Maple Glazed Walnuts

1/2 c. pure maple syrup

1 tsp. cinnamon

1 T. butter

1/4 tsp. salt

1/2 tsp. vanilla

1 to 1 1/2 c. walnuts

In iron skillet, stir syrup, cinnamon, butter and salt until thick, over medium heat. Add vanilla and walnuts; toss until covered and pour onto waxed paper to cool.

Mrs. Bob (Carol) Garringer

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Sugared Pecans

1 egg white

3/4 c. granulated white or brown sugar

1/2 tsp. vanilla

2 c. pecan or walnut halves

Beat the egg white in a bowl until soft peaks form. Beat in brown sugar and vanilla gradually. Fold in pecan halves and place on a greased cookie sheet. After baking turn off heat, and let set for 30 minutes. Break pecans apart and store in airtight container. Bake at 250.

Mrs. Fred (Edna) Von Gunten

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Buttered Salted Pecans

1 lb. pecan halves or large pieces

1/4 to 1/2 lb. butter, not oleo

Salt

Melt butter in roll cake pan. Stir the pecans in butter to coat them. Salt slightly. Bake for about 1 hour or longer. Stir every 15 minutes. Roast to desired stage. Serve warm or cold. Store in covered container. Oven temperature should be 275, and use a 11x16-inch pan.

Mrs. Paul (Juanita) Herman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

"Sticky" Popcorn

4 qts. popped corn

2/3 c. water

1/3 c. light corn syrup

1 1/2 c. sugar

1/3 c. sorghum molasses

3 T. butter

Place sugar, corn syrup, water and molasses in pan. Stir until dissolved. Allow to boil to 240 stage. Remove from heat and add butter. Have popped corn warm and pour hot syrup over it. Mix thoroughly.

Chris Dawson (Dan)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cracker Jack

1 c. brown sugar

1 T. vinegar

2 T. cane molasses

1/3 c. water

1 T. butter, softened

Cook until it strings a hair. Add 1/2 teaspoon soda and stir over popped corn. Use about 1 or 1 1/2 gallons of popped corn.

Mrs. Paul E. (Sarah) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Candy Popcorn

3 c. granulated sugar

1 c. water

1/2 c. cane molasses

1 stick oleo

1/8 tsp. alum

1/2 tsp. soda

4 gal. popcorn

Cook sugar, water, cane molasses and oleo till thread spins from spoon. Add alum and soda. Pour over popcorn. Bake in oven at 225 till brown. Stir often.

Mrs. Ben (Eleanor) Jones

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Caramel Corn

2 c. brown sugar

1/4 lb. margarine or butter

1/2 c. light corn syrup

1/8 tsp. cream of tartar

Cook for 5 minutes, add 1 teaspoon soda and stir mixture until it foams. Pour over popcorn. Bake in 200 oven for 1 hour. Stir once while baking.

Mrs. Donald (Sharlene) Warthman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Holiday Crunch

16 c. popped corn

4 c. Rice Chex

2 c. pecan halves

1 1/2 c. white sugar

1 c. white Karo

1/2 c. butter

1 tsp. vanilla

6 drops cinnamon oil

Combine corn, Chex and pecans in large pan. Heat mixture in 225 oven while cooking other ingredients. Cook sugar, syrup and butter over medium heat, stirring constantly until mixture boils. Cook until hard crack stage. Remove from heat and stir in vanilla and flavoring. Pour syrup over mixture stirring until all is well coated. Spread onto buttered cookie sheet. Cool and break into pieces. Store in tightly covered container.

Mrs. Leroy (Ellen) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Graham Cracker Crunch

1 c. butter or margarine

1 c. nuts

2 T. Karo or honey

1 c. sugar

1 c. coconut

Graham crackers

Spray cookie sheet with Pam and line it with graham crackers. Mix ingredients together and bring to a boil, or put in microwave for 5 minutes on high. Pour over crackers. Bake at 325 to 350 for 10 minutes. It will be bubbly and gooey until cool. Take off cookie sheet immediately and put on foil.

Grace Rich

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Indoor S'mores

2/3 c. light corn syrup

2 T. oleo

1 pkg. (11 1/2 oz.) milk chocolate chips

1 tsp. vanilla

8 c. Golden Graham cereal

3 c. mini marshmallows

Butter pan. Heat corn syrup, oleo and chocolate chips to boiling in saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into squares. Store loosely covered at room temperature. Takes a 13x9x2-inch pan.

Mrs. Harry (Susan) O'Dell

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Marshmallow-Rice Krispie Treats

1/4 c. margarine

1 10-oz. pkg. lg. or 4 c. mini marshmallows

6 c. Rice Krispies

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir well until coated. Using a buttered spatula or waxed paper, press mixture evenly into buttered 13x9x2-inch pan. Cut into squared when cool. Makes 24 2x2-inch squares.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Fudge Krispies

1/2 c. margarine

2 c. milk chocolate morsels

1/2 c. light corn syrup

2 tsp. vanilla

1 c. powdered sugar

5 c. Rice Krispies

Combine chocolate morsels, margarine and syrup in pan. Heat and stir until melted. Stir in vanilla and sugar. Add to Rice Krispies. Put in 9x13-inch pan and chill. Cut into squares.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cereal Candy

1 c. brown sugar

1 c. light Karo syrup

1 c. whipping cream

5 c. cornflakes

2 c. Rice Krispies

2 c. nuts

Boil brown sugar, Karo and whipping cream to soft ball. In bowl combine cornflakes, Rice Krispies and nuts. Pour hot syrup over cereal-nut mixture. Stir until well coated. Pour out on hot cookie sheet. Let cool and break up like Cracker Jack.

Ilva Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cheerio Nuggets

6 c. Cheerios

1 or 2 c. nuts

1 c. raisins

1 stick oleo, melted

1/2 tsp. salt

1 c. brown sugar

1/2 c. Karo

Mix first 3 ingredients in large bowl. Mix next 4 ingredients together and cook gently for 2 minutes. Take off head and add 1/2 teaspoon soda. Stir till foamy, then pour over first mixture. Pour into greased jellyroll pan and bake at 250 for 12 minutes. Stir once. Let cool for 10 minutes and loosen edges. Wait 20 minutes, break into pieces and store in Tupperware.

Mrs. Betty Deaton

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Sadie's Mix

1/4 lb. (1 stick) margarine

1 c. peanut butter

12 oz. chocolate chips

1 box Rice Chex

1 bag pretzel sticks

1 lb. peanuts

1 lb. confectioners' sugar

Melt first three ingredients. Pour over the next three ingredients and stir. When cool, add the confectioners' sugar and stir.

Mrs. James (Glenna) Moser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Snap Crackers

2 boxes oyster crackers

1 c. safflower oil

1 pkg. original Ranch dressing

1 tsp. dill weed

1/4 tsp. garlic seasoning

Mix last 4 ingredients thoroughly. Pour over oyster crackers, which have been placed in large mixing bowl. Gently mix the ingredients, blending often to coat the crackers. Let set several hours. Store in covered container. Note: Additional oyster crackers may be added, using the same ingredients.

Mrs. Mel (Celeste) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

White Chocolate Mix

2 c. Cheerios

2 c. stick pretzels

2 c. Corn Chex

2 c. raisins

2 c. peanuts

1 lb. white chocolate

Mix first 5 ingredients. Melt white chocolate. Pour over mix and coat.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Poppin Party Mix

4 c. Quaker Corn Bran

1 1/2 c. pretzel sticks

1 c. salted nuts

1/3 c. margarine, melted

1/4 c. grated Parmesan cheese

1 T. onion powder

Heat oven to 300. In large bowl combine cereal, pretzels and peanuts. Pour butter over cereal mixture, mixing well. Sprinkle with cheese and onion powder. Toss well to coat. Spread into ungreased 15x10-inch jellyroll pan. Bake for 20 to 25 minutes, or until deep golden brown, stirring occasionally during baking.

Mrs. Dave (Deb) Tumbleson

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Party Mix

3 T. margarine or butter

1/4 tsp. garlic salt

1/4 tsp. onion salt

2 tsp. lemon juice

4 tsp. Worcestershire sauce

4 c. Kellogg's Crispix

1 c. Cabbage Patch cereal

1 c. Quaker Corn Bran

1 c. salted mixed nuts

1 c. miniature pretzels

Melt margarine in saucepan. Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. In large bowl put cereal, nuts and pretzels. Pour the margarine mixture over the cereal, stir and place in baking dish, 13x9x2 inches. Bake in oven at 250 for 45 to 60 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Yield 8 cups.

Mrs. Curtis (Evelyn) Bedsworth

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Royce's Mom's Granola

3 c. oatmeal

2 c. coconut

1/2 c. wheat germ

1/2 c. sunflower nuts

1/2 c. sesame seeds

1 c. bran flakes

1 c. nuts (chopped)

2 c. raisins

Mix together 1 cup honey, 1/2 cup safflower oil and 2 teaspoons vanilla. Stir into other ingredients, then bake on cookie sheet for 20 minutes at 350, stirring occasionally.

Nedra Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987