Molasses Cookies - Shana's Favorite!

3/4 c. Shortening

1 c. Brown Sugar

1 Egg

1/4 c. Molasses

 Mix Thoroughly - Then stir in:

2 1/4 c. Flour

2 tsp. Soda

1 tsp. Cinnamon

1 tsp. Ginger

1/2 tsp. Cloves

1/4 tsp. Salt

Roll into 1" balls and dip tops in sugar.  Place on greased cookie sheet and bake 8 - 10 minutes at 375 degrees.

Soft Caramels

Janet Tolman gave me this recipe years ago and it's been a keeper!  Makes the perfect little bite, not too soft or too hard! And anything with Sweetened Condensed Milk has my approval!

2 cubes/sticks of butter
2 cups brown sugar, packed
1 cup Light Karo/Corn syrup
1/8 tsp. salt
1 can Sweetened Condensed Milk
1 tsp. vanilla

Directions:
Butter a 9x13 pan very well.
Melt 2 sticks of butter in a heavy saucepan. Add 2 cups brown sugar and mix well.  When dissolved and smooth, add 1 c. Karo/corn syrup and 1/8 tsp salt.  Mix until smooth. Add 1 can Sweetened Condensed Milk.
Add a Candy Thermometer to your saucepan, and stir constantly until it's at a Soft Ball stage, approximately 12-15 minutes.
Remove from heat, add vanilla, and pour into a 9x13 well-buttered pan.  Once the caramel has set, you can turn it out onto waxed paper.  Cut into 1" pieces/strips.  Each piece can be put on a waxed paper square and rolled with the ends twisted.

Debbie's Pumpkin Bars

Mix together:

2 cups pumpkin

4 eggs

2 cups sugar

1/2 cup applesauce

1 cup oil

Then add:

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

Mix together until smooth. Spray a sheet cake size pan with Pam.  Bake @350 for 20 minutes.

When cool frost with the following:

1/2 c. butter (1 stick)

4 ounces of cream cheese (1/2 block)

3 cups powdered sugar

1 teaspoon almond flavoring

Cindy Elmer's Pumpkin Roll

3 eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 c nuts


1) Beat eggs for 3 minutes.
2) Add wet ingredients.
3) Then add dry ingredients.
4) Place a piece of wax paper on a cookie sheet. Spread mixture onto the wax paper, sprinkle with 1 cup finely chopped nuts.
5) Bake at 375 degrees for 15 min. or until light brown.
6) Turn it upside down on a heavily sprinkled powdered sugared hand towel. Roll up & put into your refridgerator to cool.

FILLING:  

1) 1 c. powdered sugar
2) 4 Tbsp. butter
3) 8 oz. cream cheese (Room temp)
4) 1/2 tsp. vanilla
5) Beat until smooth. Unroll the cake & spread w/ filling and reroll it back up.
6) Chill & then make slices about every inch. Place each circle on a nice tray.
7) This is YUMMY and it is easier than it sounds.

Jen's "No-Fail" English Toffee

14 Tbsp. butter (1 stick, plus 6 tbsp) - use the remaining 2 tbsp. from your 2nd stick to butter your cookie sheet
1 1/2 cups white sugar
2 Tbsp. cold water
1/2 cup chopped almonds or pecans (optional)
1 tsp. vanilla
dash salt
6 oz. chocolate chips (milk chocolate or semi-sweet)

DIRECTIONS:
1. Generously butter a cookie sheet.  You can use the 2 tbsp. left from the 2nd stick of butter.
2. Place butter, sugar, and water into a heavy saucepan over medium-high heat (approx. an 8 on my stove). Using a wooden spoon or spatula, bring to a bubbling boil, stirring constantly, about 10 minutes. It will go from a bright butter yellow color, to a light tan, to a peanut butter color.
3. Place a peanut bar jar upside down near your saucepan and when the color of the toffee matches the color of the peanut butter, it's done. Make sure the color matches perfectly! You don't want to take if off the burner too soon, or too late.
4. Remove from heat and add 1 tsp. vanilla.  This will give a small chemical reaction.  Keep stirring. Add nuts and a dash of salt. Mix together.
5. Pour out onto your buttered cookie sheet.  Do NOTspread.  Use your spatula or spoon to move the sides of the toffee to the shape you desire, as your toffee won't fill your entire cookie sheet.
6. After about 2-3 minutes, and the toffee starts to harden, sprinkle your chocolate chips on top.  Let them sit for a couple of minutes.
7. With the back of a spatula, start spreading your melting chocolate over the toffee. It should smooth out. 
8. Set in fridge for at least 1 hour for chocolate to set up.  Break into pieces and store in an airtight container, or place into treat bags.
9. Wig out over the fact you just made the perfect batch of toffee!  :)  YUM!

Stacey's Sweet & Salty Chex Mix

8 cups corn chex
4 cups rice chex
4 cups wheat chex
1 lb. raisins (or ½ raisins, ½ craisins)
8 oz. sunflower seeds, without shells
12 oz. of nuts (cashews, peanuts, almonds, etc.)

1. Mix all that in a large roasting pan, or divide into 2 lg. bowls for mixing.

Sauce Mix
1 ½ c. sugar
1 ½ c. light corn syrup (Karo)
2 cubes + 2 Tbsp. butter

1. Melt together on stove in saucepan and bring to a boil.
2. Once it boils, boil for 2 minutes while continually stirring.
3. Pour mixture over your chex mix and coat all the cereal.

*May transfer to goodie bags. It will seem gooey at first, but it will set up as it cools. Will keep for 1 week in a goodie bag or sealed container.

Elaine Gunter's Christmas Fudge

Prep 1st: Get stove hot, heat to high, and grease pan(s) and have dry ingredients ready.

INGREDIENTS:

Bring to boil:

4 ¼ c. white sugar

1 can (12 oz.) Evaporated Milk

ADD:

12 oz. semi-sweet chocolate chips

2 cubes (1 cup) margarine or butter

1 ea. 7 oz. Hershey Bar (Milk Chocolate)

1-2 tsp. vanilla

1 ea. 7 oz. jar Marshmallow Crème

DIRECTIONS:

In approx. a 5 qt. stainless steel stockpot, combine white sugar & evaporated milk. Bring to a rolling boil. Reduce heat to med-high (enough to keep the boil, without scorching bottom of pan) and boil for 8 minutes.

Stir constantly.

After 8 minutes, remove from heat and add the remaining ingredients.
Mix together using an electric blender until smooth.

If adding pecans, add them now.

Then pour into a greased 9x13 pan or individual Ziploc Glad plastic containers. Refrigerate until set. Keeps refrigerated up to 2 weeks. May be frozen.