#3275 - Tureen Beef and Beans

(by Shirley McNevich)

Note: this recipe makes ALOT. Use it for picnics, tureen dinners, etc.

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1lb. thick cut bacon
1 - 15oz. can lima beans (drained)
1 - 15oz. can kidney beans (do NOT drain)
1 - 15oz. can chili beans (do NOT drain)
1 - 32oz. can Bush's baked beans (do NOT drain)
1 - 15oz. can butter beans (drained)
3/4 cup Domino's dark brown sugar (packed)
3/4 cup King syrup molasses
1 cup Heinz ketchup
chili powder (optional)

In a skillet add ground chuck, salt, pepper and onions--cook/stir until meat is browned. Drain off any grease, then dump the beef mixture into a crockpot. Fry the bacon until cooked (but not crispy). Dry the bacon on paper towels, then cut the bacon into bite sized pieces and add it to the beef. Add drained lima beans, kidney beans/juice, chili beans/juice, baked beans/juice, drained butter beans, brown sugar, molasses and ketchup--stir well until mixed. Turn crockpot to low and cook for 8 hours--check them every hour or so--if they seem too dry, add 1/4 cup boiling water and stir. After 8 hours, taste--add more salt, pepper, chili powder, etc. to your taste.

#3039 - Ginger Snap Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/4 cup white sugar
1 egg
1/2 cup King syrup molasses
1 cup flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 cup hot water
1 cup raisins

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add egg--beat. Add molasses--beat. Add baking soda, salt, cinnamon, ginger and cloves--beat. Add hot water--beat. Add flour--beat just until mixed. Remove from mixer--add drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 17-20 minutes.

#2943 - Amish Vanilla Pie

(by Shirley McNevich)

1 cup white sugar
4 TBSP flour
1 beaten egg
1/2 cup King Syrup molasses
1/2 cup Kayro dark corn syrup
2 cups water
1 tsp. vanilla
2 cups flour
1 cup Domino's dark brown sugar (packed)
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup softened butter
1/4 cup lard
2 unbaked pie crust doughs

Grease two 9" plates--insert the doughs into each pie plate, flute the edges, and spray the inside of the doughs with Pam. In a saucepan add white sugar, 4 TBSP flour, beaten egg, molasses, corn syrup, water and vanilla--turn heat to medium. Cook/stir until you get a full rolling boil. Remove from heat and cool to room temperature. In a bowl add 2 cups flour, brown sugar, cream of tartar, baking soda, softened butter and lard--mix with a pastry blender to make crumbs. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the crumbs over the top of each pie. Cover just the edges of the pies with strips of foil. Bake the pies at 350 degrees for 30 minutes, then remove the foil and bake 10-15 minutes longer--test with a toothpick for doneness. Cool completely.

#2664 - Puffed Rice Balls

(by Aunt Faye [Herman] Minier)

1/2 cup Kayro corn syrup
1/2 cup King syrup molasses
1/2 cup white sugar
2 TBSP butter
2/3 of small box Quaker puffed rice cereal
2 TBSP apple cider vinegar

Place puffed rice in a glass bowl. In a saucepan add corn syrup. molasses, white sugar and cider vinegar--cook/stir over medium heat until boiling. Once boiling, cook/stir until temperature of mixture reaches 300 degrees (hard crack stage). Remove from heat--add butter--stir until melted and smooth. Cool mixture slightly (until it stops bubbling). Pour the hot mixture over the puffed rice--stir well. Cool slightly, then shape the mixture into balls and place them in a buttered cake pan. Cool completely.

#2280 - Crockpot Baked Beans

(by Shirley McNevich)

2 - 40oz. cans great northern beans (drained)
1lb. raw bacon (cut into 1" pieces)
1 cup Heinz ketchup
1 cup King syrup molasses
1 cup boiling water
1 cup Domino's dark brown sugar (packed)
1 cup mined onions (optional--more or less if you wish)
salt and pepper (to your taste)

In a crockpot add ketchup, molasses, boiling water, brown sugar--stir until well mixed. Add drained beans, raw bacon pieces and minced onions--stir to mix. Put the lid on--set crockpot on low and cook for 6 hours. Taste them after 6 hours--add salt and pepper at this point if you wish, then stir and taste again. After 6 hours, remove the lid and set crockpot on high--cook 2-3 hours uncovered (check every hour so you don't overcook them).

#1782 - Wet Bottom Shoe Fly Pie

(by cousin Cathy [Minier] Ulrich)

2 unbaked 10" pie crust doughs
2 1/2 cups flour
1 1/2 cups Domino's dark brown sugar (packed)
4 TBSP Crisco shortening
3 beaten eggs
1/2 cup Brer Rabbit green label baking molasses
1/2 cup Brer Rabbit mild orange label moasses
1 cup King syrup molasses
1 1/2 cups hot water
2 tsp. baking soda
1/2 cup boiling water

Spray two 10" pie plates with Pam--insert one pie dough in each plate, flute the edges of each dough, and spray the insides of the doughs with Pam--set aside. In a bowl add flour, brown sugar and Crisco--mix until it makes crumbs (use a pastry blender if necessary). Remove 2 cups of the crumb mixture--set aside. To the remaining crumb mixture add beaten eggs, both types of Brer Rabbit molasses, King syrup molasses, and 1 1/2 cups hot water--stir until mixed. Dissolve the baking soda in 1/2 cup boiling water--stir. Add baking soda mixture to molasses mixture--stir. Pour half of the batter into each of the pie doughs. Sprinkle 1 cup of reserved crumbs on top of each pie evenly. Bake at 400 degrees for 15 minutes--without opening oven door reduce heat to 375 degrees and bake 25 to 30 minutes longer. Allow pies to set up for 24 hours before cutting!

#1558 - Oatmeal and Apple Muffins

(by Shirley McNevich)

3/4 cup Quaker quick oats
3/4 cup milk + 2 TBSP milk
1 beaten egg
2 TBSP canola oil
2 TBSP King syrup molasses
3/4 cup grated apples (any type of baking apples--peel before grating)
1 1/4 cups flour
1 TBSP baking powder
1/2 tsp. salt
1/2 tsp. cinnamon

In a large bowl add oats and pour the milk over them--let them soak for 15 minutes. Add beaten egg, canola oil, molasses, grated apples, flour, baking powder, cinnamon and salt--stir just until mixed. Place cupcake liners into muffin tins. Fill each liner 1/2 to 3/4 full with batter. Bake at 400 degrees for 17-20 minutes.

#1531 - Bean Bake

(by Shirley McNevich)

4 slices bacon (fried, drained and crumbled)
1 chopped onion
1/4 cup King syrup molasses
2 TBSP Domino's dark brown sugar
1 or 2 tsp. French's yellow mustard
1 - 15.5oz. can pinto beans (drained)
1 - 16oz. can pork 'n beans
1 - 15.5oz. can kidney beans (drained)
shredded cheddar cheese for topping (optional)

In a skillet fry bacon but save the drippings in the pan. Add chopped onions to drippings--turn heat to medium and cook/stir until onions are caramelized. Add molasses, brown sugar and mustard--stir. Remove from heat--add pinto beans, pork 'n beans, and kidney beans--stir until mixed. Add crumbled bacon--stir. Pour whole mixture into a greased 2 qt. casserole dish. Bake covered at 350 degrees for 1 hour. Top with shredded cheddar cheese before serving if you wish.

#1334 - Frosted Molasses Cake

(by Shirley McNevich)

1 cup white sugar
3 cups flour
3/4 cup butter (softened)
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 cup boiling water
3/4 cup Brer Rabbit green label baking molasses
1/4 cup King syrup molasses
Frosting: 5 TBSP Domino's dark brown sugar; 3 TBSP butter; 2 TBSP milk; 1 cup Baker's angelflake coconut

In a mixer add white sugar and eggs--beat. Add butter--beat. Add baking soda, baking powder--beat. Add both types molasses--beat. Add boiling water--beat. Slowly add flour--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--cool cake slightly. Frosting--in a saucepan over medium heat add 2 TBSP butter, brown sugar and milk--stir and bring to a boil, then boil until it starts to thicken. Remove saucepan from stove--add coconut and stir. Frost the cake.

#1012 - Pepper Beans

(by Shirley McNevich)

1 to 1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 chopped green pepper
2 - 40oz. cans pork 'n beans
1/2 cup Heinz ketchup
3 TBSP Domino's dark brown sugar
1/4 cup King syrup molasses

In a dutch oven over medium heat add ground chuck, salt, pepper, chopped onion and chopped green pepper--cook and stir until meat is browned. Drain the fat off the meat and return meat to dutch oven. Add all pork 'n beans, ketchup, brown sugar and molasses--stir and cook over medium heat until boiling--turn heat back to simmer. Simmer for 30 minutes. Taste--add more ketchup or more brown sugar if desired.

#1009 - Vanilla Pie

(by Shirley McNevich)

1 cup King syrup molasses
1/2 cup white sugar
1 egg (beaten)
2 TBSP flour
1/2 tsp. salt
2 cups hot water
2 tsp. vanilla
2 unbaked pie doughs (make your own or buy the doughs)
Crumbs: 1 cup white sugar; 1 stick softened butter; 2 cups flour; 1/2 tsp. baking soda; 1/2 tsp. cream of tartar

In a saucepan over medium heat add King syrup, white sugar, beaten egg, flour and salt--stir. Add hot water to the mixture--stir. Cook and stir until mixture gets thick (about 6 minutes). Remove from heat--add vanilla and stir. Let mixture cool completely. Spray Pam into two 9" pie plates--add pie dough, spray the inside of the doughs with Pam and flute the edges. Pour half of the cooled molasses mixture into each pie dough. In a bowl add 1 cup white sugar, 2 cups flour, softened butter, baking soda and cream of tartar--stir with your hands until it makes crumbs. Sprinkle half of the crumb mixture on top of each pie. Bake them at 375 degrees for 10 minutes, turn heat back to 350 degrees and bake for 30 minutes longer or until center is set.

#969 - Corn Flake Crisps

(by Stella Ketner - friend)

4 cups Kellogg's Corn Flakes
1/2 cup chopped pecans
1/4 cup butter
1/3 cup King Syrup molasses
1/3 cup Nestle's semi-sweet chocolate chips
1/4 cup white sugar

In a bowl add corn flakes and chopped pecans--stir and set aside. In a saucepan over medium heat add butter, white sugar and molasses--stir and bring to a full rolling boil. Remove from heat and add chocolate chips--stir until all chocolate has melted. Pour the hot mixture over the corn flake mixture--mix as well as you can with a spoon. Drop by tablespoonfuls on to greased cookie sheets. Bake at 350 degrees for 6 minutes.

#719 - Caramel Turtles

(by Shirley McNevich)

Caramel: 1 cup white sugar, 1/2 cup packed Domino's dark brown sugar, 1/2 cup King Syrup molasses, 1/2 cup heavy cream, 1 cup milk, 1/4 cup butter, 1 tsp. vanilla

Other: 6oz. pecan pecan halves, 2 - 4oz. bars German sweet chocolate

Butter an 8 x 8 baking pan. In a heavy saucepan over low heat add white sugar, brown sugar, molasses, heavy cream, milk and butter--cook and stir with a wooden spoon until both sugars dissolve. Turn heat up to medium and cook/stir until candy thermometer is 244 degrees (if you don't have a candy thermometer drop a teaspoonful into a glass of cold water--if it forms a hard ball it's ready, if not cook longer and retest). Remove from heat and add vanilla--stir. Pour caramel mixture into the buttered pan and let it sit for 30 minutes. Use a sharp knife to cut the caramel into about 26 pieces. Roll each piece into a ball and place it on a saran wrap covered cookie sheet about 1" apart. Press 4 pecans onto each caramel in a cross (like a clockface--12, 3, 6 and 9) so one end of each pecan is in the middle of the caramel and the other end is hanging off of the edge). Melt the chocolate in a double boiler. Spoon 1 tsp. of melted chocolate over the top of each turtle. Refrigerate to allow chocolate to harden.

#710 - Caramel Popcorn Crunch

(by Shirley McNevich)

10 cups plain popped popcorn
1 cup pecans
1/2 cup butter
1/2 tsp. baking soda
1 cup Domino's dark brown sugar
1/4 cup King syrup molasses
1/2 tsp. salt

Preheat oven to 250 degrees. Place popcorn and pecans in a Dutch oven--place them in preheated oven. In a saucepan over medium heat add butter, brown sugar, molasses and salt--stir and cook until brown sugar dissolves. Bring to a boil--test the mixture by dropping a teaspoonful into a glass of cold water. If it makes a cracking noise, it's ready (if not cook longer and retest--if you have a candy thermometer it should be 248 degrees). Remove from heat and stir in the baking soda. Remove popcorn/nuts from oven and pour hot candy mixture over the top--stir gently to coat. Return the whole mixture to the oven and bake for 45 minutes, stirring every 15 minutes. Remove from oven, let it cool, and keep in an airtight container.

#709 - Popcorn Balls

(by Aunt Hazel [Haupt] Herman)

8 cups of popped plain popcorn (not buttered)
1 cup white sugar
1 cup King syrup molasses
1/4 cup water
1 tsp. cider vinegar
2 TBSP butter + 2 TBSP butter
1 tsp. vanilla

Put popped popcorn in a large glass bowl--set aside. In a skillet or Dutch oven over medium heat add white sugar, King syrup, water, vinegar, 2 TBSP butter--bring to a boil but do NOT stir. Once boiling cook about 15 minutes and then test--drop a teaspoon full into a glass of water. If it forms a soft ball it's ready. If it's runny it's not ready--cook longer. When it's ready remove from heat, add the vanilla and stir. Pour the candy mixture over the popped popcorn--stir with a wooden spoon until coated. Use the extra 2 TBSP butter to butter your hands--take out a handful of the popcorn mixture at a time and form into balls. Set each formed ball on saran wrap covered cookie sheets to cool. Wrap in colored cellophane once they have cooled.

#600 - Chop Suey

(by Edith Lewis [Uncle Elbert Arnold's cousin])

1lb. sirloin tip beef (cut into bite sized pieces)
1lb. fresh pork (cut into bite sized pieces)
1 tsp. salt
1/2 tsp. pepper
3-4 medium chopped onions
1 1/2 cups chopped celery
1 can mixed chop suey vegetables
3oz. chop suey sauce OR soy sauce
1 TBSP King Syrup molasses
1 to 1 1/2 TBSP cornstarch
1/4 cup cold water
1 can sliced mushrooms OR fresh mushrooms

In a skillet add beef and pork pieces (cut to bite-sized)--add a little water and the salt and pepper. Add celery and onions. Cook over medium heat until tender, turning pieces while cooking. When cooked to your taste add the can of chopped suey vegetables--cook and stir for 15 minutes over medium heat. Add the chopped suey sauce and the mushrooms--stir. Add King Syrup--stir. Turn heat back to low. In a cup add the cornstarch, then slowly add the 1/4 cup cold water--stir until dissolved. Add the cornstarch mixture to the mixture in the skillet--turn heat back to medium--stir and cook for 10 more minutes or until hot. Serve over cooked rice or cooked noodles.

#569 - Walnut Taffy

(by Aunt Hazel [Haupt] Herman)

2 cups King syrup
2 1/2 cups white sugar
2 TBSP cider vinegar
2 TBSP butter
1 tsp. vanilla
butter
1 cup cold water (for testing taffy)
1 cup chopped black walnuts (optional)

In a large iron skillet add King syrup, white sugar, and vinegar--stir constantly over medium heat until mixture is boiling. Once boiling stir constantly and cook for about 20 minutes. Take out a spoonful and drop it into the test water--if it makes noise (cracks) it's done. If not cook longer and retest. Remove from heat, add 2 TBSP butter, vanilla and walnuts--stir well until butter is melted. Pour hot mixture on to a well buttered 14" x 10" cookie sheet (cookie sheet must have at least a 5/8" lip). Let it cool completely--usually takes a few hours until it hardens. Once cool use a butter knife to loosen the edge. Take pan over to the sink and turn entire taffy upside down and place it on top of the pan. Use the butter knife handle to crack the taffy into bite sized pieces. Place taffy pieces into a container and keep refrigerated. This taffy is not for chewing.

#505 - Deluxe Shoo Fly Pie

(by Art Keithan - friend)

3/4 cup King syrup molasses
1/4 cup lite Brer Rabbit baking molasses
3/4 cup boiling water
1 egg
3/4 tsp. baking soda
1 unbaked ready-made pie crust dough
Crumbs: 1/4 cup butter, 1 1/2 cups flour, 1 cup Domino's dark brown sugar (packed)

In a bowl add butter, flour and brown sugar--use your hands to mix until it turns to crumbs--set aside. In a separate bowl beat the egg, then add King syrup and molasses--stir with a spoon until well blended. Add the boiling water to the molasses mixture--add the baking soda to the boiling water/molasses mixture and stir until it stops fizzing. Spray the 9" pie plate with Pam--put unbaked pie crust in the pie plate, flute the edges and spray inside of the pie dough with Pam. Pour molasses mixture into the pie crust, then sprinkle all of the crumbs over the top. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 25-30 minutes longer.

#98 - Baked Pork & Beans

(by Shirley McNevich)

4 - 1lb. cans pork 'n beans
6-8 slices bacon (fried and cut in small pieces)
1 level tsp. French's yellow mustard
3 heaping TBSP Domino's dark brown sugar
3 TBSP King Syrup molasses
1/2 cup Heinz ketchup

Open the cans of beans. Use a spoon to throw out the juice that is on the top in each can, but do not drain the beans. Remove the pork pieces from the pork 'n beans and throw away. Spray a 2 qt. casserole dish with Pam. Put the beans in the casserole dish. Add the fried bacon along with 2 TBSP of bacon grease that resulted from frying the bacon. Add mustard, brown sugar, molasses, ketchup. Stir all ingredients with a spoon until well mixed. Bake at 375 degrees for 1 hour (uncovered). Stir them when they are cooked halfway (30 minutes).

#97 - Baked Lima Beans

(by Shirley McNevich)

4 - 1lb. cans buttered lima beans
6-8 slices bacon (fried and cut in small pieces)
1 level tsp. French's yellow mustard
3 heaping TBSP Domino's dark brown sugar
3 TBSP King Syrup molasses
1/2 cup Heinz ketchup

Open the cans of beans. Use a spoon to throw out the juice that is on the top in each can, but do not drain the beans. Spray a 2 qt. casserole dish with Pam. Put the beans in the casserole dish. Add the fried bacon along with 2 TBSP of bacon grease that resulted from frying the bacon. Add mustard, brown sugar, molasses, ketchup. Stir all ingredients with a spoon until well mixed. Bake at 375 degrees for 1 hour (uncovered). Stir them when they are cooked halfway (30 minutes).