TAPIOCA PUDDING

1/3 cup sugar
3 Tbsp. Tapioca
2 3/4 cups milk - at least 2% or higher
1 egg - well beaten
1 tsp. vanilla

Mix sugar, tapioca, milk, and egg in a saucepan and let stand for 5 minutes.
Cook over medium heat, stirring constantly until mixture reaches a full boil.
Remove from heat and add vanilla.
Cool 20 minutes, stir.  Cover with wax paper and refrigerate until set.

Yield - 6 (1/2 cup) servings

Bakers One-Bowl Brownies

This is my go-to brownies recipe.  I typically prefer box mixes to homemade brownies b/c they seem more chocolatey, but this recipe is the exception.  I think these taste better than the box mixes :)

4 squares Baker's Unsweetened Chocolate (sometimes I do semi-sweet instead, and really you could probably just do 4 oz of any chocolate, the Bakers squares are just convenient)
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
Nuts, Chocolate Chips (optional)

Microwave chocolate and butter in large microwaveable bowl on high for 2 mins or until butter is melted.  Usually I microwave it for 1 min 30 seconds then stir everything together, then depending on whether or not it's still chunky I will either stick it back in the microwave or not.  Stir in sugar.  Add eggs and vanilla.  Add flour.  Now add nuts and/or chocolate chips if you're adding them.  Pour into greased 9x13 pan and bake at 350 degrees for 30 to 35 minutes or until toothpick comes out with fudgy crumbs.

Pumpkin Angel Food Cake

1 can pumpkin (16 oz? --one of the smaller cans)
Angel Food Cake Mix (1-step mix)
1 tsp pumpkin pie spice
1 cup water

Add everything to the angel food cake mix at the same time.  Mix and bake according to instructions on angel food cake box.  This is super easy and it's SO GOOD!!! It will come out with the same texture you expect from an angel food cake but mixes the pumpkin taste in with the awesome angel food cake flavor :)

Rhubarb Custard Pie

4 cups chopped rhubarb -- 1/4 to 1/2 inch size pieces

2 Tbs. Melted Butter
1 cup Sugar
1/4 cup Flour
3 Eggs

Mix 4 above ingredients.  Put rhubarb into bottom pie crust.  Pour mixture evenly over rhubarb.  Add top crust.
Bake @ 450F for 10 minutes, then @ 375F for 30-35 minutes or until top is golden brown.
Serve chilled.

Note:  Robin's pie crust is great for this recipe.

CARAMEL - Apples/Candy/Turles/Pretzels

In a large pot combine 2 cups sugar and 1 1/4 cups light corn syrup (if you like a darker caramel, use brown sugar instead of white). Stir and bring to a boil over medium-high heat. Boil for 2 minutes, stirring occasionally. Add 1 cup heavy cream and bring back to a boil, stirring constantly. Add another 1 cup of cream, bring to a boil then add 1 more cup of cream (3 cups in all). Continue to cook, stirring constantly until caramel reaches the 'soft-ball' stage (235-240 degrees on a candy thermometer) or when mixture can be molded with fingers into a soft ball when dropped into a bowl of ice cold water. This whole process takes about 30-45 minutes.

If making caramel candy, pour the mixture into a lightly buttered 9x13 pan and allow to cool. When cool cut into desired size pieces and wrap. Candy keeps well in the refrigerator or freezer.

For caramel apples: Prepare apples before making the caramel by inserting a stick into the top of the apple (I use Granny Smith), then dip in boiling water for 15-20 seconds to remove wax that has been added by grocery stores. If you get your apples from an orchard you do not have to do this step. Place apples on paper towels and allow to dry before dipping. Once the caramel is ready, transfer it to a 1 1/2 quart crock pot or a fondue pot set on low - this makes for easier dipping. Allow the caramel to cool for about 5 minutes. Dip apples.

If making White Chocolate over Caramel apples, dip the apples and allow the to set (in the refrigerator is best), then dip in melted white chocolate. Immediately sprinkle with a brown sugar/cinnamon mixture.

For most other apples, add toppings (toffee pieces, M&M's, nuts, etc.) right after dipping in caramel and before it sets. Once cool, drizzle milk or dark chocolate over the whole apple.

This recipe makes 12-15 apples, depending on size. If you are only making a few apples, you can dip those, then drop 1/2 cup of the remaining caramel on an 8x8 inch sheet of parchment. Once cool stack the sheets, put in a gallon zip bag and store in fridge. You can then make more apples by placing a caramel circle over an apple and using your hands, gentle press it evenly around a prepared apple. Add toppings as above.

Turtles - Place 3-4 pecans for each turtle on parchment paper. Drop a teaspoon of caramel over the pecans. Do this for all the turtles you are making, then go back and drop another teaspoon or tablespoon (depending on how big you want the candy) over the whole piece. Once cool dip in milk or dark chocolate.

Pretzels - Dip large pretzel rods into caramel, place on parchment paper and allow to cool. Then, dip in white or dark chocolate. You can also add chopped nuts at this time, if desired. Once chocolate is set, drizzle different colors of melted chocolate (red, green, white for Christmas, etc.) over the pretzels.

Crepe Recipe

3/4 cup flour

1/3 cup water

1/3 cup milk

2 eggs

2 Tbsp. sugar

4 tsp. cooking oil (I use Canola)

Whisk all ingredients together until smooth. Heat a small frying pan on the stove. When it's warm, remove it from the heat and spray it with non-stick cooking spray (or maybe not if it's non-stick). Put enough crepe batter in to line the bottom of the pan (the recipe I use says 2 Tbsp but I think I typically use a bit more than that). Tilt the pan around until you have a fairly even coating. Return the pan to the stove and allow it to cook until the edges of the crepe are turning light brown (they'll most likely be curling away from the pan as well and there may be 'bubbles' forming in the crepe). Invert the pan over a plate or paper towel. The crepe should peel off fairly easily. However, I sometimes have problems with sticking so a lot of times I'll just use a spatula to scoop it out of the pan.

My favorite topping for crepes is Nutella with strawberries and/or bananas. Another good combo is brown sugar and lemon. Or if you want to be more healthy, you can just put a fruit mix together. Jeff likes to add maple syrup to every combo. Pretty much anything works.

Pumpkin Gooey Butter Cake

Crust:

1 yellow cake mix

1 egg

1 stick of butter, melted

*Mix with a fork and press in bottom of 9x13 pan

Top:

1 pound powdered sugar (4 cups)

1 package cream cheese, softened (8oz)

1 stick of butter, very soft or melted

2 eggs

1 tsp vanilla

1 can pumpkin (15 oz)

1 tsp cinnamon

nutmeg (optional)

*Mix and pour over base

Bake at 350 for 40-45 min or until set. The center should still be gooey. Cool and top with powdered sugar.

Deconstructed Pretzel Salad

Deconstructed Pretzel Salad -

Pretzel Mix:
1/2 C Butter (melted)
1/2 C Sugar
1 1/2 C pretzels (crushed)

Mix together and spread on a cookie sheet. Bake at 400 degrees for five to six minutes. Beyond this time they burn quickly. Cool and scrape off cookie sheet and break apart.
* I double this part because I like to put extra in my serving and have leftovers to snack on.

Filling:
8 oz. Cream Cheese
1/2 C Sugar
1 large can crushed pineapple (drained)
1 large container of Cool Whip

Mix cream cheese and sugar with mixer until smooth. Fold in pineapple and Cool Whip.

Garnish with mandarins oranges and maraschino cherries, if desired.
* I always fold the oranges in with the pineapple, and sometimes the cherries too.

Traditionally you fold the pretzels into the filling last, right before serving. Otherwise they go soggy. But I've found it best to sprinkle and fold on an individual basis. That way each person can put as much or as little pretzels as they want and they never go soggy! We also didn't use the pineapple or the oranges, instead we had strawberries and blueberries. Any fruit will work.

FRUIT PIE FILLING-PEACHE/APPLE/APRICOT

10 pounds of fruit - Quick boil fruit (apricots/peaches) for one minute to loosen skins. Peel apples. In a large pot, place fruit and four (4) cups sugar. Cook to just under boiling, stirring to avoid sticking. Take off heat and add the following:

1 1/2 cups sugar, 3/4 cup lemon juice, 1 cup plus 2 Tbsp. Minute Tapioca. Cook to just under boiling again. Put in hot quart jars and add 1/4 tsp. cinnamon per quart. Place jars in hot water in water-bath canner with water one inch or more above top of jars. Bring to a boil and process for 15 minutes. Remove from water and place on a towel, away from draft. Allow to cool 12-24 hours. Remove bands, wash jars and label.

IDEAS FOR USE -

Pancake/Waffle/Crepe/French toast topping - Heat fruit and add your favorite chopped nuts, if desired. Serve with whipped cream.

Peach or Apple Cobbler - In a 9x13 pan, add five cups of fruit filling. In a bowl, mix the following: 1 1/2 cups Bisquick, 2/3 cup milk, 2 Tblsp. grated lemon peel. Drop by mounds on top of fruit. Sprinkle mounds with sugar. Bake at 450 degrees for 20 minutes.

Two crust Apple or Peach pie - Spoon fruit filling onto bottom pie crust. Break up 2 Tblsp. of butter over fruit filling. Seal with top crust. Brush crust with milk and sprinkle with sugar. Bake at 425 degrees for 30 minutes.

One crust Crunch Apple pie - Spoon fruit filling onto bottom pie crust. Make the following topping: 1 cup brown sugar, 1/2 cup flour, 1/2 cup quick oats, 1/2 cup butter. Mix well and crumble over pie filling. Bake at 375 degrees for 25 minutes. Remove from oven and pour 1/4 cup caramel sauce over the top, then sprinkle with 1/2 cup chopped pecans.

Apple or Peach Crisp - In a 9x13 pan, add two jars of fruit filling. In a bowl, mix the following until crumbly: 3/4 cup flour, 1 cup sugar, 1/4 tsp. salt, 1/2 cup butter. Sprinkle over fruit filling and bake at 350 degrees for 35-40 minutes, until light brown.

Another Apple or Peach Crisp - In a 9x13 pan (or Dutch Oven, if camping), add two jars of fruit filling. Sprinkle one white or yellow cake mix over the filling. Cut one stick of butter or margarine into small squares and place on top of cake mix. Bake at 350 degrees for about 30 minutes.

Other ideas for this fruit filling - cut apples very small before canning, then add to oatmeal, plain or vanilla yogurt, or cereal.

BROWNIE PUDDING

1 cup flour
3/4 cup sugar
2 Tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. oil or melted shortening
1 tsp. vanilla
3/4 cup walnuts or pecans

Sift together the dry ingredients. Add in the milk, shortening and vanilla and mix well. Stir in the nuts. Pour into a greased 8x8x2 inch pan.

In a small bowl, mix 3/4 cup brown sugar, 1/4 cup cocoa. Sprinkle on top of above mixture. Gently pour 1 3/4 cup HOT water over top. Bake at 350 degrees for 45 minutes.

FROZEN STRAWBERRY SQUARES

2 egg whites
1 1/2 cups strawberries (chopped and frozen a little)
1 Tbsp. lemon juice
1/4 cup sugar

Whip all of the above at a high speed until stiff peaks form. Fold in 1/2 cup Cool Whip. Pour into a 9x13 pan and freeze.

FROSTY FRUIT DESSERT

2 cups sugar
1/8 tsp. salt
1 quart buttermilk
1 tsp. vanilla
20 oz can crushed pineapple, drained
17 oz can fruit cocktail, drained

Combine sugar, salt, milk and vanilla. Blend well. Gently stir in fruits. Freeze in a 9-inch square pan until firm. Cut and serve.

NO BAKE FRUITCAKE

1 lb. box graham crackers
1 lb. box raisins
1 lb. bag mini-marshmallows
1 lb. bag flaked coconut
Small can evaporated milk
10 oz. maraschino cherries (cut into 4ths)
1 lb. pecans or walnuts (leave whole)

Crush crackers until fine. In a large bowl, mix crackers, raisins, coconut, cherries and nuts. Melt milk and marshmallows in a double boiler. Pour over crumb mixture and stir until well coated. Place wax paper on bottom of pan (9x13 or 10x14 works fine). Pour cracker mixture into pan. With wax paper, press down on mixture until firm and in corners. Stores in refrigerator for months.

STRAWBERRY ICE CREAM

2 cups sugar
4 eggs, beaten
5 cups milk
4 cups cream or canned milk
3 cups mashed strawberries, fresh or frozen
1 tsp. strawberry flavoring
3-4 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. red food coloring

Gradually add sugar to beaten eggs. Pour into freezer can and add milk, cream, berries, flavorings, salt and food coloring, Mix thoroughly.

Put on the lid and freeze. Make 1 gallon.

TEXAS SHEETCAKE

Combine in a bowl: 2 cups flour, 2 cups sugar, 1/2 tsp. salt

In a saucepan bring to a boil: 2 sticks butter or margarine; 4 Tbsp. cocoa

Combine in a 2nd bowl: 2 eggs, 1/2 cup sour cream, 1 tsp. vanilla, 1 tsp. baking soda

Combine flour mixture and egg mixture; add butter mixture.

Pour into a greased cookie sheet or jelly roll pan. Bake at 375 degrees for 20 minutes. While it bakes, make the frosting.

Frosting-bring to a boil: 1 stick butter or margarine, 3 Tbsp. cocoa, 5-6 Tbsp. milk. Remove from heat and add one box of powdered sugar - mixture should be the consistency of fudge (you may need to add a little more milk).

Spread on HOT cake. Sprinkle with chopped nuts, if desired.

FUNNEL CAKE

Mix 2 cups plain flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 eggs and 1 1/2 cups milk.

Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil (use extreme caution when cooking with hot oil), release some of the batter in a circular motion, then criss-crossing motion to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the 'feel' for cooking it.

Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm.

LONA'S APPLE CRISP

In a blender or using a fork, mix together 3/4 cup flour, 1 cup sugar, 1/4 tsp. salt and 1/2 cup softened butter until mixture resembles crumbs.

Peel and slice 4-5 lbs. apples and place in a baking dish. Sprinkle with cinnamon. Top with flour/crumb mixture.

Bake at 350 degrees for 30-45 minutes or until light brown.

CARAMEL TOPPING: 1 stick butter or margarine, 2 cups sugar, 1 pint half and half, 1 cup DARK Karo syrup.

In a heavy saucepan, combine all but 1 cup of the half and half. Heat over medium heat, stirring occasionally. Bring to a soft-ball stage or 234 degrees on a candy thermometer. Add rest of half and half and continue cooking to soft ball stage again.

CREME BRULEE

5 large egg yolks
1/2 cup sugar
2 cups whipping cream
3 oz. (1/2 cup) finely chopped white chocolate
1/4 tsp. vanilla extract

Position rack in center of oven and preheat to 300 degrees. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.

Ladle custard into custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour for 10 oz. cups or less for smaller cups. Remove custards from water and cool. Cover and refrigerate overnight.

Preheat broiler. Sprinkle 1/2 tbsp. sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.

Chocolate Candy Cereal

1 Cup Karo Syrup
1 Cup White Sugar
1 Cup Peanut Butter
1 Bag Semi-sweet Chocolate Chips
1/2 Box of Corn Flakes

Bring Karo syrup and white sugar to a boil. Stir in peanut butter until smooth. Stir in chocolate chips until smooth. Poor over cornflakes and let cool on wax paper. Makes a great party snack!

ALMOND BUTTER CAKE

Very easy to make and tastes excellent alone or served with strawberries and whipped cream.

Sugar
3/4 cup butter, melted
2 eggs
1/2 tsp. almond extract or more
1 1/2 tsps. vanilla extract
1/2 tsp. salt
1 1/2 cups flour
3 Tbsp. slivered almonds

Blend 1 and 1/2 cups sugar and melted butter in a large mixing bowl. Beat in eggs, 1 at a time, and stir well. Add almond and vanilla extracts and mix thoroughly. Taste and add more almond extract if desired. Add salt and flour and mix until batter is smooth.

Spread batter in a greased 9-inch round or 8-inch square cake pan. Sprinkle 2 tsps. sugar over batter, then sprinkle with almonds. Bake at 350 degrees until toothpick inserted in center comes out clean, about 35-40 minutes (begin checking doneness after 25 minutes). Remove and let cool 10 minutes. Turn cake out onto rack to cool completely. Makes 8-10 servings.