The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/axksWl_ZKS0 Ingredients: Pot #1 1 cup - Sugar 1/2 cup - Water 1/8 teaspoon - Cream of tartar Pot #2 2 cups - Sugar 2/3 cup - White corn syrup 1/4 teaspoon - Salt 1/4 cup - Water Uncooked Ingredients: 3 - Egg whites 1 teaspoon - … Continue reading How To Make Real Divinity – The Hillbilly Kitchen
Candy
Peanut Butter Fudge – The Hillbilly Kitchen
The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/-FIUdSUrrRs Ingredients: 1 1/2 cups - Jif Peanut butter 1 - Seven ounce jar Jet-Puffed marshmallow cream 3/4 cup - Evaporated milk 3 cups - Sugar 6 tablespoons - Real butter 1 teaspoon - Real vanilla
Chocolate Fudge – How To Make – The Hillbilly Kitchen
The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/2xHPNJ0F10o Ingredients: 3 cups - Sugar 3/4 cups - Real butter 3/4 cups - Evaporated milk 12 ounces - Semi - sweet chocolate 1 teaspoon - Vanilla 1 - 7 ounce jar marshmallow cream
Divinity
Miss Olivia Barr, Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cups sugar1 cup cold water1/2 cup white Karo syrupPinch of salt Cook until it forms a thread. Pour 1/2 of this slowly into 2 beaten egg whites, beating well. Cook the other half of syrup hard and slowly add to mixture. Add 1 … Continue reading Divinity
Date Loaf Candy
Wanda Williams Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup sugar12 oz can Pet® milk1/8 tsp salt1 small package dates, chopped1 cup nuts, chopped4 Tbsp oleo1 Tbsp vanilla Mix sugar, salt, and milk and cool. Just before mixture reaches sift-ball stage, add dates and cook to 240 degrees or firm-ball stage when dropped on … Continue reading Date Loaf Candy
Never Fail Divinity
Nellie BrashierFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 cups sugar1 cup water1 cup white Karo® syrup3 egg whites2 cups nuts1 tsp vanilla Boil sugar, water, and Karo to good soft-ball stage. Have egg whites beaten stiff. Continue beating and gradually pour 1/2 of syrup over egg whites. (I cook it until the ball when … Continue reading Never Fail Divinity
Peanut Patties
Nellie BrasherFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup sugar2/3 cup white Karo® syrup3/4 cup water2/3 cup Pet® milk2 or 2 1/2 cup raw peanuts1 stick margarine3/4 tsp salt3 tsp vanilla2 drops red food coloring Mix sugar, Karo®, milk, and water in a heavy saucepan; when it begins to boil, add peanuts and red … Continue reading Peanut Patties
Martha Washington Candy
Kay ShireyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup margarine, softened2 lb confectioner's sugar1 can sweetened condensed milk1 tsp vanilla extract4 cup pecans, chopped8 oz dipping chocolate1 Tbsp paraffin, melted Cream margarine in mixer bowl until light. Sift in confectioners' sugar gradually, beating constantly until and fluffy. Add condensed milk and vanilla; mix well. … Continue reading Martha Washington Candy
Strawberry Divinity
Rowena Roberson, Brought on Branson Trip 5-27-92 to 5-30-92 Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup sugar3/4 cup water3/4 cup light corn syrup1/4 tsp salt2 egg whites1 (3 oz) strawberry gelatin1 cup pecans, chopped Combine first 4 ingredients in a heavy 3 quart saucepan; cook over low heat, stirring gently, until sugar dissolves. … Continue reading Strawberry Divinity
Creamy Pralines
Lilla TurnageFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup sugar1/4 tsp soda1/2 cup Pet® milk1/2 cup Karon® syrup2 cup pecans, broken2 Tbsp butter1 tsp vanilla Mix sugar, soda, Karo, and butter in large boiler. Cook until it forms a soft ball when dropped in cold water. Add nuts and vanilla. If you cook the … Continue reading Creamy Pralines
Shiloh To Canaan Kitchen 