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.

Cream of Pumpkin Pie by Cleone W.

This pie was fantastic!  Everyone loved it.  It is basically pumpkin flavored pudding.  The spices made it more flavorful than the baked pumpkin pie we also made for Thanksgiving.  I put it in a store-bought shortbread crust, which was a great flavor combination.  The pudding held it's shape well and didn't go runny.  I give it an enthusiastic 4 stars!!

Cream of Pumpkin Pie by Cleone W.

3/4 c sugar
2 heaping T corn starch
2 heaping T flour ( I just usded 2 extra T of corn starch instead)
1/2 tsp cinnamon
1/2 tsp vanilla
1 egg
1 c pumpkin
2 c milk
1/4 tsp salt

Combine all ingredients in a heavy saucepan.  Stir well to remove all lumps.  Cook, stirring constantly, until boiling.  Remove from heat and pour into a baked pie shell.  Makes 1 large pie, or 2 small.  You can sprinkle chopped walnuts on the top, if you like.

Lazy Daisy Cake - Maurine G.

They loaded opposite of what I wanted but here it is.  This cake to the left is a close up of the texture.  It is very much like a sponge cake you would buy from the store for strawberry shortcake.  It has the same texture and flavor  I decided to give the family a variety if tastes.  I iced this one with a cream cheese frosting and topped it with strawberries.  It was really yummy and summery for Fathers Day.  (So I did it really early.  I got mixed up.)

The one to the right is the cake the way it is written. This is a really fast and easy cake.  The flavor is very mild.  Whatever you wanted to put on top would be wonderful.  I put the frosting on the hot cake and broiled it immediately.  I liked the broiled coconut topping but it gave it a heavier wintery feel.  I liked the cream cheese and strawberry one better.  I have had an orange, cream cheese, and cool whip type topping served on sponge cake somewhere and that would be light and summery too.  This is definitely a keeper because of it's versatility to any taste.

Lazy Daisy Cake - Maurine Grimshaw

4  Eggs                                                      2  C. Flour
1  1/2 C. Sugar                                          2  tsp. Baking Powder
2  tsp. Vanilla                                             1/2  tsp. Salt
1  C.  Milk                                                 1  Tbs. Butter

Sift flour, baking powder and salt.  Beat eggs until light.  Add sugar gradually and beat well.  Add vanilla and mix.  Add sifted dry ingredients and mix.  Heat milk and butter to boiling point and add to above mixture beating continually so eggs do not cook.  Beat well.  Pour into greased 9" x 13" cake pan (or other shape of equal size if desired).  Bake about 30 min at 350o F.

Icing for Lazy Daisy Cake   (If you like more frosting you may choose to double the recipe, this picture is.)

6  Tbs. Butter                                             6  heaping Tbs. Brown Sugar
4  Tbs.  Canned Milk or Cream                  1  C. Coconut or Nuts (I only used coconut.

Melt butter and mix with cream, add sugar and cocout or nuts.  Spread on baked cake.  Broil until lightly browned.

Cool Mint Dessert - Cleone W.

I decided to do this as a pie instead of a cake because I thought it would look really pretty.  I was right.  This is a dessert I will add to my regular routine.  The flavor was wonderful if you like the chocolate and mint flavors together.  It was not too difficult to make.  I used a graham cracker crust instead of vanilla wafer because that is what I had.  I don't think it was at all distracting from the flavor.  I also used cocoa instead of the unsweetened bakers chocolate.  I did NOT add the extra butter you do when you substitute.  I also used miniature marshmallows.  I figured about 1 1/4 C. of marshmallows was a good amount.  When it says to let it sit overnight it really does make a difference.  It softens the crushed mint and spreads the flavor through the whipped cream and marshmallows so it is a soft and pleasing flavor.  A real hit if you like peppermint!

Cool Mint Dessert - Cleone W.

1/2   C. Butter                                              10  lg. Marshmallows (1 1/4  C. miniature)
1  C Confectioners Sugar                              1  C. Chopped Nuts
3  Eggs, separated                                        1  C. Crushed Vanilla Wafers
2  oz. Unsweetened Chocolate                      1  C. Whipping Cream
1/4  lb. Peppermint Candy, crushed

Cream butter and sugar.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2 C. nuts.  Fold in stiffly beaten egg whites.  Pour into 9" x 9" cake pan lined with 1/2 C. cookie crumbs and chill.  (Or: use a 9" graham cracker or vanilla wafer pie shell.  Omit crumbs for top).  Whip cream and combine with candy, marshmallows and nuts.  Pour over chilled chocolate layer and top with cookie crumbs.  Chill overnight.

Cashew Tuna/Chicken Casserole by Mauring G.

***Disclaimer***  No one in my family would touch this if I used tuna, so I used canned chicken.  ***

This is warm chicken salad, which I love and my children hate.  I give it a 4 and they give it a 1.  It is super easy to make.  You just dump everything in the baking dish and slide it in the oven.  I was afraid that the Chinese noodles would be soggy, but it wasn't too bad.  When my children leave the house, I think I will make this all the time.

Cashew Tuna Casserole by Maurine G.

1 can chunk tuna or chicken
1/2 lb salted cashews
1 can cream of mushroom soup
1/4 c minced onion
1 can chow mein noodles, divided
1/8 tsp pepper
1 c diced celery

Combine everything, but half of the noodels, in a greased casserole dish.  Bake at 325 for 25 minutes.  Top with remaining noodles

Coconut Stripes by Carma M.

Egg whites beaten just right

My mom has made these for years and I love them.  The instructions can be a little misleading though.  They say you can dump all the crust ingredients together and stir, but they don't mix very well that way.  They also say to beat the egg whites until stiff, but it really should be until foamy.  I beat them until stiff and they were crumbly and strange.  Foamy makes the cookies crispy and yummy.

Over beaten egg whites

Coconut Stripes by Carma M

1/2 c shortening

1/2 c sugar

2 egg yolks

1 tsp vanilla

1 1/2 c flour

1 tsp baking powder

Cream wet ingredients together, add dry ingredients and beat well.  Pat in the bottom of a 9x13 pan.

2 egg whites

1 c brown sugar

1/2 tsp vanilla

1 c chopped nuts

1 c coconut

Beat eggs until foamy.  Add other ingredients and beat well. Pour over crust and spread until even.  Bake at 350 for 30 minutes.  

Skillet Macaroni and Beef by Mildred M.

My family loves noodles in every form, so I had high hopes for this recipe.  It did not disappoint.  This is easy to make and has basic ingredients that most people have on hand.  I have to admit that I cooked the onions and peppers with the ground beef instead of doing it after.  It is easier and the result is the same.  We put a little cheese on top and that is yummy too!!

Skillet Macaroni and Beef by Midlred M.  

1 1/2 lbs ground beef

1/2 lb uncooked macaroni

1/2 c minced onions

1/2 c chopped green pepper

1-1 1/2 T worcestershire sauce

1-8 oz cans tomato sauce

1 c water

1 tsp salt

1/4 tsp pepper

Brown the beef in a large, deep skillet.  Remove the meat and saute the macaroni, onion, and green pepper in the fat in the pan until the macaroni is dark yellow.  Return the meat to the skillet and add the rest of the ingredients.  Cover and simmer for 25 minutes, or until the macaroni is cooked to taste.  Serves 6.

Cheesecake - Ann W.

If you have ever had Lion House cheesecake.  This is close.  The Lion House cheesecake recipe makes a lg. 10" cheesecake and feeds approximately15.    If you only need a few servings this is a great option. I used a 9" pie pan so it was a little bit shallower but would actually give you more servings than an 8".  I used a glass pan so I didn't butter it as the recipe calls for and it worked fine.  The filling has a great flavor and the sour cream topping enhances it.  I just used frozen strawberry jam but any type of topping would be good.



Cheesecake - Ann W.

Crust                                                             Filling                                             Topping        

1  1/4   C. Graham Cracker Crumbs              1  8 oz. pkg. Cream Cheese           1  C. Dairy Sour Cream
3/4  C. Melted Butter or Margarine                1/2  C. Sugar                                 2  Tbs. Sugar
                                                                      1  Tbs. Lemon Juice                      1/2  tsp. Vanilla
                                                                      1/2  tsp. Vanilla                            
                                                                      dash of Salt
                                                                      2  Eggs

Combine cracker crumbs and butter well.  Press into buttered 8" pie plate, building up sides.  Beat softened cream cheese until fluffy.  Gradually blend in sugar, juice, vanilla and salt.  Add eggs one at a time beating well after each.  Pour (or spoon so crust does not split) filling into crumb crust.  Bake in 325o oven 25-30 min. or until set.  For topping, combine ingredients.  Spoon over top of cake.  Bake 10 min. more.  Cool several hours before serving so filling can set.  Serve with topping of your choice.

Carrot Raisin Bread - Veda M.

I was excited to get this recipe.  I have actually used part of this recipe before.  I have referred to it for the blend of spices when I have used my own bread recipe to make carrot raisin bread.  I found it interesting the amount of salt.  The dough tasted quite salty.  The finished bread does not.  I suppose the raisins and carrots temper it.  I also questioned the baking time.  It seemed a little long.  It is not.  (I used a glass bread pan and adjusted the temperature down 20-25 degrees as usual for glass).  The carrots and raisins are cooked better than when I have just adapted mine.I will definitely use this recipe in the future when I want carrot raisin bread.  It was better than using my own recipe and adapting it like I have in the past.  I can't wait for my breakfast toast!

Carrot Raisin Bread - Veda M.

1  C. Milk                                                         6  1/2  C. Flour
2  T. Sugar                                                       1  C. Raisins
1  T. Salt                                                          1  tsp. Cinnamon
1  1/2 Tb. Lard or Shortening                           1/4  tsp. Allspice
1  Egg                                                              2  C. Grated Raw Carrots
1  Tbs. Yeast in 1 C Warm Water                    1/4  tsp. Cloves

Scald milk and add sugar, salt and shortening.  Cool to lukewarm, add yeast and remaining ingredients.  Mix well until dough becomes a soft but not too sticky dough.  Let rise to double.  Form into 2 loaves and let rise until about double in size or just a little less.  Bake 350o F. for 1 hour.

Barbecued Beef by Mildred M.

These are Sloppy Joes.  I forgot to take a picture, but you know what sloppy Joes look like.  I liked the addition of a little sausage.  The spice mix was a little different than my usual recipe, but we liked it.  I didn't have any savory salt, so I looked up the recipe my mom used and added the main things, at least the things I had in my cupboard.  She doesn't list an amount, so I just guessed.  I also left the extra tomato juice and the flour out because I wanted it to be gluten free and gf flours don't make very good rouxs.  I think if you add it it would make the sauce more gravy-like.  It wasn't too runny without it though, so you can skip it if you want to. She says it serves 30 buns, but I think she made really big buns.  It would probably serve more like 40-50 buns, depending on the size.

Barbecued Beef by Mildred M.

8 lbs ground beef
1 lb sausage
10 onions, finely chopped
1 green pepper, chopped
2 cans tomato paste
2 qts tomatoes or juice
1 tsp chili powder
a few bay leaves (I used 2)
savory salt (I used 1/2 tsp each of: celery salt, onion powder, garlic powder, thyme, pepper)
salt to taste
1 c flour
1 c tomatoe juice

In a roaster or large pot, brown beef, sausage, onions, and green pepper.  Add tomato paste, tomatoes or juice, and spices.  Thicken with four and tomato juice.  Simmer for at least 2 hours.  Will serve 30 buns (40-50).

Ham and Vegetable Casserole - Rua J.

NO PICTURE!  I really did not make it this time because I have made this since I was young.  It is wonderful.  My family has always eaten it very well.  It is colorful and bright and a great casserole on a cold winter evening.  Whenever I cook a "Grandma M" ham, we make this with the ham scrapes.  I remember the first time I ate it I love it so much.  If I cook a ham I will add a picture later.

Ham and Vegetable Casserole - Rua J.

2  Diced Potatoes                                  1  tsp. Salt
3  C. Diced Carrots                               2  Tbs. Butter or fat
1  Minced Onion                                    2  Tbs. Flour (or 1 Tbs. Cornstarch - Gluten Free)
3  Tbs. Minced Parsley                          1/2  C. Evaporated Milk (or reg. for fewer calories)
2  C. Boiling Water                                2  C. Diced Cooked Ham
1/4  Lb.  Processed Cheese, shredded (or other cheese, but it won't be a smooth of sauce)

Place vegetables in kettle with water.  Cover and cook until almost tender (15-20 min).  Add salt during last 5 min.  While vegetables are cooking, shred cheese and mince parsley.  When vegetables are cooked, drain and reserve the water for later.  Dissolve flour or corn starch in milk.  Add milk to cooking water.  Boil and thicken sauce using combined cooking water and milk.  Add cheese, vegetables, parsley and ham.  Mix well.  Pour into casserole.  Do not cover during cooking.  Bake in moderate oven 350o F. 20 to 25 min. or until the top is golden brown.  (Frozen green peas may be added for color - delicious!)

Lasagna - Ann W.

This sauce is a tremendous tasting lasagna sauce.  I was surprised with so few spices the flavor would be so good.  It was easy to make, it was thick and rich, and the flavor was great.  I have tried a lot of kinds of sauces and this I think beats most. 
It was interesting to put velveeta cheese in lasagna.  It gave the dish a different twist.  A good twist.  Just for the record this lasagna has another different twist.  Instead of using noodles I have started using zucchini when I have it.  You have less starch and more vegetables for your meal.  Kind of like using spaghetti squash.  It makes lasagna a lighter dish.  As you can see in the picture the noodles (zucchini) are green.  No the dish has not molded!  Also, It is the time of year I am looking for ways to use fresh tomatoes, so instead of a 16 oz. can of tomatoes, I used fresh.  I cut the tomato and removed the seeds and liquid to only use the flesh and skins for fiber and flavor.  (I put the skins and flesh in the food processor).  The sauce was really thick which I liked.  I did forget to add the extra salt that would be in canned tomatoes and cooked noodles.  We had to salt it at the table. The recipe says to use a 12" x 18" pan.  I think that is too large of a pan.  I would use 9" x 13".

Lasagna - Ann Wilcken

1  lb. Ground Beef                                            1  tsp. Oregano
1/2  C. Chopped Onion                                    1/4  tsp. Pepper
1  1 lb. Can Tomatoes (2 -3  C. Fresh)             1/2  lb. Lasagna Noodles
1  6 oz. Can Tomato Paste                                2  6 oz. pkg. Mozzarella Cheese (2 C.  Fresh grated)
1/3  C. Water  (optional)                                   1/2  lb. Velveeta Cheese
1  Clove Garlic Minced                                     1/2  C. Grated Parmesan Cheese

Brown meat, add onion, cook until tender.  Stir in tomatoes, paste, water, garlic and seasonings.  Cover and simmer 30 min.  In 9" x 13" baking dish, layer cooked noodles (raw zucchini), meat sauce and cheese.  Repeat layers.  Bake at 350o F. for 30 min.

Verda's Butter Crunch Candy by Della G.

Della must have been a candy making woman, because she has a lot of yummy candy recipes.  This is no exception.  Essentially, this is toffee.  It is really yummy and pretty easy.

Verda's Butter Crunch Candy by Della G.

2 c sugar

1/2 c water

1/4 c white Karo

1 c butter

1 3/4 c blanched almonds

5 oz chocolate chips

Put first 5 ingredients in a large frying pan (very large and deep frying pan or a heavy pot, when it boils it about triples) and cook over medium heat, stirring constantly, until mixture forms a brittle mass when dropped in a cup of water, 285 degrees.  Syrup should be thick and amber colored, like toffee.  Pour into a jelly roll pan and spread evenly. Cool, then spread melted chocolate chips evenly over the top.  (Or you can sprinkle them on as soon as the candy forms a crust and then spread them when they are melted)  Sprinkle finely chopped nuts over the top.When cooled completely, break into pieces.  Makes 2 lb candy.

Panoche by Louise M

See Pecan Log by Louise M.

Nut Caramels by Louise M.

See Pecan Logs by Louise M.

Butterscotch Oatmeal Drops by Marjorie C.

I'm not a huge fan of oatmeal cookies, but these were really good.  The name made me think they had butterscotch chips in them or something, but I think it just refers to the brown sugar.  They cook really hot, and I think I might turn the oven down a little next time.  Some of the cookies were cripy on the outside and doughy in the middle.  My oven is gas so it doesn't cook as even, it might not be a problem in an electric or convection oven.

Butterscotch Oatmeal Drops by Marjorie C.

1 1/3 c shortening
2 tsp vanilla
2 c brown sugar
3 eggs
2 c sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
1 2/3 c rolled oats
1 c chocolate chips
1 1/3 c nuts

Cream shortening, sugar, eggs, and vanilla.  Sift dry ingredients together and add with the oats.  Add nuts and chocolate chips.  Drop on cookie sheet, you can top with a nut half if desired. Bake at 400 (375?) for 7-10 minutes.

Tossed Salad — Romaine F.

This is your basic green salad, with the addition of watercress.  I had never eaten watercress, and had to ask the produce person at the store where to find it.  I found it was really delicious in the salad and something I will start adding to my salads.

Tossed Salad

Lettuce, torn in small pieces

Watercress, chopped

Radishes, thinly sliced

Carrots, coarsely grated

1 med onion, sliced thinly

Cucumbers, sliced

Green Pepper

Celery, diced

Tomatoes, in wedges

Use amounts of each veg for the amount of salad you want.  Toss without favorite oil and vinegar dressing.  season to taste.

Macaroni and Bologna Salad by Loleen G.

When I looked at this recipe, it was similar to the macaroni salad I usually make, so it sounded good.  I also like that it tells you to use the meat you want and add any vegetable you want to.  I didn't have bologna because we don't like it, so I used ham.  I also added carrots, olives, and crookneck squash.  I added some salt, pepper, and Johnny's Season Salt to the sauce, as well as some mustard.  You could argue that I really didn't make this recipe, but it is the base and I just added to it.  Based on Loleen's instructions, I think she would like my creativity.

Macaroni and Bologna Salad by Loleen G.

1 pkg salad-roni
4 hard-boiled eggs, diced
4 slices bologna, diced
1 bunch of green onions, sliced

Cook and cool the macaroni according to package directions.  Add the eggs, meat and onions.  Mix with enough salad dressing (Miracle Whip) to make a moist salad.  Cover with foil and refrigerate several hours before serving, to allow the flavors to blend.  Serves aboud 24.  You may substitute any kind of meat for the bologna, or add additional vegetables for variation.

Apple Turnovers by Anette W.

This recipe is really easy and really yummy.  We used the dead fall apples from my honeycrisp tree.  My 12-year-old had a friend over today and they put these turnovers together for me.   When the turnovers were fresh out of the oven, they were absolutely yummy and the crust was flaky and light.  After they cooled, the crust seemed like a lot compared to the filling.  When I make this again, I will either plan to eat them straight off the pan, or make them bigger so that there are less edge pieces of crust.

 The puff pastry came with 2 sheets, so the girls used the extra sheets to make this other yummy dessert.  I don't know where they found the recipe, so I can't tell you how to find it.  Just trust me, it was good.

Apple Turnovers by Annette W.

2 T flour
1/4 c sugar
1/4 tsp cinnamon
pinch salt
1 1/3 c apples (mine ended up closer to 1 1/2 c, but it worked)
1 T melted butter
1 sheet puff pastry

Combine apples and melted butter.  Combine dry ingredients and add to apples.  Roll puff pastry into a 12"x16" rectangle and cunt into 12- 4" squares.  Place 2 T apple filling in each square and fold over and seal edges with a fork.  You can make rectangles or triangles.  Our "squares" were slightly rectangular, so we didn't think they would make good triangles.  Place on a cookie sheet and cover with 2 layers of heavy brown paper, or tin foil would probably work too.  This keeps the turnovers from burning before the apples are cooked.  Bake at 450 for 10 minutes, then turn the oven down to 350 and bake 30-35 minutes more.

Lemon Pie — Lillian G.

I was suppose to do pie in July, but didn't get to it, so this is my catch up.  And it was a fantastic catch-up!  This was one of the best lemon pies I have ever had.  Right after I finished making the filling I tasted it and wasn't very impressed.  I didn't think it was lemony enough.  But, once it had a chance to sit and the flavor of the lemon peel infused into the pie, it was amazing.  The method used to make the pudding, is different than I have ever seen, but I really liked it.  I am curious to try this method with a regular pudding since it was very fast and easy.  For Thanksgiving, I highly recommend this pie!!!  

One note, the recipe says to whip the egg whites, but that is only necessary if you are going to make meringue.  Otherwise, save them for another recipe or toss them.  I just topped it with whipped cream because I am bad at making meringue.

Lemon Pie
1 lg or 2 sm lemons
2 eggs
1 1/2 C boiling water
1 C sugar
4 T Cornstarch
1/8 t salt
1 1/2 C boiling water
3 T butter
8-9" baked pie shell

Zest the lemons and then juice the lemons.  Separate eggs and beat yolks and whites separately.  In a med saucepan bring ter to boil.  blend sugar, cornstarch, and salt.  Pour a little if boiling water into sugar mixture to make a paste, then pour into boiling water, stirring constantly.  As soon as it boils, cover tightly and turn off heat.  Let cook 5 min.  Remove from heat and stir slowly into egg yolks.  Return to med heat and cook for 2 more min.  Remove from heat and add lemon juice, rind, and butter.  Pour into baked pie shell.  Sprinkle with coconut, if desired, to prevent crust from forming. Top with meringue or whipped cream.