The Lady And Sons Savannah Country Cookbook Part 12

OTHER CONFECTIONS.

Peanut b.u.t.ter Buckeyes Pecan Cl.u.s.ters Peanut b.u.t.ter b.a.l.l.s Old-Time Chocolate Fudge Five-Minute Fudge Baked Apples Strawberry Mold Walnut Praline Brie with Fruit Creme Caramel Rice Pudding Banana Pudding Savannah "Tiramisu"

Peach Cobbler Caramel Apple Cake with Caramel 'Topping SERVES 15 TO 20.

2 cups sugar 3 eggs 1 cups vegetable oil 3 cups all-purpose flour 2 teaspoons vanilla 2 teaspoons vanilla 1 cup chopped walnuts 2 cups diced apples, canned or fresh

Preheat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.

CARAMEL TOPPING.

pound (3 sticks) b.u.t.ter2 cups brown sugar cup milk cup milk

Heat all ingredients together over medium heat. Bring to boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.

[image]The Lady & Sons Rum Cake SERVES 12 TO 16.

1 cup chopped walnuts One 18-ounce package yellow cake mix One 3-ounce package instant vanilla pudding mix 4 eggs 4 eggs cup b.u.t.termilk cup vegetable oil cup dark rum

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on service plate. p.r.i.c.k top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.

GLAZE.

4 tablespoons ( stick) b.u.t.ter cup water 1 cup sugar 1 cup sugar cup dark rum

Melt b.u.t.ter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.

Coconut Cake SERVES 12 TO 16.

One 18-ounce package yellow pudding cake mix 1 cup sour cream 1 cups sugar 1 cups sugar 12 ounces canned or frozen shredded coconut

Preheat oven to 350 degrees. Make cake by following directions on package, subst.i.tuting milk for water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from pans. Stir together sour cream, sugar, and coconut. Spread between slightly warm cake layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut. On the third day, prepare icing for cake.

ICING.

2 unbeaten egg whites 1 cups sugar 2 teaspoons light corn syrup, or teaspoon cream of tartar cup cold water Dash of salt Dash of salt 1 teaspoon vanilla Additional coconut to top icing (about cup)

Place all ingredients except vanilla and additional coconut in top of double boiler, but do not place over heat; beat 1 minute with electric hand mixer. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water; add vanilla and beat until it reaches spreading consistency (about 2 minutes). Frost top and sides of cake; sprinkle with additional coconut. Cover and store at room temperature.

Chocolate Strawberry Shortcake SERVES 15 TO 20.

2 cups cake flour 1 cups sugar cup cocoa cup Crisco shortening 1 cups b.u.t.termilk 1 teaspoons baking soda 1 teaspoon salt teaspoon vanilla teaspoon vanilla whole eggs or 3 egg whites 1 quart fresh strawberries, rinsed and sliced 1 cup whipped cream or Cool Whip

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipping cream. Beat with mixer on low speed, sc.r.a.ping bowl constantly, for 30 seconds. Beat on high speed, sc.r.a.ping bowl occasionally, for 3 minutes. Pour into greased and floured 13 9-inch pan. Bake for 30 to 35 minutes. Cool cake completely. Cut into squares. Place 2 or 3 squares in dessert cups and layer with small amount of strawberries and whipped cream. Garnish with strawberries. A heavenly treat! A heavenly treat!

Low-Fat Peach Cake SERVES 12 TO 16.

teaspoon sugar 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

CAKE.

2 cups all-purpose flour 1 cups sugar cup Crisco shortening cup milk One 15-ounce can cling peaches, drained (reserve cup juice) 3 egg whites 3 egg whites 3 teaspoons baking powder teaspoon ground cinnamon 1 teaspoon vanilla 1 teaspoon salt

Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, sc.r.a.ping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.

ICING.

One 6-ounce container nonfat peach yogurt One 8-ounce container Lite Cool Whip One 8-ounce container Lite Cool Whip

Mix together. Frost cake.

Savannah Chocolate Cake with Hot Fudge Sauce SERVES APPROXIMATELY 20.

2 cups brown sugar cup Crisco shortening 1 cup b.u.t.termilk teaspoon vanilla ounces unsweetened chocolate, melted 3 eggs 3 eggs 2 cups sifted all-purpose flour 1 teaspoon baking soda teaspoon salt

Preheat oven to 350 degrees. Cream together brown sugar and shortening; add b.u.t.termilk and vanilla. Add melted chocolate, then add eggs one at a time; beat for 2 minutes. Sift together flour, baking soda, and salt and add to creamed mixture. Beat an additional 2 minutes. Pour into a 13 9 2-inch greased, floured pan. Bake for 40 to 45 minutes.

HOT FUDGE SAUCE.

One 4-ounce bar German chocolate ounce unsweetened chocolate 8 tablespoons (1 stick) b.u.t.ter 3 cups powdered sugar 3 cups powdered sugar 1 cups evaporated milk 1 teaspoons vanilla

Melt chocolate and b.u.t.ter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).

Mama's Pound Cake SERVES 16 TO 20.

pound (2 sticks) b.u.t.ter cup Crisco shortening 3 cups sugar 5 eggs 3 cups all-purpose flour teaspoon salt teaspoon salt teaspoon baking powder 1 cup milk 1 teaspoon vanilla

Preheat oven to 325 degrees. Cream b.u.t.ter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each. Sift together dry ingredients and add to mixture alternately with milk, starting with flour and ending with flour. Add vanilla. Pour into greased and floured tube pan and bake for 1 1 hours.

Chocolate Chip Nut Cake SERVES 16 TO 20.

cup Crisco shortening pound (2 sticks) b.u.t.ter 2 cups sugar 6 large eggs 3 cups all-purpose flour 1 teaspoon baking powder 1 cup milk 1 cup milk 1 teaspoon vanilla One 12-ounce package semisweet chocolate chips 1 cups chopped pecans or walnuts

Cream shortening, b.u.t.ter, and sugar. Add eggs, one at a time, beating thoroughly after each. Sift flour with baking powder. Add to creamed mixture, alternating with milk. Roll nuts and chocolate chips in a little flour and add to mixture, then add vanilla. Pour into a greased and floured tube pan. Place in cold oven and bake at 325 degrees for about 1 hours, or until done.

Luscious Lime Cheesecake SERVES 15 TO 20.

Preheat oven to 300 degrees. Reserve cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1 inches up sides of greased 13 9-inch pan. In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice, One 18-ounce package yellow cake mix 4 eggs cup vegetable oil Two 8-ounce packages cream cheese, at room temperature One 14-ounce can sweetened condensed milk 2 teaspoons grated lime zest 2 teaspoons grated lime zest cup fresh lime juice 1 teaspoon vanilla One 8-ounce container Cool Whip, or 2 cups heavy cream, whipped with cup sugar until stiff Lime slices, for garnish

and vanilla. Pour into prepared crust. Bake for 50 to 55 minutes or until center is firm. Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.

Grandmother Paul's Sour Cream Pound Cake SERVES 16 TO 20.

pound (2 sticks) b.u.t.ter 3 cups sugar 1 cup sour cream 3 cups all-purpose flour teaspoon baking soda teaspoon baking soda 6 eggs 1 teaspoon vanilla

Preheat oven to 325 degrees. Cream b.u.t.ter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.

[image]The Lady & Sons Gooey b.u.t.ter Cakes SERVES 15 TO 20.

I could write a full chapter on this dessert. It is the number-one choice in our restaurant.

One 18-ounce package yellow cake mix 1 egg 8 tablespoons (1 stick) b.u.t.ter, melted 8 tablespoons (1 stick) b.u.t.ter, melted