CRANBERRY PECAN POUND CAKE

CRANBERRY PECAN POUND CAKE

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1 cup chopped pecans 1½ cups fresh or dried cranberries 2 cups sugar 1 cup unsalted butter, room temperature 5 large eggs ¼ cup sour cream ¼ cup orange liqueur or orange juice 2 teaspoons vanilla extract 1 teaspoon grated orange peel 1¼ cups all-purpose flour 1 cup...
MIMI’S VANILLA WAFER FRUITCAKE

MIMI’S VANILLA WAFER FRUITCAKE

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My mother was truly a wonderful cook, and giving homemade treats for Christmas brought her so much joy, and the recipients were always delighted. She loved to try new recipes from all of her favorite ladies’ magazines, and this recipe probably came from one of...
BLUE CHEESE PUFFS

BLUE CHEESE PUFFS

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4 tablespoons butter  ¼ cup water  ¾ cup plain flour  3 large eggs, room temperature  ¼ pound blue cheese, crumbled  1 tablespoon coarse ground salt    Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In a have-bottomed saucepan, bring butter...
LEMON CHEESECAKE WITH RASPBERRY SAUCE

LEMON CHEESECAKE WITH RASPBERRY SAUCE

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CRUST:  ½ stick melted butter  1½ cups crushed graham crackers  1/3 cup confectioners’ sugar  1 (13-ounce) jar raspberry preserves, divided  FILLING:  3 (8-ounce) packages cream cheese  1½ cups sugar  5 eggs  Zest and juice of 1 lemon  TOPPING:  1 cup sour cream  ½...
BUTTERSCOTCH DELIGHT

BUTTERSCOTCH DELIGHT

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CRUST: 1 stick butter, softened 1 cup all-purpose flour 1 cup pecans, finely chopped Preheat oven to 325 degrees. Mix softened butter with flour and pecans. Press into a 9 x 13-inch Pyrex bakingdish. Bake for 20 minutes. Cool completely. FILLING: 1 (8-ounce) package...
SPOOKY, SCARY SKELETONS

SPOOKY, SCARY SKELETONS

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Each year, as the leaves begin to turn and the fall breezes begin to blow, the Magnolia State’s cemeteries become a little more interesting; fields are filled with pumpkins, corn mazes, and sunflowers; and quite a few Spooktacular haunted houses appear to scare the...