Category Archives: Dessert

PECAN PIE

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  • 3 eggs

  • ½ cup sugar

  • ¼ t. salt

  • 1 cup dark Karo syrup

  • ½ t. vanilla

  • 1 cup pecans

Beat eggs slightly. Add other ingredients.  Mix well.  Put in pie shell.  Bake at 325 degrees for 50 minutes.

PECAN DIAMONDS

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  • 1 stick of butter

  • 1 ½ cups flour

  • ¼ cup ice water

  • 1 ½ cups brown sugar

  • 1 cup butter

  • ½ cup honey

  • 1/3 cup sugar

  • 1 lb chopped pecans

  • ¼ cup whipping cream unwhipped

Cut butter into flour. Add ice water and chill for one hour.
Roll out to 10 x 14 rectangle and place in 9 x 13 Pyrex pan with sides
and bottom covered.  Place remaining ingredients, except for pecans and cream, in sauce pan and bring to boil.  Boil 4 minutes.  Add pecans and cream.  Pour into crust.  Bake at 400 degrees for 20-25 minutes.

BARBARA’S NABISCO DESSERT

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  • 1 # vanilla Nabisco wafers crushed and divided into two parts

  • 1 cup powdered sugar

  • ¾ cup soft butter

  • 2 eggs

  • 1 cup coarse nut meats

  • 1    2 ½ No. can crushed pineapple drained of juice

  • 1 pint whipping cream beaten stiff

Spread in order given in layers with ½ the wafers on the bottom and ½ on top.  Also mix the sugar, butter and eggs together before layering.  Use a 9 x 13 Pyrex dish.  Let stand one or two nights.

MILK DUD DESSERT

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  • 6 eggs separated

  • 1 cup sugar

  • 1 cup Holland Rusk crumbs

  • 1 t. baking powder

  • ½ cup nuts

  • 1 t. vanilla

Beat egg yolks until thick and lemon colored.  Gradually add 1 cup sugar, beating well.  Add crumbs, baking powder, nuts and vanilla.  Beat egg whites until stiff and fold into mixture.  Pour into greased and floured 9 x 13 Pyrex dish.  Back 350
degrees for 30 minutes.

TOPPING

  • 50 mild duds

  • ½ cup milk

  • ½ cup powdered sugar

  • 2 T. butter

  • ½ pint whipping cream whipped

Combine mild duds, milk, sugar and butter in top ofdouble boiler stirring until candy is melted and mixture is smooth.  When topping and cake have cooled, spreadwhipped cream over cake and drizzle topping over that.

MELTING MOMENTS COOKIES (BARB FAUBERT)

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  • ½ cup cornstarch

  • ½ cup powdered sugar

  • 1 cup flour

  • 1 cup butter

  • 2 t. grated lemon peel

Sift dry ingredients. Cream butter and lemon peel.  Add
flour mixture gradually.  Chill overnight.  Roll into little balls and roll
balls in flake coconut.  Press red/green candied cherry pieces into flattened balls.
Bake 300 degrees for 20-25 minutes.

 

BAKED LIME PUDDING CAKE (MARIA CRANMER)

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  • 1 T. unsalted butter

  • Superfine sugar

  • 2 eggs separated

  • 2/3 cups reduced fat buttermilk

  • 1 T. lime zest

  • 2 T. lime juice

  • ¼ cup flour

  • 2/3 cup superfine sugar

  • ¼ t. kosher salt

  • Lime halves and leaves, for garnish

Preheat oven to 325 degrees.  Butter and lightly sugar four 6 ounce ramekins.  Using paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lime zest, and lime juice on medium speed until well combined.  Reduce
speed to low and slowly add flour, 2/3 cup sugar and salt until just
combined.  Transfer to another large bowl.  Thoroughly wash mixing bowl with
soap and hot water.  Return to stand mixer.  Using the whisk attachment beat
egg whites in the clean bowl until stiff peaks form.  Gently fold the beaten egg whites into the yolk mixture a little at a time.  Divide mixture evenly among ramekins.  Place ramekins in a roasting pan and fill pan with hot water halfway up the sides of the ramekins.  Bake about 1 hour until the top springs back when gently pressed and the cakes have a light golden color.  Remove ramekins from water, allow cooling slightly.  Carefully invert each onto a plate. Serves 4

LEMONADE PIE (Jane Cox)

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  • 1 can (6 oz) frozen lemonade

  • 1 can Eagle Brand condensed milk

  • 1 9 oz carton Cool Whip

  • 1 pie shell

Mix lemonade and condensed mile.  Fold in Cool Whip.  Put into pie shell.  Refrigerate for 2-3 hours.  Serve with fresh fruit, like strawberries, over the top.

LEMON JELLO CAKE

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  • 1 package of Duncan Hines Deluxe Lemon Cake mix (yellow will do if you can’t find the lemon)

  • 4 eggs

  • ¾ cup oil

  • ¾ cup water

  • 1 small package of lemon jello

  • 2 cups sifted powdered sugar

  • ½ cup REAL Lemon juice

Mix ingredients together with mixer for 2 minutes at least.
Pour into greased and floured 9 x 13 pan.  Bake at 350 degrees for 40 minutes.  When done, remove from oven and poke holes all over the top of the cake and pour in the powdered sugar and lemon juice mix.  Return to oven for 3 minutes.  This cake stays moist forever.

LEMON COOKES

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  • 1 ¼ cup flour

  • ½ cup corn starch

  • 1/3 cup powdered sugar

  • ¾ cup butter

  • 1 t. grated lemon peel

  • 1 T. lemon juice

Mix together and form 2 8” x 1” rolls.  Refrigerate.  Cut into ¼ “ slices and bake at 350 degrees for 8-10 minutes.  Glaze with:

  • ¾ cup powdered sugar

  • ¼ cup butter

  • 1 t. lemon peel

  • 1 T. lemon juice

LEMON BUTTER COOKIES

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  • ¾ cup unsalted butter

  • 2/3 cup sugar

  • 2 T. lemon peel grated

  • 1 large egg

  • 1 t. vanilla

  • ¼ t. salt

  • 2 cups flour

Cream butter and sugar.  Add lemon peel, egg, vanilla and salt.  Add flour one cup at a time.  Gather dough in ball, divide in half.  Flatten each disk.  Wrap in plastic and refrigerate.  Roll out to ¼  and cut out in shapes.  Place on ungreased cookie sheet.  Bake 8 minutes at 375 degrees.  Cool and sift powdered sugar over surface.  Serve with lemon sorbet and 1 # frozen blackberries sprinkled with 5 T. sugar.  Let stand about an hour and mash with fork.