Neiman-Marcus Cookies
1/2 cup unsalted butter, softened
1 cup brown sugar
3 teaspoon granulated sugar
1 egg
2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. Makes 15 large cookies.

German Chocolate Cake
4 oz German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
egg yolks
4 Egg whites, stiffy beaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1-1/3 cups coconut
1 cup chopped pecans

Oven Temp ~ 350 degrees.

Baking Time ~ 30 - 35 minutes ~Pan Type ~ Three 9 inch round pans.

Preheat oven, spray pan with non-stick spray and line pans with parchment paper.

Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites.

Pour into three prepared pans. Bake.Frost tops with Coconut Pecan Frosting, leaving sides unfrosted.

Coconut Pecan Filling and Frosting
Combine all ingredients except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable.

Fried Green Tomatoes
From the first day my mother served fried green tomatoes, I liked them. While living on a Tennessee farm during the great depression, we survived by growing almost all our food. As we all know, tomatoes are green before they turn red. We enjoyed green tomatoes while waiting for others to become red. We ate them for breakfast, dinner and supper. As you can see from the recipe, they are easy to make. I think the secret in making them better is taking out some of the biter taste by soaking them about 15 minutes in a bowl of sightly salty water after they have been sliced. However, they must be rinsed with clean water before they are prepared for cooking.

3 medium, firm green tomatoes

1/2 cup all-purpose flour

1/4 cup milk2 beaten eggs

2/3 cup fine dry bread crumbs or cornmeal

1/4 cup olive oil1/2 teaspoon salt

1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices.

Sprinkle slices with salt and pepper.

1. Let tomato slices stand for 15 minutes in a bowl of slightly salty water.

Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2. Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Brown Gravy
Ingredients:

3 Tablespoons meat drippings

3 Tablespoons flours

Sprinkle of onion powder

Sprinkle of garlic powder

Salt and pepper to taste

1/4 cup sherry (opt.)

1 clove garlic, minced

Sprinkle of crushed rosemary

Chicken broth or water

Directions:

Add garlic to meat drippings in pan....stir several minutes over med. high heat...stir in flour...cook another minute, add liquids...cook until mixture bubbles and begins to thicken....(add liquid as necessary to get desired thickness) Add spices...reduce heat to a low simmer and cook about 5 minutes....Very good over pork tenderloin and mashed potatoes.

Pumphin Pie
Makes 4 pies
4 pie crusts
2 large cans of pumpkin
2 cups brown sugar
1 tablespoon allspice
1 tablespoon nutmeg
1 teaspoon salt
5 to 6 eggs beaten lightly
2 12 oz. cans of evaporated milk

Pre-heat oven to 425 degrees.
In a large bowl, whisk the pumpkin with brown sugar and spices. Whisk eggs slowly then blend milk thoroughly. Let chill in the refrigerator for at least one hour. Pour into pie shells. Cook in preheated oven at 375 degrees for 45 minutes.