Rankin321web

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Praline Crunch
• 8 c. Crispix cereal
• 2 c. pecan halves
• ½ c. brown sugar, packed
• ½ c. corn syrup
• ½ c. butter
• 1 tsp. vanilla extract
• ½ tsp. baking soda
• 1 c. Bugles
• Handful of pretzels
Preheat oven to 250 F. In a large bowl,
combine cereal and pecans. In a large
saucepan over medium high heat,
combine brown sugar, corn syrup,
and butter. Bring to a boil, stirring
occasionally. Remove from heat and
stir in vanilla and baking soda. Pour
over cereal mixture, tossing to coat
evenly. Pour into 9x13 inch pan. Bake
for 1 hour, stirring every 20 minutes.
Pour onto wax or parchment paper to
cool. Break into pieces.
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White Chocolate
Bread Pudding
• 16 slices white bread, cut up
• 3 eggs, beaten
• 1 stick butter/margarine, melted
• 2 c. sugar
• 1 qt. whole milk
• cinnamon
Press bread into greased 9x13 pan.
Mix ingredients and pour over bread
Sprinkle with cinnamon. Bake 1 hour
at 350 F.
SAUCE
• 1 stick butter/margarine, melted
• 1 c. white chocolate chips
• 1 c. powdered sugar
• ½ tsp. vanilla
• 6 tsp. water
Heat sauce for two minutes and pour
over pudding while hot. Serve warm.
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Pear Honey Cake
FILLING
• 1 large can crushed pineapple
• 3 eggs, beaten
• 1½ c. sugar
• 1 stick oleo
• 1 Tbsp. cornstarch
• 1½ c. coconut
Mix all, except coconut, and
cook over low heat until thick.
Add coconut, cool and beat.
FROSTING
• 1 box powdered sugar
• 8 oz. cream cheese
• 1 stick oleo
• 1 c. pecans
Blend and spread on cake.
CAKE
• 1 butter cake in 3 layers
Cover each layer with pear honey
and then with the filling. Stack layers,
then frost.
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Jalapeno Grits
• 4 servings grits, cooked according
to package directions
• 1 lb. Velveeta cheese, cubed
• 1 stick butter
• 1 egg, beaten
• 4 jalapeno peppers
(or to taste)
• Salt
• Pepper
• Garlic Powder (to taste)
Remove grits from heat
and stir in Velveeta cheese.
Once cheese is melted, add butter.
When butter melts, add eggs,
jalapenos, salt, pepper, and garlic
powder. Pour into a greased 8-inch
pan and bake at 300 F for 30 minutes.
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Easy Tomato Pie
• 1 can Grand biscuits, cooked
• 4 medium tomatoes, good and ripe
• 1 c. mayonnaise
• ½ c. “real” bacon bits
• 2 c. Swiss or Cheddar cheese
• 1 tsp. dried basil
• Parmesan cheese
Slice cooked biscuitsand arrange,
crust down, in a large casserole dish.
Top each biscuit with a tomato slice
Mix all the ingredients together
except Parmesan cheese. Spread
about 1 tablespoon mixture on each
tomato slice. Sprinkle on Parmesan
cheese, as much as you like. Bake at
350 F about 20 to 25 minutes.
Serve warm.
Sandra Calhoun
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Aunt Lola’s Spice Tea
• 6 individual tea bags
• 2 sticks cinnamon
• 2 c. sugar
• 1 6 oz. can frozen orange juice,
undiluted
• 1 tsp. whole cloves
• 4 qt. boiling water
• 2 c. pineapple juice
• ¾ c. lemon juice
Pour boiling water over tea bags,
cloves, and cinnamon. Steep for
10-15 minutes. Add remaining
ingredients. Heat and serve.
Having been married for over 55 years,
my cooking has changed throughout
our lives. At one time I was cooking for
seven people–our daughter and four
teenage boys. The most important thing
was just preparing enough food for them
to eat at each meal! But today when I cook
or bake, I’m usually taking it to someone
for their enjoyment. Sharing a dish with
someone cannot only brighten their day,
but yours as well. While I’m certainly not
a gourmet cook, I do enjoy trying new
recipes. I enjoy watching cooking shows
that use simple recipes but add a little
something different to each one. These shows remind me of my mother, Nettie Ponder,
and her love for baking. And the ladies at Puckett Baptist Church! This past year
I have so missed sampling the food from their kitchens. I can’t wait to rejoin
these dear friends who have all shared their tried-and-true recipes with me.
Hometown RANKIN • 33