3 c. sugar
½ c. light corn syrup
2/3 c. water
2 egg whites
¼ tsp. salt
¼ tsp. vanilla
1 c. chopped nuts

Mix sugar corn syrup and water together.  Microwave on high for 12 minutes and 15 seconds.  (Alternative instructions from Betty Crocker: Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.)

Beat egg whites and salt to stiff peaks.  Slowly pour syrup mixture over egg whites, stirring constantly.  Mix until no longer shiny.

Stir in vanilla and nuts.

Spoon onto waxed paper.  Let stand at room temperature for at least 12 hours until candies are firm.  Store in airtight container.


Recipe from my cousin, Ginny Watson


Jeannie’s Banana Bread

¾ c. butter
1½ c. sugar
4 eggs
3 c. sifted flour
1½ tsp. salt
1½ tsp. baking soda
¾ c. chopped nut meats
1½ tsp. vanilla
4 bananas, mashed

Cream butter and sugar. Beat in eggs, one at a time. Sift flour, soda and salt together. Mash bananas. Add flour mixture, bananas and vanilla to creamed mixture and blend thoroughly. Fold in nuts. Pour into oiled and floured loaf pans. Bake 60-70 minutes at 350°F. 2 loaves.

Marcia’s Flax Seed Cookie Bombs

1 cup butter/margarine
1 cup brown sugar, lightly packed
2 tsp vanilla extract
1 cup ground flax seed (I use 2!)
1-2 cups all-purpose flour
2 large eggs
1/2 cup unsweetened shredded coconut
2 tsp cinnamon
2 tsp baking soda
2 cups rolled oats
1 cup Craisins soaked in boiling water to soften (We don’t like raisins)
1 small bag chocolate chips
1 cup chopped nuts
1/2 tsp salt

Preheat oven to 350*. Mix all ingredients well. Add water or flour as needed to make a stiff cookie dough. Drop by rounded spoonfuls on greased or nonstick cookie sheets. Bake for 12-15 minutes until cookies are light brown on the bottom. Cool on racks. Makes about 5-6 dozen.

All the amounts are kind of iffy to get the consistency you want. I use more flax and oats and coconut and less flour. I also may throw in an extra egg or two if El Hubbo will be eating these for breakfast. The ‘recipe’ is truly a general guideline.

…not too soft or runny. Mine look like little golf balls of goodness