Caramel Apple Cake

Cake:
2 cups sugar
1 cube butter
2 eggs
4 large unpeeled apples, grated
2 cups flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
1 cup chopped nuts

Blend all ingredients together and bake at 350 degrees for 45 minutes. Serve with warm caramel sauce (below) and whipped cream.

Caramel Sauce:
2 cubes butter
2 cups sugar
1 cup evaporated milk
2 tsp vanilla
dash nutmeg

Mix butter, sugar, and milk together in a small heavy-bottomed saucepan until slightly thickened. Remove from heat and stir in vanilla and nutmeg.
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Cranberry Cookies

Makes about 72

1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice
1 tbs grated orange peel
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans (optional)
2-1/2 cups coarsely chopped frozen or fresh cranberries

Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries.
Drop dough by tablespoons about 2" apart on greased baking sheet.

flash freeze and add to freezer bags

Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.

Lime Chiffon Dessert

1-1/2 cups crushed graham crackers
1/3 cup sugar
½ cup butter or margarine, melted

Filling:
1 package (3 ounces) lime gelatin [can use lemon or other flavor]
1 cup boiling water
2 packages [one 8 ounces, one 3 ounces] cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 carton [16 ounces] frozen whipped topping, thawed

Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in x9-inx2-in baking dish; set aside. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla; mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.

Makes 12-15 servings

Raspberry Jello Pretzel Salad

Ingredients list:
1-½ cup Crushed Pretzels
½ cups Sugar
1 cube Butter, Melted
1 cube Cream Cheese, softened
½ cups Sugar
1 tub Cool Whip (8 Oz)
1 Large Box (6 Oz) Raspberry Jello
2 cups Boiling Water
1 bag Unsweetened Raspberries

Directions:
Pretzel crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube (1/2 cup) butter, melted

Mix pretzel crust ingredients and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. Cool Whip

Blend together. Spread on top of pretzel crust. Refrigerate until cool.

Jello:
6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

Mint Brownie Frosting

6 T softened margarine or butter
2 C. Powdered sugar
2 ¾ C. more powdered sugar
1 egg
½ t. mint flavoring (or to taste)
2T Milk
Green food coloring

Whip butter slowly, add first wave of powdered sugar.
Add egg, then more powdered sugar (a little at a time) adding the milk also
Lastly, add the green food coloring carefully spread on the cooled brownies

Warm Caramel Apple Cake

Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

Topping:
2/3 cup white frosting (optional: whipped topping alone is fine; buy a 12-oz container - or make it from scratch)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.

2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

Pecan Pie Bars

2 cups flour
1 ½ cups powdered sugar
1 cup butter
1 14oz can sweetened condensed milk
1 tsp vanilla
1 egg
1 6 oz package heath toffee chips
1 cup chopped pecans

Grease a 9x13 pan (I didn’t grease). Combine the flour and powdered sugar in a bowl. Cut in butter with a pastry blender, until mixture resembles small peas. Press mixture firmly into the pan. Beat milk and egg in a separate bowl. Add vanilla. Stir in the toffee chips and chopped pecans and pour on top of crust. Bake at 350◦ for 20-30 minutes, until light brown.