2003 Recipes

Microwave Pecan Brittle

Rustina Elkin

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1 cup sugar

1/2 cup light corn syrup

1/8 teaspoon salt

2 cups pecan halves

1 teaspoon margarine or butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 teaspoon baking soda


In greased 2-quart glass measure, cook sugar, corn syrup, and salt on High for 2 to 3 minutes until boiling.

Cook 4 minutes.

Stir in the nuts, butter, vanilla, and cinnamon.

Cook 2 minutes.

Immediately, stir in the baking soda until light and foamy.

Quickly pour onto greased cookie sheet and spread evenly.

Cool then break into pieces.

Makes 1 pound.

Microwave Cappucino Truffles

Marilynn Mansfield

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one 11 1/2-ounce package milk-chocolate pieces

6 tablespoons butter, cut into 4 pieces

3 tablespoons heavy cream

1 1/2 tablespoons instant-espresso or coffee powder

You'll also need cocoa, confectioners' sugar, or chopped nuts to roll them in.


In 2-quart glass container, cook the first 4 ingredients on High for 1 to 1 1/2 minutes until almost melted; stir until smooth.

Freeze 1 hour until firm.

With hands, shape tablespoons of the mixture into balls,

Roll in the cocoa, confectioners' sugar, or chopped nuts.


Mama Jackson's

Sweet Potato Pie

Trudy Jackson

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4 large sweet potatoes

2 cups sugar

1 stick butter

1 pinch cinnamon

1 pinch nutmeg

1 pie crust

1/2 cup milk


Boil the sweet potatoes just until tender. (don't over cook or they will fall apart.

Let the sweet potatoes cool and then peel them.

Put the sweet potatoes in a large mixing bowl and

mash them thoroughly with a potato masher.

Melt the butter and pour it and all the other

ingredients in the bowl of sweet potatoes. Stir until well mixed.

Pour the potato mixture into the crust.

Preheat oven to 375 degrees.

Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry.

Mexican Wedding Cookies

Ruth Solomon

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2 c flour

2 sticks cold butter, cut into pieces

1 3/4 c powdered sugar

1 T vanilla extract

1/2 c almonds

1/2 c pecans

1 t anise seeds


Preheat oven to 325 F

Grind the almonds and pecans in food processor then add the butter and continue to grind until smooth.

Add 1/4 c powdered sugar and vanilla then mix again.

Add the flour and anise seeds and grind mix until blended.

Flour hands then roll the dough into small balls.

Place the balls about an inch apart on an ungreased cookie sheet.

Bake for 15-20 minutes, or until brown on the bottom.

Cool for 15 minutes, then roll the cookies while they are still warm in the rest of the powdered sugar.

Let cool again, then add more powdered sugar.



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