Coconut Cupcakes

 from Society Bakery, Dallas

Makes: 18 cupcakes
Hands-on time:  45 minutes
Total time  1 hour 45 minutes

1 ¾ cup all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup sweetened, shredded coconut
¾ cup (1 ½ sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs
2 large egg whites
1 ½ tsp vanilla extract
1 ½ tsp coconut extract
¾ cup milk
Easy Seven-Minute Frosting *
Sweetened, shredded coconut

1.  Preheat oven to 350 degrees.  Combine next three ingredients; set aside.

2.  Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 minutes;  Add eggs, egg whites, vanilla and coconut extract, beating until blended.

3.  Add coconut mixture to butter mixture alternately with milk, beginning and ending with coconut mixture.  Beat at low speed just until blended after each addition.

4.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.  Cool completely on wire racks.  Top with Easy Seven-Minute Frosting.  Sprinkle with Coconut.

*  Easy Seven-Minute Frosting
Combine ¾ cup sugar, ¼ tsp cream of tartar, 1 tsp vanilla extract and 1/3 cup pasteurized egg whites in large bowl; add ¼ cup boiling water.  Beat at low speed with an electric mixer until blended.  Beat at high speed until stiff peaks form.

Peanut Butter Cup Cupcakes

 from Dreamcakes in Birmingham, Alabama
Makes:  16 cupcakes
Hands-on time:  1 hour
Total time:  2 hours

½ cup cocoa
1 cup boiling water
½ cup (1 stick) butter, softened
1 cup sugar
2 large eggs
1 cup, plus 6 Tbsp all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp vanilla extract
Chocolate Ganache*
Peanut Butter Buttercream Frosting**

1  1. Preheat oven to 350 degrees.
2. Whisk together cocoa and boiling water until blended and smooth; cool.
3.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well, about 2 minutes.  Add eggs, 1 at a time, beating until blended after each addition.
4.  Combine flour, baking soda, baking powder and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla.
5.   Spoon batter into paper-lined muffin pans, filling each cup two-thirds full.  Bake 12 to 15 minutes.  Cool completely on wire racks.
6.  Insert a round metal tip into a large decorating bag; fill with 2 cup cooled Chocolate Ganache.  Insert metal tip 1 inch into top of cupcake; squeeze about 1 Tbsp filling into cupcake.  Repeat process with remaining cupcakes.  Place remaining ganache in squeeze bottle; set aside.
7.  Spread Peanut Butter Buttercream Frosting onto cupcakes. Drizzle each cupcake with reserved ganache.

* Chocolate Ganache
Place 1 cup heavy cream in a saucepan over medium heat and bring just to a boil; remove from heat.  Place 8 oz semisweet chocolate, chopped, in a bowl.  Gradually add hot cream to the chocolate, whisking until melted and smooth.  Mixture will thicken as it cools.

** Peanut Butter Buttercream Frosting
Beat ½ cup (1 stick) butter, softened and 1 cup creamy peanut butter at medium speed with an electric mixer until creamy.  Gradually add 2 cups powdered sugar; beat at low speed until blended.  Add 1/3 to ½ cup heavy cream and 2 additional cups powdered sugar;  beat at low speed until blended.  Add more cream, beating until frosting is easy to spread.

Lemonade Sunshine Cupcakes

 from Evelyn’s Kitchen in New York City
Makes:  18 cupcakes
Hands-on time:  1 hour
Total time:  2 hours

6 oz white chocolate, chopped
1 ½ cups all-purpose flour
½ cup (1 stick) unslated butter, softened
1 cup sugar
2 large eggs
½ tsp Kosher salt
¼ tsp baking soda
½ cup milk
2 Tbsp lemon zest
1 Tbsp fresh lemon juice
Lemonade Frosting*

1.  Preheat oven to 350 degrees.  Process chocolate in food processor until finely chopped.  Toss chocolate with 1 Tbsp flour; set aside.

2.  Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 to 6 minutes.  Add eggs, one at a time, beating well after each addition. 

3.  Whisk together 1 ½ cups flour, salt and baking soda; add to butter mixture alternately with milk.  Begin and end with flour mixture.  Beat at low speed until blended after each addition.  Add lemon zest and juice; beat for 1 minute.  Stir in chocolate.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18-20 minutes or until cupcakes are firm but not dry.  Remove and cool completely on wire racks.  Top with Lemonade Frosting.

* Lemonade Frosting

½ cup (1 stick) unsalted butter, softened
2 tsp sea salt
5 cups powdered sugar, sifted and divided
1 Tbsp milk
1 Tbsp half-and-half
1 tsp vanilla extract
2 Tbsp fresh lemon juice
2 Tbsp lemon zest

1.  Beat butter and salt at medium speed with an electric mixer for 30 seconds or until smooth and creamy.
2.  Add half of powdered sugar, milk and half-and-half, beating until blended; scrape down sides of bowl.  Add remaining powdered sugar, vanilla, lemon juice and zest, beating until blended and stopping to scrape bowl as needed.  Beat mixture on high speed 5 to 6 minutes or until light and fluffy.

Strawberry Cupcakes

 from Sprinkles Cupcakes in Beverly Hills
Makes:  12 cupcakes
Hands-on time:  1 hour 20 minutes
Total time:  2 hours 20 minutes

2/3 cup halved fresh strawberries
¼ cup milk
1 tsp vanilla extract
½ cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
2 egg whites
1 ½ cups all-purpose flour, sifted
1 tsp baking powder
¼ tsp Kosher salt
Strawberry Frosting*

1.  Preheat Oven to 350 degrees.  Puree strawberries in food processor.  Combine with milk and vanilla; set aside.

2.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg and egg whites, one at a time, at medium speed.

3.  Whisk flour with baking powder and salt; add to butter mixture alternately with milk mixture.  Begin and end with flour mixture.  Beat at low speed after each addition.

4.  Spoon batter into lined muffin pans.  Bake 20 minutes or until tops are dry to the touch.  Remove and cool on wire racks.  Top with Strawberry Frosting.

* Strawberry Frosting                                                                                                                      
Puree ½ cup halved fresh strawberries in food processor.  Reserve 3 Tbsp puree; save extra for other uses.  Beat 1 cup (2 sticks) unsalted butter and 1/8 tsp Kosher salt at medium speed with an electric mixer until creamy.  Gradually add 3 ½ cups sifted powdered sugar at low speed until blended.  Add 1 ½ tsp vanilla extract and 3 Tbsp strawberry puree; beat just until blended, thick and creamy.

Best Oatmeal Chocolate Chip Cookies EVER

If you've ever had these cookies from my house,  you know EXACTLY the ones I'm talking about.

Ingredients
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup butter, softened (salted or unsalted both work)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups oats
1 1/2 cups chocolate chips (I've used 60% cacao and semi-sweet and they both taste great - I have to admit that butterscotch and white chocolate probably need much fewer chips, as they turn out pretty darn strong!)

Mix butter, sugars, eggs and vanilla until creamy.
Add flour, baking soda, baking powder, and salt until blended.
Fold in oats.
Stir in chocolate.

I do all of this with a stand mixer, but by hand would work too.

Drop 2 inches apart on baking sheet and bake at 350 for 11-13 minutes.

These might just change your life. 

you're welcome.

Inside Out Chocolate Bundt Cake

1 (4oz) pkg chocolate instant sugar free pudding/pie filling mix
1pkg devil's food or chocolate cake mix
1 3/4 milk
1 (12oz) pkg semi-sweet chocolate chips
2 eggs
1c chopped pecans (optional)

combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. (I just dump it all in kitchenaid mixer)
mix by hand until blended - about 2min fold in pecans
bake in greased bundt pan in preheated 350 degree oven for 50-55min, or until cake springs back when lightly pressed with finger.
cool for 30 min in pan, then remove
this cake doesn't need frosting, I justsprinkle powdered sugar and cocoa on top.
it would be fun to drizzle chocolate on plate.

submitted by Katie Krynicki

Thanks, Katie - can't wait to try it!!!

Featherlite Scones

3 c flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c cold butter
1 egg
1 c vanilla yogurt
1/2 tsp vanilla extract
2 tsp milk
sugar

1. In a bowl; combine flour, baking powder, baking soda, and salt. Cut in butter until it makes course crumbs.

2. Stir in egg, yogurt and vanilla until just combined.

3. Turn onto floured surface; knead 6-8x

4. Roll into 9" circle, cut into 8 wedges.

Place on ungreased baking sheet. Brush tops with milk, sprinkle with sugar.

425 degrees
12-15 minutes or until golden brown

Flourless Chocolate Hazelnut Cake

1 cup hazelnuts (filberts)
1 1/4 cup sugar
8 oz semisweet chocolate, chopped
4 Tbsp butter or margarine
5 large eggs
3/4 cup heavy or whipping cream

1. Prepare cake; preheat oven to 350 degrees. Lightly grease 9-inch springform pan. Line bottom with waxed or parchment paper; grease paper.

2. Place hazelnuts in 15 1/2" by 10 1/2" jelly roll pan. Bake 10-15 minutes or until toasted and fragrant, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean cloth towel; with hands, roll hazelnuts back and forth until as much skin as possible rubs off. Cool nuts completely.

3. In food processor with knife blade attached, place 3/4 cup nuts and 1/4 cup sugar; pulse until finely ground. With chef's knife, roughly chop remaining nuts; set aside separately.

4. In 3-quart saucepan, melt chocolate and butter on medium-low, stirring occasionally. Meanwhile, in large bowl, with mixer on medium-high speed, beat eggs and 1/2 cup sugar 7 minutes or until tripled in volume. With rubber spatula, fold in chocolate mixture, then fold in ground-nut mixture. Pour batter into prepared pan and bake 35 minutes or until top is dry and cracked and toothpick inserted in center comes out slightly wet. Cool in pan on wire rack 10 minutes. Remove side of pan and cool 30 minutes longer on wire rack.

5. Meanwhile, prepare praline. Line 9-inch cake pan with foil. In pan, spread reserved chopped hazelnuts in single layer. In 12-inch skillet, spread remaining 1/2 cup sugar in even layer. Cook on medium-high 3 to 5 minutes or until sugar is melted and golden amber, swirling sugar in pan to cook evenly. (Do not stir). Immediately drizzle melted sugar over nuts in pan to coat evenly. Cool praline completely in pan. When cool and hardened, break into 12 large pieces. While praline cools, in large bowl, with mixer on medium speed, beat cream until soft peaks form, 3 to 5 minutes.

6. To serve, cut cake and divide slices among serving plates. Top each slice with dollop of whipped cream and shard of hazelnut praline.

From Good Housekeeping January 2010, page 157

Oatmeal-Chocolate Chip Cookie Pizza

3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp butter or margarine
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup old-fashioned oats
3/4 cup semisweet chocolate chips
1/2 cup walnuts, chopped

1. Preheat oven to 375 degrees. Line large cookie sheet with parchment paper. On sheet of waxed paper, mix flour, baking soda and salt until well-blended.

2. In 3-quart saucepan, melt butter on low. Remove pan from heat; with wire whisk, stir in brown sugar and granulated sugar until blended. Whisk in egg and vanilla extract. With wooden spoon, stir in flour mixture, then oats, chocolate chips and walnuts until combined.

3. Spoon batter into center of prepared cookie sheet. With spatula, spread batter to an even 8-inch round. Bake 18 minutes, or until cookie is golden brown. Let cool on cookie sheet on wire rack 15 minutes. Transfer to cutting board lined with waxed paper; cut cookie into 12 wedges and serve warm.

From Good Housekeeping January 2010, page 158

Ice Cream Toppers

Hot Fudge Sauce

4 oz unsweetened chocolate
3/4 cup heavy or whipping cream
1/2 cup sugar
3 Tbsp light corn syrup
2 Tbsp butter (no substitutions)
1/4 tsp salt
1 tsp vanilla extract

1. Chop chocolate. In 2-quart sauce-pan, combine cream, sugar, syrup, butter, salt, and half of chocolate. Heat on medium 5 minutes or until bubbles form at edge, stirring with wire whisk. Reduce heat to low; simmer 10 minutes, whisking often.

2. Remove from heat. Whisk in vanilla and remaining chocolate until mixture is smooth. Cool 5 minutes or until thickened slightly, whisking often. Serve warm over ice cream.


Apple-Rum Sauce

1 large Granny Smith apple
1 large Fuji or Gala apple
4 Tbsp margarine or butter
1/3 cup packed light brown sugar
1 Tbsp rum

Peel and core apples, then cut each into 1/4-inch-thick-slices. In 12-inch skillet, melt margarine on medium. Add apples and cook 7 minutes or until tender, stirring occasionally. Add sugar and cook 2 minutes or until sugar melts, stirring occasionally. Stir in rum and simmer 1 minute. Remove from heat and cool 5 minutes. Serve warm over ice cream.


Pineapple-Lime Sauce

1/3 cup sugar
1 small ripe pineapple (3 1/2 lbs), peeled, cored and cut into 1/4" cubes (4cups)
1 cinnamon stick
1/8 tsp salt
1 lime

1. In 12-inch skillet, spread sugar in even layer. Cook on medium-high 5 minutes or until deep amber-brown, swirling sugar in pan to cook evenly. (Do not stir). Carefully add pineapple, cinnamon, and salt; caramel will bubble and harden. Cook on medium 10 minutes (caramel will melt again) or until pineapple is tender and golden brown, stirring occasionally. Remove from heat.

2. Let stand 10 minutes. Discard cinnamon stick. From lime, finely grate peel directly into pineapple mixture; stir to combine. Serve warm over ice cream.

From Good Housekeeping, January 2010 page 162

Double Chocolate Malt Shop Cupcakes

Oh my deliciousness, this was the MOST fantastic cupcake I've ever had. Now, don't get me wrong, I'm not a cupcake connoisseur, either. And maybe this is the first cupcake I've made from (or had) from scratch? I don't know, but it was awesome!

I saw it on the Food Network's Ultimate Recipe Showdown and had to try it. Glad I did. My waistline probably isn't, though.

As you can tell, I'm definitely not the master of the frosting!


Double Chocolate Malt Shop Cupcakes

For cupcakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup whole milk
• 2/3 cup malted milk powder (recommended: Carnation brand)
• 1/2 teaspoon espresso powder
• 2/3 cup canola oil
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup miniature chocolate chips

For buttercream:

• 4 1/2 cups confectioners' sugar
• 1 1/2 cups unsalted butter, softened
• 1 tablespoon vanilla extract
• 3 to 4 tablespoons whipping cream
• 2/3 cup tart cherry preserves
• Malted milk balls or maraschino cherries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.

In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.

Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.

The original recipe is HERE.

Sweet and Salty Treat Mix

8 cups popped popcorn
2 cups small pretzel twists
3/4 cup peanuts
1 1/2 cups Heath bits (chocolate-covered or not)
1/2 cup light corn syrup
1 cup M&Ms

Heat oven to 275. Grease two 13x9 pans.

Place popcorn, pretzels and peanuts in large mixing bowl.

Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (About 12 minutes). Pour over popcorn mixture, stirring until evenly coated. Divide between baking pans.

Bake for 30 minutes, stirring every 5-10 minutes. Remove from oven and stir frequently until cooled to keep mixture from hardening into one big clump. Stir in M&Ms. Store in tightly covered container.

Makes ~12 cups.

Death by Chocolate

Box of brownie mix
Box of Chocolate pudding (sugar-free/fat-free)
Cool Whip (low-fat or no-fat)
Heath bars (or you can buy a bag of crushed Heath bars in your grocer's baking aisle)

1 Bake brownies, according to box directions
2 While brownies bake, mix up pudding and chill
3 Crush Heath bars (approximately 4 of a 6 pack)
4 After brownies cool, crumble 1/2 on bottom of a bowl
5 Layer on 1/2 pudding
6 Layer on 1/2 Cool Whip
7 Layer on 1/2 crushed Heath bars
8 Repeat steps 4-7

Note: depending on the size of your party, you can double or triple the recipe. Depending on your serving dish, you may have more layers. Just divide the four ingredients evenly for each layer.

submitted by reader Katie

Homemade Hot Chocolate and Marshmallows

deHomemade Hot Chocolate
Makes 4- 1/2 cup hot chocolate mix and 4- 1 cup liquid hot chocolate servings

3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder (I used unsweetened Ghirardelli cocoa)
3 ounces semi- sweet chocolate

Combine all the dry ingredients in a large bowl and mix well. Take the semi-sweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.

Variations:
Instead of cinnamon try crushed peppermint candy
Add a small pinch of ginger and nutmeg with the cinnamon for a spicy, Jacques Torres Style hot chocolate
courtesy of: Citrus


Homemade Marshmallows

You can download the Your Heart Out recipe card here.

You’ll need:

• 4 gelatin envelopes
• 1½ c. water
• 1½ tsp. peppermint extract, or less
• ½ tsp. vanilla extract, or less
• 3 c. sugar
• 1¼ c. corn syrup
• candy-canes, crushed to make 1½ c.

1. Coat a 9 x 13-inch pan with cooking spray for extra thick marshmallows. Or coat one 9 x 13- and one 8 x 8-inch pan with cooking spray for medium thickness. Cut parchment paper to fit and line bottoms of pan(s). Then coat parchment paper with spray.

2. Put sugar, corn syrup and ¾ cup water in a saucepan and bring to boil with lid on. Once boiling, remove lid and continue to boil without stirring until candy thermometer registers 240 F. (While you’re waiting, it’s a good time to work on steps 3 and 4.)

3. Place candy-canes inside a plastic bag and the place within another plastic bag and crush. We used the end of a rolling pin.

4. In the bowl of a standing mixer, combine ¾ cup water, peppermint extract and vanilla extract. Then sprinkle gelatin over the liquid. Let sit.

5. With mixer on low, pour sugar/corn syrup mixture into the gelatin mixture. Be really careful as mixture is very hot and pan could be heavy. You might want to employ a splashguard. When all is poured in, raise speed to high. Mix until very fluffy, usually 10 minutes.

6. Pour mixture into lined pan(s) and pat down with offset spatula smothered in cooking spray. Sprinkle 1-2 cups of crushed candy-cane over the top and carefully pat in. Let sit uncovered in a clean space for at least 10 hours.

7. Remove from try and cut with scissors or knife coated in cooking spray. Dip edges and bottoms generously in confectioners sugar to buffer sticking.

Enjoy!

Though the recipe is different, DesignSponge beat us to the punch yesterday and made this informative video to show you how it’s done!

courtesy of: Your Heart Out

Cornflake Goodies

1 bag of butterscotch morsels

3/4 cup peanut butter

4 cups corn flakes

(optional - 1 cup peanuts)

~ Melt, over low heat; bag of butterscotch morsels, 3/4 cup peanut butter.
~ In another bowl, mix together 4 cups corn flakes (and optional peanuts.)
~ Pour melted mixture over dry mixture.
~ Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper (or sprayed with Pam).
~ Refrigerate until firm

No-Bake Cookies

1 Stock of butter

2 cups of sugar

3 Tbsp Cocoa

1/2 Cup milk

~ put all ingredients in saucepan and bring to a boil.
~ Turn off and add:
1/2 cup peanut butter
1 tsp vanilla
3 cups oatmeal
~ Leave uncookied for 1 minute
~ spoon onto wax paper and freeze

White Chocolate Pumpkin Scones

Mix together in medium bowl:
2 Cups Flour
1/3 Cup Brown Sugar
1/2 t. Ginger
1/2 t. Cinnamon
1 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt

Blend in with pastry cutter:
1/2 Cup unsalted Butter

Stir in:
1/2 Cup White Chocolate Chunks (or chips)

In separate bowl, blend:
1/3 Cup Buttermilk
1/2 Cup Pumpkin
1 t. Vanilla

Add pumpkin mixture to dry ingredients. Stir gently until ingredients are just mixed. Place dough on lightly floured counter and form into two 6" circles, patting out gently. Cut each circle into 6 wedges. Place wedges on lightly greased cookie sheet.

Before baking, brush tops of scones with: 1 beaten egg 1 T heavy cream

Bake at 400 for 22-25 min. Cool on cookie rack. Wonderful with coffee!

Thanks to my friend Kelly for this one!

Pretzel Yummies

2 cups walnuts or pecans
1 cup Reece's Pieces
1 cup M&Ms
1 cup packed brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1/2 tsp vanilla
Pretzel Rods or Bavarian Pretzels

~ chop nuts, Reece's Pieces and M&Ms and mix together in large bowl. set aside.
~ in small, heavy saucepan, combine brown sugar, corn syrup, and butter. bring to a boil over medium heat, stirring constantly.
~ Stir in sweetened condensed milk. return to boiling. reduce heat to medium-low
~ candy thermometer should read 236 (should take about 10 minutes...adjust heat as necessary to maintain a steady boil) remove saucepan from heat and stir in vanilla.
~ cool until slightly thickened (15-20 minutes)
~ dip each pretzel into caramel mixture. let caramel drop off slowly. either cover the pretzel fully or just 2/3 of the pretzel.
~ spoon or roll the chopped mixture onto the caramel-covered pretzel. let stand until caramel is set
~ store in airtight container between layers of wax paper in fridge up to four days - freeze up to one month

Peanut Butter Balls

1 1/2 lb powdered sugar
1 lb peanut butter
1/2 lb margarine
1/2 large box chocolate

~ in bowl, mix powdered sugar, peanut butter and margarine together...roll into balls
~ melt chocolate
~ dip balls in chocolate and refrigerate

from the kitchen of Margie Prinster

Fresh Apple Cake

2 cup sugar
2 eggs
3 cup raw apples; thinly sliced
1 tsp cinnamon
2 tsp vanilla
1 cup nuts
1 1/2 cup oil
3 cup flour
1 tsp salt
1 tsp baking soda

~ mix all ingredients well
~ bake in greased pan on 350 degrees for 25-30 minutes

from the kitchen of Judy Graham