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Orleans Blues Bars

½ cup salt-free butter
½ cup sugar
1/4 cup dark brown sugar
1 jumbo egg
1 cup well mashed sweet potatoes
½ tsp. vanilla
2 tsps. baking powder
½ tsp cinnamon
1/4 tsp. nutmeg
½ tsp salt
1/4 tsp ground ginger
1/4 cup broken southern pecan pieces 
½ cup raisins
Lizzie's Favorite No-Fuss Fudge
8 oz semi-sweet chocolate
2/3 cup sweetened condensed milk
1 tsp vanilla
1/8 tsp salt
walnuts (½ cup or more)

Melt chocolate and mix in all other ingredients. Cool and cut into squares.
Thank you, Alice.

Grand Marnier Sweet Tart
1 cup of unsalted butter
1/3 cup of milk
1/3 cup of sugar
¼ tsp of salt
2 1/3 cups sifted flour
1 ¼ tsp of baking powder
1 1/3 cups heavy cream
Pinch of ground cinnamon
1 ½ cups fresh raspberries
¼ cup of sugar
¼ cup Grand Marnier

Marinate raspberries in Grand Marnier for about one hour. Preheat oven to 400 degrees and butter 9-inch tart pan. Set aside.

In large bowl, combine butter, milk, 1/3 cup of sugar, and salt and blend. Sift flour and baking powder, then add butter mixture and stir until lumpy.

Eastern Shore Baked Grits with Crabmeat
1 cup regular yellow grits
4 cups of water
1 teaspoon salt
½ pound cooked crab meat
4 tablespoons unsalted butter
½ teaspoon freshly ground black pepper
1 1/2 cup shredded parmesan and/or cheddar cheese
Collard Greens Lasagne
Don’t be afraid to experiment with this soulful dish, make it according to your taste.
2 bunches of fresh collard greens or a mixture of collards, mustard, and kale greens
1/4 cup fine virgin olive oil
3 large cloves of garlic
l large jalapeno pepper
1 medium-size onion
3 tbsp. instant chicken bouillon
8 ounces of lasagne noodles, green or regular
32 ounces of your favorite tomato pasta sauce
16 ounces of ricotta cheese
1/4 cup grated Parmesan cheese
1 ½ tsp. salt
Alice's Yummy Balls
1 cup dark corn syrup
3/4 cup packed brown sugar
1 tbsp honey
l tbsp unsalted butter
1 cup crunchy peanut butter
1 cup finely chopped salted peanuts
3/4 cup chopped dates
11/2 cup uncooked oatmeal
Alice's Louisiana Stew
1/4 cup extra virgin olive oil
2 pounds of round beef cut into 3/4 inch cubes
2 cups of thinly sliced yellow onions
4 cloves of crushed garlic
1/4 cup catsup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon spicy dry mustard
1/4 teaspoon cayenne red pepper
1 teaspoon paprika
11/2 cup dry red wine (old, leftover, wine is fine)
2 tablespoons white flour
1/4 cup water
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