One Ingredient Caramel Pie!

Another OH MY moment! ONE INGREDIENT FOR THE FILLING. Are you ready? Sweetened condensed milk.

Extras:

• Oreo cookie crust (purchased pre-made at store)
• Pecan pieces
• Chocolate Sundae Syrup topping (squeeze bottle type)

Take 2-3 14 oz. cans (I think three might be better) of Borden's Sweetened Condensed Milk. Peel off the labels and place in LARGE kettle of water. Make SURE water covers the cans completely. Boil for 3 1/2 hours. Consider using a lid on the pot. Do NOT let water level drop below can tops, as pressure changes can cause cans to explode.

Carefully remove from boiling water and let cool a little. Punch a hole in top of the can with bottle opener to relieve the pressure, then open cans with can-opener. Pour caramelized contents into pie shell and smooth top with rubber spatula. Place in refrigerator to cool. The caramel will become firm. (Later you can cover with plastic wrap misted with cooking spray.)

Slice and top with pecan pieces and drizzle with chocolate.

Good enough to save for yourself, pretty enough for guests. No calories. I swear.

Ravani: A Moist Greek Cake

I got a new mixer on Friday (YAY!) and had to make something. And since later I am making some Greek pitas, this seemed like a great idea - Ravani. It's a really moist Greek cake... sort of no frills. But delicious. It uses Semolina flour, which is the first time I have used that. (Almost left the grocery store without it!)

The cake is easy to make - but the kicker is the sweet homemade syrup you pour over the cake while it is still hot from the oven. I worried about using all the syrup from the recipe, and stopped short. I should have used it all. The syrup is totally absorbed and the result is a sweet, moist cake. Great with a cup of coffee or glass of milk.

Recipe from Elly Says Opa!