Caramel Apple Oat Squares

Caramel Apple Oat Squares

1 ¾ cups flour
1 cup quick oats
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
1 cup butter
1 cup chopped walnuts
1 jar Mrs. Richardson’s Butterscotch Caramel sauce
1 can (14 oz) sweetened condensed milk
3 – 4 cups thin sliced baking apples

Preheat oven to 375 degrees.  Combine flour, oats, sugar, baking soda and salt: cut in butter until crumbly.   Reserving 1 ½ cups crumb mixture, press remainder on bottom of greased 9 x 13 pan.  Bake 10 minutes.  Add nuts to reserved crumb mixture, set aside.  Mix butterscotch caramel sauce and sweetened condensed milk together.  Layer apples over baked crust; top with caramel mixture, then reserved crumb mixture.  Bake 30 – 40 minutes until set.  Cool.  Serve warm with ice cream if desired.

These are scrumptious, don’t plan on eating just one square if you make these!

Raspberry Topped Lemon Pie or Bars

Raspberry Topped Lemon Pie or Bars

1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 Tablespoon cornstarch

3 egg yolks
½ cup lemon juice
1 can sweetened condensed milk

1- 8 or 9 inch prepared graham cracker pie crust, not baked
Whipped topping, your choice

Preheat oven to 350 degrees.  In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear, set aside.  In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.  Pour lemon mixture onto graham cracker crust; bake 8 minutes.  Spoon raspberry mixture evenly over top.  Chill 4 hours or until set.  Top with whipped cream or Cool Whip.  Refrigerate leftovers.

This dessert recipe can also be adapted into bars.  Make 1 ½ times the graham cracker crust recipe, and put it into a 9 x 13 baking pan.  Follow the rest of the baking instructions exactly as for the pie recipe, but spread layers thinner to cover the larger pan.  The picture above is the recipe made as bars instead of pie.

Fresh Strawberry Pie with glaze

2 – 8 in. baked pie crusts
1 cup sugar
1 – 12 oz. 7-UP (not diet)
4 Tablespoons corn starch
1 – 3 oz. pkg. Strawberry jello
¼ cup water
2 pints fresh strawberries

Cut strawberries in half and lay on pie crusts. Mix sugar, 7-UP, and cornstarch in a microwave safe bowl. Cook on high in microwave until thick and clear (about 6-8 minutes depending on microwave), stirring a few times. Add strawberry jello and ¼ cup water. Pour glaze over strawberries in pie crust, dividing evenly. Refrigerate until glaze is set. Makes 2 pies.

Top with whipping cream or ice cream for the ultimate summer treat!