Licorice carmels

1 can sweeten condensed mil

2 c. sugar

1 c. butter

1/4 tsp salt

1 1/2 c karo syrup

Mix all ingredients together in a heavy pan. Cook stirring constantly to 240°.  Remove from heat and add 3/4 teaspoon of anise oil and 3/4 tsp black food coloring.  Pour into buttered 9x13 pan.  Cool completely before cutting into squares.

Sweet Rolls

At least once a year I make these. And what's a year I am hunting for the recipe. So I'm putting it on here so I no longer have to search. Thank you Pioneer Woman for this wonderful recipe.

Ingredients

Dough: 

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages active dry yeast (4 1/2 teaspoons)

9 cups all-purpose flour, plus more for dusting 

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 tablespoon salt

Filling:

2 cups melted unsalted butter, plus more as needed

1/4 cup ground cinnamon, for sprinkling

2 cups granulated sugar, plus more as needed

Maple Icing:

2 pounds powdered sugar

1/2 cup whole milk

6 tablespoons (3/4 stick) unsalted butter, melted

1/4 cup strongly brewed coffee

Dash of salt

1 tablespoon maple flavoring or maple extract

Directions

1. For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm (about an hour). Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
3. To assemble the rolls, remove half of the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
4. For the filling: Pour 3/4 to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the granulated sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal. 
5. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
6. Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
7. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. 
8. Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
9. Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.
10. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. 
11. Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor.

cookie bars

Let's start by saying these are dangerous they are so good.  I used a 10 ounce bag of mini m&m baking chips instead of chocolate chips, which made them straight up lethal.

Ingredients:

• 1 stick of butter (1/2 cup)
• 2 eggs
• 1 yellow cake mix (and brand)
• Non-stick spray
• 1 bag of semi-sweet chocolate chips (12 oz bag)

Directions

1. Preheat the oven to 350° and grease a cake pan 
2. Melt the butter then mix it with eggs until combined.
3. Add in the cake mix and mix again.
4. Add the chocolate chips and mix all the ingredients together.
5. Press the cookie dough into a baking dish prepared with non-stick spray
6. Bake for 20 minutes, if you choose smaller pans bake for 25 to 28 minutes.  Keep a close eye after 15 minutes.

Cooking is preference. Depending on how cooked you like your cookies.  I cooked mine until they just started to brown on the edges and they were perfect. 

Crumble

My favorite way to used this is over apple pie filling then topped with ice cream or fresh cream.  But it is great on a coffee cake or pie.

1/2 c. Flour

2/3 c. Brown sugar

1/2 tsp cinnamon

1/4 tsp salt

1/2 c. Butter softened 

1 c. Old fashion rolled oats

Stir together until combine.  

Pie crust

This recipe makes a double crust.

2 c. all purpose flour
1/4 tsp salt
2/3 c. butter cut into pats
4 to 5 Tbsp ice water

Combine flour and salt in food processor and pulse to mix.  Add butter and pulse until mixture is coarse crumbs.  Add water until just moistened.

Divide dough in half and flatten slightly.  Refrigerate at least 30 minutes.

German chocolate frosting

1 c. evaporated milk
1 c. sugar
3 egg yolks beaten with 1 tsp water
1/2 c. butter
1 tsp vanilla extract
1 c. chopped pecans
1 c. flaked coconut
1 Tbsp cornstarch

In large sauce pan combine evaporated milk and cornstarch
Add in sugar, egg yolks, butter, and vanilla
Cook over medium low heat until it reaches a slow boil stirring constantly until thick
(about 12 minutes)
Remove from heat and stir in pecans and coconut
Let cool 1 hour then spread on cooled cake

*Frosting will thicken upon cooling
**If layering a chocolate cake double the recipe. 

Chocolate chip mini muffins

My boys would live off processed food if I let them.  These are a favorite that replace the store bought over processed mini muffins.  I make a batch and then freeze them and pull a few out at a time.  You could make them as regular muffins but for the little man, mini is easier.

2 1/2 c. all purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 1/2 c. mini chocolate chips (can use regular if making regular size muffins)
1 c. sugar
1/2 tsp salt
1 Tbsp vanilla extract
2 eggs
1/2 c. butter, unsalted that has been melted then cooled
1 c. buttermilk

Heat oven to 375 degrees
Whisk flour, baking powder, baking soda, and salt together
Whisk melted butter, sugar, eggs, milk and vanilla together
Gently fold until just combine then fold in chocolate chips
Using tsp fill wells of a well greased mini muffin pan
Bake 5 - 7 minutes or until lightly browned

If making full size muffins bake at 425 for 5 minutes then reduce heat to 375 for another 12 - 15 minutes or until a toothpick inserted into center comes out clean.

Use care not to overbake or the will be dry and it happens quickly so keep a close on on baking near the last few minutes.

Cherry Hand Pies

These are easier than you think and so good.

Cherry pie filling (recipe here)
1 sheet puff pastry
2 Tbsp heavy cream

Glaze:
1/2 c. powdered sugar
1 Tbsp water

-Thaw puff pastry at room temperature for 20 minutes
-Preheat over to 400 degrees
-Unfold pastry sheet on lightly floured surface and roll to 12 inch square
-Cut into #4 6 inch squares
-Repeat with the second sheet
-Place 1/4 c. cherry mixture in center of each square
- Brush edges with heavy cream and fold to form triangle
-press edges firmly with a fork to seal edges
-place on baking sheet and bake for 25 minutes until golden
-make glaze mixing water and powdered sugar
-using a spoon drizzle over top and allow to set before serving

Cherry Pie Filling

 5 C. sweet cherries, fresh and pitted
2 Tbsp lemon juice
4 Tbsp corn starch
2/3 C sugar
1 1/2 tsp vanilla
1/2 C. water

Place cherries in medium sause pan over medium heat.

Add water, lemon juice, sugar, and corn starch.

Bring to boil then turn heat to low and stir often for 10 minutes

Remove from heat, stir in vanilla and cool.

This makes AMAZING turnovers.