Oatmeal Fudge Squares--My First Absolute Success

Ok, so this past weekend I was stuck in my apartment all by myself. My roommates were out of town. With the beginning of the Olympic games and a lot of work I need to catch up on, I barricaded myself into my apartment to watch and work and bake--so maybe the work part went out the window. Anyway, I discovered this delicious and bakery worthy cookie square. I made some for a party the next day and everyone said they were amazing also.
  Thus, I present to you these morsels of loveliness. Served hot, they are the perfect pairing for ice cream--fudge and cookies. Served cool they are some of the richest and scrumptious snacks you have ever had. I got the recipe from the mother of all Mormon baking books, Lion House Baking.

Oatmeal Fudge Squares

Ingredents:
1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking rolled oats (I used old-fashioned and they turned out fine)
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) package semi-sweet chocolate chips
1/4 cup margarine
2 teaspoons vanilla
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease a 9X13-inch baking pan and set aside. In a large mixing bowl, cream together butter and brown sugar.

Add eggs and vanilla.

 

In a small bowl, sift flour, baking soda, and salt (I used a whisk.) and add to creamed mixture. Mix in oats.

In heavy saucepan, mix sweetened condensed milk, chocolate chips, and margarine and heat until chocolate is just melted. Stir in vanilla and nuts. (To tell you the truth, I forgot to add the vanilla both times I made this. I also didn't have nuts. I didn't miss either in the finished concoction.)

Spread two-thirds of the dough into prepared baking pan. 

Spread with chocolate mixture. Drop remaining one-third of dough on top by spoonfuls. Bake for 25 minutes. Cool (or don't), then cut into bars. Makes 36 bars. 

These are seriously amazing. The picture does not do it anywhere near justice. The fudge-cookie combination is so, so good. Yum!

Cheers!

Scottish Shortbread

In honor of Robert Burns's birthday in January (the 25th), the recipe for this time is Scottish shortbread. I have been apprehensive to share this recipe because I think there is room for improvement, but it is not too bad. The recipe is good, but I think the texture could be a little bit more crumbly like Walker's shortbread. But before the recipe, a poem by Rabbie Burns. In time for Valentine's Day, a romantic poem with a little crassness.

To a Louse:

Ha! whaur ye gaun, ye crowlin ferlie?
Your impudence protects you sairly;
I canna say but ye strunt rarely,
Owre gauze and lace;
Tho', faith! I fear ye dine but sparely
On sic a place.

Ye ugly, creepin, blastit wonner,
Detested, shunn'd by saunt an' sinner,
How daur ye set your fit upon her-
Sae fine a lady?
Gae somewhere else and seek your dinner
On some poor body.

Swith! in some beggar's haffet squattle;
There ye may creep, and sprawl, and sprattle,
Wi' ither kindred, jumping cattle,
In shoals and nations;
Whaur horn nor bane ne'er daur unsettle
Your thick plantations.

Now haud you there, ye're out o' sight,
Below the fatt'rels, snug and tight;
Na, faith ye yet! ye'll no be right,
Till ye've got on it-
The verra tapmost, tow'rin height
O' Miss' bonnet.

My sooth! right bauld ye set your nose out,
As plump an' grey as ony groset:
O for some rank, mercurial rozet,
Or fell, red smeddum,
I'd gie you sic a hearty dose o't,
Wad dress your droddum.

I wad na been surpris'd to spy
You on an auld wife's flainen toy;
Or aiblins some bit dubbie boy,
On's wyliecoat;
But Miss' fine Lunardi! fye!
How daur ye do't?

O Jeany, dinna toss your head,
An' set your beauties a' abread!
Ye little ken what cursed speed
The blastie's makin:
Thae winks an' finger-ends, I dread,
Are notice takin.

O wad some Power the giftie gie us
To see oursels as ithers see us!
It wad frae mony a blunder free us,
An' foolish notion:
What airs in dress an' gait wad lea'e us,
An' ev'n devotion! 

Shortbread:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 3/4 cup butter

Instructions:

     Preheat oven to 350 degrees. Blend all ingredients well. Dough will be stiff and crumbly.

Press into a 9 x9 inch buttered dish.

 Prick top with a fork.

Bake until pale golden brown on the edges. Cool and cut into squares. (I dumbly forgot to take a picture of the shortbread after it was done cooking, but it stays relatively light like the way it is before it is cooked.)

Be prepared for buttery goodness. Cheers!