Corncob Jelly
12 red corn cobs broken
3 c. sugar
1 pkg. powdered pectin
Boil corn cobs in 6 cups of water for 30 minutes cool. Strain add enough water to measure 3 cups if necessary. Combine liquid with sugar bring to a boil. Boil for 3 minutes. Stir in pectin. Bring to a rolling boil for 1 minute. Remove from heat skim. Pour into sterilized jars seal with paraffin.

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Maple Syrup
Mix together 1 c. water
1 c. sugar
1 c. brown sugar
1 c. Karo
1/2 tsp. maple flavoring
Bring to a boil and cook 5 minutes. Cool. Pour into bottle. Cover tightly and refrigerate. Butter flavoring can be added if desired.

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Jell-o Jiggler
2 lg. boxes Jell-O gelatin
2 1/2 c. boiling water
1 (9x13 ) metal pan
Stir boiling water into gelatin. Dissolve completely. No small beads of gelatin should remain. Do not add cold water. Pour mixture into pan. Chill at least 3 hours. Jiggler s will be firm after 1 hour but may be difficult to remove from pan. Cut jiggler s into fun shapes. Recipe may be halved use 8 or 9 inch pan. Dip bottom of pan in warm water for 15 seconds so jiggler s will come out of pan easily. Cut desired shapes with jiggler s cutters or cookie cutters. Be sure to cut all the way through gelatin. Lift jiggler s from pan using index finger or metal spatula. If jiggler s stick dip pan again in warm water for a few seconds. Note 2 1/2 cups of boiling apple juice may be substituted for boiling water.

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Apple Jelly
6 lg. green peppers
1 1/2 c. cider vinegar
1 tsp. crushed red pepper
6 c. sugar
1/2 tsp. salt
1 bottle Certo
Green food coloring
Cut peppers into small pieces. Put 1/2 pepper and 1/2 vinegar in blender to liquefy. Repeat process for last half of peppers. Add crushed red pepper salt and sugar to liquefied pepper mixture. Bring to boil and add Certo while boiling. Boil until thickened when dropped from spoon at 20-25 inches. Add food coloring and jar. Allow jelly to settle. Seal with melted paraffin. Great over brick of cream cheese and served with crackers.

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Zucchini Jam
4 c. grated zucchini
3 c. sugar
1/2 c. lemon juice
Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package any flavor Jello. Seal in jelly jars.

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Jelly Cookies
3/4 lb. butter
1 c. sugar
4 c. flour
3 egg yolks
1 tsp. vanilla
Cream together butter and sugar. Add to above flour yolks and vanilla. Roll in a ball the size of a walnut and punch down in center. Pull small dab of jelly in center. Bake in 425 degree oven from 10 to 12 minutes. Yield 3 dozen cookies.

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Oat Jammy Cookie Bars
--CRUST--
1 1/2 c. flour
1 1/2 c. oats not instant
1/2 c. firm packed brown sugar
1/2 tsp. baking soda
3/4 c. margarine
2 tbsp. water
1 c. apricot strawberry or raspberry
preserves
--DRIZZLE (OPTIONAL) --
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Austrian Jam Cookies
1/2 c. butter softened
1/2 c. sugar
1 tsp. vanilla
1 egg separated
1 1/4 c. flour sifted
2/3 c. walnuts chopped
Raspberry jam no seeds
Beat butter sugar vanilla and egg yolk in medium bowl with electric mixer at high speed until light and fluffy. Stir in flour gather dough into ball wrap in foil. Refrigerate until firm. Roll teaspoons of dough into balls. Dip in slightly beaten egg white and roll in chopped nuts. Place on ungreased cookie sheets 1 inch apart. Make indentation in cookie and fill with jam. Bake in slow 300 degree oven for 20 minutes or until lightly golden. Cool on wire racks. (Makes about 2 dozen.) Somers NY

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Jelly Strips
2 c. sifted flour
3/4 c. butter
2/3 c. sugar
2 tsp. vanilla extract
1/2 tsp. baking powder
1/8 tsp. salt
1 egg
Combine and sift flour salt sugar and baking powder. Add butter egg and vanilla. Blend thoroughly using hands. Place on lightly floured board. Divide into 4 equal parts. Shape each into a roll about 13 inches long and 3/4 inches thick. Place on ungreased baking sheet 4 inches apart and 2 inches from edge of sheet. Make depression 1/4 to 1/3 inches deep down center of each strip with knife handle. Fill depression with any kind of jelly you desire. Bake at 350 degrees for 15 to 20 minutes until light brown. While warm cut diagonally into bars.

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Chocolate Syrup Brownies
1/2 c. butter
1 c. sugar
2 eggs
1 c. flour
1/4 tsp. baking soda
3/4 c. chocolate syrup
1 tsp. vanilla
3/4 c. chopped nuts
Cream together butter and sugar. Add eggs flour baking soda chocolate syrup vanilla and nuts. Pour into greased and floured 9 inch square pan. Bake for 40 to 45 minutes in 350 degree oven. (Can double recipe and put into 9 x 13 inch pan).

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