Category: Squares / Cakes

This is from Jewell – delicious

Yield

9×9 pan

Ingredients

• Sweetened condensed milk – 11 oz (300 ml)
• Brown sugar, packed 2 cups (450 ml)
• granulated sugar 1 cup (225 ml)
• milk 1/2 cup (125 ml)
• butter or hard margarine 3 tbsp (50 ml)
• corn syrup 2 tbsp (30 ml)
• vanilla 1 tsp (5 ml)

Directions

1. Combine first 6 ingredients in 3 quart (3l) saucepan. Heat on medium-low, stirring often as it comes to a boil. boil, stirring occasionally to prevent sticking, until soft ball stage on candy thermometer or until a small spoonful dropped in cold water forms a soft ball. Remove from heat. Remove thermometer. Let stand 40 minutes. Add vanilla. Beat until it gets thick. Pour into greased 9 X 9 inch (22 X 22 cm) pan. Cool Cuts into 36 pieces.
2. Tip – do not under-cook or while it will still taste good, you will have to eat it with a spoon.

Ingredients

• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons oil
• 1/4 cup sugar
• 1 beaten egg
• 1 1/2 teaspoon salt
• 2 1/4 teaspoon instant yeast
• 3 1/2 to 4 cups bread flour

Directions

1. Pour milk and water into a saucepan and heat to a scald. Pour this into a large bowl, allow to cool to lukewarm. Add in oil, sugar and salt; mix with a wooden spoon till well blended. Add in beaten egg and 2 cups of flour; mix till smooth with a wooden spoon. Add in instant yeast and mix. Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour. When the mixture becomes to hard to mix, pour out onto a well floured surface and knead in more flour for 8 minutes. The dough will become smooth and elastic. Add just enough flour that the dough no longer sticks to your hands while kneading. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides with oil. Cover with plastic wrap and allow to rest till double in bulk, about 1 hour. Remove dough and knead a few time to release the gas. Now cut the dough into 8 pieces. use a scale to make sure each piece is equal in weight. Allow to rest for 5 minutes. Take each piece and roll into a 36 inch rope. Roll ropes around the greased 6 inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and cover with plastic wrap. Allow to rest for 30 minutes. Bake in a preheated 350 degree oven for 20 – 22 minutes or till golden brown. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.

Yield

1 cake

Ingredients

• 1 cup butter
• 1 ½ cups granulated sugar (sifted)
• 6 eggs
• ¼ cup milk
• 2 ½ cups sifted flour
• 3 tsp baking powder
• 2 cups sultana raisins
• 1 cup candied pineapple
• ½ cup citron shredded
• ½ cup candied orange peel shredded.
• 1 cup blanched almonds
• 1 tbsp vanilla
• 1 tsp almond extract
• candied cherries

Directions

1. NO directions given. Cream butter and sugar. Add remaining ingredients. Bake in slow oven. 275 for an hour or until toothpick inserted in cake comes out clean.

Ingredients

• 1 cup karo (golden) syrup
• 1 cup white sugar
• 1 ½ cup peanut butter
• 6 cups Special K cereal
• 2 pkg. chocolate chip
• 1 pkg, butterscotch chip

Directions

1. Melt together in saucepan, and then cool slightly. Combine with 6 cups Special K cereal. Spread on a large cookie sheet.
2. Icing: Melt in double boiler, 2 pkg. chocolate chip and 1 pkg, butterscotch chip. Spread over first mixture.

Yield

1 cake

Ingredients

• 1 cup brown sugar
• 1 cup sour cream
• 1 egg
• 1 ½ cup flour
• 1 tsp baking soda
• ¼ tsp cream of tartar
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp salt
• ½ cup chopped nuts

Directions

1. Beat brown sugar, sour cream and egg.
2. Add remaining ingredients
3. Bake in greased and floured deep square pan.
4. Frost with caramel frosting