Licorice Caramels

1 can eagle brand milk
1 1/2 C. white karo
2 C. sugar
3/4 t licorice flavor
1 C. butter
1/4 t. salt

Mix all together. Stir at medium heat into a firm ball. Then add licorice flavoring and black paste. Mix well. Pour into greased pan or cookie sheet 

Caramel Candy

4 C. sugar
1 1/2 C. white corn syrup
2 sticks of butter
2 large cans of canned milk

Melt butter, add corn syrup and then sugar. Cook until boils well. Add milk a little at a time, so candy doesn't stop boiling. Cook into a firm ball. Pour in buttered trays. This candy must be stirred constantly. Use a long handled wooden spoon for stirring. Wipe sides of pan with pastry brush and a little water while cooking.

For popcorn balls: 1 recipe does 2 'Big' pans of popcorn 

Refrigerator Bran Muffins

1 1/2 C. Sugar
1/2 C. butter or oil
2 eggs
2 C. buttermilk
2 1/2 C. flour
2 1/2 t. baking soda
 1 C. boiling water
1/2 t. salt
2 C. All Bran
1 C. nabisco 100% bran
1 t. vanilla
1 C. each- raisins, dates, nuts, ect.

Add boiling water to bran and raisins. Let stand until cool. Cream sugar, oil, and eggs. Add buttermilk and flour with salt and baking soda mixed in. Add Bran mixture. Bake at 400 Degrees for 15 min. Keep dough in fridge for up to 3 weeks.

Orange rolls

1 1/2 C. scalding milk
1/2 C. orange juice
1/3 C. sugar
2 T. grated orange rind
1/2 C. cooking oil
2 eggs, beaten
1 1/2 pakgs. yeast
5 C. sifted flour
1 t. salt
1/4 C. warm water

Pour scalded milk over sugar, salt and oil. When warm, add eggs, orange juice, rind, and softened yeast. Add flour and knead. Oil and cover and rise. Knead down form into rolls and bake at 375 degrees for 12-15 minutes. Glaze with: 1 C. powdered sugar, 1 T. orange juice and a little orange zest. 

Zucchini Bread or Muffins

3 eggs, beaten
2 C. shredded, raw zucchini
1 C. oil
2 C. sugar
1 T. vanilla
3 C. flour
1 t. salt
1 t. baking soda
1/2 t. baking powder
3 t. cinnamon
1/2 C. chopped nuts

Blend eggs, oil and sugar. Sift dry ingredients and add alternately with zucchini. Blend well after each addition. Stir in nuts, pour into two greased and floured loaf pans. Bake at 325 for 1 hour. For muffins fill greased tins 2/3 full and bake at 325 for 30 minutes. Let stand 10 minutes before serving.

Makes 2 loaves or 24 muffins 

Biscuits Supreme

2 C. flour
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 C. shortening
2/3 C. milk

Preheat oven to 425 degrees.Cut shortening into sifted dry ingredients. Add milk all at once and stir until dough follows around bowl. Turn out and knead slightly. Pat into 1/2" thickness. Cut out biscuits. Bake at 425 degrees for 12-15 minutes. 

Cranberry Scones

3 1/2 C. heavy whipping cream
1 C. dried cranberries
1/2 C. granulated sugar
3 T. baking powder
1 t. salt
5 1/2 C. flour

Use the dough hook in your mixer. Add 3 C. of heavy cream (reserving the remaining 1/2 C. of the cream for topping) and all the remaining ingredients. Mix until it pulls away from the sides but don't over mix. On a lightly floured surface roll out to an inch and a half thickness. Cut with a 3" cookie cutter and dip the top of each into the reserved cream. Place each on a lightly greased baking sheet or baking sheet with parchment paper. Generously sprinkle the top of each scone with sugar after dipping in the cream. Bake at 350 degrees for 20-25 minutes or until golden brown.