Sue Cline

One of the children’s favorites, these are quick and easy to pull together! You can also convert this to a gluten free version, see my end notes.

Ingredients:

1 stick butter (4 oz, 8 Tablespoons)
7 oz unfilled cookies (you can use graham crackers, vanilla wafers, molasses cookies or chocolate wafers. If you’re going GF use a GF version)
1 cup butterscotch flavored chips
1 cup white chocolate chips
1 cup crushed pretzels
1 14 oz can sweetened condensed milk

Preheat oven to 350 and place the butter into a 9 x 13 baking pan. If you’d prefer, prepare a sling or line with foil then add the butter. Place in oven 3-5 minutes until butter just begins to melt. Remove pan, let cool slightly.

Crush the cookies up into largish chunks and crumbs. Sprinkle over the butter and toss lightly with fork in the butter to coat crumbs evenly in the butter and distribute across the whole pan. In order add the butterscotch chips, the white chocolate chips and pretzels over all. Pour sweetened condensed milk over everything evenly. Bake 25 minutes, rotating after 14 minutes for even browning. Top will be golden & bubbly when done, edges will be dark golden brown.

You can make this recipe gluten free by substituting a GF cookie – I’ve used the Trader Joe’s Ginger Snaps cookie with great results. You can make also make this a dairy free version by making your own Sweetened Condensed Coconut Milk and using Earth Balance soy free baking bars. I’m not a fan of the honey in this mix, so try agave or brown rice syrup for this chip combination, or use honey and swap out the butterscotch chips for chocolate or peanut butter chips.

We served Rotkraut mit ?pfeln (red cabbage with apples) for our Oktoberfest and it was (surprisingly) wildly popular with the kids, so I thought I’d share the recipe!

1 Medium Red Cabbage
2 Granny Smith or other tart apple, peeled, seeded & cored
6 Tablespoons bacon fat (chicken or pork fat also ok)
2 Medium yellow onions sliced thin
1 Quart water
1/2 c red wine vinegar
2 yellow delicious or other sweet apple, peeled, seeded & cored
1 tsp seasoning blend (mixed salt & pepper)
3 cloves
1 bay leaf
Juice of 1 lemon

Wash cabbage, drain dry and cut as for cole slaw. Cut apples and onions into rings.

Heat fat in dutch oven and add onions, saute 3-4 minutes until fragrant, add apples and cabbage, cook on medium 3-4 minutes longer.

Add water, juice, salt, pepper and bay leaf. Bring just to boil then reduce to simmer. Cook 2 hours stirring occasionally. Add vinegar & stir well before serving. Serves 8 as a side.

I’m still arguing with Paypal over the GSES account. It’s highly annoying, so after my daily headbanging I rewarded myself by spending an hour on the new learning management software. It’s still a bit hinky and it’s screwed up my site navigation again, but it’s coming along. I’m thinking of how to best use it right now based on its constraints but the flexibility is intriguing. I still haven’t figured out how I’m recording/preserving my classes and need to.

Tomorrow is breakfast for lunch and our first open house of the fall. I’m doing french toast in the oven again as well as a mushroom & onion quiche for lunch, and for the open house I’m doing a spinach, onion and leek vegetarian strata, cinnamon coffeecake and fresh fruit trays:

Want the recipes? Leave a comment 🙂