Party Nuts

Party nuts.........mmmmmmmm!

1 pound pecans (or walnuts)

1 egg white w/1 Tbl. water
.......Beat until stiff but not dry

1 cup sugar
1 tea. cinnamon
1 tea. salt
.......Mix all together

Add the nuts to the beaten egg whites until all is coated.

Then add the sugar mixture and mix until all the nuts are coated
with sugar & cinnamon.

Grease cookie sheet with Crisco (do not use butter).

Bake at 250 degrees for 45 minutes. Stir nuts every ten minutes.

Nice to put in little decorative jars for gifts and are wonderful added to a nice summer salad.

BEWARE....... very hard to eat only a few !!!!!

Six Flavor Pound Cake

SIX-FLAVOR POUND CAKE

2 sticks margarine or butter
½ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon of the following extracts/flavorings: vanilla, almond, butter, lemon, rum, coconut

Preheat oven to 325 deg. Grease & flour Bundt pan. Cream together butter and shortening. Add sugar gradually, beating well. Add eggs one at a time, beating after each addition. Add flavorings and mix. Add baking powder to flour and then add flour mixture and milk alternately, beating well. Bake at 325 deg. for 1-1/2 hours.

After removing from oven, let cool in pan while preparing the following glaze:

Combine 1 cup sugar, ½ cup water, 1 teaspoon each of the flavorings used in the cake and a pinch of cream of tartar. Bring to a boil, reduce heat and cook for 5 minutes.

Remove cake from pan and punch little holes over top and sides with a toothpick. While cake and glaze are still hot, spoon glaze over top and sides.

This is not a “pretty” cake but it is the most requested at our home. Can be served with strawberries, whipped cream, etc., but it’s very good plain.
txgran

Apricot Nectar Cake

1 Duncan Hines yellow cake mix
12 oz. can of apricot nectar
4 eggs
1/2 cup of salad or canola oil
1 package of lemon instant pudding
1 stick margarine or butter
1/2 cup sugar

Mix cake mix, 1 cup of apricot nectar, 4 eggs, 1/2 cup oil, 1 package of lemon instant pudding until blended. Spray bundt pan with baking spray, bake at 350 degrees for 1 hour.

The final 15 minutes the cake is baking, in a small saucepan pour the remaining 4 oz. of apricot nectar, 1 stick of margarine and 1/2 cup sugar. Simmer over heat until the liquid is transparent and slightly thickened.

When the cake is finished baking, remove from oven. Immediately poke holes using a chop stick about 1 inch apart. Spoon the thickened warm nectar over the cake. Let the cake cool for about 30 minutes; then invert on a plate. No frosting or icing necessary. Very moist and delicious!

Key Lime Cake

Key Lime Cake Recipe

KEY LIME CAKE

1 pkg. Lemon Supreme cake mix
1 (3.4 oz.) pkg. lemon instant pudding mix
4 eggs
1/2 c. water
1/2 c. Key Lime juice
1/2 c. vegetable oil
2 c. powdered sugar
1/4 c. Key Lime juice

Combine first 6 ingredients; beat 2 minutes at medium speed with mixer. Pour batter into greased, floured 13 x 9 x 2 inch pan. Bake at 350 degrees 35 minutes, let cake cool in pan on wire rack. Combine powdered sugar and 1/4 cup Key Lime juice; drizzle over cake. Cut into squares. 15 to 18 servings.

Sweet & Sour Freezer Pickles

Sweet and Sour Freezer Pickles

2qt. ( 2 1/2 -3 lbs.) sliced, unpeeled cucumbers
1 large onion, sliced & seperated
1 1/2 Tbs pickling salt
1 1/2 cup sugar
1/2 cup cider vinegar
1 Tbs mustard seed
1/2 tsp celery seed

Combine cucumbers,onion,and salt in a glass or ceramic or enamel container. Cover and let stand at room temperature for 2 hours.

In saucepan, combine surag, vinegar,mustard and celery seed. Stir over high heat until boiling. Turn to simmer and cover for 5 minutes. Remove from heat and cool to room temperature. Drain cukes and squeeze. Do not rinse. Put in freezer containers and pour cold syrup over. Cover with crumbled wax paper.
Chill several hours in refrigerator, then place in freezer.
LAB55

Caramel Corn

Caramel Corn

1 cup brown sugar, lightly packed
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
15 cups popped corn


Preheat oven to 200 degrees

Mix sugar, butter, syrup, and salt ina pan and cook over medium heat until butter melts and is bubbles form around the edge. Take pan off the heat and stir in baking soda.

Divide popcorn into 2 large baking pans and pour half the sugar mixture over each, stirring the popcorn as you pour.

Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container, or individual popcorn balls wrapped in plastic wrap.
Mixture will keep well for 2 weeks.

VARIATION : You can add 1 cup dry roasted peanuts to the mix before baking, or 1 cup dried fruit, just after you take from oven.

Yield : 15 cups

Brownies

First you make the brownie and I found this one to be a keeper.

1/2 c of butter
1 c of sugar
2 eggs
1 tsp vanilla
1/3 c cocoa powder
1/2 c all purpose flour
1/4 tsp salt
1/4 tsp baking powder.
Preheat oven to 350 Grease and flour 8 inch pan
In a large saucepan or micro melt 1/2 c butter.Remove from heat and stir in sugar,eggs,vanilla. Beat in cocoa flour ,salt and baking powder.Spread batter into prepared pan. Bake 25-30 min. Do not over cook.

Now I double the recipe and bake in a 9 x 13....

Now here is what I do and I don't have measurements. I just make to fill the bowl or crowd it is to serve.

I cut up the brownie in bite size pieces and put a layer in a bowl..the take some cheery pie filling and place over brownie..take an instant chocolate pudding and make up then pour some over the pie filling.......then top with Cool Whip......then start again with brownie, pie filling pudding and cool whip till used up. then put in fridge..

The reason I double the brownie is to have some to eat....or make another bowl of this...or freeze for later. lol
Enjoy