Sugar-Plum Ring - Maurine G.

I chose to do this during the holidays for it's very "festive" look.  It reminds me a lot of traditional Monkey Bread, made from scratch not with Rhodes dough.  The dough is light and airy and the flavor is good.  I maybe would add a little more salt, but that would be personal taste.  I used candied cherries and pineapple because I had it and it needed to be used.  I also used slivered almonds.  The big mistake I made was I put it in a "tube pan" as called for, which I thought was an angel food cake pan, and the gooey stuff leaked out the bottom.  Luckily it didn't start on fire while baking.  Guess what I am doing today.  Don't do that.  Use a solid bottom pan.

Sugar-Plum Ring - Maurine G.

1  pkg. dry yeast (2 tsps.)                                 2  Beaten Eggs
1/4  C. Warm Water                                        1/4  C. Melted Butter
1/2  C. Scalded Milk                                        3/4  C. Sugar
1/3  C. Sugar                                                   1  tsp. Cinnamon
1/3  C. Shortening                                            1/2  C. Whole Blanched Almonds  (I used slivered)
1  tsp.  Salt                                                      1/2  C. Candied Whole Cherries  (cut in half)
3  3/4 - 4  C. Flour                                          1/3  C. Dark Karo Syrup

Soften yeast in warm water.  Combine scalded milk, 1/3  C. sugar, shortening and salt.  Cool.  Stir in 1  C. flour, beat well.  Add yeast and eggs, mix.  Add remaining flour or enough to make a soft dough. Mix thoroughly and place in a greased bowl, turning once to grease surface.  Cover and let rise until double.  Punch down and let rest 10 min.  Divide dough into 4 parts.  Each part should be cut into 10 pieces and shaped into balls.  Dip balls in melted butter, then in the sugar cinnamon blend.  Arrange 1/3 of the balls in greased 10" tube pan.  Sprinkle with almonds and cherries.  Repeat, 2 more layers.  Make syrup of left over butter and Karo syrup, then drizzle over the top.  Cover and let rise in warm place until double, about 1 hour.  Bake in 350o F. oven for 30 min.  Cool 5 minutes, invert pan and remove ring.  (Mine was on plate right side up)

White Fudge Nut Roll - Mildred M./English Toffee-Della G./Marshmallow Fudge-Lillian G.

I have put off making Carmel most of the year due to high humidity during the weeks we were assigned.  Strange, I know, but Albuquerque has decent humidity in the summer and early fall.  So here are all my candies, except, fondant.  Maybe someday I will make it, but I just wasn't feeling it.

English Toffee - 3 1/2-stars

Now I realize it doesn't look like English Toffee, but that is because it needed to cook about 2 minutes longer.  That said, the flavor is pretty good, it tastes like English toffee, my only issue was it didn't call for vanilla and it would have made a big difference.  The other issue with the recipe is that it says to use two cookie sheets because it makes a big batch.  So I halved it and did it on one, except, her cookie sheets must have been significantly smaller than mine, because it only covered about 1/3 of the pan.  So note to self, use a full recipe and use the smaller size cookie sheet.  Also. It says to tour it over and put chocolate on both sides.  I wasn't planning  on doing that since I like it better with chocolate just on the top.

English Toffee

2 1/2 C sugar

1/2 C water

1/4 C corn syrup

1 lb butter

1 tsp vanilla

1 lb chopped pecans

2 lbs milk chocolate

Spread pecans on one buttered smaller-sized cookie sheet, and sprinkle pecans on the pan.  Cook sugar, water, corn syrup, and butter on a pan.  Stir constantly, bring to a soft crack (don't go look for the cookbook to define soft-crack at this stage, it will go to sugar, not that I did that...  Soft crack means it makes pliable strings when dropped in cold water).  Add vanilla.  Pour over pecans.  Let top set just a bit and place chocolate on top to melt.  Sprinkle chopped nuts.  Once cool, bang cookie sheet on counter to break up the toffee and store in a dry place with wax paper in between.

Marshmallow Fudge - 3-stars

This is your basic marshmallow fudge recipe, it is fine, but not as good as mom's.  Some of the measurements are a little different than the recipe you find of the container, but it tastes like marshmallow fudge.

Marshmallow Fudge

4 1/3 C sugar

1 lg can evaporate milk

1/3 C butter

1 pt marshmallow cream (this is two containers, if you think it is one you will have to run to the store when it is partially mixed up.  Once again, not like that happened...)

12 oz chocolate chips

Chopped nuts, if desired

Combine sugar, milk, and butter and, stirring constantly, bring to a boil and cook to soft ball stage (about 5 min on med heat).  Pour over remaining ingredients and stir together.  Cut into squares.

White Fudge Nut Roll - 4-stars

Seriously, this is one of the best things I have ever had.  I loved it so much I put some in a small bowl to keep just as white fudge, and the dipped the remainder.  The only complaint I had is that I should have frozen the fudge in a roll first before dipping, and I should have waited for the chocolate to cool a bit more so the fudge didn't melt.  Oh, and I really wish I would have doubled it!   It is divine!!!!

White Fudge Nut Roll

2 C sugar

2 T light syrup

3/4 C cream

Dash salt

1 t vanilla

Cherries and nuts, chopped (didn't use)

Combine sugar, syrup, cream, and salt.  Bring to a boil on med heat, stirring constantly.  Cook to soft ball stage, stirring occasionally.  Cool, and beat until it loses it's gloss.  Add nuts or cherries, if desired. Roll into snakes and freeze then roll in melted chocolate and then nuts.

Tossed Salad (Chicken) by Romaine F.

Following directions

The title made me think this is a green salad, but it isn't.  This is a pasta salad.  We liked it, but we thought the dressing could use something more.  I left out the pimientos because I don't have any and adding them severely decreases the number of people willing to try this.  I don't think they add much flavor, just color, so I added some carrots and olives instead, for color (and flavor).

With added carrots and olives

Tossed Salad by Romaine F.

4 c hot water
2 T granulated chicken bouillon
1 qt salad dressing
1 1/2 lbs cooked elbow macaroni, cooled but not refrigerated
1 1/2 qts frozen peas
3 lbs cooked, diced chicken
7 c diced celery
16 hard boiled eggs
1 small jar pimientos

Dissolve bouillon in water and beat into the salad dressing.  Stir everything together.  Refrigerate for a few hours.  Serve in lettuce cups or scooped out tomatoes. (Presentation meant a lot more to these ladies.  I just put a scoop of the salad on the plate.)  Serves 50.

Fruit Salad - Vanna M.

This salad was tasty.  The lemon jello gave it a little different twist from Grandma M's. fruit salad.  The recipe doesn't say what size of Jello to use so I used the 6 oz. because that is what I had.  The sauce you put on it is close to grandma's.  The texture is a cross between grandma's fruit salad and an over stuffed jello salad.  See how it falls apart on the plate like fruit salad, but holds it's shape like jello.  Kind of unique.  This salad would be a totally different salad depending on the variety of fruits you put in it.  The recipe lists several but doesn't give you amounts.  That leads me to believe you just add the fruits that appeal to you.  Cherries, would add color.

Fruit Salad - Vanna M.

1  6 oz. pkg. Lemon Jello                                       1  qt. Fruit Coctail
2  C. Hot Water                                                     1/2  lb. Miniature Marshmallows
2  Eggs, Beaten                                                      Bananas
4  tsp. Vinegar                                                       Cherries
4  Tbs. Sugar                                                         Green Grapes
2  Tbs. Butter                                                         Pineapple
1  C.  Whipped Cream                                           Nuts

Dissolve Jello in Hot Water.  Let jello thicken while cooking eggs, vinegar and sugar.  Cook until smooth then add butter and cool.  To this mixture add cream, fruit and jello.  Mix thoroughly and chill until served.  Makes a large salad.  Approx. 20 servings.

5 Pound Fudge by Mildred M. and Della G.

I hear Della was a great candy maker, so I had high hopes for this recipe.  She did not disappoint.  The fudge is delicious.  My only complaint is that if I am going to make fudge out of marshmallow cream and chocolate chips, I don't want to mess with cooking and stirring a syrup until it reaches soft ball stage.  If I have to go to that hassle, I will just make my old fashioned recipe with cream and everything.  So, I am giving it a 3 because the flavor is great, but it isn't as easy as the new recipes with the same ingredients.

5 Pound Fudge by Mildred M. and Della G.

4 1/2 c sugar
1 large can evaporated milk
1/3 c butter
1 tsp vanilla
8 oz marshmallow cream
2 packages chocolate chips
1 c nuts

Cook sugar, milk, and butter, in a saucepan, to soft ball stage.  Remove from heat and add everything else.  Stir just enough to melt everything.  Pour into a greased or wax paper lined pan.

Cheese Cake - Barbara Bryant

Have you ever had the boxed Jello Cheesecake mixes?  This recipe is the scratch version of it.  It is good, but it does not have the cheesecake creamy texture.  It is more like lemon pie texture.  It also has quite a strong lemon flavor.  I liked it but it is not "cheesecake" to me.  I put some raspberry jam on top for the topping.  Don't, the flavors do not mix.  Strawberry is good though.  There are a few things in the recipe that are not clearly written.  I wrote them in this version of the instructions.
1. You need to stir the jello and water until jello dissolves.
2. Evaporated milk us to come in 6 oz. (short can) 3. The graham crackers means a graham cracker crust.                                       or 11 or 12 oz. (tall can).


Cheese Cake - Barbara Bryant

1  pkg. Lemon Jello                                              1  C. Sugar
3/4  C. Boiling Water                                           1  lg. pkg. Cream Cheese (warmed)
1/4  C. Lemon Juice                                             1  lg. Can Evaporate Milk (well chilled)
Rind of 1 Lemon                                                  Graham Cracker Crust

Mix jello and boiling water until jello is dissolved.  Set aside to cool.  Add lemon juice and rind.  Cream cream cheese and sugar.  Fold jello and cream mixtures together.  Whip milk, fold cheese and jello mixture into milk.  Pour into cracker crust.  Refrigerate until firm.

Della's Rolls by Ina R.

It isn't Della's fault, but these rolls were a flop!!  I think they caught wind of the fact that I wanted to take them to a Relief Society activity.  That is always the kiss of death for any recipe.  I definitely killed the yeast. I always have problems with recipes that require me to scald milk.  I stuck my finger in the milk and it didn't seem too hot, but it obviously was.  I wasn't sure they were ruined until I rolled them out, so I will show you the picture of my failed rolls.  I didn't have the heart to make them again, because I might just ruin them all over again, so I just made Wonderful One Hour Rolls for Relief Society.  This recipe is very similar to my mother's fabulous roll recipe, and the dough had good flavor.  So, if you think you have mastered the art of scalding milk you should definitely try them.

Della's Rolls by Ina R.

1 c milk
1/4 c shortening
1/4 c sugar
31/2-4 c flour (this may be a lot, start with 3 c)
2 or 3 eggs (I used 2)
1 yeast cake (1 T yeast)
2/3 tsp salt (make it slightly heaping)

Scald milk and cool.  Sprinkle yeast over the top and let rise a little.  Beat the eggs and everything else, starting with the smaller flour measurement, and adding more if necessary.  Let rise until double.  Melt a cube of butter.  Roll the dough out to 1/4-1/2 inch thick.  Cut in circles.  Dip in butter and fold in half.  Place on a baking sheet and rise until double.  Bake at 375 for 20 minutes.  For sweet rolls, add 1/4 c more sugar and 1/4 c more shortening.

Porcupines - Romaine F. & Birdean M.

So I had a picture, but there were technical difficulties.  Let's just say they look like porcupine meeatballs.  :)

This recipe was really yummy.  Ever since we had to focus on eating GF I have been looking for a good porcupine recipe that doesn't use Campbell's Tomato soup.  This one is pretty close, however, next time I will add some Worchestershire Sauce.  The only other issue I had was that I don't normally keep tomato juice on hand, but I will be now.  For us it was a solid 3, with the potential of being a 3-1/2.  

I fought the tomato juice in cans because that as all the store had.  One thing I found was that I ended up needing about 5 cans of juice, instead of the 3 (equal to 2 cups) the recipe called for.

Porcupines

1/2 C Rice

1 lb ground beef

2 small onions, minced

2 T minced green pepper

1 t salt

1/8 t pepper

1/8 t thyme

2 T shortening

2-3 1/2 C tomatoes juice

1 t Worchestershire Sauce

Mix all but the juice together and form into meat balls.  Cook in hot shortening.  Pour juice over meatballs and simmer for 1 and 1/2 hours or until rice is tender.  Turn meatballs occasionally.

Banana Cookies by Maurine G

These were good enough.  If you have extra bananas and want to bake something quick and easy, these will work.  Start to finish, it took less than an hour, including baking time.  I didn't ice them, as the directions say, though, because then my son wouldn't be able to eat them.

The cookies have the consistency of an applesauce cookie (as I expected) and a very strong banana flavor.  I don't enjoy strong banana flavors, so I don't really like the cookies.  But all three of my kids love them.  Ben even learned to say banana cookie so he could ask for seconds.

Banana Cookies by Maurine G
3/4 C shortening
3/4 C sugar
1 egg
1/2 t banana flavoring (I left this out since I don't have any, and they still had a very strong banana flavor)
1/4 t salt (I just realized the directions have a big T for tablespoon, but I put in 1/4 teaspoon, and it worked well)
2 mashed bananas
2 1/2 C sifted flour
2 t soda

Cream shortening and sugar.  Add egg, flavor, salt and bananas.  Add flour and soda.  Drop by tsp on greased cookie sheet.  Bake at 375 degrees until light brown (9 minutes).  Frost with brown sugar frosting.

Cookies - Jenny S.

This is half of a batch.  These are very simple, quick and look like hay stacks.  If you ever needed little hay stacks for children's school classes or a party, these are the ones.  I have had cookies similar to these and I consider them a candy not a cookie.  I am not a real fan of butterscotch chips to just eat like you would a chocolate one but I love them in cookies.  If "you" like butterscotch chips to just eat you would really enjoy these.  They are smooth, crunchy, and sweet all at the same time.  The texture is odd because the Chinese noodles go a little soft.  I expected the noodles to be crunch like the nuts.  Oh well I know we will eat them along with the scouts.
Cookies - Jenny S.

2  bags Butterscotch Drops or Chips                       1  No. 3.5 can Chinese Noodles
1  C. Chopped Nuts                                               1  1/2  C. Miniature Marshmallows

Melt butterscotch drops in a double broiler.  Add remaining ingredients.  Mix well.  Drop by spoonfuls on waxed paper and allow to cool completely before moving or they will crumble.

Fruit Bars - Hilda G.

These cookies are fast, easy, tasty, but....tooo thin.
I think there may be a typo on the size of pan to use because the cookies are so thin.  But, maybe that is right because you are only suppose to cook it 10-12 min.  It states 13" x 18".  This size makes the cookies so flat that the icing almost overpowers them.  I think I would put it in a 9" x 13" next time and bake it about 15-20 min.(?) so that the cookie part is a little thicker.  The icing recipe also says a pkg. of powdered sugar.  As a child I remember 1 lb. boxes of powdered sugar so that is what I started with and then added more because I didn't think I had enough to frost them.  I should have only used the 1 lb.  The icing is a little too thick.  I think this cookie has a lot of potential.  The orange flavor adds a fun twist with the raisins and nuts.  I think Mom made these occasionally, but, as a child the raisins were not my favorite.  Once again I took a short cut with my food processor.  I put all of the dry ingredients with the nuts and raisins and pushed the button.  The nuts and raisins were chopped and ground wonderfully and the flout kept them from sticking too bad to the blade.  Great Shortcut!  I would make these again especially if I needed a cookie that would stay moist for serving the next day.  It has better flavor today than yesterday!

Fruit Bars - Hilda G.

1  Egg                                                               2  1/2  C. Flour
1  C. Sugar                                                       1/8  tsp. Salt
1/2  C. Shortening                                             1/2  tsp. Nutmeg
1/4  C. Orange Juice                                         1/2  tsp. Cinnamon
1  Tbs. Grated Orange Rind                              1  tsp. Soda
1/2  C. Chopped Nuts                                      1  C. Raisins, ground

Cream shortening and sugar.  Add juice and egg and blend.  Add dry ingredients, orange rind, nuts, and raisins.  Dough will be stiff!  Press on cookie sheet 13" x 18".  Bake no longer than 10-12 min. at 400o.F.  While still hot ice with 1 pkg. powdered sugar, 1 heaping Tbs. butter, grated rind of orange and enough orange juice to make a nice stiff frosting.  Cut into bars.  Good hot but better the next day.

Creamy Rice by Leone L.

This is just rice pudding.  I am not a huge fan of rice pudding, but, if you like it, this is pretty good.  As advertised, it is creamy, and the flavor is good too.  I just don't like the little rice pieces.

Creamy Rice, by Leone L.

2/3 c rice

1 1/2 c hot water

1/2 tsp salt

1 T butter or margarine

1 qt cold whole milk

2/3 c sugar

1/4 tsp nutmeg

3 eggs

Wash the rice in hot water.  Combine rice, water, salt, and butter in a heavy pan; cover and cook on low for 7 minutes.  Add milk, sugar, and nutmeg; and boil slowly, stirring often, until the rice is done.  Lightly beat the eggs, slowly add some of the hot milk, beat quickly, to temper the eggs.  Remove rice from the stove and add the eggs, beating well.  Do not boil, or it will curdle instead of being creamy.  If it is too thick, you can add a little milk while it is still hot.

Veal (or ground beef) Casserole by Jennie S

This was good.  Not overwhelmingly wonderful, but definitely good.  I thought the cooking time was really long (1 1/2 hours), but the rice was done perfectly, and nothing was overdone.  I used the Worcestershire Sauce, since I prefer that to soy sauce.  Also, since it's Sunday and we don't have any Chinese noodles in the house, we put it over rice.  My husband and I agreed it would probably be better over Chinese noodles (but definitely edible over plain white rice).  This would be easy to prepare ahead of time or to throw together with some left over roast beef.  The cooking time is long, but the prep to put it in the oven was very short and easy.

Veal Casserole by Jennie S
1 lb veal or beef
2 T fat (I left this out)
1 1/2 C diced celery
2 small onions, chopped
1/2 C uncooked rice
1 10 1/2 oz can mushroom soup
1 1/2 cans water
3 Tbsp soy sauce or Worcestershire sauce
1 10 1/2 oz can cream of chicken soup
1 can chow mein noodles

Brown meat in fat.  Stir in all ingredients except noodles.  Pour into 2 qt baking dish and bake 90 minutes at 350 degrees.  Uncover for the last 10 minutes.  Serve over noodles.  Serves 6 (although my family of two adults and two kids ate less than half of it)

Apple-Spice Swirls by Rua J.

These reminded my one daughter of a cobbler.  They are pretty good.  If I made them again, I think I would use some chopped up apples in place of the applesauce, or an apple pie filling.  We thought chunks would be a good addition.  I think it is more of a dessert than a bread, so I am listing it under both.  The recipe was a little confusing to follow, so I am going to organize it differently.

Apple Spice Swirls by Rua J.

Syrup
1 c apple juice
1 c sugar

Combine juice and sugar in a small saucepan and simmer for 10 minutes.  Set aside.  While it simmers, make the pastry.

Pastry
1 1/2 c flour
1 tsp salt
3 tsp baking powder
1/2 c butter or margarine
1/2 c rolled oats
1/2 c milk

Combine flour, salt, and baking powder; cut in the butter until the mixture is like course crumbs.  Add oats and milk, mixing just until the mixture forms a ball.  Roll out to a 9x 13 rectangle.

Filling
1T melted butter
1 1/2 c applesauce
1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c chopped nuts

Brush pastry with melted butter.  Combine the remaining ingredients and spread evenly on dough.  Roll up loosely, and cut into 9 slices, 1 inch wide.  Place in an 8x8 square or round pan.  Pour syrup over the top and bake at 400 for 35 minutes.  Serve warm, with whipped cream.  Makes 9 servings.

Yum Yum Cake by Loleen G.

Are you thinking: "Wow, she's all over the place on these recipes, and doing them all our of order"?  Good, that means you're paying attention.  I'm just doing them as I can since I've gotten so far behind.  I figure if I can finish by the end of the year, it will make up for my procrastination this summer.

If a recipe is called "Yum Yum", I expect chocolate, or at least some caramel or butterscotch.  This has raisins, and we all know how I feel about raisins (see the post about raisin filled cookies).  However, it is dairy free, and my little milk allergy child LOVES raisins.  Here is a picture of him eating the bread:

Since there is no way I'm going to eat it and report on how it tastes, I figure you can just see how well he likes it.  :)

As for the recipe:  I ended up cooking it about 10 minutes longer than the recipe says, since the middle was still doughy.  Also, I couldn't get it to slice and look good.  Maybe it will cut better tomorrow after it's sat for a while, but right now, there is no way it will slice "thinly".

Yum Yum Cake by Loleen G.
1/2 C shortening
12 oz raisins (or 2 Cups)
1 C brown sugar, packed
1 C hot water
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/2 t cloves
2 C sifted flour
1 t soda
1 t baking powder
1 t salt
1 t vanilla
1 t lemon extract
1 c chopped nuts

Cook raisins, shortening, brown sugar, water, and spices for 5 minutes.  Cool.  Sift together flour, soda, baking powder and salt and add to raisin mixture.  Blend well.  Stir in flavoring and nuts.  Bake at 325 degrees for 45 minutes in large loaf pan.  Slice thinly.

Cake Donuts - Maude J.

I really wanted these to be amazing, instead they were just good.  There are no real complaints about them other than they were really dry the next day, but that was probably due more to the fact they cooked so fast many were over cooked.  I did make a GF version that Karissa seemed to like, but everyone agreed they were a solid 3.   The lemon extract was nice in them, but when I make donuts I am going to stick with my donut holes recipe from Lion House which I included, because everyone should make them.

I didn't have a donut cutter so I used a cup and a melon baller to make the holes, it worked really well.  Also, the dough is really sticky, the original recipe gives a range for the flour, I would just use the top of the range and then plan on adding flour as you roll (pat) out.

Cake Donuts
1/4 C shortening
3/4 C sugar
1 beaten egg
1 C canned milk
1 tsp lemon extract
2 1/2-3 C flour
1/4 t salt
3 t baking powder
1/2 t nutmeg

Cream shortening and sugar.  Add egg, milk, and extract and combine.  Add remaining ingredients and stir until combined.  Roll on a floured surface and cut.  Cook in deep hot oil and roll in sugar.

Lion House Donut Balls (1/2 recipe of GF measurements)
1/4 t xantham gum
1 1/4  2 1/2 C flour
3/4     1 t Baking Powder
1         2 eggs
3/4     1 1/2 C sour cream
1/2      1 t vanilla
1/8      1/4 t salt
Oil for frying
Powdered sugar, glazed cinnamon sugar, etc.

Combine all ingredients, but oil and powdered sugar, and stir until well mixed.  The batter will be muffin like.  Heat the oils drop by tablespoons into oil (I like to use my cookie scoop).  Fry until golden brown and remove and drain then toss with powdered sugar, glaze, cinnamon sugar, etc).  Makes 25.

Merry Window Carmels - Rua J.

What a way to eat caramel.  My favorite candy.  I had never heard of using fondant for dipping candy.  It is interesting.  I tried to melt it and it seemed to get really thick and then all of a sudden it became smooth and creamy.  When I took if off of the heat to do the dipping it thickened really fast.  It says to dip the caramel quickly and I tell you they mean it.  The warm fondant starts to melt the caramel and so you get the result shown below.  Cracked fondant coating.  And guess what, the caramel does leak out of any cracks that may be in the coating.  Surprise, surprise, surprise as Barney would say.

I don't think summer is the best time to be dipping any kind of candy.  It has a hard time setting up.  I should have put it directly in the fridge after I dipped it for the fondant to harden.  The caramel is quite soft so as you can see below it tries to form it's own shape.  The nuts on the bottom are essential.  Between the fondant and the caramel they would stick to the plate and you would end up with a gooey mess when you tried to transfer them to a plate for serving.  I think keeping them cool to eat would also be wise.  If you tried to eat just half of the candy it would crumble and drip all over you.  A yummy, sticky mess and mouth full.

Merry Window Caramels - Rua J.

1  C. Ripened Fondant                                        4  drops glycerine (or 1/4 tsp. corn syrup)
1/2  tsp. Vanilla                                                   Use Cream Caramel Recipe

Melt fondant in top of double boiler, over boiling water.  Drop caramels one at a time.  Coat quickly and drop in finely chopped walnuts on waxed paper.

Cream Caramel - Rua Jones

4  C. Sugar                                                        1/4  tsp. Cream of Tarter

2  C. Karo syrup                                                1/2  tsp. Salt
4  C. Whipping Cream (un-whipped)                  2  tsp. Vanilla

Mix sugar, salt and Cream of Tarter together in heavy 4 quart pan.  Stir in  Karo and 1/3 of the cream.  Cook over medium heat stirring until sugar is dissolved and it is boiling slowly.  Cook to softball.  If this seems too hot, reduce heat so candy will not scorch.  Slowly add another 1/3 of cream.  (Heat may be turned up to med-high when adding cream if you watch it carefully and turn it down again after each cream portion has been added.)  Do not allow boiling to stop or candy will curdle.  Cook to soft ball again.  Slowly then add last 1/3 of cream keeping mixture boiling.  Cook to firm ball.  Remove from heat and add vanilla.  Pour out into buttered 9 x 13 pan.  Let cool.  Cut into squares wrap in waxed papers, individually.  Store in covered tin box or in fridge in sealed container.  Will keep 2-3 wks. 

Escalloped Potatoes by Loleen G

These were good.  Nothing too fancy, but a good basic recipe.  It has a cooking time of 45 minutes, but they potatoes were still crunchy, so I suggest closer to an hour.

Baked Carrot Pudding - Helen J.

I remember carrot pudding many times as a child.  Mom would make it and top it with a lemon sauce.  It makes my mouth water to think of it.  I know that Helen is a good cook so I wondered if this might be the recipe Mom use to use.  I think it may be.  When Mom made it she would cook it in a blue and white striped fleischmans Yeast Can.  I remember her always setting the can in a pan of water in the oven to bake the pudding.  This recipe doesn't say to do that so I didn't.  Mom's was always a little moister than this came out.  I believe the water in the oven would keep it from drying out.  The recipe says to bake it in a  9" x 13" pan.  I have changed the size of pan to bake it in.  You would have to 2 x's it to use a  9" x 13".  I also had caramel in my fridge so I just topped it with diluted warm carmel topping.  I only gave it a 3 because I know my kids probably would not eat it very well even though I thought it was good.

Baked Carrot Pudding - Helen J.

1/2  C. Butter                                                     1  1/4  C. Flour
1/2  C. Brown Sugar                                          1/2  tsp. Nutmeg
1  Egg                                                                1/2  tsp. Cinnamon                           
1  C.  Grated Carrots                                         1  tsp. Baking Powder
1/2  C. Chopped Raisins                                    1/2  tsp. Soda 
1/2  C. Chopped Nuts                                       1/2  tsp. Salt
1  T. Hot Water

Cream butter and sugar.  Add egg and water, beat well.  Add carrots, raisins and nuts, stir.  Sift dry ingredients together.  Add to wet ingredients.  Mix together.  Pour batter into well greased 8" x 8" pan.  Bake 1 hour in 300o F. oven.  Serve with warm caramel or lemon sauce.

Sour Cream Gems by Marjorie C.

So, this recipe has an identity crisis.  It is in the cookie section, but I am pretty sure it is really a muffin, so I am labeling it as both.  I cooked a muffin tin worth and tried the rest as drop cookies to see what would happen, and they work fine both ways.  Obviously, I left out the nuts and raisins, so they could change the recipe a little.  We did feel that they could use a little salt.

Sour Cream Gems by Marjorie C.

1 c thick sour cream* (I think that means the kind I buy at the store)
1 c brown sugar
1 egg
1 c raisins
1/2 c walnuts
2 c flour
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
1 tsp soda
Salt ?

Bream the sugar, sour cream and egg.  Sift dry ingredients, add slowly, and beat well.  Add raisins and nuts. Bake at 350, in greased cupcake tins, for 10-15 minutes.

*Can be made with 1 c sour milk and 1/2 c shortening instead of sour cream.