• In a large mixing bowl, beat together the butter and sugars.
• Add eggs one at a time, beating well after each addition.
• Stir in vanilla.
• In another, smaller bowl, combine flour, baking soda, salt, and spices.
• Add to the creamed mixture and stir well.
• Add oats and mix well again.
• Cover bowl and chill for at least an hour.
• Roll dough into balls and roll the balls in granulated sugar.
• Place dough balls 2 inches apart on greased cookie sheet.
• Flatten slightly.
• Instead of rolling the dough balls in sugar, you can place them on the greased cookie sheet and then dip a fork into the sugar and flatten cookies slightly, running the fork across the tops to release the sugar.
• Bake at 375° for 8-10 minutes.

• Preheat oven to 250°.
• Butter or spray with oil a very large mixing bowl and two rimmed large jelly-roll pans.
• Place the popped corn and peanuts into the greased mixing bowl and set aside for now.
• In a medium saucepan combine the butter, brown sugar, corn syrup, and salt.
• Bring to a boil over medium heat, stirring constantly.
• Lower heat and let the mixture boil for 5 minutes without stirring.
• Remove saucepan from heat and stir in the baking soda.
• When you add the baking soda, the syrup will froth and grow for a few moments so don’t be concerned when your syrup temporarily acts like a mini volcano.
• Gradually pour the syrup over the popped corn, mixing well to coat all the kernels.
• (I use a very large wooden spoon and it seems to work well.)
• Spread the caramel corn evenly into the two prepared jelly-roll pans.
• Bake the caramel corn for up to an hour, stirring every 15 minutes.
• Or don’t bake at all and dig right in!

• Cook the vegetables and seasonings in just enough water to cover; add a bit more water if necessary while cooking to keep them covered.
• When the vegetables are cooked tender, add the scalded milk and butter and heat thoroughly, but don’t boil.

• In a large saucepan, combine ½ cup of the sugar, 3 T.
• of the cornstarch, and the cinnamon.
• Stir in blueberries and orange juice.
• Bring to a boil over medium heat and cook, stirring until thickened (about 2 minutes).
• Remove from heat and set aside.
• In another large saucepan, mix together ½ cup of the sugar, 2 T.
• of the cornstarch, and salt.
• Stir in milk until smooth.
• Cook over medium heat, stirring constantly, until thickened; continue to cook, all the while stirring, for 2 minutes more.
• Remove from heat, cover, and set aside.
• Separate eggs and set whites aside for now.
• Stir in a small amount of the hot custard mixture into the egg yolks.
• Stirring constantly, slowly add the egg yolk mixture to the saucepan containing the custard.
• Bring to a simmer and cook, stirring, for 2 minutes longer.
• Remove from heat, cover, and set aside.
• Pour blueberry mixture into the unbaked pie shell.
• Top with custard mixture.
• For the meringue topping: In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, 1 tablespoon at a time, beating well after each addition.
• When done, the meringue will appear glossy and somewhat stiff and peaks will form when beaters are raised.
• Spread meringue over the custard and pull up into points with a spoon; be careful to bring the meringue to the edges of the crust to seal.
• Bake at 350° for 12-15 minutes or until meringue is a light golden brown.
• (Watch carefully because the meringue can quickly go from perfect to dark.
• )

• Cream together the sugar, butter, salt, and spices.
• Add applesauce, dissolved baking soda, and flour; mix well.
• Add the raisins and mix well again.
• Pour batter into a greased loaf pan.
• Bake at 350° for 45-50 minutes or until done.
• Beat together the sugar and butter, adding water if necessary to get desired consistency.
• Spread on baked and cooled cake.
• I usually use fewer raisins, and sometimes I add some chopped nuts.

• Peel and core apples and cut into thin slices.
• Mix ½ cup sugar with the cinnamon and sprinkle over the apples, gently mixing.
• Put the apple mixture into the unbaked pie shell.
• Using your fingers, blend together the flour, ½ cup sugar, and butter to make coarse crumbs.
• Sprinkle the crumbs over the apples and bake in a preheated 425° oven for 10 minutes.
• Reduce the oven to 350° and continue baking for 35 minutes or until pie is done.

• In a medium saucepan, combine sugar, water, and butter and bring to a boil.
• Reduce heat to low and then stir in corn syrup; boil for 1 minute more, and then remove from heat.
• Stir in peanut butter, marshmallow cream, and vanilla and stir with a wooden spoon until well blended.
• Store in a tightly covered container in the refrigerator until ready to use and then let the spread sit out at room temperature until it’s spreadable.

• Sift the flour before measuring and then sift together the flour, baking powder, sugar, and salt.
• (Taking care to sift twice will help ensure your waffles are light and fluffy. )
• Alternately add the flour mixture and milk to the egg yolks, mixing well.
• Add the butter and mix again.
• Last, fold in the stiffly beaten egg whites.

• Break up ground pork into small pieces in a large saucepan.
• Add 4 cups of water and stir, separating the pork well.
• Heat to boiling, reduce to simmer, and cook 30 minutes.
• Remove meat from stock, reserving 3 cups of the stock.
• Add the salt and sage to the reserved stock.
• Combine the cornmeal with 1 cup cold water (or use half water, half milk, which will make the scrapple brown better when fried).
• Add this cornmeal/water mixture gradually to the hot stock, stirring while adding; bring to a boil, reduce to simmer, cover, and cook 20 minutes.
• (If the heat is turned up too high the cornmeal will stick to the bottom of the pot and burn, so be watchful. )
• Stir in cooked ground pork.
• Pour into a loaf pan (the kind you would use to bake bread, for instance) and chill well for 24 hours.
• Slice ¼ – ½ inch thick.
• Fry slices in hot oil quickly, turning only once.
• Make sure there’s plenty of room in the pan to turn each slice.

Make cheese sauce:

• In a medium saucepan, melt butter, blend in flour, and, stirring constantly, slowly pour in milk.
• Continue stirring until mixture has bubbled and thickened.
• Add salt, pepper, and cheese and continue stirring until cheese has melted completely.
• Set aside.

Make filling:

• In larger frying pan, melt butter.
• Add ham and onion and sauté until onion is tender.
• Add whisked eggs and cook, stirring, until eggs are set.
• Stir in cheese sauce.
• Set aside.

Make topping:

• Add bread crumbs to the melted butter and mix well.
• Grease a 9 × 9-inch baking dish and spoon egg and cheese mixture evenly in the pan.
• Sprinkle topping mixture evenly over the top.
• Bake at 350° for about 20 minutes or until topping has browned nicely.