Grandma Howlett's Peanut Brittle

2 C sugar
1/2 C water
1 C white corn syrup
2 C raw peanuts

Measure & set aside:
1 Tbsp butter
1 tsp salt
2 tsp vanilla
2 level tsp baking soda

Mix together sugar, water and syrup. Bring to boil in heavy aluminum pan (pressure cooker great!) Boil until it threads when dropped from spoon (abt 265 degrees F). Add uncooked or raw peanuts. Let cook until syrup begins to turn light brown (300 degrees F). Remove from stove, and quickly add butter, soda, salt & vanilla. Stir and pour on a large buttered cookie sheet or marble slab. Spread thin and cool. When cooled well, crack with back of knife handle.

My mother made this recipe at Christmastime for most of my Christmases at home. Mmmm! It means Christmas to me!

 

Sticky Popcorn

Put ½ cup butter and ½ cup brown sugar in a glass dish and microwave for two minutes. Stir in 1 cup mini marshmallows. Microwave for one minute. Stir again. Pour mixture over 2 quarts (or 2 bags) popcorn in a large bowl and mix in 2 more cups mini marshmallows if desired.

YUMMY Traditional Stovetop Popper Popcorn

Heat in the stovetop popper popcorn cooker:

          1 tbsp oil

          1 tbsp butter

When the oil is hot and nearly starting to smoke, add:

¾ cup uncooked popcorn kernels

¼ heaping tsp popcorn salt

Several shakes of black pepper

(Previously add the salt & pepper to the container of corn for speed)

Stir while it cooks on high, until the kernels slow popping considerably.

Dump popcorn into a serving bowl and enjoy!

Leave out the salt and pepper and make Sticky Popcorn!

Hot Honey

My sister's recipe, this is used for sore throats, strep throat, etc. When you can't stand it ANY LONGER, or to stave it off before it gets that bad...

1/2 tsp cayenne powder
1/2 tsp ground cloves
4 Tbsp honey (raw, local best)

Mix together and store at room temperature. We make a batch and keep it in a honey bottle and use as needed. The shelf life* is quite extended, but when honey crystallizes, melt gradually in a pan of heating water/double boiler style.

Instructions for use: Take 1/2 tsp hot honey - Let it sit at the back of your throat for as long as you can stand it, then swallow it.

(The original recipe called for garlic, and you could include powdered or granulated garlic if desired for additional potency, but still maintain shelf life*. Alternatively you could make a tea with hot honey and add fresh pressed garlic for added effectiveness.)

Banana Goop

My sister and her family lived with us for a time, and this was one of their kids' very favorites!

Frozen bananas*
Vanilla
Milk**
Optional - cocoa**

Blend together to the consistency of Wendy's Frosties and serve - LOVE IT!!

*When bananas start turning brown, just peel and throw in a zipper bag and freeze
**Or use chocolate milk, even left overs of the hot cocoa recipe, mmm! Delish!

Paula's Peach Pie

8 oz cream cheese
1/2 C sugar
4 1/2 oz whipped topping

Cream the cream cheese and add sugar and add topping. Add fresh peaches and put in crust and chill.

This was my college roommate's MOST delicious recipe!! Mmm!

Bruno's Brazilian Black Beans

We had an exchange student years ago from Rio de Janeiro. When wanted to share with us his favorite food from home, he called his mom and got this one.

2 C black beans
6 C water
1/2 lb bacon
1 tbsp salt

Boil until the beans are soft, about four hours.

Saute in a little oil:
1 onion, minced
3 cloves crushed garlic

Take one cup cooked beans, mash, add to the onion and garlic. Add to the remaining beans and simmer for half an hour. Serve over rice.

Common variation in Brasil - lay fried egg/s atop the rice and beans.

Korinne’s Amazing Rolls - 12 Hour Butterhorns

By Korinne Nelson (From Mormon Country Cooking)

1 T active dry yeast
1/4 cup warm water (115 degrees)
1/2 cup butter, melted
3/4 cup milk, scalded
1/2 cup sugar
1/4 tsp salt
3 eggs, well beaten
4-5 cups flour
1/2 cup butter, melted.

Soften yeast in warm water. Combine melted butter and scalded milk. Stir in sugar, salt and eggs. Cool. Stir in softened yeast and enough flour to make soft dough. Cover; allow to rise in cool place for 5 or 6 hours (I do it overnight and longer).

Turn out onto lightly floured board; knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll each half into 14-inch circle. Spread each circle with 1/4 cup melted butter. Cut  pie-fashion into 16 pieces. Roll each piece loosely from large end to small. Place on greased cookie sheet. Allow to rise in cool place 3 to 5 hours.

Bake 12 to 15 minutes or until lightly browned, 375 degrees.