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A Mayberry State Of Mind
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Sweets and Treats I

Now everyone in Mayberry has a sweet tooth so here are some really tasty treats to feed that sweet tooth of yours.
Apples with Cinnamon Cider Dip

2  tablespoons cornstarch
1  tablespoon brown sugar
1-1/4  cups apple cider
3  tablespoons honey
2  teaspoons lemon juice
1/8  teaspoon salt (optional)
1/2  teaspoon ground cinnamon
Dash ground cloves
Dash ground allspice
1 tablespoon butter or margarine
4 apples, cored and sliced

For dip, in a medium saucepan combine cornstarch and brown sugar. Stir in apple cider, honey, lemon juice, cinnamon, salt (if desired), cloves, and allspice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Add butter or margarine; stir until melted. Serve dip warm with sliced apples. Makes 4 to 6 servings.

Apple Dumplings

Pastry for 2 crust pie    
2 tsp. corn starch
4 apples pared and cored   
2 tbsp. butter
2 tsp ginger, crystallized   
½ c. milk
1 c. water      
1/3 c. light rum
1 egg, lightly beaten

 Preheat oven to 425. Make crust. Roll out. Put on apples, spices and roll up dough. Bake ½ hour to 45 minutes.

Bee's Baked Apples

4-6 apples (York are excellent)                  
1 cup sugar
3 cups water 
1/3 cup orange juice

Peel, split, and core the apples. Place in a frying pan and add the water and sugar. Bring the mixture to a boil. Cook until the apples begin to look clear. Lift the apples from the frying pan and place in an ovenproof glass baking dish. To the sugar and water mixture add the orange juice. Cook the mixture down until only 1 cup remains. Pour over the apples. Bake in a 350-degree oven for 30 minutes.
Serves 4-6

Black Walnut Cake

2 c sugar
1 c butter
5 eggs
1 pt chopped black walnut meats
1 c milk
3 1/3 c flour
4 teas baking powder
1/3 teas salt
Cream the butter and then work in the eggs (well beaten) and sugar. Sift the flour, baking powder and salt; add the nuts. Stir the flour mixture into the butter mixture alternately with the milk. Put in large oiled cake pan, and bake for 50 min in moderate oven. Recommend a walnut icing.
Old German recipe from home.

Butterscotch Pie

cup packed light brown sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked**

In top of double boiler, combine brown sugar, cornstarch, salt and milk. Stir and keep stirring until it thickens.
Mix in egg yolks, stir and keep cooking until it thickens.
Remove from heat, and add butter or margarine and vanilla. Keep stirring.
Pour into cooked pie crust. Bake at 400 degrees F (205 degrees C) for 5 minutes or until brown.

Butterscotch Pecan Pie

1/2 cup packed dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
1/4 cup light corn syrup
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
3/4 cup chopped pecans
1 (9 inch) pie shell, baked ** 
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
3/8 cup white sugar
1/4 cup chopped pecans
In the top of a double boiler, combine brown sugar, cornstarch, and 1/4 teaspoon. salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or until thickened.
In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir 1/2 cup of hot mixture into yolks. Pour back into remaining milk mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 degrees F (175 degrees C.)
Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans.
Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.

Quick Banana Pudding

8oz cool whip
1 (14oz) can Eagle Brand sweetened condensed milk
1 small box instant banana pudding
2 c. milk
1 box vanilla wafers
6 or 7 large bananas

Mix pudding mix, cool whip, Eagle Brand milk and milk.  Bland with mixer for 5 minutes.
In BIG bowl, layer wafers, then bananas, pour pudding mixture over this.  Depending on the bowl you use, you may be able to make several layers, alternating wafers, bananas, and pudding.  Chill one to two hours and serve.

**I  ALWAYS use sliced up fresh strawberries and layer them over the bananas**

Chocolate Éclair Cake

1 box graham crackers
2 small boxes instant vanilla pudding ( I usually get French vanilla)
3 cups milk
1 cup powdered sugar
1 8 oz cool whip
1 can chocolate frosting

Mix pudding, milk and powdered sugar until smooth. Fold in cool whip and continue mixing until well blended.
Start with one layer of graham crackers. Add 1/2 mixture of pudding.  Add another layer of graham crackers.  Add remaining mixture of pudding.  End with layer of graham crackers.  Smooth frosting on top.  Refrigerate overnight or until firm.***

***I have found it's easier to refrigerate before putting frosting on top.  Otherwise the cake tends to move around, making it a bit more difficult to frost

Church Windows

1 12oz pkg. semi-sweet chocolate chips
1 stick of margarine
1 bag of colored miniature marshmallows
1 c. of chopped pecans (or whatever kind of nut you like)
a hunk of powdered sugar or 1 can of coconut (this is going to be used as to roll the mixture in so that it doesn't stick to the wax paper, so just choose which ever you want)

4 sheets of wax paper
Melt chocolate chips in margarine; cool.  Pour mixture over marshmallows and nuts.  Use 4 pieces of wax paper.  Divide mixture; with hands put together.  Make 4 logs.  Sprinkle coconut (or powdered sugar) over rolls; roll in wax paper.  Refrigerate 2 hours.  Unwrap and slice into 1/2 slices.  These may be kept out (covered), but I prefer to keep mine in the fridge.  These are a beautiful Christmas candy.
Custard Cream Puffs

2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

1/2 cup shortening
1/8 teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs

Preheat oven to 450 degrees F (230 degrees C).
In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
top with sifted confectioners sugar or icing.(I prefer chocolate icing) 

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