German Potato Salad

2 pounds potatoes
1/3 pound bavcvon
1/2 cup chopped onion
2 Tbsp. sugar
1 Cup water
1/2 Cup vinegar

Cooks potatoes until not quite done, peel and slice. Cook bacon until crisp, drain and crumble. Reserve 1/4 to 1/3 cup drippings. In same pan cook onion in drippings. When tender add water and vinegar and sugar cook for two minutes, add bacon. Pou over potatoes. Put in top of double boiler or crock pot for 1-2 hours. If eating right away cook potatoes until done. Add 2 Tbsp flour to cooked onions. Stir until thickened, then add water vinegar and sugar. cook 1-2 minutes, add potatoes and serve.

Dutch Apple Cake

2 1/2 cups flout
2 tsp. baking powder
2 Tbs. sugar
1 cup butter
1 tsp. vanilla
1 egg, slightly beaten
6 cooking apples sliced

Topping
1 1/2 cup sugar
2 1/2 Tbs. flour
1/2 tsp. salt
1/4 cup butter
1 tsp. cinnamon

Sift dry ingredients together; Cut in butter until crumbly. Add vanilla to egg and then blend with flour mixture. Press evenly onto the bottom and sides of a 15 x 10 x 1 inch pan. Cover dough with overlapping layers of apple slices.

Combine topping ingredients and sprinkle over apples.

Bake at 350 degrees for 45 minutes or until apples are tender and topping is golden brown. Serve warm or cold with whipping cream.

Toffee Butter Crunch

1 Cup Butter
1 Cup Sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup chocolate chips
1/2 cup almonds or pecans toasted

Butter a 15 x 10 x 1 baking pan. Set aside.
In heavy 2 quart saucepan melt butter; add sugar, water, syrup. Cook and stir over med-high heat until boil. Using candy thermometer, continue boiling, stirring constantly until 290 degrees. Remove from heat and add nuts. Spread candy quickly into buttered pan. Melt chocolate and spread onto slightly cooled candy. If desired sprinkle additional nuts over warm chocolate.
Let candy cool completely, then break into small pieces. Store tightly covered in refrigerator.