STORM's blog: "RECIPES--DESSERTS"

QUICK BUTTERSCOTCH SAUCE 1 1/2 cup light brown sugar 2/3 cup corn syrup 2/3 cup evaporated milk put brown sugar and corn syrup into heavy1-quart saucepan. Cook and stir until mixture comes to a full rolling boil, about 5 minutes. Remove from heat and cool. Stir in milk. Serve warm or cold over ice cream. Makes about 1 2/3 cups

PUMPKIN ROLL Cake Roll: 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup chopped pecans Filling: 1 cup powdered sugar 8 oz cream cheese 4 tablespoons butter 1/2 teaspoon vanilla Beat eggs for 5 minutes. Blend in sugar. Add pumpkin and lemon juice. Fold in flour, baking powder, cinnamon, ginger, nutmeg, and salt. Grease and flour 11 x 15 cookie sheet and sides. Pour mixture onto cookie sheet. Top mixture with pecans. Bake at 375 degrees for 15 minutes. Cool for 5 minutes, then turn upside down on cotton towel, sprinkle with powdered sugar and roll. Let cake cool in freezer or refrigerator for 2 to 3 hours. Mix together cream cheese, powdered sugar, butter and vanilla. Unroll cake and fill with mixture. Roll cake and wrap in foil. Refrigerate and cut into 1-inch slices to serve.

PECAN TARTS 1 cup flour 3 oz cream cheese 1 stick margarine 1 egg 3/4 cup brown sugar 1 teaspoon vanilla 1 tablespoon melted margarine 3/4 cup pecans (chopped) Crust: Mix well the flour, cream cheese and margarine. Pat mixture in each cup of muffin tin or form a miniature pie shell. Filling: Mix together egg, brown sugar, vanilla and margarine. Add pecans and pour into shells. Bake at 400 degrees until brown.

PECAN PIE MINI MUFFINS 1 packed brown sugar 1/2 cup flour 1 cup pecans, finely chopped 2/3 cup butter, melted 2 eggs Combine sugar, flour and pecans in a bowl. In another small bowl, combine melted butter and eggs. Mix and stir in dry ingredients. Fill muffin tin 2/3 full (sprayed with pam or lined with paper). Bake 10 to 12 minutes, depending on muffin tin size at 325 degrees.

PEACH COBBLER Melt one cube of butter (1/4 lb) in a long baking dish in the oven. Pour over it the following batter: 1 cup sifted flour 1 cup sugar 1 1/2 teaspoon baking powder 3/4 cup milk Over this, pour a number 2 can of peaches in syrup. Add 1 cup sugar and some nutmeg and 1/2 cup water. Bake in 400 degree oven, about 1 hour or until brown. Fresh peaches or other fruit may be used. Makes 6 to 8 servings.

PAPER SACK APPLE PIE 1 (9-inch) unbaked pie shell 6 apples, peeled, cored and sliced 2 tablespoons flour 1 1/4 cup sugar 1 teaspoon cinnamon 1 1/2 teaspoon fresh lemon juice Topping: 1/3 cup margarine or butter, room temperature 1/2 cup sugar 1/2 cup flour Fill pie shell with sliced apples. Sprinkle with a mixture of the sugar, flour and cinnamon. Add lemon juice by sprinkling evenly over the entire pie. Cover all of this with a topping made by blending the margarine with the flour and sugar. Be sure the margarine is at room temperature. This topping is spread evenly over the apples by rapidly patting it with a dampened ice cube. Slip pie into a large, brown paper sack. Fold ends over and fasten with paper clips or staples. Bake one hour and 10 minutes in a 400 degree oven and dont peek before the time is past.

OLD-FASHIONED POUND CAKE 2 cups sugar 1 cup Crisco shortening 4 eggs 1 1/4- cups milk 2 teaspoons baking powder 1/2 teaspoon salt 3 cups flour Cream shortening. Add sugar and mix well. Add eggs, mixing again. Combine baking powder and salt. Add to creamed mixture. Last, add flour and mix well. Bake in a greased and floured tube pan at 350 degrees for one hour.

NO ROLL PIE SHEEL 1 1/2 cup flour, sifted 1 1/2 teaspoon sugar 1 teaspoon salt 2 tablespoons milk 1/2 cup salad oil Sift flour, sugar and salt into 9-inch pie pan. Add milk to oil and whip with fork. Pour at once into flour mixture. Mix with fork. Press evenly with fingers ti line bottom and sides of pan. For baked shells, prick entire crust. Bake at 425 degrees for 12 to 15 minutes. Cool.

NEVER FAIL PIE CRUST 1 1/2 cups flour 1/2 teaspoon salt 1/4 cup water 1/2 cup shortening Sift flour and salt into 9-inch pie pan. Bring water and shortening to boil in small saucepan. Pour over the flour and salt mixture. Mix with a fork until flour is all wet. Pat out and flute edges with fingers. Bake in 350 degree oven for 10 to 12 minutes.

Mississippi Mud Cake 2 cups sugar 4 eggs 1/4 teaspoon salt 1 teaspoon vanilla 1 (7-oz) jar marshmallow creme 1 cup shortening 1 1/2 cup flour 1/3 cup cocoa 1/4 cup chopped nuts Prepare a 13x9x2 inch pan. Cream sugar and shortening. Beat in one egg at a time. Sift together dry ingredients and add. Combine remaining ingredients EXCEPT marshmallow creme into mixture. Bake in 350 degree oven for 30 minutes. Spread jar of marshmallow creme on cake while hot. Combine: 1/2 cup butter, melted 1 box powdered sugar 1/4 cup Milnot 1/3 cup cocoa 1 teaspoon vanilla 1/4 cup nuts Spread on cooled cake.