Mom's Famous Soft Christmas Caramels

2 Cups Whipping Cream
1/2 C Sweetened Condensed Milk
2 Cups Light Corn Syrup
1/2 Cups water
2 Cups Sugar
1/2 Cup Butter

Butter a 9" square pan.  Saucepan - Cream and Milk.  Low heat/warm - Do Not Boil.  In 4 quart pan mix corn syrup, water, and sugar.  Place over high heat and stir with spoon until well mixed.  Candy Thermometer 250F (120c) or hard ball stage.  Stir in butter and warm cream milk.  Temperature will decrease.  Stir consistently until thermometer reaches 244F or firm ball stage.  Pour in pan.  Cool overnight.  Cut in 1' squares.  Wrap in waxed paper or dip in tempered chocolate.  81 pieces.

Texas Sheet Cake Brownies

1 stick butter or margarine

1/2 C shortening

1 C water

4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar

2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.

Add:

2 eggs

1/2 C milk (with 2 Tbsp Vinegar)

1 Tsp Vanilla

1 Tsp baking soda

1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.

Icing:

1 stick butter or margarine

6 Tbsp milk

2 Tbsp cocoa

1 pound powdered sugar

Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

Pretzel Hugs

We make these all the time!  A big secret is after a holiday is over - load up on HUGS & M&Ms on clearance!

Ingredients:

• circle or square-shaped pretzels (use Gluten Free pretzels for Gluten Free)
• Hershey's Kisses Hugs
• M&Ms

Directions:

1. Preheat oven to 250F degrees.
2. Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Mine takes about 4 minutes.
3. While the Hugs are melting in the oven, get your M&Ms ready because you will have to move quickly once they are out of the oven.
4. Remove pretzel hugs from oven and gently press an M&M down on each one. The Hug should flatten out when you press the M&M on it.  If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
5. Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator. These are a great make ahead treat: make them 1-3 days before you need them and store covered in the refrigerator.

Coconut-Pecan Filling & Frosting

1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) Baker's Angel Flake Coconut (about 2 1/3 cups)
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.  Remove from heat.

Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.

This recipe is a family favorite through generations!  I use the Duncan Hines brand for German Chocolate cake and make this German Chocolate Cake Frosting.

Gluten Free Sugar Cookie

Ingredients:

1 cup of sugar
½ cup of butter, softened
1 large egg
1 tablespoon water or milk
1½ teaspoons vanilla
¼ teaspoon salt
¼ teaspoon of cinnamon (optional)
½ teaspoon of xantham gum (omit if your all purpose flour has it)
2 cups of gluten free all-purpose flour + more for rolling/dusting)

Instructions:

In a large bowl, cream butter & sugar at medium speed.
Add egg, water or milk, vanilla, salt, and cinnamon (optional). Blend until mixed well.
Add xantham gum and flour. Mix at a low speed until well combined.
Cover and refrigerate for at least one hour.
Preheat oven to 350 degrees.
Roll out dough onto a lightly floured surface, about ¼" thick.
Cut out with selected cookie cutters and place on baking sheet. Make sure cookies are not touching.
Reform and roll out scrap dough, then continue cutting more cookies.
Bake 10-12 minutes. Remove from oven and let cookies cool five minutes on cookie sheet before removing onto a cooling rack. Cool completely before decorating.
Store in an airtight container for up to 5 days.

Frosting:

4 cups confectioners sugar
1/2 cup shortening
5 Tbs milk
1 Tsp vanilla extract

Cream sugar and shortening.  Add Milk and vanilla.  

Gluten Free Apple Spice Cupcakes

Cupcakes:

1 cup rice flour

1/4 cup sweet rice flour

1/2 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup butter, softened

1 cup sugar

1/2 cups brown sugar

4 eggs

1 1/2 cups applesauce

For Frosting:

1 cup brown sugar

 1/2 cup butter, softened

1/2 cup powdered sugar

For Cupcakes:

Preheat oven to 350' degrees.

Line 18 muffin cups with liners.

In a small bowl combine rice flour, sweet rice flour, cornstarch, cinnamon, baking soda, salt, and cloves.  Set aside.

In a mixing bowl:  cream butter, white sugar, and brown sugar.  Add eggs one at a time.

Mix in applesauce and then flour mixture.  Mix just until combined.

Divide batter between muffin cups.  Bake for 17-18 minutes or until toothpick inserted in the center comes out clean.

Let cool completely.

For Frosting:

With a mixer combine butter, brown sugar, and powdered sugar.

Mix for several minutes or until the texture frosting should be.

Frost cupcakes and enjoy.

Gluten Free Apple Pie

Ingredients:

• 2 Gluten-free pie crusts for a 9-inch pie plate
• 7 cups peeled Grannie Smith apples, sliced 1/4" think (about 2 1/2 pounds)
• 3/4 - 1 cup sugar (if using a tart variety of apple, use more sugar)
• 2 tablesppons gluten-free sweet rice flour or tapioca flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablesppons cubed butter
• Prep time: 30 minutes
• Cook time:  50 minutes
• Total time:  80 minutes
• Yeild:  1 9-inch pie

Preheat oven to 425°

Use one 9-inch pie plate

1. Prepare gluten free pie crust.  Use any you would like.

2. Line 9-inch pie plate with one of the prepared gluten-free pie crusts.

3. Combine sugar, sweet rice flour OR tapioca starch, cinnamon, nutmeg and salt in a  large bowl and use a whisk to thoroughly blend ingredients.

4. Add sliced apples and gently coat apples with sugar mixture.

5. Pour apples into dough-lined pie plate and distribute them evenly.

6. Dot the top of the apples with cubed butter.

7. Place the second prepared crust over the top of the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.

8. Bake for 50-60 minutes, until top is golden brown and apples are tender.

9. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.

10. Allow pie to cool for several minutes before cutting.

Gluten Free Apple Crisp (dairy free)

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup 
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup sorghum flour (or brown rice flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top. 

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Note:  Gluten Free Goddess

Gluten Free Pumpkin Roll

Serves 6 to 8

3/4 cup Brown Rice Flour Mix*
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon pure vanilla extract
Confectioners’ sugar
Cream Cheese Filling (recipe follows)
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350ºF. Position rack in center of oven. Line a 15 1/2-inch x 10 1/2 inch baking pan with parchment paper. Lightly spray parchment paper and sides of pan with cooking spray. Spread a clean, thin cotton dishtowel on a flat surface and sprinkle with about 1/3 cup confectioners’ sugar (the sugar will help to keep cake from sticking to the towel; you will use the towel to roll up the cake after it is finished baking).

Place flour, baking powder, cinnamon, ginger, nutmeg, baking soda, xanthan gum, and salt in a small bowl; whisk until thoroughly combined.

Beat eggs and sugar in large bowl of electric mixer at high speed for 5 minutes until pale yellow and thick. Add pumpkin puree and vanilla and mix until well combined. Turn mixer speed to low and slowly add the flour mixture; mix until just combined.

Spread batter in prepared pan and bake in center of oven about 18 minutes until puffed and cooked through (toothpick inserted into center should come out clean and cake will spring back when pressed lightly; color will turn a darker golden brown).

Remove cake from oven and immediately invert onto the prepared dishtowel. Peel off parchment paper. With a light touch, roll cake and towel together into a roll (starting at the narrow end) and place on a rack to cool completely.

Gently unroll cake and spread Cream Cheese Filling over the entire surface. If using, sprinkle nuts over Filling and gently pat them into place. Reroll the cake and transfer it to a large cake plate or serving platter. Cover with plastic wrap or foil and refrigerate at least six hours (this will make it easier to slice). Dust with confectioners’ sugar just before serving. Cut cake into slices with a long thin knife.

Serve chilled or at room temperature (I like it better not too “chilled” because the filling is softer that way). Can be made a day ahead. Store in refrigerator for up to four days.

CREAM CHEESE FILLING

8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup confectioners’ sugar, sifted if lumpy
1 1/2 teaspoons pure vanilla extract

Beat butter and cream cheese in large bowl of electric mixer until light and fluffy.

Add confectioners’ sugar and vanilla and beat at low speed until well blended.

Healthy Cookies - GFCF

Ingredients:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats (make sure gluten free)

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good chocolate chunks

1 tsp. vanilla

1 tsp. cinnamon

Preheat oven to 350 degrees.  Mix together and bake 15-20 minutes.  Cool and enjoy!

Gluten Free 7-up Lemon Cake

1 3/4 cups butter
3 cups sugar
6 eggs
3 cups brown rice flour
1/2 tablespoon xanthan gum
2 teaspoons baking powder
2 tablespoons lemon extract
3/4 cup 7-up

Preheat oven to 325 degrees.  Grease a bundt pan and coat it with rice flour.

Cream butter and sugar, beating well.  Add eggs, one at a time, beating well.  Add flour and other dry ingredients.  Beat.  Add lemon extract and 7-up and beat well.

Pour into prepared pan and bake for 1 to 1 1/4 hours.

This recipe is delicious.  We use lemon pie filling and pour a little in the center as you are filling it into the bundt pan and top with the other half of the mixture.

Easter Lamb Cake & Whipped Cream Frosting

This is a family tradition cake for Easter in a lamb tin.  You can also make this a sheet cake.  This recipe has been used for years.  It's our family's favorite!

1 Cup Boiling Water, stove-top or microwave
2 Squares Unsweetened Chocolate
1/2 Cup Margarine, 1 Stick
1 3/4 Cups Brown Sugar
2 Eggs
1 3/4 Cups Flour, Unsifted, plus 2 tablespoons
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Sour

 Whipped Cream Frosting:
4 Tablespoons Flour
1 Cup Milk, cold
1/2 Cup Margarine, 1 stick
1/2 Cup Crisco Shortening, solid butter or white
1 Cup Sugar
2 Teaspoons Vanilla, "pure" preferred

Cake:
Pour water over chocolate and let stand until cool, stirring once in a while to soften chocolate. Mix flour, baking soda, and salt together in a small bowl. Cream softened margarine (let stand for 2 hrs, but don't melt). Add brown sugar and blend well. Add the eggs, mix well and add sour cream. Add the pre-mixed flour mixture alternately with the chocolate water to the sour cream batter. Pour into a well-greased and floured lamb mold or 11x14 pan. Be careful not to overfill. Bake 325 degrees for 1 hour. Use toothpick in a hole to test cake. If toothpick comes out clean, it is done. Do not over-bake. Use remaining batter for cupcakes.

Whipped Topping:
Set your margarine and shortening in a medium size to large bowl for 2 hours to soften. Do not melt or soften in a microwave. Mix 4 T. flour with 1 cup cold milk in saucepan, then cook over a "low" flame (3-4 setting), stirring constantly the sides and bottom being careful to not burn, until a "thick" consistency. Immediately scrape into a small bowl and set on counter to Cool.

Cream the softened 1/2 cup (1 stick) margarine and 1/2 cup Crisco shortening (not liquid) for 4 minutes with an electric mixer. Add 1 cup sugar and beat for another 4 minutes. Be sure to stop and scrape sides. Then, add cooled four paste and beat an additional 4 minutes (4-5 mixer setting). Add 2 teaspoons pure vanilla and blend for 30 seconds, scrapping the sides of bowl. Refrigerate. Be sure cake is cool before frosting. Refrigerate. Delicious Cold.

Grandma Zieglowsky's Homemade Ice Cream

4 large eggs
2 cups sugar
Half Gallon container whipping cream
Half Gallon container half & half
1 1/2 tablespoons of vanilla
pinch of salt
2% milk

Put eggs in bowl and beat until frothy add the sugar and beat until the sugar is dissolved. Add the whipping cream and half and half and beat until mixed. Add vanilla and the salt. Stir until blended. Pour into the container w/paddle. Fill the container the rest of the way to the fill line with milk. Take and mix it the with the paddle. Put lid on and put in ice bucket container.

Add ice about 1/3 to 1/2 way up, then add the salt-about 1 handful over ice. Add more ice, add salt. Finish adding the ice should always be just a little above the ice cream. finish with salt. When ice gets down some add more ice with salt.

Cake-Like Brownies

2 sticks butter
4 Tbsp cocoa
1 cup water

Heat until butter melts, pour over:
2 cups flour
1/2 tsp salt
2 cups sugar

Add:
2 eggs
1 tsp soda
1 tsp vanilla
1/2 cup milt
1 tbsp vinegar

Bake in an ungreased 15*10 pan (sheet cake pan) for 30 minutes at 350' 

Frost while warm with:
3/4 stick butter
3 Tbs cocoa
(heat until melted)
Add:  4 tbsp milk
1 tsp vanilla
enough powdered sugar until spreads

Oven Carmel Corn

7 1/2 quarts popped corn

Bring to a boil:
2 cups of brown sugar
2 sticks of butter
1/2 cup of white corn syrup
1 tsp salt
Add last: 1 tsp baking soda

Stir and pour over popped corn on greased cookie sheet.  Bake at 200' for 1 hour stir every 15 minutes.

Frozen Fruit Cup

2 10 oz boxes frozen strawberries, partially thawed
2 11 oz cans mandarin oranges, drained
12 oz can crushed pineapple with juice
4 bananas, sliced
1 1/2 cup sugar
1 cup water

Mix all fruit.  Combine sugar and water and boil two to three minutes.  Pour over mixed fruit.  Freeze mixture in clear plastic cups.

Fruit Bars

1 cup margarine
1 3/4 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp baking powder
 3 cup flour
1 21 oz can blueberry, cherry, apple, or lemon filling

Cream margarine and sugar.  Add eggs and vanilla.  Stir in flour and baking powder.  Place 2/3 batter in 11*17 inch ungreased pan.  Spread pie filling over the batter.  Spread remaining 1/3 of batter by teaspoon over the top.  Bake 30-40 minutes at 350'.  Drizzle favorite powdered sugar frosting over top when cooled.

Pumpkin Cake Pie

1 can pumpkin

4 eggs

 1 can evaporated milk

1 ½ cup sugar

2 tsp cinnamon

1 tsp ginger

½ teas nutmeg

Mix all ingredients and put into 9*13 greased pan

Sprinkle 1 package yellow cake mix on top.  Pour 1 cup melted butter on top.  Spinkle chopped nuts.  Bake 350’ for 1 hour.

Pumpkin Bread

Combine – 3 cup sugar and 1 cup oil (blend well)

Add – 4 eggs (1 at a time) beating after each. 

Combine in Bowl – ½ tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, 2 tsp. baking soda, & 3 1/3 cup flour

Combine 2 cup pumpkin and 2/3 cup water

Blend dry ingredients and mix pumpkin mixture. 

Bake 350’ 1 hour in 9*5 loaf pans

Master Cookie Mix - with a variety of cookies

Master Cookie Mix

4 ½ cup flour
1 ½ cup sugar
1 ½ cup packed brown sugar
2 tsp. salt
2 tsp. baking soda

Mix above n mixing bowl and add:
1 ½ cup shortening, blend until crumbly. Store in air tight container for up to 6 months. Yield 10 cups

Cinnamon Raisin Cookies
2 eggs
½ tsp. cinnamon
½ tsp. almond extract
2 ½ cups master cookie mix
½ cup raisings
½ cup chopped nuts

Combine eggs, cinnamon, extract, and cookie mix. Mix well. Bake 350’ 10-12 minutes.

Banana Cookies
2 eggs
½ cup mashed bananas
¼ cup all-purpose flour
1 tsp. vanilla
2 ½ cup master cookie mix
½ cup chopped nuts

Combine and mix well, then add nuts. Drop by tablespoons on onto ungreased cookie sheet. Bake 350’ for 10-11 minutes.

Peanut Butter Cookies
½ cup peanut butter
2 eggs
1 tsp. vanilla
2 cups master cookie mix

Combine all ingredients, mix well. Drop by rounded tablespoon, flatten slightly. Bake 305’ 0-12 minutes or until browned.