Desserts from Family Recipe's

[SF_BHT]

I have several Recipe's that my mother passed down from her family in Kentucky. We always had these for the Holidays (Thanksgiving of Christmas)

Lets see how many others are out there.

The 1st one from me will Be
Osgood Pie.

Serves 8
Cooking time 50-60 min.
Preheat the oven to 350

Ingredients:
2 cups Sugar
2/3 cup Butter (Real Butter)
1 cup raisins (Chopped)
1 cup Nuts (Whole Pecans)
5 eggs
2 tablespoons Vinegar (White)

Prep:
Blend sugar and butter. Add chopped raisins and whole pecans and then mix the beaten eggs. Add vinegar and mix.

Pour into an uncooked Pie shell (Deep Dish) and bake until firm when you shake the dish.

Pie Crust Dough prep.

Mix together:
1lb Real Butter or Margarine (Room Temp)
1 lb Philadelphia Cream Cheese
4 cups of Flour
4 Egg Yolks.

Roll out onto a lightly flowered surface. You can use this for any Pie filling.
NOTE: This recipe makes lots of pie dough. Keep refrigerated until ready for use.

NEXT:

[SF_BHT]

Guess people are not in to Desserts.
Here is another one:

Jefferson Davis Pie

Cooking time: 45 min
Preheat oven to: 375
Serves: 8

You will need a nice 1 inch unbaked pie shell

2 cups of Brown Sugar
1 Tablespoon sifted Flour
1/2 Teaspoon Nutmeg
1 cup Cream
4 Eggs, slightly beaten
1 Teaspoon Lemon juice
1/2 Teaspoon grated Lemon rind
1/4 cup melted Margarine
Whipped cream for Garnish

Prep: Sift flour, sugar and nutmeg. Add cream and mix well.
Add eggs ad mix well then add lemon juice, lemon rind and margarine. Beat well.
Pour into the pie shell and bake at 375 for 45 minutes. Cool and serve with whipped cream.

NEXT:

[x SF med]

I am not able to post the family recipe for Hot Fudge Sauce, for fear of being mortally wounded by my Mom. I got a special dispensation to share it with HH6 and one knifemaker who shall remain nameless (should he share the recipe, I will tell Mom, and he won't be happy with the reprisal).

[Penn]

SF BHT

Have you made this yourself? and what is the shell like after it bakes. I am somewhat surprise that it holds. The recipe for the dough is almost a Pate Sable in texture. They are always use as cake rounds; bake then sliced to scale for whatever recipe you are working using a filler, like a chocolate mousse,or hazelnut cream.

Edit to add: It also reminds me of a Pecan Pie.

Pie Crust Dough prep.

Mix together:
1lb Real Butter or Margarine (Room Temp)
1 lb Philadelphia Cream Cheese
4 cups of Flour
4 Egg Yolks.

[SF_BHT]

Originally Posted by Penn

SF BHT

Have you made this yourself? and what is the shell like after it bakes. I am somewhat surprise that it holds. The recipe for the dough is almost a Pate Sable in texture. They are always use as cake rounds; bake then sliced to scale for whatever recipe you are working using a filler, like a chocolate mousse,or hazelnut cream.

Edit to add: It also reminds me of a Pecan Pie.

Pie Crust Dough prep.

Mix together:
1lb Real Butter or Margarine (Room Temp)
1 lb Philadelphia Cream Cheese
4 cups of Flour
4 Egg Yolks.

Yes it is somewhat like a Pecan Pie but a little different. I have a completely different Pecan Pie recipe. My Pecan recipe uses Corn Syrup, Vanilla, etc.
I also like making this pie as small Tarts for Party's.

The Crust is always chilled and we normally make it the day before. When needed roll out the amount needed. It turns out great for us, not to stiff not to light. I have been making them since I was a kid. I would not mess with mom's way of making it........

Bryan

[Penn]

B, You know there got to be something wrong with two big guys tossing dough around...

[SF_BHT]

Originally Posted by Penn

B, You know there got to be something wrong with two big guys tossing dough around...

Quit knocking my taste in Girls
As Long as I have enough Bourbon and she is Latina who cares...... I mean Real Latinas not those Gringa wannabees in NYC...

At least we do not have to get Moms permission to give out the Recipe's that were taken out of the Old Betty Crocker Cook Book.:eek

[x SF med]

Originally Posted by SF_BHT

..At least we do not have to get Moms permission to give out the Recipe's that were taken out of the Old Betty Crocker Cook Book.:eek

I will let you fight it out with my Mom - she's an Oklahoma farm girl, nurse, and former AF Officer... I know the recipe did NOT begin it's life in a Betty Crocker Cookbook, it was given to my Mom by a friend of the family and it had been her family for years - one of her relatives was a chocolatier and came up with the recipe.

Yes, like any smart son, I am deathly afraid of my mother. I will face rampaging Mongol Hordes before I cross her, and the Mongols would do less damage.

[SF_BHT]

Originally Posted by x SF med

I will let you fight it out with my Mom - she's an Oklahoma farm girl, nurse, and former AF Officer... I know the recipe did NOT begin it's life in a Betty Crocker Cookbook, it was given to my Mom by a friend of the family and it had been her family for years - one of her relatives was a chocolatier and came up with the recipe.

Yes, like any smart son, I am deathly afraid of my mother. I will face rampaging Mongol Hordes before I cross her, and the Mongols would do less damage.

Well said..... I was worried until I read AF Officer.

Sons should respect their Elders and if they do not they brought you into this life and they will take you out.

[Penn]

SF BHT you are in deep and I mean deep kimche. Mi esposa read your post.
Her childhood address 118 & Mt. Pleasant. Spanish Harlem, NYC... do you have a grab bag? Get it; the keys are to easy to find a FOG with a big Latina

[SF_BHT]

Originally Posted by Penn

SF BHT you are in deep and I mean deep kimche. Mi esposa read your post.
Her childhood address 118 & Mt. Pleasant. Spanish Harlem, NYC... do you have a grab bag? Get it; the keys are to easy to find a FOG with a big Latina

Hay The wife better be registered.........

I only toss Little bits of dough = Cute little Latinas that do not big peak English.

Ask Echos..... If they speak English I move on....... I am getting old and can not toss those Big Dough things.

Have you heard the term Spinner?

[echoes]

Originally Posted by SF_BHT

Ask Echos..... If they speak English I move on....... I am getting old and can not toss those Big Dough things.

Here Sir. Indeed, this man is who He says He is!

Unless, (I think) they are really hot latinas, even though they may like gringas...whoops, nevermind!

In any case B, here is a recipie that I consider a family recipie, since it was passed on to me. Have enjoyed making this cake for a variety of different people.

(This cake has won over hardened army professors, and elite food critics alike.)

Pumpkin Gooey Butter Cake
(Recipe courtesy Paula Deen)

Prep Time: 30 minutes
Cook Time: 50 minutes
Yield: 6 to 8 servings

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

To make the cake:
Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Holly

[Penn]

Originally Posted by SF_BHT

Yes it is somewhat like a Pecan Pie but a little different. I have a completely different Pecan Pie recipe. My Pecan recipe uses Corn Syrup, Vanilla, etc.
I also like making this pie as small Tarts for Party's.

The Crust is always chilled and we normally make it the day before. When needed roll out the amount needed. It turns out great for us, not to stiff not to light. I have been making them since I was a kid. I would not mess with mom's way of making it........

Bryan

Ok, where is the Pecan Pie recipe?

[SF_BHT]

Pecan Pie

Pre Heat Oven to 350
Cook Time: 45min
Serves: 8-12 depending on how big you wnat your slices (Very sweet)

Ingredients:
1 1/4 cup white corn syrup
1 cup brown sugar
1/3 cup butter or margarine -- melted
1 1/2 teaspoon vanilla
1/3 teaspoon salt
3 eggs -- lightly beaten
1 1/2 cups whole pecans -- "shelled not diced"
1 pie shell (9 inch size)

Prep:Mix corn syrup, sugar, salt and Butter all together. Then add lightly beaten eggs. Pour this mixture into the Pie shell. Hold back a little of the mixture (1/8 to 1/4) as some pie plates are not as deep as some of my old ones. Add the Pecans and if you have room add the slight remainder of your mixture to the pie.
Cook for aprox 45 min

Note: My sister uses 1 cup of pecans and 1/4 cup less of syrup as she has new pie plates.

This is preatty much how 99% of Pecan pies are made.

[echoes]

Originally Posted by SF_BHT

Pecan Pie

Pre Heat Oven to 350
Cook Time: 45min
Serves: 8-12 depending on how big you wnat your slices (Very sweet)

Ingredients:
1 1/4 cup white corn syrup
1 cup brown sugar
1/3 cup butter or margarine -- melted
1 1/2 teaspoon vanilla
1/3 teaspoon salt
3 eggs -- lightly beaten
1 1/2 cups whole pecans -- "shelled not diced"
1 pie shell (9 inch size)

Prep:Mix corn syrup, sugar, salt and Butter all together. Then add lightly beaten eggs. Pour this mixture into the Pie shell. Hold back a little of the mixture (1/8 to 1/4) as some pie plates are not as deep as some of my old ones. Add the Pecans and if you have room add the slight remainder of your mixture to the pie.
Cook for aprox 45 min

Note: My sister uses 1 cup of pecans and 1/4 cup less of syrup as she has new pie plates.

This is preatty much how 99% of Pecan pies are made.

Bryan,

Yum!
It is funny though, even when dining out at some really great small places, they still cannot make a decent pie, with homemade crust. (Will have to post my grandma's cherry pie recipie...it has been in our family for years, when I get home.)

Cannot wait to try this pecan, as it is a new one for my "ametuer" self.

Thanks for sharing it!

Holly