Peach Cannoli's

2 Cups All-Purpose Flour
2 Tablespoons Unsalted Butter
1 Teaspoon Sugar
Dash of Salt
1/4 cup Butter milk
1/2 Cup Marsala Wine
1 Egg
Vegetable Oil For Frying

Filling
2 1/2 Cups Full Fat Ricotta Cheese
1/2 Cup Powdered Sugar
1/4 Cup Chopped Roasted Pecans
1/2 Cup Peaches copped fine
1 Vanilla bean scraped of seeds

To make the shells:
Mix together the flour, butter, sugar, and salt. Begin to add the Butter milk then the wine, adding enough so that you have formed a fairly firm dough.
Knead for a few minutes until smooth. Form into a ball, wrap in plastic wrap, and let sit at room temperature for about one hour.
Half the dough, and roll thinly to about a 1/4 inch thickness. Cut into 4 squares. Place a metal tube diagonally across each square, and wrap the dough around the tube. Seal the edges with a little beaten egg.
Heat the oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil at one time, and cook until golden. Remove from the pan, cool, and gently slide the cannoli shell from the tube.
Continue to make the rest of the shells in this manner.
To make the filling:
First let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess whey.
Mix the ricotta with the rest of the ingredients. Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired. Serve with a scoop of Ice Cream.

Green Tomato Nut Bread

2 1/4 cups sugar

1 cup melted shortening

3 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1 cup pecans or walnuts

1 cup raisins

2 1/2 cups diced green tomatoes(Drained)

Shredded coconut or crushed ginger snaps

 Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut or crushed ginger snaps. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .

Banana Rum Custard

4 egg yolks

2 cups half-and-half

1/4 cup sugar

1/4 teaspoon salt

1 tablespoon dark rum

1 teaspoon vanilla        

 In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt. Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon. Strain custard; add rum and vanilla. Let cool, cover, and chill. This sauce after chilled is still just thin enough to ladle over sliced bananas in a small bowl or dessert dish.

Buttermilk Biscuit Pudding

4 leftover biscuits

2 cups milk

1 cup sugar

4 eggs

2 teaspoons butter

1 teaspoon vanilla

 Place torn biscuits and 1 cup milk in 1 1/2-quart baking dish; soak until soft. Add sugar mix well, then the eggs one at a time, mixing well after each addition. Add butter, vanilla, and remaining milk. Bake at 350° for 35 to 45 minutes, or until custard is firm and a knife inserted in center comes out clean.

Easy Rice pudding

‎2 cups of over cooked rice (Add cooked rice + enough water to cover and cook on medium for 30 min.) Drain off any extra water.

1/2 cup sugar

2 eggs, slightly beaten

2 cups milk

1/2 tsp. vanilla

1/4 cup raisins

1/2 tsp. powdered cinnamon

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.

Praline Pudding Cake

3/4 cup dark brown sugar, packed

 1 1/4 cups plus 1 tablespoon all-purpose flour, divided

 3/4 cup granulated sugar

 1/3 cup chopped pecans

 1 tablespoon baking powder

 1/4 teaspoon salt

 1/2 cup milk

 2 tablespoons butter or margarine, melted ( gonna use butter)

 1 1/2 teaspoons vanilla extract

 1 3/4 cups boiling water

 2 cups whipped topping

 Chopped pecans for topping

 Combine brown sugar and the 1 tablespoon flour in a small bowl. In another larger bowl, Add 1 1/4 cups flour leveled with a knife. Combine with granulated sugar, the 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture.

 Combine milk, butter and vanilla extract in a bowl; add to flour mixture. Stir just until moist.

 Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake for 35 minutes or until pudding is bubbly and cake springs back lightly in center.

 Serve warm with whipped topping. Garnish with pecans.

Buttermilk Pecan Pralines

1 cup buttermilk

2 cups sugar

Large pinch salt

1 teaspoon baking soda

2 teaspoons vanilla

1/8 pound butter (1/2 stick, or 4 tablespoons)

2 cups pecans

Stir the buttermilk and sugar together plus soda and salt, and cook in deep pot, stirring all the time until mahogany brown in color. Add vanilla, butter and beat till almost thick. Add nuts and drop by spoonful on marble slab or parchment paper to cool.