Ingredients

• 3 cups flour
• 1/4 cup plus 2 Tbsp. sugar
• 3/4 cup margarine, softened
• 1/4 tsp. salt
• 4 eggs, beaten
• 1 1/2 cups sugar
• 1 1/2 cup Kayo syrup
• 3Tbsp. Margarine, melted
• 1 1/2 tsp vanilla
• 2 1/2 cups chopped Pecans

Directions

Heat oven 350 degree. Grease jelly roll pan
151/2″ x 101/2″ x 1″. Beat the first 4 ingrediences (flour, sugar, margarine & salt) in a large bowl
until crumbly. Mixture will be very dry. Press firmly into pan. Bake 20 minutes or until lightly brown. Take the last 6 ingrediences & mix all together. Pour this filling into baked crust, spread evenly. Bake until it sets, about 25 minutes, cut into squares.

Ingredients

• 16 ounces cream cheese, softened
• ¾ cup sugar
• 2 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 24 vanilla wafers
• 1 can (21 ounces) cherry pie filling

Directions

Beat first five ingredients until light and fluffy. Line small muffin tins with paper baking cups. Place 1 vanilla wafer in bottom of each tin. Fill cups 2/3-full with cream cheese mixture. Bake at 375 degrees for 15-20 minutes until set. Top each with 1 tablespoon pie filling. Chill. Makes 24 cakes. Preparation time: approximately 25 minutes

Ingredients

• 1 cup red-hot cinnamon candies
• 3 cups apple cider
• 4 large pears, peeled (see Note)

Directions

In a large saucepan, melt the cinnamon candies in the apple cider over medium heat. Add the pears and spoon the sauce over them, coating completely. Cover and cook for 25 to 30 minutes or until tender, turning occasionally and basting with the sauce. Serve warm with the sauce spooned over the pears or allow to cool and chill in the sauce until ready to serve.
NOTE: To make sure the pears stand up when being served, slice a piece off the bottom of each one before poaching.

Ingredients

• 4 cups half-and-half
• 4 egg yolks
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 teaspoons vanilla extract
• 1 (1-pound) pound cake, cubed
• 4 large ripe bananas, sliced
• Meringue*

Directions

Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.

Spread Meringue over pudding.

Bake at 375° for 15 minutes or until golden brown.

Makes: Makes 10 to 12 servings

Southern Living, MARCH 2006

Meringue:

1/4 cup sugar
1/8 teaspoon salt
4 egg whites
1/4 teaspoon vanilla extract

Combine sugar and salt.

Beat egg whites and vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tablespoon at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.

Yield: Makes about 3 1/2 cups

Southern Living, MARCH 2006

Ingredients

• 1 (1-pound) pound cake, cubed
• 4 large ripe bananas, sliced
• 2 teaspoons vanilla extract
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1 1/2 cups sugar
• 4 egg yolks
• 4 cups half-and-half
• Meringue*

Directions

Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.

Spread Meringue over pudding.

Bake at 375° for 15 minutes or until golden brown.

Note: For testing purposes only, we used Sara Lee Family Size All Butter Pound Cake.

*Meringue

1/4 cup sugar
1/8 teaspoon salt
4 egg whites
1/4 teaspoon vanilla extract

Combine sugar and salt.

Beat egg whites and vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tablespoon at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.

Makes about 3 1/2 cups

Source: Southern Living (March 2006)