2 LB uncooked shrimp (peeled)
½ C shallots (finely chopped)
1-2 TBS butter
4 cloves garlic (minced)
2 TBS Worcestershire
1 TSP Tabasco
16 OZ Philly cream cheese
8 OZ sour cream
Salt and pepper to taste

Temperature:

Cook the shrimp in butter with shallots and garlic. Add sauces and cook until tender then allow to cool. Place in a blender or food processor and chop. Use an electric mixer to blend the philly cheese and sour cream. Add the shrimp blend and mix well on medium speed until smooth. Add salt and pepper to taste.

8 OZ sweet baking chocolate
1 TBS butter
2 eggs
¾ C sugar
½ TSP vanilla
¼ C all-purpose flour
¼ TSP baking powder
¼ TSP cinnamon
¼ TSP salt
¾ C pecans (chopped)

Temperature: 350

Melt the chocolate and butter in a double boiler. Stir and allow to cool. Beat the eggs until foamy. Add the sugar 2 TBS at a time, beating for 5 minutes or until thickened. Blend in the chocolate mixture and add the vanilla. Mix the dry ingredients together and add. Stir in the nuts. Drop by the TSP on a greased or parchment lined baking sheet. Bake for 8-10 minutes or until cookie feels “set” when touched lightly. Makes 36 cookies.

Note: Pecans can be broken into larger pieces instead of chopped.

3 artichokes
3 C seasoned bread crumbs
1½ C parmesan cheese
1 TSP sweet basil
1 TSP thyme
1 lemon
2 TBS parsley (chopped)
4 cloves garlic (minced)
¼ TSP black pepper
½ TSP salt
½ C olive oil
Onion (minced)

Temperature:

Cut the stems off of the artichokes. Open the leaves and wash. Rub with lemon or soak in a lemon juice and water mix. Cut the spiny tips off of the leaves with a kitchen shears. Saute the onion in 1 TBS olive oil, add the garlic and saute for another minute. Mix in all of the other dry ingredients. Add ½ of the olive oil. Stuff leaves with the dry stuffing mix. Pour the remaining oil over them (optional). Place in a deep pot with 3 inches of water and ½ TSP salt – a steamer rack helps. Cover and steam for 30 minutes or until tender. Don’t let the water boil over onto the artichokes.

Variations: Add crabmeat, shrimp, crawfish or ham.

1 TBS cornstarch
2 TBS cold water
½ C boiling water
¼ TSP salt
1 TSP fresh lemon juice
3 egg whites
6 TBS sugar
½ TSP vanilla

Temperature: 325

Mix the cornstarch and cold water in small pot – stir until blended. Stir in the boiling water. Cook over low heat, stirring constantly 2 minutes or until thickened. Set the pan in cold water to cool. Beat the egg whites and lemon juice until it forms soft peaks. Add sugar, one TBS at a time then beat until the peaks are stiff and glossy. Add the cooled cornstarch mix all at once and beat until well blended. Spread, piled high with stiff peaks, on your pie. Bake for 15 minutes or until peak tips are slightly golden and the meringue is set.

1 C butter or margarine
2 C sugar
4 eggs
2 TSP vanilla
2 TBS lemon juice
2 TSP lemon extract
3 C cake flour
2 TSP baking powder
1¼ TSP baking soda
½ TSP salt
1+2/3 C sour milk

Temperature: 325-350

Add the lemon juice to the milk and let stand for 5 minutes. Beat the butter, sugar, flavorings and eggs one at a time. Mix the dry ingredients and add alternately with soured milk in 3 parts. Pour into three 9″ round pans lined with parchment or brown paper. Bake for 25-30 minutes.

Suggestions for fillings and frosting: pineapple preserves, lemon pie filling with a lemon custard frosting, 7-minute fluffy frosting or use a lemon custard type filling all over the top. Sprinkle 7-minute frosting with coconut. Lemon ice-box filling is good but must be cold before using and kept refrigerated afterwards.

Bisquick Mix Method:

• 2 C Bisquick mix
• ½ C milk

From Scratch Method:

• 1½ C flour
• 1½ TSP baking powder
• 3 TBS shortening (or butter or margarine)
• ½ C milk
• 1 egg (beaten)
• 1½ TSP salt
• 3 TBS chopped parsley (optional)

1. Mix all dry ingredients in bowl.
2. Cut in shortening with 2 knives or pastry cutter until you reach a consistency of coarse cornmeal.
3. Add milk and egg then stir just until moistened and the mix cleans the sides of the bowl.
4. Drop by spoonfuls into boiling gravy (red or brown) then cover tightly with the pot lid. Cook on a low boil for 10 minutes. Uncover and cook another 10 minutes.

Cake:
3 C sugar
1¼ C margarine or butter (2½ sticks)
3 C cake flour
6 eggs
8 OZ Philly cream cheese (softened)
1 TBS lemon juice
2 TSP vanilla
1 TSP lemon extract
½ TSP orange extract (optional)

Glaze:
1 C confectioners xxx powdered sugar
2 TSP grated lemon peel
2-3 TBS lemon juice

Temperature: 350

Beat the sugar, margarine and cream cheese on medium until fluffy. Beat in lemon juice, all extracts and salt. Beat in the eggs one at a time. Add the cake flour, beating on low only until smooth. Pour into a 10″ tube pan. Bake for 1½ hours. Cool for 10 minutes then remove to a rack.

Beat together the ingredients for the glaze. Spread on top of the cooled cake and let some drizzle down the sides. Alternately you can slice the cake into layers and spread with preserves (raspberry or strawberry) and whipped cream. Top with whipped cream.

2 C sugar
1 C margarine or butter (2 sticks)
2 eggs
2½ C cake flour
1 C cocoa
2¼ C buttermilk
2 TSP baking soda
½ TSP salt
1 TSP vanilla
¾ TSP almond extract

Temperature: 350

Beat the sugar, margarine, vanilla and almond extracts on a medium speed until light and fluffy. Beat in the eggs one at a time. Mix all dry ingredients, then on low speed add them alternately with the buttermilk in 3 parts. Pour into three 9″ round pans that have been greased & floured or lined with baking parchment. Bake for 30-35 minutes. Allow them to cool in the pans for 30 minutes then remove to a cake rack to cool completely. Frost with chocolate or vanilla buttercream icing or use chocolate cream between layers with a white fluffy frosting on the outside.

4 LB shrimp (unpeeled and headless)
1 large onion (cut into rings)
2 lemons (sliced)
1 large bottle zesty italian dressing
1 TSP black pepper (or to taste)

Temperature: 375-400

Place the shrimp in deep pan and cover with the other ingredients. Bake for 1½ hours until onions are tender. If sauce is too thin, reduce by simmering longer.

4 C all-purpose flour
2 C salt
1 TSP powdered alum
1½ C water

Temperature: 250

Mix all ingredients and knead until smooth (add more water or flour to get the desired consistency). Divide into small rounds and color with food coloring if desired. Roll out divisions to ½” thick. Cut into shapes, adding a wire hanger if needed. Bake on an ungreased cookie sheet or pan. Allow to cool then sand lightly. Paint with acrylic poster paints.