Ooee Gooee Cake
Ingredients & Directions 1 Yellow cake mix 1 Stick butter 1 c Chopped pecans 2 Eggs 8 oz Cream cheese 1 lb Powdered sugar Mix yellow or lemon cake mix with butter, pecans and egg. Press in bottom of 9×13 pan Mix two eggs , cream cheese and sugar. Pour on top of cake. Bake 350 for 40 minutes or until done Roberta Crelin Mudbugs and More format by Emilie rwsm05a Yields 10 Servings
Turkey Pot Pie With Mashed Potato Crust
Ingredients & Directions 5 c Mashed potato 1 Egg; slightly beaten 1/2 c Mayonnaise 1 tb Lemon juice 3 c Turkey; Diced 2 c Celery; Chopped 1 c Peas; Cooked, drained 1 c Cheddar cheese; grated Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into potato crust. Top with cheese. Continue baking 15-20 minutes or until hot through. Yields 6 Servings
Pear Tart With Frangipane
Ingredients & Directions 1 (9-in) pre-baked tart shell 1 1/2 c Sugar 1 2″ piece of vanilla bean – split open 2 Strips of lemon zest -(1″ x 2″ each) 2 tb Freshly squeezed lemon juice 3 lg Ripe pears -(Bosc, if possible) 1/2 c Whole blanched almonds 2 c Milk 1 2″ piece of vanilla bean 2 Eggs 2 Egg yolks 3/4 c Sugar 1 c Flour 6 tb Butter; in 1/2-in bits 1/2 c Dry or stale macaroons – pulverized 1/2 c Kirsch 1 1/2 c Apricot jam 1/4 c Kirsch 3 tb Finely chopped pistachios – (blanched) IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end. Poach the pear halves in the sugar syrup until tender. Drain on a rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor. Heat the milk with the remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour. When the flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes, or until nicely thickened. Pour pastry cream into a bowl and stir in the 6 tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch. Allow to cool to room temperature, stirring occasionally; cover with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear. Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set the pear round in the center and arrange around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios and sprinkle over the pears. Refrigerate until 15 minutes before serving. (Can be made 1 day in advance.) From Yields 8 Servings
Owendaw Corn Bread
Ingredients & Directions Hominy gives this bread it’s Distinctive flavor. Like all Spoon breads, it Should be eaten very hot With plenty of butter. Do Try this one it will Change your mind about grits This recipe orignally appeared in The Carolina Housewife. The last line in the recipe is taken verbatim from the orignal by the authors. 1 C Cooked hominy 2 T Butter 2 Eggs 1 C Milk 1/2 C Cornmeal 1/2 t Salt While hominy is hot, stir in the butter. Beat eggs until light and add to hominy, then add milk. Stir in cornmeal and salt. This makes a very thin batter. Pour into a deep, buttered pan and bake in a 375 degree F. oven for about 30 minutes (about 1 hour in a glass baking dish). This will serve 6. When baked, it has the appearance of a baked batter pudding, and when rich and well mixed it has almost the delicacy of baked custard. SOURCE: Two Hundred Years of Charleston Cooking Published in Early American Life 8/93 POSTED BY: Jim Bodle 9/93 Yields 1 servings
Wiebe's Wiggly Cake
Ingredients & Directions 2 c Brown sugar 1 ts Nutmeg 2 c Milk 1/2 c Prepared worms 6 tb Butter 3 c White flour 1 1/2 c Raisins 2 ts Baking soda 2 ts Cinnamon 2 ts Baking powder 1 ts Cloves 2 x Eggs Directions: To prepare worms (Red Wiggler earthworm) place them in peat moss for 12-14 hours to clean out grit. Then rinse in clear water and plunge into boiling water flavoured with a bit of lemon. Remove worms after 2 mins., and repeat plunge into boiling water twice more for 2 min. with fresh pot of water and lemon each time. Drain thoroughly,spread on a flat tin,and bake for 10 min. at 350 degrees. Results look like shoelaces and store well. to make cake: Combine eggs, sugar, and butter in a bowl. Beat until fluffy. Add spices, baking powder and baking soda and flour alternately with milk while beating continuously. Add raisins and worms. Makes 2 loaf pans or one 9 x 13 inch pan. Bake at 350 degrees for 50 minutes or until done. Yields 12 servings
Ha'penny Friendship Bread-pg. 4****fjvs25a
Ingredients & Directions FRIENDSHIP POEM FRIENDSHIP POEM: “A penny for happy thoughts, Grains that grow and nourish, Leavenings to lift us up, May friendship ever flourish.”These lovely friendship loaves were inspired by the “Begger’s Rhyme” of unknown origin…”Christmas is coming, the geese are getting fat, plase put a penny in the old man’s hat, If you haven’t got a penny, a ha’penny will do, If you haven’t got a ha’penny–God Bless You!” This special message to accompany your gift breads (the Friendship Poem), is sure to spread the feeling of warm frienship and good will.I have never tried this recipe. It comes from my “Pillsbury Festive Holiday Recipes” cookbook, Classic #13. Marilyn Sultar Yields 2 Servings
Frango Mint Cheesecake
Ingredients & Directions -CRUST- 8 oz Chocolate Wafer Cookies, 4 tb Butter — melted Thin FILLING 1 c Frango Mints — chopped 2 lg Eggs 3 pk (8 Oz) Cream Cheese — 1/3 c Heavy Cream (Whipping) Softened 1 ts Vanilla Extract 1 c Sugar TOPPING 1/4 ts Gelatin, Unflavored 1/2 c Sour Cream 1 tb Cold Water pn Salt 4 Frango Mints In a food processor bowl, pulverize the cookies. Add the butter and mix. Turn the mixture into a 10-inch springform pan and press onto the bottom to form a 1/4-inch thick crust. and set aside. Preheat oven to 350 F. Melt the chopped mints in apie pan set in an electric skillet heat to 325 F, or in the top of a double boiler over hot water. Cool. In a large mixer bowl, beat the cream cheese until smooth. Add the sugar and cream for 3 mins. Add the eggs at low speed, continuing to beat at low speed until mixture is well blended. Add the melted mints, cream and vanilla. Blend well. Pour the batter over the prepared crust and bake for 35 mins. The center will be shaky, but will firm up as it cools. Cool on a rack for 1 hr. While the cake is cooling, combine the gelatin and cold water in a small bowl. Chop the mints and melt over hot water; stir in the gelatin mixture and cool slightly. Blend in the sour cream and salt. Spread the topping over the cooled cheesecake and chill in the refrigerator. Makes 12 to 16 servings. Yields 12 servings
