Mud Hens

One of the many things I have learned as a photographer is that it is pretty impossible to take a pretty picture of anything that has to do with a chicken, unless it is an actual live chicken.

I had my first experience with this when I tried (and miserably failed ) to photograph some really scrumptious fried chicken that I made one day.  If you are interested in what a photographic food blogger resorts to when she needs to blog about something she actually CANNOT photograph in any decent way, click here.

In the case of these little babies, which are called Mud Hens, the photographic-chicken-rule continued...but because I couldn't bear not to share them with the world, I did the next best thing and put these not so pretty mud hens on one of my grandmother's very pretty plates.  

Now since I know you are going to ask, here is my FAQ about Mud Hens.

1. I have no idea why they are called Mud Hens.  

2. They are a Southern dessert made up of a sugar cookie dough that is sprinkled with chopped pecans, chocolate chips and mini-marshmallows, spread with a brown sugar meringue, and baked.

3. I live with a Southern man and while he had these growing up, he also has no idea why they are called Mud Hens.  He can, however, tell you anything you want to know about any player on all the Division One college football teams in the state of Georgia.

4. The Southern husband pronounces these the following way: "Mud Hins."  I love this about him.

5. Even though I am NOT from the South,  I routinely catch myself saying "y'all."  This come from years of living with the Southern husband, and has nothing to do with Mud Hens, but #4 reminded me.

6. You must, must, must make these, because even though they are not pretty, they taste GORGEOUS.

You now know everything I know about Mud Hens.

Mud Hens, adapted from Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family

• 1/4 cup shortening
• 1/2 stick butter at room temperature
• 1 cup granulated sugar
• 1 whole egg
• 2 eggs, separated
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped nuts (I used pecans)
• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1 1/2 cup light brown sugar
• 1 egg white

1. Preheat oven to 350 and butter a 9x13 inch baking dish.

2. Cream the shortening, butter and sugar in a large bowl.  Beat in the whole egg and the two egg yolks.

3. In a separate bowl, sift the flour, baking powder and salt together.  Combine the creamed mixture ith the flour mixture, blending thoroughly.  

4. Spread the  batter into the baking pan.  (If you are having trouble getting it to reach the edges of the pan, rinse your fingers in cold water and gently push the batter where you want it to go.)

5. Sprinkle the nuts, chips and marshmallows over the top of the batter.

6. Beat the 2 leftover egg whites plus the one extra egg white until stiff, fold in the brown sugar and spread over the top of the batter.  Bake for 30-40 minutes until browned on top.  Cook completely, then cut into bars.

Click here for printable recipe