Bacon Candy

• 1 lbs. Bacon 
• 1/4 cup Brown Sugar

Directions:

Pre-heat oven to 350 degrees. 

Slice bacon into 1/2 inch strips and thoroughly coat in the brown sugar. 

Allow for grease to drain by crumpling aluminum foil and place bacon on a baking sheet without overlapping strips of bacon.

Bake until bacon becomes crispy.

Allow bacon candy to cool and harden before serving.

Kentucky Butter Cake

• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 cup buttermilk
• 1 cup butter
• 2 tsp. vanilla extract
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda  
• 4 eggs

Directions:

Preheat oven to 325 degrees.

Grease and flour a 10 in. Bundt pan.

In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.

Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.

Beat for 3 minutes at medium speed.

Pour batter into prepared pan.

Bake in preheated oven for 1 hour, or until a wooden toothpick inserted into center of cake comes out clean.

Prick holes in the still warm cake.

Pour sauce over cake slowly.

Let cake cool before removing from pan.

Black Magic Cake

• 2 cups flour
• 2 cups sugar
• 1 cup black coffee
• 1 cup sour milk
• 3/4 cup cocoa
• 1/2 cup vegetable oil
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. vanilla
• 2 eggs
• 1 tsp. salt

Directions:

Combine all ingredients together and mix thoroughly. 

Batter should be thin. 

Bake in oven for 35 - 40 minutes at 350 degrees.

Turtle Cake

• 1 pkg. german chocolate cake mix
• 14 oz. pkg. caramels
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 3/4 cup butter, softened
• 1/2 cup evaporated milk

Directions:

Unwrap caramels and melt with milk in top of double boiler. 

Following the directions on the box, combine cake mix and butter.

Pour 1/2 the batter into greased 13 x 9 inch pan and bake for 10 minutes at 350 degrees or until cake puffs up and is gooey.  

Pour caramel-milk mix over baked layer. 

Top with pecans and chocolate chips. 

Pour rest of batter over all and bake for 1/2 hour at 350 degrees or until toothpick tests clean. 

Top with ice cream, if desired. 

Calico Meringues

• 2 egg whites
• pinch of cream of tartar
• 3/4 cup M & M candies
• 1/2 cup sugar

Directions:

In a bowl, beat egg whites with cream of tartar until it becomes foamy.

Gradually beat in sugar to make a stiff meringue. 

Fold in M & M candies. 

Grease and flour large cookie sheet. 

Garnish each cookie with an M & M candy. 

Bake for 1/2 hour at 250 degrees or until cookies are firm to the touch. 

VARIATIONS:  Red and green for Christmas.  Pastels for Easter.

Plum Good Cake

• 2 cups granulated sugar
• 2 cups cake flour
• 1 cup cooking oil
• 1 cup chopped nuts
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 oz. red cake coloring
• 2 small jars Gerbers plums with tapioca (baby food)
• 3 eggs

Directions:

In a bowl, thoroughly mix together all ingredients except nuts.

Fold in nuts and bake in tube bundt pan at 350 degrees for 75 minutes.

Pumpkin Cheesecake

Crust:

• 3/4 cup graham cracker crumbs
• 3 tbsp. butter, melted
• 3 tbsp. chopped pecans (optional)
• 2 tbsp. firmly packed brown sugar
• 1 tsp. cinnamon

Filling:

• 32 oz. cream cheese
• 30 oz. can pumpkin pie mix
• 1/4 cup chopped pecans or walnuts
• 1/4 cup sugar or firmly packed brown sugar
• 2 tbsp. flour
• 3 eggs

Directions:

Preheat oven to 325 degrees. 

Grease, or spray with non-stick spray, a 9-inch spring form pan. 

In a bowl, mix together all crust ingredients.

Take crust mixture and line sides and bottom of spring form pan.  

Beat cream cheese in a large bowl until fluffy. 

Gradually add sugar. 

Add eggs, one at a time, beating well after each addition. 

Gradually add pumpkin pie mix and flour.

Once blended well stir in nuts. 

Pour mixture into a crust-lined pan. 

Bake until center feels firm when touched (approx. 1 hr. and 45 min.) 

Brush top with maple syrup and let cool. 

NOTE:  To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice. 

Chess Cake

• 1 cup flour
• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup nuts
• 1 tsp. baking powder
• 1/2 tsp. vanilla
• 2 eggs, separated
• 1 stick butter

Directions:

Melt butter and pour over brown sugar and mix.

Add eggs then remaining ingredients and mix. 

Pour into a 8-inch pan. 

Bake in oven for 45 minutes at 350 degrees. 

Strawberry Jello Cake

• 1 yellow cake mix
• 2 small boxes strawberry jello
• 1 carton cool whip

Directions:

Make yellow cake as directed on box.

Punch holes in cake after it cools. 

Once cooled, pour strawberry jello on top of cake, down in the holes. 

Spread cool whip. 

Refrigerate until ready to serve.

Strawberry Shortcake

• 1 quart strawberries, crushed
• 2 cups flour
• 1/2 cup milk
• 1/2 cup crisco
• 2 tbsp. sugar
• 3 tsp. baking powder
• 3/4 tsp. salt

Directions:

Sift dry ingredients and add crisco. 

Add milk, mixing to a soft dough. 

Knead and roll to 3/4-inch thick. 

Grease baking sheet with crisco. 

Cut dough with 3-inch biscuit cutter and place on baking sheet.

Bake for 10-15 minutes at 450 degrees. 

Cit biscuits in half and put strawberries between. 

Add whipped cream on top along with a whole strawberry. 

Makes approximately 6 servings.