Showing posts with label Winona Daily News. Show all posts
Showing posts with label Winona Daily News. Show all posts

Friday, January 1, 2016

Salted Caramel Crispy Treats

  • 6 cups crispy rice cereal (about half a 12-ounce box)
  • 1 stick unsalted butter, cut into pieces, plus some for the pan
  • 1/2 cup dark brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
  • One 10-ounce bag mini marshmallows

Butter an 8-inch square pan.

Put the cereal to a large heatproof bowl and set aside.

Melt the butter to a medium saucepan over medium-high heat. Once melted, stir in the brown sugar, heavy whipping cream and corn syrup. Cook until thick and syrupy while stirring frequently, about 7 minutes. Stir in the salt. Turn off the heat and stir in the marshmallows. Keep stirring until the marshmallows are smooth and melted.

Quickly pour the caramel marshmallow sauce over the cereal and stir all together. Pour into the prepared pan and press down with a piece of parchment paper. Sprinkle lightly with flaky sea salt.

Cool completely, and then cut into squares.

Yield: 12.

VERDICT:  I made these twice for Christmas--they are delicious and easy to make ahead for potlucks.  Keep.

Sunday, March 4, 2012

Winter Peach Oatmeal

1 c. steel-cut oats
4 c. water
1 c. dried peaches, chopped
1/2 tsp. ground nutmeg
1 c. white grape juice
6 oz. peach or vanilla flavored low-fat yogurt
6 T. English walnut pieces, toasted

To prepare oatmeal:
Combine oats and 4 cups water in 3.5-4 quart slow cooker. Cover. Cook on low setting for 6 to 8 hours or until oats are tender and cereal is thick.

To prepare peaches:
Combine peaches, nutmeg and white grape juice in small saucepan. Cover. Bring to a boil. Reduce heat. Simmer for 8 minutes or until peaches are tender. Uncover. Cook for 2-3 minutes or until liquid is slightly reduced.

To serve:
Spoon cooked oats into individual serving bowls. Top each with 2-3 T. warm peaches and syrup. Add dollop of yogurt. Sprinkle with walnuts.

Serves 6; 214 calories

VERDICT: I am giving up on trying to cook steel-cut oats in advance--such a mess of crusty-yet-slimy congealed oats. The peaches and yogurt together are good, but not good enough to buy white grape juice again. Toss.