Printable Version Step One: 3 C Sugar 1 C Karo 2/3 C Water Boil until hard ball stage. Step Two (in separate pot): 1 C Sugar ½ C Water Boil until it spins a thread. 3 Egg Whites 1 T Vanilla 1 C Nuts (optional) Beat eggs, then add step one, step two, and Vanilla (I prefer it without nuts). Beat
Printable Version This recipe came from my cousin’s babysitter that passed away quite a while ago. It’s funny because when I told my friend Hannah that I had “THE BEST CARMEL RECIPE EVER” it turns out that her favorite recipe was almost identical to this one…hers just had less Vanilla. Anyway, here goes: Mix Together: 1 C Butter (melted) 2 &¼ C Brown Sugar 1
I was in LOVE when Cool Whip Brand was making French Vanilla Cool Whip! It’s so good and was just the perfect texture, flavor, and density to top pie (I think ice cream on pie is just too much). Anyway, I don’t know if it was just a fad or what, but I haven’t been able to find it in any of the grocery stores
Grandma makes this super yummy pumpkin dish that is liked by many that don’t like pumpkin pie. This recipe is definitely worth adding to your collection. Printable Version Crust Mixture: 1 Yellow Cake Mix (Remove 1 Cup of mix and set aside) 1 Egg 1 C Butter (softened) Mix well and pat this mixture into a 9″x13″ pan on bottom and up the sides a bit.
Printable Version Summer’s over, and if you have an apricot tree you are probably up to your eyeballs in apricot preserves. It need not go to waste. Here’s a refreshing little treat that my dad always made when I was a kid. I’m not sure where this recipe came from, but it’s a good one. ¾ C Butter (softened) 1 C Sugar 1 Egg 2