Carmel Candy

from the kitchen of Debra

2 Squares Butter or Margarine
1 can canned Milk - Recipe called for condensed but we have used Evaporated).
2 C Sugar
1 1/3 Cups Light Karo Syrup
2 Cups nuts (can be omitted)

Combine all ingredients in pan. Bring to a full boil on high heat. Stir for 7 min. Bring head down to Med/Low and cook until candy makes a firm ball when dropped in cold water (aprox 225 - 230). Add nuts and pour into a 9 X 13 buttered cake pan. Set into fridge until cool. Cut 1" by 1" inch squares and wrap using waxed paper.

Fudge

from the kitchen of Debra

2 C Sugar
 1/2 C Milk
2 squares Chocolate
1/2 C Butter (1 cube)
1/4 C Light Karo Syrup

Cook and stir while candy boils hard for 1 1/2 min. Beat with Mixer till cool. Add nuts and put in Buttered Pan.

Sour Cream Sugar Cookies

From the kitchen of Debra

1 C Shortening
1 1/2 C Sugar
3 Eggs
1 C Sour Cream
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Powder
1/2 tsp Soda
4 C Flour

Cream Shortening and Sugar together. Add beaten Eggs, add Sour Cream and Vanilla.
Sift Dry ingredients and add to cream mixture. Chill for 2 hours. Roll on a flowered surface.
Cut with cookie cutter. Bale at 375 for 10-15 minutes. Optional if not going to frost
dip in sugar before cooking, If Icing cookies let them cool.

Icing

Poor some Half and Half in a bowl and add Powdered Sugar until desired consistency. Add drop of Cinnamon Oil and food or icing coloring .