“When we do the best we can, we never know what miracle is wrought in our life, or in the life of another.”-Helen Keller
Hello, sweet friend…
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Happy Spring!!!
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This past week the sun was shining…
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daffodils were blooming…
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and I gathered up my spring decor…
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to do the jig a bit of decorating magic…
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turning shamrocks…
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into small rabbits…
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with bright colored garland….
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just a few changes…
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makes all the difference…
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to celebrate…
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the arrival of Spring…
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bringing light…joy…and hope into our home…
WHAT’S COOKING?👩🍳
For years I’ve attended a women’s retreat at Sacred Heart Retreat House located in Alhambra, California. Due to the Pandemic I was not able to attend this past year…however, recently they hosted a Zoom baking class where the Carmelite nun’s taught how to prepare a decadent delight…and today I share it with you!
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CARMELITE DELIGHT
Below is the actual message & recipe from the retreat house…Enjoy!
“ May God bless you and we look forward to spending time with you soon!” The Carmelite Sisters at Sacred Heart Retreat House
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Carmelite Delight (Yields 6-10 servings…depending on how many you eat �)
Ingredients
• Small box of Saltine Crackers (enough to cover your cookie tray)
• 2 cups Semi-Sweet Chocolate Chips
• 1 cup Brown Sugar
• 1 cup Salted Butter
• Crushed pecans/walnuts (optional)
Instructions:
Equipment
• 1 cookie tray (approximately as 17” x 12”)
• Aluminum foil
• Cooking spray
• 1 medium saucepan
• Rubber/silicone spatula, mixing spoon, metal spatula
Preheat oven to 400 degrees F. (375 for convectional oven)
Line the cookie tray with aluminum foil and spray with cooking spray.
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Arrange saltines with the salted side up on the cookie tray so it looks like one sheet
(no spaces between each cracker).
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In a saucepan, place the butter in and allow it to melt a little. Add the brown sugar
and bring it to a boil. Cook for about 3 minutes or until the butter and sugar are
completely blended. Stir CONSTANTLY!
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Carefully pour the butter and brown sugar mixture over the saltine crackers and
spread evenly over each cracker with the rubber spatula.
Bake for 5-7 minutes until you see it bubble.
Carefully remove the tray from the oven and evenly sprinkle the chocolate chips.
Wait a few minutes and watch until the chocolate chips look like they have softened
and melted a bit.
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Use a metal spatula to spread the chocolate evenly across the crackers. If desired,
sprinkle the top with the chopped nuts.
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Set aside to cool in the pan in a cool place or in the refrigerator.
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In a couple of hours, break it into pieces and voila! Carmelite Delight! Bon Appetit!
![Marcia](https://i0.wp.com/marciascottagebythesea.com/wp-content/uploads/2015/06/post-signature.png?resize=219%2C98&ssl=1)
What a lovely post and wonderful introduction to Spring!
I must say, Anastasia stole the show, though, those ‘sinful’
Carmelite Delights came in a close second
Thank you
Happy SPRING Marcia and Joe and Anastasia!!!!!! I did make the Cracker Candy before and they are like crack!!!! Or what they say its like ….so addicting! I love your new version! Thank you xo