CREAMY CHOCOLATE FUDGE 4 ounces unsweetened chocolate 1 1/4 cups milk 3 cups sugar 2 tablespoons light corn syrup

1/8 teaspoon salt 4 tablespoons butter 1 teaspoon vanilla extract In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes

MOTHERS FUDGE 3 cups sugar 1/2 cup butter 1 cup whole milk Dash of salt 4 ounces unsweetened chocolate 1 teaspoon vanilla extract 1 cup chopped pecans or walnuts Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil. OLD TIME CHOCOLATE FUDGE

OLD FASHIONED MILK CHOCOLATE FUDGE 3 tablespoons plus 1 teaspoon butter 1/2 cup light brown sugar 2 ounces milk chocolate, chopped 1 teaspoon pure vanilla extract toasted 1 1/2 cups sugar 3/4 cup half and half 1 teaspoon light corn syrup 1/2 cup chopped walnuts,

Line a 8 X 8 X 2 in. square pan with foil. Butter the pan with 1 tbls butter. Butter the bottom and sides of a 2-quart heavy saucepan with 1 tsp. of butter. Combine the sugars, cream, chocolate & corn syrup in the saucepan. Cook over medium heat until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to side of the pan. Continue cooking stirring constantly, until mixture reaches the soft ball stage, (234 degrees), about 20 minutes. Remove from heat & add remaining butter & vanilla. Let mixture stand, without stirring for about 1 hour or until the mixture reaches 110 degrees. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts & continue to beat the mixture for about 10 minutes or until very thick & looses shine. Spread the mixture in the prepared pan. Using a knife, score the mixture into individual squares. Let the mixture set completely. Carefully lift the foil from the pan and cut the fudge into individual squares.

3 cups sugar 4 heaping tablespoons cocoa 3 tablespoons light corn syrup 1 cup evaporated milk 6 tablespoons butter, plus extra for buttering dish 1 cup chopped pecans 1 1/2 teaspoons vanilla extract Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

SHRIMP MOLD 1 Can Tomato Soup 1 8 oz. Pkg Cream Cheese 1 cup water 2 envelopes gelatin cup fresh onion tops (chopped fine) cup celery (chopped fine) 1 cup mayonnaise (Miracle Whip) Red Pepper to taste (its easy to get too much) 2 cans small deveined shrimp rinse well & break into pieces Mix soup & cream cheese together, set aside. Add gelatin to water and bring to boil until gelatin dissolves. Take off fire and add soup mixture. Add remaining ingredients. Pour into greased mold, let chill. Usually takes 4-5 hours to firm can be made a day in advance.

DOUBLE LAYER PUMPKIN PIE

4 ozs cream cheese, softened 1 T sugar 1 graham cracker pie crust 1 cup milk 8-oz pkg vanilla instant pudding tsp ginger

1 T. milk 8-oz Cool Whip 15 oz can pumpkin 1 tsp cinnamon tsp cloves

1. Mix cream cheese, T milk & sugar in a large bowl with wire whisk until well blended. 2. Gently stir in half of cool whip & spread mixture into pie crust. 3. Pour one cup of milk into large bowl, add pumpkin, pudding & spices. 4. Beat pumpkin mixture with wire whisk until well blended. 5. Spread over cream cheese layer. 6. Refrigerate 4 hours or overnight, garnish with remaining cool whip before serving.

RUTHS PECAN PIE 1 cup white karo syrup 1 cup dark brown sugar 1/3 cup melted butter (cooled) 3 eggs Pinch of salt 2 tsp vanilla 1 to 1 cup pecans Mix first six ingredients well. Stir in pecans. Pour into unbaked pie crust and bake 45-50 minutes at 350 degrees. This makes a big pie. I use a frozen 9 deep dish crust. Thaw before using. If crust starts getting too brown, cover pie with foil.

BOHEMIAN COFFEE CAKE (from Granny Morton) 3 cups flour 1 cup Brown Sugar 1 cup Sugar 1 cup Oil 1 cup Buttermilk 2 large eggs 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 tsp soda 1 cup chopped pecans 1 cup coconut 1 tbls vanilla

Sift together flour, soda, salt, cinnamon & nutmeg in bowl. Set aside. Beat eggs in large bowl & beat in oil, then add brown sugar, then sugar. Beat & alternate flour mixture with buttermilk into the sugar mixture. Add the pecans and coconut. Bake in greased & floured tube pan at 350 degrees for about 1 hr.
FROSTING: 3 oz pkg. Cream Cheese 1 box powdered sugar stick butter melted 1 Tbl vanilla Chopped nuts (optional) Combine ingredients and spread over cooled cake.