Mom’s Southern Pecan Pie Recipe
Ingredients:
24 halved pecans
2 Tbsps espresso
2 tsps extract (vanilla)
3 large eggs
2 Tbsps cornstarch
3 Tbsps water
1/3 c applesauce (unsweetened)
1 Tbsp cornmeal
1 c fruit-sweetener
1 pastry shell; unbaked
Instructions:
Place pastry in 9-inch pie plate. Combine applesauce, cornmeal & sweetener in bowl, beating w/ mixer. Blend cornstarch & water in another bowl ’til smoothened.
You add mixture into sweetener into mixture then blend. You beat eggs gradually then add coffee & vanilla. You pour mixture onto pastry shell then top w/ halved pecans.
You bake it for 30-40 mins at three hundred seventy-five degrees Fahrenheit ’til custard sets. Slightly cool before slicing.
>> Mom’s Southern Pecan Pie Recipe
Basic Creme Brulee – Southern Living Recipe
Ingredients:
2 c of cream (whipping)
5 pcs of egg yolks (large)
1/2 c of sugar (refined)
1 Tbsp of vanilla
1/2 c of sugar (light brown)
Instructions:
Combine cream, egg yolks, refined sugar, and vanilla extract; whisk thoroughly till sugar has dissolved completely and the mixture becomes smooth.
Slowly pour mixture of egg onto 5 5-inch round (custard) cups. Arrange them onto a large baking pan with hot water.
Bake inside the oven 275 degrees F for 45-60 mins till almost firm. Let them cool in water inside the baking pan, place on the rack.
Once cooled, take the out from the pan. Cover then place inside the refrigerator overnight.
Before serving, sprinkle 1-1/2 tablespoons of light-brown sugar onto every custard. Heat them with flamed torch or broil till browned and bubbly. Careful not to burn. Let it stand for 5 mins till caramels have hardened.
>> Basic Creme Brulee – Southern Living Recipe
Ambrosia Salad – Southern Living Recipe
Ingredients:
4 pcs of bananas (ripe); sliced
1-1/2 c of diced oranges
1 c of grapes (seedless)
1 c of chopped dates
4 Tbsps of juice (lemon)
1/2 c of flaked coconut
For the Red-Fuit Salad Dressing:
1/2 c of mayonnaise
1/2 c of cranberry sauce (jellied)
1/2 c of whipped cream (whipping)
Instructions:
Combine bananas, oranges, grapes, and dates; sprinkle juice on them. Place inside the refrigerator till chilled. Gently toss and garnish coconut flakes. Serve chilled with the dressing.
Dressing: Combine mayonnaise, cranberry sauce, and cream; mix by folding.
>> Ambrosia Salad – Southern Living Recipe
Peach Cobbler – Southern Heritage Pies & Pastry Recipe
Ingredients:
3/4 c vanilla icecream
1/2 tsp salt
1 & 1/2 tsps baking-powder
1 c flour
1/2 c butter
1/4 c sugar
4 c peach slices
Instructions:
Combine 1/2 c sugar & peaches then stand about 10 mins. Have butter melted in 8×12x2″ bake dish then set it aside.
You combine salt, baking-powder, 1 c sugar & flour in bowl. You add the milk then mix thoroughly. You pour the batter onto dish then pour peach-mixture over the batter.
Have it baked for about 50 mins at three hundred seventy-five degrees Fahrenheit ’til golden-brown. Best when served w/ icecream.
>> Peach Cobbler – Southern Heritage Pies & Pastry Recipe
Apple & Potato Cake (Bakestone Recipes) Recipe
Ingredients:
1-1/2 lbs of potatoes (floury); peeled
3 tsps of salt
2 oz of butter (unsalted)
4 Tbsps of flour (self-rising)
2 pcs of apples (fresh); cored, peeled, and chopped
2 Tbsps of sugar (granulated)
3 Tbsps of butter; softened
Instructions:
Boil potatoes on salted water then drain; cover cloth on them till dried. Mash them on a bowl then add two ounces of butter.
Beat thoroughly then add enough amount of flour till dough is pliable; add salt. Divide dough into half then roll to two rounds, about 1/2-inch of thickness.
Place a round onto heated bakestone then spread over chopped apples. Cover the second dough; seal its edges by pinching them. Bake above medium heat till browned on its base. Carefully flip to cook second side.
Transfer cake onto a warm serving plate. Gently peel its top; spread soft butter over apples then sprinkle the sugar atop. Fold it close then repeat on second side. Lightly or generously sprinkle the sugar atop.
Serve at once with cool thick cream.
>> Apple & Potato Cake (Bakestone Recipes) Recipe