Prancer.
Grandmother Recipes!
Granny Hundley's Seafoam Candy
Directions: In the small bowl of an electric mixer, let egg whites warm to room temperature, about 1 hour. In heavy two-quart saucepan, combine both kinds of sugar, corn syrup, vinegar and water. Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255F (on a candy thermometer), or until a little syrup in cold water forms a hard ball. Set aside to cool slightly. Meanwhile, at high speed, beat egg whites with salt until stiff peaks form when beaters are slowly raised. When thermometer goes down to 250F, gradually pour hot syrup in a thin sream over egg whites, beating constantly at high speed. Continue beating until mixture is stiff enough to hold its shape when beaters are raised. With wooden spoon, beat in vanilla. Drop by rounded teaspoonfulls, 2.5 inches apart, onto a tray lined with waxed paper, swirling each candy into a peak. Let dry at room temperature. Makes one pound. If you want to store it, do so at room temperature in a covered container. Will keep several weeks. Grammy Baird's Sweet Potato Casserole
Directions: Combine the sweet potatoes, butter, vanilla, sugar, eggs and milk; mix well. Spoon into lightly buttered two quart casserole dish. Mix all topping ingredients (brown sugar, butter, flour, nuts) and sprinkle on casserole. Bake uncovered at 350F for 30 minutes. Serves eight. Great-Grandma Feighner's Freezer Salad
Directions: In a double boiler, cook the eggs, sugar, vinegar & butter until the mixture thickens. Then add the marshmallows. When cool, add the whipping cream, and the fruit cocktail (with juice!). Freeze in 8"x8" pan, serve frozen. Great-great-grandmother Frost's White Cookies
Directions: Mix all ingredients together. Put in fridge to stiffen the dough; it's easier to roll it cold, without adding too much flour. Roll flat and cut out cookies with the cookie cutter shapes of your choice. Bake at 350F for just enough time for the cookies to go brown on the bottom, anywhere from 8 - 15 minutes depending on the thickness of your cookies and the temperature of your oven. For the icing, and I quote: "mix until the consistency is right," adding more milk or more sugar until the frosting is just smooth enough to spread over the cookies. Decorate as you like, the more the merrier. back to the 2006 holiday page |