Minden Press-Herald

Wednesday
Oct 01st

Perfect recipe for next year’s gift giving

Including our Sunday school teacher, Carolyn Burton, there are only seven members in our Sunday school class. 

Carolyn is exceptionally knowledgeable of the Bible.  She obviously studies the lesson book, her Bible and her many Bible reference books and is well prepared for the week’s lesson. 

Her teaching brings our understanding of Bible history to life and she encourages participation by asking us challenging questions.

Carolyn hosted our Class’s Christmas party in her lovely home beautifully decorated for the holidays. 


She served a delightful luncheon consisting of potato soup, two Chicken Salads, one warm, a Vegetable Stir-Fry, a Strawberry Jell-O Salad, homemade dinner rolls provided by class member, Margaret Burton and a dessert tray of sweets. 

Following our meal we exchanged Christmas gifts and spent the rest of the time visiting.

I arrived early and as we waited for the others to arrive, Carolyn allowed me to rummage through her huge collection of cookbooks.

I think she has more cookbooks than me and that is a LOT! She shared three recipes with me and this week’s recipe is one of them.

Carolyn made us feel so comfortable and relaxed that time just slipped by and we probably over stayed our welcome.  She is a gracious hostess and we appreciated her and Ponto’s (Carolyn’s husband) hospitality.

The following recipe was a candy served on her tray of sweets. It would be an outstanding homemade Christmas gift. Plan to save this KEEPER with your holiday treats file.

PECAN DAINTIES
*2 egg whites
1 tsp. vanilla extract
1 cup light brown sugar
1 Tbsp. flour
One-half tsp. salt
2 and one-half cups pecan halves
Beat egg whites and vanilla until stiff, standing up in peaks but not dry.  Mix and sift sugar, flour and salt into beaten egg whites. 
Fold in pecan halves.  Drop from a tsp. of mixture with 2 pecan halves well spaced on a well-greased cookie sheet that has been lined with nonstick foil. 
Bake in a 275° oven for approximately 25 minutes. Remove from oven, cool thoroughly and place in an airtight container. 
These freeze well.                                                                     Yield 3-4 dozen
*TIP: Eggs at room temperature work better when beating egg whites.

 

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