STRAWBERRY JAM

2 cups of large firm berries
2 cups of sugar

Day 1: Wash berries. Place a layer of berries in kettle,( I go a like modern here and use a Teflon pot. ) Then a layer of sugar until you use them all. Let stand over night.

Day 2: Bring slowly to a boil and cook about 10 minutes. then let stand overnight to plump the berries.

Day 3: Cook until slightly thick. (they get thicker when cold ) Seal in hot jars with sterilized lids. Turn upside down for a faster seal.

OH SO GOOD SUGAR COOKIES

1/2 cup margarine or butter

1/2 cup granulated sugar

1/2 cup confectioner's sugar

1 egg

1/2 cup vegetable oil

1 tea vanilla

2 cups + 2 Tab flour

1/2 tea soda

1/2 tea cream of tartar

Mix together and refrigerate at least one hour. Roll into small balls and flatten with a glass dipped into granulated sugar. Bake at 350 for 8-10 minutes. Makes 3 1/2 dozen

Aunt Sue's CHOCOLATE COOKIES

1/2 cup butter

1 cup brown sugar

1 egg

2 cups flour

3/4 cup cocoa

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup coffee

raisins

Cream together butter and sugar, add egg. Mix together flour, cocoa, salt, baking powder, baking soda, add to creamed mixture with coffee. Stir in raisins. Chill dough. Roll into walnut size balls and bake on ungreased baking sheet in a 350 oven for 15 to 18 minutes. Cool. Frost with confectioner's sugar glaze and dip tops into crushed Spanish peanuts.

TEXAS FAIR FUNNEL CAKES

3 large eggs
2 1/4 cups milk
1/2 teaspoon pure vanilla extract
4 cups flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon powdered sugar for dusting

Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk and vanilla. Whisk well. Sift the flour, sugar, baking powder and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the cinnamon sugar mix. Repeat the process until all of the batter is used.
Yield: about 8 cakes