My Favorite Recipes

Hi, here are some of the recipes you ask for...Enjoy! But remember this..."So good on the lips, but forever on the hips."

CUCUMBER APPLE RING PICKLES

Peel 2 gallons extra large cucumbers and slice into 1/2 inch slices, then core the center of the cucumber out. This makes a ring. Soak over night in: (24 hours) 1gallon water 2 cups pickling lime Mix this up and stir well and pour over the cucumbers. Do not put in anything metal or stir with anything metal. best to use a butter churn or thick plastic bowls and wooden spoon. Wash well 3 times. then soak in ice water for 6 hours. pour off ice water and drain. Mix: 6 cups vinagar 2 tbsp salt 1 oz red food coloring 6 oz red hots, melted in a little water 6 cups water 1 tbsp alum 10 cups sugar 8 sticks cinnamon sticks, break in halves Mix all of this together: add drained cucumbers and let set about 6 hours. then slowly heat and cook 35 minutes. put into hot, sterlized jars and seal. delicious!! This recipe was given to me by my grandmother that has passed away and was 92 when she died. she says it belonged to her mother. Makes me wonder when red hots came out.

Aunt Virginia Honey Bun Cake

1 box Super-moist Yellow Cake mix 2/3 cup vegtable oil (I use applesauce) 4 eggs 1-8oz container Sour Cream 1 cup packed brown sugar 1/2 cup chopped pecans 3 teas. cinnamon Pre-heat oven to 350 degrees....Grease 13"X 9" Pan Beat cake mix, oil, eggs and sour cream 2 min. Spread half of the batter in pan. Stir together brown sugar, nuts and cinnamon . Sprinkle over batter. Carefully spread with remaining batter. Bake about 45 minutes or until golden brown. Mix 1 cup powdered sugar and 4 tbs. milk. Prick warm cake with fork and spread glaze over cake.

Mrs. Wink's Strawberry Pie

1 cup sugar 3 tbs. strawberry jello 4 tbs. corn starch 1 cup water 1 pint strawberries Mix Sugar, corn starch, jello and water. Let come to a boil. Add a little red food coloring, if desired. Let stand about 5 minutes and pour over unsweetened strawberries in a baked pie shell. Chill in ref. for about 1 1/2 hours.

Mrs. Horrell's Pumpkin Bread

Dry Ingredients: 3 1/2 cups Flour 1 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 2 tsp. nutmeg 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. allspice 1 tsp. salt Sift together well.

Liquid Ingredients: 3 cups sugar 1 cup cooking oil 4 eggs 1 tbs. vanilla 1 can pumpkin (2 cups)

Now, with 2/3 cups water...alternate with dry ingredients into pumpkin mixture. Beat well. Pour into 3 or 4 well greased and floured loaf pans. Bake at 350 degrees for 45 minutes. These made into small loaves make wonderful Christmas gifts.

ORANGE GUM DROPS

1CUP SUGAR 1 CUP LIGHT CORN SYRUP 3/4 CUP WATER 1--1 3/4 PACKAGE POWDERED FRUIT PECTIN (SURE GEL) 1/2 Tsp. BAKING SODA 1 1/2 Tbs. ORANGE EXTRACT 1 Tsp. FINELY- SHREDDED ORANGE PEEL 4 DROPS YELLOW FOOD COLORING 1 DROP RED FOOD COLORING EXTRA SUGAR ( FOR ROLLING)

Line a 9x5x3 loaf pan with foil, extending foil over edges of pan. Butter foil and set pan aside. Butter sides of heavy 1 1/2 quart sauce pan, then combine, 1 cup sugar and corn syrup. Cook over medium high heat to boiling, stirring constantly with wooden spoon until sugar is dissloved.. This should take about 10 minutes, Keep mixture off sides of pan . Clip on thermometer to side of pan. Cook over medium-high heat, stirring occasionally till thermometer registers 280*, soft crack stage. Reaching this stage should take about 10 minutes. Mean while in a 2 quart pan combine, water, pectin, and soda. (Mixture will be foamy) cook over high heat to boiling. stirring constantly. Remove saucepan from heat; set aside. When sugar mixture reachessoft-crack stage, romove from heat. romove candy thermometer from saucepan. Return pectin mixture to high heat: cook till mixture just begins to simmerr. Gradually pour hot sugar mixture in a thin stream ( slightly less than 1/8 - inch diameter) into boiling pectin mixture, stirring constantly. this should take 1 to 2 minutes. Cook, stirring constantly, 1 minute more. Remove from heat. Stir in orange extract, orange peel, yellow and red food colorings. Pour candy mixture into prepared pan. Let stand about 2 hours or until firm. When firm, use foil to lift candy out of pan. Use buttered knife to cut candy into 3/4 inch squares. Roll squares in additional sugar. Store loosely covered. Makes about 72 pieces. Recipe by Thelma Caldwell

CINNAMON GUM DROPS

Prepare as directed above (orange gum drops) exect substitute 3 drops oil of cinnamon and 7 drops of red food coloring for the orange extract, orange peel and yellow and red food colorings.

MINT GUM DROPS

Substitute 3/4 teaspoon mint extractand 7 drops of green food coloring.

LEMON GUM DROPS

Substitute 1 1/2 teaspoon lemon extract, 1 tsp. finely shredded lemon peel, and 7 drops yellow food coloring in place of orange extract, orange peel, red and yellow colorings..

CREAM CHEESE FUDGE

2 sticks butter(melted) 1-8oz cream cheese(softened) 2 lbs powder sugar 1/2 cup cocoa 1 teaspoon vanilla 1 cup pecans or walnuts cream butter and cream cheese on low heat until melted. remove from heat and add rest of ingredients and nuts. Put in buttered pan and refrigrate until firm.

5 MINUTE FUDGE

2/3 cup. carnation milk(undiluted) 1 2/3 cup sugar 1Tbsp. vanilla 1/2 tsp. salt 2Tbsp. butter 1 cup marshmallows(small) or 16 large 1 pkg 6 oz chocolate chips 1 cup pecans pieces (optional) Combine carnation milk, sugar, vanilla, salt, and butter in sauce pan. Bring to a boil. Cook for 5 more minutes. Remove from heat. Add marshmallows, chocolate chips and pecans. Mix well and pour into buttered pan.

TOFFEE BARS

1 cup butter(margarine will not do) 1 cup brown sugar i cup pecans graham crackers Lg pkg. milk chocolate chips line a large oblong pan (cookie sheet) with foil and place whole gramham crackers in pan. Boil first three ingredients 2 minutes. Pour over crackers. Bake 10 minutes in 350* oven. Take out. Sprinkle with chocolate chips. Cut immediately into squares.

PEANUT BUTTER CUPS

1 stick of margarine 2 cups peanut butter (smooth) 1 box powder sugar 1 tsp. vanilla 1 pkg chocolate candiquick ( or melting chocolate for dipping) Melt margarine. Mix peanut butte, powder sugar, and vanilla. Mix well. Roll into balls and freeze. Makes dipping balls into chocolate easier. Melt chocolate candiquick and dip balls and place on buttered wax paper until firm.

PUNCH BOWL CAKE

1 Box of yellow cake mix 1 lg box of vanilla pudding (instant) 1 can cherry pie filling 1 can crushed pineapple 1 lg cool whip 1 cup pecans Mix box of yellow cake mix according to direction, then cool and cut into small sqaures. Place 1/3 of cake into punch bowl. Then mix vanilla instant pudding according to directions and add 1/3 of pudding over cake. Then add 1/3 of cherry pie filling, then add a layer of crushed pineapple, then cool whip, then pecans. Keep layering ingredients until all ingredients are used up . This is wonderful.

QUICKIE COBBLER

1 stick of butter 1 lg. can peaches ( or fruit of choice) 1 cup sugar 1 cup milk 1 cup flour (self rising) Melt butter in a 9 x 13 square cake pan, coating bottom and sides. Mix sugar, milk and flour well and pour over butter. Add peaches and juice over top of sugar flour and milk mixture. the dough will rise to the top and the peaches will sink to the bottom. Bake for about 30 minutes on 350* Any kind of fruit can take the place of the peaches. (cherries, blueberries, ect.) Mmm Good!

CHOCOLATE CHIP POUND CAKE

1 box yellow cake mix 1 box small instant chocolate pudding 1 box small instant vanilla pudding 4 eggs 1 1/2 cup water 1/2 cup wesson oil 6 oz chocolate chip Hand mix all ingredients except chocolate chips, well. Then stir in chocolate chips. Bake in a greased and floured bundt pan for 1 hour at 350*

MINT BALLS

3 Tbsp butter, softened 3 Tbsp corn syrup 1/4 tsp peppermint extract or oil of peppermint 2 1/2 cups sifted confectioners sugar 1 pkg chocolate candiquick ( melting chocolate) Combine butter, corn syrup, and pepermint. Gradually add confectioners sugar and beat well. Mixture will be crumbly. Knead fondant until smooth. Roll into balls. Freeze until firm and hard. Melt chocolate and dip balls. Place on buttered wax paper until chocolate firms. Great for Christmas.

PEANUT CLUSTERS

12 oz butterscotch chips 6 oz chocolate chips 10 oz can of salted peanuts Melt butterscotch chips and chocolate chips over very low heat, or double broiler. Add peanuts when chips are melted. Drop by spoonfuls on buttered pan or buttered wax paper. Makes about 2 1/2 to 3 dozen.

GAILS ICEBOX PIE

1 can eagle brand milk 2 lemons, juice 1 small can of crushed pineapple 1 box vanilla wafers 2 bananas 1 lg cool whip Line pie plate with vanilla wafer, bottom and sides. Slice bananas and place on top of vanilla wafers in bottom of pie plate. Mix eagle brand milk, lemon juice, and small can of crushed pineapple. Top with whipped cream. Chill for about 4 hours or until firm before serving.

MILLIONAIRES

14 oz pkg. of Kraft caramels 3 tsp milk 1 tsp butter 2 cups pecan halves 6 oz chocolate chips 1/6 of a bar of paraffin Melt caramels, milk, and butter over low heat or double broiler. Add pecans. Mix and drop on buttered pan, and let set a few minutes. Melt chocolate and paraffin over low heat. After candy has set. dip each one in chocolate chips and paraffin mix.

KEY LIME ICEBOX PIE

1 can Eagle brand milk 1 - 4 oz frozen lime aid( juice undiluted) 1 large cool whip 1- 9 inch graham craker crust Combine Eagle Brand Milk, frozen lime aid. Stir well. Add cool whip and stir well until blended. Pour into graham cracker crustand chill 4 hours. You can also use Pink Lemon aid in place of lime aid for a lemon icebox pie.

SPICE OF CHRISTMAS LIFE

1/4 cup brown sugar 1/3 cup red cinnamon candy ( red hots) 1 to 2 cinnamon sticks 6 to 8 whole cloves 3 cups cranberry juice 3 cups unsweetened pineapple juice 3 to 4 cups water Put brown sugar, cinnamon candies, cinnamon sticks, and cloves in a coffee pot basket. Pour the cranberry juice, pineapple juice and the water into the coffeepot. Percolate the mixture.

PINK STUFF

1 can cherry pie filling 1 can eagle brand milk 1 ccan drained crushed pineapple 1 lg cool whip 1 cup pecans Mix all ingredients together well and chill. This is a wonderful fruit desert for holidays. One of my family favorits.

SPICED TEA

2 cups sugar 19 oz tang (powered) 24 oz powered lemon aid 2- 24oz Instant tea with lemon 2 tbsp cinnamon 1 tbsp cloves Mix together and store in an air tight container. Use 2 or 3 tablespoons per cup.

DESERT DESSERT CAKE

1/2 cup pecans 2 cups flour 2 sticks of mararine 1/4 cup sugar 1 can Eagle brand milk 12 oz. cream cheese(softened) 1/3 cup lemon juice 1 large cool whip Mix flour, butter, sugar and pecans. Spread in bottom of a 9 by 13 square cake pan. Bake at 375* until done(pink color). This is the crust. Set aside. Mix Eagle brand milk, cream cheese and lemon juice. Spread over crust. then add fruit spread and top with cool whip. refrigerate. * cherry or strawberry pie filling may be substituted for blueberry. This recipe was passed down from my mother (Mildred Swan) Thanks Mom!

CHOCOLATE COVERED CHERRIES

2 boxes cherry powder frosting 1 can Eagle brand milk 2 lbs powdered sugar 2 sticks oleo,softened 1 lg. jar cherries, drained and chopped 1 pkg of Candi Quick of dipping chocolate Mix all ingredients together, then roll into balls. Freeze until firm. Dip in melted candy quick chocolate.

POTATO CHIP COOKIES

1 LB butter 1 1/2 cups sugar 2 tsp vanilla 3 1/2 cups flour 1 1/2 cups ruffled potato chips, crushed 2 cups pecans, finely chopped Cream butter, sugar, and vanilla unitl fluffy. Gradually add flour, then chips and pecans. roll into small balls. Bake at 350* on ungreased cookie sheet for 15 minutes or until golden brown. Drain on paper towel.