Mama Hunter's Desert Recipes

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

In medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and rind. Pour into prepared crust.

Cool. Put in icebox to chill before serving. If any is left please put back into icebox/refrigerator

Mama Hunter’s Peanut Brittle Recipes

Recipe One

1 cup white sugar
1 cup white corn syrup
2 cups peanuts
1 teaspoon baking soda

If desired

¼ teaspoon of nutmeg

In a medium fry pan combine sugar and corn syrup. Stir over high heat until well blended and mixture starts to bubble. Add peanuts and continue stirring until the mixture gets a nice brown appearance. Add baking soda and stir until all the bubbles are out of the mix. Spread on a greased cookie sheet and let cool. Break into pieces when the brittle is solid.

Peanut Brittle

Recipe was used when Mama Hunter lived in Cusseta, Georgia for 10 years

Recipe Two

3 cups granulated sugar
1 cup white corn syrup
1/2 cup water
3 cups Georgia peanuts, raw
1 tablespoon butter
1 teaspoon table salt
2 tablespoons baking soda
Grease 2 long pieces of foil and have them ready on the counter top. Combine sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar melts, then add peanuts. Leave on medium to medium high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack stage. Syrup will be golden and peanuts will pop because they have roasted. Remove from heat and add the margarine, salt, and soda, stirring well. Candy will puff up. Pour candy on pieces of greased foil. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces.

Peanut Brittle

Recipe Three

1 cup light Karo Corn Syrup
2 cups Sugar
1/2 cup water
2 cups butter not margarine
2 cups peanuts salted or unsalted, more if desired
1 teaspoon baking soda

Butter two large cookie sheets.

Stir together the Karo, Sugar and water then bring to a boil stirring constantly, Add Butter continue boiling and stirring to 280 degrees on a candy thermometer, then add peanuts mixture should be a creamy tan color stir until 305 degrees, take off the heat if it starts to brown Remove from heat and stir in soda and pour into pans. use a fork to pull away from the sides and when cool enough to touch turn the slab over when completely cooled break into pieces I've also used mixed nuts or pecans and made it a little thinner.

Rice
Sugar
Milk
4 Eggs
1-teaspoon vanilla
½ stick of butter
Nutmeg and salt to taste

Cook rice for amount of pudding you desire; rinse.
Mix ingredients. Heat over low fie and stir. Add sugar to sweeten to taste. Pour into baking dish and bake at 350 degrees or until lightly brown

Maw maw Hunter’s Bread Pudding

Sliced Sandwich Bread or Biscuits
Add bread according to how big you want your Bread Pudding
8 – eggs
1 – cup sugar
1 can sweetened condensed milk
1 – large can of pet milk or one large carton of whipping cream
1 – can of water
4- teaspoons of vanilla
Dash nutmeg
Sweet Milk to soak bread in.
Soak bread in ½ quart of milk to wet, and then squeeze it out

Mix all the ingredients together, if too soupy add more bread
Pour into a buttered casserole dish
Bake at 375 degrees for about until it is done about one hour or until knife comes out fairly clean.

Maw Maw Hunter’s Pecan Pie

½ cup of butter
2 cups of sugar
1 teaspoon of vanilla
3 eggs, slightly beaten
1 cup of Karo Syrup
1 cup of pecans
½ teaspoon of salt
1 unbaked pie shell

Cream butter. Add sugar gradually and cream together until light and fluffy. Add rest of ingredients. Blend well and pour into pie shell. Bake at 375 degrees until done.

3 ¾ cups of sugar
½ teaspoons of salt
1 cup of buttermilk
2 sticks of butter
½ cups flour
6 Eggs
1 teaspoon of vanilla
2 unbaked pie shells

Blend sugar, flour, salt and eggs. Stir just enough to blend eggs and sugar mixture together. Add buttermilk and vanilla, stir only until blended. Add melted butter and pour into pie shells. Bake at 350 degrees for 40 – 60 minutes or until center is set.

2-1/2 cups of milk
½ stick of butter
1 – 7oz package or can of flake coconut
1 dash of salt

Mix all ingredients together, put in an unbaked pie shell at 350 degrees until the crust starts to brown, and then turn down to 325 degrees. And watch until filling starts to lightly brown all over, but the filling still can be shook in the middle. Then set it out and it will finish cooking. Total time may be 35 – 40 minutes.

Mama Wade and Mama Hunter’s Old Fashion Tea Cakes

2 – cups of flour sifted (You can use self-rising flour, if you do, do not add salt and baking powder)
1-1/2 cups of sugar
2 – eggs
2- teaspoons of shortening (Crisco)
Vanilla to taste
¼ - cup of milk
¼ teaspoon of salt
½ teaspoon of baking powder

Mix all ingratiates together. Roll out with extra flour on cookie sheet Place dough 2 inches apart on greased cookie sheet. Bake at 300 to 350 degrees for 10 minutes or until golden brown.

Old Fashion Homemade Ice Cream Mama Hunter

2- bags of ice
1 box of ice salt

Mix together
2 cans of Eagle Brand Condense Milk
6 eggs
Vanilla to taste and a dash of salt
1 cup of sugar

Milk (after you put above ingredients in ice cream maker, read directions below)

Remember when you add fruit especially bananas, a couple of hours ahead of time, you will need to cut them up in small pieces, add just a few drops of lemon juice add about 1/4 cup of sugar and take your knife and cut sugar into bananas (or fruit) so they will be soft and juicy. Then put in your icebox. This will keep your banana pieces from freezing and not adding the banana (or fruit) flavor to the ice-cream.
To make a sherbet ice-cream just add Tang

After you mix together, pour into the stainless steel ice-cream canister, then finished filling to the line on canister with whole milk. Put the lid on tight. (1% or 2% does not freeze real good.) Put canister into the electric freezer, attack freezer top, then add as much ice as needed to the top of freezer. Add ice salt (rock salt) to ice to keep from melting quick. Plug freezer in and let it do its work. You may have to add more ice and salt if needed. When the freezer slows down to the point it is not turning fast or at all, the ice cream if finished.