Posted by classyclones on September 04, 2001 at 12:28:21:
LUBY'S BUTTERNUT BROWNIE PIE
4 extra large egg whites
(at room temperature)
1/8 tsp. baking powder
1/8 tsp. cream of tartar
1 1/4 C. granulated sugar, divided
14 graham cracker squares, broken
into 1/2-inch pieces
1 C. pecan pieces
1 C. whipping cream
1/2 tsp. vanilla extract
Preheat oven to 300ºF. Place a small mixing bowl and beaters in the refrigerator to chill. Lightly grease a 9-inch pie plate.
In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using a rubber scraper, fold in graham cracker and pecan pieces. Spoon into prepared pie plate. Bake for 30 minutes or until a wooden pick inserted into center comes out clean. Cool completely on a wire rack.
In the chilled small bowl, beat whipping cream with chilled beaters just until it begins to thicken. Add remaining 1/4 cup sugar along with vanilla extract and continue beating until stiff peaks form. Do not over-beat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until ready to serve.
LUBY'S GERMAN CHOCOLATE PIE
1 1/2 C. granulated sugar
2 T. all-purpose flour
2 T. cornstarch
2 tsp. unsweetened cocoa powder
2 T. water
1 1/2 T. melted butter
2 eggs
1 (12 oz.) can evaporated milk
3/4 C. flaked coconut
1/3 C. chopped pecans
1 tsp. vanilla extract
1 recipe pastry for a 9-inch
single crust pie
Preheat oven to 375ºF.
In a large bowl, combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla. Pour batter into the pie shell. Bake for 45 minutes or until firm.
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LUBY'S LEMON SOUR CREAM CAKE
Posted by BETTYBOOP50 at recipegoldmine.com - May 4, 2001
Source: We Love Recipes - This is a recipe from Luby's Cafeteria in Texas which is very popular.
1 C. softened butter
1/2 C. solid all-vegetable shortening
3 C. sugar
5 extra-large eggs
1 C. sour cream
1/4 C. whole milk
3 C. flour sifted with 1/2 tsp. baking powder
2 tsp. lemon extract
1 tsp. vanilla extract
Lemon Sauce (recipe follows)
Preheat oven to 325°F.
In a large bowl, cream butter, shortening and sugar until smooth and fluffy.
Add eggs, one at a time, then add sour cream and milk, mixing until smooth. Blend flour mixture into batter with a rubber spatula, stir in the extracts.
Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean. Cool cake in the pan 10 minutes. Remove the cake from pan and cool on a rack. Drizzle with Lemon Sauce to serve.
Lemon Sauce
2 C. confectioners' sugar, sifted
4 T. melted butter
1/2 C. fresh lemon juice
In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.