Pumpkin Pie

This is the famous Libby's Pumpkin Pie recipe. It is easy and really quite delicious.

Libby's Pumpkin Pie

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby's 100 % Pure Pumpkin
1 can (12 oz.) Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream

Mix sugar, salt, cinnamon, ginger and cloves together in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. Bake in preheated 350 degree oven for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Makes 8 servings.

Blackberry Cobbler Two

Here's one of the many Blackberry Cobbler recipes I've uncovered on my search. I like recipes that are easy and good to eat. This one is perfect with ice cream.

Blackberry Cobbler

Biscuit Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten

Blackberry Filling:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine

Preheat oven to 400 degrees.

For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.

Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.

For Blackberry Filling: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to a boil. Cook and stir 1 minute.

To assemble cobbler, pour hot filling into a 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.

Bake for 20 to 25 minutes. Serve warm with vanilla ice cream.

Makes 6 servings.

Baked Potato Soup

This recipe is for Bennigan's Ultimate Baked Potato Soup. I found it on the internet when I started looking for Potato Soup recipes.

Bennigan's Ultimate Baked Potato Soup

3 lb. all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 oz.) can chicken broth
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Toppings:
shredded Cheddar cheese
crumbled bacon
chopped scallions

Preheat oven to 400 degrees.

Bake potatoes for one hour or until tender when pierced. Peel when cool enough to handle.

Melt butter in a 4 to 6 quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes or until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat.

Sprinkle each serving with toppings.

Yield: Eight (1 cup) servings or four main dish servings.

Black-eyed Pea's Broccoli-Cheese Soup

This is a fabulous soup. Again, I found it on the internet. The source listed is Kitchen Link Copycat Recipes. I don't care where it came from, it's good soup.

Black-Eyed Pea's
 Broccoli-Cheese Soup

1 1/2 lb. broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 lb. Velveeta
1/2 taspoon pepper

Steam or boil broccoli until tender

Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Serves 4.

Black Angus Cheesy Garlic Bread

I found this recipe on the internet. I love this stuff!!!

Black Angus Cheesy Garlic Bread

1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago or Parmesan cheese
1 cup shredded Jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread.

Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer.

Cut into slices and serve.

Tea Cakes

This recipe is from my friend Sharon Sessions. It came to her through her mother-in-law, Alene Sessions. Ms. Alene was a fine Christian woman who went Home a few years ago. She lives on in the hearts and memories of the people who loved her.

This cookie is crisp and easy. Enjoy and remember the legacy of a wonderful Southern woman.

Tea Cakes

1 1/2 cups sugar
1 cup softened butter or margarine
1 egg, beaten
1 teaspoon vanilla
2 cups self-rising flour

Cream sugar, butter and beaten egg. Add vanilla and flour.

Spoon out on an ungreased cookie sheet and press until the cookie is about 1/4 inch thick. Sharon's daughter, Jennifer Sessions Hartzog, said to be sure to dip the spoon into water before pressing. Otherwise the dough will stick to the spoon.

You can also roll the dough out until it's 1/4 inch think, then use a cookie cutter.

Bake at 350 degrees for 10 to 12 minutes.

Cool on cookie racks.

Key Lime Pie

Carnation Sweetened Condensed Milk is one ingredient every Southern cook should always have in her pantry. Not doing so can result in a quick trip to the local (and expensive) nearby market. Been there, done that. This recipe comes from Carnation. Give it a try!

Carnation Key Lime Pie

1 nine-inch prepared graham cracker crust
1 can (14 oz) Carnation Sweetened Condensed Milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
2 cups frozen whipped topping, thawed
6 thin lime slices (optional)

Beat milk and lime juice in a small mixer bowl until well-blended. Pour into crust. Spread with whipped topping. Refrigerate 2 hours or until set. Use lime slices for garnish.

8 servings