Girlfriends' RECIPE Collection

Joe introduced me to these, and Paula Deen has a recipe for them on Food Network . So I am jumping to the conclusion that they are popular in the South... :) Here's how we made ours. Heat 2 inches of vegetable oil in a large pot on medium heat. You want to heat to about 350 degrees, so we used a candy thermometer to monitor the temp. Prepare the toppings. Note - For the toppings, we didn't actually measure any of the ingredients, just eyeballed it. But this is about how much we used. Glaze: 1/2 cup powdered sugar 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Cinnamon Sugar Coating: 1/2 cup powdered sugar 2 Tbsp Cinnamon Whisk together in a dish with a lid or a paper bag, set aside. Peanut Butter Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk 2 Tbsp peanut b

This is a family recipe from my dad's side. Everyone seems to like at least some aspect of the dessert, even if it's just the crust! Crust 3 egg whites - SAVE the yolks for the filling 1/4 tsp. cream of tartar 3/4 c. sugar Filling 16 oz. Chocolate Chips 1/4 c. light corn syrup 1/4 c. water 3 egg yolks 1 T. Pero (or instant decaffinated coffee) 1 tsp. vanilla 1 c. whipping cream Topping 1 c. whipping cream 2 T powdered sugar (or so, to taste) For the crust: Beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar and beat until really stiff peaks. This takes about 10 minutes, so just let the mixer go until the peaks form, but watch it so it doesn't go too long and get grainy. Spread into ungreased pie pan.* Pour into the middle and spread it up to form the sides. Bake at 225 for 1 hour. At this point, you can turn off the oven and just let the crust sit there to cool off gradually. It's not in the original recipe to do so, but we fo