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Grady’s Peanut Butter Fudge

recipe! yummy super-easy! weeks - thekittygirl | ello

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Quick Chiffon Pie

You will need a graham cracker crust, a small can of frozen fruit juice, a can of sweetened condensed milk and a 8 oz tub of whipped cream or Kool-Whip, food color is optional.

Let the frozen juice melt, pour it into a large bowl with the whipped cream and condensed milk. Fold them together (use a spatula to scrape up from the bottom to the top, gently so you don’t beat it flat. It isn’t delicate, but don’t stir hard.)

The juice won’t color the fluff. So, you can put a drop or 2 of food color that matches if you are so inclined.

Pour into the crust. You can flip the plastic liner to make a top to cover it.

Let it set in the refrigerator for 2-4 hours before serving. Longer is fine, but less than 2 won’t hold together well when you slice it.

My mother always added food color. She would get a 12 oz. container of Kool-Whip and save out a third of it to garnish the top.

One time, I got in an experimental mood and bought every flavor of fruit juice concentrate that came in a small can. Limeade, lemonade and all the flavors of 5 Alive were tasty. They even had tangerine juice concentrate and it was good, although I’ve never seen it since then. Grape and orange juices only came in large cans so I skipped them. Grapefruit juice wasn’t a flavor that needed repeating.

Rhubarb Pie

This was posted to the FaceBook page of Henry Flury & Sons Grocery when they let it be known that they still had a little rhubarb left for sale.


3T flour
1c sugar
1 egg, beaten
2c rhubarb, cut into small pieces
1 recipe plain pastry

Sift flour and sugar together; add egg; beat thoroughly and add rhubarb.

Line pie pan with pastry and pour in filling.

Cover with pastry slips in lattice design. Bake in very hot 450 degree oven for 10 minutes.

Reduce temperature to 350ºF and bake 35 minutes longer. Makes 1 nine inch pie.

~ Mrs. June A. McCullough


My experience is that the smaller you cut the rhubarb the better the pie.  I don’t care for large chunks.

King Cake

Recipe # 1  (From Southern Living 1990 Annual Recipes)

1/4 cup butter or margarine
1 (16-oz.) carton sour cream
1/3 c. sugar
1 t. salt
1 pkgs. dry yeast
1 T. sugar
1/2 c. warm water (105 º to 115 º)
2 eggs
6 to 6 1/2 cups all-purpose flour, divided

~~~~~~~~~~~~~~~

1/2 cup sugar
1 1/2 t. ground cinnamon
1/3 cup butter or margarine, softened
Colored frostings
Colored Sugars

Combine the first 4 ingredients in a saucepan; heat until butter
melts, stirring occasionally. Let mixture cool to 105 º to 115 º.

Dissolve yeast and 1 T. sugar in warm water in a large bowl; let
stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat
at medium speed with an electric mixer for 2 minutes or by hand until
smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly-floured surface, and knead until smooth
and elastic (about 10 minutes). Place in a well-greased bowl, turning
to grease top. Cover and let rise in a warm place free from drafts,
for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup sugar and cinnamon; set aside.

Pinch dough down and it divide in half. Turn one portion of dough out
onto a lightly floured surface, and roll to a 28" X 10" rectangle.
Spread half of the butter and half of the cinnamon mixture on the
rolled out dough. Roll dough, jelly roll fashion, starting at the
long side. Gently place dough roll, seam side down, on a lightly
greased baking sheet. Bring ends of dough together and form an oval
ring. If you have access to a tiny plastic baby, tuck it into the
seam before you seal it. If not, use a large, dried bean. Moisten and
pinch the edges together to seal.

Repeat this procedure with the second half of the dough.

Cover and let rise in a warm place, free from drafts, 20 minutes or
until doubled in bulk.

Bake at 375 º for 15 to 20 minutes or until golden. Decorate each
cake with bands of colored frostings, and sprinkle with colored
sugars.

Makes 2 cakes.

NOTE: If you prefer, you can replace the cinnamon and sugar inside
the roll of dough with a cream cheese filling or a pie filling in the
flavor of your choice... just spread it thinly on the center of the
rectangle before you roll it up. Popular flavors are blueberry,
cherry, and lemon.


Recipe # 2 - A Smaller Version 
 
1/4 cup milk 
1/4 cup sugar 
1/2 t. salt 
3 T. butter or margarine 
1/4 c. warm water (105 - 115 degrees) 
1 pkg. active dry yeast 
1 egg 
2 1/4 cups sifted all-purpose flour 

Heat the milk in a small saucepan until it steams; remove from heat. 
Add sugar, salt and butter, stirring until butter is melted. 
Let cool to lukewarm. 

In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve.
Add egg and 1 1/2 cups flour; beat with a wooden spoon until smooth. 
Add the rest of the flour. Beat until the dough is smooth and leaves the 
side of the bowl. Turn dough out onto a lightly floured pastry cloth. 

Knead until dough is satiny and elastic and blisters appear on the surface. 
Go to the directions in the other recipe to finish. 
If you want to use the cinnamon and sugar, just follow the ingredients & 
directions from the other recipe. 

Cream Cheese Filling 
1 8-oz. package cream cheese 
1 c. confectioners sugar 
2 T. flour 
1 t. vanilla 
drop or two of milk 

Cream all ingredients together with an electric mixer. 
Spread on the rolled-out rectangle before rolling it into a ring.
You can use cream cheese and a fruit filling if you so desire. 

Colored Sugars 
1 -1/2 cups sugar, divided 
1 to 2 drops each of green, yellow, red and blue food coloring 

Combine 1/2 cup sugar and a drop of green coloring in a jar. 
Place lid on jar, and shake vigorously to evenly mix the color with sugar. 
Repeat with each color, combining red and blue for purple. 

Colored Frostings 
3 cups sifted powdered sugar 
3 T. butter or margarine, melted 
3 to 5 T. milk 
1/4 t. vanilla extract 
1 to 2 drops each green, yellow, red, and blue food coloring 

Combine powdered sugar and melted butter. Add milk (room temperature) 
to reach desired consistency for drizzling; stir in vanilla. 
Divide frosting into 3 batches, tinting one with green, one with yellow, 
and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.

Blueberry Buckle

BLUEBERRY BUCKLE:

2 c. all-purpose flour
3/4 c. sugar
1/2 c. milk
1/4 c. butter, softened
1 egg
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. fresh blueberries

STREUSEL TOPPING:

1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. butter, softened

Heat oven to 375ºF.

In a large mixing bowl, combine all buckle ingredients except blueberries. Beat at low speed, scraping the bowl often, until well mixed (1-2 minutes).

Fold blueberries into batter by hand. Spread into greased and floured 9″X9″ pan.

In a small bowl, stir together all streusel ingredients except butter. Cut in butter until crumbly; sprinkle over batter.

Bake for 30-35 minutes.

THE EVENING POST, CHARLESTON S.C. 7/13/1988

Easy Tiramisu

1 package lady fingers
1/3 c. strong black coffee
2 c. mascarpone cheese
1/2 c. powdered sugar
1/4 c. cocoa powder
1/4 tsp. ground cinnamon

Layer of cookies.
Drizzle coffee.
Layer of cheese/sugar.
Layer of cookies.
Drizzle coffee.
Layer of cheese/sugar.
Chill one hour.
Sprinkle with cocoa/cinnamon.