Ginger Snaps

Cream Together:
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses

Stir In:
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!)

 

 

Salted Caramels

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

hour.

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!

Rhubarb Pie

For Filling:

 Favorite piecrust

 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

 1 egg

For Topping:

 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.

Chocolate Crunch Brownies

1 cup butter softened
2 cups sugar
4 eggs
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

Outstanding Oreo Cookies

1 box devil’s food cake mix
3/4 cup butter, softened
2 eggs
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

Chocolate Pavlova

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

Directions:

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.

Enjoy!

Creamy Caramel Flan

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

Instructions:

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

The Best Chocolate Sauce

What you’ll need:

  • 1/2 cup butter
  • 1 (4 oz) sweet chocolate, chopped (such as Baker’s German Sweet)
  • 1 cup sugar
  • 1 (5 oz) can evaporated milk
  • 1 T light corn syrup
  • 1/8 tsp salt
  • 1 tsp vanilla extract

Instructions: 

Melt butter and chocolate in a heavy saucepan over medium low heat. Stir in sugar, milk, syrup, and salt; cook over medium heat, stirring gently, for about 5 minutes or just until sugar dissolves and sauce is SMOOTH. Remove from heat. Stir in vanilla. Cool sauce and store in a jar. Serve warm over ice cream, brownies, or eat plain. 🙂

**Note: Can be chilled in the refrigerator for one month (if it lasts that long). Reheat gently in the microwave.

Microwave Caramel Corn

What you’ll need: 

  • ½ cup kernals popped and put into lg. microwave bowl

To make Caramel: mix in a microwave bowl

  • ¼ cup light Karo syrup
  • 1 cup packed brown sugar
  • ½ cup butter
  • ½ tsp. salt

Instructions: 

Microwave above ingredients to boil 2-3 min approx.. Stir. Then microwave 2 minutes more. Add 1 tsp baking soda. Stir, mixture will foam. Pour over popcorn (1c. nuts optional).Microwave on high 1 ½ min. Stir. Repeat for another 1 ½ min. Then pour on to cookie sheets to cool. Break up with hands.

**Note – popcorn can be put into a brown paper bag and shaken with caramel mixture on it, instead of using a large bowl.