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Silk's Picnic Delight
This simple dessert can be tailored to any size you need. Select the pan or
throw away aluminum pan that fits how many you need to feed.
- 1. Crumble Pecan Sandie Cookies(or any similar shortbread type cookie) and cover bottom of pan completely, the more
the better.
- 2. Sprinkle cookie mixture with a small amount of Milk to moisten.
- 3. Slice fresh strawberries and cover cookie layer.
- 4. Spread Whip Cream over this layer of strawberries.
- 5. Crumble a few more cookies and sprinkle over the whipped cream layer.
- 6. Slice bananas to cover this layer of whipped cream and cookies.
- 7. Cover that layer with more whipped cream.
Sprinkle top layer with shredded coconut, your favorite nuts, a few more cookie
crumbles, and a few sliced strawberries for color.
Guaranteed to be the hit of the Picnic or a family favorite.
Peach Cream Breakfast Cake
- 1 - 29oz. can peach halves in heavy syrup, undrained
- 1 - 8oz. cream cheese, softened
- 1/4 cup apricot or peach preserves
- 2 Tbsp.. margarine
- 1-9oz. yellow cake mix
- 2 Tbsp.. oil
- 1 egg
- 1 tsp. ginger
Preheat oven to 350 degrees. Drain peaches reserving 1/2 cup syrup. Place sliced peaches
in 8 inch square pan. Beat cheese, preserves and margarine in mixing bowl. Pour over
peaches. Beat cake mix, reserved syrup, oil, egg and ginger. Pour over peaches. Bake
35-40 minutes.
Banana Crunch
This is good for a breakfast fruit as well as dessert.
- 1 cup sugar
- 1 egg
Beat together sugar and egg.
- 1 cup broken pecan pieces
Add pecans and bake at 200° for 20 minutes in a shallow
oblong casserole dish. Remove from oven and let cook (it will crumble).
- 3 bananas
Slice bananas and place in bottom of casserole dish.
- 1 package instant vanilla pudding
- 1 cup sour cream
- 1 cup milk
- 1 large container of Cool Whip
Mix pudding, sour cream, and milk and pour half of mixture over bananas.
Place half of crunch mixture on top and then pour remaining pudding
mixture over all.
Cover with Cool Whip and sprinkle remaining crunch mixture on top.
Frosty Orange Cup
- 10 large oranges
- 2 16 oz cans apricot halves with juice, chopped
- 1 10 1/2 oz can pineapple tidbits with juice
- 3 bananas, sliced
- 1 cup flaked coconut
- 1 cup sugar
- 1 6-oz can frozen orange juice concentrate, thawed
- 1 tablespoon fresh lemon juice
Cut each orange in half in a saw-tooth pattern. Remove orange sections and reserve. Clip
membranes inside orange shells and remove. Place orange shells in freezer until thoroughly
chilled. Combine orange sections with remaining ingredients and mix thoroughly. Spoon
mixture into prepared orange shells. Return to freezer for at least 3 hours. Remove from
freezer 30 minutes before serving. Extra orange mixture may be frozen in muffin tins lined
with paper baking cups. Serves 20.
Oatmeal Coconut Pie
Filling:
- 3/4 cup granulated sugar
- 3/4 cup old-fashioned or quick oats
- 3/4 cup light or dark corn syrup
- 1/2 cup sweetened flake coconut
- 1 stick (1/2 cup butter or margarine, melted)
- 2 large eggs
- 1 unbaked 9-inch pie shell
Heat oven to 350° F. Stir all filling ingredients in a large bowl until well blended. Pour into pie
shell and bake 50-60 minutes until top and crust are golden and a pick inserted in center comes
out clean. (Filling may still jiggle in center). Cool completely on wire rack.
This recipe furnished by the innkeepers at Highland Manor Bed & Breakfast.
Easy Pecan Pie
- 1 cup white corn syrup
- 1 cup dark brown sugar
- 1/3 cup melted butter
- 1/ heaping cup shelled pecans
- 3 whole eggs, beaten
- Dash of vanilla
- Pinch of salt
Mix above ingredients well, pour into a 9" unbaked pie shell. Bake in a 350° oven for 45 minutes.
Cool and top with whipped cream or serve with a dip of vanilla ice cream.
This recipe furnished by the innkeepers at Dutch Pride Guest House and Bed & Breakfast.
Baked Bananas
- 2 large or 3 medium bananas
- 2 tablespoons brown sugar
- 1/2 cup miniature marshmallows
- 1 cup Corn Flakes cereal
- 1 tablespoon butter, melted
DIRECTIONS:
Peel bananas and slice lengthwise; arrange in buttered dish. Sprinkle with brown sugar and then
marshmallows. Mix together Corn Flakes and melted butter. Sprinkle on top. Bake at 375
degrees for 12 to 15 minutes. Makes 4 servings.
Buttermilk Pecan Pie
Because of the many pecan trees on the Cedars Plantation we wanted to serve pecan pie as our
dinner dessert. We preferred to use a different pie from the usual one made with corn syrup.
After much searching and experimentation we found the buttermilk pecan pie, which we now use
with our own additions.
- 1/2 cup butter or oleo
- 2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 3 tablespoons flour
- 1/4 teaspoons salt
- 1 cup buttermilk
- 3/4 to 1 cup toasted chopped pecans
- Pastry for 9" pie shell
Cream butter and sugar, adding sugar gradually. Add vanilla, add eggs one at a time. Combine
flour and salt. Add to mixture. Stir in buttermilk. Sprinkle toasted pecans over bottom of pie crust.
Pour custard over pecans. Bake in preheated 300 degree oven for one hour and 20 minutes until
brown and set. Serves 8
This recipe furnished by the innkeepers at The Cedars Plantation Bed & Breakfast, Church Hill (Natchez area), Mississippi.
Baked Pineapple
- 2 tbsp. cornstarch
- 1/4 cup water
- 2 eggs, beaten
- 1 (15 1/4 oz.) can crushed pineapple, undrained
- 1/2 cup sugar
- 1 tsp. vanilla extract
- butter or margarine
- ground cinnamon
Combine cornstarch and water; stir until smooth. Add eggs, and blend well. Add pineapple,
sugar, and vanilla; mix well. Pour into a lightly greased 1 1/2-quart casserole; dot with butter,
and sprinkle with cinnamon. Bake at 350 for 1 hour. Yields 6 servings.
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