Southern Cooking with Andy Bedwell


Brickle Pecan Cookies and Apple Pie Cake

I have always loved spending time in the kitchen and there is something very true about it being the heart of the home. I know it is the place where I am most comfortable with myself and the conversation and laughter flows a little easier. After all, my kitchen is surrounded by a cookbook collection. Yes, I have been a “cookbook junkie” for quite some time and have collected more than my share over the years. I have found, talking to other cookbook collectors, that cookbook collecting isn’t a practical pursuit; it is one of passion. You can never have enough! Ask anyone who loves cooking, and they will talk about their favorite recipes, their favorite cookbooks and they may even show you their spattered and worn binders where they have glued some of their all-time favorites.

Lets get to some recipes! As I have said many times, we Southerners love our sweets!

Brickle Pecan Cookies

1 yellow cake mix plus three ounces from another box of yellow cake mix

3/4 cup Crisco oil

1 egg

1 teaspoon vanilla butter and nut flavoring (Sometimes hard to find but it just makes these cookies)

1/2 package chocolate brickle bits

1 cup chopped pecans

Mix all ingredients together and roll in balls the size of a half-dollar. Placed on a greased cookie sheet and bake at 325 degrees for about 12 minutes. Cool before removing to rack.

Andy’s Note: I am a cookie baker from way back, and I still like to spray a cookie sheet with Pam instead of using parchment paper. I want to see the bottom of the cookie barely turning brown before I take them out of the oven. Most people over cook cookies. They will continue to cook when you take them out of the oven. My sister carried these cookies for her game night at the Rainbow City Community Center his past week. After some of the ladies had eaten them, she called me and wanted to know the ingredients. So, I just decided that some of you might want to try these quick, easy and good cookies!

Apple Pie Cake

1 1/2 cups oil

3 eggs

2 cups sugar

1 cup chopped pecans

1 teaspoon vanilla

1 teaspoon cinnamon

3 cups self-rising flour

1 can apple pie filling


1 1/2 cups sugar

1 cup margarine

1 can condensed milk

1 teaspoon vanilla

For the cake, grease and flour a 9×13-inch baking dish. Mix oil, eggs, sugar, pecans, and vanilla. Stir in cinnamon and flour. Add and stir in pie filling; pour into a baking dish. Bake at 300 degrees for about one hour or until golden brown. Cut cake in squares while still hot and pour warm icing over.

For the icing, combine sugar, margarine, condensed milk and vanilla in small saucepan. Cook on medium heat just until sugar and margarine are dissolved. Be careful not to burn it! Pour over hot cake squares. Chill.

Andy’s Note: This cake recipe is my “claim to fame.” No matter if I double or triple the recipe, it always runs out. A great dessert to do-ahead. It looks pretty with a sprinkle of coconut on top and maybe a few crushed pecans and a few red cherries. You know, I love to decorate!

Happy “Sweet” Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.

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