Desserts

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Blueberry Dessert    (I think this is Susan's recipe.)

2 cups All-Purpose Flour
2 sticks Margarine
1½ cups chopped Pecans

Cut the Margarine into the Flour; add Pecans and mix well. Pour the mixture into a greased 9” x 13” pan. Press down smoothly with your hand, and bake at 350° until done (probably about 20 minutes).
  
Second Layer … the Filling:

8 ounce package Cream Cheese, softened               

13 ounce package Cool Whip, thawed
3 cups Confectioners Sugar

Beat the Cool Whip until fluffy. Beat in the Cream Cheese and then, the Sugar. Mix well. Pour over the cooled crust, and spread out smoothly.
 
Third Layer … the Topping:

Mix liquid ingredients, and stir in berries. Pour into a boiler and cook over medium heat until mixture thickens. Remove from the stove so it won’t scorch, and let it cool for a few minutes. Pour over the Cheese layer, and spread smoothly over the top. Refrigerate several hours and serve.
 
                                                                                                --submitted by Robbie Green

Brownies

Mix these ingredients well and add:

Mix well and add 1 C. chopped pecans.  Pour into sprayed pan and bake for 30 to 40 minutes in preheated 350^o oven.

                                                                              --submitted by Rita Lewis

Dump Cake

Combine cake mix and butter, until crumbly.

Stir in Pineapple, pie filling, & pour into greased oblong baking pan. Bake in preheated 350^o oven for 35 min. Remove from oven and sprinkle with nuts and bake for 15 more min., or until nuts are toasted.

                                                                                --submitted by Rita Lewis

Fresh Berry Pie

Ingredients:

Directions:

Heat oven to 425.  Mix sugar, flour, and cinnamon.  Mix lightly with berries.  Pour into pastry-lined pie pan.  Dot with butter.  Cover with top crust.  Cut slits in top crust.  Seal and flute edges.  Cover edge with 1-1/2” strip of aluminum foil to prevent excessive browning. 

Bake 35-45 minutes or until crust is nicely browned and juice begins to bubble through slits in crust.  Serve slightly warm, not hot.

                                                                                                --submitted by Elaine Lester

Pecan Pie

Ingredients:

Directions:

Beat eggs.  Add sugar, syrups and all other ingredients.  Pour into unbaked pie shell.  Bake at 350 for 40 min. or until done.

                                                                                                --submitted by Rita Lewis

Granny Jordan's Pineapple Cake

When I was a little girl, Granny would always make a Pineapple Cake, an Orange Cake, and a Pecan Cake for Christmas, along with her various fruitcakes. They were basically the same except for the main ingredient, whether pineapple, orange, or pecans, and I loved all of them. My favorite of all was the Pineapple Cake. When Granny got old, I asked her for the recipe, but she couldn’t remember it. Years later, Aunt Penn, my mother’s sister, gave me a hand-written recipe for the Pecan Cake filling. I had it laminated, because it was in Granny’s hand, and I treasure it. Christmas (2004), I decided that my children and grand-children deserved to taste something Granny made, so I adapted the pecan recipe to pineapple and gave it a try. The kids loved it, and with Mama’s input, I made some adjustments to the recipe and made another one. That time, we decided it was a keeper and as close to Granny’s recipe as possible with today’s ingredients. In honor of my Granny, I am happy to share this with the rest of her family.
 
Following is the filling for a plain layer cake. Granny, of course, made her cake batter from scratch, but I like the Duncan Hines butter recipe golden cake mix better. I make four or five layers from one cake mix. It’s better to have the layers hot right out of the oven, but since the recipe requires a spoonful of the batter, it‘s necessary to work on both projects simultaneously.
 
2 cups sugar
1/2 cup hot water
1/2 cup milk
 
Bring to a boil, then cook on medium heat until it looks like it’s trying to thread, being careful not to scorch.
To the simmering mixture, add gradually in order given, beating well with whisk:
 
1/2 stick butter
1 tbsp. of the cake batter
1 cup crushed pineapple
3 well-beaten egg whites
 
Cook for a few minutes, continuing to beat with whisk.
Soak layers with the filling, reserving a little extra to frost the sides of the cake.
 
Ideally, this cake should be made several days ahead of time to allow the pineapple to permeate the layers. If must be kept real cold, though, or it will mold.
 

                                                                                                   --submitted by Robbie Green
 

Granny Lewis’s Lazy Man’s Peach Pie

Ingredients:

Directions:

Melt butter in pan in oven while oven preheats.  Mix flour and milk in bowl to make batter.  Pour batter into butter.  Pour peaches in with butter.  Do not stir.  Bake at 350 for 35 minutes.

                                                                                                --submitted by Rita Lewis

Old-fashioned White Fruit Cake

Ingredients:

Directions:

1. Chop pecans, cherries, and pineapple into medium-sized pieces.  Dredge with 1/4 cup flour.  Set aside.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs until well blended.

4. Fold remaining flour mixed with baking powder into egg and butter mixture.

5. Add vanilla and lemon flavorings.  Mix well.

6. Blend in nuts and fruits.

7. Grease 10-inch tube pan well.  Place in cold oven and bake at 250^o F. for 3 hours.  You can bake it in 2 loaf pans for 2 1/2 hours.

                                                                                                    --submitted by Elaine Lester

                                                                                                --submitted by Helen Whitney