• 1 ½ quarts milk
• 1 ½ cups heavy cream
• 6 eggs
• 1 ½ cups sugar
• 2 teaspoons vanilla
• 10 1-day-old biscuits, torn into pieces
• 10 1-day-old yeast rolls, torn into pieces
• 2 sticks butter, melted
• 1 cup raisins (may substitute 1 cup chopped peaches or 1 cup fresh blackberries)
• 3 teaspoons cinnamon (omit if using fresh fruit) 1 teaspoon nutmeg (omit if using fresh fruit)

Preheat oven to 350 degrees. Butter a 3-quart baking dish. Combine and whip together milk, cream, eggs, sugar, vanilla. Add biscuits, yeast rolls and butter. Add raisins (or peaches or blackberries). If not using fresh fruit, add cinnamon and nutmeg. Bake for about one hour or until a straw inserted in the center comes out clean. Serve hot. Top with homemade vanilla ice cream, if desired.

Sweet Potato Souffle

• 3 lbs. sweet potatoes
• ½ cup softened butter
• ¾ cup brown sugar
• 2 teaspoons pure vanilla
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Large marshmallows

Bake sweet potatoes in 350 degree oven until soft (insert with knife to test). Do not overcook as you will lose the caramelized sugar in the potatoes. Peel, remove strings and place in mixing bowl. Add all ingredients except for the marshmallows. Mix on low until smooth. Whip on high until fluffy. Pour into buttered 2 qt baking dish and bake 15-20 minutes or until hot. Remove from oven and cover with marshmallows. Return to oven for 3-5 minutes or until marshmallows are melted and lightly browned. Serves 10-12.

The Best Fried Chicken

• 5-6 Fresh Pieces of Chicken
• 2-3 Cups Self-Rising Flour
• 1 teaspoon salt
• Buttermilk
• Oil

Skin and rinse the chicken.  Place the chicken in an airtight container with water, ice, and salt (allow the salt to dissolve in the water before adding the chicken).  The chicken can be stored in the refrigerator for up to two days; drain the water, and pour buttermilk over the chicken.  Return it to the refrigerator until you are ready to fry it.

Sift the flour into a large mixing bowl.  Place drained chicken into flour, turning to coat well.

Heat oil in frying pan or fryer to approximately 300 degrees.  Fry chicken at medium-high heat for about 7 minutes; turn and brown the other side; about 6 to 7 minutes.