Texas Governor's Chess Pie This is a family favorite! It is one of those desserts that you just can't put down. Watch out or you will eat the Whole PIE! Recipe is from former Governor of Texas Preston Smith.4 eggs, beaten 1 1/2 cups sugar 1 tsp vanilla 1/2 cup melted butter or oleo 1 TB cider vinegar 1/2 tsp. nutmeg 9 inch frozen or fresh pie shell Combine ingredients adding butter after eggs go in. Pour into uncooked pie shell (deep dish) Bake 45 minutes at 375 degrees. May add chocolate or coconut to recipe if desired.
Luby's Coconut Meringue Pie Notes: Source Forthworth Star Telegram. Ingredients: 5 C. Half-and-Half 1/4 C. Butter 1 C. Sugar 3 extra-large Eggs 1/4 C. Cornstarch 1 tsp. Vanilla 1/4 tsp. Salt 1 C. miniature Marshmallows 11/4 C. flaked Coconut 2 baked 9-inch pie shells Meringue: 1 1/4 cups egg whites (from 8 to 9 extra-large eggs) 1 tsp. Cream of Tartar 1 1/2 C/ Sugar Preparation Instructions: For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours. Heat oven to 350 degrees. For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut. Bake 12-15 minutes or until lightly browned. Refrigerate until served. ---------------------------------------- Hilary Clinton's Chocolate Chip Cookies Categories: Cookies Yield: 1 servings 1 1/2 c Flour 1 ts -Salt 1 ts Baking soda 1 c Shortening; vegetable 1 c Sugar; brown, firmly packed 1/2 c Sugar; granulated 1 ts Vanilla 2 Eggs 2 c Oats; rolled, old fashioned 1 pk Chocolate chips; semisweet Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 350F. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxced paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beat till light and fluffy. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely. Makes 7 dozen
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German Chocolate Pie 1 9" baked pie shell 1/2 lb marshmallows 3/4 cup milk 1/4 tsp salt 1/2 German chocolate 1 tsp vanilla 1/2 pt whipping cream Combine marshmallows, milk, salt and chocolate in double boiler or microwave until melted. Let cool. Add vanilla and whipped cream to chocolate mixture by folding. Put into cooked pie shell and chill 20 minutes.
Butterscotch Pie (Serves 6 to 8) Ingredients: 3/4 cup Brown Sugar, firmly packed 5 Tbs. All-purpose Flour 1/2 tsp. Salt 2 cups Milk 2 Egg Yolks, slightly beaten 2 Tbs. Butter 1/2 tsp. Vanilla Extract Prepared 9-inch Pie Crust In the top pot of a double boiler, start butterscotch by combining brown sugar, flour, and salt. Add the milk slowly, mixing well. Cook over rapidly boiling water until well thickened, stirring constantly. Cook for about 10 minutes longer, stirring occasionally. Stir a small amount of the hot milk mixture into the slightly beaten egg yolks, then pour the tempered egg yolks back into the butterscotch while beating vigorously. Cook a minute longer. Remove the pot from the heat and add butter and vanilla. Stir to combine. Cool a bit, then pour into baked 9-inch pie shell. Refrigerate at least one hour prior to slicing and serving.
Old Southern Tea Room Cheesecake, Vicksburg MS 2 1/2 lbs cream cheese, softened 1 3/4 cups sugar 3 TB flour 1 1/2 tsp each orange and lemon rind grated 1/2 tsp vanilla 5 eggs 2 extra egg yokes 1/4 heavy cream graham cracker crust Mix and cook in a graham or other cookie shell in a hot oven at 500F for 12-15 minutes. Turn down the heat to 200F for 1 hour. Cool before cutting and adding whatever topping you desire if you desire a topping. YUM YUM YUM YUM!
Cheesy Cherry Pie 1 9" graham cracker crust 1 8 oz pkg cream cheese, softened 1 14 oz can Eagle Brand milk 1/3 cup lemon juice 1 tsp vanilla 1 can cherry pie filling (or use blueberry if desired) Beat cheese till fluffy. Beat in milk until smooth. Stir in lemon and vanilla. Pour into crust and chill for 3 hours. Top with pie filling.
Blueberry Desert 1 large graham cracker crust 1 pkg (8 oz) cream cheese softened 1/2 cup sugar pinch of salt 2 well beaten eggs 1 can Blueberry pie filling 1 TB lemon juice and rind Whipped cream Combine cream cheese, sugar, salt and eggs. Mix well. Pour into crust and bake 15 minutes at 375F. Cool. To the blueberry filling add lemon juice and rind. Spread over pie. Refrigerate
Blonde Brownies 1 1/2 cup flour 2 cups sugar 2 tsp vanilla or [10 tb cocoa if desired for chocolate] 1/2 cup shortening + 1 stick butter 4 beaten eggs 1 cup nute Frosting: 1 cup sugar, 1/4 cup cocoa, 1/4 cup milk, 1 1/2 TB butter Combine ingredients; stir till smooth. Spread in 9x13" pan that has been greased. Bake 30 minutes at 350F. For frosting; place ingredients into a small saucepan and bring to slow boil and cook for about 1-2 minutes. Stir briskly then pour over the brownies while warm. Make a semi hard shell coating.
Pecan Pie 9" pie shell cooked for about 5 minutes. 2 tb butter 1/4 cup brown sugar 1/2 cup flour sifted 1 tsp vanilla dash salt 3 beaten eggs 1 cup pecans 3 cups Karo Cream butter and brown sugar. Stir in flour, syrup, vanilla and salt. Add beaten eggs and mix well. Pour into precooked pie shell and sprinkle with pecans. Bake at 350F for 70 minutes or until knife comes out clean. Cool before cutting.
Black Bottom Pie 2 cups milk 1/2 cup sugar 2 tb cornstarch 4 eggs, separated 1 1/2 squares baking chocolate 1 tsp vanilla 1 pkg gelatin 4 tb water 1/4 tsp creme of tartar 1/2 cup sugar 2 tb rum 1 cup whipping cream chocolate sprinkles gingersnap crust Scald milk to 180F or 4 minutes on high in microwave. Beat in mixture of sugar and cornstarch with beaten egg yolks. Cook 3-4 minutes in microwave stirring often. Black Bottom: Take out 1 cup of custard and add chocolate and vanilla. Stir till chocolate melts. Pour into crust, Chiffon layer. Cook gelatin and water 1 min and add to custard; blend and cook. Beat egg whites with creme of tartar till stiff and fold in. Fold the rum into the cooled custard. pour when cooled onto the black bottom layer. Chill. Whip cream with 1 1/2 tb sugar and put over the chiffon layer. Put a dash of chocolate sprinkle on top and serve when chilled.
BLACK FOREST TORTE 1 LB pitted dark sweet cherries 1/4 cup brandy 1 1/2 TB cornstarch 1/2 lb butter, softened 1 box confectionaers sugar 3 egg yolks 2 8 inch spongecaker layers Chocolate Shot 1 1 oz semisweet chocolate, shaved For filling drain and halve cherries; pour brandy over; let stand 2 hrs. In saucepan, gradually blend cherry juice into cornstarch; add cherries. Heat and stirquickly till mixture thickens and boils; cook 1 minutes. Cool. For buttercream, beat butter and sugar till smooth; beat in yolks till light and fluffy. Place 1 layer spongecake on plate. use 1 cup buttercream make 1/2 inch border around top of cake. using 1/2 cup buttercream make circle in the middle; Spread cooked filling in between. Top with 2nd layer; press lightly. Cover cake with remaining buttercream. Sprinkly sides with chocolate shot and the top with shaved chocolate. Trim with marachino cherries. Chill and let stand at room temp 20 minutes before serving. For 3 layer torte: Chocolate mousse to fill Combine 3 1 oz squares semisweet chocolate and 3 tb brandy in top of double boiler. Stir over hot, not boiling water till mixture is smooth. Slowly stir into 1 beaten egg. Whip 1 cup whipping cream and 2 tb sugar fold into chocolate and chill 2 hours. Place in 2nd layer of torte after the cherry layer.
Yo Ho Rum Cake 1 cup chopped pecans 1 box Yellow cake mix 1 small box instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup dark rum (Myer's Planter's) Glaze: 1/4 cup butter, 1/4 cup water, 1 cup sugar, 1/2 cup dark rum Prepare bundt pan. Sprinkle nuts over bottom and sides of pan. Mix cake with eggs, vanilla pudding, 1/2 cup cold water, oil and 1/2 cup rum. Pour into bundt pan. Bake 1 hour at 325 and cool. Glaze. Melt butter, stir in sugar and water. Boil 5 minutes. Remove and add rum. Pour over pricked top or inject with a syringe into the cake. If using a cake mix that has pudding in it omit the pudding and use 3 eggs and 1/3 cup oil. instead.
Chocolate Cake 1 stick butter 1 cup water or strong coffee 4 TB cocoa 1/2 cup Crisco 2 cups sugar and flour 1/2 buttermilk 1 tsp soda and vanilla 2 eggs Frosting. 1 stick oleo, 7 TB milk, 4 TB cocoa, 1 cup nuts, 1 tsp vanilla and a box of confectiony sugar. Boil the butter, crisco and water or coffee and cocoa. Pour over the sugar and flour mixture. MIX BY Hand!! Add buttermilk, soda, eggs, and vanilla. Put into a greased and floured pan and bake at 350F for 30 minutes. This cake may not necessarily submit to the toothpick test.... Frosting: Boil the oleo, milk and cocoa. Remove and add vanilla and powered sugar. Frost cake while warm. Variations:[coke cake] Substitute coke for water in cake; milk in frosting. [red velvet] add 1 1/2 red food coloring and omit cocoa from frosting. [brownies] Omit crisco from recipe and cook as directed. Chocolate IceBox Pie 2 ½ cups milk 1½ cups sugar ¼ cup cocoa 1 TB buttter 5 TB cornstarch 6 TB water 3 large egg yokes 1 tsp vailla 1 cup mini marshmallows 1 baked deep dish pie shell chocolate curls whipped cream to top 1. In medium saucepan or microwave combine 2 cups of the milk, sugar, cocoa, and butter Bring that to a boil. 2. In medium bowl combine cornstarch and water until dissolved. Add the other ½ cup of milk, eggs yolks, vanilla and whisk until blended good. Gradually add to the mixute that is boiling and cook stirring constantly for 2 minutes until real thick and smooth. Add the marshmallows and stir till they melt and smooth. 3. Pour into pie shell. Press plastic wrap directly over filling and put in ice box for 2 hours. 4. Lose the plastic wrap and Top with whipped creme and garnish with chocolate curls... If you don't like this one.... welll ...ya just don't like chocolate!!!! ;-) For Meringue~ whites from 8-9 large eggs. about 1 1/4 cups (room temperature) 1 tsp creme of tartar 1 1/2 cups sugar in a large clean and DRY bowl beat the egg whites and creme of tartar until soft peaks form. Add the sugar a little bit at a time until stiff peaks form. Spread half of the mixture over each pie crust to crust. Bake 12-15 minutes or until lightly browned. Then put in the ice box. Might want to sprinkle some chocolate drops on the top... Carrot Cake from LeFantome's Kitchen 1 1/2 cups Wesson oil 1/2 tsp salt 2 cups sugar 2 cups flour 3 cups grated carrots 4 eggs 2 tsp soda 2 tsp cinnamon 1 tsp vanilla (optional) may add some raisins and pinapple chunks) Beat eggs , Add sugar and oils. Add dry ingredients. Add carrots. Bake in cake pans floured and oiled for 45 minutes at 350° F Icing: 8 oz creme cheese 1/4 cup oleo 1 cup pecans 2 tsp vanilla box conf. sugar Prepare frosting by whipping all this together and ice cake when cool Chocolate Pudding Cake 1 pkg. (15.8 oz) fudge brownie mix 1/2 tsp baking powder 1 tsp instant coffee 1/2 cup milk 1 cup chocolate fudge frosting 1/4 cup butter 1 tsp vanilla 1/1/2 cups water Heat oven to 350. spray a 8 or 9 inch square pan with nonstick cooking spray. In a bowl, combine brownie mix and baking powder and mix. Add milk, butter, vanilla and chocolate syrup if it comes with the mix. Spread in greased pan. Bring water to boil and add coffee and dissolve. Add frosting and cook and still till melted. Slowly pour over the batter in pan. Do NOT stir. Bake at 350 for 40-45 minutes until edges are bubbly and cake begins to pull away from sides of pan. Cool 30 minutes and serve with ice cream or whipped cream.
Caramel Cookies 1 cup shortening 1/2 cup sugar and brown sugar 1 tsp vanilla 2 1/4 c sifted flour 1/2 tsp salt 1/4 tsp baking soda 1 egg Creme shortening and sugars well, Beat in egg and vanilla, Gradually beat in flour, salt and baking soda which have been sifted together. Fill cookie press and form. Bake at 375 F for 10-12 minutes and remove to cooling rack.
Dutch Apple Pie 1 cup flour 1/2 cup brown sugar 1/2 cup butter 1 1/2 lb diced apples 1 1/3 cup sugar 1 tsp cinnamon unbaked pie shell Rub or process flour, brown sugar and butter till crumbly. Place apple sugar and cinnamon in pie shell. Cover with crumb topping. Bake at 425 for 10 minutes and reduce to 350 F for 35 minutes till done.
Brownie's Diner Coconut Merinque Pie This recipe was requested from a Governatorial candidate in Texas from me one time as it was his favorate from a now closed but very popular diner in Dallas. 3 eggs, separated 1 pint milk 6 oz sugar 1 tsp vanilla 6 tb butter 1 oz cornstarch coconut 9" inch pie shell 5 oz sugar for merinque Combine egg yolks, milk sugar vanilla and butter. Cook till about to boil and then add cornstarch dissolved in a little cold water. Cook till very thick. Mix in coconut to taste. put in cooled pie shell that has been cooked. Make merinque with the 3 egg whites and 5 oz sugar. Beat till stiff making sure sugar is dissolved. Top with toasted coconut.
Sugaring Off Pie 2/3 cup sugar 1/4 cup cornstarch 1/2 tsp salt 2 cups milk 1 cup maple syrup 3 beaten egg yolks 1 tb butter 1/2 tsp maple extact Crust: 1 cup crushed Rice Chex 1/4 cup sugar 1/4 cup finely chopped peanuts 1/4 butter 2 tsp hot water Butter pie plate. Combine crumbs, sugar, peanuts. Add butter and water and mix. Pack into pie shell and Bake at 350F for 10 minutes. Cool while making pie. Combine sugar, cornstarch and salt. Gradually in saucepan add milk and maple syrup. Cook on medium heat till thick. Gradually beat hot mixture into egg yolks; return to heat and cook on low till very thick. Stir in butter and extracts. Cool and put into cooked pie shell. Chlll and garnish with whipped cream and chopped peanuts if desired.
Oatmeal Crispies 1 cup white & brown sugar 1 stick oleo 1/2 cup Crisco 1 1/2 c flour 3 cup oatmeal 2 eggs 1 tsp soda & vanilla 1/2 tsp allspice Cream together sugars, butter Crisco, add eggs, allspice, soda and flour. Stir in oatmeal last. Chill several hours. Bake at 300F for 15 minutes or until cookies are brown. Makes 4-5 dozen. Can also add nuts and chocolate chips if desired. ~Epiphany Cookbook~
Old Fashioned Egg Custard Pie 4 eggs beaten 2 cups milk, scalded pinch of salt 3/4 cup sugar 1 tsp vanilla 2 tsp butter 1 tsp nutmeg Scald milk. Blend eggs with salt and sugar and slowly pour scalded milk into the eggs mixture. Add vanilla. Pour custard into a pie shell, deep dish and dot with butter and sprinkle nutmeg over the top. Bake in a 375 degree oven for 25-35 minutes until lightly firm. The custard will set more firmly as it sets. Gulab Jamun (India) 1 1/4 cup powered milk (Carnation) 1 1/4 cup Bisquick 8 oz whipping cream butter crisco to fry 1/2 tsp carmedon 4- cups water 5 cups sugar 1 tsp orange extract or 1/4 cointreau or triple sec Mix milk, cream, Bisquick, carmedon well but not sticky. Make into marble size ball and fry on low heat in Crisco till golden. Make syrup of water and sugar and cook 10-12 minutes until slightly thickened. Add orange extract or cointreau or triple sec. Soak cooked balls in syrup until the puff up. Makes 20-25 balls. Poppy Seed Bundt cake 1 small pkg. instant coconut pudding 1/2 cup poppy seeds 1 stick butter 1 cup hot water 1 box butter yellow cake mix 4 eggs 1/2 tsp butter flavoring Pour very hot water over poppy seeds and let stand 30-60 minutes. Combine cake mix, seeds, water, pudding mix, butter melted, eggs and flavoring. Mix 3 minutes and pour into bundt pan and bake for 50 minutes at 350. Glaze: 1/2 cup sugar 1/4 cup buttermilk 1 tsp butter 1/4 tsp baking soda 1 tb Karo 1 tsp vanilla 1/2 tsp almond flavoring Bring glaze ingredients to a boil and pour over warm cake slowly to be absorbed into the cake. Sauerkraut Suprise Cake 1 8 oz (1 cup) sauerkraut drained 1/2 cup butter 1 1/2 cup sugar 3 eggs 1 tsp vanilla 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/2 cup cocoa 1 cup water greased 9x13 inch pan Rinse sauerkraut in running cold water. Chop with scissors or knife. In large bowl, creme butter and sugar. Add eggs one at a time. Stir in vanilla. Sift flour, baking powder, salt, cocoa and soda. Add to butter mixture alternately with water. Beat well. Stir in sauerkraut and pour into pan. Bake at 350 for 35-40 minutes. Frosting: 6 oz pkg semisweet chocolate 3 tb butter 1/2 cup sour cream 1 tsp vanilla 1/4 tsp salt 2 1/2-3 cup confectioner's sugar. Melt the chip and butter over low heat. Blend in sour creme, vanilla and salt. Add sifted sugar and mix throughly and frost cake when cooled. Pistachio Cake 1 box yellow cake mix 1 box pistachio instant pudding 3/4-1 cup Hershey's chocolate syrup 4 eggs 1 tsp almond extract 1 cup orange juice 4-6 drops green food color Place all ingredients except syrup in bowl and mix at low speed 1 minute. Then HIgh for 4 minutes. Pour 2/3 of the batter into a greased and floured bundt pan. Add syrup to the remaining batter and pour over. You may marble it by sliding a knife around if you wish. Bake at 350 for 30 minutes. Make a frosting of 1 cup powdered sugar, 3 TB milk and 1 tsp vanilla and drizzle over the top if you wish. KEY LIME PIE 1 tb unflavored geletin 1/2 cup sugar 1/4 tsp salt 4 eggs, separated 1/2 cup lime juice 1/4 cup water 1 tsp grated lime peel few drops green food coloring 1/2 cup sugar 1 cup whipping cream, whipped 1 9 in pie shell Combine geletin, 1/2 cup sugar, and salt. Beat egg yolks, lime juice and water. Stir into geletin. Cook until mixture comes to boiling. Remove and add lime peel. Add coloring. Chill stirring occassionally. Beat egg whits into soft peaks; gradually add 1/2 cup sugar beat till stiff. Fold geletin mixture into egg whites; fold in whipped cream. Pile in cooled pie shell. Chill till firm. Spread with additional whipped cream ; edge with lime peel.
TRIFLE, ENGLISH STYLE 2 Cups heavy cream 2 cups milk 6 egg yolks, beaten 1/4 cup brown sugar and white sugar 1 tb cornstarch 1/8 tsp salt 1/2 tsp vanilla 1 tsp almond extract 1 pkg 3 oz lady fingers 1/3 cup strawberry or rasberry preserves 1/3 cup sherry 1/2 c ground macaroons Candied cherries Scald 1 cup cream and the milk. Mix brown sugar, 4 tb sugr, cornstarch and salt into the egg yolks. put in milk and cook till thick. Add vanilla and almond extracts. cool. split ladyfingers; press into layers in 2 qt dish: ladyfingers, sherry, macaroons, and custard. Repeat and Refrigerate. Top with whipped cream 1 cup and 2 tb sugarand 1/2 tsp almond extract. Decorate with candied cherry halved.
Almond Cherry Pie 1 can eagle brand milk 1/3 cup lemon juice 1 tsp vanilla 1/4 tsp almond extract 1/2 cup whipped cream or dream whip 1 can cherry pie filling graham cracker crust Mix Eagle brand, lemon juice, vanilla and almond extracts. Fold cream into the mixture. Pour in pie shell and top with cherry filling and Refrigerate.
Bob Hope's Lemon Pie 3 tb cornstarch 1 cup plus 2 tb sugar 1 cup boiling water 4 egg yolks, slightly beaten 2 tb butter grated rind of one lemon 4 tb lemon juice pinch of salt 3 egg white, stiffly beaten 2 1/2 tb sugar Baked pie shell Combine cornstarch and sugar. Add water slowly, stirring until thick. Add egg yolks, butter, lemon rind, juice and salt. Cook 2-3 minutes. Pour into shell. Cover with meringue made from egg whies and 2 1/2 tb sugar. Bake in slow oven 15 minutes or until light browned.
Ritz Mock Apple Pie 2 cup water 1 1/2 cups sugar 2 tsp cream of tartar 24-30 Ritz crackers Butter 3/4 tsp cinnamon 2 8 inch unbaked pie crusts Bring water, sugar, and creme of tartar to a boil. add whole Ritz crackers and let boil 2 minutes. Pour into pastry shell. Dot with butter, and sprinkle with cinnamon. Add top crust. Bake at 350F for 12-15 minutes or until pastry is brown. Glady Fuller's Cream Pie 2 cups scalded milk 1/2 cup sugar 3 Tb flour 2 beaten egg yolks 1 tsp vanilla Baked pie shell Meringue: 2 beaten egg whites with 2 TB sugar Scald milk; stir sugar and flour into milk. Add egg yolks and cook till thick. Add vanilla. Pour into pie shell cool and top with meringue. CHOCOLATE: use 1/4 cup more sugar and 1/4 cup cocoa Lemon: Use water instead of milk, 1/3 cup more sugar and grated juice and rind of one lemon. Sugaring off Pie 2/3 sugar 1/4 cup cornstarch 1/2 tsp salt 2 cups milk 1 cup maple syrup 3 beaten egg yolks 1 tb butter 1/2 tsp maple extract CRUST 1 cup crushed Rice Chex 1/4 cup sugar 1/4 c finely chopped peanuts 1/4 cup oleo 2 tsp hot water Butter pie plate. Combine crumbs, sugar, peanuts and add butter and water and blend. Pack into shell and bake at 350F for 10 minutes. Cool Combine sugar, cornstarch, salt. Gradually add milk and syrup. Cook until thick. Gradually beat hot mixture into egg yolks; Return to heat and cook on low till very thick. Stir in butter and extracts. Cool and place in pie shell.Chill. Garnish with whipped cream and peanuts. Lemon Squares 2 cups flour 1/2 cup powered sugar 3/4 cup melted oleo 9x13 inch pan Mix together and pat into firm crust in pann and bake 15 minutes at 350F 2 cups sugar 4 tb flour 3 eggs 1 tsp baking powder 6 tbs lemon juice Mix by hand the above. Pour mixture over shell and bake 25 minutes @ 350F. Sprinkle with powered sugar while hot. Cut into squares.