Innholdsfortegnelse for Southern Favorites 2010 i Taste of the South

peach crisp Yield: 8 servings 1⁄2 cup chopped pecans 1⁄4 cup quick-cooking oats 1⁄4 cup sweetened flaked coconut 1⁄4 cup firmly packed brown sugar 1⁄2 cup all-purpose flour, divided 1⁄2 teaspoon vanilla extract 11⁄2 teaspoons ground cinnamon, divided 1 pinch salt 2 tablespoons butter, softened 4 cups fresh sliced peaches or 2 (16-ounce) packages frozen sliced peaches, thawed 1 cup sugar 1⁄2 teaspoon ground nutmeg Garnish: vanilla ice cream 1. Preheat oven to 350°. 2. In a small bowl, combine pecans, oats, coconut, brown sugar, 1⁄4 cup flour, vanilla, 1⁄2 teaspoon cinnamon, and salt, stirring to mix. Add butter, and stir until mixture reaches a crumbly consistency. Set aside*. 3. Place peaches in a 10-inch-diameter, deep-dish pie pan or an 11x9x2- inch baking dish. Sprinkle sugar, remaining 1⁄4 cup flour,…

blueberry cornmeal muffins Yield: 1 dozen muffins 2 cups all-purpose flour 2⁄3 cup firmly packed brown sugar 1⁄2 cup cornmeal 2 teaspoons baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1 cup whole buttermilk 1⁄2 cup butter, melted 2 large eggs, lightly beaten 1 cup fresh blueberries 1. Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick baking spray with flour. Set aside. 2. In a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt. 3. In a small bowl, combine buttermilk, melted butter, and eggs; add to flour mixture, stirring just until combined. Gently fold in blueberries. Divide batter evenly among prepared muffin cups. 4. Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Remove…

strawberry shortcake cupcakes Yield: 18 cupcakes 1 cup plus 2 teaspoons sugar, divided 1⁄2 cup butter, softened 2 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 2⁄3 cup whole buttermilk 1⁄4 teaspoon vanilla extract 11⁄4 cups chopped fresh strawberries 1 teaspoon fresh lemon juice 2⁄3 cup chilled heavy whipping cream 2 tablespoons confectioners’ sugar 2 tablespoons sour cream Garnish: confectioners’ sugar, mint 1. Preheat oven to 375º. Fill 18 muffin cups with paper liners. Set aside. 2. In a large bowl, beat 1 cup sugar and butter at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. 3. In a small bowl, combine flour, baking soda, and salt. Add flour mixture and buttermilk alternately to…

buttermilk-berry shakes Yield: 6 servings 21⁄2 cups fresh strawberries, hulled and divided 1 (12-ounce) package frozen cherries 2 pints vanilla ice cream, divided 1⁄2 cup whole buttermilk 1⁄4 cup firmly packed brown sugar 1. In the container of a blender, combine 2 cups strawberries, cherries, 1 pint ice cream, buttermilk, and brown sugar. Pulse to combine. 2. Divide evenly among 6 large glasses, filling each glass about three-quarters full. Top each with a small scoop of remaining ice cream and remaining strawberries. vanilla-bean ice cream Yield: 1 quart 1 whole vanilla bean, split lengthwise and scraped (pod reserved) 2 cups half-and-half 1 cup heavy whipping cream 1 cup sugar 1. In a heavy 3-quart saucepan, combine vanilla seeds, bean pod, half-and-half, whipping cream, and sugar. Bring to a simmer over…

chocolate chunk brownie cookies Yield: 2 dozen cookies 1 pound plus 1⁄2 to 3⁄4 cup semisweet chocolate morsels, divided 4 tablespoons unsalted butter 4 large eggs 11⁄3 cups sugar 1 teaspoon vanilla extract 1⁄2 cup all-purpose flour 1⁄2 teaspoon baking powder 1. Preheat oven to 350°. Line a baking sheet with parchment paper. Set aside. 2. In the top half of a double boiler, combine 1 pound chocolate morsels and butter over simmering water. Stir occasionally until melted. (Texture of mixture will be very thick and pasty.) 3. While chocolate and butter are melting, combine eggs, sugar, and vanilla in a small bowl. Set aside. 4. In another bowl, whisk together flour and baking powder. 5. Remove chocolate mixture from heat. Add egg mixture to chocolate mixture, stirring well to combine.…