Favorite Southern Desserts.Xlsx

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FAVORITE SOUTHERN DESSERTS - VOTING BRACKETS First Round Second Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Strawberry Cobbler 33 45 Blueberry Cobbler Strawberry Cobbler 55 31 Blueberry Cobbler Texas Sheet Cake 29 17 Kentucky Butter Cake Strawberry Cobbler 46 45 New Orleans Beignets Chess Pie 28 9 Buttermilk Pie Cream Cheese Sheet Cake 16 39 New Orleans Beignets Cream Cheese Sheet Cake 33 50 New Orleans Beignets Strawberry Cobbler 25 35 New Orleans Beignets Bananas Foster 38 30 Dark Chocolate Pudding Bananas Foster 31 48 Dark Chocolate Pudding Chocolate Pecan Sheet Cake 21 29 Strawberries & Cream Icebox Cake Lemon Sour Cream Pie 24 26 Dark Chocolate Pudding Lemon Sour Cream Pie 39 31 Creamy Pineapple Pie Lemon Sour Cream Pie 37 21 Creamy Pineapple Pie Hazelnut Cake Squares 20 30 Milk Cake Division One French Silk Pie 29 24 New Orleans Beignets Division Two Bread Pudding 42 34 Southern Pecan Pralines Bread Pudding 29 27 Southern Pecan Pralines Lane Cake 15 26 Lemon Curd Cheesecake French Silk Pie 48 42 Pecan Pie French Silk Pie 56 39 Pecan Pie French Silk Pie 42 42 Pecan Pie Japanese Fruitcake 4 21 Citrus Buttermilk Cake French Silk Pie 44 Peach Cobbler 33 Pecan Pie Lemon Icebox Pie 29 22 Frozen Peach Pie Snickerdoodle Cheesecake 39 33 Red Velvet Cake Snickerdoodle Cheesecake 31 34 Red Velvet Cake Snickerdoodle Cheesecake 22 27 Fried Pies Apple-Bourbon Pie 42 41 Fried Pies Apple-Bourbon Pie 31 38 Fried Pies Chocolate Mayonnaise Cake 18 18 Coca-Cola Cake CHAMPION Peach Cobbler 48 17 Butter Tarts Peach Cobbler 48 26 Cream Cheese Brownies Caramel Cake 13 43 Cream Cheese Brownies Peach Cobbler 37 50 Key Lime Pie Peanut Butter Pie 29 41 Key Lime Pie Peanut Butter Pie 23 45 Key Lime Pie Pecan Sandies 28 20 Sour Cream Chocolate Cake Peach Cobbler 48 Key Lime Pie 51 Key Lime Pie Banana Pudding 37 38 Southern Fried Apples Banana Pudding 19 34 Southern Fried Apples Pound Cake 23 21 Hummingbird Cake Lemon Bars 34 21 Pineapple Upside-Down Cake Grits Pie 4 29 Butterscotch Pie Lemon Bars 52 37 Pineapple Upside-Down Cake Lemon Bars 57 30 Pineapple Upside-Down Cake Division Three Peach Cobbler 38 45 Key Lime Pie Division Four Southern Ambrosia Salad 23 44 Georgia Peach Ice Cream King Cake 21 32 Georgia Peach Ice Cream King Cake 33 14 Blackberry Jam Cake Mississippi Mud Cake 36 34 Chocolate Chip Bars Derby Pie 18 12 Transparent Pie Mississippi Mud Cake 48 40 Chocolate Chip Bars Mississippi Mud Cake 41 49 Chocolate Chip Bars Mississippi Mud Cake 21 19 Chocolate Bourbon Pecan Pie Moon Pies 37 29 Sweet Potato Pie Moon Pies 25 23 Rhubarb Coffee Cake Sweet Tea Cake 21 30 Rhubarb Coffee Cake Strawberry Rhubarb Pie 35 35 Chocolate Bourbon Pecan Pie Strawberry Rhubarb Pie 41 32 Chocolate Bourbon Pecan Pie Strawberry Rhubarb Pie 44 44 Chocolate Bourbon Pecan Pie Pecan Layer Cake 18 25 Coconut Cake.

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Tested Recipes, 1948

, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp.
Gathered from the Kitchens Cookbook.Pdf

FAVORITE RECIPES Gathered from the Kitchens of Galveston County Senior Services Participants 2020 Our Favorite Recipes Breakfast……………………………………………………….....6 Allen’s Corn Fritter’s………………………………………….....7 Entrèes……………………………………………………………..8 Maria’s Santa Fe Corn and Chicken Stew…………………..9 Maria’s Zucchini Scoops……………………………………....10 Gary’s Ravioli Lasagna………………………………………….11 Cynthia’s Sunny San Leon Meatloaf………………………...12 Kay’s Veggie Pizza………………………………………………..13 Mary’s Easy Pot Roast…………………………………………..14 Mary’s Spicy 2 Bean Chili……………………………………...15 Lillian’s Chicken and Rice Casserole………………………..16 Carolyn’s Pork BBQ Sandwich……………………………...17 Jo’s Shrimp Casserole…………………….…………………....18 Marva’s Crab Stew……………………………………………....19 Adeline’s Chicken & Sausage Gumbo……………..………..20 Liz’s Leftover Turkey Soup……………………………………..21 Lil’s Chicken Spaghetti………………………………………….22 Inez’s Shrimp Etouffee…………………………………………..23 Lil’s Pepper Bell………………………………………………..…24 Contents Marilyn’s Pecan Chicken Salad……………………………….25 Sides………………………………………………………………..26 Carolyn’s Southern Potato Salad…………………………..…27 Maria’s Cranberry-Orange Sauced Sweet Potatoes……....28 Maria’s Homemade Whole Berry Cranberry Sauce……….29 Lillian’s Potet Klub (Potato Dumplings)……………………..30 Lillian’s Popcorn Salad………………………………………....31 Our Favorite Recipes 2020 | 2 Verdie’s Sweet Potato Hash………………………………………....32 Dorace’s Potato Soup………………………………………………….33 Lil’s Lefse (Mom’s Favorite Recipe) ………………………………..34 Desserts & Snacks……………………………………………………35 Maria’s Pecan Pie……………………………………………………...36 Bonnie’s (Grandma’s
Favorite Recipes : Blowing Rock

THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c.
MY Pumpviln SURPRISE - PIES

Boiled Frosting 2 cups sugar Stiffly beaten whites of 2 eggs 3/4 cup water 1 tsp. vanilla or lemon. Boil sugar and water without stirring till it threads. Then gradu- ally pour it into beaten egg whites, beating rapidly till cool. Spread on cake. R.P.N. Icing (tastes like whipped cream ) Blend together. Cook until thick, then cool. 2 tbsp. flour 1/2 cup milk Cream together: 1/2 cup shortening 1/2 cup sugar (1/2 crisco and 1/2 butter ). (Beat at least 6-8 minutes). Add cool milk mixture to the above and beat until thick. Then add 1 tsp. vanilla. Not Signed Caramel Icing 2 cups Brown sugar 4 tbsp. cream Add enough 4X confectioners sugar to spread. Work fast with frosting A Simple Glaze for Cakes (A shiny finish for fruit cakes, not sticky) Combine and bring to a rolling boil: 1/2 cup light color corn syrup. IA cup water. Remove from heat, cool to lukewarm. Pour over cold cake before or after storing. Broiled Icing (Bubbles and Browns under the Broiler) Mix together: 6 tbsp. soft butter 4 tbsp. rich cream 3/4 cup brown sugar 1/2 cup nuts (cut up) Spread over top of warm cake. Place about 3" under broiler (low heat) till mixture browns. CC For extra goodness, add about 1 cup wheaties or moist shredded coconut to mixture /0 108 MY PUMPVilN SURPRISE - PIES PIES Apple-Date Pecan Pastry: Fill with and mix well: 2 cups flour 2 tbsp minute tapioca 3/3 cups shortening 2/3 cup sugar Apple-Date Pie Lemon Chiffon Pie 2/3 cup pecan pieces 3/4 tsp.
Blueberry Coconut Crumb

Blueberry-Mango Crumb Pie Here we take a traditional blueberry pie and give it a tropical twist with some chopped mango and - if you like - a little bit of canned pineapple. Then, in keeping with the tropical vibe, we add flaked coconut to the topping. Use your favorite crust or the Buttermilk Pie Dough that follows. -Buttermilk Pie Dough (page 2) -1/2 cup sugar Filling -1 1/2 tablespoons cornstarch -3 cups fresh blueberries (1 1/2 pints) -pinch of salt -1 1/2 cups frozen mango chunks, cut in Coconut Crumb Topping small dice OR 1 cup mango plus 1/2 cup -3/4 cup all-purpose flour crushed or diced pineapple -3/4 cup sweetened flaked coconut -1 tablespoon lemon juice -1/2 cup sugar -2 teaspoons finely grated lemon zest -1/4 teaspoon salt -3/4 teaspoon coconut extract (optional) -5 tablespoons cold unsalted butter, diced 1. Prepare and refrigerate the pie dough for 30 to 45 minutes, if you haven't already. Roll the dough into an 11 1/2 to 12-inch circle and line a standard - not deep- dish - 9 or 9 1/2 inch pie pan with it, sculpting the overhanging dough into an upstanding ridge. Flute, if desired, then refrigerate the pie shell. 2. Prepare the Coconut Crumb Topping: Combine the flour, coconut, sugar, and salt in a food processor. Process briefly, to mix. Add the butter and pulse repeatedly, until the mixture resembles coarse crumbs. Turn it out into a shallow casserole dish and rub with your fingers to smear the butter into the mixture.
Homemade Keepers at Home Sampler

HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11
Glendening Family Cookbook

Candy Glendening’s Favorite Pie Recipes THE FESTIVAL OF PIE _________________________________________________________________ 3 Red Coach Grill Chocolate Pie _____________________________________________________________ 4 Shaker Lemon Pie _______________________________________________________________________ 4 Buttermilk Pie __________________________________________________________________________ 5 Sugar Cream Pie ________________________________________________________________________ 5 S weet-Potato Pecan Pie _________________________________________________________________ 6 Derby Pie _____________________________________________________________________________ 7 Cherry Pie _____________________________________________________________________________ 7 Apple Pie ______________________________________________________________________________ 8 Transfer pie to wire rack; cool to room temperature, at least 4 hours.Smitten Kitchen Classic Pumpkin Pie 8 Pie Crust _____________________________________________________________________________ 10 IN THE LAND OF THE MEYER LEMON _____________________________________________________ 11 Lemon Meringue Pie ___________________________________________________________________ 11 Lemon Ripple Cheesecake Bars ___________________________________________________________ 12 Lemon Brulee Tart _____________________________________________________________________ 13 The Festival of Pie The Festival of Pie Every Thanksgiving we make a lot of pies, because everyone has a favorite one and we can’t leave them
Pie Recipes Time for Pie

Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11
Dessert Menu

Metro Cuisine Dessert Menu Traditional Cookies Tea Cookies & Candies Toll House Chocolate Chip Peanut Butter Choc. Caramel Thumbprints Swedish Tea Cakes Chocolate with Chocolate Chip Chewy Sugar Cookies Cherry Walnut Rugelach Buckeyes Old Fashioned Oatmeal Raisin Buffalo Cookies Chocolate Dipped Shortbread Orange Pumpkin Drops Cowboy Cookies Hershey Kiss Cookies Almond Sweet Fingers Pineapple Almond Tea Cake Pecan Tassies Iced Lemon Pecan Cookies 9.95 Per Dozen - Minimum of 2 dozen per selection Iced Theme or Holiday Cut-outs 1.25 each (20 ct minimum) Minimum of 2 dozen per selection or order an assortment Themed or Logo Stenciled Cookies 2.25 ea. Call for Specifics 11.95 per dozen Brownies, Bars & Sheet-Cake Desserts Chocolate Brownies Pumpkin Spice Cake Apple Cake with Caramel Icing Carrot Cake Raspberry or Apricot Bars Texas Nut Cake Swirled Cheesecake Brownies Peanut Butter Bars Rocky-Road Brownies Butterscotch Bars Double Chocolate Sheet Cake 7-Layer Bars 1.50 each (24 count minimum on any one variety or order an assortment) Pumpkin Cheesecake Bars Pecan Bars with Bourbon & Chocolate Praline Cheesecake Bars Chocolate-Coconut Layer Bars “Buckeye” Cheesecake Squares Key Lime Bars with Coconut Crust 1.95 each (24 count minimum on any one variety or order an assortment) Petite Desserts 24 ct minimum per individual selection or order an assortment. Imperial Brownies with Chocolate Ganache Fresh Fruit Tarts with French Pastry Cream Cranberry Pecan Tassies Blueberry Tartlets with Lemon Mascarpone Vanilla Cheesecakes with Fresh Strawberries
Desserts Menu

Metro Cuisine Dessert Menu Traditional Cookies Tea Cookies & Candies ... Traditional Cookies Tea Cookies & Candies Toll House Chocolate Chip Peanut Butter Choc. Caramel Thumbprints Apricot Linzer Torte White Choc. Cherry-Macadamia Chewy Sugar Cookies Cherry Walnut Rugelach Pineapple Tea Cakes Old Fashioned Oatmeal Raisin Oatmeal Scotchies Strawberry Thumbprints Orange Pumpkin Drops Cowboy Cookies Hershey Kiss Cookies Chocolate Dipped Shortbread Swedish Tea Cakes Snicker Doodles Chocolate – Choc. Chip Almond Sweet Fingers Buckeyes Gingerbread Men Sweet Wine Cookies Pecan Tassies Iced Lemon Pecan Cookies Buffalo Cookies Chocolate Ginger Cookies Chocolate Dipped Cranberry- Chocolate Dipped Coconut- Classic Chocolate No-Bakes Spicy Pumpkin Cookies Florentines Macaroons $10.95 Per Dozen - Minimum of 2 dozen per selection Chocolate Macaroons “Black & White” Shortbread Iced Theme or Holiday Cut-outs $1.00 each – 20 ct minimum Minimum of 2 dozen per selection or order an assortment Themed or Logo Stenciled Cookies 1.75 ea. – Call for Specifics $11.95 per dozen Brownies, BarBarssss & SheetSheet----CakeCake Desserts Chocolate Brownies Banana Cake with Pecans Apple Cake with Caramel Icing Raspberry or Apricot Bars Carrot Cake Texas Nut Cake Swirled Cheesecake Brownies Peanut Butter Bars Rocky-Road Brownies Blueberry Cheese Crumb Bars Double Chocolate Sheet Cake 7-Layer Bars Butterscotch Bars German Chocolate Brownies Old Fashioned Oatmeal Cake Lemon Bars $1.50 per Person (24 count minimum on any one variety or order an assortment) Pumpkin
A Textbook of Baking and Pastry Fundamentals

A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
Buttermilk Pie

All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode Four, Sunday Dinners: Buttermilk Pie Ingredients 1 cup of buttermilk 1 teaspoon of vanilla extract 4 oz Butter 5 Eggs A cup of sugar 2 tablespoons of plain flour Juice and rind of ½ a lemon 1 unbaked pie shell Method 1. Cream butter and sugar together, beat in eggs one at a time. 2. Add remaining ingredients and pour into unbaked pastry shell. 3. Bake at 450° F for ten minutes then reduce heat to 350°F and bake for a further 40 minutes until firm. Serves 6-8. All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode Four, Sunday Dinners: Pork BBQ Ribs Ingredients Marinating Sauce for Ribs: 3 chopped tomatoes (usually plum) 1 finely chopped red onion 1 teaspoon of Worcestershire sauce 1 clove of garlic Dash of salt/ pepper 1 teaspoon of ground mustard 1 cup of ketchup 2 tablespoons of soy sauce ¼ cup of sugar Cornstarch diluted with 3-4 tablespoons of water in cup for thickening Method 1. Rib Prep: Clean and pat dry ribs, slice ribs and place into boiling water for 3-5 minutes then allow cooling. 2. Sauce: Combine all ingredients (except for cornstarch) and bring to boil, once boiling slowly stir in cornstarch mixture until sauce becomes thickened (preference with thickness can change depending on the amount of cornstarch used).