The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Carmel Layers

1 Cup + 2 Tablespoons Flour 1/2 Cup Butter
1/4 Teaspoon Salt 24 Light Colored Candy Carmels
1/4 Teaspoon Baking Soda 2 Tablespoons Cream
1/2 Cup Brown Sugar, Firmly Packed 1/2 Cup Semi-Sweet Chocolate Chips
3/4 Cup Quick Cooking Rolled Oats

Combine in mixing bowl 1 cup flour, baking soda, salt, brown sugar and oats. Cut in butter until particles are fine. Reserve 1 cup of this mixture. Press remaining mixture into the bottom of a greased 8-inch square pan. Bake at 350 degrees for 10 minutes. Combine carmels and cream in double boiler. Cook over boiling water until carmels melt. Blend in 2 tablespoons flour. Spread carefully over baked base. Sprinkle with chocolate chips and then with reserved crumb mixture. Bake at 350 degrees for 12-15 minutes until delicately browned.

*If using Pillsbury's Best Self-Rising Flour, omit salt and baking soda.

Quick trick: Combine 1/2 cup vanilla carmel sauce with 2 tablespoons flour and substitute for melted carmels and cream.

Recipe - Jean Hansen

Calla Ferre - Santa Cruz County Fair: 2nd Place (1985)

"Who wouldn't like these?  They have both caramel and chocolate in them!  Another one of my Mom's traditional Christmas cookies." - Calla Ferre

Back to Cookies



Powered by Create your own unique website with customizable templates.