Dash of Class: Don't forget these cookies

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Food column by Nora Sweat

I have several good recipes as we reach the end of February. I am a member of Cecilia Homemakers Club and some of the recipes are from my friends there. The Butterscotch Pie recipe was given to me by my friend, Juanita Johnson — got to love that first name, same as my mom’s; and then there is Juanita Morris, too. It is not the same as my mom’s recipe for butterscotch pie, so I am going to have to try it to see how it compares to hers. My friend, Ann Reesor, gave me her recipe for Forgotten Cookies. After you read the directions, you will see why they are called forgotten. Someone else in the club gave me their recipe for Pralines and Pecan Pie, but I failed to write their name on it.

At one of my book signings, Gene Baskett gave me the recipe for his Apple Banana Cherry Nut Bread and was telling how good it was, so I asked that he send it to me. I am anxious to try that one, too.

Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Forgotten Cookies

2 egg whites

2/3 c. sugar

Dash of salt

1 c. chopped pecans

1 c. chocolate chips

1 t. vanilla

Beat egg whites until foamy, gradually add sugar. Beat until you have stiff peaks. Add salt, pecans, chips and vanilla. Drop by teaspoonful on lightly greased foil lined pan. Place in a preheated 350 degree oven. Turn off oven, leave until completely cool. Don’t open oven door for at least 2 to 3 hours.

Source: Ann Reesor

Butterscotch Pie

3 eggs, separated

1 c. brown sugar

6 T. flour

2 c. milk

¼ t. salt

3 T. caramel syrup (recipe below)

4 T. butter

1 t. vanilla

½ t. nutmeg

Caramel syrup:

½ c. sugar

1/3 c. boiling water

Beat egg yolks with sugar. Mix flour with a ttle water to make a smooth paste; add to first mixture. Add milk, salt, and caramel syrup. Cook in double boiler until thick. Remove from heat, add butter, vanilla and nutmeg. Cool.

Syrup: Heat sugar in smooth dry skillet until golden brown, add boiling water, and cook until creamy.

Meringue: Beat egg whites until stiffly beaten; add 4 T. sugar to stiffly beaten whites gradually. Continue beating until you have stiffly beaten peaks, spread on pie filling. Return to oven to brown.

Source: Juanita Johnson


2 c. dark brown sugar

1 c. white sugar

1 c. water

½ t. salt

1 c. whipping cream

1 t. vanilla

3 c. pecan halves

In a heavy skillet over medium heat, combine both sugars, water and salt. Dissolve sugar well. Add cream and continue to cook at slight boil; stirring constantly, until soft ball stage is reached, which is 240 degrees on a candy thermometer. Remove from heat and beat in vanilla and pecans. Drop by tablespoonfuls on greased marble slab or waxed paper to harden. Makes 12 large pralines.

Pecan Pie

1 T. butter

1 c. brown sugar

2 T. flour

1 c. light corn syrup

3 eggs, beaten

¼ t. salt

1 t. vanilla

1 c. pecan halves

Unbaked pie shell

Cream butter with mixed sugar and flour; add syrup and eggs. Beat mixture until frothy. Add salt, vanilla and pecan halves. Pour into unbaked pie shell. Bake 40 minutes at 325 degrees. Makes one 9-inch pie.

Apple Banana Cherry Nut Bread

3 eggs

1-1/2 cups of sugar

3/4 cup vegetable oil

1 teaspoon vanilla extract

3 cups all purpose flour

2 teaspoon baking powder

2 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon lemon juice

2 cups peeled and chopped apples

2 cups mashed bananas

1 cup of chopped cherries

1 cup of chopped pecans or walnuts

In a mixing bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Add lemon juice, stir in apples, banana. Add cherries and nuts, stir until completely mixed, let set for 10 to 15 minutes.

Spoon into two greased 9” X 5” X 3” loaf pan. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from loaf pans. Wrap in plastic wrap and aluminum foil while still hot and freeze. This locks in the flavors of the bread.

Mr. Baskett added, “You can also add 2 shots of Kentucky Honey Bourbon or Woodford Reserve if you like.”

Source: Gene Baskett