Grandma Malaska Caramel Corn

At our house we always ate soft gooey caramel corn. Sure, the crispy kind is good, but this is better. Also. it makes a TON, so halving the recipe is no problem.

1 can sweetened condensed milk
2 cups brown sugar
1 square margarine
1 cup corn syrup
1 tsp vanilla

Mix all ingredients together in a medium saucepan and bring to boil. Cook till soft ball stage.

Pour over 12 quarts of freshly popped corn.

Tah dah, it's done! And stays soft and good for a couple days.

Grandma Malaska's Brownies

Every summer we made the trip to utah to visit our grandparents. When we drove in to Rose Park Salt Lake city late at night Grandma would always have either spaghetti, or a hot bowl of canned chili and tamales and a pan of her brownies. They were divine. Always dense but still with a hint of cakeyness, and the frosting was the best accent. I always had to try not to eat alot of them because I would get sick and not want to eat the rest of her great foods, but that was childhood.

4 squares baking chocolate

1 cup butter

4 eggs

1 3/4 cup sugar

2 tsp vanilla

1 1/4 cup flour

1 tsp baking powder

1/4 tsp salt

1 cup chopped walnuts

1/2 package mini marshmallows

chocolate icing

1/2 cup cocoa powder

4 cups powdered sugar

1/2 cup softened butter

Melt butter and baking chocolate together. In a separate bowl beat eggs and sugar, then add butter/chocolate mixture. in another bowl mix dry ingredients, then add them to the batter.

Fold in nuts.

Pour into a greased 9X13 baking dish and bake for 20-30 minutes at 350 degrees. When done, top with marshmellows and return to oven for a couple minutes till the marshmallows puff. Cool before frosting with chocolate icing.

Thats it!

The best chocolate chip cookies

Okay, so my dad loves cookies. Maybe even more then most dads. In fact, I'm willing to bet. So consequently I grew up loving to bake cookies. After a long search, this is my favorite chocolate cookie recipe, I adapted it from this recipe my sister sent me "award winning soft chocolate chip cookies". But I've made them so much that now to us they are just "the chocolate chip cookies"

I remember in high school nearly every thursday night was cookie night. Maybe it was just because we needed a break before the weekend, or maybe it was because our favorite tv shows would be on tv. At any rate either mom or I would make some cookies and we would all sit down at the coffee table and eat them. Now I make them for my roommates all the time (i'm not exaggerating) I especially love using pistachio pudding. It just tastes better that way.

are you ready?

1 cup room temp margarine (yes I prefer margarine, although half butter is great too)

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 3.4 oz pckg vanilla instant pudding

1 tsp vanilla

1/4 tsp salt

1 tsp baking soda

3 cups flour

2 cups semi-sweet chocolate chips

Preheat oven to 350

Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating in between. Add the pudding mixture and vanilla, beating till well mixed.

Add flour, soda, and salt. Mix a little then add the chocolate chips.

If the dough still sticks to your hands alot, add some more flour till it doesn't really stick.

Bake for 8-10 minutes, or until golden on the edges.

Eat with cold milk.

Cinnamon rolls

All the time. This recipe makes about 15 big rolls, and if they are Malaska rolls they are big. This was a favorite for FHE treats, we always wanted to eat another one, but rarely could. The smell was tortuous, and sometimes the only thing keeping us all together in the front for FHE was knowing that at the end we would each get a big sticky cinnamon roll and a glass of cold milk.

3/4 cup milk

1/2 cup sugar

1 1/4 tsp salt

1/2 margarine (or shortening)

2 tbsp yeast

1/3 cup warm water

3 eggs

5 1/2-6 1/2 cups flour

1/4 cup room temp margarine

1/2 cup brown sugar cinnamon

Frosting:

1 stick room temperature butter

1/2 bag powdered sugar

2 tsp vanilla

Combine milk, sugar, salt and margarine in microwave container and heat till the margarine melts.

Cool to luke warm. In a large bowl dissolve yeast in 1/3 cup warm water. Add milk mixture, eggs and flour. Mix with dough hook. Keep adding flour till the dough cleans the side of the bowl. Cover and let raise till doubled.

Roll out the dough into approximate 13X5 rectangle, or about 3/8 inch thick. Spread on about 1/4 cup softened margarine and 1/2 brown sugar. Sprinkle generously with cinnamon. Roll the long way and pinch the end closed. Slice the roll into about 15 sections, about 2 inches wide. Place flat side down into a greased glass pan, cover and let rise till doubled. Back at 350, for about 15 minutes, or until golden brown. When done remove from pan immediately onto wax paper and let cool for a few minutes, then frost.