Desserts

Caramel Brownies Nancy L. Spoolman
60 light caramels 3/4 cup butter or margarine - melted 1 cup semi-sweet chocolate chips 1/3 cup evaporated milk 1/2 cup evaporated milk 1 cup chopped nuts 1 package German Chocolate cake mix In heavy sauce pan combine caramels and 1/2 cup evaporated milk. Melt over low heat until caramels are thoroughly melted. Grease and flour glass 9 x 13 pan. In large bowl stir with spoon: Cake Mix, melted butter, 1/3 cup evaporated milk, and nuts. Press 1/2 of dough in baking pan. Bake at 350 for 4 minutes. Take out of oven and sprinkle chocolate chips on top. Spread caramel mixture next. Crumble rest of dough over the top. Bake again 18 - 20 minutes at 350.
Better Than Sex Cake Nancy L. Spoolman/Dawn Campbell
Bake 1 chocolate cake according to directions Take out of oven, poke holes with wooden spoon handle in cake (About 24.) While cake is still hot, mix together and pour 1 pt. of Mrs. Richardson's sauce and 1/2 can of Eagle brand condensed milk in holes of cake. Top with cool whip or whipping cream. Break up Heath or Skore bars over top. If you do not have Mrs. Richardson's sauce, you can mix fudge sauce, butterscotch sauce, and caramel sauce together, to equate 1 pt. of sauce. Mrs. Richardson's sauce can be found at Safeway.
	Gramma Elsie's Crazy Cake Nancy L. Spoolman/Elsie Seehuetter
3 cups flour 1 teaspoon salt 2 cups sugar 2 teaspoons soda 1/3 cup cocoa 1 tsp. Vanilla 3/4 cup oil 2 tblsp. Vinegar 2 cups cold water Mix dry ingredients first, then add oil, vinegar, vanilla and water. Bake at 350 for 35 minutes or until done. *My Gramma Elsie used this cake mix often during the depression when eggs were scarce. We have continued to use this same recipe throughout the generations.
	Corey's Peanut Butter Cookies Nancy L. Spoolman/Corey Spoolman
1 cup butter 1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla 2 1/2 cups of flour 1 1/2 tsp. soda 1 1/2 tsp. salt Mix butter, peanut butter, sugars, eggs, and vanilla until creamy. Add soda and salt. Mix. Add flour and mix. Roll into balls. Flatten with fork. Bake at 375 for 9 - 10 minutes.
	Chocolate Chip Cookies Nancy L. Spoolman
2 sticks butter or margarine 1 cup sugar 1 cup brown sugar 2 eggs 2 tsp. vanilla 3 cups of flour 1 tsp. soda 1 tsp. salt 1 - 12 oz. package chocolate chips Cream sugar and margarine. Add eggs, vanilla and mix. Add dry ingredients. Bake at 350 for 12 minutes if large and 10 minutes if smaller.
	Lemon Meringue Pie Nancy L. Spoolman/Mamie Harmon
1/2 cup cold water 1/4 tsp. salt 7 tblsp. cornstarch 1 1/2 cups hot water 1 1/2 cups sugar 1/3 cup lemon juice 1 tblsp. butter 3 egg yolks, beaten Grated rind of one lemon Mix cold water, salt, and cornstarch. Set aside. Combine hot water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened. Place over hot water and cook until thick and smooth (about 15 minutes), stirring constantly. Stir a little of the mixture into egg yolks so it won't cook the yolks, then mix all together and return to double boiler and cook a few minutes longer. Add lemon rind, juice, and butter. Cool. Pour into baker pie shell. Top with meringue.
	Pumpkin Pie Nancy L. Spoolman/Weight Watchers
2 cups canned pumpkin 8 oz. evaporated skim milk 1 tsp. vanilla 6 packets sweet and low, or 1 Tblsp liquid sweetener (Do not use nutrisweet or aspara.) 1/2 Tblsp low calorie syrup 1 tsp. cinnamon and pumpkin pie spice 1/2 tsp. ginger and salt 2 eggs Whisk together and pour in 9 inch pie pan. Bake at 350 for 45 - 60 minutes.
	Watergate Cake Nancy L. Spoolman/Margaret Cline
1 package white cake + 2 tblsp. flour 3 egg whites 3/4 cup oil 1 1/2 cups 7-up or club soda 1 package instant pistachio pudding 1/2 cup coconut 1/2 cup walnuts (optional) Blend first 5 ingredients for three minutes. Fold in coconut and nuts. Makes 3 layers or one sheet cake. Bake at 350 for 25 - 30 minutes. Frosting: 2 envelopes dream whip 1 1/2 cups milk 1 tsp. vanilla 1 package instant pistachio pudding mix Beat until thick. Keep in refrigerator.