Breakfast at Tiffany's

• 1 ounce of vodka
• 1 ounce of Kaluhua
• 1/2 ounce of Baileys
• 1 ounce espresso
• cinnamon

Fill a shaker half way with ice. Pour the vodka, Kaluhua, Bailey's, and espresso over the ice and shake very well until the mixture becomes frothy. Pour into a chilled martini glass and top with a sprinkle of cinnamon.

Makes 1 cocktail.

• 1 pound of smoked salmon chopped into small pieces
• 1 TBS capers
• 2 TBS of fresh dill chopped
• 1 cup cucumber finely chopped
• 1 TBS olive oil
• 2 TBS unsalted butter softened
• 1 Baguette sliced and toasted
• 1/2 lemon

Combine the salmon, cucumbers, dill, capers, and olive oil, in a bowl. Toast the sliced baguette in a 300 degree oven for a couple of minutes until just toasted. Butter the toast slices, and right before serving top with the salmon mixture and add a squeeze of lemon over the top. 

• 1/2 cup of mayonnaise
• 1/2 cup of sour cream or plain Greek yogurt 
• 2 TBS of hot sauce
• 1/2 tsp salt

Mix all of the ingredients together and serve with the hot fried okra.

• 1 Ham 
• 3/4 cup of water
• 1/2 cup of Maple Syrup
• 1/2 cup of red wine 
• 1 TBS fresh rosemary finely chopped
• 1 TBS Dijon mustard

Preheat the oven to 325 degrees. Place the ham in a roasting pan and add 3/4 cup of water to the bottom of the pan. Tent the ham with tin foil and bake for approximately 1 hour and 45 minutes for an 8-9 lb ham. In a saucepan add the wine, maple syrup, rosemary, and mustard. Let this come to a boil then turn the heat to low and reduce until it's thick and syrupy. When the ham comes out, turn the heat in the oven to 400 degrees. Pour the reduced glaze over the ham and let it cook for another 20 minutes.

This recipe is from Emma Lane's cookbook "A Few Good Things to Eat" published is 1898.       – CAKE –
3 ¼ cups sifted cake flour
2 teaspoons double-acting baking powder
1 – 16 teaspoon salt
1 cup butter, at room temperature
2 cups sugar
2 teaspoons vanilla
8 egg whites
1 cup milk

*On wax paper sift together the flour, baking powder and salt.

In a large mixing bowl, cream the butter, sugar and vanilla. Add egg whites, in four additions, beating thoroughly after each addition.

Fold in flour mixture alternately with milk; begin and end with dry ingredients. Batter should be smooth but look slightly granular.

Turn into 4 ungreased 9-inch round layer-cake pans lined on the bottom with wax paper.

Bake in a 375-degree oven until edges shrink slightly from sides of pans and tops spring back when gently pressed with finger, or cake tester inserted in center comes out clean — about 20 minutes. Place pans on wire racks to cool for about 5 minutes.

Turn out on wire racks; remove wax paper; turn right side up; cool completely.

Put layers together (on a cake plate) with Lane Cake Filling, stacking carefully; do not spread filling over top. Cover top and sides with swirls of Boiled White Frosting.
Cover with a tent of foil or a cake cover; or cover tightly in a large deep bowl in tin box. Store in a cool place; if refrigerated, allow to stand at room temperature for half a day before serving because cake texture is best when cake is not served chilled.

Top with boiled white frosting 

(From a standard recipe)

• 8 egg yolks
• 1 cup sugar
• 1/2 cup butter, at room temperature
• 1 cup raisins finely chopped
• 1/3 cup bourbon or brandy
• 1 teaspoon vanilla

*In a 2-quart saucepan, beat the egg yolks well; beat in sugar and butter. Cook over moderate heat, stirring constantly until quite thick. Remove from heat; stir in raisins, bourbon and vanilla. Cool slightly. Spread between layers of cake.

* I used dried cranberries, cherries, and shredded coconut instead of the raisins and it was delicious!