Georgia Magazine - August 2017 - 40A
More dessert recipes from readers
BY JENNIFER J. HEWETT
"If you like pecan pie, you will
enjoy these," says Marilyn Goodin.
She's made these with light or dark
Karo syrup or a combination of both.
"Our grandson often requests these,
and, of course, I comply!"
Southern Belle Bars
Marilyn A. Goodin, Americus,
Preheat oven to 350 degrees. In a
large bowl, mix together flour, butter
and sugar. Add pecans. Press mixture
into a 9-inch square baking pan or
dish. Bake for 18-20 minutes or until
lightly browned around the edges.
3/4 cup Karo syrup
1/3 cup firmly packed brown sugar
2 large eggs, beaten
3 tablespoons all-purpose White Lily flour
1 teaspoon vanilla flavoring
1/2 teaspoon salt
3/4 cup chopped pecans
Combine Karo, brown sugar,
eggs, flour, vanilla and salt. Stir in
pecans. Pour filling over baked crust.
Bake for 20-30 minutes or until filling
appears to be set and a knife inserted
in the center of pan comes out clean.
Cool completely and cut into bars.
Barbara W. Smith, Carlton, Rayle
6 peaches, halved, pitted
1/4 cup butter, melted
3 tablespoons cinnamon-sugar*
4 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
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1-1/4 cups all-purpose White Lily flour
1/2 cup (1 stick) butter, at room temperature
1/4 cup sugar
1/4 cup chopped pecans
1-1/2 teaspoons vanilla
Preheat oven to 350 degrees.
Line a 10x15x1-inch baking pan with
parchment paper; set aside.
Trim a very thin slice from the
round side of each peach half so
the halves will stand flat in the baking pan. Dip peach halves in melted butter to coat. Arrange peach
halves, rounded side down, in prepared pan. Sprinkle top of peaches
with cinnamon-sugar. *Note: To make
cinnamon-sugar mixture, combine
3 tablespoons granulated sugar with
1 teaspoon ground cinnamon. Set
In a medium bowl, use a mixer
on medium speed to beat cream
cheese until smooth. Add sugar,
egg yolk and vanilla. Beat until
combined. Spoon cream cheese mixture into peach centers. Bake, uncovered, about 30 minutes or until
lightly browned and softened. Serve
warm or at room temperature. Makes
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"This is always a hit at potlucks,"
says Susan McElrath. She also creates
a version of this dessert using cherry
pie filling and sometimes switches out
the pecan-flour crust for a graham
Susan McElrath, Powder Springs,
2 cups flour
1 cup cold butter, cut into small pieces
1 cup chopped pecans
3 cups powdered sugar
1 (8-ounce) package cream cheese
2 packages Dream Whip, prepared according to package directions
1 or 2 cans blueberry pie filling
Preheat oven to 350 degrees. Mix
flour, butter and pecans together. Note:
Mixture will be crumbly. Press flour
mixture into bottom of a 9x13-inch
pan and bake for 15-20 minutes or