Mississippi Mud.

Mississippi Mud Cake

Cake:

1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs, slightly beaten
1 1/2 cups flour
Pinch of salt
1 1/2 cups chopped pecans
1 teaspoon vanilla
1 cup miniature marshmallow

Preheat oven to 300˚. Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs; mix well. Add flour, salt, pecans, and vanilla; mix well. Pour batter into a buttered 13 X 9 X 2 baking pan and bake for 30 to 40 minutes. Sprinkle marshmallows on top of warm cake and then cover with frosting.

Frosting:

1/2 cup butter
6 tablespoons Coke OR Coffee
3 tablespoons cocoa
1 16 oz. package confectioners sugar
1 cup chopped pecans

In small saucepan, combine butter, coke OR coffee, and cocoa. Bring to a boil. In a mixing bowl, pour boiling liquid over confectioners sugar. Add chopped nuts and mix well. Pour over cake while still warm. 12-15 servings. Vanilla ice cream makes it even better.

Black-eyed Pea Dip.

Blackeyed Pea Dip

2 Cans Black-eyed peas, drained
2 Cans Rotel, juice and all
1 Bag Frozen Shoepeg Corn
2 Green Onions, chopped
1 Large Clove pressed garlic
Newman’s Own Balsamic Vinagrette to cover

Mix all together in bowl. Refrigerate several hours. Serve with tortilla chips.

Chicken Salad Quesadillas.

This is a recipe that I copied from Harvey's restaurant in Starkville, MS.

Take a standard chicken salad. Here's mine:

Cooked chicken (I usually just use breast meat, but a whole rotisserie works very well also.)
Dill pickle relish
Mayo
1/2 cup chopped pecans
1/2 cup finely shredded cheddar cheese

Spread chicken salad onto a flour tortilla, then grill it in a little butter, like a grilled cheese sandwich. Serve with salsa (and guacemole if you have it).

I've gotten several people addicted to this. It is wonderful, and is not something that most people would think to do.

Fried Grits.

There is a new restaurant in town, the Shrimp Shack, that I've been to twice in a week. It is really quite good, and I want them to become well established. We were there last night with Lorraine's mom, and we had the Fried Grits appetizer.

I don't like grits, but everyone was curious enough to see what this would be like. Turns out, it's very good. They make a big batch of regular grits, with just a little chopped jalapeno for extra flavor, and then pour the cooked grits into a sheet cake pan that is about an inch deep. They then freeze the grits, and then cut them into squares, much like a brownie. They then dip the squares into a standard flower batter, like an onion ring batter, and deep fry them. They serve the four good-sized squares of fried grits with a homemade dill sauce. It is somewhat similar to fried cheese.

Dobash Cake.

The creme de la creme bakery in Mobile, Pollman's, has been around for decades. They are utterly down-home and unpretentious, but make some of the finest baked good on the planet. They make a "Dobash" cake that will make a tadpole slap an alligator. Honestly, if you put a little piece of it on top of your head, your tongue might very well beat your brains out trying to get to it. I haven't made this recipe, but I found it online last year. Looking at it, it seems very close to what I have had from Pollman's.

Dobash Cake
(Traditional Hawaiian Recipe?)

Cake:

3 large eggs, separated
1 1/2 cup white sugar
1 1/2 cup cake flour
3/4 tsp baking soda
3/4 tsp salt
3/8 cup unsweetened cocoa
3/8 cup vegetable oil
1 cup milk

Frosting:

1 1/2 cup water
1 cup sugar
1/4 tsp salt
1/4 cup butter
1/2 cup unsweetened cocoa
3/8 cup cornstarch
1/2 cup water

Cooking Instructions:

Cake:

Preheat oven to 350ª F. Line 2 - 8" round pans with parchment or waxed paper. Beat egg whites until frothy. Gradually beat in 1/2 cup of sugar. Beat egg whites until stiff. Sift dry ingredients together. Make a well in the flour mixture; add vegetable oil and half of the milk. Beat until well blended, medium speed. Add remaining milk and egg yolks. Beat until smooth. Fold in the egg whites. Pour into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers. Frost with Dobash frosting.

Frosting:

Combine first four ingredients and bring to a boil. Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water. Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly!

Orange Slice Bars.

Ya'll, I nearly wet my pants just now when I found this recipe. It has been lost for years. It was on the bottom of another recipe file deep inside an old recipe folder buried on the hard drive. This will be made within the week. I only made it once, and I have craved it literally for years now.

Orange Slice Bars

1 pound brown sugar
2/3 cup melted butter
2 3/4 cup flour
3 eggs
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 cup pecans
1 pound orange slice candy

Cut orange slices into small pieces. Pour melted butter over brown sugar and beat. Add eggs, one at a time, beating after each addition. Sift flour, salt and baking powder together. Add dry ingredients a little at a time. Add vanilla, pecans and chopped orange slices. Spread in a [greased and floured] 9 x 13-inch pan. Bake at 350 degrees F. for about 30 to 40 minutes. Cool and cut into squares. Remove from pan.

Chocolate Sheet Cake with Fudge Icing.

This is a staple of most Southern cookbooks, and for good reason. It is hard to find a better chocolate cake anywhere. I can have this cake made in 45 minutes, start to finish.

Chocolate Sheet Cake with Fudge Icing

Combine the following three ingredients in a large mixing bowl:
2 cups sugar
2 cups all-purpose flour
1/2 tsp. salt

Bring the following three ingredients to a boil:
1 cup water
1/2 cup vegetable oil
1 stick butter

When above boils, add 3 tablespoons baking cocoa, stirring well after each

While waiting on the above to boil, mix together 1/2 cup buttermilk and 1 teaspoon baking soda. Beat two eggs, then add to buttermilk mixture; beat together well. Add cocoa mixture to dry ingredients and stir well, then stir in buttermilk mixture. Stir in 1 tsp. pure vanilla extract. Pour mixture into ungreased 11”X15” (jelly roll) pan. Bake in preheated 350° oven for 20 minutes. Check every two minutes after 18 minutes. When a toothpick comes out clean in several spots on the cake, remove and cover with icing WHILE STILL HOT.

ICING:
While cake is baking: In a mixing bowl, whisk together 1 pound (1 box) of powdered sugar and 3-4 tablespoons of cocoa until cocoa is fully incorporated. Heat over very low heat 1 stick of butter and 6 tablespoons of evaporated milk until butter melts. Stir butter mixture into sugar mixture. Add 1 cup of chopped pecans (or walnuts) and 1 teaspoon vanilla extract. Stir together well and keep warm until cake comes out of oven.

Strawberry Trifle.

This is the perfect summertime dessert. It really is best to use fresh, peak-of-the-season strawberries. When refrigerated, it makes for a wonderful cooling-off treat.

Strawberry Angel Food Trifle

1 Angel Food cake, broken into bite-sized pieces
1 large vanilla pudding (or two small), mixed as directed with whole milk
8 ounces Cool Whip
Sliced strawberries

Glaze:
1 cup water
1/2 cup sugar
6 tsp corn starch
4 TBSP dry strawberry Jello

Mix together water, sugar, and corn starch with a whisk, then bring to a boil. When begins to thicken, add Jello powder and take off heat. Stir until completely dissolved, then cool for 20-30 minutes.

In a trifle bowl, layer half of cake, pudding, glaze, fruit, and cool whip. Repeat.

Great Lasagna.

This is the recipe that I use to make lasagna. I've added to it and modified it until I think it is quite divine.

Great Lasagna

1 pound bulk pork sausage, hot or mild
1/2 pound ground beef (Optional)
1 can sliced mushrooms
1 can sliced black olives
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced; OR garlic powder to taste
8 to 10 ounces tomato sauce
1 7 1/2 ounce can diced tomatoes
1 6 oz. can tomato paste
1 1/2 teaspoons dried crushed basil
1 teaspoon dried crushed oregano
6 packaged dried lasagna noodles
1 15 oz. container ricotta cheese
1 beaten large egg
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
4 cups shredded mozzarella cheese
1/2 cup shredded cheddar
Pepperoni slices

Brown sausage with onions, green peppers, and garlic in a skillet. Drain off fat. Transfer to a large saucepan. Add tomato sauce, mushrooms, tomato paste, UNdrained tomatoes, olives, basil, and oregano to meat mixture. Simmer for 15 minutes.
Put noodles on to boil. Cook until tender, about 10 to 15 minutes. Drain. For Filling, stir together ricotta cheese, egg, parmesan cheese, and pepper.
Layer 3 cooked noodles in the bottom of a 9X13 pan. Spread with HALF the filling. Top with HALF the meat sauce and HALF the mozzarella cheese. Layer in pepperoni. Repeat layers. Sprinkle with cheddar. Bake at 375 for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Makes 6 to 8 servings. May be made the day before and refrigerated. If refrigerated, increase cooking time to 45 minutes to an hour.
NOTES: To make this even easier, use 3/4 of a package of frozen pepper & onion “seasoning blend” instead of chopping fresh onion & green pepper. Also, 2 teaspoons of Italian seasoning can be substituted for the basil & oregano.

Better than Sex Dessert.

This is another one that is really simple, but looks much more complicated. And it is just ridiculously good. I challenge you to walk away from it before it is completely consumed. I don't believe that it can be done.

Better than Sex

Ingredients:

1st Layer:
1 cup all-purpose flour
1 stick butter, melted
1/2 cup chopped pecans or walnuts

Mix above ingredients together and spread in bottom of a glass baking dish. Bake at 350 degrees for 15 minutes. Cool.

2nd Layer:
1 (8oz) cream cheese
2/3 cup sugar
1/2 of large Cool Whip

Beat together until creamy. Spread onto cooled first layer.

3rd Layer:
1 large box instant chocolate pudding
3 cups milk

Beat with electric mixer and spread onto 2nd Layer.

Finish by spreading remaining Cool Whip onto top.

Sausage Gravy.

If any of you have ever thought that making traditional Southern white sausage gravy is difficult, then think again. It is actually dangerously easy. You can pour this over everything that will stand still.

Sausage Gravy

1/2 pound bulk sausage (I like Jimmy Dean or Tennessee Pride)
3 tbsp. flour
2 cups warm milk
Pepper to taste

Brown sausage, drain grease. Add flour, stir quickly. Add warm milk, stir constantly until thick. (It is best to use whole milk so that the fat helps thicken the gravy.)

Baked Eggs & Cheese.

I found this one years ago in the great Belzoni, MS, cookbook, "Festival." Lorraine loves this one. The only real cooking part is making the sauce that the eggs then bake in. The sauce will simmer along for a while, and then suddenly thicken.

Cheesy Baked Eggs

1/4 cup melted butter
1 1/2 teaspoons dry mustard
1/4 cup flour
2 cups milk
Dash pepper
1 & 1/2 cups grated cheese
1 teaspoon salt
8 eggs

Melt butter; add flour, salt, pepper, and mustard. Stir until smooth. Then slowly add milk. Heat on medium until this cooks to a creamy sauce. Preheat oven to 325 degrees. Add grated cheese to sauce; stir until cheese melts. Remove sauce from heat. Pour half of sauce into 4 greased ramekins or an oblong baking dish. Break eggs 1 by 1 and put 2 into each ramekin or 8 into baking dish. Now pour rest of sauce over eggs. Bake in 325 degree oven 20 or 25 minutes.

Perfect Carrot Cake.

This is so fabulous that you may actually weep a little when you take the first bite.

Carrot Cake

1 cup brown sugar
1 cup white sugar
2 cups plain flour
2 tsp. Baking soda
3 tsp. Cinnamon
1 tsp salt
1 cup oil
4 eggs
3 cups grated carrots
1 tsp. Vanilla extract
1 cup chopped pecans
1/2 cup drained, crushed pineapple

Mix dry ingredients. Add oil, eggs, carrots, vanilla, pecans, and pineapple. Bake in 3 pans at 350 for about 40 minutes.

Icing

1/2 stick butter
1 8oz cream cheese
1 box powdered sugar
2 tsp. Vanilla
1 T. Milk (about)

King Ranch Chicken Casserole.

One final Southern Living recipe for today.

King Ranch Chicken Casserole

1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.

Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.

Praline Bundt Cake.

The December issue of Southern Living always includes an article on fabulous cakes. This one caught my attention this year.

Praline Bundt Cake

1 cup chopped pecans
1 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package dark brown sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) container sour cream
2 teaspoons vanilla extract

Praline Icing (recipe below)
Sugared Pecans (recipe below)


1. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

3. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.

4. Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.

5. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.

Praline Icing

1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.

Sugared Pecans

1 egg white
4 cups pecan halves (about 1 lb.)
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar

1. Whisk egg white until foamy; add pecans, and stir until evenly coated.

2. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

3. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.

Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks.

Smokin' Mac & Cheese.

Another from the Southern Living article "Best-Ever Mac & Cheese" in the January, 2008 issue.

Smokin' Mac & Cheese.

1 pound uncooked cellentani pasta
2 tablespoons butter
3 tablespoons flour
1 cup milk
1 (12-oz.) can evaporated milk
2 cups (8 oz.) shredded smoked Gouda cheese
1 (3-oz.) package cream cheese, softened
3/4 teaspoon salt
1/2 teaspoon ground red pepper, divided
1 (8-oz.) package chopped cooked, smoked ham
2 cups cornflakes cereal, crushed
2 tablespoons butter, melted

1. Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.
2. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.

3. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 tsp. ground red pepper; sprinkle over pasta mixture.

4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Three Cheese Pasta Bake.

This is really just a mac & cheese, but it looks really good. It's on the to-make list. It is another that I found in Southern Living.

Three-Cheese Pasta Bake

1 (8-oz.) package penne pasta
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup half-and-half
1/2 cup (4 oz.) shredded white Cheddar cheese
1/4 cup grated Parmesan cheese
1 cup (8 oz.) shredded Gruyère cheese, divided*
1 teaspoon salt
1/4 teaspoon pepper
Pinch of ground nutmeg

1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese, Parmesan cheese, 1/2 cup Gruyère cheese, and next 3 ingredients until smooth.

3. Stir together pasta and cheese mixture, and pour into 4 lightly greased 8-oz. baking dishes or 1 lightly greased 11- x 7-inch baking dish. (If using 8-oz. baking dishes, place in a jelly-roll pan for easy baking, and proceed as directed.) Top with remaining 1/2 cup Gruyère cheese.

4. Bake at 350° for 15 minutes or until golden and bubbly.

*Swiss cheese may be substituted.

Note: To make ahead, proceed with recipe as directed through Step 3. (Do not top with remaining Gruyère cheese.) Cover and chill up to 8 hours. Let stand at room temperature 30 minutes. Bake at 350° for 20 to 25 minutes or until bubbly. Increase oven temperature to 400°. Top pasta mixture with remaining Gruyère cheese, and bake 10 more minutes or until golden.

Coconut Cream Bread Pudding.

I go through my Southern Living magazines and tear out the ideas that look interesting or may be an option at some point in the future. I found this one in the 2007 Cook-Off winners. I'm not even a big fan of bread pudding, but this one looks worth the effort.

Coconut-Cream Bread Pudding

1 (8-oz.) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups DOMINO Granulated Sugar, divided
4 large eggs
2 1/2 cups milk, at room temperature and divided
1 (15-oz.) can cream of coconut, divided
8 tablespoons butter, melted and divided
1 (8-oz.) French bread loaf, cut into 1-inch cubes
Vegetable cooking spray
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans

Preheat oven to 350°.
Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbsp. melted butter. Stir in bread cubes. Let stand 5 minutes.

Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish.

Bake at 350° for 35 minutes or until set.

Stir together flaked coconut, pecans, and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.

Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.

Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbsp. melted butter.

Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.

Ancho Chili Corn Chowder.

Lorraine saw this in an issue of Paula Deen magazine last night, and has requested it.

Ancho Chili Corn Chowder

2 tbsp butter
1 tbsp olive oil
3/4 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 eleven ounce can niblet corn, drained
1 can chopped green chilies
1 cup frozen country-style hash brown potatoes, thawed
2 tbsp. all-purpose flour
1 tsp. ancho chili powder
1/4 tsp. cayenne powder
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 1/2 cups chicken broth
3/4 cup heavy whipping cream

In a large saucepan, combine butter & olive oil. Melt butter over medium heat. Add onion, celery, bell pepper, corn, green chilies, & potatoes. Cook 8 minutes, stirring frequently, or until veggies are tender. Add dry ingredients; cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring to mix well. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Add cream, cook 5-10 minutes, stirring frequently, until slightly thickened. Garnish with chopped red bell pepper, if desired.

(UPDATE: Lorraine made this, and it was simple, fast, & delicious. Served with some hot cornbread, it is a perfectly wonderful Winter dinner.)

Paula's Gooey Butter Cake.

I keep meaning to make this one. It is supposed to be unbelieveable.

GOOEY BUTTER CAKE

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: easy

Paula's Hoecakes.

These things are ridiculously good. They are a perfect cross between a pancake & a hushpuppy. You can eat them plain with a little butter, or use them to sop up sauces & pot liquors.

Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

Leftover batter will keep in refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy
Yield: 16 hoecakes (give or take)

Curry Chicken Salad.

I learned this one from a dear friend here in Fairhope. It is phenomenal!

Curried Chicken Salad

*Note: DOUBLE or triple this recipe!*

1 1/2 cups cubed cooked chicken breast
1/2 cup frozen peas, thawed
1 scraped and shredded carrot
1/8 teaspoon celery seed
1/2 cup Golden Raisins
1/2 chopped apple (green or red)
1/4 cup scraped & chopped celery

For the dressing:

1 cup plain, vanilla, or lemon nonfat (or lowfat) yogurt
2 Tablespoons mayonnaise
3 teaspoons curry powder (or more)
3 Tablespoons freshly squeezed lemon juice
Freshly ground black pepper to taste
1 Tablespoon Dijon-style mustard


Combine the chicken, peas, carrot, celery seed, raisins, apple, and celery in a salad bowl.
Put all the dressing ingredients in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well.
Cover & refrigerate for one hour.

Cornbread Dressing.

This is my Thanksgiving dressing. I found the base recipe in Best of the Best from Mississippi several years ago, and have made several slight additions and modifications. It is excellent, if I do say so myself.

Cornbread Dressing

2 pans cornbread
2 raw eggs
8-10 slices white bread (or buns), soaked in evaporated milk
2 sticks butter (1 for cooking veggies, 1 melted to add to final mixture)
Salt & pepper to taste
2-3 medium onions, chopped
6-8 sticks celery, chopped
5 boiled eggs, mashed well
2 teaspoons poultry seasoning
Chicken broth - about 1.5 quarts (preferably Kitchen Basics brand)
1 can cream of chicken soup
1 rotisserie chicken, deboned & chopped up

Sauté onion & celery in one stick of butter for several minutes. In a very large mixing bowl, mix everything together. Add enough chicken stock to make mixture soupy. Divide into two 9x13 aluminum baking pans. Bake at 350° until golden brown, about an hour.


Cornbread:
2 cups White Lily cornmeal mix
1.5 cups whole buttermilk
1 egg, beaten
3 TBSP canola oil

Mix all together, bake in cast iron skillet at 450 degrees for about 25 minutes.

Tex-Mex Chicken Casserole.

This is a huge favorite at our house. I'm actually making it tonight, which reminded me to post it here.

Hearty Tex-Mex Squash-Chicken Casserole
Southern Living, 2003

1 (10-ounce) package frozen chopped spinach, thawed
3 medium-size yellow squash, thinly sliced
1 large red or green bell pepper, cut into 1/2-inch pieces
1 small yellow onion, thinly sliced
2 tablespoons peanut (or olive) oil
3 cups shredded cooked chicken or turkey
12 (6-inch) soft corn tortilla wraps, cut into 1 inch pieces
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 (8 ounce) container sour cream
1 (8 ounce) jar picante sauce
1 (4.5 ounce) can chopped green chiles, undrained
1 (1.4 ounce) envelope fajita seasoning
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Drain: spinach well, set aside.
Saute: squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat.
Stir: in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13 x 9 inch baking dish.
Bake: at 350 degrees for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.

Notes from Marcus:
*Substitute one bag of frozen seasoning blend for onion & bell pepper for easier prep.
*This could be served as a dip with tortilla chips.
*One rotisserie chicken is the perfect amount of meat.
*I omit the corn tortillas because I'm not a big fan of them.

(After dinner addition: using a rotisserie chicken, it took just less than one hour to go from walking in from the grocery with the ingredients to sliding out the finished casserole for dinner. We serve it over Fritos corn chips, and it is just unbelievably delicious. I urge you to try this one.)

Chocolate Bread.

I saw this recipe for Chocolate Bread today on NPR.org's weekly "Kitchen Window" column, which I love. I have added a feed to the sidebar that will link to the latest five columns. There was a glitch at NPR a couple of weeks ago, so the last two columns in the feed are incorrect, but as new columns are added, it will correct itself.

"Kitchen Window" is also where I got my recipe for Pimento Cheese.

Here is a direct link to the column archives. Be warned, however. You can get lost for long periods of time here.

Chocolate Bread

Makes 2 loaves

* Chocolate Dough

1 1/2 cups warm water, divided (or, if not using espresso powder, 1/2 cup warm water and 1 cup warm coffee)

2/3 cup plus 1 teaspoon granulated sugar, divided

2 teaspoons dry yeast

4 1/2 cups bread flour

2/3 cup firmly packed light brown sugar

2/3 cup cocoa powder, sifted

1 teaspoon instant espresso powder, optional (see above)

2 teaspoons salt

1 large egg, at room temperature

12 tablespoons unsalted butter, softened

8 ounces good-quality dark chocolate, chopped into 1/2-inch chunks

* Egg Glaze

1 large egg

1 teaspoon water

In a small bowl, combine 1/2 cup of the warm water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy. If the mixture doesn't foam, the yeast might be inactive and you should try again with fresh yeast.

In the bowl of a heavy-duty electric mixer, place the flour, the remaining 2/3 cup of granulated sugar, the light brown sugar, the cocoa, the espresso powder (if using) and the salt. Using the paddle attachment, mix at low speed for 1 minute, until combined. If mixing by hand, use a whisk and combine thoroughly.

Add the remaining 1 cup warm water (or warm coffee, if not using the espresso powder), and add this to the flour mixture while continuing to mix at low speed. Increase the speed to medium and continue to beat the mixture for 2 minutes, or until the dough is smooth and elastic. Add the egg and incorporate. At low speed, beat in the softened butter 1 tablespoon at a time, until it is incorporated into the dough. Remove the paddle attachment and replace it with the dough hook. (Alternatively, you can knead by hand. Just make sure the butter is well softened.) Knead the dough at low speed for 2 minutes. Increase the speed to medium and knead the dough for 2 minutes longer.

Add the chocolate chunks and knead just until incorporated. Transfer the dough to a buttered bowl (the dough will be quite moist). Cover the dough closely with plastic wrap or a damp tea towel and allow to rise in a warm, draft-free place for 2 hours (or until almost doubled in bulk).

After the chocolate dough has risen, punch the dough down and cover again with plastic wrap. Place the dough in the refrigerator for at least 8 hours or up to 2 days.

Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. On a lightly floured work surface, divide the chocolate dough in half. Divide each dough half into 6 equal pieces so that you have 12 equal pieces in all. With lightly floured hands, shape each piece into a smooth, round ball. Place 6 dough balls — two by two, at a diagonal (see photo above) — in each prepared pan, pressing them lightly together if necessary. Cover the pans with a tea towel and allow the dough to rise at room temperature for 1 hour.

Position a rack in the center of the oven and preheat to 400 degrees.

In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the egg glaze over the tops of the loaves.

Bake the loaves for 10 minutes. Lower the oven temperature to 375 degrees and bake the bread for an additional 30 minutes. Cool the bread in the pans set on a wire rack for 15 minutes. Unmold the bread and cool the loaves on the rack completely.

Boiled Peanuts.

Boiled Peanuts
Southern Living, Sept. 2007

Prep: 10 min.; Soak: 8 hr.; Cook: 6 hr., 15 min.; Stand: 1 hr. You can find dried peanuts in the produce section of your local supermarket or at a farmers market. Store cooked peanuts in the refrigerator up to three days. If you prefer your peanuts warm, heat them in the microwave, covered, at 80% power for 3 to 5 minutes, stirring once.

2 pounds dried raw peanuts
1/2 to 2/3 cup salt

1. Soak peanuts in water to cover in a large stock pot at least 8 hours or up to 24 hours. (You may need to weigh down peanuts with a large plate or lid to ensure that they are fully submerged.) Drain and rinse.

2. Place peanuts and desired amount of salt in stock pot with 4 1/2 qt. water; bring to a boil over high heat. Cover, reduce heat to medium-low, and cook 6 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally.

3. Remove from heat; let stand 1 hour.

Cajun Boiled Peanuts: Proceed with Step 1, adding 1/2 cup Cajun seasoning to water. Proceed with Step 2, using 1/2 cup salt and 5 to 7 Tbsp. liquid Cajun crab boil before bringing to a boil. Proceed with recipe as directed.

Ham-Flavored Boiled Peanuts: Proceed with Step 1. Omit Step 2, and bring 6 qt. water and 2 smoked ham hocks to a boil in a large stock pot. Reduce heat, and simmer 3 hours. Remove and discard ham hocks. Cool broth; chill 8 hours. Skim fat from broth. Add peanuts and 1/2 cup salt to broth. Bring to a boil over high heat. Cover, reduce heat, and cook 6 hours or until tender, adding water as needed to keep peanuts covered; stir occasionally. Remove from heat; let stand 1 hour.

Yield
Makes 14 cups

Buttermilk Pancakes with Pear-Cinnamon Sauce.

Buttermilk Pancakes with Pear-Cinnamon Topping
Southern Living, Nov. 2007

Buttermillk Pancakes

2 cups all-purpose baking mix
2 cups buttermilk
1 egg

Whisk together baking mix, buttermilk, and egg in a bowl. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Spoon on Fresh Pear-Cinnamon Topping, and serve immediately. Makes about 14 pancakes.

Pear-Cinnamon Topping

4 pears, peeled, cored, and sliced
1 tablespoon fresh lemon juice
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/2 tablespoon butter

Toss pears with fresh lemon juice, honey, and cinnamon in a medium bowl. Melt butter in a nonstick skillet over medium-high heat; sauté pear mixture, stirring occasionally, 8 to 10 minutes or until slightly thickened.
Note: We used Comice pears. Makes about 1 1/4 cups.

White Chocolate Cranberry Creme Brulee.

White Chocolate Cranberry Creme Brulee
Southern Living, Nov. 2007

2 cups whipping cream
4 ounces white chocolate
1 teaspoon vanilla extract
5 egg yolks
1/2 cup sugar, divided
1/2 (15-oz.) can whole-berry cranberry sauce
Ice cubes

Garnish: Sugared Cranberries and Mint

1. Combine 1/2 cup cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 minutes or until chocolate is melted. Remove from heat, and stir in vanilla and remaining 1 1/2 cups cream.
2. Whisk together egg yolks and 1/4 cup sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.

3. Spoon 1 1/2 Tbsp. cranberry sauce into each of 6 (4-oz.) ramekins. Pour cream-and-egg mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.

4. Bake at 300° for 45 to 55 minutes or until edges are set. Cool custards in pan on a wire rack 25 minutes. Remove ramekins from water bath; cover and chill 8 hours.

5. Sprinkle 1 1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15- x 10- x 1-inch jelly-roll pan with ice; arrange ramekins in pan.

6. Broil 5 inches from heat 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Garnish, if desired.

White Chocolate-Banana Creme Brulee: Prepare recipe as directed through Step 2. Slice 2 bananas into 1/4-inch-thick slices; toss bananas with 1/3 cup sugar. Melt 2 Tbsp. butter in a large nonstick skillet over medium-high heat. Add bananas, and cook 1 to 2 minutes on each side or until lightly browned. Line bottoms of 6 (4-oz.) ramekins evenly with banana slices. Pour cream mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch. Proceed with recipe as directed.

* Here's the link to the variation for White Chocolate Banana Creme Brulee.

Pecan Cheesecake Pie.

Pecan Cheesecake Pie
from Southern Living, Nov. 2007

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

White Chocolate Bread Pudding.

I haven't made this, but I have a friend who swears that this dish from the Columbia Restaurant in Tampa will change your life.


White Chocolate Bread Pudding

6 cups Heavy Cream
2 cups Milk
1 cup Sugar
2 oz. Vanilla
28 oz. White Chocolate (Small Pieces) (approx. 3 & 1/2 cups)
4 Eggs
2 cups Egg Yolks
18 oz. Cuban Bread

Heat cream, milk, sugar and vanilla over medium heat in a large saucepan.
When hot, remove from heat and add 2 & 1/2 cups of the white chocolate pieces.
Stir until melted.
Combine eggs and yolks in a large bowl.
Slowly add the cream mixture into the eggs, whipping as you pour.

Cut bread into 1/2” slices, place in a large bowl.
Pour mixture over bread. Press bread to absorb mix and bread becomes soggy.
Let sit 15 minutes to cool.

Add remaining cup of chocolate pieces, stir. (DO NOT MELT).
Pour mixture evenly in 12” x 10” baking pan.
Cover pan with aluminum foil and bake in 350 degree oven for one hour.
Remove foil, continue to bake for an additional hour until set and golden brown.
Allow to cool thoroughly before cutting. Top with White Chocolate Sauce, see below.

White Chocolate Sauce

1/2 cup Heavy Cream
8 oz. White Chocolate (small pieces)
2 oz. Bacardi Rum

Bring the cream to a boil in a small pan.
Take off heat, add white chocolate.
Stir until smooth and melted.
Add rum, stir.
Serve warm.

Shrimp Dip.

Shrimp Dip

1 8oz. cream cheese, softened
1 8oz. sour cream
1/2 cup chopped onion
1/2 cup chopped celery
Black pepper & red pepper to taste
Juice of 1 lemon
15-20 chopped frozen shrimp; or fresh; or one 4 1/2 oz canned shrimp
Garlic & pepper seasoning salt, to taste

Stir together and refrigerate.

Salmon Spread.

Salmon Salad Spread

14 oz can Wild salmon, canned (or 2 cups broiled/poached fish) 
2 Tablespoon Mayonnaise, regular or low-fat
2 Tablespoon Plain yogurt, regular or low-fat (or vanilla)
2 Celery, finely chopped
2 Tablespoon Green onions finely chopped (white parts)
2 Tablespoon Dill pickles, chopped

Salt & Pepper to taste

Method
In medium bowl, add salmon (drain if canned), mayonnaise, yogurt, celery, parsley, green onions, and pickles. Mix ingredients together well. Salt and pepper to taste. 

Options:
Fresh dill, parsley, cilantro, or lemon juice gives this spread a completely different flavor. Lightly toast bread for additional texture. This recipe will store in a refrigerated, airtight container for up to 4 days.

Boiled Custard.

This is another family recipe from Lorraine's side. This is traditional nourishment for those in the family (and close friends) who are very sick, but it is really good anytime. And it is very simple to make. Boiled Custard 2/3 cup sugar 1 heaping tsp flour 2 eggs, well beaten 1 pint milk, 2% or higher (I use half & half.) 7-10 marshmallows 1/2 tsp vanilla Mix sugar and flour well. Add eggs, mix well, and add milk and marshmallows. Cook slowly in double boiler until it coats a spoon. Cool and add vanilla.

(Edit 7/23/2022: made a batch without marshmallows and added a healthy pinch of salt - it was declared the best batch ever.)

No-Bake (or Boiled) Cookies.

This is our favorite candy/cookie to make. It is simple, only taking about 15-20 minutes from start to finish. And they are so unbelievably good!

No-Bake Cookies

2 cups sugar
4 Tbsp. baking cocoa
1/2 cup evaporated milk
1 stick butter

2 1/2 cups uncooked quick oats
1/2 cup peanut butter
1 cup chopped pecans
1 tsp. vanilla

Mix sugar & cocoa together, then add milk and butter. Bring to boil over medium heat, stirring constantly. After one minute of hard boil, add remaining ingredients. Drop teaspoon-sized balls quickly onto wax paper & let cool.

Martha Washington Candy.

In honor of Melvin, Lorraine's recently-deceased father, here is his recipe for the candy that he made each Christmas. This recipe is deceiving. It looks simple. However, it is intensely laborious. The rolling out of the candy takes a while. But the real fun is in the dipping. It requires a technique that must be developed through practice. But these things are utterly divine.

(UPDATE 12/2018: use food processor to pulse together the coconut & nuts to form a finer texture. Then add in everything else to easily make the ball of innards. Use dark chocolate chips, even bittersweet, as the dip. It cuts the sweetness and adds intensity!)

(UPDATE 12/2020: consider toasting the nuts and coconut to boost the flavor complexity!)

Martha Washington Candy

2 boxes powdered sugar
1 can Angel Flake coconut (3-4 ounces)
1 cup chopped pecans (or walnuts)
1 stick butter
1 can condensed milk
1 tsp. vanilla extract

1/2 stick paraffin wax
12 oz. package semi-sweet chips

Melt butter. Microwave condensed milk for about 30 seconds for much easier incorporation with the sugar. Mix all ingredients in a large bowl. Stir well, refrigerate at least two hours, preferrably overnight. Roll mixture into small balls (about the size of a marble) & place on cookie sheet in freezer to harden. Melt wax (cut into pieces) & chocolate chips in DOUBLE BOILER. Dip balls into chocolate using a skewer (preferably an ice pick). Place on waxed paper (preferably individual paper candy cups) & immediately top with a small pecan half.

(Notes from Lorraine's comment: Melvin used an ice pick for dipping. Also, go to the candy & cake making section of Michael's (or similar craft stores) and get a package of small wax paper cups like the ones that Reese's are in. The cups protect the candies from sticking together, and make them much easier to transport.)

Cinnamon Pickles.

It took a little doing to track down a version of this recipe. I remember my mother making a large batch of these. Once. When I was maybe 10 years old. They were delicious, but it was a multi-day process that was a bit labor intensive (don't believe the comment below that came with the recipe). I don't expect any of my readers to actually make these. 

Cinnamon Cucumber Pickles 

Don't be put off by the steps involved in making these pickles. It is not really hard at all, just takes a few minutes of planning time to work out the cooking when it is best for your schedule. The end results are well worth the effort. People do not believe that these are cucumber pickles. Most people think they are cinnamon apple rings. 6-8 pints, 3 days, 30 min prep.

7 lbs cucumbers

1 cup pickling lime 

1 gallon water 

2 cup vinegar 1 

(1 ounce) bottle red food coloring 

1 tablespoon alum 

2 cups vinegar 

2 cups water 

12 cups sugar 8 cinnamon sticks 

1 (12 ounce) package red-hot candies 

Select large overripe cucumbers. Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring. Soak in lime and 1 gallon water for 24 hours. Wash. Soak, covered with ice water for 3 hours. Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover. Pour over cucumbers and simmer for 2 hours. Pour off liquid. Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots. Pour over cucumbers and let stand for 24 hours. Pour syrup back into a large pot and bring to a boil. Put cucumbers in jars and pour hot syrup over cucumbers. Place 1 of the cinnamon sticks from the mixture in each jar. Process for 10 minutes in water bath for pints and 15 minutes for quarts.

Update 10/16/2022: Found this version in some of Lorraine's grandmothers recipes!

Sweet Potato Casserole.

This is my personal recipe for sweet potato casserole. I challenge you to find one that is better. Some of our family eats this as dessert.

Sunday Sweet Potatoes

3 packages refrigerated sliced yam patties, mashed
Note: The yam patties are usually somewhere in the fresh meat section of the grocery store. If you don’t see them, ask the butcher. They come 8 or so slices to a package. Sometimes they are in the frozen veggie section.

1/4 cup sugar
3 eggs
1 stick butter, melted
1 teaspoon vanilla extract

Topping
2 to 3 cups mini marshmallows
1 cup brown sugar
1 cup flaked coconut
1/4 cup flour
1 cup chopped pecans
1 stick butter, melted

Beat sweet potatoes with sugar, butter, eggs, and vanilla in large bowl until fluffy. Spoon into a 9X13 baking dish. Spread marshmallows over potatoes. Combine coconut, pecans, brown sugar, and flour in small bowl. Add 1/2 cup melted butter, mixing well. Sprinkle mixture over marshmallows. Bake at 325˚ for about 30 minutes, or until bubbly.

Marinated Cheese.

This is excellent, but it is also beautiful on an appetizer table.

Marinated Cheese

Prep: 10 min., Chill: 8 hrs. "I use it a lot because it is so easy to put together," says Susan. When assembling this recipe, make sure the cream cheese is thoroughly chilled for easier slicing.

1 (0.7-oz.) envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoons minced green onion
2 tablespoons water
1 1/2 teaspoons sugar
1 (8-oz.) block Monterey Jack cheese, chilled
1 (8-oz.) block Cheddar cheese, chilled
1 (8-oz.) package cream cheese, chilled
1 (4-oz.) jar chopped pimiento, drained
 Assorted crackers

1. Whisk together first 6 ingredients. Set aside.

2. Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with Cheddar cheese and cream cheese.

3. Arrange cheese in 4 rows in a shallow 2-qt. baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.

Yield: Makes 25 appetizer servings

Southern Living, OCTOBER 2006

Deviled Eggs.

Here's the method for making perfect hard-boiled eggs every time. Also, the melted butter is the secret that takes these into a whole new level of fabulousness......

Deviled Eggs
(Southern Cook’s Handbook)

12 large eggs
1/2 cup mayo
1/2 stick butter, melted
black pepper, to taste
2 tablespoons sweet pickle relish

Cover eggs with cold water, then bring to a boil. Immediately turn off heat, cover, and let sit for 11 minutes. Drain hot water and cover with cold water. When cooled, peel and halve eggs. Mash yolks together with other ingredients and spoon into egg halves. Garnish with pepper, paprika, and/or shredded cheddar.

Crockpot Fajitas.

This is another easy & delicious one. I don't make this often enough.......

Crock Pot Fajitas

Chicken or Flank Steak (about 3-4 pounds), cut into small pieces
jalepeno peppers, to taste
2 large onions, cut into thin rings
2 large bell peppers, cut into thin strips
1 packet fajita seasoning (or about 2 TBSP.)
1 tsp. cumin
1 tsp. chili powder
2 cans rotel tomatoes
2 cans chopped green chilies
fresh cilantro, to taste

Cook in crock pot for several hours.

Serve with all the usual accompaniments - flour tortillas, shredded cheese, salsa, guacamole, sour cream, etc......

Cornbread Pizza.

Lorraine found this one in an issue of Family Fun Magazine. It is quick, easy, & delicious!

Ann’s Quick Corn Bread Deep-Dish Pizza
by Ann Hodgman

RECIPE INGREDIENTS:
Crust: 
1 (8 1/2-ounce) box Jiffy brand corn-muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan

Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 teaspoon dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded

1. Heat the oven to 375 degrees. Grease a 9- by 13-inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk is different from what's called for in the package directions.) Add the Parmesan, then spread the batter evenly across the bottom of the pan.

2. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring frequently.

3. Arrange half of the cooked, room-temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.

(Notes: Add some chopped zucchini, a box of frozen spinach, &/or broccoli to the sauce for extra veggies. We like to double the crust if we are bulking up the pizza with a lot of veggies.)

Marinated Carrots.

We had this last week when a co-worker brought over some food. We were initially worried, as we aren't big carrot people. But they are delicious, and everyone who has tried them has wanted the recipe.

Marinated Carrots

2 small pkg. carrots
1/2 c. vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 can cream of tomato soup
Onion & Bell Pepper

Cut up and cook two small packages of carrots for about 15 minutes, until only slightly crunchy.

Marinate overnight in vinegar, sugar, vegetable oil, and cream of tomato soup.
Ring an onion and bell pepper on top.
Serves 6 to 8 people.

Broccoli Salad.

This is one of our favorites.

Broccoli Salad

2 - 3 bunches broccoli, just the heads cut off
2 roma tomatoes, chopped
1 red onion, chopped
1/2 cup shredded cheddar

Dressing:
1/2 cup chopped pecans
Bacon pieces (I use the canned real bacon from the salad dressing section of the grocery store)
1/2 cup sugar
1 cup mayo
2-3 TBSP white vinegar

Combine in a large bowl. Lasts for at least 3 days in the frig. 

(Some grated carrot is really good in this as well. I suppose that if you like raisins, a few would be OK. I hate raisins.)

Pimento Cheese.

From a feature on NPR's Kitchen Window in 2007...

Pimento Cheese

1 pound sharp cheddar cheese
1/2 pound Monterey Jack cheese
2 medium kosher dill pickles
2 or 3 cloves of garlic
1 4-ounce jar of pimentos, drained

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step.

Put in large bowl and mix with about 3 good tablespoons of mayonnaise. Refrigerate, but set out for 20 to 30 minutes before use.

Blue Cheese Dip.

8 bacon slices, cooked crisp
2 garlic cloves, minced (and sauteed in bacon grease or microwaved for about 30 seconds)
2 8 oz. cream cheese, softened to room temp.
1/3 cup half & half
1 4 o z. package crumbled blue cheese
2 TBSP chopped green onions
1/2 cup chopped pecans or walnuts, toasted

Beat cream cheese until smooth, then add half & half until combined. Stir in blue cheese, garlic, chives, and half of the bacon & nuts. Spoon into a 1 quart baking dish and bake at 350 for 15 minutes. Sprinkle remaining bacon & nuts on top. 

 

Serve with crackers, tortilla chips, grapes, pears, and apples.

Banana Nut Bread.

I have made a lot of banana nut bread in my life, and they have all been very good. However, the recipe I used tonight is just simply extraordinary. It is from a Mennonite community in north Mississippi. The only change that I made was using white chocolate instant pudding mix instead of vanilla. This recipe made three 8 x 3.75 x 2.5 aluminum loaf pans (3-pack available at Dollar Tree). It is a very simple recipe, especially if you use a stand mixer.

3/4 cup softened butter
1 cup granulated sugar
1/2 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
4 mashed very ripe bananas
2 & 1/4 cup all purpose flour
1 cup chopped pecans or walnuts
1 pkg. instant vanilla pudding mix (I use white chocolate pudding for a subtle flavor difference)

Cream butter & sugar until fluffy. Add eggs & beat well. Add bananas and beat well. Combine flour, baking soda, salt, baking powder, and pudding mix. Add to banana mixture alternately with buttermilk, mixing well after each addition. Add nuts and mix. Pour batter into loaf pans that have been coated well with non-stick spray. Bake at 350 for about 40 minutes. The tops will brown well before the bread is done. Just keep checking every 2-3 minutes after 35 minutes of baking. When there is no wiggling, remove from oven and cool for 30 minutes before cutting.


MODIFICATIONS, 10/21/2013:

Reduce sugar to 2/3 cup.
Increase flour to 2.5 cups
Add 12 oz. crushed pineapple
Add 1 cup shredded coconut
Add 2 tsp. vanilla extract
Increase baking time to around 50 minutes
Optional: Sprinkle 1/4 cup chocolate chips in the bottom of the pan before adding batter

Hot Crab Dip.

Crab Dip

1/2 cup milk
1/3 cup salsa
(3) 8 oz. Packs cream cheese, cubed
(2) 8 oz. Packs imitation crab meat, flaked
1 cup thinly sliced green onions
1 4 ox. Can chopped green chilies

Crackers & chips for serving.

Combine milk & salsa. Transfer to crock pot coated with non-stick spray. Stir in & cream together remaining ingredients. Cover & cook on low for 3-4 hours, stirring every 30 minutes.

Gingerbread Trifle.

Paula Deen's Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Pumpkin Dip.

Pumpkin Dip

1 8 oz cream cheese, softened
1/2 cup sour cream
2 cups powdered sugar
1 15 oz can cooked pumpkin (100% pumpkin, not "pie" mix)
1 TBSP orange juice concentrate
1 TBSP gound cinnamon

Combine cream cheese, sour cream, and sugar in large bowl. Beat at medium speed until creamy. Reduce speed to low and add pumpkin. Beat until combined. Stir in cinnamon & OJ until well mixed. Refrigerate at least one hour.

Serve with gingersnaps, graham crackers, or sliced apples.

Blueberry Dumplings.

Blueberry Dumplings
Recipe courtesy Paula Deen

1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

Outrageous Brownies.

Outrageous Brownies
Copyright 1999, The Barefoot Contessa Cookbook.

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Italian Doughnuts.

Italian Doughnuts
Recipe courtesy Giada De Laurentiis

1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Tyler's Cheesecake.

The Ultimate Cheesecake
Recipe courtesy Tyler Florence

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Yield: 6 servings
Cook Time: 5 minutes

Hamlets.

We used to make these all the time, but I had to search to find a recipe tonight. We always called them "hamlets", but most of the recipes that I have found call them "party ham rolls." They are wonderful at brunch. They freeze well. People love them.

Hamlets

1 & 1/2 sticks butter, softened
3 TBSP poppy seeds
1 TBSP Worcestershire sauce
2 TBSP dijon mustard
1 medium onion, finely grated
2 TBSP brown sugar
1/4 tsp onion powder
4 pkgs. party rolls (little rectangular dinner rolls, usually in an aluminum pan)
1/2 pound grated Swiss cheese (or Gouda)
3/4 pound diced ham

Mix first 7 ingredients. Slice rolls lengthwise (like layer cake). Spread both sides with mixture. Put ham on bottom half and sprinkle with cheese. Wrap in foil. Bake at 400 degrees for 10 to 15 minutes. (It helps to cut before cooking.) Let cool slightly before slicing. Even if pre-cut, they will need slicing again. (recipe modified 12/25/2013)

White BBQ Sauce

White BBQ Sauce

1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish

Whisk together all ingredients until blended. Store in the refrigerator up to 1 week. Makes 2 cups.

Gumbo Zabb.

Gumbo Zabb

This recipe came from our dear friend Scotty. Her dad made this soup for their family.
For another version of this dish (and a little history), click here.

1 bone-in cooked ham, or a couple of large ham bones
1 bag frozen spinach
1 bag frozen turnips greens
1 bag frozen collard greens
1 bag frozen mustard greens
1 bag frozen broccoli
1 head of cabbage, chopped
Several cloves of garlic
1 large onion, chopped
Dijon mustard, to taste
Salt & pepper, to taste

In a very large pot (large enough for a substantial shrimp boil):

Boil down ham until the meat falls apart (or the bones until a good broth has formed). Then add spinach, turnip greens, collard greens, mustard greens, head of cabbage, broccoli, onions, garlic, a heap of dijon mustard, and salt and pepper to taste. Cook down and add water as needed. When cabbage is cooked, it's done.

Breakfast Casserole

Breakfast Casserole

1 package croutons, any flavor (I use cheddar garlic)
1 pound ground sausage
1 bag frozen seasoning blend (onions, peppers, celery) (12-16 ounces)
2 cups SWISS CHEESE (cheddar works as well, but Swiss is delicious)
7 eggs
2 cups milk

Put entire bag of croutons into the bottom of a 9x13 baking dish. Brown sausage, then add seasoning blend and cook until onions are translucent. Spread sausage mixture across croutons. Layer shredded cheddar on top of sausage. Whisk together eggs & milk until well beaten, and pour over casserole. Refrigerate overnight. Bake at 3575 until bubbly, about an hour. (check after 45 minutes, it is frustratingly difficult to actually get it done!)

Divine Potato Soup.

This is from the Starkville cookbook, "Bully's Best Bites." It is an all-time favorite at our house, and at several other houses that we have introduced it to. My Mamaw would actually request this soup, and she never asked anybody for anything.

Divine Potato Soup

10 medium-sized red potatoes
1 can cream of celery soup
1 can cream of onion soup
1 pound Velveeta, chopped
1 stick butter
1 5 oz. can evaporated milk
Salt & pepper to taste
Tabasco, to taste

Chop potatoes and cook in enough water to cover. When potatoes are tender, all other ingredients and cook on low until well incorporated. Use a large pot, it makes a lot.

Taco Soup.

Taco Soup

1 bag frozen chopped onion
2- 14oz can light kidney beans, undrained
2- 14oz can dark kidney beans, undrained
2 - 17oz cans whole kernel corn, undrained
1 16oz can tomato sauce
1 28oz can diced tomatoes
1-2 packages taco seasoning - better if don’t use ‘mild’
1 cup water
1 can diced green chiles

Garnishes:
Shredded cheddar, sour cream, guacamole, tortilla chips, Fritos, cornbread

Saute onion in small amount of olive oil for 3-4 minutes. Add all other ingredients, bring to boil, reduce heat, cover, and simmer for 30 minutes.

You can add all sort of meat to this soup - ground beef, ground turkey, shredded or chopped chicken, fajita-style steak strips.

White Chicken Chile.

White Chicken Chile

1 whole chicken, cooked & deboned
2 cans navy beans
1 can black beans, drained & rinsed
2 cans rotel tomatoes
1 red bell pepper
1 medion onion
jalepenos, to taste
1 bottle beer or 12oz chicken broth
1 packet white chicken chile mix (powder)

Chop pepper, onion, & jalepenos and saute in oil until soft. Put beans, tomates, sauted mix, chicken, seasoning packet, & beer into crock pot. Cook on low until hot.

Serving suggestions:

cheese
sour cream
onions
fritos

Crab Bisque.

I have made this one, and it is very good if you like crab.


Crab Bisque
from “Simply Divine” - Government Street Presbyterian Church, Mobile, AL.

1 stick butter
1 bag frozen “seasoning blend” (onions, peppers, celery)
2 green onions, chopped
1/4 cup chopped parsley
1 container fresh sliced mushrooms

1/4 cup flour
2 cups milk
2 cups 1/2 & 1/2
2 tsp. salt
1/4 tsp. pepper
1 pound lump crab meat
Tobasco
liquid crab boil

Saute veggies in butter. Add flour and cook 1 minute. Add milk, 1/2 & 1/2, salt, pepper, & crab. Cook over low heat until heated to about 170 degrees. Do NOT boil. Add several dashes tobasco and about 2 tsp. liquid crab boil. Serves 8.

Cheddar Cheese Soup.

I haven't made this one, but I found it in my files. It is supposed to be very similar to the soup served at Le Cellier, at the Canada pavillion in Epcot.

Cheddar Cheese Soup

1/2 lb bacon cut into 1/2" pieces
3 celery ribs cut into 1/4" pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water
3 dashes Tabasco
1 cup flour
1/2 cup beer
3/4 lb. grated white cheddar cheese
salt and pepper to taste

In a soup pot start to brown the bacon over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent. Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring. Add the water and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer. Add the Tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk. Serve with your favorite bread and top with some chopped scallions or chives.

Cornbread Pie.

Another co-worker made soup and this wonderful version of cornbread for us. While it is not a traditional Southern version, it was delicious with the soup. It is sweeter than regular cornbread.

Cornbread Pie

1 cup margarine (may use part Crisco)
1 cup sugar
4 eggs
1 4oz can chopped green chilies
1 16oz can creamed corn
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup flour
1 cup yellow corn meal
4 tsp. baking powder
1/4 tsp. salt

Heat oven to 350 degrees.
Cream butter and sugar; add eggs one at a time. Add chilies, corn, cheese, and mix well. Sift dry ingredients together and add to corn mixture. Pour into either a 8x12x12 or 9x13 pan, turn over down to 300 degrees, and bake for one hour.

Bacardi Rum Cake.

A friend & co-worker of Lorraine's made this for us yesterday. It is fabulous! She says that a secret to making it even better is to use Jamaican rum as opposed to Puerto Rican rum.

Apparently, this is a famous recipe. I had no trouble finding it online. All of the notes below came from the same site. I have not made this cake myself, but will add my own reflections when I get around to it.

Bacardi Rum Cake

Cake:
• 1 cup chopped, toasted pecans or walnuts
• 1 18-1/2 ounce yellow cake mix
• 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk*
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum

Glaze:
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped to soldiers overseas. They got there just fine.

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.