Brown Sugar Chewies Recipe courtesy Paula Deen

1/4 cup butter

1 cup packed light brown sugar

1 egg, beaten

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 cup chopped pecans

Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil

Cooking spray.

In a small saucepan, melt the butter. Turn off the heat, add the brown sugar

And stir until smooth. Stir in the egg. Stir together the flour and baking

Powder and stir into the brown sugar mixture. Stir in the vanilla and pecans

Pour the batter into the prepared pan and bake for 20 minutes. When cool,

Dust the top with a sifting of confectioners’ sugar.

Applewood Farmhouse Restaurant’s Honey Mustard Dressing

2 cup honey
3 tbl paprika
1/2 gal mayonnaise
3/4 cup prepared mustard

Warm honey to 140 degrees. Blend honey and paprika. Add mayonnaise and
mustard and blend. Store in refrigerator.

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Lemon Lovers’ Cake

CAKE:
1 pkg lemon plus cake mix
2/3 cup finely chopped nuts
1 cup applesauce
2 eggs
1-2 tbsp grated lemon peel
3 oz cream cheese, softened

TOPPING:
1/3 cup sugar
1/2 cup sour cream
1/4 cup margarine or butter
1 tbsp lemon juice
1 tsp grated lemon peel
1/3 cup chopped nuts

Heat oven to 350 degrees. Grease and flour a 9″ x 13″ baking pan. Blend all
cake ingredients. Beat 4 minutes at low speed. Pour batter into prepared pan.
Bake 30-35 minutes or until golden brown. In a small saucepan, combine sugar,
sour cream and margarine or butter. Heat to boiling. Remove from heat. Stir in
lemon juice and peel. Spread over warm cake. Sprinkle with nuts.

 

Cheese Straws with a New Orleans Twist This Recipe contributed by:
Mary Ramsey Innkeeper of
1870 Banana Courtyard French Quarter/New Orleans B&B
in
New Orleans
,
Louisiana
,
United States

1 pound butter (leave out until soft)
1 pound sharp cheese, grated
4 cups all purpose flour
1/4 teaspoon salt
Dash of Tabasco Sauce OR cayenne pepper
Mix all ingredients together then place on waxed paper to “rest.” Roll
out. Use star shaped bakery tube, cut into long, narrow straws, or make
into thin rounds. Bake in 400 degree F oven until lightly browned (about
10 minutes). After cooled, put in airtight container (preferably one
with a lock or all will disappear before you’re ready to serve them)

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Pink Lady Cake

1 box white cake mix
1 sm box strawberry jello
3 Tbs flour
1 cup oil
4 eggs
1/2 c water
1 small pkg frozen stawberries (16 ozs), divided

Beat eggs, add oil and water and 1/2 of the strawberries.
Beat in dry ingredients and mix well.
Bake in a greases 9 x 13 pan at 250 degrees for 75 mins.

Icing:
1 box powered sugar and the other
1/ 2 of the strawberries

Mix well and frost cake while warm.
Chill in ice box before serving.

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Here’s one that my Granny used to make when I was growing up. We still make
it now and it is still as good as ever.
Lee’s Granny’s Hearty Bean Soup

Meaty ham bone

1 pound navy beans

4 quarts water

Salt (to taste)

Pepper (to taste)

1 cup. carrot, grated

1 celery stalks celery & leaves, cut fine

1 cup onion, cut up fine

2 lg. potatoes, grated

Soak beans overnight to soften. Mix all ingredients together, except roux,
and boil gently for about 2 hours. Make a roux using 1/3 c. butter and 1/3
cup flour and add to hot soup; beat until blended then bring soup back to a
boil. Just before serving, add 1 1/2 teaspoons vinegar. Cut meat off bone
and add to soup.

 

 

 

 

 

Elvis Gooey Butter Cakes

Recipe By :Paula Deen

=== CAKE ===

1 package yellow cake mix – (18 1/4 oz)

1 egg

8 tablespoons butter – (1 stick) — melted

Mint leaves — for garnish

Whipped cream — for garnish

=== FILLING ===

1 package cream cheese – (8 oz) — softened

3 eggs

1 teaspoon vanilla

1/2 cup peanut butter

1 whole banana

8 tablespoons butter – (1 stick)

1 box powdered sugar – (16 oz)

Preheat the oven to 350 degrees.

Combine the cake mix, egg, and butter together and mix well. Pat into a

Lightly greased glass 13- by 9-inch baking pan. Prepare the filling.

Beat the cream cheese until smooth. Add the eggs and vanilla. Add the

Peanut butter; beat. Add the banana and butter and mix well. Add the

Powdered sugar and mix well. Spread over the cake mixture.

Bake for 45 to 50 minutes. You want the center to be a little gooey, so

Do not over bake. Top each cake slice with a mint leaf and dollop of

Whipped cream

This recipe yields 15 to 20 servings.

Source:

“PAULA’S HOME COOKING with Paula Deen

 

 

 

 

 

 

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Subject: [simplysouthern] Brown Sugar Chewies