Place margarine, milk and caramels in large saucepan.
Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat.
Add cornflakes; mix well until coated.
With back of spoon, press mixture evenly and gently into buttered 9 x 9 x 2-inch pan.
Cut into bars when firm.
In blender, thoroughly blend all ingredients.
Store in the refrigerator in a covered container for up to 1 week.
Use instead of canned sweetened condensed milk in cooked recipes.
Will take the place of Eagle Brand milk.
Combine rice, sugar, milk, and salt in a 6-cup baking dish.
Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.
heat the butter, caramels, coffee, and condensed milk until caramels are melted.
low cooker.
Meanwhile, combine milk, heavy cream and lemon zest
Put all ingredients into a blender and mix well.
Put milk into Nurse-Maid pet nursing bottle (found at Wal-Mart) and heat to lukewarm.
Test on the inside of your wrist.
Be sure to stir the milk in the container each time before you refill the bottle.
Put remaining milk into 8 ounce containers and freeze until needed.
Two-week-old kitten will drink about 1/2 ounce every 4 hours.
Four-week-old kitten will drink about 1 to 1 1/2 ounces every five hours.
You can find a less expensive brand of Pedialyte at Wal-Mart.
tir in brown sugar, condensed milk, and corn syrup until smooth
Unwrap the caramels and place the unwrapped caramels on a dinner plate covered
minute. Slowly stir in milk as not to allow lumps
Combine 1/3 cup evaporated milk and caramels over low heat, stirring constantly until melted.
Combine remaining 1/3 cup evaporated milk, melted butter, nuts and cake mix.
Stir with spoon.
Put 1/2 cake mixture in a 9 x 13-inch greased and floured pan. Bake at 350\u00b0 for 6 minutes. Remove from oven.
Sprinkle chocolate chips over mixture and spread caramels over chips. Spoon remaining cake mixture over caramels and bake at 350\u00b0 for 15 minutes longer.
Cool in refrigerator. Cut in squares.
elp cut and wrap the caramels. It can be done on
Wash raisins in hot water and drain.
Cream shortening with sugar; then add beaten eggs and milk.
Combine with oatmeal and raisins; mix well.
Add flour sifted with soda, salt and cinnamon. Beat thoroughly.
Drop onto greased pans and bake about 12 minutes in a moderate oven (350\u00b0 to 375\u00b0).
Yields 3 dozen.
In large skillet, saute onion and celery in margarine.
Stir in tuna, soup, mayo, milk, mushrooms and pimento.
Meanwhile, cook noodles according to package directions and drain.
In a 2-quart greased casserole, combine noodles and tuna mixture.
Top with bread crumbs tossed with 2 tablespoons melted margarine.
Bake at 350\u00b0 for 25 to 30 minutes or until lightly browned and bubbly. Makes 6 servings.
Melt caramels and milk.
Beat 2 to 3 minutes. Add pecans. Drop on wax paper.
Melt chocolate chips with 1/2 block paraffin. Dip caramels in chocolate mixture.
Let cool.
Preheat oven to 350\u00b0.
Grease 13 x 9-inch pan.
Combine cake mix, melted margarine and 1/3 cup milk.
Press half of mixture in pan and bake 6 minutes.
Set aside to cool.
Melt 1/3 cup milk and caramels over low heat, stirring until smooth.
Sprinkle chocolate chips and 1 cup nuts over cake.
Spread caramels over chips and nuts.
Drop remainder of cake mixture on caramels.
Sprinkle with remaining nuts.
Bake 20 minutes.
Grease a deep 8 inch square cake pan.
Combine sugar, butter, golden syrup, glucose and condensed milk in a medium saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to a boil. Boil, stirring, for 7 mins, or until mixture is a caramel color. Remove from heat and let bubbles subside. Transfer to prepared pan and let stand at room temperature for 10 mins.
Let cool completely then cut into 3/4 inch squares.
Grease two 12-cup mini muffin pans. Combine sugar, butter, syrups, milk and cream in medium heavy-bottomed saucepan on medium heat. Stir without boiling, until sugar has dissolved. Bring to a boil; boil, stirring, for 8 mins, or until mixture is caramel in color. Stir in orange peel. Remove pan from heat; allow bubbles to subside.
Divide mixture among muffin cups; sprinkle with nuts. Let stand for 20 mins. Remove from pans with greased spatula.
Cook on low heat or in microwave the caramels and 1/3 cup or little more of the evaporated milk until caramels are melted. Meanwhile, mix together cake mix, margarine and 2 tablespoons evaporated milk.
Add pecans to this.
Take half of dough and spread in 9 x 11-inch pan ungreased.
Bake for 6 minutes at 350\u00b0. Spread chocolate chips over dough, then spread caramel mixture. Take remaining cake dough and sprinkle over top.
Bake for 15 to 18 minutes at 350\u00b0.
Cut when cool.
nd 1/2 of evaporated milk.
Pour 1/2 of
Grease and flour a loaf tin, 9 1/2 x 5 1/2 x 2 1/2-inch.
Sift together first three ingredients.
Add nuts.
Add the eggs, one at a time, beating thoroughly after each addition.
Add the flour mixture alternately with the milk, beating well after each addition.
Bake in the prepared loaf pan in a moderate oven (350\u00b0) for about 1 to 1 1/4 hours.