sour cream apple pie

Sour Cream Apple Pie Recipe

The Apple Pie Of My Eye

Hubba! Hubba! One bite into this apple pie sent me back on a flavor adventure into my childhood – a time when apple rocked my world.

My fondest apple memories weren’t necessarily of the fruit itself, but its fruit-inspired kissin’ Cousin – Jolly Rancher Apple Candy. Awe shucks – my eyes would grow wide with these little suckers and my fingers could barely fumble fast enough to frantically tear off the plastic wrapper so I could get down to business.

Jolly Rancher Apple Stix Vintage Print Ad

It Doesn’t Appear That Jolly Rancher Made Any Apple-Inspired Print Ads Back In The Day…
So I Modified A Fire Stix Ad To Represent!

Several years ago my tongue stumbled upon my first Caramel Apple Pop and these have since become my go-to candy for Halloween trick-or-treaters. These taste like a green apple Jolly Rancher that’s been dipped in rich, lux caramel. Boy howdy! These are way easier to enjoy and I don’t have to be reminded that when it comes to my ability to handmake a caramel apple on a stick I ought to just phone a friend for help (you can read all about that hilarious foodie fail here)!

Back To Pie Basics

This recipe – like others – unassumingly sat tucked away in my Mom’s cookbook. Then this October fall rushed in. This is when Texas temperatures drop into the 90s and we reach for blankets and sweaters to keep us alive. October is a time of year when the eyes and the appetite often turn to the wonderfully warm and woodsy flavors of fall. And sitting right in the middle of it all is the fall apple.

Enjoy the mash-up of apple graced with the south’s favorite sidekick – good ol’ sour cream! Topped with a cinnamon-sugar crumb topping, the remarkable taste is probably one of the earliest sweet ‘n sour ‘n tarty foods I can remember.

Sour cream apple pie – you’re welcome in my stomach any time!

Foodie Tips

❤  I may not be an apple connoisseur but I do recognize all apples are not created equal when it’s time to bake them. Avoid the ones that get “mushy” – nobody wants those in their pie! I got lucky and picked a granny smith apple which proved to be the perfect pucker-upper for the sour cream pairing! Here’s some southern wisdom about selecting baking apples.

❤  I have a gas oven and it browned my pie a little more than I would have preferred. I used a silicon pie crust shield which will help prevent the edges of your crust from burning.

i. Time

Total prep: About 75 minutes

ii. Ingredients

for the pie:
|  pie crust
2 tablespoons  |  flour
⅛ teaspoon  |  salt
¾ cup  |  sugar
cage free egg
1 cup  |  sour cream
1 teaspoon  |  vanilla
¼ teaspoon  |  nutmeg
2 cups  |  apples, diced (I enjoyed this with the peel on)

for the crumb topping:
⅓ cup  |  sugar
⅓ cup  |  flour
1 teaspoon  |  cinnamon
¼ cup  |  unsalted butter, melted (tip: my Grandmother “Nanny” insisted on Falfurrias brand butter)

iii. What to do

0. Preheat your oven to 400°F. Meanwhile…

1. Line a 9-inch pie pan with the pastry.

2. In a medium-sized bowl sift together the flour, salt, and sugar.

3. Add the egg, sour cream, vanilla, and nutmeg to the flour mixture. Beat everything into a smooth, thin batter.

4. Stir in the diced apples and coat well.

Sour Cream Apple Pie Going Into The Oven

5. Pour your apple batter into the pastry-lined pie pan.

6. Bake at 400°F for 15 minutes then lower temperature to 350°F and bake for 30 minutes – be careful not to over-bake!

7. Remove the pie from the oven and let it rest while we make our crumb topping.

8. Coarsely mix the four topping ingredients together in a small bowl and sprinkle them over the top of the pie. Lumpy crumbs are good here – there’s no need to pulverize the topping.

Apple Pie Crumb Topping

9. Raise the oven to 400°F and return the pie to bake 10 minutes to brown.

10. Remove the pie and let it rest. Warm or cold this pie is delicious!

Sour Cream Apple Pie Guard

Yield: 8-12 slices of tasty pie

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Sour Cream Apple Pie Recipe

A Scan Of My Mom “Betty’s” Original Sour Cream Apple Pie Recipe


prune cake

Prune Cake Recipe From Betty's Cook Nook

Thanks To Prunes, The Wait Is Over

If you’ve made it this far into the recipe then you’re obviously open to prunes. I mean hey, they have a bad rap for being associated with senior folks… and for giving the gift of, ahem, “regularity.”

Regardless of prunes’ affiliation with the trots at least 4 generations of my family have loved knocks at bathroom humor even before it was vogue. So I’m not sure why it took me 8 years after recovering Mom’s cookbook to dive into this recipe just because of the word “prune;” I should have been drawn to it!

So in 2000 even though the FDA changed the name of prunes to “dried plums” which boosted sales I say bring on the prunes! They taste great no matter what they’re called and who doesn’t like a little regularity? Plus, it seems that California may have returned to their prune-y roots, making me want to just call this “prune-plumb cake” just to ensure I have all “loose ends” covered (pun intended).

A Prune By Any Other Name…

I smiled when I saw this came from the Fredericksburg cookbook of our family friend “Lela.” Fredericksburg, Texas holds a special place in the hearts of Texans and it’s where Texas-German charm and heritage runs as thick as our state’s love for silky queso. I had a gut instinct this cake had historical origins to our European roots and I was right! Whether it goes by spice cake, election cake or muster cake, this is a delightfully decadent and dense cake that tastes like a warm slice of sweet Christmas drizzled with butter.

What’s different about this cake is the twist of incorporating Texas pecans and vanilla, and commingling them with the fruity smash-up taste of prunes in both the cake and the icing! I think you’ll agree this cake will disappear in a jiffy!

I saw in a recent McCormick video (below): “It’s the recipes we pass on to the next generation that are the reason there’s really no flavor like home.” And I hope this recipe becomes a, ahem, “regular favorite” that hails from Fredericksburg, to Lela, to my Mom, to me, and now to you!

Foodie Tips

❤  You can enjoy prune cake tabletop warm or cold from the fridge… but my favorite is when it’s just a bit warmed from the toaster oven or the microwave.

❤  9″ x 13″ loaf pan? This threw me because I thought loaf pans were almost as tall as they were wide. A 9″ x 13″ pan is what I call a sheet cake pan. I’m wondering if I could make a couple of 5″ x 9″ loaf pan cakes out of this!

❤  Prunes’ super power? Fiber, sorbitol, and polyphenols. They act as antioxidants and help keep a clean house.

i. Time

Total prep: 1-2 hours (includes cooling the cake)

Prune Cake Recipe From Betty's Cook Nook

ii. Ingredients

for the cake:
3 | cage free eggs, well beaten
1 ½ cups | sugar
1 cup | salad oil
1 teaspoon | soda
1 cup | buttermilk
1 teaspoon | cinnamon
1 teaspoon | ground cloves
1 teaspoon | allspice
1 teaspoon | nutmeg
1 cup | mashed prunes, cooked
1 cup | pecans, chopped
2 cups | flour
1 teaspoon | baking power

for the icing:
2 tablespoons | butter (my Grandmother insisted on “Falfurrias” brand butter)
1 cup | sugar
2 | cage free eggs
½ cup | sour cream
1 cup | chopped prunes
1 cup | more chopped pecans
1 teaspoon | vanilla
a pinch | salt

iii. What to do

1. In a medium bowl beat the eggs and add the sugar. Beat everything together.

Prune Cake Recipe

Now Forming: A Blowout

2. In a measuring cup add the soda into the buttermilk, making sure to leave plenty of room as the soda will cause carbon dioxide bubbles to form, so use a larger measuring cup to prevent a “blowout,” (shown).

3. Add the salad oil, the buttermilk mixture and the the rest of the cake ingredients and mix well.

4. Bake everything in your choice of a greased 9″ x 13″ cake pan or three greased 8-inch cake pans at 350°F for about 25 minutes. When done remove the cake from the oven and let it cool on a cooling rack, if you have one.

Prune Cake Icing

5. After the cake has cooled a bit you can jumpstart your icing! Cream the butter and sugar and add the eggs. Mix with the remaining icing ingredients, transfer into a medium pan and cook over medium-low or medium heat until thick. Spread on cooled cake.

Serves: About 20 (sheet cake style)

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Scan Of Mom's Prune Cake Recipe

A Scan Of Mom’s Prune Cake Recipe

 

Who is Lela?

When I was growing up Lela Swinny lived at 3006 Northridge in San Antonio just 2 doors around the corner from my family’s home at 2927 Trailend.

The Swinny family was a delightful bunch of folks and my family spent almost as much time at their house as our own so naturally “fooding” was a part of the times our two families shared.

American Revolution Bicentennial LogoMom’s dear friend “Lela” taught me many things ~ the joy of laughing, how to swim in their awesome pool, and how to cook a memorable breakfast treat called “Egg In A Nest,” which is also posted here at Betty’s Cook Nook.

True family fact: Back in the 1970s Lela was throwing out an old desk that caught my Mom’s eye. A coat of red paint later and it was a cornerstone in my brother Tim’s red white and blue bedroom (it was around the time of our Country’s Bicentennial celebration so red white and blue was hot). In the 1990s I painted the desk black and it’s the desk where I author this blog to this day, proving that Lela is still with us, heart and soul!

You’ll find a picture of Lela and me in the “old family photos” tab and you can search for her by name to connect with more of her spirited recipes.

Cheers to two great friends – Mom and Lela!



fudge

A fudge recipe from Betty's Cook Nook
Oh, Fudge: How Sweet It Is

This recipe is long overdue making its debut on Betty’s Cook Nook.

I was supposed to make this fudge during my big getaway to Italy in 2012-2013 but I wasn’t able to score all the ingredients while in Tuscany so the recipe sat here online without pictures or a story behind it … until now.

Out of all of my Mom’s recipes that I’ve been intimidated to make, I think it was this one takes 1st place because of the special note Mom included on the recipe: “Call Inez for help when making 1st time.” If Mom needed counsel the first time making this fudge, I was surely destined for a foodie fail – especially after my run-in with the red candy apple on a stick disaster from 2011.

Turns out I was right!

foodie tips

  Eureka! I learned something significant that you probably already know – the difference between condensed milk and evaporated milk! I always knew these as “milk in a can” but if you asked me the difference I would have said one is evaporated and one is not. Bad guess.

It turns out that both milks have the majority of water removed from them but condensed milk is sweetened milk (a.k.a. sweetened condensed milk or “SCM”) and evaporated milk is not. Since this recipe calls for sugar, I can create confidently knowing that “cold milk” (per the original recipe below) would have been shorthand for evaporated milk. My culinary cred just rose by +1!

I’m not sure why the recipe calls for the milk to be cold only to heat it up in step one, but hey, don’t mess with instructions, right?

  Even though the recipe doesn’t call for it, I enlisted the aid of my candy thermometer to try and prevent another culinary wreck. Turns out I would need the aid of the entire Justice League to try and save this mess.

I’m not sure what I made but I think it was a cross between a Texas praline, a chocolate crepe, and a brick (translation: FLAT and HARD). After two candy-coated foodie fails I think I’ll be trading in my Sur la Table candy thermometer for something more reliable. Maybe a digital candy thermometer!

Sur La Table Candy Thermometer

  I distinctly remember Mom making this fudge at the holidays when divinity, rum balls and ribbon candy made special appearances. While we had the fudge with chopped nuts, Mom made the fudge with pecan halves on top most often so that’s the way I made them (hint hint).

  Here in Texas “nuts” is an abbreviation for Texas Pecans. Y’all can trust me on this!

  On the next “go” of this recipe I’m going to try it in a deep glass dish then cut it into squares. Seems like many of the modern day recipes call for that technique and maybe I’ll be luckier in the end.

  Fudge Lover? Get in line! Here’s another fabulous fudgey find from Mom’s cookbook.

fudge recipe ingredients

i. ingredients

½ cup | cold canned milk (evaporated milk)
2 cups | sugar
½ cup | karo corn syrup
2 squares | chocolate
2 tablespoons | butter (go big with unsalted Falfurrias Brand)
1 teaspoon | vanilla
a handful or 2 | nuts (a.k.a. texas pecans), *halves* or chopped

ii. what to do

1. Put all of the ingredients (except the butter, vanilla and nuts) into a large pot.

how to make fudge

2. Cook over very low heat, stirring occasionally, until melted.

3. Turn up the heat and bring to a boil, boiling for 3-4 minutes. Cook to the “soft ball” stage (about 235°F – 240°F).

4. Remove the mixture from heat and add the vanilla and butter.

5. Place the molten pot into a sink filled with water. Beat by hand until creamy.

6. Drop by spoonfuls (I think onto a glass or ceramic dish would work best). Top with your pecan halves (if using), let rest… then dig in! Enjoy!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

your best fudge recipe

A Scan Of Mom’s Fudge Recipe From Our Neighbor Inez

Who is “Inez Eversole”?

I grew up living in a house on a corner lot at 2927 Trailend in San Antonio. The house right behind us sat on a large piece of land that was one acre in size; ten houses were neighbors to a slice of this great space. The yard was meticulously beautiful with plush grass and large shade trees that made it look like a plantation dropped in the middle of San Antonio.

Inez and Herb Eversole were a wonderful older couple who lived in a charming 1951 stone house that sat right in the middle of the tiny world all its own. I’d climb our fence and peer over it to see what was going on with our backdoor friends. Mrs. Eversole was always kind to me and I’d often visit to have a chat about the goings on at school and home. Mr. Eversole had a riding lawnmower that I thought was just about the neatest thing I had ever seen.

Looking back I think Inez and Herb were our family’s adopted grandparents – not just because of their geo proximity – but because of their genuine awesomeness and willingness to help us out with time-tested tips and tasty dishes.

So there you have it – this is Inez’s very own fudge recipe! I have one or two other recipes from Herb and Inez in Mom’s cookbook and will gladly add them soon.

Cheers to you, Inez and Herb – Thanks for the sweet fudge recipe! And the great memories.


marion’s brownies

Marion's Brownie Recipe from Betty's Cook NookThe Real Deal

Back in a time before baking on the quick, folks made things from scratch.

Sure, it takes a little more time but you might just find that the food tastes better – especially since you’re in full control of what goes into your creation. And more importantly, what goes into your belly!

All Aboard The Chocolate Choo Choo

As one who loves chocolatey greatness, my earliest creations used Hershey chocolate powder mixed into a cold glass of milk. But it wasn’t until the likes of Messy Marvin kicked his way into my life when my sights on chocolate really took off. Before we dive into Marion’s recipe let’s have a peek at some of my favorite vintage chocolate TV spots from the 50s – 80s:

So what’s makes these brownies so good? Real chocolate made with TLC. Thanks for the tasty treat, Marion! If you make a batch of these, let me know how you liked them. :)

foodie tips ~

  Don’t forget to let the chocolate cool after melting.

  I like my brownies soft and chewy. So if you’re making me a batch, you know what to do!

  A cold glass of milk or some ice cream is brownie’s BFF. Just sayin’.

i. ingredients

¾ cup | flour, sifted
½ teaspoon | baking powder
½ teaspoon | salt
1 cup | sugar
½ cup | shortening
| cage free eggs, unbeaten
1 teaspoon | vanilla
2 squares (2 ounces) | unsweetened baking chocolate, melted and cooled
1 cup | nuts. And in Texas “nuts” = pecans.

Marion's Brownie Recipe from Betty's Cook Nook

ii. what to do

0. Preheat oven to 350°F.

1. In a large bowl sift together the first 4 ingredients (flour, baking powder, salt and sugar).

2. Add the next 3 ingredients (the shortening, eggs, and vanilla). Beat for 1 minute, making sure to scrape the bowl to ensure a smooth blend.

3. Add the cooled and melted chocolate and the pecans. Beat for 30 seconds longer.

4. Pour the brownie mixture into a greased pan (about 8″ x 8″) and bake at 350°F for 30-35 minutes.

Cut brownies into squares while they are still warm. 

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Marion's Brownie Recipe

Who is “Marion” 

After checking-in with my brothers, Tim and Roger, Tim knew who Marion was. Her name was Marion Praino Sands and she was married to Bob Sands.

I did some Googling and found recent obituaries for both. After reading a bit more into their lives I learned that they lived a few minutes from me where I lived in Dallas for 20 years! My heart sunk knowing that Marion’s brownie recipe was sitting in Mom’s cookbook within reach. And if I had researched this post a little sooner our paths may very well have crossed.

My hunch is that Marion and Bob met my Mom and Dad when they lived in San Antonio. The connection didn’t end there – I learned that Marion was a member of St. Patrick’s Catholic Church in Dallas for over 50 years. And if memory serves correctly my Mom was a member of St. Patrick’s Catholic Church in San Antonio, where I was born… and I believe how I came into my name.

 

 


magic marshmallow crescent puffs

magic marshmallow crescent puffs recipe
Let’s Make Some Magic

Edna Holmgren WalkerThis recipe is a Pillsbury Bake-Off® winner from time warp October 20, 1969! It marked the first time a refrigerated dough won the Bake-Off’s grand prize. Hats off to you, Edna Holmgren Walker (at right), for winning the grand prize that landed you in the Pillsbury Hall Of Fame and into the hearts and tummies of foodies across the globe. And thank you my Mom “Betty” for snagging this recipe so that I could enjoy it!

I think if you were to shout out “Pillsbury” in your local grocery it would soon be echoed with a “Doughboy!” But second to Snuggles, who annoyed my good childhood friend Scotty, the Pillsbury Doughboy just creeps me out. He’s always in a over the top good mood and his platter sized dilated pupils are super freaky. His laugh? Me, oh my!

The web is flooded with jokes and videos about the doughy guy. I even found his “fauxbituary” that said he died of a yeast infection caused by being poked in the stomach too many times. This commercial, however, is probably one of my favorites of him – it features Maureen McCormick in a spot from before her Marcia Brady stardom. Marcia! Marcia! Marcia! Thank you for practicing your singing before making what might have been something other than a Sunshine Day.

All kidding aside, the Pillsbury crescent rolls make the perfect wrapper for these sweet treats.

foodie tips ~

  Fine dining for two – four? You can half this recipe if you don’t want 16 magical puffs. Or you can make all 16 and get your crazy magic marshmallow puffs on!
magic marshmallow crescent puff exhibit A
  I read on some blogs that folks thought it was normal that the puffs had a coating of the marshmallow mixture inside, but otherwise the puff had blown a tire during baking. I absolutely disagree. Obviously there’s an art to creating the perfect magical mouthwatering gooey marshmallow puff and about half of my first batch turned out with no white explosion. Why, look at Edna’s vintage picture above – do you see any exploded puffs? Zero. I tasted both blown and unblown puffs and will eagerly testify in foodie court that these are best enjoyed with the entire marshmallow intact inside the perfect puff. That’s the magic!

how to make your own piping bag
 Need a piping bag in a pinch? You can fashion one out of a snack bag by inserting your icing and snipping a wee bit of the corner off. Works like a charm!

 Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!

 On my next go of these, I’m going to sprinkle a little fairy dust on top of these magic puffs. By fairy dust I mean crumbled bacon. Mmmm… bacon!

i. ingredients

¼ cup | sugar
1 teaspoon | cinnamon
2 8-ounce cans | Pillsbury refrigerated crescent dinner rolls
16 large | marshmallows
¼ cup | butter, melted (Betty’s Mom “Nanny” would say make it Falfurrias)
¼ cup | chopped nuts (make it pecans – see foodie tip above)
½ cup | powdered sugar
2-3 tablespoons | milk
½ teaspoon | vanilla

ii. what to do

0. Preheat oven to 375°F.

1. Combine the sugar and cinnamon and set aside.

2. Separate the two cans of crescent dough into 16 triangles.

3. Dip a marshmallow in the melted butter then roll it in the cinnamon-sugar mixture.
how to roll a magic marshmallow crescent puff
4. Place the marshmallow on the wide end of the triangle. Fold the corners over the marshmallow and roll it toward the point. Make sure to completely cover the marshmallow and squeeze the edges of the dough to seal. We don’t want any melted marshmallow blowouts, remember?!
how to roll a magic marshmallow crescent puff
5. Dip the pointed side of the puff into butter and place the buttered side down in a greased deep muffin pan. Repeat the process until all your puffs are prepared.

6. Place the muffin pan on a baking sheet and bake for 10-15 minutes, until golden brown.

7. Remove the puffs from the pan and drizzle with your icing mixture. Sprinkle with your pecans and serve warm. Note: While Mrs. Holmgren’s recipe below called for immediate removal and topping I ate my magic puff too fast and it was hot-hot-HOT! I’d suggest letting these rest a few minutes but don’t let them get cold. Nobody likes a cold magical marshmallow puff!

Yields 16 rolls (full recipe)

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Magic Marshmallow Crescent Puffs Recipe

A scan of my Mom Betty’s original magic marshmallow crescent puffs recipe (see top right)

 

 

 


fudge pie

A Fudge Pie Recipe From Betty's Cook NookOh, Fudge!

When things go wrong I’m not quite sure why “oh, fudge” became synonymous with its less appropriate saying but to me “oh, fudge” is a great thing!

Even though one of my favorite movies wasn’t created until 1983, one of the most famous of “oh, fudge” scenes was created in this passage from A Christmas Story. Before we make fudge pie let’s enjoy a bit of this timeless classic:

foodie tips ~

 In the 1970s we would likely have enjoyed whipped cream from the can. Thank you, Reddi-wip! These days I use my gourmet whipper that I scored at Williams-Sonoma – it really creates a great whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.

A Fudge Pie Recipe From Betty's Cook Nook
i. ingredients

1 stick | unsalted butter (my Mom’s Mom “Nanny” insisted on Falfurrias brand butter)
3 squares | unsweetened chocolate
| cage free eggs, slightly beaten
3 tablespoons | white corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 ¼ cup | sugar
| unbaked pie shell
to serve | fresh whipped cream

ii. what to do

0. Preheat oven to 350°F.

1. Melt butter and chocolate in a double boiler.

2. To the eggs add the corn syrup, salt, vanilla and sugar.

3. Temper the eggs by adding the chocolate mixture in thirds. Turn then pour into the unbaked pie shell.

A Fudge Pie Recipe From Betty's Cook Nook

This Fudge Pie Is Ready For The Oven

4. Bake in preheated oven for 25-30 minutes (we cooked our pie for quite a bit longer – we were using our new gas oven). The pie’s center will be moist and fudgy.

To serve: Let the fudge pie rest until cool. Slice and top with some fluffy whipped cream.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Scan Of Mom’s Fudge Pie Recipe – Compliments Of Mrs. Henry Cohen


mississippi mud pie

From MS to TX. With Love.
A Mississippi Mud Pie Recipe From Betty's Cook Nook

This recipe is dedicated to Lou Bodin and Louis Kiker.
I wish y’all had met in person.

~      ~

In this crazy world there are few things that shake the heart in a great way.

This recipe is one of them.

My sister-in-law’s sister-in law “Dollie” may sound like a far distant relative but I can assure you she is loved family through the heart. And through this recipe.

Dollie gifted me one of the most amazing presents ever – a handmade cookbook of her Mother-in-Law’s recipes. Each page of the cookbook was made with the beauty only time and artistic grace can create – picture recipes and family photos adorned with layers of shiny jewels, custom cutouts, ribbons and more surprises with every turn of the page. The cookbook sits on my highly coveted shelf of Betty’s Cook Nook recipes.

What I find amazing is that Dollie really had no reason to make me a cookbook but as she crafted some books for her family she included me, which means a lot. Her prized recipes helped bolster the family recipes I have from my Mom “Betty” so a new culinary door has been opened!

This pie? I think of it like a super tasty brownie with a magical middle. We ate every last bit of it! If you like chocolate and marshmallow, scroll down now and get started!

Lou Bodin's Cookbook Made By Dollie Bodin

Lou Bodin’s Cookbook Lovingly Made By Dollie Bodin

foodie tips ~

  In Texas, “nuts” is an abbreviation for pecans. If you think I’m joking, just ask the squirrels. They are crazy for ’em as our doggies Boomer and Harley.

  Butter vs. margarine differences aside, my Grandmother Nanny insisted on Falfurrias brand butter so it’s a staple in my kitchen. I have 3 boxes in my fridge right now – just so I don’t accidentally run out. :)

i. ingredients

for the cake

| cage free eggs
2 cups | sugar
2 sticks | butter, melted
1 ½ cups | flour
⅓ cup | cocoa
1 teaspoon | vanilla
2 cups | nuts, finely chopped
1 cup | coconut (optional and suggested)
1 jar | cream of marshmallow

for the icing

1 stick | butter
6 tablespoons | milk
⅓ cup | cocoa
1 teaspoon | vanilla
1 box (1 pound) | powdered sugar
2 cups | nuts, finely chopped

ii. what to do

1. Heat It Up: Preheat your oven to 350°F.

2. Make Dough:
 Beat eggs until “lemoney.” Add sugar, a little bit at a time, and beat two minutes with an electric mixer. Add to this the two sticks of melted butter.

3. Mix It Up: Sift the flour and cocoa together. Add gradually to the egg-sugar mixture. Add the vanilla, nuts, and lastly the coconut (if used). PS ~ I used coconut!

4. To Bake: Pour the dough into a greased and floured 9″ x 13″ pan (or close to that size). Bake your preheated oven for 30 minutes. While still warm, spread the marshmallow cream over the top of the cake. Oooey gooey awesomeness!

5. To Frost: Mix together the butter and milk and warm it all together. Add the cocoa. Gradually add the powdered sugar and the vanilla. Top with the nuts.

Serves: 18 or more servings, depending on the size of your cut 

Thank you, Lou, for this recipe! And thank you, Dollie, for your generous gift!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Here’s a scan of Lou’s recipe that Dollie included in her cookbook gift – click the image to zoom-in on detail of the recipe instructions … and the crafting skills of Dollie. :)

A Scan Of Lou Bodin's Mississippi Mud Pie Recipe

 If you’re still reading why not check out another recipe of Lou’s? Chocolate Covered Peanut Butter Balls!