Desserts

Blackberry Dumplings

This dish is not made with piecrust but with ordinary biscuit dough made just a trifle shorter than usual. Roll the dough made just a trifle shorter than usual. Roll the dough out a little thinner than for biscuit, on a well floured cloth. Cover the top of the dough with a thick layer of fresh ripe blackberries. Roll the dough and berries up and tie the whole in the cloth on which it was rolled. Put the whole thing in a pot of of briskly boiling water. Bring it back to boiling point as quickly as possible and then cook steadilu till done. While the dumplings boil make a sweet sauce as follows; Take one and a half cup of butter, cook together thoroughly and flaor by putting in sprigs and leaves of mint leaves before serving the sauce, which should be served hot on slices of the boiled dumplings. \

Brandied Peaches

4 pounds of peeled peaches
cloves 4 pounds of sugar
3 ½ cups of water
1 egg white
1 pint of white brandy

Stick two cloves in each whole peach. Make a syrup of the sugar and water and add the egg white beaten to a stiff froth. Skim carefully. Add the fruit one layer at a time and boil five minutes. Pack the peaches in sterilized jars. Boil the syrup about ten minutes longer, or until it thickens. Remove from heat. Add brandy and pour over the peaches. Seal at once. Aging for several months will improve the flavor, but it takes a hard heart, a watchful eye and a strong will to accomplish the aging.

Sweet Potato Pie

3 pounds sweet potatoes
4 tablespoons butter
3 eggs lightly beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon nutmeg
1 teaspoon lemon juice
½ cup bourbon
1 tablespoon flour
pastry for pie crust

Boil sweet potatoes in water to cover until tender. Drain, and hold each briefly under cold running water (so that it may be handled), then peel while still hot. Place in large mixing bowl, add butter, eggs, sugar, seasoning, and bourbon. Blend and mash until smooth, then beat with wire whisk until light and airy. Line a 9-inch pie tin with pastry. Sprinkle pastry evenly with flour and pour in potato mixture. Place in a preheated 450 degrees oven. Turn heat immediately to 300 degrees and bake for 45 minutes. Served with sweetened whipped cream. Makes 6 to 8 servings.

Pecan Pie

Pastry for 1 crust
3 eggs
3/4 brown sugar
3/4 cup dark corn syrup
2 tablespoons bourbon
1 1/2 cup coarsely chopped pecans

Preheat oven to 400 degrees. Line a 9 inch pie plate with pastry. Place in oven and bake for 5 minutes. Remove and cool. Reduce oven temperature to 325 degrees. Beat eggs lightly, add sugar, corn syrup, and bourbon and beat until sugar has dissolved. Fold in nuts and pour into prepared crust. Bake in preheated 325 degree oven until firm (about 1 hour. Cool before cutting. Makes 6 to 8 servings.


Southern Fried Cookies

1/4 cup butter
½ cup sugar
3 eggs
2 ½ cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold strong coffee
3/4 chopped pecans
Vegetable oil
Confectioner's sugar

Cream butter with sugar; add the eggs and beat well. Combine flour, baking powder, and salt. Add to first mixture, alternately with coffee. Fold in the pecans. Place dough on lightly floured board and shape into a thick log. Refrigerate until well chilled. Fill a deep, heavy pot with oil to within 3 inches of rim. Heat to 35 degrees on deep fat thermometer (a small cube of soft, white bread should brown in 30 seconds). Slice chilled dough into think rounds and fry a few at a time in the hot fat. Drain briefly on paper toweling and dust with confectioners' sugar. Makes about 3 dozen small cookies.