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Have a ‘yummy’ holiday!

This week we’re taking a break from the travel posts with a wish for everyone: to have a ‘yummy’ holiday! To help you do that, I’m going to re-post some of the recipes we’ve had here on PFHT so you, our readers, don’t have to go hunting for them. Once I got started, I realized what a cooking, eating bunch we are.

Recently, I did a “Best Thing I Ate at Thanksgiving” post and shared several recipes, but they were in the comments and got a little lost. I’ll repost those below as well.


Ingredients:  3 C. sweet potatoes, cooked, peeled, mashed (about 3-4 medium)
1 C. sugar
2 eggs
1 T Vanilla
2/3 C butter
1/2 C. milk

Topping: 1/3 C. flour
1/3 C butter
1 C brown sugar
1 C chopped pecans

Mix sweet potatoes, sugar, eggs vanilla, milk & 2/3 C. butter. Pour in greased casserole dish.

Mix in small bowl:  brown sugar, flour, 1/3 c butter, & nuts.  Pour over sweet potato mixture.  Do not mix in.

Bake at 350º F. for 30 min.   Top will be crunchy.  Stir crunchy crust into the soft potatoes and serve.  (Add marshmallows to top and brown for 5 min. if desired.)

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Karo Syrup’s original Pecan Pie recipe is here:

My Granny’s version: Southern Pecan Pie

3 eggs, slightly beaten
3/4 C. Dark Karo syrup
3/4 C. clear Karo syrup
2 Tbsp butter, melted
1/8 tsp salt 1 tsp vanilla
3 Tbsp flour
1-1/2 C. whole pecans
1 unbaked 8″ pie shell
Combine eggs, molasses, syrups, melted butter, salt and vanilla in mixing bowl. In a small bowl, make a paste of a small amount of the liquid mixture and flour; stir into remaining mixture. Add pecans. Stir. Turn into unbaked pastry shell. Bake at 325º F for 1 hour or until firm.

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My chocolate version comes from the recipes included with Baker’s German Sweet Chocolate bars. I can’t find a link to the one I have. This one adds coconut, but the one I use doesn’t.

The one I use doesn’t.


1 pkg (4 oz) BAKER’S® GERMAN’S® Sweet Chocolate
2 Tbsp butter
1 C. corn syrup (I use Karo)
1/3 C sugar
3 eggs 1 tsp vanilla
1-1/2 C pecan halves
1 unbaked 9″ pie shell Whipped topping (optional)

Heat oven to 350º F Microwave chocolate and butter in large microwavable bowl at HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Mix in corn syrup, sugar, eggs and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake 55 minutes or until knife inserted 1 inch from center comes out clean. Cool on wire rack. Garnish with whipped topping and additional pecan halves, if desired. 8 servings.

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If anyone is in the mood to make cookies, like Samantha Storm was, check out the link to her name and you’ll find the recipes for Pumpkin Whoopie Pies Cookies, and Cooky Cookies. Also in the comments, were links for
an Australian favourite – ANZAC biscuits (from a regular, Mary Preston)
Cornflake Chocolate Chip Marshmallow Cookies (via C.E. Hart)
Fruitcake Cookies (via Pam Asberry)

Pumpkin Cookies (from Sandra Elzie)
2/3 cup shortening
2 eggs
1 ¼ cup sugar (1/2 brown, ½ white)
2 tsp vanilla
1 cup canned pumpkin
2 1/2 cups fours
4 tsp baking powder
1 tsp salt
½ tsp each cinnamon, nutmeg & ginger
¾ cup raisins or nuts….optional

1) Mix everything together and bake 375 degrees for 15-18 minutes. 2)Frost or glaze with just conf sugar and milk  (depending how sweet you like your cookies)

When cooled, they can be frozen in zip-lock bags.  They thaw to taste like you just baked them.  (I usually double the recipe…some for now & some to freeze)

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Marilyn Baron also posted a recipe for Sinfully Sweet Chocolate-Chocolate Chip Cookies that sound…well, sinful!

Maxine Davis shared her recipe for Buttermilk Pie and my, is it as tasty as it is EASY!

Bryonna Nobles shared her Nana’s recipes for Broccoli-Rice Casserole, Sweet Potato Casserole, Cold Oven Pound Cake and Banana Pudding. Now if that’s not a bunch of yummy, I don’t know what is.

But that’s not all.

Kimberly Brock shared her recipe for Damascus’ Pumpkin Spice Pound Cake
and Linsey Lanier shared her recipe’s for Hubby’s Guilt-Induced Make Up Appetizer and French Onion Dip made with Greek yogurt.

Since we’re talking food and recipes, I would be remiss if I didn’t let everyone know that we PFHT ladies have a cookbook available which can be seen on our books page near the bottom. If you’re interested in purchasing one, e-mail us using the CONTACT form in our menu header.

In addition, Marilyn Baron has a terrific recipe for  Pasta Passionata Alla Carbonara  in Passionate Cooks: Free Recipes From Today’s Hottest Romance Authors. Follow the link to download the book for FREE!






[…] Today on PFHT, I’m sharing a ton of recipes and links to recipes which we’ve highlighted over the years. Need a new dish to take to that family gathering? You’ve been picked to make dessert or supply a gross of cookies to your child’s home room? We’ve got you covered! Share this:MoreLike this:LikeBe the first to like this. […]

Mary Preston - December 7, 2012 - 4:13 am

We will be having a lot of BBQ,light salads & fruit over the Christmas & New Year period. It is very **HOT** here in Australia.

Marilyn Baron - December 7, 2012 - 9:10 am

These are great recipes. Thanks for compiling them. Our Petit Fours and Hot Tamales cookbook would make a great gift for the holidays or any day of the year.

Pam Asberry - December 7, 2012 - 9:17 am

Just reading these recipes makes me hungry! I am going to try Maxine’s buttermilk pie tomorrow. Thanks for posting the link!

maxine - December 7, 2012 - 12:09 pm

Thanks for the refresher on the recipes. I’m going to try Granny’s pecan pie. Good luck, Pam with the buttermilk pie. Hope you enjoy! Australia? I’d love to hear more of what you have for the holidays…

Carol Burnside - December 7, 2012 - 3:08 pm

Mary, we’re all fascinated with Australia and their ‘opposite’ seasons from the USA. Being from Texas and having lived in Hawaii, I’ve actually experienced ‘hot’ Christmas holidays. I much prefer ones that require a nice cup of cocoa to ward off the chill.

Carol Burnside - December 7, 2012 - 3:10 pm

You’re so right, Marilyn. I couldn’t believe how many recipes we’d shared here and there. And the cookies. Lots of cookies recipes.

Carol Burnside - December 7, 2012 - 3:11 pm

Let us know how it turns out, Pam. I really enjoyed it.

Carol Burnside - December 7, 2012 - 3:13 pm

Maxine, Granny would be proud to know her recipe is being shared worldwide. Don’t forget to protect that outer edge of crust through all but the last 10 minutes of baking. :-) Happy eats!

Sandra Elzie - December 7, 2012 - 3:36 pm

Great post….and a great reminder that there are some fantastic recipes in our PF&HT cookbook.

I just made the pumpkin cookies last week & a few dozen are in my freezer for a later date.

Merry Christmas!

Linsey Lanier - December 7, 2012 - 7:12 pm

This is a great post. Yummo! :-D

Susan Carlisle - December 8, 2012 - 4:45 pm

What is not to love about good food!

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