Crockpot Caramel Topping for Ice Cream

Becky Beckstead

1 can sweetened condensed milk
1 cup brown sugar
1/2 cup light karo syrup
1/2 cup butter
dash of salt

Spray your crockpot. Mix all ingredients in a saucepan and bring to a boil.  Immediately pour into a crockpot and set on low heat.  If it becomes too thick you can thin it out with a little milk or cream.  This recipe can be doubled or tripled easily.

Hot Fudge Topping for Ice Cream

Becky Beckstead

2 cups sugar
4 TB flour
4 TB cocoa
1/4 cup butter/margarine
1 large can evaporated milk
2 tsp vanilla

Mix dry ingredients.  Add butter and milk.  Stirring constantly, cook boiling for 2 minutes.  Let cool and add vanilla.

Tip:  keep warm in crock pot until/while serving.

Death By Chocolate

Andrea Wright
A good friend from our Fenton ward in Michigan.  Just look at these ingredients...you know its going to be good!!

37 Oreo cookies
5 oz evaporated milk
8 oz cream cheese
12 or 16 oz cool whip
14 oz Kraft caramels
1 stick butter
1 c powdered sugar
pecans, chopped

Crush 25 oreos and lay in bottom of 9x13 pan.  Melt caramels, milk and butter together then pour over cookie crust.  Let cool.  Mix cream cheese, powdered sugar and 1 cup cool whip together.  Spread over cookie mixture and top with plain cool whip.  Crush 12 oreos over the top and sprinkle with chopped pecans.  Keep refrigerated.

1,2,3 Caramel Popcorn

Cammy, Kim and Kamree Carlson 
(a recipe the girls made and shared when they were in activity days with Nicole Roundy and I.  Its such a soft, perfect carmeled popcorn)

1 bag marshmallows
2 cubes butter or margarine
3 cups brown sugar
popped popcorn

Put popcorn in a large metal or heat safe bowl.  In a large saucepan melt marshmallows, butter and brown sugar until well blended.  Pour over the top of the popcorn.  Stir until the popcorn is coated.  ENJOY!

Donuts/Rolls

Michaelene Grassli
Somebody came and demo'ed these donuts at our PV 4th ward RS enrichment and they were 
SO good!

2 TB yeast
1/2 cup milk
2 cups warm water
3 eggs
1/2 cup cooking oil or butter
1 tsp salt
1/4 cup sugar
6-7 cups flour

Mix all together in mixer until dough is soft but pulls away from sides.  Let raise for about 45 minutes.  Shape and let rise again.  Bake at 375 until brown.

**For donuts add 1/4 cup butter and 1/4 cup sugar

Homemade Glazed Donuts

Pioneer Woman Prep Time: 25 Minutes

Cook Time: 2 Minutes

Difficulty: Intermediate

Servings: 18

Ingredients

• Doughnuts
• 1-⅛ cup Whole Milk, Warm
• ¼ cups Sugar
• 2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
• 2 whole Large Eggs, Beaten
• 1-¼ stick Unsalted Butter, melted
• 4 cups All-purpose Flour
• ¼ teaspoons Salt
• Canola Oil
• GLAZE
• 3 cups Powdered Sugar
• ½ teaspoons Salt
• ½ teaspoons Vanilla
• ½ cups Cold Water Or Milk

Preparation Instructions

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.

SinFULL Grape "Salad"

Danette Peterson

Warning: It's name is misleading because other than the fruit there is nothing "salad"y about it. So delicious! A little mix of the tart and the sweet.

1 (8oz) cream cheese softened

1 cup sour cream

1 cup sugar

Candied walnuts/almonds (plain is also an option, as if cutting out sugar at this point will save your thighs)

Toffee chips

Green and red grapes

Apples (optional)

Melissa's Carmel Apple Perfection

Taken from Melissa Franson's blog, melissalovestocook.blogspot.com

Let me tell you, these suckers aren't as easy as you would think. I have had 3 batches that haven't turned out very well (this batch below included) but the good part is that I now know every possible mistake that you can make. I have been humbled, let me tell you! I mean, how hard can some caramel apples be to make, right?

Mistake #1: This led to disaster batch #1.... get ALL the wax off your apples! Don't just rinse them, like the normal apple eater does. Gently scrub with a washcloth and warm water. Then towel dry.

Mistake #2: On the back of your Kraft Caramel bag it will say to mix 2 T. water with 1 bag unwrapped caramels. Use milk instead.

Mistake #3: Don't use Almond Bark. You can't thin it out very easily and when your chocolate is too thick, it pulls the caramel right off your apple. Trust me.

Buy good chocolate, like Ghiradelli chocolate chips. Before melting in 30 second intervals or with a double boiler, add 1 T. vegetable shortening for every 1 cup of chips to thin out the chocolate a little. It should put a thin coat on your apple. Refrigerate to dry chocolate. If you want to roll in crushed Heath bars, nuts or whatever your little heart desires, do it when the chocolate has barely dried then stick back in the fridge.

So, your instructions are pretty much above... Here's what you will need to pick up:

3-4 Granny Smith apples (3 large, 4 medium)

1 bag Caramel candies (5 popsicle sticks come in the bag)

1 bag chocolate chips

2 T. vegetable shortening

candy or nuts to crush

Roll the apples in the caramel and chocolate, holding them by the sticks or use a spoon when the caramel and/or chocolate gets low and spoon them on to cover.

I used Heath toffee chunks on the apples above.

Caramel Filling for Caramel Sticky Rolls

Mrs. Powell's

½ cup whip cream

½ lb margarine

6 cup Karo syrup

Melt together in the microwave and add

5 cups brown sugar (one 2 lb bag and 1 cup)

Baked Apple Dessert

The Friend

4 Granny Smith apples (or any apples with a tart flavor) 


8–12 unwrapped caramels 


1/4 cup apple cider 


4 teaspoons lemon juice 


4 teaspoons cinnamon

1 teaspoon nutmeg 


2 tablespoons butter 


1/4 cup packed brown sugar 


whipped cream or vanilla ice cream

1. Wash and core the apples. Slice them horizontally into 1/2-inch (1.3-cm) rings and stack them in their original shape in a square baking dish. Put two or three caramels in each apple’s core. Pour apple cider over the apples and sprinkle them with lemon juice, cinnamon, and nutmeg.

2. Mash the butter and brown sugar together in a bowl, and press the mixture evenly over the apples. Cover the baking dish with foil and bake for 20 minutes at 350°F (177°C). Remove the foil and bake uncovered for 20 more minutes.

3. Set each apple on a plate and pour juice from the pan over each one. Serve with whipped cream or ice cream.

Cinnamon-Sugared Almonds

Kassy Beckstead

Whip one egg white till bubbly. Add 1 tsp vanilla & 4 cups raw almonds (no salt).
In a gallon bag combine 1 cup sugar, 1 1/4 tsp. cinnamon, 3/4 tsp. salt.
Pour in nuts and mix. Spread on a cookie sheet lined with parchment paper.
Bake @ 250 degrees for 1 hour stirring every 15 minutes. Let cool for 30 minutes.

Fruit Biscotti

Kristen Beckstead

Crust: 1 egg

½ cup margarine

1 tsp cream of tartar

½ tsp baking soda

1 ½ cup flour

½ cup sugar

Top/Filling

8 oz lite cream cheese (softened)

¼ cup sugar

2 TB pineapple juice

1 pt strawberries (sliced)

2 kiwi fruit (sliced)

20 oz pineapple chunks

Glaze: ¼ cup sugar

1 TB cornstarch

¾ cup pineapple juice

Mix crust ingredients well; spread in greased 9x13 pan and bake at 350 degrees for 10 minutes. Whisk together cream cheese, sugar, and pineapple juice and spread on cooled crust. Dress with fruit. Mix sugar and cornstarch in small saucepan; add pineapple juice. Cook and stir until thick and bubble. Cool and drizzle over fruit

Sweet Cereal Mix

Cindy Marshall

4 cups Rice Chex

4 cups Crispix

1 small pkg. Mini pretzel twists

1 ½ cup mixed nuts

½ cup coconut

Coating: 1 cup margarine or butter

1 1/3 cup sugar

½ cup light corn syrup

Bring to boil for 2 minutes, remove form heat,

Add 1 tsp vanilla and pour over dry mix.

Carmel Popcorn

Cindy Marshall

1 cube butter

2 cups brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

1 tsp vanilla

10 qt. popped corn

Bring butter, sugar, and corn syrup to slow boil, stirring always.

Add milk, stirring until soft ball stage (small bubbles follow the spoon) remove from heat, add vanilla and pour over popcorn.

Carolyn’s Caramel Popcorn

Carolyn Welling

4 TB butter

2 cups brown sugar

½ cup light corn syrup

Bring butter, brown sugar and corn syrup to a boil while stirring.

Add ½ can Eagle Brand milk. Cook to soft boil.

Pour over 4 ½ quarts of popped corn in buttered bowl.

Danish Puffs

Kristen Beckstead

1 cup flour

½ cup margarine

2 TB ice water

Cut together like pie crust.

½ cup butter

1 cup water

Mix butter and water and bring to boil then remove from heat.

Beat in 1 cup flour

3 eggs- one at a time

1 tsp almond flavoring.

Divide first mixture in ½. Pat into 2 strips 3”X 12” on large cookie sheet leaving 3 inches between each. Spread 2^nd mixture on top of first. Bake at 350 degrees for 60 minutes.

Frost with: 2 cups powdered sugar

1/3 square butter

1 tsp almond flavoring and enough milk for desired consistency.

Tapioca

(5 quart batch-Family Size)

Kristen Beckstead

In large heavy pan combine:

1 cup sugar

1 cup tapioca

6 separated egg yolks (reserve whites in glass mixing bowl)

10 cups water

3 cups powdered milk

Whisk all ingredients over high heat.

Bring to a rolling boil stirring constantly. Reduce heat to medium while mixture thickens and continues boiling. When thickened, remove from heat.

Beat 6 egg whites in glass mixing bowl, adding 1/3 cup of sugar and continuing to beat until soft peaks form. Fold egg white mixture into hot tapioca mixture and add 2-3 TBS of vanilla.

Cool enough to not burn your tongue before eating.

Easy Homemade Donuts

Valerie Converse

1 16.3 oz tube of Pillsbury Original Grands Homestyle BIG Biscuits (Not the Flakey kind)
Oil for frying
Toppings
Sprinkles
Sugar and Cinnamon
Sugar Glaze (milk & powdered sugar)

Cut a hole in the center of each biscuit with a pop bottle cap or whatever you can find that will cut a small hole in the center. Place biscuits in a fryer for about 2 minutes then turn them and cook 2 more minutes. Remove from fryer and let cool and then add your toppings.
I had my fryer set at about 375 degrees.

Puppy Chow

9c. Rice Chex cereal 1c. semi sweet chocolate chips 1/2c. creamy peanut butter 1/2c. butter (or margarine) 1 1/2 c. powdered sugar (I usually have to use closer to 3c., I use 1 1/2 and then have to add more after I shake the cereal and powdered sugar together) 1 tsp. vanilla Melt chocolate, peanut butter and butter in microwave for 1 1/2 minutes. Put cereal in a large bowl. Take melted mixture, add vanilla mix (or beat) until smooth, pour over cereal. Mix until all is coated. (I usually let the cereal/chocolate mix cool a few minutes before putting into zip lock bags.) Pour powdered sugar evently into 2 large zip lock bags, put cereal in and shake until coated. Put on wax paper to cool (I usually skip this step).

Gooey Chex and Golden Grahams Snack

Valerie Converse 1 stick of butter 1/2 cup corn syrup 1/2 cup white sugar 3 cups rice chex cereal 3 cups golden grahams 1/2 cup coconut In a sauce pan melt butter, corn syrup, and sugar over medium heat. Bring to a boil and boil for 2-3 minutes. Meanwhile in a large bowl combine chex, golden grahams and coconut. Then add the boiling corn syrup mixture to the cereal and mix until it covers all the cereal. Dump it on a sheet of greased tin foil to cool.