Recipe Talk

If anyone has the cookbook "Starr Recipes from Greystone", I would appreciate the recipe for "Creamy Peanut Butter Fudge" from her cookbook.

Thank you

There is a cookbook for sell on www.amazon.com

Mary Starr Peanut Butter Fudge Recipe

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I am not familar with Mary Starr's Peanut Butter Fudge but mine has peanut butter chips in it and it is delicious and easy.
Kathy's Fudge

1 1/2 teaspoons butter for pan coating

3/4 cup butter (no substitutes)
1 can (14 ounces) sweetened condensed milk
3 tablespoons milk
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
1 cup butterscotch chips
1 jar (7 ounces) marshmallow creme
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup chopped nuts

Line a 13 by 9 by 2 inch pan with foil and grease the foil with 1 1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove from the heat; stir in the butterscotch chips, marshmallow creme and extracts until well blended. Stir in nuts. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in refrigerator.

http://www.copykatchat.com/archive/index.php?t-22006.html

CookinKat05-10-2007, 09:37 AM
I have the Mary Starr cookbook, took me awhile to find it.......duh, I have way too many cookbooks. There are 2 custard recipes.

Honey's Boiled Custard

8 eggs (separated)
4 TB. White Lily All Purpose Flour
Pinch of salt
1 or more T. vanilla, or other desired flavoring
1 1/4 cups sugar 2 qts. sweet milk

Sift flour, sugar and salt together. Add slowly to slightly beaten egg yolks and continue beating until creamy. Add to milk which has been scalded and cook over low heat, stirring constantly, until custard just begins to bubble or comes to a slight boil. Do not over-cook or it will curdle. Remove from heat. Beat egg whites until stiff as for meringue and spread over top of hot custard. Then do not disturb until completely cool. Now add flavoring and gently fold the egg whites thru the custard. Chill thoroughly before serving.

BOILED CUSTARD

Beat until light, in top of double boiler- 4 egg yolks
Gradually beat in: 1/2 cup sugar
Add and blend well: 1 cup milk
Stir in 1/4 cup sugar
Gradually add, stirring constantly: 3 cups milk
Place over simmering water. Cook, stirring frequently, until mixture coats a spoon (about 1 hour). Remove from heat, let cook slightly. Stir in 1 tsp. vanilla extract. Pour into glass jar or pitcher. Cover and chill. Serve with topping of whipped cream, and nutmeg if desired.

My Grandpa always requested custard on his birthday, I remember my Mom cooking it but her recipe was lost in Katrina. Hope one of these helps you out!

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Mary Starr’s Hearty Potato Soup

Peel and dice one medium potato for each serving. Chop a proportionate amount of onion and celery. Cover with water. Salt to taste. Cook, covered, until vegetables are tender. Stir in, and cook about 10 minutes longer, one teaspoon cornmeal for each potato. Fry until crisp two slices breakfast bacon for each serving, and drain the bacon on a paper towel. Break bacon into small pieces and add to cooked vegetables along with one cup milk for each serving. Heat to serving temperature. Taste and correct seasoning.

Patty Smithdeal Fulton’s
Butter Pecan Bread

1 box Butter Pecan Cake mix

4 eggs

1 small box coconut instant pudding

1 scant cup Canola oil

1 cup very warm water

1 cup chopped nuts, such as pecans

Combine all ingredients except nuts. Beat well. Stir in nuts. Pour into two greased and floured loaf pans. Bake at 325 degrees for 45 minutes or until a toothpick comes out clean.

Starr, Fulton were TV cooking pioneers
Fulton lives in Johnson City. Starr, whose real name was Mary Walker, died in 1995.

As Seen on 6 News at Noon, October 3, 2003
"Starr Recipes from Greystone" -- Chewy Peanut Butter Bars
1/3 cup shortening
½ cup peanut butter
¼ cup light brown sugar, firmly packed
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup unsifted White Lily plain all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 1/3 cups coconut*

Preheat oven to 350°.

In the mixer cream together shortening, peanut butter, brown sugar, and granulated sugar. Add vanilla and eggs and beat well. Add flour, baking powder and salt and blend well. Stir in coconut to mix well. Spread evenly into a greased 13x9x2 inch pan. Bake for about 25 minutes in the preheated oven or until golden brown and done. Cool and cut into bars.

*NOTE: The original recipe calls for a 3.5 oz. can of coconut which is equal to 1 1/3 cups. The canned coconut is twice as expensive as what comes in a bag! You can leave the coconut out if you don’t like coconut. It does add a nice texture.

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Imperial Salad (2 versions)
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I received numerous e-mails and phone calls answering Mary Lou's request for the sandwich spread once served at Knoxville's Market House. Some readers said I could find it in Mary Starr cookbook, "Starr Recipes from Greystone, others steered me to Louise Durman's cookbook, "Recipe's Upon Request." The recipes differ. Here are both versions.

Imperial Salad

1 small head firm, white cabbage
4-6 carrots
6-8 radishes
5-6 stalks celery
2 green peppers
Salt and pepper to taste
Mayonnaise
Boiled ham (optional)

Grind vegetables on fine or medium blade of food chopper. Season to taste and blend with mayonnaise. Several slices of boiled ham may be ground with vegetables if desired. This was served on soft buns in Market House and almost melted in your mouth.
Source: "Starr Recipes from Greystone"

Mary Starr was a cooking legend and favorite television host on WATE 6. This recipe is found on page 253 of Starr Recipes from Greystone, which is available from John T. O'Connor Senior Center (865-523-1135).

Mary Starrs Chocolate Wet Cake Recipe

Ingredients
•CAKE
•2 c. flour (plain)
•2 c. sugar
•1 c. water
•1/4 c. or 1 stick butter
•1/2 c. Crisco
•1/4 c. cocoa
•2 whole eggs
•1 1/8 tsp. soda
•1 1/8 tsp. cinnamon
•1/2 c. buttermilk
•1 1/8 tsp. vanilla
•ICING
•1 c. powdered sugar
•1/8 c. milk
•1/8 c. cocoa
•1 stick butter
•1 1/8 tsp. vanilla

Directions
1.CAKE:
2.Combine sugar and flour in mixer bowl.
3.Bring butter, cocoa, water and shortening to a boil in saucepan and pour over sugar and flour.
4.Add buttermilk, soda, cinnamon, vanilla and eggs to ingredients in bowl.
5.Mix together (batter will be thin and may spatter).
6.Pour into 9"x13" pan that has been greased and floured.
7.Bake at 400 degrees for about 25 minutes, until toothpick comes out clean.
8.ICING:
9.Bring to a boil milk, cocoa and butter.
10.Add to powdered sugar in mixer bowl.
11.Add vanilla.
12.Beat well and spread on cake.