Caramel Puffcorn

1 pkg puffcorn curls (8 oz. bag)- place in large roaster pan.

In a 2 quart sauce pan cook together for 2 minutes (mixture foams).
1 cup brown sugar
1/2 cup light corn syrup
2 sticks butter (not margarine)
1 tsp baking soda
peanuts (optional)

Pour caramel mixture over puffcorn curls and stir until mixed. Place in a 250 degree oven for 45 minutes. Stir at least every 10-15 min. Remove from oven, pour on wax paper and break apart.

Søtsuppe (Sweet Soup)

Grandma's recipe, from the most fragile and well used cookbook I've ever seen!

• 2 Qts water
• 1/2 C sago...from the book I'm quoting.  My best guess: tapioca
• 1 C raisins
• 1 C prunes
• 1 lemon
• 2 sticks cinnamon
• 1 C sugar
• 1 T vinegar
• 1 glass jelly or grape juice

Wash sago, raisins, and prunes.  Cook them in water for an hour.  Add sugar, cinnamon, sliced lemon and vinegar.  Boil again for thirty minutes.  Add jelly or juice about fifteen before soup is fully cooked

Peanut Butter Buckeyes

 A new favorite and much less tedious than the traditional peanut butter cups.  

• 1 1/2 cups Creamy Peanut Butter
• 1/2 cup Butter, softened
• 1 tsp Vanilla extract
• 4 cups Powdered Sugar
• 6 oz. Semi-Sweet Chocolate chips
• 2 T Shortening 
• Wax paper

Mix peanut butter, butter, vanilla, powdered sugar to form a stiff dough. Shape into balls. about 1 - 2 tsp per ball. Cool long enough to set.
Melt shortening and chocolate together.
Dip peanut butter balls into chocolate with toothpick and return to fridge/freezer to set. If the hole from the toothpick bothers you, just smooth over the hole while they're still a little warm.

Nut Goodie Bars

These were one of Jen's favorite - the trick is getting the layers to stick together after cutting.

Melt together:

• 1 - 12 oz pkg chocolate chips
• 1 - 12 oz pkg butterscotch chips
• 2 C peanut butter

Divide in 2 - spread one 1/2 on bottom of 11x15 pan, chill.  You will keep the other half warm. 

Middle Layer:

• Melt 1 C butter add 1/2 C milk and 1 pkg vanilla pudding (not instant).  Stir until dissolved.  
• Beat in 6 C of powdered sugar.  
• Add 1 tsp maple flavoring.

Spread mixture over chocolate layer til firm. 
To remaining chocolate mix, add 2 C dry roasted nuts.  Spread on top.

Store in fridge or freezer.

Flat Bread

Flat bread...how long has it been!!

• 1 1/2 C buttermilk
• 1 tsp soda
• 2 C quick oatmeal
• 3/4 C shortening
• 1 tsp salt 
• 1/4 C sugar 
• 3 C flour

Roll out with a grooved rolling pin.  Bake on sheets in oven ~ 350*.  Cut into pieces before completely done.  Watch carefully to allow for cutting before getting brown on edges.

Date Balls

Supposedly from "Auntie Cassy" - at least that's what the package of dates says...but they are simply divine.

• 2 8oz. packs pitted dates
• 1 stick butter
• 1 C brown sugar
• 4 T water
• 1 tsp vanilla
• 2 C Rice Crispies
• Coconut for coating

Mix together in 12" Sauce pan: dates, brown sugar, water).  Cook over medium heat for 10 - 12 minutes or until it thickens to paste.  Remove from heat and add 1 t. vanilla.  Mix in 2 c Rice Crispies.  Allow mix to cool to touch and roll into small balls.  Roll balls in finely shredded coconut or powdered sugar.  Makes about 4 dozen.

Deviled Eggs with Avocado

In filtering through all the recipes saved from time gone by, you never quite know what you'll find...

• 12 eggs
• 1/2 C mayonnaise
• 4 tsp prepared mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 med onion finely diced...dunno, this sounds like a lot!
• 1 stalk celery finely diced
• 1 lg avocado

1. Hard boil, peel and remove the yolk from the eggs - set aside to be filled.
2. Sauté onion and celery til tender.  Place into food processor and puree.  Add yolks, mayo mustard, salt, pepper, and avocado and blend all together well.
3. Fill egg whites and sprinkle with Paprika (if desired)