This is a series of recipes that my grandma Jane gave to my mom when she moved away after graduating high school. She typed them up on her typewriter and my family grew up eating many of these. All of the recipes have been re-formatted to a conventional recipe style and I apologies for any errors I may have introduced in doing so.

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Hot Buttered Rum

Ingredients for Batter:

• 1/4 lb (4 oz) unsalted butter, softened
• 1 lb (16 oz) dark brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Directions

1. In a mixing bowl, cream the softened butter with the dark brown sugar until well combined.
2. Add the cinnamon, nutmeg, and cloves to the mixture and blend thoroughly to form a smooth batter.
3. Transfer the batter to a covered container and store in the refrigerator until ready to use.

Ingredients to Serve

• 1 heaping tablespoon prepared batter
• 1 1/2 oz dark rum
• Boiling water

To Serve

1. Place 1 heaping tablespoon of the prepared batter into a cup or mug.
2. Add 1 1/2 oz of dark rum.
3. Fill the cup with boiling water, stir well, and serve immediately.

Enjoy your cozy Hot Buttered Rum!

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St. Nick’s Brew

Ingredients

• 1 quart cranberry juice, chilled
• 1 can (6 oz) frozen lemonade concentrate, thawed
• 2 cups vodka
• 1 1/2 quarts (48 oz) 7-Up, chilled

Instructions

1. In a large punch bowl or pitcher, combine the cranberry juice, lemonade concentrate, and vodka. Stir well.
2. Add the chilled 7-Up just before serving. Gently mix until combined.
3. Serve over ice.

Yields: 28 servings (4 oz each)

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Cape Cod

Ingredients

• 12 oz frozen lemonade concentrate, thawed
• 12 oz bourbon
• 12 oz water
• 12 oz beer

Directions

1. In a pitcher or punch bowl, combine the lemonade concentrate, bourbon, and water. Stir well.
2. Add the beer and gently mix until combined.
3. Serve over ice and enjoy responsibly!

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Paul’s Favorite Butter Crisps

Ingredients

• 1 lb (2 cups) butter, softened
• 2 cups all-purpose flour
• 1 cup confectioner’s sugar (powdered sugar)
• 1 cup cornstarch

Directions

1. In a large mixing bowl, cream the butter until smooth and fluffy.
2. Gradually add the flour, confectioner’s sugar, and cornstarch, continuing to cream until well combined.
3. Cover the dough and chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 325°F (165°C).
5. Working with one portion of dough at a time (keep the rest refrigerated), shape the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased baking sheet.
6. Flatten each ball slightly using floured tines of a fork.
7. Bake for about 20 minutes, or until the edges are lightly browned.
8. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Yields: Approximately 7 dozen cookies.

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Snickerdoodles

Ingredients

• 1 cup soft shortening (not margarine)
• 1 cup sugar
• 2 eggs
• 2¾ cups sifted flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

Directions

1. Mix the shortening, sugar, and eggs thoroughly in a large bowl.
2. Sift together the flour, cream of tartar, baking soda, and salt, then stir into the wet mixture until combined.
3. Chill the dough until firm. Roll into small walnut-sized balls and coat with the sugar-cinnamon mixture.
4. Place the balls about 2 inches apart on an ungreased baking sheet. Bake at 400°F for 8 to 10 minutes until lightly browned but still soft. Cookies will puff and then flatten with crinkled tops.

Yields: About 5 dozen 2-inch cookies

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Molasses Crinkles

Ingredients

• 3/4 cup soft shortening
• 1 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 2 1/4 cups sifted flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• Granulated sugar (for dipping)
• Water (for sprinkling)

Directions

1. In a large bowl, mix together the shortening, brown sugar, egg, and molasses until well blended.
2. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger, then stir into the wet mixture until fully combined.
3. Chill the dough. Roll into balls the size of large walnuts and dip the tops in granulated sugar. Place on a greased cookie sheet with the sugared side facing up.
4. Sprinkle each cookie with 2 to 3 drops of water to create a crackled surface. Bake at 375°F for 10 to 12 minutes.

Yields: About 4 dozen 2½-inch cookies

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Ruggy’s Oatmeal Cookies

Ingredients

• 1 cup shortening
• 2 tsp vanilla
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 cups flour
• 3/4 tsp salt
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp water
• 3 cups rolled oats
• 1 cup chopped nuts (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream together the shortening, vanilla, brown sugar, and granulated sugar.
3. Add the eggs, one at a time, and beat well after each addition.
4. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the creamed mixture, mixing until smooth.
5. Add the water and stir until the dough is well combined.
6. Fold in the oats and chopped nuts (if using).
7. Drop rounded spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
8. Bake for 8 to 10 minutes, or until golden brown around the edges.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Yields: About 3 dozen cookies.

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Raisin Oatmeal Cookies

Ingredients

• 2 cups sugar
• 1 cup shortening
• 3 eggs
• 2 1/2 cups flour
• 1/2 tsp baking soda
• 3 tbsp milk
• 1 tsp nutmeg
• 1 tsp cloves
• 1 1/2 tsp cinnamon
• 2 1/2 cups rolled oats
• 1 cup raisins
• 1/4 cup water

Directions

1. Preheat the oven to 375°F (190°C).
2. Heat water to a boil in a microwave safe cup and stir in the raisins and set aside.
3. In a large bowl, cream together the sugar, shortening, eggs, nutmeg, cloves, and cinnamon until smooth.
4. In a separate bowl, mix the flour, oats, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Stir in the plumped raisins, milk, and water, mixing until the dough comes together.
6. Drop rounded spoonfuls of dough onto a greased baking sheet, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Yields: About 3 dozen cookies.

This recipe is flexible, so feel free to use brown sugar or adjust the flour to your liking. Let me know if you’d like any other changes!

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Peanut Butter Fingers

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2/3 cup peanut butter
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 2 cups flour
• 2 cups rolled oats

For the Topping:

• 1 cup chocolate chips
• 1/2 cup powdered sugar
• 1/4 cup peanut butter

Directions

1. Preheat the oven to 350°F (175°C). Grease a baking sheet.
2. In a large mixing bowl, cream the butter with the granulated sugar and brown sugar.
3. Add the vanilla, salt, and baking soda, and mix until combined.
4. Beat in the eggs, one at a time, and then stir in the peanut butter.
5. Gradually add the flour and oats, mixing until smooth.
6. Spread the batter evenly in the prepared pan.
7. Bake for 20 to 25 minutes, or until golden brown and firm in the center.
8. While the bars are still warm, sprinkle the chocolate chips over the top. Let them melt and then spread the melted chocolate evenly over the bars.
9. For the glaze, combine the powdered sugar and peanut butter in a small bowl. Stir until smooth, then spread over the chocolate layer.
10. Let cool slightly, then cut into fingers while still warm.

Yields: About 24 bars (or more, depending on size).

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Chocolate Chip Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1/2 tsp water
• 2 eggs
• 1 1/2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 2 cups oatmeal
• 1 to 2 cups chocolate chips

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
3. Beat in the eggs one at a time, then add the vanilla.
4. In a separate bowl, mix together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.

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Chocolate Chip Cookies

The recipe is from the Pleasanton School District.

Ingredients

• 1 c. softened butter
• 3/4 c. white sugar
• 1 c. brown sugar
• 1 1/2 tsp vanilla
• 1 tsp salt
• 3 eggs
• 2 c. all-purpose flour
• 3/4 c. whole wheat flour
• 1 1/2 tsp baking soda
• 1/2 c. chocolate chips

Directions

1. In a large bowl, cream together the butter, white sugar, brown sugar, vanilla, and salt. Add the eggs one at a time, mixing well after each.
2. Stir in the flours and baking soda until just combined, then fold in the chocolate chips.
3. Drop by spoonfuls onto a baking sheet and bake at 375°F until golden and done.

Yields: Approx. 4 to 5 dozen cookies depending on size

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Banana Cake

Ingredients

• 1/2 c. soft shortening
• 1 1/2 c. sugar
• 2 large eggs
• 2 1/4 cups sifted flour
• 1/4 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1/4 c. buttermilk
• 1 c. mashed ripe bananas (about 3 bananas)
• 1/2 c. chopped nuts (optional)

Directions

1. Cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing thoroughly.
2. Sift together the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
3. Stir in the mashed bananas and nuts, if using. Pour into two 9-inch round pans or one 13 x 9-inch oblong pan.
4. Bake at 350°F for 25 to 45 minutes, depending on the pan size, until a toothpick inserted in the center comes out clean.
5. For serving, use whipped cream and sliced bananas as filling between layers, and top with whipped cream only.

Yields: Two 9-inch layers or one 13 x 9-inch cake

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Maggie’s Pumpkin Bread

Ingredients

• 1 3/4 cups flour
• 1/4 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups sugar
• 1/2 tsp salt
• 1/2 tsp each: ginger, cloves, cinnamon, nutmeg
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 can (about 15 oz) pumpkin, canned
• 2 eggs
• 1/2 cup mixed nuts (walnuts, pecans, etc.), chopped
• 1/2 cup combined dates and raisins, chopped

Directions

1. Preheat the oven to 325°F (165°C). Grease and flour your loaf pans.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, salt, ginger, cloves, cinnamon, and nutmeg.
3. Add the vegetable oil, water, and canned pumpkin. Beat with a rotary or hand beater for about 4 minutes until well combined.
4. Stir in the eggs, mixing thoroughly.
5. Add the chopped nuts, raisins, and dates, and stir them in with a spoon.
6. Pour the batter evenly into the prepared loaf pans.
7. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Yields: About 2 loaves (depending on pan size). This recipe can be doubled. It keeps well for several days.

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No-Bake Cookies

Ingredients

• 2 cups sugar
• 1/2 cup evaporated milk
• 1/2 cup margarine
• 5 tbsp cocoa powder
• 3 cups oatmeal
• 1 tsp vanilla

Directions

1. In a medium saucepan, combine the sugar, evaporated milk, margarine, and cocoa powder.
2. Bring to a boil over medium heat and cook for 2 minutes, stirring occasionally.
3. Remove from heat and stir in the oatmeal and vanilla. Mix well.
4. Drop spoonfuls of the mixture onto wax paper or parchment paper to cool and set.
5. Allow the cookies to cool completely before serving.

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Praline Walnuts

Ingredients

• 1 cup brown sugar
• 1/2 cup white sugar
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 6 tbsp half-and-half
• 1 tbsp butter
• 1 tsp vanilla
• 3 cups walnut halves

Directions

1. In a medium saucepan, combine the brown sugar, white sugar, salt, cinnamon, and half-and-half.
2. Cook the mixture over medium heat, stirring constantly, until it reaches 250°F on a candy thermometer.
3. Once it reaches 250°F, remove from heat and cool until the temperature drops to 210°F.
4. Quickly stir in the butter and vanilla.
5. Turn the pralined walnuts out onto a sheet of wax or parchment paper, spreading them out to separate.
6. Allow to cool and dry before serving.

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Ethel’s Coconut Pound Cake

Ingredients

• 4 eggs
• 2/3 cup shortening
• 1/3 cup butter
• 2 cups sugar
• 1/3 tsp almond extract
• 1/4 tsp coconut extract
• 1 cup milk
• 2 cups flour
• 1 1/3 cups shredded coconut

Directions

1. Preheat the oven to 300°F (150°C). Grease a 10-inch tube pan.
2. Separate the eggs, placing the yolks in a larger mixing bowl. Allow the eggs to warm to room temperature for about 1 hour.
3. Add the shortening to the egg yolks and gradually add the sugar, beating until the mixture is light and fluffy.
4. Add the almond and coconut extracts.
5. Gradually add the flour, 1/4 cup at a time, alternating with the milk.
6. Stir in the shredded coconut and mix until well combined.
7. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold the egg whites into the batter.
8. Pour the batter into the prepared tube pan.
9. Bake for about 2 hours, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.

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No* Bowl Chocolate Cake

I really prefer to use a bowl. – Grandma Jane

Ingredients

• 1/2 cup flour
• 1 cup sugar
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1 1/2 tsp salt
• 6 tbsp oil
• 1 tsp vanilla
• 1 Tbsp vinegar
• 1 cup cold water

Directions

1. Preheat the oven to 350°F (175°C). Grease your baking pan.
2. In the baking pan, combine all the ingredients: flour, oil, sugar, vanilla, cocoa powder, vinegar, baking soda, cold water, and salt.
3. Mix everything together with a fork until smooth.
4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool before servings.

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Never Fail Chocolate Cake

Ingredients

• 1/2 cup shortening
• 2 1/2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 cup cocoa
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 cup boiling water

Directions

1. Cream together the shortening and sugar, then beat in the eggs until smooth. Add the buttermilk and mix well.
2. Stir in the cocoa, flour, and baking soda in order, mixing until fully incorporated. Finally, stir in the boiling water until smooth.
3. Pour into desired cake pans. Bake at 350°F for about 30 minutes, depending on the size and type of pans used. For cupcakes, bake at 400°F for about 15 minutes.

Yields: One large cake or about 2 dozen cupcakes

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Aunt Matilda’s Chocolate Pound Cake

Ingredients

• 1 cup butter
• 2 cups sugar
• 3 cups flour
• 4 eggs
• 1 cup buttermilk
• 1/2 Tbsp baking soda
• 1 tsp salt
• 4oz pack German sweet baking chocolate
• 1 tsp vanilla extract

Directions

1. Cream the shortening or butter with the sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and buttermilk.
2. Sift together the flour, baking soda, and salt, and gradually add to the wet mixture until fully combined. Melt the chocolate and stir it in last.
3. Pour into a greased tube pan and bake at 325°F for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean.
4. Remove the cake from the pan and, while still hot, cover it with a tight-fitting cake cover. Let it stand covered until completely cool.

Yields: 1 large pound cake

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Applesauce Cake

Ingredients

• 3/4 cup raisins
• 1/2 cup boiling water
• 1/2 cup shortening
• 1 1/2 cups brown sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 2 eggs
• 1 1/2 cups applesauce
• 2 1/2 cups flour
• 3/4 cup chopped walnuts

Directions

1. Combine the raisins and boiling water and set aside to soak. In a large bowl, cream the shortening and brown sugar until light and fluffy.
2. Beat in the eggs, then stir in the salt, baking soda, cinnamon, cloves, and allspice. Add the applesauce and soaked raisins (with water), mixing well.
3. Stir in the flour and chopped walnuts until fully combined. Pour the batter into a greased 13 x 9 x 2-inch baking pan.
4. Bake at 350°F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Yields: One 13 x 9-inch cake

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Molasses Sugar Cookies

Ingredients

• 3/4 cup shortening
• 1 cup sugar (for the dough)
• 1/4 cup molasses
• 1 egg
• 2 tsp baking soda
• 2 cups flour
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp salt
• Granulated sugar (for rolling)

Directions

1. In a 3 or 4-quart saucepan, melt the shortening over low heat. Remove from heat and let it cool.
2. Add the sugar, molasses, and egg to the cooled shortening mixture. Beat well.
3. In a separate bowl, sift together the flour, baking soda, cloves, ginger, cinnamon, and salt.
4. Gradually add the sifted dry ingredients to the wet mixture, mixing well.
5. Chill the dough for at least 30 minutes.
6. Preheat the oven to 375°F (190°C).
7. Roll the dough into 1-inch balls and then roll each ball in granulated sugar.
8. Place the sugar-coated balls on greased cookie sheets, spacing them about 2 inches apart.
9. Bake for 8 to 10 minutes or until lightly browned. Let cool on the cookie sheets for a few minutes before transferring to a wire rack.

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Pecan Turtles

Ingredients

• 1 recipe cream caramels (cook to 246°F)
• 1/2 lb pecans (about 2 cups)
• 1 lb sweet or semi-sweet chocolate

Directions

1. Prepare the cream caramel by cooking it to 246°F.
2. On a large, greased cookie sheet, arrange the pecan halves in small circles, using 2-4 pieces per circle.
3. Once the caramel has cooled for about 10 minutes, drop spoonfuls of the caramel onto the pecans.
4. Place the cookie sheet in the refrigerator for about 15 minutes to allow the caramel to set.
5. While the caramel is cooling, melt the chocolate over hot (not boiling) water, stirring constantly.
6. Once the chocolate has melted, remove the bowl from the hot water and continue stirring until fully melted and slightly cooled.
7. When the chocolate is just cool enough to touch, drop the caramel-covered pecans into the melted chocolate, using a fork to coat them completely.
8. Place the coated pecans back onto the cookie sheet and refrigerate for another 15-20 minutes to allow the chocolate to set.

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Cream Caramels

Ingredients

• 2 cups sugar
• 1 cup light corn syrup
• 1/4 cup butter
• 2 cups heavy cream (warmed)
• 1/2 tsp salt
• 2 tsp vanilla

Directions

1. Measure the sugar and corn syrup into a 4-quart saucepan. Blend with a wooden spoon, then place the pan over low heat, stirring continuously until the mixture begins to dissolve.
2. Continue stirring until the mixture boils. Insert a candy thermometer and let the mixture boil without stirring over high heat until it reaches 305°F.
3. While the mixture is boiling, have ready the 1/4 cup of butter (broken into small pieces) and the 2 cups of warm cream.
4. Once the mixture reaches 305°F, remove the pan from the heat momentarily. Add the butter, stirring to incorporate, then return the pan to the heat.
5. Stir well as the butter melts, and continue to cook, adding the butter in small portions. The mixture will bubble up and steam.
6. Slowly add the warm cream to the caramel mixture, being careful to never stop the boil. Stir vigorously to avoid burning or sticking.
7. Continue cooking until the temperature reaches 246°F to 250°F, depending on how hard you want the caramels to be. This process should take about 30 minutes, usually less.
8. When the desired temperature is reached, remove the pan from the heat. Wait 5 minutes before adding the salt and vanilla.
9. Wait another 5 minutes before adding the nuts (if desired), and stir to blend.
10. Pour the mixture into a greased 8×11-inch foil-lined pan. Cool for several hours until set.
11. Once cooled, cut into squares and wrap in wax paper or plastic. Store in an airtight container in a cool, dry place.

Note: This process can be a little tricky, so keep a close eye on the temperature and stirring to avoid burning!

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Peanut Brittle

Ingredients

• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/3 cup water
• 1 Tbsp butter
• 1 1/2 cups salted peanuts
• 1 tsp baking soda
• 1/2 tsp vanilla

Directions

1. In a 3-quart saucepan, combine the sugar, corn syrup, and water. Stir over low heat until the sugar dissolves.
2. Continue stirring until the syrup begins to boil. Insert a candy thermometer and boil over high heat until the mixture reaches 280°F.
3. Lower the heat and add the butter, stirring rapidly. Then, add the peanuts.
4. Stir until the temperature reaches 300°F.
5. Remove the pan from the heat. Add the baking soda and stir until it bubbles up. Add the vanilla and stir well.
6. Pour the mixture onto a greased marble slab or a heatproof surface.
7. Using a spatula, spread the brittle out thinly. When the candy cools enough to handle, pull the edges and stretch it as thin as possible.
8. As the candy cools further, continue to stretch it out and turn it over.
9. Once completely cooled, break the brittle into pieces.
10. Store in a tightly covered tin to prevent it from getting sticky.

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Fresh Berry Ice Cream

Ingredients

• 3 cups sugar
• Juice of 3 lemons
• 4 cups mashed fresh berries (any type)
• 1 quart milk
• 1 pint whipping cream
• Pinch of salt

Directions

1. Mix the sugar with the juice of 3 lemons, stirring until syrupy.
2. Add the mashed fresh berries to the lemon syrup mixture and stir well.
3. Pour in the milk and whipping cream, and add a pinch of salt. Stir to combine.
4. Pour the mixture into a hand crank freezer or ice cream machine and work until the ice cream reaches the desired consistency.
5. Serve and enjoy!

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Peach Ice Cream

Ingredients

• 58 oz. (approx.) canned peaches in syrup
• 2 cups sugar
• Juice of 3 lemons
• 1 pint milk
• 1 pint whipping cream
• Pinch of salt

Directions

1. In a blender, combine the canned peaches with all the liquid. Blend for a few seconds until the peaches are chopped to your desired size.
2. In a separate bowl, mix the sugar with the juice of 3 lemons.
3. Add the prepared peaches to the sugar-lemon mixture, and then stir in the milk, whipping cream, and a pinch of salt.
4. Pour the mixture into a hand crank freezer or ice cream machine and work until the ice cream reaches the desired consistency.
5. Serve and enjoy!

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Salt-Water Taffy

Ingredients

• 1 1/2 cups sugar
• 2 cups light corn syrup
• 1/2 teaspoon salt
• 1/4 cup butter
• 2 teaspoons vanilla

Directions

1. In a kettle, combine the sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
2. Wash down any sugar crystals that form on the side of the kettle using a damp cheesecloth wrapped around a fork.
3. Stir in the butter and cook, without stirring, until the mixture reaches 248°F (firm ball stage).
4. Pour the hot mixture onto a greased cookie sheet and allow it to cool for 3 to 4 minutes.
5. Add the vanilla and fold the edges of the candy toward the center with a spatula.
6. Once the candy is cool enough to handle, shape it into a rope about 2″ thick.
7. Pull the rope to about 2 feet in length. Then fold it in half and repeat the pulling process until the mixture is white and holds its ridged shape.
8. Continue pulling to form a rope about 3/4″ thick, then cut into 1″ pieces using scissors.
9. Wrap each piece in waxed paper or plastic.
10. Makes about 1 3/4 pounds of taffy.

Tips:

• If you are making this in damp weather, increase the cooking temperature by 2°.
• Butter your hands if the taffy sticks to them during the pulling process.

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Caramel Nuts

Ingredients

• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup light cream
• 2 tablespoons light corn syrup
• 1 tablespoon butter
• 1 tablespoon vanilla
• 2 cups walnut halves

Directions

1. In a saucepan, combine the sugars, cream, and corn syrup. Cook the mixture to 236°F (soft ball stage).
2. Add the butter and vanilla, and stir to combine.
3. Remove the saucepan from heat and allow the mixture to cool to lukewarm (about 110°F) without stirring.
4. Once it reaches lukewarm, beat the mixture until it begins to lose its gloss.
5. Stir in the walnut halves, making sure they are evenly coated with the caramel.
6. Turn the mixture onto waxed paper and separate the nuts with a fork while they cool.
7. The caramel will firm up quickly, so work quickly as it cools.

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Fudge Frosting

Ingredients

• 1/3 cup milk
• 1/4 cup butter
• 1 cup chocolate chips
• 1 teaspoon vanilla
• 2-1/4 cups powdered sugar

Directions

1. In a pan, combine the milk and butter. Bring to a boil, stirring constantly.
2. Remove the pan from heat.
3. Add the chocolate chips and vanilla, stirring until smooth.
4. Gradually add the powdered sugar, beating until the frosting is thick enough to spread.

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White Frosting

Ingredients

• 1/3 cup white shortening
• 1 egg white
• 1 pound powdered sugar
• 2 to 3 tablespoons milk

Directions

1. Combine the shortening, egg white, powdered sugar, and 2 tablespoons of milk in a mixing bowl.
2. Beat with a mixer until smooth and fluffy. Add a little more milk if needed to reach desired consistency.

Yields: Enough to frost and decorate one standard cake

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English Toffee

Ingredients – See Official Post

• 1 pound butter
• 2-1/2 cups sugar
• 1 to 2 cups chopped unblanched almonds
• 1 cup chocolate chips
• Up to 3/4 cup finely chopped walnuts

Instructions:

1. In a large, heavy skillet or Dutch oven, combine the butter and sugar.
2. Cook and stir over high heat as the mixture foams. Use a candy thermometer to monitor the temperature.
3. When the mixture reaches about 250°F, add 1 to 2 cups of chopped unblanched almonds, continuing to stir constantly until the temperature reaches 305°F.
4. Pour the candy into a shallow pan (12 x 18 inches) and allow it to cool.
5. Once cooled, coat each side with 1 cup of chocolate chips, followed by up to 3/4 cup of finely chopped walnuts.
6. If the toffee darkens too quickly, reduce the heat after adding the almonds, but be careful not to let the mixture separate by cooking it at too low a temperature.

Note: Make sure to have all your ingredients ready before you begin, as stirring is essential. Do not use margarine in this recipe.

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Caramel Corn

Ingredients

• 2 cups light brown sugar
• 1/2 cup light corn syrup
• 2 cubes butter (or margarine), 1/2 pound
• 1/2 tsp baking soda
• Dash of salt
• Pinch of cream of tartar
• 8 quarts popped corn

Directions

1. In a medium-sized heavy saucepan, combine the sugar, corn syrup, and butter.
2. Bring the mixture to a boil and cook for 5 minutes.
3. Remove from heat and add the baking soda, cream of tartar, and salt (the mixture will foam slightly).
4. Pour the caramel mixture over the popped corn in a very large roaster pan.
5. Mix lightly but thoroughly to coat the popcorn evenly.
6. Bake at 200°F for 1 hour, stirring every 15 minutes.
7. Once baked, pour the caramel corn onto waxed paper and separate the kernels to cool.

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Really Good Granola

Ingredients:

• 5 cups uncooked oatmeal
• 1 cup slivered almonds
• 1 cup sesame seeds
• 1 cup sunflower seeds
• 1 cup shredded coconut
• 1 cup wheat flour
• 1 cup powdered non-fat dry milk
• 1 cup wheat germ
• 1 cup honey
• 1 cup vegetable oil

Directions:

1. In a small bowl mix together the honey and vegetable oil
2. In a large bowl, combine all the dry ingredients.
3. Mix the wet ingredients into the dry ingredients until well combined.
4. Spread the granola mixture in shallow pans.
5. Bake at 275°F for 30 to 45 minutes, stirring occasionally to ensure even cooking.
6. Once done, crumble the granola apart and store it in plastic bags.

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Peanut Butter Krispies

Ingredients

• 1 cup sugar
• 1 cup corn syrup
• 1 cup peanut butter
• 6 cups puffed rice cereal

Directions

1. Boil together the sugar and corn syrup.
2. Add the peanut butter and stir to combine.
3. Mix in the puffed rice until well coated.
4. Spread the mixture in a greased pan.
5. Cut into squares while still warm.

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Space Food

Ingredients

• 1 cup peanut butter
• 1/2 cup honey
• 1 cup dry powdered milk
• 1 cup graham cracker crumbs

Directions

1. Mix together the peanut butter, honey, powdered milk, and graham cracker crumbs.
2. Form the mixture into balls.
3. Roll the balls in additional graham cracker crumbs.

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Cream Tuna

Ingredients

• 6 Tbsp shortening
• 6 Tbsp flour
• 2 1/2 cups milk
• 2 cans (small) tuna (drained)
• salt and pepper to taste
• 1 cups frozen peas

Directions

1. Melt shortening in a large skillet and add the flour.
2. With the flour and fat mixed together to form a roux, gradually add the milk stirring constantly to make a white gravy
3. Add the flaked tuna fish. Add a dash of salt and pepper to taste.
4. Once the tuna gravy is the desired consistency add the frozen peas and cook for 2 minutes
5. Serve over toast, rice, or biscuits.

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Sweet and Sour Spareribs

Ingredients

• 3 lbs pork spareribs
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 Tbsp light veg. oil
• 4 Tbsp flour
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1 cup water
• 2/3 cup vinegar
• 1 bell pepper, diced
• 1 onion, chopped
• Small can of crushed pineapple

Directions

1. Cut spareribs into 1-rib pieces. Place them into a large skillet or Dutch oven.
2. Cover with hot water and bring to a boil. Simmer for 10 minutes.
3. Drain the ribs and then brown them in the vegetable oil.
4. Mix the flour and sugar together and sprinkle over the browned ribs. Turn the ribs often to prevent burning.
5. Once well browned, add the soy sauce, water, vinegar, bell pepper, onion, and crushed pineapple. Stir well.
6. Simmer, covered, for about 45 minutes.
7. Serve over rice with the sauce.
   

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Beef on the Rocks

Ingredients

• 4 to 5 lb beef chuck roast, boneless
• 1 cup prepared mustard
• 3 cups rock salt (as used for water softeners)

Directions

1. Trim all fat from the edges of the beef.
2. Spread mustard evenly over the top and sides of the roast. Pack the rock salt into the mustard as thickly as it will stick.
3. Turn the roast over and cover with mustard and salt.
4. Place the roast directly on a bed of hot coals.
5. Cook for about 30 minutes, depending on the thickness of the meat.
6. Turn the roast and continue cooking for another 30 minutes. (The roast should be cooked to rare or medium.)
7. Remove from the charcoal and knock off any remaining salt.
8. Slice diagonally against the grain.
9. Serve 6 to 8 people.

This method gives the beef a unique flavor and is perfect for an outdoor gathering!

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Beef Jerky

Ingredients

• 1 1/2 lb (approx.) flank steak or brisket
• 1 tsp seasoned salt
• 1/3 tsp garlic powder
• 1/3 tsp pepper
• 1 tsp onion powder
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce

Directions

1. Trim all possible fat from the beef.
2. Freeze the meat for about 30 minutes to firm it up, then slice it against the grain into 1/8″ thick strips.
3. In a shallow glass dish, combine all the marinade ingredients: seasoned salt, garlic powder, pepper, onion powder, Worcestershire sauce, and soy sauce.
4. Marinate the sliced meat overnight, ensuring it is fully coated.
5. Lay the marinated meat strips in a single layer on oven racks. (It’s better to use cooling racks placed over the oven racks to allow better airflow.)
6. Place a cookie sheet or foil underneath to catch any drips.
7. With the oven door slightly open, roast at the lowest possible temperature (125° to 140°) for 8 to 12 hours.
8. Ensure that the meat strips do not overlap during drying.
9. Once done, the jerky should be dry but still slightly flexible.

Enjoy your homemade beef jerky! It’s perfect for snacks or a high-protein treat on the go.

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Teriyaki Sauce

This simple and flavorful sauce is perfect for grilling or stir-frying!

Ingredients

• 1/2 cup soy sauce
• 2 cups water
• 1/2 cup sugar
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder

Directions

1. Mix together all ingredients in a bowl.
2. Use this sauce to marinate and baste your meat as needed.

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Marinade

This marinade can be used for various meats and adds a rich flavor. It can also be reused after draining, making it a convenient and versatile recipe!

Ingredients

• 3/4 cup vegetable oil
• 3/8 cup soy sauce
• 1/8 cup Worcestershire sauce
• 1 Tbsp dry mustard
• 1 tsp salt
• 1/2 Tbsp coarse, freshly ground black pepper
• 1/4 cup wine vinegar
• 3/4 tsp dried parsley flakes
• 1 crushed garlic clove (optional)
• 1/6 cup fresh lemon juice

Directions

1. Combine all ingredients in a bowl and mix well.
2. This marinade makes over 1-1/2 cups.
3. Store in a tightly covered jar in the freezer indefinitely or in the refrigerator for up to 1 week.

To marinate meat:

• Cover the meat with marinade in the refrigerator for 12 to 24 hours, or at room temperature for 4 to 6 hours.

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Barbecue Sauce

Ingredients

• 14 oz. ketchup
• 6 oz. chili sauce
• 1/6 cup prepared mustard
• 1-1/2 tsp dry mustard
• 3/4 cup firmly packed brown sugar
• 1 tbsp coarse, freshly ground black pepper
• 3/4 cup wine vinegar
• 1/2 cup fresh lemon juice
• 1/4 cup thick steak sauce (e.g., A-1 sauce)
• 1/8 cup Worcestershire sauce
• 1/2 tbsp soy sauce
• 1 tbsp vegetable oil
• 6 oz beer (lager)
• Minced or crushed garlic (optional)

Directions

1. Combine all ingredients except garlic in a large bowl and mix well.
2. Refrigerate or freeze the sauce.
3. Add garlic an hour before use, if desired.
4. Makes about 3 pints of sauce.

This versatile barbecue sauce can be used for grilling, dipping, or basting! Enjoy it with your favorite meats!

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Pot-Lucky Tuna

Ingredients

• 3 Tbsp butter
• 2 Tbsp chopped onion
• 1/4 cup diced celery
• 3 Tbsp flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1-1/4 cups milk
• 1-1/2 cups shredded Cheddar cheese
• 1 can (6-7 oz) tuna, drained
• 1 cup cooked peas and carrots
• 1 pack of refrigerated biscuits (~10)

Directions

1. In a saucepan, melt butter and sauté the chopped onion and celery until lightly tender.
2. Stir in the flour, salt, and pepper, creating a paste.
3. Gradually add the milk, cooking over medium heat while stirring constantly until the mixture thickens.
4. Stir in the shredded cheese, tuna, and cooked peas until well combined.
5. Pour the mixture into a greased 1-1/2 quart casserole dish.
6. Top with biscuits.
7. Bake at 350°F for 20-25 minutes, or until biscuits are golden brown and casserole is bubbly.

This dish combines cheesy goodness with tuna, vegetables, and biscuits for a comforting meal perfect for a potluck or family dinner!

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Salmon Loaf

Ingredients

• 1 can (15 oz) canned salmon, drained and flaked
• 1 c. Saltine crackers or any crackers, crushed
• 2 Tbsp minced onions
• 1 Tbsp lemon juice
• 2 Tbsp melted butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg
• 2/3 c. milk

Directions

1. Preheat oven to 375°F.
2. Flake the salmon and add it to a mixing bowl with the remaining ingredients.
3. Mix the ingredients lightly until combined.
4. Pack the mixture into a well-greased loaf pan.
5. Bake for 40 minutes.
6. Once baked, loosen the edges and turn the loaf out onto a serving platter.
7. Let stand for 1-2 minutes before slicing.

This simple, tasty salmon loaf makes a great dish for lunch or dinner, with minimal preparation required!

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Turketti Casserole

A cozy, cheesy casserole made with turkey, pasta, and a creamy mushroom base. Perfect for using up leftover turkey!

Ingredients

• 1 1/4 cups raw spaghetti, broken into 2-inch pieces
• 1 1/2 to 2 cups cooked turkey, cut into bite-sized pieces
• 1/4 cup canned pimiento, diced
• 1/4 green bell pepper, diced
• 1/2 small onion, diced
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup turkey broth
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 3/4 cups (about 1/2 lb) grated cheese (cheddar or your choice), divided

Directions

1. Preheat your oven to 350°F (175°C).
2. Cook the spaghetti in boiling water until almost tender. Drain well.
3. Reserve 1/3 of the grated cheese for topping.
4. In a large bowl, combine the cooked spaghetti, turkey, pimiento, green pepper, onion, cream of mushroom soup, turkey broth, salt, pepper, and remaining cheese. Mix well.
5. Transfer the mixture to a greased casserole dish.
6. Bake uncovered for 45 minutes, or until bubbly.
7. In the last 5 minutes of baking, sprinkle the reserved cheese on top and return to oven until melted.
8. Remove from oven and let rest for a few minutes before serving.

Serves 4 to 6

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Best Cheese-Cake Pie

Ingredients

• 1 cup finely crushed graham cracker crumbs
• 1/4 cup chopped walnuts
• 1/4 cup melted butter
• 2 eggs
• 8 to 9 oz cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 pint sour cream (commercially prepared)
• 5 tablespoons sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 375°F. Mix the graham cracker crumbs, walnuts, and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch heat-resistant glass pie plate. Bake for 5 minutes, then remove from the oven and reduce the temperature to 325°F.
2. Beat the eggs until thick and lemon-colored. Without washing the beater, beat the cream cheese, sugar, and vanilla until smooth. Add the beaten eggs and mix until fully blended. Pour into the crust and bake at 325°F for 20 minutes.
3. While the pie bakes, mix the sour cream, sugar, and vanilla until smooth. Remove the pie from the oven, spread the topping evenly over the surface, and return to the oven for 5 more minutes.
4. Let the pie cool completely, then chill in the refrigerator until ready to serve.

Yields: 6 to 8 servings

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YOU CAN

If you think you are beaten, you are. If you think you dare not, you don’t. If you like to win, but think you can’t, It’s almost a cinch you won’t.

If you think you’ll lose, you’re lost, For out in the world we find Success begins with a fellow’s will, It is all in the state of mind.

Full many a race is lost ‘ere even a step is run, And many a coward fails, ‘ere even his work is begun.

Think big and your deeds will grow, Think small and you’ll fall behind, Think that you can and you will—It is all in your state of mind.

If you think you are outclassed, you are. You’ve got to think high to rise. You’ve got to be sure of yourself Before you can win a prize.

Life’s battles don’t always go To the stronger or faster man. But sooner or later the man who wins Is the man who thinks he can.

– Author Unknown