Sunday, November 21, 2010
On the Road to Happiness…
Good morning, my friends!
Just about to head off to the craft fair that’s been occupying ALL of my time preparing for this week!
Sorry I haven’t been a very good visitor lately…I’ll get back to normal after Thanksgiving!
Just a couple of things to share with you today…
First, a little card:
A wonderful vintage image from Crafty Secrets’ “Vintage Photos” Creative Scraps…I love this cute little couple!
Of course this reminded me of another cute couple…
My grandparents, Dow and Velda, absolutely loved taking vacations. I have so many photos of them on trips together all over the world.
They were always together. I rarely remember one of them doing anything where the other wasn’t very close by…whether cooking, doing the dishes, reading the paper…or just taking a relaxing drive, they were side by side…
I love this photo! They came for a little visit when I was about two years old…they lived in Phoenix, we were in southern California at that time…a fairly quick trip.
When it was time for them to go, Mom says I wanted to go with them, so they put me in the car, drove me around the parking lot of our apartment complex a few times, then dropped me back off with my parents…apparently that was enough to keep me happy!
These next pictures are so sweet of them…while not in a car, they’re awfully fun…and they’re together…
Not sure where this is taken, but it’s probably in Canada…they visited there often, as Dow’s family lived there at the time…
Don’t you just love the ‘50’s? Dresses were just what you wore…even while taking a joy ride out on a lake!
Okay, now for a little treat!
TWIXY SHORTBREAD BARS
1 1/2 cups butter, softened
1/2 cup sugar
1 1/2 tsp. vanilla
3 cups flour
1 can dulce de leche
3/4 cup whipping cream
6 Tbsp. light-color corn syrup
12 ounces semi-sweet chocolate, chopped
3/4 tsp. vanilla
In a large bowl, beat 1 1/2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 1/2 tsp. vanilla; beat until combined, scraping side of bowl occasionally. Beat in as much of the flour as you can with the mixer; stir in any remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
Line a 13x9” baking pan with foil, extending foil over edges of pan. Press dough evenly into bottom of prepared baking pan. Bake in a preheated 350 degree oven for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack.
Spread dulce de leche in a an even layer atop cooled crust. In a medium saucepan, heat whipping cream, 6 Tbsp. butter, and corn syrup to boiling over medium heat, stirring to dissolve syrup. Remove from heat. Add chocolate and vanilla to saucepan. Do not stir. Let stand 5 minutes. Stir until smooth. Let stand 10 minutes at room temperature to cool slightly. Slowly pour chocolate mixture over dulce de leche layer, spreading evenly. Cover and chill 1 to 2 hours or until chocolate layer is set.
Use the foil to lift uncut bars out of pan. Cut into bars. Makes 48 bars.
(Courtesy of Better Homes and Gardens “Christmas Baking” magazine)
YUM. If the title of a recipe has the word “shortbread” in it, I just have to try it! These are simply decadent.
Well, I’m off to the Craft Fair—wish me luck! I’ll show you my little booth next time…until then, I hope you have a most wonderful weekend!