5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid

Put sugar in large container in a little water to dissolve.  Add juices and ice.  Dissolve acid in water and add.  Takes only a few minutes.

Printable Version

The post Citric Acid Punch appeared first on The Cowley Cookbook.

1 cup margarine
1 cup light corn syrup
2 1/4 cup brown sugar
1 (14 or 15 oz.) can sweetened condensed milk
Dash salt
1 tsp vanilla

Melt margarine in a 3 quart saucepan.  add sugar and salt.  Blend in syrup, add milk, stirring constantly.  Cook and stir over medium heat to 245 degrees.  Add vanilla.  Pour into well-buttered 9×9″ pan.  Cool thoroughly.  Cut and warp.  For chocolate flavor, add 2 squares unsweetened chocolate, just after you add the condensed milk.  You may also add walnuts.

Printable Version

The post Easy Caramels appeared first on The Cowley Cookbook.

Drain cherries overnight in colander.  Melt some fondant over hot water (do not boil).  Drop cherry in fondant, life out with a fork.  Scrape bottom of fork on side of kettle, drop cherry onto waxed paper.  Dip in chocolate.  Don’t do too many head before dipping, as the juice from the cherry will melt the fondant.

Printable Version

The post Maraschino Cherries appeared first on The Cowley Cookbook.

1 cup brown sugar
2 T butter
2 cups white sugar
1/2 cup walnuts
1 cup rich milk
1 tsp vanilla
1/2 T white corn syrup.

Mix sugars, milk, butter, vanilla, nuts and corn syrup.  Cook to soft ball stage.  Pour onto a marble slab or platter to cool (just warm to the hand.)  Beat until creamy, knead until soft.  Roll into balls or pour into a pan.

Printable Version

The post Panocha appeared first on The Cowley Cookbook.

3 cups sugar
2 T butter
4 T cocoa or 2 squares of chocolate
1/2 tsp vanilla
1 cup rich milk
1/2 cup walnuts
1/2 T white corn syrup

Mix sugar, milk, cocoa, butter and corn syrup.  Cook to soft ball stage.  Pour onto a marble slab or platter to cool (just warm to the hand.)  Beat until creamy, knead until soft.  Roll into balls or pour into a pan.

Printable Version

The post Fudge appeared first on The Cowley Cookbook.

3 cups sugar
2 T butter
1 cup rich milk
1/2 T white corn syrup

Mix sugar, butter, syrup and milk.  Bring to boiling point slowly. Cook until a soft ball can be formed in cold water.  Pour onto a marble slab or platter to cool.  When cool, beat until creamy.  Knead.  Flavor as desired (vanilla, orange, peppermint, etc. may be used.)  When vanilla is used, add walnuts, coconut or candied cherries.  Color as desired.

Note:  Fondant may be made from this recipe by substituting water for milk and omitting the butter or by combining:

4 cups sugar
2 cups hot water
3 T white corn syrup
1/4 tsp cream of tartar

Bring sugar, water and syrup to a boil.  Add cream of tartar when it begins to boil.

Printable Version

The post Foundation Cream Candy appeared first on The Cowley Cookbook.

6 oz frozen orange juice
6 oz frozen lemon juice
12 cups cold water
1 1/2 cups sugar
1 tsp vanilla
1 tsp almond extract

Mix together and serve cold or hot.

Printable Version

The post Orange Punch appeared first on The Cowley Cookbook.

4 cups sugar
10 cups water

Boil together, let cool.  Add:

12 oz frozen orange juice
12 oz frozen lemonade
6 cups pineapple juice
5-6 mashed bananas
6 bottles 7-Up

Freeze.  For serving, mix slush with 7-Up.  Serves 60.

Printable Version

The post Slush Punch appeared first on The Cowley Cookbook.

2 eggs
2 tsp vanilla
4 cups brownie mix

Beat eggs, add vanilla and mix.  Mix well.  Drop by teaspoonfuls.  Bake 12 minutes at 350 degrees or until done.  Makes 4 dozen.

Printable Version

The post Brownie Crispies appeared first on The Cowley Cookbook.

2 eggs
1 tsp vanilla
2 cups brownie mix
2/3 cup nuts

Mix together.  Put in 8″ greased pan and bake at 350 for 20-25 minutes.  Cut into squares.

Printable Version

The post Brownies appeared first on The Cowley Cookbook.