Hot Fudge Sauce

1/2 cup butter, softened (1 stick)
1 cup chocolate chips
1 can sweetened condensed milk

1.  In a medium sauce pan on medium heat, melt the butter.

2.  Stir in the chocolate chips then add the sweetened condensed milk.

3.  Stir well to combine.  The butter will take a little bit to incorporate into the sauce.  Stir until smooth and silky.

4.  Serve over ice cream etc.  Store leftovers in the refrigerator.  Will keep about a month in sealed container.

From Simply Gourmet

Caramel Sauce

1/2 cup brown sugar
1 cup sugar
1/2 cup light corn syrup
1/2 cup butter
1 (12 oz) can evaporated milk
1 tsp. vanilla
dash salt

1.  In a heavy saucepan, combine brown sugar, sugar, corn syrup, butter, and evaporated milk.  Bring to a boil over medium heat.

2.  Boil, stirring constantly, for 15-20 minutes or until mixture thicken.  (If you like it pretty thick stir until it reaches almost soft ball stage).  Remove from heat and stir in vanilla and salt.

3.  Sauce will thicken as it cools.  Serve warm over ice cream, or apples, or cheesecake, or eat by spoonful.

4.  Store in fridge.  Yields 2-1/2 cups.

(If your heat is set too high, the sauce may appear curdled.  If this happens, let it cool some and then pour into a blender and blend until smooth.)

From Creations by Kara

Amish Cinnamon Muffins

1/2 cup butter, softened (1 stick)
1 cup sugar
1 egg
1 tsp. vanilla
1 cup buttermilk (or use regular milk if you need to)
2 cups flour
1 tsp. baking soda

Cinnamon/Sugar Mixture
1/3 cup sugar
1 tsp. cinnamon

1.  Preheat oven to 350℉.  Grease 18 muffin tin cups.  (Original recipe says 12 but it worked better for me to do 18 muffins).

2.  Cream together the butter, sugar, egg, and vanilla.

3.  Add buttermilk, flour and baking soda and mix until combined being careful not to over mix.  

4.  In a seperate bowl mix the 1/3 cup sugar and 1 tsp. cinnamon together.

5.  Fill muffin tins half full of batter.  Sprinkle with some cinnamon/sugar mixture.  Add another spoon of batter until all batter is used.  Then sprinkle tops with remaining cinnamon/sugar mixture. 

6.  Swirl batter around using a toothpick in the muffin cups. 

7.  Bake for 18-25 minutes or until toothpick inserted in center comes out clean.  Let cool in pan for a few minutes before removing to cooling rack.

from The SemiSweet Sisters

Muffin Tin Orange Rolls

1-3/4 cups warm water
2 TBS yeast
1/3 cup sugar
2 eggs
1/2 cup butter (1 stick), melted
1 tsp. salt
5 cups all-purpose flour

Filling:
1/2 cup butter (1 stick), softened
1/2 cup sugar
zest of 2 large oranges

Glaze:
2 cups powdered sugar
1/2 tsp. grated orange zest
2 TBS freshly squeezed orange juice

1.  In a small bowl, add water, yeast, and sugar.  Let rest for 15 minutes.

2.  In a large mixing bowl of a stand mixer use the dough hook.  Add eggs, melted butter, salt, flour and yeast mixture.

3.  Knead the dough with the dough hook on medium speed for about 3 minutes.  Cover bowl with towel and let dough rest for 10 minutes.

4.  Knead dough again for 3 minutes then let rest for 10 more minutes.

5.  Knead dough one more time for 3 minutes.  Let the dough rest one more time for 10 minutes.

6.  Divide the dough into 3 balls.  Lightly flour the counter top and roll each dough ball out in to a 15" x 8" rectangle.

7.  Mix the 1/2 cup softened butter, 1/2 cup sugar and zest of 2 oranges together.  Spread the mixture evenly over the three rectangles of bread dough.

8.  Roll up the rectangles lengthwise into 3 long tubes (like cinnamon rolls).  Use a sharp serrated knife or thread to cut the dough into 1-1/2" sections.

9.  Put each small dough round into a greased muffin tin.  (You can also lay them in a greased baking dish.)

10.  Allow dough to rise one more time for 30 minutes.

11.  Bake at 400℉ for 10-12 minutes.  Remove from oven and drizzle with glaze. (Recipe follows).

12.  To make glaze:  Whisk the powdered sugar, orange zest, and orange juice until smooth.  Drizzle over warm orange rolls.

Makes 36

From Tastes Better From Scratch

Soft Ginger Snaps

3/4 cup oil
1 cup sugar plus more to roll dough balls in
1 egg
1/4 cup light molasses
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
2 cups flour

1.  Preheat oven to 350℉.  Mix oil and sugar together in the bowl of a stand mixer.

2.  Add well-beaten egg.  Then stir in molasses and mix well.

3.  Add all dry ingredients and mix well.

4.  Roll a teaspoon of dough into a ball and roll to coat with sugar.  Place on an ungreased cookie sheet.

5.  Bake for 8-10 minutes or until cookies are crinkly.

From Tricia