This is the perfect accompaniment to peppermint ice cream and the perfect ending to a festive holiday meal. And as homemade pies go, it’s not even that hard to make because you use a store-bought crust. (And spare me the Sandra-Lee-hatred as I am the captain of that club: we’ll get a homemade crust recipe up soon for you diehard traditionalists.)
So put on that apron and make your Grandma proud. Nothing says “Southern” and “special” like this old-school dessert combo.
1/4 cup flour
1/4 cup butter
1 cup sugar
2 squares unsweetened baking chocolate squares
1 tsp vanilla extract
1 unbaked pie shell
- Preheat oven to 350.
- Mix sugar, flour and eggs in a bowl.
- Melt chocolate and butter in a double boiler.
- After the chocolate and butter melt, add to the sugar mixture and mix well.
- Add vanilla. Pour into pie shell and bake for 25 to 30 minutes.
Pair this with some chocolate pie and/or some warm chocolate sauce, and you have an unbeatable Southern dessert. The memory of this cool, minty deliciousness may even be enough for me to break down and buy an ice cream machine. One taste and you’ll be hooked. Trust.
1/2 can LEO peppermint sticks, crushed
1 quart half and half
1/2 pint cream
- Dissolve peppermint in half and half.
- Add cream.
- Freeze in ice cream machine.
If you haven’t seen this ball ice cream maker, be sure to check it out. You just add ice, rock salt, and ice cream mix and toss it around to freeze. Again, in my infinite kid-wisdom, this seems like a no-brainer for parents. Kids get entertained and you get the nummy rewards. That’s why people have kids in the first place, right?
Another entry from the Hutchison cookbook that should send you straight into a sugar coma. As I’ve mentioned before, I’m not a huge fan of dessert, but these tiny zingers have enough tang to balance the richness. Still, they’re gutbombs, so be prepared to couch it post-munch.
2 cups flour
1 cup butter
1/2 cup powdered sugar
2 cups sugar
4 eggs slightly beaten
4 tbsp fresh lime juice
2 tbsp grated lime rind
4 tbsp flour
2 tsp baking powder
1/4 tsp salt
- Preheat oven to 325.
- Blend room-temperature butter with flour and sugar.
- Press into 9×13 greased pan and bake for 20 minutes or until edges are brown.
- While crust is baking, mix filling ingredients together.
- Pour over baked crust and bake at 350 for 25-30 minutes.
- Cool and sift powdered sugar over the top. Cut into squares and serve.
As dessert goes, these are about as simple and easy as it gets. And I guarantee you one bite will turn you into a happy ten-year-old with a face covered in butterscotch. So they’re yummy and sexy. You can’t go wrong.
12 oz pkg butterscotch morsels
1/4 cup peanut butter
1 can Chinese noodles
- Melt butterscotch morsels and peanut butter over low heat, stirring constantly.
- Remove from heat and stir in noodles.
- Drop by tablespoon full on waxed paper and let cool.
- Let’s get sticky.
If you want to have a little fun with these guys, you can add nuts, M&Ms, or other candies of your choice on top. I (very obviously) don’t have kids, but it seems to me they might like candifying these. But I don’t think they’re supposed to use the stove and stuff, so do that part for them. I’m full of parenting advice, so listen up y’all.
Filed under Dessert, Sweets