I am not a foodie

Ingredients

• 2 cups sugar
• 1 pound butter (no substitutes)
• 2 tablespoons hot water
• 2 large Hershey bars, chopped
• 2 cups almonds, chopped and toasted

Preparation
First chop chocolate and set aside. Chop almonds. Spread them out on an ungreased baking pan and toast in in a 300° oven, checking every five minutes to be sure they don’t burn. Stir frequently to ensure even toasting. They are ready when they smell like toasted almonds and are lightly browned. Set aside.

Unwrap butter and place in a large heavy kettle. Use the butter wrappers to lightly grease a large jelly roll baking pan. Set aside. Rub one cube of butter around the sides of the pan. Add sugar and water and cook on medium high heat until mixture reaches 300° (hard crack) on a candy thermometer. (If you don’t have a candy thermometer, lay a brown paper grocery bag next to your stove top. Candy will be approximately that color when it is ready.)

When done, pour quickly into your prepared jelly roll pan and spread evenly over the surface. Sprinkle chopped chocolate over the top of your hot candy. Wait about 2 minutes, until chocolate begins to melt. Spread evenly over candy, finishing in pretty swirls. Immediately sprinkle toasted almonds evenly over the chocolate, pressing down lightly. When candy is cold, break into large bite-size pieces. Plastic bags or cover on a tray and keep cool, but do not refrigerate or the chocolate may turn white and spotted.

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Serves 2

Ingredients

• 1 cup cold milk
• 1 egg
• 2 teaspoon sugar
• ½ tsp vanilla extract
• sprinkle nutmeg

Preparation
Put all ingredients except nutmeg in blender. Blend on low speed. Spring nutmeg on drink after pouring into cup.

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Ingredients

• 1 package yellow cake mix
• 1 can cherry pie filling
• 20-ounce can crushed pineapple in syrup, undrained
• 1 cup chopped pecans
• ½ cup butter or margarine, cut into thin slices (cut while cold)

Preparation

Preheat oven to 400 degrees. Grease 13×9x2″ pan. Dump undrained pineapple into pan, spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix onto cherry layer, spread evenly. Sprinkle pecans over cake mix. Put butter on top. Bake for 35-40 minutes. Serve warm or cold.

Variation

To make a black forest cake variation, substitute chocolate cake mix for the yellow cake mix, and two cans of cherry pie filling in place of the other fruits. Top with whipped cream.

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Ingredients

• 2 cups sugar
• 1 cup white corn syrup
• pinch salt
• ½ cup boiling water
• 2 egg whites
• 1 cup nuts (walnuts, pecans, etc)

Preparation

Boil sugar, water and syrup until it forms a soft ball in cold water. Pour into stiffly beaten egg whites. Beat until stiff enough to stand in peaks. Add nuts. Put out by the spoonful on buttered dish or wax paper.

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Serves 20

Ingredients

• 1 8-ounce can frozen lemonade concentrate
• 2 cups canned pineapple juice
• 1 gallon slightly melted vanilla ice cream
• 1 2-liter bottle ginger ale

Preparation
Mix ingredients. Add ginger ale last. Do not stir.

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