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

Popcorn Granola

3 1/2 to 4 qts. hot popped popcorn

1 c. coconut

1 c. nuts or sunflower seeds

2/3 c. raisins

1/2 c. butter or margarine, melted

1 T. cinnamon

1 tsp. salt

1/2 c. honey

Combine popcorn, coconut, nuts and raisins. Blend remaining ingredients together and pour over the popped corn mixture, toss to coat thoroughly. Spread on a lightly buttered 10x15-inch jellyroll pan. Bake at 275 for 40 minutes, stirring every 10 minutes. Cool to crisp. Store in airtight container. Recipe makes approximately 4 1/2 quarts.

Pat Myers

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Granola

1 c. sunflower seed

7 1/2 c. rolled oats

1 heaping c. brown sugar

3/4 c. sesame seeds

1 1/4 c. wheat germ

1 7-oz. pkg. shredded coconut

1 1/2 c. pecans or walnut pieces

3/4 T. salt

3/4 c. water, cold

3/4 c. oil

1 1/2 T. vanilla

Mix all but last 3 ingredients in a large container. Add vanilla to water, then add to dry ingredients and mix well. Add oil by itself and mix until all ingredients are moistened. Spread in shallow pans about 1 inch thick and bake in a low heat oven till a little brown, for 1 hour. Stir every 15 minutes, for even browning. Everything should be all toasted. It is good eating for breakfast food or snack. It is very high in protein.

Mrs. Max (LaDene) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Granola

5 c. old-fashioned oats

1 c. untoasted wheat germ

1 c. unsweetened coconut

2 tsp. ground cinnamon

2 T. brown sugar

1/4 c. instant dry milk

1/2 c. honey

1/2 c. vegetable oil

1 tsp. vanilla

1 c. raisins or dates

1/2 c. untoasted sunflower seeds

1/2 c. unroasted chopped almonds

1/2 c. any dried fruits, apricots, pineapple, etc.

Heat oven to 250. Mix first 6 ingredients together in a large dish or roaster pan. Combine honey, oil and vanilla in a small saucepan and heat over low heat until combined. (Won't combine completely.) Drizzle over dry ingredients, coating evenly. Place in 250 oven for 1 hour, and stir every 15 minutes. Add raisins, fruit and nuts when completely cooled. Store in airtight container. Makes 10 cups.

Mrs. Dave (Kathy) Bauman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Ohio Buckeye Balls

1 c. butter

2 c. peanut butter

3 c. powdered sugar

Chocolate for dipping

Mix together and form into a ball. Cool in refrigerator until crust forms, about 1 hour. Dip in chocolate and cool.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Goof Balls

1 can Eagle Brand milk

1 14-oz. pkg. Kraft caramels

1 stick oleo

1 pkg. lg. marshmallows

Rice Krispies or nuts

Melt oleo, Eagle Brand milk and caramels in microwave or double boiler. When melted, dip marshmallows and then roll in Rice Krispies or nuts.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Wash Line Taffy

5 c. sugar

2 1/2 c. milk

2 1/2 c. white syrup

1 pkg. unflavored gelatin

1 1/2 in. Parowax

Butter size of walnut

Put gelatin in 1 cup water by stove while rest of ingredients boil for 10 minutes. Put in gelatin; stir constantly and cook till rather hard ball when tried in cold water. Pour into buttered pans; leave till ready to pull. Pull taffy till very light in texture and color.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Anise Candy

2 c. sugar

1 c. white Karo

3 T. water

1 tsp. anise oil

Red cake coloring

Mix sugar, Karo and water. Cook until a hard crack. Remove from heat and add desired red coloring. Go outside to add anise oil. Pour into an 8x8-inch pan; let cool and break into pieces.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Chocolate Maple Squares

12-oz. pkg. chocolate chips

12-oz. pkg. butterscotch chips

2 c. peanut butter

1 lb. peanuts (chopped)

2 lbs. powdered sugar

1 pkg. vanilla pudding mix (not instant)

1/2 c. condensed milk

2 sticks margarine (1/2 lb.)

1/2 tsp. maple flavoring

Melt in double boiler both packages of chips; add peanut butter. Spread half of this melted mixture into a foil-lined jellyroll pan. Cool. Add chopped peanuts to the remaining half of mixture. Cook the 1 package vanilla pudding, condensed milk, and 2 sticks margarine; boil for 1 minute. Add the 2 pounds of powdered sugar and 1/2 teaspoon maple flavoring. Spread this over the chocolate layer. Cool. Then add the remaining half of the chocolate mixture. When cool, cut into squares. This makes a large amount. It tastes like Wayne Maple Bun Bars. Recipe takes a 12x16-inch pan.

Mrs. Freeman (LaVerda) Christner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Candy Chocolate Logs

1 c. Karo

1 c. brown sugar

1 c. chunky peanut butter

2 c. crushed cornflakes

2 c. Rice Krispies

1 lb. dipping chocolate (or substitute 1-lb. lg. size Hershey chocolate bar)

1/2 slab paraffin wax

Mix in saucepan the Karo, brown sugar and peanut butter. Cook ingredients until it comes to a boil, then remove from the stove and add the crushed cornflakes and Rice Krispies. Mix well. Then form into small logs about the size of your little finger. Put on waxed paper lined cookie sheet. In a double boiler over low heat, melt the chocolate and the paraffin. Then dip the logs into the melted chocolate and return to the cookie sheets for chocolate to harden. Store candy in a covered container.

Mrs. Raymond (Marjorie) Zurcher

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Turtles

48 lg. marshmallows

3 T. butter

6 oz. chocolate chips

6 oz. butterscotch chips

1 c. pecan pieces

1 3/4 c. Rice Krispies

Melt chips, butter and marshmallows in a 2-quart glass casserole for 3 minutes, stirring twice. (Melt in a microwave oven or a double boiler.) Add cereal and nuts. Drop by teaspoonfuls onto waxed paper. Makes 2 to 3 dozen.

Mrs. Denver (Jane) Nussbaum

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pecan Praline Candy

1 c. buttermilk

2 c. granulated sugar

1 tsp. baking soda

2 c. pecan halves

1 tsp. vanilla

1 T. butter

Place first three ingredients into large pan. Stir the mixture until the sugar is completely dissolved, then place pan on a low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while. Mixture will turn a brownish color. When soft ball stage is reached, remove the pan from the heat. Add pecan halves, vanilla and butter. Beat mixture briskly until it becomes glossy and starts to get very thick. Quickly spoon it onto greased waxed paper, making little patties. Let candy completely cool before removing it from the paper. Should the mixture harden before you get time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.

Mrs. Edward (Helen) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987