Pies
Southern Delight Pecan Pie
1 cup dark corn syrup
3/4 cup granulated sugar
6 tablespoons butter
3 large eggs
1/8 teaspoon salt
2 tablespoons bourbon
1/4 cup cinnamon
1 teaspoon vanilla extract
2 cups pecan halves or pieces (or 1 cup halves and
pieces and 1/2 cup ground pecans)
1 deep dish pie crust, unbaked
1 (9-inch) glass pie pan
To make filling, combine corn syrup and sugar in saucepan and stir to mix. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt, bourbon, cinnamon and vanilla extract. Whisk in syrup and butter mixture, being careful not to overmix. Allow to cool. (If you are making a crust, do so now, while the filling cools.)
Set oven rack at the lowest level of the oven and heat to 350 degrees F.
Arrange pecans in crust. Skim any foam from top of filling (or the top will have an unattractively mottled surface), and pour over the pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center.
Cool the pie on a rack and serve warm or at room temperature with vanilla ice cream.
Sweet Potato Pie
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 pie crust
1/2 cup milk
Preheat oven to 375 F.
Boil sweet potatoes until tender, but firm. (The sweet potatoes should not be falling apart.) Remove from hot water and cool. Once cooled, peel the skin from the sweet potatoes.
Put the peeled sweet potatoes in a large mixing bowl and mash them thoroughly with a potato masher. Melt the butter and pour it - with the other ingredients - in the bowl of potatoes. Stir until well mixed.
Pour the potatoes mixture into a prepared pie crust and bake in 375 F oven for 35-45 minutes, or until a toothpick inserted in the center comes out dry.
Peachy Cream Pie
Serves: 8 to 10
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy cream
1 can (29 ounces) sliced peaches, drained
One 9-inch frozen ready-to-bake deep-dish pie shell,
thawed. Preheat the oven to 400 degrees F. In a
medium bowl, combine the sugar, flour, cinnamon, and
salt. Add the cream; mix well. Place the peaches in
the pie shell and pour the cream mixture over them.
Bake for 35 to 40 minutes, until firm in the center.
Remove from the oven and let cool for 20 to 30 minutes.
Chill for at least 2 hours and serve, or cover and
keep chilled until ready to serve.
SOUTHERN PECAN PIE
1 cup sugar
½ cup dark Karo syrup
3 eggs, room temperature
¼ cup butter, melted
1 cup pecan halves
1 (9 inch) unbaked pie crust
Heat oven to 375 degrees. In a medium bowl, mix together sugar and Karo syrup. Add eggs, one at a time; add butter. Blend well. Add pecans halves. Mix well. Pour into pie crust and bake for 40 to 45 minutes. Cool before cutting.
Cookies
Molasses Sugar Cookies
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
1.Melt the shortening in a large pan on the stove, and cool.
2.Add sugar, eggs, and molasses, beat well.
3.In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4.Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5.Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6.Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
Soft Gingersnaps
1 1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar
1.In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
2.Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.
Russian Teacakes
1 cup butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration
1/4 cup finely crushed peppermint candy canes
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
3.Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. While cookies are still hot roll them in confectioners' sugar. Once they have cooled roll them in confectioners' sugar once more. Variation: add some finely crushed candy canes to the confectioners' sugar used for the final dusting.
Winter Energy Cookies
1 cup unsalted butter
1 1/2 cups packed brown sugar
1/3 cup molasses
1/3 cup smooth peanut butter
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup toasted wheat germ
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups rolled oats
1 cup raisins
1 cup semisweet chocolate chips
1 cup chopped walnuts
1.Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.
2.Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour.
3.Preheat oven to 350 degrees F (180 degrees C).
4.Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.
Peanut Butter Cookies with Butterscotch Bits
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 cups chunky peanut butter (not "all natural")
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 11-oz. package butterscotch morsels
1. In a large bowl, mix flour, baking soda and salt.
2. Beat butter and peanut butter until smooth. Gradually add sugar, beating to blend. Beat in egg and vanilla. Stir in flour mixture and butterscotch morsels. Form into a large disk and wrap in plastic. Chill for 2 hours or overnight.
3. Preheat oven to 375°F; line 2 baking sheets with parchment. Use hands to form dough into 1 1/2-inch balls. Place balls about 2 inches apart on cookie sheets. Using a fork, press balls flat, then press again to form a crisscross pattern. Bake cookies until lightly browned, about 15 minutes. Cool on sheets for 10 minutes, then transfer to racks to cool completely. Repeat with remaining dough.
All-Time Favorite Chocolate Chip Cookies
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 Tbsp. all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 (12-oz.) packages semisweet chocolate morsels
Parchment paper
1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
Flavor Cravings: All sorts of goodies can be added to Rebecca's recipe to create other signature cookies. Here are a few of our staff favorites.
Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.
Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.) package white chocolate morsels, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels. Proceed as directed.
White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.) bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.
Almond-Toffee Cookies: Substitute 6 (1.4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels. Proceed as directed.
Turtle Cookies: Substitute 1 (7-oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Nestlé Turtles.
Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp. Decrease morsels to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with morsels. Increase flour to 2 1/2 cups plus 2 Tbsp. Proceed as directed. (Dough will look a little moist.)
Oatmeal Cookies
3/4 cup brown sugar
1/2 cup unsalted butter (1 stick), softened
1 1/4 cups oatmeal
1 egg
3 tablespoons whole milk
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 teaspoon vanilla extract
Preheat oven to 375° F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt. Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla. Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.
Basic Icebox Sugar Cookies
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray
Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hours or until very firm.
Preheat oven to 350°.
Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.
Snickerdoodles
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Cooking spray
Preheat oven to 400°.
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Chocolate Thumbprints
1 cup (1/2 lb.) butter, at room temperature
1/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
About 1/3 cup turbinado sugar (see notes)
Chocolate ganache (recipe follows)
1. In a bowl, with a mixer on high speed, beat butter, brown sugar, and granulated sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
2. In a small bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
3. Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll to coat in turbinado sugar. Place 1 inch apart on buttered 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep imprint.
4. Bake cookies in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
5. Carefully fill each indentation with about 1/2 tablespoon chocolate ganache. Let cool until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups
Cakes
Carrot Square Cake
Yield: 6 servings
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots; grate fine
1 c Walnuts; well-chopped
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts. ICING-Cream the cream cheese with the butter until light and fluffy, using med-high spped of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.
Red Velvet Cake
Contributed to recipegoldmine.com by bhen55 11/9/03
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cocoa
3/4 cup vegetable oil
1 1/2 cups granulated sugar
2 eggs
1 (1 ounce) bottle red food color
1 1/3 cups buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine sifted flour, baking powder, salt and cocoa in bowl.
Cream oil and sugar in separate bowl. Add eggs one at a time, beat well after each addition. Add food coloring, mix until well blended.
Combine buttermilk and baking soda. Mix well. Add to oil-sugar mixture alternately with dry ingredients. Add vinegar and vanilla extract. Mix well and bake 25 to 30 minutes. Frost with Red Velvet Frosting.
Red Velvet Frosting:
5 tablespoons flour
1 cup milk
1 cup margarine
1 cup sugar
1 teaspoon vanilla extract
Cook flour and milk until thick. Stir constantly. Cool COMPLETELY. Cream margarine and sugar well. Add vanilla extract; beat. Add flour and milk mixture. Beat until right consistency to spread. Will get really fluffy.
Banana Split Cake
5 bananas
3 sticks butter
2 cups Graham Cracker Crumbs
2 eggs
2 cups confectioners' sugar
1 (12-ounce) can crushed pineapple, drained well
1 large Cool Whip
Nuts and cherries
Melt stick butter and mix with the Graham Cracker Crumbs. Press the crumbs firmly in a 9 x 13-inch pan, place in freezer.
Beat 2 sticks butter, then beat in 2 eggs; then beat in 2 cups of confectioners' sugar. Beat NOT LESS than 15 minutes. You may need to beat a little more.
Remove the Graham Cracker crust from the freezer and pour the filling over the crust. Spread well-drained pineapple over the filling. Slice the bananas and put them on top of the pineapple.
Add the Cool Whip and on top of the Cool Whip place nuts and cherries. Chill well, preferably overnight, but at least several hours.
White Coconut Cake
•3 cups sifted flour
•4 teaspoons baking powder
•1/2 teaspoon salt
•1/2 cup shortening
•1/2 cup butter
•2 cups sugar, divided
•1 1/3 cups coconut milk (if using fresh coconut milk, add regular milk to make 1 1/3 cups)
•1 teaspoon vanilla
•1 teaspoon almond extract
•1/3 cup coconut, optional
•5 egg whites
Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/3 cup fresh coconut to the batter. Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate. Spoon into 2 9-inch layer cake pans lined with oiled waxed paper. Bake in a preheated 350° oven for 25 to 35 minutes, or until cake bounces back when touched lightly.
Cool thoroughly; frost with Quick Creamy frosting (below) or Fluffy White Frosting, then sprinkle with coconut.
Quick Creamy Frosting
•3 egg whites (this is uncooked, so use equivalent Just Whites)
•1/2 teaspoon salt
•1 teaspoon vanilla
•4 cups confectioners sugar
•2 tablespoons soft butter
Reconstitute and beat egg whites according to package directions until foamy; add salt and vanilla. Gradually add sugar, beating constantly. Add butter, beating thoroughly. Add more sugar, if necessary.
Cobblers
Bottom-Up Peach Cobbler
1/2 cup butter
1 cup white sugar
1 pinch ground nutmeg, or to taste
3/4 cup self-rising flour
3/4 cup milk
1 (28 ounce) can sliced peaches, with juice
1.Preheat an oven to 350 degrees F (175 degrees C).
2.Place the butter into a 8x8-inch baking dish, and place into the oven until melted. Stir the sugar, nutmeg, and self-rising flour together in a mixing bowl. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.
3.Return to the oven, and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.
Old Sarge's Note To change this recipe to an apple cobbler, just substitute the peaches for apple. This recipe works well, both ways.
Mini Cherry Cobblers
1 (21 ounce) can cherry pie filling
1 (4.5 ounce) can refrigerated buttermilk biscuits, separated
1 tablespoon butter or margarine, melted
2 teaspoons sugar
2 teaspoons brown sugar
1/8 teaspoon ground cinnamon
Set aside some of the pie filling, including five cherries, for garnish. Divide the remaining filling among five ungreased 6-oz. ramekins or custard cups. Top each with a biscuit; brush with butter. Combine sugars and cinnamon; sprinkle over biscuits. Bake at 375 degrees F for 14-18 minutes or until biscuits are browned. Top with reserved pie filling.
Rhubarb and Strawberry Cobbler
1 (18 ounce) package refrigerated sugar cookie dough
8 cups chopped fresh rhubarb (1/2-inch pieces)
1/3 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon lemon juice
1 (21 ounce) can strawberry pie filling
1.Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
2.Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.
3.Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over.
4.Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.
Southern Peach Cobbler
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3.Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4.Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Blackberry Cobbler 1
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
BLACKBERRY COBBLER 2
1 cup all-purpose flour
Dash salt
1 tsp baking powder
2 tsp butter
2 Tbsp fat-free sour cream
1/4 cup skim milk
Nonstick cooking spray
5 cups fresh blackberries
1/2 cup sugar
In a large bowl, stir together flour, salt, and baking powder. Blend
butter and sour cream together in a small bowl. Add to flour mixture,
and slowly stir in milk. Transfer dough to a lightly floured board,
and knead until smooth but not sticky. Roll out dough to 1/4-inch
thickness.
Preheat oven to 425°F. Spray a 9- x 13-inch glass baking dish with
cooking spray. Arrange blackberries in baking dish. Sprinkle with
sugar.
Cut dough into 1-inch-wide strips and arrange on top of blackberries at
1/4-inch intervals in a criss-cross pattern. Bake for 30 to 40 minutes
or until blackberries begin to bubble and dough is golden brown.
Makes 6 Servings.
Note: These are very generous servings, and a smaller serving size will
serve 12 from this recipe. If you choose to make 12 servings, cut the
following analysis and exchanges in half per serving.
Peach and Blackberry Cobbler Keeper 
2 1/4 cups all-purpose flour, divided
8 cups chopped peeled peaches (about 4 pounds)
1/4 cup honey
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries
Cooking spray
3/4 cup granulated sugar
1 tablespoon grated lemon rind
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
2 tablespoons turbinado sugar
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
A Lazy Man’s Blueberry Peach Cobbler
¦1 can of blueberry pie filling
¦1 can of peach pie filling
¦1 cake mix (we prefer butter pecan but you can use whatever you want)
¦1 can of sprite or 7up
¦half a stick of butter (you can probably omit this if you want to)
DIRECTIONS for Dutch Oven Use:
Lightly oil your dutch oven and have your coals ready. Pour both pie fillings in the dutch oven, making sure they are mixed together. Pour cake mix on pie fillings. Pour a can of sprite on top of the cake mix, all over. Slice some butter on top of all of it. You only need a few coals on bottom, not many at all. You want to put a few on top. We cook ours slow…probably 45 minutes to an hour. We found it best to even take the oven off of the coals after a bit and only cook the top slowly. If you need to brown the top after it’s done, simply place hot coals all over the top for a couple of minutes. Serve with smooth vanilla ice cream! Sadly, we didn’t have any though.
DIRECTIONS for Oven Use: Preheat oven to 350'. Lightly spray a casserole pan, pouring in all the ingredients in like given in the dutch oven version. Cook in oven for 45 minutes to one hour.
¦1 can of blueberry pie filling
¦1 can of peach pie filling
¦1 cake mix (we prefer butter pecan but you can use whatever you want)
¦1 can of sprite or 7up
¦half a stick of butter (you can probably omit this if you want to)
DIRECTIONS for Dutch Oven Use:
Lightly oil your dutch oven and have your coals ready. Pour both pie fillings in the dutch oven, making sure they are mixed together. Pour cake mix on pie fillings. Pour a can of sprite on top of the cake mix, all over. Slice some butter on top of all of it. You only need a few coals on bottom, not many at all. You want to put a few on top. We cook ours slow…probably 45 minutes to an hour. We found it best to even take the oven off of the coals after a bit and only cook the top slowly. If you need to brown the top after it’s done, simply place hot coals all over the top for a couple of minutes. Serve with smooth vanilla ice cream! Sadly, we didn’t have any though.
DIRECTIONS for Oven Use: Preheat oven to 350'. Lightly spray a casserole pan, pouring in all the ingredients in like given in the dutch oven version. Cook in oven for 45 minutes to one hour.
I know that many folks like to use fresh ingredients so here are the ingredients and directions to make it from scratch. The difference is that I’d call this more of a crisp vs a cobbler but it’s JUST as easy to make!
6 TO 8 PEACHES (ABOUT 4 CUPS) SEEDED AND SLICED INTO CUBES
1 CUP FRESH BLUEBERRIES
1 TABLESPOON GROUND CINNAMON, DIVIDED
1/2 CUP UNSALTED BUTTER
1 CUP ALL-PURPOSE FLOUR
3/4 CUP CHOPPED PECANS (OPTIONAL)
*You may substitute individual serving Dutch ovens on the coals, in place of the baking dish.
Preheat the oven to 350'. Place the peaches in the bottom of a 9 by 9-inch baking dish. Sprinkle with half the cinnamon. In a mixing bowl, combine the remaining cinnamon, the butter, flour, brown sugar, and pecans. Crumble on top of the fruit and bake for 45 minutes or until it’s brown and bubbly. Top with ice cream or fresh sweetened whipped cream and serve warm.
Frozen Desserts
Banana Popsicles
These sweet treats take only 10 minutes to make! Give them time to
freeze. Whip some up for an afternoon snack the kids (or you) will
love.
1 3.4 oz package instant banana pudding mix
2 cups skim milk
1 banana, cut into pieces
1. Mix pudding mix and milk together. Add cut up banana to pudding
and blend evenly.
2. Spoon enough pudding/bananas into popsicle cups to cover bottom.
4. Periodically tap the cups to get any air pockets out. Freeze
till set and enjoy!
Candy
Gummy Worms
12 tbsp sugar, separated
2/3 cup raspberry juice (see note)
2/3 cup orange juice
8 tbsp corn syrup, separated
8 tbsp unflavored gelatin, separated
Food coloring, optional
1. Prepare an 8x8 inch pan by wetting it lightly with water.
2. Place 4 tbsp gelatin in ¼ cup cold water to soften for about 5 minutes.
3. Place the raspberry juice, 6 tbsp sugar and 4 tbsp corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.
5. Stir in the gelatin and continue stirring until gelatin dissolves.
6. At this point add food coloring if desired.
7. Pour into prepared pan and leave until completely set, 4-6 hours at room temperature or 1 hour in the refrigerator.
8. Repeat procedure with orange juice: place 4 tbsp gelatin in ¼ cup cold water to soften for about 5 minutes.
9. Place the orange juice, 6 tbsp sugar and 4 tbsp corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.
10. Stir in the gelatin and continue stirring until gelatin dissolves.
11. At this point add food coloring if desired. Remove from heat and allow to cool for 10 minutes in pan.
12. Pour over raspberry layer and leave until completely set, 4-6 hours at room temperature or 1 hour in the refrigerator.
13. When set, turn out of pan and cut with a sharp knife into long, thin strips to resemble worms.
Note: Raspberry juice can be obtained from boiling fresh or frozen raspberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer, reserving juice, and press fruit against the strainer to squeeze out all the juice.
Gummy Candies
1 package (3 oz) flavored gelatin, such as Jell-O brand
6 packages unflavored gelatin
1/2 cup water
2-3 candy molds, depending on the size of the cavities in the mold
Prepare candy molds by spraying with nonstick cooking spray.
2. Combine unflavored gelatin, flavored gelatin, and cold water in a small saucepan. Stir until well mixed.
3. Place saucepan on stove over medium heat. Continue stirring while mixture heats up and becomes liquid.
4. Once mixture is fully liquid, remove from heat and pour into prepared molds.
5. Allow to cool slightly, then place in freezer for 10 minutes to solidify.
6. Once solid, remove carefully from molds, and enjoy!
Peppermint Candy Canes
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
red food coloring
Instructions
Cook sugar, corn syrup, water, and cream of tartar to a very hard
ball stage (use candy thermometer: 250 to 265 degrees F.). Remove from
heat and add peppermint. Divide into two parts and add red coloring to
one part and mix well. Pull pieces of each part to form ropes and twist
red around the white to make candy canes.
Yield: 1 dozen
Candy Canes
6 c sugar
3 c cold water
2 tablespoons light corn syrup or honey
1/8 tsp. salt
1 tsp cream of tartar
flavoring as desired
food coloring
Mix all ingrediets except for flavoring, cooring and cream of tartar
in a 6-7 qt. saucepan. AFter the sugar is dissolved, do not st
ir. Bring to a rolling boil, and wash down the crystals, then add
cream of tartar. Boil until it reaches hard crack stage. Pour
most of it out onto a greased pan or marble slab. Pour the rest
into a small metal dish. Do not move until partly cool. Turn the
edges in, and add flavoring (2 tsp in the pan, 1 tsp in the bowl).
Add food coloring to the small dish. Pull the candy in the large
pan until creamy, then form into a ball. Form the candy in the
small bowl into one long strip. Wrap the colored strip around the
middle of the ball. Stretch and roll, twisting to form the
traditional st ripe on the stick. IF it tends to stick to the
surface, use a small amount of flour. Cut into several lengths as
necessary. When desired diameter is achieved, cut and form into
canes. If the candy gets too cold to work, put on a wooden bread
board in a warm oven.
HOMEMADE FRUIT ROLL-UPS
If you're looking for a quick afternoon snack, homemade roll-ups may be just
the ticket!
2 cups fresh fruit (strawberries, peaches, plums)
or 16 oz smooth applesauce
1 t. lemon juice
Puree the fresh fruit with the lemon juice in a blender or food processor
until very smooth. If using applesauce, mix together the applesauce and
lemon juice in a mixing bowl. Invert a cookie sheet and cover the flat
surface with heat-resistant plastic wrap. Tape the wrap to the cookie sheet
with masking tape. (This prevents the edges from pulling up while the fruit
is drying) Pour the fruit puree onto the plastic wrap and spread about 1/4
inch thick. Place the cookie sheet in a 140 degrees oven, with the oven door
open at least 2 inches. Allow the puree to dry in the oven for about 3
hours, or until leathery, but still pliable. Cut into strips and roll up!
Store the roll-ups in an airtight container.
Fruit Roll Ups
Combine:
3 cups of unsweetened applesauce
1/4 tsp cinnamon
1/2 cup sugar.
Spread mix on an oiled cookie sheet and bake 200Topic for 4 to 6 hours until
it appears leathery. Remove from oven, cool completely.
Cut in pieces remove (peel) from pan
Turtle Candy
Ingredients
1 bag caramels (wrappers removed)
1 can condensed milk
1 pound pecan halves
milk chocolate for candy dipping
Melt candies and milk in double boiler(can use microwave, but
burns easily). Add pecans, mix well. Drop by spoonful onto a wax
paper lined cookie sheet. Freeze. Dip into melted chocolate. Drop
onto wax paper. (a skewer is good for dipping)
Betty Crocker Easy Turtle Candy
4 .oz pecan halves (about 72)
24 caramel candies
1 t. shortening
6 oz. semi-sweet chocolate chips
Heat oven to 300º. Cover cookie sheet with aluminum foil, shiny
side up; lightly grease. For each candy, place 3 pecan halves in a
"Y" shape on foil. Place 1 caramel candy in center of each "Y".
Bake just until caramel is melted, about 9 - 10 minutes. Heat
shortening and chocolate chips over low heat just until chocolate is
melted. Spread over candies and refrigerate 30 minutes.
EASTER EGGS - COCONUT CREAM
3 lb. confectioners sugar
7 oz. flakes coconut
1/8 lb. melted butter
6 oz. evaporated milk
2 lb. melted semi-sweet chocolate
1/2 block paraffin wax
Wax paper
Cream sugar, coconut, butter and milk together. Shape into candy egg shape
and chill. Add chilled, melted chocolate and paraffin wax in double boiler.
Dip chilled eggs into chocolate and cool on wax paper. HAPPY EASTER!! NOTE:
Chocolate is VERY hot - not suggested for preparing by young children.
NO COOK CANDY BALLS
Ingredients :
1 c. creamy peanut butter
1 c. sifted powdered sugar
1/2 c. chopped walnuts
2 tbsp. butter or margarine, softened
1 c. flaked coconut
Preparation :
Combine first 4 ingredients in medium mixing bowl; mix well.
Shape into 1/2 inch balls. Roll balls in coconut and chill. yield
about 3 dozen.
CANDIED ORANGE SLICES
Ingredients
a.. 2 large, thin skinned oranges
b.. 1 cup sugar
c.. 3/4 cup water
Method of Preparation
Wash and dry oranges and slice as thinly as you can, about 1/16th of an
inch thick. Use a mandoline if you have one or a very sharp knife. In a
medium pot, combine sugar and water. Bring to a boil and stir until sugar
dissolves. Remove from heat and cool ten minutes. Add oranges to pot.
Cover and let stand 2 hours. Preheat oven to 225°. Line two baking sheets
with parchment paper. Arrange orange slices on baking sheet and press flat.
Bake two hours or until golden. Cool completely. Store in an air tight
container in single layers or between layers of parchment.
Fudge
Puddings
Banana Pudding
1 box vanilla wafers
3 bananas
1 cup sugar
3 tablespoons cornstarch
2 cups milk
2 eggs, separated
1 tablespoon margarine
1 teaspoon vanilla extract
In a casserole dish pour about 3/4 of the vanilla wafers. Slice the bananas over that. Set aside.
Mix the cornstarch into the sugar and place in a large saucepan. Add milk and cook over medium heat, stirring constantly.
Beat the egg yolks with a fork and add about 4 tablespoons hot milk/sugar mixture into the yolks, stirring til well blended (this prevents chunks of cooked egg yolk). Now pour the yolk mixture into the saucepan and continue cooking over medium heat, stirring constantly until mixture begins to thicken. Add vanilla extract and margarine. Pour the pudding mixture over the bananas and wafers.
To make meringue, beat the two egg whites until stiff. Add 3 tablespoons sugar and 1 teaspoon vanilla extract. Spread over the pudding. Brown slightly in 350 degree F oven.
Easy Southern Banana Pudding
Makes: 14 servings, about 2/3 cup each
3 cups cold milk
2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
30 NILLA Wafers
3 medium bananas, sliced
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
ARRANGE half of the wafers on bottom and up side of 2-quart serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.
REFRIGERATE 3 hours. Store leftover dessert in refrigerator.
Jazz It Up
Garnish
with additional banana slices, dipped in lemon juice to prevent darkening, just before serving.
Meringue-Topped Southern Banana Pudding
Makes: 12 servings, 2/3 cup each
4 1/2 cups milk
2 packages (4-serving size each) JELL-O Vanilla Flavor
Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12 ounce package)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar
PREHEAT oven to 350 degrees F. Add milk to dry pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of one third of the pudding and one half of the banana slices. Repeat layers; cover with the remaining pudding.
BEAT egg whites and cream of tartar in medium bowl with electric mixer
on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish.
BAKE 15 minutes or until meringue is browned. Cool. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.
Other Sweets
Banana Nut Bread
1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. mashed banana
1/2 c. nut meats (opt.)
Preheat oven to 350*F.
Grease and flour loaf pan(s).
Cream together the shortening and sugar until light and fluffy.
Beat in the eggs, one at a time.
Mix together the dry ingredients and add to the creamed mixture,
add the bananas and the nuts.
Mix well, but do not over beat.
Pour into pans, filling 2/3 full.
Bake in preheated oven for 35 minutes for loaf pans and 20 minute for mini-loaf pans,
or until tops are a golden brown and a pick inserted in
center comes out clean.
Let cool in pans for about 5 minutes,
turn out onto cooling racks and cool completely.
May be served warm.
Grandma didn't say how many loafs this makes and I can't remember.
I always make a double batch and freeze some for later.
If you do this, let the bread thaw in the refrigerator over night.
To reheat; wrap in foil and place in a preheated oven at 350*F. for 10 minutes.
Pie Crusts
Pie Crust with Rendered Bacon Fat (aka Bacon Grease Pie Crust) (aka The Best Pie Crust Ever)
1 c. rendered bacon fat
2 1/2 c. AP flour
1 t. salt
1/2 t. sugar
4-6 T. very cold water
Measure bacon fat and then freeze either in plastic wrap or a platic cup/bowl for approximately 1 hour. Remove cold fat from freezer, then cut into 1/2 inch cubes.
Sift flour, salt, and sugar into a mixing bowl, then cut bacon fat into flour mixture until it resembles coarse pea-sized pebbles. Gradually mix in 4T of water, mixing with a fork until dough just comes together. The dough is ready if you pinch a fingerfull together and it does not crumble. If necessary, Add more water, 1T at a time until dough reaches desired consistancy.
Place dough onto a clean cutting board, press together, then split into two balls. Wrap each ball in plastic wrap, flatten, and refrigerate about 1 hour (or longer).
Remove dough from refrigerator, place on a lightly floured cutting board, then roll out into a 12-inch circle (about 1/8 in thick) (Hint: often I will place the plastic wrap or a piece of wax paper over the dough while rolling it out so it won’t stick to the rolling pin). Transfer to 9-inch pie pan, and trim the edges if desired.
Repeat with second dough ball, and either use immediately, refrigerate for up to 2 days, or place dough between 2 sheets of parchment paper, roll up, wrap in plastic wrap, and freeze for future use.
Flaky pie crust
Makes one 9" to 11" pie shell
1 1/2 c. flour
2 Tbsp. sugar
1/2 tsp.salt
6 Tbsp. butter, cold & cut up
3 Tbsp. shortening
1 egg yolk
1 tsp. lemon juice
3-4 Tbsp. ice water
Mix dry ingredients together, cut in the
cold butter and shorting until it looks
like fine corn meal.
Add the ice water and mix well.
Shape the dough into a flat disk;
wrap in plastic wrap and refrigerate for
30 minutes before rolling out.
Use for any pie crust.
The Perfect Pie Crust
4 cups flour
1 1/2cups shortening
1 Tbsp. sugar
1 tsp. salt
1 beaten egg
1/2 cup ice water
1 Tbsp. vinegar
1.Mix flour, salt, sugar, and shortening with pastry blender until crumbly. Add liquid ingredients just until blended. Roll out to fit pie plate. Makes 4-5 single crusts.
Quick Notes
I like to roll out the remaining dough into crusts and place waxed paper in-between, place in zip-loc gallon freezer bags and either refrigerate or freeze. A couple of tips to keep in mind for making the perfect crust are:
Refrigerate all ingredients, even the flour, prior to making the recipe.
You can use half lard, and half shortening for an even flakier crust.
Handle as little as possible with your hands.
