Recipes

Combine sugar, flour and cinnamon. Cut in 2 tbsp of butter. Mix until mixture becomes crumbly. Stir in the pecans and set aside.
Combine remaining butter with caramels and eagle brand milk. Stir over low heat. Cook, stirring constantly until melted and smooth. Stir in apples. Spoon into crust. Top with crumb mixture
Bake in preheated 325F oven for 35-40 minutes or until hot and bubbly.

Crust:
2 cups graham wafers
1 cup melted butter
Press into a 9” pie plate
Filling:
1/3 cup brown sugar
1/3 cup all purpose flour
½ tsp. Cinnamon
4 tbsp. butter
1/3 cup chopped pecans
4 oz. (approx. 20) caramels, unwrapped
1 can (300 ml) regular or low fat Eagle Brand Milk
2 or 3 apples, cored peeled and sliced

Preheat over to 350°F.Butter and flour two 9” diameter cake pans with 1½ inch high sides.Beat sugar, oil and eggs in large bowl. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.Bake cakes until tester inserted into centre comes out clean, about 30 minutes. Cool cakes completely. Turn cakes out onto racks. To make icing, beat cream cheese, butter, powdered sugar, syrup and vanilla until smooth. Frost cakes accordingly.

Cake base:
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ginger
½ teaspoon salt
4 cups carrots, peeled and finely grated
1 cup walnuts, toasted and chopped

Icing:
8 ounces cream cheese
½ cup (1 stick) unsalted butter
1 ½ cups powdered sugar
½ cup pure maple syrup or corn syrup
1 ½ teaspoon vanilla extract

Boil first three ingredients for one minute. Add Vanilla and peanut butter and mix well. Add cereal and peanuts. Mix well and press into a 9”x9” pan. Cut into squares when cool.