Contributor: Mable Cox
CC Original
5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid
Put sugar in large container in a little water to dissolve. Add juices and ice. Dissolve acid in water and add. Takes only a few minutes.
Printable Version
Showing posts with label Mable Cox. Show all posts
Showing posts with label Mable Cox. Show all posts
Friday, September 16, 2011
Easy Caramels
Contributor: Mable Cox
CC Original
1 cup margarine
1 cup light corn syrup
2 1/4 cup brown sugar
1 (14 or 15 oz.) can sweetened condensed milk
Dash salt
1 tsp vanilla
Melt margarine in a 3 quart saucepan. add sugar and salt. Blend in syrup, add milk, stirring constantly. Cook and stir over medium heat to 245 degrees. Add vanilla. Pour into well-buttered 9x9" pan. Cool thoroughly. Cut and warp. For chocolate flavor, add 2 squares unsweetened chocolate, just after you add the condensed milk. You may also add walnuts.
Printable Version
CC Original
1 cup margarine
1 cup light corn syrup
2 1/4 cup brown sugar
1 (14 or 15 oz.) can sweetened condensed milk
Dash salt
1 tsp vanilla
Melt margarine in a 3 quart saucepan. add sugar and salt. Blend in syrup, add milk, stirring constantly. Cook and stir over medium heat to 245 degrees. Add vanilla. Pour into well-buttered 9x9" pan. Cool thoroughly. Cut and warp. For chocolate flavor, add 2 squares unsweetened chocolate, just after you add the condensed milk. You may also add walnuts.
Printable Version
Maraschino Cherries
Contributor: Mable Cox
CC Original
Drain cherries overnight in colander. Melt some fondant over hot water (do not boil). Drop cherry in fondant, life out with a fork. Scrape bottom of fork on side of kettle, drop cherry onto waxed paper. Dip in chocolate. Don't do too many head before dipping, as the juice from the cherry will melt the fondant.
Printable Version
CC Original
Drain cherries overnight in colander. Melt some fondant over hot water (do not boil). Drop cherry in fondant, life out with a fork. Scrape bottom of fork on side of kettle, drop cherry onto waxed paper. Dip in chocolate. Don't do too many head before dipping, as the juice from the cherry will melt the fondant.
Printable Version
Panocha
Contributor: Mable Cox
CC Original
1 cup brown sugar
2 T butter
2 cups white sugar
1/2 cup walnuts
1 cup rich milk
1 tsp vanilla
1/2 T white corn syrup.
Mix sugars, milk, butter, vanilla, nuts and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
CC Original
1 cup brown sugar
2 T butter
2 cups white sugar
1/2 cup walnuts
1 cup rich milk
1 tsp vanilla
1/2 T white corn syrup.
Mix sugars, milk, butter, vanilla, nuts and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
Fudge
Contributor: Mable Cox
CC Original
3 cups sugar
2 T butter
4 T cocoa or 2 squares of chocolate
1/2 tsp vanilla
1 cup rich milk
1/2 cup walnuts
1/2 T white corn syrup
Mix sugar, milk, cocoa, butter and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
CC Original
3 cups sugar
2 T butter
4 T cocoa or 2 squares of chocolate
1/2 tsp vanilla
1 cup rich milk
1/2 cup walnuts
1/2 T white corn syrup
Mix sugar, milk, cocoa, butter and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
Foundation Cream Candy
Contributor: Mable Cox
CC Original
3 cups sugar
2 T butter
1 cup rich milk
1/2 T white corn syrup
Mix sugar, butter, syrup and milk. Bring to boiling point slowly. Cook until a soft ball can be formed in cold water. Pour onto a marble slab or platter to cool. When cool, beat until creamy. Knead. Flavor as desired (vanilla, orange, peppermint, etc. may be used.) When vanilla is used, add walnuts, coconut or candied cherries. Color as desired.
Note: Fondant may be made from this recipe by substituting water for milk and omitting the butter or by combining:
4 cups sugar
2 cups hot water
3 T white corn syrup
1/4 tsp cream of tartar
Bring sugar, water and syrup to a boil. Add cream of tartar when it begins to boil.
Printable Version
CC Original
3 cups sugar
2 T butter
1 cup rich milk
1/2 T white corn syrup
Mix sugar, butter, syrup and milk. Bring to boiling point slowly. Cook until a soft ball can be formed in cold water. Pour onto a marble slab or platter to cool. When cool, beat until creamy. Knead. Flavor as desired (vanilla, orange, peppermint, etc. may be used.) When vanilla is used, add walnuts, coconut or candied cherries. Color as desired.
Note: Fondant may be made from this recipe by substituting water for milk and omitting the butter or by combining:
4 cups sugar
2 cups hot water
3 T white corn syrup
1/4 tsp cream of tartar
Bring sugar, water and syrup to a boil. Add cream of tartar when it begins to boil.
Printable Version
Orange Punch
Contributor: Mable Cox
CC Original
6 oz frozen orange juice
6 oz frozen lemon juice
12 cups cold water
1 1/2 cups sugar
1 tsp vanilla
1 tsp almond extract
Mix together and serve cold or hot.
Printable Version
CC Original
6 oz frozen orange juice
6 oz frozen lemon juice
12 cups cold water
1 1/2 cups sugar
1 tsp vanilla
1 tsp almond extract
Mix together and serve cold or hot.
Printable Version
Sunday, September 11, 2011
Slush Punch
Contributor: Mable Cox
CC Original
4 cups sugar
10 cups water
Boil together, let cool. Add:
12 oz frozen orange juice
12 oz frozen lemonade
6 cups pineapple juice
5-6 mashed bananas
6 bottles 7-Up
Freeze. For serving, mix slush with 7-Up. Serves 60.
Printable Version
CC Original
4 cups sugar
10 cups water
Boil together, let cool. Add:
12 oz frozen orange juice
12 oz frozen lemonade
6 cups pineapple juice
5-6 mashed bananas
6 bottles 7-Up
Freeze. For serving, mix slush with 7-Up. Serves 60.
Printable Version
Monday, August 29, 2011
Brownie Crispies
Contributor: Mable Cox
CC Original
2 eggs
2 tsp vanilla
4 cups brownie mix
Beat eggs, add vanilla and mix. Mix well. Drop by teaspoonfuls. Bake 12 minutes at 350 degrees or until done. Makes 4 dozen.
Printable Version
CC Original
2 eggs
2 tsp vanilla
4 cups brownie mix
Beat eggs, add vanilla and mix. Mix well. Drop by teaspoonfuls. Bake 12 minutes at 350 degrees or until done. Makes 4 dozen.
Printable Version
Brownies
Contributor: Mable Cox
CC Original
2 eggs
1 tsp vanilla
2 cups brownie mix
2/3 cup nuts
Mix together. Put in 8" greased pan and bake at 350 for 20-25 minutes. Cut into squares.
Printable Version
CC Original
2 eggs
1 tsp vanilla
2 cups brownie mix
2/3 cup nuts
Mix together. Put in 8" greased pan and bake at 350 for 20-25 minutes. Cut into squares.
Printable Version
Brownie Mix
Contributor: Mable Cox
CC Original
4 cups flour
4 tsp baking powder
3 tsp salt
6 cups sugar
2 cups cocoa
2 cups shortening
Mix together dry ingredients in paper bag. Pour into bowl, then cut in shortening. Makes 16 cups mix, enough for 8 recipes of brownies or 4 recipes of cookies.
Printable Version
CC Original
4 cups flour
4 tsp baking powder
3 tsp salt
6 cups sugar
2 cups cocoa
2 cups shortening
Mix together dry ingredients in paper bag. Pour into bowl, then cut in shortening. Makes 16 cups mix, enough for 8 recipes of brownies or 4 recipes of cookies.
Printable Version
Sunday, July 10, 2011
Creamy Freeze
Contributor: Mabel Cox
CC Original
3 oz package fruit-flavored gelatin
3/4 cup sugar or honey
1 cup boiling water
2 cups milk
1 envelope Dream Whip
Dissolve gelatin, sugar or honey and salt in boiling water. Blend in milk (mixture may look curdled but will become smooth.)
Pour into freezer tray. Freeze 45 minutes or until mixture is froze one-half inch around edges of tray.
Meanwhile, prepare topping.
Beat gelatin mixture until light and fluffy, about 5 minutes. Fold in topping and pour into freezer trays or bowl and freeze 30 minutes. Empty mixture into a chilled mixing bowl and beat until smooth, but not melted. Can leave mixture in bowl or put back into freezer trays. Freeze until firm, at least 3-4 hours.
I prefer my freezer. It seems to make it smoother.
Printable Version
CC Original
3 oz package fruit-flavored gelatin
3/4 cup sugar or honey
1 cup boiling water
2 cups milk
1 envelope Dream Whip
Dissolve gelatin, sugar or honey and salt in boiling water. Blend in milk (mixture may look curdled but will become smooth.)
Pour into freezer tray. Freeze 45 minutes or until mixture is froze one-half inch around edges of tray.
Meanwhile, prepare topping.
Beat gelatin mixture until light and fluffy, about 5 minutes. Fold in topping and pour into freezer trays or bowl and freeze 30 minutes. Empty mixture into a chilled mixing bowl and beat until smooth, but not melted. Can leave mixture in bowl or put back into freezer trays. Freeze until firm, at least 3-4 hours.
I prefer my freezer. It seems to make it smoother.
Printable Version
Saturday, June 18, 2011
Lime Delight
Contributor: Mable Cox
CC Original
1 pkg lime jello
2 cups finely cut cabbage
1 cup crushed pineapple
1 apple
1 cup Miracle Whip
1 cup Cool Whip
Refrigerate until set.
Printable Version
CC Original
1 pkg lime jello
2 cups finely cut cabbage
1 cup crushed pineapple
1 apple
1 cup Miracle Whip
1 cup Cool Whip
Refrigerate until set.
Printable Version
Wednesday, June 8, 2011
Easy Oven Stew
Contributor: Mable Cox
CC Original
2 lbs beef stew meat
2 T flour
1 tsp salt
1/8 tsp pepper
1 cup water
2 T oil
1/8 tsp paprika
4 small onions
4 medium carrots, sliced
4 medium potatoes
16 oz can tomato sauce
Combine flour, salt, pepper, paprika. Roll beef in seasoned flour. Toss with oil in 3 quart casserole. Bake uncovered at 400 degrees for 30 minutes. Stir once, add vegetables and toss with meat. Add water. Salt and pepper to taste. Pour tomato sauce over all. Mix well. Bake covered at 350 degrees for 1 3/4 hour or until stew is cooked to your taste.
Printable Version
CC Original
2 lbs beef stew meat
2 T flour
1 tsp salt
1/8 tsp pepper
1 cup water
2 T oil
1/8 tsp paprika
4 small onions
4 medium carrots, sliced
4 medium potatoes
16 oz can tomato sauce
Combine flour, salt, pepper, paprika. Roll beef in seasoned flour. Toss with oil in 3 quart casserole. Bake uncovered at 400 degrees for 30 minutes. Stir once, add vegetables and toss with meat. Add water. Salt and pepper to taste. Pour tomato sauce over all. Mix well. Bake covered at 350 degrees for 1 3/4 hour or until stew is cooked to your taste.
Printable Version
Sweet & Sour for Chicken/Rabbit
Contributor: Mable Cox
CC Original
1/4 cup water
3/4 cup sugar or honey
1/2 cup vinegar
1/2 tsp salt
2 tsp soy sauce
1/3 cup ketchup
Bring above to a boil. Flour chicken/rabbit and brown in frying pan. Don't overcook. Salt and pepper while frying. Place in baking dish or pan and pour syrup over chicken. Bake 1 hour at 325-350 degrees. Baste now and then with juice from bottom of pan. It make take longer than 1 hour, so make sure you cook it until it's done.
Printable Version
CC Original
1/4 cup water
3/4 cup sugar or honey
1/2 cup vinegar
1/2 tsp salt
2 tsp soy sauce
1/3 cup ketchup
Bring above to a boil. Flour chicken/rabbit and brown in frying pan. Don't overcook. Salt and pepper while frying. Place in baking dish or pan and pour syrup over chicken. Bake 1 hour at 325-350 degrees. Baste now and then with juice from bottom of pan. It make take longer than 1 hour, so make sure you cook it until it's done.
Printable Version
Subscribe to:
Posts (Atom)