Caramel Frosting

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Caramel Frosting

Author: MerryCarey Of Massachusetts

Ingredients

  • 6 Tbsp milk
  • 1 tsp vanilla
  • 4 Tbsp butter
  • 1 cup brown sugar
  • 2 cups powdered sugar

Instructions

  • Melt butter over medium heat. Add milk and brown sugar. Bring to a boil, and boil 2 minutes, stirring constantly. Remove from heat. Add half the powdered sugar and beat well. Cool 20 to 30 minutes. Add vanilla and remaining powdered sugar. Beat to spreading consistency. If too thin, put saucepan in cold water. If too thick, add milk.

Notes

This was a frosting that my grandmother and my mother made, usually for a yellow cake. I certainly do miss it—I’ve never been able to make it taste quite the same as I remember.

 

Piparakut Cookies

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Piparakut Cookies

Author: Lauriebear of New York

Ingredients

  • 1 1/4 cups butter
  • 3 eggs preferably large
  • 1 cup dark corn syrup you can also use molasses and brown sugar instead if you do it is 2 tbsp of molasses and the increase the brown sugar to 1 cup
  • 1/4 cups brown sugar if not using dark corn syrup increase to 1 cup
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 1 tablespoon grated orange rind or tangerine
  • 7 cups white flour
  • 3 teaspoons baking soda
  • 2 teaspoons of ground cardamom
  • 1 teaspoon of ground allspice

Instructions

  • Boil the syrup and spices together, add the butter and beat until the mixture is cool (if you DO NOT use the syrup just melt your butter and add spices and mix until butter cools then continue with the rest of the recipe). Mix the baking soda in with part of the flour and then combine with the syrup-butter mixture. In a separate bowl, beat together the eggs and sugar. Add the whipped eggs and the rest of the flour. Do not knead the final mixture. Cover the dough with plastic wrap and refrigerate overnight.
  • Once you are ready to make the cookies preheat your oven to 400 degrees. Sprinkle some flour on your cutting board and roll out the dough real thin, cut up into shapes with cookie cutters, place onto greased cookie sheets (as many as will fit), and bake the until golden brown (about 7 to 9 minutes).

Notes

You need to roll this dough out thin. Also, refrigerate this dough or you will not be able to roll properly.
If you DO NOT use the dark corn syrup and you use the molasses and brown sugar make sure you increase the amount of sugar to 1 cup. Also, note the step if you DO NOT use the syrup to mix the ingredients. Very important to be sure this dough is rolled thin, I cannot stress that enough.

 

Pudding Cookies

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Pudding Cookies

Author: Holiday of Ohio

Ingredients

  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 1 cup butter softened
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • 1 pkg. 4 serving instant vanilla pudding
  • 2 eggs
  • 6 oz. choc. chips or M&Ms

Instructions

  • Mix flour with soda. Combine butter, sugars and vanilla pudding until smooth. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chips. Batter will be stiff. Bake at 350 Degrees 10-15 min. Enjoy!!

 

Fantasy Fudge

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Fantasy Fudge

Author: eholloran of Katy, TX USA

Ingredients

  • 2/3 cup evaporated milk
  • 1 tsp. vanilla
  • 3 cups of sugar
  • 3/4 cup stick margarine
  • 1-12 oz pkg. semi sweet chocolate
  • 1-7 oz. jar Kraft marshmallow cream

Instructions

  • In a heavy 2 1/2 qt. saucepan, combine sugar, margarine and milk. Bring to a full rolling boil, stirring constantly. Continue boiling 5 min. over med. heat or until a candy thermometer reaches 235 degrees. Stir constantly to prevent scorching. Remove from the heat and stir in chocolate chips until melted. Add the marshmallow cream and vanilla. Beat until well blended. Pour into a 13X9 greased pan. Cool completely, then cut into squares.

Notes

If you live in a warm and/or humid climate, turn your a/c on low! You want to try and reduce the chance of making grainy fudge. You can change out the chocolate chips for other kinds of chips - peanut butter, butterscotch, white chocolate...if you want to add nuts, add 1 cup in with the marshmallow cream .

 

Honey Cake

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Honey Cake

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3 eggs
  • 1 1/4 c. sugar
  • 1/2 c. oil
  • 1 c. honey
  • 3/4 c. cold strong coffee
  • 4 c. flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. ginger
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg

Instructions

  • Preheat oven to 350°F. Cream together sugar and eggs and then add oil and honey. Add remaining ingredients and mix well.
  • Bake in a greased 9x13 pan at 350°F degrees for 1 hour.

 

Easy Frozen Salad

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Easy Frozen Salad

Author: Jeniferdwn of Florence, SC USA

Ingredients

  • 1 8-9 oz Cool Whip
  • 1 small can crushed pineapple drained
  • 1 small can Mandarin oranges drained
  • 1/2 c cherries
  • 2 c miniature marshmallows
  • 1/2 c chopped pecans

Instructions

  • Put pineapple in bowl, stir in Cool Whip, add oranges and marshmallows. Fold in cherries and pecans. Freeze.

Notes

Any other fruits may be added. Pecans may be omitted.

 

Christmassy Chocolaty Pretzels

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Christmassy Chocolaty Pretzels

Author: xmas365 of Monson, MA, USA

Ingredients

  • Mini Pretzels
  • Hershey Kisses
  • Red and Green mini M&M's

Instructions

  • Take the pretzels and lay them on a cookie sheet and top them with 1 Hershey Kiss each. Put in preheated oven at 350 degrees for 2 minutes. When the Kisses are warmed they will be a little melted on top with 3 mini M&M's on each Kiss and let cool.

Notes

Don't leave in oven to long or kisses will get to hard to put M&M's on top. It is a fun recipe to do with kids and it is a very yummy recipe to boot. Enjoy!

 

Chocolate Espresso Pudding Cream

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Chocolate Espresso Pudding Cream

Author: Lauriebear

Ingredients

  • 14.1 ounces Chocolate Fudge Rolled Wafers
  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 1/4 cup prepared instant espresso or regular coffee
  • 2 tablespoons sweet Marsala wine
  • 4 ounces mascarpone cheese about 1/2 cup
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
  • 1/4 cup grated bittersweet chocolate

Instructions

  • Reserve 8 whole wafers for garnish. Cut the remaining wafers into 2-inch-long pieces.
  • Beat the egg yolks and granulated sugar in the top pan of a double boiler over hot water with a whisk for 5 minutes or until the mixture is thickened. Stir the coffee, wine and cheese in the pan. Cook and stir with a whisk for 10 minutes. Remove the pan from the double boiler. Let the mixture cool for 10 minutes. Beat the heavy cream, vanilla extract and confectioners’ sugar in a medium bowl with an electric mixer on high speed until stiff peaks form. Divide the espresso cream among 8 glasses. Top each with about 1/2 cup wafer pieces. Divide the whipped cream and the chocolate among the glasses. Garnish each with 1 whole wafer.
  • Notes: Sometimes I put a mini candy cane hooked on the glass I try to use all different glasses I usually will try to go to yard sales of thrift shops & pick up a few mismatched clear glasses depending on the glasses you use you can spread this out to 10 or condense it to 6. I have also put this in a clear bowl and just used chocolate shaving on the top with broken bits of candy cane.