4 Generations Cook Blog

  What you need: English muffins Pizza sauce Black olives String cheese Directions: Toast your English muffins and Heat the oven to 350º F.   For each mummy, spread a tablespoon (more or less) of pizza sauce onto the English muffin Set olive slices in place for eyes  Lay pulled pieces of string cheese across the muffin for the mummy's wrappings. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty. 

  This is a recipe created by my family. It's just not the Holidays without our families peanut brittle. What you need: 1 cups Karo syrup (white) 2 cups sugar 1/2 cup water 1/4th tsp salt 1Tbs butter (heaping) 2 tsp baking soda 2 cups raw Spanish peanuts Directions: Boil sugar, syrup, water and salt in a 4 quart kettle stirring constantly scraping the sides every few turns for around 45 minutes or longer, until mixture spins threads.  (In case you are unaware of what spinning threads means it is when you lift the spoon from the pot and the candy drops and looks like spider webs) Add  peanuts and stir until golden brown. Add butter and turn off heat Add baking soda and stir quickly Pour onto greased cookie sheet. (we line a large cookie sheet in heavy duty foil and coat it with butter) When hard (but before it's cool) turn foil with candy on it upside down and hit the back to break it up or use whatever method works best for you. Let cool and store in air t...

  This is some very ugly fudge but it tastes great and is easy to make What you need: 3 cups white sugar 1 cup milk 3 Tbs light corn syrup 1/2 cup pumpkin puree 1/4 tsp salt 1 tsp pumpkin pie spice 1 1/2 tsp vanilla extract 1/2 cup butter 1/2 cup chopped walnuts (optional, I don't add these) Directions: Butter or grease an 8x8 inch pan. In a 3 quart sauce pan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat stirring constantly. Reduce heat to medium and continue boiling. DO NOT STIR. When mixture registers at 232° on a candy thermometer, or forms a soft ball when dropped into cold water, remove from heat. Stir in pumpkin spice, vanilla, butter and nuts if you are using them.  Cool to lukewarm (110°) then beat mixture until it is thick and loses some of it's gloss. Quickly pour into greased  pan and cut when firm.

  Preheat oven to  350° What you need:     2 cups all-purpose flour     1 teaspoon baking soda     1 teaspoon baking powder     1 teaspoon coarse salt     1 teaspoon ground cinnamon     1 teaspoon ground ginger     1/4 teaspoon freshly grated nutmeg     1/4 teaspoon ground allspice     1 cup packed light-brown sugar     1 cup granulated sugar     1 cup (2 sticks) unsalted butter, melted and cooled     4 large eggs, lightly beaten     1 can (15 ounces) pumpkin puree Directions:  Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.     In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredient...

  You can cover these in chocolate like I did or you can leave them plain. Ingredients: 2 cups sugar 16 oz evaporated milk 1/2 cup milk 1 cup white corn syrup  1/4 Lb butter or 1 stick 1 cup nuts (optional) 1 tsp vanilla 1 pinch baking soda Directions: Cook first 4 ingredients together until it forms a ball, stirring non stop for 45 to 60 minutes or until the caramel leaves the sides of the pot. Drop a small amount into a cup of ice cold water, it should form a firm ball. Add next 4 ingredients or next 3 if you are not adding nuts. Pour into a buttered glass casserole dish. When cool cut and wrap in wax paper and store in a ziploc bag. If you do not wrap them they will get sticky very quickly. If you want to cover them in chocolate, cut them and put them in the refrigerator for a couple hours on a cookie sheet. Melt your chocolate and dip the caramels into the chocolate and return to cookie sheet and put it back in the refrigerator until chocolate has hardened...

  Preheat your oven to 400° Ingredients: 1 Cup butter 1/2 Cup sugar 1/4 tsp salt 2 Cups sifted flour 1 tsp Vanilla 2 Cups chopped pecans Powdered sugar for rolling  Directions: Cream butter and sugar. Mix in salt, vanilla and flour gradually  Roll into small balls and place on cookie sheet (I line mine with parchment paper) Bake 10 to 12 minutes Roll balls in powdered sugar while they are still hot and then roll them again in the sugar after they have cooled down.

  Preheat your oven to 350° Ingredients:  1/2 Cup sugar 1/4 Cup butter 1 Cup light corn syrup 1/4 tsp salt 3 Eggs 1 Cup pecans or more if you like 1 Pie crust Directions: Cream sugar and butter Add syrup and salt Mix well then beat in eggs, one at a time. Add pecans Pour into 9 inch pie crust and bake for 1 hour, 10 minutes or until a stuck knife comes out clean.

  Ingredients: 3 Cups flour 1 Tbs sugar 1/2 Cups shortening 1/2 tsp salt 5 Tbs water 1 Tbs vinegar  1 Egg Directions: Mix first 4 ingredients together   Add remaining ingredients and beat lightly to mix. Kneed dough and roll into a ball.  Wrap in plastic wrap and put in the refrigerator for 2 hours or overnight. Roll out and line your pie pan as desired.  This dough CAN be frozen