Author: Marcia Young

Categories
Candy Cookbook

Chocolate Caramel Candy

BASE:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

FILLING:
1/4 C. butter or margarine
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow créme
1/4 C. creamy peanut butter
1 tsp. vanilla extract
1 1/2 C. salted peanuts, chopped

CARAMEL LAYER:
1 – 14 oz. pkg. caramels
1/4 C. whipping cream

ICING:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

BASE: Combine the ingredients in a small saucepan and stir over low heat until melted and smooth. Spread onto the bottom of a lightly-greased 13x9x2″ pan. Refrigerate until set.

FILLING: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

CARAMEL LAYER: Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

ICING: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1″ squares. Store in the refrigerator.

Yield: About 8 dozen.

Categories
Bars Cookbook Desserts

Salted Peanut Chews

CRUST:
1 1/2 C. all-purpose flour
2/3 C. brown sugar, firmly packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 C. margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 C. miniature marshmallows

TOPPING:
2/3 C. corn syrup
1/4 C. margarine or butter
2 C. (12 oz.) peanut butter chips
2 C. crisp rice cereal
2 C. salted peanuts

CRUST: Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press into bottom of an ungreased 9x 13″ pan. Bake at 350º for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows and bake 1to 2 minutes longer, or until marshmallows just begin to puff. Cool while preparing topping.

TOPPING: In large saucepan, heat corn syrup, margarine, vanilla and peanut butter just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill. Cut into bars.

Categories
Candy Cookbook

Aunt Sal’s Caramels

2 C. light corn syrup
1/4 tsp. salt
2 C. whipping cream
1 tsp. vanilla
1/2 C. butter or margarine

Cook sugar, corn syrup and salt to 425º. Cut margarine and add a bit at a time so mixture does not stop boiling. Stir vanilla into cream and add gradually so mixture does not stop boiling. Cook, stirring constantly, to 240º, or firm ball stage, and pour immediately into a buttered 9×13″ cake pan. When cool, cut into squares and wrap each piece in waxed paper.

Categories
Bars Cookbook Desserts

Cranberry Date Bars

FILLING:
1 – 12 oz. pkg. cranberries
1 – 8 oz. pkg. chopped pitted dates
1 tsp. vanilla

CRUST:
2 C. rolled oats
1 1/2 C. brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1 C. margarine or butter, melted
1 recipe Orange Glaze

ORANGE GLAZE:
2 C. powdered sugar, sifted
1/2 tsp. vanilla
2 to 3 T. orange juice

FILLING: In a medium saucepan, combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes, or until cranberries pop, stirring frequently. Stir in vanilla. Set aside.

CRUST: Stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture on the bottom of a 9×13″ baking pan. Bake in 350º oven for 8 minutes. Carefully spread filling over baked oat mixture.
Sprinkle remaining oat mixture atop. Pat gently. Bake for 20 to 22 minutes more or until golden. Cool on a wire rack. Drizzle with glaze. Cut into bars. Makes 32 bars.

ORANGE GLAZE: Stir together powdered sugar, vanilla and orange juice. More juice may be added to make the glaze a drizzling consistency.

Categories
Cookbook Cookies Desserts

Oatmeal Raisin Cookies

1 C. margarine or butter
3/4 C. white sugar
1 C. brown sugar
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
2 eggs
1 tsp. vanilla
2 C. oatmeal
1 2/3 C. raisins

Combine margarine or butter and sugars. Beat until fluffy. Add eggs and vanilla; mix well. Combine dry ingredients, except oatmeal; stir in sugar mixture. Fold in oatmeal and raisins. You may add chocolate chips, coconut, nuts, etc., to the basic cookie mix.

Categories
Beef Cookbook Pork Side Dishes Vegetables

Stuff Acorn Squash

1 medium to large acorn squash
1 lb. ground beef
1 lb. pork or Italian sausage
1 egg
Sour cream
Salt
Pepper
Garlic powder

Cut squash in half. Scrape out seeds to make “bowl”. Bake face down for 1 hour at 375°. Cook beef and sausage; drain. Put in mixing bowl and mix in egg, sour cream and seasonings to taste. Turn baked squash over and fill each half with mixture. Bake 30 minutes at 350°.

Categories
Cookbook Side Dishes Vegetables

Mary Kozal’s Dollar Carrots

Mary and I made these when we loaded eight children, four adults into a motor home and headed to Estes State Park, Colorado for a vacation.

3 lbs. sliced carrots, cooked
1 large onion, diced
1 large green pepper, diced
1 can tomato soup
1/2 C. salad oil
1 C. sugar
1/4 C. vinegar
1 tsp. prepared mustard
1tsp. Worcestershire sauce
1/2 tsp. salt

Place carrots, onion and green pepper in bowl. Mix remaining ingredients together and pour over vegetables. Refrigerate.

Categories
Cookbook Side Dishes Vegetables

Grandma Young’s Pickled Beets

2 – 15 oz. cans sliced beets
1 1/2 C. beet juice
1 1/2 C. sugar
1 1/2 C. vinegar

Drain beets, reserving liquid, and put in quart jar. Bring beet juice, sugar and vinegar to boil. Pour over beets, cool and refrigerate. When beets are gone and juice remains, you can open another can of beets, drain and add to pickled juice.

Categories
Cookbook Side Dishes Vegetables

Five Can Baked Beans

This is one of my girls’ favorites. We always had it for their birthday dinners.

2 cans kidney or red beans
1 can large white butter beans
1 can lima beans
1 large can pork and beans
1/2 lb. bacon
4 large white onions, sliced into circles
2 cloves garlic, chopped

SAUCE:
3/4 C. dark brown sugar
1/4 tsp. dry mustard
1/4 C. vinegar

Drain kidney, lima and butter beans and put into large casserole dish. Fry bacon until crisp and remove from pan. Put onions and garlic in bacon pan and cook until tender. Add crumbled bacon, onion and garlic to beans. Combine sauce ingredients and cook over low heat. Pour over beans and bake, uncovered, at 350° for 75 minutes. Excess bacon grease can be drained off before cooking onions and garlic.

Categories
Cookbook Pasta Salads

Paul’s Favorite Macaroni Salad

1 lb. elbow macaroni, or any shape you choose
1 C. celery, diced
2 carrots, diced
1 green pepper, diced
1 onion, diced

DRESSING:
1/2 C. vinegar
3/4 C. sugar
1/2 can Eagle Brand milk
1 C. mayonnaise

Cook macaroni; rinse with cold water and drain. Add celery, carrots, onions and green pepper. Mix together dressing ingredients and toss with macaroni mixture.