Desserts 
Buttermilk Pie
1 Cup real butter, room temperature
1 1/2 Cups sugar
1/4 Cup flour
4 eggs
1 Cup buttermilk
2 teaspoons vanilla flavoring
1 deep dish pastry pie shell, or two regular shells
Cover the edges of pie shell(s) with strips of foil to
prevent overbrowning. Cream butter and sugar;
add flour. Add beaten eggs; stir in buttermilk and
vanilla. Pour into shell (note: this mixture will be
approximately 1/2 cup too much for a deep dish
shell; do not overfill. This extra amount can be
baked in a custard cup or small Pyrex dish that
has been sprayed with Pam). Bake in preheated
400 degree oven for 5 minutes. Reduce oven
temperature to 350 degrees. Bake 30 minutes.
Remove foil strips and bake 10 more minutes.
Best served warm or room temperature.
*Two smaller pies will take less baking time.
Test with toothpick at 25 minutes.*
Browned Butter Nut Pie
1/2 Cup real butter
1 Cup sugar
1 Cup light corn syrup
3 eggs
1 Cup chopped pecans or walnuts
Pinch salt
1 deep dish pastry pie shell
Cover edges of pie shell with strips of foil to
prevent overbrowning. Brown butter until
deep golden brown; do not burn. Add sugar;
add beaten eggs and mix well. Add the corn
syrup and beat. Stir in nuts. Pour into shell.
Bake in 350 degree oven for 35-45 minutes,
or until just set. Remove foil strips the
last 10 minutes of baking time.
Lady Fingers
1 Cup butter
12 Tablespoons powdered sugar
2 teaspoons vanilla flavoring
2 - 3 Cups plain flour, enough to make a stiff dough
1 teaspoon water
1 Cup ground nuts
Cream butter and powdered sugar. Add other
ingredients. Shape into a ball and chill for several
hours. Roll small amounts of dough by hand into
finger shapes. Bake in 350 degree oven until
slightly browned on edges. Do not overbake.
While hot, roll in powdered sugar.
Blueberry Delight
Crust:
3 Cups graham cracker crumbs
12 Tablespoons real butter, softened
3/4 Cup powdered sugar
Filling:
16 oz. cream cheese
3 Cups sugar
6 eggs
2 Tablespoons lemon juice
Rind of one lemon
1 can blueberry pie filling
Sweetened whipped cream or Cool Whip topping
Mix crust ingredients and press evenly on bottom
and sides of 13" x 9" baking pan. For filling: cream
cheese and sugar, add eggs, lemon juice & rind. Pour
over crust. Bake in 350 degree oven for 30-35 minutes
or until firm. Let cool completely. Slice into squares,
cutting through to bottom of pan. Pour on blueberry pie
filling. Chill. Top with whipped cream or Cool whip.
3-Day Coconut Cake
1 package butter recipe cake mix
2 Cups sugar
8 oz. sour cream
12 oz. flaked coconut
Large container Cool Whip
Prepare cake according to package directions,
baking two layers. Cool. Split layers evenly. Mix
sugar and sour cream and set aside until sugar has
disolved. Add coconut (reserve 1/2 cup for garnish).
Reserve one cup of the sour cream mixture; spread
the rest between layers. Blend reserved sour cream
mixture with Cool Whip. Frost cake. Sprinkle on
loose coconut. Place in air-tight container or
wrap completely in plastic wrap. Leave in
refrigerator for 3 days before serving.
Easiest Dessert CupsPre-made filo mini dessert cups (12 per box)
2 Cups (8 oz.) custard style lemon or vanilla yogurt
Sliced fresh strawberries and kiwis
Fill filo cups with yogurt and top with fruit slices.
Serve within one hour (filo cups will get soggy).
*How easy can you get!*
Dessert Sauce
1 Cup sugar
1/2 teaspoon baking soda
8 oz. real butter, melted
1/2 Cup buttermilk
1 Tablespoon light corn syrup
1/2 teaspoon vanilla
Combine ingredients in heavy saucepan. Bring
to a boil. Cook 10 minutes on medium-low
heat, stirring occasionally. Serve warm.
*Delicious spooned over plain gingerbread,
unfrosted chocolate cake or shortbread.*
