“What is your biggest regret?” middle school students really get straight to the point. Over 20 students who were doing an oral history project focused on food interviewed me yesterday. Questions ranged from “Who would win, the Incredible Hulk or Superman?” to “When you look up in the sky, what do you think about?” My biggest regret is directly connected to the recipe that I brought to share (as well as samples of that recipe).
My biggest regret was that I never cooked with my grandmas. Both of my grandmas were amazing cooks but unfortunately I didn’t take the time to learn from them. I have several of their recipes but notes on paper don’t do their food justice although I continue to try.
For the interviews, I was to bring in a recipe to share and I chose my Grandma Becky’s caramel bars. If I ever want anything out of my father, I know bribing him with these bars will work 100% of the time.
The first step is to unwrap 50 caramels (this can easily be done while watching your favorite reality television show)
Preheat the oven to 350 and in a large bowl combine these ingredients
Take ¾ of the mixture and spread/press it to the bottom of a 9 x 13 inch pan, bake this for ten minutes
While the bottom crust is baking melt your caramels and 7 Tablespoons of light cream in a double boiler or microwave
Once the caramel is melted and the crust has baked ten minutes, spread the caramel mixture on top
Crumble the ¼ remaining crust mixture on top evenly and bake for another 15-20 minutes
Let them cool and enjoy!
Every interview ended with the same question, “do you have any advice for us?” I consistently replied, “spend time in the kitchen with the amazing cooks in your life!”
Caramel Bar Recipe
Ingredients:
- 50 caramel pieces
- 7 Tablespoons of light cream
- 1 ½ cups of flour
- 1 ½ cups of quick oats
- ¾ cup brown sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup of shortening or butter (recipe called for shortening but I didn’t have it, butter tasted great too)
Directions:
Unwrap the caramels and start melting them with the cream in a double boiler. Mix all of the remaining ingredients in a large bowl. Spread ¾ of the crust mixture in the bottom of a 9x 13-inch pan and bake for ten minutes.
Once the caramel is melted and the bottom crust has baked for ten minutes pour the caramel on top of the crust. Crumble the remaining crust mixture on top evenly and bake for another 15-20 minutes.
Savor Every Byte 