Blondies

Blend together (you can warm these up a bit to help with blending, but make sure not hot before adding eggs):

2 C. Brown Sugar

2/3 C. Butter

Add to Brown Sugar & Butter:

2 Eggs

2 t. Vanilla

2 C. flour

1 t. baking powder

1/4 t. baking soda

6 oz. SemiSweet Choc. Chips

(1 C. chopped nuts, optional)

Cook in 9x13 greased pan

Bake at 350 deg. for 25-30 min (should be golden brown on top)

Apple pudding cake

1 cube butter

2 cups sugar

2 eggs

4 large unpeeled apples grated

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup chopped nuts

 

Sauce:

2 cubes butter no substitute

1 cup evaporated milk

2 cups sugar

1 teaspoon vanilla

 

Cream butter and sugar. Add eggs and apples. Add dry ingredients and mix well. Stir in nuts. Bake in 9x13 pan at 350 degrees for 45 minutes.

Cook ingredients for sauce in a sauce pan over low heat for 15 minutes. When cake is done, cut into squares put on saucer or in a bowl and ladle sauce over top.

Caramel Chocolate Cookie Bars

50 caramels, 14 oz. pkg.
1/2 cup evaporated milk
1 package German chocolate cake mix
1/2 cup butter or marg., melted
1/3 cup evaporated milk
1 cup chopped nuts
1 cup chocolate chips
In heavy saucepan, melt caramels and 1/2 cup evaporated milk. Set aside. Grease and flour 9 x 13 inch pan. In bowl combine dry cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 3/4 of dough into pan.
Bake at 350 degrees for 6 minutes. Sprinkle chips over crust. Spread caramel mixture over chips. Crumble remaining dough over top of caramels. Bake 15 to 18 minutes longer. Cool slightly, then refrigerate 30 minutes. Cut into 36 bars. Keeps well in cool place or refrigerator.

Magic Cookie Bars from Eagle Brand

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)

1. Heat oven to 350 degrees (325 for glass dish). Coat 9X13 baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Back 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Ruth's Sweet Potato Casserole

Crust mixture:

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

Sweet Potato Mixture:

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

2 cups mashed sweet potatoes

1 egg, well beaten

1/4 cup butter

Combine Crust Mixture in mixing bowl and put to one side. Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. Pour Sweet Potato Mixture into buttered baking dish. Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture. Bake for 30 minutes at 350 degrees. Allow to set for at least 30 minutes before serving.

Serves 4