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Sinful Southern Style Sweets

Updated on September 21, 2008

Did somebody say sweets???

The Wrong End of the Chow Line

For as long as I can remember, we have had family reunions with food tables stretched for what seemed like an eternity simply loaded with mouth-watering home cooked meals. But my favorite part has always been the dessert table, which I have argued from the beginning, was at the wrong end of the line!

I have tried and tried, to no avail, to convince everyone that we should start with the sweet table and work our way back to the other foods. It just seems like the right thing to do because by the time you get done at the food table, you have no room left for the different desserts that flood the path of your sight every time you walk by.

Since I have always fought for justice on the dessert tables, I figured I would make a hub specifically for desserts! After all, it's my hub and the grown-ups can't tell me I can't do it, right? But beware that this is a dangerous hub! It frequently causes munchies and outright hunger so you better grab a snickers and a coke before you start reading!

Southern Pecan Pie

Ooooohhh, the sweet smell of a pecan pie baking in the oven seems to linger for the entire day! While the pecans may have a season, the delicacies that can be produced from these magnificent treats from nature are ongoing. Therefore, make sure you get lots of them during their season and get them shelled and frozen for the remainder of the year!

I prefer buying mine straight from the orchard (or the person who has the orchard) so that I know they are fresh. Many of the ones you buy already shelled in stores are old, tough and have a really strong taste that totally changes the flavor of the recipes.


  • 1 cup chopped pecans
  • 1 cup packed light brown sugar
  • 3/4 cup white corn syrup
  • 3 tablespoons melted butter or margarine
  • 3 large eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1 unbaked pie shell

Preheat oven to 400 degrees. Chop pecans fairly small. Some people use pecan halves but when they are chopped small, you get more pecan taste in each bite! Set the pecans aside and slightly beat the eggs. Add sugar, vanilla and corn syrup to the eggs and stir. Melt butter, pour into the mix and stir. Add pecans, mix well and pour into the unbaked pie shell. You don't prebake the shell because it will burn before the pie is done on this one. Bake the pie for 10 minutes and then reduce the oven temperature to 325 degrees bake another 35 minutes. Pie is done when all the pie sets except a small circle in the center. It will shake slightly. Remove from oven and cool slightly before refrigerating. Pie will completely set after refrigeration.

TIP: In order to keep the outter edge of the pie shell from burning or getting too brown before the pie is done, you can tear thin strips of tin foil and put it around the outter adge of the crust, avoiding covering any of the pie filling. You can also lay a piece of wax paper over the top of the pie once you remove it from the oven to avoid the pecans getting too hard.

Sweet Potato Pies

Now, we're talkin'! You may notice that my recipe is a bit different from many others because I don't use sinnamon or nutmeg in mine. One reason for this is that I am just not a big nutmeg fan and another is that it doesn't take away from the flavor of the sweet potato. Trust me, it's delicious!


  • 1 1/2 cups of baked, mashed sweet potatoes
  • 1 stick butter or margarine, creamed
  • 1 cup sugar
  • 3 eggs, slightly beaten
  • 1 can Eagle Brand Milk (or other brand of sweetened, condensed milk)
  • 1 tsp vanilla
  • 2 unbaked pie shells

Bake, peel and mash potatoes and set aside. Preheat oven to 350 degrees. Slightly beat eggs and add sugar, condensed milk, vanilla and stir. Cream butter and add to mixture then add potatoes and mix well. Pour into unbaked pie shells and bake for 30 minutes. Pie will turn golden brown on top when done. Ovens vary so if they aren't golden brown, bake longer, checking it often for brownness. Cool slightly before refrigerating. You can either refrigerate them or serve them warm. If you don't plan to refrigerate, you can store at room temperature with tin foil covering.

Buttermilk Candy

Who could ever imagine that anything made with sour buttermilk could come out sweet? I was hesitant to even try this candy with a name like this but I gathered the courage and dove in. Once I made the first batch, I was hooked!


  • 2 cups sugar
  • 1 cup buttermilk
  • 1/4 cup butter or margarine (1 stick)
  • 1/2 teaspoon baking soda
  • 2 tablespoons white corn syrup
  • 1 teaspoon vanilla
  • finely chopped nuts of your choice to taste

Mix and heat over medium heat in a large, heavy pot until it comes to a boil and thickens (about 238 degrees or hard boil). Cool until lukewarm and then beat until thick (similar to fudge). Pour out onto buttered plate. Cut into squares. This candy will turn a rich brown right before your very eyes!

Southern Pralines

This has got to be one of the most favorite candy in the south. Once you try this little temptation, you will understand why! While it takes time and work to create them, it is well worth the effort you put into it.


  • 1 box light brown sugar
  • 3/4 cup evaporated milk
  • 1/8 teaspoon salt
  • 1 teaspoon butter or margarine
  • 2 cups finely chopped pecans

Mis sugar, salt, milk and butter in a 2 quart saucepan. Cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to 234 degrees, stirring cinstantly. Remove and let cool 5 minutes. Stir rapidly until mixture begins to coat pecans and thickens. This may take a while as mixture will be very hot when you first start. Make sure that you sit comfortably with a towel protecting your lap from the hot pot and settle in with it. Once it begins to thicken, it will thicken very rapidly so be ready to drop from teaspoon onto the buttered aluminum foil.

Pecan Crisp Cookies

These and the southern pralines were my Daddy's favorite! Every year at Christmas I had to make sure I made an extra batch of both for him to have his very own to take home from the gathering! Sometimes, he'd hint during the year that he couldn't wait until Christmas to get more of my pecan cookies and candy just because he knew I would make him some. Never understood why he wouldn't just ask me to. Guess he didn't want me to go to any trouble but, hey, it was Daddy! Why would that be too much trouble for someone who has done so much for others, right?

After he passed away in December 1998, I just couldn't make myself do these 2 recipes anymore. That is until my sister told me last year (2007) how much she missed my candy. So in December 2007, I resumed my making of these recipes and I am so glad that I did! Along with the wonderful taste comes the flooding memories of all the times Daddy boasted about how good they were. Now, they are both my comfort food!


  • 1/2 cup shortening
  • 1/2 cup butter or margarine
  • 2 1/2 cups light brown sugar
  • 2 eggs, well beaten
  • 2 1/2 cups self rising flour
  • 1 cup finely chopped pecans

Preheat oven to 350 degrees. Thoroughly cream shortening, sugar and butter together. Add well beaten eggs and mix. Add flour and pecans and mix well. I prefer to wash my hands and knead all this together because it is easier to handle this way. Once mixed, drop from teaspoon onto greased cookie sheet. Bake for 12 to 15 minutes, depending on how crunchy you like them. I prefer the less time so they are soft and chewy!

Lemon Cream Pie

This is the only kind of lemon pie I will eat. It is more like a lemon cheescake mixture, only not as thick. I love the creaminess and how easy it is to adjust the tartness to whatever you prefer. Not to mention how fast and easy it is to make for unexpected company. It takes about 5 minutes to whip these up!


  • 2 Graham cracker pie crusts
  • 3 cans Eagle Brand milk (or other brand sweetened condensed milk)
  • bottled lemon juice

Pour sweetened condensed milk into a bowl. Add about 1 cup of lemon juice. You can add more lemon juice to reach desired tartness. Once you have the tartness you like, simply pour into pie crusts and refrigerate. You just can't get any easier than that!

Easy Peanut Brittle

This recipe is as simple as they come. You simply have to move quickly at the end to avoid the candy setting too fast on the pan.


  • 1 1/2 cup sugar
  • 1/2 cup white corn syrup
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups raw peanuts

Butter a large cookie sheet and keep it closeby. Mix all ingredients except soda in large iron skillet until boiling, stirring constantly. Continue to cook until raw peanuts begin to pop like popcorn. Mixture will smell slightly scorched. Take off heat and stir in soda. This is where you will need to be very close to the cookie sheet because when you add the soda to the mix, it will foam. Stir well and pour ontil buttered pan. Let cool and just break into the prefered size pieces and enjoy!

TIP: To store the peanut brittle (if you have any left!) you won't want to use an air tight container because it can build up moisture and the candy will become sticky. Just wrap in plastic wrap and store at room temperature.

Homemade Reese's Cups

This is one of my favorite recipes because I have always lived Reese's Peanut Butter cups! Making these at home only creates one slight problem. It is very hard to keep everyone from eating the candy balls up before I can get them dipped into the chocolate!


  • 1 1/2 cups graham cracker crumbs (or 1 package graham crackers ground)
  • 1 lb. confectioners sugar
  • 2 sticks margarine
  • 1 lb. jar peanut butter
  • chocolate almond bark

Mix all ingredients except almond bark until well blended. Mixture will be very thick! Roll into small balls and put on cookie sheets lined with wax paper. Insert toothpick into each candy ball Melt almond bark in double boiler. Remove candy from freezer and dip each ball inot the chocolate. Spin around on toothpick until no more chocolate is streaming from the candy then place back on wax paper to cool. After all the candy is dipped and cool, remove all toothpicks and store candy in air tight container.

TIP: If you do not want to use the toothpicks to dip the candy, you can use a bakers rack to place the candy on and pour the almond bark over the candy and let cool. Flip candy over and coat the bottom side if needed. I had to start doing this since I make about 5 batches at the time for gatherings. This saves time. I put wax paper under the rack to catch the chocolate so that I can put it back in the boiler to remelt and use. If the chocolate begins to get too thick to dip, you can add just a touch of shortening to thin it down a bit. Those directions are on the almond bark package.

Molasses Tea Cakes

If you are really looking for some down home cookies, you can't beat a good molasses tea cake! The important thing is to be sure to purchase some really good molasses. Some labels claim to be pure cane molasses but aren't. That's when you find a good contact "outside" the marketing area. Guess you can look in the yellow pages for the black market molasses dealers!

But seriously, there are many people who actually grow the sugar cane and make their own molasses in the south so it is fairly easy to come by in our area. Hope you can find a good source in your area!


  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 cups self rising flour
  • 1/4 cup milk
  • 3/4 cup molasses

Preheat oven to 350 degrees. Cream shortening; add sugar and egg. Mix milk and molasses in seperate bowl. Add flour and liquid mix alternately to the first misture. Once well blended, drop by teaspoonfuls on ungreased (non-stick) cookie sheet. Bake for 8 to 10 minutes.

Not Just Recipes

Since I started these hubs, I have come to realize that most of these recipes are not just recipes to me. Many of the have a story behind them and in some way, have become just as much an important part of my heritage as the blood in my veins. I love being able to publish them in a hub because I don't have to stick with a "cook book" format.

These hubs not only allow me to share the goodness of the south with others but also the stories behind the recipes. The southern traditional cooking isn't just about the food that is produced but about the fellowship behind the food. Many of these recipes have been in many families for generations and usually carry a certain memory for those who have passed them along. it has been wonderful going back in time as I have shared these recipes with you and I look forward to sharing many more in the future!

Ok, Ok! I'll start my diet tomorrow...or the next day....or...maybe NOT!


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    • profile image

      Ailsa Forshaw 

      6 years ago

      What a fun read! I really like your style! I'm gonna try a variation on the lemon pie... want to make lemon bars, was in here looking for a recipe using my million cans of condensed milk that I bought! lol! Think I'll try a lemon bar with a cream cheese center... am thinking about it, right now! lol! Ailsa :)

    • Jennifer Bennett profile image

      Jennifer Bennett 

      8 years ago

      Great hub. I love any desserts with pecans in them.

    • Putz Ballard profile image

      Putz Ballard 

      9 years ago

      Your my kind of lady, my wife is a baker and she also can make a mean pecan pie, easy on the buds but murder on the waisline.

      Robert Ballard

    • DeBorrah K. Ogans profile image

      DeBorrah K Ogans 

      9 years ago

      Bonnie Ramsey,

      Great hub of Southern desserts! I have tasted Pralines, but never made them. I am going to try this recipe!

      What great treats. You have given me some great ideas for the soon upcoming holidays. Thank You


    • profile image


      10 years ago

      That pecan pie looks yummy- and a favorite of mine! You have Lots of good recipes here.

    • Karen N profile image

      Karen N 

      10 years ago from United States

      Love the recipes, My Grandma always made the best pecan pie :)

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States


      Thanks for dropping by! I do the same thing when we go out or at family reunions. The good part about family reunions, though is that you can take a "doggie bag" or two lol.


    • Annette Rozen profile image

      Ann Martin 

      10 years ago

      sweet potato and pecan pie - my favorites. I completly agree with you about dessert coming first. Whenever i eat out, the frst thing i do is check the dessert window. If dessert loks good, i make sure to order a smaller "main" to leave room for the real "main of my meal!

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      Hi, Jim! Sounds like a plan to me! Thanks so much for reading!


    • jim10 profile image


      10 years ago from ma

      Wow there are so many recipes here that I really can't wait to try. I guess I just found my plans for the weekend.

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States


      Thanks for stopping by! Thanks so much for the nice comments. Unfortunately, doing these hubs make me hungry lol.


      Thanks for visiting! The peach ice cream was my Daddy's favorite!


    • Cailin Gallagher profile image

      Cailin Gallagher 

      10 years ago from New England

      I love your recipes! I can't wait to try these! I lived for a year in Decatur, Georgia and simply loved the food of the local women that I worked with. Their peach ice-cream was amazing. Thank you!

    • amy jane profile image

      amy jane 

      10 years ago from Connecticut

      Oh Bonnie! You have out done yourself this time! I love Southern Pecan Pie. My aunt (from Alabama) used to make it for us when I was a kid and I miss that pie. New England pies are just not the same. Thanks for the recipe. Maybe I will allow myself to indulge once a year. :)

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States


      Thanks so much for reading and commenting. I think this has become my favorite hub but it sure makes me hungry! LOL


    • The How To Hub profile image

      The How To Hub 

      10 years ago from Australia

      I'm getting a tooth ache just reading this : ) Thumbs up from one sweetie to another!

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      Hi, Irene! So glad you stopped by! I have never heard of sour cream pie but I do have an awsome sour cream coconut cake recipe that will be in a future hub. I'll have to check into this pie! I absolutly gag at the thought of sour cream but I am finding certain recipes that I love that has it in there. If it doesn't taste like sour cream, I can deal with it LOL. I just finished another in this series today so that makes 3 so far. Got ideas for several more already but going out of town tomorrow so I won't be here to do one. I will miss hubbing LOL. I really appreciate you "digging" my business article directory. One of your team members visited and left me a wonderful comment! I have gotten several visits from Digg since we talked the other day so that is pretty cool!

      Tell hubby happy late birthday! I was so busy hubbing this morning that I didn't notice the date until I talked to hubby at lunch and he told me happy anniversary LOL. That is bad! But he was understanding and even took me out for Mexican tonight. That is another one of my weaknesses, along with pretty much every recipe I have done in this series so far! The hardest part is looking through all the pics for the hubs, I stay hungry! LOL. Thanks again for everything!


    • Renegade Coach profile image

      Renegade Coach 

      10 years ago from Langley, BC

      I've known you less than a week and you've already found my weakness!! LOL I love pecan pie! What a decadent article! Enough to put pounds on just reading it! Are you familiar with sour cream pie? It just sound Southern to me; I don't know where it originates. A friend of mine makes it on very rare occasions. She just made one for my husbands 65th birthday party and it brought back so many memories! I like your idea of starting at the dessert table!


    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      Yeah, gss, those are awsome, aren't they? There are so many great desserts that you can believe that there'll be more to come! Thanks for reading and posting!


    • gss profile image


      10 years ago from Florida

      I have great memories of my mom's pecan pie from my childhood. Love those pies. Thanks!

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      That's for sure, LBD! I didn't get a little fluffy by passing up the good stuff! Thanks for reading! I'll have another one out later tonight. Gonna go out to eat Mexican for our anniversary tonight and I'll finish the last of it up when I get back in!


    • Lifebydesign profile image


      10 years ago from Australia

      Hurray- someone else who agrees that desserts should come first! Love the pecan recipe!

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States


      Thanks for reading! Peanut brittle is very easy! You just have to be quick once you put the soda in because it sets really fast! You have to have time to pour it out and get it spread fairly thin before it sets. But it is easy!


      Try again! Like you said, just take it out while the center is jiggly. The pie will be set around the outer edge and a small circle in the center about 3 inches in diameter that will still shake a bit. I know you'll get the hang of it! Thanks so much for stopping by and posting and let me know how it goes!


    • marisuewrites profile image


      10 years ago from USA

      thanks for these deliciious looking recipes. The challenge for the pecan pie, for me, is baking it just right. I tend to keep it in the oven too long; have found out it needs to come out when it still jiggles. My Middle Son, now 22, bakes pecan piese better than I do! =)

    • profile image


      10 years ago

      I never knew that peanut brittle was such an easy recipe! Definitely something I will try ;-)

      Thanks, Carol

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      Thanks so much sixty! That sweet potato pie is my favorite recipe for that because it doesn't have all the nutmeg and other spices to cover up the flavor of the sweet potato. You can actually taste the flavor better! I appreciate your visit and will be getting another one out soon!


    • sixtyorso profile image

      Clive Fagan 

      10 years ago from South Africa

      Great stuff.

      i love pecan Pie and was intrigued by your sweet potato recipe.

      I will certainly bookmark this one!

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      LOL rmr, I know exactly what you mean! I will never have to worry about becoming and anorexic because I simply love food entirely too much! While I do try to watch my weight, I also have a weakness for things such as what are in this hub! Guess I'll just have to be happy with "slightly fluffy" instead of the size zero jeans I used to fit into! LOL. Thanks so much for reading and posting!


    • rmr profile image


      10 years ago from Livonia, MI

      Your pecan pie was my favorite recipe, here. Until I read the next one, and the one after that, and...

      Love 'em all!


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