Southern Pies

5 egg whites
2 tablespoons granulated sugar
1 can sweetened condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust

Make graham cracker crust according to box directions. Be sure to bake for 8 minutes at 350 degrees F. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate 1 tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl sweetened condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust. Sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use

1/2 cup milk
1 1/4 cups shredded coconut
1/4 cup butter
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 (9-inch) unbaked pie shell

Pour milk over coconut and set aside while creaming butter and sugar together. Add eggs to creamed mixture and beat well. Add milk, coconut and vanilla extract. Pour into an unbaked pie shell. Bake at 350 degrees F for about 30 minutes or until pie is golden brown and firm.

1 cup dark corn syrup
3/4 cup granulated sugar
6 tablespoons butter
3 large eggs
1/8 teaspoon salt
2 tablespoons bourbon
1/4 cup cinnamon
1 teaspoon vanilla extract
2 cups pecan halves or pieces (or 1 cup halves and
pieces and 1/2 cup ground pecans)
1 deep dish pie crust, unbaked
1 (9-inch) glass pie pan

To make filling, combine corn syrup and sugar in saucepan and stir to mix. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt, bourbon, cinnamon and vanilla extract. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool. (If you are making a crust, do so now, while the filling cools.)

Arrange pecans in crust. Skim any foam from top of filling (or the top will have an unattractively mottled surface), and pour over the pecans. With the back of a fork, press the pecans down into the filling so that they are covered.

Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature with vanilla ice cream.

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable shortening
1/3 cup cold water
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) cold margarine
Vegetable oil *

Crust: sift flour and salt together; cut in the shortening with a pastry blender or 2 knifes, until mixture resembles coarse cornmeal. Add ice water a little at a time while tossing with a fork, until dough holds together. Do not get too moist. Roll out dough to 1/8 inch thick. Cut into circles about five inches in diameter.

Mix cocoa powder with the sugar. Place 2 to 3 tablespoons of this mixture onto one half of the circle and place 3 very thin slices of cold margarine on top. Fold opposite side over mixture and seal with a fork dipped in flour.

Pour oil to a depth of about 1/2 inch in a cast iron skillet. Heat over medium-high heat until very hot. Place pies in a single layer in oil and fry, turning to brown each side. Serve hot, warm, or cold.

Easy Southern Fruit Cobbler

1 box dry cake mix (yellow or white)
1 lg. can pie filling or canned fruit (don't toss out the liquid - use it!)
1/2 c. butter
Dash cinnamon
1/2 c. sugar

Spray a sheet cake pan with Pam. Pour pie filling or canned fruit with liquid into pan. Sprinkle with sugar and cinnamon. Pour cake mix (DRY) over fruit. Dot with butter.

Bake 45-50 minutes until golden brown and fruit bubbles. Serve warm with vanilla ice cream.

Southern Pecan Pie

1/2 c. sugar
2 tbsp. butter, creamed
2 beaten eggs
Pinch salt
1 c. dark Karo syrup
1 tsp. vanilla
1/2 c. pecans (or more if you desire)
Unbaked pie shell

Mix all ingredients except pecans. Pour into unbaked pie shell. Scatter pecans on top. Bake 35 minutes at 350 degrees.

Quick Southern Cobbler

1/2 stick butter, melt in 1/2 qt. bowl in the oven
1/2 c. flour, unsifted
1/2 c. sugar
1/2 c. milk
2 tsp. baking powder
1 can cherry pie filling (or whatever kind you like)

Combine above flour ingredients, except butter. Pour over melted butter without mixing. Pour one can cherry pie filling over this mixture without mixing. Bake at 350 degrees for 45 minutes. Spoon over vanilla ice cream while warm.

Southern Blackberry Cobbler

3 c. fresh blackberries or 2 (16 oz.) pkg. frozen blackberries, thawed
3/4 c. sugar
3 tbsp. all-purpose flour
1 1/2 c. water
1 tbsp. lemon juice
Crust (recipe follows)
2 tbsp. butter, melted
Ice cream, optional

Place berries in a lightly greased shallow 2 quart baking dish. Combine sugar and flour; stir in water and lemon juice. Pour mixture over berries and bake at 425 degrees for 15 minutes.

Place crust over hot berries; brush with butter. Bake at 425 degrees for 20-30 minutes or until crust is golden brown. Serve warm with ice cream, if desired. Yield: 6-8 servings.

CRUST:

1 3/4 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
2-3 tbsp. sugar
1/4 c. shortening
1/4 c. plus 2 tbsp. whipping cream
1/4 c. plus 2 tbsp. buttermilk

Combine first 4 ingredients. Cut in shortening with pastry blender until mixture resembles coarse meal; stir in whipping cream and buttermilk. Knead dough 4-5 times; roll out on a lightly floured surface. Cut dough to fit baking dish. Yield: crust for 1 cobbler.

Southern Buttered Pecan Cheesecake

1 1/2 c. gingersnap cookie crumbs
1/3 c. + 2 tbsp. butter
1 c. finely chopped pecans
3 (8 oz.) pkgs. soft cream cheese
1 (14 oz.) can sweetened condensed milk
3 eggs
2 1/2 tsp. vanilla extract
18 oz. sour cream
1 tbsp. brown sugar
Additional pecans toasted at 300 degrees.

Combine crumbs and 1/3 cup of butter, press firmly on bottom up side of a 9" springform pan. In a medium skillet, over medium heat, stir 1 cup of pecans in the remaining 2 tablespoons of butter until lightly toasted. Drain and cool.

In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and 2 tablespoons of vanilla. Mix well. Stir in buttered pecans. Pour into prepared pan. Bake 1 hour or until center is set. Combine sour cream, sugar and remaining 1/2 teaspoon of vanilla and spread on top of cheesecake. Bake for 5 minutes longer. Cool; chill. Garnish with additional pecans or brown sugar.

Southern Cheesecake

3 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
4 eggs

All the above ingredients should be at room temperature.

SOUR CREAM TOPPING:

1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

CRUST:

2 c. graham cracker crumbs
1 stick butter
1/2 c. sugar

PECAN PRALINE SAUCE:

1 1/2 c. light brown sugar
2/3 c. white Karo
4 tbsp. butter
1 sm. can Pet milk
1 1/2 c. pecan halves

Crust: Mix all ingredients for crust and pack in the bottom of a spring form pan. Set aside.

Cheesecake: Beat cream cheese with sugar until smooth. Add eggs, one at a time, beating until well blended. Pour into graham cracker crust and bake at 325 degrees for 50-60 minutes. Toothpick should come out clean when stuck into the center. Remove from oven and let cool 10 minutes.

Sour Cream Topping: Mix ingredients for topping and spread on top of cheesecake. Return to oven for 5 minutes. Remove from oven and let cool. Refrigerate. Top with pecan praline sauce.

Sauce: Mix brown sugar, Karo and butter; heat to boiling point. Remove from heat and cool. When lukewarm, add milk and blend well. Add pecans and stir. May be stored in jars in the refrigerator.

Jimmy Carter Peanut Butter Pie

2 (3 oz.) pkgs. cream cheese

3/4 cups of confectionery sugar

1/2 cup peanut butter

2 tablespoons milk

1 (8oz.) carton cool whip

1 baked graham cracker crust

Beat cream cheese and sugar together

Add peanut butter and milk

fold in cool whip

Pour into baked graham cracker crust and chill for several hours

Serve with additional whipped topping, it desired.

Fresh Peach Cobbler

1 1/2 cups of fresh peaches, sliced thin
1/4 cup water
3/4 cup sugar
2 eggs
1/2 cup sugar
1 Tbsp. shortening
2 Tbsp. milk
3/4 cup flour (self-rising)

In a saucepan, combine peaches, water, 3/4 cup sugar; bring to a boil, stirring constantly. Keep hot. With a spoon, beat eggs, 1/2 cup sugar, and shortening until fluffy. Add milk and mix well, then add the flour.Spread the batter into a greased 10 X 6 X 2 baking dish then pour hot peaches over the batter. Bake at 375 for 30 mins. It should be lightly browned when done. Serve warm by itself or with cream.