Head
Barger Family Recipes
page 4

Texas Pecan Pralines

3 Cups White Sugar
1 Cup Buttermilk
1 Teaspoon Baking Soda
2 to 3 Cups Pecans
4 Tablespoons Butter
1 Teaspoon Vanilla

Use heavy 5-quart saucepan. Dissolve soda in buttermilk. Place sugar in pan, add buttermilk mixture. Stir. Just before mixture reaches softball stage, add pecans. When softball stage reached, remove from heat and add vanilla and butter. Beat with mixer until mixture reaches consistency to drop. Spoon onto wax paper paced over paper towel. Allow to stand until set.

 

Millie’s Chicken Salad

2 large chicken breast halves, boneless and skinless
Salt & pepper
Olive oil

¼ cup finely chopped celery
¼ cup cranraisins, roughly chopped
2 tablespoons chopped cashews
2 tablespoons finely chopped red onion
¾ cup Miracle Whip (or mayonnaise)
2 tablespoons spicy brown mustard
1 cup sour cream
Salt & pepper to taste

Preheat oven to 350°. Rub chicken breasts with oil. Apply salt & pepper on both sides & bake on oiled baking pan for 35 to 40 minutes or till done. DO NOT OVERCOOKI Cover & allow to cool.

In a medium bowl combine vegetables, cranberries & nuts. In a separate bowl combine dressing ingredients. Shred chicken & add to vegetable mix. Toss with dressing & chill.

Grandma’s Caramels

1 Cup Butter
1-Lb (1 ½ Cups) Package Brown Sugar
Dash Salt
1 Cup Light Corn Syrup
1 14-zo, Can Sweetened Condensed Milk
1 Teaspoon Vanilla

Melt butter in heavy 2-quart saucepan over medium heat. Add brown sugar, salt and corn syrup. Mix well. Add condensed milk gradually, stirring constantly. Cook till mixture reaches 245º on candy thermometer, firmball stage. Remove from heat. Stir in vanilla. Pour into buttered 9” x 14” pan. Let stand until cool. Cut into squares. Yield, 36 servings.

 

Millie’s Hershey Oatmeal
Toffee Cookies

1 cup (2 sticks) buttrt or margarine softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 1/3 cups (8-oz pkg.) Heath Bits O’Brickle toffee bits
1 cup Mounds sweetened coconut fakes (optional)

Heat oven to 375°F. Lightly grease cookie sheet.
Beat butter, eggs, brown sugar and vanilla in large bowl until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits and coconut, if desired, with spoon.

Drop dough by rounded teaspoon about 2 inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. Cool completely. About 4 dozen cookies.