1/2 c. White Corn Syrup
1/2 c. Water
Dash of Salt
2 Egg Whites
1 t. Vanilla
3/4 c. Pecans, chopped
In saucepan over low heat, mix the sugar, corn syrup, water & salt.
Stir until sugar is dissolved; then cook without stirring to 252 degrees
(hard ball stage). Remove from heat & pour into stiffly beaten egg white,
beating constantly. Continue beating until mixture loses it's gloss. Add vanilla
& pecans and drop quickly from tip of spoon onto waxed paper or spread in
greased pan and cut in squares when cold.
1-2/3 c. Sugar
1/2 t. Salt
16 Marshmallows, diced
1-1/2 c. Chocolate Chips
1 t. Vanilla
1/2 c. Chopped Nuts
Combine milk, sugar and salt in saucepan over medium heat. Heat to boiling.
Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows,
chocolate chips, vanilla and nuts. Stir until marshmallows melt. Pour into
buttered 9" pan. Allow to cool. Cut into squares.
1 c. Sugar
1 8 oz. pkg. Chopped Dates
3 c. Pecans
1 c. Flour
1/2 t. Soda
1/2 Salt
1 t. Vanilla
Beat eggs well, add dates to eggs. Beat to separate date pieces. Mix sugar,
flour, salt & soda together. Add slowly to egg mixture. Add vanilla. Fold in
pecans. Bake in 8" x 12" x 1-1/2" pan for 45 minutes at 300 degrees.
1 c. Brown Sugar
1 t. Cinnamon
1/4 t. Salt
Dash of Nutmeg
3 Eggs, well beaten
1-1/2 c. Scalded Milk
1/4 c. Butter
3/4 c. Pecans, chopped
Preheat oven to 350 degrees. Line 9" pie pan with crust. Combine potatoes,
1/2 c. sugar, cinnamon, salt and nutmeg. Add eggs, mix well. Stir milk. Pour
into pastry lined pan. Bake for 20 minutes. Combine remaining sugar, butter
and pecans. Mix well and sprinkle over partially cooked pie. Bake about 25
minutes longer or until set.
1 can(15-16 oz.) Pumpkin
3/4 c. Miracle Whip Salad Dressing (regular or light)
3 Eggs
Mix together in bowl. Pour into 15" x 10" x 1" pan. Bake on 400 degrees
for 18-21 minutes or until knife comes out clean.
Icing
1/2 c. Butter, softened
3 c. Powdered Sugar
2 T. Milk
1 t. Vanilla
Spread on cool cake. Cut into squares. Makes about 3 dozen.
1/4 c. Butter
1 t. Salt
1/2 c. Powdered Sugar
2 T. Vanilla
2 c. Flour
1 c. Pecans, chopped
Blend shortening, butter, salt, sugar & vanilla. Add flour & pecans. Drop by
tablespoon on greased cookie sheet. Bake 25 min. at 325 degrees. Cool. Roll
in powdered sugar. Makes 40. If preferred, dough may be shaped into balls
or finger shaped rolls instead of being dropped from spoon.
1 16 oz. bottle Cranberry Juice
1 16 oz. bottle Lemon-Lime Soda
3 Cinnamon Sticks
Tiny Candy Cane Stirrers
In a large saucepan, mix the apple juice, cranberry juice & lemon-lime
soda with the cinnamon sticks. Heat and then serve in mugs with tiny
candy cane stirrers.
1 t. Vanilla
4 c. Cornflakes, crushed
1 c. Sugar
1 c. Pecans, chopped
Beat egg whites until stiff. Gradualy add sugar. Fold in vanilla,
crushed corn flakes & pecans. Drop by teaspoonfuls onto ungreased
cookie sheet. Bake at about 200 degrees (very low heat) for 1 hour.
2 c. Coconut
1 c. Pecans, chopped
1 can Eagle Brand Sweetened Condensed Milk
1/2 c. Candied Cherries, cut in halves
2 slices Candied Pineapple, cut up
Mix all ingredients together well. Put into a well greased pan. Bake at
350 degrees for 45 min. for a loaf and 30 min. for a small pan.
NOTE: This is a candy like cake, NOT a cake type fruit cake.
1/2 c. Sugar
2 c. Flour
3/4 t. Baking Soda
1/4 t. Salt
1/4 c. Sugar
1 Egg, beaten
3/4 c. Buttermilk
1/4 c. Shortening, melter\d
1/2 c. Pecans, chopped (opt.)
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together
overnight. Mix together flour, baking soda, salt & sugar. Add egg, buttermilk and
shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and
spray with a non stick spray. Cook at 400 degrees for 20 min.
1/2 c. Heavy Cream
1 lb. Dates, cut up
4-5 c. Pecans
Boil sugar and cream until hard boil stage. Stir in dates until they dissolve,
then add whole pecans until you can no longer stir them in. Dump on wet cloth and
form loaf. Refrigerate till time to serve, then slice. Keeps a long time in refrigerator.
1-1/2 sticks Margarine
5-1/2 oz. can Evaporated Milk
7 oz. jar Marshmallow Creme
1-1/2 t. Vanilla
1/2 lb. Brazil Nuts, coarsely chopped
1/2 lb. Pecans, coarsely chopped
1/2 lb. Walnuts, coarsely chopped
1/4 lb. Candied Red Cherries, halved
1/4 lb.Candied Green Cherries, halved
Combine first 3 ingredients in large saucepan, stir over medium
heat until smooth and melted. Bring to boil and cook 5 minutes,
stirring constantly, until candy thermometer registers 238 degrees
(soft-ball stage). Remove from heat and quickly stir in marshmallow
creme. Add all remaining ingredients. Stir well; mixture will be stiff.
Press into prepared pan and cool. When cool, cut into small squares.
1-1/2 c. Sugar
1/4 t. Cream of Tartar
Dash of salt
7 oz. jar Marshmallow Creme
1 t. Vanilla
1 c. Pecans, chopped
Combine water, sugar, cream of tartar and salt. Do not stir. Bring
to a rolling boil and boil until temperature on candy thermometer reaches
248 degrees. Place marshmallow creme in small bowl. Beat at low speed
with electric mixer while gradually pouring in hot syrup mixture. Add
vanilla. Beat until candy loses its gloss and holds its shape when dropped
from a spoon. If mixture is underbeaten, it will not hold its shape, and
if it is overbeaten, it will become dry. Add nuts. Drop from spoon onto
wax paper. Cool and store in air tight container.
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'Twas The Month After Christmas - A Dieter's Poem
