Food at last

Here are some great recipes that Nancy for this luncheon and I didn't take a picture of them, next luncheon I will take a picture of everything. Nancy's sister Pat also gave me a different Candied Walnut recipe so take your pick.

Nancy’s Candied Figs

4 pounds of ripe figs

Put in hot soda water …1 Tablespoon soda in ½ gallon of water

Let stand for one or two minutes then drain

To the 4 lbs of figs add l pound sugar let stand 24 hours

Cook 30 minutes let stand 24 hours

Cook 45 minutes let stand 24 hours

Cook 45 minutes let stand 24 hours

Put on board to dry two to three days turn over twice a day

On second day put on clean waxed paper

Roll in granulated sugar or powdered sugar pack to store.

Nancy’s Sugared Walnuts

1 and ½ cup granulated sugar

¼ cup honey or light corn syrup

½ cup water

3 cups walnut halves

1 teaspoon vanilla

Optional ½ teaspoon cinnamon

Boil to soft ball stage using candy thermometer. At this point add

1 teaspoon vanilla and 3 cups walnut halves. Stir until mixture starts to turn white and

Coat the nuts. Turn out onto waxed paper and separate with two forks and allow

to cool. Store the sugared walnut’s in an airtight container like a quart jar or Tupperware etc, as the candy will dry out.

Pat’s Candied Walnut’s

1 cup sugar

1 cup brown sugar

1/2 cup sour cream

1 teaspoon vanilla

1 teaspoon cinnamon

Cook to soft ball stage and add walnuts and stir. Drop onto waxed paper and separate. This one doesn't tell me a quantity for the walnuts. Just wing it.