SOUTHERN PEANUT BRITTLE
Ingredients1 cup white corn syrup
2 cup granulated sugar
1/2 cup water
1 1/2 to 2 cup raw peanuts
2 tablespoon butter
2 teaspoon vanilla
1/2 teaspoon salt
2 teaspoon soda
InstructionsCombine syrup sugar and water in saucepan. Bring slowly to 230
degrees or until syrup spins a thread. Add peanuts and continue
to cook to 300 degrees then remove from heat. Add butter vanilla
and salt and stir until blended. Last add soda and stir to blend.
Pour immediately into a well buttered pan (15 1/2 x 10 1/2 x 1
inches). When cool break into pieces. Makes about 1 1/2 pounds.
MINIATURE CHEESE CAKE
Ingredients1 lb. cream cheese softened
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
Cherry pie filling
InstructionsCombine first five ingredients in large bowl and heat with mixer
5 minutes at high speed in muffin pans. Put paper baking cup a
vanilla wafer in bottom of each. Fill cup with cream cheese mix.
Bake at 350 degrees for 15 minutes or until cracks appear on
each cake. Cool top with cherry pie filling.
6 oz.) cans Hawaiian Punch
1 (6 oz.) can frozen pineapple juice
1 (6 oz.) can frozen lemonade 56 oz. 7-UP or gingerale Peppermint ice cream or raspberry sherbet
InstructionsMix liquids in punch bowl and float ice cream or sherbet on top.
FRESH SPINACH SALAD DRESSING
Ingredients3 slices bacon saute with 1 small onion
1/4 cup red wine vinegar
Salt pepper and sugar to taste
Cornstarch to thicken
Salad - use fresh green lettuce
InstructionsAdd mushrooms and chopped eggs.
Ingredients2 cup canned or cooked pumpkin
1 cup salad oil
3 cup sugar
3 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon clove powder
1 teaspoon nutmeg
2 teaspoon salt
1 teaspoon cinnamon
InstructionsSift dry ingredients together. Mix pumpkin oil sugar and beaten
eggs. Stir in flour mixture. Bake in 2 loaf pans at 350 degrees
for 1 hour.