Easy Recipes

Butterscotch Apple Dumplings

1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 tablespoons granulated sugar 1/4 cup shortening 1/2 cup milk 2 medium apples, pared, cored and halved 1/4 cup granulated sugar 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/3 cup brown sugar 5 tablespoons margarine Dash of salt 1 cup boiling water

Butterscotch Cream Cheese Dessert Bars

1 (10 ounce) package butterscotch chips 1/2 cup butter 2 cups graham cracker crumbs 8 ounces cream cheese 1 (14 ounce) can sweetened condensed milk 1 teaspoon vanilla extract 1 egg 1 cup chopped pecans

Butterscotch Pie

1 1/2 cup(s) , Milk 1 cup(s) , Brown Sugar 2 tablespoon(s) , Cornstarch 2 large , Egg Yolks 2 tablespoon(s) , Butter 1 large , Baked Pie Shell 0 bunch , Meringue

Cafe au Lait Jelly

2 tablespoon gelatine 1 1/2 cups milk 2 tablespoons granulated sugar 2 teaspoons instant coffee 2 eggs 1 cup cream 1 teaspoon cinnamon 1 tablespoon drinking chocolate

California Dreams

32 caramel candies
1/3 cup evaporated milk
1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar, packed
1/2 cup rolled oats
4 Tablespoons butter or margarine, softened
6 ounces semi-sweet chocolate chips
1/2 cup chopped pecans

CANDIED DILL STRIPS

7 lbs. cucumbers strips 1 c. lime 1 gal. water 1 1/2 qts. vinegar 7 1/2 c. sugar 1 1/2 tbsp. celery seed 5 to 6 drops of food coloring, yellow 1 tbsp. dill seeds Salt

CANDIED PICK-A-DILLIES

1 qt. dill slices 1/2 c. cider vinegar 2 c. sugar 2 tbsp. pickling spices

CandiedApples

8 Red apples 3 c Sugar 1/8 ts Cream of tartar 1 1/4 c Water Red food coloring

CANDIEDPLANTAINS

Belongs to the banana family. 2 lg. ripe plantains (all black) 3/4 stick oleo 1 c. maple syrup 1 1/2 tsp. cinnamon

Candy Apple Pie

1 1/2 cup(s) , Graham Cracker Crumbs 1/2 teaspoon(s) , Cinnamon 1/2 cup(s) , Butter Melted 1 1/4 cup(s) , Caramel Ice Cream Topping 1 1/4 cup(s) , Pecans Chopped 8 ounces , Cream Cheese 1 teaspoon(s) , Vanilla 1 large , Egg 1 tablespoon(s) , Lemon Juice 3/4 cup(s) , Sugar 3/4 cup(s) , Heavy Cream Whipped

Cantaloupe in Strawberry Pure

1 cup sliced hulled strawberries 3 tablespoons granulated sugar 1/4 cup sweet sherry 1 tablespoon lemon juice 1 large cantaloupe

Cappuccino Creams

Nonstick vegetable oil spray 1 3/4 cups whipping cream 2 ounces white chocolate, finely chopped 5 tbsp sugar 1 tsp vanilla or 1/8 tsp ground vanilla 4 egg yolks 1 egg 1/4 cup sour cream pinch of salt 4 tsp instant espresso powder

Cappuccino Torte

1/2 cup finely crushed chocolate wafers 16 ounces semisweet chocolate, chopped, or 16 ounces (2 2/3 cups) semisweet chocolate pieces 1 cup whipping cream 1 tablespoon instant coffee crystals 1/2 teaspoon ground cinnamon 6 beaten eggs 3/4 cup granulated sugar 1/3 cup all-purpose flour 1/2 teaspoon finely shredded orange peel Unsweetened cocoa powder (optional) Powdered sugar (optional) Whipped cream (optional) Chocolate-covered coffee beans (optional) Chocolate candies (optional) Edible flowers* (optional)

CARAMEL CORN

Fill a large roasting pan with 3 quarts of popped popcorn. Using another cooking pan prepare: 1 c. brown sugar 1/2 c. butter & margarine 1/4 c. white corn syrup Boil 5 minutes. Remove. Add: 1/2 tsp. vanilla 1/2 tsp. salt 1/2 tsp. baking soda

CARAMEL CORN II

1 stick butter 1 c. brown sugar 1/4 c. syrup 1/2 tsp. salt 1/2 tsp. baking soda

CARAMEL CRUNCH DESSERT

2 sticks margarine, soft 2 c. flour 1 c. chopped nuts 1/2 c. brown sugar 1/2 c. Quick oatmeal

Caramel Apple Pie

1 medium , Pie Crust 1/2 cup(s) , Brown Sugar 1/4 cup(s) , Butter 1/2 cup(s) , All-Purpose Flour 5 cup(s) , Granny Smith Apples 3/4 cup(s) , Sugar 3 tablespoon(s) , All-Purpose Flour 2 teaspoon(s) , Ground Cinnamon 1 teaspoon(s) , Lemon Juice 20 whole , Caramels 2 tablespoon(s) , Milk

Caramel Apples

1/3 c Butter 1 c Sugar; Brown pref. 1 ts Vanilla 6 Apples

Caramel Baked Apples

1 cup plus 2 tablespoons granulated sugar 1/2 cup water 2 cups heavy (40%) cream 8 (6- to 8-ounce) baking apples, such as Cortland or Empire

Caramel Banana Fluff

2 bananas, peeled and sliced 1 tablespoon vanilla extract 2 tablespoons butter, melted 1 (8 ounce) can refrigerated crescent rolls 1 cup caramel topping