Cranberry Salsa

Notes: I skipped the apple juice and cilantro last time, and only put in 1 T of jalapeno pepper and it was great. I think you can adapt a little to what you have on hand.

Got this from a friend in DC

Makes 4 cups

Ingredients:
1 bag fresh cranberries
1 Granny Smith apple, peeled and cored and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
3/4 C white sugar
1/3 C apple juice
3 T fresh cilantro
2 T pickled jalapeno pepper (or more, if you want it spicier, 2 T is mild)
1 tsp fresh grated lime zest

Directions:
Combine ingredients in a food processor and serve with tortilla chips. Keeps well for a few days.

Pioneer Woman's Perfect Pancakes

from Pioneer Woman

 

Notes: I've made this with regular flour and they turn out yummy. I've added 1/2 c milk extra each time as the batter is too thick for me. Next time I thick I want to add 1 c milk extra. They are extra thick and chewy than other pancakes which I like. The plentiful vanilla also makes them very appealing.

Ingredients (makes about 14 pancakes, very thick)

• 3 cups Plus 2 Tablespoons Cake Flour
• 1/2 teaspoon Salt
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Divinity

from Grandma

Ingredients:
1st Mixture:
             3 C sugar
          3/4 C water
             1 C light corn syrup
            
                3 egg whites
                2 tsp vanilla

2nd Mixture:
            1 C sugar
         1/2 C water
                   chopped walnuts (optional)

Directions:

1. Cook sugar, water, and light corn syrup of 1st mixture together until dissolved.
2. Cook without stirring until soft ball is formed when put in cold water. Set aside.
3. Put 2nd mixture on and cook until firm ball (244 degrees).
4. Beat egg whites until stiff and pour over 1st mixture, beating constantly.
5. When 2nd mixture is done; pour over 1st mixture and beat until it won't stick to fingers.
6. Add vanilla and walnuts and drop by tsp. onto wax paper.

Peanut Brittle

from Granny

Ingredients:
3 C white sugar
1 1/4 C white Karo
1 C water
2 3/4 C raw peanuts
1 tsp soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cube butter

Directions:

1. Boil sugar, Karo, and water to 222 degrees.
2. Add peanuts.
3. Combine cooking and stirring to 300 degrees or crack stage.
4. Remove from heat.
5. Stir in soda, salt, vanilla, and butter.
6. Pour into greased cookie sheet.

Caramels

from Mom

Ingredients:
1 C butter
1 lb. brown sugar (2 1/2 C)
1 C light corn syrup
1 can Eagle Brand
1 tsp. vanilla

Directions:

1. Melt butter, add sugar and salt.
2. Stir thoroughly.
3. Add corn syrup, mix well. Gradually add milk, stirring constantly.
4. Cook over Medium heat to form ball/245 degrees.
5. Remove from heat. Stir in Vanilla.
6. Pour into buttered pan. Cool and cut.
7. Wrap in plastic wrap individually if desired.

Toffee

from Mom

Ingredients:
1 C sugar
1 C butter
1/2 C unblanched almonds (optional)
chocolate chips
chopped walnuts (optional)

Directions:
1. Combine first 3 (sugar, butter, almonds) and cook over medium heat until temp. reaches
     300 (291-294 IF, or turns right golden color), stirring constantly.
2. Remove from heat and pour into buttered cookie sheet.
3. Cover with chocolate (can pour chips over immediately and smooth out and spread as chips
     melt). Or melt chocolate in microwave and spread evenly on top.
4. Top with chopped walnuts while chocolate is still soft if desired.
5. Allow to cool and break into pieces.