Red Hot Cinnamon Candy

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 248

Ann Naughton Goldsmith

In a large saucepan, place:
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup of water

Cook until candy is hard and brittle when tested in cold water. Remove from heat and add a few drops (3) red food coloring. Stir in 1/8 ounce cinnamon oil (get it from the pharmacy). 

Pour the candy on a piece of foil dusted with powdered sugar. When the candy is cool, crack and place in a container with 1 tablespoon powdered sugar.

This recipe had been in the Goldsmith family for many years. When Sarah Goldsmith was 8 years old, she was taught how to make this type of candy.

Raspberry Parfait Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 242

1 3 ounce package jello (raspberry)
1 1/4 cup boiling water

Dissolve jello in water real well, add by spoonfuls 1 pint vanilla ice cream. Blend well after each addition. Chill until mixture makes soft mounds. Add 1 cup to 2 cups fresh, unsweetened, drained raspberries.

Pour into graham cracker crust and chill until very solid, overnight is best. You can decorate with whole fresh raspberries and crushed graham cracker crumbs.

Rocky Road Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 243

Rocky Road Pie

1 1/2 cup cold half and half or light cream
1 package (4 serving size) chocolate instant pudding
3 1/2 cups (8 ounces) cool whip (I would substitute with 8 ounces of whipping cream, whipped)
1/3 cup chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped nuts

Crust: use a graham cracker or chocolate crumb crust.

Pour half and half into a large bowl. Add the pie filling mix. Beat with a wire whisk until well blended, about one minute.

Let stand for 5 minutes. Fold in the remaining ingredients. Pour into the crust. Freeze until firm. 

Remove from freezer 10 minutes before serving.

Cherry Crunch

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 213

Ruth Lusk

40 graham crackers (rolled fine)
3/4 cups sugar
1 teaspoon cinnamon
3/4 cups butter 
1 can cherry pie mix
5 egg whites, beaten stiff
fold in 1 cup sugar

Melt butter and mix with cracker crumbs, sugar, and cinnamon. Pat 3/4 of the mixture into the bottom and sides of a 9 x 13 buttered pan. Pour cherry mix over crumbs in the ban. Spread beaten egg whites over cherries, cover with remaining crumbs. Bake 35 minutes at 275 degrees. Cut in large squares and serve plain or with ice-cream.