This is a recipe I’ve been exercising the gray matter with for awhile now. It takes premeditation because I’m a teetotaler and don’t have alcohol in the house. Chalk it up to the impetuosness of youth. My past indiscretions aside this was a good idea. Anyways on to the recipe.

Ingredients:

• 1 cup Karo syrup
• 1 cup granulated sugar
• 1/4 cups rum
• 1 1/2 cups chopped pecans
• 6 cups rice chex
• 6 cups corn chex
• 11 Tbsp butter
• 1 Tsp salt

Instructions:

1. In large bowl combine cereal. Set aside.
2. In frying pan melt 3 Tbsp butter over medium heat.
3. Add 1/2 tsp salt. Mix well.
4. Add pecans coating with butter.
5. Cook until toasted.
6. Add to bowl with cereal.
7. In medium saucepan melt remaining 1 stick (8 Tbsp) butter. Add rum and remaining 1/2 tsp salt.
8. Add sugar and corn syrup.
9. Bring to a boil, stirring frequently.
10. Allow mixture to boil for approximately 6 minutes or until mixture reaches about 235 degrees on a candy thermometer, stirring the entire time.
11. Take candy mixture off of burner and allow to cool for about 5 minutes.
12. Pour mixture over cereal bowl attempting to coat evenly.
13. Pour into large cookie sheet.
14. Spread into thin layer and allow to cool.
15. Cut and serve.

It’s been a little over a month since I last published a recipe. It’s been nice outdoors in Texas and I have favored another hobby at this one’s expense. It takes time to try out and test original ideas. Trying to favor the outdoors I’ve been doing mostly variations of things I’ve tried before, but I feel I’ve come upon two noteworthy new ideas I’d like to share. This is the first. Anyways on to the recipe.

Ingredients:

• 1/3 batch Pineapple Orange Jam
• 1 1/2 cups skim milk
• 1 1/2 cups heavy whipping cream
• 3/4 cups pineapple juice concentrate

Instructions:

1. In medium sized bowl combine skim milk, cream, and juice concentrate.
2. Mix well.
3. Prepare mixture in ice cream machine according to manufacturer’s instructions.
4. Add jam and mix in loosely with a spatula.
5. Serve immediately or partition and save in ice box for later.

I realize jam isn’t the most complicated of recipes, but I’ve never seen this variety for sale so you would have to make it from scratch. Anyways long time no talk. On to the recipe.

Ingredients:

• 7 medium sized oranges
• 1 large pineapple
• 2 cups water
• 1 1/2 cups granulated sugar

Instructions:

1. In large pan, I use a copper jam pan, clean up the oranges intending to only save the pulp and the juice.
2. Remove the skin and core from the pineapple.
3. Blend cleaned pineapple with 1 cup water for 1 minute or until pureed.
4. Add pineapple to cleaned oranges.
5. Add remaining water and sugar.
6. Turn burner to medium high to start and boil down.
7. Stir and check mixture every 10-20 minutes until almost no liquid remains.
8. Turn burner to low and stir frequently until spatula or spoon leaves trails behind it.
9. Remaining on low heat stir an additional 3-4 minutes.
10. Remove from heat and process to preserve.