Mix well vanilla wafer crumbs, cocoa, 1 cup of confectioners sugar and pecans. Add corn syrup and bourbon, mix well. Shape into 1-inch balls and roll in confectioners sugar. Wait at least 12 hours before serving,
Rum Balls Alternative: substitute 1/2 cup rum for bourbon.
Brandy Balls Alternative: substitute 1/2 cup brandy for bourbon.
1/2 pound butter
12 tablespoons sugar
2 Cups flour
1 teaspoon vanilla
1 cup chopped pecans
Mix in order given and make into crescents. Bake in slow oven 300 degrees about fifteen minutes.
Ingredients:
Directions:
Grate cheese. Cream with butter. Add flour, salt and red pepper. Mix. Roll to 1/8 inch thick and cut with a small round cookie cutter. Prick with fork. Bake at 350 degrees for ten minutes.
1 cup butter
2 pounds powdered sugar
1 cup sweetened condensed milk
1 pound chopped walnuts
1 teaspoon vanilla
1 large package of chocolate chips
1/4 bar of paraffin
mix above ingredients through vanilla until creamy. Chill. Roll into balls. Return to refrigerator to keep cold. Melt chocolate chips and paraffin. Using toothpicks dip each ball into chocolate to coat.
1 pound of dates
1 cup chopped walnuts
1 cup flour
1 cup brown sugar
1 tablespoon butter
1 teaspoon baking soda
3 eggs
1 teaspoon hot water
powdered sugar
Beat eggs and add brown sugar, butter and flour. Mix nuts with a little flour and add to butter. Add baking soda and hot water last. Cook in an 8×8 pan for about 20 minutes in a moderate (350 degrees) oven. Test before taking out with a knife in the enter which should be fairly clean, but don’t cook too long. Allow to cool and toss in powdered sugar.
1 cup butter
1/2 cup sugar
2 Cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Either roll out dough and use cookie cutters or use a cookie press. When using cookie press bake 11 minutes at 325 degrees. For thin ribbons cook at 300 degrees for 8 minutes. If rolling out dough adjust cooking time to thickness.
3 ounces softened cream cheese
1/4 pound butter
1 cup flour
Chopped pecans
1 egg
3/4 Cup brown sugar
1 tablespoon melted butter
Dash of salt
Mix cream cheese, butter and flour. Roll into 24 balls. Flatten and press into greased and floured tart or even small muffin pan. Fill with chopped pecans or alternatively two whole pecans. Mix egg, brown sugar, melted butter and salt. Pour filling into tartlets, don’t overfill. Bake at 350 degrees for 15-20 minutes.
“The smell of coffee cooking was a reason for growing up, because children were never allowed to have it and nothing haunted the nostrils all the way out to the barn as did the aroma of boiling coffee. The decision about coffee was clear and definite and a cook’s ability to make good coffee was one of her highest accomplishments. Mother made real good coffee but some mornings my father would saddle the horse and ride more than a mile up the road to have his second cup with his cousin Sally, who made the best coffee ever.”
~ Edna Lewis (1916-2006), Renowned African-American chef, teacher, and author who helped refine the American view of Southern cooking. From “The Taste Of Country Cooking”
#FavoriteQuotes #CulinaryHero #EdnaLewis
1 cup milk
1stick soft butter
½ tablespoon sugar
1cup sifted flour
4 eggs
⅓ cup blanched slivered almonds (optional)
Preheat the oven to 425°F.
Sift the flour into a mixing bowl. Put the milk, butter, and sugar in a saucepan and let mixture come to a boil. Add the flour bit by bit until the batter is well mixed and smooth.
Add the eggs, one at a time, beating well after each addition until the mixture is again smooth
Using a small rounded spoon, drop by spoonfuls onto a cookie sheet, forming a 9” circular or 10” oval ring about 1” across and 1” high. (There will be enough batter left over to make 5 to 6 individual puffs.) The dough can also be piped onto the sheet with a cookie press. If you like the crunchiness of nuts, the ring can be sprinkled with slivered almonds
Place in a 425°F oven for 25 to 30 minutes. To prevent the ring from collapsing, do not open the oven door for 25 minutes.
Remove the ring from the baking sheet and place it on a wire rack to cool. A half hour before serving, cut through the profiterole with a serrated bread knife, lay the top aside, and remove any moist dough from the center.
Fill the ring with the whipped cream into which you have folded ½ cup of custard sauce. Replace the top. Serve the profiterole with rich chocolate sauce.
1 cup heavy cream
2 teaspoons vanilla extract
Sugar to taste
Whip the cream, sweeten to taste, and flavor with vanilla extract.
1 cup milk
⅓ cup fine granulated sugar
½ vanilla bean
2 whole eggs plus 1 yolk
3 tablespoons cornstarch
1 tablespoon vanilla extract or brandy
Scald the milk with the vanilla bean and sugar until the sugar has dissolved.
Beat the eggs and mix in cornstarch well.
Remove the vanilla bean from the hot milk mixture, and slowly pour the milk into the blended eggs and cornstarch. Mix well and place in a double boiler over water that is barely simmering or over very low heat for 10 minutes, stirring all the while. Strain the sauce and cool.
When cool, flavor with vanilla extract or brandy.
1 cup light cream
⅔ cup extra-fine sugar
3 squares bitter chocolate
1 teaspoon vanilla extract
Melt the chocolate over hot water. Stir in the sugar. Scald the cream in a separate saucepan and stir into the chocolate-sugar mixture. Cook over medium heat until the sauce begins to boil. Lower the heat and let the sauce simmer, stirring often. Cook until it is smooth and thick. Remove the pan from the burner, and when the sauce has cooled, add the vanilla flavoring.
Preheat the oven to 425 degrees.
Place the peaches, sugar, nutmeg, lemon juice, salt, flour, and quick-cooking tapioca in a big bowl. Mix lightly until the fruit is coated.
Roll out the bottom dough and place it in a pie pan.
Spoon in the fruit filling and dot with butter cut into little pieces.
Roll out the remaining dough, lay it over the fruit, and cut 5 to 6 vents on top. Trim excess dough from the edges and crimp.
Lightly brush some of the egg white wash over the entire pie, including the edges.
Bake for 20 minutes at 425 degrees. Reduce the heat to 375 degrees and bake for 40 to 45 minutes. When there are 10 to 15 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and continue baking for final 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
Remove the pie from the oven and cool completely before serving so the filling can set up, warm peach pie is delicious too.
Mark Bere Peterson’s Counterculture, Urban Legends, Paganism & Witchcraft 