Barbara’s Corn Bread Stuffing

This recipe is the one I have used for years.  It is adapted from one of Craig Claiborne’s recipes and is enough for a 12 to 15 pound turkey. 3 cups crumbled day-old corn bread 3 cups lightly packed good …

Strawberry-Rhubarb Sorbet

Combine  1 cup sugar and 1½ cups water in deep sauce pan.  Bring to a boil. Add 1/8 tsp powdered ginger, continue boiling for  7 minutes. Add ½ lb rhubarb, trimmed, peeled, and cut into 1-inch pieces. Cover pot and …

Apricot Sorbet

1 16 oz can apricots, drained and pitted ¼ cup lemon juice 1 cup water, 1 cup sugar, 2 egg whites Puree apricots and lemon juice in a processor.  Place in bowl.  Combine  ¾ cup sugar and 1 cup water. …

Pineapple-Banana Sorbet

1 ripe pineapple 2 ripe bananas ¼ cup apple juice Peel and core pineapple. Cut into chunks over a bowl to catch any juice.  Put pineapple, pineapple juice, and bananas in a food processor.  Process until pureed.  Add apple juice,...

Aunt May’s Rum Balls from Deb H.

3 boxes Nabisco Vanilla Wafers 1 cup sifted powdered sugar 2 tbsp cocoa 2 tbsp white corn syrup 1 cup finely chopped pecans 5-6 tbsp rum Roll wafers very fine (or use a food processor) Sift sugar and cocoa together....