It seems that whenever someone comes for a visit, at some point, we
all end up in the kitchen for a cup of coffee, tea, coke,etc. and a
piece of pie or cake. Of course, there are times the visit is just
to make some candy, cookies, cake or other goodies. I have some
great recipes that have been gathered over many years from a lot of
wonderful people and would like to share them with you. I hope you
don't mind but I am going to start with desserts first, simply because
that is my favorite part of any meal. So grab a cup of coffee
or your favorite drink and enjoy!

Seven Layer Cookies

This recipe is one that my cousin Betsy gave me years ago.

1 stick of butter
1 1/2 cups of graham cracker crumbs
1 cup of chopped walnuts
1 cup of chocolate chips
1 cup of butterscotch chips
1 1/3 cups of coconut
1 1/2 cups of Eagle Brand

In a 9 X 13 pan melt the butter, cover the bottom of the pan
with the graham cracker crumbs.Cover with chocolate chips,
add the buttersotch chips, cover these with chopped walnuts,
top with coconut and pour the Eagle Brand over the top.

Bake at 350 degrees for 25 minutes til coconut is golden.

Slice into 2" squares when cool.

Fruit Cocktail Pie

Deborah, one of my students, prepared this pie when we had
our foods day in Spanish class.

1 can of Eagle Brand
1 large Cool Whip
2 tsp lemon juice
1 can crushed pineapple - drained
1 can of fruit cocktail - drained
1 cup of pecans
1 can of mandarin orange slices - drained
Graham cracker crumb pie shells

Mix lemon juice and milk and then add the Cool Whip.
Add well drained fruits to juice, milk and Cool Whip.
Stir gently. Put in pie shells and chill.

Chocolate Truffles

This is another recipe from Betsy. You can't eat too many
of these though because they are soooo RICH!

1/2 cup of evaporated milk
1/4 cup of sugar
2 cups of chocolate chips
1tsp of almond or vanilla flavoring
Powdered sugar

Combine the milk and sugar and boil for 3 minutes.
Add the chocolate chips and flavoring.
Stir until well blended.
Cool and roll into bite size ball shapes.
Roll in powdered sugar or chopped walnuts.

Mexican Fruitcake

This is another recipe from foods day. Jonathan and Greg baked
this for their class. It's another rich one but oh so good!

1 - 20 oz can of crushed pineapple
2 cups of plain flour
1 cup of chopped pecans or walnuts
2 cups of sugar
2 tsps of baking soda
2 eggs
Mix ingredients together and pour into a greased 9X13 pan,
dusted with flour. Bake for 45 minutes (35 minutes for a glass pan).
Frost while hot.

Frosting
2 cups of powdered sugar
1 stick of melted butter
1 - 8 oz package of cream cheese, softened
1 tsp of vanilla flavoring

Blend all ingredients together until smooth and frost cake while it is hot.

Microwave Fudge

This is a recipe from Twana, my former student and now my computer teacher.

Melt 1 1/2 sticks of butter
Add 3 cups of sugar & 2/3 cup evaporated milk
Heat for 3 minutes and then stir.
Heat for 2 minutes and stir.
Heat for 3 minutes and stir.
Heat for 2 1/2 minutes.

Remove from microwave and stir in 12 oz of chocolate chips,
7 oz of Marshmallow Cream and 1 tsp vanilla.
Pour into a pan and when cool, cut into 2" squares.

Karo Lace Cookies

This recipe is one from a French professor's wife at the
University of Virginia

1 cup of sifted flour
1 cup chopped nuts or flaked coconut
1/2 cup of firmly packed brown sugar
1/2 cup of Karo Crystal-Clear Syrup
1/2 cup of butter
1 tsp vanilla

Mix flour and coconut. Combine syrup, sugar and butter
in a heavy saucepan. Bring to a boil over medium heat, stirring
constantly. Remove from heat; gradually blend in the flour
mixture and the the vanilla. Drop onto foil-covered cooky sheet
by scant teaspoonfuls, 3" apart.

Bake in a 350 degree oven 8-10 minutes. Cool 3-4 minutes on a
wire rack until foil can be easily removed. Place cookies on a
rack covered with absorbent paper.

Butter Cream Mints

10 2/3 tablespoons unsalted butter at room temperature
1 pound confectioners sugar
1teaspoon pure mint extract

Blend all ingredients together and place into a candy mint mold or drop enough onto
wax paper to form a patty about the size of a quarter.

Golden Macaroons

2 1/2 cups(7 oz) flaked sweetened coconut
2 cups unsweetened finely shredded coconut
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 egg whites
1 tablespoon of honey
1 teaspoon vanilla

In a large bowl combine flaked and shredded coconut.
In a medium bowl combine sugar, flour, and salt. Add egg whites, honey and
vanilla. Whisk rapidly til smooth. Pour over coconut mixture. Stir with a wooden
spoon. Then blend with the hadns til evenly mixed. Cover with saran and chill for
30 minutes. Preheat oven to 300 degrees. Line a large cookie sheet with parchment. Drop rounded
tablespoons of batter onto sheet about 2 inches apart. Bake for 20 to 22 minutes.

To make a chocolate macaroon sandwich ------
In a small pan heat 3/4 cup heavy cream to near boiling; remove from heat, add
6 ounces chopped semi-sweet chocolate. Let stand for 5 minutes then whisk til smooth.
Spoon a mound of chocolate onto a macaroon and top with another one.

Lemon Cake

This was my father's recipe and one of the favorites in my "care pagkages" that
he used to send me when I was in college. This recipe makes a three-layer cake.

1 1/2 cup sugar
4 eggs
1/2 pound butter
3 cps flour
3 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
3 teaspoons lemon flavoring

Mix all ingredients together and pour batter into 3 9" cake pans. Bake in a
preheated oven at 350 degrees until toothpick comes out clean.

Lemon Filling

1 1/2 cups sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 cup water
2 eggs beaten
2 tablespoons butter
Zest of 3 lemons

Apple-Pecan Pie with Caramel Sauce

Ingredients
2 unbaked pie crusts
6 cups apples, peeled and chopped
1/3 cup finely chopped pecans
3/4 cup sugar
1/4 cup flour
1/4 tsp. salt
2 tbsp. butter
1/3 cup caramel sauce/ice cream topping
3 tbsp. chopped pecans for topping

Directions

In a large bowl, combine apples, 1/3 cup pecans, sugar, flour and salt.
Spoon into pan lined with one pie crust. Top with second crust,
fluting edges to seal. Bake 35 to 45 minutes; remove from oven
and top with caramel sauce and pecans. Makes 8 servings.

Coconut Rum Balls

This recipe was given to me by Mrs. Barker, my landlady in Danville.

Ingredients
2 cups finely crushed chocolate wafers
1 cup sifted confectioner sugar
1 cup finely chopped walnuts
1/4 cup light corn syrup
1/4 cup dark rum
1 cup flaked coconut

1. In a medium bowl, combine the wafer crumbs, sugar, nuts, corn syrup and rum.
With hands, mix until all ingredients are well combined - will be stiff
and sticky.
2. Shape into 1 inch balls. Roll in coconut.
3. Refrigerate, covered overnight.

Rocky Road Candy

Ingredients
2 cups miniature marshmallows
1/2 cup pecan pieces
1 cup (6 oz) semi-sweet chocolate chips
2 tablespoons milk
1 tablespoon butter
1/2 teaspoon vanilla extract

Grease an 8 inch square pan or line with wax paper. Pour marshmallow
and nuts into pan. Melt chocolate chips over low heat; add other ingredients
and stir to blend. Pour over marshmallows and nuts, stirring to coat evenly.
Chill to harden, then cut or break apart to serve.

Banana Split Cake

This recipe is from Mary, my sister's supervisor at Trigon.

First Layer:
1 stick of butter or margarine
2 cups graham cracker crumbs
Mix and place in bottom of a 13" X 9" pan.
Second layer:
2 cups powered sugar
2 sticks soft margarine
1 teaspoon vanilla
2 eggs
Beat in electric mixer for 15 minutes. Third layer:
1 #2 can crushed pineapple, well drained
3 or 4 bananas
Fourth layer:
1 large Kool whip and 3/4 cup pecans
Top with Maraschino cherries.
Refrigerate.

Peanut Butter Pinwheels

This is a recipe is from Betty Mcghee who taught with me for several years
until she started her family. She now operates Mcghee Bookkeping and Tax Service.

Ingredients

1 stick butter
1 8oz package cream cheese
1 tablespoon milk
1 pound + 1 cup powdered sugar

Cream together the butter and cream cheese. Add the milk and 1 pound of
powdered sugar. Mix well with mixer and then sprinkle 1 cup powdered sugar
over the mixture. Cover and refrigerate for at least an hour. (I usually
leave mine overnight)Then roll into 6-8 balls; roll out on pastry board that
is sprinkled with powdered sugar. Spread with peanut butter. Roll into logs;
cover with waxed paper. Refrigerate until ready to slice.
Store sliced wheels in air-tight container and refrigerate.

Cream Cheese Sugar Cookies

This is another one from Betty.

Ingredients

1 cup butter - softened
1 8oz package cream cheese - softened
1 cup sugar
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla
1 egg yolk
2 cups all purpose flour

Mix/cream together first 6 ingredients until fluffy. Add egg, beat
then add flour and mix well.

Refrigerate 2 hours, roll out & cut into desired shapes. Bake at
325 degrees on a baking stone. Do not bake too long. If the top is
browned, they are over-baked.

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