OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)
PIES
Coconut
Pie
1/2
to 1 cup sugar, 4 tablespoons flour, 1/8 teaspoon salt, 2
slightly-beaten eggs, 1 1/2 cups milk, 1 grated fresh
coconut, 1/2 cup coconut milk
Mix
sugar, flour, salt. Add eggs, milk, coconut milk and grated
coconut (save 1/2 cup for top of pie), mixing well. Put
into unbaked pie shell and bake slowly until custard is
firm and pastry is golden brown.
Add remaining grated coconut to top of pie during last
15-20 minutes of baking. Let cool before
cutting.
Mrs SS, Jackson
MS
Egg
Custard
4
eggs, 1 1/2 cups sugar, 1 1/2 cups milk, 2 tablespoons
plain flour, 2 tablespoons melted butter, nutmeg to taste
Mix
all ingredients together; pour into unbaked pie shell. Bake
at 350 degrees "until done."
FMS, Lexington
MS
Lemon Chess
Pie
1
1/2 cups sugar, 1 tablespoon flour, 1 tablespoon corn meal,
pinch of salt, 3 large or 4 medium eggs at room
temperature, 1/4 cup melted butter, 1/4 cup milk, 1/4 cup
lemon juice, 1 teaspoon vanilla extract, 1 teaspoon apple
cider vinegar, grated rind of one large or two small lemons
Mix
sugar, flour, corn meal and salt. Add eggs, one at a time,
beating well after each. Add butter, milk, lemon juice,
vanilla extract, apple cider vinegar and grated rind.
Pour into unbaked pastry shell and bake on second oven rack
for 35 minutes at 375º. Place pan of water on top rack
while baking pie.
MH, Goodman
MS
Fudge Pecan
Pie
9"
unbaked pie shell, 1/3 cup all-purpose flour, 1/4 teaspoon
salt, 1 1/4 cup light syrup, 1/4 cup sugar, 1/2 cup cocoa
mix, 3 whole eggs, 3 tablespoons melted butter, 1 1/4
teaspoon vanilla extract, 1/2 cup chopped pecans, 1/2 cup
whole pecans
Combine
all ingredients except pecans. In large bowl, blend at
medium speed for 45 seconds. Add chopped pecans and blend
at low speed for 30 seconds.
Pour mixture into unbaked pie shell. Arrange whole pecans
on top of mixture. Bake for 1 hour at 350º. Cool and cover
for several hours before serving.
RPD, Jackson
MS
Pecan
Pie
1
cup Karo syrup, 3 whole eggs, pinch of salt, 1 teaspoon
vanilla extract, 1 tablespoon melted butter, 1 cup sugar, 1
1/2 cups shelled & clean pecans
Beat
eggs into Karo syrup, then mix all ingredients together.
Pour into pie shell. Bake at 350 degrees for one
hour.
Mrs MR, Tallulah
LA
Southern Pecan
Pie
Crust
(pie shell):
1
cup all-purpose flour, 1/2 cup Crisco, 1/2 teaspoon salt,
1/2 teaspoon sugar, 3 tablespoons water
Combine
flour, salt, sugar and shortening. Cream together with fork
or fingers. Add water 1 tablespoon at a time to form pastry
ball. Roll out and place into pie pan.
Filling:
1
cup sugar, 1/2 stick butter, 1 cup white Karo syrup, 4
eggs, 2 teaspoons vanilla extract, 1 1/2 cups pecans
Cream
butter and sugar. Beat in eggs, all at once, then stir in
corn syrup. Add vanilla and pecans.
Pour mixture into pie shell and bake in pre-heated 400
degree oven for 5 minutes. Reduce heat to 325 degrees and
bake for 45 more minutes (or until
done).
IG, Goodman
MS
Sweet Potato
Pie
2
cups mashed sweet potatoes, 3 cups sugar, 6 tablespoons
flour, 1 large can evaporated milk, 4 eggs, 2 tablespoons
vanilla extract, 2 teaspoons lemon flavoring, 2 sticks
butter, 2 unbaked pie shells
Add
butter to warm mashed potatoes. Sift sugar and flour
together and add to potatoes. Add eggs, one a time, beating
well. Add evaporated milk and flavorings.
Cook in unbaked pie shell in a slow oven for 1 1/2 hours.
Makes two pies.
TM, Lexington
MS
CAKES
Applesauce
Cake
1
cup butter, 1 cup sugar, 1 egg, 1 cup applesauce, 1
teaspoon vanilla extract, 1 3/4 cup flour, 1 teaspoon
baking soda, 1 teaspoon cinnamon, 1 cup chopped dates, 1
cup raisins, 1 cup pecans
Cream
sugar with butter. Add egg. Add vanilla and applesauce. Use
some of the flour to dredge fruit and nuts. Sift dry
ingredients together; add to creamed misture, mixing well.
Fold in fruit and nuts.
Bake in loaf pan at 325 degrees until done (about 40-45
minutes). Leave on cooling rack 10 minutes or more before
removing from pan.
RH, Camden
MS
Holiday
Lemon
Cake
1 box Duncan
Hines Lemon Supreme cake mix, 1/2 cup sugar, 4 eggs, 3/4
cup oil, 1 cup apricot nectar
Mix
and beat well; bake in greased and floured tube pan 1 1/4
hours at 350 degrees.
Glaze
for cake: 1 cup confectioner's sugar, juice from 2 lemons,
grated rind of 1 lemon
MJ, Tchula
MS
Hummingbird
Cake
3
cups enriched all-purpose flour, 1 teaspoon baking soda, 1
teaspoon salt, 1 teaspoon cinnamon, 2 cups sugar, 3 eggs, 1
1/2 cups butter-flavored vegetable oil, 1 eight-ounce can
crushed pineapple with juice, 2 medium or 3 small chopped
bananas, 1 cup chopped nuts
Mix
flour, soda, salt, cinnamon, sugar, oil, eggs and pineapple
in this order by hand and spoon, stirring after each
ingredient added. Next add the bananas and nuts.
Pour mixture into a greased and floured tube pan. Bake at
350 degrees for 1 hour and 5 minutes. Let cool in pan for 1
hour before removing.
Mrs EES,
Brookhaven MS
Mississippi Mud
Cake
1
cup butter, 4 eggs, 1 cup flaked coconut, 2 cups sugar, 2
1/2 cups sifted all-purpose flour, 1/3 cup cocoa, 1
teaspoon vanilla extract, 1 cup chopped pecans or walnuts,
1 thirteen-ounce jar marshmallow creme
In
large bowl, beat butter until creamy (electric mixer,
medium speed). Add eggs, one at a time, beating after each.
Add coconut, sugar, flour, cocoa, vanilla and nuts. Stir
with large spoon until well-mixed. This is a heavy batter;
don't beat. Spread batter in greased, floured, 9 x 13 pan.
Bake at 350 degrees for 45 minutes. As soon as cake is
taken from oven, spread marshmallow creme over hot cake.
Icing:
1/2
stick butter, 1 pound confectioner's sugar, 1/2 cup cocoa,
1/3 cup milk, 1/2 cup chopped nuts
Combine
icing ingredients. Spread on cake. More milk will make
thinner icing, if desired.
LGL, Lexington
MS
CANDY
Never-Fail
Divinity
2
cups sugar, 1/2 cup water, pinch of salt, 1 pint
marshmallow creme, 1/2 cup nuts
Combine
sugar, water, salt. Bring to rolling boil, then boil for 2
minutes. Put marshmallow creme in large bowl, then pour hot
syrup over it all at once. Stir until candy loses its
gloss. Add nuts and drop rounded spoonfuls onto waxed
paper.
GM, Lucedale
MS
Chocolate
Fudge
4
1/2 cups sugar, 1 tall can Pet milk, 3 cups chopped nuts, 3
6.5-ounce packages semi-sweet chocolate chips, 8-ounce bag
marshmallows, 2 sticks butter or oleo, 2 teaspoons vanilla
extract
Bring
milk and sugar to boil; boil for 9 minutes. Remove from
heat; add other ingredients and stir until all is melted.
Pour into shallow, greased dish or dishes. Let stand at
least 1 hour before cutting into
squares.
DC, Lexington
MS
Orange Sugared
Walnut (or Pecan) Candy
1
pound light brown sugar, pinch of salt, 3/4 cup evaporated
milk, 1 tablespoon butter, 1 teaspoon grated orange rind, 4
cups (1 pound) walnut or pecan halves
Place
2 large pieces of foil on counter top for spreading out
nuts. In medium sauce pan mix brown sugar, salt, milk,
butter and orange rind. Stir over low heat until sugar is
dissolved, then cook over medium heat stirring constantly
to soft boil stage (234 degrees) about 9 minutes. Remove
from heat, add walnuts and stir to coat.
Pour out onto first sheet of foil. With two forks, quickly
separate nuts, lifting up and dropping onto second foil
sheet. Let cool completely. Store in tightly-covered
container. Makes 2 1/4 pounds.
TM, Lexington
MS
Easy Delicious
Pecan Pralines
3
cups white sugar, 1/3 cup Karo syrup, 2/3 cup milk, pinch
of salt, big pinch of baking soda, 1/2 stick butter, 2 cups
toasted pecans
Mix
all ingredients in deep boiler or pan. Bring to quick boil,
then reduce heat to lowest possible point. Cook slowly,
stirring often. When it reaches a soft ball, remove from
heat and let stand for a few minutes. Then, beat until
candy thickens and loses its gloss.
Drop with a spoon onto waxed paper, in any size pieces you
desire. Let cool.
Mrs WEF, Tchula
MS
Pecan Roll
Candy
2
cups sugar, 1/2 cup water, 1/2 cup syrup, 1 teaspoon
vanilla extract, 1 small can evaporated milk (2/3 cup), 3
tablespoons butter, 1 cup chopped pecans, 1 cup
finely-chopped pecans
Combine
sugar, water and syrup; bring to hard boil. Remove from
heat. Add milk and butter. Bring to boil again and cook to
soft-ball stage, stirring constantly. Remove from heat. Add
vanilla and beat mixture until almost hard. Add chopped
pecans, mix; pour mixture onto marble slab.
Make into rolls, rolling in the cup of finely-chopped
pecans.
PL, Goodman
MS
COOKIES
Lynda's
Cookies
1
cup shortening, 1 1/2 packed cups brown sugar, 2 cups white
sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cup
chopped cherries (or nuts or raisins), 2 cups plain flour,
2 teaspoons baking powder, 2 teaspoons baking soda, 1/2
teaspoon salt, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 2
cups oatmeal, 2 cups corn flakes
Mix
shortening with sugars. Add eggs, vanilla and cherries (or
nuts or raisins). Combine flour, baking powder, baking
soda, salt, nutmeg and cinnamon. Add these dry ingredients
to shortening mixture. Stir in oatmeal and corn flakes.
Mix well. Drop from teaspoon onto greased cookie sheet.
Bake 10 or 12 minutes at 350 degrees. Let cool before
removing from cookie sheet.
LI, Coxburg
MS
Mamaw Luke's Tea
Cakes
3
cups sugar, 3 eggs, 1 cup butter, 5 cups self-rising
flour
Work
flour into other ingredients. Mix until dough is stiff
enough to roll out. Roll and cut. Bake at 350 degrees until
done.
CM, Goodman
MS
"Nieman-Marcus"
Cookies
(Recipe
may be halved) 2 cups butter, 4 cups flour, 2 tsp. baking
soda, 2 cups sugar, 5 cups blended oatmeal, 24 oz.
chocolate chips, 2 cups brown sugar, 1 tsp. salt, 1 8-oz.
Hershey Bar (grated), 4 eggs, 2 tsp. baking powder, 2 tsp.
vanilla, 3 cups chopped nuts (your choice)
Measure
oatmeal and blend 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 degrees. Makes 112
cookies.
MAT, Dallas
TX
Real Good
Cookies
1
stick butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2
teaspoon vanilla extract, 1 beaten egg, 1 cup flour, 1/2
teaspoon baking powder, 1/4 teaspoon baking soda, 1/8
teaspoon salt, 1/2 cup coconut, 1 cup oatmeal, 1 cup
cornflakes
Cream
butter with the sugars, add vanilla and egg. Sift together
flour, baking powder, baking soda and salt, stir in, mixing
well. Add coconut, oatmeal and cornflakes. Drop by
teaspoonfuls onto lightly greased cookie sheet. Bake 15 or
20 minutes at 325 degrees. Makes 3 1/2
dozen.
LP, Bells
TN
Rice Krispie
Cookie Roll
powdered
sugar, 2 tablespoons butter or oleo, 1 cup chopped dates, 1
cup sugar, 2 beaten eggs, 3 cups Rice Krispies, 1/2 cup
chopped pecans
Sprinkle
powdered sugar on 3 pieces of waxed paper. Melt butter or
oleo; add dates and mash down. Remove from heat; add sugar
and eggs. Mash down and stir well. Place back on burner and
boil 5 minutes. Remove from heat; stir in Rice Krispies and
nuts. Pour out onto waxed paper; shape into three rolls
(roll it up like a jelly roll). Refrigerate; cut in slices
when ready to serve.
MS, Tallulah
LA
