Georgia Magazine - August 2017 - 40D
Melt margarine or butter and
chocolate chips in microwave. Add
sugar, eggs, pecans and coconut. Mix
well with a spoon. Pour evenly into 2
unbaked pie shells. Bake for 45 minutes at 350 degrees.
pineapple over cream cheese layer.
Spread with remaining whipped topping. Sprinkle with pecans; drizzle
with chocolate syrup. Chill until serving time.
Strawberry Sundae Cake
Barbara Stubbs, Pine Mountain,
Mary Sue McGee, Pine Mountain,
1/2 box strawberry cake mix
16 ounces cream cheese, softened
1 (4-ounce) package vanilla instant pudding
1 cup confectioners' sugar
16 ounces whipped topping, divided
2 cups sliced, fresh strawberries
1 (20-ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup chocolate syrup
Following the package directions
on cake mix, prepare mix using half
the ingredients called for. Pour into
greased 9x13-inch cake pan. Bake
at temperature listed in package directions for 20 minutes or until cake
tests done. Cool.
In a large bowl, beat cream
cheese, pudding mix and confectioners' sugar until smooth. Fold in half
of the whipped topping. Spread mixture over baked cake.
Layer strawberries and drained
Banana Pudding Pie
1 (12-ounce) box vanilla wafers, divided
1/2 cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling (recipe follows)
4 egg whites
1/2 cup sugar
Set aside 30 vanilla wafers. Pulse
remaining vanilla wafers in a food
processor 8-10 times or until coarsely crushed. (Yield should be about
2-1/2 cups.) Stir together crushed vanilla wafers and butter until blended.
Firmly press on bottom and up sides
of a 9-inch, deep-dish pie plate. Bake
at 350 degrees for 10-12 minutes or
until lightly browned. Remove to a
wire rack, and let cool 30 minutes or
until completely cool.
Arrange banana slices evenly over
bottom of crust. Prepare Vanilla Cream
Filling, and spread half of hot filling
over bananas; top with 20 of the reserved vanilla wafers. Spread remaining hot filling over vanilla wafers.
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In a large bowl, beat egg whites
at high speed with an electric mixer
until foamy. Add sugar, 1 tablespoon
at a time, beating until stiff peaks
form and sugar dissolves. Spread meringue evenly over hot filling, sealing
Bake at 350 degrees for 10-12
minutes or until golden-brown. Remove from oven, and let cool 1 hour
on a wire rack or until completely
cool. Coarsely crush remaining 10 vanilla wafers and sprinkle them evenly
over top of pie. Chill 4 hours.
Vanilla Cream Filling
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Whisk together sugar, flour, eggs,
egg yolks and milk in a heavy saucepan. Cook over medium-low heat,
whisking constantly, 8-10 minutes or
until it reaches the thickness of chilled
pudding. (Mixture will just begin to
bubble and will be thick enough to
hold soft peaks when whisk is lifted.)
Remove from heat. Stir in vanilla. Use
"Surprise! There's no cornmeal in
this dessert, but it has the appearance
and texture of cornbread," says Freda
Corn Bread Cake
Freda Scott, Chatsworth,
North Georgia EMC
1-1/2 cups unsifted self-rising flour
1 cup packed brown sugar
1 cup granulated sugar
1 cup vegetable oil
4 eggs, slightly beaten
1 cup chopped pecans
1 cup raisins
Preheat oven to 350 degrees. In
a medium bowl, blend flour, brown
sugar and granulated sugar. In a separate bowl, combine oil and eggs.
Add egg mixture to dry ingredients,
stirring until moistened. Stir in pecans
and raisins. Pour into a greased 9x13inch pan. Bake 35-45 minutes. Cool
and cut into squares.