These recipes were contributed by Bettye Ward Criddle, a Corsicana resident, and originally appeared in the CorsicanaNOW September 2016 issue.
Bettye’s Pineapple Pie
Note: An original recipe everyone loves!
- 1 20-oz. can crushed pineapple
- 1/2 cup water
- 1 1/4 cups sugar
- 1/4 tsp. salt
- 1/2 cup cornstarch
- 3 egg yolks, reserve whites for meringue
- 1 tsp. vanilla
- 3 Tbsp. butter
- Drain pineapple; combine pineapple juice with enough water to equal 1 cup of liquid.
- Add another 1/2 cup water to total 1 1/2 cups.
- Mix sugar, salt and cornstarch well. Beat egg yolks well; add to water mixture.
- Combine with sugar mixture; add vanilla and butter. Cook over medium heat until thick and bubbly. Cook for two additional minutes.
- Add pineapple to mixture; pour into two precooked, 9-inch deep-dish pie crusts.
- Top pie filling with meringue of choice made with reserved egg whites; bake pies until meringue tips are browned.
Vegan Chocolate Cake
Note: Tweaked from regular chocolate cake recipe.
Cake:
- 3 cups flour
- 2 cups Sugar In The Raw
- 6 Tbsp. cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups water
- 3/4 cup safflower oil
- 2 Tbsp. vinegar
- 2 tsp. vanilla
- Baker’s Joy cooking spray
Icing:
- 2 cups powdered sugar
- 4-5 Tbsp. cocoa powder
- 1 Tbsp. safflower oil
- 1 tsp. vanilla
- Coconut milk
- For cake: Preheat oven to 350 F; thoroughly mix dry ingredients.
- Add wet ingredients in order of listing; continue mixing until batter is even with no lumps.
- Spray an 8-inch Bundt or stem cake pan with Baker’s Joy; pour in batter.
- Bake until a toothpick is dry when removed; remove from oven and let cool.
- For icing: Combine all ingredients except coconut milk; beat with an electric mixer, adding coconut milk 1 Tbsp. at a time until desired texture is achieved. Ice cake when cooled.
Lazy Woman’s Cake
- 1 box Pillsbury German Chocolate Cake Mix
- 1 12-oz. can evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1 stick butter
- 1 tsp. vanilla
- 1 1/2 cups coconut, shredded
- 1 1/2 cups chopped pecans
- For cake: Cook box cake according to package directions; bake in 2 8-inch cake pans.
- For icing: Combine milk, sugar and egg yolks in a saucepan; cook until thickened.
- Add butter; stir until melted. Add vanilla, coconut and pecans; mix well; spread over and between stacked cake layers.
Cornbread and Ground Beef
- 1 1/2 lbs. ground beef
- 1 8.5-oz. pkg. cornbread mix
- 1 8.5-oz. can cream-style corn
- 1 small onion
- Margarine
- 1 tsp. garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 cup grated cheese
- Brown meat; drain and set aside.
- Mix cornbread batter according to package directions; add corn to batter.
- Sauté onion in a small amount of margarine; add onions, garlic powder, salt and pepper to meat.
- Spoon half of the cornbread batter into a greased baking pan; top with meat mixture.
- Sprinkle with cheese; spread remaining batter on cheese.
- Bake for 1 hour at 375 F.
Very Good Pecan Pie
- 1 cup sugar
- 1 Tbsp. butter (room temperature)
- 1 cup white corn syrup
- 4 eggs, well beaten
- 1 tsp. vanilla
- 2 Tbsp. evaporated milk
- 1 cup pecans, chopped
- 1 9-inch deep-dish pie crust
- Cream sugar and butter with electric mixer until light; add syrup; mix well.
- Add eggs, vanilla and milk; stir in pecans.
- Pour into pie crust; cook for 1 hour at 350 F.
- Pie will rise while cooking and fall when cooled.
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