Chewy Caramel Popcorn Balls (Priscilla)

Ingredients

• 3 (3.5 oz) bags natural microwave popcorn popped ** see note
• 1 cup brown sugar
• ½ cup butter
• 1 cup light corn syrup
• 1 (14 oz) can sweetened condensed

Instructions

1. Place popcorn in a large bowl. I like to divide mine between 2 bowl for easier mixing.
2. In a sauce pan, combine brown sugar, butter, and corn syrup. While stirring, bring mixture to a boil and add condensed milk.
3. While stirring, bring to a boil again and boil for 2 minutes. Remove from heat and pour over popcorn.
4. Mix popcorn to even coat with the caramel. Place a big spoonful of popcorn on a piece of plastic wrap. Fold plastic wrap over the popcorn and shape into a ball. This makes it easy to shape and covers the caramel popcorn balls.
5. Repeat with remaining popcorn.

Notes

You can pop ½ cup of kernels.

Carrot Pudding (Grandma Mildred)

Carrot Pudding
2 cups raisins or dates
1 cup finely grated carrots
1 cup finely grated potatoes
1 cup finely grated apples
2 cups dry bread crumbs
1/3 cup nuts
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening
Cream shortening and sugar.  Combine all other ingredients.  Cover quart jar with aluminum foil and
steam for three hours.

Pudding Sauce
1 cup sugar
1 cup brown sugar
1 teaspoon salt
2 Tablespoons butter
6 Tablespoons flour
4 cups boiling water
grated orange rind to taste
Combine all ingredients.  Cook over double boiler until thick.  Serve warm over carrot pudding.

Brazo de Reina (Emlyn)

Brazo de Reina

Clara Richardson

10 Eggs, separated

1 tsp. Salt

1 Cup sugar

1 Cup flour

1 Tbsp. baking powder

Filling of choice

Coconut

Preheat oven to 295 degrees Fahrenheit. Line a baking sheet with parchment paper.

Pour egg whites into standing mixer fitted with whip. Add 1 tsp. salt and begin to whip. While whipping, slowly add 1 Cup of sugar. Whip mixture until stiff.

Gently mix yolks together and add to whites mixture. Whip until blended.

Sift 1 Cup flour with 1 Tbsp. of baking powder. Gently fold into egg mixture.

Spread mixture on baking sheet lined with parchment paper.

Bake at 295 degrees Fahrenheit for 20 minutes, watching carefully.

Remove from oven and turn out onto slightly damp towel. Roll into “log” and leave rolled to fill later or fill with your choice of filling: Marmalade, Jam, or Dulce de Leche. Roll up. Spread a small amount of filling on top of log and sprinkle with coconut.

Other Versions:

http://www.foodnetwork.ca/recipes/recipe.html?dishid=9378

(This one includes directions to make Dulce de Leche in unopened can)

http://www.recipelink.com/mf/3/8093

(This one includes “safe” directions to make Dulce de Leche without can)

Lemon Pie (Shalene)

Ingredients:
1 cup sugar
3 ½ Tbsp cornstarch
3 egg yolks
3 ½ Tbsp fresh lemon juice
Grated rind of ½ lemon (about 1 Tbsp)
1 ¼ cup hot water

Directions:
Cook until thick, stirring constantly to prevent scorching. Cool.

When filling is cool, whip 3 egg whites stiff. Add half to the filling. To the remaining egg whites add:
1/8 tsp cream of tarter
1 Tbsp sugar

Fill baked pie shell with lemon filling and cover with meringue. Bake at 350° for 10 min or until meringue is toasted.

Buttercream Frosting (Emlyn)

Ingredients
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Mandarin Orange Cake (Shalene)

Cake:
2 cup all-purpose flour
2 cup white sugar
2 teaspoon baking soda
1 teaspoon salt
2 egg
2 teaspoon vanilla extract
4 cups boiled and cooled mandarin oranges
(or 3 - 11oz cans mandarin oranges drained)

Topping
1 ½ cup brown sugar
6 tablespoons milk
6 tablespoons butter
1 ½ cup flaked coconut
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 11 cake pan.
2. Cook mandarin oranges for about 5 minutes, drain and let cool.
3. In a large bowl, mix the flour, sugar, baking soda and salt. Make a well in the center and add the egg, vanilla, mandarin oranges.
4. Pour batter into cake pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
5. While the cake is baking, prepare the sauce. In a medium saucepan, combine brown sugar, milk and butter. Bring to a boil and stir in coconut and walnuts. While still hot, pour over cake as soon as it comes out of the oven.

Easy Chocolate Pastry Puffs (Emlyn)

1 can crescent rolls
1 7 oz. milk chocolate candy bar
1 egg white from small egg
1 tsp. sugar
Sliced almonds

Spray a cookie sheet with nonstick spray and unroll crescent rolls onto sheet. At base of rolls place four squares or two rectangles broken from candy bar. Roll crescent from base to point. Pinch sides to enclose chocolate. Mix egg white with sugar using fork. With pastry brush, brush mixture on sides and tops of rolls. Add almonds to top, gently pressing into pastry. Brush egg mixture again over top and sides to cover almonds. Bake at 375 degrees for 12 minutes or until lightly golden. Makes 8 fist-sized rolls.

Chocolate Caramel Oatmeal Bars (Shalene)

1 box yellow cake mix 1 cup butter, softened
1 egg 2 cups quick cooking oats
1 ½ cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 cup caramel topping
3 tbps flour

Heat oven to 350. Line bottom & sides of 9x13 pan with foil. Spray with cooking spray. In large bowl beat cake mix, butter, and egg until crumbs. Stir in oats. Reserve 1 ½ cup oat mixture. Bake 14-18 minutes or until golden brown. Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour. Drizzle over chocolate chips and nuts. Sprinkle reserve mixture over top. Bake 20-25 minutes.

Market Street Fruit Tart (Emlyn)

Gastronomy's Fruit Tart

(Yield: One 10-inch Tart or Four 4-inch Individual Tarts*)

Tart Dough Ingredients:

1/4 cup almond paste
1/2 cup sugar
3/4 cup butter
pinch salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour

Method:

Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.

Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:

(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla

Method:

Combine by hand all of the above ingredients until mixed. Chill for one half hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).


Apricot Glaze Ingredients:

1/4 cup apricot jelly
1/4 cup hot water

Method:

Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.

*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins and follow above instructions.

Chocolate Chip Cookie Pie (Emlyn)

(Source: allrecipes.com)

Original Recipe Yield 1 - 9 inch pie

Ingredients

2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell

Directions

Preheat oven to 325 degrees F (165 degrees C).

In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.

Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

Lemon Berry Tartlets (Emlyn)

Ingredients
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup frozen creamy whipped topping
6 mini graham cracker pie crusts
1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
Preparation Directions
1.
WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
2.
DIVIDE evenly between the 6 small pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Garnish with a fine twist of lemon peel.

Cookie Salad (Mom)

1 large package instant vanilla pudding
2 ½ cups buttermilk
1 large tub cool-whip
2 cans mandarin oranges
1 lb strawberries, cut into wedges
(Any other fruits may be added as desired)
1 package chocolate striped cookies (broken)

Combine pudding and buttermilk. Place in fridge for about 5 minutes or until set. Fold in cool-whip, mandarin oranges, strawberries, and graham cookies.

Serve.

5 Minute Chocolate Mug Cake for 1 (Emlyn)

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well .
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

Now why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Thin Mint Parfait (Emlyn)

Layer:
Chocolate Pudding
Cool Whip

Top With:
Crushed Girl Scout Thin Mint cookies

Enjoy!

Ice Cream Cake (Ronnett)

Ingredients
18 ice cream sandwiches
whip cream
chocolate syrup
caramel syrup
Butterfinger

Directions
1. In a 9X13 pan (normal cake pan) lay 9 ice cream sandwiches
2. Add a layer of whip cream
3. Drizzle with chocolate and caramel syrups
4. Repeat layers (#s 1-3)
5. Sprinkle with Butterfinger.
6. Freeze until ready to eat.

No Grow Sweet Pumpkins (Emlyn)

30 chocolate cream sandwich cookies (Oreos)
6 oz. cream cheese
6 oz. white almond bark
1 tsp. shortening
Green food coloring
Orange food coloring

Grind cookies ina food processor until fine crumbs. Add cream cheese and mix into smooth batter. Form into round balls and place on baking sheet covered with waxed paper. Melt chocolate and shortening in microwave. Take out a teaspoonfull of chocolate and add green food coloring for stems. Add orange food coloring to the rest of the melted chocolate. Pour melted chocolate over each ball. Add "stems." Freeze until ready to serve. Makes 20 pumpkins.

From Abigail Mueller

Hasty Half-Hour Pudding (Mom)

Ingredients:
1 ½ cups flour
¾ cup sugar
1 ½ cup raisins
3 tsp baking powder
¾ cup milk

Directions:
Mix above ingredients and pour into a 13 x 9” greased cake pan.

Top with:
1 ½ cups brown sugar
3 cups boiling water
2 Tbsp butter

Bake at 350° for 30 minutes.

Candy Easter Eggs (Ronnett)

Maple Nut

Ingredients:
2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 Tablespoon Maple flavoring
1/2 cup broken nuts

Directions:
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistency.

Vanilla Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
2 Tablespoon Vanilla flavoring (real vanilla would do better)
1/2 cup broken nuts
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Chocolate Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 capful vanilla flavoring 1/2 Tablespoon Coco
1/2 cup broken nuts

Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Cherry Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 Teaspoon flavoring (might use juice from Maraschino cherries)
2 Tablespoons Maraschino cherries cut up
? 1/2 Teaspoon oil?
1/2 cup broken nuts

Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Peanut Butter

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 capful Vanilla flavoring
1 or 1 1/2 cups Peanut Butter (Creamy or Crunchy)
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

HELPFUL HINTS
Put on foil, then paper towels in boxes before you put the base egg in box, this helps soak up moisture so eggs won't fall apart while dipping 9 1/2c. nuts in 1 lb. 24 T. milk per can 6 C Chocolate chips to 1 box(sq) of paro wax 4 boxes paro wax to 30 lb box C Chips ( it's more than enough) Let eggs sit a couple of days until dry enough to dip Flowers on top of eggs tell the flavor of egg.

Purple maple
Blue Vanilla
Yellow Chocolate
Orange Peanut Butter
Pink Cherry

Shalene’s Chocolate Chip Cookies (Shalene)

Ingredients:
½ cup shortening
½ cup butter
1 ½ cup brown sugar
½ tsp baking soda
¼ tsp salt
2 eggs
1 tsp vanilla
2 ½ cups flour
1 ½ cups semisweet chocolate chips

Directions:
Beat shortening, butter and brown sugar until creamy. Add salt and baking soda until combined. Beat in eggs and vanilla. Add flour (dough hooks work well to incorporate all flour.) Stir in chocolate chips. Bake at 375° for 8 to 10 minutes.

The Real Neiman Marcus Cookie Recipe (Shalene)

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients:
½ cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons instant espresso coffee powder
1 ½ cups semi-sweet chocolate chips Directions

Directions:

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies

http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

(I omit the coffee when I use this recipe.)