Ledbetter Recipes

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  • Butter Roll Pie

    2 cup flour
    3 teaspoon baking powder
    Pinch salt
    ¾ cup water
    ½ cut butter
    1 cup sugar
    2 teaspoon cinnamon
    3 cup milk
    1 teaspoon vanilla

    Mix flour, baking poser, salt and water together to form a dough.  Roll dough out on a floured board to ¼” thickness.  Dot top of dough with butter.  Mix sugar and cinnamon.  Sprinkle dough with 6 tablespoons of sugar mixture.  Lift edge of dough and roll into 2” diameter (roll up like jelly roll).  Coat bottom of baking dish with butter.  Cut rolled dough into 3” lengths (will look like cinnamon rolls).  Place in baking dish.  Blend milk, vanilla, and 4 tablespoons sugar and cinnamon mixture.  Sprinkle remaining sugar on top.  Dot with remaining butter.  Pour milk mixture over dough, the dough will float to the top when you put it in the oven.  Bake at 350 degrees for 30-45 minutes.  Serve hot.

  • Cool Carob Pie

    1 ½ cup milk
    12 ounce carob chips
    4 eggs, separated
    ½ cup fructose
    ½ cup almonds, finely chopped
    1 envelope unflavored gelatin
    1 cup whipping cream

    Heat 1 cup milk to boiling.  Place carob pieces, egg yolks, and fructose in blender.  Add hot milk while blending.  Butter 9” pie plate generously, sprinkle with 2 tablespoons of the almonds to make a coating.  Whip egg whites until stiff.  Fold in 1 ¼ cub carob mixture and all but 1 tablespoon almonds.  Turn into pie plate.  Bake 3l75 degrees 20 minutes or until center is firm.  Cool on rack.  Center falls to make a shell.  Filling:  mix remaining ½ cup milk with gelatin.  Stir over low heat until dissolved.  Whip cream until stiff.  Fold in remaining carob mixture.  Chill until it begins to thicken (about 1 hour).  Spoon into pie shell.  Spoon into pie shell.  Sprinkle with the remaining 1 tablespoon almonds.  Chill.  (Pie may be frozen and serve partially thawed).

    Note:  This is a health nut adaptation of a recipe I got from a friend.  I made it for a contest at our local health food store and won Grand Prize.  You, of course, can substitute chocolate, sugar, or whatever you wish.  I usually can’t leave a recipe alone.

  • Coconut Philly Fudge Balls

    2 1/2 cups confectioners sugar, sifted
    1 (3 ounce) package cream cheese
    1/4 teaspoon vanilla
    dash salt
    coconut, shredded
    semi-sweet chocolate (optional)

    Gradually add sugar to softened cream cheese; mix until well blended. Stir in vanilla and salt; shape into balls and roll in shredded coconut; chill (keep in refrigerator when not being served.) For chocolate fudge balls; add melted semi-sweet chocolate to cream cheese mixture and then continue according to above directions. Adding the melted chocolate makes it set up firmer also.

  • Peanut Butter Fudge

    1 box powdered sugar, sifted
    1/2 cup cocoa
    6 Tablespoons butter
    1 Tablespoon vanilla
    1/4 teaspoon salt
    1 cup shopped nuts
    2-3 Tablespoons peanut butter

    Mix together all ingredients except nuts and peanut butter in double boiler until butter melts.  Then add nuts and peanut butter; mix well.  Pour into 8×8 inch buttered pan. Cool in refrigerator. 

  • Laurie’s Chocolate Fudge

    2 cups white sugar
    1 teaspoon corn syrup
    4 Tablespoon cocoa1 (8 ounce) milk
    2 Tablespoons butter
    1 teaspoon vanilla
    dash of salt
    1 cup walnuts, broken

    Combine ingredients in sauce pan with the exception of the butter and the vanilla.  Cook gently, stirring from the bottom occasionally, until a little dropped into cold water forms a soft ball, approximately 250 degrees.  Remove from heat.  Add butter and continue to cook without stirring until lukewarm, add vanilla.  Beat until thick and no longer glossy. Stir in nuts and pour into buttered dish. Allow to cool.

  • Peanut Butter Balls

    1/2 cups peanut butter
    3 Tablespoons margarine or butter
    1 cup powdered sugar, sifted
    8 ounces chocolate chips
    1 teaspoon wax*

    Mix peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1 inch balls, place on wax paper. Let stand until dry (approximately 20 minutes.)  Melt chocolate chips and wax in double boiler; chocolate should look slightly shiny*.  Dip balls into chocolate, place on wax paper dry. Makes approximately 30 balls.

  • Easy Crock Pot Peanut Clusters

    1 (16 ounce) can dry roasted peanuts
    1 (16 ounce) can cocktail peanuts
    1 (12 ounce) bag chocolate chips
    1 (4 ounce) bar of German chocolate
    1 (16 ounce) bar of white almond bark

    In a large crock pot, layer ingredients in order listed. (DO NOT STIR). Set on low. Cover and leave for 3 hours undisturbed.  Then stir well and let stand for 10 minutes. Drop by spoonfuls onto wax paper. Let cool until set. Makes about 50.

  • Pralines A La Orleans

    1 cup whipping cream
    1 pound light brown sugar, packed
    2 cups pecan halves
    2 Tablespoons margarine

    Mix cream and brown sugar in 4 quart glass mixing bowl. Place in microwave on high for 13 minutes. Heat to 227 degrees on a candy thermometer (soft ball stage.) Remove from microwave and quickly add pecans and margarine, stirring to mix. Drop candy by teaspoons onto a sheet of foil.

  • Fried Pies

    1 pound dried apricots
    1 cup sugar
    1 cup margarine or shortening
    1 egg
    ½ teaspoon salt
    1 teaspoon baking powder 4 cups flour 
    Sugar and margarine

    Cover fruit with water, add sugar and cook until tender.  Mash with potato masher until it is a thick paste.  Set aside and mix dough.  Mix shortening and egg together until blended; add flour, baking powder and salt and mix well.  Add flour as needed to make balls of dough to what ever size you want to make your pies.  Roll out in a circle and put a large spoonful of fruit on one side.  Spread to about 1/2;” from edge.  Put ½ to 2/3 teaspoons of sugar and a small piece of butter or margarine on fruit; fold over and pinch the edges together.  Fry in skillet on low heat in small amount of butter or margarine; cover pan and cook until golden brown.

  • Fool Proof Pie Crust

    1 pound shortening
    5 cups flour
    1 tablespoon salt
    1 egg, slightly beaten
    1 tablespoon vinegar water

    Cut shortening into flour and salt.  Combine egg and vinegar in measuring cup, add water to make one cup.  Ade to shortening and flour and mix well.  Makes about 5 single crusts or 3 double crusts.  It can be stored in the refrigerator for quite a while or can be frozen.  Works beautiful when its freshly made.