The Lady and Sons (19 page)
Authors: Paula Deen
| One 18½-ounce package chocolate cake mix One 14-ounce can sweetened condensed milk One 6-ounce jar caramel or hot fudge topping | 8 ounces Cool Whip 4 Skor candy bars, crushed |
Prepare cake according to directions and bake in 9
×
13-inch pan. Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.
The Lady & Sons
SERVES 16 TO 20
| One 18¼-ounce package yellow cake mix Two 3½-ounce packages instant vanilla pudding mix (prepared according to instructions on box) One 20-ounce can crushed pineapple, drained 6 medium bananas, sliced | 2 pints strawberries (crush one pint, slice one pint, and mix both together) One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff) |
Prepare cake in two 9-inch round pans according to directions. Put one layer of cake in the bottom of a punch bowl. Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the Cool Whip. Put another layer of cake in punch bowl along with remaining pudding, pineapple, bananas, and strawberries. Top off with Cool Whip and sprinkle strawberry juice on top.
SERVES 16 TO 20
| 3 cups sugar ½ pound (2 sticks) butter ¼ pound (1 stick) margarine 5 eggs 3 cups cake flour | 4 tablespoons cocoa ½ teaspoon salt ½ teaspoon baking powder 1 cup milk 1 tablespoon vanilla |
Preheat oven to 350 degrees. Mix sugar with butter and margarine; add eggs one at a time, beating after each. Mix together dry ingredients. Add dry ingredients alternately with milk to butter mixture, beginning with flour and ending with flour. Add vanilla. Bake in a greased and floured tube pan for about 1 hour.
SERVES 12 TO 15
| Two 8-ounce cans refrigerated crescent rolls 1 cup sugar Two 8-ounce packages cream cheese, softened | 1 teaspoon vanilla 1 egg, separated ½ cup chopped pecans |
Preheat oven to 350 degrees. Spread one can of crescent rolls in bottom of 13
×
9-inch pan. Cream together ¾ cup sugar, cream cheese, vanilla, and egg yolk. Spread mixture over rolls. Top with second package of crescent roll dough. Beat egg white until frothy and spread on top. Sprinkle top with remaining sugar and nuts. Bake for 30 to 35 minutes.
YIELDS APPROXIMATELY 2 DOZEN
| 1 egg cups all-purpose flour ½ teaspoon ground cloves ¼ teaspoon salt 1½ teaspoons ground nutmeg 1 teaspoon ground cinnamon 1½ sticks butter, melted | 1 teaspoon vanilla 1 cup chopped pecans 1½ cups sugar 1 cup raisins 1½ cups hot applesauce with 2 teaspoons baking soda added |
Preheat oven to 350 degrees. Mix above ingredients in bowl by hand except for applesauce. Last, add hot applesauce and baking soda. Pour batter into paper-lined cupcake pans. Bake for 25 minutes or until done.
SERVES 15 TO 20
| One 19.8-ounce package brownie mix 12 ounces semisweet chocolate ¼ cup strong black brewed coffee | 2 eggs, separated ¼ cup coffee liqueur 3 tablespoons sugar ¼ cup heavy cream |
Prepare brownie batter according to directions on box. Pour into a greased 13
×
9
×
2-inch pan. Bake according to instructions on box. When cool, cut into squares and remove from pan. Clean pan thoroughly and grease once more. Place brownies back in greased pan. Combine chocolate and coffee in top of double boiler, and melt over boiling water. Remove from heat. Beat egg yolks and stir in small amount of chocolate mixture; pour mixture into balance of chocolate mixture; stir until smooth. Stir in liqueur and set aside to cool. Beat egg whites until foamy; gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into chocolate mixture; fold in egg whites. Pour filling over brownies. Cover with plastic wrap and chill 3 to 4 hours, until firm. Invert onto serving platter and drizzle on glaze. Let set and decorate with chocolate curls, if desired.
CHOCOLATE GLAZE
| 4 ounces semisweet chocolate | 3 tablespoons strong black brewed coffee |
Combine chocolate and coffee in double boiler. Heat until melted. Stir well.
SERVES 12 TO 16
| 1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 3½ teaspoons baking powder ¾ teaspoon salt 2 cups graham cracker crumbs Peanut butter to taste (at least ½ cup; if using more, decrease shortening by an equal amount) | ¾ cup Crisco shortening 1 cup plus 2 tablespoons milk 1½ teaspoons vanilla 3 eggs |
Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in a greased 9
×
13-inch pan for 30 to 35 minutes. Do not remove from pan.
FROSTING
| 2 cups sugar ½ cup cocoa | 8 tablespoons (1 stick) butter ½ cup milk |
Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.
The Lady & Sons
SERVES 6 TO 8
| 4 tablespoons (½ stick) butter 2 eggs, beaten | 1 tablespoon all-purpose flour ¾ cup sugar |
| 1 cup or 3½-ounce can shredded coconut | 1 cup milk One 9-inch unbaked pie shell |
Preheat oven to 400 degrees. Melt butter; add remaining ingredients. Pour into pie shell. Bake until firm, about 45 to 60 minutes.
SERVES 6 TO 8
| ¾ cup brown sugar 5 tablespoons all-purpose flour ½ teaspoon salt 2 cups milk | 2 egg yolks, lightly beaten 2 tablespoons butter 1 teaspoon vanilla One 9-inch prebaked pie shell |
Combine sugar, flour, and salt and stir in milk slowly. Cook in double boiler over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add small amount of hot mixture to egg yolks, stirring rigorously. Add back to pot and cook 1 minute longer. Add butter and vanilla and cool. Place filling in pastry shell and cover with whipped cream or meringue.
SERVES 16 TO 22
| 4 eggs, lightly beaten 2 cups sugar One 12-ounce package semisweet chocolate chips, melted 1 cup sifted self-rising flour ½ pound (2 sticks) butter, melted | 2 teaspoons vanilla 2 cups chopped pecans Two 9-inch unbaked deep-dish pie shells or 3 regular 9-inch unbaked pie shells |
Preheat oven to 350 degrees. Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well; stir in remaining ingredients
except for pie shells. Spread mixture into pie shells. Bake for 30 minutes. Serve warm with ice cream. Freezes well!
YIELDS 24
| 8 tablespoons (1 stick) butter 1 cup all-purpose flour | One 3-ounce package cream cheese |
Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.
FILLING
| 1 egg ¾ cup brown sugar 1 tablespoon butter | 1 teaspoon vanilla Dash of salt ⅔ cup chopped pecans |
Beat egg, sugar, butter, vanilla, and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts. Bake for 25 minutes or until filling hardens.
SERVES 6 TO 8
| ⅓ cup finely chopped pecans ⅓ cup plus ½ cup brown sugar 2 tablespoons butter, softened One 9-inch unbaked pie shell whole eggs 2 eggs, separated 1 cup canned pumpkin 1½ cups heavy cream | ¼ cup dark rum ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground ginger ¼ teaspoon ground mace (optional) 2 tablespoons granulated sugar |
Preheat oven to 400 degrees. Blend pecans with ⅓ cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pie shell. Blend all remaining ingredients except egg whites and granulated sugar. Pour into pie shell. Bake for about 50 minutes. Make a meringue by beating egg whites until stiff, adding the granulated sugar while beating. After pie has baked, remove from oven and cover with meringue. Return to 425-degree oven just to brown meringue.
SERVES 6 TO 8
| 2 eggs ½ cup all-purpose flour ½ cup packed brown sugar ½ cup granulated sugar 8 tablespoons (1 stick) butter, melted | One 6-ounce package semisweet chocolate chips 1 cup chopped pecans or walnuts One 9-inch unbaked pie shell Whipped topping (optional) |
Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour and brown sugar; beat until well blended. Blend in granulated sugar and butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake for 1 hour. Cover with whipped topping, if desired.
SERVES 6 TO 8
| 16 to 20 large marshmallows Four 1½-ounce Hershey chocolate bars with almonds ½ cup milk | 1 cup heavy cream 1 teaspoon vanilla One 8-inch graham cracker crust |
Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mix-
ture. Add vanilla. Pour into prepared crust and chill. Good as is or top with whipped cream.
SERVES 6 TO 8
| 8 tablespoons (1 stick) butter 1½ cups powdered sugar | 2 eggs, beaten One 8-inch graham cracker crust |
