Funnel Cake- Alton Brown

Ingredients

• 1 cup water
• 3/4 stick butter (6 tablespoons)
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup flour
• 1 cup eggs, about 4 large eggs and 2 whites
• Vegetable oil, for frying
• Powdered sugar, for topping

Directions

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

Sticky Chex Mix

Mix:

  1  box Chex Mix
1/2 box Golden Grahams
  1  cup Sliced Almonds
  1  cup Flaked Coconut
 2 rows Crushed Oreos
  2 cups Salted Peanuts

Glaze:
1 1/4 c Butter
1 1/2 c Karo Syrup
1 1/2 c Sugar
-later-
 1  tsp  Vanilla
 1  bag Butterscotch


Boil Glaze 2 min. Remove from heat and add Vanilla. Pour over Cereal Mix. Add bag of Butterscotch, mix, lay on wax paper & spread evenly.

Very Sweet, limit intake before you start eating. We're not responsible if you start feeling queesy:)

This recipe makes a TON! (3 gallon-size ziplocs).  Freezes well.

Gulliver's Corn - Gullivar's Restaurant

• 4-10 oz packages of frozen corn
• 2 cups whipping cream
• 2 cups milk
• 2 tsp salt
• 4 tbsp sugar
• 4 tbsp melted butter
• 4 tbsp flour

blend butter and flour in measuring cup to make slurry. combine everything else in large pot. bring to boil and simmer for 5 minutes. add slurry as needed to thicken as you mix it in. remove from heat and serve.

Sweet Potato Souffle - Lorraine Mayo

• 1 large can yams
• 1 bag of large marshmallows
  
• 4 tbsp butter
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs
• dash of salt
• optional: 1 tsp cinnamon

mix yams in mixer (drain first but save liquid for later) gather the remaining ingredients except for marhsmallows and whip together. mix these ingredients with yams and put in medium oblong pan. top with marshmallows (not too close together)
bake at 350 for 20 minutes (marshmallows should be browned)

Pecan Pie - Eleanor Owens

• 3 slightly beaten eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pecan halves
• 1/2 cup dark karo syrup
• 1/2 cup light karo syrup
• 1 tsp salt
• 9'' unbaked pie shell

sprinkle nuts into pie shell. mix remaining ingredients and add.

bake at 450 for 10 minutes
then 325 for 40 minutes or until filling doesn't stick to knife. (maybe 50 minutes)

Peach Dessert - Eleanor Owens

• 1 package powdered sugar
• 1 stick butter
• 2 eggs
• 1 pint heavy cream, whipped
• 4-5 sliced peaches (10-12 medium) RIPE
• 1 sleeve graham crackers(3-4 cups of crumbs)

put graham cracker crumbs into 8''x12'' pan. beat butter, sugar and eggs together. dollop over crumbs, then spread together. Spoon peaches over. then spread whipped cream on top of that. sprinkle with more crumbs.

refrigerate over night or all day.

Divinity - Aunt Dorothy Owens

• 3 cups sugar
• 1/2 cup light Karo Syrup
• 2/3 cup water
• 1/4 tsp salt
• 2 egg whites
• 1 cup chopped nuts
• 1 tsp vanilla

boil sugar, syrup, water and salt to a firm ball stage (245 degrees). when syrup begins to boil, start beating the egg whites. pour hot syrup slowly over the beaten egg whites while beater is on high speed. when the beaten mixture becomes stiff picks, add nuts and vanilla. continue to beat by hand until a drop holds its shape. drop by teaspoons onto waxed paper.