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Desserts

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Apple Tart

1 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. ground coriander
1/4 tsp. salt
6-7 cups sliced apples
1 unbaked 10" deep-dish pie shell
Margarine, Streusel topping, ice cream

Combine sugar, flour, spices and salt.
Stir in apples. Let stand 30 minutes.
Spoon into pastry shell; dot with margarine.
Sprinkle topping over apples. Bake at 400 d. for 50-55 minutes.
If it gets too brown, cover loosely with foil.
Serve warm with ice cream.

Streusel Topping
1/2 cup firmly packed brown sugar, 1 cup flour,
1/2 cup margarine. Mix or process until crumbly.
Judy

 

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Food For The Angels

3 egg whites
25 Ritz crackers
3/4 cup sugar
1 tsp. vanilla
1/2 cup chopped nuts

Topping
Beat egg whites until stiff.
Add sugar.
Fold in crackers, vanilla, and nuts.
Pour in 8X8 greased pan.
Bake at 350 for 20 to 30 minutes.
Cool well.
Spread Cool Whip on baked cake.
Sprinkle with coconut.
Chill overnight.
Sheryl

 

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Apple Dapple Cake

3 eggs 1 tsp. soda
1-1/4 cup oil 2 tsp. vanilla
2 cups sugar 3 cups chopped apples
3 cups plain flour 1-1/2 cups chopped pecans
1 tsp. salt

Mix eggs, oil, and sugar well. Add flour, salt and soda (mixed
well), then vanilla, apples and nuts. Spread in well-greased tube
pan. Bake at 350 d. 1 hr. While hot, use ice pick to poke holes in
cake. Spread topping on while hot. Cool and remove from pan.

Topping
Combine in saucepan 1 cup brown sugar, 1/4 cup milk, 1/2
cup margarine. Bring to a boil and simmer 2-1/2 minutes.
Judy

 

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Southern PecanPie Cookie Bars

2 cups all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter
4 large eggs, lightly beaten
2 & 1/2 cups pecans, finely chopped
1 teaspoon vanilla extract

Combine flour, granulated sugar and salt.
Cut in 3/4 cup butter thoroughly until mixture resembles very fine crumbs.
Press crumb mixture evenly into greased 13 x 9" pan, using a piece of
plastic wrap to press mixture firmly in pan.
Bake in 350 degree oven for 17-20 minutes or until lightly browned.

Combine brown sugar, corn syrup and 1/2 cup butter in saucepan and
bring to a boil over medium heat, stirring gently. Remove from heat.

Stir 1/4 of sugar/butter mixture into beaten eggs and add this to remaining
hot mixture. Stir in pecans and vanilla.
Pour filling over crust.
Bake in 350 degree oven 34-35 minutes or until set.

Cool completely in pan on a wire rack.
Cut into bars.
Makes 16 large bars
Evanda

 

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Pralines

1 cup brown sugar
1 cup white sugar
1/2 tsp. salt
1 cup evaporated milk
1 stick oleo
1 tsp. vanilla
1 cup pecan halves

Combine sugars, salt and milk.
Stir over low heat until sugar dissolves.
Stir constantly so mixture doesn't burn.
Cook to "soft ball" stage. (about15 minutes)
Cool slightly.
Add butter, vanilla and pecans and cook till creamy.
Drop by spoonfuls onto waxed paper.
Sheryl

 

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Caramel Pound Cake

1 box dark brown sugar 5 lg. eggs
1 cup sugar 1 cup milk
3 cups plain flour 1 tsp. vanilla
1/2 tsp. baking powder 1 tsp. butter flav. (optional)
1 cup butter or margarine 1 cup chopped pecans
1/2 cup shortening

Cream together butter, shortening and sugars. Add eggs, one at a
time, beating well after each. Add flavoring(s). Sift flour and
baking powder. Add alternately with milk. Save 1/2 cup flour to
mix with nuts. Fold in nuts. Pour into greased and floured 10"
tube pan. Bake at 300 degrees for 1 hr. and 30 minutes. Let stand
in pan 10 min. and turn out.

Frosting

1 cup sugar
1 cup brown sugar
1/2 cup margarine, melted
1/2 cup evaporated milk
1 tsp. vanilla

Beat first 4 ingredients. In a small saucepan, bring to a rolling
boil and cook for 1 minute. Remove from heat and add vanilla.
Cool. Beat until thickened to spreading consistency. (Doesn't have
to be as thick as regular frosting.) If it gets too thick, thin
with a little milk. Spread on cake.
Judy

 

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Pecan Praline Pie

1 Cool Whip, reg. size
1 Sweetened Condensed Milk
1 small block Cream Cheese

Mix above ingredients and pour into two prepared pie crusts,
such as Graham Cracker Crusts. Set aside.

1 stick butter
1 cup coconut
1 cup chopped pecans
Caramel ice cream topping

In large skillet, cook butter, coconut and pecans
until coconut starts to turn a golden brown, stirring often.
(It burns easily, so keep an eye on it.)
Cool and sprinkle mixture over the pies.
Cover with Caramel ice cream topping.
Put the pies in freezer until frozen.
Shelley

 

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