From the kitchen of Sarah Ryan – Parkview Church of God
Caramel Apple Dip
1 (8-oz.) pkg. cream cheese, softened
1 cup brown sugar
1 tsp. vanilla
1/4 cup chopped nuts (optional)
Apple slices
Beat cream cheese, brown sugar and vanilla together until smooth.
Serve with apple slices.
Sprinkle chopped nuts on apples, if desired.
From the kitchen of Mrs. Valerie A. Smithhart — Vicksburg, Mississippi
Bodacious Buttermilk Pie
1/2 cup butter
2 cups sugar
3 T. all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1 unbaked 9-inch pie shell
Cream butter on high speed of mixer.
Gradually add sugar, beating well.
Add flour and beat until smooth.
Add eggs and beat until well blended.
Add buttermilk and vanilla; beat well.
Pour filling into pie shell.
Bake 5 minutes at 400 degrees.
Reduce heat to 350 degrees and bake an additional 45 minutes, or until set.
Cool to room temperature; chill.
From’Our Favorites,’ Unobee Chapter, Daughters of the American Revolution
7-Up Pound Cake
3 cups sugar
2 sticks margarine
1/2 cup shortening
5 eggs
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. lemon juice
1/4 tsp. salt
1 cup 7-Up
3 cups sifted flour
Cream sugar, margarine and shortening.
Add eggs, one at a time, beating after each addition.
Add extracts, lemon juice and salt.
Add flour and 7-Up alternately, beginning and ending with flour.
Pour batter into greased and floured Bundt pan. Bake at 325 degrees (do not preheat oven) for about 1 hour. Test for doneness.
Cool in pan 10 minutes.
From ‘Divine Tastes’, Our Lady of Victories Catholic Church
Alice’s Lemon Nut Cake
1 lb. margarine
2 cups sugar
6 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 lb. (2 1/2 cups) white raisins
1 lb. (3 1/4 cups) chopped pecans
4 T. (2-oz. bottle) lemon extract
Cream margarine and sugar; add eggs one at a time, beating after each addition.
Sift flour and measure. Sift flour again with salt and baking powder. Coat raisins and nuts with small amount of flour mixture and set aside.
Add dry ingredients to creamed mixture. Add raisins and nuts; mix well. Stir in lemon extract.
Bake in 10-inch tube pan at 350 degrees for 1 hour 15 minutes.
Alternative: Bake in 4 loaf pans for about an hour.
Chewy Bran Muffins
2 1/2 cups Bran Flakes cereal
1 1/2 cup milk
1/2 cup oil
2 eggs, beaten
1 (8-oz.) can crushed pineapple in juice
1 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup finely chopped Georgia pecans
1 cup flaked coconut
Combine bran flakes and milk in a large mixing bowl. Set aside to allow bran flakes to soften. When flakes are softened, stir in oil, eggs and pineapple.
Sift flour, baking powder, salt and sugar. Stir into cereal mixture. Add pecans and coconut, mixing well. Spoon mixture into greased and floured (or paper lined) muffin pans.
Bake at 400 degrees for 25 minutes or until golden brown. Remove from pans to cool.
Yield: 24 muffins.
Mrs. Mary Behling
Shady Dale, Georgia
Pineapple Grilled Chicken Thighs
1 cup (6-oz.can) pineapple juice
2 Tablespoons brown sugar
1/2 cup soy sauce
1 clove garlic, minced
8 boneless skinless chicken thighs
1 large pineapple, cored and sliced 1-inch thick
Combine pineapple juice, brown sugar, soy sauce and garlic in a small bowl.
Pour over chicken thighs; refrigerate several hours or overnight.
Remove chicken from marinade. Grill chicken, covered with grill lid, over medium heat 20 to 30 minutes or until chicken reaches internal temperature of 170 degrees. Place pineapple slices on grill during last 10 minutes of cooking time.
Mrs. Meredith Appleton
Macon, Georgia
Summer Vegetable Casserole
1 pound yellow squash (about 3 medium), sliced 1/2 -inch thick
1 pound zucchini (about 3 medium), sliced 1/2-inch thick
1 large Vidalia onion, sliced 1/2 -inch thick
3 large ripe tomatoes, peeled, cored and sliced
1 (3-ounce) sliced black olives
1 (3-ounce) can chopped green chiles, drained
2 - 3 tablespoons olive oil
1 - 2 teaspoons salt
1 - 2 teaspoons ground black pepper
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 cup spicy tomato juice
1 cup shredded sharp Cheddar cheese
1 cup crushed potato chips
Preheat oven to 350 degrees.
Layer vegetables, olives and green chiles in a 3-quart greased baking dish. Sprinkle each layer with oil, salt, pepper and herbs. Pour on tomato juice. Bake for 30 minutes.
Add cheese and potato chips. Bake an additional 30 minutes.
Gene A. Delapenia
Harlem, Georgia
Testing note: If you’re in a hurry, coarsely chop the vegetables and combine everything in a large baking dish without layering. Pour on tomato juice and bake for 1 hour. Omit the topping and save on calories.
… from the kitchen of Suzanne Forsyth
Georgia Shrimp in Olive Oil and Lime
1 pound Georgia shrimp, peeled and deveined
2 tablespoons olive oil
1 to 2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime juice
Rinse and drain shrimp. Combine shrimp, olive oil, garlic powder, salt and pepper in large zip top bag. Marinate in refrigerator for at least 1 hour (4 hours is better). During the last 30 minutes of marinating, add lime juice.
Preheat oven to 400 degrees.
Place contents of bag in 13×9-inch baking dish. Bake 8-9 minutes, stir and bake an additional 5-6 minutes.
Yield: 4 servings.
When Ms. Lazenby married in 1967, her former seventh grade math teacher, Mrs. W. A. Carlton, gave her this recipe. According to Ms. Lazenby, this quick and simple one-pan brownie always gets raves.
Mrs. Carlton’s Caramel Brownies
1 stick butter
1 cup firmly packed dark brown sugar
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup chopped Georgia pecans
Powdered sugar, optional
Preheat oven to 325 degrees.
Melt butter and brown sugar in medium saucepan, stirring constantly. Stir in remaining ingredients. Beat well. Pour into a greased 8×8-inch baking pan. Bake 25 to 30 minutes or until firm and lightly brown around the edges. Cool, then sprinkle with powdered sugar, if desired.
Yield: 9 squares.
Robin Lazenby
Mansfield, Georgia
Mama Darsey’s Family Favorite Chocolate Pudding with Meringue
3 egg yolks
1 ½ cups sugar
4 cups milk (reserve ¼ cups)
16 vanilla wafers, crushed
3 tablespoons all-purpose flour
3 tablespoons cocoa
3 egg whites
6 tablespoons sugar
Preheat oven to 350 degrees
Beat egg yolks and 1 ½ cups sugar in top of a large double boiler, Slowly mix in milk. Stir in crushed vanilla wafers. Place over boiling water. (If you do not have a large double boiler, use a heavy bottom pan and watch it carefully to prevent burning.)
Combine reserved ¼ cup milk with flour and cocoa. Stir to make a paste. Add to egg mixture, stirring to combine. Cook mixture, stirring constantly until thick. Remove from heat and pour into a 2-quart baking dish. Set aside.
Beat egg whites in a medium bowl. Add remaining sugar and beat until stiff peaks form. Spread over pudding.
Bake 15 minutes or until meringue is brown.
Yield: 8 servings.
Mrs. Alice Johnson
Elko, Georgia