desserts

You will need;
1 cup sugar
1 cup (2 sticks) butter, softened
1 large egg
1/2 tsp almond extract
2 cups all purpose flour
1 cup finely chopped almonds
1 cup apricot or pineapple preserves
Now, let's bake !
Preheat oven to 325 degrees. Generously grease a 9" x 12" cake pan. In a large mixing bowl cream together the sugar and butter. Add the egg and almond extract and beat until mixture is light and fluffy. gradually stir in the flour and almonds, forming a stiff dough. Divide the dough in half. Wrap half the dough in clear wrap and chill.Press the remaining dough into the prepared cake pan evenly covering the bottom. Spread the preserves in an even layer on the dough, keeping it a 1/4 inch from the sides of the pan. Roll the chilled half of the dough into a 9 x 12 rectangle and press this dough into the pan. *(Dough will handle better if rolled between two sheets of plastic wrap.) Bake the shortbread until golden brown, about 1 hour. Remove from oven, place pan on to wire rack and cut into 1 x 1 1/2 inch bars leaving them in the pan t cool completely. Remove to tightly covered containers and store in a cool place.
Makes about 4 dozen cookies

You will need;
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, firmly packed
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cup plus 2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chopped nutmeats
1/2 cup semi-sweet chocolate chips
Now, let's bake !
Preheat the oven to 375 degrees. Cream the butter and gradually add the brown sugar, sugar, egg and vanilla and beat until light and fluffy. Sift the dry ingredients
together and stir into the creamed butter and sugar mixture. Fold in the chopped nutmeats and chocolate chips, do not overmix. Drop the batter from a teaspoon,
well apart, on to a greased cookie sheet. Bake 10 minutes.
Makes about 45 2 inch cookies
This next recipe may be considered candy by many, but candy or cookie they are a wonderful Christmas addition to any table or gift basket !

You will need;
4 tbsp cocoa
2 cups powdered sugar
1/2 cup good quality bourbon whiskey..(What you put in is what you get out, I prefer
Jim Beam)
1/4 cup light corn syrup
2 1/2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup powdered sugar
You don't bake these !
In a large mixing bowl sift the cocoa and powdered sugar. Add the whiskey and corn syrup and mix until well blended. Fold in vanilla wafers and pecans and mix thoroughly. Roll mixture into small balls and dredge in powdered sugar. Store in air tight container. This recipe can easily be multiplied.
Makes about 2/3 lb...(I would'nt feed the kids too many of these !)

LAISSEZ LES BON TEMPS ROULER !!! - Let the good times roll!!!
The Mardi Gras or Carnival season officially begins on Jan. 6th or"Twelfth Night" and for Christians, the Feast of the Epiphany. It's a time of merriment and revelry culminating on Shrove Tuesday (Feb. 24th this year).
One of the most popular traditions of Mardi Gras is the Kingcake. A Kingcake is a cross between a coffee cake and a rich french pastry. The custom is believed to have been brought from France to New Orleans around 1870. As tradition has it, the cake was baked with a small prize or token inside. Originally a bean, coin, pecan or pea was used. Whoever recieved the piece of cake containing the "token" was crowned King for the day's festivities and as such, was required to supply the next cake or throw the next party. Over the years the token was replaced by a tiny infant doll, said to represent the Christ Child and the tradition continues. A variation of this tradition are my Mardi Gras Cakes. These small buns hold true to the original rich recipe and are decorated with the royal colors, PURPLE signifying "Justice", GREEN for "Faith" and GOLD for "Power". Place a small plastic baby in one of the buns and carry on this wonderful tradition !!!

MARDI GRAS CAKES

You will need;
1 package active dry yeast
6 tbsp lukewarm water
2 tsp sugar
2 cups all-pupose flour
4 tbsp additional sugar
pinch of salt
1 tsp ground ginger
1/2 tsp ground cinnamon
grated rind of 1 lemon
6 tbsp lukewarm milk
2 eggs
4 tbsp buter, cut in small pieces
6 oz mixed golden raisins, currents and chopped candied fruit

ICING
3/4 cup granulated sugar
purple, yellow and green food coloring
2 cups pwdered sugar
juice of 1 lemon
hot water
Now, let's cook !
Add lukewarm water to a small bowl. Sprinkle the yeast on top of the water and stir in 2 tsp sugar. Put the bowl in a warm place to proof for 15 minutes, or until bubbly.
Sift the flour, 4 tbsp sugar, ginger and cinnamon into a large bowl and add the lemon rind.
Make a well in the center of the ingredients and pour in the yeast mixture. Add the eggs and milk and beat well, drawing the flour in from the outside edge while gradually adding the butter. Turn the dough out on to a well floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a large, lightly oiled bowl and cover with oiled plastic wrap. leave to rise in a warm place for 1 to 1 1/2 hours, or until doubled in bulk.
Punch down the dough and knead in the fruit to distribute it evenly. Oil a 12 space muffin pan and divide the dough into 12 equal pieces. Knead each piece into a smooth ball. At this point, if desired, place a tiny plastic baby into one of the pieces. Place the balls in the muffin pan and cover lightly. Leave in a warm place for 20-30 minutes to rise a second time. Bake in a pre-heated 375 degree oven for20 to 25 minutes, or until golden brown. Allow to cool slightly and loosen the cakes. Cool completely before removing from pan.
Place an equal portion of sugar in each of three jars and add a drop of different food coloring to each. Shake the jars to color the sugar. Sift the powdered sugar into a bowl and mix with the lemon juice. Add enough hot water, a tablespoon at a time, to make an icing that pours easily but still coats the back of a spoon. Spoon some icing over each cake and sprinkle the cakes with the different colored sugars before the icing sets.
Serves 12
Make these Mardia Gras Cakes for your family and friends as a pre-lenten treat and
remember to "Let the good times roll !!!

This recipe is a favorite at my house and when you prepare this wonderful dessert, it's sure to become a favorite at your house as well. Remember, cook it for someone you love!

CREOLE BREAD PUDDING

You will need;
1/2 loaf French bread, day old is best
1 qt half & half
1/2 cup plus 8 tsp sugar
4 whole eggs plus 4 egg whites
4 tsp vanilla
1 cup chopped pecans
1 cup raisins
1 cup chopped apple
1 tsp cinnamon
pinch of cream of tartar
Now, let's cook !
Break up the bread and soak in the half & half; add 1/2 cup sugar, 4 whole eggs, 2 tsp of the vanilla, pecans, raisins, apples and cinnamon and mix well. Bake in a well buttered 9 x 12 baking dish for 30 minutes in a 350 degree oven. Beat egg whites with cream of tartar until stiff but not dry, gradually adding the 8 tsp of sugar and stirring in the remaining 2 tsp of vanilla. Spread meringue over the pudding and bake 10 minutes or until golden brown for a delicious ending to any meal or a wonderful snack any time. Your family will love you for it!

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My name is Dianne Chadwick and I am from Lawton, OK. If you never had
success with chocolate chip cookies, this is a recipe for you. I make them
year-round and are always on the dessert table when my sisters cater
buffets.

Gladys Chocolate Chip Cookies

3/4 lb. butter or margarine
3/4 c. Crisco oil or corn oil
1 1/2 c. packed brown sugar
2 c. granulated sugar
2 eggs
1 1/2 t. baking soda
3/4 t. baking powder
1/4 t. salt
1 1/2 t. vanilla
4 c. flour
7 oz. pkg. flaked coconut
12 oz. pkg. semi-sweet chocolate chips
6 oz. pkg. broken pecans

Combine as listed and shape into 2 inch balls 2 inches apart on ungreased
cookie sheets. Bake at 375 degrees for 15 minutes. Transfer at once from
baking sheets to paper toweling to cool.
Makes 4 dozen.
These freeze well either before or after baking.

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This recipe is the grand prize winner of
The Southern Living 2002 cook off

Pecan Pie Cheesecake
Makes 16 servings
Prep: 15 min., Bake: 50 min., Stand: 1 hr., Chill: 8 hrs.

1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern Pecan Pie
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour
16 pecan halves

Preheat oven to 325°. Thaw pecan pie according to package directions. 
Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom 
and 1 1/2-inches up sides of a 10-inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side
of each wedge on crust with narrow end towards center of pan. Reserve remaining 
pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended 
after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. 
Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly 
over pecan pie wedges in pan, making sure wedges remain in place. 
Arrange pecan halves evenly around edge.
Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. 
Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight 
before serving.

Ginnie Prater
Calhoun, Georgia

Italian Easter Bread

    3      cups          all-purpose flour
      1/4 cup           sugar
    1      package       active dry yeast
    1      teaspoon      salt
      2/3 cup           warm milk -- 120-130 degrees
    2      Tablespoons   butter -- softened
    7                    eggs
      1/2 cup           mixed candied fruit -- chopped
      1/4 cup           blanched almonds -- chopped
      1/2 teaspoon      anise seed
                         Vegetable oil

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board;
knead until smooth, 6-8 min. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.