Mayhaw Cheese Cake
Crust:
1 ½ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons melted butter

Combine ingredients. Press into bottom 8 X 13 inch spring form pan which was sprayed with nonstick spray. Freeze until ready to use.

Filling:
4 (8 oz) bricks 1/3 less fat cream cheese – softened)
1 ½ cups sugar
2 tablespoons cornstarch
4 eggs – room temperature
½ cup mayhaw pulp (mayhaws squeezed through sieve)

Beat cream cheese, sugar, cornstarch until smooth. Add one egg at a time. Beat in mayhaw pulp. Pour over crust. Place on sheet of foil in oven. Bake 1 ¼ hours at 325-350 F or until puffed around edges and center jiggles slightly when shaken. Cool 5 minutes or until filling sinks slightly.

Topping:
16 oz reduced fat sour cream
½ cup sugar
¼ cup mayhaw pulp

Stir together until sugar dissolves. Pour over filling spread to edges. Bake 5 minutes to set. Remove to wire rack to cool.

Glaze:
¼ cup mayhaw juice
2 tablespoons sugar
1 teaspoon cornstarch

Mix together in small saucepan, to dissolve cornstarch and cook until thick. Spread on cheesecake. Carefully run thin knife around edge to release cake. Cover loosely and refrigerate 4 hours. Remove pan sides and place on serving plate. Garnish as desired.

Contributed by Gerry Craft

Mix first flour ingredients and blend in oil. Add 4eggs one at a time mixing well after each. Gradually add buttermilk and jam, mixing slowly. Add vanilla and pecans.

Bake in greased and floured Bundt pan at 325 degrees for 1 hour.

While warm, glaze with 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted).

Contributed by Marylin Lyles

Mix last four ingredients; add to cake mix and continue to beat with electric mixer at medium speed for six (6) minutes.

Bake in Bundt pan at 350 degrees for 40 minutes or until done. Let cool for 5 minutes in pan and glaze while hot after turning onto cake plate.

Make glaze from two cups powdered sugar and 1/2 cup of mayhaw juice or butter blended together.

Contributed by Alex Laney, 1st Place winner

Preheat oven to 350 degrees for metal or glass pans, 325 degrees for dark or coated pans. Grease sides and bottom of six 9-inch pans with shortening. Flour lightly.

Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium for 2 minutes. Pour about 1 cup of batter in pans and bake immediately.

Bake about 10 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 3 to 5 minutes. Cool completely before adding jelly.

Place one cake on plate and cover with jelly, add another cake and more jelly, continue adding cakes and jelly until you have stacked all six cakes, ending with jelly.

Contributed by Marylin Lyles

Mix all ingredients and beat with electric mixer (medium speed) about 3 minutes.

Bake in greased and floured Bundt pan at 325 degrees for 1 hour.

Blend together 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted). Glaze cake while warm.

Contributed by Billy Joe Lyles

Beat together cake mix, pudding mix, sour cream, oil and eggs. Fold in butter brickle chips. Pour into Bundt pan and bake for approximately 50 minutes at 350 degrees (Be careful not to overbake. Cut temperature down some the last 15 minutes.)

Serve plain and/or iced with glaze made from powdered sugar, mayhaw juice, and pulp. About a cup of mayhaw juice/pulp will require about four (4) cups powdered sugar.

Contributed by Alex Laney

Mix sugar, melted jelly and butter and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add chopped pecans and pour mixture into your favorite uncooked pie shell. Bake at 350 degrees for 30 minutes.

Contributed by Marylin Lyles

Filling:

Cream oleo/butter and jelly. Add eggs, flour, milk and vanilla. Pour into baked pie shell. Add meringue and cook 25 minutes at 325 degrees.

Meringue:

Beat egg whites and cream of tarter at high speed until foamy. Gradually add sugar. Beat until sugar is fully dissolved. Add vanilla, beating well. Yields enough for 9-inch pie.

Contributed by Alex Laney, Overall Winner