Thompson Girls' Recipes

50 Soft Carmels (found in the bagged candy aisle) Slowly melted with 1/2 c evaporated milk 2 c flour 2 c oatmeal 1 1/2 c brown sugar 1 c softened butter 1/2 t salt 1 t soda Press half of the above mixture into a greased 9x13 pan and bake at 350 for 10 min. While still warm sprinkle 1 pkg of chocolate chips and 1 c chopped pecans (optional) spread a bit.  Carefully drip the Carmel mixture and top with remaining crumb mixture. Bake at 350 for an additional 15-18 min. Or until golden brown. Chill 1-2 hrs makes around 48 bars. Anecdote: “I think everyone’s favorite Carmelita story is the one in 1993 when Evelyn had a nasty fall and fractured her ankle while shopping in Portland. She was ambulanced to the emergency room. Jan and Grandpa Joe raced to get to her at the hospital. She was on the gurney and on her way into surgery when the two frantically found her. Grandpa Joe bent over her to give her a kiss and said, “Evelyn I only have one thing to say. Where did you hide the...

2 c brown sugar 2 eggs 1 c butter 1 t vanilla 2 1/2 c flour 1 t baking powder 3 c oatmeal Blend sugar, eggs, and butter. Add vanilla. Mix together flour and baking powder; then add to mixture. Fold in oatmeal. Pat 2/3 of the mix into a 9x13 pan. Set remaining aside. In sauce pan, melt until creamy 1 package of chocolate chips 1 can of sweetened condensed milk 2 T butter Add: 1 t vanilla 1 c nuts With 2/3 mixture patted into 9x13 pan, dribble melted chocolate mixture on top. Clump on the remaining crumb mix and gently pat down with floured hands. Bake at 350 for 25-30 minutes.