Tin Can Ice Cream aka Back Pack Ice Cream

For Mixing:
1 gal. Coffee can
1 formula can
duct tape
towel
backpack
rock salt
ice
plastic sack

Mix:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
vanilla
optional: fruit or Lemon extract

Place ingredients in small can. Seal with tape, place rock salt in bottom of large can, add small can. Add ice around small can. Seal large can with duct tape and place in plastic bag. Then wrap towel around. Carry in back pack

Pumpkin Pancakes

• 2 cups flour
• 3 T brown sugar
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t salt
• 1 1/2 c milk
• 1 c pumpkin puree
• 1 egg
• 2 T vegetable oil
• 2 T vinegar

Mix together: milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add to pumpkin mixture just enough to combine.

Cook on lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

*Calories: 278 Total Fat 7.2g Cholesterol: 40mg

Betty's Caramels

·         4 c sugar

·         2 c white corn syrup

·         ½t salt

·         1 can evaporated milk

·         1 qt. Cream

·         1 T vanilla &  1c nuts

  Combine corn syrup, ½ cream, sugar, & salt in heavy pan, stirring constantly.  Gradually add remaining cream.  When mixture looks caramel in color, then add ½ can milk, cook slowly adding remaining can of milk, stir constantly, until 232ºF.  Remove from heat. Stir in vanilla & nuts.

Betty's Black Licorice Caramels

·        1 can sweet condensed milk

·        1c butter or half margarine

·        2c sugar

·        ¼t salt

·       1 ½c corn syrup 

    Put all ingredients together in a heavysaucepan.  Cook & stir constantly to234º or soft ball stage.  Take off stove& add 3/4t black food coloring & 3/4t Anise Oil.  Stir and pour into buttered oblong pan. Cool,cut in small squares.  Wrap in waxpaper.  Fun for all holidays!    

Lite American No-bake Cheesecake

¨    Prep: 15 minutes plus refrigerating

¨       2pkg.(8oz. each) Fat Free Cream Cheese softened

¨       1/3c sugar

¨       2T lemon juice(optional) Beat above ingredients in large bowl w/ mixer on medium speed until well blended. Gently stir in cool whip. Spoon into crust.

¨       3c thawed Lite Cool Whip, divided

¨       1 ready-to-use reduced fat graham cracker crumb crust (6oz)

¨       1pt small strawberries, halved

¨       1/3c blueberries

¨       Refrigerate 3hours or until set. Spread remaining 1c cool whip over cheesecake. Arrange Strawberries and blueberries in rows on top of cheesecake to resemble flag. Makes 8 servings.