The Lady And Sons Savannah Country Cookbook Part 16

b.u.t.ter Fingers YIELDS APPROXIMATELY 100.

1 cup chopped pecans 2 cups all-purpose flour cup granulated sugar pound (2 sticks) b.u.t.ter pound (2 sticks) b.u.t.ter 1 teaspoon vanilla One 16-ounce box powdered sugar

Preheat oven to 325 degrees. Combine all ingredients except for powdered sugar. Roll into small "fingers" or b.a.l.l.s. Bake for 20 to 30 minutes. Roll immediately in powdered sugar.

Goodies YIELDS APPROXIMATELY 20.

pound (2 sticks) b.u.t.ter 2 cups packed brown sugar 1 cup light corn syrup teaspoon salt 1 teaspoon vinegar 1 teaspoon vanilla 1 teaspoon vanilla cup peanut b.u.t.ter 1 cups uncooked rolled oats cup chopped pecans

Melt b.u.t.ter in large saucepan. Stir in brown sugar, syrup, salt, and vinegar. Cook over high heat to firm ball stage. Remove from heat. Stir in remaining ingredients; pour into greased 8-inch square pan and chill. Cut into squares. Wrap each piece in wax paper.

Low Country Cookies YIELDS 15 TO 20.

One 16-ounce box graham crackers 12 tablespoons (1 sticks) b.u.t.ter 1 cup sugar 1 egg cup milk cup milk 1 cup chopped pecans 1 cup or 3-ounce can shredded coconut

Line a 13 9-inch pan with whole graham crackers. Melt b.u.t.ter in saucepan and add sugar. Beat egg and milk together; add to b.u.t.ter mixture. Bring to a boil, stirring constantly. Remove from heat. Add nuts, coconut, and 1 cup graham cracker crumbs. Pour over crackers in pan. Cover with another layer of whole graham crackers. Prepare topping.

TOPPING.

2 cups powdered sugar1 teaspoon vanilla 4 tablespoons ( stick) b.u.t.ter3 tablespoons milk 4 tablespoons ( stick) b.u.t.ter3 tablespoons milk

Beat all ingredients together and spread over top layer of crackers. Chill. Cut into squares.

"Thumb Print Cookies YIELDS 5 DOZEN.

pound (3 sticks) b.u.t.ter, softened cup sugar egg yolks 3 cups all-purpose flour teaspoon salt teaspoon salt 1 teaspoon vanilla Any tart preserves (plum, for example)

Cream b.u.t.ter and sugar. Add egg yolks. Sift flour and salt; blend into b.u.t.ter mixture. Add vanilla. Chill dough thoroughly. Preheat oven to 350 degrees. Shape dough into 1-inch b.a.l.l.s and place on an ungreased cookie sheet. Make indentation in center of each with thumb; fill with preserves (jelly or pecan halves will also work). Bake for 15 minutes or until lightly browned. Cool slightly; remove to rack to finish cooling. These keep well in a tightly closed container.

b.u.t.ter Cookies YIELDS 6 TO 7 DOZEN.

3 cups sugar pound (3 sticks) b.u.t.ter 2 egg yolks 1 tablespoon vanilla 1 tablespoon vanilla 3 cups bread flour

Gradually cream 1 cup sugar into b.u.t.ter. Add egg yolks and vanilla. Mix well. Add flour, gradually. Decide whether you want to use the dough in a cookie press, roll it out and use cookie cutters, or slice cookies. Shape the dough accordingly. Refrigerate for 2 hours or until ready to bake. Preheat oven to 375 degrees. Form dough into cookies, using whatever method you chose, and place on an ungreased cookie sheet. Bake for 10 to 15 minutes. Do not let them get brown. Use spatula to remove and place on rack to cool. When cool, dip in remaining sugar.

Grandma's Iced Georgia Squares YIELDS APPROXIMATELY 20.

cup sugar 8 tablespoons (1 stick) b.u.t.ter 1 egg 1 cup all-purpose flour teaspoon baking soda teaspoon baking soda 1 teaspoon cream of tartar Pinch of salt

Preheat oven to 350 degrees. Cream together sugar, b.u.t.ter, and egg. Sift dry ingredients together; add to egg mixture. Pour into greased 13 9 2-inch baking pan. Bake for 10 to 12 minutes. Cool. Prepare icing.

ICING.

1 cup powdered sugar 4 tablespoons ( stick) b.u.t.ter teaspoon vanilla teaspoon vanilla Small amount of milk

Combine sugar and b.u.t.ter; add vanilla. Add just enough milk for desired consistency. Pour onto cooled baked batter. Cut into squares.

Fudgie Scotch Ring YIELDS 36 SLICES.

One 6-ounce package semisweet chocolate chips One 6-ounce package b.u.t.terscotch morsels One 14-ounce can sweetened condensed milk 1 cup coa.r.s.ely chopped walnuts, plus 1 cup walnut halves 1 cup coa.r.s.ely chopped walnuts, plus 1 cup walnut halves teaspoon vanilla

In top of double boiler, melt chocolate and b.u.t.terscotch together with milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan with a 12-inch square of foil. Place cup walnut halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Garnish with remaining walnut halves. Chill until firm enough to slice.

Lady Brownies YIELDS 15 TO 20.

2 cups sugar 1 cup vegetable oil 4 eggs 6 tablespoons cocoa 1 teaspoon vanilla 1 teaspoon vanilla 1 cups self-rising flour 1 cup chopped walnuts or pecans

Preheat oven to 325 degrees. Blend together sugar, oil, eggs, cocoa, and vanilla. Add flour; mix. Add nuts; spread into greased 13 9-inch baking dish. Bake for 25 to 30 minutes.

[image]The Lady & Sons Cream Cheese Brownies YIELDS 15 TO 20.

Use Lady Brownies recipe above. Pour half the batter into a greased pan. Layer with this cream cheese mixture, then top with remaining batter, swirling it with a knife.

8 tablespoons (1 stick) b.u.t.ter, softened One 8-ounce package cream cheese, softened cup sugar cup sugar 2 eggs 1 tablespoon all-purpose flour 1 cup chopped walnuts or pecans

Cream together b.u.t.ter and cream cheese. Add remaining ingredients; blend well. Swirl into brownie batter with knife edge.

[image]The Lady & Sons Peanut b.u.t.ter Bars YIELDS 15 TO 20.

8 tablespoons (1 stick) b.u.t.ter cup peanut b.u.t.ter 1 cups sugar 2 eggs 2 eggs 1 teaspoon vanilla 1 cup self-rising flour

Preheat oven to 350 degrees. Grease and flour a 13 9 2-inch pan. Melt b.u.t.ter and peanut b.u.t.ter in bowl over hot water. Add remaining ingredients. Stir until blended. Pour into prepared pan and bake for 25 to 30 minutes. Cool and cut into squares.

zAunt Glennis's Blonde Brownies YIELDS 15 TO 20.

3 eggs 8 tablespoons (1 stick) b.u.t.ter One 16-ounce box brown sugar 2 cups self-rising flour 1 tablespoon vanilla 2 cups chopped walnuts or pecans 2 cups chopped walnuts or pecans 1 cup or 3-ounce can shredded coconut (optional) One 6-ounce package semisweet chocolate chips

Preheat oven to 375 degrees. Beat eggs and b.u.t.ter together; add sugar. Gradually add flour; mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate chips. Bake in greased and floured 13 9-inch sheet pan for 25 to 30 minutes. Cool and cut into squares.

[image]The Lady & Sons Peanut b.u.t.ter Buckeyes YIELDS 6 TO 7 DOZEN.

One 12-ounce jar crunchy peanut b.u.t.ter (1 cups) One 16-ounce box powdered sugar pound (2 sticks) b.u.t.ter One 12-ounce package semisweet chocolate chips One 12-ounce package semisweet chocolate chips 1 bar paraffin

Mix together peanut b.u.t.ter, sugar, and b.u.t.ter and form into small b.a.l.l.s; chill. Over medium heat in the top of a double boiler, melt together the chocolate and paraffin. Using a toothpick, dip each ball into chocolate and cover about three-quarters of the ball, leaving a brown round eye. Place on wax paper to cool.

Pecan Cl.u.s.ters YIELDS 12 DOZEN.

One 7-ounce jar marshmallow fluff 1 pounds chocolate kisses 5 cups sugar One 12-ounce can evaporated milk One 12-ounce can evaporated milk 8 tablespoons (1 stick) b.u.t.ter 6 cups pecan halves

Place marshmallow fluff and kisses into a large bowl. Set aside. Combine sugar, milk, and b.u.t.ter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto wax paper.

Peanut b.u.t.ter b.a.l.l.s YIELDS 18 TO 24.

1 cup peanut b.u.t.ter cup honey cups powdered milk 1 cups crushed cornflakes, 1 cups finely chopped walnuts or pecans, or 1 cup powdered sugar 1 cups crushed cornflakes, 1 cups finely chopped walnuts or pecans, or 1 cup powdered sugar

Mix peanut b.u.t.ter, honey, and milk together to form very thick mixture. Roll out in small b.a.l.l.s about the size of a walnut. Then roll in crushed cornflakes, finely chopped nuts, or powdered sugar. Place on wax paper and refrigerate.

Old-Time Chocolate Fudge YIELDS 36 PIECES.

cups sugar heaping tablespoons cocoa 3 tablespoons light corn syrup 1 cup evaporated milk 6 tablespoons b.u.t.ter 6 tablespoons b.u.t.ter 1 cup chopped pecans 1 teaspoons vanilla