The Lady And Sons Savannah Country Cookbook Part 14

Preheat oven to 350 degrees. Cream b.u.t.ter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.

Old-Time Lemon "Cheesecake"

One 18-ounce package chocolate cake mix One 14-ounce can sweetened condensed milk One 6-ounce jar caramel or hot fudge topping 8 ounces Cool Whip 8 ounces Cool Whip 4 Skor candy bars, crushed

Prepare cake according to directions and bake in 9 13-inch pan. Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.

[image]The Lady & Sons Punch Bowl Cake SERVES 16 TO 20.

One 18-ounce package yellow cake mix Two 3-ounce packages instant vanilla pudding mix (prepared according to instructions on box) One 20-ounce can crushed pineapple, drained 6 medium bananas, sliced 2 pints strawberries (crush one pint, slice one pint, and mix both together) 2 pints strawberries (crush one pint, slice one pint, and mix both together) One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff)

Prepare cake in two 9-inch round pans according to directions. Put one layer of cake in the bottom of a punch bowl. Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the Cool Whip. Put another layer of cake in punch bowl along with remaining pudding, pineapple, bananas, and strawberries. Top off with Cool Whip and sprinkle strawberry juice on top.

Chocolate Pound Cake SERVES 16 TO 20.

3 cups sugar pound (2 sticks) b.u.t.ter pound (1 stick) margarine 5 eggs 3 cups cake flour 4 tablespoons cocoa 4 tablespoons cocoa teaspoon salt teaspoon baking powder 1 cup milk 1 tablespoon vanilla

Preheat oven to 350 degrees. Mix sugar with b.u.t.ter and margarine; add eggs one at a time, beating after each. Mix together dry ingredients. Add dry ingredients alternately with milk to b.u.t.ter mixture, beginning with flour and ending with flour. Add vanilla. Bake in a greased and floured tube pan for about 1 hour.

Easy Coffee Cake SERVES 12 TO 15.

Two 8-ounce cans refrigerated crescent rolls 1 cup sugar Two 8-ounce packages cream cheese, softened 1 teaspoon vanilla 1 teaspoon vanilla 1 egg, separated cup chopped pecans

Preheat oven to 350 degrees. Spread one can of crescent rolls in bottom of 13 9-inch pan. Cream together cup sugar, cream cheese, vanilla, and egg yolk. Spread mixture over rolls. Top with second package of crescent roll dough. Beat egg white until frothy and spread on top. Sprinkle top with remaining sugar and nuts. Bake for 30 to 35 minutes.

Applesauce Cupcakes YIELDS APPROXIMATELY 2 DOZEN.

1 egg cups all-purpose flour teaspoon ground cloves teaspoon salt 1 teaspoons ground nutmeg 1 teaspoon ground cinnamon 1 sticks b.u.t.ter, melted 1 teaspoon vanilla 1 teaspoon vanilla 1 cup chopped pecans 1 cups sugar 1 cup raisins 1 cups hot applesauce with 2 teaspoons baking soda added

Preheat oven to 350 degrees. Mix above ingredients in bowl by hand except for applesauce. Last, add hot applesauce and baking soda. Pour batter into paper-lined cupcake pans. Bake for 25 minutes or until done.

Chocolate 'd.a.m.nation SERVES 15 TO 20.

One 19.8-ounce package brownie mix 12 ounces semisweet chocolate cup strong black brewed coffee 2 eggs, separated 2 eggs, separated cup coffee liqueur 3 tablespoons sugar cup heavy cream

Prepare brownie batter according to directions on box. Pour into a greased 13 9 2-inch pan. Bake according to instructions on box. When cool, cut into squares and remove from pan. Clean pan thoroughly and grease once more. Place brownies back in greased pan. Combine chocolate and coffee in top of double boiler, and melt over boiling water. Remove from heat. Beat egg yolks and stir in small amount of chocolate mixture; pour mixture into balance of chocolate mixture; stir until smooth. Stir in liqueur and set aside to cool. Beat egg whites until foamy; gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into chocolate mixture; fold in egg whites. Pour filling over brownies. Cover with plastic wrap and chill 3 to 4 hours, until firm. Invert onto serving platter and drizzle on glaze. Let set and decorate with chocolate curls, if desired.

CHOCOLATE GLAZE.

4 ounces semisweet chocolate 3 tablespoons strong black brewed coffee 3 tablespoons strong black brewed coffee

Combine chocolate and coffee in double boiler. Heat until melted. Stir well.

Peanut b.u.t.ter Cake SERVES 12 TO 16.

1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 3 teaspoons baking powder teaspoon salt 2 cups graham cracker crumbs Peanut b.u.t.ter to taste (at least cup; if using more, decrease shortening by an equal amount) cup Crisco shortening cup Crisco shortening 1 cup plus 2 tablespoons milk 1 teaspoons vanilla 3 eggs

Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut b.u.t.ter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in a greased 9 13-inch pan for 30 to 35 minutes. Do not remove from pan.

FROSTING.

2 cups sugar cup cocoa 8 tablespoons (1 stick) b.u.t.ter 8 tablespoons (1 stick) b.u.t.ter cup milk

Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.

[image]The Lady & Sons French Coconut Pie SERVES 6 TO 8.

4 tablespoons ( stick) b.u.t.ter 2 eggs, beaten 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour cup sugar

1 cup or 3-ounce can shredded coconut 1 cup milk 1 cup milk One 9-inch unbaked pie sh.e.l.l

Preheat oven to 400 degrees. Melt b.u.t.ter; add remaining ingredients. Pour into pie sh.e.l.l. Bake until firm, about 45 to 60 minutes.

b.u.t.terscotch Pie SERVES 6 TO 8.

cup brown sugar 5 tablespoons all-purpose flour teaspoon salt 2 cups milk 2 egg yolks, lightly beaten 2 egg yolks, lightly beaten 2 tablespoons b.u.t.ter 1 teaspoon vanilla One 9-inch prebaked pie sh.e.l.l

Combine sugar, flour, and salt and stir in milk slowly. Cook in double boiler over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add small amount of hot mixture to egg yolks, stirring rigorously. Add back to pot and cook 1 minute longer. Add b.u.t.ter and vanilla and cool. Place filling in pastry sh.e.l.l and cover with whipped cream or meringue.

Corrie's Kentucky Pie SERVES 16 TO 22.

4 eggs, lightly beaten 2 cups sugar One 12-ounce package semisweet chocolate chips, melted 1 cup sifted self-rising flour pound (2 sticks) b.u.t.ter, melted 2 teaspoons vanilla 2 teaspoons vanilla 2 cups chopped pecans Two 9-inch unbaked deep-dish pie sh.e.l.ls or 3 regular 9-inch unbaked pie sh.e.l.ls

Preheat oven to 350 degrees. Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well; stir in remaining ingredients except for pie sh.e.l.ls. Spread mixture into pie sh.e.l.ls. Bake for 30 minutes. Serve warm with ice cream. Freezes well!

Mini Pecan Pies YIELDS 24.

8 tablespoons (1 stick) b.u.t.ter 1 cup all-purpose flour One 3-ounce package cream cheese One 3-ounce package cream cheese

Preheat oven to 325 degrees. Soften cheese and b.u.t.ter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch b.a.l.l.s. Place in ungreased small m.u.f.fin tins. Press down to form crust.

FILLING.

1 egg cup brown sugar 1 tablespoon b.u.t.ter 1 teaspoon vanilla 1 teaspoon vanilla Dash of salt cup chopped pecans

Beat egg, sugar, b.u.t.ter, vanilla, and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts. Bake for 25 minutes or until filling hardens.

Praline Pumpkin Pie SERVES 6 TO 8.

cup finely chopped pecans cup plus cup brown sugar 2 tablespoons b.u.t.ter, softened One 9-inch unbaked pie sh.e.l.l whole eggs 2 eggs, separated 1 cup canned pumpkin 1 cups heavy cream cup dark rum cup dark rum teaspoon salt 1 teaspoon ground cinnamon teaspoon ground cloves teaspoon ground ginger teaspoon ground mace (optional) 2 tablespoons granulated sugar

Preheat oven to 400 degrees. Blend pecans with cup brown sugar and softened b.u.t.ter. Press gently with the back of a spoon into bottom of pie sh.e.l.l. Blend all remaining ingredients except egg whites and granulated sugar. Pour into pie sh.e.l.l. Bake for about 50 minutes. Make a meringue by beating egg whites until stiff, adding the granulated sugar while beating. After pie has baked, remove from oven and cover with meringue. Return to 425-degree oven just to brown meringue.

Chocolate Chip Pie SERVES 6 TO 8.

2 eggs cup all-purpose flour cup packed brown sugar cup granulated sugar 8 tablespoons (1 stick) b.u.t.ter, melted One 6-ounce package semisweet chocolate chips One 6-ounce package semisweet chocolate chips 1 cup chopped pecans or walnuts One 9-inch unbaked pie sh.e.l.l Whipped topping (optional)

Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour and brown sugar; beat until well blended. Blend in granulated sugar and b.u.t.ter. Stir in chocolate chips and nuts. Pour into pie sh.e.l.l. Bake for 1 hour. Cover with whipped topping, if desired.

Chocolate Almond Pie SERVES 6 TO 8.