All posts by Tony

BROWNIE PECAN PIE

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Pies

2/3 cup sugar
1/8 teaspoon salt
1 cup karo syrup
1 4 ounce package chocolate — broken in pieces
3 tablespoons butter
3 eggs — beaten
1 teaspoon vanilla
1 cup pecan — chopped

Bring sugar, salt, and Karo to a boil. Stirring till sugar is dissolved. Boil 2 minutes. Remove from heat. Add chocolate and butter. Stir until melted and smooth. Cool.

Gradually our above mixture over eggs, stir constantly. Add vanilla and pecans.

Pour into 9 inch pastry. Bake 350 degrees 50 min. Cool. Top with whip cream.


Per Serving (excluding unknown items): 546 Calories; 27g Fat (41.7% calories from fat); 5g Protein; 79g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 5 Fat; 5 Other Carbohydrates.

BROWNIES

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup rounded cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup flour
1 cup pecans — chopped

Cream butter, sugar, and vanilla. Add eggs. Beat. Blend in remaining ingredients. Pour into a 9 x 13 inch greased baking dish. Bake at 325 degrees for 30 to 35 minutes.

Description:
“Cookies”


Per Serving (excluding unknown items): 4672 Calories; 278g Fat (52.4% calories from fat); 48g Protein; 519g Carbohydrate; 12g Dietary Fiber; 1345mg Cholesterol; 2938mg Sodium. Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 52 1/2 Fat; 27 Other Carbohydrates.

NOTES: From Wanda Sirman in Jackson, MS

BUTTER PECAN COOKIE

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Cookie Desserts

Pastry:
1 1/2 cups Butter (3 sticks) — softened
4 cups flour
1 cup Pecans — ground
2/3 cup cold water
1 egg — beaten

Pastry: Combine butter, flour and pecans well. Add cold water and mix well. Save the egg for later.
Filling: Beat butter and sugar together until well blended. Add flour and pecans and blend well.

Butter a pizza pan.

Divide dough into 2 portions; roll 1 portion into 10-inch circle. Place on buttered pizza pan. Spread filling to 1 inch from edge. Roll another 10 inch circle. Brush edge with water. Place pastry on top of filling. Press and crimp edge. Brush top with beaten egg.

Bake at 375° 35 to 40 minutes till golden brown.

Hard Sauce: Combine ingredients and beat well.

Serve with dollop of Rum flavored Hard Sauce:


Per Serving (excluding unknown items): 327 Calories; 10g Fat (28.5% calories from fat); 8g Protein; 50g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 11mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Fat.

BUTTERED RUM POUND CAKE

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 cup butter — softened
2 1/2 cups sugar
6 eggs — separated
3 cups all-purpose flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla
1 teaspoon orange or lemon extract
1/2 cup sugar
1 cup pecans — chopped
Buttered Rum Glaze:
1/4 cup plus 2 tablespoons butter
3/4 cup sugar
6 tablespoons rum

Cream butter; gradually add 2 1/2 cups sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.

Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings and nuts.

Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour Buttered Rum Glaze over cake.
Buttered Rum Glaze:
Combine all ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat. Pour over cake while glaze is warm. Yield: 1 1/4 cups.

Yield: “10 inch tube pan”


Per Serving (excluding unknown items): 7749 Calories; 338g Fat (39.5% calories from fat); 94g Protein; 1068g Carbohydrate; 18g Dietary Fiber; 1869mg Cholesterol; 2746mg Sodium. Exchanges: 20 Grain(Starch); 5 1/2 Lean Meat; 1/2 Non-Fat Milk; 62 1/2 Fat; 50 1/2 Other Carbohydrates.

NOTES: This is really good warm. From Southern Living.

BUTTERMILK CHESS PIE

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

2 cups Sugar
2 tablespoons Cornmeal
5 large Eggs — slightly beaten
2/3 cup Buttermilk
1/2 cup butter — melted and cooled
1 teaspoon Vanilla

Combine sugar and cornmeal. Add the eggs and stir until blended. Stir in the next 2 ingredients. Pour into a pie shell. Bake 350° for 45 minutes or until set.
Cool, cover, and chill.

Chocolate Chess — Add 1/4 cup cocoa. Use evaporated milk for buttermilk. Bake 50 to 55 minutes. Garnish with whip cream and dust with cocoa.


Per Serving (excluding unknown items): 359 Calories; 15g Fat (36.5% calories from fat); 5g Protein; 53g Carbohydrate; trace Dietary Fiber; 164mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES: From The Ultimate Southern Living Cookbook

BUTTERMILK PANCAKES (FULL RECIPE)

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast

2 1/2 cups flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
1 1/3 tablespoons vanilla

Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).

Use 1/2 tablespoon oil on griddle over 350 degree heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding oil to griddle as needed.

Serve pancakes immediately with butter

Description:
“Pancakes”
Yield: “18 ”


Per Serving (excluding unknown items): 453 Calories; 19g Fat (38.1% calories from fat); 13g Protein; 57g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 1088mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: John found this on the internet. It’s from Bon Appetit

BUTTERMILK PANCAKES (HALF RECIPE)

Recipe By :
Serving Size : 3
Preparation Time: 0:00
Categories : Breakfast

1 1/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sour cream
1 large eggs
2 teaspoons vanilla

Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).

Use 1/2 tablespoon oil on griddle over 350 degree heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding oil to griddle as needed.

Serve pancakes immediately with butter

Description:
“Pancakes”
Yield: “9 ”


Per Serving (excluding unknown items): 453 Calories; 19g Fat (38.1% calories from fat); 13g Protein; 57g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 1088mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: John found this on the internet. It’s from Bon Appetit

BUTTERNUT POUND CAKE

Recipe By :
Serving Size : 20
Preparation Time: 0:00
Categories : Cakes

1 cup Crisco
2 cups sugar
4 eggs
2 3/4 cups flour
2 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1 cup milk
1 tablespoon butter-nut flavoring

Cream Crisco and sugar. Add eggs. Beat well. Add 1 cup flour. Beat 1 minute.
Add 2 cups flour with milk a little at a time, beating after each addition.
Add flavoring.

Pour into greased and floured loaf pans or a bunt pan.
Bake for 1 hour at 325 degrees then turn heat to 350 degrees for 10 to 20 minutes until golden brown.

Frost with penuche icing.

Description:
“Cake”
Yield: “2 loaf pans or bunt pan”


Per Serving (excluding unknown items): 163 Calories; 2g Fat (8.6% calories from fat); 3g Protein; 34g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 348mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

BUTTERSCOTCH COFFEE CAKE

Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Bread Breakfast

1 package frozen dinner rolls (Rich’s)
1/2 cup sugar
1 package butterscotch pudding mix
1 tablespoon cinnamon
1 stick butter — melted
1 cup pecans — chopped

Place rolls in greased bunt pan. Mix dry ingredients together and sprinkle on rolls. Pour melted butter over top and then pecans on top. If you place the pecans in the bottom they will be on top when finished.

Cover and let stand over night.

Bake at 350° for 30 minutes. Invert onto plate to serve.


Per Serving (excluding unknown items): 145 Calories; 10g Fat (61.7% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 92mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

NOTES: Originally from Mother. She got it from a friend in Florida.

BUTTERSCOTCH MERINGUE PIE

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

1 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup pecans — ground
1/2 cup shortening
1 tablespoon cold water (for pastry) — (1 to 2)
Filling:
1 cup brown sugar — firmly packed
1 cup water
1 2/3 cups milk
2 eggs — separated
1 teaspoon vanilla
1/4 cup granulated sugar

Sift 1 1/4 cups of the flour and 1 teaspoons of the salt into a large bowl: stir in pecans. Cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with the 1 to 2 tablespoons cold water; mix lightly with a fork until pastry holds together and leaves side of bowl clean.

Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell well all over with a fork.

Bake in hot oven (400°) 12 minutes, or until golden; cool completely on a wire rack.

Filling:

Melt butter in a heavy medium-size frying pan; stir in brown sugar and 1 cup water; heat, stirring constantly until sugar dissolves; remove from heat.

Stir milk into remaining 1/2 cup flour and 1/2 teaspoon salt until smooth in a medium-size sauce pan; slowly stir in brown-sugar mixture.

Cook over low heat, stirring constantly, until mixture thickens and boils 1 minute; remove from heat.

Beat egg yolks slightly in a medium size bowl. Slowly stir in a generous 1/2 cup of the hot mixture; stir back into remaining mixture in pan. Continue cooking, stirring constantly, just until bubbly; remove from heat.

Stir in vanilla; cool slightly; pour into cooled pastry shell.

Beat egg whites until foamy-white and double in volume in a small bowl; beat in granulated sugar, 1 tablespoon at a time, until meringue forms soft peaks. Drop by teaspoons full onto filling to form a lattice top.

Bake at 350° for 12 minutes until meringue is tipped with gold.

Cool pie 3 to 4 hours. Garnish with pecan halves.

Yield: “1 9 inch pie”


Per Serving (excluding unknown items): 3032 Calories; 146g Fat (43.1% calories from fat); 51g Protein; 384g Carbohydrate; 8g Dietary Fiber; 479mg Cholesterol; 3606mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 27 Fat; 12 1/2 Other Carbohydrates.