Milk Chocolate Bundt Cake ****
This is a delicious cake, does not need any frosting. Bake in a 10 cup bundt or fluted pan, well greased with shortening, then floured. Bake 350C. 60 -70 min.

1 milk chocolate candy bar (7 oz..) I use 5 of the smaller bars 1.55 size, works well.
1/2 cup chocolate syrup
1 cup butter or margarine, soft
1 1/2 cups sugar
4 eggs
1 tsp. vanilla
2 3/4 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
Confectioners' sugar, optional

Heat candy and syrup in microwave 10-14 seconds. In a mixing bowl cream butter and sugar, then add eggs one at a time, beating well after each one. Stir in chocolate mixture and vanilla.  Combine flour, salt, baking soda. Add to creamed mixture alternately with the cup of buttermilk. Pour into greased and floured 10 cup Bundt, or fluted tube pan. Bake 350 C. for 60-70 minutes or until toothpick comes out clean. Cool on rack for 15 minutes before turning cake out upside down. Turn it over on plate, If desired dust with conf. sugar. When time to serve I like to slice cake fairly thin, put dob of cool whip on top, then dribble chocolate syrup lightly over the top. Very yummy.

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Apricot-Mushroom Stuffed Pork Chops

4 Tbls. butter or margarine, divided
1 (8 oz. package fresh mushrooms, sliced
1/3 cup chopped onion
1/3 cup chopped celery
1 cup soft breadcrumbs
1/2 cup dried apricots, chopped
1/2 cup chopped fresh parsley
1/2 tsp. rubbed sage, ground okay but not as tasty
8 (1 inch thick) center-cut pork loin, cut part way through each one so filling can be put inside
2 tsps. salt
1 tsp. ground pepper
1 cup chicken broth
1 1/2 Tbls. cornstarch
2 Tbls. water

Melt 2 Tbls. butter in a large skillet over medium-high heat, add mushrooms, onion, celery, cook stirring constantly for 5 minutes or until tender. Stir in soft bread crumbs, apricots, parsley and sage, remove from heat. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon in the vegetable mixture evenly into pockets, and secure with the sharp wooden picks. Melt remaining 2 Tbls. butter in skillet, add chops and cook until browned turning once. Place chops in a lightly greased roasting pan or large shallow baking dish; add the chicken broth. Bake covered at 350D. for 45 min. or until done. Pork should always be cooked well. Remove chops from pan and discard picks, keep chops warm. Remove most of fat from drippings, put in small saucepan, there should be at least 1 1/2 cups drippings. Combine cornstarch and water, stir until smooth then add to drippings, bring to boil, stirring well. Remove from heat. Serve with chops or pour over tops of chops and serve. Fresh green beans, baked potatoes, or rice would go well. Enjoy.

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Macadamia Nut French Toast

4 large eggs, lightly beaten
1/4 cup sugar
1/4 tsp. ground nutmeg
2/3 cup orange juice
1/3 cup milk
1/2 tsp. vanilla
1 ( 16 oz. loaf Italian or French bread cut into 1-inch slices
2/3 cup butter or margarine, melted
1/2 cup macadamia nuts, chopped
Garnished:powdered sugar, ground nutmeg

Combine eggs and next 5 ingredients, stirring well. Fit bread slices in a single layer into a lightly greased 13x9x2in. baking dish. Pour egg mixture over bread slices, cover and refrigerate 8 hours or overnight, turning once. Pour butter in a 15x10x1 jellyroll pan, place bread slices in a single layer in pan. Bake 400D. for 10 minutes. Sprinkle with nuts, bake 10 additional minutes. Garnish if desired and serve immediately with maple syrup. 6 servings.

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Isaiah 26:3,4     Thou wilt keep him in perfect peace, whose mind is stayed on thee; because he trusteth in thee. Trust ye in the Lord for ever; for in the Lord JEHOVAH is everlasting strength: (King James Version)
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