Family Recipes ( so we can get to them wherever we are ) :


Grandma Grace's Sugar Cookies

2 cups white sugar
1 cup butter
2 TBLS Cane Syrup
3 Eggs Unbeaten
3 cups self-rising flour
1 tsp vanilla

Can also add 2 cups nuts
Can also add 2 squares of chocolate to sugar and butter for chocolate cookies
For fluffier cookies, add more flour

Mix sugar and butter well; add syrup, and eggs and continue mixing. Gradually add flour. Add vanilla last. Drop by spoonfuls onto cookie sheet coated with PAM. Bake at 350 for 8 to 10 minutes.

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Aunt Della's Garlic Cheese Grits

1 cup grits
4 cups water
½ stick Kraft Garlic Cheese
1 ½ cup cheddar cheese
1 tsp salt
1 stick butter
1 egg

Cook grits with water and salt. Add butter and cheeses. In a small bowl, add a little grits to the egg, beat. Add egg to grits and pour into 2 quart baking dish. Bake at 350 for 1 hour until brown.

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Mrs. Muir's Cookies

1 Box and 2 cups Swansdown Cake Flour
1 Box Confectioners Sugar
1 Egg
1 Pound Butter
½ Pound Lard

Leave butter & lard overnight to soften in mixer bowl and then blend with egg.

Sift flour and confectioners sugar (separately)

Add confectioners sugar to mixing bowl

Start adding flour until mixer will not handle

Add remaining flour and mix by hand

Form dough into round ball and continue to work until ball is consistent throughout

Roll into cylinder and cut into circles and then cut into half circles

Bake on cookie sheet at 300 degrees and watch closely until cookies barely turn brown.

Remove from oven and sprinkle with confectioners sugar (from another box.)

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Hershey's Rich Cocoa Fudge

  • 3 cups sugar
  • 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups milk
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon vanilla extract

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

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Divinity (makes about 4 dozen pieces)

3 cups sugar
3/4 cup white corn syrup
1/4 cup water
3 egg whites
pinch of salt
1 cup chopped pecans (optional)

Cook the sugar, corn syrup and water until mixture reaches hard ball stage. This is an almost brittle ball when dropped in cold water; if using candy thermometer, cook to 265 degrees.

Cook, uncovered, gently without stirring. Beat the egg whites until stiff and add the salt. Slowly pour the syrup into the egg whites, while beating. If desired, add your choice of food coloring while beating in the syrup. Beat until thick and creamy.

Add the nuts and drop by spoonfuls onto waxed paper. Cool.

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Old-Fashioned Penuche (makes about 1 3/4 pounds)

3 cups light brown sugar, firmly packed
1 cup light cream
1 tbsp butter or margarine
1 1/2 tsp vanilla extract
2/3 cups chopped pecans or walnuts (optional)

Lightly butter a 9 x 5 x 3 inch loaf pan; set aside.

In heavy, 3-quart saucepan, cook sugar and cream over low heat, stirring constantly with a wooden spoon until sugar dissolves and mixture comes to boiling. Cook, stirring occasionally, until candy thermometer registers 234 degrees, or until a little syrup forms a soft ball in cold water.

Remove from heat, and add butter. Set aside, without stirring, to cool to lukewarm (110 degrees f). Add vanilla. With wooden spoon, beat until thick and creamy. Stir in nuts. Quickly turn into prepared loaf pan, and let cool completely. Wrap pan with foil. Let stand overnight at room termperature.

To store, turn out of the pan in one piece. With sharp knife, cut into squares (about 1 inch). Wrap each square in waxed paper. Will keep for several weeks in the refrigerator. Wrapped squares may also be stored in a freezer container in freezer.


Sugared Pecans

½ teaspoon Vanilla

1 egg white

1 cup brown sugar 2 ½ - 3 cups pecans

Beat egg whites to form peaks, add vanilla, mix till creamy and fold in pecans. Place pecans on greased cookie sheet and bake at 300 degrees for 15 minutes, cool and store in air tight container.


Connie's Potato Soup

3 lbs. russet potatoes

1 lb. grated sharp cheese

1 cup milk

1 tablespoon salt

Pepper to taste

1 can chicken broth 1 stick margarine Add broth and salt and butter to peeled and chopped potatoes, add water to cover well. Cook until potatoes are tender. Mash a few potatoes with fork to thicken broth . Stir in milk and cheese and remove from heat , continue to stir until mixture is mixed well and cheese is thoroughly melted, if mixture seems too thick add water and stir well.


Poppy-seed Chicken Casserole

3 lbs. chicken breasts

1 (16 oz) carton sour cream

1 can cream of chicken soup

1 1/2 c. crushed Ritz crackers (1 pack)

1 stick butter

2 tbsp. poppy seeds

Minute Rice

Boil chicken 15 to 20 minutes or until thoroughly cooked. Cut chicken into bite-size pieces. Mix chicken, sour cream, and soup together. Spread thinly in greased casserole dish.

In separate dish mix together: crushed crackers, melted butter and poppy seeds. Sprinkle this mixture on top. Bake at 325 for 30 to 40 minutes. Serve over rice.


Hot Fudge Pie

Serves four to six (or eight, if the ice cream scoops are big…)


  • 4 ounces unsalted butter, with a bit extra for greasing pie plate
  • 1 ½ squares unsweetened baking chocolate (1.5 ounces)
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • ¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
  • 2 tablespoons milk


  1. Pre-heat oven to 350 degrees.
  2. Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
  3. Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir).  Cool.
  4. Mix sugar into beaten eggs, combine until sugar is fully incorporated.
  5. Mix in butter-chocolate mixture until completely blended.
  6. Add vanilla and milk.  Stir well.
  7. Fold in flour, mixing just until no white streaks remain – do not overbeat.
  8. Bake for 25 minutes.

Serve with ice cream for the full upside-down hot fudge pie treatment.



Potato Soup


  • 5 or 6 potatoes
  • 1 stic butter
  • chicken broth
  • salt
  • 16 oz bag of shredded cheese


  1. Peel, slice, and wash the potatoes
  2. Put into large saucepan. Pour in 1 can chicken broth and cover potatoes with water
  3. Add salt and 1 stick butter
  4. Bring to boil and boil until potatoes are soft (at least 15 minutes)
  5. Stir in cheese and remove from heat


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Copyright © 2018, Kathy Hicks. All Rights Reserved.