Gingerbread cake(christmas mornig breakfast)

1 1/2 C. flour
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C. shortening
1/4 C. packed brown sugar
1 egg
1/2 C. molasses

Vanilla topping:
1/4 C. butter(no substitute)
2 tbsp flour
3/4 C. sugar
1 C. milk
1 tsp vanilla

Combine all dry ingredients and set aside. Beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add egg and molasses and beat for one minute. Add dry ingredients with 1/2 C. water, alternating until mixed. Pour in a greased 9 inch cake pan. Bake at 350 for 25-30 minutes. Cool in pan on cooling rack for 30 minutes.

Vanilla topping:
Melt butter over medium heat. Add flour and whisk. Whisk in sugar. Add milk gradually. Add vanilla. Stir constant over medium heat until thickened. Cook one more minute while stirring. Drizzle warm over warm gingerbread cake.

Peach Cobbler

8-10 peaches
1 Tbsp lemon juice
1/4 C. brown sugar
1 1/2 Tbsp corn starch
1/2 C. water
1 C. sugar
1 C. flour
1 tsp baking powder
1/2 tsp salt
4 Tbsp butter
2 eggs

Place sliced peaches in a greased baking dish stir in lemon juice to coat. In a sauce pan, stir brown sugar, corn starch. Add water and stir until dissolved. Cook over medium heat until it thickens(about 5 minutes) pour over peaches and coat. In bowl, mix sugar, flour, baking powder and salt. Mix well and add butter and egg. Drop by spoonfuls onto mixture. Sprinkle with additional sugar.

Toffee dip for apples

1 8oz. cream chhese, softened
3/4 C. brown sugar
1/2 C. sugar
1 tsp vanilla
1 8oz. bag Heath toffee bits

Whip together and serve with sliced apples.

CARAMELS/ALSO USED FOR APPLES

1 C. butter
2 C. brown sugar
1 C. corn syrup
1 can sweetened condensed milk
2 tsp vanilla

Combine butter, brown sugar, corn syrup, ans evaporated milk in a large sauce pan. Bring to a boil over medium heat. Srit constantly until mixture reaches firm ball (248 degrees). Add vanilla. Pour into greased 8x8 pan. Let cool completely and set. Cut into pieces and wrap in waxed paper.

CARAMEL APPLES
-make sure apples are at room temperature before dipping.
-use a deep container for dipping apples so they are submerged in caramel.
-keep caramel at 185 degrees for dipping(this is done by keeping caramel on stove at low heat).
-microwave chocolate coins at 1 minute intervals to 125 degrees. Add coins to cool to 100.
-once apples are dipped in chocolate, refrigerate immediately for a shiny finish.

NEVER-FAIL ENGLISH TOFFEE

1 C. sugar
1 C. butter
3 Tbsp water
1 Tbsp corn syrup
1 small package sliced almonds
1 large milk chocolate bar

Combine sugar, butter, water, and corn syrup in large sauce pan. Cook at medium heat, stirring constantly in one direction, until it becomes thick and caramel colored. It will burn fast at this point so watch it carefully. Also be careful to not under cook it. Remove from heat and add almonds. Pour into a lightly greased 9x9 metal pan. Break up chocolate bar and sprinkle on top while toffee is hot. Once it is melted, spread. Cool at room temperature and until chocolate is completely set. Break into pieces(if you break it when it is cold the chocolate will separate from the toffee).

PUMPKIN CRUNCH

1 16 oz can pumpkin
1 12 oz can evaporated milk
4 tsp pumpkin pie spice
3 eggs
1/2 tsp salt
1 1/2 C. sugar
1 yellow cake mix
1 C. melted butter

Mix all ingredients well and pour into buttered 9x13 pan. Sprinkle dry cake mix over the top. Drizzle melted butter over the top of entire mixture. Bake at 350 for 50-65 minutes. Top with whipped cream.