by Wendi Berger
2C. Sugar
2 Sticks Butter
1C. Karo syrup
1C. Sweetened Condensed milk
1 tsp. vanilla
Put sugar, butter and syrup in glass bowl. Microwave for 5 min. Add milk and vanilla. Microwave for 12-15 min. Stir every 3 min.
12 min: good for popcorn topping or dip
15 min: good for Carmel's. Pour into greased pan and refrigerate. Cut
Note: If it comes out curdled just beat with a mixer and it will be creamy.
1.21.2008
Rolls
by Wendi Berger
Make the night before:
2pkg yeast in 1/4C. warm water
1/2C. Shortening
1/2C. Sugar
3 Beaten eggs
1C. Warm water
41/2 C. flour (I add a little more to make it not so sticky)
2tsp. Salt
In a large bowl cream shortening, sugar, and add beaten eggs. Add yeast and water, fold in flour and salt. Let rise till doubled. Stir down, cover and refrigerate overnight. Two hours before dinner roll out dough to 1/4 in. thick and cut with round cutter. Fold on pan. (I put melted butter on top of rolls) Cover and let rise about 2 hours. Bake at 350 for 16 min. or til golden brown. Makes 1 cookie sheet 4 across x 8 down.
Note: Mix in Kitchen aid for 8 min and you don't need to knead it by hand. It is very sticky. Don't add more flour, refrigeration makes it less sticky when rolled out.
Make the night before:
2pkg yeast in 1/4C. warm water
1/2C. Shortening
1/2C. Sugar
3 Beaten eggs
1C. Warm water
41/2 C. flour (I add a little more to make it not so sticky)
2tsp. Salt
In a large bowl cream shortening, sugar, and add beaten eggs. Add yeast and water, fold in flour and salt. Let rise till doubled. Stir down, cover and refrigerate overnight. Two hours before dinner roll out dough to 1/4 in. thick and cut with round cutter. Fold on pan. (I put melted butter on top of rolls) Cover and let rise about 2 hours. Bake at 350 for 16 min. or til golden brown. Makes 1 cookie sheet 4 across x 8 down.
Note: Mix in Kitchen aid for 8 min and you don't need to knead it by hand. It is very sticky. Don't add more flour, refrigeration makes it less sticky when rolled out.
Funeral Potatoes
1 large bag of hashbrowns
Heat and stir until smooth:
1/2 c butter
2 cans cream of chicken soup
1 1/2 c grated cheese
1 pint sour cream
1/3 c grated onion
Pour above sauce over potatoes in a 9x13 pan. Mix slightly with fork. Sprinkle top with cheese and if desired crushed corn flakes. Bake uncovered at 350 for 30 min.
Heat and stir until smooth:
1/2 c butter
2 cans cream of chicken soup
1 1/2 c grated cheese
1 pint sour cream
1/3 c grated onion
Pour above sauce over potatoes in a 9x13 pan. Mix slightly with fork. Sprinkle top with cheese and if desired crushed corn flakes. Bake uncovered at 350 for 30 min.
Waffles
1 3/4 c flour
1TBSP baking powder
1/4 tsp salt
2 egg yolks
1 3/4 c milk
1/2 c oil
2 egg whites
Dash cinnamon
3/4 tsp vanilla
Instructions: Combine all ingredients (except egg whites) in a large bowl. In another bowl, beat egg whites until soft peaks appear. Add egg whites to other ingredients and stir until combined (might be slightly lumpy). Bake in waffle iron.
1TBSP baking powder
1/4 tsp salt
2 egg yolks
1 3/4 c milk
1/2 c oil
2 egg whites
Dash cinnamon
3/4 tsp vanilla
Instructions: Combine all ingredients (except egg whites) in a large bowl. In another bowl, beat egg whites until soft peaks appear. Add egg whites to other ingredients and stir until combined (might be slightly lumpy). Bake in waffle iron.
Breakfast Casserole
Ingredients:
6 slices bread, cubed 1 pound sausage, browned, drained
1 can green chiles (optional)1 1/2 cups shredded cheddar cheese 8 each eggs, beaten 2 cups milk 1 teaspoon, salt Pepper to taste
Preparation:
Cut bread into cubes and place evenly in greased 9x13 pan or baking dish. (I add the green chiles to the sausage after it is cooked.) Sprinkle sausage and cheese evenly over cubed bread. Mix eggs, milk, salt and pepper. Pour over ingredients in dish. Cook immediately or cover and chill overnight.
(if left overnight, remove from fridge 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.
Serves 8 to 10.
6 slices bread, cubed 1 pound sausage, browned, drained
1 can green chiles (optional)1 1/2 cups shredded cheddar cheese 8 each eggs, beaten 2 cups milk 1 teaspoon, salt Pepper to taste
Preparation:
Cut bread into cubes and place evenly in greased 9x13 pan or baking dish. (I add the green chiles to the sausage after it is cooked.) Sprinkle sausage and cheese evenly over cubed bread. Mix eggs, milk, salt and pepper. Pour over ingredients in dish. Cook immediately or cover and chill overnight.
(if left overnight, remove from fridge 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.
Serves 8 to 10.
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