Momma P's Meringue Pies & Fried Pies...

These are some favorites of family and friends over the years! Enjoy!

NANNY FAULK'S BUTTERSCOTCH PIE
3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.
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MOMMA PAULA'S CHOCOLATE PIE
1 cup sugar
1/4 cup flour
1/2 cup dry cocoa
2 cups milk
3 eggs, separated
2 Tbsp. butter
1 teaspoon vanilla extract
6 Tbsp. sugar
1 teaspoon vanilla extract
1 pre-baked 9 inch pie crust.
In heavy saucepan, combine sugar, flour , cocoa and milk. Bring to boil over
medium heat.
Boil 2 minutes and remove from heat. Stir 1/4 cup hot mixture into beaten egg
yolks and
then return to hot mixture stirring constantly. Return to heat and cook 2
minutes more.
Remove from heat and stir in butter and vanilla extract. Pour into baked crust.
Beat 3 egg whites, 6 Tbsp. sugar, and 1 teaspoon vanilla extract until stiff
peaks form.
Spread over hot pudding and bake at 350 for 10-15 minutes until golden brown.
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PEANUT BUTTER PIE like "Little Joe's" Oneonta, AL
1 Pre-baked 9 inch Deep Pie Crust
Peanut Butter Layer:
1 cup confectioner's sugar
1/3 cup creamy peanut butter
Combine sugar and peanut butter until crumbly. Set aside.
Custard Filling:
1-1/2 cups sugar
6 Tbsp. flour
1/4 tsp. salt
2-1/4 cups milk
3 Egg yolks, beaten
1/4 cup butter
1 teaspoon vanilla extract
In heavy 3 qt. saucepan, combine sugar, flour, salt and milk. Over medium heat,
bring to boil, boil for 2 minutes. Remove from heat. Stir 1/2 cup hot mixture
into
beaten egg yolks; return to hot mixture, stirring while adding. Return to heat
and
bring to boil; boil 2 minutes, stirring constantly. Remove from heat and add
butter and vanilla.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
1/2 tsp. vanilla extract
Beat until stiff peaks form.
ASSEMBLY:
Sprinkle 1/2 cup Peanut Butter Sugar Mixture in bottom of baked pie crust.
Top with 1/2 of the cooked custard.
Sprinkle 1/2 cup of Peanut Butter Sugar Mixture over custard.
Fill crust with remaining custard.
Top with prepared Meringue.
Bake at 350 degrees for 12-15 minutes until golden.
Sprinkle with remaining 1/3 cup Peanut Butter Sugar Mixture.

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Fried Apple or Peach Pies
My Favorite Pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
4 Tbsp. ice water
1 Tbsp. vinegar
Mix flour, salt, & baking soda. Cut in shortening with fork or pastry blender
until
crumbly. Sprinkle with water and vinegar. Form into dough. Refrigerate 2 hours
or overnight. Roll on lightly floured surface. Do not overwork dough. Makes 8-10
fried pies or 1 deep dish pie pastry.
Filling:
3 cups peeled and diced apples or peaches
1/2 cup water
2/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. flour
Alternate Dried Fruit (use 2 pkgs.) chopped
and 1-1/2 cups water.
Cook fruit and water until tender but not mushy. Add remaining ingredients and
cook until thick. Use heaping Tbsp. of filling for each fried pie. Fry in 1/2"
hot
oil in iron skillet. Turn once.
Glaze if desired:
Combine 1 cup confectioner's sugar and 1/4 cup water. Brush on hot pies.

Fiesta Shrimp Dip and more...

Being from Pensacola, seafood has always been a favorite of mine! Fiesta Shrimp Dip has to be one of my absolute favorites! I always double or triple the recipe, it's that good!

Fiesta Shrimp Dip
"Some Like It South" Pensacola Junior League Cookbook
Fiesta Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook my shrimp in water with
onions, lemons and Old Bay seasoning)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!

Another favorite is grilled fish or sauteed fish! Here's one of my favorites!

Spicy Grilled Fish
4 red snapper or orange roughy fillets (6 ounces each)
1 tablespoon Olive Oil
2 teaspoons Smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme
Optional Seasoning: Use 2 Tbsp. Caribbean Jerk seasoning.
Directions
Brush oil over fish. In a small bowl, combine the seasonings;
sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill.
Grill fillets, covered, over medium heat for 3-5 minutes on each side
or until fish flakes with a fork.
I use my grill basket for ease in turning fish.
Yield: 4 servings.

Not to forget...

> Jack Daniels Tipsy Grilled Salmon
> 1 lb. salmon fillets
> 1/3 cup Jack Daniels
> 1 Tbsp. lemon juice
> 2/3 cup brown sugar
> 2 Tbsp. butter, melted
> Mix last four ingredients. Pour over fish and 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.

Enjoy!

Fun Times with Decolady!

Several years ago, I was asked to decipher a recipe for an online friend...Becky and I talked and decided to meet at Romano's Macaroni Grill. We ordered the appetizer Mushroom Ravioli and set out on our quest! This is the recipe that we derived from our tastebuds! Such fun as we identified the mushrooms, flavors in the sauce!

COPYKAT Mushroom Ravioli
from the taste buds of:
mecookin & decolady
Ravioli:
1 lb. flour
4 eggs
1 Tbsp. olive oil
1 Tbsp. water
1 tsp. salt
Place the flour in a mound on a clean, dry surface. Form a well in the center of the flour. Break eggs into the well
and add the oil, water and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead
until well mixed. Cover with a clean towel, let it rest for 30 minutes. Cut the dough into
quarters. Begin to pass through a pasta machine and continue to run it through until the
dough is smooth.Run the dough through the thinnest setting to form 4 sheets of dough.
FILLING:
1 Tbsp. olive oil
6 shitake mushrooms, chopped coarse
6 button mushrooms, chopped coarse
1 portobello mushroom, chopped coarse
1/2 cup heavy cream
1 cup grated Asiago cheese
1 cup grated fontina cheese
Salt and pepper to taste
Saute mushrooms for 5 minutes in 1 Tbsp. oil. Add cream and reduce by 1/3. stir in cheeses and
season with salt and pepper. Set aside to cool.
Marsala Cream Sauce:
2 shallots, sliced
1 Tbsp. unsalted butter
1 cup dry marsala wine
1 tsp. fresh thyme
1 cup heavy cream
2 Tbsp. unsalted butter
Saute the shallot in 1 Tbsp., covered for 5 minutes. Add the wine and thyme; reduce until only about 2-3 Tbsp. of liquid remain.
Add cream and simmer until reduced by half.Add 2 Tbsp. butter and stir continuously until fully emulsified. Season with
salt and pepper. Keep warm until ready to serve.
Additional Ingredients & Garnish:
beaten egg
1 cup sauteed sliced button mushrooms (lightly sauteed)
mixture of chopped basil, parsley and chives
1/2 cup grated Parmesan-Reggiano
Assembly:
Brush each pasta sheet with beaten egg. Place 1 Tbsp. of Mushroom filling mixture 3 inches
apart along 1 side of pasta. fold the pasta over to form pockets. Gently press an indention
between the mounds of mushroom/cheese mixture. Cut into pieces along these lines. Cook
ravioli in pot of boiling water for 2-3 minutes. Remove and drain. In baking dish, top
ravioli with the grated Parmesan Reggiano. Place under broiler until cheese has browned.
Spoon warm Marsala Sauce into serving platter. Sprinkle with sauteed button mushrooms.
Place hot ravioli over sauce. Sprinkle with herb mixture.

Sadly, Decolady left this earthly life this morning...God's Speed, My Friend! Will always cherish your friendship! oxox

Decolady, I Wish For You...

Decolady...

I Wish for You...
Moments of Peace, Serenity, and Commitment;
Filling the depths of your Heart & Soul.
I Wish for You,
Days of Health, Wealth, and Happiness;
Growing daily as you travel life's Pathway.
I Wish for You,
Years of Life, Love and Laughter;
Seeking the Pathway to make you Whole.
I Wish for You,
A lifetime of Giving, Receiving and Knowing
Blessings overflowing at completion of each day.
Paula George 2003

Cream Cheese Pound Cake

I have been making this pound cake for years. Original recipe was from Southern Living, but have increased the amount of cream cheese and also addition of pecans to coat the bottom of the pan. They toast slightly during baking to add to the already scrumptious flavor of the pound cake. Enjoy!

Cream Cheese Pound Cake
adapted from Southern Living by Paula George

Ingredients
1 1/2 cups butter or margarine, softened
1 (8-ounce) package & 1 (3 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
1 cup finely chopped pecans
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Grease and flour a  10-inch Angel Food or tube pan. Spinkle finely chopped pecans in bottom of pan. Pour batter over.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Paula's Double Onion Butter Burgers!

Inspired by the Butter Burgers of Solly's Grille in Milwaukee...I made these burgers yesterday! YUM! Of course, as usual, this recipe is with my changes!
Paula's Double Onion Butter Burgers
1 stick plus 2 Tbsp. butter
 3 onions, chopped
Kosher Salt and Fresh Ground Pepper
1/3 cup water
1-1/2 lb. Ground Sirloin
1 Tsp. McCormick's Montreal Steak Seasoning
4 Publix Onion Schnecken Rolls

Garnish: Lettuce, Tomatoes, Pickles,  Mayo, Mustard, Ketchup

Melt 2 Tbsp. butter in a large cast iron skillet over medium heat. Add onions and cook 6-8 minutes until translucent. Add water, season with salt and pepper. Cover and cook until onions are a golden brown.

Season Ground Sirloin with 1 tsp. Montreal Steak Seasoning. Form into 4 large oval thin patties. Heat skillet over medium high heat 3-4 minutes per side until well done.

Meanwhile toast the split Onion Schnecken under broiler. Place patties of the bottom buns and top each with 1/3 cup of the onions. Spread 2 Tbsp. butter on each top bun and put on top of burgers. Serve with platter of lettuce tomatoes to be added as desired.

I served mine with My Potato Salad (Rick's Favorite) ! Delish!

Banana Nut Bread ala Paula

This has become an absolute staple for Rick. I make it with Splenda and Splenda Blend Brown Sugar. Equally delicious, either way! Enjoy! Many think of this as a fall/winter bread...but makes a great breakfast or snack bread year around!

Banana Nut Bread ala Paula
makes 2 large and 1 small loaf

8 oz. cream cheese, softened
1 stick unsalted butter, softened
2 cups granulated sugar (Splenda)
1 cup light brown sugar (Splenda Blend)
3 eggs
6 bananas mashed
1 tsp. vanilla extract
4-1/2 cups sifted all-purpose flour
2 heaping tsp. baking powder
2 heaping tsp. baking soda
1 tsp. salt
1-1/4 cups buttermilk
1-3/4 cups chopped pecans or walnuts
Cream butter and cream cheese, add sugars and beat until fluffy. Add eggs, one
at a time, beating after each addition. Beat in bananas and vanilla. Combine
flour, baking powder, baking soda and salt. Add alternately to creamed mixture
with buttermilk. Fold in pecans. Bake in 3 greased loaf pans at 350 for 40-45
minutes until bread pulls away from edge of pan.
I used 9x5 loaf pan, La Forme large pan, and 8x4 loaf pan. Of course, started
out with a couple of recipes and gathered from each and increased amounts. Can
also be baked in mini loaf pans adjusting baking time to approximately 25
minutes, test at 20 minutes.