Mary Ann Dames, M.S., R.D.

Children's Author and Registered Dietitian

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It's National Library Card Sign Up Month. I couldn't survive without my library card and at times my husband's and mother's. When the librarians see me coming, they grab the tallest stack of books on hold because they know it will be mine.

Hispanic Heritage Month runs from Sept. 15 through Oct. 15.

It's time to celebrate Sukkot with reading, recipes,activities, and writing. Enjoy.

It's the Game 3 of the 1932 World Series. Babe Ruth is up to bat. Two strikes. He points to the center field. Is he calling the shot? Even he wasn't sure. To celebrate, make Home Run Potatoes from Recipe Wednesday.

KID FRIENDLY RECIPES means different things to each of us. To me, it means kids ages 4 and up can help make some part of the recipe and/​or will enjoy eating them. You have the option of adjusting ingredients in the recipes labeled VEGETARIAN or GLUTEN FREE to meet those criteria.

All recipes on this blog are original unless otherwise noted. Feel free to link to them. For other uses, please ask permission as they are copyrighted and owned by me. Thank you.


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Book Selection Policy The books I mention are ones I own or check out from the library. I do not post or create recipes for every book; that would be impossible. I read at least twice as many books as I blog about.




Reading, Writing, and Recipes

Recipe Wedneday - Magic Caramel Bars

January 11, 2007

Tags: Kid Friendly Recipe, Biography, Dessert, Recipe Wednesday, Vegetarian Recipe (or can be)

Mary Cassett liked to make caramel candy. I don't although I enjoy eating them. I came up with this treat in her honor. Read Mary Cassett, Impressionist Painter by Lois Harris.

Ingredients

½ cup butter, melted
1 ½ cups graham cracker crumbs of gluten free graham cracker crumbs

1 cup chopped pecans
10-12 individually wrapped caramel candies (¾ cup), cut into quarters
½ cup thick caramel syrup such as Mrs. Richardson’s Fat Free Caramel Topping
¾ cup condensed milk

Preheat oven to 375 degrees F. Spray a 13x9x2-inch pan with vegetable spray.

Layer the ingredients in the order given. Bake for 25 to 30 minutes or until bubbly and a deep golden brown.

Cool for about 30 minutes. Cut into bars.

Makes about 48 bars.

© 2007 Mary Ann Dames, M.S., R.D.