Bread Pudding

*to die for...even just the caramel topping on whatever is in your fridge.

Bread Pudding:

1 lb French bread

cut up into squares, and put in a large casserole dish

6 eggs

1 qt milk (4 cups)

2 tsp vanilla

1 ½ c sugar

1c half and half or heavy whipping cream

Blend eggs, milk, vanilla, sugar, and cream in blender. Pour over cut bread.  Bake for 65 minutes at 325.

For Caramel Sauce:

½ c butter

½ c white sugar

½ c brown sugar

½ c whipping cream or half and half

Put all ingredients in a sauce pan.  Cook on medium until butter melts then bring to boil for 1 minute.  Serve over bread pudding.

Gooey Cake

Gooey Cake:

1 package of yellow cake (*or chocolate cake with peanut butter and nuts)

1 egg

1 stick melted butter

Mix well.  Pack into greased 9X13 pan.

Topping:

1 package of cream cheese (8oz)--softened

2 eggs

1 tsp vanilla

1 stick butter melted

16 oz powdered sugar

Beat cream cheese until smooth.  Add eggs and vanilla to cream cheese.  Add butter and mix.  Add powdered sugar and mix until blended.  Spread mixture over cake.  Bake at 35o for 40-50 minutes leaving center gooey.

Carrot Cake

*Richardson's recipe (i.e. Carly's wedding cake)

2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots
3/4 cup oil
4 eggs
1/4 tsp nutmeg
1 cup raisins
1-1 1/2 cups walnuts

Mix and pour into a greased 9x13 pan. Bake at 325 for 45-55 minutes.

Homemade Brownies

1 cup sugar
1/2 cup oil
2 eggs
1 tsp vanilla
1 tsp salt
3 Tbs cocoa powder
3/4 cup flour

beat eggs, oil, and sugar. Add rest of ingredients. Bake at 350 for 20 - 25 minutes.

Buttercream Frosting

1/4 cup butter
1/2 cup vegetable shortening
1 tsp vanilla
1/8 tsp salt
1 lb (about 4 cups) powdered sugar
3 Tbs cool milk or cream

Cream butter and shortening with electric mixer. Add vanilla and salt. Beat in sugar 1 cup at a time. Add milk and beat at high speed until light and fluffy.
makes 3 cups.
*this frosting will stay creamy
*if you want it to get a little harder (like for cookies) use all butter
*for chocolate add cocoa powder and milk to recipe

Homemade Caramels

Homemade Caramels

• 2 cup white sugar
• 1 cup packed brown sugar
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 pint (2 cups) heavy whipping cream
• 1 cup butter
• 1 1/4 tsp. vanilla extract

In a medium size pot, combine everything except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring occasionally. When the thermometer reaches 245 degrees {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.

Stir in vanilla. Transfer mixture to a greased 12x15 pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

A couple tips on making caramels:

• Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it's cooled!
• Don't feel like you have to stir the mixture continuously. it's OK to let it boil for a few minutes in between periods of stirring. I did the morning dishes while mine cooked!
• When cutting the caramels, err on the side of smaller pieces, especially if you have small children. My kids love caramel, but I find sizes much larger than a penny are too big.

Fruit Crisp

5 cups sliced, peeled apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2-4 tablespoons granulated sugar
1/2 c oats
1/2 c packed brown sugar
1/4 c flour
1/4 tsp cinnamon, nutmeg, or ginger
1/4 c butter
top with vanilla ice cream (optional)

1. For filling, thaw fruit, if frozen. Do not drain. Place chopped, peeled fruit in a 2-quart square baking dish. Stir in the granulated sugar.

2. For topping, in a medium bowl combine the oats, brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

3. Bake at 375 for 30 to 35 minutes (40 - 45 minutes for thawed fruit) or until fruit is tender and topping is golden. Serve with ice cream for an even tastier treat. * I also saw a recipe that has you add a little bit of caramel sauce to the filling, and drizzled on top of the ice cream...sounds yummy.

Patti's No-Bake Cookies

2 cups sugar
1/2 cup butter
3 Tablespoons cocoa
1/2 cup milk (she uses carnation canned milk)

combine in a large pot and boil for 2 minutes

Then remove from heat and add:
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Mix and immediately spoon onto wax paper.