The Lady And Sons Savannah Country Cookbook Part 15

16 to 20 large marshmallows Four 1-ounce Hershey chocolate bars with almonds cup milk 1 cup heavy cream 1 cup heavy cream 1 teaspoon vanilla One 8-inch graham cracker crust

Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mix-ture. Add vanilla. Pour into prepared crust and chill. Good as is or top with whipped cream.

Strawberry and Cream Pie SERVES 6 TO 8.

8 tablespoons (1 stick) b.u.t.ter 1 cups powdered sugar 2 eggs, beaten 2 eggs, beaten One 8-inch graham cracker crust

Cream together b.u.t.ter and powdered sugar; add eggs. Beat ingredients until fluffy. Spread over crust. Chill. Add topping.

TOPPING.

1 cups sliced and sweetened strawberries, drained 1 cup whipped cream 1 cup whipped cream

Fold strawberries into whipped cream. Spread over chilled pie. Chill for at least 8 hours. Garnish with whole berries and mint leaves.

Thanksgiving Pie SERVES 6 TO 8.

3 eggs 1 cup dark corn syrup cup sugar 4 tablespoons ( stick) b.u.t.ter, melted 1 cup canned pumpkin 1 cup canned pumpkin 1 teaspoon vanilla 1 cup chopped pecans One 9-inch unbaked pie sh.e.l.l Whipped cream

Preheat oven to 350 degrees. With hand beater, beat eggs well. Beat in corn syrup, sugar, b.u.t.ter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie sh.e.l.l. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.

Mama's Chess Pie SERVES 6 TO 8.

8 tablespoons (1 stick) b.u.t.ter 2 cups sifted cake flour teaspoon salt teaspoon salt 3 to 6 tablespoons ice water

Cut b.u.t.ter into dry ingredients. Slowly add ice water. Knead dough and roll out on dough board, or press into bottom and sides of a 9-inch pie plate.

FILLING.

pound (2 sticks) b.u.t.ter 2 cups sugar 7 egg yolks, beaten 1 teaspoons vanilla 1 teaspoons vanilla cup heavy cream 2 tablespoons cornmeal

Preheat oven to 350 degrees. Cream b.u.t.ter and sugar; add egg yolks, vanilla, and cream. Gently blend in cornmeal. Pour into chess pie pastry. Bake until light brown on top, about 35 to 45 minutes.

Lemon Meringue Pie SERVES 6 TO 8.

One 14-ounce can sweetened condensed milk cup lemon juice 1 teaspoon grated lemon zest 3 egg yolks 3 egg yolks One 8-inch prebaked pie sh.e.l.l or crumb crust

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

MERINGUE.

3 egg whites teaspoon cream of tartar cup sugar cup sugar

Preheat oven to 325 degrees. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Banana Cream Pie SERVES 6 TO 8.

cup plus cup sugar 3 tablespoons constarch teaspoon salt 1 cups milk 2 egg yolks, lightly beaten 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 2 teaspoons vanilla 2 egg whites 2 bananas, sliced One 9-inch prebaked pie sh.e.l.l

In a saucepan over medium heat, combine cup sugar with the corn-starch and salt. Blend in milk, then egg yolks. Cook and stir until mixture thickens. Remove from heat; stir in b.u.t.ter and vanilla. Cool to room temperature. Beat egg whites until soft peaks form; gradually add cup sugar and beat until stiff peaks form. Fold into egg yolk mixture. In pie sh.e.l.l, alternate layers of banana slices and cream filling. Cover and chill. Top with whipped cream and additional sliced bananas, if desired.

Million-Dollar Pie SERVES APPROXIMATELY 20.

8 tablespoons (1 stick) b.u.t.ter 1 cup all-purpose flour cup chopped pecans One 8-ounce package cream cheese 1 cup powdered sugar 1 quart heavy cream, whipped with 1 cup sugar until stiff 1 quart heavy cream, whipped with 1 cup sugar until stiff Two 3.4-ounce packages instant chocolate pudding mix 3 cups milk

Preheat oven to 350 degrees. In a 13 9 2-inch gla.s.s dish, melt b.u.t.ter and stir in flour and cup of the nuts. Bake about 20 minutes, until firm. Let cool. First layer: Combine cream cheese, powdered sugar, and 1 cup of whipped cream. Layer over cooked nut crust.

Second layer: Combine instant pudding mix and milk. Layer over first layer.

Third layer: Combine remaining whipped cream and remaining chopped nuts. Layer over top. Keep refrigerated.

[image]The Lady & Sons Pastry for Two-Crust Pie For extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; then cut in the remaining shortening until it is like small peas.

2 cups sifted all-purpose flour 1 teaspoon salt cup Crisco shortening cup Crisco shortening 5 to 7 tablespoons cold water

Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 b.a.l.l.s. Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until inch thick.

Chewy Pecan Cookies YIELDS APPROXIMATELY 5 DOZEN.

8 tablespoons (1 stick) b.u.t.ter One 16-ounce box brown sugar 4 eggs, lightly beaten teaspoon vanilla 2 cups all-purpose flour 2 cups all-purpose flour 1 teaspoons baking powder Pinch of salt 2 cups chopped pecans

Preheat oven to 300 degrees. Melt b.u.t.ter and sugar together in the top of a double boiler; remove from heat. Add eggs and vanilla. In a bowl, combine flour, baking powder, and salt. Add to egg mixture; mix well. Stir in nuts. Drop spoonfuls onto greased cookie sheet and bake for 15 to 20 minutes.

[image]The Lady & Sons Snickerdoodles YIELDS APPROXIMATELY 4 DOZEN.

1 cup Crisco shortening 1 cups plus 2 tablespoons sugar 2 eggs 2 cups sifted all-purpose flour 2 teaspoons cream of tartar 2 teaspoons cream of tartar teaspoon baking soda teaspoon salt teaspoons ground cinnamon

Preheat oven to 350 degrees. Cream shortening, 1 cups sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Combine with egg mixture. Chill dough thoroughly and then roll into b.a.l.l.s the size of a small walnut. Roll in mixture of 2 tablespoons sugar and the cinnamon. Bake for 8 to 10 minutes on an ungreased baking sheet until lightly browned but still soft.

Lady Lock Cookies APPROXIMATELY 4 DOZEN.

1 pound (4 sticks) b.u.t.ter 4 cups all-purpose flour 1 teaspoon salt 1 cup sour cream 1 cup sour cream 1 cup b.u.t.termilk

Cut b.u.t.ter into dry ingredients. Add sour cream and b.u.t.termilk. Mix well. Divide into four parts, flour well, and fold like a rectangular envelope. Refrigerate overnight. Preheat oven to 375 degrees. Remove one part at a time, and roll thin. Make strips 1 inch wide and 7 inches long. Wrap around foil-covered clothespins. Bake for 15 minutes, or longer if needed. Set aside to cool.

FILLING.

1 cups Crisco shortening 8 tablespoons (1 stick) b.u.t.ter 1 cup sugar 1 egg white 1 egg white teaspoons vanilla cup hot milk

Cream together shortening and b.u.t.ter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into cookie press or pastry tube and fill cookies.

Southern Tea Cakes YIELDS 6 TO 8 DOZEN.

This is a very old Southern recipe that has been handed down from one generation to another.

4 cups all-purpose flour teaspoon baking soda teaspoons baking powder 2 cups sugar 2 eggs 2 eggs cup b.u.t.termilk pound (2 sticks) b.u.t.ter, softened 1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately inch thick. Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.

Sliced Nut Cookies YIELDS APPROXIMATELY 8 DOZEN.

1 cup granulated sugar 1 cup brown sugar 1 cups Crisco shortening 3 eggs, beaten 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg teaspoon ground cloves 1 cup ground pecans

Cream sugars and shortening; add eggs. Sift together flour, baking soda, baking powder, and salt; add to sugar mixture. Add cinnamon, nutmeg, cloves, and nuts. Roll into several small, oblong rolls. Chill until cold. Preheat oven to 375 degrees. Slice dough into thin cookies. Bake for 12 minutes.