Index;
Frango Mints - ETM                                                                        Peanut Brittle (microwave) - ETM
Rum or Bourbon Balls - ETM                                                         Turkey cooking tip - Sandra
Pavlova - Brian                                                                                 Hampstead's Pavlova Dessert - Laurie
Cherry-Nut Cookies - Polly                                                             Strawberry Cake 1. - Sherry
Strawberry Cake 2. - Sherry                                                            Strawberry Cake 3. - Conniesue
Strawberry Shortcut Cake - Betheny                                             Strawberry Ecstasy - Fred
Chocolate Covered Coconut Balls - Carla                                     Pecan Pralines - Carla
Peppermint Patties - Carla                                                              Foolproof Fudge - Ellen
Microwave Fudge - Bridget/Val                                                     Coconut Crisps - Val
Hershey Bar Pie - Louise                                                                Grahamies Crackers  - Christina
Pecan Tarts - Joyce                                                                         Jumbos - Joyce
Mounds Bars - Patricia                                                                   Snowdrops - Barbara
Creamy Caramels - Joyce                                                              Oatmeal Gingerbread Cookies - ETM
Jelly Roll - Fred                                                                               White Trash - Louise
Potato Candy - Cora                                                                        Pecan Pie - Phyllis
Pecan Cream Pie - Keith                                                                 White Peanut Butter Fudge - Sherry
Peanut Butter Fudge - Sherry                                                         Lobster - Marie
Millionaire Candy - Sherry                                                             Pineapple Ice Box Cake - Joyce
Melt In Your Mouth - Sugar Cookie - Jeen                                   Italian Cream Cake - Joyce
Applesauce Nut Loaf - Joyce                                                          Peach Melba - Keith
Peach Melba Dessert - Keith                                                         Egg Nog - Joyce
Salt Crusted  Prime Rib - Laverne                                                  Stir Fried Collard  Greens - Laverne
Calico Snow Pie - Laverne                                                               Rum Balls - Fred
Sweet & Sour Chicken Flambe - Jean                                            Winter Squash Flan - Jean
Flaming Bourbon Punch - Jean                                                        White Christmas - Beth
Fruit Cocktail Pie - Deborah                                                            Devils Food Cake - Fred
Pig Eating Good Cake - Lynn                                                          Mounds & Almond Joy Bars Bars - Pete/Pat/Patricia

 _____________________________________________________________________________________________________________
FRANGO MINTS
2 cups chocolate chips
1/2 cup margarine
1 1/8 cup powdered sugar
2 eggs
2 tsp vanilla
2 caps full mint extract

Melt and cool chocolate chips. Cream margarine and powdered sugar. Add eggs
and beat. Add cooled chocolate, vanilla and mint. Blend until creamy and
drop by teaspoon on waxed paper. Cool in refrigerator until hard. Makes
80-90 pieces.
**********************************************************************
PEANUT BRITTLE (microwave)
1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 cup raw peanuts (be sure they're raw unless you like overcooked peanuts!)
1 teaspoon vanilla
1 teaspoon butter
1 teaspoon baking soda

1. Combine peanuts, sugar, corn syrup and salt in a 4-cup glass measure.
2. Cook 2 minutes on High.  Stir.  Cook 5-6 minutes on High or till mixture
takes on a slightly golden color.
3. Add butter and vanilla.  Stir, cook 1 minute longer on High.
4. Stir in baking soda and pour onto buttered (or sprayed) jelly roll pan or
cookie sheet.  Spread thin with spoon.  Cool and break into pieces.
***********************************************************************
RUM BALLS  (or Bourbon)
2 1/2 cups crushed vanilla wafers (crush fine)
1 cup chopped pecans
2 tablespoons dry cocoa
1/4 cup light Karo syrup
1/4 cup rum, light or dark (OR, not in addition to, Bourbon)
confectioners sugar for rolling

1. Blend all ingredients, except confectioners sugar, in a large bowl
until well mixed. Coat hands with conectioners sugar, and shape mixture
into balls about the size of a large egg yolk.
2. Refrigerate shaped balls for about 1 hour, the roll in confectioners
sugar to coat.
3. Store in a tightly covered container in a cool place (not the
fridge). The rum flavor will improve with age.

Notes: When making Bourbon Balls, I substituted walnuts for the pecans.
You can also mix finely ground nuts with the confectioners sugar for
rolling.
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Last year, thanks to Jacques Pepin and Julia Child,  I learned a new way to
cook a turkey.  And the results are amazing.

Turkey white meat cooks faster than dark meat.  That is why the breast meat
is dryer.  Put the turkey in the oven,  breast side down, for one hour.  This
allows the dark meat to get a good head start and juices from the turkey will
flow to the breast.
After one hour,  flip the bird over.  I use grilling  mitts.  The entire
turkey will be done at the same time.  the breast meat will be moist.  You
will not believe the difference!

            Bon Appetit,  Sandra
****************************************************************************
PAVLOVA
Pre-heat oven to 400F.
Using an electric beater, beat 4 egg whites with half teaspoon salt. Add
2 tablespoons cold water. BEAT WELL.
Gradually add one and one quarter cups sugar.
Beat until it doesn't drop off beater!
Lastly add quarter cup cornflour, half teaspoon vanilla,  and one
teaspoon vinegar. (Beat this in lightly.)
         Pile mixture high on lightly greased oven tray.
         Place in centre of oven.
         Turn oven off immediately .
         Leave until oven cold - DO NOT OPEN OVEN TO CHECK PROGRESS!!!

Remove from oven, knock in top of crust and place whipped cream, sliced
kiwi-fruit, blueberries etc on top.   Eat chilled.

GOLDEN RULES.
Do not open the oven until it (the oven) is cold.
Pile mix high on oven tray, not spread out.
Do not check progress by opening the oven door - once you put the pav in,
leave it well alone.    Some people put it in the oven last thing at night, and
its ready in the morning.
A pavlova will keep for a few days in the fridge.
*********************************************************************************
Hampstead's Pavlova Dessert

Vanilla ice cream (better quality)
Frozen raspberries (or a mixture of preserves, frozen a "coulis"...anything
at all)
Leftover of broken Pavlova
In a dessert dish (like a sorbet glass), assemble haphazardly bits of
pavlova, ice cream and drizzle raspberry here and there.
*********************************************************************************
Cherry-Nut Cookies
1      Cup Butter (softened)
1     Cup Sugar
2     Tablespoons Milk
1     Teaspoon Vanilla
2 1/2 Cups All-Purpose Flour (sifted)
3/4    Cup Finely Chopped Candied Cherries (I used both red and green)
1/2    Cup Finely Chopped Pecans

In mixing bowl cream butter and sugar.
Blend in milk and vanilla.
Add cherries and pecans.
Stir in flour.
Form dough into two 8-inch rolls.
Wrap in plastic wrap and chill in refrigerator until firm.
Cut into ¼ inch slices.
Bake on ungreased cookie sheet at 375 degrees for 8 to 10 minutes or until
edges are slightly brown.
Remove from oven.
Sprinkle cookies with extra-fine granulated sugar while still warm.
Makes about 5 dozen cookies.
*****************************************************************************
STRAWBERRY CAKE

1 Box White Duncan Hines cake mix
1 sm. box Strawberry Jello
4 T. self-rising flour
1/2 C. Water
1 C. cooking oil
4 Eggs
3/4 C. crushed, sweetened strawberries
Mix the cake mix, dry jello and flour together.
Add water and beat well.  Add the oil, eggs
and strawberries, and mix thoroughly.
Bake in preheated oven at 350 degrees for
25 minutes, or until done to touch.

Icing
1/2 stick margarine
1 box Powdered Sugar
1 C. crushed, sweetened strawberries
Melt the margarine.   Alternate sugar and
strawberries until icing becomes the
consistancy to spread on cake.  Make small
slits in cake layers, and let strawberry juice
soak in the cake layers to make moist, then
frost.
********************************************************************
Strawberry Cake
2-cups Sugar
1-cup Buttermilk
2-cups Flour
1-tsp. Baking soda
1-stick margarine (room temp.)
5-egg yokes
½--cup shortening
5-egg whites
  (beaten stiff)

Cream: shortening & butter; add sugar and mix well; add buttermilk, egg
yokes & baking soda and mix well; add flour a little at a time as you mix;
fold in egg whites.  Make 4 layers using 3 large spoons of batter for each
cake pan.  Bake at 350°.

Frosting
1-8oz. Cream cheese (room temperature)
2-cups confectioners sugar
1-12oz. Cool whip
1-quart Strawberries

Wash, cut, and drain strawberries on a paper towel.  Mix cream cheese and
confectioners sugar well.  Fold in strawberries and cool whip.

Make sure cake is cool before frosting it.  Keep in refrigerator.  Cake can
be frozen.
*****************************************************************************
Strawberry Cake.
Okay here is the deal, I was a Tupperware dealer and I gave this recipe at my
parties.  It was made to use with the large mixing bowl.  It is an eight cup
bowl with a seal.  Not the gigantic one called the Fix and Mix but the Large
Mixing Bowl.  I am sure you can improvise, but you do need a seal.

2 3 oz packages strawberry Jello
2 Cups of boiling  water
2 small packages frozen strawberries
1 already baked ring style Angel Food Cake

Dissolve Jello in hot water.  Add strawberries.  Stir until melted.  Press in
cake.  Seal, flip over, count to about 30.  Flip upright.  Put in refrigerator.
Let stand overnight.

To Unmold: Put upside down on serving plate.  If it does not unmold immediately,
wrap a warm towel around it until it unmolds (this doesn't take long).

Serve with real whipped cream.

It is so good, it has a strawberry type glaze on top and the cake stays firm.
********************************************************************************
Strawberry Shortcut Cake
1 c. miniature marshmallows
2 10-oz. pkg. frozen sliced strawberries, thaw
1 3-oz. pkg. strawberry gelatin
2¼ c. flour
1½ c. sugar
½ cup shortening
3 tsp. baking powder
½ tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs

Generously grease bottom only of a 9x13" pan. Sprinkle marshmallows evenly
over bottom of pan. Combine thawed strawberries and juice with gelatin and
set aside. Measure flour into large mixing bowl, add all other ingredients.
Mix until moistened. Beat with electric mixer for 3 min., scraping sides of
bowl. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture
evenly over batter. Bake at 350 for 45 min. or until golden brown and
toothpick inserted in center comes out clean. Serve warm or cold with ice
cream or whipped cream.
*****************************************************************************
Strawberry Ecstasy

LAYERS
4 eggs
2 Cups Plain flour
2 cups Sugar
1 cup Hot Milk,
2 tsp. Baking Powder
4 oz. Melted Butter
4 tsp Vanilla Extract

Combine Milk and Butter. Sift together the Flour and the Baking
Powder(Double shift) add the sugar mix it well then add the hot milk/butter
mixture, then add the Vanilla mixing well. Pour batter into two 9" Cake pans
which have been floured and greased..
Bake at 350 degrees  for  for about 50 minutes. Test for doneness with long
wooden skewer.

Spread Strawberry Preserves or Jam between layers thickly.

Ice Layers with Butter Cream Icing. Garnish with strawberry halves when in
season  or pipe strawberry's  with icing on the  top.

BUTTERCREAM
4 cups Powdered Sugar
 1 cup Butter
3 tsp. . Vanilla Extract

Beat until smooth and creamy.
********************************************************************************
Chocolate Covered Coconut Balls
½ cup butter
3 ¾ cups powdered sugar
1 teaspoon vanilla
1 can Eagle Brand condensed milk
2 14oz. packages of flaked coconut
2 12 oz. bags of semi-sweet chocolate chips
4 tablespoons of paraffin wax (optional)

Mix first 5 ingredients, chill 2 hours. Shape into 1 inch
Balls.  Chill until ready to dip.
Melt wax over double boiler on stove.  Melt chocolate chips separately,
either on stove or in microwave.  Stir chocolate and wax together when both
are melted.  Dip balls into mixture, place on waxed paper to cool.

** It is easier to melt the wax and choc. separately because the choc. melts
much faster, and may burn before the wax melts.  You can reduce the amount
of wax if you would like, but I didn’t like the results when I omitted it
entirely.
************************************************************************
Pecan Pralines
1 ½ cups sugar
1 teaspoon vanilla
¾ stick of butter
¾ cup light brown sugar
½ cup milk
1 ½ cups pecans (chopped into medium size pieces)

Combine all ingredients.  Cook to soft ball stage (238-240 degrees)
Remove from heat and stir until mixture cools and thickens. (10-15 minutes.)
Spoon out onto waxed paper to cool.
*************************************************************************
Peppermint Patties
3 ¾ cups powdered sugar (1 box)
3 tablespoons butter – softened
2 or 3 tablespoons peppermint extract (to taste)
½ teaspoon vanilla extract
¼ cup evaporated milk
2 cups semi-sweet chocolate chips
2 tablespoons shortening
In a bowl, combine first 4 ingredients.  Add milk and mix well.
Roll into 1 inch balls and place on waxed paper-lined cookie sheet.
Chill for 20 minutes.
Flatted with the bottom of a glass to ¼ inch thick, chill for 30 minutes.
In a double boiler or microwave, melt chocolate chips and shortening.
Dip patties; place on waxed paper to harden. (You can freeze them for a
short time to speed this up.)
I have never had any luck dipping them,  I just pour choc. mixture over one
side let them harden, flip them over and coat other side.
****************************************************************************
Foolproof Fudge
18 oz. semi-sweet chocolate chips
1 14oz can sweetened condensed milk
1 tsp. vanilla
dash salt
2/3 cup chopped nuts

Melt the chocolate chips and milk in a heavy saucepan over low heat while
stirring constantly. Once completely melted and smooth, remove from heat and
add nuts, vanilla and salt. Pour into a 8x8 inch pan lined with wax paper.
Cool in refrigerator until hard, then cut into pieces. Store in a covered
container.
*************************************************************************
Microwave Fudge

Butter an 8" pan

1 lb powdered sugar
1/3 cup cocoa
8 tbs. butter (read on cube for measurement)
1/4 cup milk
1 tsp vanilla
1 cup chopped nuts.

1.  In a microwave-safe bowl combine powdered sugar, cocoa, butter and milk. Do NOT stir.
2. Microwave on highfor 2 minutes and 45 seconds. Beat until smooth with a hand mixer I use a long handled fork it gets too
stiff too soon.
3.  Fold in vanilla and nuts.  Turn into greased 8-inch square baking pan.  Chill and serve.

I use any size pan but it has to be thick (the cut pieces)..
************************************************************************************************************
Coconut Crisps
1 cup 2 sticks butter at room temp.
1 cup sugar
1 egg
1 tsp. vanilla extract
1 tsp almond extract
2 cups all-purpose flour
1/2 tsp baking sode
1/2 tsp salt
2 cups flaked coconut (I get at health food food store its the large size flakes, and much cheaper there)  in refrig case
here
additional sugar for sprinkling.

Preheat the oven to 325 degF.  In a mixer bowl, beat together the butter slightly and gradualy add the sugar.  Add the egg
and extracts;  combine.  In a mixing bowl, whisk together the flour, baking sode, and salt, then add to the egg mixture,
combining thoroughly.  Add the coconut and mix well.

Using a 1 1/2 incy cookie scoop or by heaping tablespoon, drop the dough onto a greased or parchment-covered baking sheet.
Sprinkle each cookie with additional sugar, then using the bottom of a sugar-coated drinking glass,(I rub the bottom of the
glasss with butter to make it stick works for me.. press the cookie lightly to about 3/8 inch thickness. (They will rise
slightly during baking.)  Bake for 12 to 15 minutes and do not allow them to BROWN.  Remove to a rack to cool and store in
a tightly covered tin or freeze.  OR HIDE..
**************************************************************************************************************
Hershey Bar Pie

6 regular size Hershey Bars or 1 large
Medium size Cool Whip,
1 9 inch pie crust, either graham cracker or regular (bake and cool)

Melt Hershey bars and cool a bit before folding the melted chocolate into
the cool whip. Pour into the cooled pie crust and keep in refrigerator.

My granddaughter made this for me. She used the regular pie crust, I prefer
this as it is a very rich pie.
****************************************************************************
Grahamies Crackers
white almond bark,
butter fingers candy bar, king size or a couple small

What I do is take oh about 6 squares of the almond bark and melt in either
in a double boiler or microwave.
Take out 1 package of the graham crackers, now most are perforated  where
you can gently    break them into fours.
chop up you butter fingers into crumbly pieces (tiny pieces)
Then you take the graham crackers you broke into 4's and use 2 at a time,
you spread a little of the almond bark on 1 then put another on top to make
a sandwich, it can be as thick or thin as you like. Then take the 2 pieces
you just sandwiched and dip it in the almond bark, then set on wax paper,
then I take the crumbled    butter fingers and sprinkle on top.
let it set up and enjoy. I like to play around with the almond bark and my
family has to have this every year!
******************************************************************************
Pecan Tarts
original from Jean Rhodes in Tignall GA

1 pkg (3 ounces) cream cheese, softened
½ Cup butter or margarine, softened
1 Cup all-purpose flour
1/4 teaspoon salt

Filling:
1 egg
3/4 Cup packed dark brown sugar
1 Tablespoon butter or margarine, melted
1 teaspoon vanilla extract
2/3 Cup chopped pecans

In a mixing bowl, beat cream cheese and butter, blend in flour and salt.  Chill for 1 hour.  Shape into 1 inch balls; press
into the
bottom and up the sides of greased mini- muffin tins.  For filling, beat the egg in a small mixing bowl.  Add brown sugar,
butter,
and vanilla; mix well.  Stir in pecans.  Spoon into shells.
Bake at 325 degrees for 25 to 30 minutes.  Cool in pan on a wire rack.

I use regular muffin tins and double the recipe.  These things are so good and I believe better than pecan pie.  Wonderful
hand snacks and nothing to cut!!!  They disappear fast!
*********************************************************************************************************
Jumbos

Mix together:
½ Cup Crisco (shortening)
1 Cup brown sugar
½ Cup sugar
2 eggs

Stir in:
1 Cup canned evaporated milk
1 teaspoon vanilla

Add:
2 3/4 Cup flour
½ teaspoon baking soda
1 teaspoon salt
Finely chopped nuts - between ½ Cup and 1 Cup - whatever you prefer

Cover and chill overnight.  Do not omit this step.  It makes a difference in how the cookie turns out.  Drop by teaspoon 1
inch
apart on greased cookie sheets.  Bake at 370 degrees for about 10 minutes until lightly browned.

After they are cool if you stack them too high, they might stick together.  More of a problem if you are not careful with
the amount of canned milk you add.  Be especially careful with that - in other words a little more will hurt.  This cookie is cake
like in texture.
***********************************************************************************************************
Mounds Bars
1 1/2 c. graham cracker crumbs
1/2 c. butter(a stick, melted)
1 can (13 oz)sweetened condensed milk
1 1/2 c. flaked coconut
1 cup chocolate chips.
1 stick margarine

Mix crumbs and melted butter. Pat into 9 x 13 pan. Bake at 350 10 minutes.
While crust bakes, mix milk and coconut.  Spread over crust. Return to oven
and bake another 20 minutes.  Melt chocolate chips and margarine together.
Pour over top of bars.  Cool.  Cut in to squares.
*********************************************************************************
Snowdrops
1 cup Crisco shortening
2 cups sugar
2 eggs
1 cup buttermilk
1 heaping teaspoon baking soda
4 cups flour
1 heaping teaspoon baking powder
1 whole ground orange (no seeds) I put mine in the food processor.
Frosting Below
Cream together
Shorting, sugar and eggs. Add orange, buttermilk and soda mixing well.
Add flour and baking powder.

Drop on cookie sheet
use 1/2 teaspoon for bite size or 1 teaspoon of 2 bite size

Bake at 375 12 to 15 minutes let cool cookies will be soft when they come out of oven so let them
get cold before frosting.
Store in a air tight container.
I have no idea how long they will last because mine are always gone by the next day!

Frosting 1 pound powdered sugar
Juice of 1 large lemon ( use fresh lemon only)
1 lump of Crisco shorting about the size of a large walnut.

Mix well if mixture is too thick add just a little milk you want the frosting to be thick like frosting
********************************************************************************************
Creamy Caramels
1 Cup sugar
1 Cup dark corn syrup
1 C butter or margarine
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

Line an 8 inch square pan with foil and butter the foil; set aside.

Combine sugar, corn syrup and butter in a 3 quart saucepan.

Bring to a boil over medium heat, stirring constantly.  Boil slowly for 4 minutes without stirring.  Remove from the heat
and stir in milk.  Reduce heat to medium-low and cook, until candy thermometer reads 238 degrees (soft-ball stage), stirring
constantly.
Remove from the heat and stir in vanilla.  Pour into prepared pan.  Cool.  Remove from pan and cut into 1 inch squares.
Wrap individually in waxed paper; twist ends.

I messed up one time I was making these (bad thermometer) and cooked them too long.  I ended up with a very hard candy that
I ended up breaking apart with a hammer.  I was VERY pleased with my mistake because I had just made something that tasted exactly
like the old Sugar Daddy candy.  So whether these turn out to be the most soft, delicious caramel that has ever passed your lips, or
a very hard candy, you will not be tossing these out.
********************************************************************************************************************
Oatmeal Gingerbread Cookies
1  cup (2 sticks) margarine or butter, softened
3/4  cup firmly packed brown sugar
1/2  cup molasses
1  egg
3-1/3  cups all-purpose flour
1-1/2  cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1  teaspoon ground cinnamon
1  teaspoon ground ginger
1/2  teaspoon ground nutmeg
1/2  teaspoon baking soda
1/4  teaspoon salt (optional)
 Ready-to-spread frosting
 Assorted candies

Beat margarine and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Cover; chill about 2 hours.

Heat oven to 350°F. On floured surface, roll dough out about 1/4 inch thick for a chewy cookie or 1/8 inch thick for a crisp cookie. Cut with 5-inch
gingerbread man or woman cookie cutter. Transfer to ungreased cookie sheets.

Bake 8 to 10 minutes or until set. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Frost and decorate cookies with candies. Store loosely covered at room temperature.

ABOUT 20 5-INCH COOKIES

For Gift Giving: Create cookie ornaments by cutting a hole near top of cookie with drinking straw before baking. Repeat immediately after baking if
hole closes. Cool and decorate. Thread narrow ribbon through hole at top and tie into a bow.
********************************************************************************************************************
JELLY ROLL
4 eggs, separated 9whites from yolks)
3/4 cups Sugar
1 tsp. Vanilla Extract
3/4 cup Cake flour, sift before measuring
3/4 tsp. Baking Powder
1/4 tsp. Salt
Powdered Sugar

Filling
1 Jar Red Raspberry Jam
1 jar Apple
Mixed them together
note; here you may use different flavors of jam  to suit you taste, but the above  is traditional.

Grease a 15 x 10 x 1 inch jellyroll pan, and line with wax paper. Grease and flour the wax paper.
The Cake
Beat Egg yolks until thick and lemon yellow colored, gradually add 3/4 cup sugar beating well. Stir in 1 tsp. Vanilla extract.
Combine Flour and Baking powder, gradually add to Sugar mixture, beating just until blended. Beat egg whites(at room temperature) and salt until
stiff peaks are formed, stir 1/4 of egg whites mixture into the Flour mixture, repeat with remaining Egg White mixture, stirring  well. Here I
would divide the remaining egg white into 1/3rds and then in three separate steps.
Spread the batter into the prepared pan and bake at 375 degrees for 10 to 12 minutes.

Sift powdered sugar in a  15 x 10  inch rectangle on a towel  or sheet. When the cake is done loosen at the sides
and turn out onto the powdered sugar. Peel off the wax paper.

Mow coat the layer with you Jam mixture. Roll it up and refrigerate until ready to serve.
********************************************************************************************************************
White Trash

2 cups Rice Check Cereal
2 cups Multi Grain Cereal
2 cups Stick Pretzels
2 cups Salted Spanish Peanuts
1 pound Almond Bark

Break stick pretzels in bite size pieces (1 inch). Melt almond bark and pour over the cereal, pretzel, peanut mixture. Pour out on a cookie sheet,
covered with wax paper. When cool, break into pieces.
For those who cannot eat dark chocolate, also for those that can. Bet you cannot eat one piece!
Louise
********************************************************************************************************************
POTATO CANDY
1 boiled potato
2 pounds sifted powdered sugar
1cup (about) peanut butter

Mash potato with a fork until thoroughly mashed.  Slowly add powdered sugar until you have created a dough ball.  . Sprinkle powdered sugar on a dough board and roll the sugar/potato roll into a rectangle. Smear the flat sheet of sugar paste with peanut butter. Do not take it quite to the edge.  Now, roll the sugar dough into a pinwheel, like a jelly roll, not over an inch and a quarter in diameter. Wrap in plastic wrap and chill. After chilled ...
slice into discs and store in a tight container, so the moisture doesn't escape..they get hard if you do that.  If the container is too tight they get
over moist and weepy.. so you will have to practice this... But, it is fun,easy, cheap, and tasty!
Cora
********************************************************************************************************************
PECAN PIE
3 eggs, slightly beaten
1/8 tsp. salt
1 tsp. vanilla
1 cup pecans
1/2 cup sugar
1 cup white corn syrup
1/4 cup melted butter

Line a 9 inch pie pan with unbaked pastry.
Combine all ingredients, stir to coat each pecan.
Pour into pastry lined pan.
Bake 1 hour at 350 degrees
****************************************
PECAN CREAM PIE
Categories: Desserts, Pies
Yield: 6 Servings

1 pk Vanilla Pudding (4 serv size Not instant)
1 c  Lt or drk corn syrup
3/4 c  Evaporated milk
1    Egg (slightly beaten)
1 c  Chopped pecans
1    9 in pie shell, unbaked

Blend together, dry pudding mix and corn syrup. Gradually add evaporated milk and egg, stirring to blend.  Add Pecans
Pour into unbaked shell.  Bake at 375F until the top is firm and just  begins to crack, about 40 mins.  Cool at least 3 hrs before cutting.
*****************************************************************************************************************
WHITE PEANUT BUTTER FUDGE

2 C. Sugar
2/3 C. Evaporated Milk
Cook sugar and milk to soft ball (238)
Remove from heat and add 1 cup peanut
butter and 1 jar marshmallo fluff.
Beat until smooth, and pour into buttered
dish.
************************************************************************
PEANUT BUTTER FUDGE
2 cups sugar
1 cup milk
1/2 teaspoon salt
1 tablespoon margarine
1 teaspoon vanilla
1/2 to 1 cup peanut butter(most of the time I use 1cup--depends how much you
like peanut butter.

1.Use a heavy pot, about 2 quart size, and butter the inside real good.
2.Combine sugar, milk , and salt.
3.Heat over medium heat, stirring constantly, till sugar dissolves, and comes to boiling.
4.Cook to a soft ball stage, stirring only if neccessary.
5. Remove from heat, add the butter, and peanut butter---cool a little , with no stirring.
6. Add vanilla, beat some, and pour into a buttered dish.
You can put chocolate chips in this, if you want.  I like it better with them.
******************************************************************************
LOBSTER
Lay live lobster on its back and with a butcher knife and hammer split it in
half. Please don't precook the lobster as it loses its juice.
Then after splitting, clean out  the lungs, etc.  Keep the roe in.  Sprinkle
with olive oil and chopped garlic.  Then sprinkle dry bread crumbs on it and                 (Editors Note - Humane kill please.)
bake at about 350 degree I would guess until cooked.
********************************************************************************************************
MILLIONAIRE CANDY

5 C. Sugar
1 stick butter (1/4 lb.)
1 can evaporated milk (12 oz.)
Mix and bring to boil.....5 min.
3 Hershey Bars (39 cent size) (4 1/2 oz.)
2 small pkg. choc. chips
1 jar marshmallo creme
1 tsp. Vanilla
Cut Hershey bars in pieces and cook to soft ball stage.
Add Vanilla and Marshmallo creme....
************************************************
Pineapple Ice Box Cake
3 Cups crushed vanilla wafers
1 cube nucoa (1/2 Cup margarine or butter)
3 Cups powdered sugar
2 eggs
1 teaspoon vanilla
1 1/2 pint whipped cream - whipped stiff
1 large can crushed pineapple - drained well
1 Cup chopped nuts

Cream nucoa, powdered sugar, eggs & vanilla.  Arrange in layers of crumbs, creamed batter, spread pineapple then whipped
cream.
Sprinkle nuts and a few crumbs on top.  Chill overnight or close to 24 hours.  Double this recipe for an extra large dish.
*********************************************************************************************************
MELT IN YOUR MOUTH--SUGAR COOKIE
1 Cup oil
1 Cup Margarine
1 Cup Powdered Sugar
1 Cup White Sugar
2 Eggs
1 Tsp. Soda
1 Tsp. Vanilla
1 Tsp. Cream of Tartar
1 Tsp. Salt
4 Cups + 4 Tbls. Flour
Cream oil, margarine, sugars; add eggs, soda, vanilla, cream of tartar and salt.  Last add flour.
Chill for about an hour.  Make into balls, I roll them in sugar and then flatten with a glass dipped in sugar.  Bake 10 minutes at 350.
*************************************************************************************************************
Italian Cream Cake
2 Cup sugar
1/2 Cup butter - don't substitute
1/2 Cup Crisco (vegetable shortening)
5 egg separated
1 Cup buttermilk
2 Cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 Cups shredded coconut
1 Cup ground nuts (pecans)

Mix dry ingredients with liquid (excluding egg whites).  Add coconut and nuts.  Beat egg whites until stiff and fold in.
Bake in
three 9 inch layer pans at 350 degrees for 25 to 30 minutes.

Icing
1 pound cream cheese
1 stick butter (don't substitute)
1 teaspoon vanilla
1 pound powdered sugar
course ground nuts (pecans) as desired.

Mix and spread on cake.  Sprinkle the top with some ground and coarsely ground nuts.
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Applesauce Nut Loaf
1/3 Cup vegetable oil
3/4 Cup sugar
1 egg
1 Cup applesauce
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
2 Cups sifted flour
1 Cup chopped nuts

Mix well.  Grease and flour loaf pan.  Bake at 375 degrees for 1 hour and 15 minutes until toothpick comes out clean.  Top
will crack.
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PEACH MELBA
Categories: Desserts
Yield: 4 servings

4    Peaches, ripe
2 tb Lemon juice
2 c  Raspberries, fresh
2 tb Sugar, extrafine
1 ts Vanilla
2 c  Nonfat vanilla yogurt,  -frozen
 
 

Remove skin from peaches using a swivel blade peeler.  Cut peaches in half, remove stones.  Sprinkle with lemon juice.  Set aside. Mash
berries, add sugar and vanilla.  Place 2 peach halves in each dessert dish. Tope with 1/2 c. frozen yogurt and 1/4 of raspberry sauce.
NOTE: To substitute frozen raspberries, use two 10-1/2 oz. packages, thawed. Use 2T. of liquid from raspberries in place of
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PEACH MELBA DESSERT
Categories: Desserts, Fruits, Party
Yield: 8 servings

2 c  Peaches ; sliced peeled fre
2 c  Raspberry ; fresh or frozen
3/4 c  Sugar
2 tb Water
Ice cream; vanilla

In a saucepan, bring peaches, raspberries, sugar & water to a boil.
Reduce heat & simmer 5 min. Chill, if desired. Serve over ice cream.
*All this can be made & ready to eat in 30 minutes or LESS!
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Egg Nog            Bev Miller, Tucson, AZ
8 eggs separated
1/2 to 3/4 Cup sugar
4 jiggers of whiskey or bourbon
1 to 1 1/2 quarts of milk and whipping cream - the more cream the richer.
Dash of nutmeg

Beat egg whites until stiff.  Set aside.  Beat cream until stiff.  Beat egg yolks, add sugar, and booze, then beat again.
Add milk.  Blend whipped cream and egg whites.  Put in large punch bowl and lightly sprinkle with nutmeg.  Not a bad idea to
put remaining bottle of booze by punch bowl.  Don't use cheap booze.
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SALT CRUSTED PRIME RIB
5 lb. Prime Rib
Worcestershire Sauce
Garlic Powder
Black Pepper
Disposable Aluminum Pan (just large enough to hold the prime rib)
Rock Salt or Ice Cream Salt

Completely rub the outside of the prime rib with Worcestershire Sauce covering well. Sprinkle with garlic powder
and black pepper to taste. Put a layer of rock salt in the pan about 1" deep. Then lay the prime rib in the pan on
the salt. Cover the prime rib completely with rock salt, wetting hands and packing so the salt will stick on the prime
rib. Make sure it is completely covered. Place in a preheated oven at 500 degrees. Cook 12 minutes per pound.
Take out and let set for 10 minutes. Then take a hammer and break the salt covering. Be careful not to burn
yourself on the salt. It is very hot. It will be rare to medium rare. You can also do this on the grill if you can
maintain 500 degrees. You can't mess this one up.
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STIR FRIED COLLARD GREENS
2 pounds fresh collard greens
3 tablespoons pure olive oil
1 medium-size onion, minced
2 cloves garlic, minced
Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips.
Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and
garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are
soft, but retain their bright green color. Serve hot.
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CALICO SNOW PIE
A dream of a cream pie--fluffy and light as a cloud!! There's no cooking--it's easily made by combining whipped cream, marshmallow cream,
snowy coconut and shaved chocolate.

I buy from the grocery store a 9 inch pie crust. Bake and cool for 9-12 minutes at 450 degrees.

Whip 1 cup (8 ozs) whipping cream until thick.  Fold in 1 cup (7 1/2 oz jar) of marshmallow cream and 1 teaspoon Vanilla gently.

Add 1/2 cup (4 oz) coconut; fold gently.

Coarsely shave 1 square (1 oz) semi-sweet or unsweetened chocolate.  Sprinkle half and 1/4 cup more coconut over cooled, baked pie
shell.

Spoon cream mixture into pie shell. Top with remaining chocolate and 1/4 cup more coconut.  Chill at least 2 hours before serving.
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RUM BALLS
1 16oz bag flaked coconut or fresh graded
2 1/4 lbs Butter
3 cups chopped Pecans
1 can Eagle Brand Condensed Milk
2 boxes (2 lbs) Powdered Sugar
1 cup Rum, the higher proof the better
COATING
2 12 oz packages semi-sweet chocolate morsels.
1 block Gulf Wax

Mix all the ingredients in top of a double broiler and then let chill. Make up the balls and let them chill again.
While they are chilling make the Coating.

Melt chocolate in the top of a double broiler, add the wax and blend well as it melts.  Dip balls into this mixture and place on wax paper. Chill until
ready to serve.
Alternative is to melt the wax before adding to chocolate, this is what I do.
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SWEET - SOUR CHICKEN FLAMBE

6 bone-in chicken breast halves
1 tbsp. vegetable oil
1 clove garlic, finely chopped
1 cup pineapple juice
2 tbsps. cider vinegar
1/2 tsp salt
1/4 cup orange juice
2 tbsps. cornstarch
2 tsps. light brown sugar
1/2 small seet red pepper, cut into 1 inch squares
1/2 small green pepper cut into 1 inch squares
1 cup pineapple chunks
1/2 cup orange slices
1/3 cup orange flavored liqueur.

1. Rinse chicken breast and pat dry.  In larg skillet, heat oil over medium heat.  Add chicken, skin side down, and suate until golden. about 7 minutes
2.  Turn chicke breast, Add garlic, pineapple juice, vinegar, and salt. Cover tightly and simmer until chicken is cooked through.  about 15 minutes
3. In small cup stir orange juice into cornstarch, then stir into liquid in skillet. Add brown sugar.  Cook, stirring constantly until thickened.
4  Gently stir red and green peppers, pineapple chunks and orange slices into sauce.  Simmer until peppers are just tender.
5.  Arrange chicken on flameproof servingplatter and spoon on sauce.  Bring to serving cart or side table.  In long handled ladle gently warm orange
liqueur until vapors rise.  Ignite and pour over chicken. Serve after flames go out.
Jean
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WINTER SQUASH FLAN
2 medium size acorn or butternut squash ( about 2 lbs.)
1 tbsp butter or margarine
1/4 cup firmlypacked light brown sugar
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp of salt
1/4 cup blended whiskey

1. Quarter and peel squash, remove seeds and cut squash into thin slices.
Heat oven to 350 Degrees.  In one quart saucepan melt butter, stir in brown
sugar, maple syrup, cinnamon, cloves, and salt.  Remove syrup mixture from
heat
2.  In buttered, shallow 9 inch round baking dish or pan, arrange one third of the squash in concentric circles.  Drizzle with one third of the syrup.
3.  Repeat to make to more layers, ending with syrup.  cover pan tightly with foil; place on rimmed baking sheet or jelly roll pan and bake until
squash is tender 55-60 minutes
4. Bring flan toserving cart or side table.  In long handled ladle gently warm the  whiskey until vapors rise.  Pour half of whisky  over squash flan
and ignite the rest of the whiskey and pour over flan.  Serve after flames go out.
Jean
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FLAMING BOURBON PUNCH
3 quarts apple cider
1/4 cup lemon juice
1/4 cup firmly packed light brown sugar
1 tbsp. whole cloves
3 3 inch cinnamon sticks
1 tsp whole allspice
1 red apple, unpeeled and thinly sliced
31/2 cups bourbon

1.  In 6-quart kettle, combine cider, lemon juice, brown sugar, cloves, cinnamon, and allspice.  Heat just ot boiling.  Leave punch in kettle or
carefully pour into flameproof punch bowl on serving cart or side table.
Stir in apple slices and 3 cups bourbon.
2.  In long handled ladle gently warm remaining bourbon until vapors rise. Ignite and pour over punch.  When flames subside ladle punch into heatproof glasses, punch cups or mugs.
Jean
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WHITE CHRISTMAS
Prep time 15 minutes plus 30 minutes refrigeration. Cooking time 5 minutes, makes 24 pieces.

1and1/2 cups (45g) puffed rice cereal
1 cup (100g) milk powder
1 cup (125g) icing sugar (powdered sugar)
1 cup (90g) desiccated coconut
1/3 cup (80g) chopped red glace cherries
1/3 cup (80g) chopped green glace cherries
1/3 cup (55g) sultanas
250g white vegetable shortening

1/ line a shallow 28x18cm tin with foil. Put the puffed rice, milk powder, icing sugar,coconut, cherries and sultanas in a
large bowl and stir.  Make a well in the centre.
2/ Melt the shortening over low heat, then add to the well in the mixture.  Stir with a wooden spoon until all the
ingredients are moistened.
3/ Spoon the mixture into the prepared tin and smooth down the surface. Refrigerate for 30 minutes, or until completely
set. Remove from the tin, peel away and discard the foil. Cut into 24 triangles to serve.
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FRUIT COCKTAIL PIE

1 (9 inch) pie shell, baked
1 (15.25 ounce) can fruit cocktail
1 (4.6 ounce) package cook and serve vanilla pudding
2 cups milk
1 pint heavy cream

Directions:
1. Drain fruit cocktail, reserving 1 cup of juice. In a saucepan, prepare pudding according  to package directions, using 2 cups milk and 1 cup
reserved juice. Remove from heat and stir in the drained fruit cocktail. Pour into baked pie crust and let set at room temperature until cooled.
Refrigerate until serving time.

2. Place glass bowl and mixing beaters in freezer. Just before serving, whip up the heavy cream in the frozen bowl. Do not add sugar, and do not over
whip. Spoon on top of pie and serve.
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DEVILS FOOD CAKE

2 1/2 cups Softasilk Cake Flour
1/3 tsp. Baking Powder
2/3 cups Cocoa
1 cup water
1 3/4 cups Sugar
1 3/4 tsp. Baking Soda
1 tsp. Salt
2/3 cups Shortening, let it soften if not already
1 tsp. Vanilla-I use Raliegh or Watkins double Strength or pure Vanilla.
3 eggs

Grease and flour 2 9" layer pans  or 1 13 x  9" oblong pan.

Sift together the Flours,Baking powder,Cocoa,Sugar,Baking Soda and salt. Then mix  in the shortening.
Add the Vanilla to the water and pour in half,  beat for two minutes, add the remaining liquid  and the eggs and beat another two minutes.
Pour into prepared pans.
Bake at 350 degrees        approx 40 minutes (test for doneness at 30 minutes) add 5 minute to time if using the oblong pan.

ICING
Glossy Chocolate Icing
4 tsp. Shortening
4 sq. Chocolate (4 oz.)
2 2/3 cups powdered sugar
1/3 tsp. salt
6 1/2 tbsp. Milk(approx.)
1 1/4 tsp. Vanilla

Melt together the Shortening and the Chocolate. Blend in the remaining ingredients. Beat until it becomes smooth and glossy. You can stir in 1/2
cup finely chopped pecans or Black walnuts) if desired

Frost the layers.

ALTERNATE ICING
Chocolate Butter Cream
2/3 cup Butter
1/8 tsp. salt
1/2 cup Cocoa
1 1/4  tsp. Vanilla
1 lb. Powdered Sugar
1 1/2 cup Milk
5 tbsp. Half & Half or Coffee  Cream.

Cream butter, add cocoa mixture, salt and Powdered sugar, add cream and milk to achieve spreading consistency. May be stiffened by adding more Powdered Sugar.
Will store well in and air tight container in refrigerator. Let it come to room temp. before trying to spread and beat it again until light and fluffy.
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PIG EATING GOOD CAKE
1 pkg Yellow or white cake mix
4 eggs
1 can mandarine oranges (10ounces)
1/2 cup oil

Topping:
1 large container Cool Whip
1 pkg instant vanilla pudding
1 can drained, crushed pineapple (19ounces)

Mix cake ingredients together. Bake in 9x13 pan at 350F for 35-40 minutes.

Mix topping ingredients together, Chill. (making ahead is best)

Serve with cooled cake. Keep leftover topping chilled, if there is any!
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MOUNDS AND ALMOND JOY BARS BARS
2 lbs. powdered sugar
14 oz pkg. Angel Flake Coconut
1/4 lb. butter or margarine
1 c. Eagle Brand Milk

Mix together let stand overnight in the refrigerator, shape into what ever shape you wish.   For the Almond Joy place and almond
on top and press lightly.  Dip in chocolate & place on wax paper, let dry.
I usually sit each piece on a fork to dip it into the chocolate

Chocolate:  For Mounds

1/4 lb wax (kind used in canning, If you shave it off the block it will melt alot easier.)
12 oz. Semi-Sweet Chocolate chips
Melt over low heat and stir until blended.

Chocolate for Almond Joy
same as above but use regular Chocolate Chips

Happy Holidays to every one
Pete (because there are enough Patricia's & Pat's on the list)
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