DESSERTS

• Lila's "Forgotten Cookies"
  2 egg whites,room temperature,2/3c. sugar,pinch salt,1tsp vanilla,1c. finely chopped pecans,1c. chocolate chips.Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and choc chip...s. Cover cookie sheet with foil and grease with butter.Drop by tsp.onto the foil. Put in oven then turn the oven off. Leave overnight in oven door closed.

  Pecan Pie Cake....in the picture
  
  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000520274

  Nana's White Fruit Cake
  
  Ingredients
  3/4 lb butter (3 sticks)
  2 cups sugar
  ...6 egg whites
  1/2 cup whiskey
  4 cups plain flour (sifted) - does not need sifting these days as flour is very fine and soft.
  2 tsp baking powder
  1 lb pecans
  1 lb candied cherries (red and green mix)
  1 lb candied pineapple
  
  Directions
  Day before you bake I cut my pineapple and cherries in halves. I think this makes slicing easier and prettier. Then chop pecans. Can use scissors to cut in half.
  
  You will need mixer, one glass bowl to beat egg whites and a big bowl to put pecans and fruit in. You will save a little flour to pour over fruit and pecans so they will not go to bottom of pan when cooking, this is called dredging with flour. About 1/4 cup.
  
  1. Mix first 6 ingredients in order one at a time and cream each time.
  2. Pour little (about 1/4 cup) flour over the fruit and pecans and stir. I use my hands.
  3. Beat egg whites until stiff.
  4. Pour batter over the fruit and pecans and use hands to mix then pour egg whites in and fold into this using hands.
  
  All done, ready to pour into loaf pans and bake.
  
  Grease pans and flour sides and bottom, but shake to get all flour out. Then I cut from a brown bag the size of bottom of pan and place in bottom to keep from sticking. (JLG NOTE: I think parchment paper would work, but I'll always use a brown paper sack.)
  
  Start in cold oven. Bake about 2 hours or 2 1/4 hours. I just look and feel to see if brown and if cake feels solid.
  
  Let set about 15 minutes, then run knife around sides and turn out on board or wax paper. I let cool then dredge with whiskey (about 1/4 cup) then wrap air tight. Can open in a couple of weeks and can pour little more liquor if needed.
  
  All ready for Christmas. I just leave in pantry in a plastic sack. Cake is first wrapped in wax paper or Saran wrap real tight.
  
  ENJOY IN ABOUT COUPLE OF WEEKS OR SOONER.

  Carrot Cake

  4 eggs, 2 cups sugar, 1 1/2 cups veg oil, 2 cups flour, 2 small jars carrot baby food, 1 tsp vanilla, 2 tsp cinnamon-bake 350-do not overcook-Icing-1 stick margarine softened, 8 oz cream cheese softened, 1 box powdered sugar, 1 cup chopped pecans, 1 tsp vanilla

   

  Silly Pie 

  3 egg whites beaten until stiff, 1 cup sugar, 1 tsp baking powder, 12 saltines crushed, 1 cup chopped pecans, 1 tsp vanilla. Bake in pie plate 325 for 30 minutes until lightly browned. Cool. Prepare 1 envelope dream whip-add 1 small can crushed pineapple drained well. Place on pie-add sprinkles if desired-make day in advance. 

   

  Black Forest Torte

  My quicky version of the recipe:
  Chocolate Torte
  Deviled Food Box Mix (or you can make it from scratch) Round,square, or... loaf pans, COOL
  Cream Filling:
  2 c Whipped Cream, 1 T Sugar, 1 tsp. vanilla CHILL
  Chocolate Filling:
  1 1/2 bars German Chocolate Bar (melt in microwave check every 20 secs.) Stir and Cool
  1/2 c. Toasted Sliced Almonds and Cooled
  Stir in whipped margarine (Parkay)Alternate layers of chocolate filling and cream. Serve or Freeze. Slice frozen. Zap in microwave 10-20 sec before serving (if frozen). 

  My Aunt Hazel Deloach's Chocolate Pie

• 1 c. Sugar, 1 Lg. Can Evaporated Milk, 3 T. Flour, ½ Stick Butter, 2 ½ T. Cocoa ½ Tsp. Vanilla, 3 Egg Yolks
  Mix sugar, flour and cocoa well in a 2 qt. boiler. Stir egg yolks and milk before adding to dry mixture. Add butter and cook, stirring until thickened.... Add vanilla and put in baked pastry shell. Top with meringue of egg whites. To 3 egg whites, use 6 T. of sugar. Bake 350° until browned.
  

  Ladyfingers - My Aunt Mary Norris's recipe.
  Mix 1st Three Ingredients.
  1 Cup Soft Butter
  ½ Cup Sifted Confectioner’s Sugar
  1 tsp. Vanilla
  ...Mix Next Two Ingredients.
  2 ¼ Cup Sifted All-Purpose Flour
  ¼ tsp. Salt
  Stir In Nuts.
  ¾ Cup Toasted Finely Chopped Pecans
  Roll Firmly Into Balls, Fingers or Crescent Shaped Cookies.
  Put in Preheated 400° Oven For 10 to 12 Minutes Or Until Slightly Golden.
  Remove From Oven And Immediately Roll In Powdered Sugar.
  Roll in Powdered Sugar 2 Times. (Follow directions and in order for no crumble cookies.)Remember to mix the first two ingredients, then the second ingredients. I pre-toast the nuts slightly before baking. Enjoy! 

  Lace Cookies 

  1 1/2 c. Oats-Quick Cooking
  1 Stick of Butter
  3/4 c. Sugar
  1 tsp. Baking Powder
  1 tsp. Plain Flour
  1 Egg
  1 c. Toasted and Cooled Minced Pecans
  1 tsp. Vanilla
  Sift dry ingredients and mix with oats. Beat egg slightly and add vanilla, mix with dry ingredients and add nuts.
  Bake 350 on tin foil-shiny side up for 11-14 minutes. Cool on foil.  

  Smith Island 10-Layer Cake 

  Frosting
  
  2 sticks butter
  2-12 oz. cans evaporated milk
  8 heaping Tablespoons unsweetened Cocoa
  2 lbs. confectioners Sugar
  
  Melt butter. Stir in evaporated milk (off heat).
  Whisk in Cocoa until smooth, return to heat and cook for approximately 10 minutes. DO NOT BOIL or Scorch.
  Remove from heat and whisk in confectioners sugar slowly.
  Cook slowly until thickened and will stick to back of a spoon or to the whisk (It will form a ribbon when you drizzle a spoonful onto mixture while cooking).
  Approx time: 45 minutes.
  Cake
  
  2 cups sugar
  2 sticks unsalted butter, cut into chunks
  5 - eggs
  3 - cups flour
  ¼ - teaspoon salt
  heaping teaspoon baking powder
  1 cup evaporated milk
  2 teaspoons vanilla
  ½ cup water
  
  
  Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt, and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform. Put three serving spoonsful of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
  
  Start making the icing when the first layer goes in the oven. Let the layers cool a couple of minutes in the pans. Put the cake together as the layers are finished. Run a spatula around the edge oft he pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two or three serving spoonsful of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.
  
  To ice the cake
  Take one slightly cooled layer and spread with cooled frosting. Add crushed candy randomly on layer. (Reese cups, snickers, milky ways, or whatever your favorite is—candy is optional as well )
  Add next layers, frosting, candy, and repeat process till the 10th layer.
  Do not add candy to final layer.
  Finish frosting the cake and sides. May have to wait to ice top and sides until the icing cools.  

  Lemon Cheesecake Bars

• Prep time: 15 minutes
  Cook time: 45 minutes
  Refrigerate time: 4 hours
  Makes 24 servings
  1 1/2 cups graham cracker crumbs
  1/3 cup butter, melted
  1/2 tsp ground ginger
  3 packages, 8 oz each, cream cheese, softened
  1 cup sugar
  1/4 cup milk
  2 Tblspoon flour
  1 1/2 tsp Lemon Extract
  1 tsp pure vanilla Extract
  3 eggs
  
  Preheat oven to 350. Mix graham cracker crumbs, butter & tinger. Press firmly onto bottom of foil lined 13x 9 baking pan. Refrigerate until ready to use.
  
  Beat cream cheese and sugar is large bowl w/electric mixer on medium speed til well blended. Add milk, flour and extracts, mix well. Add eggs, 1 at a time, beating on low speed after each addition just til blended. Pour over crust.
  
  Bake 40 to 45 minutes or til center is almost set. Cool completely on wire rack.
  
  Refrigerate 4 hous or overnight. Lift out of pan onto cutting board. Cut into bars. Store leftover bars in fridge.
  
  4 cups assorted berries.your choice.

• Egg Custard - My grandmother'r recipe
  
  Mix 1 cup sugar and 1 tbsp. all-purpose flour. Cream with 1/2 stick softened butter. Add 4 egg yolks - one at a time, mixing after each addtion. Add 1 1/2 cups milk (2/3 cup canned milk and the rest sweet milk). Pour into deep-dish pie shell Top with meringue. For meringue: Beat 4 dgg whites with 1/2 tsp. Cream of Tartar, adding 1/2 cup sugar gradually until stiff peaks form. Sprea meringue over filling and bake at 350 degrees35-40 minutes .or until lightly browned. Cool completely on wire rack.

  Buttermilk Custard Pie
  
  1/2 stick melted butter
  1 1/2 cups sugar
  4 eggs
  1/2 cup butermilk
  pinch salt
  1 tsp. vanilla
  
  Combine all ingredients and pour in unbaked pie shell. Bake at 300 degrees for l hour.

• Dutch Letter Bars:
  
  
  
  1 stick margarine, softened
  
  1 stick butter, softened
  
  (I used two sticks of butter, we do not have margarine in the house)
  
  2 eggs
  
  1 can (8 oz) almond paste
  
  2 cups sugar
  
  2 cups all purpose flour
  
  Additional sugar for top (I didn't do this)
  
  Sliced almonds for the top, optional.
  
  
  
  In a large mixing bowl, cream margarine and/or butter and eggs. Beat in almond paste. Add sugar and flour; mix well. Spread into a greased 13" X 9" X 2 " baking pan. Sprinkle the top with a small amount of sugar and the almonds.
  
  Bake at 350 for 30-35 inutes or until top is browned. Cool beore cutting ( I didn't, I had to try it NOW. Makes 3 dozen. Enjoy!! 

  Copied from: Biltmore Inspirations Catalog
  www.biltmoreinspirations.com
  Strawberry
  Mousse Cake
  1 box yellow cake mix
  1 container of favorite frosting
  1 package Sweet Crème Dip Mix
  8 oz. cream cheese, softened
  6 oz. heavy cream whipped to
  medium peak
  1⁄2 lb. strawberries, cleaned and sliced
  1. Follow directions for cake mix and
  make two 8" or 9" round cakes. Allow
  cakes to cool.
  2. Slice the domes off the cakes so
  they are flat on top. Slice each cake in
  half lengthwise.
  3. Mix together Sweet Crème Dip Mix
  and cream cheese. In a separate bowl
  whip the heavy cream. Fold heavy
  cream into Sweet Crème mixture.
  4. Place a third of the sliced
  strawberries on top of one layer of
  cake. Spread 1/3 of the strawberry
  mousse on top of the strawberries.
  Place the next cake layer on top of
  the mousse. Repeat the layering of
  fruit and mousse and cake. Repeat
  the process with one more layer.
  Finish with the last layer of cake. Ice
  the cake with your favorite frosting.
  Wine pairing suggestion:
  Biltmore® Pas de Deux Sparkling Wine
  Tip Brush some of our Red
  Raspberry Flavoring Syrup on the
  cake layers to keep the cake moist.
  “You can also layer cubed
  pieces of store-bought pound
  cake with fresh berries and
  dip mix to make an easy
  no-bake trifle.” 

  GrandMother's Old Fashioned Tea Cakes
  
  1 3/4 c. sugar
  1 c. shortening
  2 eggs
  3 c. flour
  1/2 tsp. soda
  1/2 tsp. salt
  1 tsp. vanilla
  
  Cream sugar and shortening. Add eggs one at a time; add remaining ingredients. Knead dough on floured board; chill. Roll out on floured board; cut with biscuit cutter. Bake at 325 degrees for 8 minutes.