recipe Madness - Baking Methods Explained

Ever notice the separate procedures when baking cookies, muffins, and biscuits? Even cakes have their own single method. Why do I cream the butter with the sugar when development cookie dough? Why shouldn't I completely mix the muffin batter until it's smooth and creamy? Why must this be so difficult!? Why?

Ok, so I'm overreacting a bit. Just a little.

12 OUNCES EQUALS HOW MANY CUPS

There are reasons for the madness and I'm here to elucidate a few things. I'll even share a few tips on how to make your cookies and cakes taste even better.

First off, baking is a process and takes patience. This is why many chefs don't like to bake. They don't have the patience to portion out the ingredients and to mix things properly. It genuinely matters, especially when it comes to cookies, muffins, quick breads, and cakes. I'm one of those rare chefs that loves to bake, which is probably a reason there are so many baking recipes stacked a mile high in my kitchen.

Cookie Method:
Cream the butter and sugars together. Sift the dry ingredients together. Add eggs one at at time. This process evenly distributes the ingredients. With cookies, you don't worry too much about rising or having an "airy" cookie.

Muffin Method:
Sift together the dry ingredients (including sugar). Mix together the wet ingredients. Mixing the two together until just mixed (slightly lumpy batter). Over mixing causes tunneling. What's tunneling? Glad you asked. If you over mix the batter, holes and spaces are created in the muffin. That's tunneling. A good muffin will have a slightly raised dome, nice and round, not pointed. Use this method for development pancakes and they will turn out light and fluffy.

Cake method:
This depends on the cake you are making. Angel food is separate than baking a white cake. Suffice it to say, what you are achieving in baking a cake is getting air incorporated in the batter giving it a delicate texture. A basic yellow cake is mixed agreeing to the "2 stage" method. This means the liquids are added in 2 separate stages. First you cream the fat and sugar together; then add the eggs. Next you add the dry ingredients (sifted together) alternately with the milk. Depending on the cake, sometimes the eggs are added in the 2nd stage with the milk. When development an Angel food cake, egg whites are folded in at the end.

Biscuit method:
Cold butter/fat and liquid. Cut in the fat into the dry ingredients. Moisten the aggregate with liquid until wet sufficient to form a dough. Don't over mix in order for the butter to stay as small lumps throughout the dough causing it to steam and forcing the dough to rise.

Tips:
When baking cookies, muffins, and cakes, make sure the butter and eggs are at room temperature. Recipes regularly specify the butter to be softened (room temp) but rarely the eggs. development sure the eggs are at room climatic characteristic will furnish a better result. Cold eggs hitting warm butter causes the butter to congeal no matter how fast you mix it. It produces a greasy product -- not exactly what you want. Separate eggs when they are cold. Whip egg whites when they are at room temperature. Use unsalted butter only. You never know how much salt goes into the salted butter. Preheat the oven. Be patient. Allow it come up to temperature. And -- don't open the door all the time to check on your yummy baked goods, either. You're letting heat out! Patience. Remove muffins and cookies from the pans within the first 5 minutes after removing from oven. This prevents sogginess. Using racks to place the cookies or muffins (or cakes) will allow for even cooling.To sift or not to sift: I admit to not always sifting, but rather whisking the dry ingredients together. This is fine when it's cookies or muffins and you aren't in some competition. However, when it comes to delicate cakes, sift the flour. It will aerate the flour and help it to mix into the batter better. Does size matter? Yes. I'm talking about the eggs, of course. Get your head out of the gutter. Geez. Large eggs work the best in most recipes. Use the extra large, jumbo, or small for development omelets or scrambled eggs.
Measuring:
Scoop and sweep method for flour. Scoop the flour into the measuring cup and sweep the top the back of a knife. Packed method for brown sugar. The most correct way to portion dry ingredients is to weigh them. Expert bakers use scales. A cup of flour and a cup of sugar do not weigh 8 ounces nor do they weigh the same amount. The only two ingredients that weight the same as their volume are butter and water. 1 cup of butter weighs 8 ounces. Just so you know. Most recipes are written for the home cook. Always portion wet ingredients in a wet measuring cup. Dry ingredients get measured in acceptable measuring cups. Easier and more accurate.

With these tips, your cakes, cookies, and muffins will turn out great. Care to share some with rest of us?

recipe Madness - Baking Methods Explained

12 OUNCES EQUALS HOW MANY CUPS

The Best Chili Recipe In The World Plus Great Information About Chili

Chili Con Carne is one of my favorite chili recipes ever and one that I love to cook often. In case you're wondering in Spanish the name means chili pepper with meat. You will find that most versions of chili con carne contain garlic, onions, chili peppers, cumin, ground beef and beans. In Texas it's almost a sin to put beans in chili but here we are going to add red kidney beans. Which are delicious in this wonderful version of the dish.

Have you ever wondered where chili came from. Well I can tell you. The first bowls of chili were most likely cooked up by chuck wagon cooks out on Texas cattle drives. After all one thing that Texas is famous for is chili.

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The first San Antonio Chili Stand was in operation at the Chicago Worlds Fair in 1893. And it was that even that helped to spread chili and chili con carne all over the United States and other parts of the world. In 1977 Chili Con Carne was named the official dish of Texas by the Texas Legislature.

The next most important question about chili is beans. Should those beans be in the chili or should they not. Believe it or not but there are people in Texas who would fight you if you tried to put the beans in. But there are others who love the beans in the chili.

President Johnson was one of the biggest fans of Chili ever. And here is a recipe for President Johnson's favorite dish which incidentally did not contain beans.

President Johnson's Chili

1. Four Pounds Of Course Ground Beef., ( Have four pounds brisket course ground for best results )

2. One Large Sweet Onion Diced Up Very Fine.

3. Two Tablespoons Minced Fresh Garlic.

4. One Teaspoon Dried Oregano.

5. One Teaspoon Powdered Cumin.

6. Two Tablespoons Chili Powder.

7. One Twenty Eight Ounce Can Diced Tomatoes.

8. Ground Sea Salt To Taste.

9. Four Cups Beef Broth.

You will want to start with browning your meat, onion, and garlic in a large skillet and when all the meat is brown you will want to drain off all the juices. Drain it in a colander and stir it around with a spoon to get all the juices to drain away.

Put your meat, onions, garlic, and all the rest of the ingredients into a large stock pot and stir well to make sure everything is well mixed.

Bring almost to a boil but not quite. Turn the heat down to a low simmer and cook at least one hour stirring often. This chili is always better the second day after it is cooked. Resist the urge to cook this chili recipe in a crock pot as it will never turn out right.

And here is my award winning recipe for a chili that I have won many ribbons, trophies, and cash prizes with. Again this chili is not for the crock pot as it needs to cook down so it will come together for you and have the most wonderful of flavors.

Three Bean Chili Recipe.

1. One 15 Ounce Can Of Pinto Beans Drained And Rinsed Well.

2. One 15 Ounce Can Of Black Beans Drained And Rinsed Well.

3. One 15 Ounce Can Of White Kidney Beans Drained And Rinsed Well.

4. One Four Ounce Can Of Green Chilies.

5. One Teaspoon Ground Black Pepper.

6. One Teaspoon Ground Sea Salt.

7. One Twenty Eight Ounce Can Diced Tomatoes.

8. Four Cups Beef Broth.

9. One Pound Lean Ground Beef.

10. One Pound Bulk Italian Sausage.

11. One Cup Fine Diced Sweet Onion.

12. One Cup Fine Diced Celery.

13. One Cup Fine Diced Red And Green Bell Peppers.

14. Four Twelve Ounce Cans Of Your Favorite Beer.

15. One Fourth Cup Chili Powder.

16. One Six Ounce Can Tomato Paste.

You will want to start by cooking your onion, celery, and peppers in a little vegetable oil until the vegetables are done. Pour them into a large stock pot and set aside.

Now put your lean ground beef and Italian Sausage into a large skillet. Cook your meat and break your Italian Sausage up into very small pieces. You want to cook your meat until it is brown and then add it and any juices to the stock pot.

Now add all your other ingredients to the stock pot and bring the contents of the pot almost up to a boil but not quite. Reduce the heat to a low simmer and continue to cook at least three hours on low heat until the liquid reduces. If the ingredients in the pot get to thick add another cup of beef broth.

If your worried about the alcohol in the beer don't be as it will cook out during the cooking time. You will just be left with the flavor. And oh what a wonderful flavor this chili will have. If you just don't want to use beer at all for some reason use an equal amount of apple cider.

Be sure that you wash and drain all your beans very well. As you're using cooked beans from the can you won't have to worry about your beans getting done. What you do want to make sure you do is to cook down your chili until the liquid reduces stirring often. This is really one of the most important things you do when you make this chili.

I hope you enjoy these two wonderful chili recipes. If you will follow the recipes and cook your chili down to reduce the liquid either recipe will turn out wonderful.

Consider serving bowls of salsa, sliced jalapeno peppers, sour cream, guacamole, and taco chips on the side so each person can fix their bowl of chili how they like it.

The Best Chili Recipe In The World Plus Great Information About Chili

12 OUNCES EQUALS

Steamed Shrimp Dumplings Recipe For Weight Watchers

Ingredients:

4 cups water
3 tbsp chopped scallion (green onions), divided
1 tbsp peach minced pared gingerroot, divided, reduced-sodium soy sauce, and rice vinegar
1 large garlic clove, minced, divided
1 tsp Chinese sesame oil
1/2 tsp granulated sugar
5 ounces shelled and de-veined shrimp
10 wanton skins (wrappers), 3x3-inch squares

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Method:
o In 12x8-inch microwavable baking dish microwave water on High (100%) for 10 minutes, until boiling.

o In cup or small bowl, combine 1 tbsp scallion, 2 tsp ginger root, the soy sauce, vinegar, 2 tsp garlic, the oil, and sugar; stir to combine.

o In work bowl of food processor combine shrimp, remaining 2 tbsp scallion, remaining 1 tsp ginger root, and remaining garlic and process, suing on-off motion, until mixture forms a paste, 1 to 2 minutes,

o On work surface spread out wanton skins.

o Spoon an equal amount of shrimp mixture (about 1 heaping teaspoonful) onto center of each wonton skin.

o Lightly moisten inside edges of 1 wanton skin with water; bring edges together, forming a dumpling and enclosing filing.

o Repeat procedure, making 9 more dumplings.

o Arrange dumplings on microwavable rack that is large enough to hold 10 dumplings in a single layer and set rack on baking dish of boiling water.

o Loosely cover rack with plastic wrap and microwave on Medium (50%) for 4 minutes.

o Brush each dumplings with an equal amount of soy sauce mixture, reserving remaining mixture; re-cover and microwave on Medium for 4 minutes.

o Serve with remaining soy sauce mixture for dipping.
Makes 2 servings, 5 dumplings each

Each serving provides 2 protein exchanges; 1 bread exchange; exchange 1/8 vegetable exchange; 1/2 fat exchange; 5 optional calories. Per serving: 223 calories; 19 g protein; 4 g fat; 27 g carbohydrate; 56 mg calcium; 407 mg sodium; 108 kg cholesterol; 1 g dietary fiber

Steamed Shrimp Dumplings Recipe For Weight Watchers

12 OUNCES EQUALS

tasty Nutella Cookie recipe

It is without fail too lengthy to account for on every Nutella cookie method and its cooking procedures. A brief description about the coarse types of Nutella cookie will most probably help.

The first type is the Nutella Crater Cookies. To make about 24 cookies, you will need 12 ounces of icing sugar, a quarter teaspoon of salt, one teaspoon of vanilla, two ounces of cocoa powder and three egg whites at room temperature. The recommended baking temperature is 350 degrees Fahrenheit and 15 minutes of baking time.

12 OUNCES EQUALS HOW MANY CUPS

Next is the Nutella Linzer Cookies. The cookie ingredients contain two cups or more of all-purpose flour, half teaspoon of baking powder, three-quarter cup of toasted hazelnuts, two tablespoons or more of confectioner's sugar, half a quarter of salt, a pinch of ground cinnamon, half cup of unsalted butter, a quarter cup of granulated sugar, one large egg, half cup of nutella and one teaspoon of pure vanilla extract. Bake the cookies using 375 degrees Fahrenheit for 8 to 10 minutes or when the cookies turn pale golden in color.

Another type of cookie is the Nutella Chocolate Hazelnut Cookies. The required ingredients will be one and a half cups of flour, half teaspoon of baking powder, one teaspoon of baking soda, a quarter teaspoon of kosher salt, butter at room temperature, sugar, chocolate hazelnut spread, one egg, light brown sugar and one teaspoon of vanilla extract and three-quarter chopped, toasted and skinless hazelnuts. By using the oven temperature of 375 degrees Fahrenheit, bake the cookies for 10 to 12 minutes.

Nutella Cookie Bar is also one of the favorites. To make this cookie, put in order the cookie ingredients which contain one and a half sticks of softened butter, three-quarter cup of brown sugar, three-quarter cup of white sugar, two eggs, one teaspoon of vanilla, half teaspoon of salt, one teaspoon of baking soda, 13 ounces jar of Nutella, one pound bad of M & M's and four to eight candy bars, depending on your preference. The cookies should be baked at 350 degrees Fahrenheit for 10 to 12 minutes.

Another Nutella cookie method is the Nutella Cherry Oat Bars. Here you will need half cup of softened butter, one egg, considerable of light brown sugar, considerable sugar, one teaspoon of vanilla extract, one and a quarter cups of flour, a quarter teaspoon of salt, half teaspoon of baking powder, half cup of Nutella, a quarter cup of chopped hazelnuts, one and oats and three-quarter cup of preserved cherries. For this cookie, bake for 25 to 30 minutes using 350 degrees Fahrenheit.

tasty Nutella Cookie recipe

12 OUNCES EQUALS HOW MANY CUPS

Cappuccino Mousse Recipe - For Weight Watchers

Ingredients:

2 tsp unflavored gelatin
1/2 cup plus 2 tbsp low-fat milk(1 percent milk fat)
1 ounce semisweet chocolate, grated (reserve 1 tsp for garnish)
1 1/2 tsp instant espresso coffee powder
1 tsp vanilla extract
10 ice cubes
Cold water
6 egg whites
1 tbsp granulated sugar
3/4 cup thawed frozen dairy whipped topping, divided

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Method:

1. In 1-quart saucepan sprinkle gelatin over milk and let stand for 1 minute to soften; cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 1 minute.
2. Add chocolate, espresso powder, and vanilla; cook, stirring constantly, until chocolate is melted.
3. In large mixing bowl combine ice cubes and enough cold water to cover.
4. Transfer chocolate mixture to medium mixing bowl.
5. Set bowl of chocolate mixture in bowl of ice water and let stand, stirring frequently with a rubber scraper, until mixture is cool to the touch and the consistency of egg whites, about 2 minutes.
6. Using an electric mixer on medium speed, in large mixing bowl beat egg whites and sugar until soft peaks form; set aside.
7. Remove bowl of chocolate mixture from ice water.
8. Using a rubber scraper, stir 1/4 cup of the whipped topping into the chocolate mixture; fold in 1/4 cup whipped topping.
9. Fold in the beaten egg whites, one third at a time.
10. Into eight 6-ounce dessert dishes spoon a n equal amount of the mousse mixture.
11. Refrigerate overnight or at least 2 hours.
12. To serve, top each portion with 1 1/2 tsp of the remaining whipped topping and 1/8 tsp of the reserved chocolate.

Makes 8 servings

Easy Slimming Diet

Cappuccino Mousse Recipe - For Weight Watchers

12 OUNCES EQUALS

Classic Potato Salad Recipe and 2 More Delicious Salad Recipes

Every meal is made complete with a delicious salad. Autumn jewels gelatin salad, avocado with groundnut dressing and bacon avocado potato salad 3 delicious salad recipes that complete a meal.

You can try them out below:

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1. Autumn Jewels Gelatin Salad

Ingredients:

- 1 cup cranberries
- 2 apples
- 1/2 cup sugar
- 6 ounces red gelatin
- 15 ounces crushed pineapple
- 1 cup celery - diced
- 1/2 cup nuts - chopped
- 2 cups boiling water

Directions:

Use pecans, walnuts, or a mixture of both.

- Chop the cranberries, apples and celery into small pieces.
- Drain the pineapple and save juice.
- Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
- Combine gelatin with boiling water and stir until dissolved.
- Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
- Add this to the gelatin mixture.
- Chill in refrigerator until slightly thickened.
- Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
- Stir into gelatin mixture.
- Pour into lightly greased mold or into individual serving molds.
- Chill until firm.
- Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

Serving Ideas: Serve with your Thanksgiving meal

2. Avocado with Groundnut Dressing

Ingredients:

- 2 avocados - ripe
- 1 tablespoon lemon juice
- 2 tablespoons peanuts - shelled
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- Cayenne
- Salt - to taste
- Fresh chives - to garnish

Directions:

- Peel the avocados; cut out the stone and cut into cubes.
- Sprinkle with lemon juice and set aside.
- Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
- Mix the peanuts and spices well.
- Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.

3. Bacon-Avocado Potato Salad

Ingredients:

- 6 medium boiling potatoes
- 2 avocados - cubed
- 8 slices bacon
- 1/2 cup chopped onions - chopped
- 1 tablespoon fresh lime juice
- 1/2 cup white wine
- 1/4 cup cider vinegar, salt, black pepper, paprika
- 1/4 teaspoon mustard powder
- 2 tablespoons fresh parsley - chopped
- 1 tablespoon fresh cilantro - chopped

Directions:

- Boil potatoes in their skins.
- While potatoes boil, cube avocados and toss with lime juice.
- Chop bacon into one inch pieces and fry until crisp in a large skillet.
- Remove bacon to paper towels to drain.
- In bacon fat, saute onions until golden.
- Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
- When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss.
- Allow to cool to room temperature.
- Fold in avocado, bacon, parsley, and cilantro.

Serve at room temperature or chill one hour or longer.

Classic Potato Salad Recipe and 2 More Delicious Salad Recipes

12 OUNCES EQUALS

Sugary Sweet Emergency Recipe Substitutions or Ingredient Equivalents for Sugars and Molasses

It's a treat baking sweets, but running out of a crucial recipe ingredient can really gum up the works. Knowing an ingredient's "equivalent" or substitution can save the day. Many cake and cookie recipes can be adapted by using modern sweeteners if you don't have ingredients called for in vintage cookbooks or grandma's desert recipe. Today, Mom helps cooks in the kitchen with tips on granulated, brown, powdered sugars, and molasses.

Granulated Sugar - Most sugar is made from sugar cane or sugar beets. The plants are juiced, the liquid is boiled several times to separate out the molasses and the remaining clear liquid is crystallized into the familiar white granules on our tables. If you don't have 1 cup granulated sugar use 1 cup packed brown sugar OR instead of 1 cup granulated sugar use 2 cups powdered sugar.

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You can also substitute sweet syrups for granulated sugars, but you'll need to remove some of the liquid in your recipe to maintain the correct moisture level. If you are baking it helps to add a leavening agent like baking soda. If you don't have the soda and you are not baking, then you can probably leave it out and still be ok. But this may effect texture and cooking times, so keep a closer eye on your creation.

If you don't have 1 cup granulated sugar use 1 cup honey + 1/4 tsp soda and reduce the liquid in the recipe by 1/4 cup. Honey is sweeter than granulated sugar. Or, instead of 1 cup granulated sugar use 1 1/2 cups molasses plus 1/4 tsp baking soda and reduce the liquid in the recipe by 1/4 cup. 1 pound (package) granulated sugar = about 2 1/4 cups granulated sugar.

Powdered Sugar - Superfine or powdered sugar is granulated sugar that has been spun into a powder. Used for a slightly smoother texture especially in frostings and fluffy meringues. When measuring you'll need slightly more powdered to make up for its fine grain. If you don't have 2 cups powdered sugar use 1 cup granulated. 1 pound (package) of powdered sugar = about 3 1/2 cups powdered sugar, unsifted (not packed).

Confectioner's Sugar - Confectioners sugar has been processed past the powdered sugar phase, into an even finer powder. Today the terms are used interchangeably, so check your packaging.

Brown Sugar - Brown sugar or sugar in the raw, has slightly more brown syrup, or molasses than white granulated sugar and is slightly less sweet. As a result, brown sugar has a smokier flavor and darker color. Golden brown sugar has less molasses than dark brown sugar. The two can be used interchangeably, but note the darker sugar will have a richer flavor and color and is generally better if you're cooking pork.

If you don't have brown sugar use granulated sugar instead using the exact same measurements. You can also make brown sugar by combining 1 cup sugar with 1/2 cup molasses, but this may throw off the liquid in your recipe, so be careful using this substitution when baking cakes.

Brown sugar will remain soft if it is kept in an airtight container. To soften brown sugar place it in an ovenproof container and warm at 250 degrees until soft, or microwave on high for 30 seconds at a time until soft. Use it immediately as it will be harder than before when it cools! A 1 pound package of brown sugar equals about 2 1/4 cup firmly packed brown sugar.

Molasses - Molasses has a dark, sweet, smoky taste. It is created during the sugar refining process. Molasses is slightly less sweet than granulated sugar. Until sugar prices fell in the 1930's molasses was the primary sweetener in American kitchens. Sulphur dioxide is sometimes used to make molasses sweet. The term 'unsulphured molasses' just means sulphur was not used in the creation of your molasses and it should be the lightest and sweetest type. Measuring molasses is easier (and more accurate) if you grease the measuring cup first with a little cooking spray or butter. One 12 fluid ounce jar of molasses equals 1 1/2 cups. One cup equals 8 fluid ounces.

If you are making a vintage recipe I heartily recommend you spring for a jar of molasses. Molasses is the secret ingredient in many cookies, cakes, ham glazes and BBQ sauces. Granulated sugars will not taste the same. If you have a jar left over, you can use molasses in baked beans, ham, oatmeal, ice cream or added to syrup and butter on pancakes. One tablespoon of molasses provides 8% of your daily recommended iron and 4% of your calcium!

One cup of molasses equals1 cup honey. Bear in mind honey is sweeter than molasses and will change the flavor slightly. OR instead of 1 cup of molasses try 3/4 cup granulated sugar (brown is preferable) plus 1/4 cup water. The extra water (or other liquid) is called for to make up for the moisture in molasses. It is important to replace it if you're baking cakes or breads. Blackstrap molasses is the thickest, darkest and least sweet type of molasses and isn't recommended for baking.

Sugar Baking Tip: Baking relies on a bit more science than your average frosting recipe. Not only do the ingredients add flavor, they may also serve a specific function like making your cake rise, or binding ingredients together. For best results when baking, measure all your ingredients accurately; like leveling off your measuring cup with the edge of a knife and setting the cup on the counter when measuring liquids. When you resort to a substitution just be aware that your texture or flavor may be slightly different. For more of Mom's kitchen tips and apron humor visit her on the web at http://www.MomsRetro.com. Good luck and happy cooking!

Sugary Sweet Emergency Recipe Substitutions or Ingredient Equivalents for Sugars and Molasses

12 OUNCES EQUALS

Applebee's recipe - Blondie Brownie Applebee's recipe variation

The blondie brownie dessert is my favorite Applebee's recipe, so I must share my homemade contrast of the favorite treat! Nuts can be added (1/2 cup) to the base recipe. I like serving them plain with vanilla ice cream or you can use the icing recipe if you prefer. I've also included a surprise holiday recipe. I make these bars every year while the holiday season to rave reviews!

Vanilla Brownies

12 OUNCES EQUALS HOW MANY CUPS

1 package (10-11 ounces) white(vanilla) baking morsels
1/2 cup butter or margarine
1 1/4 cup all purpose flour
3/4 cup sugar
1 teaspoon vanilla
3 eggs
(13" x 9") rectangular pan (greased and floured)
Vanilla frosting (optional); see below

Heat oven to 350 degrees. Heat vanilla morsels and butter in a heavy 2 quart saucepan over low heat. Stir the combination frequently, just until melted. Take off from the heat and stir in flour, sugar, vanilla and eggs. Stir in 1/2 cup chopped nuts (optional). Spread the batter in a 13x9 pan. Bake 30 to 35 minutes or until a toothpick inserted in the town comes out clean. Cool thoroughly before cutting. Spread with vanilla frosting or serve plain with vanilla ice cream (as the Applebee's recipe is served).

Chewy Oat Bars

2 1/3 cups all purpose flour, divided
2 cups rolled oats
1 cup packed brown sugar
1 tsp. Baking soda
1 cup (2 sticks) butter or margarine, melted
3 cups semi sweet chocolate chips
1 1/2 cups chopped nuts
1 jar (12.25 ounce) caramel ice cream topping

Combine 2 cups flour, oats, brown sugar and baking soda in a large bowl. Add butter; stir until all of the ingredients are moistened. Keep 1 cup of this crumb mixture; press the remaining combination into the bottom of an ungreased 13x9 inch pan. Bake in a 350 degree oven for 15 minutes until lightly browned. Take off from the oven. Sprinkle with the chocolate chips and nuts. Sprinkle with the reserved crumb mixture(press down). Return to the oven; bake an supplementary 20 minutes or until lightly browned. Cool thoroughly before cutting into bars.

Applebee's recipe - Blondie Brownie Applebee's recipe variation

12 OUNCES EQUALS HOW MANY CUPS