Get your bake on

 

Stephanie Carpico's Caramel Cups

Don’t you just love walking into a home and getting a whiff of carbs baking sweetly in an oven?
Cookies and candy are easy to make and are great gifts for your neighbors, hairstylist, gardener and more. Or, you could just leave them all for “santa.”

CARPICO CARAMEL CUPS

Dough:
6 ounces cream cheese
2 sticks butter
2 cups flour

Cream butter and cream cheese with electric mixer. Add flour, mixing well. Press dough into mini muffin pans to form cups. Bake for 15 minutes at 350.

Filling:
1 bag of caramels
1/2 can evaporated milk

Microwave then stir until smooth and creamy. Pour into cooled cups.

Topping:
1/2 cup butter
1/2 cup Crisco
2/3 cup sugar
1 teaspoon vanilla
3/4 cup evaporated milk
Beat with electric mixer until creamy (this will take a few minutes). Put on top of the caramel cups.

Yields 48 cookies.
From Stephanie Carpico, East Canton

COOKING WITH KIDS
If you’ve got little ones who want to help with holiday cookie making, try no-bake Granola Bites, a recipe from fishersfoods.com/recipes. Kids can measure the ingredients, because precision isn’t necessary, and stir it themselves because there’s no need for electric mixers. Then the fun part – rolling the dough into balls, and rolling the balls in a crumb coating of ground almonds and oatmeal.
This dough, which includes peanut butter, oatmeal and dried fruit, is adaptable to personal tastes. (YUM: Try increasing the coconut to 3 tablespoons, leave out the sunflower seeds, and add 2 tablespoons of mini-chocolate chips. Or replace the apricots with dates.)
These nuggets are a good choice for traveling because they don’t make crumbs. Call them “cookies” in front of the kids, but you’ll know they are pretty close to health food.
– Info provided by MoreContentNow

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