Peanut Butter Brownies

These brownies bring back such good memories of tailgating with the Yonge's and fall SEC football! The recipe comes from the Pensacola Junior League cookbook "Some Like It South!".

1 cup butter

1/3 cup cocoa

2 cups sugar

4 eggs

1 ½ cups flour

½ teaspoon salt

1 teaspoon vanilla

 1 cup crunchy peanut butter

Preheat oven to 350°. Melt 1 cup butter and cocoa in double boiler. Cool. Blend in sugar and eggs. Combine flour, salt and vanilla; to this add first mixture. Bake in greased 13x9x2- inch pan for 20-30 minutes.

Spoon peanut butter over hot cake and spread while melting.

Frosting:
1/2 cup butter
1/4 cup cocoa
1/3 cup milk
8 large marshmallows
1/4 teaspoon salt
1 teaspoon vanilla
1 box confectioners' sugar, sifted

Melt together butter, cocoa, milk, marshmallows, salt and vanilla. Bear in confectioners' sugar. Spread over cooled peanut butter.

Yield: 4 dozen 1 1/2 inch squares

Lemon Ribbon Layered Meringue Pie

Ingredients for crust:

½ cup pecans, chopped

2 tb. Sugar

2 tb butter, soft

Ingredients for lemon curd:

6 tb. Butter

1 t lemon zest

1/3 cup lemon juice

1/8 t salt

1 cup sugar

2 eggs

2 egg yolks

1 qt vanilla ice cream

Meringue

3 egg whites

1/3 cup sugar

Nut Crust: Mix ingredients together and press firmly into 9-inch pie pan. Bake in a 400° oven for 10 minutes or until crust is browned.

Lemon Curd: Melt butter in a double boiler. Add Lemon zest, lemon juice, salt and sugar. Slightly beat eggs and yolks. Combine with lemon zest mixture. Cook over boiling water, beating constantly with a whisk until thick and smooth. Cook Meringue. Whip egg whites and sugar until peaks form.

Assembly. Layer two cups of vanilla ice cream in the crust, then add ½ of the curd and repeat. Top with meringue and brown.

Cookie Crust Lemon Pie

1 c vanilla wafer crumbs

2-3 T butter, softened

16, or so, whole vanilla wafers

1 can condensed milk

3 egg yolks

½ c fresh lemon juices

1 T grated lemon juice

½ t lemon extract

3 egg whites

5-6  T sugar

¼ t cream of tartar

Few drops of lemon juice (optional- this is to stiffen meringue)

Preheat oven to 325 degrees. Mix vanilla wafer crumbs with the butter in bowl. Press over the bottom of a pie plate, which has been lightly buttered. Arrange whole wagers around sides. (To make mini pies, do this in a jumbo muffin pan)

Combine condensed milk, egg yolks, lemon juice and grated rind, and lemon extract in a bowl.  Mix well. Spoon into prepared pie pan.

Beat egg whites in mixer bowl until soft peaks form . Add sugar and cream of tartar gradually, beating constantly until stiff peaks form. Add a few drops of lemon juice if you prefer, at this point.

Spread over pie, sealing to edge. Bake about 15minutes or until golden brown. (Watch Carefully)

            -Anne Phelps

                        Excellent!!

Ezrene’s Chocolate Sauce

If you are an ice cream lover, cake hoarder, or brownie topper then you will LOVE this chocolate sauce.  Well, even if you are the occasional dessert consumer this sauce will stand to impress. It is a household favorite especially around holiday times.  Family members have been known to receive tubs of chocolate sauce as Christmas presents (no lie).  This sauce makes a lot so it is great as gifts and its keeps for a long time in the refrigerator. Enjoy!!

1 egg beaten until light

2 c sugar

2 squares unsweetened chocolate

1 stick butter

2/3 c boiling water

Beat egg. Add sugar, then boiling water, slowly to keep form curdling. Add butter. Cook over low heat, stirring all the time until it comes to a good boil. Remove and add chocolate that has been melted over hot water (double boiler).  Bring to boil again. Instead of chocolate you can flavor with lemon, sherry wine or whisky.  You can double also.

Key Lime Cheesecake

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

24 ounces cream cheese, softened

1 cup white sugar

1 tablespoon cornstarch

3 eggs

1 tablespoon grated lime zest

2/3 cup key lime juice

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch spring form pan. Refrigerate.

In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overheat, or cake will crack during baking. Pour batter into prepared crust.

Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Ethlyn’s Old Fashioned Chocolate Cream Pie

1 ¼ c sugar

½ c all-purpose flour

¼ cup cocoa

dash of salt

4 egg yolks

2 cups milk

¼ c butter

1 tsp. vanilla extract

1 baked 9 inch pastry shell

Meringue

Combine first 4 ingredients-set aside. Combine egg yolks and milk and mix well. Add to sugar mixture then add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat, stir in vanilla, and pour into pastry shell. Spread meringue over hot filling, sealing to the edge of the pastry. Bake at 350 degrees for 25-28 minutes, or until brown.

Meringue

4-6 egg whites

½ to ¾ tsp. cream of tartar

½ c sugar

½ tsp vanilla extract

Beat egg whites and cream of tartar at high speed with an electric mixture until foamy. Gradually add sugar until stiff peeks form. Add vanilla, beating well.

Cover’s Chocolate Fondant

Coca powder for dusting

2 oz bittersweet (semi-sweet) chocolate, chopped into small pieces

4 ½ T unsalted butter, cut into small pieces

2 eggs

1/3 c sugar

¼ c sifted all-purpose flour

vanilla ice cream and fresh raspberries for serving.

Position a rack in the lower third level of the oven and preheat to 450.  Grease two 6-oz ramekins and dust lightly with cocoa powder.  In a medium heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended. (Do not over cook) Let cool to room temperature. In a mixing bowl, whisk together the eggs and sugar until completely blended and frothy. Using a large spatula, gently fold in the chocolate mixture until smooth and blended. Sift half of the four over the batter and gently fold together until just blended, then repeat with the remaining flour. Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes.  Serve warm with the vanilla ice cream and raspberries. Serves 2.