Best Frozen Custard

  • 6 eggs
  • 2 cups whole milk or half and half
  • 3/4 cups sugar
  • 3 Tablespoons honey
  • 1/4 teaspoons salt
  • 2 cups heavy cream
  • 1 Tablespoon vanilla

Cook first five ingredients on low until it coats a spoon. Cool in ice. Cover and chill about one hour. Then add to the cooled mixture the cream and vanilla. Chill again and then add to ice cream machine.


Peanut Sponge Candy (seafoam or honeycomb)

  • 3 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 1/2 cup peanuts
  • 1/2 cup butter, softened
  • 3 tablespoons baking soda
  • 1/2 teaspoon salt

Mix the first three ingredients together in a medium saucepan over medium heat. Stir constantly until it reaches 250 to 269 degrees or hard-ball stage. Stir in the peanuts and continue to cook until the mixture reaches 290 to 310 or hard-crack stage. Remove from heat. Stir in remaining ingredients until combined. Pour onto a well greased sheet pan. Once cool break into pieces and enjoy.

Hannah’s Toffee

  • 1 cup butter
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 cup sugar
  • Chocolate chips, optional
  • Chopped nuts, optional

Mix all of the ingredients together on high heat in a medium saucepan. Stir constantly until golden brown, about 10-15 minutes. Pour onto a well greased sheet pan. When slighty cooled, sprinkle with chocolate chips and spread until it becomes a thin sheet, if desired. Optionally, you can top with nuts. Once completely cooled break into pieces and enjoy.


  • 2 cups water
  • 1 1/2 cups sugar
  • 4 cinnamon sticks
  • 1 quart cranberry juice
  • 1 quart water
  • 2 cups orange juice
  • 2 Tablespoons lemon juice

Simmer the first three ingredients together in a large stock pot for 10 minutes. Next, add the remaining ingredients. Continue to simmer for 30 minutes and serve.

Berry Preztel Jello Salad

  • 2 cups (6 oz) coarsely crushed pretzels
  • 3 Tablespoons sugar
  • 3/4 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz cool whip
  • 2 cups (4 oz) mini marshmallows
  • 2 cups water, boiling
  • 6 oz strawberry or raspberry jello
  • 12 oz frozen strawberries or raspberries, thawed

Preheat the oven to 350 degrees F. Combine pretzels, sugar, and butter in a 9×13 dish and press down. Bake it for 15 minutes and then let cool.

Beat cream cheese and powdered sugar until combined. Then fold in cool whip and marshmallows. Spread into the bottom of the 9×13.

In a bowl, combine the boiling water and jello. Stir until dissolved, then add the berries. Let cool and then pour mixture on top of 9×13. Refrigerate until firm.

Vanilla Berry Salad


  • 1/3 cup apple cider vinegar
  • 1/3 cup rice wine vinegar
  • 3 Tablespoons (or more) Torani vanilla syrup
  • 2 Tablespoons (or more) sugar
  • 1/2 vanilla bean, scraped
  • 3/4 cup oil


  • greens of your choice, spring mix is a good choice
  • blackberries, strawberries, raspberries, and/or pears
  • caramelized almonds and/or pecans
  • goat cheese

Mix all dressing ingredients together except the oil in a blender. Let the blender run and drizzle in the oil. Pour dressing into a jar and add the scraped vanilla bean husk into the jar. Keep in refrigerator until ready to serve.

Assemble salad with portions according to your liking. Pour on dressing, discarding the scraped vanilla bean husk, toss and serve.

Southwest Creamy Corn

1/2 c butter (1 stick)
3 cans of diced green chili
1 cream cheese package
2 cans of corn
garlic salt
salt & pepper

Sauté the butter and green chili. Add the cream cheese and stir till creamy. Next, drain the 2 cans of corn and add them to the creamy mixture. Finally, add the garlic salt,  pepper, and salt to taste! LAST…EAT IT ALL UP! Yummy in my tummy!

Ginger Snaps

Cream Together:
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses

Stir In:
2 c flour
2 tsp soda
1 tsp cinnamon
1/2 tsp salt, cloves, and ginger

Mix Thoroughly. Roll into tsp size ball and then roll in sugar. Place on cookie sheet and bake at 350′ for 8-10 minutes for a soft cookie. For a little more crunchier cookie-cook for 1-3 minutes longer- just don’t burn them!

Enjoy! Doesn’t last long! (Jan Leach doubles this recipe & it still doesn’t last long- but it helps!)



Thick Spiced Italian Hot Chocolate

What you’ll need:

  • 3 T cocoa powder
  • 2 1/2 T sugar
  • 3/4 T cornstarch (optional)
  • 1/2 t cinnamon
  • Tiny pinch of cayenne pepper
  • Pinch of salt
  • 1 1/2 C milk
  • 1/2 t vanilla
  • Whipped cream to garnish

Place first five ingredients in a small saucepan and whisk together. Add 1/4 c milk and the vanilla to pan, whisk to til smooth. Add remaining milk, whick in well. Place the saucepan on medium heat and whisk constantly for about 3-4 minutes or until mixture starts to boil and thicken. Remove from heat and pour into two mugs. Top with whipped cream.