"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Texas Lizzies Recipe

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Texas Lizzies image
Melissa Taylor Shelley


This recipe for Texas Lizzies, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Saturday, September 13, 2008


3 c. plus 1 c. flour
3 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg

2 c. light brown sugar, packed
8 oz. butter

4 eggs
2 Tbsp. milk
1 c. bourbon

8 oz. white raisins
12 oz. dark raisins
12 oz. black walnuts
12 oz. pecans
8 oz. candied red cherries
8 oz. candied green cherries
8 oz. candied pineapple
8 oz. candied green pineapple

Sift 3 cups flour and other dry ingredients. Cream butter and sugar until light. Add eggs, milk and dry ingredients and beat into egg mixture. Add bourbon slowly, 1 teaspoon at a time (else it will "cook" the eggs and make them separate from the batter).

Toss fruits and nuts, all coarsely chopped, in 1 cup flour (do not need to sift) and fold into batter. Lightly grease cookie sheet (to make wax paper stick to pan) and add double sheet of wax paper. Drop spoonfuls of batter on wax paper. Bake at 300 for 20 minutes. Watch. They burn easily.

Reuse cookie sheet: remove wax paper, add another double sheet of wax paper. Let pan cool before reusing.

This is for Martha. Her Grandmama Myles used to make them and Martha loved them.




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