Desserts

$250.00 cookies

Banana Pudding

Bananas Foster

Boiled Custard

Buttermilk Pie

Butternut Pie

Chocolate Fudge

Crumb Cake With Fruit

English Pie

Fudgecake

Honey Snowballs

Karo Pecan Pie

Lemon Melting Moment Cookies

Lemon Pie

Light Lemon Squares

Mississippi Mud Cake

Mississippi Mud Pie

Strawberry Pie


$250.00 Cookies

By now you've heard the story of the recipe for which the restaurant charged $250.00.
It may or may not be true, but they are good cookies anyway!

1 cup butter
2 cups flour
1 teaspoon soda
1 cup sugar
2-1/2 cups blended oats
12 oz. chocolate chips
1 cup brown sugar
1/2 teaspoon salt
8 oz. Hershey Bar, grated (four bars)
Note: chocolate grates better if refrigerated first.
2 eggs
1 teaspoon baking powder
1-1/2 cups chopped pecans or walnuts
1 teaspoon vanilla

Blend oats in a blender to a fine powder.

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375°.

Makes 50-60 cookies.

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Banana Pudding
Mabel Atkinson

1/2 cup sugar
1/4 tsp. salt
2 Tbsp. cornstarch
2 cups milk
3 egg yolks
6 bananas, sliced
vanilla wafers

Meringue:
3 egg whites
1/4 cup sugar
1 tsp. vanilla

Combine 1/2 cup sugar, cornstarch and salt in top of a double boiler. Stir in milk. Cook over boiling water till thickened (about 15 minutes).

Beat egg yolks. Gradually stir into hot mixture. Return to double boiler; cook 5 minutes, stirring occasionally.

Line bottom of 1-1/2 quart casserole with vanilla wafers. Top with layer of sliced bananas. Pour custard over top. Beat egg whites. Gradually add 1/4 cup sugar. Pour over pudding. Bake at 425° for 5 minutes.

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Bananas Foster

As originally prepared
by Brennan's Restaurant, New Orleans

4 tbs. butter (1/2 stick)
1 cup brown sugar
1/2 tsp. cinnamon
4 tbs. banana liqueur
4 bananas cut in half lengthwise, then halved
1/4 cup rum
4 scoops of vanilla ice cream

Place one scoop of ice cream in each of four bowls. Return to freezer until ready to immediately prepare.

Melt butter over open flame in a flambé pan or small skillet. Add the sugar, cinnamon, and banana liqueur. Stir to mix.

When mixture is smooth and hot, place the halved bananas in the sauce and sauté until soft and slightly browned. Add the rum and allow it to heat well, then tip the pan so that the flame causes the sauce to light. Allow the sauce to flame until it goes out, tipping the pan with a circular motion to prolong the flaming.

Serve over vanilla ice cream, then spoon the hot sauce from the pan over the top.

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Boiled Custard

4 cups whole milk
5 eggs
1 cup sugar
1 teaspoon vanilla

Beat eggs; add sugar. Pour 1/4 cup milk into egg mixture and stir well. Pour egg mixture back into hot milk. Heat until thickened. Add vanilla. Stir well.

Remove from heat and chill before serving.

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Buttermilk Pie

2 cups sugar
1 stick butter, softened
2 Tbsp. flour
1 cup buttermilk
3 eggs
1 teaspoon vanilla
2 deep dish pie crusts, unbaked

Preheat oven to 400°.

Combine sugar, butter, eggs, and flour in a large mixing bowl. Beat until light and creamy. Add buttermilk and vanilla. Mix well.

Pour mixture into unbaked pie shells and bake at 400° for 5 minutes. Reduce heat to 350° and continue baking for 45 minutes. Cool before serving.

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 Butternut Squash Pie

One medium butternut squash
3/4 cup sugar
2 eggs, beaten
3 Tablespoons melted butter
1 teaspoon vanilla
3 Tablespoons milk
one nine inch pie crust

Wash squash. Cut in half lengthwise and remove seeds. Place halves in a baking dish, cut side down, with 2 Tablespoons water. Microwave on high for 6 minutes. Turn and microwave another 6 minutes until tender. Peel. Process pulp in food processor until smooth.

Put two cups processed squash into mixing bowl. Add all other ingredients and mix well. Pour into pie crust. Bake at 375° for one hour or until set.

Cool to room temperature before serving.

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Chocolate Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces semi-sweet chocolate pieces
7 ounce jar marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla

Combine sugar, butter, and milk in a saucepan. Heat to boiling, stirring constantly, and boil 5 minutes on medium heat. Remove from heat and add chocolate. Stir until chocolate is melted.

Add marshmallow creme, pecans, and vanilla. Stir till well blended. Pour into greased 9 x 13 inch pan. Cool to room temperature and cut into squares.

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Crumb Cake With Fruit

2-1/4 cups flour
1 cup sugar
1 Tablespoon salt
1 cup butter
1 egg
1 cup chopped nuts
- walnuts, pecans, or hazelnuts
1-1/2 cup pure fruit preserves

Mix first six ingredients until crumbly. Reserve 1-1/2 cup of the mixture. Press the remaining crumbs into a 9 x 13 baking dish. Spread preserves to within 1/2 inch of edge of crust. Sprinkle remaining crumbs over preserves.

Bake at 350° for 40-45 minutes.

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English Pie

Mabel Atkinson

2 eggs
1 cup sugar
1/2 cup chopped pecans
1/2 cup raisins
1 stick butter, melted
1/2 teaspoon vinegar
1/2 teaspoon applepie spices
uncooked 9 inch pastry shell

Mix all ingredients and pour into pastry crust.

Bake at 350° for one hour.

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FudgeCake

adapted from Lusco's Restaurant,
Greenwood, Mississippi

1 stick butter
2 cups sugar
4 eggs
1-1/2 cups flour
3 Tablespoons cocoa
1 cup chopped pecans
extra 2 Tablespoons flour
2 Tablespoons vanilla
Powdered sugar

Cream together butter and sugar. Add eggs, one at a time, beating well. Add 1-1/2 cups flour and the cocoa, stirred together.

Dredge pecans in 2 Tablespoons flour and add to mixture. Add vanilla. Stir well. Pour into a 9 by 13 inch baking dish.

Bake at 350° for 30-35 minutes. Cut into squares and sprinkle with powdered sugar.

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Honey Snowballs

modified from Better Homes and Gardens

1 cup butter, softened (not margarine)
1/2 cup powdered sugar
2 Tablespoons honey
2 cups flour
3/4 cup chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt
More Powdered sugar

Beat butter, 1/2 cup powdered sugar, and honey with an electric mixer until well blended. Add flour gradually. Add vanilla, pecans, and salt. Mix thoroughly.

Shape dough into one inch balls. Place onto greased cookie sheets and bake at 325° for 14 to 16 minutes, until lightly browned.

While still warm, roll in more powdered sugar. Let cool on wire racks. When cool, roll again in powdered sugar.

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Karo Pecan Pie
Mabel Atkinson

3 eggs, slightly beaten
1 cup sugar
1 teaspoon vanilla
1 cup Karo dark syrup
2 Tablespoons butter, melted
1-1/2 cups chopped pecans
uncooked 9 inch pastry shell

Mix first five ingredients. Stir in pecans and pour into pastry shell.

Bake at 350° for 50 - 55 minutes.

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Lemon Melting Moment Cookies

1cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter, softened
1 teaspoon vanilla
1 Tablespoon grated lemon peel

Combine flour, cornstarch, sugar, and lemon peel. Mix well.

Beat butter at medium speed until smooth. Gradually add flour mixture and vanilla.

Form into 1 inch balls. Place 1-1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured fork.

Bake at 375° for eight to ten minutes until edges lightly browned.

Store in covered container.

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Cooked Lemon Pie

Filling:

1-1/2 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
4 egg yolks
1-3/4 cups water
1/2 cup lemon juice
3 Tablespoons butter
1 teaspoon grated lemon rind

Nine inch pie crust, baked

Meringue:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla

Filling: Stir together sugar, cornstarch, salt. In a separate bowl mix egg yolks, water, and lemon juice. Stir into sugar mixture. Cook over medium heat, stirring, until thickened. Cook one more minute, stirring constantly.

Remove from heat. Add butter and lemon rind. Spoon into cooked pie shell.

Meringue: In large mixing bowl, beat egg whites at high speed. Slowly add sugar, vanilla, and cream of tartar. Beat until stiff peaks form.

Spoon meringue over filling. Be sure no filling is left uncovered at edges.

Bake at 325° for 25 minutes or until top of meringue is golden brown.

Cool to room temperature before serving.

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Light Lemon Squares

CRUST:
1 cup sifted cake flour
1/4 cup powdered sugar
1/4 cup cream cheese
3 Tablespoons vegetable oil

FILLING:
3/4 cup sugar
3 eggs
1-1/2 Tablesoons grated lemon zest
2 Tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup lemon juice

CRUST:
Mix cake flour and powdered sugar. Cut cream cheese into mixture. Add oil; stir with fork. Mix till evenly moistened. Press into bottom of 8 inch square non-stick baking pan and bake at 350° for 20-25 minutes.

FILLING:
Beat eggs. Add sugar and lemon zest; beat until smooth. Mix flour, baking powder, and salt; add to egg mixture. Then add lemon juice. Mix well.

Pour over hot crust. Return to oven and bake another 20-25 minutes or until top is set.

Let cool; spray a knife with vegetable non-stick spray and cut into squares. Dust with powdered sugar if desired.

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Mississippi Mud Cake

Mabel Atkinson

2 sticks butter
2 cups sugar
1/2 cup cocoa
4 eggs
1 teaspoon vanilla
1-1/2 cups flour
1/4 teaspoon salt
1-1/2 cups chopped pecans
one 6 ounce package miniature marshmallows

Icing:
4 Tablespoons melted butter
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons cocoa
2 to 3 teaspoons milk

Cream together butter, sugar, and cocoa. Add eggs, one at a time, beating well after each. Add vanilla. Gradually fold in flour and salt. Add chopped pecans.

Pour into greased, floured 9 x 13 x 2 baking dish. Bake at 325° for 40 minutes. Remove from oven and cover with marshmallows. Return to oven until marshmallows are slightly melted.

Mix icing ingredients well and spread over warm cake.

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Mississippi Mud Pie

8 tablespoons (one stick) butter
3 ounces unsweetened chocolate squares
3 eggs
3 tablespoons light corn syrup
1-1/2 cups sugar
1 teaspoon vanilla extract
unbaked 9 inch pie shell
Vanilla ice cream

Combine butter and chocolate in a saucepan. Heat gently, stirring frequently, until blended.

Beat eggs. Stir in syrup, sugar, and vanilla. Then pour in the chocolate mixture. Stir and mix well. Fill the unbaked pie shell with the mixture.

Bake at 350° for 35 to 40 minutes, until the top is slightly crunchy and filling is still soft.

Serve warm with a scoop of vanilla ice cream on top.

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Strawberry Pie

1-1/2 cups water
1-1/2 cups sugar
1/4 cup cornstarch
dash salt
red food coloring (optional)
one 3 ounce package strawberry gelatin
fresh strawberries, about 1/2 pint, sliced into rounds
one nine inch pie shell
whipped cream topping (optional)

Bake pie shell according to instructions and set aside to cool.

Combine water, sugar, salt, and cornstarch. Mix well to dissolve. Cook over medium heat until clear. Remove from heat.

Add food coloring and gelatin. Stir and let cool.

Place strawberries into pie crust, filling it in layers. Pour sauce over strawberries. Chill in refrigerator. Top with whipped cream if desired.

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