Southern-Style
A Downhome Perspective on All Things Southern

Home About Us Blog Genealogy Recipes Gardening Manners and Etiquette Real Estate Destinations History
Art
Hunting and Fishing Photojournalism Southern Furniture Maker Inspiration Write Life Opinion Contact-


Pat at table
 
Appetizers/   Beverages/    Bread/     Desserts/   Heritage Recipes/   Icings, Glazes, Fillings Meats/   Salads/   Sauces/  Soups/   Vegetables/  
Teri Towe's Dowling Recipes/   Houston County Recipes/   Christmas Southern Style/  Ramseys and Recipes   Wakefield Recipes
   
12 Layer Chocolate Cake

12 Layer Cake Filling /icing
7 Up Cake

Angels' Cookies
Apple Cake
Bananas Foster
Blonde Brownies
Carrot Cake
Cheesecake
Chess Pie
Chocolate Delight
Chocolate Peanut Candy
Chocolate Pecan Mud Pie
Chocolate Pie
Cocoa Kiss Cookies
Cora Dowling Ramsey's Angel Food Cake
Crackle Top Cookies
Date Balls
Easy Apple Crisp Dessert
Esther Hardin's Pineapple
Pound Cake

Frozen Strawberry Crunch
Fudge Pie
Ginger Snaps
Golden Lemon Bars
Hummingbird Cake
Lee Jewell's Lemon Cheese Cake
Nellie and Joe's Key lime PiE
Lillian Ann's Lemon Chess Bars
Meringue Filling
Meringue Shells
Mile High Pie
Milky Way Cake
Mitford Orange Marmalade Cake
Mitford Orange Marmalade Cake Frosting
Mixed Nut Turtles
Pat's Graham Squares
Peach Noodle Kugel
Peanut Pie
Pecan Pie with Chilled Vanilla Custard
Pecan Tassies
Pineapple Glaze
Pots de Creme
Sharman's Pound Cake
Sour Cream Coffee Cake
Sour Cream Pound Cake
Strawberry and White Chocolate Bread Pudding

Strawberry Pie
Sweet Potato Pecan Balls
Triple Decker Fudge
Vanilla Kiss Cookies
White Chocolate Cheesecake
Yummy Cake



 


7 Up Cake

Recipe By :Sharman Ramsey

1 box cake

1 box pineapple or vanilla

1 instant pudding mix

1 cup Seven Up

4 eggs

3/4 cup peanut oil

Mix and bake at 350 degrees. Add frosting. (under Icings and Frosting) Source: "Thelma Martin"

Dessert table

Nellie and Joe's Key Lime Pie

1 9 inch graham cracker pie crust
1 can(s) (14 oz) sweetened condensed milk
3 egg yolks, whites not used.
1/2 c Nellie & Joe's Key West Lime Juice

Apple Cake

Recipe By :Elizabeth Allen

1 Cup Butter

2 Cups Sugar

2 Eggs

2 Cups Stewed (dried) Apples

1 Cup Pecans -- chopped

1 Cup Raisins -- white

1 Teaspoon Soda

2 Teaspoons Cinnamon

1 Teaspoon Cloves

3 Cups Flour

1 Tablespoon Vanilla

 

Cream butter and sugar.

Add eggs, stewed apples, pecans and

raisins. Mix spices into flour. Bake into

layers. Pack in a plastic box for 10

days with wax paper between layers.

Pack apples cut in 4 pieces around the

cake layers. Ice with white icing. 

 

Blonde Brownies (My husband's mother fixed these every time we came home from college.)

2/3 cup butter, melted

2 cups light brown sugar, packed

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup chocolate chips

1 cup walnuts, chopped

Preheat oven to 350

Cream butter and sugar. Let cool for a few minutes. Add eggs and vanilla and mix well.

combine flour, baking powder and salt. Stir into egg mixture. Stir in chocolate chips and nuts. (Batter will be stiff.)

Pour batter into pan. If desired, sprinkle more nuts ad chocolate chips on top.

Bake 35 or 40 minutes, until toothpick inserted has moist crumbs. let cool and cut into squares.

 

12 Layer Cake Filling /icing

 

Recipe By :Erma Youngblood

2 Cups Sugar

6 Heaping Tbsp. Cocoa

1 1/2 Sticks Butter

1 12 Oz Can Evaporated Milk

 

Mix cocoa and sugar together; add enough water to make a paste. Add butter and milk and bring to a rolling boil; cook for a few minutes. Filling will be thin enough for layers and sides of cake.

 

12 Layer Chocolate Cake

Recipe By :Erma Youngblood

1 Stick Butter

1/2 Cup Crisco

2 Cups Sugar

6 Eggs

3 Cups Regular Sifted Flour

1 Tablespoon Vanilla

1 Cup Milk

 

Cream butter, Crisco and sugar until fluffy. Add eggs one at a time; add flour alternating with milk, beginning and ending with flour. Add vanilla. Put four tablespoons of batter in each pan that has been lined with wax paper. Bake only a few minutes. DO NOT BROWN. Add icing and/or filling for 12 layer cake.

 

Bananas Foster

Recipe By :Sharman Ramsey

6 pieces Bananas -- cut diagonally

flour

Butter

2 Tablespoons of brown sugar 

lemon

rum

brandy

 

Slice bananas diagonally in six pieces.

Dust lightly with flour. Melt butter in pan. Add brown sugar and blend well. Sauté bananas in skillet with butter. Add fresh lemon juice from half a lemon with banana liqueur. Flame with rum and brandy. Sprinkle with cinnamon at the end.

Serve with small scoop of ice cream and macaroons. 

 

Carrot Cake

Recipe By :Hilda Ramsey

2 cups flour -- sifted

2 teaspoons soda

1 teaspoon salt

2 cups sugar

2 teaspoons cinnamon

1 1/4 cups Crisco Oil (corn oil)

3 cups grated carrots

4 eggs

 

Sift dry ingredients together. Add oil and stir.

Add eggs all at once and mix well. Add grated carrots. Pour into 2 ungreased 9 inch pans lined with brown paper. Bake at 35 minutes at 350 degrees. Cool and frost with cream cheese frosting. 

 

Chess Pie 

Recipe By :Hilda Ramsey

2 cups sugar

1 Tablespoon flour

1 Tablespoon cornmeal

4 eggs

1/4 cup butter

1/4 cup milk

4 Tablespoons grated lemon

 

Mix together ingredients. Pour into pie crust and bake at 350 degrees for about 30 minutes.

 

Cheesecake

5 8 oz packages cream cheese

1/4 teaspoon vanilla

3/4 teaspoon grated lemon peel

1 3/4 cups sugar

3 Tablespoons flour (all purpose)

1/4 tablespoon salt

5 eggs

2 egg yolks

1/4 cup whipping cream

Mix together ingredients above for filling.

Preheat oven to 400 degrees. Then Crumble 1 cup of sifted all purpose flour with 1/4 cup of sugar and 1 tsp of lemon peel. Add 1/4 cup of melted butter, 1 slightly beaten egg yolk and 1/4 tsp of vanilla. Line bottom of a spring form pan. Cook at 400 degrees for 8 minutes.

Cool for 8 minutes.

Then Crumble 1 cup of sifted all purpose flour with 1/4 cup of sugar and 1 tsp of lemon peel. Add 1/4 cup of melted butter, 1 slightly beaten egg yolk and 1/4 tsp of vanilla and then add dough up 1 3/4 inches of the side of the now cooled pan. Turn the oven to 475 degrees.

Pour filling into the crust. Bake for 12 minutes at 475 degrees. Reduce the heat to 300 degrees. Cook for 35 minutes. Turn off oven and leave in oven for about 10 minutes.

Leave in refrigerator overnight.

Slice and sugar fresh strawberries and leave in refrigerator overnight.

Beat rest of large carton of heavy cream and add sugar to taste.

Top cheesecake with strawberries. Then top with rest of large carton of whipped cream. Decorate with strawberries.

 

Chocolate Delight

 

1 cup flour

1 stick Oleo

1/2 cup nuts

1 cup powdered sugar

1 8 ounce cream cheese

1 cup Cool Whip®

1 large package instant chocolate pudding

1/2 cup milk

 

Mix together flour, Oleo and nuts; pat down in pan and bake 350 degrees for 20 minutes. Whip sugar and cream cheese. Fold in Cool Whip and add to above cooled crust. Mix chocolate pudding and milk together and pat on top of above.

 

Chocolate Peanut Candy

24 Ounces White Almond Bark Bar

10 Ounces Semisweet Chocolate Chips

10 Ounces Peanut Butter Chips

2 10 Oz. Jars Salted Peanuts

Melt all together. While warm, mix in peanuts.

Drop in small paper cups or on a cookie sheet by teaspoonfuls. 

 

Chocolate Pecan Mud Pie

 

1 Cup Cream Filled Chocolate Sandwich Cookies (crumbs of 12 Cookies)

3 Tablespoons Butter or Margarine -- melted

1 Egg White -- lightly beaten

1/4 Cup Pecans -- chopped

1/4 Cup Sugar

1 Pint Chocolate Ice Cream -- softened

1 Pint Coffee Ice Cream -- softened

10 Cream Filled Sandwich Cookies -- coarsely chopped (chunky)

 

Stir together cookie crumbs and butter. Press into a 9 inch pie plate. Brush with egg whites. Bake @ 350 for 5 minutes. Cool.

Place pecans on a lightly greased baking sheet. Sprinkle with sugar. Bake 350 8 to 10 minutes. Cool. Stir pecans, ice cream and cup of coarse cookie chunks crumbs--spoon into crust. Freeze 10 minutes. Press remaining cookie chunks and pecans on top. Cover and freeze for 8 hours and serve.

 

Chocolate Pie

1 Stick Butter

1 Square Chocolate

1 Cup Sugar

1/2 Cup Flour

2 Eggs

1 Teaspoon Vanilla Extract

Melt in a boiler butter and chocolate.

Add sugar, flour, eggs and vanilla. Beat thoroughly. Pour into greased pie pan.

Bake at 350 degrees for 25 minutes.

Serve with a scoop of ice cream. Top with Chocolate Syrup.

Cocoa Kiss Cookies

Recipe By :Barbara Blumenfeld

1 Cup Oleo -- `

2/3 Cup Granulated Sugar

1 Teaspoon Vanilla

1 2/3 Cups Flour

1/4 Cup Cocoa

1 Cup Nuts -- finely chopped

1 14 Oz Bag Milk Chocolate Kisses

Cream oleo in mixer; add sugar and vanilla. 

Gradually beat in flour and cocoa. Add nuts.

Beat on low speed until well distributed.

Chill. Meanwhile unwrap the kisses. Shape a

scant tablespoon or less of dough around each

kiss, covering it completely. (I found if you

press the point into the dough and then cover

he kiss, it is easier to shape).Roll each between

your palms to form a ball. Place a few inches

apart on Pam sprayed tinfoil lined cookie sheets.

Bake at 375 degree oven for 10 to 12 minutes.

Cool slightly. Remove with spatula to wire racks

to cool completely. If desired just before

serving dust with powdered sugar. (It’s not

really necessary as cookies are sweet enough.)

Cora Dowling Ramsey's Angel Food Cake
11 Egg Whites
1 Teaspoon Cream of Tartar
2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Bee Brand Vanilla
1/2 Teaspoon Salt
Beat eggs to a stiff froth. Add cream of tartar and sugar. Continuing the beating.. Then fold in flour, salt and vanilla. Bake in unbuttered Angel cakepan 30 to 35 minutes. Test with broom straw. If it doesn't stick it's done.

Crackle Top Cookies

2 Cups Sifted Flour

2 Teaspoons Baking Powder

1 Teaspoon Cinnamon

3/4 Teaspoon Salt

1/2 Cup Shortening or Oleo

1 2/3 Cups Light Brown Sutar

2 Eggs

1 Teaspoon Vanilla

2 Squares Unsweetened Chocolate -- melted

2/3 Cup Nuts -- chopped

1/3 Cup Milk

Powdered Sugar

 

Sift dry ingredients. Cream shortening with sugar, beat in eggs and vanilla. Add chocolate.

Add flour mix alternately with milk. Stir in nuts.

Chill until firm (2-3 hours). Shape into 1" balls. Roll in powdered sugar. Bake on greased cookie sheet at 350 degrees for 20 minutes. Cool on rack.









Date Balls

1 Large Package Dates

2 Eggs -- well beaten

1/2 Cup Sugar

1 Cup Nuts -- chopped

1 Cup Corn Flakes

1/2 Stick Butter

 

Cook dates, eggs, butter and sugar for 5 minutes.

After mixture boils Add nuts and cereal. Roll in coconut or nuts with wet hands.

 

Date Pie

1 Cup Flour

1/2 Cup Sugar

1/4 Teaspoon Salt

2 Cups Milk

2 Tablespoons Butter

3 Egg Yolks

1/4 Package Chopped Dates

1 Teaspoon Grated Lemon Peel

 

Mix flour, sugar, salt to cold milk. Stir constantly. Cook over hot water stirring until thick (about 15 minutes) . Beat egg yolks. Pour thickened mixture over yolks stirring constantly.

Cook 2 minutes longer.

 

Easy Apple Crisp Dessert

 

1 can apple pie filling

1 box yellow cake mix

2 sticks butter

1/2 cup pecans -- chopped

 

Spread apple pie filling in greased baking dish. 19 by 13 by 2 sprinkled with cinnamon to taste.

Sprinkle cake mix over apples and then sprinkle the pecans over the mix. Melt Oleo and pour over all. Bake approximately 45 minutes to an hour at 350 to 400 degrees.

 

Esther Hardin's Pineapple Pound Cake

1/2 cup Crisco

1 cup Oleo (or Butter)

1 2/3 cups sugar

6 eggs

3 cups flour

1 teaspoon baking powder

1/4 cup sweet milk

1 teaspoon vanilla

1 8 oz can pineapple -- crushed undrained

Combine shortening. Cream till fluffy.

Add eggs one at a time. Sift flour and baking powder. Add with milk and vanilla flavoring. Stir into greased and floured tube pan. Cook at 325 degrees. Start in a cold oven. Cook for 1 hour and 15 minutes or till cake tests done.

Cool in pan. Add pineapple glaze 

 

Pineapple Glaze

1/2cup Oleo (or butter)

1 1/2 cups powdered sugar -- sifted

1 cup pineapple -- crushed

1 egg (optional) -- beaten

 

Combine butter, powdered sugar and pineapple and dribble over the cake. To thicken Boil and add beaten egg. Then boil again. 

 

Frozen Strawberry Crunch

1 Cup Flour

1/4 Cup Brown Sugar

1/2 Cup Nuts

1/4 Cup Butter

2 Egg Whites -- beaten

10 Ounces Strawberries -- drained

2 Tablespoons Lemon Juice

1 Cup Whipping Cream -- Whipped

1 Teaspoon Vanilla

Mix flour, sugar, nuts and oleo. Put in shallow 9 by 9" pan. Bake at 350 degrees for 20 minutes.

Remove 1/3 of crunch for topping. For the filling mix 2 egg whites, beaten with 1 cup of sugar. Add 10 oz of strawberries drained and 2 Tablespoons of lemon juice. Whip 1 cup of whipping cream with 1 teaspoon of vanilla. Pour over the crunch in a pan. Top with 1/3 of the crunch. Freeze.

Fudge Pie

by Kathy Walker

1 stick of oleo (not butter)
3 tbs Hershey's powdered cocoa
1 cup sugar
2 eggs
2/3 cup unsifted plain flour
1 tsp real vanilla extract
1 cup chopped pecans.

1 pie crust

Take off heat. Add 3 Tbs Hershey's powdered cocoa and 1 cup of sugar. Add 2 eggs. Add 2/3 cup unsifted flour, 1 tsp Real vanilla extract and 1 cup of chopped pecans.

Bake in preheated oven at 325 degrees for 20 to 25 minutes.

 

Ginger Snaps

1 Cup Shortening

2 Cups Sugar

2 Eggs

1/2 Cup Dark Cane Syrup

4 Cups Flour

1/2 Teaspoon Salt

3 Teaspoons Soda

2 Teaspoons Ginger

2 Teaspoons Cloves

1 Teaspoon Vanilla

2 Teaspoons Cinnamon

2 Teaspoons Baking Powder

Cream sugar and shortening.

Add eggs and remainder of ingredients. When well mixed, roll into small balls the size of marbles in the palm of our hand. Dip balls in a mixture of sugar and cinnamon (in addition to mixture called for in recipe). Bake in 350 degree oven for 15 minutes on tin foiled lined cookie sheet. Leave about an inch between each ball when placing them on baking sheet as they flatten out as they bake. Yield: "204 "

 

Golden Lemon Bars

1 1/2 Cups Flour

1/2 Cup Light Brown Sugar

1 Stick Oleo

2 Eggs -- well beaten

1 Cup Light Brown Sugar

1/16 Cup Coconut

1/2 Cup Nuts -- chopped

2 Tablespoons Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1/2 Teaspoon Vanilla

1 Tablespoon Butter

1 Cup Powdered Sugar

2 Tablespoons Lemon Juice

Pastry: 1 1/2 cup of flour, 1/2 cup light brown sugar and one stick of oleo. Combine and pour into 9 by 13 inch pan. Bake 15 minutes in 350 degree oven. Filling: 2 well beaten eggs, one cup of light brown sugar, 1 1/4 cup of coconut, 1/2 cup of chopped nuts, 2 Tablespoons of flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of vanilla. Pour over baked pastry and bake 20 minutes at 350 degrees. 

Remove and glaze with 1 Tbsp. of butter, 1 cup of powdered sugar, and 2 tablespoons of lemon juice.Glaze while warm. Cut cookies into squares when cool. Yield: "72 "

strawberry short cake

Hummingbird Cake

 

3 cups plain flour

2 cups sugar

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

3 eggs -- beaten

1 cup Wesson Oil

1 1/2 teaspoons vanilla

1 can pineapple -- undrained

2 cups bananas -- chopped

1 cup pecans -- chopped

 

Sift together dry ingredients including sugar.

Stir eggs and oil together. Add vanilla.

Add oil mixture to dry ingredients.

Stir in pineapple, nuts and bananas.

Bake in 3 well-greased and floured 9 inch cake pans. Bake at 350 degrees 25 to 30 minutes.

Cool 10 minutes. Remove from pan.

 

Key Lime Pie

Recipe By: Hilda Ramsey

1 Package lime Jello

1/4 Lemon juice

1 Cup boiling water

1/2 Cup sugar

1 Can pet evaporated milk

Cool Whip

Graham Cracker Crust Mix or 2 or 3 graham cracker crust pie shells

Semi sweet chocolate squares (optional)

 

Chill the pet milk in the freezer, but do not freeze. Pour boiling water over the Jello and mix well. Beat (with mixer) the pet milk (separately) until fluffy. Add the sugar as you beat the milk.

Add lemon juice to milk and sugar mixture. Beat (with mixer separately) the Jello until foamy. Add the milk mixture to the Jello mixture. Beat until well blended. (To make this mixture greener, add a drop or two of green coloring, if desired.) Pour into pan or pie crust shells. Chill. Just before serving, spread a layer (not too thick) of Cool Whip over the top of the mixture. Garnish with finely grated semi-sweet chocolate. (This is optional but looks nice.)

 

Lee Jewell's Lemon Cheese Cake

Recipe By :Lee Jewel McMullen

8 Egg Whites

3 1/2 Cups Flour

2 Cups Sugar

1 Cup Butter (2 Sticks)

1 Cup Milk

5 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla

Cream butter and sugar. Add dry ingredients alternately with milk. Add vanilla. Fold in beaten egg whites. Bake in 4 layers at 350 degrees.

Filling: 8 egg yolks +1 whole egg

1/2 CUP BUTTER

½ CUP BUTTER

1 CUP +1 T SUGAR

rind and juice of 2 lemons

Melt butter in top of a double boiler. Add sugar then beaten eggs then lemon juice and rind. Cook until thick enough to spread. Ice with a 7 minute frosting.

Lemon Squares

2 1/2 Cups All Purpose Flour

1/2 Cups Powdered Sugar

1 Cup Butter -- melted

4 Eggs -- beaten

1/3 Cup Lemon Juice -- fresh or fresh frozen, but not from concentrate

2 Cups Sugar

1/4 Cup Flour

1/2 Teaspoon Baking Powder

Pour melted butter over the blended flour and sugar. Mix. Press into a 9 by 13 or 10 by 15 inch shallow pan. Bake at 350 degrees for 20 minutes until light brown. Filling: Combine eggs, sugar and lemon juice. Beat well. Stir flour and baking powder into egg mixture. Pour over baked crust and put back into 350 degree oven for 25 to 30 minutes. Cool and sprinkle with powdered sugar. Cut into squares. 


Lillian Ann's Lemon Chess Bars

2 Cups flour -- .

1/2 Cup powdered sugar

4 Eggs

2 Cups sugar

1/2 Cup lemon juice

1/3 Cup flour

1/2 Teaspoon baking powder

Sift together 2 cups of flour and powdered sugar.

Mix with 1 cup of softened margarine. Mix the three ingredients well. Press into a 12 by 2 inch pan with edges high. Bake at 325 degrees for 20 to 25 minutes. 

For the filling: Mix 4 eggs, 2 cups sugar, 1/2 cup of Lemon juice, 1/4 cup of flour, 1/2 teaspoon of baking powder. 

Mix well. Pour into the hot pastry. Bake 20 to 25 minutes at 325 degrees. Source:

 

Meringue Filling

4 Egg Yolks

1/2 Cup Sugar

1 Tablespoon Grated Lemon Peel

3 Tablespoons Lemon Juice

1/8 Teaspoon Salt

1 Cup Whipping Cream

In a double boiler heat egg yolks slightly. Add sugar, salt, lemon juice and peel. Cook over boiling water stirring constantly 8-10 minutes until thickened. Cool. Whip 1 cup of cream. Fold into cooled mixture. Fill shells. Chill 12-24 hours. Top with more cream after you fill the meringue. 

Meringue Shells

3 Egg Whites -- room temperature

1 Cup Sugar

Dash Salt

1/2 Teaspoon Vinegar

1/4 Teaspoon Vanilla
 

Add salt, vinegar, vanilla to egg whites. Beat well to form peaks. Add sugar gradually. Beat very stiff. Cover baking sheet with brown paper. 

Spoon mixture on paper to make 8-11 meringues. Bake 45 minutes at 300 degree oven. 

Remove immediately from paper. Store in pasteboard box.

 

Mile High Pie

Recipe By :Mary Alice Bishop

2 Whites

1 Cup Sugar

1 Tablespoon Lemon Juice

Pinch Salt

1 10 Oz Package Partially Thawed Strawberries

1 1/2 Cups Cool Whip
 

Put first 5 ingredients into a large mixing bowl. Mix on high for 15 minutes. Fold into this miture the Cool whip. Put mixture into GRAHAM CRACKER CRUSTS. Freeze.

 

Milky Way Cake


Recipe By :Lonelle Jackson

2 1/2 Cups Flour

4 3ggs

2 Sticks Butter

1 Teaspoon Soda

1 Teaspoon Vanilla

2 Cups Sugar

1/2 Teaspoon Salt

5 Milky Way Bars

1 Cup Buttermilk

1 Cup Pecans

 

In double boiler melt candy and 1 stick of oleo. Mix all other ingredients except nuts. Stir in the candy mixture and nuts. Pour into 3 8" pie pans and Bake at 350 degrees for 30 minutes. 

Add Easy Icing

Mitford Orange Marmalade Cake

Recipe By :Betty Peters

2 18 1/4 Oz Boxes Yellow Cake Mix

6 Cup Water -- `

2/3 Cup Oil

1 Teaspoon Orange Zest

or 1/2 Tsp Orange Extract -- grated

 
Beat cake mix, eggs, oil, water and orange zest with electric mixer 2 minutes. Divide batter evenly among 3 greased and floured 9 inch round cake pans. Bake at 350 degrees until toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from pans and let cool completely on racks.

 

Mitford Orange Marmalade Cake Frosting

Recipe By :Betty Peters

1 Cup Butter -- softened

5 Cups Powdered Sugar

2 Teaspoons Orange Zest or Tsp Orange Extract

Beat cream cheese and butter with electric mixer until light and fluffy. Add powdered sugar a little at a time, beating constantly, until of spreadable consistency. Stir in orange zest. ASSEMBLY Place 1 cake layer on cake plate. Cut off raised part. Spread 1/2 cup marmalade on top of cake layer. Spread about 1/2 cup frosting over marmalade. Repeat with second layer. Top cake with third layer and evenly spread remaining frosting over top and sides. Swirl about 1/2 cup remaining marmalade on top for decoration. 

Source: "Gipsy Grubb"

Mixed Nut Turtles

Recipe By :Pat Branch

1 cup butter -- softened

1/2 cup sugar

1 egg yolk

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 9.75 oz can mixed nuts (with almonds, macadamia nuts, and cashews)

1 1/2 cups semisweet chocolate morsels

2 teaspoons shortening

 

Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolk and vanilla, beating well. Add flour, beating just until blended. Drop dough by level Tablespoonfuls 2" apart onto ungreased cookie sheets. Flatten each ball of dough to a 2" circle, using fingers. Cut large macadamia nuts in half. Press nuts firmly into outside top edges of cookies. Bake at 350 degrees for 10 to 12 minutes or until edges of cookies are lightly browned. Cool on cookie sheets 1 minute. Carefully remove cookies to wire racks to cool completely. Place chocolate and shortening in top of a double boiler over hot water. Stir until melted. Spoon 1 heaping teaspoon melted chocolate onto center of each cookie. Spread and smooth chocolate between nuts. Let set until chocolate hardens.

Yummy Cake

Recipe By :Phyllis Brackin

1 Box Lemon Supreme Cake -- baked according to directions

1 Large Container Cool Whip

1/2 Cup Lemon Juice

1 Can Eagle Brand Condensed Milk

 

Mix lemon juice, Eagle Brand milk. Split both layers of cake and spread lemon milk mixture between layers.

Frost with Cool Whip


Pecan Tassies

Recipe By :Doris Johnston


1/2 Cup Butter (do Not Substitute)

2 Tablespoons Sugar

1 Teaspoon Vanilla

1 Cup Pecans -- CHOPPED

1 Cup Sifted Cake Flour

 

Cream butter, sugar, and add vanilla, pecans, and flour. Refrigerate dough for about one hour. Make balls with teaspoon or small scoop. Place on ungreased cookie sheet and bake for 40 minutes in a 300 degree oven. When done lift gently and place in a container of sifted confectioners sugar. Gently roll the cookies until covered in sugar. I store these cookies in a container of the powdered sugar until used. Source:

"Judy Palmer"

 

"These have become a Christmas tradition and are now a "must" at our annual office party at our home. They are served with traditional "tassies". The pecans for my tassies, nut balls and Christmas baking have been furnished for years by our dear friend from Quincy Florida--Lorraine Davis." 

 

Pat's Graham Squares

Recipe By :Pat Branch


1 Box Graham Cracker Squares

1 Cup Pecans

1/2 Cup Sugar

1 Stick Butter or Margarine

1/2 Cup Chocolate Chips 

Peach Noodle Kugel

Recipe By :Barbara Blumenfeld

 

1 8 Ounce Package Medium Noodles

3 Tablespoons Butter or Margarine

3 Eggs

1/2 Cup Sugar

2 Cups Milk

1/2 Cup Dark Seedless Raisins

1 16 Oz. Can Sliced Cling Peaches

Streusel Topping 

 

Preheat oven to 350 degrees. Prepare noodles as label directs. Drain. In large bowl toss hot, cooked noodles with butter or margarine in medium bowl. With wire whisk or fork, beat eggs, sugar until well mixed. Stir in milk and raisins. 

 

Peanut Pie

 
Recipe By :Mary Alice Bishop

 
2 Graham Cracker Crusts

8 Ounces Cream Cheese -- SOFTENED

2/3 Cup Chunky Peanut Butter

2 Cups Powdered Sugar

1 Cup Milk

9 Ounces Carton Cool Whip

 

Cream the cream cheese and peanut butter. Add sugar and milk. Place mixture in Graham cracker crust. Freeze.

Pecan Pie with Chilled Vanilla Custard

By Pat Branch

 

1 (2 pound 4 ounce) package frozen Mrs. Smith’s Special Recipe Pecan Pie

1 cup of milk

½ cup whipping cream

1/3 cup sugar

2 teaspoons vanilla extract

4 egg yolks

1 Tablespoon butter or margarine

 

Thaw pie at room temperature for 2 hours. Whisk together milk and next ingredients in heavy saucepan; cook over low heat, and stir in vanilla and butter. Chill. Serve custard over pecan pie. 

Try this with Mama E’s pecan pie under Ramseys and Recipes.

 

Pots de Creme

Recipe By :Hilda Ramsey

 

2 cups light cream

2 4 oz bars of sweet cooking chocolate -- grated

pinch salt

6 egg yolks

1 tablespoon Jamaican rum

 

Combine cream, chocolate and salt in saucepan. Place over low heat and cook stirring constantly and hard. Cool. Stir in rum. Pour into pots de creme or large bowl. Refrigerate til firm. 

 

Note: Hilda Ramsey kept a box of tiny flower pots clean and waiting to be covered with crushed oreos to give the earth appearance. She would then lay a gummy worm on top, or would stick a flower in it. This is a fun delicious recipe.

Sour Cream Coffee Cake

Recipe By :Sharman Ramsey

 

2 sticks butter

2 cups sugar

2 eggs

1 carton sour cream

1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup pecans -- chopped

1/2 teaspoon sugar

1/2 teaspoon cinnamon

 

Cream butter and sugar. Beat in 2 eggs. Add sour cream and vanilla. Sift together flour, baking powder and salt. Top with pecans, cinnamon and sugar. Source:

"Pamela Thuss "

Sour Cream Pound Cake


Recipe By :Sharman Ramsey

 

2 sticks butter -- softened

3 cups sugar

6 eggs

3 cups flour

½ tsp Baking soda

½ tsp Salt

½ tsp vanilla

 

Cream butter and sugar. Add eggs one at a time and beat until mixed (about 1 minute). Add 1/3 cup of flour. Add 1/2 of sour cream. Mix well. Add 1/3 of sour cream. Mix well. Add last 1/3 of flour. Mix well. Bake in tube pan for two hours at 275 degrees. Source: "Ann Spann"

Strawberry Pie

Recipe By :Sharman Ramsey

 

1 pie crust

3 Tablespoons strawberry Jell-O

3 Tablespoons cornstarch

3/4 cup sugar

1 cup water

1 quart fresh strawberries

Cool Whip

 

Cook pie crust. Combine all ingredients except strawberries. Boil until clear. Cool. Pour berries into crust. Add Jello mixture. Refrigerate. Top with Cool whip before serving. Source: "Jan Jackson"

Sweet Potato Pecan Balls

Recipe By :Rosa Thomas

4 cups sweet potatoes -- mashed and peeled

1/2 cup butter -- melted

1/2 teaspoon salt

1/4 teaspoon pepper

cinnamon, optional

Marshmallows -- cut in half, or thirds

2 cups pecans -- chopped

 

Mix potatoes, butter, salt, pepper, and cinnamon.

Divide into 12 portions. Shape each portion around a Marshmallow. Roll balls in chopped pecans. Place 2 inches apart on greased baking sheet. Bake 350 degrees for 20 minutes.

 

Triple Decker Fudge

Recipe By :Charlie Capps

12 Ounces Chocolate Chips

12 Ounces Butterscotch Chips

18 Ounces Creamy Peanut Butter

12 Oz Jar Dry Roasted Peanuts

1 Cup Butter

1/2 Cup Regular Vanilla Pudding -- not instant

1/2 Cup Milk

2 Pounds Powdered Sugar

1 Teaspoon Vanilla Extract

 

Spread 1/2 of mixture over bottom of the pan. Add 12 oz jar of dry roasted peanuts to the other half. Set aside. This will be the top layer.

Combine butter, vanilla pudding milk. Boil together for 1 minute. Remove from heat. Add 2 pounds of powdered sugar a small amount at a time. Add vanilla extract. Spread on top of first layer. (Bottom layer may need to be cooled slightly.) Chill and cut in small pieces. Needs to be really cold to slice. Freezes well. Makes a big batch.

Vanilla Kiss Cookies


Recipe By :Barbara Blumenfeld

1 Cup Oleo or Butter

1/2 Cup Sugar

1 Teaspoon Vanilla

1 3/4 Cups Flour

1 Cup Nuts -- finely chopped

14 Oz Package Chocolate Kisses

 

Cream oleo in mixer; add sugar and vanilla. Gradually beat in flour and cocoa. Add nuts. Beat on low speed until well distributed. Chill. Meanwhile unwrap the kisses. Shape a scant tablespoon or less of dough around each kiss, covering it completely. (I found if you press the point into the dough and then cover the kiss, it is easier to shape). Roll each between your palms to form a ball. Place a few inches apart on Pam sprayed tinfoil lined cookie sheets. Bake at 375 degree oven for 10 to 12 minutes. Cool slightly. Remove with spatula to wire racks to cool completely. If desired just before serving dust with powdered sugar. (It’s not really necessary as cookies are sweet enough.).

Yield: "72 "

 

White Chocolate Cheesecake

Recipe By :Pat Branch

 

2 packages Philadelphia Cream Cheese -- softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

4 squares of Bakers Premium White Baking Chocolate -- chopped, divided

1 READY TO USE CHOCOLATE FLAVOR CRUMB CRUST

 

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/3 cup of the white chocolate. Pour into crust. Sprinkle with remaining white chocolate. Bake at 350 degrees for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight

Lillian Ann's Lemon Chess Bars

2 cups flour -- .

1/2 cup powdered sugar

4 eggs

2 cups sugar

1/2 cup lemon juice

1/3 cup flour

1/2 teaspoon baking powder

Sift together 2 cups of flour and powdered sugar.

Mix with 1 cup of softened margarine. Mix the three ingredients well

Press into a 12 by 2 inch pan with edges high.

Bake at 325 degrees for 20 to 25 minutes.

For the filling: Mix 4 eggs, 2 cups sugar, 1/2 cup of Lemon juice,

1/4 cup of flour, 1/2 teaspoon of baking powder.

Mix well. Pour into the hot pastry. Bake 20 to 25 minutes at 325 degrees.

Source: Lillian Ann Robinson

Angels' Cookies

1 1/2 Cups Oatmeal

1 Stick Oleo

1/2 Cup Pecans -- chopped

1 Egg

3/4 Cup Sugar

1 Teaspoon Flour

1 Teaspoon Baking Powder

1 Teaspoon Vanilla

Place oatmeal in mixing bowl. Melt oleo and pour over oats. Sift all dry ingredients together.

Mix the dry ingredients with the oats. Beat egg and add vanilla to egg and blend with the oats. Add pecans. Cover cookie sheet with aluminum foil and drop cookies by 1/2 tsp. Bake at 325 degrees for 11 minutes. Cool before removing from cookie sheet. This is a "Happiness Ministry" with which I have had the privilege of participating. Wanda bakes these for Butch, her son, and the other Angels. Source: "Wanda Buchanan"

Strawberry and White Chocolate Bread Pudding
2 cups heavy cream
½ cup plus 3 tablespoons granulated sugar, divided
2 teaspoons vanilla extract
2 large eggs, lightly beaten
16oz (weight) bread slices- I used the texas loaf bread, about 11 slices, cut into ½ inch squares
1 pint fresh strawberries-I sliced mine
4 oz. Hershey’s white chocolate morsels
1 tablespoon unsalted butter at room temperature
Combine the cream and ½ cup of the sugar in a medium saucepan over medium heat. Add the vanilla extract. Bring the mixture to a simmer and then remove the pan from the heat. Set aside until the mixture is cool enough to touch.
Whisk the eggs into the cooled cream mixture and set aside to cool completely.
Stir together the cooled cream mixture, bread cubes, three fourths of the strawberries, and the white chocolate in a large mixing bowl. Allow the mixture to stand at room temp for one hour.
Preheat the oven to 350F.
Lightly grease an 8x8 inch baking dish with the butter. Sprinkle the remaining 3 tablespoons of sugar into the dish and turn until the bottom and sides of the baking dish are evenly coated. Spoon the bread pudding mixture into the prepared dish, pouring any remaining custard over the top of the pudding. (The mixture may still be slightly liquidy at this point.)
Pour the remaining Strawberries on top of the pudding. Cover the pan with saran wrap (I promise it won’t melt) and then put tin foil over the saran wrap and set the whole dish inside a larger baking dish. Fill the larger pan with enough water to come halfway up the sides of the pudding dish. Bake the pudding at 350F for 25 minutes and remove from the oven.
Increase the oven temperature to 375F. Remove the foil and saran wrap from the top of the pudding, return to the oven, and bake for 35 to 40 minutes, or until the top is golden brown. Remove the pudding from the water bath and set aside to cool slightly. Cut into squares. Serve each portion lightly drizzled with the white chocolate sauce. Serve warm…….enjoy.


White chocolate sauce:
2 cups Hershey’s white chocolate morsels
¾ cup heavy cream
1 tablespoon plus 1 teaspoon light corn syrup
Fill a medium saucepan or the bottom of a double boiler halfway with water and place over medium heat. Bring the water to a simmer.
Combine the chocolate and cream in a heat-proof bowl or the top of the saucepan. Whisk the chocolate-cream mixture until the chocolate is melted.
Remove the sauce from the heat and stir in the corn syrup. Set the sauce aside to cool to room temperature. Serve warm or at room temperature.