Sawdust Pie

This sounds yummy for Thanksgiving!! found it on this blog! http://www.charmofthecarolines.com/charm-of-the-carolines/2010/11/sawdust-pie.html


•7 egg whites, unbeaten
•1 1/2 cups of each of the following: sugar, graham cracker crumbs, pecans, coconut
•9-inch unbaked pie shell 
Mix all ingredients together and stir by hand. Pour into pie shell. Bake in preheated oven at 325 degrees until glossy and set, about 25-30 minutes.

Do Not Overbake!

Serve warm with sliced bananas and whipped cream or ice cream. Serves 8.

Butterscotch Sauce

found this here... http://chickensintheroad.com/farm-bell-recipes/butterscotch-sauce/

makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Brown Sugar Pie

Can't wait to try this!!! gotta LOVE brown sugar http://asoutherngrace.blogspot.com/2009/12/playing-favorites.html


the appearance of the pie that comes out of the oven isn’t always predictable. Sometimes it can be runny, while other times it sets up just perfectly. Sometimes there are pock-marks along the surface, while other times it’s completely crater-less.

Regardless of how it looks, though, one thing remains constant—the flavor. A thin thick slice of this sweet treat is a welcome and fitting conclusion to any meal.



3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crust(s) and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Brown Sugar and Balsamic Glazed Pork Loin

found this one here
http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

This was a cinch to make and seriously delicious. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts.


Ingredients:
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water


Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce


Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Brussel Sprouts with Bacon and Walnuts

Found this here and can't wait to try it! http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

Ingredients:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste


Directions:
In a small bowl, whisk together vinegar, sugar, and oil; set aside.


In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).


Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.


Servings: 4

Caramel Frosting

1/2 cup butter (1 stick)
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
Remove from heat.
Beat confectioners' sugar into milk mixture until smooth.

*NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.

I bake a Duncan Hines Butter recipe cake mix in a 10 inch springform pan cool and remove from pan. poke holes in it with the handle of a wooden spoon and poor frosting over cake...YUMMMMMMMMMMMMM

Chocolate Covered Toffee "Heath Bars"

found this here http://www.jamies-recipes.com/2009/12/chocolate-covered-toffee/

CHOCOLATE COVERED TOFFEE “HEATH BARS”
1 c butter
1 c sugar
1/3 c brown sugar
2 T water
1/2 c chopped pecans
2 c chocolate chips

Line a jelly roll pan with foil. Lightly grease the foil, and set aside. Melt butter, sugars, and water in a heavy sauce pan over a medium high heat. Using your candy thermometer monitor the sugar temperature. Stir constantly until it becomes a carmely brown color and the temperature reaches 300 degrees F, turn off burner and remove pan, stir in pecans (I forgot this step so I sprinkled them on top once they were covered in chocolate). Pour sugar mixture onto jelly roll pan and spread out. Wait a couple minutes as the sugar cools and the toffee begins to set.



Using a pizza cutter slice toffee into desired size. Let cool completely.

Once toffee is completely cooled and hard, gently break apart into individual pieces. Put chocolate into a double broiler and melt gently. Drop one piece of toffee in at a time, cover completley with chocolate, shaking excess off, and place onto parchment paper to cool completely and have the chocolate set.



If you want to sprinkle with chopped nuts do so before the chocolate cools. ENJOY!

Butterscotch Sauce

found this here.... www.chickensintheroad.com

Makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Iron Skillet Butterscotch Pie

2 cups milk

2 egg yolks

2 ½ tbsp. flour

2 tbsp. butter

1 cup brown sugar

½ cup boiling water

1 baked 9-inch pastry or graham pie shell

In a bowl, stir together milk and yolks. Whisk in flour a little at a time until smooth.

In a large cast-iron skillet or a thick aluminum saucepan, combine butter and brown sugar. Cook over medium-low heat, stirring occasionally, until sugar has melted. Add boiling water. Stir in flour-egg-milk mixture. Cook over medium heat, stirring frequently, until thickened and smooth. Pour into pie shell and chill. Top with meringue or whipped topping. (I like using an electric skillet to make my fillings)

Colleen's Caramel Icing

I got this recipe from a friend on Facebook... Thanks Colleen!! ....it sounds delish!!! I will try this soon!!

2-1/4 C. brown sugar
6 Tbsp. butter or margarine
6 Tbsp. milk
2 tsp. baking powder
1 tsp. vanilla extract

Put the brown sugar, butter and milk into a medium saucepan and cook on medium heat until it starts to boil. Then boil it for 2 minutes. Remove it from the stove and add in the vanilla and baking powder. It will foam up a bit at this point from the baking powder and it's color will start to be lighter. You want to beat this with a spoon (I ALWAYS use a wooden one) in a motion like you're whipping eggs. Kind of tilt the pan and whip/beat it. We're looking for it to start holding it's own shape in the pan. This can take anywhere from 5 to 20 minutes. Once it starts to thicken up, check frequently with your spoon to see if it's holding it's shape. As soon as you see that's it's got a good hold, pour it quickly and spread onto your cake as it will set up extremely fast on you. If it comes out just right, it will have a slight candy-like texture. If not, it will be very soft and almost a caramel sauce on the cake (which is not bad either).

2 notes: 1) You only want to make this on a day with low humidity as it doesn't set up well otherwise. 2) This is one of those recipes that you just learn by practice exactly where that line is that it needs to get poured and spread. It took me a long time to be able to make it just right. LOL!