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Post by Mamie on Oct 7, 2002 20:34:11 GMT -6
1 6ounce package cream cheese 1 pound sharp cheese 1 cup pecans 1 clove garlic mayonaise chili powder
Grind cheese, garlic, nuts, and cream cheese. Blend with hands. Add mayo to soften, shape, and roll in chili powder. Chill till serving.
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Post by Mamie on Oct 7, 2002 20:39:19 GMT -6
1 4ounce jar Roquefort cheese spread 2 4ounce jars Old English cheese spread 2 tablespoons ketsup 1 teaspoon Worcestershire sauce 1 drop Tobasco
Combine all ingredients, and form into a ball. Refrigerate. Roll in parsley or pecans as desired.
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Post by Mamie on Oct 7, 2002 20:46:56 GMT -6
6 ounces Roquefort cheese, softened 10 ounce sharp cheese spread, softened 10 ounces cream cheese softened 2 tablespoons grated onion 1 teaspoon Worcestershire sauce 1 cup ground pecans 1/2 cup parsley, finely chopped
Combine cheeses,onion, and Worcestershire sauce--blend well. Stir in 1/2 cup pecans, and 1/4 cup parsley. Shape mix into a ball. Place into a bowl lined with waxed paper, and chill overnight. About 1/2 hour before serving, roll the ball in mixture of the remaining pecans and parsley.
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Post by Mamie on Nov 24, 2002 14:37:46 GMT -6
1 large onion 1 tablespoon shortening 4 pork chops salt and pepper 1 1/2 cups (canned)tomatoes, chopped 1 small green pepper, chopped 1/2 teaspoon chili powder
Cut onion into 1/2 thick slices. Brown in shortening in heavy frying pan. Remove the onion and set aside. Season chope with salt and pepper, and brown in the same skillet. Top the pork chops, with the reserved onions, tomatoes, green pepper, and chili powder. Cover, and cook slowly for about 1 hour, or until chops are fork tender. Serves 4.
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Post by Mamie on Sept 3, 2002 23:20:01 GMT -6
2 cups sugar 1 cup light corn syrup 1/2 cup water 1/2 teaspoon food coloring 1 1/2 teaspoon peppermint flavor wooden skewers
Combine sugar, syrup, and water in pan. Cook over moderate heat, without stirring, with candy thermometer to 300 degree F., or until a small amount of the mix, separates into threads that are hard and brittle, when dropped into cold water. Cool slightly, add coloring, and flavor---blend. Place 2 dozen skewers 4 inches apart, on lightly oiled cookie sheets. Drop mix from tip of tablespoon over the skewers to form 2-3 inch discs. If syrup hardens before all are made, return pan to low heat long enough to melt syrup. After lollipops harden, place on wax paper. Store in cool place, but not the refrigerator. Makes about 2 dozen.
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Post by Mamie on Sept 5, 2002 21:30:35 GMT -6
1/3 cup margarine 2 cups marshmallow fluff 1 teaspoon almond extract 4 cups sifted powdered sugar dash salt 36 maraschino cherries 1 package(12 ounce) semi-sweet chocolate pieces
1. cream margarine. 2. Beat in the marshmallow fluff, and the almond extract. 3. add powdered sugar gradually, mixing well. 4. Turn out the mix onto a board, and knead until smoothe, working in more sugar as neccessary if mix becomes too sticky. 5. Regrigerate one hour. 6. Drain cherries very well, then using the kneaded sugar mix, now called "fondant"---pinching off some of that fondant, wrap each cherry to make sure the cherry is completely covered, then refrigerate again. 7.Melt the chocolate in top of double boiler, over hot, but not boiling water. 8. Dip each wrapped cherry in the melted chocolate and place on waxed paper and refrigerate to harden.
Makes about 3 dozen.
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Post by Mamie on Sept 24, 2002 10:33:28 GMT -6
1 package of Chocolate pudding 2 Tablespoons butter 1/4 cup milk 1 1/2 cups powdered sugar 1/4 cup any chopped nuts
Combine the pudding mix, butter and milk in a saucepan, and bring to a full boil, and boil for one minute, while stirring. Remove from heat. Blend in the powdered sugar and nuts, then pour quickly into a buttered dish, and cool. Makes one pound.
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Post by Mamie on Sept 24, 2002 10:40:29 GMT -6
8 washed and dried red apples 8 skewers 1 cup molasses 1 cup sugar 1 teaspoon vinegar 1/2 teaspoon salt 1/4 cup water Place skewers in apples. Cook together, mollasses, sugar, vinegar, salt and water, to the point of a hard ball. Then stir in the butter, and dip the apples in. Place on waxed paper that has been sprayed with butter flavor oil, like Pam, etc. to set up.
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Post by Mamie on Sept 27, 2002 22:38:59 GMT -6
2 cups sugar 1 cup milk 1/2 teaspoon salt 1 tablespoon butter 1 teaspoon vanilla 1/2 cup peanut butter 1/2 cups nuts (optional)
1. Butter the sides of a 2 quart saucepan. 2. In it combine sugar, milk, salt. 3. Heat over medium heat , stirring constantly until sugar dissolves, and mix comes to a boil. 4. Cook to a soft ball stage (238 degrees)stir only if neccessary. 5. Remove from heat and add peanut butter, nuts if desired, and butter. 6. add vanilla and beat well--pour quickly into buttered dish to cool.
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Post by Mamie on Sept 30, 2002 22:52:49 GMT -6
1 1/2 cups grated carrots 1/2 teaspoon lemon flavoring 3 1/2 cups sugar 1/2 sweetened condensed milk 1/2 cup water
1. Cook carrots, sugar, milk, and water to a soft-ball stage.(234-238F) 2. Remove from fire, add flavoring, and cool to room temperature. 3. Beat until creamy. 4. Pour into buttered pan, pat down to one inch deep, and when firm cut into squares.
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Post by Mamie on Sept 30, 2002 23:00:31 GMT -6
1 cup cream 2 cups sugar 1/2 cup white corn syrup 1 1/2 cups pecans 1 cup light brown sugar
1. Boil cream, sugar, syrup, to soft-ball stage.(234-238 F) 2. Cool to room temperature, then beat till creamy. 3. Turn out onto board dusted with powdered sugar, knead until firm. 4. Shape into a roll and cover the outside with pecans. 5. Put in cool place to harden. 6. Slice when firm with a sharp knife. Note# pecans can also be worked into the candy roll while kneading.
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Post by Mamie on Oct 7, 2002 22:00:47 GMT -6
1/2 pound popcorn 2/3 cup corn syrup 2 cups sugar 2/3 cup boiling water 2 teaspoons cream of tartar 2 tablespoons vinegar 2 tablespoons melted butter 2 teaspoons vanilla flavoring 1.8 teaspoon baking soda
Pop the corn and place it in a large pan Combine syrup, sugar, water, and vinegar, and heat till boiling. Add cream of tartar. Boil to soft-crack stage(275-280), and remove from fire. Add butter, baking soda, and flavoring, then pour over popcorn. Butter hands, and form into balls.
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Post by Mamie on Oct 9, 2002 18:42:02 GMT -6
1/4 cup butter 3/4 cup light brown sugar(packed) 1/4 cup evaporated milk(Pet milk-Carnation, canned milk) 2 1/2 to 3 cups powdered sugar 1 teaspoon vanilla dash of salt
Melt the butter in a saucepan over medium heat, and add brown sugar and milk. Heat until the sugar dissolves. Cool slightly, then beat in the powdered sugar, vanilla, and salt. NOTE# Double the recipe for a 3 layer cake.
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Post by Mamie on Oct 9, 2002 19:10:59 GMT -6
large package semi sweet chocolate chips 2-4 tablespoons grated parafine at least a 2 pound bag of powdered sugar 2 sticks(1/2 pound)margarine or butter softened at room temperature--(NOT MELTED) 2 teaspoons vanilla, or orange, or lemon, or mint flavoring 2-3 tablespoons sweetened condensed milk
This is a make up your own candy. Some adjustments in the ingredient amounts may be neccessary. This is a recipe my Mother taught me that she made for the family since I was a small child. Using the 2 sticks of soft margarine/butter, add the 2 teaspoons of your choice of flavoring. Work in, with your hands, an amount of powdered sugar, one cup at a time, until you can no longer work anymore in. Add a couple of tablespoons of sweetened condensed milk, and work in well. If the candy dough is not quite thick enough to roll into balls, add a little more powdered sugar, until it is. Then roll into balls about the 1-1 1/2 inch size. Cover and set aside.(make them small because they are so rich) Up to this point this is a great recipe for very young cooks! Melt chocolate chips in a metal bowl sitting in a pan of water on the stove(make-shift double boiler), and shave up the parafine into the melting chocolate chips. Stir the chocolate well to blend. When the chocolate is melted smoothe, dip the balls into the chocolate, and roll to completely cover, then place ball on buttered wax paper, until all used up.
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Post by Mamie on Nov 9, 2002 22:18:45 GMT -6
3/4 cup cocoa 1 3/4 cup powdered sugar 1 cup chopped nuts 1/2 cup sweetened condensed milk 1 Tablespoon vanilla few grains salt
Mix 1/2 cup of cocoa and 1 1/2 cups of powdered sugar. Add the nuts. Moisten with condensed milk and vanilla. Season with salt. Shape in balls, and roll in the remaining sugar and cocoa.
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Post by Mamie on Nov 9, 2002 22:29:10 GMT -6
2 one ounce squares unsweetened chocolate 1 1/3 cups(15 ounce can) sweetened condensed milk
Melt chocolate in double boiler. Add milk, and stir over boiling water 5 minutes or until mixture thickens. Finish in one of the following ways, and chill 2 hours before serving. Makes 1 pound.
For chocolate nut balls--Drop by teaspoonfulls into finely chopped nuts, then roll until well covered.
For chocolate fruit balls--add chopped dates, raisins, nuts or quartered marshmallows, to the chocolate mixture. Form into balls and roll in the cocoa, or cocoa and powdered sugar, which have been mixed.
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Post by Mamie on Nov 9, 2002 22:33:48 GMT -6
Melt 1/2 pound semi-sweet chocolate in a bowl over hot water. Remove from the heat;add 1/2 pound roasted Spanish peanuts and stir well. Drop from teaspoon onto waxed paper. Chill in fridge overnight. Keep in a cool place. Makes about 36 clusters.
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Post by Mamie on Nov 9, 2002 22:37:37 GMT -6
Break up 1/2 pound sweet cooking chocolate, and melt over hot water, stirring constantly. Stir in 1 1/ cups broken up walnut meats. Drop by tablespoons onto waxed paper. Chill. makes about 24 clusters.
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Post by Mamie on Nov 9, 2002 22:43:35 GMT -6
4 ounces(4 squares) semi-sweet chocolate 1/4 cup peppermint stick candy 1 cup walnuts
Melt chocolate over warm , not hot water. Stir in peppermint stick candy, and walnuts, mixing till all is coated. Drop by teaspoonful onto waxed paper to harden.
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Post by Mamie on Nov 9, 2002 22:49:59 GMT -6
1/2 cup strong coffee 2 tablespoons butter 5 tablespoons cocoa 3/4 cup finely chopped walnuts 1/2 teaspoon vanilla 4 cups powdered sugar
Heat coffee to the boiling point, remove from heat. Add butter and cocoa and blend well. Add nuts and mix thoroughly. Add vanilla and sugar, a little at a time, working in well, until candy is stiff enough to form into balls, about the size of large marbles. Flatten balls slightly. Place on buttered plate to harden. Makes 3/4 pound.
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Post by Mamie on Nov 9, 2002 22:58:45 GMT -6
2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1/4 teaspoon cream of tartar 3/4 teaspoon peppermint extract 3/4 to 1 teaspoon red food coloring
Combine sugar, corn syrup, water, and cream of tartar; stir until sugar is dissolved. Cook without stirring, to hard ball stage(265). Remove from heat, and add peppermint extract. Divide in two portions, and add the red coloring in one part. Pour out on greased platters. When candy is cool enough to handle, pull each part seperately. Form in ropes, and twist a red part around a white part. Cut into 8 inch lengthd, and shape in the form of candy canes. Makes about 10.
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Post by Mamie on Nov 10, 2002 17:24:38 GMT -6
1/2 cup evaporated milk, undiluted 1/2 cup sugar 2 cups shredded coconut 1/4 teaspoon almond extract
Combine ingredients. Drop from a teaspoon onto a well oiled (but not buttered) baking sheet. Bake in a slow oven 325--15 minutes. Remove from pan while hot.
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Post by Mamie on Nov 10, 2002 17:46:00 GMT -6
1 pound brown sugar few grains salt 1 tablespoon light corn syrup 1 tablespoon butter 2/4 cup eveapoated milk 1 teaspoon vanilla 1/4 cup finely cut candied ginger
Mix sugar, salt, syrup, butter and milk, thoroughly in heavy saucepan. Cook over medium heat to soft ball stage(237) stirring constantly, then cool. Stir in vanills and candied ginger. Beat untilcrystalline. Turn into buttered pan, mark in squares. Makes 1 1/8 pound.
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Post by Mamie on Jan 6, 2003 11:35:37 GMT -6
24 marshmallows, or equivalant in mini marshmallows 4 tablespoons grated unsweetened chocolate 2 cups sugar 1 cup cream 1 tablespoon butter 2 tablespoons marshmallow creme 1/2 cup blanched/roasted almond pieces 1/2 cup chopped pecans 1 teaspoon vanilla flavoring
Place marshmallows in a well buttered heat resistant dish. In a pan, combine the chocolate and sugar. Add cream, and butter. Boil to soft ball stage(234-238F), remove from heat. Add marshmallow creme, nuts and flavoring. Beat till mixture begins to thicken, and then pour over the marshmallows. Let cool before cutting into squares.
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Post by Mamie on Jan 23, 2003 22:27:01 GMT -6
My daughter has looked everywhere for a recipe like this, that a childhood friends father used to make for the kids. She will be so happy!! Thanks for posting this! Mamie
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Post by Mamie on Sept 5, 2002 21:46:48 GMT -6
1 cup sifted all purpose flour 1/4 teaspoon salt 1/2 cup brown sugar 1 egg 1 tablespoon water 1/2 teaspoon soda 1/2 cupp shortning 1/2 cup granulated sugar 1/2 cup peanut butter 1/2 teaspoon vanilla
Just place all ingredients in mixing bowl, dig in with both hands until all is mixed very well. (This is a wonderful child project--my Grandkids love to dig in!) Drop the mix by teaspoons, then using a fork dipped in sugar press each cookie leaving fork or thumb prints. If thumb prints you can place a small dab of jelly in the thumbprint, or even a couple of chocolate chip or M&M's. Bake at 325 for 15-20 minutes. Makes about 3 1/2 dozen.
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Post by Mamie on Sept 7, 2002 19:52:35 GMT -6
3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon allspice 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cloves 2 cups brown sugar 1 cup shortning 2 beaten eggs 2 cups beer 2 cups chopped pecans
1. sift flour, salt, baking soda, cinnamon, allspice, and cloves into a bowl, and set aside. 2.In another bowl, cream the shortning, and gradually add sugar. Beat till light. 3. Add eggs and beat till light and fluffy. 4. Reserve 2 tablespoons of the flour mix,set aside. 5.Gradually add the rest of the flour mix to the sugar mix, and mix well. 6. Add beer and mix til just blended. 7. Add the reserved flour mix to the nuts, mix it up and then fold into the batter. 8. Spoon into a 10 inch tube pan, and bake 1 hour at 350 degrees F.
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Post by Mamie on Sept 15, 2002 19:42:06 GMT -6
2 cups butter or margarine 1 cup brown sugar 4 cups all purpose flour
1. Cream the butter till light and fluffy. 2. Gradually beat in sugar, then flour, until well blended and smooth. 3. Pat out on floured board, 1/2 inch thick. Then cut into desired shapes. 4. Bake on cookie sheets at 350 for about 20 minutes.
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Post by Mamie on Sept 16, 2002 15:05:18 GMT -6
1 1/3 cup self-rising flour 3/4 cup sugar 1 1/4 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/3 cup shortening 1 egg 2/3 cup milk 3/4 teaspoon vanilla
Measure all ingredients into a mixing bowl, and mix on low speed 1/2 minute to blend---then about 2 minutes on medium speed. Pour into a 9 inch greased baking dish or pan---bake at 350 for 35 minutes. Notes# Sprinkle top with powdered sugar, but can frost with a glaze, or anything one desires like a cream cheese frosting. My husband likes me to add raisins to mix, so you would need to put them in a dab of water and simmer a short time to heat up, and soften first, then drain.
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Post by Mamie on Sept 27, 2002 23:02:36 GMT -6
1 cup softened margarine 1/2 cup granulated sugar 1 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups of all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 3 cups oats large handfull raisins about 1 cup chocolate chips--also good with peanut butter chips. Place all ingredients in a mixing bowl, and dig in with both hands, mixing very well. Then drop by spoonfulls onto cookie sheets. Bake about 10 minutes at 350 degrees.
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