1 cup butter (unsalted is recommended, but I use salted and can’t tell a difference.) 2 cups sugar 4 eggs 2 tsp vanilla 5 cups flour 1 tsp salt 1/2 tsp baking soda Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). ...
1 pkg. Betty Crocker Lemon cake mix 1 pkg. instant lemon jello pudding 2/3 c. oil ¾ c. water 4 eggs Beat above ingredients for 3 minutes. Pour into greased and floured bundt pan and bake at 350 for 40 minutes or until done. Remove from pan and poke with a toothpick. Warm 1 c. powdered sugar and ½ c. lemon juice to make a glaze. Spread over cake.
6 c. Rice Chex (in a big bowl) Melt in a microwave: ½ c. peanut butter 1 pkg. chocolate chips Pour over chex and mix well. In a brown paper bag, place 2 c. powdered sugar; pour Chex into the bag and shake well.
1 bag Corn Pops 2 sticks butter 1 c. sugar 2 Tbs. Karo syrup 3 Tbs. water Boil to 250 and coat pops. Add cashews, if desired.
1 box confectioners sugar 2 c. graham cracker crumbs 18 oz. jar crunchy peanut butter 2 sticks butter Roll into bite size balls and dip into melted chocolate and place on wax paper.
1 cup butter or margarine 1 pound light brown sugar 1 (14 ounce) can sweetened condensed milk 1 cup light corn syrup 1 pinch salt 1 1/2 teaspoons vanilla extract In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
2 c. sugar 1 c. corn syrup ½ c. water 1 ½ tsp. flavoring extract food coloring Cook until 300 and then pour into molds.
1 can evaporated milk 4 Tbs. butter mix together: 4 Tbs. cocoa 4 Tbs. flour 2 c. sugar at last add: 2 tsp. vanilla Mix dry ingredients in pan with a spoon, using the back to break up clumps. Add butter and evaporated milk. Stir until boiling, then boil for 2 min. Pull off heat and add vanilla.
1 can Pilsburry Crescent roll dough 1 bag marshmallows ¼ tsp. cinnamon ½ c. sugar 4 Tbs. butter Glaze: 1 c. powdered sugar 2-3 Tbs. milk Remove dough from can and separate rolls. Combine cinnamon and sugar. Melt butter. Roll a marshmallow for each roll in butter then cinnamon and sugar and place in the center of each crescent roll and roll up. Tuck edges underneath and place on a cookie sheet. Bake according to directions on the can. After removing from the oven, let cool. Then make glaze and drizzle over puffs.
1 pkg. cream cheese, softened 3 c. confectioners’ sugar 3 c. semi sweet chocolate chips, melted 1 ½ tsp. vanilla In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate 1 hour then shape into 1” balls. *You can roll in nuts, cocoa, coconut, confectioners’ sugar, candy sprinkles, or omit chocolate and add 1 c. crushed oreos, then roll in oreos.