Toffee

• 3/4 cup of brown sugar
• 1 stick of butter, equal to 1/2 cup butter
• Chocolate chips
• Chopped Almonds or pecans. Enough to cover the bottom a 9" x 9" pan with some extra to put on top of the chocolate chips

1. Melt the sugar and butter in a heavy bottomed saucepan and bring to a boil over medium heat. 
2. Boil for seven minutes stirring constantly. 
3. Test in cold water. 
4. When the thread cracks in the cold water, pour mixture into a buttered 9" x 9" pan with chopped nuts in the bottom. 
5. Put chocolate chips on top. 
6. Cover to contain the heat to melt the chocolate. 
7. Spread the melted chocolate and sprinkle with remaining chopped nuts. 
8. Let cool. 
9. Break into servings.

Apple Sauce

Always selects a blend of flavors for her apple sauce, sweet and tart. Wash, pare, core and slice apples. Remember to reserve your peels and cores for apple butter recipe.

For smooth apples sauce, cooked apples for about 30 minutes and run sauce through a food mill or press through a strainer or colander.

For chunky sauce choose apples that cook down smooth and then mix with apples that keep their form or cook half of your apples for 15 minutes or so and then add the rest and cook the sauce for another 15 minutes or so.

Measure the sauce and add 1/2 cup sugar (for low sugar sauce) for every 4 cups of sauce and spices to taste (cinnamon, nutmeg, allspice, cloves.) Stir until dissolved and ladle into hot sterile jars, wipe rim and seal with hot sterile lids and rings. Process in hot water bath 15 minutes.

Apples good for apple sauce, just to name a few:

Tart: Lodi, Gravenstein, Spur York, Northern Spy, Granny Smith, Haralson, Yellow Transparent

Tart Sweet: Sansa, Akane, Royal Empire, Spartan, Swiss Gourmet, Idared, Rome, Winesap, Newtown Pippin, Wagener

Sweet Tart: Redfree, Gingergold, JonaMac, McIntosh, Liberty, Jonathan, Fuji, Jonagold, Melrose, Braeburn, Courtland, Valstar, Sweet 16

Sweet: Gala, Wealthy, Honeycrisp, Golden Delicious, Red Delicious, Winter Banana, Cameo, Mutsu, Ambrosia, Mollies Delicious

Any combination of these apples will make wonderful apple sauce.

Layered Pudding Delight

• 14 graham crackers 
• 1 pkg. Instant Vanilla pudding
• 2 cups cold milk 
• 1 cup cool whip
• 1 can cherry pie filling

1. Mix pudding with milk and cool whip. 
2. In 9x9 pan layer bottom with crackers, next ½ of the vanilla pudding mixture, next crackers, next last ½ of pudding mixture and top with cherry pie filling. 
3. Chill over night….serve.

Double recipe for 9x13 pan.

Variations: 

use vanilla wafers in place of graham crackers

use chocolate pudding in place of vanilla pudding

use blueberry pie filling in place of cherry

Pear Pie

Pie Filling:

• 2 Cup Chopped Pear
• ½ Cup Sugar
• 1 egg
• 1 cup Sour Cream
• 1 Tbsp Flour
• 1 tsp Vanilla
• ½ tsp salt
• 
  
• Mix together well, pour into unbaked pie shell (Or pour into baking dish with out crust) 

1. Bake 15 min. at 350 degrees.
2. Then crumble on topping.

Topping:

• 2/3 Cup Flour 
• 1/3 Cup Sugar
• ¼ Cup Soft Butter

1. Blend and crumble over top of Pie.
2. Bake for 30 more minutes until light Brown also at 350 degrees F.

Blueberry Mazurkas

• 1 1/2 cups flour
• 1 cup brown sugar
• 1 cup rolled oats
• 3/4 cup walnuts, chopped very finely 
• 1 cup coconut, shredded
• 3/4 tsp salt
• 1 1/2 sticks butter, melted
• 2 cups blueberry jam

1. Preheat oven to 350 degrees F. 
2. Butter a 9x13 baking dish. 
3. Combine flour, sugar, oats, nuts, coconut, and salt together by hand until well blended; add melted butter and blend together. 
4. Divide dough in half. 
5. Press half the dough into prepared pan, working well into edges. 
6. Spread jam evenly to about ½ inch from the edges of pan. 
7. Crumble remaining dough over jam evenly. 
8. Press down a bit but not too hard. 
9. Bake about 45 minutes or so, until golden brown. 
10. Cool completely. 
11. Cut into 12 servings.

Serves 12

Chicken and Dumplings

• 1 lb cut up chicken
• 1 large onion, chopped 
• ½ bay leaf 
• salt and pepper to taste
• ½ tsp. poultry seasoning 
• chicken broth or water to cover
• 2 cups celery chopped
• 1 cup carrots, chopped 
• parsley or dill 

1. In a soup pan, put chicken, onion, seasonings and cover with chicken broth or water. 
2. Cover with lid and bring to a boil. 
3. Turn heat down to simmer and cook for 2 hours or so. 
4. Add celery and carrots; add chicken broth to cover. 
5. Bring to a boil, reduce heat to medium and cook for 20 minutes or so. 
6. Top with dumpling dough. See recipe below.

Dumplings:

• 1 cup flour 
• Salt and pepper to taste
• 1 ½ Tsp. baking powder 
• 2 Tbsp. shortening
• 2/3 cup milk 
• 1 egg, beaten

1. Stir together flour, salt, pepper, and baking powder. 
2. Cut in shortening until crumbly. 
3. Mix egg and milk well and add to flour mixture. 
4. Stir only until flour is dampened. 
5. Dough will be lumpy. 
6. Drop spoonfuls on top of soup. 
7. Cover and steam for 15 minutes without lifting the lid.
8. Top with parsley or dill and serve.

Variation: add peas

Caramel Topping

• 5 Tbsp butter
• 1 cup brown sugar, packed
• 1/4 cup half and half
• Pinch salt
• 1/2 tsp Vanilla extract

1. Melt butter and brown sugar in large heavy saucepan over low heat; 
2. stir constantly until mixture is smooth. 
3. Add half and half, then salt; 
4. simmer 4 minutes. 
5. Remove from heat; 
6. stir in vanilla. 

Serve over ice cream, desserts, pancakes, waffles or as a dip for apples or other fruits.

Applesauce Spice Cake

• 2 cups flour 
• 1 ½ cups sugar 
• 2 ½ tsp baking powder
• 1 tsp salt 
• 1 tsp cinnamon 
• ½ tsp nutmeg 
• ¼ tsp cloves, optional
• ½ cup canola oil 
• 1 tsp vanilla 
• 2/3 cup apple sauce
• 1 cup grated or finely chopped apples, peeled and cored

1. Sift together: 2 cups flour, 1 ½ cups sugar, 2 ½ tsp baking powder, 1 tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, optional
2. Add: ½ cup canola oil, 1 tsp vanilla, 2/3 cup apple sauce, 1 cup grated or finely chopped apples, peeled and cored
3. Beat for 2 minutes
4. then Add: 1/3 cup milk, 2 eggs, then beat for 2 minutes. 
5. Bake at 350 degrees F. for 30 to 35 minutes for layers or 40 to 45 minutes for oblong baking dish. 
6. Frost with Penuche Icing (see below) and serve.

Penuche Icing

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 milk
• 1 3/4 powdered sugar

1. Melt ½ cup butter in saucepan and add 1 cup brown sugar, packed to a boil over low heat for 2 minutes, stir constantly. 
2. Stir in ¼ cup milk, bring to boil, stir constantly. 
3. Remove from heat cook to lukewarm. 
4. Gradually add 1 ¾ cup powdered sugar. 
5. Beat until thick enough to spread.

Variation: add raisins.

Beef Stew

• Stew meat 
• 1 can of Each Carrots, Corn, Peas, Green beans, tomatoes 
• 1 cup celery, chopped 
• 1 cup onion, chopped 
• 1 can tomato paste
• 2 large potatoes, peeled and cubed 
• 4 bay leaves 
• Garlic salt pepper

1. Brown stew meat in olive oil. 
2. Put in Soup pot, add veggies and spices, bring to boil for several minutes. 
3. Turn to simmer for rest of day, stirring frequently. 
4. Stew will thicken. 
5. Serve hot with biscuits or corn bread.

Stuffed Bell Pepper

Stuffing:

• 1 lb lean ground beef
• 2 eggs
• ½ cup chopped sweet onions or ¼ cup chopped shallots 
• ½ cup chopped bell peppers
• 1 cup crushed saltine crackers, or oatmeal
• Pepper-Jack Cheese, chopped
• Salt and pepper
• Ketchup
• Chili powder

1. Slice off top of Bell peppers, chop up for filling; set aside. Remove seeds and white insides of the peppers, discard. 
2. Mix together by hand lean ground meat, eggs, onions, peppers, crackers, salt and pepper. 
3. Fill peppers half full with meat mixture, put in a layer of Pepper-Jack Cheese, fill to the top with more meat mixture, top with ketchup and sprinkle with chili powder. 
4. Cover lightly with foil and bake at 400 degrees F. for 30 minutes. 
5. Reduce heat to 350 degrees F. and bake for an additional 30 minutes. 
6. Remove cover and bake for 15 more minutes or until meat is done, (cheese will bubble up thru the meat a bit, when done). 
7. Let sit 5 minutes and serve.

Variations: 

To make gluten free use gluten free crackers or oats in place of saltines

Use your favorite cheese in place of Pepper-Jack

Use ground chicken or turkey

Use BBQ sauce in place of ketchup topped with chili pepper

Use Yellow or Red Sweet peppers....

How to soften Hard Brown Sugar

Keep it stored in an airtight container with a slice of fresh bread placed on top, apple slices or Marshmallows work well also. Seal and leave overnight. It should be fresh again in the morning, if not just let it sit another day or two. Make sure to remove the apple slices when brown sugar is soft and replace with marshmallows.

When I open a bag of brown sugar, pour it in my container, I always place marshmallows on top. This keeps brown sugar soft.

If you need to soften brown sugar in a hurry, preheat the oven to 250 degrees F. On a baking sheet place a baking dish of brown sugar and also a baking dish with some water; heat in oven for about 5 minutes or so. Please check every few minutes.

Shepherd's Pie

• 1 Tbsp olive oil plus 1 Tbsp butter
• 1/2 tsp black pepper 
• 1 tsp salt
• 1 lb ground lamb or beef 
• 1 large sweet onion, diced 
• 1 clove garlic, minced
• 1 Can carrots, finely diced 
• 1 cup frozen peas 
• 2 tsp lemon thyme or 1 tsp fresh leaves, chopped
• 2 Tbsp flour 
• 1 Tbsp butter 
• 3 Tbsp wine or apple cider vinegar 
• 2 Tbsp tomato paste 
• 2 Tbsp Worcestershire sauce 
• 1 cup chicken stock 
• 6 cups mashed potatoes, leftover 
• 1 egg, beaten 
• grated parmesan cheese 
• Shredded cheddar cheese, optional

1. Preheat oven to 400 degrees F. 
2. Sauté carrots and onions in the olive oil and butter until starting to get tender; add meat, cook until browned; drain fat. 
3. Season with black pepper and thyme. 
4. Add butter and peas. 
5. Sprinkle with flour and stir. 
6. Add tomato paste, cider vinegar and Worcestershire sauce.
7. Let this reduce slightly then add the chicken stock. 
8. Allow to reduce down to a thick meaty gravy. 
9. Season to taste. 
10. Remove from heat. 
11. Grease 9x13 baking dish with butter; add filling. 
12. Spoon or pipe mashed potatoes over top. 
13. Brush with egg and sprinkle with Parmesan and cheddar cheese, optional.
14. Bake about 20 minutes or until the potato is nice and browned on top and cheese melts.
15. Serve!

Variation: use ½ each frozen peas and corn in place of 1 cup peas.

Hungarian Chocolate Frosting and Filling

• 4 squares Baker’s Unsweetened Chocolate 
• 1 cup confectioners’ sugar 
• 2 Tbsp hot water 
• 2 eggs 
• 6 Tbsp butter

1. Melt chocolate over medium heat; remove from heat; blend in sugar and hot water. 
2. Add eggs, one at a time, beating well after each. 
3. Divide butter into 3 parts and add one at a time, beating thoroughly after each amount.

Chicken Cordon Bleu

• 4 boneless skinless chicken breasts 
• 8 thin slices of boiled ham 
• 4 oz Bleu Cheese or Swiss if you prefer 
• 1 Tbsp melted butter 
• 1 Large egg; beaten 
• 3/4 cup Parmesan cheese 

1. Pound chicken breasts to about 1/3" thick. 
2. Place ham on breast then 1/2 oz of bleu or swiss cheese. 
3. Roll up; securing with a toothpick. 
4. Dip each rolled breast into a mixture of the melted butter and beaten egg. 
5. Roll in Parmesan cheese and place in buttered baking dish. 
6. Bake at 350ºF for 30 to 35 minutes or until browned and tender.

Serves 4.

Potato Candy

• 2 to 3 medium potatoes
• 1 1/2 to 2 lbs. confectioner’s sugar
• 1 tsp. vanilla
• 2 tbsp. butter
• peanut butter

1. Cook potatoes, peel and mash; cool to lukewarm or able to handle. 
2. Add sugar, vanilla and butter, blending well. 
3. The sugar amount will vary according to size of potatoes. 
4. The dough should be quite stiff, but not too dry.
5. Roll out on board, lightly dusted with powdered sugar, to rectangle shape. 
6. Spread with peanut butter about 1/4 inch thick; roll up as for jelly roll. 
7. Slice and place cut side down on platter. 
8. May be eaten immediately or keep in freezer for some time.

Roasted Pork Shoulder

• 3 tablespoons olive oil 
• 3 tablespoons garlic, chopped 
• 2 Tbsp apple cider vinegar
• 1/2 cup fresh oregano, chopped or 1/4 cup dry oregano
• 4 Tbsp Salt
• 1 Tbsp ground black pepper 
• 4 pound pork shoulder 

1. Preheat the oven to 425 degrees F. 
2. Make ahead spice mixture; chill a few hours or overnight: Mix together olive oil, garlic, cider vinegar, oregano, salt and pepper. 
3. Chill overnight. 
4. Preheat the oven to 425 degrees F.
5. Using a pastry brush, spread spice mixture all over the pork shoulder. 
6. Set meat on rack set in roasting pan. 
7. Roast 20 minutes. 
8. Baste with drippings in roasting pan.
9. Reduce heat to 325 degrees F. 
10. Continue to cook about 4 hours or until thermometer inserted into the shoulder reads 185 degrees F. 
11. Make sure to Baste with drippings in roasting pan every hour.
12. Remove pork from oven; let stand 30 minutes or so, until cool enough to handle. 
13. Serve. 

Save the drippings for gravy….

Baked Fried Chicken

• Olive oil or shortening
• Buttery flavored crackers or saltines
• 1 tsp. salt
• Pepper to taste
• Olive oil
• 2 lbs. boneless chicken breast, 4 to 6

1. Preheat oven to 400 degrees. Grease heavy baking sheet with shortening or olive oil.
2. Crush crackers in food processor into crumbs. In a shallow dish combine crumbs, salt and pepper. 
3. Brush both sides of chicken with olive oil; roll in crumb mixtures; place on prepared baking sheet. 
4. Bake 20 to 25 minutes or until no longer pink in center, about 170 degrees F.

Variations: 

Use flavored olive oil for the brushing of the chicken 

Use Buttermilk with an egg, whipped together for dipping in place of olive oil; then roll in crumbs

Add Grated Parmesan cheese to the crumb mixture

Add dried parsley to crumb mixture

Add garlic powder to crumb mixture

When baking at high altitudes

When baking at high altitudes, 3500 feet above sea level or more, there is generally lower humidity so flour tends to dry out more quickly and may absorb more liquid in a recipe. The air pressure is lower so this allows baked foods to rise faster. Leavening agents such as yeast, baking powder and soda weaken the structure of baked goods. Also too much sugar can weaken the structure of baked goods. Water boils at a lower temperature than at sea level, as the elevation increases, the boiling point is reduced two degrees per 1000 foot increase, so foods take longer to cook. Liquids evaporate faster so cookies, frostings and candies will become harder more rapidly. So for cookies you need to increase the oven temperature about 20 degrees and slightly decrease the baking time. This will keep your cookies from drying out. For cake and bar type cookies, reduce the sugars called for in the recipe by three Tablespoons per cup. Use the largest pan size suggested.

Berry or Fruit Pretzel Salad

• 2 cups crushed pretzels 
• 3/4 cup butter, room temperature, 1 ½ sticks 
• 1 1/4 cup sugar, divided
• 1 (8-ounce) package cream cheese 
• 1 (8-ounce) container whipped topping 
• 2 (3-ounce) packages strawberry gelatin dessert mix 
• 2 cups boiling water 
• 20 ounces frozen blueberries, strawberries, mixed berries or your favorite soft fruit
• Whipped topping for garnish, if desired 

Preheat oven to 400 degrees F.

Crust:
Mix the pretzels, butter, and ¼ cup sugar. Press this mixture into a 9 x 13 baking dish; bake about 7 minutes; remove from oven. Set aside; cool completely.

Center Layer:
Beat together cream cheese and one cup of sugar in mixing bowl. Fold in whipped topping. Spread over cooled crust. Chill in frig.

Fruit Layer:
Dissolve gelatin in boiling water; cool a bit. Add frozen Blueberries to gelatin; pour over cream cheese mixture. Chill completely in Frig, about 4 hours or over night.

Serve with more whipped topping if desired.

Substitute for eggs

Equal to one egg =
1/3 cup applesauce
1/4 cup Applesauce + 1 tsp Baking Powder
1/4 cup Yogurt or blended silken tofu
1/2 pureed Banana, 3 tablespoons of pureed banana
1/2 cup of buttermilk
1 Tbsp gelatin with three Tbsp lukewarm water.
2 heaped Tbsp potato starch or arrowroot powder
1/4 cup veggie oil
1 heaping Tbsp of soy flour + 2 Tbsp water

or

Use this egg substitute in cake, only when you require more than one egg for baking. Mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until the mixture blends well. Now, use this egg substitute for your cake recipe.

Apple Crisp

• 5 medium tart apples, peeled, cored and sliced
• 1 ¼ cups sugar, divided
• 1 ¾ tsp ground cinnamon, divided
• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt 
• ½ cup butter
• 1 cup water

1. Preheat oven to 400 degrees F. 
2. In a bowl, combine the apples, ¼ cup sugar and 1 tsp cinnamon. 
3. Place in a greased 8x8 baking dish. In a small bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumply. 
4. Sprinkle over apples, pressing down to smooth top.
5. Slowly pour water over the top and sprinkle with remaining cinnamon. 
6. Bake uncovered for 40 minutes or so, until apples are tender. 
7. Serve warm. 

Makes 8 servings. 

Here I doubled the recipe and used a 9x13 baking dish….baked for 60 minutes or so, until crispy on top. Enjoy!

Breakfast Bars, gluten free

• 2 cups sugar
• 2 cups crunchy peanut butter
• 2 cups coconut
• 2 cups chocolate chips
• 2 cups oats, gluten free
• 2 bananas, mashed
• 2 eggs or ½ cup apples sauce
• 2 Tbsp cream or milk, rice milk, almond milk
• 2 tsp vanilla

1. When well blended press into a greased 9x13 baking pan. 
2. Bake 350 degrees F. for 40 to 45 minutes.
3. Let cool completely, cut into breakfast bars. 
4. Let sit on wax paper to firm up.

To Store, wrap each breakfast bar in wax paper, and place in plastic baggies. Keep in Air tight container.

Death by Chocolate Cake

• 1 devils food chocolate cake mix 
• 1 cup chocolate chips, divided
• 2 cups fudge or chocolate syrup 
• 1 pkg. chocolate pudding mix
• 1 ½ cups heavy cream or canned milk 
• 1 cup whipped cream topping 
• 1/4 cup cocoa powder

1. Mix cake according to directions on box; pour into greased 9x13 cake pan. 
2. Bake 15 minutes; gently sprinkle ¾ cup chocolate chips over cake, and continue to bake another 15 minutes or so, until done. 
3. Remove from oven and poke holes with a wooden spoon in warm cake. 
4. Pour fudge syrup over cake. 
5. Allow cake to cool overnight, covered. 

Frosting: Blend together chocolate pudding mix, heavy cream; mix in whipped cream and cocoa powder, Frost cooled cake and garnish with remaining chocolate chips.

Corn syrup substitute

For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water.

For each cup of dark corn syrup, substitute 1 cup of packedbrown sugar and 1/4 cup water.

For each cup of corn syrup, substitute 1 cup of honey

Gooey Butter Cake

• 2 1/3 cup flour
• 1 Tbsp baking powder
• ¾ tsp salt
• 1 ½ cup sugar
• 2 large eggs
• 1 stick butter or oleo (1/2 cup), softened at room temperature
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees F. 
2. Lightly grease 9x13 baking pan.
3. Mix all together; pour into a prepared baking pan.

Variation: You may substitute the flour, baking powder, salt and sugar for a butter or yellow cake mix...works just as well.

• 8 oz. cream cheese, room temperature
• 2 eggs
• 2 ½ + 1 cup powered sugar

1. Mix together cream cheese, eggs and 2 ½ cups powdered sugar and put on top of mixture in baking pan. 
2. Bake for 35 to 40 minutes, until top is lightly browned. 
3. Remove from oven, cool completely. 
4. Dust with 1 cup powdered sugar. 
5. Cut in squares and serve.

Liver and Onions

• Flour
• Beef, chicken or lamb liver, what ever is your favorite
• 4 to 5 large sweet onions, halved and sliced thin 
• Olive oil, enough to cover the bottom of your skillet
• 1/2 cup butter, divided, 1 stick 
• Salt
• Pepper
• Cast Iron or your favorite heavy skillet 

1. Preheat a skillet a little over medium setting. 
2. Add oil to cover the bottom of skillet; add ¼ cup butter and melt in with olive oil for great flavor.
3. Cook onions with salt and pepper until golden brown, turning occasionally. 
4. About 30 or so minutes. 
5. With a slotted spoon place onions in a pie plate and put in oven preheated on low, about 250 degrees F. to keep warm while cooking liver. 
6. Wipe out skillet because oil will be sticky from onions. 
7. In a pie plate coat liver pieces in flour, tossing to coat well. 
8. Add oil to coat bottom of skillet; add ¼ cup more butter, stir to combine. 
9. Over medium high place coated liver to skillet and fry liver about 4 to 5 minutes, turn, salt and pepper liver, cook on second side about 3 to 4 minutes. When done, cut liver to ensure liver is cooked thru. 

Serve liver on platter and top with hot caramelized onions. 

Serve with potatoes, rice, veggies, corn bread, biscuits…make your own family favorite meal today!

Potato Patties

• 2 cups mashed potatoes 
• 1 slightly beaten egg
• ¼ cup chopped onion 
• salt and pepper to taste
• flour

1. Mix potatoes, egg, onion, and spics well. 
2. Shape into 6 patties and dip in flour, then brown slowly in butter, about 5 minutes on each side. 

Variation: add cheddar or pepperjack cheese; add garlic or other spices to taste; add chopped sweet peppers; add parsley.

Dipping sauce:
½ cup sour cream or ½ cup mayonnaise and a splash of lemon juice
1 heaping tsp prepared horseradish
Salt and pepper to taste

Homemade Popsicles

• 3 oz. regular Jello 
• 1 small pkg. Kool-Aid, unsweetened 
• 1 cup sugar
• 2 cups boiling water 
• 2 cups cold water 

1. Bring 2 cups water to boil, add Jello, Kool-Aide and sugar. 
2. Stir until dissolved. 
3. Add 2 cups cold water. 
4. Place in molds and freeze.

Sausage Gravy

Crumble sausage into hot skillet. Cook until browned. Remove sausage from skillet, let drain on paper plate. Add ½ stick (1/4 cup) butter to hot skillet and melt together with sausage fat.

Whisk together 12 oz (1 1/2 cups) canned milk or heavy cream and equal amount water with ¼ cup flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken.

Add sausage back into gravy; heat until all is nice and thick. Remove from heat. Pour over Rice, Biscuits, or potatoes.

Lemon Meringue Pie with Cookie Crumb Crust

Crust:

• 1 box vanilla wafers 
• 6 Tbsp butter 
• 3 Tbsp sugar 

1. Crush about 40 vanilla wafers; 
2. stir in sugar; 
3. add melted butter; 
4. stir until well blended. 
5. Press into pie plate. 

Pie filling:

• 14 ounce can sweetened condensed milk 
• 1/2 cup lemon juice 
• 3 egg yolks 

For filling, 

1. Mix all ingredients with electric mixer until well blended. 
2. Pour into crust.

Meringue:

• 3 egg whites 
• 1/4 cup sugar 

1. Whip egg whites until foamy; 
2. add sugar. 
3. Beat on high speed until soft peaks form. 
4. Pour onto top of pie and spread to edges to seal well. 
5. Bake at 325 degrees F. for fifteen minutes or until top is golden. 
6. Allow to cool completely and refrigerate before serving, if desired.

Bierocks

Bread Dough:

• 2 teaspoons sugar
• 1/4 cup warm water
• 1 package active dry yeast, 2 1/4 tsp
• 2 cups or so flour
• 3/4 cup milk 
• 1/2 tsp salt
• 1 Tbsp butter
• 1 tsp dried herbs, optional

1. Heat milk to temperature just below boiling point. 
2. A thin skin forming over milk indicates sufficient heating; remove from heat; let cool to room temperature. 
3. In a large bowl, add sugar, warm water and gently stir in yeast. 
4. Let stand 5 minutes, do not stir, mixture will bubble up. 
5. Blend in milk, salt, butter and flour; mix well. 
6. Turn dough onto floured surface; knead several minutes until smooth and elastic, add more flour if needed. 
7. Butter bowl and set dough in, turn until all sides are coated slightly. 
8. Cover bowl with damp cloth; let rise 30 minutes in warm area.

Filling:

• 8 cups cabbage, chopped
• 1 sweet onion, chopped
• 1 Tbsp Butter
• 1 Tbsp olive oil
• 1 lb ground beef
• 2 tsp sugar
• 2 Tbsp vinegar of choice
• 2 tsp salt
• 2 tsp pepper
• 2 cup mozzarella cheese, grated
• ¼ Cup butter, melted

1. Sauté cabbage and onion in 1 Tbsp butter and oil. 
2. Cover and steam for 30 minutes. 
3. Brown ground beef in a large pan; drain well. 
4. Add cabbage and onion mixture, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. 
5. Divide bread dough into 24 portions and roll out into about 6 inch circle. 
6. Divide filling among 24 circles, about 1/3 cup for each. 
7. Place mozzarella cheese on top of filling. 
8. Pull edges around filling and pinch to close.
9. Place on a large sprayed baking sheet, pinched side down. 
10. Brush tops with melted butter. 
11. Bake at 350 degrees F 30 to 35 minutes. 

Makes 24 servings.

Variations:

Bread: Use two 1 pound loaves frozen bread dough, thawed

Meat: use ground (or not) turkey, pepperoni, sausage, pork or chicken

Seasonings: Add 2 Tbsp Worcestershire sauce or jalapenos and cumin or oregano, sun dried tomato or garlic, parsley, allspice or curry.

Cheese: Use Swiss, feta, cheddar, pepper jack or your favorite…

Cream Cheese Cake

• 1 ½ cups zwieback (twice baked bread) crumbs
• 2 Tbsp plus 1/2 cup sugar, divided
• 2 Tbsp butter, melted
• 2 Tbsp flour
• 1/4 tsp salt
• 1 pound cream cheese
• 3 eggs, separated
• 1 tsp vanilla
• 1 cup cream

1. Preheat oven to 325 degrees.
2. Combine crumbs with 2 Tbsp sugar and butter; blend thoroughly. 
3. Line bottom of 9 inch spring-form pan.
4. Mix remaining ½ cup sugar with flour and salt; blend thoroughly with cream cheese.
5. Beat eggs yolk; beat into mixture along with vanilla. 
6. Add cream; beat again. 
7. Beat egg whites; fold into mixture. 
8. Pour mixture on top of crumbs; bake in moderate oven about an hour or until mixture is firm. 
9. Turn off heat, let cake cool in oven for an hour or so. 

Makes one 9 inch cake

Peach Jam

• 8 cups peaches, peeled and sliced
• 2 cups water or peach juice or apple juice 
• 4 cups sugar
• 2/3 cup dry pectin, equal to 2 boxes
• 1 Tbsp or so lemon juice 
• 1 tsp almond extract, optional

1. Peel, slice and remove seed from peaches, measure 8 cups sliced peaches, add splash of lemon juice to prevent browning and to help preserve jam. 
2. In a heavy pot heat peaches and water over medium low heat to a gentle boil, stirring quite frequently. 
3. Cook for about an hour or so until all it tender. 
4. Mash peaches. 
5. Bring back to gentle boil. 
6. Measure sugar; add dry pectin; blend well together; add to peaches, stirring constantly to a gentle boil for about 2 minutes. 
7. Reduce heat to simmer 20 minutes or so until desired thickness, stirring quite often to prevent sticking to the bottom of the pot. 
8. Remove from heat. 
9. Add Almond extract if using, stir in well. 
10. Let sit for a few minutes for flavor to blend in nicely. 
11. Ladle into hot sterile jars, wipe rim, seal with hot sterile lids and rings. 
12. Put thru hot water bath to a full boil. 
13. Remove lid to canner. 
14. Let sit in hot water for 10 minutes or so. 
15. Remove jars to counter. 
16. Let cool over night. 
17. Label and store in a dark cool area.

Hawaiian Baked Pork

• 2 cups crushed pineapple
• 3 medium sweet potatoes
• 2 Tbsp brown sugar
• 4 pork steaks or pork chops
• Salt and Pepper
• 4 strips bacon

1. Place pineapple in a large baking dish. 
2. Pare and slice sweet potatoes, place over pineapple and sprinkle with brown sugar. 
3. Season pork steaks with salt and pepper; place on top of sweet potatoes. 
4. Arrange bacon on top of pork steaks. 
5. Cover and bake in moderate oven, 350 degrees F. until sweet potatoes and steaks are tender, about 1 hour or so. 
6. Remove cover and increase heat to very hot oven, 450 degrees F. and continue to bake for about 10 minutes to brown the steaks and bacon. 

Serves 4

Homemade Suckers

• 2 cups sugar 
• 2/3 cup white corn syrup 
• 2/3 cup water 
• Food coloring 
• oil flavoring, cinnamon, anise, peppermint, orange or your favorite

1. Mix together until dissolved. 
2. Cook at 300 degrees F. 
3. Add red food coloring before it reaches 300 degrees F. 
4. Remove from heat and add ½ teaspoon cinnamon oil. 
5. Stir. 
6. Cool slightly. 
7. Pour from Tablespoon onto sucker sticks arranged on butter pan or pour into lollipop molds. 

Makes about 16 suckers. 

For variations use:

Red color with cinnamon oil

black color with Anise oil

orange color with orange oil

green color with peppermint oil

No color with cinnamon oil

Yellow with lemon oil

Make your own family favorite today!

Homemade Corn Dogs

• ½ cup flour 
• ¾ Tsp. baking powder
• 1/3 cup cornmeal 
• 1 Tbsp. sugar
• ½ Tsp. salt 
• ½ cup milk
• 1 egg, beaten
• 1 Tbsp. cooking oil
• 4 to 6 hot dogs
• 4 to 6 wooden sticks

1. Sift together flour, baking powder, cornmeal, sugar and salt. 
2. Stir together milk, egg and oil. 
3. Beat in dry ingredients. 
4. Skewer each hot dog on wooden sticks. 
5. Dip in batter and fry in hot oil using sticks or tongs.
6. Drain onto paper towels.

Peanut Butter Fudge

• 1 Cup Brown Sugar
• 1 Cup White Sugar
• ½ Cup Milk
• 1 ½ Cup Peanut Butter or ½ cup butter and 1 cup peanut butter
• 1 tsp vanilla

1. Cook to a full boil.
2. Remove from heat.
3. add: 1 ½ Cup Peanut Butter or ½ cup butter and 1 cup peanut butter and 1 tsp vanilla.
4. Stir till smooth. 
5. Line a pan with wax paper…pour into pan and chill. 
6. Cut into pieces and serve.

Praline Ice Cream Cake

• 1 Cup Brown Sugar 
• 1/2 Cup Sour Cream 
• 2 Tbsp + 1/2 Cup Butter 
• 2 tsp Cornstarch 
• 1/2 tsp + 1/2 tsp vanilla 
• 2 Cup Vanilla Ice Cream, softened 
• 2 Eggs 
• 1 1/2 Cup Flour 
• 1 Cup Graham Cracker Crumbs (16 squares)
• 2/3 Cup Sugar 
• 2 1/2 tsp Baking Powder 
• 1/2 tsp Salt 
• 1/2 Cup Chopped Pecans 
• Whipping Cream

1. Preheat oven to 350 degrees F. 
2. Butter 9x13 baking dish. 

Praline Sauce: 

1. In heavy saucepan, stir together brown sugar, sour cream, 2 Tbsp butter and cornstarch; cook over medium heat to a boil. 
2. Remove from heat. 
3. Stir in 1/2 tsp vanilla; set aside. 
4. Divide into 2 portions.

Ice Cream Cake:

1. Melt 1/2 cup butter. 
2. In mixing bowl add together melted butter and softened vanilla ice cream; add 1 egg, blend in well; add one more egg, blend in well; stir in 1/2 tsp vanilla. 
3. Mix together flour, graham cracker crumbs, sugar, baking powder and salt; gradually add ice cream mixtures until well combined. 
4. Pour into prepared baking dish. 
5. Drizzle with one portion praline sauce. 
6. Bake 25 to 30 minutes or until toothpick inserted comes out clean. 
7. Remove from oven; let cool a bit. 
8. Mix together last portion praline sauce with pecans; drizzle over warm cake. 
9. Cool completely. 
10. Serve with whipped cream if desired.

Lemon Bars Deluxe

• 2 cups sifted flour
• ½ cup sifted powdered sugar
• 1 cup butter

1. Preheat oven to 350 degrees F. 
2. Mix and press into 9x13 baking pan. 
3. Bake 20 minutes. 
4. Remove from oven.

• 4 slightly beaten eggs
• 2 cups sugar
• 1/3 cup lemon juice
• ¼ cup flour
• ½ tsp baking powder

1. Stir together and pour over baked crust. 
2. Bake 25 minutes. 
3. Remove from oven; sprinkle with additional powdered sugar.

Key Lime Cake

• 1 1/3 cup granulated sugar
• 2 cup flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 small box lime gelatin
• 5 eggs
• 1 1/3 cup cooking oil
• 3/4 cup orange juice
• 1 Tbsp lemon juice
• 1/2 tsp vanilla extract

Glaze

• 1/3 cup Key lime juice
• 1/3 cup confectioners' sugar
• Whipped cream (garnish)
• Key lime slices (garnish)

Icing (optional, may just top with whipped cream)

• ½ cup butter, room temperature
• 8 oz. cream cheese, room temperature
• 2 cups or so confectioner’s sugar

1. Preheat oven to 350 degrees F. 
2. Grease and flour 9 x 13 baking pan.
3. In large mixing bowl mix together sugar, flour, salt, baking powder, baking soda and lime gelatin. 
4. Add eggs and oil, mix well. 
5. Blend in well orange juice, lemon juice and vanilla extract. 
6. Pour batter into prepared 9 x 13 baking pan; bake 25 to 30 minutes. 
7. Remove cake from oven. 
8. Let stand in pan about 15 minutes, until almost cool. 
9. Poke holes all over cake with wooden spoon handle. 
10. Drizzle with Glaze down into the holes and over all of cake top. 
11. Cover and chill.
12. Cream together well butter and cream cheese. 
13. Beat in confectioners’ sugar until smooth and right consistency to spread over cooled cake. 

Variation: top with whipped cream in place of icing or use neither…this cake is wonderful with only the glaze drizzled over….make your own family favorite today! Enjoy!

Sweet Potato Pie

• 1 unbaked pie crust 
• 1 lb sweet potatoes, cooked and peeled 
• ¼ cup butter 
• 2 eggs
• 14 oz. sweetened condensed milk 
• 1 tsp. vanilla
• 1 tsp. grated orange rind 
• 1 tsp. cinnamon 
• 1 tsp. nutmeg 
• ¼ tsp. salt

1. Preheat oven to 350 degrees F. 
2. In bowl, beat sweet potatoes and butter until smooth. 
3. Add milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. 
4. Pour into pie shell and bake 30 minutes or until golden brown cool. 
5. And top with whipped cream.

Beer Bread

• ¼ cup butter, melted
• 3 cups Biscuit and Baking Mix, see recipe below
• 1/3 cup sugar
• 12 oz. bottle or can beer

1. Preheat oven to 375 degrees F. 
2. Heavily grease 9 x 5 loaf pan with butter. 
3. In large bowl, stir together Biscuit mix, sugar and beer with wooden spoon until well moistened. 
4. Spoon into prepared pan, press to form pan. 
5. Pour melted butter over batter.
6. Bake 50 to 55 minutes or until knife inserted into center comes out clean. 
7. Let cool 5 minutes. 
8. Loosen sides and remove from pan. 

Biscuit and Baking Mix

• 8 ¾ cup flour 
• 1/3 cup baking powder 
• ¼ cup sugar 
• 1 Tbsp salt 
• 2 cup shortening or butter

1. In a very large bowl, mix together all dry ingredients with wire whisk. 
2. Cut in butter until crumbly. 
3. Ready to use. 
4. Store in large airtight container.

Mounds Bars and Almond Joy Bars

• 5 oz can sweetened condensed milk 
• 1 tsp vanilla extract 
• 2 cups powdered sugar 
• 14 oz package premium shredded flaked coconut 
• 24 oz semi-sweet chocolate chips. 

1. In a mixing bowl, blend the condensed milk and vanilla. 
2. Add the powdered sugar to the mixture a little bit at a time, stirring until smooth. 
3. Stir in the coconut; the mixture should be firm. 
4. Pat the mixture firmly into a greased 9x13x2 inch pan. 
5. Chill in the refrigerator until firm. 
6. In a double boiler over hot water (not boiling), melt the chocolate, stirring often. (You may also use a microwave oven: place the chips in a bowl and heat for one minute on high, stir, then heat for 1 more minute).
7. Remove the coconut mixture from the refrigerator and cut into 1x2 inch bars. 
8. Set each coconut bar onto a fork and dip into the chocolate. 
9. Tap fork against the side of the pan or bowl to remove excess chocolate.
10. Air dry at room temperature on waxed paper. 
11. This could take several hours, but chocolate sets best at cool room temperature (below 70°). 
12. You may speed up the process by placing the bars in the refrigerator for about 30 minutes. 

Variation:

Almond Joy

Add 1 cup dry roasted almonds to the list of ingredients. 

Substitute milk chocolate chips for semi-sweet chocolate.

Place two almonds atop each bar before dipping in chocolate. 

Makes about 3 dozen bars.

Pumpkin Butter

• 3 1/2 cups ground pumpkin 
• 2 1/2 cups brown sugar
• 1 lemon, juice and grated rind 
• 1 Tbsp ground ginger
• 1 1/2 tsn cinnamon 
• 1/4 tsp allspice

1. Mix all together and let stand at room temperature over night (8 to 10 hours). 
2. In heavy saucepan, add 1/2 cup water and spiced pumpkin and bring to a boil. 
3. Simmer on low heat, stirring frequently, for about an hour, to desired consistency. 
4. If using canned pumpkin, mix ingredients in heavy saucepan and bring to a boil and simmer on low for about 20 minutes, to thicken.
5. Pour into hot sterile half pint jars, wipe rim, seal with hot sterile lids and rings. 
6. Process in full boil water bath 10 minutes. 
7. Let cool over night…label and store in a dark cool place.

Deluxe Old Fashioned Chocolate Cake

• 3 oz. Hershey baking chocolate, see substitution below
• 1/3 cup water
• 3/4 cup butter 
• 2 1/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cup unsifted cake flour, see substitution below
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup water

1. Preheat oven to 350 degrees F. 
2. Break chocolate into pieces. 
3. Place in small saucepan with 1/3 cup water; stir constantly over low heat until chocolate has melted. 
4. Cool. 
5. Cream butter and sugar in large mixer bowl until light and fluffy. 
6. Add eggs and vanilla; beat well. 
7. Blend in chocolate. 
8. Combine flour, baking soda, salt and add alternately to cake batter with 1 cup water with wooden spoon; beat just until well blended. 
9. Pour batter into well greased and floured cake pans. 

For two 8 inch layer pans Bake 35 to 40 minutes. 

For two 9 inch layer pans Bake 30 to 35 minutes. 

For two 9 inch square pans Bake 30 to 35 minutes. 

1. Cool 10 minutes. 
2. Remove from pans. 
3. Cool completely. 
4. Frost as desired, see options below.

Baking Chocolate Substitute: 1 oz. bakers chocolate is equal to: Melt 1 tbsp. of butter or shortening, then stir in 3 tbsp. unsweetened cocoa until it dissolves

Cake Flour Substitute: Equal to 1 cup of cake flour: replace with 1 cup minus 2 Tbsps all purpose flour or coconut flour plus 2 Tbsp cornstarch, sift together several times until well incorporated. Use coconut flour to make gluten free.

Chocolate Butter Frosting

• 4 Tbsp butter 
• 2 cups sifted confectioners’ sugar 
• 1/2 tsp vanilla 
• dash of salt 
• 4 tsp milk or so 
• 2 oz. Baker’s Unsweetened Chocolate, melted 

1. Melt chocolate over medium heat, remove from heat and cool. 
2. Cream butter and add part of sugar gradually, blending after each addition. 
3. Add vanilla, salt and chocolate; mix well. 
4. Add remaining sugar, alternately with milk, until of right consistency to spread. 
5. Beat after each addition until smooth. 

Variation: add 2 Tbsp grated orange rind.

Peanut Butter Frosting

• 1 1/4 cups butter, softened
• 1 cup creamy peanut butter
• 1/4 cup heavy whipping cream
• 5 cups confectioners’ sugar
• 1 tsp vanilla

1. In a large bowl, beat butter and peanut butter at medium-high speed with an electric mixer until fluffy. 
2. Add cream, beating until combined. 
3. Gradually add confectioners’ sugar, beating until smooth.
4. Beat in vanilla.

Doughnuts

• 1 cup sugar 
• 1 Tbsp nutmeg 
• 1 tsp baking soda 
• ½ tsp salt 
• 2 eggs
• 1 Tbsp shortening 
• 1 cup sour milk 
• 6 cups flour

1. Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. 
2. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. 
3. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. 
4. Drain on soft crumpled paper. 
5. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. 
6. Repeat with doughnut centers.

Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.

White Doughnut Glaze

• 2 cups powdered sugar
• 1 tsp vanilla extract
• 4 to 6 Tbsp milk 

1. Mix powdered sugar, vanilla and milk with a fork to desired consistency. 
2. Thicken with powdered sugar or thin down with milk.

Pecan Bread

• 3 cups sifted flour
• 4 tsp baking powder
• 1 tsp salt
• ¾ cup granulated sugar or 1 cup brown sugar
• 1 cup pecan meats, chopped
• 1 egg, beaten
• 1 ½ cups or so milk
• 2 Tbsp melted butter or shortening

1. Preheat oven to 350 degrees F. Grease one loaf pan 9x5x3. 
2. Sift flour, baking powder, salt and sugar together; add nuts. 
3. Combine egg, milk and butter; add to flour mixtures, stirring only enough to dampen all the flour. 
4. Pace into prepared loaf pan. Bake in moderate oven 46 to 60 minutes. 

Makes 1 loaf

Variations:

Add 1 cup raisins or dried cherries or cranberries.

Add 1 cup chopped apples or pears

Use orange juice in place of milk plus 1 Tbsp orange zest

Buttermilk Batter Fried or Baked Onion Rings

• 2 large onions
• 1 cup all-purpose flour
• 2 cups buttermilk
• 1 Tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• Peanut or olive oil

1. Cut onions into ½ inch slices and separate into rings. Set aside.
2. Whisk together flour, buttermilk, sugar, baking powder and salt until smooth. 
3. Pour oil 2 inches deep into Dutch oven; heat to 375 degrees F. 
4. Dip onion rings in batter, coating very well. Fry a few rings at a time until golden. 
5. Drain on paper towels. 
6. Serve right away.

For oven baked Buttermilk Batter Onion rings: preheat oven to 375 degrees F. pour 1/3 cup peanut or olive oil onto jelly roll pan 15x10. place batter dipped onion rings onto pan and bake for 15 minutes or so. Remove from oven, flip over and bake for an additional 5 to 10 minutes or until golden.

Chocolate Chip Cookies

• 1 cup brown sugar 
• 1 cup sugar
• 2 sticks butter, soft 
• 2 tsp vanilla
• 2 eggs, beaten 
• 3 cups flour, all purpose
• 1 tsp baking soda 
• 1 tsp salt
• 1 cup nuts, chopped 
• 2 cups chocolate chips

1. Preheat oven to 375 degrees F. 
2. Cream together butter and sugars; beat in vanilla; beat in eggs; measure then sift flour, soda, salt and beat into creamed mixture. 
3. Stir in nuts and chocolate chips. 
4. Drop by teaspoon onto baking sheet and bake 8 minutes. 

Makes 5 dozen cookies.

Cocoa Cola Cake

• 1 white cake mix or (see variation below)
• 1 cup regular coke 
• 2 eggs
• ½ cup buttermilk 
• ½ cup butter 
• ¼ cup baking cocoa
• 1 tsp vanilla 
• 1 ½ cup miniature marshmallows

1. Combine all ingredients except the marshmallows and beat for 2 minutes, then fold in marshmallows. 
2. Pour into a greased and floured 9x13 baking pan. 
3. Bake at 350 degrees F. for 35 to 40 minutes. 
4. Let stand 15 minutes to cool. 
5. Frost and serve.

Variation: in place of white cake mix use:

2 cups flour + 2 cups sugar + 1 tsp baking soda + ½ tsp salt

Fudge Frosting

• ¼ cup baking cocoa 
• ½ cup butter, cubed 
• 1/3 cup regular coke
• 4 cup powdered sugar 
• 1 cup chopped walnuts or pecans, optional

1. Combine cocoa and butter in saucepan and cook over low heat until butter is melted. 
2. Stir in coke until blended. 
3. Bring to a boil, stirring constantly. 
4. Remove from heat, stir in powder sugar until smooth. 
5. Fold in nuts, if using and spread over cake. 
6. Let stand for 20 minutes before cutting.

Homemade Egg Nog

• 2 cups sugar 
• ½ gal. milk 
• 2 cans evaporated milk 
• 1 tsp cornstarch
• 4 eggs, separated 
• ½ tsp nutmeg 
• 1 Tbsp sugar
• 1 Tbsp vanilla, optional
• Cinnamon sticks or peppermint sticks for stirring, optional
• Sprinkle additional nutmeg or cinnamon for topping

1. Separate eggs, set aside whites. Mix together egg yolks, add 1 tsp milk and 2 cups sugar, mix well. In large pot pour ½ gallon milk only. Bring to a boil, stirring constantly. 
2. Add canned milk, the egg yolk mixture, nutmeg, cornstarch and bring to a boil. Remove from heat. Add vanilla if using…
3. Whip egg whites and extra sugar until stiff. Spoon egg whites into egg nog. 
4. Serve with cinnamon or peppermint sticks for stirring…

Southern Pecan Pie

• 1 unbaked pie crust
• 1 Tbsp powdered sugar 
• 4 large eggs 
• 1 1/2 cups light brown sugar, packed firm 
• 1/2 cup butter, melted, cooled to room temperature 
• 1/2 cup granulated sugar 
• 1/2 cup chopped pecans 
• 2 Tbsp all purpose flour 
• 2 Tbsp milk 
• 1 1/2 tsp bourbon or vanilla extract
• 1 1/2 cups pecan halves 

1. Preheat oven to 325 degrees F. 
2. Form pie crust into 10 inch cast iron skillet; sprinkle pie crust with powdered sugar. 
3. Whip eggs in large bowl until foamy with wire whisk; whisk in brown sugar, butter, granulated sugar, chopped pecans, flour, milk and bourbon or vanilla. 
4. Pour mixture into pie crust; top with pecan halves. 
5. Bake 30 minutes. Reduce oven to 300 degrees F; bake 30 additional minutes. 
6. Turn oven off; leave pie in oven 3 hours. 
7. Do Not Open Oven Door.

Peanut Butter Cake

• 1/2 tsp. baking soda
• 1 tsp. hot water
• 2 1/2 cups sugar, granulated
• 1 1/2 cups cooking oil
• 4 eggs
• 1 tsp. vanilla
• 1 1/2 cups finely chopped dry roasted peanuts
• 1 cup peanut butter chips
• 3 1/2 cups flour
• 1/2 tsp. salt
• 1 cup buttermilk

1. Preheat oven to 350 degrees F. 
2. Grease and flour a Jelly Roll baking pan. 
3. Dissolve soda in hot water; set aside. 
4. Cream together oil (I use coconut oil) and sugar. 
5. Add eggs and vanilla. 
6. Mix peanuts, peanut butter chips, flour and salt together. 
7. Mix flour mixture and buttermilk into sugar mixture. 
8. Add soda water mixture, blend in well. 
9. Bake for 30 minutes.

Frosting:

• 4 ounces white chocolate
• 1 cup peanut butter
• 1/2 cup butter
• 3 cups powdered sugar
• 1 egg
• 1 tsp. vanilla
• 4 Tbsp. water

1. Melt chocolate, peanut butter and butter. 
2. Add powdered sugar, egg, vanilla, water and mix well. 
3. Frost cake.

Homemade Corn Syrup

• 2 cups granulated sugar
• 3/4 cup Water
• 1/4 tsp. Cream of Tartar
• dash of salt

1. Combine all in a large, heavy stainless steel pot. 
2. Stir and bring to a boil. 
3. Reduce heat to a simmer and cover with lid for 3 to 4 minutes to get the sugar crystals off the sides of the pan. 
4. Uncover and cook to softball stage, 238 to 240 degree's F. or when a small amount is dropped into cold water and does not hold its shape; stir constantly. 
5. Cook for another minute. 
6. Cool and store in covered jar at room temperature, will keep well for 2 months at room temperature.

For dark corn syrup add 1/4 cup molasses