By: Scarlett Inman
1 stick butter or margarine, softened
1 cup all-purpose flour
1 cup chopped pecans
Mix together and pat into a 9×13 inch glass baking dish.
Bake at 350 degrees for 15 minutes, then let cool.
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (save the rest for the top)
Mix together cream cheese and powdered sugar then fold in Cool Whip.
Spread over cooled crust.
Chill while you make the third layer.
2 small packages instant chocolate pudding
3 cups milk
1 tsp. vanilla
In a mixing bowl, add milk to chocolate pudding and beat about 2 minutes till thick.
Add vanilla and mix well.
Spread pudding over cream cheese layer.
Spread remaining Cool Whip on top.
Top with a few chopped pecans or shaved chocolate.
Submitted by Fayette Woman reader Maria Jammal
2 cups fresh orange juice
3 Tbsp. cornstarch
1 Tbsp. powdered sugar
1 Tbsp. unsalted butter
Shredded coconut to cover each slice at the end
Combine the orange juice, powdered sugar, and cornstarch together in a pan, mix well, then place it on the stove at a low setting and keep mixing it nonstop until it gets to a thick paste. Once it turns into a thick paste, add the butter and continue to mix until the butter is fully melted. Remove it from the stove and place it in a cylinder cup. Place the cup in the refrigerator for 3 hours. Place coconut shreds into a plate. Take the cup out of the fridge, flip the cup over onto the coconut, and let it slide out. Continue to roll it on the coconut until well coated. Cut into your preferred sized slices and continue to cover each slice with the coconut, and then you’re ready to serve!
Sweet Potato Muffins
Submitted by Fayette Woman reader Nicole Henderson Quevedo
1 cup sweet potato, cooked and mashed
1/3 cup honey
1 cup almond flour
1 cup oat flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla extract, pure
2 Tbsp. coconut oil, melted
1/4 cup almond milk
Preheat the oven to 350 degrees. Combine all dry ingredients and set aside. Next combine sweet potatoes, eggs, coconut oil, vanilla extract, honey and milk. Once combined, add to the dry ingredients and mix well. Grease muffin pan and spoon mixture 3/4 to full and bake until golden brown, or 20 to 25 minutes. Let cool and enjoy.
(For those with a nut allergy, use 2 cups of oat flour instead.)
By Scarlett Inman
1 unbaked pie crust
2 cups sugar
3 heaping Tbsp. all-purpose flour
1 stick melted butter
1 Tbsp. lemon juice
1 tsp. vanilla
1 cup buttermilk
Preheat the oven to 400 degrees. Sift sugar and flour together. Add eggs and mix well. Slowly add melted butter then add lemon juice, vanilla and buttermilk and mix well. Pour the mixture into a pie crust and bake for 10 minutes at 400, then turn the oven down to 325 and bake 40-45 minutes. Let cool and refrigerate at least two hours.