============================================================================= PECAN WHISKEY BALLS 1 C. Vanilla Wafers Crumbs 2 Tsp. Cocoa (Unsweetened) 2 C. Pecans Chopped Fine 1/4 C. Whiskey 1 C. Powdered Sugar 1 1/2 Tsp. Syrup Mix Vanilla Waffer Crumbs, Pecans, Powdered Sugar and Cocoa. Mix Whiskey and Syrup together and blend with the first mixture. Form into Balls 3/4" in diameter. Roll in Powdered Sugar, Store in an Air-tight container in Refrigerator for several days before serving. ========================================================================= CHOCOLATE WALNUT DOLLARS COOKIES 2 & 1/4 C. Sifted Flour 1/2 C. Shortening 1 & 1/2 Tsp. Baking Powder 2 Tbsp. Milk 1/4 Tsp. Salt 2 Squares Unsweetened 1/2 Tsp. Cimnamon Melted chocolate. 1 Egg 1/2 C. Chopped Walnuts 1 C. Sugar 1 Tsp. Vanilla Sift flour, Baking powder, Salt and Cimnamon together. Combine remaining ingredients; Beat well. Add Flour Mixture, Blend well. Shape into 2" Diameter Rolls. It should make two rolls. Wrap in Wax Paper and Chill. Slice into 1/8" thick Slices. Bake at 400 for 8 minutes. Makes about 4 Dozen. ====================================================================== PINEAPPLE UPSIDE DOWN CAKE 1/2 c. butter 1/4 c. pecan halves 1 c. brown sugar Red & Green maraschino 1 #2 can sliced pineapple, cherries save juice Melt butter in a 9 X 9 baking pan. Sprinkle brown sugar evenly over melted butter. Arrange slices of pineapple on brown sugar. Place a cherrie in the center of each pineapple slice and another one between the slices. Place pecan halves around the edge of the cake. ===================================================================== UNCANDY BARS CANDY 1 loaf either white 1 pkg. chopped peanuts or wheat bread 1/4 c. toasted wheatgerm 1 c. Peanut Butter Trim crust off bread, cut into 1/2" pieces dry in oven for 30 min. at 150 degrees. Crush the crust in a blender until fine. Combine with nuts add wheatgerm thin peanut-butter with peanut oil. Dip bread strips into the peanut-butter, roll in the nut crums mixture. Dry on a cookie sheet. If shelf stable peanut butter is used no refrigeration is needed. If you would like you can add a tsp. of cocoa to the peanut butter. ================================================================== SUGAR COOKIES 1 C. Shortening 1/2 Tsp. Soda 1/2 C. Butter 1 Tap. Cream of Tartar 1 Egg 1 Tbsp. Milk 1 C. Powdered Sugar 2 & 1/2 C. Flour Combine Butter, Shortening, and Egg; Beat until Fluffy. Add remaining ingredients; Mix well. Roll Dough into Small Balls and Flatten with Fork. Bake at 350 for 10 to 12 min's. This makes about 4 Dozen. ====================================================================== SUGARED PECANS 2 C. Sugar 1 Tbsp. White Corn Syrup 1 C. Cream 4 C. Pecans 1 TSP. Vanilla 1/4 Tsp. Salt Cook First Four ingredients until they Form a Soft Ball. Remove from Heat and Vanilla. Cool until able to Mix in Pecans by hand. Stir gently until Pecans are well coated. Spread on Waxed Paper to Dry. Package and Freeze. =================================================================== SESAME SEED TWISTS 1 c. flour 1 & 1/2 tsp. baking powder 1/4 tsp. salt 1/3 c. milk 2 tbsp. sesame seeds 1 stick oleo. Combine dry ingredients, cut in oleo until mixture looks like coarse crumbs. Add milk and mix until moistened. Knead no a slightly floured surface about 15 times. Roll dough into 12 X 6 inch pan. Brush top with melted oleo. sprinkle seeds on top press into dough, Cut into 24 6in. strips twist and place on an ungreesed cookie sheet. Bake at 450 for 10 to 12 min. =================================================================== STRAWBERRY CAKE 1 pkg. white cake mix 1/4 c. flour 1 pkg. strawberry gelatin 1/2 c. water 1/2 pkg. frozen strawberries 2/3 c. oil 4 eggs Combine all ingredients, beat for 4 minutes. Pour into a greased and floured 9 X 13 cake pan. Bake for 45 min. at 350 degrees. FROSTING FOR STRAWBERRY CAKE Mix 1 pkg. powdered sugar, 1/4 lb. butter, 1/2 pkg. frozen strawberries ==================================================================== FRESH STRAWBERRY PIE IN A GLASS MIXING BOWL, MASH UP: 1 C. Fresh Strawberries, washed and stemmed. ADD AND MIX WELL TOGETHER: 1 & 1/2 C. Water 1 C. Sugar 4 tbsp. Corn Starch 1/2 tsp. Red foor coloring. Microwave on High for 5 to 6 Min. or until Thickened & Clear, Stirring often. Then stir in 2 C. whole fresh Strawberries, Pour into Prepared Pie Crust and chill for 2 hours, or until Set. Serve with Whipped Cream or Ice Cream. ====================================================================== SPICE CAKE 2 c. flour 2 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice 1/2 c. raisins (optional) 1 c. sugar 1/2 c. shortening 1 c. milk 1 egg Sift flour, measure and sift together with other dry ingredients add raisins (if used). Cream sugar and shortening with 2 tbsp. milk. Add egg and mix well add sifted dry ingredients alternatly with remaining milk. bake at 350 for 30 to 40 min. Serve with whipped cream or Cool whip. ======================================================================== SHORTBREAD 2 c. flour 5 tsp. baking powder 1 tsp. salt 2 tbsp. sugar 1/4 c. shortening 2/3 c. milk Sift and mix all dry ingredients, cut in shortening add milk, mix to soft dough. Roll until 1/2" thick. Bake at 425 for 15 min. ======================================================================= SKILLET CORN BREAD 1 c. milk 1 c. corn meal 1 & 1/2 tsp. salt 1 & 1/2 tsp. baking soda 4 eggs beaten 3 c. milk 2 tbsp. bacon drippings Scald milk, add corn meal. cook over med. heat and boil until the consistency of mush. Add baking soda, eggs, melted bacon drippings, stir until mixed pour into greased cast-iorn skillet bake at 350 for 40 minutes. Spoon out and serve with beans. It will be too soft to cut with a knife. ===================================================================== 80 YEAR OLD CORN BREAD 1/2 c. flour 1 & 1/2 c. cornmeal 1 c. sour milk 1 egg 1/2 tbsp. salt 1/2 tsp. baking soda 1 heaping tsp. baking powder 2 tbsp. shortening 3 tbsp. sorghum Mix all ingredients together in a bowl beat until smooth. Pour into greased 8 by 8 by 2 inch pan. Bake at 350 for 25 to 30 minutes. ========================================================================== ALMOND BARK 1 c. almonds 2 tsp. butter 1 lb. white chocolate 3 drops of almond flavoring Combine almonds and butter in a microwave dish. microwave until toasted. Melt chocolate, combine with almonds, add almond flavoring stir. Pour on waxped paper to cool. ======================================================================= CHOCOLATE ALMOND PIE (PREARE GRAHAM CRACKER PIE CRUST AND LET COOL.) In a glass mixing bowl microwave until melted: 20 large Marshmellows 5 hershey bars with almonds 1/2 C. milk Stir together well, and refrigerate until set. Then Fold in: 2 cups whipped cream Pour into Cooled Pie Crust. Grate over the Top: 1 more Hershey bar with almonds Refrigerate until set. ======================================================================== APPLE CRISP (PUT IN A 9" SQUARE GLASS CAKE DISH:) 5 C. apples, pealed and sliced 1/4 C. water TOP WITH A CRUMB MIXTURE OF: 1/2 C. margarine, softened 3/4 C. brown sugar 3/4 C. flour 3/4 C. oat meal 1 tsp. cinnamon Microwave on high for Twelve Min. or until Bubbly all the way through. ========================================================================= BANANA SPLIT CAKE 2 c. powdered sugar 2 eggs 3 sticks oleo 2 c. graham cracker crums 1 laRGe can of crushed pinapple 5 or 6 large banana sliced 1 large container of cool whip Combine eggs and 2 sticks of oleo and whip until smooth. Soften the other stick of oleo and mix with cracker crums, press this into a 13 X 8 cake pan. Pour in the whipped mixture cracker crum crust. Drain pineapple and pour over whipped mixture the top this with the cool whip. Chill in ref. before serving. ========================================================================= BUTTERMILK CANDY 2 C. sugar 1 C. buttermilk 1 tsp. soda (STIR WELL AND COOK TO HARD BALL STAGE.) ADD: 1 TSP. VANILLA 1 C. CHOPPED PECANS Stir entire time while mixture cooks. When you take it off the stove, then beat until Creamy. Drop by spoon ontl Waxed Paper to Cool. ============================================================================= BROWN SUGAR DIVINITY 1 C. light brown sugar 1 1/2 C. chopped pecans 1 C. granulated sugar 1/4 C. light corn syrup 1/4 C. hot water 1 tsp. vanilla 2 egg whites (let stand at room temp for over 1 hour). In a 2 qt. saucepan, combine sugar, syrup and hot water. Stir until mixed thourghly , cook to 262 degrees. As soon as syrup is ready, remove from heat, and start to beat the Egg Whites until they cling to the bowl. Then add the hot syrup slowly beating mixture until it is thick and holds its shape. As soon as it appears slightly dull, add pecans and vanilla. Then drop by spoonfulls onto Waxed Paper. When cool store in an Airtight Container. ============================================================================== PEANUT BRITTLE 1 C. raw peanuts 1 C. granulated sugar 1/2 C. white corn syrup 1/8 tsp. salt 1 tsp. butter 1 tsp. vanilla 1 tsp. baking soda Stir together in a 2 qt. glass cassorole the first 4 ingredients, Microwave on high 7 to 8 minutes. Add Next 2 ingredients to this and blend well. Put back in Microwave for 2 more minutes on high or until peanuts are light brown. Add the baking soda and stir lightly until Foamy. Pour on to a Greased Cookie sheet. Let stand to cool for 30 minutes, break into small pieces and store in cool place. ============================================================================= BOHEMIAN CAKE 2 eggs 1 tsp. salt 2 1/2 C. flour 1 tsp. soda 1 C. buttermilk 1 tsp. vanilla 1 C. cocunut chopped 1 C. pecans chopped Mix together adding Pecans and Coconuts last. Bake in a Bundt Pan for 1 hour at 350 degrees. ============================================================================= PIE CRUSE 2 c. flour 1 c. oleo 1 pkg. philidlpha creamcheese 2 tbsp. powdered sugar Mix all ingredients together, divide in half for 2 pies. Roll out and either bake for a cream pie or fill with fruit before baking for fruit pie. ============================================================================= PECAN CHEWIES 1 C. sugar 1/4 C. butter 1/16 tsp. salt 3/4 C. pet milk 1 C. light karo syrup 1/2 tsp. vanilla 6 oz. chocolate chips 2 C. chopped pecans Cook sugar, salt and karo over high heat to firm ball. Stir occasionally. Add butter and milk slowly. Reduce heat to medium and cook to firm ball. Stirring constantly, remove from heat, add vanilla and pecans. Drop by tabspoons on buttered cookie sheet. Brush with melted chocolate chips. When cool cut each piece into fourths. ============================================================================= FRESH CHERRY PIE Pastry for 2 crust pie 1 1/3 C. sugar 3 drops almond extract 4 C. pitted tart cherries 1/2 C. flour 2 tbsp. butter 1/8 tsp. salt Combine sugar, flour and salt. Add almond extract to cherries and toss with sugar mixture. Turn cherries into pastry lined 9" pie pan. Make a lattice flute edge. Bake at 425 for 40 min. ============================================================================= CHERRY COBBLER 2 tbsp. butter 3/4 C. sugar 1 C. flour 1/2 tsp. salt 1 tsp. baking powder 1/2 C. milk Melt butter, add sifted dry ingredients. Then add milk. Beat together and spread in bottom of a round glass cake dish. In a 4 C. glass measuring cup, combine 1 can sour cherries drained (save juice), 3/4 C. sugar, 1/2 C. cherry liquid and 3 drops of almond extract. Microwave on high for 7 min. then pour over top of batter; microwave at 1/2 power for 7 min. Then on high for 5 min. ============================================================================= CHERRY PECAN CAKE 4 eggs 2 C. pecans 1 C. sugar 1 1/4 C. candied cherries chopped 1 1/2 C. flour 1 1/4 C. candied pineapple chopped 1 tsp. baking powder 1 1/2 C. dates chopped Mix fruit and nuts. Beat eggs lightly. Add sugar, foour and baking powder. Combine with fruit and nuts. Bake in a buttered bundt pan for 1 hour and 45 min. to 2 hours. ============================================================================= CREAM CHEESE CAKE 18 oz. pkg. creamed cheese 2 1/4 C. flour sifted 2 sticks butter 2 tsp. baking powder 1 1/2 C. sugar 1 C. pecans 2 tsp. vanilla 1 C. candied mixed fruit 4 eggs Cream together cheese, butter, sugar and vanilla; add eggs one at a time. Beat well. Gradually add 2 C. flour. Dredge nuts and fruit with 1/4 C. flour; fold in batter. Pour into bundt or tube pan bake for 1 hour and 10 min. at 325. Cool for five min; Remove from pan. ============================================================================= CARROT CAKE WITH CREAM CHEESE ICING 1 1/2 C. liquid shortening 2 tsp. baking powder 4 eggs 1 tsp. salt 2 C. sugar 2 tsp. baking soda 3 C. fine grated carrots 1 C. pecans 2 tsp. cinnamon 2 C. flour Cream shortening and sugar, devide egg yokes and whites. Add a yoke one at a time and beat well. Sift flour and measure, add baking powder, soda, salt and cinnamon, sift again. Add to oil, sugar and egg mixture and mix. Fold in beaten egg whites, then add carrots and pecans, folding just enough to mix well. Pour into 3 round 9" greased and floured cake pans bake at 350 until done. CREAM CHEESE ICING 8 oz. creamed cheese 1 box powdered sugar 1 stick margarine 1 tsp. vanilla let cheese and magarine soften then mix together. ============================================================================= FUNNEL CAKE 2 C. flour 1 1/2 C. milk 1 C. sugar Oil 1 tsp. baking powder Powder sugar/maple 1/4 tsp. salt Syrup/cinnamon 2 eggs In a deep bowl stir in flour, sugar, baking powder and salt. Combine eggs and milk; pour in dry ingredients. Stir with whisk or mixer until smooth. Heat 2 inches of grease in a heavy skillet or deep fryer, to 375 F. hold finger over end of funnel; place 1/2 cup of batter in funnel. Remove finger from end and with slow motion dribble batter into hot oil in shape of a coil. Fry cake 2 to 3 min. on each side. Remove the cake, drain on a paper towel. Sift powdered sugar over warm cake or serve with syrup or cinnamon. ============================================================================= GERMAN-CHOCOLATE FUDGE 3 C. sugar 3/4 C. margarine 2/3 C. evaporated milk 7 oz. marshmellow creme 1 tsp. vanilla 12 oz. sweet chocolate broken into peices Combine sugar, margarine and milk in heavy 3 qt. saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 min. over medium heat or until candy thermomerter reaches 234 degrees. stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add marsmallow creme and vanilla; beat until well blended. Pour into greased 13 X 9 inch baking pan. Cool at room temperature. 2/3 C. evaporated milk 2/3 C. sugar 1/4 C. margarine 1 egg yoke, beaten 1 tsp. vanilla 1 1/3 C. flaked coconut 1 C. chopped peacans Combine sugar, margarine, milk, egg yoke and vanilla. Cook, stirring constantly over med heat 8 to 10 min. or until thickened. Remove from heat; stir in coconut and pecans. Cool beating occasionally. Spread over fudge; chill until firm. cut into squares. ============================================================================= PEANUT BUTTER RIPPLE FUDGE 3 C. sugar 7 oz. jar marshmallow creme 3/4 C. margarine 1 tbsp. instant coffee granules 2/3 C. evaporated milk 1 tsp. vanilla 12 oz. semi sweet chocolate peices 1 C. creamy style peanut butter Combine sugar, margarine and milk in heavy 2 1/2 to 3 qt. saucepan; bring to full rolling boil, stirring constantly, continue boiling 5 min. over med. heat or until candy thermometer reaches 234 degrees. Stirring constantly to prevent scorching. Remove from heat; stir in peanut butter until melted. Add marshmallow creme and vanilla; beat until well blended. Pour into greased 9 X 13 inch baking pan. Sprinkle with chocolate peices. Cool at room temperature and cut into squares. ============================================================================= MOCHA FANTASY FUDGE 3 C. sugar 7 oz. jar marshallow creme 3/4 C. margarine 1 tbsp. instant coffee granules 2/3 C. evaporated milk 1 tsp. vanilla 12 oz. semi sweet chocolate peices Combine sugar, margarine and milk in heavy 2 1/2 to 3 qt. saucepan; bring to full rolling boil. Stirring constantly. Continue boiling for 5 min. over med. heat. or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate peices until melted. Add remaining ingredients; beat until well blended. Pour into greased 9 X 13 baking pan. Cool at room temperature; Cut into squares. ============================================================================= FAMILY PIE 1/2 C. tomato sauce 1/8 tsp. pepper 1/2 C. bread crumbs 1 lb. ground beef 1/4 C. chopped onion 1/4 C. chopped green pepper 1 1/2 tsp. salt 1/8 tsp. oregano Combine ingredients. Mix as for meat loaf. Pat meat mixture into bottom of a 9 " pie plate. Pinch 1" fluting around edges. Set aside and prepare filling FILLING 1 1/3 C. minute rice 1/8 tsp. salt 1 1/2 C. tomato sauce 1 C. water 1 C. graded cheddar cheese Combine rice, tomato sauce, salt, water adn 1/4 C. of shreded cheese. Spoon rice mixture into meat shell. Cover with foil and bake at 350 for 25 min. uncover sprinkle with remaining cheese; bake for 10 to 15 min. more. Cut into wedges with a Pizza cutter. ============================================================================== FRESH PEACH PIE IN A MIXING BOWL, COMBINE: 1 C. SUGAR 1/2 C. FLOUR HEAPED 1/4 TSP. NUTMEG 4 TBSP. MARGARINE, SOFTENED Put half of the above crumb mixture in the bottom of a baked pie crust. IN A GLASS BOWL, MICROWAVE ON HIGH JUST UNTIL TENDER: 3 C. FR ESH PEACHES, PEELED & SLICED 1/2 C. WATER Pour hot peaches into pie crust and top with remaining crumb mixture. Then microwave pie 5 mins. on high. Serve warm with ice cream. ============================================================================= DROP DOUGH NUTS 1 C. sugar 1/4 tsp nutmeg 2 eggs 1 tsp. vanilla 1 C. half/half 1 tsp. baking powder Pinch of salt About 2 1/2 C. flour Mix all ingredients use just enough flour to make a stiff dough that a spoon stands upright. Spoon into hot grease, cook on one side then turn over to cook the other side. You can roll them in powdered sugar if you like. ============================================================================= PECAN DELITES 1 pkg. kraft caramels 1/2 lb. pecan halves 1 6 oz. pkg. hersheys dark chocolate chips Heat caramels in top of double boiler oven boiling water about 15 min. Stir occasionally until evenly melted. Grease a cookie sheet. Arrange groups of 4 pecans each about 2" apart on the sheet. Drop melted caramel over each group with a spoon. Melt chocolate chips in double boiler and spoon it over the caramel and pecans. Let set in a cool dry place until firm. ============================================================================= PECAN DELIGHTS 7 DOZ. 1 C. shortening 2 1/2 C. flour sifted 2 C. brown sugar 1 tsp. salt 1 tsp. vanilla 2 tsp. baking powder 2 eggs 1 C. chopped pecans Cream shortening, sugar and vanilla; blend in eggs. Sift together flour, salt and baking powder; add to creamed mixture. Stir in pecans. Drop by spoonfulls onto baking sheet. Bake at 350 for 12 minutes. ============================================================================= TWO MINUTE FUDGE 1 lb. powdered sugar 1/2 c. cocoa 1/4 stick marg arine 1/4 c. milk 1 tsp. vanilla 1/2 c. chopped nuts Blend together powdered sugar and cocoa in a microwave bowl. Add milk DO NOT STIR microwave on high for 2 minutes, then stir in the vanilla and nuts. Pour into a buttered cake dish, refigerate until cool then cut into squares. ============================================================================= MEXICAN ORANGE CANDY 1 C. sugar Grated rind of 1 1/2 oranges 1/4 C. boiling water Grated rind 1/2 lemon 2 C. sugar 4 tbsp. butter 1 C. evaporated milk 1 C. chopped pecans Pinch of salt Put 1 C. sugar into heavy skillet over low heat, stir constantly, until it turns light brown color, add 1/4 C. boiling water and boil until sugar is disolved and a heavy syrup is formed. Add 2 C. sugar, milk and salt. Cook until firm ball or 242 degrees, just before candy is done add grated lemon and orange rinds. Remove from heat, add butter let stand until cool. Beat until creamy, add pecans and continue beating. Turn into a buttered 8 X 2" pan. When cold, mark in squares. Let stand in pan for several hours before removing. Candy remains creamy. ============================================================================= MICROWAVE CARMEL POPCORN 9 C. popped corn 1 brown paper bag -- 1 C. brown sugar | 1/4 C. white corn syrup | 1 stick butter |-- Boil 2 minutes, stir occasionaly 1/2 tsp. salt | 1 C. peanuts | -- Pour over popcorn in sack and shake. Microwave for 1 1/2 min on high. Take out and shake again. Microwave for one more min. Spread on cookie sheet let stand for 10 minutes. ============================================================================= IMPOSSIBLE PUMPKIN PIE 2 tbsp. oleo 2 eggs 1 16 9z. can pumpkin 2 tsp. vanilla 1/2 tsp. pumpkin pie spice 1 14 oz. can eagle brand cond milk 1 c. Jiffy mix Pre heat oven to 350 degrees. Beat all ingredients together until smooth. Pour into a greased pie plate and bake until done =============================================================================