Oma's Apple Crisp

Arrange: 4 cups thinly sliced apples in the bottom of 9 x 13 baking dish.
Sprinkle with: 1 teaspoon cinnamon
Pour over apples: 1/2 cup water
Mix together and crumble over apples:
1 cup sugar
1/2 cup butter
3/4 cup flour
Bake @ 400 for 30-35 minutes.

Cynthia's Hot Fudge Sauce

1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 can evaporated milk
1 teaspoon vanilla

Melt chocolate and butter together.  Add powdered sugar and evaporated milk.  Boil on medium heat for 10 - 15 minutes stirring constantly until the sauce is the desired consistency.  Add vanilla and serve.

President Ham's Smoked Salmon

1 quart apple juice
1 quart water
1/2 cup brown sugar
1 Tablespoon kosher salt
Lemon pepper

Marinate salmon for 3 - 6 hours.  Pat dry.  Sprinkle lemon pepper generously on both sides of salmon.
Cook for 20-30 minutes @ 250 - 300.

Ice Cream Cake Roll

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa
Powdered sugar
1/2 gallon ice cream (might require slightly less)

Heat oven to 375.  Line jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with aluminum foil and grease generously.  Beat eggs in a small mixer bowl on high speed until very thick and lemon colored, about 5 minutes.  Pour eggs into large mixer bowl.  Beat in sugar gradually.  Beat in water and vanilla on low speed.  Add flour, baking powder, salt and cocoa gradually beating just until batter is smoorth.  Pour into pan.  Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.  Immediately loosen cake from edges of pan; invert on kitchen towel sprinkled generously with powdered sugar.  Carefully remove foil.  Trim off stiff edges if necessary.
While hot, carefully roll cake and towel from narrow end.  Cool at least 30 minutes. Unroll cake, remove towel. Spread with softened ice cream.  Roll up again, wrap in foil, and freeze.

Rolo Cookies

Rolos (unwrapped)
1/2 cup sugar
1/2 packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375. Mix sugars, butter, peanut butter and egg.  Mix in flour, baking soda, baking powder and salt.  Shape dough into a ball around a rolo.  Place 2 inches apart on ungreased cookie sheet.  Bake until slightly golden, about 10 minutes.  Cool slightly before removing from cookie sheet.

Rainbow Jello

Small boxes of jello:
lime
lemon
orange
cherry
strawberry
black cherry

2 cups sour cream

Dissolve lime jello in 1 1/2 cups water (heat in microwave until boiling).  Divide into two bowls.  Add 1/3 cup sour cream to one half and 3 Tablespoons cold water to the other half.  Pour jello into 9x13 pan and refrigerate until set.  Pour the other half over the set jello and refrigerate until set.  Continue with the remaining jello in the order listed above.  If you get the first few layer of jello set well and really cold, it is easier to add the remaining layers.  I usually have two flavors mixed and ready to be layered sitting on the counter.  If you work too far ahead the jello may set, even sitting on the counter.

Overnight Breakfast Rolls

24 frozen Rhodes rolls
sm. package butterscotch cook (non-instant) pudding
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped nuts (optional)

Melt together butter, brown sugar and cinnamon.  Set aside. Arrange frozen rolls into greased bundt pan. Sprinkle the rolls with the pudding.  Pour melted butter mixture over rolls.  Sprinkle with nuts. Cover with foil and let sit overnight.  Remove foil and bake at 350 fro 30 minutes.  Let stand for 5 minutes and then turn onto plate to serve.