Neddy’s Kitchen

1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla

• Beat egg whites and cream of tartar until eggs stand up in stiff peaks, but are not dry.
• Boil sugar and water for two minutes.
• Immediately pour boiling syrup into egg whites, beating at highest speed on mixer.
• When icing becomes stiff enough to spread (about 2-4 minutes), add vanilla.

Spread between layers, on top and sides of cake. Sprinkle with 2 cups fresh coconut, shredded (optional).

From "Virginia Hospitality", 1975. 

This is a wonderful easily made cake that forms its own meringue frosting as it bakes. 

Cream together until fluffy –
1/2 cup soft butter
1/2 cup sugar 

Beat until lemon colored and add –
4 egg yolks

Sift together and add –
1 scant cup flour
1 teaspoon baking powder

Add and mix well –
3 tablespoons milk

Pour into a greased and floured 9" square pan. Spread top with meringue –
4 egg whites, beaten to foam

Gradually add and beat to stiff peaks –
3/4 cup sugar

Fold in carefully –
1/2 cup English walnuts, finely chopped

Bake 40 minutes in a 375 degree oven, until the meringue is light brown and inserted toothpick comes out dry.

(From "Hadley’s Natural Foods Cookbook", 1977) 

4 large eggs, lightly beaten
1/2 cup Lyle’s Golden Syrup, or light corn syrup
1/2 cup Steen’s 100% Cane Syrup or molasses
1 cup brown sugar
2 tablespoons melted butter
2 tablespoons flour
1 teaspoon vanilla
1/4 - 1/2 cup heavy cream (optional)
1 1/2 - 2 cups pecans, whole or coarsely chopped

1 9-inch pie shell, partially baked*.

1. Preheat oven to 325°F.

2. Combine all ingredients except the pecans and mix well. Add the pecans into the mixture and pour into the pie shell. If using unchopped pecans, gently turn over the pecan halves to face right-side up.

3. Place pie pan on a cookie sheet, in case of drips. Bake at 325 degrees on the lowest rack of the preheated oven until just set, about 45 minutes.

4. Remove from oven and let cool completely before serving. To make neat slices, freeze the pie first and then slice the entire pie into wedges using a serrated knife.  Allow to come to room temperature before serving. A French-type tart tin with removable sides makes the slices especially attractive.

Serves 8.

*Prebaking is optional, but recommended as it results in a pie crust that is less soggy. Weight down the inside of the crust and bake in a preheated 450 degree oven for about 8 minutes. Remove and allow to cool.

1 cup buttermilk
1 teaspoon baking soda
2 cups granulated sugar
2 tablespoons light corn syrup
1 1/2 sticks (3/4 cup) butter (no substitutes)
2 cups broken pecans
1 1/2 teaspoons vanilla 

Stir to dissolve the baking soda in buttermilk in a heavy 4 quart saucepan.

Add the sugar, butter and corn syrup.

Place the mixture over medium-high heat and stir constantly until it starts to boil.

Stop stirring and use a wet paper towel to remove any grains of sugar that hae adhered to the sides of the pan.

Insert a candy thermometr, lower the heat and boil gently until it registers 244 degrees. 

Remove the pan from the heat and beat in the pecans and the vanilla. 

The mixture will start to thicken almost immediately, so quickly begin dropping it by teaspoons onto an oiled surface. The candy will harden as it cools.

Makes about 1 3/4 pounds of candy (40 to 50 pieces).

May be stored in airtight containers at room temperature for one month. It can be stored frozen for up to six months. 

Cook to a soft-ball stage.

Beat and add chopped nuts.