Carrot Cake

By Jan & Ruth Snyder

2 cups all-purpose flour
1/2 tsp salt
2 tsp cinnamon
2 cups sugar
1 tsp baking soda

3 eggs
2 cups finely grated carrots
1 cup well-drained crushed pineapple
1 cup chopped pecans, divided
1 1/2 cups vegetable oil
1 tsp vanilla
1 cup shredded coconut

In a mixing bowl, combine dry ingredients.
Add eggs, oil, carrots, and vanilla; beat until combines.
Stir in pineapple, coconut, and 1/2 cup nuts.
Pour into a greased 9" X 13" baking pan.
Bake at 350 for 50 - 60 minutes or until cake tests done.
Cool, and frost with cream cheese frosting.

Frosting:
2 3-oz pkgs cream cheese, softened
6 TBS butter or margarine, softened
3 cups powdered sugar
1 tsp vanilla

Combine all ingredients and mix until well blended.
Frost cooled cake and sprinkle with remaining nuts.
Store in refrigerator.

Pecan Balls

My Mom's Recipe:
1/2 lb butter, softened
2 cups sifted flour
2 tsp vanilla
4 TBS sugar
2 cups chopped pecans
Powdered sugar for rolling into.

Cream butter and sugar; add vanilla.
Add flour and nuts.  Mix well.
Form into small balls and place on cookie sheet.
Bake at 350 about 20 minutes.  Bottoms should be lightly browned)
While still warm, roll in powdered sugar.
Depending on size - Makes about 4 - 6 dozen.
Recipe is easily halved.
**Mom's note: This dough will seem quite dry and sorta crumbly, but as you form it into balls, it molds in OK.

Mom's Sugar Cookies (Basic Cookie Dough)

1/2 cup butter, softened
1 cup sugar
2 eggs
2 TBS cream
1 tsp vanilla
2-1/2 cups flour
1/2 tsp salt
1/4 tsp baking soda

Beat together butter, sugar, and eggs.  Add cream and vanilla.
Stir together dry ingredients and blend into butter/sugar mixture.
Chill 4 - 5 hours or overnight.
Roll out, cut into shapes, and bake at 400 6 - 8 minutes.
Makes about 3 dozen cookies.

Frost with:
3 cups powdered sugar
1/3 cup margarine
2 TBS milk
1 tsp vanilla
Cream together butter and sugar; add vanilla and milk.
Stir in powdered sugar and beat until smooth and creamy.
Frosts about 3 dozen cookies.

Heavenly Cookies or Chocolate Chip Merengues

4 egg whites
3/4 tsp cream of tartar
1/4 tsp salt
1 cup sugar
1 cup mini chocolate chips
1/2 cup chopped pecans
1 tsp vanilla

Preheat oven to 300.
Beat egg whites with cream of tartar until just foamy.
Add salt and vanilla and continue beating
While beating, add sugar, 1/4 cup at a time until stiff peaks form.
Fold in chocolate chips and pecans.
Drop by spoonfuls onto a parchment lined cookie sheet.
Bake 25 minutes or until peaks are lightly browned.
Allow to cool 3 - 5 minutes before removing from cookie sheet.
Makes about 30 cookies.
By:  Suzanne Manutai (Hunter's favs!).

Gingerbread Sugar Cookies

1 cup butter
1 1/2 cups sugar
1 egg
2 TBS cornstarch
2 TBS light Karo syrup
Cream together the above ingredients, then add:
3 cups flour
2 tsp each: soda, cinnamon, and ginger
1 tsp each: cloves & nutmeg

Roll out.
Cut into desired cookie shapes.
Bake at 400 5 - 10 minutes.
Frost with buttercream frosting.
By: Roxie Hubbs

Pam's Chile Relleno Casserole

3 7-oz cans whole green chiles
1 lb. Jack cheese, grated (reserve 1/2 cup)
1 lb. cheddar cheese, grated
3 eggs, beaten
3 TBS flour
1 5-oz can evaporated milk
1 8-oz can tomato sauce

In a 9" X 13" pan, layer half the chiles then half the cheeses.  (Remember to reserve 1/2 cup of Jack cheese)
Add flour and milk to beaten eggs, and using an electric mixer (to make sure there are no lumps), beat until well blended.
Pour egg mixture over chile/cheese layers.
Casserole may be refrigerated at this point if desired.
Bake at 350 for 30 minutes.
Spread tomato sauce evenly over the top, and sprinkle with reserved cheese.
Bake 15 minutes longer.
Allow to set for 5 minutes before cutting into squares to serve.
* Recipe may be halved and baked in an 8" X 8" pan.

CRUNCHY CARAMEL CORN

(The Father's Day Recipe)
1 cup butter (no substitutes)

2 cups light brown sugar

1/2 cup light corn syrup (like Karo)

1 tsp. salt

1/2 tsp baking soda

1 tsp vanilla extract

1 cup popcorn kernels, popped **

Preheat oven to 250 degrees.

Remove any un-popped kernels, and place popped corn in a LARGE bowl.

In a saucepan over medium heat, melt butter.

Stir in brown sugar, corn syrup, and salt.

Bring to a boil, stirring constantly.

Boil, without stirring, for FOUR minutes.

Remove from heat and stir in baking soda and vanilla.
Stir until mixture appears foamy and lighter in color.

Pour over popcorn and stir until completely coated.

Spread caramel corn evenly onto two baking sheets.

Bake in 250 degree oven for 45 minutes, stirring every 15 minutes.

Allow to cool completely, then break into pieces.

Store in zip top bags or airtight container.

** May use 4 bags microwave popcorn.  If using buttered/salted corn, reduce added salt to 1/2 tsp.
Note:  Each cup of kernals makes about 23 cups of popped corn.
Each batch makes about 12 (2-cup) servings