CREAM SYRUP

2 Cups Granulated Sugar
2 Cups Light Corn Syrup
2 Cups Whipping Cream, whipped
1 Teaspoon Nutmeg, freshly groundj

In a sauce pan combine the first 3 ings. Bring mixture to a boil, boil 3 minutes, stirring constantly. Remove from heat and stir in nutmet. Serve warm with french toast, pancakes, or waffles. Store in airtight container in ref.

SWEET POTATO CORN STICKS

1 1/2 Cups Sweet Potatoes (2 medium), peeled and mashed
1/2 Cup Buttermilk
1/3 Cup Butter or Marg. melted
2 Eggs
1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
1/3 Cup Granulated Sugar
2 1/2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt

Preheat oven to 400. Brush cast-iron corn stick pan generously with veg. oil, heat in oven 10 minutes. In a large bowl, combine sweet potatoes, buttermilk, butter and eggs, mixing until smooth. In a separate bowl, combine remaining ings. Add to sweet potato mixture, stirring just until combined. Fill prepared pan two-thirds full with batter. Bake 15 to 20 minutes or until browned around the edges. Serve warm with butter.

ROASTED PECANS

1 Cup Pecan Halves
1 Tablespoon Butter or Marg. melted
Salt

Preheat oven to 200. In a small bowl, combine pecans and butter. Pour nuts onto a baking sheet and bake 1 hour, stirring every 15 minutes. Drain on a paper towel-lined plate and sprinkle with salt. Cool completely. Store in airtight containers.

MINT BROWNIE BITES

4 oz. Unsweetened Chocolate
1 Cup Butter or Marg.
3 Eggs
1 Cup Granulated Sugar
1 Cup Brown Sugar, firmly packed
1 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract
1 Cup All-ppurpose Flour
1/4 Teaspoon Salt
1/4 Cup Chopped Walnuts
2/3 Cups Andes Chocolate Mint Wafer Candies, chopped

In a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from heat and cool completely. Preheat oven to 350. In a large bowl, beat eggs and sugars 3 minutes or until thick and creamy. Stir in extracts and chocolate mixture. Add flour and salt, stirring until mixture is completely blended. Stir in walnuts and chopped candies. Spoon batter into buttered miniature muffin pans, filling pans two-thirds full. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pans. Cool completely before removing from pans.

WHITE CHOCOLATE SAUCE

1 Cup Whipping Cream
10 oz. White Chocolate, coarsely chopped and divided
2 Tablespoons light Corn Syrup
1/3 Cup Half and Half

In a saucepan, heat cream over medium heat just to boiling. Remove from heat. Reserving 1/3 cup chocolate, add remaining chocolate and corn syrup to cream. WIth a wire whisk, blend until smooth. Pour into a small bowl, stir in half and half. Cover and ref. at least 3 hours. Stir in remaining chocolate. Serve chilled over ice cream. Store in a airtight container in ref.

BLUEBERRY SAUCE

1/3 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
2 Tablespoons Cornstarch
1 Tablespoon lemon Juice
1 Pack(16oz.) Frozen Blueberries, thawed and drained with juice reserved

In a saucepan, combine sugar, cinnamon, and cornstarch. Stir in lemon juice and 1/2 cup reserved juice blending well. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Remove from heat and stir in blueberries. Serve warm over ice cream or pound cake. Store in airtight container in ref.

PICKLED BOLONGA

2 Rolls (14oz.) each Beef Bologna
4 Cups Vinegar
1 Onion, sliced
1 Lemon, sliced
2 Tablespoons Pickling Spice
1 Bay Leaf
2 Cloves Garlic, minced
1/2 Teaspoon Whole Black Peppercorns
1/4 Teaspoon Crushed Red Pepper Flakes

Cut bologna into 1-inch thick slices, quarter each slice. Place in a sterlized 11/2 quart jar. Like a large dill pickle jar. In a medium saucepan, combine remaining ings. Bring to a boil and simmer 8 minutes. Remove from heat and pour over bologna to within 1 inch of top of the jar. Seal jar and ref. 1 week to allow flavors to blend. Store in ref.