Our Family Recipes

2 c sugar 1 c light Karo syrup 3/4 c hot water 1 tsp vanilla 4 tbsp butter 1/4 tsp salt 2 tsp baking soda 1 lb raw Spanish peanuts Mix sugar, syrup, water in large pan and boil to 240 degrees. Add peanuts and cook, stirring constantly until it starts to darken 320 degrees. Don't get too dark just amber. Move from heat. Add salt, soda, vanilla and butter. Stir until butter is melted quickly pour onto long buttered cookie sheet or tray. Do NOT spread, roll pan a little to spread. Let set until cool. Break into pieces.

6 eggs 3 c sugar 1-1/2 c brown sugar firmly packed 1 c peanut butter 1/2 c shortening 1 tbsp vanilla 4 c unsifted flour 1-1/2 tbsp baking powder 1-1/2 tsp salt 1/2 c nuts Combine eggs, sugars, peanut butter, shortening and vanilla; blend thoroughly. Add dry ingredients; mix only until dough is smooth. Spread evenly in two lightly greased 15 1/2 x 10 1/2 x 1" jelly roll pans (or three 13 x 9 x 2"). Sprinkle with peanuts. Bake in moderate oven 350 25 minutes. Cut in 3 x 1" bars and cool in pans on racks. Makes about 8 dozen.

1 cup sugar 1 cup brown sugar 1 cup butter or margarine 2 eggs 1 1/2 tsp vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 12 oz bag of milk chocolate chips In a large bowl add sugars, eggs, melted butter & vanilla. Mix well. Then I add salt and baking soda and mix well again. Then add flour and last add chocolate chips. Bake at 375 for 10 to 12 minutes. I know that is not the normal way to do things, but that is how I have done it for years and we love them.

2 squares unsweetened baking chocolate 1/2 c butter 1/2 c applesauce 2 eggs beaten 1 c brown sugar firmly packed 1 tsp vanilla 1 c sifted cake flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 c chopped walnuts Melt chocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9" square pan. Sprinkle with walnuts. Bake in moderate over 350 30 minutes. Cut in 2-1/4" squares and cool in pan on racks. Makes 16.

Baked 9" pie shell 1-1/2 c sugar 1-1/2 c water 1/2 tsp salt 1/2 c cornstarch 1/3 c water 4 egg yolks slightly beaten 1/2 c lemon juice 3 tbsp butter 1 tsp grated lemon rind 4 egg whites 1/4 tsp salt 1/2 c sugar Combine sugar, 1-1/2 c water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm. For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c sugar, beating until glossy peaks are formed. Stir 2 rounded tbsp. of meringue into lukewarm filling. Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling spreading evenly to edge of crust. Bake in slow oven 325...

3 c rhubarb finely chopped 3 c blueberries crushed 7 c sugar 1 bottle liquid fruit pectin Combine rhubarb and blueberries in large saucepan, add sugar, mix. Place over high heat; bring to full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes. Ladle into hot jars. cover at once with thin layer of paraffin. Makes about 9 half pints. This recipe was tested with frest rhubarb and unsweetened, frozen blueberries. Very good.

1 c buttermilk 1 tsp baking soda 2 c sugar 2 tbsp light corn syrup 1/4 cup butter or margarine 1 c chopped pecans Combine buttermilk and baking soda in 3-qt heavy saucepan. Let stand 20 minutes Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage. (236 to 238) it will turn a medium brown color. Remove from heat and cool to lukewarm. (110) Beat until mixture losses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8" pan. Cool until firm; then cut in 36 pieces. Makes about 1-1/2 pounds.