This latest edition celebrates everything we love in the south...food and fellowship and all the local flavor so many distinct cities, regions, and places offer up. It is comprised of more than 200 treasured dishes and includes the best hometown cooks, recipes, and stories which have been hand-picked from 50 years of Southern Living.
A few of my favorites that I've already bookmarked include "Ashley's Cheese Ring with Strawberry Preserves", the "Boarding House Meatloaf", and "Sausage and Cheese Muffins". Of course I can't not include a few dessert recipes, since that's my weakness, so here are two of my favorites:
Classic Chess Pie (makes 8 servings)
1 (9-inch) unbaked piecrust shell, chilled
2 cups sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1⁄4 tsp. salt
1⁄2 cup butter, melted
1⁄4 cup milk
1 Tbsp. white vinegar
1⁄2 tsp. vanilla extract
4 large eggs, lightly beaten
1. Preheat oven to 425°. Line pie shell with aluminum foil or parchment paper, making sure it extends over the edge of the crust. Fill with pie weights or dry, uncooked rice or beans. Bake at 425° for 4 to 5 minutes or until pie shell no longer looks wet. Carefully remove foil and weights, and bake 2 to 3 more minutes or until crust looks dry and golden. Cool on wire rack.
2. Reduce oven temperature to 350°. Whisk together sugar, cornmeal, flour, and salt in a large bowl. Whisk in melted butter, milk, vinegar, and vanilla. Whisk in eggs. Pour mixture into piecrust.
3. Bake at 350° for 50 to 55 minutes or until set, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.
From the kitchen of Mildred Wheeler
Hummingbird Cake (makes 12 servings)Ingredients
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 tsp. ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
11⁄2 tsp. vanilla extract
1 (8-oz.) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1 (8-oz.) package cream cheese, softened
1⁄2 cup butter, softened
1 (16-oz.) powdered sugar, sifted
1 tsp. vanilla extract
1. To prepare cake, preheat oven to 350°. Grease and flour 3 (9-inch) round cake pans.
2. Whisk together flour, soda, salt, sugar, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened; do not beat. Stir in 11⁄2 tsp. vanilla, pineapple, 1 cup pecans, and bananas.
3. Pour batter into prepared pans. Gently tap pans on counter to remove air bubbles.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
5. To prepare frosting, beat cream cheese and butter in large bowl at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in 1 tsp. vanilla.
6. Spread frosting between layers and on top and sides of cake. Store in refrigerator.
From the kitchen of Mrs. L. H. Wiggins
Greensboro, North Carolina
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