Aunt Bee's Delightful Desserts

Aunt Bee's Delightful Desserts

by Ken Beck, Jim Clark

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Aunt Bee's Delightful Desserts is filled with over 350 recipes for the lip-smacking desserts Aunt Bee and friends used to cook up on The Andy Griffith Show. From candies and cakes to rare photos from the show to trivia, this cookbook brings home all the sweet flavor of Mayberry. Illustrated and indexed.

Product Details

ISBN-13: 9781418580513
Publisher: Nelson, Thomas, Inc.
Publication date: 10/25/2000
Sold by: HarperCollins Publishing
Format: NOOK Book
Pages: 276
Sales rank: 413,032
File size: 6 MB

About the Author

Ken Beck is an editor for The Tennesseean in Nashville, Tennessee, and a freelance writer.

With coauthor Jim Clark, he has written Aunt Bee's Mayberry Cookbook, The
All-American Cowboy Cookbook
, Mary Ann's Gilligan's Island Cookbook, Aunt
Bee's Delightful Desserts
, Aunt Bee's Mealtime in Mayberry, and Mayberry

Jim Clark founded The Andy Griffith Show Rerun Watchers Club in 1979 and has written numerous books, including eight related to The Andy Griffith Show. He lives in Nashville, Tennessee.

Read an Excerpt

Aunt Bee's Delightful Desserts

By Ken Beck, Jim Clark

Thomas Nelson

Copyright © 1996 Ken Beck and Jim Clark
All rights reserved.
ISBN: 978-1-55853-402-5



Regal Order Root Beer Ice Cream Fluff

Here's to good fellowship.

2 cups root beer 2 cups vanilla ice cream

Pour ice cold, root beer into a large bowl set in a pan of crushed ice. Add ice cream and beat with a beater until smooth and fluffy. Serve immediately.

Makes 4 servings.

Alice Schwenke — Houston, Texas

Floyd's Punch in the Mouth

Not in the nose this time.

2 quarts water
2 cups sugar
Juice of 2 lemons
1 large can pineapple juice
2 packages Kool-Aid, any flavor
1 large bottle ginger ale

Mix all ingredients, except ginger ale, and chill. Add chilled ginger ale when ready to serve.

Makes 40 punch cups.

Judy B. Coleman — Asheboro, North Carolina

Barney's about to float out of the drugstore:

BARNEY: Another root beer float.

ELLIE: Barney, don't you think you've had enough?

BARNEY: Ellie, you let me worry about that.

ELLIE: But Barney, four inside of fifteen minutes! Putting all that ice cream and soda in your stomach —

BARNEY: Ellie, if you won't sell them to me, I'll just buy it somewheres else.

Wally's Bottle of Pop Float

A favorite of Opie's cool aunt.

Here's an easy recipe that's a real hit with my kids. After a fresh snowfall, scoop up a big glass of fresh snow. Pour in about a half glass of Coca-Cola (cream soda's good also). Stir and eat with a spoon. If you're feeling really exotic, give it a squirt of chocolate syrup.

Serves 1.

Bob Scheib, Wally's Service — Bradford, Ohio

Fill 'er up at Wally's:

FLOYD: You got the best pop in town.

WALLY: Yeah.

FLOYD: You've got more variety than they've got at the drugstore. Oh, they've got cherry and orange. You've got just about ever ... Say, I noticed a new one in there for Huckleberry Smash. I would've tried it, but I already had the cap off of this Nectarine Crush.

WALLY: Another I've got you oughta try — high octane ethyl.

FLOYD: Oh, that's a new one, that high octane ethyl?

Elinor's Eggnog

A Mayberry holiday tradition.

6 eggs
1 cup milk
2/3 cup sugar
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup heavy whipping cream
Rum or brandy, optional

Separate eggs. Put whites in a bowl and refrigerate. In a glass bowl, beat egg yolks; then add milk, sugar, nutmeg, and salt. Mix well and microwave on high power for 3 minutes, stirring well after each minute. Chill mixture for several hours. Beat egg whites until fluffy and then gently stir them into chilled egg-milk mixture. Stir in vanilla. Whip cream until thick; then add to the rest. (When Barney's not looking, Otis likes to add a little rum or brandy.) Serve very cold. If using a punch bowl, chill bowl in freezer beforehand.

Makes 1 quart.

Cindee and Paul Mulik — Joplin, Missouri

It's beginning to taste a lot like Christmas:

ANDY: Oh, looky at the eggnog!

ELLIE: Try some right now.

ANDY: All right. I'll try a bite of that. Golly, that's good eggnog!

So how does Aunt Bee's lemonade rate with somebody who's been watching Andy replace shingles on a hot roof all day?:

MR. WHEELER: Mmm, mmm, mmm! Just hits the spot!

Mayberry Hospitality Lemonade

The friendly tonic.

1¼ cups sugar
½ cup boiling water
1½ cups fresh lemon juice
4½ cups water

Pour sugar into boiling water, stirring until sugar dissolves. Add lemon juice and cold water. Mix well. Serve over ice.

Makes 7 cups.

Alma Venable — Mount Airy, North Carolina

A sucker for a snowcone:

BARNEY: Boy, if I knew then what I know now. She used to do one thing that really used to burn me up.

ANDY: What was that?

BARNEY: You know how I like snowcones.

ANDY: Raspberry.

BARNEY: Right. Well, there wasn't a day went by that I didn't offer that girl a bite of my snowcone. You know what she used to do every single time?

ANDY: What?

BARNEY: She used to bite off the end, sip out all the syrup, and leave me with nothing but the ice.

ANDY: The ice?

BARNEY: Yeah, the ice.

ANDY: That's terrible. Today you'd know different.

BARNEY: Ha, are you kidding?! Listen, if I had a date with Vicky Harmes today and I got myself all shaved and I went over to her house with my snowcone, you know what I'd do?

ANDY: What?

BARNEY: The minute she opened that door I'd bite off the end of the cone, sip out the syrup, and hand her the cone. What do you think of that?

ANDY: Well, I'll tell you the truth, Barn. If I was Vicky Harmes and a 35-year-old man come up to my house with a snowcone in his hands, I wouldn't even answer the door.

Tweeky's Class Reunion Punch


1 large can pineapple juice
1 quart cranberry juice
1 2-liter bottle pale dry ginger ale
2 12-ounce cans frozen orange juice

Freeze pineapple juice in ring. When frozen, put in bowl with remaining ingredients.

Makes about 30 punch cups.

Diane and Steve McCarty — New Freedom, Pennsylvania

ERNEST T. BASS: No coffee, tea, or punch, thank you.

Russian Diplomat Tea

A flow-through breakthrough.

4 small tea bags
½ gallon water
1 teaspoon whole cloves
1 stick cinnamon
2 cups sugar
1 cup orange juice
½ cup lemon juice
8 cups water

Put tea bags in water. Add remaining ingredients and let come to a boil but do not boil. Simmer for 30 minutes. Very good reheated.

Makes about ¾ gallon.

Toni and Neal Brower — Lewisville, North Carolina

Hot Plate Hot Chocolate

Folks will come knocking on your door for it.

1 8-quart box nonfat dry milk
1 pound confectioners' sugar
11 ounces coffee creamer
2 pounds Nestle's Quik
2 teaspoons cinnamon, optional

Mix all ingredients. Use ¼ cup mixture to 1 serving cup hot water. Stir.

Gary Wedemeyer — Fall Branch, Tennessee

Barney gets a little sugar from Thelma Lou:

THELMA LOU: Barney, I brought you something I think you can handle even while you're wearing that thing.

(She hands him a huge milkshake.)

BARNEY: Hey, with a straw. I never thought of that. What is it?

THELMA LOU: Double-rich vanilla with two raw eggs.

BARNEY: Boy, that's thick.

(He stretches for it.)

THELMA LOU: Oh, I'm sorry.

BARNEY: Oh, that's all right. It's good practice for puckering, if you know what I mean.

Lady Shoplifter's Chocolate Nonfat Milkshake

Keeps you light on your feet.

1 pint chocolate nonfat yogurt or ice cream
4 cups nonfat milk (3 if you like it thick)
8 heaping tablespoons chocolate Ovaltine

Blend ingredients until you can drink mixture through a straw. If you can't drink it all, put it in a plastic cup and freeze it. It tastes good that way, too.

Serves 4 to 6.

Sam Bobrick — Writer


Among the most popular episodes written by Sam Bobrick and partner Bill Idelson are "The Shoplifters" (Episode #117), "A Deal Is a Deal" (Episode #122), "Barney and Thelma Lou, Phfft!" (Episode #126), "Barney's Bloodhound" (Episode #128), "Barney Fife, Realtor" (Episode #143), and "Goober Takes a Car Apart" (Episode #144).

Myers Lake

It's the spot.

½ cup sugar
2 cups water
½ teaspoon cinnamon
2 to 3 cups orange juice, no pulp
1 cup pineapple juice
6 cups apple juice or cider

Boil water and sugar together until sugar melts, stirring often. Mix cinnamon in well; add juices. Refrigerate overnight or several hours to meld flavors. Decorate punch bowl with cinnamon sticks, orange and/or lemon slices studded with whole cloves, and frozen cider ice molds.

Makes 25 punch cups.

Janine Johnson — Orlando, Florida

Howard's Bachelor Pad Punch

Bubbly, boys.

1 packet cherry Kool-Aid
1 packet strawberry Kool-Aid
2 cups sugar
2 quarts cold water
1 6-ounce can frozen orange juice
1 6-ounce can frozen lemonade
1 quart ginger ale

Dissolve Kool-Aid and sugar in water. Add juices. Pour into punch bowl and slowly add ginger ale.

Makes 1 gallon.

Janine Johnson — Orlando, Florida

Great shakes at Opie's new soda fountain job:

HOWARD (to Andy): He's a pro at that counter, all right. I especially like the way he makes the malteds. You know, he gets the ice cream mixed in thoroughly.


HOWARD: Hey, Ope. That malted you made for me at lunch — par excellence.



Mrs. Lesch's Lemon Bread

Right on the money.

1 cup sugar
5 tablespoons melted butter
2 eggs, beaten
½ cup milk
1½ cups all-purpose flour
½ teaspoon salt
1 lemon rind, grated
Juice of 1 lemon
1/3 cup sugar

Cream sugar, butter, and eggs. Add milk and dry ingredients alternately. Add lemon rind. Pour into a 9x5-inch (or two smaller pans) greased bread pans. Pull knife through batter to eliminate air bubbles. Bake at 350° for 1 hour.

For topping, mix lemon juice and sugar; pour over hot bread. Let bread sit overnight. Can refrigerate up to 3 weeks. Can freeze.

Makes 1 or 2 loaves.

Karen Mol — Grand Rapids, Michigan

Things get sweeter at the bakery when Millie arrives:

GOOBER: Hey, look. She's going into Boysinger's Bakery.

ANDY: Oh, yeah. I bet she's gonna work there. Mr. Boysinger said he had a new girl coming in from Mt. Pilot.

HOWARD: Hey, Andy. When's the last time you had a cream bun?

ANDY: Ohhh.

HOWARD: Me too, you know. And I got a real craving for a cream bun right now. How 'bout you?

ANDY: A little close to lunch, Howard.

HOWARD: Oh, it's my treat.

ANDY: Oh, I don't know.

HOWARD: Oh, come on, Andy. It's my treat, my treat.

ANDY: Okay. I wouldn't stand in between you and a cream bun.

HOWARD: Well, good. How about you, Goober?

GOOBER: I have to go to work, but you owe me one.

Mayberry Molasses Bread

It's slow good.

1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup sugar
½ cup dark molasses
1½ cups milk (do not use skim)

Preheat the oven to 325°. Spray a 9x4-inch loaf pan with cooking spray. Sift together dry ingredients. Mix liquid ingredients; then add to dry mixture. Mix well with electric mixer. Pour into greased loaf pan. Bake for 1½ hours. Cool for 10 minutes in pan; then turn out and allow to cool completely. Delicious with cream cheese.

Freezes well.

Makes 1 loaf.

Annette Davis — Greensboro, North Carolina

Jimmy's Chew Bread

It's dynamite!

2 sticks butter
1 box light brown sugar
2 eggs, beaten
1½ cups all-purpose flour
½ cup self-rising flour
1 cup chocolate chips
1 cup nuts

Melt butter; mix in remaining ingredients. Put in a greased 13x9-inch cake pan. Bake for 45 minutes at 350°.

Makes 12 servings.

Rhonda Brewington — Lebanon, Tennessee

Goober Beanie Zucchini Bread

It's got you covered.

3 eggs
2¼ cups sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 teaspoons cinnamon
3 cups self-rising flour
2 cups grated zucchini
Walnuts or pecans, optional

Use a large bowl to cream eggs and sugar. Add vanilla and oil. Sift remaining dry ingredients. Alternate adding dry ingredients and zucchini to bowl with oil, sugar, and eggs. Add nuts to taste. Bake in large loaf pans for 1 hour at 350°.

Makes 1½ large loaves.

Teri Cannon — Old Hickory, Tennessee

Barney's Judo Gingerbread

It's a snap.

½ cup butter
½ cup sugar
½ cup sorghum
½ cup sour milk
1 egg
¼ teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1 cup all-purpose flour

Mix all ingredients and bake in an 8x8-inch pan at 350° until sides pull away from pan, about 25 minutes.

Makes 8 servings.

Beverly Stump — Lebanon, Indiana

Depression Pancake

Provides deep-down goodness.

1. Take 1 egg (my mother wouldn't just take it; she'd borrow it from the neighbor).

2. Separate the white and the yolk.

3. Stir the yolk until smooth. Whip the white until fluffy.

4. Mix the yolk into the white and pour the mixture into a lightly greased frying pan.

5. Cook on both sides until golden brown.

6. Remove from pan and coat with sugar or jelly.

7. Serve and apologize.

Serves 1 well.

Art Baer — Writer

Mr. Goss's Golden Puffs

No complaints here.

2 cups sifted flour
¼ cup sugar
3 tablespoons double-action
baking powder
¾ teaspoon salt
1 teaspoon nutmeg
¼ cup oil
¾ cup milk
1 egg
Cinnamon sugar or confectioners' sugar

Sift dry ingredients together. Add oil, milk, and egg. Stir with a fork until thoroughly mixed. Drop by teaspoonful into deep, hot oil at 375°. (Note: Oil is 375° when a 1-inch bread cube browns in 40 seconds. If too many puffs are cooked at the same time, they will be soaked in grease. Puffs that are too large will not cook through.) Fry until golden brown, about 3 minutes. Drain on absorbent paper towels. Roll warm puffs in cinnamon sugar or glaze puffs by dipping into confectioners' sugar.

Makes about 2½ dozen.

Mary Ellis — Albuquerque, New Mexico

Cranston's Cranberry Apple Loaf

Let your taste buds be the judge!

1¼ cups sugar
½ cup shortening
2 eggs
½ cup sour cream
½ cup orange juice
3 cups self-rising flour
2 cups coarsely chopped fresh cranberries
1 cup shredded, peeled, cored apple
1 cup chopped nuts

Preheat the oven to 350°. Grease and flour bottom and ½ inch up sides of a 9-inch loaf pan. Cream sugar and shortening. Add eggs, sour cream, and orange juice; mix. Stir in flour just until moistened. Fold in cranberries, apples, and nuts and pour into prepared pan. Bake for 50 to 60 minutes. Cool for 10 minutes. Wrap tightly and refrigerate.

Makes 1 loaf.

Whitney Laird — Anniston, Alabama


The first episode written by Art Baer and partner Ben Joelson was "Opie's Fortune" (Episode #136), and they went on to write others, such as "TV or Not TV" (Episode #150) and "Aunt Bee's Invisible Beau" (Episode #154), as well as the food-oriented "Eat Your Heart Out" (Episode #182) and George Lindsey's personal all-time favorite: "A Man's Best Friend" (Episode #170).

Country Girl's Banana-Carrot-Ginger Bread

Favored by the Country Boys.

2 ripe bananas, mashed
2 large or 3 medium carrots, grated
2 extra large eggs or ¾ cup
egg substitute
1/3 cup canola oil
¼ cup orange blossom honey
1 teaspoon finely grated fresh ginger
Juice of ½ lemon
1 2/3 cups whole-wheat flour
1/3 cup plain cornmeal (not self-rising)
¼ teaspoon salt
1 teaspoon baking soda
¼ teaspoon allspice
1½ cups chopped fresh walnuts

Preheat the oven to 350°. Grease (with margarine) and flour a loaf pan. Mix bananas, carrots, eggs, oil, honey, ginger, and lemon juice, either by hand or with electric mixer on low speed. Stir flour, cornmeal, salt, baking soda, and allspice in a separate bowl. Stir flour mixture and then walnuts into wet mixture, being careful not to overmix. Pour into loaf pan and bake for 1 hour, or until a wooden toothpick inserted in center comes out clean. Remove from pan and cool on a rack. (You can grate ginger with a cheese grater and put it in the lemon juice while you prepare the rest of the mixture. Then strain the lemon juice and add it to the batter. That way you won't have pieces of ginger in the bread and the ginger flavor won't be too strong.)

Makes 1 loaf.

Diane Bouska — Nashville, Tennessee


Excerpted from Aunt Bee's Delightful Desserts by Ken Beck, Jim Clark. Copyright © 1996 Ken Beck and Jim Clark. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents


CAKES, 25,
INDEX, 261,

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Aunt Bee's Delightful Desserts 4.7 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
This book is chocked full of Andy show memories and recipes that rival those that Grandma used to make. The recipes are not only delicious, but they are easy to follow and the results are wonderful! The book itself is an entertaining read even if one doesn't cook. Rafe Hollister's Sweet Tater Pie is creamy and delicious (let those taters cool before you incorporate them with the other ingredients) and Weaver's Peanut Butter Fudge will wow receipients with an old time fudge texture and rich peanut butter taste (I recommend a good brand of peanut butter to showcase in this fudge)
Anonymous More than 1 year ago
This is sweet
Anonymous More than 1 year ago