The kids and I were back in the woods yesterday and noticed that we have violets growing out by the apple tree. I love violets, they remind me of my childhood.
Where I grew up, there is a wooded area across from our house. One spring when I was a child, I was walking through a very thick and overgrown area of those woods and remember coming to a very large log. Crawling over it was quite the ordeal but once I had, I hopped down from the trunk of that fallen tree and noticed some violets growing on the ground around my feet. I carefully stepped over them so as not to crush them and then looked up…and froze.
For almost as far as I could see, there was a purple carpet of violets blanketing the floor of the woods. I was so in awe of the beauty spread out before me, I think I just stood there and stared at it for a couple of minutes. To this day whenever I see a violet, I think about that spring day in the woods…
Today, I thought I’d share a recipe that I associate with my childhood. I clipped it out of a magazine many, many years ago. The news clipping is worn and tattered from age, but still I hold on to it and won’t part with it. Do you hold on to treasured recipe clippings too? Does the sight of a recipe clipping have just as many fond memories as eating the delicious result of that recipe?
This is a recipe for Butterscotch bars. It’s a goodie! I don’t think I have ever made these without at least one person asking for the recipe!
Into a heavy saucepan put:
1 – 12 oz. package of butterscotch chips
3/4 cup butter
Melt over low heat and stir together. When the chips have melted, take the pan off the heat and add:
2 cups of graham cracker crumbs
Mix well and then press about half of the mixture into a greased 13×9 inch baking dish. Into a mixing bowl place:
8 oz. softened cream cheese
1 – 14 oz. can sweetened condensed milk
and beat until creamy. Then add:
1 teas vanilla
Mix until light and fluffy. Pour over the crumb mixture and sprinkle with the remainder of the crumbs. Place into a 350 degree oven and bake for about 25 -30 minutes. Do not overbake. Cool at room temperature, then place in the refrigerator to completely cool down. Refrigerate any leftovers.