Low Country Cookies Paula Deen Recipes

Steps:

• Line a 13x9 pan with whole graham crackers.
• Melt butter in saucepan and add sugar.
• Beat egg and milk together; add to butter mixture.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Add nuts, coconut, and 1 cup graham cracker crumbs.
• Pour over crackers in the pan.
• Cover with another layer of whole graham crackers.
• PREPARE TOPPING:.
• Beat all topping ingredients together and spread over top layer of crackers.
• Chill then cut into squares.

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Steps:

• Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
• Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
• Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
• Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
• For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
• Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
• *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

Steps:

• Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
• Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
• Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).