Pecan Coconut Cream Candies, aka Martha Washington’s, are one of the very first candy recipes I ever made way back when I was a teenagers. Perfect for beginners and those who are searching for some nostalgia from their early years.
There are many variations of pecan coconut cream candies around the world. Some are soft and gooey, some are more solid, like mine.
You can change up the amount of powdered sugar to suit your preference. If you like yours softer, start with half of the powdered sugar called for. Add more sugar a few tablespoons at a time and taste the filling.
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Fruit salsa is a favorite dessert at our house. Although there is not much healthy about the fried chips, it feels healthier than some of the other things we eat for snacks and desserts.
There are a lot of ways to make cinnamon-sugar tortillas listed all over the internet. While these are tasty, they all seem to be too big, too hard, or do not hold the fruit very well.
For sweet chips I find what works the best are fried wonton wrappers or even eggroll wrappers cut down in size and fried.
The best part about Asian wrappers is that they stay crispy after frying and coating. They never turn into moon rocks like some baked tortillas can. They are also way less work than buttering and coating each side prior to baking.
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Butterscotch Pie perfection has been an elusive mystery to me. My grandmother could make them. If you read the Almost Butterscotch Pie, or Sugar Cream Pie recipes, then you already know Aunt Alice could make them.
Any time I have tried to make one, it has either been runny or grainy, and sometimes both. For me, I think the problem has something to do with the way I was mixing ingredients. Generally, it looks curdled to me before I even add eggs. Almost like the brown sugar curdles the milk, turning it into what looks like tiny pieces of cottage cheese floating in the pan.
The flavor has never been an issue, just the finished texture. During a recent trip to visit family, my husband returned with an entire folder of recipes from Uncle Bill. They were not the recipes that he was looking for, but in this folder are some amazing recipes that will be shared as time allows.
The first find that needed to be cooked and adjusted was Butterscotch Pie. The reason for adjustments is that these recipes are designed for 50 and 100 people. There are only 2 of us in this household, and unless you are feeding ranch hands or cooking for a family reunion, chances are you also need a smaller serving size to make in your kitchen.
I tested this recipe with my modifications using flour and using cornstarch. We prefer the texture of the flour version, but the cornstarch version seemed to set up better. Andy wanted a piece of pie before it was fully cooled, I would have preferred to wait a day, but he smelled it as soon as he opened the refrigerator.
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Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy. I could have ordered them online, and maybe one day I will, but for now I do not own any.
It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.
I had never heard of a cream horn before I met my husband. I never ate one until our first trip to Florida together. If I remember right, he found them at a gas station, wrapped individually. They seemed to be pretty elusive back then.
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Dark Chocolate Cherry Bark is an easy, last minute treat that is perfect for Valentine’s Day. It is also great for any other day you want to give a sweet something as a way to say thanks to someone.
I make a lot of different bark recipes because it is so easy. Peppermint Bark is my go-to quick recipe for last minute Christmas and holiday gifts.
If I don’t happen to have almond bark or melting wafers laying around, I generally have chocolate chips of many varieties in the pantry and those can also be used to make bark.
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Angel Food Layer Cake has a creamy middle layer of cream cheese. Topped with cherries makes a beautiful presentation. Other pie fillings can be used to fit your own tastes, I just prefer the stunning contrast of the white and red.
This can be made with either a box mix or by making your own. I use a box mix because I hate the thoughts of wasting so many egg yolks or looking for a use for them.
There is no rule that says you must bake and angel food cake in a tube pan. It can be made in a 9 X 13. It will take less time to bake and it will require some patience and gentle effort to get it out of the pan. In retrospect, I probably should have used parchment paper or wax paper on the bottom of the pan.
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Dirty Buckeyes! No, I am not calling names at any NCAA sports team or school, even though we are SEC fans and might be caught talking smack about other divisions. Go Dawgs!! Imagine having to admit that right smack in the middle of Big 12 territory…….
Dirty Buckeyes are simply buckeyes covered in crunchy bacon bits. No, not the pinkish red salty smoky little rocks out of a jar, real bacon. Bacon that has been cut into small pieces, fried until crispy, drained, cooled, then fried again. Once you are done with them, they look like buckeyes that have rolled around in the dirt and dried leaves.
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I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.
Coconut Cream Cake is a fairly rich dessert. It’s similar to a tres leche cake, except it uses cream of coconut as one of the components. This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.
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Pecan pie bars turned up in my holiday recipe rotation out of necessity. It was necessary to avoid any further embarrassments served out of my kitchen.
Let me explain. I had a neighbor in Mississippi that thought I was a great cook. This alone should have been enough to keep me happy, but the truth of the matter was his mother also thought I was a great cook. That made me do some internal cartwheels, you really wouldn’t want to see this old body do a real cartwheel.
When I was asked to make some pies for their Thanksgiving dinner I was honored. After all, a true southern family wanted my cooking. In addition to the pecan pie, I think I made them a chocolate pie.
I was so proud to send the pies next door for him to take to his family function. Imagine my horror when the reports came back that it wasn’t set up when they cut into it. I am probably sitting here with that some shocked face I had when I heard it. I was so devastated that I have had a mental kitchen block about pecan pies since then that I have yet to attempt one again.
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There are probably thousands of some variation of this ground oatmeal, chocolate chip cookie running loose in the world. There are probably as many stories out there as to where this recipe even originated. I first ran across a version in Ann Hodge’s Beat This! Cookbook back in the day when I collected cookbooks.
I don’t believe this recipe actually hails from Neiman Marcus, Mrs. Field’s, or anywhere else. I just know the urban legend that surrounds it. Regardless, this makes a great cookie. I usually serve these with hot chocolate New year’s Eve, unless of course I have made homemade cinnamon rolls.
When you make it, do not leave them in the oven longer than stated in the recipe, or any other version of this recipe you find. It will turn into a moon rock. This cookie will also go stale FAST, so be prepared to eat them the day you make them or have room in the freezer to put them up before they have a chance to dry out.
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