(The following two recipes are from our cookbook shown on the right.)

Pecan Praline Sauce

1/4 c. butter Dash of salt
1 1/4 c. brown sugar 1 c. milk
16 lg. marshmallows 1/2 - 1 c. pecans
2 T. corn syrup

In a heavy saucepan, combine butter, brown sugar, marshmallows, corn syrup and salt; melt over low heat until marchmallows are melted and mixture is boiling. Remove from heat; add milk and pecans. Serve over ice cream, or drizzle over ice cream desserts. Yield: approx 2 1/2 cups. Store unused sauce in refrigerator

Homemade Corn Dogs

1/2 c. all purpose flour 1 T. canola oil
1/3 c. cornmeal 1 egg
1 T. sugar 1/2 c. milk
1 t. dry mustard Canola oil for frying
1 t. baking powder Hot Dogs
1/2 t. salt

Mix the dry ingredients on the left side. Mix the first three ingredients on the right side. Combine with dry to form batter. Dip hot dogs into batter. Deep fry at 350' oil until golden brown.