Southern's Chefs Recipes from our kitchens to yours
Deserts & Goodies
Old-Fashioned Banana Pudding .............................................Alicia P., Norlina, NC

1/3 c. cornstarch
1/2 tsp. salt
3/4 c. sugar
4 c. milk
1/4 c. butter
1 tsp. vanilla extract
3 doz. Vanilla wafers
4-5 bananas, sliced

Combine cornstarch, salt, and sugar with 1 cup of milk.
Scald remaining milk.Then add to cornstarch mixture.
Stir over medium heat until thickened.
Reduce heat. Simmer for 10 minutes-stirring occasionally
Remove from heat. Add Butter & wafers. Cool.
Alternate layers of wafers, bananas, and pudding mixture in large shallow dish.
Chill.

Topping:
4 egg whites
1/4 c. sugar

Mix with mixer until semi stiff and spread across pudding

Bake @ 450 degrees until brown

Brownie Dessert ................................................. Martha E., Robersonville, N.C..
1 box of brownie mix
1 small box of instant chocolate pudding
1 8 oz. cool whip
1 1/2 cups of Heath bar chips

Prepare brownies and pudding according to directions. When brownies have cool tear into enough pieces to place on bottom of dish. Add layer of pudding, layer of cool whip, layer of heath bar chips. Repeat with another layer of all ingredients until all is used ending with heath bar chip

Rose's Congo Squares ......................................Robin M., Rocky Mount, N.C..

1 box (16oz) light brown sugar
1 stick + 3 tablespoons margarine or butter (melted)
Pour melted butter over brown sugar and stir until blended
Add 3 eggs (one at a time - beating after each with spoon)
Gradually add 2 2/3 cups of self rising flour
Stir in 1 teas. Vanilla
Add 6 oz choc.chips & 6 oz butterscotch chips (or 12 oz Choc. Chips)
½ to 1 cup pecans (optional)
Bake at 325 for about 40-45 minutes
Apple & Raisin Oven Pancakes .......................... Carla A., Aulander, N.C..

1 Lg. baking apple, coared and thinly sliced
1/3 cup golden raisins
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
4 eggs
2/3 cup mile
2/3 cup all-purpose flour
2 Tbsp butter, melted
powdered sugar (optional)

Directions:
Preheat oven to 350 degrees. Spray 9 in. pie plate with nonstick cooking spray. Combine apple, raisins, brown sugar, and cinnamon in medium bowl. Transfer to prepared pie plate. Bake, uncovered, 10 to 15 minutes or until apple begins to soften. Remove from oven. Increase oven temp to 450 degrees. Meanwhile, whisk eggs, milk, flour, and butter in medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Invert onto serving dish. Sprinkle with powdered sugar, if desired.

Quick Dessert ......................................................Diane C., Robersonville, N.C..

1 #303 can fruit cocktail
1/2 stick margarine
1 pkg. Butter Pecan cake mix (unprepared)
Pour fruit cocktail in small baking pan. Sprinkle cake mix over fruit and pour butter on top. Bake in oven at 350 for 50 minutes
Chocolate Eclair ................................................Shirley B., Warsaw, N.C..

1 8 Oz. Cool Whip
1 box graham crackers
1 can chocolate frosting
2 Pkgs. instant vanilla pudding

Make pudding as direcated on box. Mix Cool Whip with pudding. Layer graham crackers in bottom of dish, then Cool Whip/pudding mixture, another layer of graham crackers and then again the Cool Whip/pudding mixture. Melt chocolate for a few minutes in microwave and spread on top. Refrigerate 24 hours or until chocolate is firm.

*Note* You can use all low fat ingredients in this recipe and it is still delicious!

Baked Apple Dumpling.......................................Josephine L., Hamilton, N.C.

1 tube crescent rolls
2 large granny smith apples
3/4 cup sugar
1 cup water
3/4 stick margarine
1 tsp. sugar
1/2 tsp nutmeg
1/2 tsp cinnamon

Cut apples into quarters & core and peel. Wrap each apple quarter in a piece of the crescent roll dough, starting at large end. Place in baking dish. Mix water, sugar and margarine in small pan and melt. Pour over all and bake at 350 for 35 minutes.
Mix cinnamon, nutmeg, and sugar in small dish and sprinkle over all when baked.
Macadamia Nut Balls ................................................Karen F., Windsor, N.C.

2 cups all purpose flour
1 cup (2 sticks) butter, softened
3/4 cup quick cooking or old fashioned rolled oats
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup macadamia nuts, coarsely chopped
3/4 cup confectioner's sugar

1. preheat oven to 375 degrees
2. in large bowl, beat the flour, butter, oats, granulated sugar, and vanilla until a dough forms. Stir in the nuts; mix well.
3. roll into 1 inch balls and place 1 inch apart on ungreased cookie sheet. Bake for 10-14 minutes, or until light golden on the bottom.
4. transfer to wire rack and allow to cool for 10 min. before rolling in the confectioners sugar, coating completely.