Recipes from Potlucks


Esther Meyer’s Apple Dumplings

For those of us who tasted Esther’s apple dumplings dessert at the October Morgan Club Meeting and wanted more, she offered to share the recipe with us.

2 tubes of crescent rolls

4-8 apples; depending on size (core and peal)

Wrap 1⁄4 to 1⁄2 apple in a crescent roll section

Place all wraps in 9x13 inch pan

Melt 2 sticks of butter and add 1 cup sugar, 1 Tablespoon cinnamon and pour this over the top of the wraps

Pour 1 can of Mountain Dew soda over the top as final ingredient.

Bake at 350 degrees for 45 minutes

Then enjoy!!!

Pecan Pie Cookies

A historical recipe from the Missouri Governor’s Mansion

You will need:

1 ¼ cup of butter, divided

½ cup of granulated sugar

½ cup and 3 TBS of dark corn syrup, divided

2 eggs, separated

2 ½ cups of white flour

½ cup confectioners’ sugar

½ cup finely chopped pecans

Step 1.

Cream 1 cup butter and sugar on low. Add ½ cup syrup and egg yokes. Blend. Gradually stir in flour. Chill several hours.

Step 2.

Combine confectioners’ sugar and remaining butter (1/4 c.) and syrup (3 TBS) in a small sauce pan. Cook over medium heat to a full boil and boil 1-2 minutes longer. Stir in pecans and cool. When cooled, use ½ tsp to make a small ball. It should make about 48 balls. Set aside.

Step 3.

Preheat oven to 375 F.

To make cookies, shape 1 tablespoon of dough into balls. Brush with egg whites. Place 2” apart on greased cookie sheet. Bake 5 minutes, remove from oven. Press pecan ball into center of each cookie. Bake 5 more minutes or until lightly browned. Let stand on cookie sheet briefly, remove, then cool on racks.

Makes 4 dozen cookies

Yum, yum.