Miss B's Desserts

Confectioners Sugar Crust

1 cup flour; 2 tbsp confectioners sugar; 3/8 cup melted margarine. Combine flour and sugar in bowl. Add margarine; blend well with fork. Press over bottom and side of 9" pie pan. Bake at 250 degrees until golden brown.

Banana Split Cake

CRUST: 1-1/2 cups flour; 2 tbsp sugar; 3/4 cup Butter Flavored Crisco(margarine, or regular Crisco); 1/4 cup chopped pecans. Mix together and press into bottom of rectangular pan. Bake at 350 degrees until light brown. Let cool completely.

FILLING: 1 box Powdered Sugar; 1 cup Butter Flavored Crisco (or 2 sticks margarine); 2 eggs; 1 tsp vanilla; 2 tsp Butter Flavoring. Beat above ingredients together on high until very fluffy. Spread over cooled crust. DO NOT COOK!!!!

TOPPING: 1 Lg. Container Cool Whip; 3-4 lg ripe bananas sliced; 1-2 lg cans crushed pineapple well drained; coconut, chopped pecans, marischino cherries. Layer banana slices and pineapple on top of filling. Mix coconut with Cool Whip and spread on top of fruit. Sprinkle chopped pecans over top and place cherries on top to decorate.

NOTE: This recipe was given to me by Lillie Lee of Grand Saline, Texas. I worked with her husband, Earlon at Morton Salt in Grand Saline.She is an excellent cook, and a delightful person. If you have a "sweet tooth" this is the dessert for you!

Easy Banana Pudding

1 lg. box Jell-o French Vanilla Pudding Mix; 1 can Eagle Brand Milk; 1 lg. container Cool Whip; 1 box Vanilla Wafers; 4-5 bananas (medium to large) sliced. Prepare pudding in a large mixing bowl according to directions on the box, using only 1/2 the amount of milk called for. After pudding is blended, mis in the Eagle Brand Milk, then fold in 3/4 of the Cool Whip (reserving enough to top finished pudding) carefully. Layer in order: pudding, bananas, pudding, cookies; until large dish is almost filled, top with remaining Cool Whip and then crumble some cookies on top for garnish (optional). For a variation to this dessert, add a layer of blueberry pie filling alternately with the rest of the bananas and cookies. NOTE: This recipe was given to me by Glenda Parkerson of Grand Saline, Texas. I also worked with her husband, Jim at Morton Salt. She too is an excellent cook.

Old Tyme Molasses Pecan Pie

1-1/2 cups packed brown sugar; 2-1/2 tbsp all purpose flour; 1/4 cup butter or margarine, melted; 5 eggs; 1-1/3 cups light corn syrup; 1/4 cup molasses; 1-1/2 tsp. vanilla extract; 2-1/2 cups Pecan Pieces; 1 unbaked pie shell (your favorite); whole pecan halves for top (optional). Beat sugar, flour, butter and eggs in mixing bowl. Add corn syrup, molasses and vanilla; mix until smooth. Place pecan pieces in pie shell and pour liquid mixture over them (they will rise to the top during baking). Bake for 50-60 minutes at 350 degrees or until filling is completely set in the center. Cool on a rack for about an hour before serving (unless you can't wait). Garnish with pecan halves if desired. You can also place the pecan halves on top of the pie the last 10 minutes of the baking process if you like the "roasted pecan" taste.

Karo Classic Pecan Pie

3 eggs, slightly beaten; 1 cup KARO light or dark corn syrup; 1 cup sugar; 2 tbsp margarine, melted; 1 tsp vanilla; 1-1/2 cups pecans, finely chopped; 1 unbaked 9" pastry shell. Stir together first 5 ingredients until blended. Add nuts. Pour into pastry shell. Bake in 350 degree oven 50-60 minutes or until knife inserted halfway between center and edge comes out clean. Cool. NOTE: This was one of my mother's favorites.

Black Walnut Cake w/Butter Cream Frosting

CAKE:1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 5 eggs, separated; 1 cup buttermilk; 2 cups flour; 1 tsp Vanilla; 1-1/2 cups black walnuts (chopped); 1 can (3 oz) flaked coconut; 1/2 tsp cream of tartar; 1 tsp baking soda. (1) Cream butter & shortening. Gradually add sugar, beating until ight and fluffy and sugar is dissolved. Add egg yolks and beat well. (2) Combine soda and buttermilk; stir until soda is dissolved. (3) Add flour to creamed misture alternately with buttermilk mixture, beginning and ending with flour. (4) Add vanilla, black walnuts and coconut; stir thoroughly. (5) Beat egg whites (at room temperature) with cream of tartar, until stiff peaks form, then fold into batter. (6) Pour batter into 3 greased and floured 9" pans, bake at 350 degrees for 30 minutes, or until cake tests done. Cool in pans 10 minutes, then remove from pans and finish cooling. (7) Ice with Black Walnut Butter Cream Frosting; and sprinkle top of cake with black walnuts (optional).

BLACK WALNUT BUTTER CREAM FROSTING: 6-8 fresh egg whites; 12 oz sugar; 1 lb. butter (no substitutes) 3 oz Black Walnut pieces. (1) Whip egg whites until frothy. (2) Mix sugar and 1 cup water. Heat to 240 degrees on a candy thermometer. (3) Slowly pour sugar mixture into egg whites whil beating. Whip until cooled. (4) Add butter in chunks until butter is completely mixed in. (5) Fold in black walnuts. NOTE: This cake is not for everyone, it is an acquired taste and is like the opera, loved or hated, but alwayt respected for it's individuality!

Fresh Strawberry Pie

1 cup sugar; 1cup water; 3 tbsp cornstarch; 3-4 drops red food coloring; 1 env unflavored gelatine; 1/4 cup cool water; 1-1/2 pint fresh strawberries, sliced. 1 baked deep dish pie shell; 1 pint heavy whipping cream or 1 small container Cool Whip. Mix gelatin in 1/4 cup cool water-set aside. Cook sugar, water, cornstarch, food color until thick and clear-add gelatin mixture, stirring well. Let cool completely. Wash and hull berries; cut to desired size; fold strawberries into cooled mixture. Pour into pie shell. Top with shipped cream or Cool Whip. NOTE: Other fresh berries, blackberries, raspberries, etc. can be used instead of strawberries.

Sour Cream Pound Cake

3 cups sugar; 2 sticks Margarine (1 cup); 6 eggs, separated; 3 cups flour, sifted; 1 cup sour cream; 1/4 tsp baking soda; 2 tsp vanilla extract; 1 tsp rum flavoring; 2 tsp butter flavoring. Prehead oven to 350 degrees. Cream sugar and margarine until very creamy. Add egg yolks one at a time, beating well after each addition. Sift flour three times. Add soda to sour cream; stir well. Add flour and cream alternately to sugar mixture; blend well. Add vanilla, rum, and butter flavorings. Beat egg whites until stiff; fold into mixture. Pour into well greased, lightly floured stem pan (or loaf pan); bake for about 1-1/2 hours or until toothpick inserted into center comes out clean.

Fresh Apple Pound Cake

BATTER: 1 cup shortening; 2 cups sugar; 4 large eggs; 2 tsp vanilla; 1 tsp butter flavoring; 3 cups flour, sifted; 1 tsp allspice; 1-1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 1-1/2 tsp baking soda; 3/4 cup buttermilk; 1 cup finely chopped or grated fresh apples; 1/2 cup pecans, chopped. Preheat oven to 325 degrees. BATTER: Cream shortening and sugar; add eggs, one at a time. Add vanilla and butter flavoring; mix well. Sift flour, allspice, cinnamon, nutmeg, salt, and soda together; then add alternately with buttermilk to sugar mixture. Fold in apples and pecans; blend well; pour into a 10" stem or bundt pan that has been well greased and dusted with flour. Bake for about 1 hour & 20 minutes; or until it tests done; DO NOT OVERBAKE. Remove cake from pan while still hot, and brush on icing with pastry brush covering top and sides.

ICING: 1 cup sugar; 1/2 cup water; 1 tbsp margarine; 1/4 cup fresh apples, crushed or grated; 1/2 tsp vanilla; 1/2 tsp butter flavoring; 1/2 tsp cinnamon. ICING: Combine all ingredients; bring slowly to a boil, stirring constantly; let boil 1-1/2 minutes; let sit for 2 minutes, then apply to cake while still hot.

MawMaw's Favorite Sheet Cake

SIFT together and put into large bowl: 2 cups sugar; 2 cups flour. PUT in sauce pan: 1 stick margarine; 4 tsp cocoa; 1 cup cooking oil; 1 cup water. Bring to a rapid boil, pour over flour and sugar mixture and stir well. Add 1/2 cup buttermilk, 2 eggs slightly beaten, 1 tsp baking soda; 1 tsp. vanilla; & 1 tsp cinnamon; mix well. Pour into greased pan and bake about 45 minutes at 400 degrees.

FROSTING: START 5 MINUTES BEFORE CAKE IS DONE. Melt together and bring to a boil: 1 stick margarine; 4 tbsp cocoa; 6 tbsp whole milk or condinsed milk. Remove from heat and add 1 box powdered sugar; 1 tsp vanilla, 1 cup chopped pecans. Beat well and spread over cake while still hot. Serve in pan it was baked in. NOTE: Although my grandmother didn't invent this cake, she sure made you think she did!

Hershey Bar Cake

1-8 ounce Hershey's Milk Chocolate bar (or 8 oz Hershey's Kisses) broken into pieces; 1/4 cup butter or margarine; 1-2/3 cups boiling water; 2-1/3 cups unsifted flour; 2 cups packed light brown sugar; 2 tsp baking soda; 1 tsp salt; 2 eggs; 1/2 cup sour cream; 1 tsp vanilla. Combine chocolate pieces, butter, and boiling water in medium bowl; stir until chocolate is melted. Combine flour, brown sugar, baking soda and salt in large mixer bowl; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vamilla; beat 1 minute on medium speed. Pour into greased and floured 13x9" pan. Bake at 350 degrees for 35-40 minutes or until cake tests done. Cool completely; frost as desired.

Chiffon Birthday Cake

2 cups cake flour; 1-1/2 cups sugar; 1 tbsp baking powder; 1 tsp salt; 3/4 cup water; 1 tsp vanilla; 1/2 cup cooking oil; 5 large egg yolks; 7 large egg whites; 1/2 tsp cream of tartar. (1) Preheat oven to 325 degrees. In large bowl, stir flour with sugar, baking powder and salt until combined; add water, extracts, oil and egg yolks; stir just until smooth. (2) In the large bowl of an electric mixer, beat egg whites with cream of tartar until stiff. Gradually add batter to beaten whites, mixing just until combined. Pour into ungreased 10: tube pan; bake 65 minutes. (3) Whe cake is done, let it cool in the pan, upside down, on a cake rack. When perfectly cooled, loosen cake from side and tube with a spatula. If cake doesn't drop out of the pan easily, give it a good whack on the bottom. It won't hurt the cake a bit. (4) To serve, sprinkle top with confectioner's sugar, or frost with sweetened whipped cream.

Mom's Gingerbread

#1: 2 cups sifted cake flour; 1/3 cup shortening; 2 tsp baking powder; 1/2 cup sugar; 1/4 tsp baking soda; 1 egg well beaten; 2 tsp ginger; 2/3 cup molasses; 1 tsp cinnamon; 3/4 c buttermilk. Sift flour with baking powder, soda, spices and salt. Cream shortening with sugar until fluffy. Add egg and molasses; then add sifted ingredients alternately with milk in smal amounts. Bake in greased pan at 350 degrees about 50 minutes.

#2: 2-1/2 cups sifted flour; 1/2 cup shortening; 1-1/2 tsp ginger; 1/2 cup boiling water; 1 tsp baking soda; 1 cup molasses; 1/2 tsp salt. Sift dry ingredients together. Melt shortening in boiling water; add molasses; add dry ingredients and mix well. Place in greased pan and bake at 350 degrees for 30-40 minutes.

NOTE: These recipes were my mother's favorite gingerbread recipes and were taken from her old cook book.

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