Homemade Marshmallow Creme
From Top Secret Recipes

2 cups sugar
1 cup water
2 cups Karo syrup
1 cup egg whites
1/2 cup Karo syrup
4 tsp vanilla

Cook sugar, water and Kary syrup to 240 degrees
In large bowl, beat egg whites and 1/2 cup Karo syrup until mixed Beat by hand until light and fluffy
Slowly add hot syrup while beating When all is mixed, beat hard for 3 minutes
Add 4 tsp vanilla

Barbeque Sauce

1/2 cup dark brown sugar
1 TBS paprika
1 tsp salt
1 tsp dry mustard
1/4 tsp chili powder
2 TBS worchester sauce
1/4 cup vinegar
1/4 cup ketsup

Dump it all into a pot and simmer till smooth.

Crock Pot Apple Butter

Peel and core apples, cut in quarters, enough to fill a 4 quart crock pot to about 1 1/2 inches from the top:

ADD:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar

Start on high with about 4 TB water, till it gets hot, then turn on low and cook all day. When it is done and apples are fully cooked down put small amounts into food processor and zap quickly till smooth.

NOTE: If you are canning this, put into jars and seal while "HOT"

LOQUAT JELLY

Wash loquats and remove seeds. Place in saucepan and add enough water to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through jelly bag or four layers of cheese cloth. (For greater yield of juice, twist the two ends of the bag in opposite direction until most of the juice is extracted. Then, strain through clean cheese cloth or jelly bag, but do not squeeze or press.) Add the pectin to the juice and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and bring to a rolling boil for 1 minute. Use three cups juice to two cups sugar (this makes a tart jelly).

Skim and pour boiling hot into jelly glasses, cool a sample of the jelly to insure that it will harden. If not, an additional box of pectin may have to be added and the jelly boiled again. Seal and when jars are cold, test for seal.

LOQUAT JAM

5 cups loquats
1 box fruit pectin
7 cups sugar

Wash fruit well. Cut off both ends and remove seeds if desired. Place fruit in a saucepan with a small amount of water. Cook slowly and mash with a potato masher occasionally until well done. Stir occasionally to prevent sticking.

Add the pectin to the fruit and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and boil to a rolling boil for 1 minute.

Catsup

1 med. can tomato puree (closest in size to soup can)
1 1/2 C.  vinegar
3/4 C. sugar
1 tsp.  allspice
1 tsp.  cinnamon
2 tsp.  onion salt
Celery salt
Salt and pepper

Mix all ingredients in a pot and cook till thick.  Store in jars refrigerated.  Can if desired.