HOMEMADE TOFFEE
INGREDIENTS:
1 pound of butter
1/2 cup water
2 cups sugar
1 teaspoon salt
16 ounces MILK chocolate chips *
candy thermometer
DIRECTIONS:
Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees (approx 10-13 minutes). Pour into an ungreased 10x13 inch baking sheet and spread evenly to coat. Will begin hardening immediately so move quickly. Sprinkle milk chocolate chips evenly over hot toffee and wait 1 minute till they begin to melt. Spread softened chocolate evenly over entire pan (like frosting) and chill for 2 hours. Slam pan once on counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and let get to room temperature before serving. Makes 1 10x13 pan (* can also be cut in 1/2 but use smaller pan)

Almost Healthy Enough to Eat for Breakfast
Chocolate Chip Cookies
2 ˝ c. flour
2 c. firmly packed brown sugar
1 tsp soda
1 tsp salt
1 c. margarine or butter, softened
2 tsp vanilla
2eggs
2 c .quick cooking oats
6 oz (1 cup) semi-sweet chocolate chips
˝ c nuts or sunflower seeds
 optional ingredients:
1 c peanut butter           1 c. flaked coconut
1 c wheat germ                     1 c. nonfat dry milk
(I use ˝ c each of coconut and one of the others)
 Heat oven to 350* Lightly spoon flour into measuring cup; level off.  In large bowl, combine all ingredients except 1 c. flour, oats, chocolate chips and nuts.  Beat at medium speed until well blended, about 1 or 2 minutes.  By hand, stir in remaining ingredients.  Add optional ingredient.  Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 350* F. for 10 to 15 min. or until golden brown. Cool 1 min. remove from cookie sheet to cooling rack.  Cookies may be slightly soft until cool, but become crunchy outside and soft in.

BREAD PUDDING WITH WHISKEY SAUCE
As prepared at the Bon Ton Cafe on Magazine Street.
Ingredients
1 loaf French bread
1 quart milk
3 eggs, beaten
2 cups sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 cup raisins
3 tablespoons melted butter
Preheat oven to 350°F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 mins. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes (last step optional).
Whiskey sauce
A variation that I like is to use Southern Comfort for the sauce instead of whiskey. For a nonalcoholic version, you may add a teaspoon of rum, orange or vanilla extract.
1 cup sugar
1 stick butter (or margarine if you insist)
1 egg, beaten
2 ounces Bourbon whiskey or Southern Comfort; rum also works well
Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor.
Serves 8

Blackberry Cobbler
from Grandma Em
This was always a quick dessert my momma could make after church for Sunday dinner and that she could bring to Grandma’s on New Year . As it bakes the batter rises to form a crust. 
Ingredients
1 c. flour
1 tsp. Baking powder
˝ tsp. Salt
1 c. sugar
˝ c. milk or enough to make a thick batter
1 stick of butter
qt.. or 4 c.   blackberries
Directions
Melt butter in 2 qt. Casserole or 3” deep pie pan in oven.
Mix first  five ingredients into thick batter and pour on top of butter. 
Heat  blackberries in their juices and pour on top batter in pan.
Bake at 350 degrees until golden brown.
May be served warm with ice cream.

Fresh Coconut Cake
1. make your favorite white layer cake from either a mix or scratch.
Cook
2. With a nail or wine bottle opener, bore holes in the "eyes" of a coconut. Drain the milk into a glass and reserve. Gently tap the husk of a coconut all over until it is loosened from the fruit and cracks. Peel the outer brown skin from the meat of the coconut. Finely grate the coconut.
3. Sprinkle the coconut milk onto the tops of the cake layers.
4. Frost bottom layer with Cool Whip, Spread with the grated coconut. Repeat with each layer. Refrigerate. Best if made a day or so in advance.

MORNING APPLESAUCE LOAF
 INGREDIENTS: 
1 c shortening 
1 1/2 c brown sugar, firmly packed 
4 Eggs 
2 1/2 c all-purpose flour, sifted 
1 tsp baking powder 
1/2 tsp baking soda 
1 1/2 tsp salt 
2 tsp cinnamon 
3/4 tsp cloves 
3/4 tsp  nutmeg 
2 c canned applesauce, sweetened
 1 1/2 c oats, uncooked (quick or old-fashioned) 
1 c raisins 
1 c pitted dates -- cut in small pieces 
1 c coarsely chopped nuts 
DIRECTIONS: Preheat oven to 275 degrees. Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, and nuts; stir to coat fruits and nuts evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Set a pan of hot water in the bottom of oven before adding loaves. Bake loaves for 2 hours. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread in plastic and store one day before slicing. Yield: 2 loaves

Crockpot Candy*
Teri Smith, Alaska
2 lbs. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts
Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 additional hour. Drop on waxed paper and cool. Store in tin.

Bobo's Pound Cake
(Doug Pope, Gadsden, AL)
5 eggs at room temperature
2c. sugar
pinch salt
5 T. milk
1. c. Crisco
2 c. flour
vanilla (1-2 tsp)
Cream crisco and sugar real well. Add 1 egg at a time, beating well after each. Add flour and salt alt with milk and vanilla. Bake about 45 min. at 350 degrees. Serve with chocolate sauce and/or ice cream.

Kolache
(from Sandy Vogt, Freeport)
1/2 lb cream cheese
2 tsp granulated sugar
1/2 tsp salt
2 sticks butter (real please)
2 c. flour
Mix and refrigerate. Roll 1/4" thick. Cut into rounds.
Top with Solo Fruit topping of your choice.
Bake 350 for 20 min. Sprinkle with powdered sugar.

Peanut Butter Bars
(from Donna Gilbertson, S. Beloit)
Mix in bowl:
1 2/3 c. peanut butter
1 1/2 c. graham cracker crumbs
3 c. powdered sugar (I used 2)
melt 1 1/2 sticks margarine and mix it in with crum mixture.
Optional: add small bag of chocolate chips to mixture.
Pat mixture into bottom of a 9X13 pan
Melt 1 stick of margarine with 1 sm bag of chocolate chips.
Pour and spread over mixture in pan.
Chill until set. Cut into small 1" bars.

Granny's TEA Cakes....
(these are a favorite from my childhood, but my granny never wrote down her recipes. They had been passed from generation to generation. I want to thank Mary Margaret Selig-Trahan for sharing this cookie recipe)

Dissolve soda in buttermilk, beat eggs, add sugar, butter and buttermilk--work in flour, as in making biscuits...roll out cut and bake. For Christas dust with red and green sugar

Butter Crunch Candy
(Toni Schreiner, Chadwick)
1/4 lb Butter
1/4 lb Margarine (don't use all of either)
1 c. sugar
2 Tbl. water
1 Tbl Corn syrup
3/4 c. pecans
1/2 sm bag chocolate chips (1 c.)
Melt butter in heavy pan, remove from heat and ad sugar. Return to low heat. Stir rapidly until mixture begins to bubble. Remove from stove and add syrup and water. Return to low heat. Cook until 290 degrees. Take from stove and add nuts. Spread quickly on greased cookie sheet. Cool a little then spread chocolate chips on top. Break into pieces when cool. Take care when you spread on cookie sheet as it will burn skin.

holiday krispie treats
1 12 oz pkg. White chocolate chips
2 TBS. butter
3/4 cup candied cherries
2 TBS. finely chopped candied lemon or
orange peel
1/3 Cup toasted almonds pecans or
walnuts will work too
3 Cups Rice krispie type cereal
1 Tsp. almond extract or vanilla, depending
on your "nut" selection
Cooking spray
Melt chocolate and butter stirring constantly, when melted add remaining ingredients and immediately spread on a well sprayed cookie sheet. Chill this can be cut or broken into pieces. Store in airtight container. This will keep in the refrigerator too.

Grandma Evelyn's Christmas Cutouts
these freeze well
1 1/2 c. butter
1 1/2 c powdered sugar
2 egg yolks
4 c. flour
cream butter and margarine and sugar until fluffy and light.  Add egg yolks and beat.   Add flour untill well blended.  Roll 1/8 inch thick. Cut into shapes.   Bake at 350 for 10 minutes. makes 5-6 dozen. 

Pecan Graham Cracker Cookies
(Grandma Evelyn, Chadwick, IL)
Line cookie sheet with graham crackers.
1c. Brown sugar
1 12 oz pkg chopped Pecans
1/2 lb butter
Bring sugar hd butter to a boil stirring constantly to mix well. Spread on graham crackers and sprinkle with pecans. Bake 10 min at 350. Let stand 5 min before removing from pan.

Butter Crunch Candy
from Toni Schreiner of Chadwick, IL
1/4 lb. Butter
1/4 lb. margarine
(don't use all margarine)
1 c. sugar
2 TBL water
1 TBL corn syrup
3/4 c. pecans
milk chocolate chips
(half a 6 oz. pkg)
Melt butter in heavy pan, remove from heat and add sugar. Return to low heat. Stir rapidly until mixture begins to bubble. Remove from stove and add syrup and water. Return to low heat cok until 290, take from stove and add nuts. Spread quickly on greased cookie sheet. Cool a little then spread chocolate chips. Break into pieces when cool. Be careful when you spread on cookie sheet, it will burn your skin.

Cherry and Peach Crisp
(When fresh fruit is unavailable, use well drained, canned fruit)
2 cups of cherries -pitted6 medium peaches, peeled and sliced
3/4 cup plain (all purpose) flour3/4 cup brown sugar1 teaspoon cinnamon
1+1/2 cup (75g) shredded coconut120g (about 4 oz) butter, melted
Place cherries and peaches in a greased ovenproof dish (6 cup
capacity). Combine flour, sugar, cinnamon and coconut in a medium
bowl; stir in the butter, mix together. Spoon mixture evenly over
fruit and bake in a moderate oven for about 20 minutes or until top is
crisp. Serve warm or cold with custard or cream

Margaret's Oatmeal Cookies
(Margaret Scholl of Polo, IL used to make these before work)
1 c. shortening
1 c. brown sugar
1 c. granulated sugar
2 well beaten eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp salt
1 tsp soda
3 c. quick cooking oatmeal
1/2 c. nutmeats (or raisins)
Combine sugars and shortening. Add eggs and vanilla and mix. Then add flour, salt and soda, and then oatmeal. Mix well and then add nutmeats. Make into a roll, 2" in diameter. Chill in freezer for 2 hours. Slice 1/4" thick. Bake at 350.

Grandma EM's Cobbler Pie
(as with any of Grandma's recipes this is fairly quick and easy. It was one that could be thrown together when folks just drop by.)
1 c. self rising flour (or add 1 tsp. baking powder and 1/2 tsp salt)
1 c. sugar
1/2 c. milk or enough to make thick batter
1 stick margarine
Cook 2 c. fruit (peaches, blackberries,blueberries or whatever is ripe) in small amount of water. Melt margarine in baking dish. Mix flour, sugar and milk to form thick batter.  Pour batter on top of melted margarine. Pour hot fruit on top of batter.   Bake at 350 until golden brown.  Batter will magically raise to form crust below and over fruit.

Angel Food Cake Dessert
Serves 16
1 10-inch angel food cake
1 package (3 oz.) strawberry gelatin
16 oz. frozen strawberries, partially drained
1 package (3 oz.) orange gelatin
16 oz. can mandarin oranges, drained
1 package (3 oz.) lime gelatin
1 1/2 cups blueberries, fresh or frozen
1/2 gallon vanilla ice cream or frozen yogurt
Brush off any excess crumbs on the angel food cake. Divide cake into
3 sections. Take 1/3 of the cake, break into pieces, and put in a
10-inch tube pan. Sprinkle the dry strawberry gelatin over cake. Put
strawberries over gelatin, then cover with 1/3 of the ice cream,
spreading evenly. Repeat layers twice with cake, gelatin, fruit, and
ice cream. Cover with aluminum foil and place in freezer for several
hours. Remove 15 minutes before serving to soften. If desired, frost
with whipped cream and extra fruit.
**Be creative! You can substitute whatever fruit you want (fresh or
frozen) and different flavors of gelatin to complement. This is a
great dessert for a hot summer day.

Lemon Bar Cookies
(these are great for those times someone remembers at the last minute they have to bring treats tomorrow)
14 oz. can condensed milk
1/4 c. lemon juice.
combine and set aside.
1 1/2 c flour
1 c. oatmeal
1 c. brown sugar
1 tsp baking powder
2/3 c. butter
Combine main ingredients. Mix until crumbly.  Press half of mixture in 9X13 pan  Pour lemon mixture on top.  Top with remaining crumbs. Bake at 350 for 25-30 min.  Chill and cut into squares.

Chocolate Desert
(this is sinful)
1 3/4c chocolate chips
6 T hot water
1 T sugar
1/2 tsp. vanilla
3 eggs separated (beat whites stiff)
1/2 pint whipped creme (whipped stiff)
1 c. pecans
3 c. vanilla wafers crushed
1/2 tsp. salt
    Melt chips in hot water in top of dbl. boiler. Beat in sugar, salt and egg yolks and add to chocolate mixture. Beat until smooth, cool, add vanilla, fold in egg whites, whipped creme and nuts. Butter 9 X 13 pan. Layer with 2 c. of crumbs. Pour in chocolate mix. Top w/ crumbs. Refrigerate when complete.

Fudge Muffins
(from Bayou Cuisine cookbook)
this is good for brunch or dessert
4 blocks semi-sweet chocolate
2 sticks oleo (butter is richer) melted
1 3/4 c. sugar
pinch of salt
1 c. flour
4 eggs
1 tsp. vanilla
2 c. pecans chopped
     Melt oleo and chocolate in large mixing bowl.   Beat in sugar and salt, and flour.  Then add eggs, one at the time- stirring in- not beating.  Add vanilla and chopped nuts.  Bake in muffin papers at 325 for 25 min.  Makes 24 delicious muffins. Consistency is that of brownies.

Upside Down Turtles
(from Hope UM Church Centennial Cookbook)
COOKIE:
1 c. margarine or butter, softened
1 c. sugar
1 tsp. vanilla
1 egg
2 1/2 c. flour
2 sq. unsweetened chocolate, melted and cooled.
In large bowl, cream margarine and sugar until light and fluffy. Blend in vanilla, chocolate, and egg. Gradually add flour; mix well.  Chill dough 30 min.Shape dough into 1" balls. Place on ungreased cookie sheet. With thumb make imprint in center of each cookie. Bake at 375 for 8-10 min.
FILLING: 20 vanilla caramels
1/4 c. half & half
In small saucepan melt caramels and half & half over low heat, stirring constantly.  Spoon filling into each cookie. Top with pecan half. 

Granny's TEA Cakes....
(these are a favorite from my childhood, but my granny never wrote down her recipes. They had been passed from generation to generation. I want to thank Mary Margaret Selig-Trahan for sharing this cookie recipe)

Dissolve soda in buttermilk, beat eggs, add sugar, butter and buttermilk--work in flour, as in making biscuits...roll out cut and bake.

last week's recipe
Ginger Creams
1 c.brn. sugar
3/4 c. shortening
1 egg
1/2 c. molasses
1 c. boiling water
2 tsp. Soda
    Sift together 2 1/2 c. flour, 1 tsp. cream tarter, 1 tsp. cinnamon, 1/2 tsp. ginger, dash of salt. Cream sugar and shortening, add egg and molasses and beat well.
   In c. of boiling water add soda.  Add water and dry ingredients alternately with creamed mixture.
   Spread on cookie sheet (15x10x1) and bake 15-18 min. at 350.
   Frost with them powdered sugar frosting when cool.

Rhubarb Dream
1 c. flour
5 T. powdered sugar
1/2 c. butter or margarine
2 eggs
1 1/2 c sugar
1/4 c. flour
3/4 tsp. salt
2 c. rhubarb (finely cut)
  Crumble 1 c flour, sugar, and butter, press into ungreased 9x9 inch or 7x11 inch pan and bake 15 minutes at 350. 
  Beat eggs, sugar, salt and flour together, add rhubarb and spread on baked layer.  Bake 35-40 min. more at 350. Serve with whipped topping or ice cream. Enjoy.

Ginger Cookies
by Maude Lang, Chadwick, IL
2 c. sugar 
1 1/2 c. shortening (Crisco and oleo)
2 eggs
4 T. dark molasses
4 c. flour
3 tsp. ginger
1 tsp. salt
1 tsp. cloves
3 tsp. soda
2 tsp. cinnamon
2 tsp. vanilla
   Cream sugar and shortening and add the 2 eggs-one at a time.   Then add other ingredients in the order given.  Chill well.
   Form into small balls (walnut size) and roll in granulated sugar.  Don't flatten.  Bake 350 * for 15 min.  (keep unbaked balls in the refrigerator and bake when needed)

Aunt Annie Laura's (Gwin) Lane Cake
(I have great memories of this cake at Christmas)
Cake
2c. sugar
1 c. shortening ( or butter)
8 egg whites
3 c. flour
3 tsp baking powder
1 tsp salt
1 c. milk
2 tsp vanilla
Beat sugar and shortening until fluffy.  Add egg whites. Combine flour, baking powder and salt.  Alternate small amounts of flour and milk to shortening mixture. (Add vanilla to milk) Extra milk is sometimes needed at higher altitudes.  Pour batter into 3--9" cake pans. Save  1 c. batter for topping.  Bake cake at 350 until springy to touch.

Filling
8 egg yolks
2c. sugar
1/4 lb. butter
1 c. cake butter
1 c. raisins
1 c. pecans
1 whole coconuts ( freshly grated) reserve 1 c. for topping
Beat egg yolks until lemon colored. Add 2 c. sugar. Beat well. Put this mixture in saucepan on low heat. Add to it butter and cake batter. Stir over heat until it starts thickening, then add raisins, pecans and coconut. Stir mixture over heat until thick enough to spread.

After layers cool put half filling between bottom and middle layer, and other half between middle and top layer. Frost cake with white frosting (7 min.) and cover with reserved coconut.  Enjoy.

Four Fruit Pie
(submitted by Carolyn Johnson, Rockford, IL)
1 c. sliced rhubarb
1 c. chopped peeled apple
1 c. blueberries
1 c. raspberries
1 tsp. lemon juice
3/4 c. sugar
1/4 c all-purpose flour
pastry for dbl. crust pie (9")
2 tsp. butter
In a large bowl, gently toss rhubarb, apple, berries and lemon juice.  Combine sugar and flour; stir into the fruit and let stand for 30 min. Line a pie plate with bottom crust, dot with butter. Roll out remaining pastry to fit top of pie; (cut slits in top or do a lattice top). Place over filling.  Seal and flute edges.   Bake at 400 for 50-60 min. or until crust is golden brown and filling is bubbly.  Sprinkle with sugar, if desired.  Yield, 8-12 servings.

Grandma Evelyn's Hot Fudge Sauce
1/2 cup butter
4 squares cooking chocolate
2 cups sugar
1 can evaporated milk
Melt butter and chocolate in the top of double boiler over boiling water.  When melted, mix in sugar, add milk stirring until smooth.  Continue cooking, stirring occasionally to keep smooth, until sauce thickens to desired  consistency.