2 eggs, room temperature
3/4 dark sugar
1/2 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
pinch of salt
1/3 cup bourbon
4½ ounce pecans, chopped
1/2 cup chocolate chips
1 9-inch unbaked pie shell
whipped cream for garnish
Preheat oven to 350º F. Beat eggs on high speed in a small bowl with an electric mixer until light and lemon-colored. Gradually beat in sugar. Reduce speed to low; add syrup, butter, vanilla, salt, and bourbon. Pour mixture into unbaked pie shell, then sprinkle pecans and chocolate chips on top. Bake until golden brown, about 40 minutes. Serve warm, topped with whipped cream.
Beverly
Fabienne's Fabulous Fraise Fantasy
Crust
7/8 stick butter
1½ cup flour
1/2 glass water
Mix. Let rest. Spread in pie or tart pan. Arrange slices of fruit (apples, strawberries, peaches, etc) on crust.
Custard
2 eggs
3 oz. sugar
2-2½ cup milk
1 tablespoon flour
Pour custard over fruit slices. Bake at 375º F for about 35 minutes – custard should not be liquid anymore.
Suggestion to fix the custard via my friend Lynne:
3 whole egg plus 3 egg yolks
2 cups milk
2 tablespoons creme fraiche (substitute 2 tablespoons sour cream or 1 tablespoon Greek yogurt)
3 ounces sugar
1 tablespoon flour
Sarah
7/8 stick butter
1½ cup flour
1/2 glass water
Mix. Let rest. Spread in pie or tart pan. Arrange slices of fruit (apples, strawberries, peaches, etc) on crust.
Custard
2 eggs
3 oz. sugar
2-2½ cup milk
1 tablespoon flour
Pour custard over fruit slices. Bake at 375º F for about 35 minutes – custard should not be liquid anymore.
Suggestion to fix the custard via my friend Lynne:
3 whole egg plus 3 egg yolks
2 cups milk
2 tablespoons creme fraiche (substitute 2 tablespoons sour cream or 1 tablespoon Greek yogurt)
3 ounces sugar
1 tablespoon flour
Sarah
Southern Pecan Pie
1 nine-inch pastry shell
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
Strawberry Glaze Pie
"Better than Shoney's!!!" says the cook.
Fill baked pie shell with strawberries.
3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water
Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.
Beverly
Fill baked pie shell with strawberries.
3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water
Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.
Beverly
Mountain Momma Mud Slide
1 stick butter, softened
1 cup flour
1 cup chopped pecans
1 medium size whip cream product
1 cup powdered sugar
1 8-ounce package cream cheese
1 4-ounce box each chocolate and vanilla pudding
2 cups cold milk
grated chocolate for garnish
In a medium bowl, combine butter, flour, and pecans. Mix well and press into the bottom of a 9x12-inch pan. Bake at 350º F for 20 minutes. Let cool. In a medium bowl, cream cheese and powdered sugar until fluffy. Fold in whip cream product. Spread over baked crust. Combine chocolate and vanilla pudding boxes with cold milk. Spread over cheese mixture. Top with remaining whip cream product and sprinkle grated chocolate over top. Chill.
Beverly
1 cup flour
1 cup chopped pecans
1 medium size whip cream product
1 cup powdered sugar
1 8-ounce package cream cheese
1 4-ounce box each chocolate and vanilla pudding
2 cups cold milk
grated chocolate for garnish
In a medium bowl, combine butter, flour, and pecans. Mix well and press into the bottom of a 9x12-inch pan. Bake at 350º F for 20 minutes. Let cool. In a medium bowl, cream cheese and powdered sugar until fluffy. Fold in whip cream product. Spread over baked crust. Combine chocolate and vanilla pudding boxes with cold milk. Spread over cheese mixture. Top with remaining whip cream product and sprinkle grated chocolate over top. Chill.
Beverly
Carrot Soup
This recipe uses the entire carrot with carrot top pesto, a healthy and thrifty choice. Modified slightly from original.
3½ extra virgin olive oil, divided
1 onion, chopped
3/4 teaspoon sea salt, divided
1¼ pounds carrots with tops on
4 cups chicken broth
4 garlic cloves
1/3 cups chopped toasted walnuts*
Heat 1 tablespoon of oil in a medium pot over medium heat. Add onion and 1/2 teaspoon salt; cook until softened, stirring occasionally, about 8 minutes.
Remove carrot tops from carrots, chop roughly and set aside. Chop carrots and add to pot with onions. Stir in broth and bring to a boil. Reduce to simmer; cover with lid slightly ajar, and cook until carrots are very tender, about 20 minutes.
Meanwhile, combine carrot tops, walnuts, salt, and garlic in a food processor. Turn on processor and add oil in a stream until blended and the mixture forms a thick paste.
Pureé carrot mixture in blender, working in batches, until very smooth. Ladle into bowls and swirl in carrot top pesto.
*To toast walnuts - roast in 350º F oven 8-10 minutes or 3-5 minutes in a medium heat skillet.
Sarah
3½ extra virgin olive oil, divided
1 onion, chopped
3/4 teaspoon sea salt, divided
1¼ pounds carrots with tops on
4 cups chicken broth
4 garlic cloves
1/3 cups chopped toasted walnuts*
Heat 1 tablespoon of oil in a medium pot over medium heat. Add onion and 1/2 teaspoon salt; cook until softened, stirring occasionally, about 8 minutes.
Remove carrot tops from carrots, chop roughly and set aside. Chop carrots and add to pot with onions. Stir in broth and bring to a boil. Reduce to simmer; cover with lid slightly ajar, and cook until carrots are very tender, about 20 minutes.
Meanwhile, combine carrot tops, walnuts, salt, and garlic in a food processor. Turn on processor and add oil in a stream until blended and the mixture forms a thick paste.
Pureé carrot mixture in blender, working in batches, until very smooth. Ladle into bowls and swirl in carrot top pesto.
*To toast walnuts - roast in 350º F oven 8-10 minutes or 3-5 minutes in a medium heat skillet.
Sarah
Triple Green Salad
1 cup very roughly chopped flat leaf parsley, plus 1 cup whole leaves
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
Watermelon and Feta Salad
watermelon, cut into bite-sized chunks
8 ounces feta cheese, crumbled
freshly ground black pepper
Place watermelon in a bowl, sprinkle feta over it. Add freshly ground black pepper to taste. Mix gently to distribute feta and pepper.
Laura
8 ounces feta cheese, crumbled
freshly ground black pepper
Place watermelon in a bowl, sprinkle feta over it. Add freshly ground black pepper to taste. Mix gently to distribute feta and pepper.
Laura
Garlic Potatoes
4 pounds new potatoes
salt and 1/4 teaspoon pepper
2 teaspoon minced garlic
1/3 cup olive oil
Put potatoes in salted water; cover and boil 10-15 minutes. Drain. In a bowl, combine garlic, pepper, and oil. Place potatoes in a bowl and coat with oil. Skewer potatoes and grill for 9 minutes, turning every 3 minutes and brushing with oil mixture.
Sarah (Duddie)
salt and 1/4 teaspoon pepper
2 teaspoon minced garlic
1/3 cup olive oil
Put potatoes in salted water; cover and boil 10-15 minutes. Drain. In a bowl, combine garlic, pepper, and oil. Place potatoes in a bowl and coat with oil. Skewer potatoes and grill for 9 minutes, turning every 3 minutes and brushing with oil mixture.
Sarah (Duddie)
Squash Supreme
2 pounds yellow squash
1 large carrot, grated
1 medium onion, diced
1 can cream of chicken soup
1/2 pint sour cream
1 package cornbread stuffing mix
1 stick butter
Boil squash until tender. Drain and mash. Sauté onion in a small amount of butter. Add squash; salt and pepper to taste. Add all other ingredients except stuffing mix and butter. Melt butter and mix with stuffing mix. Mix 2/3 of the dressing with the other ingredients. Pour mixture into a buttered casserole. Sprinkle remaining dressing over the top. Bake at 350º F for 30 minutes.
Patty
1 large carrot, grated
1 medium onion, diced
1 can cream of chicken soup
1/2 pint sour cream
1 package cornbread stuffing mix
1 stick butter
Boil squash until tender. Drain and mash. Sauté onion in a small amount of butter. Add squash; salt and pepper to taste. Add all other ingredients except stuffing mix and butter. Melt butter and mix with stuffing mix. Mix 2/3 of the dressing with the other ingredients. Pour mixture into a buttered casserole. Sprinkle remaining dressing over the top. Bake at 350º F for 30 minutes.
Patty
Green Beans Caesar
1½ pounds fresh or frozen green beans
2 tablespoons butter
2½ tablespoons olive oil
2 garlic cloves, minced
freshly ground pepper
1/2 cup grated Parmesan cheese
Steam or blanch the green beans until crisp-tender. Drain. Heat butter and olive oil in a frying pan. Add garlic and sauté one minute, add pepper. Add green beans to pan and stir to coat. Remove from heat and sprinkle liberally with Parmesan cheese.
Martha
2 tablespoons butter
2½ tablespoons olive oil
2 garlic cloves, minced
freshly ground pepper
1/2 cup grated Parmesan cheese
Steam or blanch the green beans until crisp-tender. Drain. Heat butter and olive oil in a frying pan. Add garlic and sauté one minute, add pepper. Add green beans to pan and stir to coat. Remove from heat and sprinkle liberally with Parmesan cheese.
Martha
Layered Mexican Salad
1 15-ounce can black beans, drained
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes
Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.
Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt
Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.
Gran Duddie
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes
Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.
Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt
Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.
Gran Duddie
Antipasto
2 can boneless skinless sardines
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni
Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil
1 8-ounce can tomato sauce
Optional: cayenne pepper
Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.
Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing
Gran Duddie
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni
Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil
1 8-ounce can tomato sauce
Optional: cayenne pepper
Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.
Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing
Gran Duddie
Hayes' Vinaigrette
From Hayes Eilers
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoon Dijon mustard
2-4 garlic cloves, minced
freshly ground black pepper
salt to taste
fresh basil, chopped or dried basil
Mix all together. Best to allow at least an hour for the flavors to blend before using.
Martha
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoon Dijon mustard
2-4 garlic cloves, minced
freshly ground black pepper
salt to taste
fresh basil, chopped or dried basil
Mix all together. Best to allow at least an hour for the flavors to blend before using.
Martha
Cranberry Salad
1 can sweetened condensed milk
1/4 cup lemon juice
1 can whole cranberries
1 20-ounce can crushed pineapple, drained
1/2-1 cup chopped walnuts
1 9-ounce carton whipped cream product
Mix all ingredients in above order and freeze.
Jackie
1/4 cup lemon juice
1 can whole cranberries
1 20-ounce can crushed pineapple, drained
1/2-1 cup chopped walnuts
1 9-ounce carton whipped cream product
Mix all ingredients in above order and freeze.
Jackie
Scalloped Pineapple
1 cup butter
2 cups sugar
3 eggs, beaten
1 cup milk
4 cups bread cubes (4 or 5 slices)
1 can pineapple tidbits, drained
Melt the butter, add sugar, eggs, and milk. Stir, then add bread cubes and pineapple. Pour into a casserole, bake at 325º F for 35-40 minutes until lightly browned on the top. Serve as a side with ham or on its own as a dessert.
Mimi
2 cups sugar
3 eggs, beaten
1 cup milk
4 cups bread cubes (4 or 5 slices)
1 can pineapple tidbits, drained
Melt the butter, add sugar, eggs, and milk. Stir, then add bread cubes and pineapple. Pour into a casserole, bake at 325º F for 35-40 minutes until lightly browned on the top. Serve as a side with ham or on its own as a dessert.
Mimi
Broccoli Corn Bake
1½ tablespoon butter
1½ tablespoon flour
1 cup milk
1 head fresh broccoli or 2 10-ounce packages frozen
1 10-ounce package frozen corn
1 cup shredded Monterrey Jack cheese
1 2.8-ounce can onion rings
Combine butter and flour in a saucepan over medium heat, cooking 2 minutes until smooth and bubbly. Slowly stir in milk, cooking until thickened. Set aside. Cut and separate broccoli into spears. Steam 8-10 minutes until crisp-tender. Place broccoli in shallow baking dish. Pour corn over. Top with white sauce, cheese, and onion rings. Bake at 350º F for 30 minutes. Serves 4-6.
Laura
1½ tablespoon flour
1 cup milk
1 head fresh broccoli or 2 10-ounce packages frozen
1 10-ounce package frozen corn
1 cup shredded Monterrey Jack cheese
1 2.8-ounce can onion rings
Combine butter and flour in a saucepan over medium heat, cooking 2 minutes until smooth and bubbly. Slowly stir in milk, cooking until thickened. Set aside. Cut and separate broccoli into spears. Steam 8-10 minutes until crisp-tender. Place broccoli in shallow baking dish. Pour corn over. Top with white sauce, cheese, and onion rings. Bake at 350º F for 30 minutes. Serves 4-6.
Laura
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