Be “sweet” to each other. Criticism kills relationships.
Her husband had been slipping in and out of a coma for several months yet she stayed by his bedside every single day. When he came to, he motioned for her to come nearer. As she sat by him, he said, “You know what? You have been with me all through the bad times. When I got fired, you were there to support me. When my business fell, you were there. When I got shot, you were by my side. When we lost the house, you gave me support. When my health started failing, you were still by my side. When I think about it now, I think you bring me bad luck!”
Keep your eyes wide open before marriage, half shut afterwards. - Benjamin Franklin
Your spouse is 80% good and 20% bad. If you look at the 80%, you will be happy. If you look at the 20%, you will be miserable.
Just think, if it weren’t for marriage, men would go through life thinking they had no faults at all
A married man should forget his mistakes; no use two people remembering the same thing. Duane Dewel
RECIPE FOR A GOOD DAY by Lynda Campbell
Take two parts of unselfishness and one part of patience and work together. Add plenty of industry. Lighten with good spirits and sweetened with kindness. Put in smiles as thick as raisins in plum pudding, and bake by the warmth, which stems from a loving heart. If this fails to make a good day, the fault is not with the recipe but with the cook.
MICROWAVE CARAMELS by Stephanie Floyd
1 cube melted butter
½ cup brown sugar
½ cup granulated sugar
½ cup Karo syrup
½ cup Eagle Brand sweet and condensed milk
Mix until well blended. Microwave on High for about 7 ½ minutes, depending on the microwave (just until soft ball point). Pour into a square 8 x 8 pan and cool. Cut and Serve.
Chocolate Dipping Reminders,Cherri Hart
16 lbs chocolate (chocolate buttons) covers:
2 batches caramel (9x13 pans, cut in squares)
1 Batch Bavarian Mints
2 Batches Almond Roca
2 # Peanut Clusters, (roasted unsalted nuts)
Roasted Peanuts (in case you can’t find unsalted, roasted peanuts for dipping)
Place raw unsalted peanuts, one layer deep, in a shallow baking pan. Roast in a 350 degree oven for 15 minutes. Stir every five minutes. After removing from oven, transfer to another container to stop them from cooking.
(if you put into glass/metal pan, it is really difficult to cut it apart into squares. With aluminum you just peel it away). Let it set in pan overnight in cool place (not fridge). Cut into bite-size pieces and wrap in waxed paper.
Substitution: Can use cinnamon oil and red food coloring instead of licorice and black.
BUTTER MINTS by Lisa Blau
1 cup water
3 cup sugar
1 cube butter
Cook to 248-250 degrees on clear day. Pour on marble slab. Add 8 drops peppermint oil. Stretch like taffy. Cut in pieces. After hardened, put in Tupperware and leave for two or more hours to make soft.
Million Dollar Fudge by Cathy Hanna
4 1/2 cup sugar
Place in pan which has been coated with powdered sugar. Add nuts if desired. Experiment with various flavors of chocolate chips.
CHERRY CHOCOLATES (KitchenKneads) by Lee Hurst
Favorite chocolate is guittard. Buy water fondant mix. Add batter, cream, butter flavoring, and almond flavoring (for cherries). Wrap cherries and dip. Use corn starch to handle sticky fondant.
DIVINITY (FOOL PROOF) by Lee Hurst
3 ½ cups sugar
¾ cups corn syrup
1/3 cup water
2 egg whites (room temperature), beaten stiff
Cook sugar, corn syrup, and water to 230 degrees, washing down sides of pan to eliminate sugar. Slowly add ½ of cooked syrup to egg whites. Cook remaining syrup back to 230 degrees and add to eggs. Add ½ tsp vanilla. Beat a long time.
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
Butter square pan 8z8z2 inches. In 2 qt. saucepan, combine sugar, corn syrup, water, cornstarch, butter, and salt. Cook over medium heat. Stirring constantly, to 256° on candy thermometer (or until small amount of mixture dropped into very cold forms a hard ball). Remove from heat; stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips. Cut with scissors. Wrap in plastic wrap or waxed paper.
Truffles by Sharee Hillyard
1 cup whipping cream
1 ½ lb. chocolate
1 ½ tsp vanilla
Scald cream and pour over melted chocolate. Beat with electric mixer until
thickens and smooth, cleaning sides and bottom of bowl several times with rubber scraper.
Add vanilla. Continue beating.
Pour into pan lined with plastic wrap. Keep cool.
If not dipped, candy should be eaten within 2 weeks.
Note: To form balls, pour into buttered bowl and chill mixture until firm.
Shape into balls with spoon and hands. If mixture becomes too soft to form, wash and thoroughly dry hands and dust lightly with cornstarch.
Dip in chocolate or roll in unsweetened cocoa, chopped nuts or coconut.
Makes 24 to 36 truffles depending on desired size.
Variations: Mint truffles—Add 1 tsp. peppermint extract in place of vanilla
Cherry-nut truffles —Add 1 tsp. almond extract in place of vanilla, and stir in 3/4cup chopped candied cherries and 1 cup chopped walnuts, pecans or almonds.
Malt truffles —Add 6 T malted milk powder
Toffee truffles—Add ½ cup toffee bits. Bits may be crushed and sprinkled on top after dipping.