Caramel Marshmallow Delights

1 can (14 oz) sweetened condensed milk
1/2 cup butter
1 bag (14 oz) caramels
1 bag (16 oz) marshmallows
1 box (10 oz) crisp rice cereal
In the top of a double boiler, combine milk, butter & caramels. Heat
over boiling water, stirring until smooth. Remove from the heat
With a fork, dip marshmallows into hot mixture, then roll in cereal.
Place on a foil-lined pan. Chill for 30 minutes
Remove from pan and store in airtight container in refrigerator

Caramel Dumplings

Dumplings:
1 1/4 cup self-rising flour*
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup milk

Sauce:
2 tablespoons butter
1 1/2 cups brown sugar, packed
1 1/2 cups water
Sweetened whipped cream or vanilla ice cream, for accompaniment

In mixing bowl cut butter into flour until crumbly. Stir in sugar, milk and vanilla; mix well. Set aside. Combine all ingredients for sauce in a large saucepan. Bring to a boil, stirring constantly. Reduce heat. Drop
tablespoonfuls of dumpling dough into simmering sauce. Cover and simmer for 20 minutes. Serve warm with sweetened whipped cream or ice cream.

* Or substitute 1 1/4 cups all-purpose flour, 1 1/4 teaspoons baking
powder, and 3/4 teaspoon salt.

Caramel Cream Dessert


1 - 3 ounce package cream cheese, softened
2 cups frozen whipped topping, thawed
1 12.25 ounce jar caramel ice cream topping, divided
2 cups cubed pound cake
1/4 cup chopped pecans, divided
4 to 6 medium fresh peaches, peeled and sliced or 2 15 ounce cans
sliced peaches in juice, drained
1/2 pint raspberries or strawberries

Beat cream cheese with electric mixer in medium bowl until smooth.
Add whipped topping and 3/4 cup caramel ice cream topping. Beat
until well blended; set aside. Place pound cake cubes in 1 1/2 quart
serving bowl. Drizzle with 1/4 cup caramel ice cream topping. Spread
evenly with half the cream cheese mixture. Sprinkle with 2
tablespoons chopped pecans. Top with all the peaches and half the
raspberries. Spread remaining cream cheese mixture over fruit.
Sprinkle with remaining pecans and raspberries. Cover with plastic
wrap and refrigerate at least 2 hours or overnight.

Caramel Dumplings

   DUMPLINGS
1½ cups flour
2 T. butter
½ cup milk
2 tsp. Baking powder
½ cup sugar
1 tsp. Vanilla
Cream butter and sugar together. Sift flour before measuring and resift with
baking powder. Add alternately with milk. Add vanilla. Drop by spoonfuls
into the hot carmel sauce. Bake in a moderate oven, 350° about 30 minutes.
SAUCE
1½ cups brown sugar
2 cups boiling water
2 T. butter
1/8 tsp. Salt
Caramelize the sugar in boiling water. Add butter and salt. Cook about 10
minutes while preparing dumplings.