Canadian Caramels

3 cups white sugar
1 1/2 cups light corn syrup
3 cups heavy cream or evaporated milk
1 cup butter
1 scant cup flour (whole wheat can be used but it changes the texture)
chopped nuts (opt.)

Butter  a 9" x 13" pan and a 9" square pan.  Combine sugar, syrup and 1 1/2 cups cream.  Stir constantly until boiling.  Slowly add remaining cream, making sure to keep mixture boiling.  Stir frequently.  Meanwhile, in small saucepan, melt butter,  add flour and stir well.  Cook  slightly.  Keep warm.  When they syrup reaches the soft ball stage, slowly add the flour mixture.  It is very important that you stir  CONSTANTLY from this point on.  Add nuts if desired.  Continue cooking until syrup reaches the firm ball stage.  Pour into prepared pans.  Cut into squares.  Great dipped in chocolate.  (If you prepare this only to the soft ball stage - it tastes like Leatherby's ice cream topping.)

Bumbleberry Pies

1 bag frozen blackberries
1 bag frozen boysenberries (or 2 cans, drained)
1 bag frozen raspberries
2 bags frozen blueberries
2 cups sugar
1/2 cup cornstarch
8 pie crusts

Line 4 pie pans with pie crusts.  Mix together cornstarch and sugar in a bowl.  Mix together all berries in a large pot.  Pour cornstarch/sugar over berries and stir.  Bring to a boil, stirring frequently.  Boil until thickened, stirring constantly.  Pour into prepared pie pans. Place remaining pie crusts on top and crimp edges.  Poke a vent hole in top of each crust.  Bake at 425 degrees for 20 - 25 minutes or until a light golden brown.