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!!! 

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).

The Commander’s Palace famous…

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
Yields 6

BREAD PUDDING

3/4 cups Sugar
1 tsp. Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 tsp. Vanilla
5 cups New Orleans French Bread, 1″ cubed (see note)
1/3 cup Raisins
(18: in length or approximately 1 1/3 G/ sliced thin)

WHISKEY SAUCE

1 cup Heavy Cream
1/2 Tbsp. Corn Starch
1 Tbsp. Water
3 Tbsp. Sugar
1/4 cup Bourbon

MERINGUE

9 Medium Egg Whites
3/4 cups Sugar
1/4 tsp. Cream of Tartar

To make the bread pudding, first preheat oven to 350 degrees. Grease 8″ square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.

Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.

To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.

Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.

To make the meringue, preheat oven to 350 degrees. Butter six 6 ounce ramekins. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.

In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.

Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé.

Note: New Orleans French bread is very light and tender. If substitute bread is used that is too dense, it will soak up all the custard and the recipe will not work.

Vidalia Onion Casserole

From the southern kitchen of Burma Davis Posey

Serves 8 as a Side Dish

Prep Time: 30 minutes if your rice is uncooked

Cook Time: One hour

Difficulty level: Easy!!!

1-1/2 cups cooked rice

7-1/2 Vidalia onions, chopped

1 stick butter (1/4 pound)

2 cups Swiss Cheese, grated

2/3 cup cream

Salt to taste

Preheat oven to 350 degrees F.  Sauté onion in butter until transparent but NOT browned.  Allow to cool.  Mix with remaining ingredients in a large bowl.  Pour into a 2-quart buttered casserole.  Bake uncovered for one hour.  Serve and enjoy.

This is one of my all time favorite and easiest recipes!  It is delicious, never fails, and it a delight for your family and guests. 

People are always curious about the ingredients and their LAST guess is onions! 

This was served to us when Jim and I judged Miss Idaho several years ago and was definitely everyone’s favorite dish at that meal.  Our hostess was very pleased that no one could guess the ingredients!  But let’s think about it… have we EVER tasted anything made with those fabulous Vidalia, Georgia onions that was not yummy?!? 

I think all of us in Georgia took them for granted while growing up and now the entire world has discovered them!  Did you know it is not the onion, but the soil they are gown in?  The farmers in Toombs County started with only 600 unique low sulfur acres.  They now have 15,000 acres and people outside Vidalia can’t duplicate the sweet taste!  They are still harvested by hand between late-April and mid-June.  Make sure you use only sweet Vidalia onions!

Another wonderful recipe from LeeAnn Miller… check out her Amish Country Living website.

Lemon Tart

 Shortbread Crust:

1 cup flour
1/3 cup powdered sugar
1/8 teaspoon salt
½ cup butter
Place dry ingredients into food processor. Add the butter and pulse until mixture comes together in clumps with butter. Press evenly into tart pan with fingers. Prick bottom. Cover and place in freezer for 15 minutes. Bake at 350 sitting inside another pan until shortbread is golden brown.

Lemon Filling:

5oz. cream cheese
½ cup sugar
½ cup fresh-squeezed real lemon juice
2 large eggs
1 Tablespoon fresh lemon zest

In the food processor, process cream cheese until smooth. Add sugar and blend until incorporated. Add eggs one at a time- thoroughly process, scrapping the sides of food processor. Add remaining ingredients and process until smooth and well blended. Pour in cooled shortbread and bake 25-30 minutes at 350 until filling is set. Chill at least an hour and garnish with sugared lemon curls.

Pork Loin with Molasses-Mustard Glaze

and Apple Butter Sauce

From the kitchen of Burma Davis Posey

Inspired by a recipe from Bobby Flay in 2008

Prep Time: 20 Minutes

Inactive Prep Time: 5 hours 10 Minutes

Cook Time: 1 Hour

Level: Only for experienced cooks…  Cook this on a day when you have plenty of time and no distractions!  Grandchildren should be in another state!  It is a process to prepare, but truly worth the effort and work. 

Serves: 6 People

Ingredients:

1 (2-1/2 to 3 pound) boneless pork loin, trimmed of fat

Apple Butter:

·     2 tablespoons canola oil

·     1/2 small Spanish onion, finely chopped

·     1 clove garlic, finely chopped

·     2 large Granny Smith apples, peeled, cored and chopped

·     1/4 cup water

·     3 tablespoons light brown sugar

·     1 teaspoon ground cinnamon

·     1/4 teaspoon salt

·     2 sticks unsalted butter, softened

Molasses-Mustard Glaze:

·     1/4 cup Dijon mustard

·     2 tablespoons whole-grain mustard

·     1/4 cup molasses

·     Salt and freshly ground black pepper

Pork Marinade:

·     5 cups water

·     1 container apple juice concentrate, thawed

·     1/2 cup salt

·     1/2 cup brown sugar

·     1 Spanish onion, peeled and quartered

·     10 black peppercorns

·     10 mustard seeds

·     8 sprigs fresh thyme

·     2 bay leaves

Sauce/Gravy:

2 tablespoons olive oil or bacon drippings

·     Salt and freshly ground black pepper

·     3 shallots, finely chopped

·     2 cups whiskey (Recommended: Jack Daniels.  For my Baptist friends, all of the alcohol cooks away.)

·     5 cups homemade chicken stock

·     1/4 cup light brown sugar

·     2 tablespoons cold unsalted butter

·     2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish

Directions…  Make the marinade first and allow the pork to marinate while making the Sauce, Apple Butter, and Glaze.  It will seem that the sauce has to cook forever to reduce…

Pork marinade:

Bring the water, apple concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved. Allow to cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.  I have a 25 year-old Tupperware marinating container that is a treasured item in my kitchen!  They probably still make it. 

While the pork is absorbing all these yummy flavors, make the sauce…

Sauce/Gravy:

Heat the bacon drippings in a Dutch oven.  Add the shallots and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil.  Reduce to a gentle boil and cook until reduced to a sauce consistency.  When the sauce has reduced, whisk in the apple butter.  Season with salt and pepper, and stir in the parsley.  (Make the Apple Butter and Glaze while the sauce is cooking and reducing.)   

Apple Butter: (This is so delicious I could sit down and eat it with a spoon!!!)

Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and allow to cool.

Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to blend.

For the glaze:

Whisk all the glaze ingredients in a small bowl.

For the Pork:

Preheat oven to 425 degrees F.

Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on all sides with salt and pepper and cook on all sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and bake in the oven, brushing with the glaze every 10 minutes.  Cook until the tenderloin has an internal temperature of 150 degrees F on a meat thermometer, about 30 to 40 minutes, Remove from the oven, and allow to rest loosely tented with foil for 10 minutes.

Slice the rack into chops and place on your favorite serving platter.  Drizzle a little of the sauce around the pork chops and over the top.  Garnish with parsley sprigs and butter. The pork is so tender and has an unbelievably rich and delicious flavor.  My family RAVED about this dish. 

This recipe was brought to my attention by my college friend, LeeAnn Miller.  She is a well known television personality in Ohio and an incredible ‘foodie’.  Check out the Walnut Creek Cheese website, you will love it!

Frozen Cheesecake

1 pkg - graham crackers, crushed
1/4 cup - margarine, melted
1/2 cup - sugar
2 pkg - 8 oz cream cheese
3 tbsp - sugar
1 can - sweetened condensed milk
1 tsp - vanilla
8 oz - Cool Whip

Combine crackers, margarine, and sugar.  Press into the bottom of a 10″ springform pan.  Put in the freezer while you make the filling.  Mix the rest of the ingredients, folding in the Cool Whip last.  Pour over the crust.  Freeze.  Serve with fruit or pie filling on top.

Tiramisu Toffee Torte

Cake:

1 pkg. white cake mix

1 cup strong coffee, room temperature

4 egg whites

4  1.4 oz. or 18 minature Heath Bars, very finely chopped in food processor)

Frosting:

2/3 cup sugar

1/3 cup chocolate syrup

8  oz. cream cheese

1 1/2 cups cool whip

2 tsp. vanilla

1/2  cup strong coffee, room temperature

Garnish:

Chopped Heath Bars  or Chocolate Curls

Heat oven to 350 degrees.  Grease and flour four 8 inch round cake pans.  In a large bowl, combine cake mix, 1  coffee and egg whites at low speed until moistened; about 2 minutes at high speed.  Fold in chopped toffee bars.  Spread batter equally in the four pans.  Bake at 350 for 12-15 minutes or until a tooth pick comes out clean.  Cool 20 minutes and remove cake from pans.  Cool completely.

In a medium bowl combine sugar, chocolate sprup and cream cheese; and beat until smooth.  Add cool whip and vanilla and beat until fluffy.  Refrigerate until ready to use.

To assemble:  Drizzle first layer of cake with 2 tablespoons of coffee and spread with 3/4 cup frosting.  Repeat with layers 2 and 3.  Top with remaining cake and frost the sides and top of the cake with the remaining frosting.  Garnish with heath bars or chocolate and store in the refrigerator.

Jim’s Delicious Meatloaf

1-1/2 pound ground beef

3/4 cup tomato sauce 

1 cup Pepperidge Farms Herb Seasoned Stuffing
1 teaspoon Sage
1 clove garlic, diced

1-1/2 teaspoon Worcestershire sauce

2 eggs, gently beaten by hand

3/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1-1/2 Tablespoon Olive Oil

1/3 cup Ketchup

1/4 cup brown sugar

1/4 cup French’s Fried Onions

Sauté onion, celery, & chopped green pepper in Olive oil. 

Mix ground beef, tomato sauce, Herb Seasoning, sage, garlic, Worcestershire sauce, and eggs together in large bowl.

Add sautéed mixture to the ground beef mixture.  Place/press into a greased loaf dish.  Spread Ketchup on the top of the mixture and sprinkle brown sugar over the ketchup.

Bake at 400 degrees for approximately 1 hour.

Sprinkle French’s Fried Onions on top, and cook for 5 more minutes being careful not to burn.

Sweet Potato Soufflé’ 

Ingredients

·     6 sweet potatoes

·     1 cup white sugar

·     1/2 cup milk

·     1/2 cup melted butter

·     1 teaspoon vanilla extract

·     2 eggs, beaten

·     1/2 teaspoon salt 

·     1 cup dark brown sugar

·     1/3 cup all-purpose flour

·     1/3 cup melted butter

·     1 cup chopped pecans

Directions

1.     In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.

2.     Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

3.     Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

4.     Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.

5.     Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

6.     Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.