The Wommack Family

Buttermilk Pie

1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter
1tsp vanilla
nutmeg

Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

                         Quick & Easy Pecan Pralines

Ingredients:

1 cup whipping cream
1 box brown sugar (light or dark, whatever your preference)
2 Tablespoons margarine or butter
2 cups pecan pieces (not too small, preferably halves)

Directions:

Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. Cook in microwave on High for 13 minutes. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well. When time is up, take bowl out of microwave, add butter and stir until butter is melted.
Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. Quickly drop by spoonfuls on a sheet of foil. Allow pralines to cool completely and then put them in a covered container.

NOTE: If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out too much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets to cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. Less attractive, but still good.

Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing “chocolate pecan pralines.”

Easiest fudge recipe in the world
can't mess it up if you tried.

1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts ( optional )

Toss all ingredients in to a mircowave bowl, melt till creamy pour into a 8x8 baking dish, cool for 2 hours cut and serve.

Granny's No Bake Oatmeal Fudge Cookies

3 cups rolled oats
1 tsp vanilla
1 cup chopped nuts, see variation below
1/2 cup butter
2 cups sugar
1/2 cup evaporated milk
1/2 cup cocoa powder

Combine oats, vanilla and nuts and set aside.

Over medium low heat, combine sugar, cocoa and evaporated milk; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Remove from heat, add butter, stir until melted. Quickly add oat mixture and stir until well mixed.

Drop by spoonful onto wax paper; let cool 2 hours to set.

Variation: To make Gluten free and Nut free use gluten free oats and 1 cup crumbled Rice Chex cereal in place of nuts.

                         Old-Fashioned Pound Cake

3 ½ cups cake flour (sifted) (I use Swans Down or Softasilk)
3 cups sugar
2 sticks butter or margarine
1 cup Crisco (shortening)
1 cup milk
5 large eggs
1 tsp. vanilla extract
1 tsp. lemon extract

Blend sugar, butter and Crisco together with mixer. Add flour and milk alternately blending mixture well. Add eggs, one at a time, and mix thoroughly. Add vanilla and lemon extract and mix again.

Grease and flour 9 inch tube pan, add batter and bake at 325 degrees for 1 ½ hours. DO NOT OPEN OVEN.

Easiest PB Fudge EVER

2 cups sugar,
1/2 cup milk,
1 tsp. vanilla,
3/4 cup peanut butter.

Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in PB and vanilla. That’s it.

Granny’s Peanut Brittle

Mix:
3 cups granulated sugar
1 cup water
1 cup white Karo syrup

Cook to 250 degrees F. ; add raw peanuts and stir. Bring to 325 degrees F. and remove from heat.

Add:
2 Tbsp butter
1 ½ tsp vanilla
½ tsp salt

Stir and Add:
1 Tbsp soda and pour into buttered pan. Do Not Spread.

Elvis Presley Cake:

White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c crushed pecans
Bake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake.

                                               Pecan Cake Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Mudslide Brownies

Ingredients:

6 (1-oz.) unsweetened chocolate baking squares
1/2 cup plus 2 tablespoon unsalted butter, divided
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs
4 teaspoons espresso powder, divided
2 tablespoons plus 2 tsp. Kahlua, divided
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, toasted
2 tablespoons whipping cream or half-and-half
2 tablespoons vodka
2 1/4 to 2 1/2 cups powdered sugar
Garnish: chocolate-covered espresso coffee beans, chopped

Directions:

Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon Kahlua. Add flour and salt, stirring until blended. Stir in pecans.Spread batter into a lightly greased aluminum foil-lined 11" x 7" pan. Bake at 325° for 26 to 28 minutes or until brownies appear set on top. Cool completely in pan on a wire rack. Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. Kahlua. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve.

Note: If you prefer not to add any alcohol to this dessert, you can use sweetened coffee instead of the Kahlua and omit the vokda.

Butterfinger Pie

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions

Mix first three ingredients together.

Put it in pie crust.

Chill.

                       PEACH CAKE

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:

3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts

Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

 Gooey Chocolate Skillet Cake Ice Cream Sundae

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla

ice cream (for serving)
caramel sauce (for serving; this one is delicious!)
whipped cream (for serving)

Directions:
Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

Pan Rolls

¾ cup sugar
¾ cup shortening
1 cup boiling water
2 pkgs. dry yeast
1 cup warm water
2 eggs, slightly beaten
6 to 7 cups flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda

Cream the sugar and shortening together; add the boiling water; mix well and set aside to cool. Dissolve the yeast in warm water. Add eggs to cooled shortening mixture; stir in yeast mixture.

Combine 5 cups flour with salt, baking powder, baking soda; mix well into yeast mixture. Pour out onto a floured board. Knead in the remaining flour until dough is no longer sticky.

Roll out about 1 ½ inch balls by hand; place in greased baking pans. Put pans of dough in warm place; cover lightly; let rise for about 3 hours or over night.

Bake at 400 degrees F. for about 20 minutes.

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
... 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.