See's Butterscotch Squares without the Chocolate

2 cups brown sugar, packed
3/4 cup heavy (whipping) cream
6 tbsp. butter (not margarine)
1/4 tsp vanilla (or maple) flavoring
1 1/2 cups confectioner's or XXX sugar
1/2 cup chopped pecans (use nuts only if you want to destroy the flavor)

Combine brown sugar, whipping cream and butter in large heavy saucepan. Heat and stir until boiling. Reduce heat and simmer for 15 minutes. 

Remove from heat. Add flavoring, confectioner's sugar (and pecans if you must). Mix well.

Spread into an UNgreased 8x8-inch pan. Cool to room temperature.

Cuts into about 36 pieces.

Cranberry Relish

3 pkg. Whole, Fresh Cranberries

3 Granny Smith Apples; peeled, cored, divided into 8 sections and sliced into ¼ inch slices

6 Oranges; juiced plus enough water to make 4 cups of liquid (or you can simply use 4 C of orange juice)

1 C Raisins

3 Tsp. Cinnamon

1 Tsp. Cloves

¼ Tsp. Nutmeg

1 Box MCP Pectin

4 C Sugar

In large pot fold all ingredients EXCEPT sugar.  Cook over medium heat until fruit comes to a gentle rolling boil.  Slowly add sugar and bring to rolling boil and let boil for 1 minute.  Ladle into prepared canning jars, place flat lids, screw on rings and invert for 1 hour.  Jars will self seal.  You may do a water bath to seal if you wish.  Yields 12 ½ pint jars or 7 pint jars.  This will keep in the pantry for 5 years (in my experience) but refrigerate once opened.  

Raspberry-Cinnamon French Toast

Ingredients
12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 C milk
3/4 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C slivered almonds
1/4 C butter, melted
2 C fresh raspberries

Directions
Place bread cubes in a greased 13x9 in baking dish. In a bowl, combine the eggs, milk, 3/4 C brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and 1/4 C brown sugar; drizzle over the top.

Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle raspberries and bake 10 minutes longer or until a knife near the center comes out clean. Yield 6-8 servings

Swedish Cinnamon Coffee Cake

1 Tbl. yeast

2 cups flour

3 Tbls. sugar

1 tsp. salt

2/3 cup milk

1/4 cup butter

3 eggs



Cinnamon Topping: 3/4 cup sugar, 3 Tlbs. butter, 2 tsps. cinnamon mixed together



Combine yeast, flour, sugar, salt. Heat Milk and add butter and cool to lukewarm. Add to dry ingredients along with eggs. Beat on low for three minutes. Turn into 2 well-greased 8" cake pans. Sprinkle with Cinnamon Topping. Cover and let rise 30-40 minutes. Bake 375, 20-25 minutes. Frost with think powdered sugar icing if desired.

Molasses Cookies

Ingredients
3/4 C butter
1 C brown sugar
1 egg
1/4 C molasses
2 1/4 C flour
2t. baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
granulated sugar for dipping

Directions
Combine all ingredients. Chill for 1 hour. Roll into balls. Roll in granulated sugar. Place on greased sheet. Drop 2 drops of water on each cookie to create a crackle effect while baking. Bake @375 degrees for 10-12min.

May be frosted with:
3 1/2 C powdered sugar
1 cube butter
1 tsp vanilla
canned milk to desired consistency.
Cream butter and sugar with vanilla and add small increments of milk till spreadable consistency.

Super Short Ribs

Ingredients
1 medium onion cut into wedges
3 to 3 1/2 pounds bone-in beef short ribs
1 can Pepsi
2 T brown sugar
2 T Dijon mustard
2 T tomato paste
2 t. dried thyme
2 t. beef bouillon granules
1 t. salt
1/4 t. pepper

3 T flour
1/2 cup cold water
Hot cooked noodles

Directions
Place onions in a slow cooker; add ribs. Combine the soda, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over the meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Strain juices and remove fat. In a small saucepan, bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

Parmesan Pork Roast

Ingredients
4 lb boneless whole pork loin roast
2/3 C grated Parmesan cheese
1/2 C honey
3 T soy sauce
2 T dried basil
2 T minced garlic
2 T olive oil
1/2 tsp salt
2 T cornstarch
1/4 C cold water

Directions
Cut roast in half. Transfer to a 3-qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160 degrees and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.