Peanut Butter Roll

So I have been trying to make the perfect peanut butter roll, have tried several recipes and finally found the perfect recipe that my Mother in law gave me. It had to be moist, fluffy, creamy. I've had some that tasted dried and hard. The roll made with potato just can not get sodt and fluffy so I totally threw that recipe away. I think you'll love this one as good as I do.

Ingredients:

3 egg whites
4 c. white sugar
3/4 c. warm water
3/4 c. white corn syrup
1 tsp. vanilla
1 + c. peanut butter

Directions:

In large mixing bowl, beat egg whites very stiff and set aside. Be sure you have very carefully separated the eggs so there is no sign of any yellow in the whites. Mixing bowl should be very dry. In a saucepan, mix sugar, water and syrup. Cook on medium high heat and at first use a spoon to remove sugar crystals from side of pan. After mixture starts to boil rapidly, place the lid on the pan only 30 seconds, then quickly take the lid off. ( This melts all crystals). Do not stir anymore while sugar boils. Place candy thermometer on side of pan and watch carefully for temperature to reach hard ball stage.

Immediately take pan off of burner at exactly hard ball stage. Remove candy thermometer. Again re-beat you egg whites to stiff and while using beater, gradually add hot cooked syrup mixture ( about 1/3 of it at a time) beating in between until most all syrup is used.

 Do not take a spoon and rake syrup out of pan ( as you do not want crystals).

Add vanilla: keep beating, then later use large spoon beating until you can spoon white mixture out on theree sheets of waxed paper placed lapping over each one.

First of all this waxed paper should be well greased with butter, then butter you hands and wait until white candy is cool enough for you to work with your hands, patting it out like bread dough.

Spread peanut butter over entire area and start rolling it up lik a jelly roll.

When candy roll is completly cooled, slice and place in airtight container.

                                                                   Enjoy!!

Perfect Pecan Pie

Pecan pie is our family's favorite pie, there perfect for any holiday, birthday, any occasion. Told you it was our favorite. I got this recipe many years ago and have never strayed, it is so good.

Ingredients:
Makes 3 pies
Goes perfectly with my homemade pie shell recipe, makes 3 http://onespecialway.blogspot.com/2011/12/perfect-pie-crust.html

2 sticks margarine or butter
16 oz. chopped pecans
1 lb. light brown sugar
1 heaping Tbs.self-rising flour (serving tablespoon, not measuring spoon)
16 oz. bottle light corn syrup
1 Tbs. imitation vanilla
6 eggs
3 regular size pie crusts

 Melt butter until melted and set aside. Chop pecans or if you prefer whole, that's fine, set aside.
 In a large bowl add brown sugar. Using a fork, whisk brown sugar around to break down any lumps. Next add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.

 Add whole bottle of Karo syrup.

Then add 1 serving tablespoon of vanilla and stir until thoroughly combined. Add melted butter. Slowly add into the mixture so it doesn’t splatter until mixed well.

 In a small bowl, crack open six eggs and beat with a fork, fold the eggs into the pie mixture until they disappear.

Add pecans and stir until completely coated. Pour the mixture evenly into the three shells.

Be sure there is the same amount in each pie. Using a spoon, redistribute pecans  to make equal in each pie. I forgot to get a picture before I put on oven so I took a quick one in the oven.

Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
Remove and cool for about four hours. Pies can be stored on the counter or in the refrigerator.

Whipped Cream Substitute

1/2 tsp. vanilla
1/3 c. cold water
1/3 c. powdered milk
1 1/4 tsp. lemon juice
2 Tsp. sugar

Mix cold water, lemon juice, vanilla and milk powder in a large bowl.
Blend on high speed for 4-8 minutes or until stiff. Add sugar and blend another 1-2 minutes.
Refrigerate any leftovers, blend again if topping separates.

Luscious Lemon Pie

                                   
4 eggs, seperated
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. sugar
3 Tbs. lemon juice
1 Tbs. grated lemon rind
1/4 tsp. salt
2 cups whipping cream or 4 cups of coolwhip

Beat 4 egg whites, gradually add 1 cup sugar and cream of tartar.  Beat until stiff.  Spread half of mixture onto bottom and sides of greased 9 inch pie pan.
Bake at 350 degrees for 45-60 minutes. Cool.
Take 4 egg yolks and beat slightly.  Stir in 1/2 cup sugar, 3 Tbs. lemon juice and 1 Tbs. grated lemon rind, 1/4 tsp. salt.  Cook until thickened on medium heat. Takes about 4-5 minutes, stirring constantly.  Cool.
Whip 2 cups whipping cream or 2 c. coolwhip and fold 1/2 of whip cream into lemon mixture.  Pour into cooled meringue shell.  Top with the remaining whip cream or cool whip.  Chill for 24 hours.