-TOPPING – 3/4 c Firmly pkd. brown sugar* 6 tb (3/4) stick butter* 1 1/2 c Chopped pecans* 1 1/2 c Graham crkr crumbs -FILLING – 1 c Sugar 6 tb (3/4) stick butter; melted 3 8oz pkgs cream cheese 3/4 c Firmly packed brn sugar 5 Eggs 1 lb Canned solid packed pumpkin 1/2 […]

Preheat oven to 325F. Combine all ingredients except the nuts in a baking pan & mix well. Add nuts & toss to mix. Spread nuts in a single layer & bake for 20 minutes, or until golden, stirring 2 or 3 times during cooking. Serve barely warm or at room temperature. Variation: Try assorted nuts.

Cream shortening and sugar till smooth. Add all the handfuls. Mix well, then add combined flour and baking soda. Add milk. Drop by tablespoons on greased cookie sheet. Bake at 350~ about 10 minutes or until done. Leave on cookie sheet a minute or two before lifting them off, as they might crumble. Makes 3 […]

1. Blanch peaches in boiling water 30 seconds. Immediately rinse with cold running water; drain well. Peel peaches; cut in half; remove and discard pits. 2. Heat 2 cups water, the sugar and vanilla in medium saucepan to boiling; boil, stirring occasionally, 5 minutes. Sugar should be completely dissolved. Add peach halves; poach until tender […]

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, its flexible. It can be made with other kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts (almonds or pecans, for instance) and coatings […]

In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve […]

A little heaver than plain scones. Make them slightly smaller than normal and serve without jam or cream. Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl. Stir in sugar. With your fingers, rub in butter pieces until mixture […]

IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and cloves and bring the mixture to a boil over high heat. Continue cooking until the preserves are melted and the liquid has thickened, about 6 to 7 minutes. Strain the liquid into a large skillet, transferring the cinnamon stick to the pan. Add […]

Put vegetables in water, boil a few minutes, reserve water. Mix all, roll into shape, cover with breadcrumbs, bake 40 minutes at Mark 6 Serve with gravy made with tomato puree garlic and reserved water. OH- forgot essential detail – must roast the hazel nuts at about 300 until skins blacken and then remove the […]

In a small saucepan combine the vinegar, water & sugar. Bring to a boil and boil for 5 minutes, stirring occasionally to make sure the sugar is dissolved. Remove from heat and allow the mixture to cool. Put the peanuts and vinegar-sugar mixture into a food processor or blender and puree until smooth. Add the […]