Recipes

These recipes are included in the new versions of the Sparrow Falls Mystery series.  Many readers contacted me when the new covers were released, asking if the recipes and covers were the only changes made, because they had previously purchased the books.  I decided to include the recipes here for those of you who purchased the earlier versions that did not include recipes, with much appreciation for your loyalty to Sparrow Falls Mystery over the years.

And I’m happy to announce that you may look for more of Ms. Tilda’s favorite recipes in the soon-to-be-released Sparrow Falls cookbook, coming in June 2017!  The galley proofs look absolutely delicious, and I’m so thrilled to be able to offer this collection of cherished recipes to my readers.  Keep checking this website for more information on the official release date, or visit Donna McLean, Writer on Facebook for updates.  Thank you so much!  I truly appreciate each and every one of you.

 

You can’t have a Sunday potlock dinner without Banana Pudding!

Ms. Tilda’s Banana Puddin’

4 cups milk

1 cup sugar

1/8 tsp salt

4 eggs, separate and hold whites for icing

8 tsp sugar for icing

1 tsp vanilla flavoring

4 TBsp flour

1 rounded tsp cornstarch

6 bananas, sliced about 1/8 inch thick

1 box vanilla wafers

Sift flour, sugar, cornstarch and salt into saucepan.  Add egg yolks.  Gradually mix in milk. Cook on low heat, stirring constantly until thickened.  Remove from heat and add vanilla.  Spread layer of cooked mixture into bottom of baking dish.  Add a layer of vanilla wafers, followed by a layer of bananas, repeat.  End with layer of cooked mixture.  Beat egg whites until stiff, gradually adding 8 tsp sugar.  Spread over pudding and bake at 400 degrees until lightly browned.  Let set at least 30 minutes before serving.

 

Ms. Tilda’s Best Butter Cookies

1/2 cup butter

3/4 cup sugar

1 egg yolk

1 1/2 cups plain flour

1/2 tsp baking powder

1/2 tsp vanilla

1/8 tsp salt

Cream butter, add sugar and cream together.  Add egg yolk, flour, baking powder, vanilla and salt.  Dough will be stiff.  Roll out and cut into shapes with a cookie cutter.

Bake at 375 degrees for about 8 minutes.

 

Mississippi Mud Cake with Fudgy Frosting

2 cups sugar

1 cup shortening

4 eggs

1 1/2 cup flour

1/3 cup cocoa

1/4 tsp salt

2 tsp vanilla

1 cup chopped nuts

1 large pkg marshmallows

Cream sugar and shortening.  Beat in eggs by hand.  Sift flour, cocoa, and salt together.  Add to creamed mixture.  Add vanilla and nuts.  Pour into a greased and floured 9×13 inch cake pan.  Bake at 300 degrees for 25 minutes.  Sprinkle cake with rows of marshmallows.  Increase heat to 350 degrees and bake cake for 10 minutes longer.  Cool completely before frosting.

Fudgy Frosting

1 box powdered sugar

1 stick margarine, melted

1/4 cup evaporated milk

1/3 cup cocoa

1 tsp vanilla

Sift powdered sugar and cocoa.  Add melted margarine, milk and vanilla.  Stir in nuts. Spread over cake.

Ms. Tilda’s Easy Blueberry Dessert

2 1/2 cups fresh blueberries OR 2 10-oz pkg frozen blueberries, thawed
1/2 cup sugar
1/4 tsp orange peel
A dash of mace
1/8 tsp cardamom
1 cup pie crust mix
1 Tbsp butter or margarine
2 tsp lemon juice
1/2 tsp vanilla

Place blueberries in a 1 1/4 qt shallow baking dish. Combine sugar, orange peel, mace and cardamom. Sprinkle sugar mixture and pie crust mix in alternate layers over blueberries. Continue until all is used. Dot with butter or margarine. Drizzle lemon juice and vanilla over all. Bake 45 minutes at 350 degrees. Serve with ice cream or whipped topping.

Granny Maggie’s Southern Style Spoon Bread

1 cup corn meal, unsifted

4 Tbsp butter

1 tsp salt

1 Tbsp sugar

3 cups boiling water

3 eggs

Mix all dry ingredients and butter thoroughly.  Add water gradually until a thick pasty dough has formed, then add stiffly beaten eggs.  Bake in 375 degree oven until done.  Serve hot with butter.

 

 

 

 

 

Advertisements