Vanilla Caramel Pecan Tools - Della G.

Let's just say a crystal dish was not my best choice for picture taking.  I thought I had cooked both the caramel and the fudge long enough but both were pretty soft so it was hard to roll up.  The nuts would not have helped so I left them off. 
I used White Fudge Nut Roll - Mildred M. on the previous page for the white fudge called for in the recipe. I think this would be a wonderful and pretty candy when cooked long enough.  I will probably add this to my Holiday Candy Making List.  When making fudge or stirred candies, I butter the sides of the pan before adding ingredients. (I added this in the instructions.)

Vanilla Caramel Pecan Rolls - Della G.

1/2  C. Brown Sugar                                        1/2  C. Cream
3/4  C. Sugar                                                   3/4  C. Canned Milk
3/4  C. Corn Syrup                                          1/3  C. Butter
1/8  tsp. Salt                                                    1  tsp. Vanilla

Butter the sides of the pan.  Combine sugars, syrup and cream in heavy saucepan and place over low heat, stirring occasionally until all the sugar is dissolved.  Remove from heat,  add butter and salt gradually.  Add evaporated milk stirring until well blended.  Continue cooking to a firm ball.  Remove from heat, add vanilla stirring only enough to blend.  Pour into lightly greased pan or cookie sheet to about 3/4" thick.  Make a white fudge recipe. (White Fudge Nut Roll - Mildred M.)  When fudge is cool, beat until mixture thickens, pour on caramel mixture and roll up like a jelly roll.  Roll in pecans and cut.

Sugar-Plum Ring - Maurine G.

I chose to do this during the holidays for it's very "festive" look.  It reminds me a lot of traditional Monkey Bread, made from scratch not with Rhodes dough.  The dough is light and airy and the flavor is good.  I maybe would add a little more salt, but that would be personal taste.  I used candied cherries and pineapple because I had it and it needed to be used.  I also used slivered almonds.  The big mistake I made was I put it in a "tube pan" as called for, which I thought was an angel food cake pan, and the gooey stuff leaked out the bottom.  Luckily it didn't start on fire while baking.  Guess what I am doing today.  Don't do that.  Use a solid bottom pan.

Sugar-Plum Ring - Maurine G.

1  pkg. dry yeast (2 tsps.)                                 2  Beaten Eggs
1/4  C. Warm Water                                        1/4  C. Melted Butter
1/2  C. Scalded Milk                                        3/4  C. Sugar
1/3  C. Sugar                                                   1  tsp. Cinnamon
1/3  C. Shortening                                            1/2  C. Whole Blanched Almonds  (I used slivered)
1  tsp.  Salt                                                      1/2  C. Candied Whole Cherries  (cut in half)
3  3/4 - 4  C. Flour                                          1/3  C. Dark Karo Syrup

Soften yeast in warm water.  Combine scalded milk, 1/3  C. sugar, shortening and salt.  Cool.  Stir in 1  C. flour, beat well.  Add yeast and eggs, mix.  Add remaining flour or enough to make a soft dough. Mix thoroughly and place in a greased bowl, turning once to grease surface.  Cover and let rise until double.  Punch down and let rest 10 min.  Divide dough into 4 parts.  Each part should be cut into 10 pieces and shaped into balls.  Dip balls in melted butter, then in the sugar cinnamon blend.  Arrange 1/3 of the balls in greased 10" tube pan.  Sprinkle with almonds and cherries.  Repeat, 2 more layers.  Make syrup of left over butter and Karo syrup, then drizzle over the top.  Cover and let rise in warm place until double, about 1 hour.  Bake in 350o F. oven for 30 min.  Cool 5 minutes, invert pan and remove ring.  (Mine was on plate right side up)