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Pat's North Carolina's Desert Recipes
From The Coast To The Mountains 
Pat’s Easy 30 minute Peanut Brittle
10 Minute Never Fail Microwave Peanut
Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts or pecans
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Combine first 4
ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8
minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes.
Brittle should not get too brown. Stir in vanilla and soda until light and
foamy. Spread on buttered baking sheet as thinly as possible. Cool. Break
into pieces. Soak mixing bowl in warm sudsy water immediately for easier
clean-up.
North Carolina Mountain Caramel Walnut Cake
4 eggs
2 cups sugar
3 cups self-rising flour
2 sticks butter
1 cup milk
Filling, below
PREPARATION:
Cream butter and sugar; add eggs 1 at a time, beating well after each addition.
Alternate additions of the self-rising flour and milk; beat thoroughly. Will
make 4 layers. Bake at 350° in greased and floured pans, for about 30 minutes,
until cake springs back when pressed lightly.
Filling
3 cups sugar
1 can evaporated milk (12 ounces)
1 stick butter
1 tsp. vanilla
1 cup chopped walnuts
Cook sugar and cream (evaporated milk) together, stirring occasionally, until it
reaches the soft ball stage, around 235 to 240° (10 to 15 minutes). Remove from
heat. Add butter and beat until thickened and creamy. Spread on layers (wetting
the knife makes spreading easier) and sprinkle nuts on each layer. Makes a very
moist cake.
Pat’s Egg Custard Pie
3 eggs
¾ cup of sugar
1 level Tablespoon flour
1 cup of mill
1 teaspoon of vanilla
Beat eggs; add sugar mixture, milk and vanilla. Sprinkle top with nutmeg.
Bake in uncooked piecrust, very slow in oven until set. About 250 degrees
Strawberry Muffins
Make 4 servings
1/4-cup butter
1/2-cup sugar
1 egg
1-1/2 plain cups flour
1/2 teaspoon of salt
2 teaspoons baking powder
1/2-cup milk
1 cup sliced fresh strawberries or fruit of your choice.
Preheat oven to 350 degrees. Cream together the butter and sugar in a mixing bowl until light and fluffy. Add egg, mix lightly, Sift flour, salt, and baking powder together; add alternately with milk to butter mixture. Stir just to blend; fold in the berries. Spoon batter into 12 greased muffin tins. Sprinkle each with granulated sugar. Bake for 15 to 20 minutes or until a cake tester inserted in center comes out clean. Place 2 muffin on dessert plate. Garnish with Strawberries.
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