Caramel

From Betty Crocker
 

1 c butter
2 1/4 c packed brown sugar
1 1/4 c cream
1 c corn syrup
1 tsp. vanilla

Generously butter a 9 X 13 inch pan; set aside.  In a heavy 3 quart saucepan melt 1 c butter over low heat.  Add sugar, cream and corn syrup; mix well.  Cook over medium heat; stirring occasionally to 248 degrees (firm ball stage) for 15-20 min (mixture should boil gently over entire surface.)  Remove from heat; stir in vanilla.  Pour into buttered pan.  Makes about 2 3/4 pounds.

Apple Pie

From Betty Crocker
 

6 C thinly sliced, peeled apples
1 C sugar
2 Tbsp. flour
1/2 to 1 tsp. cinnamon
Dash nutmeg

Pastry for double pie crust
1 Tbsp. butter

Combine sugar, flour, cinnamon and nutmeg.  Add sugar mixture to the sliced apples; toss to coat.  Fill a 9 inch lined pastry with apple mixture; dot with butter.  Adjust top crust.  Seal and flute edge.  Sprinkle some sugar on top.  Cover edgee of pie with foil.  Bake in a 375 degree oven for 25 min.  Remove foil; bake for 20 to 25 min more.  Cool.  Serves 8


Pastry
1 1/4 c flour
1/2 tsp salt
1/3 c shortening
3-4 Tbsp.cold water

Cut shortening into flour and salt mixture.  Sprinkle 1 Tbsp of water over mixture and gently toss.  Add 1 Tbsp at a time until moistened.   On a lightly floured surface, roll dough to a 12 inch circle.
Makes a single crust.

Pesto Chicken and pasta

1 lb macaroni
6-8 oz cream cheese
1 c parmesan cheese + 1/4 c for topping
6 Tbsp. pesto
2 c shredded cooked chicken
2 cloves minced garlic
Salt and Pepper to taste

Cook pasta.  In a large bowl combine the rest of the ingredients except the 1/4 c cheese for the topping.  Mix together, mix with pasta.  Spread in a 9 X 13 inch baking dish.  Sprinkle with remaining cheese.  Cook uncovered for 30 min. in a 350 degree oven.

Peach Cobbler

1/2 c butter
1 c sugar
2 c flour
3 tsp. baking powder
1/2 tsp salt
1 c milk
1 quart bottled fruit
1/2 to 1 c sugar
2 c fruit juice (drained from fruit)

Heat oven to 375 degrees.  Cream butter and sugar until fluffy.  Mix the dry ingredients (1 c sugar, flour, baking powder and salt) together.  Alternately add the milk and dry ingredients.  Beat until smooth.  Pour into a 9 X 13 pan.  Spoon fruit over batter and sprinkle with sugar.  Pour fruit juice over top.  Bake 45 to 50 min.  Cake comes to the top, fruit and juices go to the bottom.  Serves 15.