by Marsha | Sep 4, 2008 | Budget Friendly, Desserts, Holidays |
This rich and creamy chess-like pie is one of my favorites. The simple ingredients for the filling comes together in a flash and before you know it, they are in the oven to bake. This recipe makes 3 regular size pies or 2 deep-dish pies. I like to take these pies along to social events or make them to feed a crowd during the holidays. You can freeze them too. 2 sticks butter 3 3/4 cup sugar 1/2 cup self-rising flour 6 eggs 1 cup buttermilk 1 teaspoon pure vanilla extract 1 teaspoon butternut flavoring 3 unbaked pie crusts or 2 deep dish crusts Whisk all ingredients together by hand and pour into prepared uncooked pie crusts. Bake at 325 degrees F. for 55 minutes in the center of oven. Cool on wire rack. These pies do not require refrigeration, but will last longer if you do refrigerate leftovers. Makes 3 pies. ~Marsha ...
by Marsha | Sep 4, 2008 | Breads, Vegetarian Recipes |
This is the basic recipe for hush puppies. You can make variations by adding 1 finely chopped jalapeno pepper or 1 can diced green chilies. I think sometimes simple is best and this basic recipe is really good. 1-1/2 cups white corn meal 1 cup Buttermilk 1/2 teaspoon salt 3/4 cup self-rising flour 1 egg 1/4 cup chopped onion Mix all ingredients in a large bowl. Fry hush puppies by dropping by rounded Tablespoons into hot oil. Be sure to turn them at least once so they will brown all over. Drain in colander or on a cooling rack with pan underneath when removed from oil then transfer them to paper towel lined bowl for serving. Variation: If you like spicy foods, try adding one seeded and chopped jalapeno to the mix. ~Marsha...
by Marsha | Sep 4, 2008 | Parties |
1 pound of shredded sharp cheddar cheese 8 oz bar of cream cheese (softened) 1/4 cup finely chopped onion 1/8 teaspoon garlic powder toasted pecans or fresh chopped parsley Mix all ingredients together thoroughly. Roll into a ball and refrigerate for at least one hour. Roll in chopped pecans or if you prefer fresh chopped parsley. Place on decorative dish to serve. Refrigerate until time to serve. Easy and delicious. ~Marsha...
by Marsha | Sep 4, 2008 | Desserts |
Southerners love to brag about how good their Momma’s Banana Pudding tastes. This recipe is completely made from scratch. This is not the quick 5 minute kind, but try it and you will see what all the fuss is about. Pudding 4 eggs separated 6 Tablespoons all purpose flour 1 1/3 cup sugar 3 cups whole milk 1 teaspoon vanilla Dash of salt 1 box vanilla wafer cookies 3-4 ripe bananas Meringue separated egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Mix flour, sugar and dash of salt in a saucepan. Mix in egg yokes and milk. Cook over medium heat stirring constantly until thick. Once pudding is thick, remove from heat and add vanilla. Allow to cool to room temperature. Layer pudding with wafer cookies and sliced bananas in a casserole dish. Beat egg whites with cream of tartar. Once egg whites are foamy slowly add sugar and beat until stiff peaks form to make Meringue. Top Layered pudding with Meringue and broil until lightly browned. Cool slightly and then refrigerate for at least 4 hours before serving. Refrigerate leftovers. ~Marsha...
by Marsha | Sep 4, 2008 | Parties |
I acquired this recipe from my sister years ago. The ingredients sounded strange to me but after I tried it I loved it! This recipe is better if you make it a day in advance and give all the flavors a change to marry. Try it! I’m sure it will become one of your favorites too! 2 8oz packages of cream cheese (softened) 1 small can crushed pineapple (well drained) 1 teaspoon salt 1/4 teaspoon celery seed 1/4 teaspoon each of white, black, and red pepper 2 teaspoons finely chopped onion 1/4 c. finely chopped bell pepper Mix all ingredients together and form into large ball. Chill for at least one hour, then roll in chopped pecans. Easy and delicious. ~Gina...
