by USADEEPSOUTH Readers
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favorite recipes to share with other readers.
Just wing them to Ye Editor.
Better Than Sex Cake
(submitted by Lorien Egidy)
1 yellow cake mix
1 instant vanilla pudding
1 sm. can crushed pineapple
1/2 c. sugar
1 carton Cool Whip
Prepare cake according to package directions. Cool completely. Punch holes in cake. Cook pineapple and sugar slowly until sugar is dissolved. Pour sugar and pineapple over warm cake. Top with pudding, then with Cool Whip. Garnish with coconut and pineapple rings. Place maraschino cherry in center of each ring of pineapple. Keep refrigerated. Gets better with age . . .
Here's another from Lorien:
Peanut Butter Balls
"This is my grandma's recipe," Lorien writes. "She passed on in 1986, but this was one of our favorite Christmas treats. They are WONDERFUL anytime."
3 cups Rice Krispies cereal
2 cups confectioners sugar
1 (18 ounce) jar chunky peanut butter
1/2 cup (1 stick) margarine, melted
3 cups semisweet chocolate chips
1 (1- to 2-inch) square paraffin
Combine Rice Krispies, confectioners sugar, peanut butter and margarine in a large bowl. Mix well with hands and shape into 1/2- to 1-inch balls and chill 1 hour.
While the balls are chilling, melt chocolate chips and paraffin in a double boiler. Using a fork and spoon, dip balls in chocolate mixture. Place on wax paper and chill.
These can be made well in advance and frozen.
Lorien sends another!
1 pkg. (8 oz.) cream cheese, softened
4 cups crushed Oreo® cookies
2 cups chocolate baking chips
1 tbsp. shortening
On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll.
Roll dough into 1" ball. Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper to harden. Store in refrigerator.
And another from Lorien!
Banana-Chocolate Chip Cupcakes with Peanut Butter-Fudge Frosting
This is for anyone with kids or anyone young at heart. They are VERY good and VERY rich.
3/4 cup butter or margarine, softened
2 cups sugar
4 large eggs
3 large ripe bananas, mashed
1 cup buttermilk
1 teaspoon baking soda
3 cups all-purpose flour
2 teaspoons baking powder
3/4 cup semisweet chocolate mini-morsels
PEANUT BUTTER-FUDGE FROSTING
Dried Banana chips
1 2/3 cups peanut butter and milk
1/2 cup butter, softened
1 (16-ounce) package powdered sugar
1/3 cup milk
Melt morsels according to package directions.
Beat butter at medium speed with an electric mixer until creamy; gradually add melted morsels, beating just until blended.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add bananas, beating just until blended.
Stir together buttermilk and baking soda. Combine flour and baking powder; gradually add to butter mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir morsels. Spoon batter into 30 paper-lined cups in muffin pans, filling each three-fouths full.
Bake at 350 for 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool on wire racks. Spread peanut butter-fudge frosting evenly on tops of cupcakes. Top with banana chips.
Tricia's Sour Cream Coffee Cake
(Submitted by Judy M.)
Duncan Hines butter cake mix
1 carton of sour cream/small
½ C Sugar
¾ C Oil
1 t. Butter - not extract
Beat all ingredients together. Pour ½ of batter in greased bundt pan.
Sprinkle batter with mixture of:
3 t. cinnamon
3 T. brown sugar
½ C chopped nuts (optional)
Pour remaining batter in pan. Bake @ 350 for 1 hour. Cool for 30 minutes and turn onto plate.
Cover with glaze:
3 T oleo
3 T milk
½ t. butter - not extract
½ t. vanilla
1 C powdered sugar
These two were sent by Lonnye Sue Sims Pearson:
Mama's Banana Pudding
35-45 vanilla wafers
5-6 medium, fully ripe bananas
3/4 cup sugar, divided 1/3 cup all-purpose flour
dash of salt
4 eggs, room temp, separated
2 cups milk
1/2 tsp. vanilla extract
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water stirring constantly for 5 minutes or until thickened. Remove from heat and add vanilla extract. Spread small amount of custard on bottom of casserole and cover with layer of wafers. Top with a layer of sliced bananas. Pour 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding spreading to cover entire surface and sealing well to edges. Bake at 350 degrees for 10-12 minutes or until merigue is slightly browned. Cool slightly and chill.
Aunt Mary's Sweet Potato Pie
One cup cooked sweet potatoes, mashed
2 eggs, room temp
1 stick butter, softened to room temp
1 cup sugar
1 small can evaporated milk
2 Tbls. flour
1 tsp vanilla extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Beat eggs, sugar, butter and flour. Add milk and potatoes and blend well. Pour into unbaked pie shell. Bake at 350 degrees for 30-40 minutes.
Slap Yo Mama Fried Apple Pie
1 lb dried apples, sliced
1 lb butter
3/4 lb sugar
3 thin slices unpeeled orange
3 thin slices unpeeled lemon
Chop orange and lemon slices, combine with apples in pan, cover with water and cook until tender, about 15 minutes. Remove from heat; stir in butter and sugar. Chill. Cut pie dough rounds with a No. 10 can. Put about 2 ounces of fruit on one side, fold into half moon shape, and crimp edges. Fry in deep vegetable oil until golden brown, or about 5 minutes at 350 degrees. Makes 30 individual pies.
Granny's Pecan Pie
6 T. butter
2/3 cup sugar
Add 6 cold eggs, dash of salt, 1 tsp. vanilla, 2 cups of light Karo, and 2 cups of pecans.
Pour into 2 unbaked pie shells. Bake at 350 degrees for 15 minutes. Turn down to 250 degrees and bake for 30 minutes more or until pie sets.
Alabama Fudge Cake
Whip this one up before the ice melts in your tea. Quick and easy and absolutely divine.
1 pkg devil's food cake mix (no pudding)
1 cup sugar
1/4 cup cocoa
2 cups hot water
1 tsp vanilla extract
Vanilla ice cream
Prepare cake batter according to directions on package. Pour into lightly greased cake pan (13x9 in).
Stir together sugar and next three ingredients; pour over batter (it will sink to bottom of pan). Don't stir.
Bake at 350 degrees for 45 minutes. Let stand 10 minutes. Serve with ice cream and chopped pecans.
1 1/2 cups sugar
1 cup margarine
2 Tbl dark corn syrup
4 tsp grated orange rind
3 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cloves
Raisins, plumped and drained
Cream sugar and margarine. Add egg and beat until light and fluffy. Add corn syrup and orange peel; mix well. Stir togther flour, soda, cinnamon, ginger, salt, and cloves. Mix well and chill thoroughly.
Use 1/3 or 1/2 of dough at a time. Roll on lightly floured surface either 1/8 to 1/4 inch thick depending on thickness desired. Cut with a gingerbread man cookie cutter
Place on ungreased cookie sheet. Use a raisin for each eye and three down his tummy for buttons. Dip the raisins in water and press into the dough.
Bake at 375 degrees for 8 to 10 minutes. Cool 1 minute before removing from pan. Cool completely on rack. After removing from freezer, detail by piping icing on neck for collar, wrists, and across center. Place raisin on center of "belt" for buckle.
These freeze well in Ziploc bags.
2 cups sugar
1 cup buttermilk
1/2 tsp soda
1 pinch of salt
2 TBL clear Karo syrup
2 TBL butter or margarine
2 1/2 cups pecans
Cream sugar, milk, soda, salt and Karo. Boil 5 minutes, stirring often. Add butter and pecans. Stir for 5 minutes. Remove from heat. Cool for 1 minute. Beat until creamy and drop by teaspoon onto wax paper. Let cool 1 hour before removing from paper. Store in a cool place.
This question came in to the USADS Message Board from L. Dumas:
"My grandmother used to make us cookies; she called them tea cakes. I have been looking for a recipe for them . . . [snip]"
Ye Editor answered:
"When I read your message, I turned around at my desk to see if I had a recipe book on my bookshelf. My eye went immediately to my grandmother's cookbook (published in 1913!) titled "PRACTICAL HOME ECONOMICS, 1245 scientific recipes."
"I opened the book right to the biscuit recipes! (This is a little eerie, actually.)
"I haven't had time to look through all the biscuit or cookie recipes, but there was a clipping in that section from the Feb. 14, 1947 COMMERCIAL APPEAL, and the headline? "Good biscuits kindle heart on cold days."
In the list of biscuits was this one called "Orange Tea Biscuits."
Orange Tea Biscuits
2 cups sifted flour
3 tsp baking powder
3/4 cup milk (about)
1/2 tsp salt
1/4 cup shortening
Mix and sift dry ingredients; cut in shortening until well mixed and add milk, stirring quickly until a soft but not sticky dough is formed.
Turn out on lightly floured board and knead just enough to shape into smooth ball; roll lightly or pat 1/2 inch thick, and cut with floured biscuit cutter. Place on oiled baking sheet, 1/2 inch apart for a crusty biscuit and close together for a tall, soft biscuit.
Press a small lump of sugar dipped in orange juice into top of each biscuit; sprinkle with grated orange rind.
Bake in very hot oven (450 degrees) for 12 to 15 minutes.
For less short biscuit, reduce shortening to 2 tablespoons; for a richer biscuit, increase shortening to 1/3 cup and reduce milk to 2/3 cup (about). Approximate yield: 14 2-inch biscuits.
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