Combine sugar, water, corn syrup and cinnamon in saucepan. Bring to a boil; cook 2 minutes.Remove from heat.Add milk, flavoring(s) and butter.Serve warm with French toast. ...
Steam asparagus to desired doneness.Heat together the mayonnaise and lemon juice.Add to tomato.Pour over asparagus. ...
Bring vinegar and salt to boil.Pack cucumbers in quart jars (cleaned and prepared for canning) with alum and dill weed.Pour boiling liquid over cucumbers and seal.Let stand for 6 weeks before using. ...
Squeeze and mash fruit until it is broken to release juices. Add sugar and mix.Put in large, airtight container, glass, crock or plastic bucket with plastic tubing leading to a gallon jug of water.A ...
Put a layer of cucumber, alternating with a layer of onion until a gallon jar is packed full.Mix vinegar, salt, sugar and spices.Pour over cucumbers and put in refrigerator.They are ready to eat in ...
Combine sour cream, sugar, vinegar and salt.Add cucumbers and onions; toss gently.Chill for 24 hours and serve. ...
Mix all dry ingredients together.Mix milk, oil and eggs. Beat until smooth.Add to dry ingredients.Bake in Bundt pan at 350\u00b0 for 1 hour. ...
In large saucepan over medium heat, combine mixed fruit, nectar, lemon juice and honey.Bring to a boil.Reduce heat to low; simmer 10 minutes.Stir in remaining ingredients.Serve hot or chilled.Serves ...
Slice green tomatoes and set aside.Bring a large pot of water to boiling.Sterilize canning jars and lids.I use a wire basket for putting tomatoes in the boiling water and put enough to fill one jar ...
Simmer raisins in water 5 minutes.Combine beaten eggs, sugar and salt.Gradually add to hot raisins.Cook, stirring constantly, until thickened.Stir in butter, vanilla and walnuts. Cool slightly.Pour ...