Caramel Sauce

This recipe is from Jane Payne

2 cups light cream
2 cups sugar
1 cup light corn syrup
1/2 tsp salt
1/2 butter (no substitutions)
1 Tbsp vanilla

Cook: cream, sugar, corn syrup in a heavy sauce pan until boiling. Cook and stir over medium heat for 5 minutes then add butter and salt. Turn heat to low and boil gently, stirring often until temperature on candy thermometer reads 228 degrees. Remove from heat. cool slightly and add vanilla. cool until warm and put in jar. Store in refrigerator.

Chocolate Syrup

This is a recipe that we got from our next door neighbor Janet Hogsett. It is delicious!! perfect sauce for ice cream.

Mix together in a saucepan over medium heat:

2-1/2 cups sugar

1/2 cup butter

1/2 cocoa

Add 1 large can (12 oz) of evaporated milk to above mixture. stir constantly. bring just to boiling then remove from heat. Add 1 tsp vanilla.

Serve hot over ice cream

Butter Scotch Sauce

4 TBS Butter
1 1/4 Cup Brown Sugar
2/3 cup Karo - white

Boil 4-5 minutes
Add 3/4 cup canned milk

Heat, but don't boil

This is a recipe that we had when I was growing up. My mother, Catherine Jensen, got it from her friend, Beth Thayne. It is yummy, fast and easy. You usually have these ingredients on hand, so it is fun for a Sunday afternoon treat.

Biscuits & Gravy

Biscuits:
3 cups flour
4½ tsp. baking powder
2½ tsp. sugar
3/4 tsp. salt
1 cup margarine
1 cup milk
1 egg

Mix dry ingredients first then slice in the butter (Don’t melt it!) and add milk and egg. Plop onto a greased cookie sheet. (Mine are jagged looking). Bake for 12-14 minutes at 350°.

Gravy:
Brown 1 lb. of hamburger or sausage. (Season hamburger well with garlic powder, salt, and pepper.) Add ¾ cup of flour to meat and stir for a minute or so until it’s all in well. Add milk slowly until it’s the thickness you want. It has to simmer for a while to thicken.