Caldwells Cookbook

In elementary school we had an awesome lady, Betty Foote (and a handful of other ladies), who served us up some good food! This recipe is close to one of the things she would serve us (of course, I must have really liked it because it is the only thing I could tell you I ate for school lunch!! The poor playground duty, Mrs. Strong, who had to deal with us wild children after eating!

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter


In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Yield: 12 servings

The kids devour these! They are so simple and don't take up a lot of time!!

1/2 cup unsalted butter, cut into pieces
6 ounces semi-sweet or bittersweet chocolate, cut into small pieces (I used 1/2 semi-sweet and 1/2 bittersweet)
3 large eggs, separated
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar


Preheat oven to 400 degrees F and place rack in center of oven. Generously butter 4 - 3/4 cup molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In your electric mixer beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a spoonful of vanilla ice cream on top of each warm cake.

I sooooooo miss Doug &  Emmy's scones, but these things were a good close second.  Boy it sucks not living next to your comfort foods!!

1 1/4 cups flour

1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups mini milk chocolate chips

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Yields: 48 cookies (Using Pampered chef large scoop)

1 1/4 cups half and half
4 egg yolks
1/2 cup sugar
1 1/4 cups whipping cream
2 teaspoons vanilla
1/16 teaspoon salt
10 crushed Oreo cookies

Heat half and half until very hot (not boiling), stirring often. Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half. Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil. Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt. Cover and chill thoroughly.
Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last 10 min. of freezing. For firmer ice cream: freeze an additional 2 hours in your freezer

I love this stuff and when I am home I run to Albertsons and buy it. In fact, if Utah had a state dessert this would probably be it!!!

1 cup water
1 (6 ounce) package lime Jell-O
1/2 cup sugar
1 cup crushed pineapple, un-drained
2 cups whipping cream

Bring water to a boil. Put Jell-o and sugar in a medium-sized bowl; add boiling water, stirring until gelatin is dissolved. Stir in crushed pineapple. Refrigerate until syrupy. Whip cream until stiff. Fold into Jell-O mixture. Place in a 9 X 13 inch pan. Refrigerate for several hours until firm.

Yield: 12 servings

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.

Yield: 40-48 cookies

Ok, there is a reason I can't loose weight. I dont think I know how to eat healthy. I mean, healthy just isn't any fun!!!

DOUGH:
1 cup warm milk
2 eggs
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons instant yeast
FILLING:
1/2 cup brown sugar, packed
1-1/4 tablespoons ground cinnamon
1/3 cup butter, softened
TOPPING:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract

Dissolve the yeast in the warmed milk, along with 1 tsp sugar from the 1/2 cup white sugar. Let stand, covered, about 10 minutes, until foamy. In large bowl, add the yeast/milk mixture, eggs, melted margarine, 3 cups bread flour, salt, and remaining sugar; mix on medium speed until combined. Add 1/2 cup of bread flour at a time, until the dough becomes soft and elastic and no longer sticks to the bowl (approximately 4-1/2 total cups bread flour according to the recipe). This will vary depending on the humidity of your kitchen, but you can definitely start to see when the dough stops sticking to the sides. After you reach a total of 4-1/2 cups, start adding the flour a tablespoon at a time so you don't risk adding too much flour. Knead dough for 10 min or until smooth and elastic. Cover and let rise for 1 hour or until double.
Roll dough into a 18 x 12 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough lengthwise (so you have a 18 inch log) and cut with a bread knife into 16 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

This is sooooo good. Owen said it is the best one we have made yet. Tabatha kept eating more and more of it. Now to just figure out how to get the graham cracker crust in it without the graham cracker getting soggy and gross!

16 ounces cream cheese
1 cup sugar (if using sugar or syrup packed frozen berries, omit the sugar in the recipe)
2 tablespoon lemon juice
1 teaspoon vanilla
1-1/4 cup fresh strawberries, pureed
2 cups half-and-half

Blend the sugar and cream cheese until smooth. Add lemon juice and vanilla. Stir until mixed. Blend in half-and-half. Fold in strawberries. Chill for 1-2 hours. Pour into ice cream machine and freeze for 30 min. Serve as soft serve or freeze in the freezer for 2-4 more hours if you prefer to have your ice cream harder.

Yields: 2 quarts

In the summer around 15 years ago we went to my Aunt Darla and Uncle Bill's house for dinner. My Aunt had eclairs to go with our dinner (all I can remember is playing in the basement and the eclairs. Guess nothing important happened). They were amazing. I don't remember eating eclairs before that and the frozen ones at the store just don't compare! So, I decided to try and make them myself and I succeeded:SHELL:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
VANILLA FILLING:
1 (5 ounce) package instant vanilla pudding mix
2-1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE TOPPING:
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Preheat oven to 450 degrees F. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips (I cut a whole in the bottom of a pastry bag at the size I thought would be correct and it worked well). Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Pierce ends of pastry with fork and cool completely on a wire rack.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until ready to serve.
Yields: 9 Eclairs

This recipe uses an ice cream maker. Do not make unless you are prepared to sit and eat the entire thing its that good!

In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil. In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from heat.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated. Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with a lid, and put in the fridge for 6 hours.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix (which I did!!). You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid (about 4 hours).

Yield: 1-1/2 quarts