Allred Family Carmel Corn

1 c. butter (2 sticks) 2 c. firmly packed brown sugar 1/2 c. corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla 6 qt. popped corn Melt butter. Stir in brown sugar, corn syrup, and salt. Bring to boil, stirring constantly. Boil with stirring 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large greased baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container. Makes about 5 quarts caramel corn.

Lovisa's Brownie Sheet Cake

Mix dry ingredients:
2 cusp flour
2 cups sugar
1 t soda
1/4 t salt

In a sauce pan cook, just to a boil:
1 stick butter
5 T cocoa
1/3 vegetable oil
1 cup water

Add:
1 cup milk and 1 t vinegar 1 t vanilla

Mix all together

Add two eggs and mix together well whipping air into batter

Pour into greased and floured cookie sheet

Cook at 350degrees for 30 mins

Frosting:
1 stick butter
5 T cocoa
5T milk
1t vanilla
mix in powdered sugar until desired consistency

Pumpkin Pie

Ingredients:

• 1 1/4 cups pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 9-inch pie crust, unbaked

Preparation:

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

Susan Combs' Fool Proof Pie Crust

Cut together with pastry blender:
4 cups flour
1 3/4 cups vegetable shortening

Mix in a small bowl or measuring cup:
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup water

Combine two mixtures until moistened. Chill 15 minutes. Refrigerate up to 3 days or freeze. Makes 2 2layer pie crusts or 4 9 inch shells.

Banana Cream Pie

1 c. sugar
1/2 c. flour and 2 tbsp.
1/4 tsp. salt
2 c. whole milk
1 c. evaporated milk
4 egg yolks
3 tbsp. butter
2 tsp. vanilla
1 (9 inch) baked pie crust
3 bananas, sliced thinly
1 pt. heavy whipping cream

For filling, in medium saucepan combine sugar, flour and salt; gradually stir in milks. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes more.

Remove from heat. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Fold sliced bananas into warm filling, cool. Pour into pie crust, top with 1 pint whipped cream. Serve.

Gingered Pumpkin Soup

GINGERED PUMPKIN SOUP
1 1/2 cups pumpkin, cooked (I used canned)
3 cups chicken broth (I used 3 cups warm water with chicken bullion)
3 tablespoons butter or margarine
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt
Melt butter in a heavy saucepan. Sauté onion and apple until tender and broth. Remove from heat and process or blend until smooth. Stir in pumpkin, broth and spices. Return to saucepan and stir in cream. Heat through and serve.

Crab Pasta

This dish is similar to something we would order at one of our favorite restaurants, Babins. Of course when I make it at home it is not quite as good because I have to do the cooking myself, but it is also much cheaper.

Instead of putting the sauce over pasta we put it over fish, Mahi Mahi in this case. I grilled the fish on the Foreman Grill for about 10 mins. It turned out great. This recipe made enough for two of us with left overs enough for another meal. At Babin it is often served with baked Sweet Potatoes. Enjoy!

1/2 c. butter
1 garlic clove
8 oz. frozen crab meat or imitation crab
3/4 c. whipping cream
1/2 c. grated Parmesan cheese
1/2 tsp. ground pepper
12 oz. fettuccine, cooked and drained
1 tbsp. chopped fresh parsley

Melt butter in skillet over medium heat. Add garlic and saute until golden. Stir in crab, cream, Parmesan, pepper. Stir until well blended. Pour crab sauce over fettuccine in large bowl and toss well. Sprinkle with fresh parsley and serve immediately. Makes 6 servings.