Friday, September 10, 2010
Posted by Grandma Jeanne on June 14, 2006
1 cup sugar
1/2 teaspoon cinnamon
1/3 cup evaporated milk
1-1/2 cup pecans
1/2 teaspoon vanilla
Mix sugar and cinnamon.
Stir in evaporated milk.
Cook to soft ball stage (235 degrees). This means that when you drop a bit of the liquid into cold water to cool it down, it will form a soft ball.
Add pecans and vanilla.
Stir. Separate and place on waxed paper.
Posted by Grandma Jeanne on
2 cups Chex or Kix cereal
1 cup Cheerios
2 cups tiny cheese crackers
2 cups pretzel sticks
1/2 pound mixed nuts
1/2 cup butter
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
Combine the cereal, crackers, pretzels, and nuts in a shallow pan (9 x 13 inches).
Melt butter, add seasonings, and add to the mixture in the pan.
Stir and salt lightly.
Bake slowly in 250 degree oven for 1 hour, stirring every 15 minutes.
Cool, and serve as a snack.
Store in a tightly covered container.
You can find a wide variety of baking pans at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
1/2 cup butter
1-1/4 teaspoons seasoned salt
4-1/2 teaspoons Worcestershire Sauce
2-2/3 cups Corn Chex cereal
2-2/3 cups Rice Chex cereal
2-2/3 cups Wheat Chex cereal
1 cup salted mixed nuts
Preheat oven to 250 degrees.
Heat butter in a large shallow roasting pan (about 15 x 10 x 2 inches) in oven until melted. Remove.
Stir in seasoned salt and Worcestershire sauce.
Add Chex and nuts.
Mix until all pieces are coated.
Heat in oven 1 hour.
Stir every 15 minutes.
Spread on paper towels to cool.
Makes about 9 cups.
Posted by Grandma Jeanne on
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 pound large pecan halves
Combine sugar, cinnamon, and salt in a small bowl. Set aside.
In a large mixing bowl, lightly beat egg white.
Add pecans. Stir until coated.
Sprinkle sugar mixture over pecans. Mix well.
Spread in a single layer on a baking sheet.
Bake at 300 degrees for 20 minutes.
Remove nuts from baking sheet while warm to cool on waxed paper.
Makes about 6 cups.
Posted by Grandma Jeanne on January 17, 2006
This is another recipe from my husband’s older sister. I haven’t had this one in years, but it sure is good…
1 pound cranberries
2 cups sugar
1 to 2 cups miniature marshmallows
1 small can crushed pineapple, drained
1 cup whipped cream
Grind raw cranberries*
Pour over sugar. Let stand 1/2 to 1 hour.
Add marshmallows, pineapple, and whipped cream.
Refrigerate until firm.
*Cranberries are easier to grind when they are frozen.
