Yummy from Mary Jo

Carmel Apple Crisp (from January book club)

Filling Topping

8-10 large granny smith apples; peeled, 2 cups brown sugar

cored and sliced 2 cups flour

2 Tbsp. lemon juice 1 cup instant oatmeal

2/3 cup sugar 1/2 cup chopped walnuts (I made mine without the nuts)

1/3 cup flour 1 cup butter; melted

2 tsp. ground cinnamon

3/4 tsp. ground nutmeg

1/4 tsp. ground cloves

3/4 tsp. salt

1 (12 oz.) jar caramel sauce

In a buttered (or sprayed) 9x13 pan add apples and lemon juice; stir to coat apples. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves, and salt; stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Spread out apples and pour caramel sauce over the top.

In a medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork mix in melted butter to form coarse crumbs. Spread topping evenly over apples.

Bake 375 degrees for 35 min.

Lyn's Brownies

1/2 c. shortening
2 1-oz. squares unsweetened chocolate
2 eggs
1 c. sugar
1 t. vanilla
3/4 c. sifted all-purpose flour
1/2 t. baking powder
1/2 t. salt
1 c. broken walnuts

Melt shortening and chocolate together over very low heat stirring constantly (or at half power in microwave); cool. [If it's not cool enough, it will partially cook your eggs and the texture of the brownies won't be good.]
Beat eggs til light; stir in sugar, then chocolate mixture and vanilla.
Add sifted dry ingredients, mixing well. Add nuts.

Bake in greased 8x8 pan at 350 for 30 to 35 minutes. Cool before cutting.

Double the recipe for 9x13 pan. You can frost these with any chocolate butter frosting or with a chocolate cream cheese frosting after the brownies have cooled. I sometimes don't add the nuts to the batter, but put them on the frosting. That way I can put nuts on just half in case there the people who don't like the walnuts. This recipe is from my Better Homes and Garden cookbook. The cover of the book has long since fallen off, but the edition has to be before 1967.

A treat from our Ella Minnow Pea discussion:

School Fuel
(From Judy)

2/3 cup brown sugar
6 tablespoons butter
3 tablespoons corn syrup

Micro fro 2 minutes. Stir.

Add 1/4 teaspoon baking soda. Stir.

Add 8 cups Corn, Rice, or Chocolate Chex (or Crispex). Stir.

Micro for 1 minute. Stir.
Micro for 1 minute. Stir.
Micro for 1 minute. Stir.

Pour onto a cookie sheet to cool. Break up and serve.