Recipes

Valentines

Waffle cookies

Melt together:
3 tbsp cocoa
½ cup margarine
or you can just melt 2 sq. chocolate

mix in:
2 eggs
3/4 cup sugar
dash of salt
1 tsp vanilla
1 cup flour

drop by tbsp onto waffle iron, cook 1 ½ minutes. Cool and frost, then top with nuts

Lion House Sugar Cookies:

1 1/3 cup margarine
3 cups sugar
4 eggs
2 tsp. vanilla
¼ cup milk
6 ½ - 7 cups flour
5 tsp. baking powder

preheat over to 400°. Cream margarine and sugar. Mix in eggs, vanilla and milk. Add flour, salt and baking powdered. Mix well. Roll ¼ inch think on a floured surface. Cut in desired shapes. Bake 7-8 minutes on cookie sheets covered with parchment paper. Remove from pans. Let cool and decorate with frosting and sprinkles, etc.

July Holidays

Peaches ‘n Cream Ice Cream

Juice of 2 lemons
9 ripe peaches mashed
3 cups sugar
3 eggs
1 pint half and half (or 1 can evaporated milk)
1 pint cream
1 pint milk

Blend and freeze in an Ice Cream Freezer


Lemon Ice-Cream
2 qts whole milk
4 cups sugar
1 cup FRESH squeezed lemon juice
1 cup whipping cream
1 ½ tsp lemon extract

combine all ingredients and freeze in an ice cream freezer.



Snickerdoodles
1 cup soft shortening (par butter)
1 ½ cup sugar
2 ¾ cups flour
2 eggs
2 tsp cream of tarter
1 tsp soda
¼ tsp salt

Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Measure flour by sifting. Blend all dry ingredients; stir in. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and s2 teaspoons cinnamon. Place 2” apart on un-greased baking sheet. Bake 8-10 minutes. Makes about 5 dozen 2” cookies.

Thanksgiving

Pumpkin Pie

4 eggs slightly beaten
1 29 oz. can pumpkin
1 ½ cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
can evaporated milk or (3 ½ cups half and half)
2 9” unbaked pie shells

Preheat over to 425°. Combine ingredients in order. Divide evenly into shells. Bake 15 minutes Reduce temp to 350° and bake an additional 45 minutes or until a knife inserted into the center of each pie comes out clean.



Pecan Cheese Cake Pie

Blend in blender until smooth:
1 8 oz cream cheese
1/3 cup sugar
1 egg
1 tsp vanilla
¼ tsp salt

Spread over unbaked pie shell. Spring with ½ cup chopped pecans

Blend in blender:
3 eggs
¼ cup sugar
1 cup dark corn syrup or maple syrup
1 tsp vanilla

Carefully pour over nuts. Decorate with pecan halves
Bake at 375° degrees for 40 minutes


Candy


Mom’s Candy Making Tips

♥ Always check your candy thermometer in boiling water to see what the boiling temperature of water is. Subtract the difference between your thermometer and 212° from the temperature that you want to cook your candy to. The cooking temperature at our altitude is lower than it is at sea level (up to 10°) and all thermometers are different. Most recipes are written for sea level. You may have to experiment

♥ Always use a heavy pan to make candy. Don’t use a pan that has hot spots.

♥ If the recipe calls fro butter, us butter. Don’t try to substitute margarine or another imitation butter.

♥ Never, never, never scrape sides of the pan as you pour it out. It can cause your candy to crystallize.

♥ If there are sugar crystals on the side of the pan wash them down with a wet pastry brush or wet cloth or paper towel a few minutes before the candy is done.

♥ Butter and cream can both be frozen. When they are used in cooked things they work just fine. I haven’t had great luck whipping previously frozen cream.

♥ Candy gets very hot. Always use a wooden spoon. Metal spoons can burn you and plastic mixing spoons will melt.



Pecan Logs
Centers:
3 cups sugar
1 tbsp. light corn syrup
1 cup cream
dash salt
3 tbsp butter
1 tsp. vanilla

Mix all ingredients except vanilla. Cook slowly, bring to boil. Cook to soft-firm ball stage (235° at this altitude on my thermometer). Pour out on a marble slab, add vanilla, beat until solid then knead until smooth. Divide into four pieses and roll into ropes. Wrap in plastic until ready to use

Caramel:
8 – 12 oz. pecans
2 cups sugar
2 cups cream (1 +1 cup)
¾ cup dark corn syrup
½ cup butter 1 tsp vanilla

Spray cookie sheet with PAM. Spread pecans (or cashews) on cookie sheet. Mix all ingredients except 1 cup cream and vanilla. Stir and cook to a boil. Slowly stir in one cup of cream so boil doesn’t stop. Cook slowly while stirring to firm ball (238° at this altitude on my thermometer). Remove from heat and stir in vanilla. Pour over nuts. Let cool. Cut caramel into 4 strips. Wrap around fondant rolls.)



Turtles

Centers:
3 cups sugar
1 tbsp light corn syrup
1 cup cream
dash salt
3 tbsp butter
1 tsp vanilla

mix all ingredients except vanilla. Cook slowly, bring to boil. Cook to soft-firm ball stage (235° on my thermometer). Pour out on a marble slab, add vanilla, beat until solid then knad until smooth. Form into about 75 marble sized balls.

Caramel:
3 cups sugar
3 cups cram (2 + 1 cup)
1 cup + 2 tbsp dark corn syrup
¾ cup butter
1 ½ tsp. vanilla

mix all ingredients except 1 cup cream and vanilla. Stir and cook to boil. Slowly stir in one cup of cream so boil doesn’t stop. Cook slowly while stirring to firm ball (238° on my thermometer). Remove from heat and stir in vanilla.

Arrange 4 pecan halves (on a sheet of parchment paper) for “legs” of turtles. Repeat this 75 times. Pour a small spoonful of hot caramel in the middle of each set of pecans and place a fondant ball on top. Pour another spoonful of caramel over the ball.

Slowly melt dipping or molding chocolate in the microwave. (1 minute at a time at 20-30% poser, stir each minute).Don’t melt it too fast or too long! Pour a spoonful over the top of the caramel. Melt darker or lighter chocolate and drizzle over the top.



Butter Toffee
1 lb. butter
2 cups sugar
2 tbsp. light corn syrup
½ tsp. salt
6 tbsp hot water
½ cup sliced almonds
8 oz. milk choclate
chopped nuts

in a large, heavy pan, combine all ingredients except chocolate and nuts. Cook rapidly, stirring constantly until it reaches hard crack stage in cup of cold water (285° on my thermometer)(about 20-25 minutes). Pour without scraping pan into a large cookie sheet.
Break pieces of chocolate over top while still hot. When melted, spread evenly, cover all toffee. Sprinkle with copped nuts. Cool. Break into bite sized pieces



Santa’s M & M cookies
2 cups margarine
1 ½ cup brown sugar
1 ½ cup sugar
2 tsp vanilla
4 eggs
5 cups flour (heaped a little)
1 tsp salt
2 tsp baking soda
red and green m & m

Mix sugars and margarine. Mix in vanilla and eggs. Blend in flour, soda and salt. Drop by spoonfuls on cookie sheet the place m & m all over the top of cookies. . . make sure you make one with completely green m&m. Bake at 375° for 9 minutes


Graham cracker pudding:

1 pt. cream
16 graham crackers crushed
¾ c raisins
½ c nuts
vanilla
2 tbs sugar
pinch salt

stir cracker crumbs, raisins and nuts gently into whipped cream with fork