3/4 cup butter 1 1/2 cups granulated sugar 2 eggs 1 1/2 cups flour Pinch of salt 1 teaspoon almond extract Preheat oven to 350 degrees F Melt butter and add to sugar. Beat in eggs one at a time. Add flour, salt and almond extract; mix well. Line a cast iron skillet with aluminum foil extending up over sides. Pour batter into lined skillet. Make Topping. Topping 1/2 cup almonds, sliced or slivered 1/4 cup granulated sugar Sprinkle almonds and sugar on top of mixture. Bake at 350 degrees F for 30 to 40 minutes, allow to cool, remove from skillet and foil. Slice and serve warm.
1 (2 1/2 to 3 1/2 pound) chicken, cut up and skinned 1/2 cup (1 stick) butter 1/2 cup honey 3 or 4 not too ripe bananas In a cast iron skillet, melt the butter, then add the honey. Add chicken pieces. Lower the heat a bit, and cook for 20 minutes turning the chicken at least 4 times. Preheat oven to 250 degrees F. Add sliced bananas to the skillet, cover, and bake for 45 minutes. If there is too much liquid at the end of baking, you can add 1/4 to 1/2 cup thin cream to make a sauce. Serve over plain rice. Serves 4.
1 cup granulated sugar 3 tablespoons shortening (not butter) Dash of salt 3 1/2 tablespoons plain flour 2 beaten eggs 3 tablespoons cocoa 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Mix sugar, shortening, salt, flour and eggs. Add cocoa and vanilla extract. Pour into a greased cast iron skillet. Bake for about 20 minutes (more or less, depending on the size of your skillet). Fudge will be done when the top is crusty all the way across.
2 to 3 pounds chicken parts, boned or not 1/4 cup (1/2 stick) butter 1 cup packed brown sugar 1/2 cup diced green bell pepper 1/2 cup diced onion 1/4 cup vinegar 1 cup catsup 1 bottle barbecue sauce Melt butter in a cast iron Dutch oven; crumble brown sugar and add to melted butter. Add onions, peppers, vinegar and catsup. Simmer for 5 minutes. Remove from heat; and pour barbecue sauce over chicken. Bake covered for 30 minutes at 325 degrees F. Uncover, baste and bake 30 minutes more, basting as needed. Raise temperature to 350 degrees F for the last 15 to 20 minutes, basting frequently.
1/2 cup butter 1/2 cup granulated sugar 1 tablespoon salt 3 cups hot water 2 packages dry yeast 7 to 7 1/2 cups unbleached flour In a very large bowl combine butter, sugar, salt and hot water. Stir only until butter is melted. Set aside so ingredients can cool until they are warm. Stir in yeast. Cover and set aside in a warm place until it bubbles, about 10 minutes. Add 5 cups flour and beat vigorously with a large wooden spoon until batter is smooth. Add more flour (about 2 cups) to form a stiff dough. Knead, with long strokes, for about 10 minutes on a floured board. Add only enough flour to prevent sticking. Place dough in a large greased bowl; cover with a damp dish towel, and let rise in a warm place until doubled � about 1 1/2 hours. Punch down and knead about 10 minutes. Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid. Preheat oven to 375 degrees F. Place Dutch oven in middle of oven. Bake 12 minutes. Carefully loosen any raw edges with knife, then lift off lid. The lid's circled print should be on top of the loaf. Bake bread, uncovered, for 45 to 50 minutes more or until golden. Cover loosely with foil the last 20 minutes to prevent overbrowning. Remove from oven. Loosen loaf from Dutch oven with a flat table knife, and place on a wire rack to cool.
3 pounds cubed stew meat 1 large onion 1 bottle beer 1/2 teaspoon dry thyme 1 bay leaf Salt and pepper 3 tablespoons vegetable oil 1/2 pound mushrooms (optional) Parsley (optional) 1 tablespoon lemon juice (optional) Heat a cast iron Dutch oven over high heat. Add oil and meat; cover and cook for about 10 minutes. Uncover; boil down accumulated liquid. Meat will begin to brown, but not splatter. Brown well, stirring constantly. Add onions, seasoning and beer. Meanwhile, preheat oven to 325 degrees F. Reduce heat and cover. Bake for 1 hour. Check during baking time to ensure that meat is covered with liquid (add water if necessary). Cook mushrooms in a little oil or butter for 3 minutes only. Add 1 tablespoon lemon juice, and put in with the meat. | 
