37 minute read
Desserts
Tammy Warren ― Danville Alumnae Chapter
Ingredients • 5 eggs • 2 cans sweet corn • 2 cans cream corn • 1 ¼ cup milk • 1 ½ cup heavy cream • 1/3 cup flour • 1 tsp baking powder • 1 tsp salt • 1 ½ cup sugar
Preparation 1. Preheat oven to 375° 2. Butter/oil baking dish 3. Combine all ingredients in blender 4. Pour in baking dish 5. Bake 1:10 or until slightly brown
Sondra Hines-Yates ― Charlotte Alumnae Chapter
Ingredients • 1 large tub cool-whip, reduced calorie • 1 large can crushed pineapples • 1 large can sweetened condensed milk • 1 tablespoon of lemon juice • 2 graham cracker pie shells
Preparation 1. Thaw cool whip to room temperature (so it's easy to stir). Strain juice from pineapples. 2. In a large bowl, combine cool whip, condensed milk, lemon juice and pineapples. Stir by hand until all ingredients are mixed together. 3. Pour half of mixture into one pie shell, pour other half into second pie shell. 4. Chill/refrigerate for approximately four hours. After each pie has chilled, they are ready to eat
** Pie can be garnished with walnuts, pecans or fruit if desired (strawberries, cherries) ** Substitute 1 can of cream of coconut for sweetened condensed milk, for a dairy-free option w/a hint of tropical flavor
Kartika Gibson ― Summerville Alumnae Chapter
Ingredients
• 2 - 8oz pkgs. of cream cheese (room temperature) • 1 -16 oz. of Sour Cream • 1 pkg. of mini marshmallows • 1 can of chunk pineapple (not crushed) • 1 can of pitted, no stem black cherries • 1 small can of mandarin oranges (for garnish) • 1 to 1 ½ cups of chopped pecans • 1 large mixing spoon
Preparation
1. Before starting: Drain all fruit separately and set aside. (Juice can be held for a punch of your choosing). Cut the chunk pineapples into smaller sizes. (You can use pineapple tidbits to eliminate the need for cutting if so desired). Remember, no crushed pineapples. Sift through pecans to remove any shells. 2. In a large mixing bowl, add room temperature cream cheese and sour cream. Mix very well until smooth and silky. An electric hand-held mixer is the best for smoothing and making the mixture silky. Add the package of mini marshmallows to the mixture.
Stir in the marshmallows well. (Do not use an electric mixer). Add pecans (less or more amounts to your liking). Mix well. Add the drained pineapple in stages. (Add a little, stir in. Add a little, stir in. Continue until all pineapple has been added and stirred well). (Do not stir hard, but gently to avoid the squeezing and mashing of any excess juice from the fruit) 3. For the dark cherries, before adding into the mixture, pat them dry with a paper towel.
Add about 6 or 7 cherries to the mixture at a time. You will NOT mix the cherries, but use a big spoon to fold the cherries into the mixture. You do not want the juice from the dark cherries to "bleed" into the heavenly white mixture base. Continue this process until all cherries have been folded into the mixture. 4. Add the entire mixture to a large clear glass bowl (preferably glass for ascetics).
Garnish the top of the dish with the drained mandarin oranges. If so desired, you can also garnish the top with a few drained stem free red maraschino cherries).
Chill in refrigerator for a minimum of 8 hours. Serve cold.
Angela Speight ― New Bern Alumnae Chapter
Ingredients
• 1 loaf - Vanilla Brioche Bread (can be found at Walmart) - pull apart into medium sized chunks. • 3 eggs • 1 cup of sugar • 1 can (8 oz) pineapples • ½ cup of butter, melted • ½ cup of raisins or add to taste – optional • Brown sugar
Preparation 1. Preheat oven to 350° 2. In a large bowl, mix eggs, sugar, and butter -- until the sugar is dissolved. Then add the remaining ingredients (except the brown sugar). 3. Mix until the bread is well coated. Pour the mixture into a baking dish. 4. Sprinkle brown sugar on top of mixture 5. Bake for about 40 minutes.
Ingredients • 1 cup (2 sticks) butter or margarine • 1/3 cup granulated sugar • 2 tsp water • 2 tsp vanilla • 2 cup sifted all-purpose flour • 1 cup chopped pecans • 1 small bag of confectioner sugar
Preparation
1. Cream butter and sugar. 2. Add 2 teaspoons water and vanilla. Mix well. 3. Blend in flour and nuts. Chill 4 hours. Shape into small balls or fingers. 4. Bake on ungreased cookie sheet at 325° for 20 minutes. 5. Remove from pan. Cool slightly. 6. Roll cookies in confectioner sugar. Makes close to 3 dozen cookies.
Ingredients Cake • 1½ cup sugar • 2 eggs • 2 ½ cups flour (self-rising) • 1 tsp baking soda • 1 cup buttermilk • 1 tsp vanilla • 1 ¼ cup Wesson Oil • 1-oz bottle red food coloring Frosting • 1 box powdered sugar • 1 stick butter • 1 (8oz) pkg cream cheese • 1 cup nuts
Preparation 1. Mix oil, sugar, eggs, flour, baking soda mixture. 2. Alternate buttermilk and flour. 3. Add vanilla and food coloring. 4. Mix well and bake in 3 layers, 25 minutes at 325°
Frosting: Combine ingredients and spread on all 3 layers
Joan Marie Gilbert― Greenville (SC) Alumnae Chapter
Ingredients • 6 bananas • 1 box Nabisco Nilla Vanilla
Wafers *Low Fat • 1 - 8 oz. Breakstone Sour
Cream - *No Fat or Low Fat • 1 - 9 oz. COOL WHIP Non-
Dairy *LITE Topping • 2 small boxes – JELLO
Vanilla Pudding Mix *Sugar-free • 3 cups 1% Milk
Preparation 1. At slow speed, mix pudding mix and milk until thickened. 2. Blend in sour cream and Cool Whip Lite 3. Layer 13 X 9 casserole dish with wafers, then a layer of 3 bananas, ½ of pudding mixture. Repeat ending with pudding mix on top. 4. Refrigerate. 5.Top with Cool Whip when served.
Sharon D. Wigfall ― Charleston Alumnae
Ingredients • 3 sticks butter, softened • 3 cups sugar • 5 eggs • 3 cups of sifted flour • ½ pint whipping cream • 1 teaspoon lemon or vanilla extract
Preparation 1. Cream together 3 sticks butter, softened and 3 cups sugar. 2. Add one egg at a time (total of 5) beating after each addition. 3. Alternate adding sifted all-purpose flour (3 cups) and ½ pint whipping cream. 4. Add 1 teaspoon extract (lemon or vanilla). 5. Grease and flour tube or Bundt pan and pour in batter. 6. Place in a cold oven. 7. Bake 325° for 1 ½ - 2 hours.
Dr. Monique May ― Charlotte Alumnae Chapter
Ingredients
• 2 sticks plant butter, softened • 1 ½ cup cane sugar • 3 ½ cups gluten-free flour • 3 tsp baking powder • ¼ tsp ground turmeric • 1/8 teaspoon ground green cardamom • 3 tbsp aquafaba* • 1 tsp vanilla extract • 1 teaspoon lemon extract • ¼ cup fresh lemon juice • 2 tbsp lemon zest • ¼ tsp salt • 1 ¼ cup almond milk
Preparation
1. Preheat oven to 350F. 2. Spray a nonstick 10-inch Bundt pan with nonstick spray. 3. Place butter in the bowl of a stand mixer and beat until creamy, 2-4 minutes. Add sugar and mix until well combined. 4. Sift flour, baking powder, turmeric, and cardamom. 5. Whisk aquafaba in a bowl and add to sugar and butter. 6. Add flavorings, lemon juice, lemon zest, and salt to butter and sugar. 7. Add in flour mixture alternating with milk and mix until just combined. 8. Pour or scoop cake batter into prepared Bundt pan. 9. Bake for 40-45 minutes or until an inserted toothpick comes out clean. Let cool in pan for 10-15 minutes.
10. Place a plate over the pan, then invert the pan to release the cake. Allow to cool completely before glazing with Lemon-Lime Glaze (see recipe). 11. Store cake covered at cool room temperature for 3-5 days. Keep refrigerated if room temperature is warm.
Dr. Monique May ― Charlotte Alumnae
Ingredients • 1 cup organic confections sugar, sifted • 1 tsp lemon zest • 2 tsp lemon juice • 1 tsp lime juice
Preparation 1.Whisk all ingredients in a bowl. The glaze should be pourable but not watery. 2. Add more lemon or lime juice (your preference) in small increments to reach desired consistency. 3. Pour over the cake and enjoy!
Marlene McClerklin ― Columbia (SC) Alumnae Chapter
Ingredients
CAKE • 1 pkg. (4 oz.) Baker’s German’s Sweet
Chocolate • ½ cup boiling water • 1 cup butter or margarine • 2 cups sugar • 4 egg yolks • 1 tsp vanilla • 1 tsp salt • 1 tsp baking soda • 1 cup buttermilk • 4 egg whites, stiffly beaten COCONUT PECAN FROSTING • 1 cup evaporated milk • 1 cup sugar • 3 egg yolks • ½ cup butter or margarine • 1 tsp vanilla • 1 ½ c Baker’s Angel Flakey coconut • 1 cup chopped peanuts
Preparation
1. Melt chocolate in boiling water, cool. 2. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat after each. Add melted chocolate and vanilla. Mix well. 3. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. 4. Pour into three 8 or 9 inch layer pans greased with Pam for baking.
Bake at 350° for 30 minutes. Cool. Frost top only.
Coconut-Pecan Frosting 1. Combine evaporated milk, cup sugar, egg yolks, butter or margarine and vanilla. 2. Cook and stir over medium heat until thickened (about 12 minutes). 3. Add Baker’s Angel Flakey coconut and peanuts. 4. Beat unilateral thick enough to spread. Makes 2 ½ cups.
Ingredients • 2 cups of strained sweet potatoes • ¼ cup brown sugar • ¼ cup regular sugar • 1 tbsp butter • ½ tsp nutmeg • 2 tsp cinnamon • 2 cups rich milk • 2 eggs, separated • 1 tsp salt • ½ tsp allspice • 1 deep pie shell
Preparation 1. Preheat oven to 350° . 2. Mix the strained sweet potatoes with milk, beaten egg yolks, sugar, salt, and spices, and beat until fluffy. 3. Beat the egg whites and add to the potato mixture. 4. Pour batter into pie shell and sprinkle with some cinnamon. Bake for 45 min or until top of pie browns. 5. Serve warm. 6. Add a scoop of cool whip for a special treat while warm.
Luretta Rosier Ray ― Hampton Alumnae Chapter
Ingredients • 1 can 15 oz crushed pineapples, well drained - Reserve the liquid • Cold water • 1 14-oz can Eagle Brand Sweetened Condensed Milk • 1 3-oz package instant banana cream or vanilla flavor pudding and pie filling mix • 2 cups (1-pint) whipping cream, whipped • 1 15-oz package chocolate wafers (about 40 wafers) • 4 medium bananas, sliced and dipped in lemon juice
Preparation 1. To reserve pineapple liquid, add enough water to make 1 ½ cups 2. In large mixing bowl, combine sweetened condensed milk and liquid. 3.Add pudding mix, beat well and add pineapple - Chill 10 minutes. 4. Fold in whipped cream. Spoon 1 ½ cups pudding into 3 to 4 quart glass serving bowl 5.Top with 1/3 each of the wafers, bananas and pudding 6. Repeat layering twice, ending with pudding 7.Chill 4 hours or until set. Garnish as desired. Leftovers maybe refrigerated.
Blanche S. Wimberly ― Aiken Alumnae Chapter
Ingredients • 3 sticks of butter, room temperature • 1 - 8 oz. pkg cream cheese, room temperature • 3 cups of sugar • 6 eggs • 3 cups cake flour • 1 tsp vanilla
Preparation 1. Mix butter, cream cheese and sugar until fluffy 2. Add eggs one at a time, beating well after each addition 3. Add flour and vanilla; pour batter into a greased and floured tube pan. 4. Preheat oven to 325° and bake for 1 hour and 25 minutes.
Luretta Rosier Ray ― Hampton Alumnae Chapter
Ingredients • 1 box white cake mix • ¾ cup cooking oil • 3 eggs • 1 small box pistachio instant pudding • 1 cup Ginger Ale • ½ cup chopped pecan or walnuts
Preparation 1. Combine and blend cake mix, oil and eggs 2. Add remaining ingredients, beating well 3.Pour into 13' greased and floured pan (may also use 2 layers or Bundt pan) 4. Bake 350° 40 minutes. Spread icing when cool Icing 1. Mix 2 packages dry whipped topping mix, 1 cup evaporated milk, 1 box pistachio instant pudding 2. Whip together till peaks form and enjoy!
Delphine Dennis ―― Winston-Salem Alumnae Chapter
Ingredients • 2/3 cup sugar • ¼ cup ( ½ stick) margarine, softened • 1 cup mashed ripe bananas (about 2 or 3 medium) • 1 egg • 2 egg whites • 1 2/3 cups all-purpose flour • 1 tsp baking soda • ½ tsp of salt (optional) • ¼ tsp baking powder • 1 cup chocolate chips
Preparation 1. Heat oven to 350°. Spray loaf pan with nonstick cooking spray. 2. Beat sugar and margarine in medium bowl on medium speed about 30 seconds. 3. Beat in bananas, water, egg and egg whites on low speed for 30 seconds or until well blended. Stir in remaining ingredients just until moistened. Fold in chocolate chips until combines. 4. Pour in pan top with additional handful of chocolate chips. 5. Bake 50 minutes to an hour. Store tightly wrapped in refrigerator up to 1 week. Enjoy!
Felicia Cromer ― Greenwood Alumnae Chapter
Ingredients • 3 sticks of butter • 1 - 8 oz pkg cream cheese • 3 cups of sugar • 6 - large eggs • 3 cups swans down cake flower • 1 ½ teaspoon of vanilla flavor* • A pinch of salt
Preparation 1. Make sure ingredients are room temperature before beginning. 2. Mix butter and cream cheese; blend in the sugar. 3. Alternate flower and eggs (add 1 cup of flour & 2 eggs mix, then another cup with 2 eggs etc.). 4. Lastly add the flavor and salt. 5. Bake in preheated oven at 310° for approximately 1 hr. 45 min - 2 hr.
Charita Mayo ― Prince William County Alumnae Chapter
Ingredients
• 1 (14 oz) can Eagle brand sweetened condensed milk (not evaporated milk) • 1 cup cold water • 1 (4 serving size) box instant vanilla pudding mix • 2 cups (1 pint) Borden or LanO Lakes heavy whipping cream, stiffly whipped • 1 (10 ¾ oz or 12 oz) prepared loaf pound cake, cut int cubes, about 6 cups (Entenmann’s or Sarah Lee pound cakes are the best ones for this dessert) • 1 quart fresh strawberries, hulled and sliced • Additional fresh strawberries for garnishment
Preparation 1. In a large bowl, combine sweetened condense milk and water. Add pudding mix; beat well. 2. Chill 5 minutes. Fold in stiffly whipped cream. 3. Spoon pudding mixture into a serving bowl; top with the cake cubes, strawberries. Repeat layering, ending with pudding. 4. Garnish with additional strawberries. 5. Chill. Refrigerate leftovers. Enjoy!
Belinda Dyson ― Petersburg Alumnae Chapter
Ingredients • 6 cups of seedless Watermelon cubes, frozen • 1 cup sweetened condensed milk
Preparation
1. Put frozen Watermelon cubes into a blender.
Blend 4-5 minutes or until thoroughly combined and creamy. 2. Pour the mixture into a loaf pan or airtight container and freeze for at least 2 hours. 3. Enjoy!
Ingredients • 1 9-inch graham cracker pie crust shell • 1 8-oz pkg of cream cheese • 1 8-oz container of Cool
Whip
• 1/3 cup of caramel syrup • ¼ cup of canned milk • 1 tbsp vanilla extract • 1 tsp sugar (*optional)
Preparation 1. Allow the cream cheese to soften 2. Lightly moisten the graham cracker pie crust shell with water 3. Mix the cream cheese, Cool Whip, caramel syrup, canned milk, vanilla extract, and sugar until creamy and smooth 4. Pour the mixture into the pie crust shell 5. Refrigerate for approximately 2 hours before serving 6. Drizzle additional caramel syrup on the pie when preparing to serve
Sandra Mathis ― Norfolk Alumnae Chapter
Ingredients
• 3 medium peeled, baked, or boiled sweet potatoes (if the potatoes are cold, warm in the microwave before mashing) • ½ stick of butter (softened) • 3 eggs • 2 cups of granulated sugar (Brown sugar gives sweet potato pie a nice flavor so feel free to substitute one cup of brown sugar for one cup of granulated. Just make sure the brown sugar is packed into the cup) • 1 tsp of salt • 1 tbsp of vanilla extract • 1 tsp of orange extract • 1 tbsp of cinnamon (not heaping) • 1 tbsp of nutmeg (not heaping) • 2 12-oz cans of evaporated milk (be sure to shake well before pouring) • 2 deep dish pie crusts (thaw for 15 minutes prior to baking and make sure there are no cracks in the pie crusts.( However, if there are cracks, just use clean fingers to smooth out the cracks so that the filling will not flow under the cracks.)
Preparation
1. Preheat oven to 375° 2. In a large metal bowl, use a potato masher to mash the warm potatoes along with ½ stick of softened butter. 3. Using an electric mixer, whip on low to medium speed and add the three eggs. 4. Gradually add the two cups of sugar and beat quickly by hand into the mixture of sweet potatoes, eggs, and butter mixture. (Beat quickly so that the eggs will not "cook" (small streaks of egg whites and egg yolks will form). 5. Add the salt, vanilla extract, orange extract, cinnamon, nutmeg, and milk 6. Stir by hand until all ingredients are wellblended (do not overbeat). 7. Using a one-cup measuring cup, evenly divide the mixture and pour into the two deep dish pie crusts. 8. Bake for 55 minutes and remove from oven to cool. (Oven temperatures vary, but you will know that the pie is ready when the crust is lightly browned and the filling on top is also slightly browned.)
Shameka Aponte ― Western Wake Alumnae Chapter
Ingredients
• 1 box of yellow cake mix • 1 - 5.1 oz. pkg of instant vanilla pudding mix • 1 tsp ground nutmeg • 1 cup of unsweetened applesauce • 3/4 cup Moscato • 4 eggs • ½ cup of powdered sugar
Preparation 1. Preheat oven to 350°F and grease & flour one 10” Bundt pan 2. Combine all ingredients and beat for 4 minutes with an electric mixer until batter is smooth. Pour batter into
Bundt pan and bake for 50 minutes or until toothpick inserted in the center is clean when removed 3. Sprinkle powdered sugar on cake when removed from bundt pan
Optional: Moscato glaze topping Add ¼ cup Moscato to 2 cups of powdered sugar Mix and drizzle on cake
J. Caressa Louallen, M.A. ― Columbia (SC) Alumnae Chapter
Ingredients • 6 -7 medium sweet potatoes • 2 ½ cups of sugar • 4 eggs • 1 tbsp of lemon extract • 2 sticks of Blue Bonnet margarine
• 1 ½ tsp ground cinnamon • Pinch of ground nutmeg
Preparation 1. Peel and wash potatoes, in a large pot 2. Add water to cover potatoes 3. Boil until soft, drain and add all ingredients 4. Blend until mixed well 5. Brown frozen pie crust prior to adding filling (350 °) 6. Add filling to browned crust and bake (350°) until top is browned.
Queenie Louallen (my dear Mother) prepared these pies for many of our family and church fellowships.
Valdivia Hall ― Lynchburg Alumnae Chapter
Ingredients
CAKE • 1 box of lemon cake mix • ¾ cup orange juice • 1 - 3oz box lime Jello • 4 eggs • 1 cup of oil (you may use applesauce instead of oil) ICING • 1 box powdered sugar • 1 8oz pkg of cream cheese • 1 stick butter (room temperature) • 3 tbsp lime juice
Preparation 1. Bake approximately 35 minutes at 350° 2. Grease 9x13 cake pan or 8-inch round cake pans. 3. In a large mixing bowl, add cake mix and gelatin. 4. Add 1 cup of oil and ¾ orange juice and beat on low. 5. Add eggs, one at a time, beating after each addition. Icing 1. Beat stick of margarine and 8 oz cream cheese until smooth, add confectioners' sugar with a mixer on low. 2. Add lime juice. Mix until smooth.
Eleanor L. Grasty ― Henrico County Alumnae Chapter
Ingredients
• 1 ½ cups sugar • ½ cup butter, melted • 3 tbsp all purpose flour • 1 tbsp loosely packed lemon zest • 3 large eggs • 3 tbsp fresh lemon juice • 1 cup buttermilk • 1 tsp vanilla extract • Perfect Pastry Crust (Purchase in supermarket)
Preparation 1.Preheat oven to 350° . 2. Whisk together first 2 ingredients in a large bowl. 3. Whisk eggs and next 5 ingredients into flour mixture; pour into pastry crust. 4.Bake at 350° for 35 to 45 minutes, or until almost set, shielding edges with aluminum foil after 15 minutes. 5. When done, transfer to a wire rack and cool 1 hour.
Sherri Peters ― Union County Alumnae Chapter
Ingredients • ½ cup butter or margarine, softened • ½ cup shortening • 1 cup confectioners' sugar • 1 egg • 1 ½ tsp almond extract • 1 tsp vanilla • 2 ½ cups Gold Medal flour* • ½ tsp red food coloring
Preparation
1. Heat oven to 375° 2. Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend red food color in one half. 3. Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. 4. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. 5. Bake about 9 minutes or until set and very light brown. If you wish, mix ½ cup crushed peppermint candy and ½ cup granulated sugar. 6. Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about 4 dozen cookies. *If using self-rising flour, omit salt.
Sherri Peters ― Union County Alumnae Chapter
Ingredients • 1 cup raisins • 4 oz dark or amber rum • 1 cup sugar • 6 egg yolks • 2 cups heavy whipping cream • 2 cups whole milk • 1 tbsp pure vanilla extract
Preparation
1. Soak raisins in the rum overnight (or longer) in an airtight container or glass jar so that it can be shaken every now and then to ensure the raisins are evenly soaked. 2. Combine the milk and cream in a saucepan on top of the stove over medium heat to scalding but not boiling. 3. In a medium sized another saucepan whisk together the egg yolks and sugar very well for about 3 minutes until the mixture is pale and fluffy. 4. Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in. 5. Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden
spoon. Do not boil or mixture may curdle. 6. Remove from heat and stir in the vanilla extract. Chill the custard very well for several hours or overnight. I chill it overnight while the raisins soak in the rum. 7. When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible. 8. Transfer the ice cream quickly to a chilled metal or glass bowl and very quickly fold in the soaked raisins and any rum that has not been absorbed by them. 9. Place in an airtight container and freeze in the coldest part of your refrigerator freezer or deep freezer for several hours or preferably overnight before serving. 10.I like to fold the ice cream at least a couple of times every couple of hours to make sure all of the raisins do not settle to the bottom of the container and to make sure they get evenly distributed throughout the ice cream.
Ingredients • Sliced apples - as many as you like. • Butter (1 stick) • Sugar (1 - 2 cups) • Cinnamon
• Pie Crust
• Flour (1 tbsp) • Water (Just a little)
Preparation
1. If making a 9 x 11 baking dish for Apple Delight, use 1 stick of butter cut into squares and placed over apples.
2. Lay crust flat and place sliced apples on crust.
3. Sprinkle sugar, cinnamon, a little flour & water over apples.
4. Fold pie crust over to make a roll and pinch edges.
5. Sprinkle a little sugar over the roll and bake (350 °) for about one hour.
Sharon Patterson ― Goldsboro Alumnae Chapter
Ingredients • ¼ cup powdered sugar • 1 box Betty "Crocker "Butter Pecan" Cake Mix • ¾ cup oil • 1 can Betty Crocker "
Coconut Pecan" frosting
• ¼ cup chopped pecans • ¼ cup chopped pecans • 4 eggs • 1 cup water
Preparation 1. Grease a Bundt or pound cake pan. 2. Sprinkle with ¼ cup of powdered sugar. 3. Sprinkle ¼ cup chopped pecans in the bottom of the pan 4. Combine cake mix, eggs, oil and water and beat for 2 minutes. 5. Add can of icing and ¼ cup chopped pecans to the mixture and beat well. Pour of top of cake and bake at 350° for 55 minutes. (I reserve a small amount of the icing to use for glaze after cake is taken out of Bundt pan)
Tiffany Jones ― Richland County Alumnae Chapter
Ingredients • 1 cup fresh half cut strawberries • 1 cup fresh blueberries • 2 tbsp sugar • 1 cup heavy whipping cream • 3 tbsp sugar • 3 tbsp mascarpone cheese • 1 fresh whole orange • Angel food cake shells • Honey • Shaved almonds
Preparation
1. Place 1 cup of half cut strawberries and 1 cup of blueberries in a bowl. Add 2 tbsp sugar to the fruit and mix to coat. Place fruit in fridge for at least one hour. 2. For the whip cream, put a metal mixing bowl and whisk in the freezer for about 15 minutes. Take bowl and whisk out of freezer. Add 1 cup of heavy whipping cream, 3 tbsp sugar, and 3 tbsp of mascarpone cheese to the metal bowl and whisk until cream reaches a stiff consistency. Add juice and zest of one orange to the cream and whisk thoroughly. Cream should still be stiff (not runny). Place cream in fridge until ready to use. 3. Line up dessert shells on serving dish, place approximately 1/4 cup of mixed berries on top of each shell and drizzle honey on the fruit. Top fruit with 2 tbsp whipped cream and garnish with sliced almonds.
Can make six desserts.
Armelia Jane James ― Lynchburg Alumnae Chapter
Ingredients
Mix together in Bowl 1 • ½ cup shortening • ¾ cup sugar • 1 egg Mix together in Bowl 2 • 1 ¼ cup plus 2 tbsp sifted flour • 1 tsp cream of tartar • ½ tsp baking soda • 1/8 tsp salt Mix the ingredients from Bowl 1 and Bowl 2 together
Mix together in Bowl 3 • 2 tbsp sugar • 2 tsp cinnamon
Preparation
1. Form dough into 1” balls.
2. Roll into cinnamon and sugar mixture.
3. Place on a cookie sheet.
4. Bake at 375° for 8 to 10 minutes
Armelia Jane James ― Lynchburg Alumnae Chapter
Ingredients • 1 (14 ounce) can sweetened condensed milk • 1 (5 ounce) package INSTANT vanilla pudding mix • 3 cups cold milk • 1 tsp vanilla extract • 1 (8 oz) container frozen Cool
Whip, thawed, divided. • 4 bananas, sliced • vanilla wafer cookies
Preparation
1. In a large bowl, with a hand mixer, beat cream cheese until smooth 2. Slowly beat in sweetened condensed milk until entire can has been mixed. 3. Add instant pudding powder and mix until smooth. 4. Slowly add milk ½ cup at a time until all milk has been added. 5. Now add vanilla extract and blend. 6. In a separate bowl, blend half tub of cool whip until smooth. Set other half aside. 7. Add 1 cup of pudding mixture into cool whip and mix well. 8. Pour cool whip mixture into pudding mixture and blend - this will help prevent chunks. 9. In a trifle dish or casserole dish, layer vanilla cookies, sliced bananas and pudding. 10. Repeat layer one or two more times, depending on your dish. Top with remaining cool whip. 11.Chill in fridge for 2 hours to overnight to allow pudding to thicken up and set. 12. Serve chilled.
Joyce Staples ― Martinsville Alumnae Chapter
Ingredients CAKE • 3 cups white sugar • 1 and ½ cups softened butter (3 sticks) • 5 large eggs • 3 cups all-purpose flour • 2 tbsp lemon extract • 1 cup lemon-lime carbonated beverage, such
as 7-Up GLAZE • 1 cup sifted confectioner's sugar • ¼ cup milk • ½ tsp vanilla extract
Preparation 1. Preheat oven to 325° Grease a fluted pan. 2. Beat sugar and butter together. Add eggs, one at a time. Add flour, 1 cup at a time. Stir in lemon extract. Mix 7-Up into batter.
Pour in fluted pan. 3. Bake in preheated oven for about 1 hour 15 minutes. Remove from oven. 4. Beat confectioner's sugar, milk, and vanilla extract in a bowl, using electric mixer. Pour glaze over warm cake.
Cynthia F. Brown ― Prince William County Alumnae Chapter
Ingredients • 1 14oz Can Sweetened
Condensed Milk (Eagle
Brand) • 1 ½ cups Cold Water • 1 pkg. Instant French
Vanilla Pudding Mix • 2 cups Whipping Cream • 36 Vanilla Wafer • 3 Bananas (sliced) • Strawberries (small container) (sliced)
Preparation 1.In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill pudding for 5 minutes. 2.Put empty bowl in freeze for 5 minutes before you put cream in it to whip. Whip the whipping cream. Fold in whipped cream into pudding mixture. 3. Spoon 1 cup of pudding mixture into 2 ½ quart serving bowl. 4.Top with one-third wafer, strawberry, banana, and pudding.
Repeat layering, ending with pudding. Garnish top with strawberries. Cover and chill
Joyce Staples ― Martinsville Alumnae Chapter
Ingredients
CAKE • 1 box yellow cake mix • 1 box instant coconut cream pudding • ½ cup oil • 4 eggs • 1 bottle (10 oz) Mountain Dew
FROSTING • 1 cup sugar • 4 tbsp corn starch • 1 large can crushed pineapple (with juice). I drain some of the juice. • 1 stick butter • Flaked coconut
Preparation 1. Preheat oven to 350°and prepare three cake pans or a 9 X 13 pan. 2. Mix all cake ingredients and pour into pans. 3. Bake for 30 minutes. 4. Make the frosting. Mix sugar and corn starch. Add crushed pineapple, butter, and coconut. 5. Cook in a saucepan over medium heat until thick, stirring constantly. Do not allow it to burn. 6. Let cool before frosting the cake, but don't let it get cold before frosting.
Vivian Bryant ― New Bern Alumnae Chapter
Ingredients
• 1 ¾ cups (8 3/4 oz) All purpose flour • 1 tsp baking powder • ¾ tsp salt • 3 large eggs • 1 ¼ cups (8 3/4 oz) plus 2 tbsp sugar • 1 tsp lemon flavor and grated zest of one lemon • ¾ cup extra-virgin olive oil (highquality extra-virgin oil) • ¾ cup milk
Preparation
1. Adjust oven rack to middle position and heat oven to 350°. Spray with vegetable oil or grease a 9-inch springform pan. 2. In separate bowl whisk flour, baking powder, and salt together. Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. 3. Add 1¼ cups sugar and lemon flavor and zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. 4. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed. 5. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cake is deep golden brown, and toothpick inserted in center comes out with few crumbs attached, 35 to 40 minutes. Transfer pan to wire rack and let cool for at least 15 minutes.
Open spring to remove side of pan and let cake cool completely, approximately 1 ½ hours. Cut into wedges and serve.
Reater James Warren ― Duplin County Alumnae
Ingredients
• 12 sticks ( ½ pound) butter, plus more for pan • ½ cup vegetable shortening • 3 cups sugar • 5 eggs • 3 cups all-purpose flour, plus a little more for the pan • ½ tsp baking powder • ½ tsp fine salt • 1 cup milk • 1 tsp pure vanilla extract
Preparation
1. Preheat oven to 350°F. Grease and flour a tube pan. 2. With a mixer, cream butter and shortening together in a large bowl. Add the sugar a little at a time. 3. Add the eggs, one at a time, beating after each addition. 4. In another bowl, sift dry ingredients together. Add to mixer alternately with milk, starting with the flour and ending with the flour. 5. Mix in vanilla. 6. Pour into a greased and floured tube pan. Tap the cake pan several times on the counter to eliminate air bubbles from the batter. 7. Bake for 1 to 1 ½ hours, until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. 8. Cool for 10 minutes.
A. Regina Leftwich ― Richmond Alumnae Chapter
Ingredients • 3 overripe bananas, mashed • 1 tsp baking soda • ½ cup of Duke's Mayonnaise • ½ tsp salt • 1 egg • ¾ cup sugar • 1 ½ cups flour • ½ cup chopped pecans. • 1 tsp PENZEY'S Baking Spice, divided
Preparation 1. Preheat oven to 350°. Grease a loaf pan 2. In a large bowl mix together bananas, Duke's & egg. Set aside 3. In another bowl mix flour, sugar, baking soda, salt, ½ tsp Baking
Spice & pecans. 4. Be sure to cover the pecans thoroughly with flour mixture to prevent settling at the bottom of the pan. 5. Add flour mixture to set mixture & stir just until combined. 6. NOTE: Mixture will be very thick. Do Not Overmix 7. Pour into greased pan & sprinkle remainder Baking Spice on the top. 8. Bake 60-70 minutes OR until a toothpick comes out clean. 9. Allow to cool at least 10 minutes & remove from pan
Gloria Heatley ― Orangeburg Alumnae Chapter
Ingredients • 2 sticks of margarine (I recommend 1 stick of butter and 1 stick of margarine.) • ¼ cup powdered sugar (Confectioners’ Sugar) • 1 tsp vanilla or ½ tsp of vanilla sugar • 1 ½ cups flour • 1 cup chopped nuts, add extra for added crunch (I prefer pecans.)
Preparation 1. Cream margarine/butter; mix in sugar and vanilla then flour and nuts. 2. Form 1 ½ -inch cookies with fingers and bake 20-25 minutes in a 350°oven, or until edges are brown. 3. Cool and roll in powdered sugar (dredge them again for an extra layer of sugar if desired.) 4. Note: Dough should be like tacky play-do but if too sticky add a tablespoon of flour until easier to handle. Better than Wedding Cookies
Coralisa Matthews ― Fort Bragg Area Alumnae Chapter
Ingredients
• 3 cups sifted cake flour • 6 eggs (room temp) • 3 cups of sugar • 3 sticks of butter (room temp soft) • 8 oz cream cheese (room temp soft) • 2 tsp frozen orange juice (room temp) • 2 tsp vanilla
Preparation
1. Mix butter & sugar until whipped 2. Add Cream Cheese (mix well) 3. Add 1 egg at a time (mix well) 4. Add flour 1 cup at a time mix 5. Add vanilla 6. Add orange juice 7. Note: Heat Oven to 300* 8. Spray cake pan with baking spray, pour in mixture, place into oven 1 hour 15 minutes to 1 hour 30 minutes 9. Test for cake readiness by inserting a toothpick into cake. If it comes out clean it is ready. 10. Let cool 1 ½ before serving. 25 Servings
Sandra Mathis ― Norfolk Alumnae Chapter
Ingredients • A large mixing bowl • 13x7-inch casserole dish • 2 boxes of Jiffy Corn Muffin
Mix • 2 large eggs • 1 can creamed corn (14.75 oz.) • 1 -2 tbsp of olive oil or Crisco
Oil • 2 tsp of sugar • Butter Crisco Spray or melted butter
Preparation
1. Preheat oven to 400° 2. Generously spray the casserole dish with the Butter Crisco Spray or coat sides and bottom with melted butter. 3. Combine the corn muffin mix, eggs, creamed corn, oil and sugar. 4. Stir gently until well combined, but do not overmix by beating it. 5. Pour the mixture into the casserole dish and place it in a well-heated oven. 6. Bake for about 30 minutes or until the sides pull away from the dish or a knife inserted in the middle comes out clean. (Ovens vary so watch carefully). 7. If browning is necessary, use a light broil but be careful that the corny cornbread does not burn or scorch.
Dominique Gear ― Raleigh Alumnae Chapter
Ingredients • Avocado • Flour • Water or plant-based milk • Panko Breadcrumbs • Cornstarch • Seasonings of your choice • Oil for frying • Canned chipotle peppers • Plant based mayo or sour cream • Lime juice • Cilantro • Tortillas • Taco toppings
Preparation
1. Start by making a wet and dry batter to dip the avocado 2. Wet Batter- Mix flour, water or a plant-based milk (I used unsweetened almond milk) and salt and pepper 3. Dry Batter- Mix Panko breadcrumbs, cornstarch and seasoning of your choice 4. Get your oil hot and ready to fry the avocado. Dip each slice of avocado in the wet then dry batter, straight into the oil. Until golden brown on both sides. Set fried avocados on a paper towel lined plate to drain the excess oil. 5. To make the chipotle lime crema, mix together your plant-based mayo or sour cream, lime juice, chopped cilantro, seasoning and the liquid of the can chipotle peppers (If you like super spicy blend an actual pepper and add it to your mixture) 6. To assemble your tacos, heat up your tortillas and get all your toppings ready (I used butter lettuce, roasted corn, raw red onions, chopped cilantro and the golden fried avocados).
Joyce Ward ― Fairfax County (VA) Alumnae Chapter
Ingredients • 12 large shrimp (remove tails) • 1 ear of corn (cut into kernels) • 4 oz sweet peppers (small dice) • 1 small red onion (small dice) • 1 peach (small dice) • 1 small red cabbage (thinly sliced) • 1 lime (halved) • 1/8 mayo • 1 tbsp spice blend • 1 tbsp sliced pickled jalapeño pepper (chopped) • 4 tortillas
Preparation 1. SLAW: Combine sliced cabbage, mayo, juice of 1/2 lime, and jalapeño peppers to taste 2. SALSA: Lightly grill in scant olive oil the corn, sweet peppers, onion, peach. Place in a bowl and top with juice of 1/2 lime and season with salt and pepper to taste. 3. SHRIMP: Grill in scant olive oil, adding the spice blend and salt and pepper to taste. 4. TORTILLAS: Grill. 5. ASSEMBLE: Fill tacos with shrimp and top with salsa and slaw.
Enjoy!
Evette W. Langham ― Charleston Alumnae Chapter
Ingredients • 1 to 2 de-seeded Jalapeño peppers (if you like it hot /spicy, include the seeds.) • 2 garlic cloves • ½ small red onion • 1 handful fresh cilantro • 4 medium Roma tomatoes • 1 bouillon cube or 1 tsp granulated bouillon (flavor of choice) • Salt and pepper to taste • 1 tsp Fiesta party mix (or to taste) • 2 tbsp lime juice • (Note: Fiesta Party Mix consists of onion, salt, crushed red pepper, paprika, garlic, parsley, sugar and other spices.)
Preparation 1. Place all ingredients in a food processor. 2. Pulse until all ingredients are combined. 3. Enjoy preparation steps
Charity Moore ― Xi Beta
Ingredients • 1 cup of yellow mustard • 4 tbsp of honey • 1 tsp Worcestershire sauce • ¼ cup light brown sugar • ¼ cup Apple cider vinegar • ¼ tsp cayenne pepper • ½ tsp ground pepper
Preparation 1. In a saucepan, over medium heat, bring all the ingredients to a boil. 2. After it starts boiling, take it down to a simmer and simmer for 5 minutes, stirring occasionally. 3. Let it cool, serve, and enjoy!
South Atlantic Region Regional Membership Services
Regional Co-Chair, Theresa Baker, Chesapeake-VA Beach Alumnae Regional Co-Chair Miranda Monroe, Fayetteville Alumnae
Sisterhood Subcommittee Chair, Arvis Bridges-Epps, Durham Alumnae Felise Bond, Newport News Alumnae Caley Bright, Iota Chi (USC) Belinda Dyson, Petersburg Alumnae Coretta Hooks, Sumter Alumnae Latisha Huckaby, Charlotte Alumnae Angela Knox, Raleigh Alumnae Crystal Tart, Richland County Alumnae
