VIRGINIA WHISKEY CAKE

1 cup granulated sugar	1/2 teaspoon baking powder
1 cup firmly packed brown sugar	1/2 teaspoon mace
1 cup butter	1 cup 100 proof Bourbon whiskey
3 cups sifted cake flour	2 cups chopped pecan meats
3 well-beaten eggs

Combine sugars and cream with butter. Add 3 well-beaten eggs.
Sift flour and mace. Add alternately with whiskey. Add
nuts. Bake in well-greased or paper-lined tube pan. Bake at
250°F (120°C) for 2-1/2 tp 3 hours. This cake should have moist, crumbly
texture similar to a macaroon. Wrap in aluminum foil and
store in a cool place. Do Not Freeze. The cake cuts easier when
cold, but should be served at room temperature. It will keep for
two weeks or longer. Slice 1/2 inch thick (save those crumbs for
sundae topping.)
Serve with whiskey sauce of 1/2 cup light corn syrup, 1 tablespoon
rum, 2 tablespoons whiskey (poured over cake a half hour before
serving). Whipped cream topping is optional.

EVANS BARBECUED SPARE RIBS

1/4 pound (115 g.) butter or margarine	1 teaspoon prepared mustard
1/2 bottle Heinz ketchup	1 teaspoon horseradish
1 teaspoon black pepper	1 dash "Accent"
4 teaspoons brown sugar	1/2 cup vinegar
3 teaspoons paprika	1 garlic button- minced
2 teaspoons celery salt	2 lemons squeezed
4 teaspoons Worcestershire sauce	1/4-1/2 teaspoon Tabasco (to taste)
1 pint beef or chicken stock

This sauce may be used for chicken, beef, pork, or veal.


Combine all ingredients. Simmer half-hour. Strain.
Refrigerate for future use. Makes two quarts (a little more than two litres).
For spare ribs: cook ribs in slow oven at 325°F (170°C)- basting
often. Bake uncovered, adding sauce after 1-1/2 hours.
Turn oven up to 400°F (205°C): cover ribs with sauce...bake 45
miniutes until glazed, brown, and tender.

Raisin Cream Cheese French Toast

12 oz. day-old French bread or fresh English muffin bread, cut into ¾ inch cubes.
2/3 cup raisins
6 oz. cream cheese, cut into ¼ inch cubes
6 eggs
3 cups milk
1 cup maple pancake syrup
2 teaspoons vanilla
Additional syrup, optional


Spray 9×13 inch baking dish with nonstick cooking spray. Place bread cubes in even layer in dish. Sprinkle raisins and cream cheese evenly over bread.
Beat eggs in medium bowl. Add milk, 1 cup syrup and vanilla. Mix well. Pour egg mixture evenly over bread mixture.
Cover; refrigerate at least 4 hours or overnight.
Bake uncovered 40-45 minutes or until puffed, golden brown and knife inserted in center comes out clean.
Cut into squares and serve with additional syrup, if desired. Makes 12 servings.

Blueberry Morning Glory

Serves 12


1 challah or egg bread, with crust removed, ripped apart
1 8-oz. pkg cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
½ cup sugar
2 cups half & half


In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
In a separate bowl, mix together the eggs, sugar, syrup and half-& half. Pour carefully and evenly over the bread mixture.
Bake at 350 degrees about 1 hour. Serve with blueberry sauce.
CAN BE MADE THE DAY BEFORE, REFRIGERATED OVERNIGHT, AND BAKED THE DAY YOU WISH TO SERVE IT.

Blueberry Sauce

• 1 cup sugar
• 1 cup water
• 2 Tbsp cornstarch
• 1 cup blueberries
• 1 Tbsp butter

In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.

Brook Farm Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
3 tsp vanilla
3 cups flour
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
½ cup chopped nuts, if desired Beat eggs and sugar. Add oil, zucchini, and vanilla. Mix dry ingredients together and add gradually to zucchini mixture.
Bake for one hour in a greased loaf pan, at 325 degrees.

Wake-Up Casserole from Brook Farm

2 to 3 cups season croutons
1 cup shredded Cheddar cheese
Chopped mushrooms, onions, & sun-dried tomatoes, enough to fill the bottom of a 12-inch fry pan when combined
2 Tbsp oil
6 eggs
2 cups milk
½ tsp salt
½ tsp pepper
½ tsp dry mustard
1 10-3/4 oz. can cream of mushroom soup

½ cup milk

Place croutons in greased 13x9x2 inch pan. Saute vegetables lightly in oil (with a bit of garlic if desired). Top croutons with cheese and sautéed vegetables.
Beat eggs with 2 cups milk and seasonings; pour over vegetables. Cover and refrigerate overnight.
Mix soup and ½ cup milk and spread on top before you bake. Bake at 325 degrees for one hour.

CRUSTLESS POTATO QUICHE WITH WHITE SAUCE

5 eggs beaten

1 (12 oz ) package frozen (COUNTRY STYLE) hash brown potatoes

1 cup shredded cheese (swiss, cheddar, Monterey jack and Colby)

3 large green onions, chopped

1 cup cottage cheese

2 teaspoons (Franks) hot sauce

Paprika

Combine first six ingredients; stir well.  Pour mixture into lightly greased quiche dish.  Sprinkle with paprika.  Bake at 350 degrees for 25 minutes or until set.  Very good served with white sauce.  Serves 6.

.

WHITE SAUCE

3 tablespoons plain flour

3 tablespoons butter

1 ½ cup milk

Salt to taste

Melt butter in saucepan over medium heat. Whisk in flour and salt.  Add milk. Continue cooking and stirring with whisk until thick .  Ladle white sauce over each slice of quiche.  Sprinkle with paprika.