Brandy Peach Cake W/Brown Sugar Glaze Recipe

         
      1 c  buttered flavored shortening
      1 c  brown sugar,packed
      3 lg eggs,room temperature
   1 16 cn peach halves,drained &
           -chopped
    3/4 c  milk
      2 T  brandy,or brandy flavoring
  2 1/2 c  flour
      1 t  cinnamon,Ground
      1 t  baking powder
    1/2 t  baking soda
    1/2 t  salt
           GLAZE
    1/3 c  powdered sugar
      2 T  brown sugar
      3 T  milk,up to 4 TBSP

Preheat oven to 350 degrees.  Grease & flour a 12 cup fluted ring
pan, set aside.  In large mixing bowl cream shortening, brown sugar &
egs.  Add peaches, milk, brandy, flour, cinnamon, baking powder, baking
soda & salt.  Beat at low speed until blended, scraping bowl constantly.
Beat at mdium speed for 2 minutes, scraping bowl occasionally.  Pour
into prepared pan.  Bake for 50-55 minutes or until center tests done &
springs back when touched lightly.  Cool on wire rack for 5 minutes.
Transfer to serving dish.  Cool Completely.

GLAZE In small mixing bowl combine powdered sugar & brown sugar.  Stir
in milk 1 tsp at a time until glaze is smooth and of desired
consistency.  Drizzle over cooled cake.

Yields 12-16 servings

Bread & Butter Pickles 1
 
      Yield: 1 Servings
 
      3 lb medium-size cucumbers
      2 lg white onions,chopped
    1/2 lg red bell pepper,washed,
           -seeded, cho
           chopped
      2 T  pickling salt
  1 1/4 c  cider vinegar
  1 1/4 c  sugar
  1 1/2 t  mustard seed
      1 t  tumeric
    1/8 t  cloves,Ground

Scrub cucumbers with a brush. Cut off and discard a thin slice from
each end. Using a sharp knife, slice cucumbers as thin as possible or
slice in a food processor. Layer cucumbers, onions and pepper in a
large bowl, sprinkling salt on each layer. Cover and let stand 1 hour.

Thoroughly wash and scald 4 (1-pint) jars. Keep hot until needed.
Prepare lids as manufacturer directs. Drain vegetables; rinse in cold
water and drain thoroughly. In a large kettle, heat vinegar, sugar,
mustard seed, tumeric and cloves until sugar is dissolved, stirring
constantly. Bring to a boil. Add vegetables and heat, but do not boil.
Remove from heat. Immediately pack vegetables into hot jars, leaving
1/4 inch headspace. Pour hot syrup over vegetables, leaving 1/4 inch
headspace. Wipe jar rims; seal with hot lids and screw bands. Process 5
minutes in a simmering water bath. Makes about 4 (1-pint) jars.

Louisiana State Fair