Fudge

1 c cream

2 c sugar

¼ c corn syrup

¼ c cocoa

Once boils, cut heat. Watch boil until bubbles start to go down. Test using cold water and spoon – medium hardball. Beat fudge until thick.

Medium hardball test: have a cold glass of water. Take a spoonful of fudge, put in the glass of water, form into a ball. If the ball stays and doesn't de-form, it's done. You have to beat the fudge for a while.

Chocolate and Caramel Sauces

Chocolate:

1 pkg milk choc chips
1 can eaglebrand
1/2 can evaporated milk

heat till bubbly

Caramel:

½ c margarine

1 c brown sugar

½ c white corn syrup

½ c eagle brand

Heat until bubbly

White Fudge Frosting

1 c butter

2 c sugar

1/2 c milk

2 1/2 c icing sugar

2 tsp vanilla

In saucepan melt butter, add sugar and milk. Bring to a boil, stir occasionally. Cool to room temperature. Slowly add vanilla and icing sugar.

Rice Pudding

1 1/2 cups cooked rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

In a saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Peach Berry Cobbler

Sauce:

Mix first:

1 T cornstarch

¼ c brown sugar

Add:

½ c peach juice

2 c peaches sliced

1 c blueberries

cook until thick

Then add:

1 T butter

1 T lemon juice

Cake Top:

1 c flour

½ c sugar

1 ½ t baking powder

½ t salt

½ c milk

¼ c margarine

Pour peach sauce into glass dish, place dough evenly over top and sprinkle with white sugar.

Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Microwavable Caramels

1/2 c brown sugar

1/2 c sugar

1/2 c melted butter

1/2 c sweetened condensed milk

1/2 c light corn syrup

Combine ingredients. Microwave for 5-6 minutes. Pour immediately in 9X9 pan. Let harden and enjoy!

From Amber Sharp

Fruit Crisp

6 cups fruit (this can be frozen, fresh, or canned)

2 cups oats

2/3 cup flour

1 cup brown sugar

2 tsp cinnamon

1 cup melted butter

3/4 cup coarsely chopped walnuts (optional)

Place fruit in bottom of an ungreased 9x13 baking dish. Combine the rest of the ingredients in a bowl and then crumble over the fruit. Bake for about 30 minutes in a 375 F oven until the fruit is juicy and bubbling. If desired, serve with whipped cream or ice cream.