Pretzel Salad.

• Pretzel Salad
• 
  
• For the crust:
• 
  
• 2 1/2 cups crushed pretzels
• 3 tablespoons confectioners' sugar
• 3/4 cup melted butter
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• For the filling:
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• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup frozen whipped topping, thawed
• 
  
• For the topping:
• 1 (6 ounce) package strawberry flavored gelatin mix
• 1 1/2 cups boiling water
• 1 (16 ounce) package frozen strawberries
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• Preheat oven to 375 degrees F. In a medium bowl combine crushed pretzels, 3 tablespoons confectioners sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish. Bake in preheated oven for 10 minutes. Cool. 
• To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioners sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate. 
• Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.

Perfection Pound Cake.

I have finally located the perfect pound cake. It is in the marvelous book All Cakes Considered. I got the book this past Christmas, and finally got around to taking it for a spin today. This is the first recipe in the book, and it alone is worth the cost of the book. Fortunately, someone else has already put it online. It's so good that I may make another tomorrow! The smell of it cooking is surely the closest that we can get to the perfume of Heaven. Now, if I can find my grandmother's recipe for lemon glaze, I might actually lose consciousness after the first bit......

Big Bob Gibson's White BBQ Sauce.

There is another recipe for the classic "white BBQ" sauce (a regional concoction that hails from northern Alabama) already on this site, but I saw this one today and knew that it had to this collection. This one is from Big Big Gibson BBQ in Decatur, AL, and they have been making this version for decades.

Big Bob Gibson’s Bar-B-Q White Sauce

2 cups mayonnaise
1 cup distilled white vinegar
½ cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
½ teaspoon cayenne pepper

In a large bowl, combine all the ingredients and blend well. Makes 4 cups. Use as a marinade, baste or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.