Mesquite Bean Jelly

2 1/2-3 quarts Mesquite beans
Water

3 c. Mesquite bean juice
4 1/2 c. sugar
1 package powdered pectin
4 Tbsp. lemon juice

Pick the beans that have a reddish skin (yellow can also be used). The beans are ready for jelly making when they are fully mature, but do not rattle (if they rattle a little they can still be used). Cut or break each mesquite bean into two or three pieces, place in a large kettle and add water to cover. Simmer until liquid turns yellow (about 30-60 minutes). Strain out liquid and save. The beans can be thrown away now. Place 3 c. of liquid from beans in a large saucepan, add pectin and stir constantly over high heat until mixture comes to a boil. Add sugar and lemon juice and stir. Bring to a full rolling boil, stirring constantly. Hard boil for 1 minute. Remove from heat and skim off foam with metal spoon. Quickly pour into jars to within 1/4-1/8" from the top. Cover with lids and process in canner/hot water bath for 10-15 minutes.

*Beans are usually ready around July/August in Tucson.

(From St. David Ward Cookbook)

Apple Pie Filling

Fill 7 quart jars with apples that have been cored and peeled.

Heat 10 c. water on stove.

Combine:
4 1/2 c. sugar
1 c. Clear-Jell

Add and mix well:
2 tsp. cinnamon (more is beter!)
1/4 tsp. cloves (optional)
1 tsp. salt

Add dry ingredients to warm water mixture and add 3 Tbsp. lemon juice Mix well. Pour into quart jars filled with apples, removing air bubbles from jars. Put lids and rings on jars and process in hot water bath for 30 minutes.

Monster Cookies

1 cup margarine, softened
2 cups white sugar
2 cups packed brown sugar
3 cups peanut butter
6 eggs
1 1/2 teaspoons corn syrup
1 1/2 teaspoons vanilla extract
4 teaspoons baking soda
9 cups rolled oats
1/2 pound candy-coated milk chocolate pieces
1/2 pound semisweet chocolate chips
Directions

Preheat oven to 350 degrees. In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.

(From allrecipes.com)

Rich Banana Bread

You just gotta add some butter to warm banana bread.  It's a must.

1/2 c. butter, melted
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1/2 c. chopped walnuts
2 medium bananas, mushed

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Fold in the sour cream, walnuts and bananas. Spread evenly into greased bread pan. Bake at 350 degrees for 1 hour, or until toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

(From allrecipes.com)

Lemon Cream Cheese Pie

Cream together:
8 oz cream cheese, softened
1/2 tsp. vanilla
1/3 c. powdered sugar

Put cream cheese mixture in bottom of baked pie crust and top with 1 can lemon pie filling. Spread Cool Whip over pie filling.

(Recipe from a family friend)

Aunt Cheryl's Pumpkin Cookies

1 spice cake mix
1 small can pumpkin
1 cup chocolate chips

Combine and bake at 350 degrees for 10 minutes.

Whole Wheat Pizza Dough

1 tsp white sugar or honey

1 1/2 c. warm water

1 Tbsp. yeast

1 tsp. white sugar or honey

1 Tbsp. olive oil

1 tsp. salt

3 1/4 cups whole wheat flour

1 or 2 tsp of Italian seasonings and garlic powder for flavor (optional)

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.  

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.  

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.  Preheat the oven to 425 degrees. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.  Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.