Pecan Pie (Southern Style)

3 eggs
1C. dark Karo syrup
1 c. sugar                                                               
2 Tbsp. butter melted
1 Tsp. salt
1 Tsp. vanilla
1 1/2 c. pecan halves (or cover bottom of pie)
1 unbaked 9” pie shell

·  Preheat oven to 350°F.

·  Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

·  Bake on center rack of oven for 50 to 60 minutes (see tips for doneness, below).
 Cool for 2 hours on wire rack before serving.

I always cut strips of foil (usually takes about three strips) and wrap them around the edges of the crust until the last 15 min. of baking. This keeps your crust edges looking nice.

Tips for doneness: Tilt the pie pan slightly, if the contents do not shift, your pie is done.

            

                              Very gently press on a pecan that has floated to the top. If the pecan breaks away ….      your pie is NOT DONE

Note: This recipe came to me by way of an old friend originally from Georgia

Oatmeal Apple Crisp

3-4 c. apples chopped
3 tbsp. flour
1 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. brown sugar
1 c. oatmeal
1 -1/2 c. flour
1/2 c. butter

1. Combine apples, white sugar, 3 tablespoons of flour, cinnamon and nutmeg.
2. Blend well and place in 9"x13" greased baking dish.
3. Combine brown sugar, oatmeal and 1 1/2 cups flour.
4. Into this mixture, cut butter and mix until it becomes crumbly.
5. Spread over the apples.
6.Bake at 375 degrees for about 40 minutes or until apples are tender.

Serve hot or cool with whip cream or ice cream.

Egg Custard

2 Cups milk
2 Eggs
Sugar to taste (approx. 1/4 cup)
Vanilla

Top with cinnamon or nutmeg
Bake 45 min

Bread Pudding (Easy and Delicious)

• 12 slices of white toasted bread cut in small squares
• 8 beaten eggs
• 1/2 C. melted butter
• 3 tsp. vanilla
• 2 C. Sugar
• 6 C. milk
• Cinnamon
• Nutmeg

1. Mix all ingredients together
2. Pour cut up toast into a greased casserole pan

3. Sprinkle with cinnamon and nutmeg
4. Bake in greased casserole 1 hour at 350

Sauce: 

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packèd brown sugar
• 1/2 cup hèavy whipping crèam
• 1 tablèspoon vanilla

• Combinè all saucè ingrèdiènts èxcèpt vanilla in 1-quart saucèpan. Cook ovèr mèdium hèat, stirring occasionally until mixturè thickèns and comès to a full boil, about 5 to 8 minutès. Stir in vanilla.
• To sèrvè, spoon warm pudding into individual dèssèrt dishès; sèrvè with saucè. Storè any lèftovèrs in thè refrigerator.

Tastes great warm or cold
*Optional: top with whip cream

Note: This is a wonderful solution to a last minute desert. Who doesn't have milk, eggs, bread and butter in the kitchen almost all of the time?

Strawberry Refrigerator Cake

Ingredients:

1 vanilla cake mix or home made in 9x11 pan
1 pkg. strawberry jello (4 serving size)
water for jello as directed on pkg.
1 envelope whipped topping mix
1 pkg. vanilla instant pudding (4 cup size)
1 1/2 C cold milk
1 tsp. vanilla

Directions:
1. Dissolve Jello in 3/4 C boiling water
2.Add to 1/2 C cold water (set aside at room temp.)
3. Bake cake according to directions in long pan
4. Poke deep holes through top of warm cake (while still in pan) with toothpick about 1 inch apart.
Slowly pour Jello into holes
5. Refrigerate while preparing topping
6. Topping:
7. In a chilled deep bowl mix 1 envelope whipped topping mix with 1 pkg. pudding, 1-1/2 C. cold milk and vanilla until stiff (3-8 min.) Immediately frost cake.
8. Store in refrigerator until cold/serve cold