by Paula Deen
The Lady & Sons
Tunnel of Fudge Cake
SERVES 16 TO 20
¾ pound (3 sticks) butter
6 eggs
1½ cups sugar
One 12½-ounce can creamy double Dutch frosting 2 cups all-purpose flour
2 cups chopped walnuts or pecans
Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.
Old-Time Lemon “Cheesecake”
One 18½-ounce package chocolate cake mix
One 14-ounce can sweetened condensed milk
One 6-ounce jar caramel or hot fudge topping 8 ounces Cool Whip
4 Skor candy bars, crushed
Prepare cake according to directions and bake in 9 ×13-inch pan. Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.
The Lady & Sons
Punch Bowl Cake
SERVES 16 TO 20
One 18¼-ounce package yellow cake mix
Two 3½-ounce packages instant vanilla pudding mix (prepared according to instructions on box)
One 20-ounce can crushed pineapple, drained
6 medium bananas, sliced 2 pints strawberries (crush one pint, slice one pint, and mix both together)
One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff)
Prepare cake in two 9-inch round pans according to directions. Put one layer of cake in the bottom of a punch bowl. Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the Cool Whip. Put another layer of cake in punch bowl along with remaining pudding, pineapple, bananas, and strawberries. Top off with Cool Whip and sprinkle strawberry juice on top.
Chocolate Pound Cake
SERVES 16 TO 20
3 cups sugar
½ pound (2 sticks) butter
¼ pound (1 stick) margarine
5 eggs
3 cups cake flour 4 tablespoons cocoa
½ teaspoon salt
½ teaspoon baking powder
1 cup milk
1 tablespoon vanilla
Preheat oven to 350 degrees. Mix sugar with butter and margarine; add eggs one at a time, beating after each. Mix together dry ingredients. Add dry ingredients alternately with milk to butter mixture, beginning with flour and ending with flour. Add vanilla. Bake in a greased and floured tube pan for about 1 hour.
Easy Coffee Cake
SERVES 12 TO 15
Two 8-ounce cans refrigerated crescent rolls
1 cup sugar
Two 8-ounce packages cream cheese, softened 1 teaspoon vanilla
1 egg, separated
½ cup chopped pecans
Preheat oven to 350 degrees. Spread one can of crescent rolls in bottom of 13 ×9-inch pan. Cream together ¾ cup sugar, cream cheese, vanilla, and egg yolk. Spread mixture over rolls. Top with second package of crescent roll dough. Beat egg white until frothy and spread on top. Sprinkle top with remaining sugar and nuts. Bake for 30 to 35 minutes.
Applesauce Cupcakes
YIELDS APPROXIMATELY 2 DOZEN
1 egg
cups all-purpose flour
½ teaspoon ground cloves
¼ teaspoon salt
1½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
1½ sticks butter, melted 1 teaspoon vanilla
1 cup chopped pecans
1½ cups sugar
1 cup raisins
1½ cups hot applesauce with 2 teaspoons baking soda added
Preheat oven to 350 degrees. Mix above ingredients in bowl by hand except for applesauce. Last, add hot applesauce and baking soda. Pour batter into paper-lined cupcake pans. Bake for 25 minutes or until done.
Chocolate ‘Damnation
SERVES 15 TO 20
One 19.8-ounce package brownie mix
12 ounces semisweet chocolate
¼ cup strong black brewed coffee 2 eggs, separated
¼ cup coffee liqueur
3 tablespoons sugar
¼ cup heavy cream
Prepare brownie batter according to directions on box. Pour into a greased 13 ×9 ×2-inch pan. Bake according to instructions on box. When cool, cut into squares and remove from pan. Clean pan thoroughly and grease once more. Place brownies back in greased pan. Combine chocolate and coffee in top of double boiler, and melt over boiling water. Remove from heat. Beat egg yolks and stir in small amount of chocolate mixture; pour mixture into balance of chocolate mixture; stir until smooth. Stir in liqueur and set aside to cool. Beat egg whites until foamy; gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into chocolate mixture; fold in egg whites. Pour filling over brownies. Cover with plastic wrap and chill 3 to 4 hours, until firm. Invert onto serving platter and drizzle on glaze. Let set and decorate with chocolate curls, if desired.
CHOCOLATE GLAZE
4 ounces semisweet chocolate 3 tablespoons strong black brewed coffee
Combine chocolate and coffee in double boiler. Heat until melted. Stir well.
Peanut Butter Cake
SERVES 12 TO 16
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3½ teaspoons baking powder
¾ teaspoon salt
2 cups graham cracker crumbs
Peanut butter to taste (at least ½ cup; if using more, decrease shortening by an equal amount) ¾ cup Crisco shortening
1 cup plus 2 tablespoons milk
1½ teaspoons vanilla
3 eggs
Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in a greased 9 ×13-inch pan for 30 to 35 minutes. Do not remove from pan.
FROSTING
2 cups sugar
½ cup cocoa 8 tablespoons (1 stick) butter
½ cup milk
Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.
The Lady & Sons
French Coconut Pie
SERVES 6 TO 8
4 tablespoons (½ stick) butter
2 eggs, beaten 1 tablespoon all-purpose flour
¾ cup sugar
1 cup or 3½-ounce can shredded coconut 1 cup milk
One 9-inch unbaked pie shell
Preheat oven to 400 degrees. Melt butter; add remaining ingredients. Pour into pie shell. Bake until firm, about 45 to 60 minutes.
Butterscotch Pie
SERVES 6 TO 8
¾ cup brown sugar
5 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk 2 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla
One 9-inch prebaked pie shell
Combine sugar, flour, and salt and stir in milk slowly. Cook in double boiler over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add small amount of hot mixture to egg yolks, stirring rigorously. Add back to pot and cook 1 minute longer. Add butter and vanilla and cool. Place filling in pastry shell and cover with whipped cream or meringue.
Corrie's Kentucky Pie
SERVES 16 TO 22
4 eggs, lightly beaten
2 cups sugar
One 12-ounce
package semisweet chocolate chips, melted
1 cup sifted self-rising flour
½ pound (2 sticks) butter, melted 2 teaspoons vanilla
2 cups chopped pecans
Two 9-inch unbaked deep-dish
pie shells or 3 regular 9-inch
unbaked pie shells
Preheat oven to 350 degrees. Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well; stir in remaining ingredients except for pie shells. Spread mixture into pie shells. Bake for 30 minutes. Serve warm with ice cream. Freezes well!
Mini Pecan Pies
YIELDS 24
8 tablespoons (1 stick) butter
1 cup all-purpose flour One 3-ounce package cream cheese
Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.
FILLING
1 egg
¾ cup brown sugar 1 tablespoon butter 1 teaspoon vanilla
Dash of salt
⅔ cup chopped pecans
Beat egg, sugar, butter, vanilla, and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts. Bake for 25 minutes or until filling hardens.
Praline Pumpkin Pie
SERVES 6 TO 8
⅓ cup finely chopped pecans
⅓ cup plus ½ cup brown sugar
2 tablespoons butter, softened
One 9-inch unbaked pie shell
whole eggs
2 eggs, separated
1 cup canned pumpkin
1½ cups heavy cream ¼ cup dark rum
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground mace (optional)
2 tablespoons granulated sugar
Preheat oven to 400 degrees. Blend pecans with ⅓ cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pie shell. Blend all remaining ingredients except egg whites and granulated sugar. Pour into pie shell. Bake for about 50 minutes. Make a meringue by beating egg whites until stiff, adding the granulated sugar while beating. After pie has baked, remove from oven and cover with meringue. Return to 425-degree oven just to brown meringue.
Chocolate Chip Pie
SERVES 6 TO 8
2 eggs
½ cup all-purpose flour
½ cup packed brown sugar
½ cup granulated sugar
8 tablespoons (1 stick) butter, melted One 6-ounce package semisweet chocolate chips
1 cup chopped pecans or walnuts
One 9-inch unbaked pie shell
Whipped topping (optional)
Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour and brown sugar; beat until well blended. Blend in granulated sugar and butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake for 1 hour. Cover with whipped topping, if desired.
Chocolate Almond Pie
SERVES 6 TO 8
16 to 20 large marshmallows
Four 1½-ounce Hershey chocolate bars with almonds
½ cup milk 1 cup heavy cream
1 teaspoon vanilla
One 8-inch graham cracker crust
Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mix-ture. Add vanilla. Pour into prepared crust and chill. Good as is or top with whipped cream.
Strawberry and Cream Pie
SERVES 6 TO 8
8 tablespoons (1 stick) butter
1½ cups powdered sugar 2 eggs, beaten
One 8-inch graham cracker crust
Cream together butter and powdered sugar; add eggs. Beat ingredients until fluffy. Spread over crust. Chill. Add topping.
TOPPING
1½ cups sliced and sweetened strawberries, drained 1 cup whipped cream
Fold strawberries into whipped cream. Spread over chilled pie. Chill for at least 8 hours. Garnish with whole berries and mint leaves.
Thanksgiving Pie
SERVES 6 TO 8
3 eggs
1 cup dark corn syrup
½ cup sugar
4 tablespoons (½ stick) butter, melted 1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
One 9-inch unbaked pie shell
Whipped cream
Preheat oven to 350 degrees. With hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.
Mama's Chess Pie
SERVES 6 TO 8
8 tablespoons (1 stick) butter
2 cups sifted cake flour ¼ teaspoon salt
3 to 6 tablespoons ice water
Cut butter into dry ingredients. Slowly add ice water. Knead dough and roll out on dough board, or press into bottom and sides of a 9-inch pie plate.
FILLING
½ pound (2 sticks) butter
2 cups sugar
7 egg yolks, beaten 1½ teaspoons vanilla
½ cup heavy cream
2 tablespoons cornmeal
Preheat oven to 350 degrees. Cream butter and sugar; add egg yolks, vanilla, and cream. Gently blend in cornmeal. Pour into chess pie pastry. Bake until light brown on top, about 35 to 45 minutes.
Lemon Meringue Pie
SERVES 6 TO 8
One 14-ounce can sweetened condensed milk
½ cup lemon juice
1 teaspoon grated lemon zest 3 egg yolks
One 8-inch prebaked pie shell or crumb crust
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
MERINGUE
3 egg whites
¼ teaspoon cream of tartar ¼ cup sugar
Preheat oven to 325 degrees. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
Banana Cream Pie
SERVES 6 TO 8
⅓ cup plus ¼ cup sugar
3 tablespoons constarch
¼ teaspoon salt
1½ cups milk
2 egg yolks, lightly beaten 2 tablespoons butter
2 teaspoons vanilla
2 egg whites
2 bananas, sliced
One 9-inch prebaked pie shell
In a saucepan over medium heat, combine ⅓ cup sugar with the corn-starch and salt. Blend in milk, then egg yolks. Cook and stir until mixture thickens. Remove from heat; stir in butter and vanilla. Cool to room temperature. Beat egg whites until soft peaks form; gradually add ¼ cup sugar and beat until stiff peaks form. Fold into egg yolk mixture. In pie shell, alternate layers of banana slices and cream filling. Cover and chill. Top with whipped cream and additional sliced bananas, if desired.
Million-Dollar Pie
SERVES APPROXIMATELY 20
8 tablespoons (1 stick) butter
1 cup all-purpose flour
½ cup chopped pecans
One 8-ounce package cream cheese
1 cup powdered sugar 1 quart heavy cream, whipped with 1 cup sugar until stiff
Two 3.4-ounce packages instant chocolate pudding mix
3 cups milk
Preheat oven to 350 degrees. In a 13 ×9 ×2-inch glass dish, melt butter and stir in flour and ¼ cup of the nuts. Bake about 20 minutes, until firm. Let cool. First layer: Combine cream cheese, powdered sugar, and 1 cup of whipped cream. Layer over cooked nut crust.
Second layer: Combine instant pudding mix and milk. Layer over first layer.
Third layer: Combine remaining whipped cream and remaining chopped nuts. Layer over top. Keep refrigerated.
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Pastry for Two-Crust Pie
For extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; then cut in the remaining shortening until it is like small peas.
2 cups sifted all-purpose flour
1 teaspoon salt ⅔ cup Crisco shortening
5 to 7 tablespoons cold water
Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until ⅛ inch thick.
Chewy Pecan Cookies
YIELDS APPROXIMATELY 5 DOZEN
8 tablespoons (1 stick) butter
One 16-ounce box brown sugar
4 eggs, lightly beaten
½ teaspoon vanilla 2 cups all-purpose flour
1½ teaspoons baking powder
Pinch of salt
2 cups chopped pecans
Preheat oven to 300 degrees. Melt butter and sugar together in the top of a double boiler; remove from heat. Add eggs and vanilla. In a bowl, combine flour, baking powder, and salt. Add to egg mixture; mix well. Stir in nuts. Drop spoonfuls onto greased cookie sheet and bake for 15 to 20 minutes.
The Lady & Sons
Snickerdoodles
YIELDS APPROXIMATELY 4 DOZEN
1 cup Crisco shortening
1½ cups plus 2 tablespoons sugar
2 eggs
2¾ cups sifted all-purpose flour 2 teaspoons cream of tartar
teaspoon baking soda
½ teaspoon salt
teaspoons ground cinnamon
Preheat oven to 350 degrees. Cream shortening, 1½ cups sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Combine with egg mixture. Chill dough thoroughly and then roll into balls the size of a small walnut. Roll in mixture of 2 tablespoons sugar and the cinnamon. Bake for 8 to 10 minutes on an ungreased baking sheet until lightly browned but still soft.