Hillary's Carmel Sauce

3/4 cup sugar
1/2 cup buttermilk (1/2 cup regular milk with a dash of vinegar)
1/2 cup butter
1 tsp baking soda
vanilla to taste - about 1 1/2 tsp

Melt butter, add buttermilk. Mix in sugar and vanilla. Add the baking soda. The sauce will rise, cook in a tall pan.

This sauce is more like syrup. It's divine on french toast, pancakes, ice cream...pretty much anything. Like I said, it's more like syrup than sauce.


When I was in Ecuador, I'd make myself french toast and carmel sauce every morning after a Noc shift (Noc was the night shift, so we'd go at night and leave when the next group of volunteers got there in the morning).


It's called Hillary's Carmel Sauce because Hillary was one of the project managers, and she introduced us to this recipe. I have since come across it in other cookbooks, but to me it'll always be Hillary's recipe. Pin It

Mustard Sauce

Mix in saucepan:

1/2 cup sugar
5 tsp dry mustard (powder)
1 tsp salt
1 tsp cornstarch

Add:

2 beaten eggs
1/2 cup milk
1/4 cup vinegar

Mix over medium heat. Add:

2 TBSP butter

Cook over medium heat for fifteen minutes. Yields 1 1/2 cups.

We put this mustard sauce over ham. I would literally make a ham JUST so I can have mustard sauce. When I visited my parents over Christmas and we had ham, I had to phone my mother-in-law to get the recipe just so I had mustard sauce to go with my ham. If you find something else to eat mustard sauce with, please be sure to let me know! Pin It

Yummy Rolls

Mix together: 1 cup margarine - melted
2 cups water
2/3 cup sugar
2 eggs

Add & Mix: 2 TBSP yeast - then let it sit until it bubbles up (around 7 - 10 minutes) See picture:



Mix, add, and mix again: 1 tsp baking powder

Mix in gradually: 6 1/2 cups flour


Let rise until dough doubles (about an hour). Divide dough into thirds, or if you want smaller rolls you can do fourths. Roll out into a circle. Cut into 12 equal triangles. Start at the top and roll as tight as you can. Put on a pan, about three rows of six rolls. Let rise for a little bit but not too much. About 15 minutes. Bake for 12 minutes at 400 degrees F or until golden brown.

Rolls are soft and fluffy, not flaky like a croissant.


Fun Varieties: Still bake for 12 minutes at 400 degrees F or until golden brown.

Almond Rolls: (note by Deborah: This is the only way I make these rolls. They are to die for. You will crave them for days afterwards.) Mix together 3/4 cup sugar, 1/3 cup rolled oats, 1 1/2 teaspoons almond extract.

Roll out the dough into a rectangle.

Spread about 4 TBSP of melted butter on dough (note from D: I don't bother with melted butter. It's too messy to me. I just spread regular butter and it melts in the oven.)

Then sprinkle with mixture.

Follow directions from original recipe. Cut into triangles. Starting from fat end, roll tightly.

Put on a pan (note from D: I've never sprayed the pan for fear of making the rolls soggy on the bottom, but I think you probably could) and let rise for 30 - 40 minutes. (Note from D: Yeah right! As soon as I get those puppies on the pan they go in the oven! They'd probably be bigger and fluffier if I let them rise, but I can't wait that long.)

You can sprinkle a little sugar, or the mixture, on top to give it a little extra something. Or you can frost it while the rolls are still hot.

Eat these with dinner, for breakfast, or as a snack. Eat them, and you'll always want more. Mmmmmm.

Cinnamon rolls: Instead of using almond roll mixture, put butter and then sprinkle whatever toppings you want inside: brown sugar, cinnamon sugar, nuts, raisins, craisins, coconut. Let rise for 30 - 40 minutes. Bake and frost while hot.

Chicken roll-ups: Mix together 4 oz softened cream cheese, 2 cups cooked and cubed turkey or chicken, 1 can of mushrooms drained and diced, and chopped onions. Roll out half the dough into a rectangle, cut so that the pieces are in smaller rectangles (about a dozen of them). Put some of the mixture onto the dough, fold over and pinch the edges. These don't have to rise. After they are done baking, serve with a hot gravy made from cream of chicken soup and milk.

This dough can also be used for scones or pizza dough (just roll out onto sprinkled dry corn meal).

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Mom's Five Chip Cookies

1 cup Crisco shortening or butter
2 eggs
2 1/4 c flour
1 tsp salt
1 tsp baking soda
3/4 c brown sugar
3/4 c white sugar
1 1/2 tsp vanilla
chips: butterscotch, milk chocolate, semi sweet chocolate, white chocolate, mini kisses or peanut butter or swirls or vanilla.

Beat together shortening and eggs. Add flour, salt and banking soda and mix. Add sugars and vanilla and mix. Stir in chips. Bake at 375 degrees for 8 - 10 minutes.



These cookies are absolutely a favorite in our house! My mom sent them to me while I was in Ecuador. Every time we go on a family trip Tyler says, "Are you going to make your mom's cookies?" I think there would be mutiny if I ever tried to make a different kind.


If you notice, there are no measurements for the chips. That's because I don't know how much is supposed to go in. I usually just pour in a bit of all the chips until it looks like there are enough. Maybe a fourth to a half a cup of each. And I usually just use whatever I have in my freezer for variety. That means my cookies are usually four chip: milk, semi-sweet, and white chocolate and butterscotch. Yes, I always have those kinds of chips on hand because Tyler loves cookies, and he loves these cookies.


The recipe says to bake for 8 - 10 minutes. I pull them out right at 8 minutes because I've found that even at 9 minutes they flatten out and turn crispy. So if you like flat, crispy cookies (and some people do!) then you can let them go for a little longer.


Enjoy! Pin It