Grams' Pecan Pie

Ingredients

• 1 cup Karo® Light or Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1 1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked deep dish pie crust

Preparation:

MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.

POUR into pie crust.

BAKE at 350°F on center rack of oven for 55 to 60 minutes.

COOL for 2 hours before serving.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly -- it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.

Grams' Fudge

Ingredients:

• 2 cup sugar
• 1/4 cup cocoa (or more)
• 1 cup milk
• 1 tsp vanilla extract
• 1 tbsp butter
• 1/2 cup chopped pecans

Directions:

Combine first 3 ingredients
Cook until 230 degrees (soft boil or ball stage?)
Add 1 tbsp butter and 1 tsp Vanilla
Let it cool and add pecans
Beat with spoon until it thickens
Butter 8x12 pan and pour
Let cool and cut it

Grams' Chocolate Drops

Ingredients:

• 2 boxes Confectioner's Sugar
• 1 stick margarine
• 1 can sweetened condensed milk
• 1 tsp vanilla
• 4 cup pecans
• 8 oz chocolate (4 bittersweet/4 semisweet bars)
• 1 block paraffin

Directions:

Mix together first 5 ingredients and form small balls

Melt chocolate and paraffin in pot

Remove from stove, roll balls in chocolate, place on wax paper.

Grams' Divinity

Ingredients:

• 1/3 cup water
• 2/3 cup white karo syrup
• 1/3 cup chopped pecans
• 2 egg whites
• 3/4 tsp vanilla
• pinch salt

Directions:

Mix sugar and water, add syrup, cook slowely until sugar melts.

Then cook rapidly until it forms firm ball in cold water (soft ball on candy thermometer)

Poor over 2 stiffly beaten egg whites that has 3/4 tsp vanilla and pinch salt

Stir until almost firm. Add nuts and drop by spoonful on wax paper.

Grams' Banana Pudding

Ingredients:

• 2 cup milk
• 1/3 cup sugar
• 1 tbsp cornstarch
• 2 egg yolk (save the whites)
• dash salt
• Box Vanilla Wafers
• 3 bananas sliced
• 4 tbsp sugar

Directions:

Cook first 3 ingredients in pan on low and stir constantly until custard thickens.

Alternate layers of bananas, wafers then pour custard over it.

Beat egg whites and add 2 tbsp sugar per egg white until it forms a peak.

Bake 350 until topping gets brown approx ~10 mins.

Grams' Chocolate Pie

Ingredients:

• 1 cup sugar
• 3 tbsp flour
• 1/3 cup cocoa
• 2 cup milk
• 3 tbsp butter
• 1 tsp vanilla
• 2 egg yolks
• 4 tbsp sugar

Directions:

Mix sugar, flour, and cocoa in saucepan. Add milk and egg yolk. Mix well.

Cook until thick on medium.

Add butter and vanilla. Pour into pie shell.

Top with meringue, put in 350 for about ~10 mins

Grams' Fruit Salad

Ingredients:

• 1 can crushed pineapple
• 1 can mandarin oranges
• 1 cup mini marshmellows
• 3/4 cup shredded coconut
• 3/4 cup sour cream
• 1/2 cup pecan pieces

Directions:

Drain fruit and mix all together

Store in fridge!

Grams' Pineapple Casserole

Ingredients:

• 1 16oz can chunked pineapple (drained)
• 3/4 cup sugar
• 1/4 cup flour
• 1 cup shredded cheddar cheese
• 1/4 cup brown sugar
• 1/2 stack ritz crackers
• 1 stick butter

Directions:

Spread pineapple in 1 qt casserole dish.

Mix flour, sugar, cheese and add to casserole and pour over pineapple.

Spread crushed crackers on top.

Melt butter and pour over crackers.

Bake at 350 for 30 minutes.

Grams' Stew Beef

Ingredients:

• * 1 lb. stew beef
• * 1 bag white potatoes (cubed)
• * 2 cup small carrots
• * 1 cup sliced yellow or vidalia onions
• * Salt/Pepper to taste
• * Enough water to cover meat/veggies

Directions:

Brown meat slightly in pot, then add vegetables and water.

Cook ~1 hour until beef is done and tender (check with fork!).

Grams' Chicken Salad

Ingredients:

• * 1 whole chicken (~3.5 lbs) or 4 boneless skinless chicken breasts
• * Duke's Mayonnaise
• * 4 eggs
• * 3 stalks of celery
• * 1 cup Grams' sweet pickles

Directions:

Cook chicken in large pot with water until done (~45 minutes, test with fork). Wait for chicken to cool, remove meat from bone, and cut up with kitchen scissors.

Meanwhile, hard boil 4 eggs (as soon as water boils, put lid on pot, and let sit on OFF burner for 15-20 minutes). When they're done cooking, chop eggs into small pieces.

Clean and chop celery into small pieces.

Cut up Grams' sweet pickles into small pieces.

Mix ingredients together and add mayonnaise until desired consistency is achieved.

If you want a more moist chicken salad, add 1/3 cup pickle juice or cooled chicken broth.

Chill in fridge.

Grams' Sweet Pickles

Ingredients:

• *4 Gals Sliced Cucumbers (~25 lbs or 1 bushel)
• * 2 Gals Water
• * 1 Gal White Vinegar
• * 4 cups Kosher salt
• * 2 ozs Alum
• * 10 lbs sugar
• * Small box Pickle Spice

Directions:

Wash and slice cucumbers.

Soak cucumbers for 7 days in Kosher Salt and water.

On the 7th day, drain cucumbers and rinse. Pour into Alum water and soak for 24 hours.

Drain cucumbers and rinse. Pour into vinegar and soak for 24 hours.

Pour into sink, drain vinegar, DO NOT WASH CUCUMBERS.

Tie small bag of spice in cheese cloth and drop near bottom of bin.

Layer pickles and sugar in bin until 10 lbs of sugar has been dissolved.

Let set until sugar dissolves - can chill some in refrigerator or eat out of jar.

Grams' Strawberry Preserves

Ingredients:

• * 2 qt. strawberries (makes about 4 cups of washed, hulled and crushed)
• * 7 cup sugar
• * 1 pouch of Certo Liquid Fruit Pectin

Directions:

Wash jars and screw bands in hot, soap water; rinse with warm water. Pour boiling water over flat lids in saucepan off the head. Let stand in hot water until ready to use.

Prepare strawberries using potato masher to crush.

Measure EXACT amount of prepared fruit into 6 or 8 qt saucepan. Stir sugar into fruit in saucepot. Do not reduce, do not use sugar substitutes.

Bring mixture to full rolling boil (boil that doesn't stop boiling when stirred) on high heat, stirring constantly.

Stir in Pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling 1/8 inch of tops. Wipe jar rims and threats. Cover with flat lids; then screw bands tightly. Invert jars 5 minutes, then turn upright. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.

Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.