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Name this sweet? Got recipe?
I can't remember the name of what I'm looking for, but I think it was
popularized in the min-80's right after Mississippi Mud. I don't remember if it was a cake or a gooey bar. The important part is that it had a layer of melted caramel or caramel incorporated somehow. The sweet also is mostly chocolate. Does anyone know what I'm talking about. All I can think of is Mississippi Mud and reading the recipes in Recipesource, I can see that isn't what I want. I'm basically interested in some kind of bar with chocolate and caramel. Help??? Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in
m: > I can't remember the name of what I'm looking for, but I think it was > popularized in the min-80's right after Mississippi Mud. I don't > remember if it was a cake or a gooey bar. The important part is that > it had a layer of melted caramel or caramel incorporated somehow. The > sweet also is mostly chocolate. Does anyone know what I'm talking > about. > > All I can think of is Mississippi Mud and reading the recipes in > Recipesource, I can see that isn't what I want. > > I'm basically interested in some kind of bar with chocolate and > caramel. Help??? > Janet > > > A Mars Bar?? -- Peter Lucas Brisbane Australia If we are not meant to eat animals, why are they made of meat? |
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Name this sweet? Got recipe?
Janet Bostwick wrote:
> I can't remember the name of what I'm looking for, but I think it was > popularized in the min-80's right after Mississippi Mud. I don't remember > if it was a cake or a gooey bar. The important part is that it had a layer > of melted caramel or caramel incorporated somehow. The sweet also is mostly > chocolate. Does anyone know what I'm talking about. > > All I can think of is Mississippi Mud and reading the recipes in > Recipesource, I can see that isn't what I want. > > I'm basically interested in some kind of bar with chocolate and caramel. > Help??? > Janet Could it be some play on the "turtle" combination of chocolate and caramel? Turtle cake? Turtle pie? Sounds far too sweet for my tastes so I'm not sure if I've ever had anything along that line but if you do a search on "turtle" perhaps it will be fruitful for you? |
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Name this sweet? Got recipe?
Goomba wrote:
> Janet Bostwick wrote: >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly chocolate. Does anyone know what >> I'm talking about. All I can think of is Mississippi Mud and reading the >> recipes in >> Recipesource, I can see that isn't what I want. >> >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet > > Could it be some play on the "turtle" combination of chocolate and > caramel? Turtle cake? Turtle pie? > Sounds far too sweet for my tastes so I'm not sure if I've ever had > anything along that line but if you do a search on "turtle" perhaps it > will be fruitful for you? Bingo! Thank you! I've never made or eaten them either, I just emember that the recipe was everywhere at one time. Costco had a bar mix called something like Carmelita Bars that I tried once and my husband liked. Costco no longer carries it. So I'm looking for something like it. Thanks. Janet |
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Name this sweet? Got recipe?
Janet Bostwick wrote:
> I can't remember the name of what I'm looking for, but I think it was > popularized in the min-80's right after Mississippi Mud. I don't remember > if it was a cake or a gooey bar. The important part is that it had a layer > of melted caramel or caramel incorporated somehow. The sweet also is mostly > chocolate. Does anyone know what I'm talking about. > > All I can think of is Mississippi Mud and reading the recipes in > Recipesource, I can see that isn't what I want. > > I'm basically interested in some kind of bar with chocolate and caramel. > Help??? > Janet If it's cakey, Turtle Cake. It has a layer of caramel and chocolate between two thin layers of cake. Otherwise, it could be anything based on your description. -sw |
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Name this sweet? Got recipe?
PeterLucas wrote:
> "Janet Bostwick" > wrote in > m: > >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I don't >> remember if it was a cake or a gooey bar. The important part is that >> it had a layer of melted caramel or caramel incorporated somehow. >> The sweet also is mostly chocolate. Does anyone know what I'm >> talking about. >> >> All I can think of is Mississippi Mud and reading the recipes in >> Recipesource, I can see that isn't what I want. >> >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet >> > > > A Mars Bar?? > -- > Peter Lucas > Brisbane > Australia Sorry, I didn't explain internationally. . .a bar in this sense is more like a cookie (I suppose biscuit?) than a cake that is baked all together in a pan and after baking is cut into 'bars.' Janet |
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Name this sweet? Got recipe?
Sqwertz wrote:
> Janet Bostwick wrote: > >> Bingo! Thank you! > > Boooo!!!!! > > I was 10-15 minutes late. But I got it right at least. > > -sw But you wanted to help. Thank you. Janet |
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Name this sweet? Got recipe?
Sqwertz wrote:
> Janet Bostwick wrote: >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly chocolate. Does anyone know what >> I'm talking about. All I can think of is Mississippi Mud and reading the >> recipes in >> Recipesource, I can see that isn't what I want. >> >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet > > If it's cakey, Turtle Cake. It has a layer of caramel and chocolate > between two thin layers of cake. > > Otherwise, it could be anything based on your description. > > -sw Turtle was the clue I was missing and it did the trick. Thanks Janet |
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Name this sweet? Got recipe?
MaryL wrote:
> "Janet Bostwick" > wrote in message > m... >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly chocolate. Does anyone know what >> I'm talking about. All I can think of is Mississippi Mud and reading the >> recipes in >> Recipesource, I can see that isn't what I want. >> >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet >> > > A local hotel used to serve Mississippi Mud Pie. It was very sweet! This > site lists several variations (but I haven't tried any of them): > http://www.cooks.com/rec/view/0,1637...234200,00.html > > MaryL In reading the Mississippi Mud recipes, I see that they have marshmallow as an ingredient and that isn't what I am looking for. Thanks for your help. Janet |
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Name this sweet? Got recipe?
Goomba wrote:
> Janet Bostwick wrote: >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly chocolate. Does anyone know what >> I'm talking about. All I can think of is Mississippi Mud and reading the >> recipes in >> Recipesource, I can see that isn't what I want. >> >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet > > Could it be some play on the "turtle" combination of chocolate and > caramel? Turtle cake? Turtle pie? > Sounds far too sweet for my tastes so I'm not sure if I've ever had > anything along that line but if you do a search on "turtle" perhaps it > will be fruitful for you? This is the recipe that is very close to what I want. The only difference is that the crust I want to use hase oatmeal in it and half the crust is used as a kind of struesel topping. That's easy to fix. Thanks TURTLE BARSTitle: Chocolate Chip Turtle Bars Categories: Cookies, Chocolate Yield: 1 servings 3/4 c Golden crisco shortening 1 1/4 c Firmly packed brown sugar 2 tb Milk 1 tb Vanilla 1 Egg 1 3/4 c All-purpose flour 1 ts Salt 3/4 ts Baking soda 1 1/2 c Semi-sweet chocolate chips 14 oz Caramels; unwrapped 1 tb Water 1. Heat oven to 350F (180C). Grease a 9 x 13-inch (23 x 33 cm) pan with shortening. Place cooling rack on countertop. 2. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. 4. Divide dough into thirds. Pat 2/3 of dough into the bottom of the prepared pan. 5. Combine caramels and water in small saucepan. Place on very low heat. Stir constantly until caramels melt. Spread caramel mixture over dough in pan to within 1/2 inch (1 cm) of edge. Divide remaining dough into measuring teaspoonfuls (5 mL) and drop evenly over the caramel layer. 6. Bake at 350F (180C) for 25 to 30 minutes or until golden brown. DO NOT OVERBAKE. Loosen from sides of pan with knife. Cool completely on rack. Cut into bars. Makes: about 2 dozen bars |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in message m... >I can't remember the name of what I'm looking for, but I think it was >popularized in the min-80's right after Mississippi Mud. I don't remember >if it was a cake or a gooey bar. The important part is that it had a layer >of melted caramel or caramel incorporated somehow. The sweet also is >mostly chocolate. Does anyone know what I'm talking about. > > All I can think of is Mississippi Mud and reading the recipes in > Recipesource, I can see that isn't what I want. > > I'm basically interested in some kind of bar with chocolate and caramel. > Help??? > Janet Mud Pie. Dimitri |
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Name this sweet? Got recipe?
Dimitri wrote:
> "Janet Bostwick" > wrote in message > m... >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly chocolate. Does anyone know what >> I'm talking about. All I can think of is Mississippi Mud and reading the >> recipes in >> Recipesource, I can see that isn't what I want. >> >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet > > > Mud Pie. > > Dimitri Thank you for the idea. Mud Pie looks interesting, but the flavor other than chocolate is coffee. Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in message ... > Dimitri wrote: >> "Janet Bostwick" > wrote in message >> m... >>> I can't remember the name of what I'm looking for, but I think it >>> was popularized in the min-80's right after Mississippi Mud. I >>> don't remember if it was a cake or a gooey bar. The important part >>> is that it had a layer of melted caramel or caramel incorporated >>> somehow. The sweet also is mostly chocolate. Does anyone know what >>> I'm talking about. All I can think of is Mississippi Mud and reading the >>> recipes in >>> Recipesource, I can see that isn't what I want. >>> >>> I'm basically interested in some kind of bar with chocolate and >>> caramel. Help??? >>> Janet >> >> >> Mud Pie. >> >> Dimitri > > Thank you for the idea. Mud Pie looks interesting, but the flavor other > than chocolate is coffee. > Janet Dimitri Turtle Pie; No coffee CARAMEL PECAN TURTLE PIE FILLING: 1 bag (14 oz.) vanilla caramels 1/2 c. unsalted butter 1/2 c. heavy (whipping) cream 2 c. pecan halves, toasted 1 (6 oz.) chocolate Ready Crust (save the plastic lid) TOPPING: 1/3 c. semi-sweet chocolate chips 2 tbsp. unsalted butter 2 tbsp. heavy (whipping) cream 2 tbsp. light corn syrup 1/2 tsp. vanilla extract FOR DECORATION: 1 c. heavy (whipping) cream, whipped to soft peaks Filling: Put caramels, butter and cream in a medium-size heavy saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm. Topping: Stir chocolate chips and butter in a small heavy saucepan over corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour. Just before serving, decorate top with dollops of whipped cream. Makes 10 servings. |
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Name this sweet? Got recipe?
Dimitri wrote:
> "Janet Bostwick" > wrote in message > ... >> Dimitri wrote: >>> "Janet Bostwick" > wrote in message >>> m... >>>> I can't remember the name of what I'm looking for, but I think it >>>> was popularized in the min-80's right after Mississippi Mud. I >>>> don't remember if it was a cake or a gooey bar. The important part >>>> is that it had a layer of melted caramel or caramel incorporated >>>> somehow. The sweet also is mostly chocolate. Does anyone know >>>> what I'm talking about. All I can think of is Mississippi Mud and >>>> reading the recipes in >>>> Recipesource, I can see that isn't what I want. >>>> >>>> I'm basically interested in some kind of bar with chocolate and >>>> caramel. Help??? >>>> Janet >>> >>> >>> Mud Pie. >>> >>> Dimitri >> >> Thank you for the idea. Mud Pie looks interesting, but the flavor >> other than chocolate is coffee. >> Janet > > > Dimitri > > Turtle Pie; > > No coffee > > CARAMEL PECAN TURTLE PIE > > FILLING: > 1 bag (14 oz.) vanilla caramels > 1/2 c. unsalted butter > 1/2 c. heavy (whipping) cream > 2 c. pecan halves, toasted > 1 (6 oz.) chocolate Ready Crust (save the plastic lid) > > TOPPING: > 1/3 c. semi-sweet chocolate chips > 2 tbsp. unsalted butter > 2 tbsp. heavy (whipping) cream > 2 tbsp. light corn syrup > 1/2 tsp. vanilla extract > > FOR DECORATION: > 1 c. heavy (whipping) cream, whipped to soft peaks > Filling: Put caramels, butter and cream in a medium-size heavy > saucepan. Cook over low heat, stirring often with a whisk until > caramels and butter melt. Remove from heat and whisk until completely > smooth. Stir in pecans. Pour into pie crust. Cover with plastic lid > and chill 3-4 hours until cooled and firm. > Topping: Stir chocolate chips and butter in a small heavy saucepan > over corn syrup and vanilla until blended. Pour over pie. Chill at > least 1 hour. Just before serving, decorate top with dollops of > whipped cream. Makes 10 servings. There you go. . .turtles it is. Thanks Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in
m: > PeterLucas wrote: >> "Janet Bostwick" > wrote in >> m: >> >>> I can't remember the name of what I'm looking for, but I think it >>> was popularized in the min-80's right after Mississippi Mud. I >>> don't remember if it was a cake or a gooey bar. The important part >>> is that it had a layer of melted caramel or caramel incorporated >>> somehow. The sweet also is mostly chocolate. Does anyone know what >>> I'm talking about. >>> >>> All I can think of is Mississippi Mud and reading the recipes in >>> Recipesource, I can see that isn't what I want. >>> >>> I'm basically interested in some kind of bar with chocolate and >>> caramel. Help??? >>> Janet >>> >> >> >> A Mars Bar?? > > Sorry, I didn't explain internationally. . .a bar in this sense is > more like a cookie (I suppose biscuit?) than a cake that is baked all > together in a pan and after baking is cut into 'bars.' > Janet > > Oh Ok. How about a Caramel slice/bar?? http://www.taste.com.au/recipes/9164...+caramel+slice -- Peter Lucas Brisbane Australia If we are not meant to eat animals, why are they made of meat? |
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Name this sweet? Got recipe?
Janet Bostwick wrote:
> I can't remember the name of what I'm looking for, but I think it was > popularized in the min-80's right after Mississippi Mud. I don't remember > if it was a cake or a gooey bar. The important part is that it had a layer > of melted caramel or caramel incorporated somehow. The sweet also is mostly > chocolate. Does anyone know what I'm talking about. > > All I can think of is Mississippi Mud and reading the recipes in > Recipesource, I can see that isn't what I want. > > I'm basically interested in some kind of bar with chocolate and caramel. > Help??? > Janet > > Are you talking about the caramel swirl brownie recipe? It is made with either scratch or boxed brownie mix and melted caramels with the addition of either butter or egg (can't remember which.) It's delicious. I can probably find the recipe with a not-so-quick search and would be glad to if you're not in a hurry. gloria p |
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Name this sweet? Got recipe?
PeterLucas wrote:
> "Janet Bostwick" > wrote in > m: > >> PeterLucas wrote: >>> "Janet Bostwick" > wrote in >>> m: >>> >>>> I can't remember the name of what I'm looking for, but I think it >>>> was popularized in the min-80's right after Mississippi Mud. I >>>> don't remember if it was a cake or a gooey bar. The important part >>>> is that it had a layer of melted caramel or caramel incorporated >>>> somehow. The sweet also is mostly chocolate. Does anyone know what >>>> I'm talking about. >>>> >>>> All I can think of is Mississippi Mud and reading the recipes in >>>> Recipesource, I can see that isn't what I want. >>>> >>>> I'm basically interested in some kind of bar with chocolate and >>>> caramel. Help??? >>>> Janet >>>> >>> >>> >>> A Mars Bar?? >> > >> Sorry, I didn't explain internationally. . .a bar in this sense is >> more like a cookie (I suppose biscuit?) than a cake that is baked >> all together in a pan and after baking is cut into 'bars.' >> Janet >> >> > > > Oh Ok. > > How about a Caramel slice/bar?? > > http://www.taste.com.au/recipes/9164...+caramel+slice > > -- > Peter Lucas > Brisbane > Australia Oh, my. . .that sounds good. I wonder what a US substitute for copha would be? Would you describe it for me? Wikipedia says it produces a rather wasy chocolate coating? If you are familiar with the Caramel bars, could you describe the frosting? I have no problem getting Golden syrup, but the copha is a problem. Thanks Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in message ... > Dimitri wrote: <snip> > There you go. . .turtles it is. Thanks > Janet My FIL before he passed and still today had the most vicious but controlled sweet tooth, maybe in all of history. Every year on the way to vacation we would stop and a famous little joint in Cayucos Ca called the Sea Shanty. It was famous for Clam Chowder and their desserts. We would top off a bowl with a slice of Mud Pie and several spoons. He and I demolished most of the ice-cream. The year he had a massive heart attack and a quadruple bypass my daughters made home a poster. It said "GRAND-PA WE LOVE YOU MORE THAN YOU LOVE CHOCOLATE! A touching thought. When he came to from the operation but still full of narcotics the girls read the poster to him. His reply from the drug induced stupor was " IMPOSSIBLE" we all laughed our selves silly. Why did we laugh, we new he was being truthful. Dimitri |
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Name this sweet? Got recipe?
Janet Baraclough wrote:
> The message > > from "Janet Bostwick" > contains these words: > >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly >> chocolate. Does anyone know what I'm talking about. > > "Millionaires Shortbread"? > > http://www.joyofbaking.com/Millionaire'sShorbreadBars.html > > Janet Peter Lucas recommended Caramel slices and they turn out to be your Millionaires Shortbread. Your recipe solves a problem in getting one of the ingredients in Peter's recipe. Thanks. The Millionaires Shortbread sounds wonderful. Janet |
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Name this sweet? Got recipe?
Janet Baraclough wrote:
> The message > > from "Janet Bostwick" > contains these words: > >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly >> chocolate. Does anyone know what I'm talking about. > > "Millionaires Shortbread"? > > http://www.joyofbaking.com/Millionaire'sShorbreadBars.html > > Janet We just got an invitation to Thanksgiving dinner. I described the recipe (Millionaires Shortbread) that I was copying and I was told to bring them as well as some fresh-baked bread. Thank you! Janet |
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Name this sweet? Got recipe?
Dimitri wrote:
> "Janet Bostwick" > wrote in message > ... >> Dimitri wrote: > > <snip> > >> There you go. . .turtles it is. Thanks >> Janet > > My FIL before he passed and still today had the most vicious but > controlled sweet tooth, maybe in all of history. Every year on the > way to vacation we would stop and a famous little joint in Cayucos Ca > called the Sea Shanty. It was famous for Clam Chowder and their > desserts. We would top off a bowl with a slice of Mud Pie and > several spoons. He and I demolished most of the ice-cream. > > The year he had a massive heart attack and a quadruple bypass my > daughters made home a poster. It said "GRAND-PA WE LOVE YOU MORE > THAN YOU LOVE CHOCOLATE! > > A touching thought. When he came to from the operation but still > full of narcotics the girls read the poster to him. His reply from > the drug induced stupor was " IMPOSSIBLE" we all laughed our selves > silly. Why did we laugh, we new he was being truthful. > > > Dimitri That is a strong recommendation for mud pie. I don't have an overwhelming sweet tooth, but when it strikes there must be something of quality nearby. Thanks again. Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in
m: >> >> How about a Caramel slice/bar?? >> >> http://www.taste.com.au/recipes/9164...+caramel+slice >> > Oh, my. . .that sounds good. I wonder what a US substitute for copha > would be? Would you describe it for me? It's a solidified coconut oil. "There is a product identical to Copha that is a little more available in the U.S. You can often find it in European delicatessens. It is sold under the name of Palmin in the 250g block. Again, it is exactly the same as Copha. I got mine at Dittmer's Gourmet Meats and Wursthaus at 400 San Antonio Road, Mountain View, CA," >Wikipedia says it produces a > rather wasy chocolate coating? If you are familiar with the Caramel > bars, could you describe the frosting? It's the same 'finish' as we use for our Chocolate Crackles. A solid chocolate (not a soft frosting type) but without the harsh flavour of the cooking chocolate. Also, it won't melt/go softer (like a frosting will) at room temp. >I have no problem getting > Golden syrup, but the copha is a problem. You could try that Palmin (above), or try this site....... http://aussiecatalog.com/store/item/...ker/Copha.html and while you're at it, try this one :-) http://aussiecatalog.com/store/item/...preads/Promite ..html And here's another version without the copha...... http://www.exclusivelyfood.com.au/20...caramel-slice- recipe.html and one using butter instead of copha...... http://tinyurl.com/62jdo3 http://aww.ninemsn.com.au/article.aspx?id=43599 The consensus seems to be to use good quality eating chocloate instead of cooking chocolate. -- Peter Lucas Brisbane Australia If we are not meant to eat animals, why are they made of meat? |
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Name this sweet? Got recipe?
Dimitri wrote:
> Dimitri > > Turtle Pie; > > No coffee > > CARAMEL PECAN TURTLE PIE > > FILLING: > 1 bag (14 oz.) vanilla caramels > 1/2 c. unsalted butter > 1/2 c. heavy (whipping) cream > 2 c. pecan halves, toasted > 1 (6 oz.) chocolate Ready Crust (save the plastic lid) > > TOPPING: > 1/3 c. semi-sweet chocolate chips > 2 tbsp. unsalted butter > 2 tbsp. heavy (whipping) cream > 2 tbsp. light corn syrup > 1/2 tsp. vanilla extract > > FOR DECORATION: > 1 c. heavy (whipping) cream, whipped to soft peaks > Filling: Put caramels, butter and cream in a medium-size heavy > saucepan. Cook over low heat, stirring often with a whisk until > caramels and butter melt. Remove from heat and whisk until completely > smooth. Stir in pecans. Pour into pie crust. Cover with plastic lid > and chill 3-4 hours until cooled and firm. > Topping: Stir chocolate chips and butter in a small heavy saucepan > over corn syrup and vanilla until blended. Pour over pie. Chill at > least 1 hour. Just before serving, decorate top with dollops of > whipped cream. Makes 10 servings. Thanks for the recipe. I should stay away from high calorie recipes like this, but I will make the exception. :-P Becca |
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Name this sweet? Got recipe?
PeterLucas wrote:
> "Janet Bostwick" > wrote in > m: > > >>> >>> How about a Caramel slice/bar?? >>> >>> http://www.taste.com.au/recipes/9164...+caramel+slice >>> > >> Oh, my. . .that sounds good. I wonder what a US substitute for copha >> would be? Would you describe it for me? > > > It's a solidified coconut oil. > > "There is a product identical to Copha that is a little more available > in the U.S. You can often find it in European delicatessens. It is > sold under the name of Palmin in the 250g block. Again, it is exactly > the same as Copha. I got mine at Dittmer's Gourmet Meats and > Wursthaus at 400 San Antonio Road, Mountain View, CA," > > >> Wikipedia says it produces a >> rather wasy chocolate coating? If you are familiar with the Caramel >> bars, could you describe the frosting? > > > It's the same 'finish' as we use for our Chocolate Crackles. A solid > chocolate (not a soft frosting type) but without the harsh flavour of > the cooking chocolate. Also, it won't melt/go softer (like a frosting > will) at room temp. > > >> I have no problem getting >> Golden syrup, but the copha is a problem. > > > You could try that Palmin (above), or try this site....... > > http://aussiecatalog.com/store/item/...ker/Copha.html > > and while you're at it, try this one :-) > > http://aussiecatalog.com/store/item/...preads/Promite > .html > > > > And here's another version without the copha...... > > http://www.exclusivelyfood.com.au/20...caramel-slice- > recipe.html > > and one using butter instead of copha...... > > http://tinyurl.com/62jdo3 > > http://aww.ninemsn.com.au/article.aspx?id=43599 > > The consensus seems to be to use good quality eating chocloate instead > of cooking chocolate. > > > -- > Peter Lucas > Brisbane > Australia > Thanks for all your help, Peter. Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in
m: >> > Thanks for all your help, Peter. No worries. Now *I've* got a hankering for Caramel Slice!!! :-) -- Peter Lucas Brisbane Australia If we are not meant to eat animals, why are they made of meat? |
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Name this sweet? Got recipe?
Janet Baraclough wrote:
> The message > > from "Janet Bostwick" > contains these words: > >> Janet Baraclough wrote: >>> The message > >>> from "Janet Bostwick" > contains these words: >>> >>>> I can't remember the name of what I'm looking for, but I think it >>>> was popularized in the min-80's right after Mississippi Mud. I >>>> don't remember if it was a cake or a gooey bar. The important part >>>> is that it had a layer of melted caramel or caramel incorporated >>>> somehow. The sweet also is mostly >>>> chocolate. Does anyone know what I'm talking about. >>> >>> "Millionaires Shortbread"? >>> >>> http://www.joyofbaking.com/Millionaire'sShorbreadBars.html >>> >>> Janet >> We just got an invitation to Thanksgiving dinner. I described the >> recipe (Millionaires Shortbread) that I was copying and I was told >> to bring them as >> well as some fresh-baked bread. Thank you! >> Janet > > They are very popular in tearooms here in Scotland. > > I suggest you cut the slices quite small; it's very sweet and rich > :-) > > Janet. That sounds like a good idea. . .the pictures seem to show a larger size piece. Thanks again Janet |
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Name this sweet? Got recipe?
Gloria P wrote:
> Janet Bostwick wrote: >> I can't remember the name of what I'm looking for, but I think it >> was popularized in the min-80's right after Mississippi Mud. I >> don't remember if it was a cake or a gooey bar. The important part >> is that it had a layer of melted caramel or caramel incorporated >> somehow. The sweet also is mostly chocolate. Does anyone know what >> I'm talking about. All I can think of is Mississippi Mud and reading the >> recipes in >> Recipesource, I can see that isn't what I want. >> >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet >> >> > > > Are you talking about the caramel swirl brownie recipe? > It is made with either scratch or boxed brownie mix > and melted caramels with the addition of either butter > or egg (can't remember which.) It's delicious. > > I can probably find the recipe with a not-so-quick > search and would be glad to if you're not in a hurry. > > gloria p Would you see if you can find it for me when you have time? I was only able to find brownies with caramel sauce. I appreciate your help. Janet |
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Name this sweet? Got recipe?
In article > ,
"Janet Bostwick" > wrote: > Would you see if you can find it for me when you have time? I was only able > to find brownies with caramel sauce. I appreciate your help. > Janet Look for something called Turtle Bars. Common to church cookbooks. -- -Barb, Mother Superior, HOSSSPoJ http://www.caringbridge.org/visit/kilikini (Send her a note!) |
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Name this sweet? Got recipe?
Janet Bostwick wrote:
> Gloria P wrote: > > Are you talking about the caramel swirl brownie recipe? > > It is made with either scratch or boxed brownie mix > > and melted caramels with the addition of either butter > > or egg (can't remember which.) It's delicious. > > > > I can probably find the recipe with a not-so-quick > > search and would be glad to if you're not in a hurry. > > > > gloria p > > Would you see if you can find it for me when you have time? I was > only able to find brownies with caramel sauce. I appreciate your > help. Janet This is the one I've always seen. I've made it, but with fudge chocolate cake mix rather than German. 1 (14 oz.) pkg. caramels 2/3 c. evaporated milk 1 box (18 1/2 oz.) German chocolate cake mix 3/4 c. softened butter 1 c. chopped walnuts or pecans 12 oz. semisweet chocolate pieces Combine caramels and 1/3 cup evaporated milk in a deep mixing bowl. Microwave on medium high for 3 minutes. Combine cake mix, remaining milk and softened butter. Blend until mixture holds together, stir in nuts. Press one half of cake mixture in a greased 9 x 13 pan and bake 6 minutes at 350 degrees. Remove from oven and sprinkle chocolate pieces on top. Pour melted caramels evenly over chocolate pieces. Crumble remaining cake mix over caramel and bake at 350 degrees for 15 to 20 minutes. Cool slightly and cut into bars. Serve. <http://www.cooks.com/rec/view/0,1810,159172-229207,00.html> Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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Name this sweet? Got recipe?
Default User wrote:
> Janet Bostwick wrote: > >> Gloria P wrote: > >>> Are you talking about the caramel swirl brownie recipe? >>> It is made with either scratch or boxed brownie mix >>> and melted caramels with the addition of either butter >>> or egg (can't remember which.) It's delicious. >>> >>> I can probably find the recipe with a not-so-quick >>> search and would be glad to if you're not in a hurry. >>> >>> gloria p >> >> Would you see if you can find it for me when you have time? I was >> only able to find brownies with caramel sauce. I appreciate your >> help. Janet > > This is the one I've always seen. I've made it, but with fudge > chocolate cake mix rather than German. > > 1 (14 oz.) pkg. caramels > 2/3 c. evaporated milk > 1 box (18 1/2 oz.) German chocolate cake mix > 3/4 c. softened butter > 1 c. chopped walnuts or pecans > 12 oz. semisweet chocolate pieces > > Combine caramels and 1/3 cup evaporated milk in a deep mixing bowl. > Microwave on medium high for 3 minutes. Combine cake mix, remaining > milk and softened butter. Blend until mixture holds together, stir in > nuts. Press one half of cake mixture in a greased 9 x 13 pan and bake > 6 minutes at 350 degrees. Remove from oven and sprinkle chocolate > pieces on top. Pour melted caramels evenly over chocolate pieces. > Crumble remaining cake mix over caramel and bake at 350 degrees for > 15 to 20 minutes. Cool slightly and cut into bars. Serve. > > <http://www.cooks.com/rec/view/0,1810,159172-229207,00.html> > > > > > Brian > Thanks, Brian. That looks easy enough. I had no idea there was something like that around. Janet |
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Name this sweet? Got recipe?
Melba's Jammin' wrote:
> In article > , > "Janet Bostwick" > wrote: > >> Would you see if you can find it for me when you have time? I was >> only able to find brownies with caramel sauce. I appreciate your >> help. >> Janet > > Look for something called Turtle Bars. Common to church cookbooks. > -- > -Barb, Mother Superior, HOSSSPoJ I couldn't find the brownies as described by Gloria Default User provided such a recipe. Thanks Janet |
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Name this sweet? Got recipe?
"PeterLucas" schrieb : > "Janet Bostwick" > wrote in > m: > > >>> >>> How about a Caramel slice/bar?? >>> >>> http://www.taste.com.au/recipes/9164...+caramel+slice >>> > >> Oh, my. . .that sounds good. I wonder what a US substitute for copha >> would be? Would you describe it for me? > > > It's a solidified coconut oil. > > "There is a product identical to Copha that is a little more available > in the U.S. You can often find it in European delicatessens. It is > sold under the name of Palmin in the 250g block. Again, it is exactly > the same as Copha. I got mine at Dittmer's Gourmet Meats and Wursthaus > at 400 San Antonio Road, Mountain View, CA," <snip> If the German deli doesn't carry the brand Palmin, one could ask for "Kokosfett". That's the German word for solidified coconut oil. Cheers, Michael Kuettner |
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Name this sweet? Got recipe?
Default User wrote:
> This is the one I've always seen. I've made it, but with fudge > chocolate cake mix rather than German. > > 1 (14 oz.) pkg. caramels > 2/3 c. evaporated milk > 1 box (18 1/2 oz.) German chocolate cake mix > 3/4 c. softened butter > 1 c. chopped walnuts or pecans > 12 oz. semisweet chocolate pieces > > Combine caramels and 1/3 cup evaporated milk in a deep mixing bowl. > Microwave on medium high for 3 minutes. Combine cake mix, remaining > milk and softened butter. Blend until mixture holds together, stir in > nuts. Press one half of cake mixture in a greased 9 x 13 pan and bake 6 > minutes at 350 degrees. Remove from oven and sprinkle chocolate pieces > on top. Pour melted caramels evenly over chocolate pieces. Crumble > remaining cake mix over caramel and bake at 350 degrees for 15 to 20 > minutes. Cool slightly and cut into bars. Serve. > YES!!! That's the one I was thinking of but I kept remembering (wrongly) that it was made with brownie mix. No wonder I couldn't find it by googling. Thanks, Brian! gloria p |
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Name this sweet? Got recipe?
Janet Bostwick wrote:
> Melba's Jammin' wrote: >> In article > , >> "Janet Bostwick" > wrote: >> >>> Would you see if you can find it for me when you have time? I was >>> only able to find brownies with caramel sauce. I appreciate your >>> help. >>> Janet >> Look for something called Turtle Bars. Common to church cookbooks. >> -- >> -Barb, Mother Superior, HOSSSPoJ > > I couldn't find the brownies as described by Gloria Default User provided > such a recipe. Thanks > Janet > That's because Gloria had a Senior Moment and wrongly remembered the recipe Brian posted as being made with brownie mix instead of cake mix. I don't see any reason you couldn't make it with either as long as you had the right ingredients for the caramel part. Ialways mare it with a Devil's food or fudge cake mix rather than German Chocolate because I always associated the latter (wrongly, I guess) with coconut. (Eeeuw.) This used to be a big hit at meetings as was the cream-cheese swirl brownie recipe. gloria p |
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Name this sweet? Got recipe?
Gloria P wrote:
> Janet Bostwick wrote: >> Melba's Jammin' wrote: >>> In article > , >>> "Janet Bostwick" > wrote: >>> >>>> Would you see if you can find it for me when you have time? I was >>>> only able to find brownies with caramel sauce. I appreciate your >>>> help. >>>> Janet >>> Look for something called Turtle Bars. Common to church cookbooks. >>> -- >>> -Barb, Mother Superior, HOSSSPoJ >> >> I couldn't find the brownies as described by Gloria Default User >> provided such a recipe. Thanks >> Janet > > That's because Gloria had a Senior Moment and wrongly remembered the > recipe Brian posted as being made with brownie mix instead of cake mix. > I don't see any reason you couldn't make it with either as long as you > had the right ingredients for the caramel part. Ialways mare it with a > Devil's food or fudge cake mix rather than German Chocolate because I > always associated the latter (wrongly, I guess) with coconut. (Eeeuw.) > Finally someone else who doesn't like coconut! Yesssss! > > This used to be a big hit at meetings as was the cream-cheese swirl > brownie recipe. > > gloria p |
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Name this sweet? Got recipe?
Gloria P wrote:
> Default User wrote: > > This is the one I've always seen. I've made it, but with fudge > > chocolate cake mix rather than German. > YES!!! That's the one I was thinking of but I kept remembering > (wrongly) that it was made with brownie mix. No wonder I couldn't > find it by googling. It's pretty good. As I mentioned, I like it better with darker cake mix, fudge or devil's food. You can also make a blonde version with yellow cake mix and butterscotch chips. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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Name this sweet? Got recipe?
Gloria P wrote:
> Janet Bostwick wrote: >> Melba's Jammin' wrote: >>> In article > , >>> "Janet Bostwick" > wrote: >>> >>>> Would you see if you can find it for me when you have time? I was >>>> only able to find brownies with caramel sauce. I appreciate your >>>> help. >>>> Janet >>> Look for something called Turtle Bars. Common to church cookbooks. >>> -- >>> -Barb, Mother Superior, HOSSSPoJ >> >> I couldn't find the brownies as described by Gloria Default User >> provided such a recipe. Thanks >> Janet >> > > That's because Gloria had a Senior Moment and wrongly remembered the > recipe Brian posted as being made with brownie mix instead of cake > mix. I don't see any reason you couldn't make it with either as long > as you had the right ingredients for the caramel part. Ialways mare > it with a Devil's food or fudge cake mix rather than German Chocolate > because I always associated the latter (wrongly, I guess) with > coconut. (Eeeuw.) > This used to be a big hit at meetings as was the cream-cheese swirl > brownie recipe. > > gloria p Senior Moments I understand. Too well. Thanks for remembering me ;o} Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in
m: > I can't remember the name of what I'm looking for, but I think it was > popularized in the min-80's right after Mississippi Mud. I don't > remember if it was a cake or a gooey bar. The important part is that > it had a layer of melted caramel or caramel incorporated somehow. The > sweet also is mostly chocolate. Does anyone know what I'm talking > about. > > All I can think of is Mississippi Mud and reading the recipes in > Recipesource, I can see that isn't what I want. > > I'm basically interested in some kind of bar with chocolate and > caramel. Help??? > Janet > > No Idea of what you are looking for; but try this. You have to beat people away from this with a stick. @@@@@ Now You're Cooking! Export Format **Rice Crispie Chocolate Caramel Bars ** bars/squares, tested 1- 1/4 cups flour 1/2 cup powdered sugar 1/2 cup butter, chilled 14 oz. pkg. caramels, unwrapped 1/3 cup milk 1/4 cup butter 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1/4 cup butter 1-3/4 cups crisp rice cereal Preheat oven to 350 degrees. Combine flour and powdered sugar in large bowl and mix well. Cut in 1/2 cup chilled butter until particles are fine and butter is well distributed. Press into a 13x9' pan and bake at 350 degrees for 10-12 minutes until light golden brown. *MORE LIKE 15-20 MINUTES* In heavy skillet, melt caramels, milk, and 1/4 cup butter over low heat, stirring frequently until melted and smooth. Spread over baked crust. In another saucepan, melt chocolate chips and 1/4 cup butter, stirring until smooth. Stir in cereal. Drop this mixture by spoonfuls over caramel and carefully spread to cover. Cool completely, then cut into squares. 48 bars Note...this needs to sit over night for the crust and caramels to set properly.. Don't even think to cut these until they've reallychilled/set...too gooey. ** Exported from Now You're Cooking! v5.84 ** -- The beet goes on -Alan |
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Name this sweet? Got recipe?
hahabogus wrote:
> "Janet Bostwick" > wrote in > m: snip >> I'm basically interested in some kind of bar with chocolate and >> caramel. Help??? >> Janet > > No Idea of what you are looking for; but try this. You have to beat > people away from this with a stick. > > > @@@@@ Now You're Cooking! Export Format > > **Rice Crispie Chocolate Caramel Bars ** > > bars/squares, tested > > 1- 1/4 cups flour > 1/2 cup powdered sugar > 1/2 cup butter, chilled > 14 oz. pkg. caramels, unwrapped > 1/3 cup milk > 1/4 cup butter > 1 cup semisweet chocolate chips > 1 cup milk chocolate chips > 1/4 cup butter > 1-3/4 cups crisp rice cereal > > Preheat oven to 350 degrees. > > Combine flour and powdered sugar in large bowl and mix well. > Cut in 1/2 cup chilled butter until particles are fine and butter is > well distributed. > > Press into a 13x9' pan and bake at 350 degrees for 10-12 minutes until > light golden brown. *MORE LIKE 15-20 MINUTES* > In heavy skillet, melt caramels, milk, and 1/4 cup butter over low > heat, stirring frequently until melted and smooth. Spread over baked > crust. > > In another saucepan, melt chocolate chips and 1/4 cup butter, stirring > until smooth. Stir in cereal. Drop this mixture by spoonfuls over > caramel and carefully spread to cover. Cool completely, then cut into > squares. 48 bars > > Note...this needs to sit over night for the crust and caramels to set > properly.. Don't even think to cut these until they've > reallychilled/set...too gooey. > > > ** Exported from Now You're Cooking! v5.84 ** > > The beet goes on -Alan I originally asked for help finding a caramel recipe because I couldn't find the mix for Carmelita bars at Costco anymore. Your recipe looks to exactly reproduce the Carmelita bars. Thanks a lot. Everyone has been so helpful. I didn't realized that there were others out there that liked caramel and chocolate together. Thanks Janet |
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Name this sweet? Got recipe?
"Janet Bostwick" > wrote in
m: > I originally asked for help finding a caramel recipe because I > couldn't find the mix for Carmelita bars at Costco anymore. Your > recipe looks to exactly reproduce the Carmelita bars. Thanks a lot. > Everyone has been so helpful. I didn't realized that there were others > out there that liked caramel and chocolate together. > Thanks > Janet > Spreading the chocolate covered rice cripies evenly in said recipe is a royal pain (care must be taken)...but the finished product is worth the effort. Every Xmas me and the daughter make several trays of this and every year we eat one tray before it sets up...gooey and messy but worth it. OF course this has become a well known fact and people find excuses to be there and get included in the messy tradition. -- The beet goes on -Alan |
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