- 2 cups sugar
- ¾ cup dark corn syrup
- 1 cup cream
- ½ cup butter
- ¼ cup milk
Cook in a heavy pan until exactly 240 degrees or soft-ball stage. Pour into a buttered 9×13 baking dish. Let cool and put into squares. Wrap in wax paper cut to size or candy wrappers.
- 2 cups (6 oz) coarsely crushed pretzels
- 3 Tablespoons sugar
- 3/4 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz cool whip
- 2 cups (4 oz) mini marshmallows
- 2 cups water, boiling
- 6 oz strawberry or raspberry jello
- 12 oz frozen strawberries or raspberries, thawed
Preheat the oven to 350 degrees F. Combine pretzels, sugar, and butter in a 9×13 dish and press down. Bake it for 15 minutes and then let cool.
Beat cream cheese and powdered sugar until combined. Then fold in cool whip and marshmallows. Spread into the bottom of the 9×13.
In a bowl, combine the boiling water and jello. Stir until dissolved, then add the berries. Let cool and then pour mixture on top of 9×13. Refrigerate until firm.
3/4 c shortening
1 c sugar
1/4 c molasses
2 c flour
2 tsp soda
1 tsp cinnamon
1/2 tsp salt, cloves, and ginger
Mix Thoroughly. Roll into tsp size ball and then roll in sugar. Place on cookie sheet and bake at 350′ for 8-10 minutes for a soft cookie. For a little more crunchier cookie-cook for 1-3 minutes longer- just don’t burn them!
Enjoy! Doesn’t last long! (Jan Leach doubles this recipe & it still doesn’t last long- but it helps!)
1 16oz cranberry sauce
1 cup sugar
3 3oz raspberry jell-o
½ cup finely chopped pecans
Melt in sauce pan cranberry, add sugar, add dry jell-o. Let set 20 min then stir in pecans.
Poor into 9×9 pan. Cool 24 hours and roll in sugar.
1 ½ cups heavy cream
1 1/3 cups sugar
½ cup light corn syrup
½ cup dark brown sugar, packed
6 Tbsp. unsalted butter, room temp
2 tsp. vanilla
2 ½ tsp fleur de sel salt or kosher
1 tsp. fleur de sel salt or kosher to press into caramels when finished
Using a 8×8 cake pan, dot with butter to hold down a piece of parchment paper that
hangs over the edge of pan so it can be lifted out. Then coat parchment with butter.
***In med. size saucepan, bring cream to boil. Stir in sugars and corn syrup and return
to boil. Make sure to stir constantly so cream does not burn, stir until the sugar
dissolves. Reduce heat to medium and keep mixture gently boiling, stirring occasionally.
Place candy thermometer inside pan, making sure not to touch the bottom of the pan,
watching until it reaches 255* (this will take about 20-25 min)
Once mixture has reached temperature, take off heat and add the butter. Mix together
the vanilla and 2 ½ tsp of fleur de sel salt. Stir and pour into pan. Let cool about an
After it has cooled lift out of pan and flip upside down on cutting board. Sprinkle 1 tsp.
salt on top and press onto caramel. Cut into pieces.
***Make sure that your pot is 3 quarts because it needs room to boil. Nothing smaller!
1 ½ cups chopped rhubarb
1 ½ cups sliced strawberries
2 cups raspberries
¾ cup sugar
3 tablespoons flour
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
⅓ cup flour
1-2 tablespoons rolled oats
¼ cup brown sugar
3 tablespoons melted butter
Line 9in pie plate with crust. In large bowl combined fruit, sugar, flour, and
nutmeg. Beat together egg and vanilla then to fruit mixture. Pour filling into crust.
In a small bowl combined the topping ingredients. Sprinkle topping over filling.
Bake 350° for 35-40 minutes or until filling is set and crust is golden (cover crust
if needed). Let cool on a wire rack.
1 cup butter softened
2 cups sugar
6 T baking cocoa
1 cup flour
2 t vanilla extract
1/2 teaspoons salt
1 (7-oz) jar marshmallow creme
1 cup creamy peanut butter
2 cups (12-oz) semisweet chocolate chips
3 cups crisp rice cereal
In a bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 9 by 13 baking pan. Bake 350 for 25 minutes or until brownies test done. Cool.
Spread marshmallow creme over COOLED brownies.
In a small saucepan melt peanut butter and chocolate chips over low heat, stirring constantly remove from the heat; stir cereal. spread over marshmallow layer. chill before cutting. Store in refrigerator.
Makes 3 dozen
1 box devil’s food cake mix
3/4 cup butter, softened
1 (8-oz) package of cream cheese, softened
1/2 cup butter
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. place on a greased baking sheet. Bake at 350F for 7 to 9 minutes. Cool.
To prepare filling, beat cream cheese, the 1/2 cup butter, vanilla together. Add powdered sugar mix together. Spread filling on top of cookie, and then top with another cookies.
Makes 2 dozen cookies
What you’ll need:
- 6 large egg whites
- 2 cups of superfine (baker’s) sugar
- 3 T unsweetened cocoa powder, sifted
- 2 tsp balsamic or red wine vinegar (I prefer really good balsamic)
- 2 oz dark or semisweet chocolate, finely chopped
for the topping
- 2 cups heavy cream
- 1 t vanilla
- 3-4 T powdered sugar
- 4 cups berries (raspberries, strawberries, or both)
- 1-2 ounces dark chocolate
Preheat the oven to 350 degrees and like a baking sheet with parchment. Draw a 9 inch circle on the paper with a pencil (trace a pan).
Beat the egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Add the coco, vinegar, and chopped chocolate. Gently fold everything together till just combined.
Mound meringue onto the parchment within the circle, smoothing the sides and the top. Place in the oven and immediately turn the temperature down to 300 degrees. Cook for 1 to 1 1/4 hours. When it’s ready it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
Turn off the oven, open the door slightly, and let the meringue cool completely in oven. When ready to serve, invert onto a large plate and peel off parchment.
Beat cream, vanilla, and powdered sugar till peaks form (I like my whipped cream to be stiff). Top meringue with whipped cream, berries, and shaved chocolate.
What you’ll need:
- 3/4 cup sugar
- 4 eggs
- 1 3/4 c water
- 1 (14 oz) can Sweetened Condensed Milk
- 1 tsp vanilla extract
- 1/8 tsp salt
Preheat oven to 350. In a large pan, over medium heat, melt sugar until caramel colored. Pour into 8 ungreased 6 oz custard cups, tilting to coat bottoms.**
In a bowel, beat eggs with mixer or wire whisk; stir in remaining ingredients until well blended. Pour into prepared custard cups. Set ups in large sallow pan. Fill pan with 1 inch hot water
Bake 25 minutes or until knife inserted near center comes out clean. Cool. chill.
Serve by inverting on to a serving dish
**Note: we often use one large (9-10 inch) round ceramic dish, instead of individual cups