappear faster than you can say "Jack Sprat." You can also pair it with other fruits such as apple, peach, strawberries, or blueberries. Don't forget to let the young ones help bake your rhubarb crisp. You can turn them into rhubarb-lovers too!

Hint: The rhubarb leaves are poisonous, so make sure the children eat only the stalks.

RHUBARB CRISP
Ingredients:

5 cups rhubarb, sliced in small pieces
Other fruit (optional)
2 tablespoons flour
2 tablespoons water
3/4 cup granulated sugar

Topping:

1 cup old-fashioned oatmeal
3/4 cup brown sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter (no substitute)

Directions:

Mix first four ingredients and put in a large oblong baking dish. Mix all topping ingredients using a fork, fingers, or a pastry blender. Crumble over rhubarb mixture. Bake 350 degrees for 45-50 minutes or until bubbly and slightly brown. Great warm or cold with vanilla ice cream.

Porridge for the Three Bears Plus One

This is the first entry to my blog. Yeah, me!

This morning my daughter called and asked if she and the kids could come to breakfast. Of course the answer was, yes. Grandpa hadn't gotten to see the grand kids yesterday so Grand Papa Bear was looking forward to it. I looked in the refrigerator and discovered there weren't any eggs. I never let a little thing like an 'egg' get in the way, so my imagination sprung into action. Cheerios, or granola wouldn't do--not for the princess. Princess Lana is a precious, picky, imaginative child of almost three and I knew she would expect something more. I (Grandma Bear) set out three bowls of varying sizes plus one. I took out the pot and the Irish steel cut oatmeal, aka porridge. Following the package directions I made enough for all contenders in about 30 minutes. None of that instant stuff for my baby bear. I placed several cups with toppings on the table--blueberries, raisins, brown sugar, butter, honey, and cinnamon. I made a smoothie of frozen bananas, frozen mixed berries, orange juice, and milk. When the princess (today baby bear) arrived she was impressed with the porridge and so were Mama Bear and Grandpa bear. Of course she had to add some rainbow sprinkles, honey, and butter. She didn't want any fruit, but (tee, hee!) she had a large smoothie. Now you are thinking Grandma Bear.