Grandmother Eddy's Arkansas Cornbread

2 eggs

2 c. buttermilk

1 t. baking soda

2 c. cornmeal

1 t. salt

Heat oven to 450.

Generously oil round skillet. Heat skillet in oven while preparing batter.

Beat eggs then beat in rest of ingredients until smooth. Pour batter into hot skillet until almost full.

Bake 20-25 minutes or just until set.

Serve piping hot with butter.

Grandma Justice's Turkey Stock

turkey neck, gizzard, heart and feet

2 stalks celery with leaves

1 med. onion, quartered

1 carrot, sliced in several pieces

1 t. salt

1 bay leaf

a few peppercorns

5 c. cold water

Add all ingredients to large stock pot. Simmer for 1-4 hours. Strain.

Grandma Justice's Turkey Stuffing

3/4-1 1/4 c. turkey stock

2 c. crusty corn bread

3 c. whole wheat bread

2 eggs slightly beaten

3/4 c. melted butter

1/2 t. each: thyme, sage, sweet marjoram

1 t. salt

1 unpeeled apple, diced

1/4 c. finely minced onion

1/4 c. minced celery with leaves

Crumble corn bread and wheat bread into pieces (leaving crusts on bread). Let dry slightly in oven (turn on heat, but don't toast bread).

Beat eggs until foamy and stir in melted butter and seasonings.

Combine breads, apple, onion, and celery.

Add eggs and seasonings and stir well.

Add stock slowly and test carefully until stuffing is right consistency.

(TEST= pick up dressing and press it between your hands gently. Put it on a plate. If it holds together but barely separates as you lift with a fork, there is enough moisture. This is the texture it will have when baked.)

Cover with foil and bake at 350. Be careful not to over bake.

Eggnog Punch

• 1 quart peppermint ice cream, softened
• 4 cups eggnog, chilled
• 2 cups ginger ale, chilled

Pour eggnog in a punch bowl, add ice cream. Use a potato masher to blend ice cream with eggnog. Add ginger ale. Serve.

Fudge Pie

1 c. chocolate chips

2 sticks butter or margarine

1 t. vanilla

4 eggs

2 c. sugar

1 t. salt

Melt the chocolate chips and butter in the microwave. Add sugar, eggs, vanilla and salt. Stir. Pour into 2 regular (not deep dish) frozen pie crusts.

Bake at 350 in the oven for 30-35 minutes. Allow to set and cool.

Enjoy luscious chocolate goodness!

Honey Crunch

3 cups Quaker Corn Bran or Oatmeal Bran cereal

1 cup Quaker oats (quick or old-fashioned)

1 cup coarsely chopped nuts

1 tsp. cinnamon

¼ tsp. salt

½ cup butter or margarine

1/3 cup honey

¼ cup firmly packed brown sugar

½ cup raisins, optional

Heat oven to 325 degrees. In large bowl, combine cereal, oats, nuts, cinnamon and salt.

In small saucepan, combine butter, honey, and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended. Pour over cereal mixture; mix until thoroughly coated.

Spread evenly into 15x10 inch jelly roll pan. Bake 20 to 25 minutes or until mixture is golden brown, stirring occasionally.

Immediately spread mixture onto waxed paper covered cooling rack. Stir in raisins, if desired. Cool completely. Store in tightly covered container in cool, dry place.

Makes about 7 cups.

Note: I used 1/2 c. walnut halves, 1/2 c. chopped pecans. I also added 1/4 c. roasted soy nuts.

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

(Thanks to my friend, Gina, for this tasty recipe perfect for fall!)