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On this episode of Baking Yesteryear: Does BEEF belong in desserts? We explore the 1981 Sheridan County Cowbelles All-Beef Cookbook. Recipes below.

- BEEF FUDGE:
• 3 cups (600g) granulated sugar
• 3/4 cup (170g) butter or margarine
• 2/3 cup (160ml) evaporated milk
• 12oz (340g) bittersweet chocolate
• 7oz (198g) marshmallow creme
• 1 1/2 cups (7oz/198g container) chopped roast beef

Method:
1.) Bring the sugar, butter, and evaporated milk to a boil. Reduce to a light boil and cook to 234ºF/112ºC while stirring constantly.
2.) Remove from heat and stir in the remaining ingredients. Pour into a parchment lined 13x9inch pan, or similar vessel, and chill completely in the fridge.

- BEEF SUGAR PLUMS:
• 1 cup (half-pound/226g) ground beef
• 1 tbsp butter
• 1 cup (220g) brown sugar
• 1 cup (160g) raisins, chopped
• 1 apple, ground
• 1 cup (120g) chopped walnuts
• 1 tsp brandy or brandy flavouring
• 1 1/2 cups (165g) graham cracker crumbs
• About 1 cup (120g) powdered sugar, for rolling

Method:
1.) Cook the beef in a saucepan and drain. Add in the butter, brown sugar, raisins and ground apple. Cook under low heat until thick. About 20 minutes
2.) Remove from heat. Mix in the nuts and brandy, followed by the cracker crumbs. Cool to room temperature before rolling to balls, and chilling.
2.) Roll the chilled balls in powdered sugar and store in refrigerator.

Don't forget about my two books! "Baking Yesteryear" and "Baking Across America" :D