Cake:
½ C butter or margarine
1 C sugar
4 egg yolks
¾ C milk
1 TSP vanilla
2 C cake flour
3 TSP baking powder
1 TSP salt

Meringue:
4 egg whites
1 C sugar
1 C pecans (finely chopped)
1 OZ unsweetened baking chocolate (grated)

Temperature: 325

Beat the egg whites until foamy. Gradually beat in sugar until the mixture stands in stiff peaks. Stir in the nuts and chocolate. Grease and flour the sides of a 9″ or 10″ tube pan and line the bottom with parchment. Spread the meringue evenly on the bottom and ¾ of the way up the sides.

Cream the butter with the sugar then add the egg yolks one at a time. Mix in the milk and vanilla. Mix the dry ingredients together then add to the creamed mix alternately with the milk. Pour carefully into the meringue lined tube pan. Bake for 65-75 minutes. Allow to cool for ½ hour before gently loosening sides with a knife and turning out onto a serving plate. Garnish the edge with pecan halves which have been half dipped in sweet or semi-sweet melted chocolate.

2 TBS butter
1 TBS onion (chopped)
2 TBS flour
1½ TSP Worcestershire
½ TSP salt
¼ C dry sherry
¾ C milk
1 egg yolk (slightly beaten)
6-8 OZ fresh crabmeat
¼ C buttered bread crumbs
Dash pepper

Temperature: 350

Saute the onion in butter until soft.  Add the flour and seasonings.  Add the milk gradually, stirring constantly until thickened.  Remove from heat and stir in the egg yolk.  Return to the heat and cook for 1 minute, stirring.  Add the wine and crabmeat.  Spoon into patty shells and top with buttered bread crumbs.  Bake for 5-10 minutes.

The patty shells are also known as vol-au-vent, and are used in many common forms of canapé.

2 C fresh strawberries
1½ C water
¾ C sugar
2 TBS cornstarch
3 OZ strawberry gelatin (Jell-O)
½ pint whipped cream or Cool Whip
9″ baked pie shell or graham cracker shell

Temperature:

Cut the strawberries in half and place in the pie shell. Mix the water, sugar and cornstarch well and cook over low heat until clear and thick. Remove from the heat, add strawberry gelatin powder and stir until dissolved. Pour over the strawberries in the pie shell. Chill then top with Cool Whip or whipped cream.

Cream Base:
8 OZ Philly cream cheese (softened)
1 can condensed milk
½ C lemon juice
1/8 TSP salt
1 TSP vanilla
9″ graham cracker pie shell

Strawberry Layer:
2 PT fresh or frozen strawberries
¾ C sugar
2½ TBS cornstarch
¼ TSP salt
1 C water

Temperature:

Beat the cream cheese until light. Add condensed milk and beat in. Stir in the lemon juice with a spoon (do not beat). Add the salt and vanilla. Pour into the graham cracker crust. Chill for 2-3 hours.

Blend or food process 1 PT of strawberries. Add the sugar, cornstarch, salt and water. Cook on low until thickened then allow to cool for 10 minutes. Slice the remaining PT of strawberries and arrange half of them over the cream base. Pour the strawberry mix over them. Layer the other half of the strawberries on top then chill another 3-4 hours. Top with Cool Whip or whipped cream.

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.