7 1/2 qts. popped corn
3 cups brown sugar
3/4 cup karo syrup
1 1/2 cup butter
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 Tbsp. vanilla

Spread popcorn in 2 roasting pans. Mix brown sugar, butter, karo syrup and salt over med. heat (* Use a large saucepan, as the mixture will rise). Boil 5 minutes stirring constantly. Remove from heat. Add soda and vanilla. Pour over popcorn and mix well. Bake in 200 degree oven 45 to 60 minutes stirring every 15 minutes. Pour out on waxed paper to cool. Keep in air tight container.

For two crusts its:

2 cups flour
1 cup shortening – COLD
1 teaspoon salt
enough ice cold water to hold it together. Start with about 6 tablespoons. You
can add more if you need it.

• 1/2 c. powdered sugar
• 1 c. softened butter
• 2 tsp. vanilla
• 2 c. flour
• 1 c. finely-chopped pecans and/or almonds and/or walnuts
• 1/4 tsp. salt
• 1/2 cup powdered sugar

combine 1/2 cup powdered sugar, butter, and vanilla. Beat until light and fluffy. Add flour, nuts, and salt. Mix until dough forms. Shape into 1″ balls.

Place onto ungreased cookie sheets. Bake 15-20 minutes in a preheated 350º, until set, but not brown.

Immediately remove from cookie sheet. Cool slightly then roll in 1/2 cup sifted powdered sugar. Col 15 minutes. Reroll in powdered sugar.

Important Preparation Tips:
1) Do not use metal spoon or bowl for mix
2) Do not refrigerate
3) If air gets in the bag, let it out
4) It is normal for batter to thicken, bubble and ferment

Starter:

1 package active dry yeast
1 cup milk
1 cup flour
1 cup sugar

Dissolve yeast in small amount of warm water. Mix all ingredients together in ample size bowl or jar (it will grow)  This is day 1 of the recipe , then the next day go to day 2 and  so on.

DAY 2    Squeeze bag several times.
DAY 3    Squeeze bag several times.
DAY 4    Squeeze bag several times.
DAY 5    Squeeze bag several times.
DAY 6    Add 1 cup flour, 1 cup sugar, and 1 cup of milk.  Squeeze bag several times.
DAY 7    Squeeze bag several times.
DAY 8    Squeeze bag several times.
DAY 9    Squeeze bag several times.
DAY 10 In a large non-metal bowl combine batter wit 1 cup flour, 1 gup sugar, and 1 cup
milk with wooden or non-metal spoon.
Poor four 1/2 cup starters into separate gallon ziplock bags and mark each bag with Day 1. You can give them to your friends with a slice of bread and these instructions (or what we do is just eat all four).

To the remaining batter for the bowl:
1 cup oil
1 cup sugar
1tsp. Vanilla
3 large eggs
1/2 tsp. Baking powder
1/2 tsp. Soda
2 cup flour
1/4 cup milk
1 large box of instant vanilla pudding
2 tsp. Cinnamon

In a separate bowl mix 1 tsp Cinnamon and 3 Tbls sugar. Sprinkle into 2 well greased bread pans or 6 small loaf pans before pouring in batter.

Bake at 325º for 50-60 minutes.

This recipe is so delicious! The crust is even good!

1 c. cocoa powder

1 c. oil

3 c. sugar

6 eggs

1/2 tsp. salt

1 1/2 c. flour

1 1/2 c. nuts (optional)

3 tsp. vanilla

Mix. Pour into greased 9×13 pan. Bake for 40 min. at 350º.

2 or 3 large sweet potatoes (cooked and mashed)

2 eggs

1 cup sugar

1 tablespoon vanilla

1/2 teaspoon salt

1/2 cup milk

1/4 cup butter (melted)

Mix all the ingredients until smooth (no lumps). Pour into a rectangle pan to set.

Topping:

1/2 cup butter

1 cup brown sugar

1/2 cup flour

1 cup chopped pecans

Melt butter, stir in the brown sugar & flour. Add the pecans. Mix till the mixture is crumbly. Spread over the sweet potato mixture.

Bake at 350º for 30-45 minutes, let cool over night.

Mr. and Mrs. Sullivan are now gone from us, but this recipe reminds us of them.

2 cups sugar

1/2 cup milk

1/2 cup cocoa

1/2 cup butter

————————

1/2 cup peanut butter

1 teaspoon vanilla

3 cups quick oats

Boil first four ingredients for one minute, then take off stove. Add last three ingredients; stir. Drop onto cookie sheet(s).

2/3 cup butter (softened)

1 cup packed brown sugar

2 eggs

2 cups flour

1 teaspoon salt

1 teaspoon soda

2 cups chocolate chips

2 teaspoons vanilla

Mix and bake at 375º for 7-10 minutes.

1 1/2 cups shortening

2 cups sugar

1 cup molasses

2 eggs

4 teaspoons soda

4 cups flour

1 teaspoon ground cloves

1 teaspoon ginger

2 teaspoons cinnamon

1 teaspoon salt

Mix. Refrigerate dough until easy to handle. Roll in sugar. Bake at 350º for 6-8 minutes; take out when still puffed.

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup cocoa

2 cups sugar

1 cup oil

1 cup hot coffee

1 cup milk

2 eggs

1 teaspoon vanilla extract

Stir dry ingredients in a mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.) Pour into a greased and floured 9×13 pan. Bake at 325º for 25-30 minutes.