Grandpa Tom's Caramel Rolls, Crack Brownies and Swedish Pancakes

Three of Grandpa Tom's most beloved and enduring recipes:

Caramel rolls
Served over countless cabin weekends

Ingredients:

• 18-21 frozen unbaked dinner rolls (or, you can buy a loaf of frozen bread dough, thaw it slightly and cut into roll-sized chunks)
• 1 3.5 oz pkg Jello Cook & Serve butterscotch pudding (must be cook and serve, not instant)

Place frozen rolls in a big greased bundt or 9"X 13" pan. Sprinkle dry pudding mix powder on top.

Melt together:

• 1/2 c brown sugar
• 1/2 c butter (1 stick)
• 1/2 tsp cinnamon

Pour mixture over rolls. Let sit out (covered) at room temp overnight- rolls will thaw and rise. In morning, bake at 350 for 30 min.

Rolls, as baked by Sara

Grandpa's "Crack" brownies
Usually made in a 9"X 11" recyclable aluminum pan. 3 batches were inhaled within several minutes by the Jefferson Boys' Swim Team.

Make the "24 Extra Thick" version

2 pouches Ghirardelli triple chocolate brownie mix (Grandpa buys the boxes of 6 pouches at Costco)- mixed and baked as directed (this amount is for the 9" X 11" deep aluminum pan).

Option: layer of candy (peppermint patties, sliced Snickers, etc.) placed on top of the batter prior to baking.

Chocolate Lover's Frosting:
3 c sifted powdered sugar
2/3 c baking cocoa
1/2 c (1 stick) butter, softened
5-6 tbsp milk, divided
1 tsp vanilla

Beat 1 cup sugar, cocoa, butter, 2 tbsp milk and vanilla in mixer until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups.

Swim team pizza party- Grandpa brought 3 pans

Consumed by swimmer hoards in a matter of seconds

Various versions with different candy additions. Will's graduation open house

"Doing a line" of Grandpa's brownies

Grandpa's Swedish pancakes
In blender, combine:
3 eggs
1 1/2 c milk
1/2 tsp salt
1/4 c sugar
about 3/4 c flour (you want the batter to be somewhat thickened, but still quite pourable; Grandpa says the amount of flour is a bit of an art and judgement).

Cook on hot greased griddle- grandpa turns the electric griddle to as hot as it goes. Grease the griddle and spatula well.

Fryin' up them pancakes

Small batch Swedish pancakes
If you don't need to feed a crowd, here is a smaller version:

Yield: About 18 to 20 small pancakes

Ingredients

· 1 large egg

· 1 cup milk

· 1/3 to 1/2 cup flour

· 1 tablespoon sugar

· 1/8 teaspoon salt

Quick desserts to pull out of your hat

I have a few trusty dessert recipes that can be made quickly with ingredients I keep on hand. These skew to chocolate, because I live with chocoholics.

This recipe is great because it produces a nice-looking glazed cake that looks like you fussed a bit, but was really fast and easy. It also tastes great.

Fudge Brownie Cake

Serves: 9    Ready In: 30-60 minutes
Ingredients:
1/2 cup dark corn syrup (note: it's fine to use light corn syrup)
1/2 cup butter
1 cup semisweet chocolate morsels
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
***GLAZE***
2/3 cup semisweet chocolate morsels
2 tablespoons butter
4 tablespoons dark or light corn syrup
2 teaspoons milk
Fresh raspberries for topping

Directions:Grease and flour a 9-inch round cake pan. Combine corn syrup and butter in a saucepan; bring to a boil, stirring continually. Add chocolate and stir until melted. Remove from heat. Add sugar, eggs and vanilla. Stir until well combined. Blend in flour.

Preheat oven to 350 F. Pour mixture into prepared pan. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool in pan for 10 minutes. Loosen cake edges; turn out onto rack to cool.

For glaze, combine chocolate, butter and corn syrup in a saucepan; cook over low heat until chocolate melts. Remove from heat; stir in milk. Pour glaze over cake. Let stand. Top with berries.

If you don't have chocolate chips in your pantry but do have cocoa, go for this one:

Busy day chocolate dump cake

• 1 1/2 cups all-purpose flour, (spooned and leveled) 
• 1 cup sugar 
• 3 tablespoons unsweetened cocoa powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 6 tablespoons vegetable oil 
• 1 teaspoon pure vanilla extract 
• 1 tablespoon white vinegar 
• 1 cup cold water 
Directions 
1. Preheat oven to 350 degrees. In an 8 or 9-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. 
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined-get flour out of corners of pan. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack. 

Frosting:
3 Tbsp butter, softened
1-1/3 cup confectioners's sugar
1/4 cup cocoa
1/2 tsp vanilla
3 Tbsp milk for right spreading consistency

Busy day cake with frosting

Need to bring a dessert to a potluck? This 1974 Pillsbury Bake-Off winner in a 9x13" pan is easy to throw together, portable and delicious. I keep a box of cake mix and a can of cherry pie filling on hand to whip these up on short notice.

Chocolate Cherry Cake Bars

1 (18.25-oz.) pkg.  Devil's Food Cake Mix
1 (21-oz.) can cherry pie filling
1 teaspoon almond extract
3 eggs, beaten

Frosting
1 cup sugar
1/3 cup milk
5 tablespoons margarine or butter
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan.Bake at 350°F. until toothpick inserted in center comes out clean, 25 to 35 minutes.
Frosting: In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. Cut into bars.