Never Fail Caramel Frosting

 2 cups brown sugar

1 cup sugar

2 Tbsp light corn syrup 

2 Tbsp butter

2/3 cup cream

cook over low heat until sugar dissolved. Cover cook for 3 minutes while syrup  boils. Uncover and cook until soft ball stage.Cool to lukewarm and beat until spreadable. 

Quick caramel frosting

2 Tbsp. butter

2/3 brown sugar

dash fo salt

1/3 cup of evaporated milk

 

Melt butter in 2 quart pan. Stir in brown sugar, salt and  evaporated milk. Heat until boiling stirring constantly. Remove from heat. Cool to lukewarm. 

2 1/3 to 2 1/2 cup powder sugar

1 tsp vanilla

Add powder sugar stir until spreading consistency. Add vanilla

Choclate Fudge Icing

 1/2 stick  butter

3 cups sugar

1 cup carnation milk

1/2 cup milk

3 1/2 blocks baking chocolate

1/4 tsp salt

 

In sauce pan stir together. scraps sides until reaching soft ball stage. Remove from heat and add:

1/2 stick butter

1 tsp vanilla

1/2 tsp lemon favor

 

BEAT do not stir. 

Lemon Flax seed wacky cake

Preheat oven to 350 degrees.


1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp. baking soda
2 tbs. flax seeds
1/2 tsp. salt

Mix flour, sugar,
flax seeds, baking soda, and salt with a fork in an
ungreased 9"x9"x2" baking pan.

Add:

1/4 cup vegetable oil
3/4 cup water
2 tbs. lemon juice
1 tbs. vanilla

You can make three wells in the flour mixture and stir together...

Bake 35-40
minutes or until toothpick inserted in center of cake
comes out clean, and the top is golden brown. Remove
from oven and cool.

powdered sugar

Sprinkle with powdered sugar.

Makes 8 servings.

Cheesecake cupcakes

3/4 cup graham cracker crumbs
 1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom.

Puree raspberries and set aside

Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping. Spoon evenly into baking cups.

Freeze for at least 5 hours.

When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.