Monday, October 25, 2010


This recipe comes from Josh, Margarita and Olivia Burnson. They got the recipe from Dana Burnson, Josh's mother(my cousin-in-law) who said it comes from her sister.
The Burnson Family says...
We love them and our family makes them every year around Christmas.
1 box (4cups) powdered sugar
1/2 stick melted butter( I used 1/4 cup)
1 1/2 cups coconut
2/3 cup sweetened condensed milk

mix this together and roll into balls
chill for 1/2 to 1 hour.
~after chilling~
1-12 ounce package chocolate chips
( I used milk chocolate because that is all I had)
1/16 pound parowax
(I used 2Tablespoon shortening instead I didn't have any wax)
melt together in double boiler
dip balls into melted chocolate, put onto wax paper lined cookie sheet.
I chilled them and think maybe they should be kept in the refrigerator in a closed container.
These are very good and I have a few ideas how to alter them like adding roasted almonds to make them like an almond joy candy bar maybe even adding a little almond extract but not more than 1/4 of teaspoon also the semi-sweet chocolate might go better for those of you who like the dark chocolate.

Saturday, October 23, 2010


This recipe comes from a family reunion a few years ago. The author is unknown. I thought it was from my sister Judy but when I called her today she said it was not her recipe. I had a couple of questions and so if you want to claim this recipe I will gladly give you credit

Glazed Pecans

1 cup nuts( you may use another kind)

2 Tablespoons butter

1/2 cup sugar (white)

1/2 teaspoon vanilla

Line a cookie sheet with foil and grease with butter. Set aside. In an 8 inch skillet combine nuts, sugar and butter. (this is where I had a question) Cook over medium heat until sugar is a rich brown color. (about 10 minutes) Immediately stir in vanilla and spread on cookie sheet. Cool completely. Break into pieces and store in a tightly covered container. Makes about a 1/2 pound. The person who gave this recipe says" We use these as Christmas gifts and are very good"
I would agree. I used a cast iron skillet and wondered if that may have altered the color at all ...I would also like to caution the baking time is sensitive to burning so you may have to alter your heat a little. I cooked them until the sugar mixture was like caramel and almost burned them. I am going to try again and cook the sugar and butter first, then add the pecans, to see if this will make a difference.


Monday, October 18, 2010


This pie comes from my cousin Phyllis Posey.
2/3 cup butter
2 cups flour
5 Tablesoons water
cut butter into flour and add water
roll out pastry for pie
4cups blueberries
2cups raspberries
1 cup sugar
1/2 cup flour
1 teaspoon cinnamon
mix dry ingredients and add to berries toss a bit then put into pie cust shell. Top with a few pats of butter and put on top crust. Bake at 400 degrees for about 45 minutes or untill bubbly and crust is browned.
She had no comments so I thought I would share a few of my own...I added a 1/2 teaspoon salt to the crust ingredients and I had a little trouble mixing the dough so it was slightly over mixed. I used 2 more Tablespoons of water because the mixture was dry. WE had my sisters in law over for dinner...they just moved here from California...They thought the pie was delicious and the crust had a good flavor. I had to use frozen blueberries that were thawed and that might have made a difference. I will use fresh next time I make this pie.

Monday, October 11, 2010

Spiced Pumpkin Bread

~ I don't remember where I obtained this recipe, but I have been baking this pumpkin bread since my first year of marriage , 1973. I have changed this recipe enough over the years that I believe I can say this is MY recipe to share with you. Kathy Burnson

  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 2 beaten eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cup flour
  • 3/4 cup rolled oats ground fine ( in blender or food chopper )
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon each : allspice, cinnamon, cloves & nutmeg
  • 1 cup finely chopped pecans
In mixer blend sugar, oil well. Add in the eggs, pumpkin and water.Mix thoroughly. Combine dry ingredients and add to the pumpkin mixture. Stir until moistened. Pour into greased loaf pan and bake 350 degrees for one hour.