Caramels

We got this recipe from Bid's dad. They are the best!!

1 cup butter

1 cup sugar

1 cup brown sugar

1 cup Karo syrup

1 can Eagle Brand (use the real stuff I have found it works, the cheap brands do not)

melt butter in pot completely before you add the rest of the ingredients. Stir constantly on Med. heat to 114-115 degrees Celsius. I use Celsius because Fahrenheit has a broader range. We have taken it off at 115 and they turned out fine, but 114 is the best. They turn out soft and chewy.

We also add chopped pecans. Butter a glass pan really well before you pour it in. We don't use a cake pan, we use the glass pan we bake brownies in. It is just a little bit smaller I'm just not sure of the exact size. Then we wait for them to cool completely and cut them into bite size pieces and wrap them in saran wrap or waxed paper.

Let me know if you have any questions. I guarantee you will LOVE these!

Pecan Log Roll

Something I remember growing up was Lana Esplin's Pecan Rolls. I LOVED them. I can remember begging mom to call and get the recipe. Of course she never did, But Christine Giles has one, so I am sharing it with everyone. I don't know if ya'll liked them as much as I did. Sure wish we could experiment together.

Gourmet Pecan Rolls

Creme Center

3 c. sugar

1/3 c. Karo syrup

1 c. whipping cream

1/2 tsp salt

1 tsp butter (to work in later)

Directions

Butter sides of heavy cooking pan. Pour in whipping cream. Warm. Add sugar and salt and try not to get on sides of pan. Bring almost to a boil stirring constantly. Wash down sides of pan with pastry brush at least twice. Make sure sugar crystals are gone. Continue to cook until 228 on candy thermometer and stir constantly.

Pour into 9 X 13 pyrex or aluminum pan (I use pyrex). DO NOT scrape sides and bottom of pan!!! (If you do, your center will have sugar crystals and you don't want that. You want a smooth, creamy center.) Put in refrigerator to cool completely for at least 20 minutes. (You want to cool it fast).DO NOT stir until cool!!

Beat by hand until it loses its gloss. Be sure it loses its gloss or it will turn to sugar. (It will get thicker and harder to stir as it gets to the right stage, and it takes quite a bit of stirring to get to this stage).

Work butter in with hands and form the center into logs. (I make 12 centers and thus 12 logs of the finished product and they are quite big logs. You can make smaller centers and cut the caramel to fit to make more logs that are smaller. Wrap the logs into individual wax paper squares so they won't dry out while you are making the caramel.) Place them into the refrigerator.

*If the center should turn to sugar, put it back in the pan, add 1/2-1 c. water and bring back to 228 and follow the same procedure as listed above.

Caramel

2 c. sugar

2 c. light Karo syrup

1/2 can sweetened condensed milk

1 1/2 pint whipping cream

When it reaches the right temperature and after you take it off the stove, add the following:

1 T vanilla

1 tsp salt

Directions

Cook sugar and Karo until thick. At same time, scald cream and sweetened condensed milk in double boiler. Spoon whip cream mixture into sugar. Stir and don't let sugar mix lose its boil. Cook to 228-230 stirring constantly. (Remember, the more you cook it, the harder it gets. You want a softer caramel for the logs. So, take it off the stove immediately when it reaches the correct temperature. *See the temperature guides below).

After removing from stove, add vanilla and salt and stir them in. Pour evenly on buttered cookie sheet.

As soon as caramel can be handled, cut caramel into 12 equal pieces. Place creme centers on caramel and wrap the caramel around the log. Then roll immediately in pecans. Work quickly or caramel will harden. Wrap in saran wrap.

If caramel gets too hard to work with while forming the caramel around the centers, put it in low oven on cookie sheet to soften it.

(Another option in forming the logs is to spread the pecans on the buttered cookie sheet and then pour the hot caramel over the pecans. This will make the pecans stick better in the caramel--I prefer this method--If the caramel gets too cool, the pecans won't stick very well when you try to roll the caramel over the pecans as discussed above.)

Utah Temperatures

Soft ball.................227-229 degrees

Firm soft ball..........230-232 "

Firm ball................234-236 "

Hard ball................246-250 "

Sea Level Temperatures

Soft ball.................236-238 degrees

Firm soft ball..........238-240 "

Firm ball................242-244 "

Hard ball................254-250 "

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Festive Cheese Ball

2 pkg (8 oz) cream cheese, softened

2 cups grated sharp cheddar cheese

2 TBS finely chopped green onion

2 tsp worcestershire sauce

1 tsp lemon juice

1/2 tsp lemon pepper

1 cup finely chopped pecans

1/2 cup chopped parsley (fresh is best)

Combine all ingredients, except nuts and parsley in a medium bowl and mix until well blended.

Refrigerate several hours or overnight. Take cheese mixture out of bowl and shape into 2 balls. Roll each ball in parsley, then roll ball in chopped pecans. Refrigerate. Remove 15 minutes before serving, serve with crackers.

I have made this and love it, It is a great appetizer with or without company. It is also great gifts to neighbors. We love to have it after church while we are waiting for dinner.

Potato Rolls

I love to buy potato rolls at the grocery store, so I thought we could give these a try....

Potato Rolls

1 yeast cake 1/2 cup Sugar

1/2 cup luke warm water 1 cup scalded milk

1 cup mashed potatoes

6 to 8 cups flour

1 tsp. salt 2 eggs

2/3 cup Shortening

Mash potatoes, add shortening, sugar, salt and eggs. Cream well. Dissolve yeast in Luke-warm water, then add to Luke-warm scalded milk. Add potato mixture. Add sifted flour to make a soft dough. Toss on floured board and knead well. Put in large bowl let rise until is has doubled in size. Shape into roll and bake at 350 degrees until golden brown.

Sorry this recipe did not come with a time frame, i would guess anywhere from 10 to 15 minutes.