SUPER SATURDAY RECIPES
MICROWAVE CARAMELS
Lynne Williams
2 cubes melted butter 1 cup white sugar
1 cup brown sugar 1 cup corn syrup
1 can sweetened condensed milk
Combine and stir well. Microwave for 14 minutes. Remove from microwave and beat with hand mixer for 2 minutes. Add nuts if desired. Pour into buttered 9x13 pan. Cool and cut.
TIGER BUTTER
Desi Skillin
1 pound white chocolate discs from Winco
12 ounces chunky peanut butter
¾ cup semi-sweet chocolate chips
Microwave white chocolate 3 minutes. Add peanut better and microwave 2 minutes. Stir really well. Put wax paper on a cookie sheet and spread mixture on wax paper. Microwave chocolate chips 1 minute and stir. Microwave for 1 minute longer. Pour in lines on mixture on cookie sheet and swirl in with a toothpick. Cut when cool.
PUMPKIN ROLL
Shannon Greenhalgh
Wet: Dry:
3 eggs ¾ cup flour
1 cup sugar 1 teaspoon baking powder
⅔ cup canned pumpkin 2 teaspoons cinnamon
1 ½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
Mix each separately with a whisk, then combine. Spray a cookie sheet and then cover with parchment or wax paper and spray again. Spread cake mixture evenly and bake at 375˚ for 13-15 minutes until a toothpick comes out clean. Remove from oven and turn over on a towel dusted with powdered sugar, dust top with more powdered sugar and roll up (how I get the cake out: when the cake comes out, dust with powdered sugar, lay the towel on top, put another sheet pan on top of the towel, and then flip over – the cake and towel will now be on top of the sheet pan – remove the parchment paper, sprinkle with more powdered sugar and roll up). Let cool completely. Unroll, spread with filling and roll back up. Wrap in plastic wrap and refrigerate. Top with whipped cream, nuts, caramel, or nothing at all! Enjoy!
Filling:
1 cup powdered sugar 4 ounces butter, melted
6 ounces cream cheese, softened 1 teaspoon vanilla
Mix well and spread on pumpkin roll.
CINNAMON ROLLS
Deona Kirkham
1 cup shortening 2 cups warmed milk (I use powdered milk)
1 cup sugar 2 cups hot water
1 tablespoon salt 2 tablespoons dry yeast (Saf-instant)
2 teaspoons vanilla 1 teaspoon nutmeg
4 eggs 9-10 cups flour
Other ingredients: butter, cinnamon, raisins, brown sugar.
Cream shortening, sugar and salt. Add eggs and vanilla and beat. Add hot water and milk. Beat. Add yeast, mix and let sit until bubbles. Add nutmeg and flour and mix well. Let rise once, then roll out. Spread with melted butter, sprinkle with brown sugar, cinnamon and raisins and roll up. Slice with piece of heavy thread dipped in flour and place in buttered pans. Let rise and bake 10 to 12 minutes at 425˚
Icing: ¼ cup butter, canned milk, powdered sugar and vanilla
CINNAMON CHRISTMAS ALMONDS
Gale Dredge
1 cup water
2 cups sugar
2 teaspoons cinnamon (Lori used tablespoons)
4 cups almonds
Stir first three ingredients until dissolved in a large nonstick frying pan. Turn heat to medium and bring to a rolling boil, stirring continuously. When boiling good, add almonds and stir continuously (approximately 5-7 minutes) until it begins to thicken. As soon as it starts to thicken add 1 teaspoon vanilla and continue stirring with a wooden spoon until the sauce begins to crystallize and stick to the nuts. After nuts are well coated with the crystallized sugar, dump them onto a cookie sheet covered with wax paper and continue to stir to coat well and separate nuts.
CARAMEL APPLE RECIPE
1 – 14 ounce sweetened condensed milk 1 cup white sugar
1 ½ cup karo syrup ½ cup butter
1 cup brown sugar ¼ teaspoon salt
Cook on medium until mixture reaches 225˚ (usually about 20 minutes). Stir continually.
