Macadamia Nut Mini Loaves

1 jar 3 1/2 oz macadamia nuts, divided
1/3 c flaked coconut
1 1/2 c sugar, divided
3/4 c butter, softened
2 eggs
3 c flour
1 t baking powder
1/2 c 2% milk
3 T lemon juice
2 t grated lemon peel
1 1/2 t vanilla extract
Finely chop enough of the macadamia nuts to measure 1/3 c; set aside.  Coarsely chop remaining nuts; toss with coconut and 1 T sugar.  Set aside
In large bowl, cream butter and remaining sugar until light and fluffy.  Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition.  Stir in lemon juice, lemon peel, vanilla and reserved finely chopped nuts.
Spoon into five greased 5 3/4 x 3 ini x 2 in loaf pans.  Sprinkle with reserved coconut mixture.  Bake and 325 degrees for 40-45 minutes or until a toothpick comes out clean.  Cover loosely with foil if top browns too qickly.  Cool fior 10 minutes before removing from pans to wire racks to cool completely.

Peanut Butter Chocolate Cups

1 milk chocolae candy bar (7 oz)
1/4 c butter
1 T shortening
1/4 c creamy peanut butter
In a microwave, melt the chocolate, butter and shortening:  stir until smooth.  Place paper cups in miniature muffin tin.  Place 1 T of chocolate mixture in each cup.
In microwave, melt peanut butter;  stir until smooth.  Spoon into cups.  Top with remaining chocolate mixture.  Remelt chocolate mixture if necessary. Refrigerate for 30 minutes or until firm.

Butterscotch Fudge

1 t plus 2 T butter, divided
1 2/3 c sugar
2/3 c evaporated milk
1/2 t salt
2 cups miniature marshmellows
1 pkg 10 to 11 oz butterscotch chips
1/2 cup chopped walnuts
1 t maple flavoring
Line an 8 in quare pan with foil and grease the foil with 1 t butter; set aside.
In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil.  Boil for 5 minutes, stirring constantly.
Remove from heat; add the marshmallows, chips, nuts and maple flavoring.  Stir until marshmallows and chips are melted.  Spoon into prepared pan.  Let stand until set.
Using foil, lift fudge out of pan.  Discard foil; cut fudge into 1 in squares.  Store in an airtight container at room temperature.

Finnish Pulla

1/2 cup warm water
2 cups warmed milk
1 1/2 cup sugar
1 t salt
3 t instant yeast
4 eggs
3/4 cup butter, melted
combine and let foam.
Add 8-9 cups flour
Mix together and let rise until doubled in size.
Braid in loaves.
Brush top with:
1 cup water
2 T milk
1 egg
Almonds, sprinkles, nuts, or sugar.
Bake at 400 degrees for 25 minutes or until golden brown.

Jello popcorn balls

1 c light corn syrup
1 pkg jello
12 cups popcorn
Bring sugar and syrup to boil
Pour over popcorn
Shape into balls when cool enough to handle

Mariann's Fudge

In a bowl break up 2 large hershey bars
2 8 oz chocolate chips
25 large marshmellows
Mix all together
In a pan on stove:
4 cups sugar
1/4 lb butter
large can evaporated milk
Bring to boil for 5 minutes
Pour over chocolate and marshmellows
Add 1 t vanilla
walnuts if desired
Put in foil 5"wide.  Freeze until cool and hard

Melissa's Caramel Brownies

Melt 1 cube butter
Add 1/3 can evaporated milk
Add German chocolate cake mix
Mix together and set aside
In sauce pan melt 1 lb caramels with 1/3 can evaporated milk stirring continuously.
Turn on oven to 350 degrees
Grease 9 x 13 pan
Press 1/2 cake mix on bottom of pan, cook for 6-8 minutes
Cool for 1 minute.
Sprinkle with milke chocolate chips, pour caramel over chocolate chips.
Piece extra cake mix over caramel
Cook for 16-18 minutes