RECIPES

Isom's Caramel Apples

Our famous Farmers’ Market treat!

2 1/2 cups brown sugar
1  cup real butter
1 cup light or dark Karo syrup

Combine the three ingredients in a large heavy pan. Stirring constantly, bring to a boil over medium heat to medium
ball stage (250 degrees F) and then add:

1 can (14 oz.) sweetened condensed milk

Meantime, have 20 cold medium size apples washed and poked with sticks in the stem end.
Dip apples into hot caramel and hang over pot for a few moments to allow excess caramel to drip back into pan.
Dipped apples may then be rolled into shopped peanuts or crushed toffee bar.
Then place apple on generously greased cookie sheet or sprayed cupcake papers.

Makes 20 dipped apples!

Apple Dumplings

1/2 cup white sugar
1 cup brown sugar
2 cups of water
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix in saucepan on stove and bring to boil for 5 minutes while you make the dumplings.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
Mix and then add 2/3 cup of milk. Stir just until moistened.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll dough into a 12x10 rectangle.
Grate 3 cups of apples and then sprinkle the over the dough. Sprinkle lightly with cinnamon and brown sugar.
Roll up and slice like cinnamon rolls and place into a 9x13 inch pan.
Pour sauce over the dumplings and then bake for 50 minutes or until golden in a 350 degree oven.
Makes 12 servings

Coconut Cream Pie

This will make a 9x13 or 2 pie plates.

Melt 1/4 c. butter; add enough coconut to press into the pie plates or dripper.  
Don't make it too thick.  
Bake it at 350 degrees for about 15 minutes or until nicely browned.

Let it cool completely.  Toast some extra coconut while the oven is hot.

Combine 1 can of sweetened condensed milk with 2- 8 oz. cream cheese.  
In a separate bowl, 1 c. water and 2 small boxes of instant coconut cream pudding.  
Add the cream cheese mixture to it.  
Add 12-16 oz. Cool Whip.  Blend together well.  Put into the cooled crust(s).  Chill well.

This is pretty flippin' rich.  I love it though.  I paid 485 charity bucks for one at the Service Auction
a few weeks ago, and it was worth every penny.

Love ya, Julie

Idaho Potato Rolls

1 1/2 c. oil
1 1/3 c. sugar
5 tsp. salt
5 eggs
2 1/2 c warm milk
2 1/2 c mashed potatoes
(mix potato flakes as box directs)
1 1/2 c. warm water
3 T. yeast

Warm milk and make mashed potatoes. Combing milk, potatoes, oil, sugar, salt, and eggs. Add yeast to
warm water with 1 tsp. sugar then add to potato mixture. The key to this recipe is to sift the flour 2 to 3 times.
Add 6 cups flour to potato mixture and mix for 2 1/2 minutes. Add 8-9 cups more flour and mix well to form a soft
dough. Let raise 1 hour. Roll out on floured board to 1/2 thick. cut with glass and dip into melted butter. Fold over
and put on cookie sheet. Let raise 30 to 40 minutes.
Bake at 350* for 10-12 minutes.
This recipe is also great for cinnamon rolls.

Jeanne’s Pineapple Upside Down Cake

1 Lg. can crushed Pineapple/partially drained
2/3 cup brown sugar
3 cups of mini marshmallows
White or yellow cake mix

In 9x13 greased pan spread pineapple evenly.  Spread Brown sugar and then marshmallows on top of that.
Then pour cake mix (made up as box directs) on top and Bake in oven on 350 degrees for 30- 40 minutes or until cake is done.

Fabulous French Bread

2 ½ cups very warm water
1 T sugar
1 T yeast
1 T Salt
2 T cooking oil
6 cups sifted flour

In a large mixing bowl, pour warm water, then stir in sugar, yeast, salt, oil and ½ the flour.  Beat vigorously 2 minutes. 
Stir in remaining flour until all dry ingredients are completely mixed in.  Allow dough to rest 10 minutes, then stir down. 
Allow dough to rest another 10 minutes, then stir down.  Repeat this process until dough has been stirred down five times.

Turn dough onto floured board; knead only enough to coat dough with flout so it can be handled.  Divide into two parts. 
Roll each part into a big 15 inch snake.  Place on large cookie sheet.  Cover lightly and let rise at room temperature for 60 minutes.

With very sharp knife, cut gashes at an angle on top and brush with slightly beaten whole egg.  Sprinkle with sesame or poppy seeds. 
Bake immediately at 400* for 25-30 minutes or until brown.  Remove from oven and cool slightly before enjoying.

Isom Apple Dip

1 8oz. cream cheese
3/4 cup brown sugar
1 tsp. Vanilla

Mix all three and enjoy dipping apples slices!

Roberta’s Dill Pickles

1 tablespoon canning salt
1 tablespoon sugar
¼ teaspoon alum
1 garlic clove clove
2 fresh dill sprigs
Place ingredients in hot sterilized canning quart jar. Pack with fresh pickling cucumbers and add boiling hot mixture of ½
water and ½ apple cider vinegar.   Seal with hot lids and rings and place on counter for 24 hours.  Make sure jar seals and
we have found pickles are yummy and ready to eat in a week!