by Juli Shogan
Place 1/4 cup butter in a 9x13 pan and place it in the oven while pre-heating to 425 degrees. Meanwhile, in a blender, blend 6 eggs, 1 cup milk 1/4 teaspoon salt, and 1 cup flour. When butter is melted and oven is pre-heated, pour this mixture into the pan. Bake 20 minutes. It will be puffy and beautiful. Serve with lemon and powdered sugar or maple syrup.
Salted Caramel Hot Chocolate
by Cat Call
1 gallon whole milk
1 can sweetened condensed milk
1 jar Mrs. Richardson's butterscotch caramel sauce
3/4 cup cocoa powder (more if you like a darker taste, less if you want a lighter taste)
1 T kosher salt
your favorite hot cocoa mix mixed with two and a half times the amount it calls for
(for example: A hot cocoa calls for 1T per cup. I would use 2.5T per cup, instead. There are 16 cups in a gallon, so I would do 40T of the mixture.)
Heat. Mix thoroughly. Keep warm in a crockpot. Serve with more caramel, whip cream, and a sprinkling of kosher salt.
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