Deep South Lemon Pie

You’ll Need:

5 egg whites
2 tablespoons granulated sugar
1 can sweetened condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust

Procedures : Make graham cracker crust according to box directions. Be sure to bake for 8 minutes at 350 degrees F. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate 1 tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl sweetened condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust. Sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use

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Pecan Pie

You’ll Need:

3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan halves (or a little more than a cup of crushed pecans)
1 9″ pie crust, baked


Procedures : Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts.
Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook longer–bake until the center doesn’t “jiggle”. It is not a bad idea to cover the pie with aluminum foil to keep the crust from burning–many times it will brown nicely even with the foil; if not, remove the foil for the last
5-10 minutes.)

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Makes-its-Crust Coconut Pie

You’ll Need:

4 eggs
1 3/4 cups granulated sugar
1/2 cup self-rising flour
2 cups milk
1/4 cup butter or margarine
1/2 cup coconut
1 teaspoon vanilla extract

Procedures : Combine all ingredients in order, and mix well. Pour into greased 10-inch pie pan. Bake at 350 degrees F for 45 minutes or until golden brown

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Dairy-Free Cake recipes

You’ll Need:

3 eggs
75g caster sugar
zest and juice of half a lemon (or ? tsp vanilla essence)
75g plain flour, sifted
? tsp baking powder
caster sugar for dusting and decorating
jam to sandwich the sponges and decorate the top (or a lemon icing made from
lemon juice and icing sugar)

Procedures : Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch Cake tins and line with greased baking parchment.
Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using).
Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air.
Divide the mixture between the two tins and bake for 20?25 minutes. When done, they should be golden on top, springy in the centre and come away from the sides.
Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly. Eat as fresh as possible.

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Lemon Pie

You’ll Need:

1 cup granulated sugar
5 tablespoons mixed flour and cornstarch
1/4 teaspoon salt
5 tablespoons fresh lemon juice
2 egg yolks
2 cups boiling water

Procedures : Mix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell.

Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges of crust and put in a 300 degree F oven until peaks are brown

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Hotel Hershey Derby Pie

You’ll Need:

1 cup Sugar
4 tbl Cornstarch
2 x Eggs, lightly beaten
1 stk butter, melted and cooled
1 tsp Vanilla
6 oz Semi-sweet chocolate chips
1 cup Finely chopped pecans
1 x 9″ unbaked pie shell
Derby Whipped Cream
1/2 cup Heavy cream
2 tbl Confectioner’s sugar
1/2 tsp Vanilla
1 tbl Bourbon


Procedures : Combine sugar and cornstarch in a medium bowl; beat in eggs. Mix in butter, vanilla, chocolate chips and pecans. Pour into pie shell. Bake at 350F for 40 minutes or until puffy and lightly browned. Cool completely. Top each slice with Derby Whipped Cream.
Derby Whipped Cream: Beat 1/2 cup heavy cream with 2 T. confectioner’s sugar till soft peaks form. Add 1/2 t. vanilla, 1 T bourbon and beat until stiff.

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Chocolate Coconut Cr

You’ll Need:

1/2 cup granulated sugar
2 envelopes unflavored gelatine
1 3/4 cup milk
2 cups sour cream
1 teaspoon vanilla extract
1/4 cup flaked coconut
25 pieces chocolate caramels
1/4 cup cream evaporated milk
1 quart fresh strawberries

Procedures : In saucepan, combine sugar and gelatine. Stir in milk. Heat until warm and gelatine dissolves. Remove from heat; cool to lukewarm.

Stir in sour cream, vanilla extract and coconut. Pour 2 cups mixture into oiled an 5- to 6-cup ring mold. Set remaining sour cream mixture aside. Chill mold until mixture begins to set.

Meanwhile, heat caramels and cream or evaporated milk in heavy saucepan, stirring constantly until mixture is smooth. Cool to lukewarm. Stir in reserved sour cream mixture. Spoon over partially set layer in ring mold. Chill several hours or overnight. Run knife blade between mold and contents to loosen. Turn onto serving plate. Fill center with strawberries. Chill until ready to serve

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Brandy Truffles

You’ll Need:

# 2-3 tbsps. brandy
# 2 oz. (50g) vermicelli
# 8 oz. (225g) cake crumbs
# 1 oz. (25g) ground almonds
# 2 tbsps. apricot jam

Procedures : # Mix together the cake crumbs and ground almonds
# Melt the jam and add to the mixture together with the brandy and mix again to form a stiff mixture
# Divide the mixture into about 20 small balls then roll in the chocolate vermicell

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Barmbrack (Irish Bread)

You’ll Need:

2 packages active dry yeast
1/2 cup warm water
1 cup scalded lukewarm milk
1/3 cup granulated sugar
1/4 cup butter, softened
2 eggs
2 teaspoons cinnamon
1 teaspoon salt
5 1/2 cups flour
3/4 cup raisins
1/2 cup grated lemon and orange rind, mixed
More soft butter
Extra sugar

Procedures : Dissolve yeast in warm water in large bowl. Stir in milk, 1/3 cup sugar, 1/4 cup butter, eggs, cinnamon, salt and 3 cups flour. Beat smooth. Stir in raisins, rind and enough flour to handle dough. Knead; place in greased bowl. Let rise in warm place 2 hours.

Punch dough down; divide in half. Place in greased pans; brush with butter. Let rise until doubled, 50 to 60 minutes. Bake at 350 degrees F for 40 to 45 minutes. Brush with more butter and sprinkle with sugar.

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Gobbler Goodies

You’ll Need:

1/4 cup butter or margarine
4 cups miniature marshmallows
6 cups crisp rice cereal
28 chocolate cream-filled sandwich cookies
1 1/2 cups chocolate frosting
1 (12 1/2 ounce) bag candy corn

Procedures : Melt butter in a large saucepan. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes.

With buttered hands, form cereal mixture into 1 1/2-inch balls. Twist apart sandwich cookies; spread frosting on the inside of cookies. Place 28 cookie halves under cereal balls to form the base for each turkey. Place three pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey’s head.

Yield: 28 serving

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