Deserts
Pumpkin Fudge
PUMPKIN FUDGE~ Southern Living
Ingredients
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1cup chopped pecans, toasted
1 teaspoon vanilla extract
Preparation
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil.
Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
Ingredients
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1cup chopped pecans, toasted
1 teaspoon vanilla extract
Preparation
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil.
Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
Southern Sweet Potato Pie
3 Tablespoons all purpose flour
1 2/3 Cup sugar
1 Cup mashed sweet potatoes
2 Eggs
1/4 Cup light corn syrup
1/4 Teaspoon ground nutmeg
Pinch of salt
1/2 Cup butter or margarine
3/4 Cup evaporated milk
1 Unbaked pastry shell (9 inch)
In a large mixing bowl, combine the flour and the sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk: beat well. Pour into pastry shell. Bake at 350 degrees for 55-60 minutes. 8 servings
3 Tablespoons all purpose flour
1 2/3 Cup sugar
1 Cup mashed sweet potatoes
2 Eggs
1/4 Cup light corn syrup
1/4 Teaspoon ground nutmeg
Pinch of salt
1/2 Cup butter or margarine
3/4 Cup evaporated milk
1 Unbaked pastry shell (9 inch)
In a large mixing bowl, combine the flour and the sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk: beat well. Pour into pastry shell. Bake at 350 degrees for 55-60 minutes. 8 servings
Strawberry Fried Pies
Ingrediants:
2 C. Fresh Strawberries, mashed
3/4 C. Sugar
1/4 C. Corn Starch
1 (15oz) Pkg. refrigerated pie crust
Vegetable oil
Powdered Sugar
Combine first 3 ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened.
Cool completely.
Roll 1 piecrust to press out fold lines; cut into 9 circles with a 3-inch round cutter. Roll circles to 3 1/2-inch diameter; moisten edges with water.
Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining piecrust and strawberry mixture.
Place pies in a single layer on a baking sheet, and freeze at least 1 hour.
Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350°.
Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar.
Jelly Worms!
Realy did not know what categorie to put this in, but here it is!
No Bake Peanut Butter Energy Bites
Makes about 20 to 25 bites
Ingrediants
1 C Oatmeal
1/2 C Peanut Butter
1/3 C Honey
1 C Coconut Flakes
1/2 C Ground Flaxseed
1/2 C Mini Chocolate Chips
1 Tsp. Vanilla
Directions:
Mix all ingrediants together in a medium bowl untill well blended. Put in the fridge and let chill for at least for half an hour.
Once chilled, roll into heaping tablespoon sized balls. They are ready to eat! Store in air tight container. Will keep in fridge for 1 week!
Makes about 20 to 25 bites
Ingrediants
1 C Oatmeal
1/2 C Peanut Butter
1/3 C Honey
1 C Coconut Flakes
1/2 C Ground Flaxseed
1/2 C Mini Chocolate Chips
1 Tsp. Vanilla
Directions:
Mix all ingrediants together in a medium bowl untill well blended. Put in the fridge and let chill for at least for half an hour.
Once chilled, roll into heaping tablespoon sized balls. They are ready to eat! Store in air tight container. Will keep in fridge for 1 week!
Peach Crisp
8 to 10 peaches, rinsed and sliced, but not thin
1/2 Cup Granulated Sugar
1 Tablespoon Fresh Lemon Juice
1 1/2 Tablespoons All Purpose Flour
Crumb Topping
1/2 Cup Brown Sugar
1/4 Cup unsalted butter, room temp.
1/2 Cup All Purpose Flour
1/2 Teaspoon Ground Cinnamon
Preheat oven to 400° F. Butter or spray an 8x8-inch baking dish. Combine peaches sugar, lemon juice and flour in bowl. Blend well. Transfer to baking dish.
Combine the crumb topping ingredients in small bowl. Mix with fingers until lumps form. Sprinkle in crumbs over peaches. Bake for 30 minutes, or until bubbly and brown on top. Serve warm or room temperature.
8 to 10 peaches, rinsed and sliced, but not thin
1/2 Cup Granulated Sugar
1 Tablespoon Fresh Lemon Juice
1 1/2 Tablespoons All Purpose Flour
Crumb Topping
1/2 Cup Brown Sugar
1/4 Cup unsalted butter, room temp.
1/2 Cup All Purpose Flour
1/2 Teaspoon Ground Cinnamon
Preheat oven to 400° F. Butter or spray an 8x8-inch baking dish. Combine peaches sugar, lemon juice and flour in bowl. Blend well. Transfer to baking dish.
Combine the crumb topping ingredients in small bowl. Mix with fingers until lumps form. Sprinkle in crumbs over peaches. Bake for 30 minutes, or until bubbly and brown on top. Serve warm or room temperature.
Lemon Meringue Pie
1 1/2 C Sugar
3 Tblsp. Cornstarch
Dash of salt
1 1/2 C Hot Water
3 Slightly beaten egg yolks
2 Tblsp Butter or Margarine
1/2 Tsp. Grated Lemon peel
1/3 C Lemon Juice
1 Baked 9 inch pastry shell
1 recipe Meringue (3 egg whites)
In saucepan, mix first 4 ingrediants: gradually ad hot water, stirring constantly. Cook and stir over high heat till mixture comes to a boil. Reduce heat, cook and stir for about 2 minutes. Stir small amount of hot mixture into egg yolks, then return to hot mixture. bring to a boil, and cook 2 minutes, stirring constanly. Ad butter and lemon peel. Slowly ad lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling. Bake in moderate oven (350) 12 to 15 minutes. Cool before serving.
Courtesy of my mother!
1 1/2 C Sugar
3 Tblsp. Cornstarch
Dash of salt
1 1/2 C Hot Water
3 Slightly beaten egg yolks
2 Tblsp Butter or Margarine
1/2 Tsp. Grated Lemon peel
1/3 C Lemon Juice
1 Baked 9 inch pastry shell
1 recipe Meringue (3 egg whites)
In saucepan, mix first 4 ingrediants: gradually ad hot water, stirring constantly. Cook and stir over high heat till mixture comes to a boil. Reduce heat, cook and stir for about 2 minutes. Stir small amount of hot mixture into egg yolks, then return to hot mixture. bring to a boil, and cook 2 minutes, stirring constanly. Ad butter and lemon peel. Slowly ad lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling. Bake in moderate oven (350) 12 to 15 minutes. Cool before serving.
Courtesy of my mother!
Old Fashioned Coconut Pie
4 eggs
1 Tablespoon flour
1 cup sugar
1 Cup milk
1 teaspoon vanilla flavoring
¼ cup butter, cut into small pieces
1 ½ cup shredded coconut
2-8 inch or 1-10 inch pie crust, unbaked
Beat together the eggs, flour, and sugar until fluffy. Add the milk, coconut, and butter. Beat untill mixed. Pour into pie crusts and bake in a 425 degree oven until set. (Bake approximately 25 minutes for 8 inch pies and
45 minutes for 10 inch pie.)
How to make a standard Pastry
9 inch One Crust Pie
1/3 Cup plus 1 Tablespoon shortening, or lard
1 Cup all purpose flour
1/2 Teaspoon Salt
2 to 3 tablespoons cold water
9 inch Two Crust Pie
2/3 Cup plus 2 Tablespoons shortening or 2/3 Cup lard
2 Cups all purpose flour
1 Teaspoon salt
4 to 5 tablespoons cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 Tablespoons of water can be added if necessary)
Gather pastry into a ball: shape into flattened round on lightly flowered cloth covered board. ( For two crust pie, divide pastry into halves and shape into two rounds) Roll pastry 2 inches larger than inverted pie plate with floured covered rolling pin. Fold pastry into quarters: place in a plate. Unfold, and ease onto plate, pressing firmly against the bottom and the side.
For One Crust Pie: Trim over hanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate: flute. Fill and bake as directed in your recipe.
For Baked Pie Shell: Prick bottom and side thouroughly with fork. Bake in 475 degree oven until light brown, 8 to 10 minutes to cool.
For Two Crust Pie: Turn pie filling into pastry lined pie plate. trim over hanging edge of pastry a 1/2 inch from rim of plate. Roll other end of pastry. Fold into quarters: cut slits so steam can escape. Place over filling and unfold. trim over hanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal: flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning: remove foil during last 15 minutes of baking. Bake as directed in your recipe.
Maple Apple Pie
Pastry for 2 - 9inch pies (see recipe above)
6 Cups thinly sliced pared tart apples
1/2 Cup packed brown sugar
3 tablespoons of margarine or butter
6 Tablespoons of maple syrup
Heat oven to 425 degrees. Line pie pan with first 9 inch pastry. Mix apple slices and brown sugar. Put into the pastry lined pie pan. Drizzle with margarine and 3 tablespoons of the syrup. Cover with top pastry and cut slits, seal and flute. Bake 15 minutes. Make diagonal cuts about 1" apart through the top of the crust, make diagonal cuts crosswise through first cuts, creating a diamond pattern. Pour remaining syrup over top. Cover edge with 2 - 3" strip of aluminum foil to prevent excessive browning. Bake until crust is deep golden brown, about 25 minutes.
4 eggs
1 Tablespoon flour
1 cup sugar
1 Cup milk
1 teaspoon vanilla flavoring
¼ cup butter, cut into small pieces
1 ½ cup shredded coconut
2-8 inch or 1-10 inch pie crust, unbaked
Beat together the eggs, flour, and sugar until fluffy. Add the milk, coconut, and butter. Beat untill mixed. Pour into pie crusts and bake in a 425 degree oven until set. (Bake approximately 25 minutes for 8 inch pies and
45 minutes for 10 inch pie.)
How to make a standard Pastry
9 inch One Crust Pie
1/3 Cup plus 1 Tablespoon shortening, or lard
1 Cup all purpose flour
1/2 Teaspoon Salt
2 to 3 tablespoons cold water
9 inch Two Crust Pie
2/3 Cup plus 2 Tablespoons shortening or 2/3 Cup lard
2 Cups all purpose flour
1 Teaspoon salt
4 to 5 tablespoons cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 Tablespoons of water can be added if necessary)
Gather pastry into a ball: shape into flattened round on lightly flowered cloth covered board. ( For two crust pie, divide pastry into halves and shape into two rounds) Roll pastry 2 inches larger than inverted pie plate with floured covered rolling pin. Fold pastry into quarters: place in a plate. Unfold, and ease onto plate, pressing firmly against the bottom and the side.
For One Crust Pie: Trim over hanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate: flute. Fill and bake as directed in your recipe.
For Baked Pie Shell: Prick bottom and side thouroughly with fork. Bake in 475 degree oven until light brown, 8 to 10 minutes to cool.
For Two Crust Pie: Turn pie filling into pastry lined pie plate. trim over hanging edge of pastry a 1/2 inch from rim of plate. Roll other end of pastry. Fold into quarters: cut slits so steam can escape. Place over filling and unfold. trim over hanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal: flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning: remove foil during last 15 minutes of baking. Bake as directed in your recipe.
Maple Apple Pie
Pastry for 2 - 9inch pies (see recipe above)
6 Cups thinly sliced pared tart apples
1/2 Cup packed brown sugar
3 tablespoons of margarine or butter
6 Tablespoons of maple syrup
Heat oven to 425 degrees. Line pie pan with first 9 inch pastry. Mix apple slices and brown sugar. Put into the pastry lined pie pan. Drizzle with margarine and 3 tablespoons of the syrup. Cover with top pastry and cut slits, seal and flute. Bake 15 minutes. Make diagonal cuts about 1" apart through the top of the crust, make diagonal cuts crosswise through first cuts, creating a diamond pattern. Pour remaining syrup over top. Cover edge with 2 - 3" strip of aluminum foil to prevent excessive browning. Bake until crust is deep golden brown, about 25 minutes.