Almond honey crisp

1 cup of whole almonds
1/4 cup soya margarine
1/3 to 1/2 cup of honey
2 teaspoon unsweetened vanilla extract
Process the almonds in a blender for a few seconds to chop coarsely
In a bowl mix all the ingredience
Preheat owen to 375f
Put in a cake pan and bake till golden brown
Cut into squares while still warm

Pecan Pie

Ingredients

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
Method

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

Pumpkin Pie

Recipe courtesy Paula Deen

Prep Time:
15 min
Inactive Prep Time:
30 min
Cook Time:
50 min

Level:
Easy

Serves:
6 to 8 servings

Ingredients

* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Sweet Potato Pie Recipe

4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
or your can just line a pan with vanilla wafers
instead
1/2 cup milk


Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart.

Let the potatoes cool and then peel them.

Put the potatoes in a large mixing bowl and
mash them thoroughly with a potatoe masher.
Melt the butter and pour it and the other
ingredients in the bowl of potatoes. Stir
until well mixed.

Whether you used a ready made pie crust or
just cookies, pour the potatoes mixture
into the crust.

Put into an oven preheated to 375 degrees.
Cook for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.


If you want you can make a meringue topping by
blending confectionary sugar with egg whites.
After the pie is almost done, spread the
meringue thinly across the top. Continue baking
until the meringue turns light brown. If you
use the meiangue, you can add the egg yokes
to the pie if you like. I prefer my pie
without eggs, so I just save the yokes for breakfast

Southern Biscuits Recipe

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 cup Crisco shortening
1 cup buttermilk

Directions

1. Combine the dry ingredients. Gently kneed (cut) in the shortening until the mixture looks like "meal" (a very course powder)

2. Add the buttermilk, stirring GENTLY until a dough starts to form.

3. When you get a "sticky" dough ball, turn out on board, flour lightly, and form a flat mass. Cut out the biscuits with a biscuit cutter.

4. Place the biscuits on a cookie sheet and then into a 450-degree preheated oven. Bake until tops are a golden brown (about 10-12 minutes).
Yields 8-10 biscuits according to the size of biscuit cutter you use.

Tip 1: If you do not have a biscuit cutter, check your drinking glasses for one with the diameter the size you want your biscuits. While not the preferred tool, it will work.

Tip 2: Obtaining the correct consistency of the dough takes a little practice. Just add the buttermilk a little at a time and watch for the dough to form as you stir. You may be tempted to add too much flour to prevent the dough sticking to your hands. Don't! It should be light, puffy and sticky when you take it out of the mixing bowl. You can sprinkle lightly with flour after it is on your board to prevent sticking. Don't over flour.

Tip 3: Do NOT handle the dough any more than necessary. Over handling will make tough biscuits. When you turn the dough out on your board, try to double the dough over on itself only three times while flattening it out.

Tip 4: Use buttermilk rather than regular milk. If you do not have buttermilk, you can make a substitute by adding 1 tsp white vinegar in 1 cup regular milk. Stir and allow to sit for 1 minute before use.

Tip 5: Make sure to preheat the oven. Never start your biscuits in a cold oven.

Tip 6: When cutting out the biscuits, push straight down and back up with the biscuit cutter. Do not push down and "twist" or turn the biscuit cutter. This can cause uneven cooking and flat biscuits.

Tip 7: If you want fluffy biscuits, leave a 2" space between the biscuits on the cookie sheet. If you want crispier biscuits, place the biscuits with their sides touching.

Jellyroll Doughnuts

Ingredients:

* 1/2 cup milk
* 1/3 cup granulated sugar
* 1 teaspoon salt
* 5 tablespoons butter
* 2 packages active dry yeast
* 1/2 cup warm water
* 3 egg yolks
* 3 3/4 cups sifted flour (sift before measuring)
* raspberry or strawberry jam or jelly
* 1 egg white, slightly beaten
* oil for deep frying
* confectioners' sugar

Preparation:
In a saucepan, heat milk to scalding; small bubbles will form around edge of saucepan. Remove from heat; add 1/3 cup sugar, the salt, and the butter; stir to melt. Set aside and let cool to lukewarm.

In a large mixing bowl, sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, egg yolks, and 2 cups of the flour. With a hand-held electric mixer, beat at medium speed until smooth, about 2 minutes. With a wooden spoon, beat in remaining flour; beat until smooth. Cover soft dough with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down dough. Turn dough out onto a lightly floured surface. Turn to coat with flour, then knead 10 times, until dough is smooth. Divide dough in half. Roll out half of the dough to 1/4-inch thickness. Cut into a dozen 3-inch rounds. Spoon 1 teaspoon of jam in the center of half of the rounds. Brush edge with a little egg white then top with remaining rounds of dough. Press edges to seal. Place filled rounds on a floured baking sheet and repeat with remaining dough. Cover filled rounds with towel and let rise for about an hour, until doubled in bulk.

Heat oil in a deep fryer or skillet (about 2 inches deep) to 350°. Carefully drop doughnuts in hot fat, top side down, 2 to 3 at a time. Fry, turning as they come to the surface, then turning again, until golden brown, about 4 minutes in all. Open one to test for doneness and gauge a more exact time for remaining doughnuts. Lift out with slotted spoon and place on paper towels to drain. Sift powdered sugar over tops while still warm.
Makes about 12 to 15 jelly doughnuts.