EASY WATER PUNCH

5 Quarts Chilled Water
3 Cups Sugar
1 Tablespoon Lemon Extract
1 Tablespoon Citric Acid can get at a health food store 

Fresh Lemon, Lime or Orange Slices

In a punch bowl or large container combine water, sugar, lemon extract, and citric acid. Stir until sugar is all dissolved. Then add citrus slices to float in the punch (must do this). Do not use a plastic ladle to stir with or the acid will ruin it.

APPLE PUDDING CAKE

2 Cups Sugar  1/2 Cup Marg. softened
2 Eggs
4 Large apples, shredded
2 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1Teaspoon Nutmeg
½ Teaspoon Salt 
½ Cup Chopped Nuts

Cream sugar, margarine, eggs and apples. Add dry ingredients and nuts. Bake at 350 for 35 minutes in a greased 9 X 13 baking dish.

Pudding Sauce
1 Cup Butter
2 Cups Sugar
1 Cup Half & Half

Cook until slightly thick and sugar is dissolved (approximately 8-10 min). Cool a little then add 1 teaspoon vanilla. Pour over sliced pieces of the cake.

CREAM CHEESE TOFFE DIP

8oz. Cream Cheese, softened
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Vanilla
Dash Salt
3/4 Cup Toffee Pieces

Beat your cream cheese until nice and smooth. Add all other ingredients but the toffee. Beat until its nice and glossy looking. About 2 minutes. Pour in your toffee bits. Mix just until combined. Serve with fresh fruit. Strawberries, bananas, apples, pineapple.

EASY PUMPKIN MUFFINS

1 Box Yellow Cake Mix
1 Small Can Pumpkin

In a bowl put the cake mix in it. Next add the pumpkin. Combine good with a electric mixer. Spray your muffin pans and add this mix to them. Bake for 25 minutes on 350 until done.

SOUTHERN TOMATO GRAY

Heat one tbsp. bacon drippings and one tablespoon olive oil. Add two tablespoons flour and stir constantly until floured starts to turn golden brown. Add one pound diced fresh or canned tomatoes or can use a half can or more of tomato juice.Keep stirring until tomatoes and flour mixture are well incorporated. Add liquid. You can add water or stock. Chicken stock is good. Add as much as you need to achieve the desired consistency. Around 2 cups. Keep stirring until the gravy is smooth. Taste for seasoning and adjust. If the tomatoes are acidic, add a little honey to balance along with salt and fresh ground black pepper. Good over meats or hot biscuits.

PECAN BARS

3/4 Cup Butter

3 Cups Sifted Plain Flour
3/4 Cup Sugar
1/2 Teaspoon Baking Powder
2 Eggs
Rind of one Lemon

Grease and flour two 9X9X2 inch pans. Cream butter and sugar; add eggs and lemon rind and beat well. Sift together flour and baking powder; add to creamed mixture and beat well. Chill dough until firm. Press the dough in the bottom of the pans. The dough will be about 1/8 inch thick. Prick all over with a fork. Bake for 12 to 15 minutes in a 375 degree oven until the dough looks half done. Remove and follow instructions for Pecan Topping.

Pecan Topping
1 Cup Butter
1 Cup Honey
1 Cup Light Brown Sugar, packed
3 Cups Pecans, Chopped

Put butter, sugar and honey in a deep, heavy saucepan; boil and stir constantly for 5 minutes. Remove from heat. Cool slighty and add cream and pecans, mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooded spoon or flexible spatula. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool and cut into 1 x 2 inch bars.

LEMON DIP FOR APPLES

1 Small Box Instant Vanilla Pudding use dry do not make

4oz. Lemon Yogurt (Yoplait Whips Lemon Burst)
8oz. Sour Cream
Juice of one Lemon

Mix all ings. together and chill before serving.