Toffee Bars

This recipe is from the Better Homes and Gardens cookbook.

1/2 c margarine or butter

1/2 c sugar

1/4 tsp salt

1 c flour

14 oz can (1 1/4 c) sweetened condensed milk

2 Tbsp margarine or butter

2 tsp vanilla

1 square (1 oz) unsweetened chocolate

2 Tbsp margarine or butter

1 1/2 c powdered sugar

1 tsp vanilla

In a mixing bowl beat the 1/2 c butter, the sugar, and salt with an electric mixer on med to high speed til thoroughly combined. Stir in flour. Press into the bottom of an ungreased 13x9" pan. Bake in a 350 degree oven about 15 min or til edges are lightly browned.

In a heavy med saucepan heat condensed milk and the 2 Tbsp butter over med heat til bubbly, stirring constantly. Cook and stir for 5 min more. (Mixture will thicken and become smooth.) Stir in the 2 tsp vanilla. Spread over baked layer. Bake for 12-15 min or til golden.

For fudge icing, in a sm saucepan heat chocolate and the 2 Tbsp butter over low heat til melted, stirring occasionally. (I heat them in a microwave for 1 min on high, stir, and continue heating in microwave at 30 second increments as needed, stirring in between.) Remove from heat; stir in powdered sugar and the 1 tsp vanilla. Stir in enough HOT water (1-2 Tbsp to make an icing of pouring consistency. Spread over warm cookie and immediately cut into bars. Cool.

Makes 3 dozen.

Carrot Cake

One of my best friends shared this recipe with me. I modified it slightly.

I baked this cake for my 33rd birthday.

2 c sugar
2 c flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
7 oz shredded coconut
2 c shredded carrots
1 c chopped walnuts (I don't add because I don't like nuts in cake.)
1 1/2 c oil
3 eggs
7 oz crushed pineapple, undrained
2 tsp vanilla

Mix all ingredients together. Pour into 9x13" pan. Bake at 350 degrees for 35-40 min or til tests done. (I had to bake it for 60 min.) Cool to frost.

Frosting:
5 oz cream cheese, softenend
3 Tbsp butter or margarine, softened
3 3/4 c powdered sugar
1 1/2 tsp vanilla
3 tsp milk
additional chopped walnuts (I omit.)

Mix well. Add additional powdered sugar if needed to achieve desired consistency. Sprinkle with walnuts.

French Breakfast Puffs

I made these for breakfast the morning of G's 6th birthday.

This recipe is from the Quick Cooking 2001 cookbook.

1/3 c shortening
1 c sugar, divided
1 egg
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c milk
1 tsp cinnamon
6 Tbsp butter or margarine, melted

In a mixing bowl, beat shortening, 1/2 c sugar, and egg til smooth. Combine flour, baking powder, salt, and nutmeg; add to the sugar mixture alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 min or til a toothpick comes out clean. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Makes 1 dozen.

Monkey Bread

1 pkg (3 1/2 oz) cook and serve butterscotch pudding mix
3/4 c sugar
1 Tbsp ground cinnamon
1/2 c finely chopped pecans, optional
1/2 c butter or margarine
3 tubes (10 oz each) refrigerated biscuits

In a bowl with a tight-fitting lid or in a gallon-sized ziploc bag, combine pudding mix, sugar, cinnamon, and pecans. Melt butter in a shallow bowl. Cut the biscuits into quarters. Dip several biscuit pieces in butter and put in bowl with pudding mix. Cover (or seal baggie) and shake, then put biscuit pieces in a greased 10" tube pan. Repeat with remaining biscuit pieces. If any butter or pudding mixture is left over, mix together and pour on top of biscuit pieces in pan. Bake at 300 degrees for 45-60 min. Cool in pan 30 min before inverting onto serving plate. Makes 10-12 servings.

Chocolate Peanut Butter Trifle

I've modified this recipe from another by a different name.

I don't know if my trifle bowl is a bit smaller than normal sized ones, but I can't fit all of the ingredients in the amounts originally dictated into my trifle bowl. In the recipe below, I have first given the original amounts but then listed the amounts I use where appropriate.

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (10 oz) peanut butter chips
4 1/4 c cold milk, divided
2 pkg (5.9 oz each) instant chocolate pudding mix
1/2 c whipping cream
1/4 tsp vanilla
1 carton (12 oz) Cool Whip (I only use 8 oz.)
4 crushed Butterfinger candy bars OR 4 pkg Reese's Peanut Butter cups cut up OR 1 - 1 1/2 c chocolate chips

Prepare cake mix according to pkg directions. Pour the batter into a greased and floured 13x9" baking pan. Bake at 350 degrees for 30-35 min or til toothpick inserted near center comes out clean. Cool.

While cake is cooling, beat together 4 c milk and chocolate pudding mix. Place in refrigerator to set.

Also while cake is cooling, combine peanut butter chips, 1/4 c milk, and cream in heavy saucepan. Cook and stir over low heat til chips are melted. Remove from heat; stir in vanilla. Cool to room temperature.

When cake is cool, cut cake into bite-size pieces.

Layer into large trifle bowl or large bowl half of the cake (I use about 1/3.), half of the peanut butter sauce, half of the pudding (I use about 1/3.), half of the Cool Whip (I use 4 oz.), and half the candy bar pieces or chocolate chips; repeat layers.* Cover and refrigerate atleast 3 hrs before serving.

Makes 12-15 servings.

*I end up using only 2/3 of the cake and pudding total.

Cinnamon Sticky Buns

1 c packed brown sugar
1/2 c corn syrup
1/2 c butter
1 c chopped pecans
1/2 c sugar
2 Tbsp ground cinnamon
2 tubes (16 oz each) large refrigerated biscuits

In a saucepan, combine brown sugar, corn syrup, and butter; cook and stir til sugar is dissolved. Stir in the pecans. Pour into a greased 13x9" pan and spread so that the bottom of the pan is evenly covered.

In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar mixture. Place cut side down in pan over pecan mixture, 3 rows of biscuits wide. Pour all or part of remaining cinnamon-sugar mixture on top.

Bake at 375 degrees for 25-30 min. Invert carefully onto a serving plate; serve warm.

Makes 12-16 servings.

Apple Coffee Cake

2 c biscuit mix
2 Tbsp sugar
1 egg
2/3 c water or milk
1 c finely chopped apple

Topping:
1/2 c sugar
4 Tbsp biscuit mix
4 tsp cinnamon
2 Tbsp margarine or butter, melted

Mix together all cake ingredients except apple. Mix well. Stir in apple. Spread batter in 8x8" or 11x7" greased pan. Mix together topping ingredients and sprinkle on top of cake batter. Bake 20-25 min or till toothpick in center comes out clean. Makes 8-10 servings.