Saturday, May 31, 2014


12-oz semisweet chocolate (not chips), chopped
6 tbsp unsalted butter, cut up
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup light brown sugar, packed
1 tsp vanilla
1 pkg (12-oz) white baking chips
1 pkg (10-oz) mint baking chips

Melt chocolate and butter in a small saucepan over medium to medium-low heat, stirring frequently until smooth. Cool to lukewarm.

Whisk flour, baking powder and salt together in a medium bowl.

In large mixer bowl, at medium speed, beat eggs, brown sugar and vanilla for 3 minutes or until light and fluffy. At low speed, beat in chocolate mixture until blended. Beat in flour mixture just until combined.  Stir in both types of chips. Cover dough and refrigerate 2 to 3 hours or overnight, until firm enough to shape.

Preheat oven to 350 degrees.

Drop 1/4 cup of dough per cookie onto parchment paper-lined baking sheets and gently form into balls. Freeze 10 minutes or until firm.

Bake at 350 degrees 10 to 12 minutes or until tops are dry when slightly touched but still very soft.

Cool on baking sheets on wire racks for 3 minutes then remove cookies to the racks to cool completely.

Yield: About 2 1/2 dozen

Friday, May 30, 2014


6 tbsp butter, softened
1 cup sugar, divided
2 eggs
1/2 cup plain yogurt
2 tbsp fresh lemon juice
1 tbsp grated lemon peel
1/4 tsp lemon extract
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites

Preheat oven to 350 degrees.
Grease or paper-line 12 muffin cups; set aside.

In large bowl, beat butter and 2/3 cup of the sugar until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the yogurt, peel, juice, and extract.

In another bowl whisk together the flour, baking soda, and baking powder; add to the creamed mixture just until moistened. Fill prepared muffin cups 3/4 full.

Bake at 350 degrees 17 to 19 minutes or until a toothpick inserted in center comes out clean. Remove muffins from oven and increase oven temperature to 400 degrees.

Meanwhile, beat egg whites in a small bowl on medium speed until soft peaks form. Add remaining 1/3 cup of sugar, one tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form.

Pipe meringue onto tops of muffins, return to oven and bake until meringue is golden brown, 6 to 8 minutes.

Cool in pan 5 minutes then remove to wire rack to cool completely.

Refrigerate leftovers.

Note: This recipe is from TOH Cookbook, 2008.


4 large eggs
1 cup sugar
2 cans sweetened condensed milk
1 1/2-quart milk
1/2 pint whipping cream
1 tbsp vanilla extract

Combine the eggs, sugar, whipping cream and vanilla extract in a large mixing bowl. Add the milks and stir well. Pour mixture into ice cream freezer and add enough more milk to reach the fill line; stir.

Follow the directions for your ice cream freezer.

Note: You can add fresh fruit or berries when you add the milk, if desired.

Thursday, May 29, 2014


i got this recipe from a friend.

Peach cake:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.


I got this recipe 2 or 3 years ago from Cooking Club Magazine.

1 cup old fashion oats
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups packed light brown sugar
1 cup unsalted butter, chilled, cut-up
2 tbsp espresso powder
2 tsp ground cinnamon
2 eggs
2 cups bittersweet chocolate chips
2 cups milk chocolate chips

Pulse oats in food processor until finely ground; place in medium mixing bowl. Whisk in the flour, baking soda and salt.

Beat brown sugar, butter, espresso powder and cinnamon in large mixer bowl at medium speed for 3 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. At low speed, beat in flour mixture just until combined. Stir in the chocolate chips. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.

Heat oven to 350 degrees.

Drop 1/4 cup dough per cookie onto parchment-paper lined baking sheets; gently form into balls. Freeze dough on baking sheets 10 minutes or until firm.

Bake 10 to 12 minutes or until edges are pale brown. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

Yield: About 2 1/2 dozen cookies.
Per cookie: 270 calories, 13.5 g total fat (8 g saturated), 3.5 g protein, 36.5 g carbs, 35 mg cholesterol, 140 mg sodium, 2 g fiber

Monday, May 26, 2014


I got this recipe from a cousin. Haven't tried it yet but it sure does look good!

Brownie Crust:
6 Tablespoons Butter, melted plus 1 T. butter to grease pan
1-¼ cup Sugar
1 Tablespoon Vanilla
2 Eggs
1 cup plus 2 Tablespoons Flour
⅓ cups Unsweetened Cocoa
½ teaspoons Baking Powder
½ teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
6 whole Peanut Butter Cups, Cut Into Quarters

Preheat oven to 350°F.
Butter a 9-inch springform pan, line with a parchment round and butter the parchment.
Stir together butter, sugar and vanilla in a bowl.
Add eggs.
Stir in flour, cocoa, baking powder and salt.
Spread in prepared pan. Bake about 25 minutes.
Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
Cheesecake Batter:
2 pounds Cream Cheese, Soft
5 eggs
1 ½ cups Brown Sugar, Firmly Packed
1 cup creamy Peanut Butter
½ cups Heavy Cream
1 Tablespoon Vanilla

Beat cream cheese in bowl of mixer until smooth.
Add eggs, one at a time.
Add sugar, peanut butter and cream until smooth.
Add vanilla.
Pour filling into pan. Make sure you lowered oven to 325 at this point
Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
Bake at 325 for 90 minutes.
Let cool 1 hour.
Run knife around edge and chill at least 4 hours.

1/4 cup Heavy Cream
1 cup Semi-Sweet Chocolate Chips
7 Peanut Butter Cups, Cut In Half

Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled.

Friday, May 23, 2014


Bobby’s Lighter Carrot Cake

By Bobby Deen
81g Less Sugar
152mg Less Cholesterol
Bobby’s Lighter Carrot Cake
Serves: 10
2 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
2 egg whites, at room temperature
1/2 cup sugar
1/2 cup apple butter
1/4 cup canola oil
2 cups grated carrots (about 3 carrots)
1 (8-ounce) can crushed pineapple, drained
1 (8-ounce) package reduced-fat cream cheese (Neufchatel)
1 1/2 cups confectioners’ sugar
1/4 cup plain Greek-style yogurt
1 tablespoon grated lemon zest
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
1/4 cup chopped pecans
Preheat the oven to 350°F degrees. Spray two 8-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.
Combine the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.
Beat the eggs and egg whites in a large bowl using a hand mixer until thickened, about 2 minutes.
Gradually add the sugar, beating until light and fluffy, about 2 minutes. Beat in the apple butter and oil just until blended. Add the flour mixture and beat just until blended.
Stir in the carrots and pineapple.
Divide the batter evenly between the pans. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes.
Let cool in the pans on racks 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.
For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. 
Place 1 cake layer on a serving plate. Spread 1/3 cup of the frosting over the layer. Top with the remaining layer. Spread the remaining frosting over the top and side of the cake. Sprinkle with the nuts.
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy
Yield: 12 servings
Per Serving: 329 Cal; 5 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 56 g Carb; 2 g Fiber; 29 g Sugar; 81 mg Calcium; 2 mg Iron; 343 mg Sodium; 41 mg Cholesterol
Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Dean and the Paula Deen test kitchen


2 tbsp + 2 tsp cold water
1 1/2 tspUnflavored Gelatin
1/2 cupsugar
1/4 cupwater
1 tbspCorn Syrup
2/3 cupUnsweetened Cocoa
1/4 cupHeavy Cream

 In a small bowl, stir together the first listed water and gelatin;  cover with plastic to prevent evaporation; set aside.

In a small pan. combine the sugar and 1/4 cup water; whisk over heat until dissolved then remove pan from heat; add the corn syrup and whisk. Add the cocoa and whisk until smooth and glossy. Add the cream.

Return the mixture to the heat and bring to a boil stirring with a spatula. Remove from heat and strain into a metal bowl. Cool 10 minutes.

Stir in the Gelatin/water mix and stir until no longer streaky.

Strain into a glass bowl. Do Not use metal as it will import an undesirable flavor if glaze is stored in it. Cool a few minutes.

How to Glaze a Cake:
1. Ice your cake with your desired frosting or ganache, make sure it is applied smoothly and bust any bubbles with a sharp needle as any imperfections will show thru the glaze.

2. Start at center of cake working out to the sides. Allow cake to set 30 minutes til glaze stops dripping.

3. Allow glaze to set for 4 hours or until barely tacky. It is at its shiniest within 6 hrs of pouring the glaze.

4. Decorate cake as desired
* To revive the shine, use a hair dryer on low heat and wave over the cake or use a soft brush

Note: I love this mirror look on cakes. I found this recipe on Cake Central.


2 1/2 cups sifted cake flour
1 1/3 cups granulated sugar
1 tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tbsp orange zest
1/2 tsp cream of tartar

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In mixer bowl, combine the flour, sugar, baking powder, and salt; make a well in the center.  Add the oil,
egg yolks, and orange juice to the well; beat at medium-high speed 3 to 4 minutes until smooth. Stir in the orange zest.

Beat the egg whites with the cream of tartar at medium-high speed until stiff peaks form; gently fold into the cake batter. Spoon batter evenly into the three prepared pans.

Bake at 350 degrees 17 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cook layers in the pans on wire racks for 10 minutes. Remove from the pans to the wire racks to cool completely.

When cakes are completely cooled, fill and frost with the following buttercream.

Lemon-Orange Buttercream Frosting:
1 cup softened butter
3 tbsp orange zest
1 tbsp lemon zest
1 pkg (32-oz) powdered sugar
3 tbsp fresh lemon juice
5 tbsp fresh orange juice

Beat the butter, orange zest, and lemon zest at medium speed 1 to 2 minutes until creamy. Gradually add the powdered sugar alternately with the lemon and orange juices, beating on low speed until blended after each addition.

If needed, use up to 1 additional tablespoon orange juice, one teaspoonspoon at a time until of the desired consistency.

Yield: 6 cups frosting

To assemble cake, place one layer on cake plate and top with frosting, top with second layer and top with frosting, add third layer and use remaining frosting to frost the top and sides. May garnish with fresh orange and/or lemon slices, if desired.

Thursday, May 22, 2014


cups  sliced rhubarb
cups  halved strawberries
cups  sugar
cup  MINUTE Tapioca
pkg.  (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Tbsp.  butter or margarine

HEAT oven to 425°F.
COMBINE first 4 ingredients. Let stand 15 min.
LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
BAKE 45 min. or until juices form bubbles that burst slowly. Cool before slicing to serve.
Note: This is a Kraft Foods recipe.

Friday, May 16, 2014


1 cup all purpose flour
1/2 cup white-whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup chilled unsalted butter, cut up
1 large egg
2 tbsp pure maple syrup
1 tbsp dark corn syrup
1 tbsp mild molasses
1 tbsp maple flavoring
4 cups pecan halves, toasted
1 cup flaked coconut

In a medium bowl, whisk together the flours, baking soda, and salt; set aside.

In large mixer bowl, beat the brown sugar and butter at medium speed for approximately 3 minutes until light and fluffy. Beat in the egg, maple syrup, corn syrup, molasses, and maple flavoring until blended. At low speed, beat in the flour mixture just until combined.

Stir in the pecans and coconut. Cover and refrigerate 2 to 3 hours up to overnight. Dough should be firm enough to shape.

Preheat oven to 350 degrees.

Drop 3 scant tablespoons of dough per cookie onto parchment paper lined cookie sheets and gently form into balls. Place in freezer for 10 minutes or until firm.

Bake cookies at 350 degrees 12 to 14 minutes or until the edges are light brown. Cool on baking sheets on wire racks for 3 minutes before removing cookies to racks to cool completely.

Yield: About 2 dozen cookies.

Wednesday, May 14, 2014


  • 1 box yellow or white cake mix
  • 1/3 cup butter, softened
  • 2 eggs
  • 1 - 29 oz. can peach slices, drained
  • 1 - 8 oz. cream cheese bar
  • 1/3 cup sugar
  • 1 tsp. vanilla
  1. Preheat oven to 350.
  2. Combine cake mix, butter and 1 egg in a large bowl and mix with a fork until crumbly.
  3. Set aside 1 1/2 cups of crumbs.
  4. Press remaining crumbs into a greased 9x13 pan and bake for 10 minutes.
  5. While baking, cut your peaches into 1 inch pieces.
  6. When 10 minutes is up, spoon peaches over bottom layer.
  7. Combine cream cheese, sugar, 1 egg and vanilla in a bowl and beat until creamy.
  8. Spread over peaches and sprinkle reserved crumbs over top.
  9. Bake for 30 minutes. Let cool before serving.

Note: I love peaches, they are one of my very favorite foods. I saw this recipe on Pinterest a few years ago and knew I had to try it. It was easy for me to change over to meet my diabetic diet needs and was even delicious then, too. I sorry but I don't remember the Pinterest page I found it on.

Tuesday, May 13, 2014


1 pkg (2-layer size) yellow cake mix
2 2/3 cups flaked coconut, divided
1 pkg (3.4-oz) vanilla flavor instant pudding mix
1 can (11-oz) coconut milk
1 tub (10.6-oz) Cool Whip Vanilla Whipped Frosting, thawed
2 cups fresh raspberries for garnish, optional
24 fresh mint leaves for garnish, optional

Preheat oven to 350 degrees.

Prepare cake batter as directed on the package then stir in the 2/3 cup of coconut. Spoon mixture into 24 paper-lined muffin cups.

Bake cupcakes 20 to 25 minutes until a wooden toothpick inserted in centers comes out clean. Remove from oven in cool in pans 10 minutes; remove from the pans to wire racks to cool completely.

While cakes cool, beat pudding mix and coconut milk in a large bowl for 2 minutes using a wire whisk. Pudding will be thick! Refrigerate until ready to use.

To assemble the cupcakes:

  • Gently remove cupcakes from the paper liners.
  • Cut cupcakes in half horizontally.
  • Place cupcake bottoms on a serving tray.
  • Top each cupcake bottom with 1 tablespoonful pudding and 1 tsp of the remaining coconut; top with a cupcake top.
  • Spread the frosting over tops of cupcakes.
  • Garnish with the fresh berries and/or mint leaves, if desired.
Refrigerate any leftover cupcakes.

I love anything coconut cream! Got this tasty recipe from Kraft last year.

Friday, May 9, 2014


This is a recipe I got from Cooking Light in 2001. Sorry I don't have a picture but this is a very tasty cake.

Nonstick cooking spray
2 tsp all-purpose flour
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 large eggs
1 large egg white
2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk

Preheat oven to 350 degrees.
Coat 2 (8-inch) round cake pans with cooking spray and line bottoms with wax paper. Coat wax paper with cooking spray and dust each with a teaspoon of the flour; set aside.

Combine granulated sugar and butter in large mixer bowl; beat at medium speed until well blended (may take up to 5 minutes).  Add eggs and egg white, one at a time, beating after each addition. Beat in the vanilla extract.

Combine the flour, baking soda, and salt using a wire whisk. Add flour mixture to the sugar mixture gradually while alternating with the buttermilk. Begin and end with flour mixture. Beat well after each addition.

Pour the batter evenly into the prepared pans; bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes on a wire rack. Remove cakes from pans, carefully remove the wax paper and cool completely on the wire racks.

1 cup packed dark brown sugar
6 tbsp low-fat milk
1 tbsp dark corn syrup
2 tsp butter
dash of salt
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp chopped pecans, toasted

In a medium saucepan, combine the brown sugar, milk, corn syrup, butter, and salt; bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until slightly thick, about 5 minutes, stirring occasionally. Pour mixture into a large bowl.

Add powdered sugar and vanilla extract to the syrup; beat with mixer at medium speed until smooth.  Allow to cool for 2-3 minutes. Icing will be thin but will thicken as it cools.

To assemble cake, place 1 layer on a plate; spoon 1/3 cup icing over layer and spread to cover. Top with remaining cake layer. Spread the remaining icing over top and sides of cake. Sprinkle the pecans over the top.

Store loosely covered in the refrigerator. Cut into 16 slices to serve.

Tuesday, May 6, 2014


1 unbaked 9-inch pie shell
3 tbsp finely chopped pecans
1 1/2 lb peaches
3 tbsp granulated sugar
3 tbsp cornstarch
1/4 tsp ground allspice

Sprinkle the chopped pecans over the bottom of the pie shell.

Bring a large pot of water to a boil and drop in the peaches; boil about 2 minutes (until skins will peel off easily). Using a slotted spoon, quickly transfer peaches to a bowl of ice water and let cool enough to handle. Peel off the skins and discard. Halve peaches and remove pits. Cut each half in half.

Place oven rack in lowest position and heat oven to 400 degrees.

In a bowl, toss together the peaches, sugar, cornstarch, and allspice until blended.

Spoon peaches into the pecan covered shell, spreading out evenly to cover bottom and rounding slightly in the center.

Make the following Streusel:

1 cup flour
1/2 cup firmly packed brown sugar
1 tsp ground cinnamon
6 tbsp butter, cut up, room temperature
3/4 cup chopped pecans

In a medium bowl, combine the flour, brown sugar, and cinnamon until well blended. Using your fingers, work in the butter until dry ingredients are moistened and crumbs form. Lightly toss in the pecans and blend in.

Sprinkle streusel over peaches.

Bake at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for another 65 minutes or until filling is bubbly and streusel is browned.

Remove to a wire rack and allow to cool for about an hour before slicing to serve. Serve with whipped cream or ice cream, if desired.


1 cup all-purpose flour, divided
3 tbsp ice water
1/2 tsp cider vinegar
1 tbsp powdered sugar
1/4 tsp salt
1/4 cup vegetable shortening

Preheat oven to 400 degrees.

Combine 1/4 cup of the flour, ice water, and vinegar, stirring with a whisk until blended.

In another bowl, combine the remaining flour, sugar, and salt; cut in the shortening with 2 knives or a pastry blender until the mixture resembles coarse meal. Add the vinegar mixture and toss with a fork until until moistened.

Place ball of dough between 2 double sheets heavy-duty plastic wrap; roll into a 12-inch circle. Place in freezer for 10 minutes or until the plastic wrap can be easily removed. Remove plastic wrap from one side and let set for 1 minute.

;urn pastry upside down over pie plate so the uncovered side is down;  press dough against the sides and bottom of the pie plate. Remove remaining plastic wrap.  Fold edges down or flute as desired. Line bottom with foil and place pie weights on foil.

Bake crust at 400 degrees for 20 minutes or until the edge is browned.

Remove weights and foil; cool on wire rack before adding filling.

Monday, May 5, 2014


Preheat oven to 350 degrees.
Spray a 9-inch round cake pan with nonstick cooking spray; set aside.

3 cups thinly sliced peeled peaches
1 tbsp sugar
1 tsp cornstarch
1 tsp lemon juice

Combine the peaches, sugar, cornstarch, and lemon juice in a mixing bowl. Spoon mixture into the prepared cake pan; set aside.

2/3 cup sugar
1/4 cup butter, softened
2 tsp grated lemon peel
1 tsp vanilla extract
1 large egg

Place the above 5 ingredients in a large mixer bowl; beat at medium speed until well blended, about 5 minutes.

1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup buttermilk
2 1/4 cups vanilla frozen yogurt
6 tbsp caramel sundae syrup, warmed

Combine the flour, baking powder, baking soda, and salt; stir well with a whisk to blend well. Gradually add the flour mixture to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix after each addition.

Spoon the batter over the peaches in the cake pan.

Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Place a plate upside down over top of cake; invert pan to place cake on plate.

Best served warm with the frozen yogurt on the side and the warm caramel syrup over the cake and yogurt.


Two of my favorite things - chocolate and coconut!

1 pkg (14-oz) flaked coconut
2/3 cup sugar
6 tbsp flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 pkg (8-squares) semisweet chocolate, melted

Preheat oven to 325 degrees.
Grease and lightly flour cookie sheets; set aside.

In a large mixing bowl, mix the coconut, sugar, flour and salt; stir in the egg whites and almond extract until blended.

Drop mixture by tablespoonfuls onto the prepared cookie sheets. Bake at 325 degrees for 20 minutes or until the edges of the cookies are a light golden brown.  Immediately remove to wire racks to cool. Allow to cool completely.

Dip the cooled cookies halfway into the melted chocolate. Let stand at room temperature until the chocolate is firm. May be placed on a wax paper lined tray and placed in the refrigerator for approximately 30 minutes until chocolate is firm, if you prefer.

Yield: Around 3 dozen.
May be stored in a tightly covered container for up to a week.

Saturday, May 3, 2014


1/3 cup water
1 1/2 cups granulated sugar
1/4 tsp cream of tartar*
dash of salt
1 jar (7-oz) marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans

Combine the water, sugar, cream of tartar, and salt in a saucepan. Cook, without stirring, to a rolling boil. Boil mixture until a candy thermometer reads 248 degrees.

Place the marshmallow creme in a medium bowl. Beat at low speed with an electric mixer while gradually pouring in the hot syrup mixture; add the vanilla extract.

Beat until the candy loses it shine and holds its shape when dropped from a spoon. Caution; will not hold its shape if underbeaten and will become dry if overbeaten.

Stir in the nuts.

Drop the candy by spoonfuls onto waxed paper and allow to cool completely.

Store in an airtight container.

*Do not use old cream of tartar or your candy won't set. Sometimes we use cream of tartar so seldom we forget how many years we have had it! Better to buy fresh than ruin your whole batch of candy.