Need a Recipe for great SOUTHERN DESSERT?

what is a popular Southern Dessert beside, pecan pie....


if you have personally tried the recipe that would helpNeed a Recipe for great SOUTHERN DESSERT?
Whats more southern than Red Velvet Cake


Red Velvet Cake


2-1/4 cups all-purpose flour, sifted


1 teaspoon salt


2 tablespoons cocoa powder


2 1-ounce bottles of red food coloring (equivalent measure is 1/4 cup or 4 tablespoons)


1/2 cup Crisco or other vegetable shortening


1-1/2 cups sugar


2 large eggs


1 cup buttermilk


1 teaspoon vanilla extract


1 teaspoon white vinegar


1 teaspoon baking soda


Preheat oven to 350掳F. Grease and flour two 9-inch cake pans.


Combine the sifted flour and salt, and set aside.





Put the cocoa in a small glass bowl, and add the food coloring gradually, stirring until mixture is smooth. Set aside.





Cream together the shortening and sugar, beating for 4 or 5 minutes at medium speed in your electric mixer until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.





At low speed of your mixer, add the flour mixture to the sugar mixture alternately with the buttermilk and vanilla, scraping down the sides of the bowl as necessary. Add the cocoa/food coloring mixture, mixing until color of batter is uniform. Do not overbeat; overbeaten cake batter will result in a tough cake. Turn off your mixer.





In a small bowl, mix the vinegar with the baking soda. It will foam up. Stir it briefly to mix, and then add it to the cake batter, folding it in to incorporate well, but do not beat.





Pour the batter into the prepared cake pans, and bake in a 350掳F oven for 25 to 30 minutes, or until a cake tester comes out clean. Allow layers to cool on a rack for 10 minutes before turning out. Let cake cool completely before frosting.





Red Velvet Cake Tips





Don't be tempted to shorten the shortening/sugar creaming time. Cake texture will be far better, and you can mix up your cocoa and food coloring while the mixer is running.


Mixing the cocoa with the food coloring is the best way to get uniform color in the cake. On my first test cake, I sifted the cocoa together with the flour, twice, and still came up with little cocoa-colored whorls in the finished cake.


Yes, red food coloring does stain, so use glass utensils rather than plastic. And be careful.


The recipes I found on the Internet came up about fifty/fifty as far as the amount of red food coloring they called for -- some with one ounce, the rest with two ounces. Let me just say this: The cake with one ounce of food coloring was a very dark pink. The cake with two ounces (1/4 cup, or 4 tablespoons) was RED.


The recipes also varied on the amount of vinegar with some calling for as much as one tablespoon. I found that one teaspoon works just fine. And white vinegar with its less pungent odor is definitely preferable to apple cider vinegar.


Most recipes stated that this recipe was suitable for three 8-inch layers and one 9x13-inch cake, but I did not find it to be necessarily so. If you want more than two layers, better to bake two 9-inch layers and split them. A 9x13-inch cake will work, but requires careful testing by the cook after 25 minutes.


Serve Impressive Cakes





Classy Cake Plates


Beautiful Thick White Frosting


1-1/2 cup sugar


1/2 teaspoon cream of tartar


1/8 teaspoon salt


1/2 cup water


4 egg whites (at room temperature)


Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook until mixture reaches 240掳F on a candy thermometer (soft ball stage).


Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters). Continue beating until stiff peaks form and frosting thickens to desired consistency.





I admit that this frosting recipe is not the one most often paired with Red Velvet Cake. The traditional recipe begins by cooking a mixture of flour and milk, cooling it, and then whipping in butter, sugar and vanilla. But the resulting frosting, however good it might be, must be refrigerated, and I don't like my cake cold. The above frosting recipe will yield an extravagant amount of lavishly beautiful and delicious white frosting.Need a Recipe for great SOUTHERN DESSERT?
Well, having family all over the South - NC, FL, GA and LA ... We always have to have banana pudding (although pecan pie is there usually too) ..





The best, fastest and easiest recipe I have found and there was never a bite left is Paula Deen's ';Not yo' Momma's Banana Pudding'; ...YUM!!!
Southern Yam Dessert Squares:





1 hour 20 min prep


12 servings





2 cups quick-cooking oats


1 1/2 cups unsifted flour


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup butter, softened


1 cup firmly packed light brown sugar


1 teaspoon vanilla extract


16-18 ounces canned sweet potatoes, drained and mashed


1 (14 ounce) can sweetened condensed milk


2 eggs, beaten


1 teaspoon ground cinnamon


1/2 teaspoon ground allspice


1 teaspoon grated orange rind


1/2 cup chopped pecans





1. Preheat oven to 350 degrees.


2. Combine the oats, flour, baking soda and salt; set aside.


3. In large bowl of mixer, beat butter, sugar and vanilla until fluffy.


4. Add the dry ingredients mixing until crumbly.


5. Reserve 1 cup of crumb mixture and press the remainder firmly on the bottom of a 13 x 9 inch baking dish.


6. Bake 10 minutes.


7. While crust is baking, combine remaining ingredients (except nuts) in a large bowl and mix well.


8. Pour over the prepared crust.


9. Combine the nuts with the reserved crumb mixture and sprinkle evenly over top.


10. Bake 25 to 30 minutes or until golden.


11. This can be served either warm or cold.


12. It is delicious with vanilla ice cream or whipped cream.
I hate to say it, but banana pudding is a popular southern dessert and there are so many different ways to fix it! Not everyone likes it, but most folks do.





heres a link to a recipe:





http://www.foodnetwork.com/food/recipes/鈥?/a>
Make a peach cobbler! I've made this recipe many times, and I can tell you it's great!! (I'd give you my grandmother's recipe, but it's at home and I'm at work.)





2 1/2 cups all-purpose flour


3 tablespoons sugar


1 teaspoon salt


1 cup shortening


1 egg


1/4 cup cold water





3 pounds fresh peaches - peeled, pitted, and sliced


1/4 cup lemon juice


3/4 cup orange juice


1/2 cup butter


2 cups sugar


1/2 teaspoon ground nutmeg


1 teaspoon ground cinnamon


1 tablespoon cornstarch





1 tablespoon sugar


1 tablespoon butter, melted





In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.





Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.





In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.


Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.





Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Chocolate Chiffon Dessert


Crust


1 cup vanilla wafer crumbs


1/4 cup finely chopped pecans or walnuts


3 tablespoons melted butter


Filling


1 envelope ( 1 tablespoon) unflavored gelatin


1/4 cup cold water


2/3 cup chocolate flavored syrup


1/2 teaspoon vanilla


1 cup evaporated milk, ice cold











Combine crust ingredients; press into an 8-inch square pan. Chill.


Place a medium mixing bowl in the freezer to chill.


Soften gelatin in cold water.


Heat chocolate syrup; add gelatin and stir until gelatin dissolves. Cool to room temperature. Add vanilla. In chilled bowl, beat the ice cold evaporated milk; fold in the chocolate mixture. Chill until mixture mounds slightly when spooned. Pour over crust; chill until firm. Serves 9. Cover and store in refrigerator.








this sounds tasty to me!
Banana Pudding is my family's favorite. Most of the traditional Banana Pudding recipes require cooking and it will get soupy the longer it sits which is gross. My Mother revamped the recipe, did away with the cooking part and it's the best I've ever tasted and never gets soupy. A lot of other people (not in our family) have said the same thing. I will email you the recipe.
Mud pie is always good,....buy a chocolate graham crust and some vanilla ice cream mix INSTANT coffee grounds into vanilla ice cream to taste......put in pie crust freeze for an hour then spread fudge on top then top off with whip cream and keep frozen............
check out http://useinfo-dessert.blogspot.com/


It has recipes for quite a few tasty desserts that can be prepared easily from home ..
i have personally tried this recipe and its delicious! its a big hit every time i make it. im not a real big fan of pineapple upside down cake but i loved this recipe!








Pineapple Upside Down Biscuits





1 (10-ounce) can crushed pineapple


1/2 cup packed light brown sugar


1/4 cup (1/2 stick butter), at room temperature


10 maraschino cherries


1 (12-ounce) package refrigerated buttermilk biscuits (10 count)








Preheat the oven to 400 degrees F.


Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.





Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm