MANDELBROT
Another favorite passed on by Two-Mom
– 6 eggs
– 1 cup oil
– 2 cups sugar
– 5 cups all-purpose fl our
– 2 teaspoons baking powder
– 2 teaspoons vanilla
– 1 cup chopped pecans
Mix eggs, sugar, and oil. Add fl our that has
been sift ed with baking powder. Add nuts
and vanilla. Put in large bowl and refrigerate
CIRCA Magazine | October • November • December 2020 | www.circamagazine.com 47
overnight.
Next day, cut into 4 pieces; put in greased
ice trays and bake at 350 degrees F for 25-
35 minutes.
Reduce oven to 325 degrees F. Slice about
½ -inch thick. Place on cookie sheet and
bake each side for about 10 minutes or until
dried out well. Watch carefully.
RICE PUDDING
One of my grandmother GG’s favorites!
– 2 eggs, well-beaten
– ½ cup sugar
– ¼ teaspoon salt
– 2 cups milk, scalded
– 1¼ cups cooked, cooled rice
– 1 teaspoon vanilla
– Dash ground cinnamon
– Dash ground nutmeg
Combine eggs, sugar, and salt. Pour a little
of the scalded milk into egg mixture and
stir well. Add rice, vanilla, and spices. Pour
into a buttered 1-quart dish; set dish in a
shallow pan and pour 1 inch of water into
the shallow pan. Bake at 325 degrees F for
1½ hours.
PECAN PIE MUFFINS
– 1 cup packed light brown sugar
– ½ cup all-purpose fl our
– 2 cups chopped pecans
– ⅔ cup butter, soft ened
– 2 eggs, beaten
Preheat oven to 350 degrees F. Grease mini
or regular muffi n tins generously (grease
them well, or they will stick).
In medium bowl, stir together brown sugar,
fl our, and pecans.
In a separate bowl, beat the butter and eggs
together. Stir in dry ingredients just until
combined.
Spoon batter into muffi n tins about ⅔ full.
Bake for 12-13 minutes for mini muffi ns
or 15-17 minutes for regular size muffi ns.
Run a knife around the edge of each muffi
n and pop it out.
TEA TIME TASSIES
– 1 3-ounce package cream cheese
– ½ cup butter or margarine
– 1 cup sift ed fl our
Let cream cheese and ½ cup butter soft en
at room temperature; blend, stir in fl our.
Chill slightly, about 1 hour. Shape into 2
dozen 1-inch balls. Place in tiny ungreased
muffi n tins. Press dough on bottom and
sides of cup.
Pecan Filling
– ¾ cup brown sugar
– 1 tablespoon soft butter or margarine
– 1 teaspoon vanilla
– Dash salt
– ⅔ cup coarsely broken pecans
– 1 egg
Beat together egg, sugar, margarine, vanilla,
and salt, just until smooth.
Divide half the pecans among pastrylined
cups. Add egg mixture to cups and
top with remaining pecans.
Bake at 325 degrees F for 25 minutes or
until fi lling is set.
Cool, and remove from pans. ��
Grace Lower is a senior at Heritage High
School, and is part of the CIRCA family by
birth, and now by interning. Grace enjoys
dance, theater, science, and all things outdoors.
/www.circamagazine.com
