Teatime & Dessert Recipes
Recipes courtesy of family and friends.
Southern PECAN PIE
1/4 cup butter or margarine 3 eggs, well beaten 2/3 cup firmly packed brown sugar 1 cup pecan halves Dash of salt 1 teaspoon vanilla extract 3/4 cup dark corn syrup 9 inch unbaked pie shell Cream together butter or margarine, brown sugar and salt; stir in remaining ingredients. Pour into unbaked pie shell. Bake in very hot oven (450 degrees) for 10 minutes; thenreduce heat to moderate (350 degrees) and bake 30 to 35 minutes longer, or until knife inserted comes out clean. Cool and serve with whipped cream, if desired. Makes 6 servings. Here is a recipe that my family loves.....This is the very first thing I ever baked for my husband, before we got married. I called his Grandmother and asked her for his favorite recipe, without him knowing...It is still his favorite... Banana Nut Bread •) 2 cups flour •) 1 cup sugar •) 1 t. baking powder •) 1 t. soda •) 1/2 t. salt •) 1/2 cup butter •) 3-4 ripe bananas (approx. 2 cups) •) 1 cup chopped pecans •) 1/2 t. vanilla flavoring Cream sugar and butter, beating well. Add eggs one at a time, beating well after each one. Add bananas mixing till smooth. Mix together all other dry ingredients (except pecans) in a separate bowl, mix well. Add to sugar mixture, slightly stir until moistened. Pour in vanilla flavoring and add pecans. Fold into dough mixture lightly, but thoroughly distributed. Pour dough into greased and floured 9 x 5 x 3 loaf pan. Extra nuts may be sprinkledon top. Bake at 350º for about an hour or until golden brown, and knife or toothpick inserted in center comes out clean. Cool on baking rack. Invert onto a pretty oval platter with a paper doily in center, can be served warm with butter, or cooled as is... Mrs. Sadie Young Fullilove 1893-1984 Muffins 3/4 cup flax seeds ground 3/4 cup oat bran or oat meal 1 cup white flour 1 cup whole wheat flour 1/2 tsp salt 1 cup brown sugar or half white and half brown 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 to 2 tsp cinnamon 3 small or 2 large bananas smashed 1 tsp vanilla 2 eggs 3/4 cup milk optional: 1/2 cup raisins 1 cup shredded carrots 1 cup or 2 peeled and shredded apples 1/2 to 1 cup chopped nuts Measure and mix together dry ingredients in bowl. Add optional fruit and nuts except bananas. Stir in liquid ingredients. Add bananas. Fill muffin cups 3/4 full or almost full for large muffins. 350 degrees for 15 to 20 minutes. Makes about 1 1/2 dozen. Courtesy of Victoria Woten Chocolate Mint Chip Ice Cream 2 cups whole milk 2 cups cream 1 cup sugar dash salt 1 tsp vanilla 1 tsp peppermint 3 drops green food coloring 1 cup miniature chocolate chips or chopped chocolate Mix milk with sugar well with wire whip. Add salt, flavorings and food coloring. Mix well to dissolve sugar. Add cream, mix well. Pour into freezer trays and freeze or pour into ice cream maker canister and follow manufacturers directions. After 10 minutes of ice cream maker or until ice cream is slightly thick add chocolate.Continue freezing. Courtesy of Victoria Woten Easy Chocolate Praline Cake Ingredients: 1 stick butter 1 cup packed brown sugar 1/3 cup whippingcream 1 packaged chocolate cake mix as directed 1 cup chopped pecans Melt butter and pour into a 9 x 13 pan. Sprinkle brown sugar, cream and the pecans over the butter in pan. Mix the cake accordingto directions. Spoon the batter on top of the pecan mixture. Bake for 30 minutes at 350 degrees. Cool for ten minutes. Serve with ice cream or whipped topping. Chocolate Frosting Recipe Melt together 1 cup chocolate chips 3 tbs butter 1/4 cup milk Add 1 tsp vanilla Add 3 cups powderedsugar Beat till smooth Courtesy of Victoria Woten Chocolate Fudge Place over low heat, stirring until chocolate is melted and smooth: 2/3 cup milk 1 to 2 squares unsweetened chocolate,cut up or 3 to 4 tbsp. Cocoa. Stir in: 2 cups sugar 1 tsp corn syrup dash salt Cook gently, stirring occasionally, to 236 degrees (a little dropped into cold water forms a soft ball). Remove from heat. Add: 2 tbsp butter Cool without stirring, to lukewarm. Add: 1 tsp vanilla Beat until thick and no longer glossy. Optional: Stir in 1 cup broken nuts. Turn onto wax paper and shape in roll or spread in buttered pan. When firm cut into squares or slice. About 1 1/4 lb. Victoria WotenRum Cake Ingredients: 3/4 cup sugar 1/3 cup unsalted butter 1 teaspoon vanilla extract 1/4 cup rum 3 egg whites 1 1/2 cups all-purpose flour, unsifted 1 teaspoon baking powder 1/2 cup milk 1/2 cup chopped pecans 1 tablespoon sugar 1/2 cup sugar 1 tablespoon unsalted butter 1/4 cup rum Grease a 9 x 5 x 3-inch loaf pan with a small amount of unsalted butter, sprinkle with 1 tablespoon sugar, spread chopped pecans in the bottom of the pan. Set aside. Cream sugar and margarine. Add vanilla extract and rum and mix. Beat in egg whites,one at a time. Sift flour with baking powder;and stir in alternately with the milk. Pour into prepared loaf pan. Bake in a 350 degree oven for 1 hour or until a toothpickinserted in the center comes out clean. Remove from oven, pierce top in several places with a pick or fork. Mix sugar, rum and butter in a small saucepan.Heat until boiling. Boil one minute. Pour 1/2 over top of loaf. Let cake stand 10 minutes. Remove from pan. Pierce bottom of loaf and pour remaining sauce over the bottom of the loaf. Cool. Serve in slices with a small amount of fresh whipped cream on each slice. Easy Sour Cream Coconut Cake 1 butter cake mix 2 c. sugar 16 oz. carton sour cream 14 oz. coconut 9 oz. Whipped cream (thawed) Bake cake as directed on package. Bake in 2 layers. Cool and then split the two layers to have four layers. Combine sugar and sour cream, blend well. Add coconut and chill. Reserve 1 cup of this mixture to spread between the layers. Add whipped cream to the reserved cup of mixture. Blend well and spread on top and sides of cake. Keep refrigerated. Sara F. Gallaspy Over 100 Year Old Pound Cake Recipe 2 c. sugar 2 sticks butter 2 c. flour 6 eggs 1 t. vanilla Cream sugar and butter, add eggs and flour alternately. Grease & flour cake pan. Bake in oven at 300° for 1 1/2 hours. Family Recipe Contributed by Sara F. Gallaspy Delicate Cake 1 c. sugar 1/2 c. butter 1/2 c. milk 3 eggs 1/2 t. lemon extract 1/2 t. vanilla 2 c. flour 1 t. baking powder Mix in the usual way all ingredients. Bake in two layers and frost. Raisins may be added and the cake baked in a loaf form if preferred. Mrs. Charles Tatum Fullilove (Rachael McSwain Fullilove) | Aunt Patsy's Banana Salad
•6 bananas •1/2 c. ground peanuts •1/2 pt. cream whipped Cooked Dressing: •1 egg, beaten •1 T. sugar •1 T. vinegar Cook dressing in double boiler until thickened; cool. Add whipped cream. In a square casserole dish, put a layer of bananas, layer of dressing and a layer of peanuts. Continue layers, ending with peanuts. Recipe may be doubled and whipped cream may be used in place of whippingcream. Patsy Fullilove Peanut Butter Cookies 1 cup creamy peanut butter 1 cup sugar 1 egg Mix all together and make round balls on baking sheet or you can drop spoonfuls if you prefer. With a fork dipped in sugar or flour smash tops with a criss/cross effect. Bake for about 7-8 minutes at 375. Makes 1 1/2 to 2 doz depending on size of cookie. Note: These fall apart very easy when hot. I leave them cool a minute or two on the pan and than transfer to rack. As they cool they will firm up but still be chewy. Victoria Woten Beignets 2 & 3/4 - 3 & 1/4 c. all purpose flour 1 pkg active dry yeast 1/2 t. ground nutmeg (opt) 1 cup milk 1/4 c. sugar 2 T. shortening 1/2 t. salt 1 egg Shortening or oil for deep frying Powdered sugar In a bowl stir together 1 & 1/4 c. flour, yeast, and nutmeg. In a saucepan heat milk, sugar 2 T shortening, and salt just till warm (about 120 to 130º and when the shortening is almost melted, stirring constantly. Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat for 3 minutes on high speed. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough. Place dough in greased bowl, turn once to grease the surface of dough. Cover bowl and refrigerate overnight or until well chilled.Turn the dough onto floured surface. Cover and let rest for 10 minutes. Roll into an 18 x 12 rectangle. Cut into 36 - 3 x 2 rectangles. Cover and let rest for 30 minutes. (Dough will NOT be doubled). In a large, deep saucepan or deep fat fryer heat 2 inches oil or shortening to 375º. Fry 2 or 3 at a time till golden, turning once. Drain on paper towels. Sift tops with powdered sugar. Makes 36 Beignets. Serve with Café Au Lait....Enjoy!! Gaye Better Homes & Gardens, Heritage of America Cookbook. Potato Nut Cake 2 c. plain flour 2 t. baking powder 2 t. cinnamon 1/2 t. nutmeg 1 3/4 c. sugar 1/2 cup sweet milk 3/4 c. butter 2 whole eggs 1 c. mashed potatoes 2 T. cocoa 1 c. pecans Combine all ingrediants. Fill two round or two square cake pans that have been greased & floured. Bake at 375° for 30 mins. Mrs. M. D. Fullilove (Sadie Young Fullilove) Baked Pears 1 Lg. and 1 Sm. can pear halves 1 (8 oz.) pkg. cream cheese 1/4 c. and 1 T. honey 1/4 c. graham cracker crumbs chopped pecans (opt.) Drain pears, save juice. Beat cream cheese and honey with mixer. Place pear halves in long glass casserole. Stuff pears with cream cheese mixture. Pour pear juice in casserole to bottom of pears. Sprinkle top with graham cracker crumbs and pecans. Bake at 425° for 30 mins. or until juice begins to bubble. Don't overbake. Mary Bella Dukes Fruit Cobbler 1 cup milk 1 cup sugar 1 cup flour 1 teaspoon vanilla extract 1 large can of fruit in light syrup (your choice - fruit cocktail, peaches, pears, blackberries, etc.) 2-3 Tablespoons butter 1-2 teaspoons of nutmeg, or cinnamon, or apple pie spice, your choice. Nutmeg goes well with peaches. Prepare pan by coating lightly with shortening or cooking spray. Pour fruit with syrup into 8 1/2 X 11 cake pan, mix first 3 ingredients until lumps disappear, addvanilla and mix, pour over fruit, dot with butter and sprinkle with spice(s)...Bake at 400° F until dough portion has risen to the top and is golden brown and fruit mixture is bubbling...Serve with whipped cream, or ice cream, or just warm and plain. Gaylynn Peanut Butter Cup Cookies¹ • 1 cup flour • 1/4 teaspoon salt • 5 1/2 tablespoons cold unsalted butter, cut into small bits • 3 tablespoons smooth peanut butter (or chunky) • 1/2 teaspoon vanilla • 11 ounces peanut butter cups, cut into small bits (or 14) 1. Preheat oven to 350 F, and position an oven rack in the middle of the oven. 2. Mix flour and salt well. 3. Add butter, peanut butter, and vanilla, and beat until the mixture just starts to stick together (if butter bits are too big, use a pastry blender to make them smaller). 4. Add peanut butter cups and mix until well blended (you can also use the pastry blender in this step, if needed). 5. Shape dough into 1" balls and place on a large, well greased cookie sheet, about an inch or so apart. 6. Bake 7-8 minutes, then turn tray around and bake another 8 minutes, until just slightly browned. 7. Place baking sheet on a cooling rack for 30-40 minutes, until completely cooled (they are very crumbly until cooled). 8. YUM! http://www.recipezaar.com Rebecca Boone's Black Pepper Cookies Sift 2 c. flour 1 tsp. baking powder 1 tsp. ginger 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. black pepper Cream 1/2 c. shortening 1/3 c. molasses 1 c. sugar 1 egg Mix together and then add in 2 Tbsp. milk 1/2 c. raisins, dates, or nuts Drop on a greased cookie sheet. Bake at 350 degrees about 15 min. or until brown. Mamie Eisenhower's Famous Fudge 4 1/2 c. sugar 1/8 tsp. salt 2 Tbsp. butter 13 oz. can evaporated milk, undiluted 2 c. semi-sweet chocolate pieces, cut up 2 (7 oz.) jars marshmallow cream 2 c. chopped nuts In a 4 qt. heavy saucepan over medium high heat, stirring constantly, bring the sugar, salt, butter and milk to a full boil. Boil 6 minutes, stirring constantly. Off of the heat, add the chocolate and marshmallow cream; stir vigorously and speedily until chocolate is melted and mixture is uniform color. At once stir in the nuts and pour into a buttered 13 x 9 x 2 inch pan. Refrigerate until firm enough to cut into large squares. Wrap each individually if so desired. Keep stored in refrigerator. Makes five pounds. |
