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Plantation Cookies

Makes about 2 dozen small cookies

Preheat oven to 350°
Line 2 baking sheets with aluminum foil

Beat 1 cup of the sugar and all of the butter until creamy and a light color. Beat in the egg, molasses and 1/2 cup of  peanuts.

In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg. Add to the dough and mix well

In a small bowl, mix the remaining 1/2 cup of peanuts with the remaining 1/2 cup plus 2 tablespoons of sugar. Scoop out the dough and form dough into golfball-sized balls. Roll them in the peanut and sugar mixture and place onto the baking sheets

Bake for about 20 minutes. The cookies should be checked frequently so that they don’t burn. As soon as the edges are set, they are finished baking.  Cool and store in an airtight container. These freeze very well, if they last that long.  

Pecan Pie

3 Eggs, slightly beaten
1 1/4 Cup Broken Pecans
1 Cup Light Karo Syrup
1 Cup Sugar
2 Tbsp. melted butter
1 Tsp. Vanilla
1 - 9" Pie shell

Directions:

Preheat oven to350 degrees. Mix all ingredients together. Pour into unbaked pie shell. Bake for about one hour or until a knife inserted comes out clean  

Pecan Butter Wafer Cookies

Makes 7 or 8 dozen cookies

1/2 cup softened butter
1 cup firmly packed light brown sugar
1 teaspoon vanilla
1 egg
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped pecans

Cream butter and sugar in a bowl. Add vanilla and egg and beat until light and fluffy. Add dry ingredients and chopped pecans. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 400° for about 5 minutes. 

Shortbread

2 sticks of butter, softened
1/2 cup powdered sugar
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla

Combine all ingredients and knead together to blend the ingredients. Press into ungreased pan or pans. Bake at 325° for about 20 minutes, until lightly browned.

Cut into wedges while warm  

Makes about 18 cookies

4 ounces unsalted (sweet) butter
1/3 cup light brown sugar, packed
1 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups flour
3/4 cup finely chopped pecans

In a medium size mixing bowl, beat butter, sugar, and vanilla together until well blended. Stir in salt and flour; add pecans, kneading in gently with your hands

Press out on a lightly floured surface; cut into circles or squares about 1/4-inch thick. Bake at 325 degrees F. for about 20 minutes, until golden. Baking time will vary with thickness of your cookies  

1 cup butter, unsalted. Let soften at room temperature
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons whole milk
1 cup roughly chopped pecans
Confectioner’s sugar for coating

Preheat oven to 350 degrees.
Cream the butter then beat sugar a little bit at a time. Add the egg yolks and extract, and beat until fluffy. Stir in half the flour.Add the milk and beat well. Stir in the remaining flour and knead until blended

Shape into little balls, roll in lightly beaten egg whites, then roll them in the chopped pecans.

Place on greased baking sheet and bake for about 20 minutes, until the bottoms are just lightly browned. Cool on racks, and while still a little warm, roll in confectioner’s sugar. Cool completely, and store in airtight containers  

Lemon Wafer Cookies

1 cup unsalted (sweet) butter, softened
1 cup sugar
1 tsp finely grated lemon rind
2 tablespoons lemon juice – fresh is best
1 egg
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
confectioner’s sugar for dusting

Makes about 4 dozen

1 cup sweet (unsalted) butter
1/3 cup brown sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 cups finely chopped pecans
confectioner’s sugar for coating

Ingredients:
1/2 c. butter
1 cup very hot water
1 cup flour
pinch of salt
4 eggs
confectioner's sugar

peanut oil for frying

Drop butter and the salt into a frying pan, and add the hot water
Bring to a boil and add 1 cup flour.
Stir with a wooden spoon and cook until it pulls together and starts pulling away from the sides of the pan.
Turn off the heat and add the eggs, beating well with a wooden spoon after each addition
Heat about an inch deep amount of peanut oil to a skillet, and drop large spoonfuls of the beignet mixture into the hot oil. If you have a deep fryer, use this instead. I usually use a large saucepan with a generous amount of oil to deep fry.
If they don't flip over themselves as they cook, turn them. When a nice deep golden brown, drain on brown paper or paper bags/paper towels

While still warm, but not hot,  sprinkle generous amount of confectioner's sugar over all sides

Creamy Custard
This is a quick boil method for making custard.
you can use this custard to fill eclairs and creampuff 
pastries or eat it plain in pretty custard cups

Ingredients:
1 quart milk
4 eggs
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt

Beat eggs until light and well blended.  Add sugar and flour and beat well.
Scald milk, then add a cup of the hot milk to the egg mixture and stir in. Pour the egg mixture into the remaining scalded milk and cook, stirring constantly with a wooden spoon until mixture thickens and coats the spoon. Refrigerate until cooled and set.

Old-Fashioned Pie Crust Recipe
from an 1800's cookbook

One pound of flour, nicely sifted into quarter pound of butter and one quarter pound of lard, one teaspoon of salt, mixed into flour while dry. With your hands, rub the butter and lard into the flour until thoroughly mixed, then add enough cold water and mix with your hands so as to make pastry hold together, be sure not to have it too wet. Sprinkle flour very lightly on pastry board, and roll pastry out to the thickness of an eggshell for the top of fruit, and that for the bottom of fruit must be thin as paper. In rolling pastry, roll to and from you; you don't want more than ten minutes to make pastry

Creamy Rice Pudding

1-1/2 quarts whole milk
1 cup sugar
1/2 cup uncooked white rice
1/2 cup raisins (optional, i don't use them)
1 teaspoon vanilla extract
Combine milk, sugar and rice in a saucepan. Bring to a low boil over medium heat. Reduce heat and simmer, uncovered for 1 hour, stirring occasionally. After an hour, the rice should be soft

Add raisins if you are using them, increase heat to medium heat, and cook, stirring frequently until rice has absorbed most of the milk and the pudding is creamy, about 30 minutes

Remove from heat and stir in the vanilla. It will get thicker and creamier as it cools.

Corn Pudding
From Amy Ruth's Home-Style 
Southern Cuisine Restaurant , NYC

2 cups corn kernels -if using canned, drain the juices
2 eggs
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter
Dash cayenne pepper

Preheat oven to 350 degrees F. Lightly grease a 1-quart baking dish.

In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well. Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.