Candy Bar Salad

Ingredients:

1 large 16 ounce carton of whipped topping
1 small box of powdered vanilla instant pudding
1 large (King Size) frozen candy bar
1 granny smith apple

You should really plan to make this salad weekly throughout the summer so you can try a different kind of candy bar each week. Our personal favorites are Butterfingers, Baby Ruth and Snickers.
I just keep a bunch of candy bars in the freezer for when the motivation for this meal hits.

Directions:

1. Freeze the candy bar
2. Put the candy bar into a zip lock bag and hit with a hammer or meat tenderizer to break ti apart into small pieces
3. Peel and core the apple
4. Cut the apple into small pieces
5. Mix everything together
6. Put in the fridge for at least an hour

Peanut Butter Squares

1/2 c brown sugar
1/2 c corn syrup
1 c peanut butter
1 tsp vanilla

Melt ingredients together. Put the 1 cup rice crispies and 2 cups corn flakes in a large bowl.
Pour the melted stuff on top and stir well to combine..
Spread into a 9x9-inch greased pan. Put 1/2 half a package of chocolate chips on top and then put the pan in a warm oven to melt the chocolate. When melted, you can spread the chocolate all over the top like a frosting. Cool a bit, then cut into squares and serve.

Aggression Cookies

GG got this recipe from a friend- they were served to us when we visited one day. (and since I love oatmeal cookies I had my mom get the recipe-LS)

Ingredients:
3 c brown sugar, packed
3 c margarine
6 c uncooked oatmeal
1 tsp soda
3 c flour

Directions:

• with clean hands, mash, knead and squeeze all ingredients until well mixed and a firm dough
• form into small balls
• place on ungreased cookie sheets
• dip the bottom of a small water glass into granulated sugar and flatten each ball
• bake at 350 degrees for 10 - 12 minutes

Anytime there was an opportunity for boys to cook - this was my recipe of choice. I let Birke's cub pack make them and also Kirt's scouts. Boys love to get their hands all messy with cookie dough. When having the boys make the cookies we make a slight adjustment- instead of making lots of little balls I have them form the cookie dough into 3 long tubes, we wrap them in waxed paper and pop them into the freezer for slice and bake cookies later. When we want to get really exotic I have them add chocolate chips, or raisins, or both.

When Grandma Davies turned 60

Memories from Glenna:

When my mother was turning 60, Shirley decided it was time to give her a party. At that time mother was working in Brooks, Alberta as a nursing aid. This party was supposed to be a surprise. So I took a plane from Vancouver to Calgary and Murray picked me up and they drove down to Shirley and Walter’s house in Champion. Shirley finally had to tell mom what was going on because she didn’t want to come over on Friday as it would cause her to miss the Friday night dance. (Part of the surprise was that relatives and friends were invited to an open-house.) Finally, Shirley had to tell her people were coming to celebrate her birthday. Even so, the thought of her missing a dance on Friday was almost too much for her!!

As you all know she loved to dance.

So she drove over from Brooks and she didn’t plan to be surprised as now she knew friends and relatives were coming. It was a surprise that she wasn’t expecting when I appeared. That was really a surprise to her. We had a nice family birthday with niece Mable Hull and some of their family and her mother were also there. And Uncle Glen, Aunt Rachel and I don’t remember who else. Then later an open house with lots of friends came by. It was fun, she enjoyed it, I guess she forgave us for missing the Friday night dance.

Penuche (Candy)

This is really sweet and rich, but I can remember Grandma Davies making it.

Ingredients:
2 c brown sugar
2 c white sugar
2 T corn syrup
2 c milk or milk and cream mixed
2 tsp almond extract
1 c chopped nuts

Directions:
Mix first four ingredients in pan over low heat and stir until dissolved; cook to soft ball stage. Pour onto a platter: add 2 T butter to it. cool.
Beat as your would for fondant; pour into a greased 9 x 9-inch pan. Cool; cut into squares before it sets up.

Fruit Cocktail Dessert

GG makes this easy and very tasty dessert quite often. It is yummy!

1 cup flour
1 c sugar
1 tsp soda
1 tsp salt
1 egg
1 15 ounce can of fruit cocktail (undrained)

Preheat oven to 325 degrees
Grease a 9 x 9 pan
Put all the ingredients in a bowl and stir.
Pour into the pan.
Mix 1/2 cup brown sugar with 1/2 cup chopped nuts and sprinkle them on top.
Bake at 325 for approximately 35 minutes.
Serve with whipped cream and a maraschino cherry on top.

Matt Hawkins & Birke Stout at the reunion 2010