Corn Flake Cookies / Candy

2 C Sugar
1 C Dark Corn Syrup
1/2 stick butter
1 t vanilla
2 C peanut butter
9 C corn flakes

Mix sugar and syrup vanilla and butter in a large pan and cook till bubbles all over. Take off stove and add peanut butter. Beat fast until creamy.

Pour over corn flakes, mix well, pour in pan, cut in squares.

Source: Mildred Jean Wilson

Submitted by: Jim Wilson
Son of James & Lola Wilson

Julia’s Orange Filling & Icing

Crème d’Orange filling:
6 TB unsalted butter
1 2/3 cups granulated sugar
2 eggs
2 egg yolks
Grated rind of 1 orange
1/4 cup strained orange juice
1 TB orange liqueur (Jim used pure orange extract, but if you have Grand Marnier in the house . . .)

Place all ingredients in a 6 cup non-reactive saucepan and beat with wire whip over low heat or not-quite-simmering water, until mixture thickens like honey. When it is cooking properly, the bubbles that first appeared on its surface as it is heated will begin to subside, and if you look closely you will see a little whiff of steam rise; it will be too hot for your finger. You must heat it enough to thicken, but overheating will scramble the eggs.

Set saucepan it cold water and beat for 3- 4 minutes until filling is cool.

One cup of this is placed between the cake layers.

Crème au Beurre a l’Orange icing:

To the remaining Crème d’Orange filling, gradually beat in 1 stick of softened butter.  The mixture should thicken into a smooth, mayonnaise like cream. If it looks grainy, beat in more butter a tablesppon at a time. Chill until firm but still of spreading consistency. Be sure cake is THOUROUGHLY cold before icing.
Probably when I do this next time, I’ll use the entire filling recipe and turn it into icing using about two sticks of butter.

Dr. Rhonda’s Pasta Salad

1 box rotini or penne pasta, cooked to package directions
8 oz sharp cheddar cheese (cubed or shredded)
1 can black olives
chopped broccoli crowns
1 can DelMonte Diced Tomatoes (garlic, oregano & basil)
16 oz Wishbone Fat-Free Italian Dressing
Kraft 100% grated Parmesan Cheese

Mix all together and keep chilled. May need more dressing and parmesan as it sits.

Notes from Jim: I don’t care so much for the cheddar cheese – it’s supposed to be in mac & cheese after all – so I leave it out. I am also not overly fond of completely raw broccoli so I dump the broccoli in with the pasta for the last few minutes of cooking. And, me being me, I add in celery and onion.

Source: Dr. Rhonda England-Breedlove

Submitted by Jim Wilson
Son of James & Lola Wilson