Whoa, Whoa, Whoa – It’s Magic!!

 

I am a child at heart! I believe in fairytales, elves that live in the forest, wardrobes that open into wonderlands, and the simplicity of magic in everyday life.  I love the inexplicable way the sun comes up every morning, and the moon can turn the tide. Don’t try to tell me that its all science. Science can only explain part of it! I revel in the whole fantasy world of magic and all its sparkle and glitter.

So many things surround us that we truly can’t explain. Why is the ocean made of salt? Why do leaves turn all different colors in the autumn? Why are some people short? Why are some people tall? Why do mushrooms sometimes grow on the sides of trees? Is that to provide shelter for the faeries in a rainstorm? 

What about the caps on acorns? Why are they even there? Is it because the pixies use them for caps or do the elves use them for dinnerware? Why do you hear the waves of the ocean inside of a shell? Is this a form of communication for the mermaids and their friends and family?

Magic comes in all sorts of shapes and configurations! Some people thrive in the aura of the enchanted, while others refuse to admit its existence. How sad that must be? I choose to live in the land of the supernatural and miraculous. I choose to see the unexplainable and marvel at its reality. I so wish to experience all the fascinating miracles that are within the reach of my fingertips.  That is why I am enthralled and tickled pink when I pour that dark and rich chocolate sauce on my ice cream and it instantly hardens into a delicious shell that crackles and crunches with each mouthful. Its amazing. I can see why they call it Magic Shell.  

It was in my recent searches for baking new desserts and treats that I discovered a copycat recipe for this Magical Chocolate Shell. I stopped in my tracks and read the ingredients and directions for this little tidbit. The recipe was simple. The procedure was easy. I was intrigued. How would this all work? Would this work? I had to find out and find out soon. It was ice cream season and I needed my Magic Shell. However, my imagination had just been turned loose. If it were this easy to make chocolate shell, could I possibly make it with different flavors? I needed to know. My taste buds needed to know. Just how much better would my ice cream taste if it were covered in white chocolate or butterscotch? The possibilities were as endless as the types of chocolate chips I could find on the grocery shelves.

I set my ingredients before me, along with three different containers to store the Magic chocolate potions. Sitting on my kitchen counter were dark chocolate chips, white chocolate chips, and a bag of butterscotch chips. I also had my jar of coconut oil (solid form) and a microwave. This was all I needed to perform a magic act.

I measured out the chips to 8 ounces each in a small microwavable bowl. To each bowl, I added 2 Tablespoons of the coconut oil. For each flavor, I microwaved the mixture for 30 seconds, then stirred fully, and cooked it for another 30 seconds. I then stirred it until all the chips had thoroughly melted. It was done.

Now I had to try it. Each flavor of the chips smelled incredible, but the dark chocolate with the hint of coconut was driving me crazy. I quickly reached in to retrieve my quart of vanilla ice cream and scooped out a small bowlful. I then drizzled the dark chocolate liquid on top. I watched as the magic happened. Within seconds, the rich sauce turned into a shiny glossy shell crowning my white mountain of ice cream. I was delirious with excitement! It worked! I didn’t know how, but it actually worked. I then proceeded to douse my bowl of vanilla cream with the butterscotch, and the white chocolate. My basic ice cream just turned into a threefold flag of flavors and colors. With a trusty spoon in hand, I set about to crunch through the shell to tantalize my taste buds. It was delicious! I was hooked! From now on, my household will not only have Magic Shell on the shelves, we will glory in the smorgasbord of all flavors given to candy chips.

I am extremely happy to share the recipe with you. I originally found it on a Pinterest site after searching for a hot fudge recipe. This is so much better. This recipe will keep you from spilling “ooey” chocolate gooeyness all over your floor and ruining your carpet. (Word of caution, don’t eat hot fudge sundaes while watching a scary movie.) I promise this Magic Shell is so much fun. Your family will love being able to make their own flavors. I will mention, however, that this concoction can get hard overnight. Not a problem. Just heat it up in the microwave for 30 seconds and stir again. All will be well for your next bowl.

Enjoy your homemade "Magic Shell". Let me know what kind you made and how it came out. Have fun and use your imagination! Remember, the charming Roald Dahl once said, those who don’t believe in magic will never find it.

“Magic Shell” Copycat Recipe

8 ounces of chocolate chips (or any kind of flavored baking chips)

2 Tablespoons of coconut oil (in solid form)

Add coconut oil to chocolate chips in a microwave safe bowl. Heat on high for 30 seconds. Stir mixture. Heat again on high for 30 seconds. Stir to ensure chips are melted. Let cool for a minute or so, then pour into container.

When ready to use, pour onto ice cream and watch the magic happen. The liquid becomes a hardened shell. Enjoy with your favorite ice cream.

Mixture may become hardened overnight. When ready to use again, just heat in microwave for 30 seconds, and stir. Now you’re ready for another bowl of Magic!!

 

Old Things Made New Again

The start of a new year. The start of a new blog. The start of a new life. All these things and more began in January 2019. My original goal was to post an entry to my blog every month. Sorry to say, this month ran a bit behind due to the fact that I packed up all my worldly belongings and moved across country!  

The trip was long and arduous, almost longer than the first time I made the excursion back in 2013. At least it seemed that way. The difference may have been that it was something new I had never done before. Since then, I have driven back to the east coast and then drove again this third time to permanently live on the west coast. The longevity of the ride may also be because I was anxious to get to our destination. I wanted to rid myself of all the old ways and old things I knew and begin again.  

This leads me to my new post.  I was pondering through the cupboards of my friend, Carrie, in hopes to find something delicious to make for dessert. She is being so kind and generous to invite Jay and I to stay with her until we get on our feet; I needed to do something special for her. The options were limited. She is not the big baker that I am, but she had a few great things I could play with in the kitchen. On this particular evening, I chose to make Apple Crisp. The day had been grey and dreary with rain in the horizon, and I believed that coming home to the delicate array of baking apples and cinnamon would cheer anyone’s day. The only problem was there was not a lot of my standard supplies on hand. As all things must change eventually, I decided to revisit and possibly freshen up a favorite recipe of mine. 

With a determined mind and a bag of gala apples, instead of granny smith, I knew I could conquer this dilemma. After more tweaking and substituting, the result was absolutely delightful and worthy of posting for a new twist on an old favorite. The taste was a bit more refined than my usual apple crisp, but it certainly hit the spot after a hard day’s work of dealing with crazy bosses, unpacking boxes, and driving in California traffic.  

April’s Apple Walnut Crisp 

Streusel Ingredients 

1 1/2 cup old-fashioned oats  

1/2 cup flour   

1 tbsp ground cinnamon  

1 cup chopped walnuts 

3 tbsp maple syrup or honey 

2 tbsp softened butter 

  

Filling Ingredients 

6 cups peeled and diced apple – your favorite kind 

2 tbsp cornstarch 

1 - 2 tbsp ground cinnamon (your preference on the amount) 

½ cup sugar 

1. Preheat the oven to 350°F. Coat an 8”-square pan with nonstick cooking spray. 

2. To prepare the streusel topping, Combine together oats, flour, maple syrup and cinnamon in a bowl. Add nuts and butter. Stir until fully incorporated. 

3. In a separate bowl, sprinkle the apples with the cinnamon. Add cornstarch and stir until completely coated. 

4. Spoon the filling into the prepared pan, ensuring all the corners are filled. Press down lightly with a spatula. 
5. 
   
6. Sprinkle the topping evenly on top of the apple mixture, breaking up the clumps as you add it on top. There should be enough to cover the whole pan. Press down firmly when finished.  

5. 
   Bake at 350°F for 45 to 50 minutes or until the apples are tender. Cool to room temperature for the juices to thicken.  

6. Enjoy with your favorite ice cream on top if desired.  

    

 For More of April's Recipes, click here:

Hansel and Gretel Did What They Had to Do

Hansel and Gretel knew what they were doing when they started munching on the Gingerbread house that they found in the forest. Just imagine the scene. You’re lost in the woods. You thought you had a plan by dropping bread crumbs along your path to find your way home. (Okay, not the smartest way to go, but its all you had in the house. Remember, they were poor.) As you look back to make sure the crumbs are still there, you notice a flock of birds are following you. They have been merrily pecking the leftovers in your trail.  Surrounding you are  trees upon trees. Nothing looks familiar. You have no idea how far you have walked, or how long. (Because you don’t own a watch.) The only thing  you do know is that you’re hungry. Your stomach is growling so loud, it almost sounds like the wolf in the Little Red Riding Hood story. 

Standing there, confused and terrified, you suddenly smell the warm scent of ginger and spices. You lift your head and continue to sniff. Where is that inviting scent coming from? You turn to your sibling and smile. Together you skip down the path that leads to a clearing. That’s when you see it. There’s a little cottage sitting amongst the forest. The walls are golden brown and laced with a white creamy frosting.  The windows beside the door are framed with striped pieces of peppermint, while the door itself is a very large piece of dark chocolate. You see the walkway lined with marshmallows and gumdrops.  The very shingles on the house are vanilla cookies with sprinkles. The entire cabin is designed with all your favorite goodies. 

When your stomach howls again, there is only one thing you can do. You must indulge. You take a bite into the side corner of the house. The aroma of gingerbread cannot be ignored. The fire inside the house warms the delicacy and your mouth waters for more. The spicy flavor melts against the top of your tongue and the sensation stirs your belly. Never have you enjoyed such a treat as this. 

Gingerbread is typically a seasonal food. Most people don’t ever think of making gingerbread or gingerbread cookies in the middle of summer. Its traditionally served in the colder months of the year, especially at Christmas. Hundreds and thousands of gingerbread houses and cookies are baked each year. Many kits are now sold in retail stores. However, they don’t compare to the kind that is prepared and baked in your own kitchen. Nothing says “Merry Christmas” more than the scent of ginger and cinnamon emerging from your oven with the cut out shapes of little men (and women) lying on a cookie sheet. When you bake gingerbread, everyone knows it and they come running - just like Hansel and Gretel. 

The recipe I have enclosed is so easy, and yet so delicious. My goal was to give these cookies as a gift, but I will admit, only half of them made it into my mason jars. Once my son and I tasted these little gingerbread men and Christmas trees, they slowly disappeared into our mouths. For decorations, I merely sprinkled colored sugars on top of each one. Nothing else was needed. Of course, its possible to adorn each man and tree with frosting and tiny silver balls, or mini candies, just to make them more tempting. Its your choice. I cut my shapes with miniature cookie cutters for the sake of packaging, but regular size are great too. Either way, this recipe makes a few dozen for your enjoyment. Give them away as gifts, or enjoy them yourself - just like Hansel and Gretel. 

Gingerbread Cookies

3 ¼ cups flour
1 TBL Cinnamon
1 TBL Ginger
1 tsp pumpkin pie spice
1 tsp baking soda
½ tsp salt
¾ cup shortening plus 1 ½ TBL water
½ cup light brown sugar (packed)
1 large egg
½ cup molasses
2 tsp vanilla

In large bowl, mix together flour, cinnamon, ginger, pumpkin pie spice, b. soda and salt. Set aside.

In another bowl, beat shortening, water, and brown sugar until light and fluffy. Add egg, vanilla and molasses. Mix well.

Add flour combination gradually to the wet mixture, stirring or beating until combined thoroughly.

Cover bowl and refrigerate dough for at least 2 hours. The colder the dough, the easier it is to roll out.

Preheat oven to 350 degrees.

When ready, lightly flour surface to roll out dough. Divide dough into 2 - 3 balls. With floured rolling pin, roll out ball of dough evenly  to  ¼ - 1/8 inch thick. Flour cookie cutters and cut out shapes. **

Place cookies on  un-greased baking sheets. Sprinkle on colored sugars or sprinkles for easy decorations. **

Bake in oven for 8 to 10 minutes, depending on size of cookie. Cookie is done when it appears firm and is slightly crisp on the edges. Remove from oven and let cool for 5- 10 minutes. Remove cookies from pan; let rest on paper towels or cookie rack.


These cookies are great for gift giving if you fill a mason jar and cover the top with fabric and ribbon!

**More Options**

Cookie dough may be shaped into small 1 inch balls instead of using cookie cutters.

Decorate the cookies with  your favorite frosting once they are cooled.

If you use butter or margarine instead of shortening, omit the water.

This recipe bakes a warm brown colored cookie, using a dark brown sugar will intensify the color  to a deep dark brown.

 For more recipes like this, purchase April's cookbook here:

Autumn and Apple Crisp

Whispering breezes flow through the branches of the trees as the sun sets earlier and earlier. Shadows of the moon play hide and seek in the clouds. The bright chlorophyll green of the leaves has disappeared, only to be replaced with crimson red and golden yellow. Children have returned to school and large orange pumpkins are sitting on front  porches everywhere. Autumn has come around again.

As the days grow colder, and the nights come sooner, the sweet aroma of cinnamon and spices wafts in and out of most kitchens during this transitional season. It’s the time when ovens are turned on again, and people begin to settle in for the duration. It’s also the time when apples have matured and are ready to be picked off their branches.

When I was little, my family and I always took time out of our schedules to go apple picking. My mom and dad made a whole day of it. My sisters and brother and I would be excited for weeks and could barely wait  for that special Saturday to arrive. It was always in the late afternoon, and always at the same orchard. We would wear our heaviest sweaters and jeans, and sometimes we would have to don hats and gloves. (Maine autumn weather is extremely chilly and unpredictable. On one occasion it actually snowed!) That never stopped us from going though. One cold day of  apple picking beat out one afternoon of chores anytime!

We would drive for almost 40 minutes to reach our destination. I still remember passing by acres of cows and fields until we turned onto the lonely road that brought us nearer. My sisters and I would start watching for the rows and rows of apples alongside the way. That‘s when we knew we were almost there. When we arrived, dad would drop Mom and us kids off in front of the barn so we could get our bags. Then he would park the car and join us. Sometimes, if it wasn’t that busy and there was a close enough spot, we would all wait to go into the barn together, but usually that wasn’t the case. Se we would wait for my father to walk down the dirt road, smoking his cigarette and waving to his silly family up ahead. Once he met with us, he always grabbed the tall apple picking utensil  that the orchard provided. This was the easy way to pick the really good fruit on the higher branches.

Together we would embark on our journey, looking for the trees that supported the most apples. Mom would test each tree by biting into an apple to taste if it was sweet. It was good, we stopped and began picking. If it wasn’t, we traveled on to the next one. As kids, following in our mother’s footsteps, we grew to refine our apple tasting too. We also were taught which apples to pick. If there were any bruises or brown spots, or any kind of black holes on that piece of fruit, it was immediately discarded. Mom only chose the best. That also meant that we delicately placed those apples into our barrels and bags too. There was no tossing or throwing our Macintosh. The very brightest and sweetest apple could be marred for life if it were dropped on the ground. Mom was extremely particular about what she bought and brought home.

As our buckets filled and our tree climbing skills grew weary, it was time to walk back to the barn and pay for our wares. Dad would bring the car back and we would carefully fill the trunk with our day’s work. All of us would grab an apple to eat on the way home - all of us, except Dad. He didn’t like to eat raw fruit. He would wait for the scrumptious apple desserts my mom would make as soon as she hit the kitchen. The apples would be peeled for homemade applesauce and biscuits for dinner, and  freshly baked apple pie or apple crisp for dessert. Such delicious aromas filled our house as we waited once again for our reward.

My mom doesn’t cook using recipes. She comes from a long line of women who know instinctively what spices to add to a dish to make it taste great. She made her applesauce that way and any other apple dessert that popped into her head. The recipe for apple crisp here has measurements, but feel free to add or decrease whatever fits your preferences. My family happens to love cinnamon and it shows in our recipes. Enjoy this apple crisp with your loved ones. It may start a whole new tradition for you too.

                                April’s Apple Crisp

Ingredients

5-7 apples (depending on size)
1 cup sugar
4-5 teaspoons cinnamon
1-2 tablespoons flour

For the topping: 
1 cup brown sugar
¼ cup white sugar
½ cup flour
¾ cup oatmeal
3 teaspoons cinnamon
Dash of nutmeg
1/2 cup of butter/margarine

Directions

Preheat oven to 375 degrees.
Spray bottom of 7 x 11, or 9 x 13 inch pan with cooking spray for easier clean up.

Peel and slice apples into nice bite size pieces. (For new bakers – do not use the cores. J) Place in large bowl, then add cinnamon and sugar. Mix well until all apples are coated. Taste the apples; if the mixture is sweet enough, it’s done. If you prefer it sweeter, add more sugar and/or cinnamon, depending on your preference. Add the flour to keep filling from becoming too runny. Let apple mixture sit for 5-10 minutes. If it looks too syrupy, add more flour one tablespoon at a time. Mix well. 

While apple mixture is resting, mix together the sugars, flour, cinnamon, and nutmeg. Add oatmeal and stir thoroughly. Chop butter/margarine into small chunks and add to dry mixture. With your hands, combine the shortening into the blend. Continually work/mash it  together until it crumbles into pea size balls. (A pastry blender, or a fork and knife also work. Just mash and cut for the same outcome.)

To bake, pour apple mixture into prepared pan. Use the larger size if you used a lot of apples. Top with an even coating of the oatmeal crumble. Press down firmly. 

Bake in oven for 30 to 35 minutes. Top should be slightly golden brown and apples should be bubbling underneath. 

Let cool slightly. Enjoy with a dollop of ice cream and your favorite fall beverage! 

If your taste buds need the warm and gooey flavor of apple pie, the recipe is included on this site as well. It's the first blog I ever posted, and it's in my cookbook!

Find more recipes like this here:

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Autumn Flavors in the Morning

Gentle breezes tug at the red and gold leaves still hanging on a tree. Crisp, late evenings are filled with roaring yellow bonfires and big, bright moons. Giant orange pumpkins proudly sit on decorated front porch steps. Fall has finally arrived. 

Autumn is my favorite time of the year. There are so many colors on the horizon, and the weather cools down so I can wear all my best sweaters and jackets. It is the perfect time for home cooked meals and special desserts. Summer swelters with the high temperatures and balmy humidity. No one wants to cook, and baking is done only on rainy days. However, autumn allows us to explore old cookbooks for recipes that belonged to our long, lost grandmothers. We eat more soups, and bake more casseroles. The slow cooker is back on the counter again, and we wrap ourselves in the comfort foods of the season. 

Pumpkin flavored everything seems to pop up everywhere during this time of the year, and I certainly have my own go-to items that contain the orange gourd. I make pumpkin bread, pumpkin cookies, and pumpkin seeds anytime from September to March, but when I really want something rich and decadent for a dessert, I choose gingerbread. There is something about the sweet molasses and bold kick of ginger that warms up my cold, fall evenings. I absolutely love the dark auburn square of deliciousness topped with a swirl of vanilla white crème on top. Everything about it sings Autumn. 

When I found the recipe for gingerbread muffins, my chilled mornings of breakfast took a turn for the better. Here was a scrumptious way to begin my day with a warm hug and a cup of tea. The recipe is easy and makes approximately 12 regular sized muffins, but can also be adapted to a mini muffin too for a special treat for any occasion. To be honest, a dollop of whipped cream works for this recipe too. Its just too yummy and easy not to try. 

Gingerbread Muffins

Ingredients:

½ cup water
¼ cup margarine or butter
1 egg
¼ cup molasses
¼ cup sugar
1 cup flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda

Directions:

Preheat oven to 350 degrees.
Line cupcake tins with papers or grease generously.

Place butter and water in a microwave safe bowl or measuring cup. Heat in microwave for 2 minutes.

In separate bowl, whisk egg well. Add molasses and sugar and mix well. Add water and butter mixture and stir again.

In another bowl, add all dry ingredients together. Slowly whisk into the wet ingredients, making sure bumps are dissolved.

Spoon mixture into prepared muffin tins. Bake for 20 to 22 minutes. (For mini muffins, bake for only 10 minutes.)

Cool 5 minutes before removing from pan.

Makes 12 regular size muffins or 24 mini muffins. (78 calories per reg. muffin)

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My Street Corn

Summertime means summer foods. That’s when we dust off those grills that have been sitting under the porch all winter, and begin searching for the charcoal and lighter fluid. Unless you’re dealing with a gas grill, then its time to refill those tanks! Either way, its time for hamburgers, hot dogs, watermelon, and corn on the cob.

I love corn on the cob, I have since I was a little girl. I could nibble off every kernel of corn off that ear better than anyone else in my family. My siblings and I would hold contests to see who could clean off that cob better, and I almost always won! There is nothing better than a hot, buttered, and slightly salted ear of corn at a summer picnic!

However, as I grew older and had a family of my own, their taste for corn on the cob was not as exuberant as mine. My son didn’t really care for corn at all; and my husband preferred to have his corn off the husk. That meant those delectable, yellow, puffy pillows of sweetness all nestled in their beds had to be cut off. At first, I would shear them off myself, being such the devoted wife that I was. As years passed, though, I just handed him the knife and let him do it himself. My mother even bought him one of those little tools which shuck an ear of corn and allows all the kernels to fall off at once. Eventually, I just gave up buying and cooking the actual corn on the cob.

Now, if I want to enjoy a sumptuous, butter dripping, ear of corn, I rely on a local restaurant to satiate my craving. Its hot, it’s perfectly cooked, and I don’ t have all the husks and silks scattered all over my kitchen.

On a particular visit to my favorite eating place, I noticed they were offering a new corn on the cob recipe, called Street Corn. I was intrigued. The waitress described what it was, and I had to try it. I waited anxiously for this delicacy to come to my table.

As the waitress brought the food, I could see my ear of corn sitting grandly on its own plate. The golden kernels glistened in a sheer creamy white glaze, and were basked in a bed of crumbled cheese, and bright green cilantro. I couldn’t wait to sink my teeth into it.

 The taste was heavenly. I could detect a variety of subtle spices, such as salt and pepper, yet there was also the vibrant pop of chili and cilantro. I was hooked! I took a few more bites and sighed with contentment. My son laughed at my excitement about an ear of corn, but when I made him try a bite, he changed his tune.

His eyes grew wider and he nodded in agreement with me. This was good corn! When our waitress came back to our table, I asked her if she knew how the cooks prepared the corn this way. She had no idea, but said she would ask them. When she returned, she really didn’t have the answer I was hoping for, so when I went home, I began researching.

The results came in all different ways, shapes, and forms of one single request. I copied the basic ingredients from each recipe, then created my own perfect version of this wonderful treat. I also simplified the cooking process, by microwaving the corn instead of grilling or roasting it. In all honesty, it matters not how the vegetable is cooked: its the delectable spread and accents that are added to it that make the difference. However, if you are standing at the grill, and there is space on there for corn on the cob, by all means - GRILL THEM!!

My Street Corn

4 ears of corn - husked and cleaned

¼ cup mayonnaise

¼ cup sour cream

½ tsp chili powder

¼ tsp black pepper

¼ tsp garlic powder

!/4 tsp onion powder

½  tsp cayenne pepper

½ cup Parmesan cheese

1 /2  cup finely chopped cilantro

Directions:

Remove all husks and silks from corn. Set aside.

In medium bowl, mix mayonnaise and sour cream together. Add seasonings and cheese. Stir until thoroughly incorporated. Set aside. 

Place ears of corn on a microwave safe plate. (Paper plates will not work for this recipe.) Add 4 TBL of water. Cover with another microwave safe plate. 

Place in microwave and cook for  3 minutes.  Take off top plate. (CAUTION: Plate may be VERY HOT!) Flip corn over. Replace plate on top and continue cooking for another 3 minutes. When finished, lift top plate off corn, and set cooked corn on another plate. Allow hot plates and water to cool before removing. 

Once corn is cooked, spread mixture all over corn. Apply generously. Sprinkle on cilantro before serving. Enjoy!!

Cover and refrigerate any leftover spread. Will keep in refrigerator for up to two weeks. Flavor will intensify!

*** Corn can also be roasted, grilled, or boiled, depending on your time and preference.***

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Catering, College Students, and Blackberry Bars

I love young people and I love baking, so when I get to put both of them together, I am in my element. Which is why I absolutely adored my time as a caterer for the mass of college film students I met when I lived in California. It was such a privilege to be on set and watch these amazing directors turn their visions into  pieces of art for the television or movie screen. I stood in wonder of how they knew exactly what to do with each of the cameras, the actors, the sound equipment, and the lights. Every detail was calculated, and each student was responsible for conducting the set as professionally as possible according to the bylaws and regulations of the entertainment business. One particular statute decreed that the cast and crew had to be fed properly, and that was where I came in.

I catered their sets. I provided menus for the students to select from, along with flexible budgets for any size group and time period. Sometimes the shoot would last three days, sometimes it was longer. That meant different snacks and meals for each day, and different desserts to also accompany those meals.  I enjoyed every moment of cooking, baking, and providing food for all the members of the crew and cast. It gave me great pleasure to watch them devour my meals and come back for more, and more. (Remember, these were college students whose usual main source of nourishment was either pizza or ramen noodles.)  The most fun part was, of course, supplying something sweet for dessert.

The favorite dessert of all time had to be my EZ Blackberry Bars. The first time I tried out the recipe was for a small dinner party with just a couple of my son’s college friends coming over for the evening.  The night was filled with laughing, and eating and just enjoying each other’s company. Then I served dessert. I sliced the Blackberry bars into nice sized squares, and everyone raved about it. We continued to sit around the kitchen table and talk and talk for the rest of the night. Then my phone rang. I stepped out of the room to take the phone call and was gone for about 15 minutes. When I came back, however, I noticed the whole pan of Blackberry bars had disappeared! In the course of a simple phone call, those college students had devoured a whole pan of dessert.

Thus the EZ Blackberry Bars became the ultimate request for my catering business. Once the word spread, everyone had to have some. I was happy to oblige my clients, and they were happy to have something delicious to eat.  These bars are a great dish for taking on the go, for a potluck dinner, or simply for an ordinary Thursday night snack.

(Just make sure to bake it in a 9x13 inch pan;  if you have college students in your life, you’re going to need it! )

EZ Blackberry Bars

Ingredients:

1 box yellow cake mix
1 ½ cup quick cooking oats
2 tsp cinnamon
¾ cup melted butter or margarine
1 TBL water

12 oz blackberry jam or preserves
1 TBL water

Directions
Preheat oven to 375 degrees.

Combine cake mix, oats and cinnamon. Stir in melted butter and water until mixture is crumbly. Place approx. 3 cups of mixture in 9 x 13 inch ungreased pan. Press firmly to make a nice crust.

In a small bowl, combine jam and water. Stir well until jam is smooth. Spoon jam over crumb mixture. Spread evenly over crust base. Cover jam with remaining crumb mixture. Pat down firmly to cover the whole pan.

Bake for 25 minutes. Cool completely before cutting into bars.

Enjoy!

For more enjoyable and easy recipes, check out my cookbook: 

Available here: With Love, From My Sister's Kitchen