2 C. white sugar
1/2 C. water
1 C. corn syrup
1 lb. raw peanuts
1 tsp. butter
2 tsp. soda
1/2 tsp. vanilla
Boil the sugar, water and corn syrup until it spins a thread. Add the raw peanuts. Cook until off-white. Add the butter. When melted, add the soda and vanilla. Pour and spread on an ungreased cookie sheet.
My grandma, Margie Lenz, used this recipe to make her famous fudge. The recipe actually came off of the marshmallow creme jar, but they have since changed their recipe (it’s terrible) so be sure to use this one!
3 C. sugar
3/4 C. butter
2/3 C. evaporated milk
1 – 12 oz. pkg. chocolate chips
1 – 7 oz. jar marshmallow creme
1 C. walnuts, chopped, optional
1 tsp. vanilla
Bring sugar, butter and milk to a rolling boil, or 240º, for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips. Stir in marshmallow creme. Stir in vanilla. Pour in a 9×13″ pan. Cool to room temperature.
When I was pregnant with Jim, Thanksgiving celebration was in Dubuque. Grandma B brought a batch of peanut brittle with instructions to put it away and share with my family after everyone else had gone home. Not one other Young family member, but me, had any of that batch of brittle. It was great!
3 C. sugar
1/4 C. water
1 C. light corn syrup
2 C. (1 lb.) raw Spanish peanuts
1 tsp. butter
1 tsp. salt
2 tsp. soda
Combine sugar, water and syrup and boil until spins a thread. Add peanuts, stirring constantly. Cook until it turns golden brownish. Remove from heat and stir in butter, salt and soda. Pour onto buttered jelly roll pan. As candy cools, work up from pan with a spatula. When cool break into pieces.
1 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. corn syrup
1 tsp. vanilla
1 large egg
3 T. sugar
2 tsp. ground cinnamon
Cooking spray
Preheat oven to 375°. Combine flour, baking soda and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Chill for 10 minutes.
Combine 3 tablespoons sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into forty-two 1″ balls. Roll balls in sugar mixture. Place balls 2″ apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Yield: 42 cookies.
2 bags cabbage, shredded
1 1/2 C. carrots, shredded
1/2 bunch green onions, chopped
1 green pepper, finely chopped
3/4 C. vegetable oil
1/3 C. vinegar
1/3 C. oil
1 C. sugar
1/2 tsp. mustard seeds
1 tsp. salt
1 tsp. celery seeds
1-3 oz. pkg. sugar-free lemon Jell-O
Combine cabbage, carrots, onion and green pepper in bowl. Heat remaining ingredients, except Jell-O, until comes to a boil. Add the Jell-O and stir until dissolved. Pour over vegetables. Refrigerate overnight.
Yummy and easy!
6 bone-in pork loin chops
16 oz. jellied cranberry sauce
1/2 C. cranberry or apple juice
1/4 C. sugar
2 T. spicy brown mustard
2 T. cornstarch
1/4 C. cold water
1/2 tsp, salt
Dash of pepper
Place pork chops in slow cooker, Combine cranberry sauce, juice, sugar and mustard. Mix until smooth and pour over chops. Cover and cook on low 7 to 8 hours, or until meat is tender. Remove chops and keep warm. In saucepan, over medium heat, combine cornstarch and water. Stir until smooth. Gradually add cooking juices and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops.
NOTE: Sauce is also excellent over mashed potatoes.