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 Grab a cookbook, ladies!  Turn to page 65, and post the recipe you find there.

by on Jul. 2, 2012 at 9:31 AM
Replies (11-12):
by on Jul. 3, 2012 at 2:11 PM

 I love French Silk Pie.....I even have a baked version that is awesome!

Quoting jessicasmom1:

French Silk Pie Taste of home





8 ServingsPrep: 50 min. + chilling


  • Pastry for single-crust pie (9 inches)
  • 4 eggs, beaten
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 1/4 cup baking cocoa


  • Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry
  • shell with a double thickness of heavy-duty foil. Bake at 450°
  • for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire
  • rack.
  • In a small saucepan, combine eggs and sugar until blended. Cook over
  • low heat, stirring constantly, until mixture reaches 160° and
  • coats the back of a metal spoon. Remove from the heat; stir in
  • vanilla. Cool to lukewarm (about 90°), stirring occasionally.
  • In a large bowl, beat butter until light and fluffy. Beat in cocoa
  • until blended. Add the cooled sugar mixture; beat on high speed for
  • 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours
  • before serving. Refrigerate leftovers.
  • Yield: 8 servings.


by Platinum Member on Jul. 3, 2012 at 8:13 PM

 There are about a gazillion different ones. Plus, every year they publish a yearly edition of all the recipes printed in their monthly magazine.

Quoting jessicasmom1:

Hmm ladies I spent many days , weeks, months down South maybe I need to see about some of these recipe books. 

Quoting VanBurren:

I saw that and had to do a double-take:)  I love all my Southern Living cookbooks....they have recipes that fit me. 

Quoting SweetLuci:

 My recipe is from The Ultimate Southern Living Cookbook and yours if from the All-New Ultimate Southern Living Cookbook-cool!

Quoting VanBurren:

 In my All-New Ultimate Southern Living Cookbook, I found a handful of drink recipes.  Here's one that sounded interesting....


15 cups seeded and cubed watermelon

2 (12-oz) cans frozen lemonade concentrate, thawed

2 fresh mint springs


Process 15 cups watermelon, in batches, in a blender or food processor until smooth.  Combine lemonade concentrate and 2 mint sprigs, and cook in a saucepan over medium-high heat 10 minutes.  Stir together watermelon puree and lemonade mixture; cover and chill 8 hours.  Remove and discard mint.  Stir and serve over ice.





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