Bread Pudding with Caramel Sauce

14 slices of bread, torn in pieces
3 eggs
1-1/2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. cloves (optional)
3 cups cold milk
1-1/2 - 2 cups sugar
1/2 tsp. nutmeg
1/2 tsp. ginger (optional)

Mix all ingredients together and pour into 13 inch x 9 inch pan. Bake about 45 minutes
at 350 degrees. Serve with milk or cream, or can drizzle with caramel sauce.

Caramel Sauce:
1/2 cup packed brown sugar
1 T. cornstarch
1/4 cup water
1/3 cup half and half or light cream
2 T. light corn syrup
1 T. butter
1/2 tsp. vanilla

In a heavy sauce pan combine brown sugar and cornstarch. Stir in water, half and half and
corn syrup. Cook and stir until bubbly (may appear curdled). Cook and stir two more minutes.
Remove from heat and stir in butter and vanilla. Pour over baked bread pudding.



Mixed Nut Bars

1/2 cups all purpose flour
3/4 cup packed brown sugar
1/4 tsp. salt
1/2 cup plus 2 T. cold butter or margarine, divided
1 can (11-1/2 ounces) mixed nuts
1 cup butterscotch chips
1/2 cup light corn syrup

In a bowl, combine flour, sugar and salt. Cut in 1/2 cup of butter until mixture resembles coarse crumbs.
Press into a greased 13 inch x 9 inch x 2 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle on
nuts. In a sauce pan, melt butterscotch chips over low heat. Add corn syrup and remaining butter; mix well.
Pour over nuts. Bake for 10 minutes. Cool.



Sweetheart Trifle

1 pkg (18 1/4 oz) chocolate cake mix
1 jar carmel topping
4 cups cold milk
3 pkg (3.4 oz) instant chocolate pudding
1 carton (12 oz) Cool Whip
2-4 Nestle Crunch candy bars, crumbled

Prepare cake mix according to pkg directions. Pour batter in a 9x13 pan - greased. Bake at 350 degrees for
30 - 35 minutes or until toothpick comes out clean. Cool. Place 4 cups milk and pudding in a bowl; mix togther.

To assemble, crumble half the cake in a 4 quart trifle bowl or large bowl. Layer with half jar of carmel sauce,
pudding, whip cream and crumbled candy bar. Repeat layers. Cover and refrigerate for at least 3 hours before
serving. 12-15 servings



Strawberry Cheesecake Trifle

1 pkg (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/2 cup cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
1 carton (12 oz) Cool Whip
1 1/2 cup crushed vanilla cookies
1/4 cup butter or margarine, melted
2 cans (21 oz each) strawberry pie filling

In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and mix well. In a small mixing
bowl, beat milk and pudding on low for 2 minutes. Stir into cream mixture. Fold in whipped topping. Toss crushed
cookies with butter. In a 2 1/2 quart trifle bowl layer half of cream cheese mixture, crumbs and pie filling.
Repeat layers. Refrigerate until serving. 12-16 servings.



White Chocolate Macadamia Cookies

1/2 cup butter
1/2 cup shortening
3/4 cup brown suger - packed
1/2 cup white sugar
1 egg
1 1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
6 oz white chocolate chips
2 oz Macadamia nuts - crushed

Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture.
Stir in white chocolate and nuts. Drop by teaspoonful 2 inches apart on greased cookie sheet.
Bake at 350 degrees for 8-10 minutes. Makes 3 dozen cookies.



Buttermilk Cookies

1/2 cup butter (no substitute) softened
1 cup sugar
1 egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk

Frosting:
3 T butter (no substitute) softened
3 1/2 cups confectioners sugar
1/4 cup milk
1 tsp vanilla extract
1/2 cup finely chopped walnuts, optional

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour,
baking soda and salt; add to creamed mixture alternately with buttermilk. Mix well. Drop by tablespoonful
2 inches apart onto greased baking sheet. Bake at 375 degrees for 10-12 minutes or until edges are lightly
browned. Remove to wire rack to cool.

For frosting, combine butter, sugar, milk and vanilla in mixing bowl. Beat until smooth. Frost cookies and
sprinkle with walnuts if desired. Makes 3 dozen.



Pretzel Dessert

Crust: 2 cups crushed pretzels 1/2 cup sugar 1/2 cup oleo	Filling: 1 cup sugar 1 - 8 oz. cream cheese 1 large or 2 small cool whip 1 large pkg strawberry or raspberry jello 2 pkgs of frozen strawberries
Combine pretzels, sugar and butter. Mix and bake in 9 x 13 pan for 8 min. at 350 degrees. Cool. Soften cream cheese and mix with sugar. Stir in cool whip. Spread over cooled crust. Dissolve jello in 2 cups hot water, add 1 cup cold water and thawed strawberries. Let mixture start to set up. Pour on top of cream cheese filling. Refrigerate 24 hours.

Creme de Menthe Dessert

1 pkg. white pudding cake mix
1/2 cup creme de menthe syrup, divided
1 jar chocolate fudge topping
1 8 oz. ctn. frozen whipped topping, thawed
1/2 cup shaved chocolate (optional)

Prepare cake mix as directed, but add 1/4 cup creme de menthe syrup to batter. Bake as directed in a 9x13 inch pan.
Cool thoroughly. Frost with fudge topping. Mix remaining 1/4 cup creme de menthe into the whipped topping and
spread over fudge topping. Sprinkle chocolate shavings over whipped topping. Refrigerate.

note: soften jar of fudge topping in microwave.



Scotcher Roos

1 cup corn syrup
1 cup sugar
1 1/2 cup peanut butter

6 cups rice krispies
1 6 oz. package butterscotch chips
1 6 oz. package chocolate chips

combine syrup and sugar, bring to a boil and remove from heat. Add peanut butter and stir until completely
dissolved. Add cereal and stir until completely coated. Press into a 9x13 inch greased pan. Melt chips together
and spread over bars.