Butter Roll
This is the recipe that my longtime friend Stan Gibson shared with me. He learned to cook it standing by an older lady in her kitchen in Memphis and then translated her “spoonfuls and just enough of this and that” into a recipe that we can all enjoy.
6 cups Pioneer® Biscuit Mix or equivalent baking mix (alternatively, you can use 6 cups flour, 3 tablespoons baking powder, and 1/2 teaspoon salt, blended together in a food processor or blender with 3/4 cup chilled, unsalted butter cut into very small pieces)
3 cups half-and-half
1 cup sugar
1/4 tsp. nutmeg
2 sticks unsalted butter
Soaking Sauce
1 (14-ounce) can Eagle Brand Condensed Milk
3 1/2 cups heavy cream
2 tbsp. pure vanilla extract
1/8 tsp. ground nutmeg
4 tbsp. unsalted butter
Combine the biscuit mix (or the blended flour mixture) with the half-and-half to make a dough. You may not need all the half-and-half. Roll the dough out in a rectangle 13 inches long by 10 inches wide and sprinkle with sugar and nutmeg.
Place tablespoons of butter down the middle of the rectangle and roll up along the longer side, sealing the ends. Place in a buttered 10-by13-inch baking pan and bake in a 350ºF oven for about 30 minutes or until browned.
In a saucepan, combine the condensed milk, cream, vanilla and nutmeg, and bring to a simmer over medium heat.
Whisk in the 4 tablespoons of butter until melted. Pour this soaking sauce over the baked butter roll and let rest for 1 hour until most of the liquid is absorbed. To serve, cut the butter roll into slices 2 to 3 inches thick. Place each slice on a plate and spoon the soaking liquid over each serving.
— Stan Gibson of Memphis
Chocolate Icebox Pie (The Hut Recipe)
2 squares unsweetened chocolate
1 can sweetened condensed milk
1/4 tsp. salt
Cook in top of double boiler until thickened. Gradually add 1/2 cup hot water, stirring until thickened, about 2 to 4 minutes. Remove from heat and add 1 tsp. vanilla. Pour into graham cracker crust. Refrigerate overnight. Top with whipped cream.
Zach’s Favorite Banana Pudding
1 can sweetened condensed milk (Eagle Brand)
1/2 cup cold water
1 pkg. instant French vanilla pudding
2 (8-oz.) containers Cool Whip
36 vanilla wafers (I use a few more than that)
Method: Mix and beat pudding in mixer, then chill 5 minutes. Fold in one container Cool Whip. Layer vanilla wafers, bananas, pudding mixture and top with remaining container Cool Whip. Garnish with berries.
— Connie Coleman of Gibson County
Heath Bar Cake
This is my all-time favorite dessert!
1 box Duncan Hines German Chocolate Cake Mix
1 jar caramel ice-cream topping
1 can sweetened condensed milk
1 (2-oz.) packages whipped topping, thawed
2 Heath Bars candy bars, broken up
1 jar hot fudge ice-cream topping (optional, to drizzle over cake when serving)
Make cake according to directions on box. Remove from oven and immediately poke holes in the cake with a fork. Pour caramel topping and sweetened condensed milk all over the cake, filling in the holes. Let cool and put whipped topping and candy on top. Drizzle with hot fudge topping when serving.
— Miss Tennessee 2002 Valli Kugler Kelly (Miss UT Martin)
DooWap Icebox Dessert
2 (9-inch) pie shells, baked (can use graham cracker if you prefer)
1/4 cup butter
1 (8-oz.) package flaked coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping, thawed
1 (12-oz.) jar caramel ice cream topping
In a medium skillet, melt butter over medium heat. Add coconut and pecans. Toss well, and sauté until coconut is lightly browned. Set aside to cool.
In a large mixing bowl, beat cream cheese until fluffy; add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 cream cheese mixture into each pastry shell. Sprinkle 1/4 coconut mixture over each pie. Drizzle 1/2 caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture. Pies may be served chilled or frozen.
Hello Dollies
This recipe was a favorite of my grandmother, whom we called “Mum.” She was a fabulous lady and a wonderful cook!
1 stick butter
1-1/2 cups graham cracker crumbs
1 can sweetened condensed milk
1 (6-ounce) package semi-sweet chocolate chips
1 (6-ounce) package butterscotch chocolate chips
1 package flaked coconut
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. In a 13-by-9 baking pan melt butter. Remove from heat and sprinkle graham cracker crumbs over butter. Pour condensed milk over crumbs. Top with chocolate chips, butterscotch chips, coconut and nuts. Press down gently. Bake at 350 degrees for 25 minutes or until golden brown. Cut into squares. Yummy!
— Bonnie Chary of Jackson
Strawberry Delight
1 (10-ounce) angel food cake
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh squeezed lemon juice
16 ounces whipped topping
2-1/2 cups sliced strawberries
Break cake into bite-size pieces. Mix milk and lemon juice in a large bowl; fold in whipped topping, strawberries and cake. Chill for 6 hours or overnight.
Sterling Marlin’s Berry Freeze
1 can (14-ounce) sweetened condensed milk
1/4 cup lemon juice
2 cups mini marshmallows
1 can (16-ounce) whole berry cranberry sauce
1 can (20-ounce) crushed pineapple, drained
1/2 cup chopped pecans
3 drops red food coloring
1 container (8-ounce) frozen whipped topping, thawed
In a large bowl, whisk together sweetened condensed milk and lemon juice. Stir in mini marshmallows, cranberry sauce, crushed pineapple, chopped pecans, and food coloring. Fold in whipped topping until no streaks remain. Spoon into a 13x9x2-inch baking dish. Freeze until firm, about 4 hours or overnight. Cut into squares and serve.
— Paula Marlin of Columbia
Peanut Clusters
1 can condensed milk
2 cups Spanish peanuts
10 ounces miniature marshmallows
1 (12-ounce) package chocolate chips
Melt chocolate and milk. Pour over peanuts and marshmallows. Mix and drop by tablespoon on buttered cookie sheet or wax paper. Allow to set.
— Kandy Kirk Mallory (Jackson native) of Lebanon
