#2674 - Sugar Plumbs

(by Cousin Cathy [Minier] Ulrich)

1/2 cup butter
1/3 cup Kayro clear corn syrup
pecan halves or walnut halves
Domino's powdered sugar
1 - 15oz. package of yellow raisins
2 cups graham cracker crumbs
Baker's angelflake coconut

In a blender or food processor, grind the yellow raisins to chop them into small pieces. In a bowl add chopped raisins, butter, corn syrup and graham cracker crumbs--stir to mix. Pinch off a piece of the mixture the size of an olive and wrap the dough piece all around one nut halve (pecan or walnut). In a bowl add equal amount of powdered sugar and coconut--stir to mix. Roll the dough piece into the powdered sugar/coconut mixture. Repeat with the rest of the dough. Place them on wax paper to set for a few minutes.

#1377 - Butter Crunch Candy

(by Shirley McNevich)

4 sticks butter
2 cups white sugar
1/4 cup water
2 TBSP Kayro corn syrup
2 cups Diamond walnuts (cut into large pieces--NOT chopped)
1 - 8oz. Hershey's milk chocolate bar
1/2 cup finely chopped pecans

Grate the whole unwrapped chocolate bar using a grater--set aside. In a saucepan over low heat add butter--melt and stir. Add white sugar, water and corn syrup--cook and stir constantly and cook to hard crack stage (300-310 degrees). Remove saucepan from heat and add large walnut pieces--stir. If it gets oily on top when you add the walnuts, return saucepan to heat and cook to hard crack stage again. Pour the mixture on to a greased 10 x 15 pan (one with a lip) and smooth it out with the back of a spoon. Sprinkle the grated chocolate evenly over the whole top of the candy and spread it with the back of a spoon. Sprinkle the chopped pecans evenly over the top of the melting chocolate and gently pat the chopped pecans down into the chocolate with the back of a spoon. Cool completely, then use the handle of a table knife to crack the candy into pieces.

#799 - Cherry Cheesecake Bars

(by Shirley McNevich)

Crust: 1 cup walnuts, 1 1/4 cups flour, 1/2 cup packed Domino's dark brown sugar, 1/2 cup butter flavored Crisco, 1/2 cup Baker's angelflake coconut

Filling: 2 - 8oz. Philadelphia cream cheese (softened), 2/3 cup white sugar, 2 eggs, 2 tsp. vanilla, 1 - 21oz. can cherry pie filling

Grease a 9 x 13 cake pan--set aside. Chop 1/2 cup of the walnuts coarsely--set aside. Chop the other 1/2 cup walnuts finely--set aside. In a bowl add flour, brown sugar, Crisco--mix with your hands to form crumbs. Add the finely chopped walnuts and the coconut to the crumbs--mix well. Remove 1/2 cup of this mixture and set aside. Press the rest of the mixture into the bottom of the cake pan. Bake the crust at 350 degrees for 15 minutes. In a mixer add cream cheese, white sugar, eggs, vanilla--beat until smooth. Spread the cream cheese mixture over the crust as soon as you bring the crust out of the oven. Place the cake pan in the oven and bake at 350 degrees for 15 minutes. Remove from oven and pour cherry pie filling over the top (while it's still hot). In a bowl add the reserved crumb mixture and the coarsely chopped walnuts--sprinkle this mixture evenly on top of the cherries. Return to oven and bake at 350 degrees for 15 minutes. Cool completely, then refrigerate overnight. Cut into bars.

#633 - Banana Nut Muffins

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar
1/2 cup buttermilk
1/3 cup canola oil
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 cup mashed VERY ripe bananas
1/2 cup + 1/4 cup chopped English walnuts
1/2 tsp. cinnamon

In a mixer add brown sugar, canola oil and egg--beat. Add buttermilk, vanilla and baking soda--beat. Add mashed bananas--beat. Add flour--beat. Add 1/2 cup chopped English walnuts--beat. In a small bowl add the cinnamon and 1/4 cup of chopped English walnuts--stir. Spoon batter into paper liners in muffin tins--fill each 2/3 full with batter then sprinkle the cinnamon/nut mixture on top of each. Bake at 375 degrees for 20 minutes or until centers spring back when lightly touched.

#306 - Chocolate Butterscotch Fudge

12 ounce package Nestle's semisweet chocolate chips
1 cup butterscotch OR white chocolate chips
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or 2 tsp. imitation vanilla extract
8 ounce can walnuts


Grease your fudge pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan on low heat. Stir the chips and condensed milk until they melt together. Stir in the nuts. Pour the fudge into the pan. Put the fudge in the fridge and chill until firm. Loosen edges with a butter knife, then turn pan upside down on a cutting board to remove fudge. Cut the fudge into squares.

#277 - Cranberry Cookies

(by Shirley McNevich)

3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup white sugar
1 cup firmly packed Domino's dark brown sugar
1 egg
1/4 cup milk
2 TBSP lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts

Preheat oven to 375 degrees. Measure flour, baking powder, soda, and salt into a bowl and stir with a fork to mix. In a mixer, beat butter and sugars until fluffy; beat in egg, milk, and lemon juice. Add flour mixture to the batter a little at a time and beat until well blended--if it gets too stiff continue by hand with a wooden spoon. Remove from mixer and stir in cranberries and walnuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes, or until firm and golden brown. Cool.

#252 - Hermit Cookies

(by Shirley McNevich)

1 cup butter or margarine
2 cups dark brown Domino's sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 1/2 cups flour
1/2 cup buttermilk
1 cup chopped walnuts
2 cups Sun Maid raisins
1 cup chopped dates

Cook raisins in water--boil water, then cook them for 5 minutes. Drain the raisins. In a mixer, combine butter/margarine, sugar, eggs and beat until smooth. In a separate bowl, add baking powder, baking soda, salt, nutmeg, cinnamon, and flour--use a spoon and mix these dry ingredients. Add the buttermilk to the mixer and blend. Slowly add the dry ingredient mixture to the mixer and mix. By hand with a wooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed. Drop heaping teasponsful on a greased cookie sheet about 2" apart. Bake at 375 degrees for 10-12 minutes. Test with your finger--if you lightly touch a cookie and it gets dinged, put them back in a minute or two longer.

#251 - Oat Chocolate Bars

(by Shirley McNevich)

Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats

Filling:
1 - 12oz. package Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts

Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.

#193 - Grape Cookies

(by Aunt Hazel [Haupt] Herman)

1 cup butter
1 1/2 cups white sugar
4 eggs
1 tsp. baking soda dissolved in 1/4 cup water
1 tsp. vanilla
1 tsp. cinnamon
3 1/2 cups flour
1 lb. chopped dates
1 lb. chopped black walnuts
1 lb. red grapes, each grape sliced in half

In a mixer, combine butter and sugar. Add eggs and beat until smooth. Add baking soda in water, vanilla, cinnamon and beat. Add flour a little at a time--if it gets too stiff for the mixer, remove and continue by hand with a wooden spoon. Add dates, walnuts, and grapes--mix with wooden spoon. Drop teaspoonsful on to a greased cookie sheet and bake at 375 degrees until lightly browned.

#191 - Butterscotch Icebox Cookies

(by Aunt Hazel [Haupt] Herman)

2 cups Domino's dark brown sugar
2 eggs
1 cup butter
1 cup chopped black walnuts
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
4 cups flour

In a mixer, combine brown sugar, butter and beat. Add eggs and beat until smooth. Add baking soda, cream of tartar, salt, vanilla, chopped walnuts and beat. Slowly add flour until batter gets too stiff for the mixer. Use a wooden spoon to mix in the rest of the flour by hand. Cut the dough into four parts. Use your hands and shape each of the four parts into a ball. Take one ball at a time, sprinkle flour on counter, put ball on top of flour, and sprinkle flour on top of ball. Roll with your hands until it's shaped like a log (about 2" round). Pat the ends so they are flat, and wrap in Saran Wrap and place in a long cake pan. Repeat with other 3 balls of dough. Refrigerate overnight. Remove from refrigerator one roll at a time and slice into cookies with a sharp knife (about 1/4" thick for each cookie). Place on a greased cookie sheet and bake at 375 degrees until lightly browned.

#178 - Cranberry Relish

(by Mitzie [Shade] Williams - friend)

1 - 16oz. can whole cranberry sauce
1 - 20oz. can Dole crushed pineapple
2 cups chopped or grated apples
2 cups chopped oranges
1 TBSP of orange zest (grated outside peel of an orange)
1/2 cup chopped Black Diamond walnuts

Put all ingredients in a large bowl and stir with a spoon to mix. Refrigerate before serving.

#174 - Cranberry Salad

(by Nancy [Wynn] Swank - friend)

1 large can whole cranberry sauce
1 - 6oz. box raspberry Jell-O
1 cup sour cream
1/2 cup chopped walnuts
1/2 cup chopped celery

Dissolve Jell-O in 2 cups boiling water in a large bowl. Stir until dissolved. Add the cranberry sauce and stir thoroughly. Chill mixture until it gets "jiggly". Add sour cream, walnuts, and celery and stir completely. Refrigerate until solid. Keep refrigerated.

#141 - Broccoli Slaw

(by Mary Kern - friend)

1 package broccoli slaw mix (usually in grocery aisle with pre-mixed salads)
1/2 cup diced green onions
1 cup chopped walnuts OR pecans
1 cup sunflower seeds
2 packages Ramen noodles (chicken flavor)
1/2 cup white sugar
1/4 cup olive oil
1/3 cup white vinegar or apple cider vinegar
2 packs soup seasoning (the two chicken flavor packets that come inside of the Ramen noodle packages)

In a large bowl, add the broccoli slaw mix, onions, nuts, sunflower seeds. Break up the raw Ramen noodles and add into the bowl. In a separate small bowl, mix sugar, olive oil, vinegar, and chicken flavor packets from the Ramen noodles--mix thoroughly with a spoon. Pour this mixture on top of all the other ingredients in the large bowl. Toss as you would toss a salad. Refrigerate overnight. Keep refrigerated.

#80 - Carrot Cake

(by Jean [Thomas] Taylor)

2 cups white sugar
1 1/2 cups canola oil
4 eggs
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups flour
3 cups raw grated carrots
1 cup chopped walnuts (optional)

Grate the carrots and set aside. In a mixer, combine sugar, oil, and eggs. Beat until creamy. Add baking powder, salt, and cinnamon. Gradually add the flour. Beat until smooth. Remove from mixer and fold in grated carrots with a spoon (and walnuts if desired). Pour batter into a 9 x 13 x 2 greased and floured cake pan. Bake at 350 degrees for 35-40 minutes. Test for doneness with a toothpick.

Icing: 1/2 cup butter (room temperature), 1 - 8oz. package Philly cream cheese, room temperature (or from refrigerator, microwave :20 seconds on high--must remove cream cheese from foil before putting in microwave), 2 cups powdered sugar , 1 tablespoon lemon juice.
Cream together the butter and cream cheese until smooth. Slowly whip in the powdered sugar and lemon juice. Ice the cake when cake is cool.

#52 - Easy Sticky Buns

(by Aunt Eileen [Knouse] Carter)

2 loaves frozen bread dough
1 stick Parkay margarine
1 cup dark brown sugar
1 6 oz. package of vanilla pudding (NOT instant)
4 3/4 tsp. cinnamon
1/4 cup milk
1 cup chopped walnuts (optional)

Thaw the bread dough overnight. Grease a 13 x 9 x 2 cake pan. Break one of the loaves into pieces and line bottom of pan until covered.

In a small saucepan, melt the margarine and add brown sugar. Remove from heat and add pudding mix, cinnamon, and milk and stir. Pour 1/2 of that mixture on top of the bread dough that you put in the pan already.

Break the second loaf of bread in pieces and cover the mixture in the pan (just like you did before). Pour the rest of the margarine mixture over the top. Cover it with saran wrap and let stand on the counter for 3 hours until dough is raised (should be double in size). Sprinkle nuts over the top if you wish. Bake at 350 degrees for 30 minutes or until brown. Take a cookie sheet and line it with foil. Dump the sticky buns out on the foil while still hot. Enjoy.