Walnut Zucchini Bread

This is our new favorite way to eat more zucchini. "My family loves this for dessert," claims Mary Watson. "It's easy to make and keeps well too." Prep and Cook Time: 75 minutes.

Ingredients

• 3 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1/2 teaspoon vanilla
• 3 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup chopped walnuts

Preparation

1. Preheat oven to 350°. Grease 2 loaf pans (9 in.). In a large bowl, beat eggs until frothy. Add sugar, oil, zucchini, and vanilla and stir until well mixed. Add flour, cinnamon, salt, baking powder, baking soda, and nuts; stir until just combined.
2. Pour batter into pans. Bake until a toothpick inserted in the center of each loaf comes out clean, 50 to 60 minutes. Cool loaves 10 minutes in pans, then turn out onto a rack and cool completely before slicing.

Holiday Fruitcake

1 (9 oz.) pkg. mince meat
2 1/2 c. sifted flour
2 eggs, beaten lightly
2 c. candied fruit
1 1/2 c. water
1 tsp. baking soda
1 can sweetened condensed milk
2 c. chopped walnuts
Break mince meat in pieces; put in pan. Add water, stir over medium heat until lumps are broken. Boil 1 minutes, stir once; cool.
Butter a 9-inch tube pan. Line with waxed paper, butter again.
Sift flour and soda; combine fruit, eggs, mincemeat, milk, and nuts. Fold in dry ingredients; pour in pan. Bake slow (300 degrees) for 2 hours or until center springs back and top is golden. Cool, turn out, and remove waxed paper.

Southern Chocolate Walnut Fudge

Ingredients:

• 2 squares unsweetened (2 ounces) chocolate
• 3/4 cup milk
• dash salt
• 2 cups sugar
• 1 tablespoon corn syrup
• 1/4 cup (4 tablespoons) butter
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Preparation:

Directions for chocolate fudge.
Melt chocolate over very low heat. Add milk and salt; stir well. Stir in sugar and corn syrup and bring to a full boil over medium heat, stirring constantly. Using a pastry brush dipped in a little hot water, wash down the sides of the pan a few times during this period of time. This will reduce the risk of any undissolved sugar, which could cause more crystals forming in the finished fudge.
Reduce heat to medium-low and continue to boil, without stirring, until mixture reaches 235° on a candy thermometer; remove from heat. Let the mixture cool to about 110°. Add butter and vanilla and stir to blend well. Beat well with a large wooden spoon until mixture begins to thicken, then add walnuts. Beat until it begins to lose its gloss and then pour quickly into a buttered pie plate. Refrigerate; cut into squares when chocolate fudge is set.
Makes about 1 pound of chocolate fudge with walnuts.

Bourbon Pecan Chocolate Pie

By: ANITAL
"Kentucky bourbon gives a kick to this southern classic."

Ingredients

• 1 (9 inch) pie shell
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 4 eggs, beaten
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips
• 1 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees F).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Ice Cream Sunday Pie

By: DEVINE
"A crunchy crust of walnuts and chocolate wafer crumbs surrounds layers of smooth vanilla ice cream and sweet strawberries. So easy, but so divine!"

Ingredients

• 1 cup finely crushed chocolate wafers
• 1/2 cup finely chopped walnuts
• 1/4 cup butter, softened
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 quart vanilla ice cream, softened
• 1 (10 ounce) package frozen sweetened strawberries, thawed
• 1/4 cup walnut halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
3. In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

Sorghum Molasses Pecan Pie

Ingredients:

• 1 pie crust (9 inch)
• 5 eggs
• 1/3 cup sugar
• 1 1/4 cups pure sorghum molasses
• sweetened whipped cream for topping

Preparation:

Preheat the oven to 350° Line a 9-inch pie pan with the crust.
In a medium mixing bowl, with a hand-held electric mixer, beat eggs until smooth. Add sugar and sorghum, and beat for another minute. Pour mixture into the pie shell. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool before serving.
Serve with sweetened whipped cream. Store

Southern Pecan Pie

By: Nikki
"This recipe has been passed down in my family. Use light or dark corn syrup."

Ingredients

• 3 eggs
• 1 cup white sugar
• 1 cup corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 recipe pastry for a 9 inch single crust pie

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.