Homemade Marshmallow Creme
From Top Secret Recipes
2 cups sugar
1 cup water
2 cups Karo syrup
1 cup egg whites
1/2 cup Karo syrup
4 tsp vanilla
Cook sugar, water and Kary syrup to 240 degrees
In large bowl, beat egg whites and 1/2 cup Karo syrup until mixed Beat
by hand until light and fluffy
Slowly add hot syrup while beating When all is mixed, beat hard for 3
Add 4 tsp vanilla
1/2 cup dark brown sugar
1 TBS paprika
1 tsp salt
1 tsp dry mustard
1/4 tsp chili powder
2 TBS worchester sauce
1/4 cup vinegar
1/4 cup ketsup
Dump it all into a pot and simmer till smooth.
Crock Pot Apple Butter
Peel and core apples, cut in quarters, enough to fill a 4 quart crock
pot to about 1 1/2 inches from the top:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar
Start on high with about 4 TB water, till it gets hot, then turn
on low and cook all day. When it is done and apples are fully cooked down
put small amounts into food processor and zap quickly till smooth.
NOTE: If you are canning this, put into jars and seal while "HOT"
Wash loquats and remove seeds. Place in saucepan and add enough water
to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through
jelly bag or four layers of cheese cloth. (For greater yield of juice,
twist the two ends of the bag in opposite direction until most of the
juice is extracted. Then, strain through clean cheese cloth or jelly bag,
but do not squeeze or press.) Add the pectin to the juice and stir well.
Let the mixture come to a rolling boil stirring occasionally to prevent
sticking. Add sugar and bring to a rolling boil for 1 minute. Use three
cups juice to two cups sugar (this makes a tart jelly).
Skim and pour boiling hot into jelly glasses, cool a sample of the
jelly to insure that it will harden. If not, an additional box of pectin
may have to be added and the jelly boiled again. Seal and when jars are
cold, test for seal.
5 cups loquats
1 box fruit pectin
7 cups sugar
Wash fruit well. Cut off both ends and remove seeds if desired. Place
fruit in a saucepan with a small amount of water. Cook slowly and mash
with a potato masher occasionally until well done. Stir occasionally to
Add the pectin to the fruit and stir well. Let the mixture come to
a rolling boil stirring occasionally to prevent sticking. Add sugar and
boil to a rolling boil for 1 minute.
1 med. can tomato puree (closest in size to soup can)
1 1/2 C. vinegar
3/4 C. sugar
1 tsp. allspice
1 tsp. cinnamon
2 tsp. onion salt
Salt and pepper
Mix all ingredients in a pot and cook till thick. Store in
jars refrigerated. Can if desired.