Pull Apart Bread

2 cans biscuits (10 count) cut into fourths, OR 1-16.3 ounce can biscuits (8 count), cut into sixths.

8 tablespoons butter

1 cup brown sugar

1 tablespoon water

Cinnamon

Put margarine, brown sugar, water and cinnamon in pan until margarine is completely melted.  Remove from heat.

Drop biscuit pieces into pan, 2 or 3 at a time.  Put into Bundt pan and bake at 400 degrees for 15-20 minutes.

Au Gratin Potatoes

1 teaspoon chicken bullion

6 large potatoes, cubed

3 tablespoons butter

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon seasoned salt

1/4 teaspoon dry mustard

1/8 teaspoon nutmeg

2 cups milk

1 cup cheese

Add bullion to water in a pot.  Add cubed potatoes and boil until tender.  Drain and place in bowl.  Melt the butter in saucepan.  Stir in flour, salt, pepper, season salt, nutmeg and mustard.  Add milk and cook over medium heat, stirring constantly, until smooth and thickened.  Stir in 1 cup cheese and continue cooking until cheese melts.  Pour over potatoes.  Bake at 350 for 20 minutes.

Caramels

1 1/3 cups white Karo

2 cups whipping cream

2 cups sugar

1/2 cup milk

1 teaspoon vanilla

1/4 teaspoon salt

Put Karo, sugar, salt, milk and 1 cup cream into large heavy saucepan. Cook about 25 minutes over medium to slow heat, keeping it boiling and stirring constantly. Cook until pale beige in color. Turn up heat and add about half of remaining cream mixture. Bring to a boil rapidly and cook slowly for another 10 to 15 minutes. Add remaining cream and cook until it is about as thick as brown gravy and golden in color. Cook to 232 degrees of soft firm ball. Add vanilla. Pour into buttered pan and cool. Let stand at least overnight (2-3 days is better) without cutting. Cut in squares and wrap in waxed paper. Do not keep in refrigerator.