November 8
November 8, 2004

Hi EVERYONE THANKS FOR RETURNING TO SEE WHAT HAS BEEN ADDED TO THE TRUNK THIS week. As i am writing this letter I can feel the excitement of the holidays approaching. There is a chill in the air folks are starting to talk about turkey day. This year we will have a new grand child visiting us for Thanksgiving day.We are eagerly awaiting the birth of our sixth grand daughter. I hope you enjoy this weeks news letter. >

Cheesey Cocktail Crisps
> > > 1/4 cup butter
> 1 cup flour
> 1 cup cheddar cheese -- grated
> 1 cup rice crispies
> >

Blend the first three ingredients well. Add the Rice Krispies. Roll > into small balls, about 1/2 teaspoon. Flatten balls out on cookie > sheet. Bake in a 350øF oven for 12 to 15 minutes. Cayenne pepper may > be added along with the first three ingredients for added zest. >

Onion Pretzels
> > 1 box Snyder of Hanover hard pretzels
> 1 pkg Lipton onion soup mix
> 1 1/2 sticks of margarine
> > (I use butter, plus some garlic salt and 3 tbs. of Worcestersauce) > >

Break pretzels in bite-size pieces. Put in a large roasting pan. Melt the margarine. Mix soup with the margaine. Pour over pretzels. Mix well. Bake at 200 for 2 hours. Stir periodically.

Mary Curtis
>
Horseradish Sauce
> > Recipe By :The Dairy Cookbook; Culinary Arts Institute; cpyrt 1941
> 1/2 cup whipping cream
> 1/2 teaspoon sugar
> 2 tablespoons prepared horseradish
> >

Chill cream thoroughly and whip until stiff. Add sugar and whip until very > stiff. Fold in horseradish. Serves 6.

> > Serving Suggestion: Serve with meat loaf or ham.
This recipe comes from the Cake Mix Doctor.
Chocolate Caramel Cake
vegetable Oil Spray for misting the pan
1 pkg (18.25 oz) plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil, such as canola, corn safflower
3 large eggs
Topping:
1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz each), crushed
1 container (12 oz) frozen whipped topping, thawed
1 pkg (8 oz) cream cheese, at room temperature

Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly mist a 13x19 inch baking pan with vegetable oil spray. Set this pan aside.

Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven, and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.

Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.

Place the whipped topping and cream cheese in a large mixing bowl, and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.

Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

Store this cake, covered in wax paper, in the refrigerator for up to one week. Serves 20

I HOPE YOU ENJOY THESE REC

IPES AND W

ILL RETURN NEXT WEEK. The website this week is

Bye till next week.