Crushed Pineapple Cake

Ingredients
White Cake Mix
1 can drained crushed pineapple
Reserve 1/3 cup pineapple juice for frosting.
Milk (add enough milk to the remaining pineapple juice to make 1 1/4 cup liquid.)
10 Tablespoons butter
3 eggs

Directions
Cream the butter until smooth.  Add the eggs. Beat until well blended. Add the dry cake mix and the juice/milk alternately until well mixed.  Fold in crushed pineapple.  Pour into a 9x13 baking dish. Bake in a preheated oven at 350° for 35 to 40 minutes.  The cake is done when an inserted toothpick comes out clean.  Allow the cake to cool before frosting.

Pineapple Frosting
5 Tablespoons butter
1/3 cup pineapple juice
2/3 cups granulated sugar
About 4 cups powdered sugar
4 oz. cream cheese

Combine butter, juice and granulated sugar in a saucepan. Bring to a boil.  Boil for 3 minutes.
Cool.
Beat in the cream cheese.
Gradually add the powdered sugar until it reaches a good spreading consistency.
When the cake is cooled, spread the frosting.

Crème Brûlée

Ingredients

6 egg yolks
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Boiling water
8 teaspoons granulated sugar



Directions
1.  Heat oven to 350°F. In 13x9-inch pan, place 4
(6-oz) ceramic ramekins.* In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
2.  Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
3.  Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
4.  Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
5.  Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.

Corn Fritters

Ingredients:
1 egg
1 cup flour
1 cup corn
1 tablespoon baking powder
4 tablespoons melted butter
4 tablespoons sugar
1/2 cup milk

Oil for frying
Sugar for rolling the fritters in

Directions:
Mix the egg, milk baking powder, salt, butter and sugar in a bowl. Stir in the flour, add the corn. Mix well.
Heat oil until using a drop of batter starts to sizzle.
Drop by teaspoons full in the hot oil and cook on both side.
Shake into powdered sugar and serve hot. Makes about 24 fritters

Brown Sugar and Whiskey Glaze for Ham

Ingredients

1 cup packed dark brown sugar
1 cup cola or7-up
1 tablespoon dry mustard
1 tablespoon cider vinegar
1/2 teaspoon ground black pepper
1/4 cup Black Velvet whiskey

Directions

In a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.


Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.

Roasted Garlic Aspargus

INGREDIENTS

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper



DIRECTIONS

Preheat oven to 400°F.

Line a large jelly-roll pan with parchment paper. Set aside.

In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.

Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.

Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.

Transfer to a platter and serve hot.