Living 2 Eat |

Georgia Cream Cheese Cake

From Burma Davis Posey…  this is a 40 year family favorite that is always delicious!  Guests always ask for the recipe!  If you feel a little guilty because of the rich ingredients, remember life is short and you deserve it!!!

Cake:
1 stick butter, softened to room temperature
1/2 cup shortening or vegetable oil
2 cups sugar (Dixie is the best!)
2 cups all purpose flour
5 egg yolks
1 teaspoon baking soda
1 cup buttermilk (You will not believe what this does for the flavor of a cake!)
1 teaspoon vanilla extract
1 (3-1/2 ounce) can coconut
1 cup Georgia pecans, checked and chopped
5 egg whites, stiffly beaten

Preheat oven to 350 degrees.  Cream shortening and butter.  Add sugar and beat until mixture is smooth.  Add egg yolks and beat well.  Combine flour and soda and add to creamed mixture, alternating with buttermilk.  Stir in vanilla.  Add coconut and nuts.  Carefully fold in egg whites.  Pour into 3 well-buttered 8″  or 9″” round cake pans.  Bake for 20 - 25 minutes.  Allow to cool.  

Frosting:
1 package (8 ounce) Philadelphia cream cheese, softened to room temperature
1/2 stick butter, softened to room temperature
1 box sifted powdered sugar
1 teaspoon vanilla extract
1/2 cup Georgia pecans, checked and chopped

Beat cheese and butter together until smooth.  Add sugar and vanilla.  Beat until smooth.  Place a bit of icing on your favorite cake plate to hold your cake in place.  Place your first layer on the cake plate.  Spread the icing on the top. Repeat with the remaining two layers.  Carefully frost the sides.  Top with the Georgia pecans and be humble when the compliments pour in!!! 

During my time with Northwood University, I had the great pleasure of getting to know David W. Anderson (aka “Famous Dave”).    He is founder of Famous Dave’s BBQ… a huge bbq franchise with a concentration of restaurants in the midwest.

My colleague, Eric Sturdy, and I met in Minneapolis to trek to Famous Dave’s home in Edina, Minnesota.    He has the home of my dreams because it includes a commercial kitchen, as well as a residential kitchen with a big counter where folks can sit, chat, sample and sample more.

Dave realized that Eric and I had never eaten at a Famous Dave’s BBQ and quickly insisted that we go to lunch.   When the doors of a nearby Famous Dave’s opened and the management saw us enter, the greeting was worthy of a royal visit.    I think everyone working at the restaurant must have greeted him.   Needless to say, we felt like celebrities. 

Famous Dave ordered an incredible platter of food served on an aluminum lid of a garbage can.   It is a speciality order and includes a little (or rather a lot) of everything.   Eric and I must have eaten a ton that day and there was still food left over.  

Dave is a foodie who created his own recipes.   Should you ever meet him, be sure and ask how he came to develop a fondness for bbq.   He has a very interesting story.   In addition to his entrepreneurial interests, Dave is a fine Christian man who has dedicated his life to helping young people, and especially Native Americans.   

www.davidwanderson.com

1 lb fresh lump crabmeat

1 medium onion, chopped fine

4 oz Wesson oil

3 oz cider vinegar

4 oz ice water

Salt, pepper and sugar

Spread half of onion over bottom of large bowl.   Cover with separated crab lumps and then remaining onion.   Salt and pepper.   Sprinkle sugar over.   Pour oil, vinegar, ice water over all.   Cover and marinate for 2 - 12 hours.  Toss lightly before serving.

Serve on saltines, or your favorite snack cracker.

 ** Recipe is from Juanita Stowe (mother of Uncle Jimmy).