2 cups sugar

1 cup firmly packed brown sugar

1 cup Butter

1 cup milk

1 cup Heavy Whipping Cream

1 cup light corn syrup

1 teaspoon vanilla


Butter a 9×13 pan (full batch) or 9×9 (half batch) and put pan in freezer.

This recipe can be halved.

Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.

Reduce heat as low as you can so that it continues boiling. continue cooking 25-30+ minutes or until candy thermometer reaches 248°F (The longer this takes the better as that is what develops the deep flavor).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely – Refrigerate 1 hour should do the trick.

I pull the whole slab of caramel out of the pan onto wax-paper to cut it.

Coconut Chocolate Chip Cherry Cookies


1/2 cup butter

1 2/3 cup sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

1/4 cup cherry juice

About 10 cut up maraschino cherries

2 1/2 cups flour

1 cup coconut

1 cup milk chocolate chips


Drop by teaspoon or make a small ball and place on ungreased cookie sheet.

Bake at 325’F for 8-10 minutes.  For chewy cookies remove in 8 minutes.

Makes about 4 dozen cookies.

Grandma Emma Blaser’s Bratzelis

Grandma Emma Blaser’s Bratzelis
My cousin Raeona got this recipe for Bratzels from Grandma Emma Blaser.
Cream: 1 lb butter softened

       2 cups sugar

Add: 5 eggs beating after each addition

       1/2 cup cream

       1/2 cup water

       4 to 5 cups flour

       2 tsp. vanilla

       1/2 tsp. salt

Form balls the size of a walnut.

Bake in a Brazil or Pizzelle iron.

Organic Peanut Butter Cups

Organic Peanut Butter Cups


12 muffin tin liners

12 oz of organic dark chocolate

1 cup organic peanut butter

1/4 cup raw honey

1/4 tsp organic salt

1. Trim the off muffin cups so that they are shallower.
2. Pour the chocolate into a small sauce pan and place on the stovetop with low heat. Stir the chocolate gently, and let them sit for a minute or so. But be very careful not to overcook the chocolate or it turn to thick unusable chocolate.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the organic peanut butter, raw honey and organic salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, spoon the peanut butter into another small sauce pan over low heat on the stove top. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we’ll add later. Put the cups back in the fridge for about 10 minutes, then use the back of a small spoon to flatten and spread out the peanut butter. Then, return the cups back into the fridge for an hour or until the peanut butter has hardened.
7. When the peanut butter filling has hardened, re-warm the remaining organic chocolate on the stove top. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
Makes 12 candies.

Chocolate Brownie Bites

Chocolate Brownie Bites

Ingredients: (recipe adapted from Chocolate Therapy)

3/4 cup sugar
1/4 cup butter, softened
1 tbsp water
1 cup semisweet chocolate chips
1 egg
1/2 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
3/4 cup milk chocolate chips
1/2 cup creamy peanut butter

Chocolate Brownie Bites


In a microwaveable safe bowl, combine the sugar, butter, and water.
Microwave in 45 second increments until butter is melted.
Add in the 1 cup chocolate chips and stir until melted. *If not melting entirely, stick back into microwave for a few seconds.
Stir mixture until completely combined.
Add in the egg and vanilla extract.
Mix in the flour and baking soda.
Allow batter to cool off slightly, for about 5-10 minutes.
Fold in the milk chocolate chips.
Grease or line a muffin tray and fill each tin with batter, about 3/4 full.
Place muffin tray in a preheated oven, 350, and bake for 14-16 minutes.
Once brownie cups are baked, remove from oven and allow to cool off for about 5 minutes.
If brownie centers do not cave in when cooling, use a tablespoon and gently press into the middle of each cup creating a small divot.
Microwave the peanut butter until creamy and melted.
Pour about 1 tbsp peanut butter into each brownie cup center. Top with additional chocolate chips if desired. (more…)

Date Nut Cookies

Date Nut Cookies


1 1/2 cup brown sugar

1 cup white sugar

3 eggs

1 cup shortening

1 cup evaporated milk

1/2 cup hot water

5 1/2 cups flour

3 tsp. baking powder

1 tsp. salt

1 tsp. soda

1 tsp. vanilla

1 cup nuts

1 cup dates or raisins or chocolate chips


Cream shortening and sugar, add beaten eggs, cream, flour, salt, and baking

powder, the soda dissolved in hot water and vanilla.

Beat well and add nuts, etc.

Drop by teaspoonful on greased cookie sheet and bake 10 minutes at 375’F.

No Bake Cookies


These are Randy’s favorite… at least they were when we were growing up! 😮










1 1/2 Cups Brown Sugar

1 Cup White Sugar

1/2 Cup Butter

1/2 Cup Milk

3 Cups Rolled oats

5 Tablespoons Cocoa

1 Cup Coconut

1 teaspoon Vanilla


Boil all sugar, butter, and milk for one minute.

Mix all other ingredients separately.

Pour hot mixture over the oat mixture.

Drop by teaspoon on waxed paper.

Grandpa’s Favorite Snicker-Doodles

These are Grandpa Blaser’s favorite cookie!



1 cup soft shortning

1 1/2 cups sugar

2 eggs

2 3/4 cups sifted flour

2 teaspoons cream of tartar

1 teaspoon soda

1/2 teaspoon salt

Mix shortening, sugar and eggs.

Sift together and stirr in remaining ingredients.

Roll in cinnamon and sugar.

Bake 400 for 8-10 min.

Makes 5 dozen 2 inch cookies.

Chewy Choc Cherry Cookies


I Promised mom this would be the first recipe on the site!

As you will soon discover maraschino cherries are a staple and there is not much you can’t do with cherry juice!  🙂




1/2 cup butter

1 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp. vanilla

2 tsp. baking soda

1 tsp. baking powder

dash of salt

2 1/2 cups white flour

12 maraschino cherries

2 Tbsps. cherry juice

1 cup chocolate chips

Cream first three ingredients. Add eggs and vanilla. Add rest of ingredients. Roll into balls and place on ungreased cookie sheets.

Bake in 350’ F preheated oven for 8 minutes. Cool on rack. Makes 2 1/2 dozen chewy cookies.