Hey, don't laugh! I can cook. I just don't do it very often. ;-)
Below are a few recipes for those of you with a sweet tooth. All of these
are tried and tested and you can take my word that you will enjoy. This
is just the beginning of the recipes I plan to post. Check back soon for
I plan to do a page on casseroles and even some of my "cajun" dishes. I
do love to cook if I have the time which is quite a luxury now-a-days,
but it's fun to try new things. Happy cooking!
Decadent Pecan Pie
(with a touch of chocolate)
Ingredients
2 eggs
2 cups sugar
1 cup karo syrup
1 cup pecans
1 tbsp. flour
1 tbsp. vanilla
1/2 pkg. 6 oz. choc. chip pieces
1 tablespoon butter, melted
Directions
Beat eggs , slowly blend in sugar, karo, vanilla, flour, chocolate
pieces, melted butter and pecans. Pour into pie shell. Bake 45 minutes
at 350 degrees.
Chocolate Pie
Ingredients
2 cups sugar
4 cups milk
5 heaping tablespoons of cocoa
1 stick butter or margarine
6 egg yolks
1 teaspoon vanilla
Directions
Mix dry ingredients. Add eggs, butter, & vanilla. Cook over medium
heat until thickened, stirring often. Pour into baked pie shell.
Meringue:
Egg whites
1/4 cup of sugar
1/2 teaspoon of cream of tartar
1/2 teaspoon of vanilla extract
Makes two pies.
Key Lime Pie
Ingredients
Crust:
1¼ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup margarine or butter
Filling:
One can sweetened condensed milk
4 egg yolks
½ to ¾ cup key lime juice
whipped cream
garnish with sliced key lime
Directions
Heat oven to 325° F. In medium bowl, mix together sugar and graham
cracker crumbs. Melt butter on margarine and blend well with sugar and
crumbs. Press into 9" pie pan. Bake 6-8 minutes.
In another medium bowl, combine milk and egg yolks with an electric
mixer on low speed. Mix until thick. Pour into prepared crust and put in
refrigerator overnight. Top with whipped cream and garnish.
Bananas ala foster
Ingredients
1/4 cup butter (1/2 stick)
4 tablespoons brown sugar
1 1/2 tablespoons cinnamon
Directions
In an 8" microwaveable dish, melt the butter.
Add the sugar and cinnamon. Microwave on high for 4 minutes, stirring each
minute.
1/3 cup rum
4 bananas, quartered
Add bananas to mixture. Microwave the rum on high
in another dish for 45 seconds. Pour over the bananas and ignite.Great
served over ice cream.
Fresh Apple Cake
Ingredients
6 cups all purpose flour
9 apples, cored and chopped finely
4 cups sugar
3/4 teaspoon salt
1 tablespoon soda
5 teaspoons cinnamon
2 cups walnuts, toasted 5 min./350° oven
2-1/2 cups canola oil
1 tablespoon vanilla
6 large eggs, warmed to room temperature
Directions
Put first 4 ingredients and1 cup of the sugar in food processor 1 minute.
Put dry ingredients in large mixing bowl. Place warm walnuts in towel and
shake, then coarsely chop in food processor and add to dry ingredients.
Cream 3 cups of sugar and oil in good processor for 3 minutes. Add vanilla
and process until blended. Add eggs and process just until eggs are incorporated.
Pour into dry ingredients, stir. Chop apples in food processor, add to
batter. Blend all ingredients.
Pour into two well greased and floured 12" tube pans. Bake for 1-1/2
hours at 350°. Test with toothpick for doneness. Remove from oven,
cool on racks for 15-20 minutes before removing from pans. Continue cooling
on wire racks. Wrap with cloth and store in refrigerator.
Pineapple Upside-Down Cake
Ingredients
1/3 cup butter
1/2 cup brown sugar
pineapple (sliced)
pecans (halved)
maraschino cherries
Cake Batter
2 eggs
2/3 cup sugar
6 tablespoons pineapple juice from fruit
1 cup sifted Gold Medal Flour or Softasilk
1/3 teaspoon baking powder
1/4 teaspoon salt
Beat eggs until thick and lemon colored (5 minutes) Gradually beat in sugar,
add pineapple juice, and vanilla. Sift together flour, baking powder, salt
and beat into mixture all at once. Bake at 350 degrees (moderate oven),
for 45 minutes.
Directions
First, prepare the pan: melt 1/3 cup butter in skillet or baking dish.
Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained slices
of pineapple over butter sugar coating, and garnish well with maraschino
cherries and pecan halves in the spaces.
Make the cake batter and pour it over fruit and nuts. Bake until wooden
pick thrust into center of cake comes out clean. Immediately turn upside-down
on serving plate. Do not remove pan for a few minutes; brown sugar mixture
will run down over cake instead of clinging to pan.
Peanut Butter Chewies
Ingredients
2 cups of Rice Krispies
1 cup peanut butter
1/2 cup syrup
Directions
Heat syrup in saucepan or skillet until bubbly. Add peanut butter and
stir until melted and well blended. Remove from heat and add cereal. Stir
until cereal is coated. Drop by tablespoonful on wax paper. Cool and serve.
Store leftovers in airtight container. Waffle syrup works best.
Easy Lemonade Pie
Ingredients
1 small can of frozen lemonade
1 large Cool Whip
1 can of condensed milk
2 tablespoons lemon juice
1 graham cracker pie crust
Directions
Mix above ingredients with electric beater. Pour into pie crust. Refrigerate
several hours. This pie keeps well for several days in the refrigerator.
Serves 8.
Monkey Bread
Ingredients
3 packages refrigerator buttermilk biscuits
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup brown sugar
1 stick butter
Directions
Preheat the oven to 350. Quarter the biscuits and roll quarters into
ball. Mix the white sugar and cinnamon. Roll each biscuit ball into the
mixture. Coat each one well. Place them all into a greased bundt or tube
pan. Boil the brown sugar and butter together until sugar is dissolved.
Pour over the biscuit balls. Sprinkle the remaining sugar/cinnamon mixture
on top. Bake 30 minutes..
Ingredients
1 cup butter
3 cups sugar
6 eggs, separated
3 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
8 oz sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions
Preheat the oven to 325.Cream butter and 2 cups of the sugar. Add the
egg yolks one at a time, beating well after each addition. Sift flour,
baking soda and salt twice. Add to creamed mixture, alternating with sour
cream. Beat egg whites and remaining cup og sugar until stiff. Fold gently
into batter. Blend in extracts.
Bake in a greased and floured tube pan 1 1/2 hours. The cake should
have a brown crust. Let stand 15 minutes before removing from the pan.
Coconut Pie
Ingredients
Pie Filling:
1 cup of sugar
2 tablespoons of corn starch
2 cups milk
1 teaspoon of vanilla extract
2 egg yolks, beaten until light
1/2 can of Baker's Angel Flake coconut
Add all ingredients together except the coconut into a saucepan. Heat
stirring constantly until mixture thickens. Then add coconut. Pour into
baked pie shell.
Meringue:
egg whites
1/4 cup of sugar
1/2 teaspoon of cream of tartar
1/2 teaspoon of vanilla extract
Directions
Beat egg whites until they form stiff peaks. Add other ingredients to
egg whites. Beat until mixture peaks. Place the meringue over the pie and
sprinkle with the other 1/2 of can of coconut and lightly brown in oven.
Peanut Butter Chocolate Pie
Ingredients
1-1/4 cup creamy peanut butter
One 8 oz. package softened cream cheese
1 cup powdered sugar
1 Tablespoon vanilla
1-1/4 cups whipping cream
1 cup chocolate wafer crumbs
1/2 cup chopped pecans
6 Tablespoons unsalted melted butter
2 Tablespoons sugar
1/4 teaspoon cinnamon
Directions
Mix all ingredients for pastry and press firmly in 1 inch pie pan. Freeze
while preparing filling.
Use electric mixer to beat peanut butter, cream cheese, and 1/2 cup
sugar in a large bowl. Using clean dry beaters, beat whipping cream with
sugar and vanilla until soft peaks form. Stir in 1/2 of cream mixture into
peanut butter mixture. Fold well, then fold in the remaining cream mixture.
Filling will be thick so spread carefully into prepared crust and refrigerate
till firm.
Glaze: Bring 1/2 cup half & half or cream to a boil, reduce heat
and stir in 4 oz. of chopped semi-sweet chocolate chips until smooth and
melted. Cool slightly and pour over filling, tilting pie pan for even distribution.
Coat top of pie completely and refrigerate to 1 hour; can be made one day
ahead.
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