Mary A.'s Southern Recipes

 Mary A's Southern Recipe


this is my favorite cookie and this recipe is so good and easy. i use pecans and i love, love these.


Walnut Snowball Cookies Recipe

You can make these cookies with wild black walnuts, pecans, hazelnuts, hickory or butternuts -- all will work fine.

INGREDIENTS

  • 1 cup all-purpose or cake flour
  • 1 1/2 cups walnuts, finely chopped
  • 2-3 Tbsp sugar
  • 1 teaspoon vanilla extract
  • 1/4 pound butter (at room temperature)
  • Pinch of salt
  • Powdered sugar, to coat (about 1 cup)

METHOD

1 Preheat the oven to 300°F and prepare a large cookie sheet.
2 Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
3 Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
Makes about 20 cookies.


Kay McShurley's Cookie (Plant Swap)
Everyone that came to the plant swap at Sugar Ridge Creations had a hissy fit over these fabulous cookies... Thank you, Cay, for sharing.


  • Ritz Cracker Cookies

    1/2 cup dates, chopped
    1 can Eagle Brand Milk (14 oz.)
    1 cup pecans, chopped
    4 ounces cream cheese
    1 stick butter
    2 cups powdered sugar
    1 teaspoon vanilla
    1 package Ritz crackers

    1. Cook dates and Eagle brand milk on medium heat stirring until thick. Remove from heat. Add chopped pecans. Spread on crackers put on cookie sheet.Bake in a pre-heated oven at 350 for eight minutes. Cool .
    2. Beat together butter and cream cheese, add powdered sugar and vanilla. Spread on cooled cookies. Store cookies in refrigerator for up to 4-6 weeks.


Old Fashion Coconut Meringue Pie


Cook your pie crust in the oven til done. Set aside.

In a heavy pan, put 
1 cup sugar
3T constarch
dash of salt

add 2 cups milk
1/2 stick butter
3 egg yolks(separate)

stir over medium heat. I use my hand mixer to make it smooth.
When thick, add 3/4 cup coconut   add 1t. vanilla

add meringue and put in oven at 350 degrees til brown. 













THE BEST HOT FUDGE SAUCE


5 squares Baker's unsweetened Chocolate
1 cup heavy cream
1 1/2 cups sugar
1/4 cup light corn syrup
2T butter

heat chocolate and cream in saucepan over very low heat, stirring constantly until chocolate is melted and mixture is smooth. Add sugar, salt and corn syrup. Cook and stir until sugar is completely 
dissolved. Remove from heat and stir in butter. Serve warm or store in refrigerator in covered container. Reheat over hot water  Makes 2 1/2 cups.
 Great served warm over chocolate brownie or cake with ice cream and nuts..... would also be good as a dip with fresh fruit.


                                             
Nancy Kitchen's Wonderful Pound Cake

3 sticks BUTTER
1 large cream cheese
3 cups sugar
6 eggs
Pinch of salt
3 cups self-rising flour
2-3 t. Watkins vanila

Cream butter and sugar, add 1 egg at a time,vanilla, then flour  Do not beat too much.Bundt pan, 300 degrees,2 ½hrs

She did not say this, but I will spray the pan with Pam or you could grease and flour the pan.  Oh, and from experience with this recipe, make sure your pan is big enough and DO Not open the oven at all while baking . My fell , I mean , FELL because I opened it several times.... very dissapointed since i used all that good butter and eggs...... I used a bundt pan and it was too small, but i have an angel food pan that is much bigger and it worked.












CHEESY GRITS CASSEROLE

4 cups boiling water
1 teaspoon garlic salt,
1/3 of the large Velveeta cheese block
1 cup grits( I used 5-minute quick grits.....(I KNOW!!!!! No self-respectin' Southern girl  would buy the quick cooking grits, but I could not find the regular grits and I looked and the grocery was not Southern enough to have them. They have a more gritty consistency that I like.)
2 eggs
1/2 cup milk

3/4 stick of butter ( I  used butter, not margarine, or as some Southerners say, OLEO, which actually was a brand name back in the day)


grease casserole dish or spray with Pam

Bring water and salt to a boil. Stir in grits and cook slowly for 15-20 minutes, if you use the regular grits. If you use the quick cooking  instant grits, just cook about 4 minutes, stirring frequently.  Now, if you don't stir them, they will lump up and you will not like that..... Then add cheese and butter, blending thoroughly.   Beat eggs with milk. Add to grits mixture.  Pour  in casserole and bake 35 minutes at 350 degrees, uncovered.  About 20 minutes, add two handfuls of shredded cheddar cheese on top of casserole and continue cooking, uncovered.  Hmmm! Sure smells good while cooking. 

This dish is great for a country ham breakfast. My mom always liked to cook this for the holidays... enjoy


MY OWN COOKIN SHOW!!!!!!!




One of these days, I want to have my own cooking show!!!!! Yes, just like "Cookin with Granny"





















                                                  PUMPKIN BREAD

1/2 CUP BROWN SUGAR
ONE CAN PUMPKIN
2 EGGS
1 CUP SUGAR
2 CUPS FLOUR
1/2 CUP OIL
2/3 CUP WATER
3/4 t. SALT
1/2 t. CINNAMON
1/2 t. CLOVES
1/2 t. NUTMEG
1/2 t. GINGER
1 t. SODA
1 CUP NUTS
1 CUP GOLDEN RAISINS

SUGAR,EGGS,OIL ---- BEAT TIL LIGHT AND FLUFFY. ADD PUMPKIN
COMBINE DRY INGREDIENTS AND STIR IN PUMPKIN. MIX AND ADD WATER,RAISINS AND NUTS. BLEND WELL. GREASE or SPRAY PAM IN  LOAF PAN. 350 DEGREES
65-75 MIN. 

COMMENTS: I got this recipe from the Alderson family in Columbia, Tennessee. I was having a house party where I sold handmade items and other women's items,too. This was served as part of the refreshments. Mrs. Alderson told me it was her grandmother's recipe. I have used it every fall and love it. I think the raisins make it more moist. I also make mine in a regular loaf pan and I think it is more moist than the smaller size loaf pans. When it cooks about 65 min., I would start using a toothpick in the middle to see if it comes out clean. I have to cook it the full time it calls for but all ovens are different. Just don't overcook it because that will make it less moist.

Cut in half and freeze the other half. Eat two thin slices everyday with real cream cheese in between. Cut in three pieces! I always think of my mom each time I do this. She used to buy Datenut Bread in a can and slice it with the cream cheese in between. I can't seem to find it anymore at the grocery.

 Cook this each fall just for yourself!!!!!! Eat at 4:00 with a cup of coffee or hot tea. It doesn't matter if anyone else likes it our not..... enjoy pampering yourself. Mary A's Southern Recipes