Oatmeal Carmelita’s

This recipe came from an amazing lady named Lynn who I truly admire! I was lucky enough to get to know her because of the great guy I married! Enjoy this most delicious, thigh stretching, addicting goodness! 

Crust

• 2 C. Flour
• 1 ½ C. Brown Sugar
• 2 C. Quick Oats
• ½ tsp. Salt
• 1 tsp. Baking Soda
• 1 ¼ C. Softened Butter

Blend ingredients together till crumbly.  Press ½ the mixture
(about 3 Cups) into 9 x 13 pan.  Bake @ 350 for 10 minutes.

Filling

• 12 oz. Jar of Carmel Ice Cream Topping
• 3 Tlbs. Flour
• 1 C. chocolate chips
• ½ cup chopped pecans (or any kind of nut/optional)

Combine caramel sauce and flour.  Sprinkle warm crust with
chocolate chips and nuts.  Drizzle caramel mixture over top.
Sprinkle remaining crust mixture on top.
Bake @ 350 for 18-22 minutes.  Serve Warm or Refrigerate.
(I personally let them cool for 1-2 hours, or even overnight.  They are much easier
to eat and don’t fall apart )

Here is another version of the recipe for those that want a link.
http://allrecipes.com/recipe/11272/oatmeal-carmelitas/

Cherry Pie III

The photo is my Cherry Pie, not off the website. 

From Allrecipes.com. Recipe by: Beth Campbell "This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category."

Ingredients

• 2 cups all-purpose flour
• 1 cup shortening
• chilled 1/2 cup cold water (or less, use a little at a time till dough sticks together)
• pinch salt 
• 2 cups pitted sour cherries 
• 1 1/4 cups white sugar 
• 10 teaspoons cornstarch 
• 1 tablespoon butter 
• 1/4 teaspoon almond extract 

Directions

• Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. 
• Mix in cold water by hand just until the dough holds together (probably not a 1/2 cup). 
• Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
• Roll out one disk of dough into a 11-inch circle. 
• Line a 9-inch pie pan with pastry. Refrigerate until needed. 
• Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
• Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. 
• Bring to a boil over medium heat, stirring constantly. 
• Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. 
• Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
• Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Time: 3 h 8 servings, 506 cals

Prep 30 m
Cook 45 m
Ready In 3 h

Commentary

My brother Craig LOVES cherries as do I and so did my Dad! He taught us well. For Craig's birthday this year I decided to attempt making a pie! I was in a hurry but thought I'd try anyways.
This was my first attempt at a real cherry pie, meaning I didn't use canned filling. I loved the almond touch to it. I thought the crust turned out pretty good as well and I haven't made a pie in years!!! Nor do I know how to very well so I was impressed it turned out. Now the only problem is keeping me from eating the whole pie!

The Best Chocolate Cake and Frosting Recipe Ever

The Best Chocolate Cake

Author: Robyn Stone | Add a Pinch

Prep time: 15 mins  
Cook time: 30 mins  
Total time: 45 mins
Serves: 12

Chocolate Cake with decadent chocolate frosting that will quickly become your favorite!

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• ½ cup vegetable or canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. (I like to cut out parchment paper and put that on the bottom of the pan and then spray the pan, paper and sides and then dust the pan with a cocoa/flour mix.

For the cake:
Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting

Notes
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo

Perfect Chocolate Buttercream Frosting Recipe

Author: Robyn Stone | Add a Pinch

Prep time:15 mins
Total time: 15 mins

Perfect Chocolate Buttercream Frosting is an essential when it comes to birthday cakes and other celebrations. Get this family favorite, perfect chocolate buttercream frosting recipe.

Ingredients

• 1½ cups butter (3 sticks), softened 
• 1 cup unsweetened cocoa 
• 5 cups confectioner’s sugar 
• ½ cup milk 
• 2 teaspoons vanilla extract 

Instructions

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Quick 45 Minute Cinnamon Rolls

Courtesy of The Recipe Critic.
Serves: 9