Kentucky Bourbon Cake

2 c Raisins
1/2 c Bourbon
1/4 c Butter,softened
1 1/2 c Sugar
5 Eggs
4 c Flour,sifted
2 t Baking powder
1 t Baking soda
1 pn Salt
1 t Lemon zest,grated
1 T Lemon juice
1 c Pecans,chopped

Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon.

Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan.

Beat together the butter and sugar until light and fluffy. (For
best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.)

Beatin the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt.

Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternately with the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter.

Bake about 1 1/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turning out onto a rack. Brush the remaining 1/2 cup of bourbon over the cake while it is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon.

Then wrap in plastic or foil so that it is airtight.

Leftover Turkey Or Chicken Hash

4 Servings

2 T Butter,melted or chicken
-fat (up to 3T)
1 Onion,thinly sliced
1/2 c Celery,diced
2 c Turkey,cooked,diced
-(up to 3 cups)

SAUCE ==========================
2 T Turkey (or chicken fat)
-(I would use butter)
3 T Flour
2 1/2 c -Water
1/2 t Savory
1/2 t Salt
1/2 t Pepper
1/4 c Cream

HOT BISCUITS ===================
2 c Flour,all purpose
1 T Baking powder
1 t Salt
3/4 c Cream
2 Eggs,beaten

Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirring often.

Add 2-3 cups cooked turkey. Cook 5 minutes over low heat.

Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey.

Simmer 15 minutes, then serve with hot biscuits and pickled beets.

Hot Biscuits: Sift together in bowl, flour, baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet.

Cook 16 minutes at 400F.

Lemon Honey Spread

6 Servings

1 lb Sugar
4 oz Butter

Finely grated rind and the juice from 4 lemons. (try to avoid the white part when grating, as this tends to be bitter), and strain the juice.

4 eggs

Beat the eggs just a little, put all ingredients into a double boiler or a bowl standing in hot water. Cook slowly until thick, checking every now and then to make sure all the water in the bottom pan hasn’t boiled away. Should be nice and thick and smooth.

Put into HOT jars, and cover when cold.

Lemon-Cheese Pressed Cookies

1 c Butter (or margarine)
-softened
1 pk (3 ounces) cream cheese
-softened
1 c Sugar
1 Egg
1 t lemon peel,Grated
1 T Lemon juice
2 1/2 c Flour
1 t Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining ingredients. Cover, chill 1 hour.

Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or until light brown on edges.

About 5 dozen 2-inch cookies.

Lime Jelly

3 c Sugar
1 c Water
6 oz Frozen Limeade,Thawed
2 T Lemon Juice
5 dr Green Food Coloring
2 dr Yellow Food Coloring
3 oz Liquid Fruit Pectin,1 Pouch

Heat the sugar and water to boiling in a Dutch oven, stirring
occasionally. Boil and stir for 1 minute more then remove from the heat. Stir in the limeade concentrate, lemon juice, and food colorings. Add the fruit pectin and skim off the foam.

Immediately pour into hot sterilized jars, glasses, or freezer containers. Cover tightly and cool to room temperature.

Store no longer than 4 weeks in the refrigerator or 2 months in the freezer.

Makes six 5-oz glasses of jelly.

Macadamia Nut Fudge

8 T (1 stick) butter,Unsalted
-cut up
1 c Semisweet chocolate chips
-(about 6 ounces)
1 c Coarsely macadamia n,Chopped
-(about 4 ounces)
1 oz Unsweetened chocolate
-finely,Chopped
1 t Vanilla extract
2 1/4 c Sugar
1 cn 5-ounce evaporated milk
12 Large marshmallows
-(about 3 ounces)

Butter an 8-inch-square baking pan. Line the bottom of the pan with foil.

In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla.

Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows.

Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture
reaches 238 degrees.

Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1
Minute.

Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares.

Store the fudge at room temperature in an airtight
container. Makes about 2 pounds.

Macadamia-Orange Fudge (Microwave)

1/2 c Butter
1 1/2 c Sugar
5 oz Evaporated milk (1 can)
2 c Miniature marshmallows
1 Pkge semisweet chocolate
-pieces (6 ounces)
3/4 c Macadamia nuts,chopped
1 T Orange-flavored liqueur

Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan.

Chill until firm. Cut into pieces.

Makes 2 pounds.

Magic Truffles

6 oz Semi-Sweet Chocolate Chips
1/3 c +1 tb Sweetened Condensed
Milk
1 pn Salt
1/2 t Vanilla (Or Rum Extract)

Melt chocolate without stirring in top of double boiler. Remove from heat and add condensed milk,salt and flavoring. Stir only until blended. Press into a block one inch high in wax paper lined pan.

Chill until firm. Turn out. Remove wax paper. Cut into serving pieces.

Store in airtight container.

Makes about 1/2 pound.

Maple Acorn Squash

8 Servings

4 Med Acorn squash
1 t Cinnamon
1/4 t Cloves
1/4 c Butter
3/4 c Maple syrup
1/2 t Nutmeg
1/2 t Salt
2 Bacon, quartered

A Christmas favorite. Cut each squash in half; remove seeds and fibers.

Arrange the halves, cut side up in a large shallow baking
pan. In a small bowl, blend together the syrup, cinnamon, nutmeg, cloves, salt, and butter.

Spoon about 2 Tbsp of the mixture into the hollow of each squash. Top with a piece of bacon. Add boiling water
to pan, about 1 inch deep.

Bake in a preheated 350f oven until tender, about 1 hour.

Maple Fudge

6 Servings

1 T Flour
1 c Granulated White Sugar
2 c Maple Syrup
1/4 c Corn Syrup
1/2 c Milk (or Cream)
1 T Butter

Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and milk. Cook over low heat, stirring occasionally to soft ball stage. (232-236 degrees) Remove from heat and drop butter on top. Cool to lukewarm; beat until glossy look begins to leave. Pour quickly into buttered pan.