Chocolate-Peanut Butter Fudge 21/2 cups sugar 1/4 cup cocoa 1 cup milk 1 tablespoon light corn syrup 1 stick butter or margarine, divided 1 cup chopped pecans 1/2 cup peanut butter 2 teaspoons vanilla extract Combine first 4 ingredients in a Dutch oven; c

Chocolate-Peanut Butter Fudge
21/2 cups sugar
1/4 cup cocoa
1 cup milk
1 tablespoon light corn syrup
1 stick butter or margarine, divided
1 cup chopped pecans
1/2 cup peanut butter
2 teaspoons vanilla extract
Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter; stir until butter melts. Cover and boil mixture 3 minutes.
Remove cover and continue to cook, without stirring, until mixture reaches soft ball stage (234 degrees). Remove from heat and, without stirring, add remaining butter, pecans, peanut butter and vanilla. Cool 10 minutes.
Beat mixture until well blended and pour immediately into a buttered 9-inch square pan. Cool and cut fudge into 11/2-inch squares.
Makes 3 dozen.
(This Carolyn Webb recipe was published in Southern Living magazine.)
Chocolat au Rhum
1 cup chopped pecans
1 box Duncan Hines deluxe devil’s food cake mix
13/4 cups water, divided
4 eggs
1/2 cup vegetable oil
1 small box chocolate instant pudding and pie filling mix
3/4 cup light corn syrup
1/4 cup light rum
1/2 cup water
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Pour in pecans.
Put dry cake mix, 11/4 cups water, eggs, oil and pudding mix into a large mixer bowl. Prepare cake as directed on package. Turn batter into pan and spread evenly. Bake for 50 to 60 minutes. Cool right-side up for 15 minutes.
Blend corn syrup, rum and remaining 1/2 cup water. Slowly pour half of syrup over top of cake in pan. Let cake cool completely, then invert onto a serving platter and pour remaining syrup over cake. Let stand several hours before serving.
Makes 12 to 16 servings.
Gourmet Stuffed Potatoes
6 baking potatoes
1 (8-ounce) block cream cheese, softened
1 (4-ounce) can deviled ham
1 teaspoon onion flakes
3 to 4 tablespoons mayonnaise
Paprika
Wrap each potato in aluminum foil and bake at 400 degrees for 1 hour and 15 minutes. Combine cream cheese, deviled ham, onion flakes and mayonnaise; set aside.
Unwrap potatoes; allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact.
Combine potato pulp and cream cheese mixture and whip until smooth. Stuff shells with potato mixture; sprinkle with paprika. Bake at 350 degrees for 15 to 20 minutes.
Makes 6 servings.
(This Carolyn Webb recipe was published in Southern Living magazine.)
Shrimp Potato Salad
1/3 cup diced celery
1 tablespoon instant minced onion
1 tablespoon pickle relish
10 to 12 large shrimp, cooked, peeled and deveined
2 potatoes, cooked, peeled and cubed
Mayonnaise
1 hard-boiled egg, grated
Combine celery, onion and pickle relish in a bowl. Cut each shrimp into 4 pieces and add to celery mixture along with potatoes. Stir in mayonnaise to desired consistency. Garnish with grated egg.
Makes 2 servings.
(This Carolyn Webb recipe was published in Southern Living magazine.)
Country Chicken
and Dumplings
1 (3- to 31/2–pound) broiler-fryer
2 quarts water
2 ribs celery, cut into pieces
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick butter or margarine, softened
Place chicken in a Dutch oven; add water, celery and 1 teaspoon salt. Bring to a boil; cover and reduce heat and simmer 1 hour or until tender. Remove chicken from broth and cool. Discard celery. Bone chicken and cut meat into bite-size pieces; set aside meat and 3/4 cup broth. Bring remaining broth to a boil.
Combine flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse meal. Add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead.
Pat dough to 1/2-inch thickness. Cut dough in 4×1/2-inch pieces, and sprinkle with additional flour. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition. Reduce heat to low; cover and cook 8 to 10 minutes. Stir in chicken and serve immediately.
Makes 4 servings.
(This Carolyn Webb recipe was published in Southern Living magazine.)
Frozen Lemon Pie
11/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon nutmeg (optional)
Pinch salt
1/2 stick butter, melted
3 large egg yolks
1 can sweetened condensed milk
3/4 cup fresh lemon juice
3 cups vanilla ice cream, softened
Combine graham cracker crumbs, sugar, nutmeg and salt. Add melted butter and mix well. Press into bottom and up sides of an 8-inch cake pan. Place in freezer for 30 minutes.
Lightly beat egg yolks and add sweetened condensed milk. Slowly mix in lemon juice until smooth. Pour over crust in prepared cake pan. Return to freezer for 1 hour.
Stir ice cream to consistency of thick pudding. Spread over lemon filling, sealing to edges. Cover pan with aluminum foil. Freeze a minimum of 4 hours, or until firm. Will keep several days in freezer.
Best Pecan Pie
1 cup sugar
1 tablespoon flour
Pinch salt
1/2 cup light corn syrup
2/3 cup butter, melted (a little more than 10 tablespoons)
3 eggs, well beaten
1 teaspoon vanilla
11/4 cups chopped pecans
1 unbaked pie shell
Mix sugar, flour, salt and corn syrup with melted butter. Add beaten eggs and vanilla. Add pecans. Mix well and pour into unbaked pie shell. Bake at 375 degrees for 15 minutes. Reduce temperature to 300 degrees and bake for 40 minutes. Pie is done when center of pie shakes a little.

 

Ginna Parsons