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Juneau resident shares caramel nut bars

Posted: Friday, December 26, 2008

Got a recipe you would like to share with our readers? Looking for something special to make over the holiday? You never know what yummy recipe is just waiting to be tried. Send Auntie Emo your requests and recipes.

RECIPE CHALLENGE:

J.G., of Ketchikan, is still looking for a homemade Eggnog recipe, can you help?

RECIPES SHARED:

N.F., of Ketchikan, writes: "My husband is in the military, so I get together with other wives for snacks and to exchange favorite recipes. I enjoy serving this rich spread because most guests can't quite put their finger on the zippy ingredients ... horseradish."

Thanks, N.F., for sharing a favorite recipe with our readers.

Hot Macadamia Spread

1 package (8-ounce) cream cheese, softened 2 tablespoons milk ½ cup sour cream 2 teaspoons prepared horseradish ¼ cup finely chopped green pepper 1 green onion, chopped ½ teaspoon garlic salt ¼ teaspoon pepper ½ cup chopped macadamia nuts or blanched almonds 2 teaspoons butter Assorted crackers

1. In a mixing bowl, beat cream cheese and milk until smooth.

2. Stir in sour cream, horseradish, green pepper, onion, garlic salt and pepper.

3. Spoon into an un-greased shallow 2-cup baking dish; set aside.

4. In a skillet, sauté the nuts in butter for 3-4 minutes or until lightly browned.

5. Sprinkle over the cream cheese mixture.

6. Bake, uncovered at 350 degrees for 20 minutes.

Serve with crackers

Yield 5-8 servings.

P.H., of Juneau, says, "No one can resist these chewy caramel and chocolate bars with a delightful oat crust and topping. They make a tempting dessert or a special snack anytime. These rich bars are perfect for the holidays since a little goes a long way."

Caramel Nut Bars

1 cup quick-cooking oats 1cup packed brown sugar 1 cup all-purpose flour ¾ cup butter or margarine, melted ½ teaspoon baking soda ¼ teaspoon salt 1 package (14-ounces) caramels ⅓ cup milk 1 cup (6-ounces) semisweet chocolate chips ½ cup chopped walnuts

Combine the first six ingredients; sprinkle 1 cup into a greased 13-by-9-by-2-inch baking pan (do not press). Bake at 350 degrees for 10 minutes.

In the top of a double boiler over boiling water, cook and stir caramels and milk until caramels are melted. Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture.

Bake at 350 degrees for another 10 minutes.

Cool on a wire rack. Refrigerate to set the caramels.

Yield: 3 dozen.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska.



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