Happy Fourth!

Hi folks. Just because there hasn't been as much action on the Southern Dish site lately doesn't mean we aren't busy gathering info for you. Over the summer we Dishers are doubling our efforts to collect the best Southern food info and recipes so you'll have a steady stream headed your way in the fall. But, no matter what, we can't forget the Fourth of July and all of the super-exciting Southern fare that comes with the fireworks. So below is our favorite, Southern Dish-approve Fourth of July menu. All of the recipes are in the recipe list at the left and several of them are no or low cook to help you beat the heat. So put on your apron up and have a blast (so to speak), and happy Fourth!

Easy Grilled Burgers (no recipe needed: 1 lb extra lean ground beef, one egg, one pkg onion soup mix) with all the fixins'

Green Beans with Bacon

Layered Salad

Creamy Low-fat Potato Salad

Coleslaw

Banana Pudding

Berry Nice Strawberry Shortcake

Marinated Cheese

Want something delicious and fancy and easy for your next get together? Well, check this out. We had several people respond to our posts on Pimento Cheese (see recipe list at left), reminding me just how much we all love that comforting spread. This Marinated Cheese appetizer has a hint of pimento to give that familiar feeling, with all the elegance of a dish you've worked all day to prepare. And trust me, the "worked all day" part is just an illusion- it couldn't be easier. A co-worker gave me this recipe, and I'm sad to say that I don't know the original source (but if anyone knows, please tell me so I can give credit where credit is due!). I've made this a few times now, with different twists along the way, and no matter how I make it, everyone loves it. Try it and I'm sure you'll love it.

Marinated Cheese
1/2 c. olive oil (the Southern Dish recommends Theros brand)
1/2 c. white vinegar
1 2-oz. jar diced pimentos, drained
3 T. fresh parsley, chopped
3 T. green onions, white and green parts, finely chopped
3 cloves garlic, minced (the jarred kind works fine)
1 t. sugar (or equal amount of sugar substitute)
3/4 t. dried basil
1/2 t. salt
1/2 t. black pepper
1/4 -1/2 t. crushed red pepper flakes, optional (not in the original recipe, but I like it)
1 8-oz. block of sharp Cheddar cheese, chilled (or other favorite block cheese)
1 8-oz. package of cream cheese, chilled (reduced fat okay here but it is a little messier to work with)
parsley sprigs for garnish, optional

Combine first 11 ingredients in a jar with a lid and shake well. Set aside.

Cut block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4-inch-thick slices; set aside. Repeat with cream cheese. In a shallow dish, stand slices up on end and arrange in rows, alternating cheddar and cream cheese. Basically, the cream cheese slices end up sandwiched between the cheddar slices in a new block of cheese. Pour marinade over the cheese. Cover with plastic wrap and refrigerate at least 8 hours. Once marinated, transfer cheese to a serving platter and keep in an alternating pattern for a pretty presentation. Garnish with parsley if desired. Serve with assorted crackers, breads, veggies, etc.

Luscious Lemon Squares

Staples at bake sales, showers, and family gatherings, Lemon Squares are a snappy summer dessert that seem refreshing on a warm spring day. The balance of sweet and tart is hard to resist, and I've yet to find a person who can resist them. This is a traditional recipe. To jazz things up a bit, try swapping some of the lemon zest for orange or lime zest. Any way you make them, they are sure to bring smiles all the way around!

Luscious Lemon Squares
2/3 c. butter, softened
1/2 c. light brown sugar, packed
2 1/2 c. all-purpose flour, divided
5 t. grated lemon peel, divided
6 eggs
2 1/4 c. sugar
1/2 c. lemon juice
3/4 t. baking powder
1/8 t. nutmeg
2 T. powdered sugar
foil

Preheat oven to 350. Line a 9 x 13 baking pan with foil. Cream together butter and brown sugar. Add in 2 c. flour and mix until coarse crumbs form. Stir in 2 t. lemon peel. Press into foil-lined pan. Bake 20 minutes. For filling, combine eggs, sugar, 1/2 c. flour, lemon juice, baking powder, and nutmeg. Beat well. Mix in remaining lemon peel. Pour over crust. Bake 20 minutes or until edges are browned and center is set. Cool 1 hour and then refrigerate for several hours. Prior to serving, sprinkle with powdered sugar (it is easiest just to sift it over the top). Lift the entire thing from the pan by the foil. Cut into squares. Store in refrigerator.

Old-fashioned Blueberry Buckle Coffee Cake

I first had this delightful single-layer coffee cake in Macon, GA, from the equally delightful Myrl T. Since it is apparently not in my nature to follow a recipe exactly, I've tinkered with this one just slightly. Now I don't remember which parts of the recipe are original and which have been added by me. Either way, this is how I make it. I can't wait for the summer's fresh blueberries, so we can have a few buckles around our house.

Blueberry Buckle
For the Buckle:
2 c. plus 2 T. all purpose flour, separated and sifted
2 t. baking powder
1/2 t. salt
1/4 c. (1/2 stick) butter, softened
3/4 c. sugar
1 egg
1/2 c. buttermilk milk
1 pint blueberries
1 t. lemon juice

For crumb topping:
1/4 c. butter, softened
1/2 c. sugar
1/3 c. all purpose flour, sifted
1/2 t. cinnamon

Whipped cream, optional (try one of my Flavored Whipped Cream ideas at left)

Preheat the oven to 375. Grease an 8-inch spring-form, square, or round pan. Sift together 2 cups of flour, baking powder and salt. Reserve. Cream the butter and sugar. Beat in the egg. Add the flour mixture, alternating with the buttermilk. Toss blueberries with the lemon juice. Drain any excess liquid and then toss with 2 tablespoons of flour. Fold berries into the batter. Pour batter into the prepared pan. Combine ingredients for topping with a fork to make a mixture that resembles coarse crumbs. Sprinkle topping over the batter. Bake for about an hour until cake tester comes out clean. Serve with whipped cream.

Southern-Style Pecan-Crusted Cheesecake

A dash of buttermilk. A pecan coating. Summer fruits ripened by the warm Southern heat. Who says cheesecakes are just for New Yorkers? My extra-special, Southern-style, pecan-crusted cheesecake is full of Southern charm but retains all of the creamy goodness you expect from a traditional cheesecake. I came up with this idea using a classic cheesecake recipe, adding a little sass with buttermilk and contrasting that with sweet, fresh fruit. Serve this with freshly whipped cream for a winning dessert regardless of your locale! Let us know how you like it: thesoutherndish@gmail.com!

Pecan Crusted Cheesecake
1 3/4 c. finely ground raw pecans (make sure all bitter membranes are removed)
4 T. butter
3 8-oz. packages of cream cheese, softened (or reduced-fat cream cheese; NOT fat-free)
3/4 c. + 1 T. sugar (or 1/2 c. sugar and 1/4. c. Splenda + 1 T. sugar), divided
1 T. all-purpose flour
1 1/2 t. pure vanilla or other favorite flavoring
3 large eggs + 1 egg yolk
1/4 c. buttermilk
Fresh fruit
Freshly whipped cream (try one of my flavored whipped cream ideas in the recipe list at the left)

Preheat oven to 375. Mix pecans, butter and 1 T. sugar. Press into the bottom and up the sides of a spring-form pan. Bake crust for ten minutes and cool on a wire rack.

Reduce oven temp to 300. Cream together cream cheese and sugar until smooth. Add flour and vanilla (for other flavoring). Beat well. Add eggs one at a time, beating well after each. Add yolk and beat well. Stir in buttermilk. Pour filling into prepared crust. Bake about an hour, until cheesecake is golden but still moist in center. Cool on a wire rack. Best if made the day before. Store in refrigerator, well wrapped in plastic wrap. Garnish with fresh summer fruit and freshly whipped cream (plain or flavored), if desired.

Ooey-gooey Bars

Anything with "ooey" and "gooey" in the name has to be good. Not only are Ooey-gooey Bars delicious, they are dangerous. The danger, at least for me, is that once I start eating them, I can't stop. The crusty-but-soft, buttery-yet-sweet combination of flavors makes anyone want more. The best part is that they are super easy. I'll admit right off the bat that there is not one healthy thing about them. But you can't be healthy all the time, right? So on the next special occasion where you're ready to throw calorie caution to the wind, whip up a batch of these gooey goodies for you and yours, and I guarantee plenty of folks will help you divvy up those calories! Want to share a special treat of your own? Send us an email - thesoutherdish@gmail.com.

Ooey-gooey Bars
1 box yellow cake mix
3 eggs
2 sticks butter, divided, melted (or 1 c. of margarine)
1 8-oz. pkg. cream cheese, softened, at room temperature
1 t. vanilla extract
1 16-oz. box powdered sugar (reserve 1/2 c. for dusting when bars are finished)
Nonstick cooking spray or extra butter for preparing pan

Preheat oven to 350. In a large bowl, combine cake mix, 1 egg, and 1 stick melted butter (or 1/2 c. melted margarine). Mix until all dry ingredients are moist. Press into a 9 x 13 (or other appropriate sized) baking dish that has been well-sprayed with nonstick cooking spray (or buttered).

Next, beat cream cheese with an electric mixer until smooth and creamy. Add eggs and vanilla and mix well. Beat in the remaining 1 stick of melted butter (or 1/2 c. melted margarine). Switch to low speed, and gradually mix in 1 box (minus 1/2 c.) powdered sugar. Blend until smooth.

Spread the cream cheese mixture evenly over the dough in the baking dish. Bake 40-50 minutes or appropriate time for sides to be set and the center still jiggly. Cool completely and dust with desired amount of powdered sugar from the remaining 1/2 c. Cut into squares.

Favorite Banana Pudding

To some, banana pudding recipes are just as personal as dressing and biscuit recipes in the South. Here is the recipe that I use, and, though I haven't made it in a while, for years it was, literally, the requested dish for just about every office event I attended. It is remarkably simple with a soon-to-be-not-so-secret ingredient that adds just the right balance to the flavors. I like lots of bananas and lots of vanilla wafers, but, as always, adjust those amounts to your personal preferences. Do you have a cherished banana pudding recipe you're willing to part with? You know what to do....email us at thesoutherndish@gmail.com.

Banana Pudding
3/4 c granulated sugar
1/4 t. salt
1/2 c. all-purpose flour
3 c. milk, low fat or whole (but not fat free!)
3 large egg yolks
3 T. butter, room temperature
2 t. pure vanilla
1 c. sour cream
vanilla wafer cookies
4 or 5 bananas, very ripe but not mushy
sweetened whipped cream or whipped topping (Why not try one of the flavored whipped creams listed in the recipe list at the left of the screen?)
extra banana slices for garnish (optional)

Combine the sugar, salt, and flour; stir to blend. Slowly whisk in milk and stir until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken. (If you don't have a double boiler, you can do this over fairly low heat -- just be very careful that you don't scorch anything.)

In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the hot mixture. Add the egg mixture to the double boiler, and stir in the vanilla and butter. Continue whisking and cooking until well thickened. Remove from heat and set aside to cool. Once cool, stir in sour cream.

In a serving dish, layer vanilla wafers, pudding, and then sliced banana. The size of your dish will determine the number of layers. Just make sure you finish with the pudding on top so your bananas don't turn brown. Some people like to eat it immediately. I like to cover it and refrigerate it overnight so the flavors can blend. The choice is yours.

When you're ready to serve, top each serving with whipped cream or whipped topping and a few extra banana slices. (Some people like meringue...I am not one of them.)

Buckeyes -- a great candy recipe!

We all know that real buckeyes grow on trees. My Paw Paw always said you should keep one for luck. Well, I don't know if these Buckeyes are lucky, but they are definitely tasty! The original recipe calls for peanut butter, but I know there are lots of folks (kids especially) with peanut allergies. These are just as good with almond butter (though it is a lot pricier than peanut butter), and I'm sure soy butter or other nut butter would be great, too. Whether you use the traditional peanut butter or something else, you will definitely please any tasters around. What better luck is there than that for a cook?

Buckeyes
1 cup creamy peanut butter or other nut butter
1 stick butter, softened
2 c. powdered sugar
2 c. chocolate chips

Cover 2 cookie sheets with waxed paper. In a large bowl, beat together peanut butter (or whatever you are using), butter, and powdered sugar until well combined. Roll mixture into balls about one inch in size. You may need to wet your hands if the dough is sticky. Place the balls on the cookie sheets and freeze for 30 minutes or so until firm. Melt chocolate chips in the microwave or over low heat. Do not over cook -- just melt. Remove the dough balls from the freezer. Spear one with a toothpick and dip 3/4 of the way into the melted chocolate so that they look like buckeyes. Repeat until all of the dough is coated. If the dough balls soften to much, but them back in the freezer as you work. They are easier to dip if they are firm.

Once they are all dipped, chill in the fridge until set - 45 minutes to 1 hour.

St. Patrick's Favorite Corned Beef and Cabbage

First, apologies to all for the slow blogs coming in, but I have very sad news to report. My laptop died. Well, at least it is at least in ICU and not looking good, and until it is back up (WITH ALL MY RECIPES ON IT) I'm in a bit of a pickle (so to speak). So, I'm blogging on a 9-year-old desk top job right now that just ain't cutting it, but I'll try to carry on while the computer docs work their magic. Thanks for being patient and...now it is time to gear up for St. Patty's Day.

As most Southerners know, the Savannah, GA, St. Patrick's Day celebrations are a sight to behold, and in commemoration of all the Southern Irish among us (me included!) here's the St. Patty's Dish I'll be making...good ol' Corned Beef and Cabbage.

The recipe I'm posting today is one I've used for several years that I adapted for the crock pot for us workin' folks. To give credit where credit is due, it originally came from Epicurious but has been altered a tad by moi. I love to serve this with Creamy Cauliflower (see recipe list at left!) for even more cruciferous-ness. So may the luck o' the Irish be with you all of your days, and happy St. Patty's!

Corned Beef and Cabbage
5 lb. or so corned beef brisket
6 peppercorns, or packaged spices that come with the corned beef
3 large carrots, peeled and quartered
3 Sweet onions, such as Viadalia or Texas Sweet, peeled and quartered
1 medium-sized green cabbage, quartered and cut into wedges
1/2 c. white wine or low-sodium beef, chicken, or veggie broth or stock
4 T. melted butter or butter substitute, such as Smart Balance
non-stick cooking spray

Crock pot method: Spray crock with cooking spray. Add corned beef and sprinkle with peppercorns or the spices that came with it (if spices come with it). Add wine, broth, or stock. Add carrots and onions (but NOT cabbage). Cover and cook on low for 5-6 hours or until done and tender (You can leave it longer if you're at work. Just make sure you start out with at 1/2 c. liquid in the beginning so things don't scorch in the beginning). Add cabbage during the last 30 minutes and turn temp to high. Check frequently to make sure cabbage doesn't get mushy. "Just steamed in the juices" is the goal. When cabbage is done, transfer meat and veggeis to a platter and brush the veggies with melted butter / Smart Balance. Serve with grainy mustard or horseraddish.

Stove top method: Place the corned beef and wine or broth in a large stock pot and add water to cover the brisket. Add the peppercorns or mixed spices that came with the corned beef (if spices came with it). Cover the pot, bring to a boil, reduce heat, and simmer 5 hours or until tender. Skim fat / impurities from the top. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and veggies to a platter and brush the vegetables with the melted butter.

Layered Salad Three Ways!

Everyone has been to family reunions and other gatherings where the traditional seven layered salad is front and center. I, personally, loved the seven layered salad for many years, but a while back , I got really tired of it. So when my officemates asked me to make one, I changed things up a tad, and it really was a hit! So below, you'll find the traditional recipe and, below that, a few suggestions for ways to make it a little different if you, too, have had all the tiny green peas you want for a while (think Tex-Mex and Fruited Chicken Salad!). Enjoy! Do you have a recipe you'd like to share? Send us an email: thesoutherndish@gmail.com!

Layered Salad - Classic Seven Layered Version
6 c. lettuce, chopped (try a mix of lettuces and / or spinach)
salt and pepper
6 hard-boiled eggs, sliced or chopped
2 c. frozen baby green peas, thawed
1/2 to 1 lb. bacon, crisply cooked, drained, and crumbled
2 c. shredded sharp Cheddar cheese
1 c. mayonnaise
1 to 2 T. sugar
1/4 cup sliced green onion, white and green parts

Place 3 cups of the lettuce in bottom of large bowl, preferably clear so that the layers can be seen. Sprinkle the lettuce lightly with salt and pepper. Layer eggs over lettuce. Continue layering with peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper where desired. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Top with chopped green onions (this really makes 8 layers unless you count the onions as part of the dressing)

N0tes: I like Tex-Mex Layered Salad with ingredients such as black olives or tomatoes (rather than eggs), garbanzo beans (rather than tiny green peas), cilantro, fajita-seasoned chicken, tofu, or beef (rather than bacon), and salsa mixed with sour cream (rather than the somewhat disturbing mayo-sugar mixture).

For a Fruited Chicken Layered Salad, use shredded chicken in place of the bacon, grapes or granny smith apple cubes tossed with lemon juice in place of the peas, toasted pecans or walnuts rather than eggs, and your favorite dressing (blue cheese, ranch, mayo-sour cream-yogurt blend).

You get the idea -- just mix and match any of your favorite salad ingredients and a dressing of your choice in a clear glass bowl (a trifle bowl works well), for an extra-special salad experience.

Saltine Cracker Candy

Whew! What a week. This is my busy time, so posts have been a bit lacking. To remedy that situation, we need a really special treat that is also really easy to prepare so that we don't spend all day in the kitchen. Saltine Cracker Candy to the rescue! This recipe is beyond easy, but when it is all finished, topped with toasted pecans and broken into pieces, it looks like a gourmet treat. So pat yourself on the back for a hard week that's halfway through, and make a batch of this sinfully salty-sweet treat tonight!

Saltine Cracker Candy
aluminum foil
nonstick cooking spray
saltine crackers
1 stick butter or 1/2 c. margarine or Smart Balance-type spread
1/2 c. sugar or 2/3 c. Splenda
1 12-oz. bag semi-sweet chocolate chips
1 c. chopped pecans, toasted (or other favorite nut)

Preheat oven to 350. Line a 15 1/2 x 10 in. jelly roll (or desired size pan) with aluminum foil and spray with nonstick cooking spray. Place saltine crackers in a single layer on foil-covered pan. Break if needed so that entire pan is covered with as few gaps as possible. In a saucepan, melt butter or margarine over low heat and stir sugar or Splenda into melted butter to dissolve. Pour butter-sugar mixture over crackers. Bake for 10-12 minutes until crackers have absorbed butter and have started to toast lightly. Remove from oven and place nuts in oven to toast if they aren't already toasted. Immediately upon removing crakers from oven, spread the chocolate chips over the hot crackers. Work quickly so that the chips melt. Place them back in the oven for a few seconds if needed. Use a spoon or butter knife to spread the chips once they've melted. Sprinkle with toasted pecans. Let cook to room temperature and then place in the freezer for an hour or more until firm enough to break apart. Break into pieces and serve.

Georgia Shrimp and Artichoke Dip

This recipe is an adaptation of a crab and artichoke dip recipe sent to me by PJ M. I tend to have shrimp from the Georgia coast in my freezer, so I replace the snow crab (which I usually don't have) in the original recipe with chopped Georgia shrimp. The results are amazing. Of course, this is a nice appetizer, but also makes a nice spread on crusty bread along side a big, green salad. However you choose to serve it, I'm sure you'll love it.

Georgia Shrimp and Artichoke Dip
1 1/4 lb. raw shrimp, peeled, and chopped (your want about 1 lb. of actual chopped shrimp once it is out of the shell)
6 oz. frozen artichoke hearts, thawed
1/2 c. cooked white beans
1/4 c. heavy cream
1 c. shredded mozzarella cheese
1 c. shredded Monterey jack cheese
2 t. salt, or to taste
2 t. ground pepper, or to taste
1 T. fresh, minced garlic
2 T. Worcestershire sauce
1 T. finely minced green onions
1/2 c. packed fresh spinach leaves

Place all ingredients in an appropriate-size sauce pan. Heat to a slow boil over medium to medium-low heat, stirring often to keep mixture from forming lumps. Cook at a simmer for about 5 minutes. Serve warm with hearty crackers or your favorite bread.

Berry Nice Chocolate Blackberry Truffles

Well, Valentine's Day has come and gone, but the emails for excellent edibles keep pouring in! This recipe from PJ M. includes as a main ingredient one of my Southern favorites - blackberries. Remember that truffles aren't just for holidays or gifts. They are so simple to make and work perfectly in individual paper dessert cups on a platter for a party. Make sure to keep this recipe in mind when those backyard blackberries come in this summer.

Berry Nice Chocolate Blackberry Truffles
1/4 c. cream
8 oz. bittersweet or semisweet chocolate, finely chopped
1-1/2 T. brandy or your favorite liqueur
1 c. fresh blackberries (or raspberries or small strawberries, if desired)
3/4 c. cocoa powder
Dash of cinnamon (no more than 1/8 t.)

Simmer over medium heat but do not boil. Remove from heat and add the chopped chocolate. Stir until the chocolate melts and is smooth. Add the brandy and stir well. Use a fork to dip one berry at a time into the chocolate. Drain off excess and transfer the dipped berries to a baking sheet covered with wax paper. Chill the berries until firm, at least an hour. Place the cocoa along with a dash of cinnamon in a bowl. Roll the chocolate berries one at a time to cover with the cocoa mixture. Store in the refrigerator and bring to room temperature before serving for best flavor. These are best within two days.

Countdown to Valentine's Day: Chocolate Pecan Cupcakes

For a special treat for kids or adults, why not make up a batch of moist, Chocolate Pecan Cupcakes with cream cheese icing for your loved-ones...or for yourself? The secret "moist-maker" in these gems is buttermilk. The tartness of the buttermilk balances the sweetness for a perfectly balanced taste. The toasted pecans are on the bottom for a nice surprise at the end. From start to finish, these portable goodies will make anyone's day. Do you have a favorite treat for your sweetie that you would like to share? Drop us a line at thesoutherndish@gmail.com.

Chocolate Pecan Cupcakes
3/4 c. all-purpose flour
3/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
6 T. cocoa powder, such as Hershey's
3 T. hot tap water
3 T. butter, melted
6 T. buttermilk
1 egg
1 egg white
24 pecan halves, lightly toasted
Hershey's Kisses or Hugs or Dove heart-shaped promises or other candy for decorating tops

Quick Cream Cheese Icing
3 oz. cream cheese (reduced-fat is okay here)
1 c. confectioners' sugar

Beat cream cheese and confectioners' sugar until light and fluffy. Reserve icing.

To make cupcakes, preheat oven to 350. Place pecan halves on a cookie sheet and bake in the oven until just toasted. Line a 12-cup muffin pan with paper liners and place two toasted pecan halves in the bottom of each one. Combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix cocoa powder with and 3 tablespoons hot tap water to dissolve. Add butter, buttermilk, egg, and egg white to chocolate mixture; beat well. Stir in flour mixture until batter is smooth and shiny. Spoon batter into prepared cupcake liners. Bake about 20 minutes until a toothpick inserted in the middle comes out clean. Place cupcakes to a wire rack to cool completely before icing. Ice with cream cheese icing or other desired icing. Top with a chocolate candy such as Hershey’s Kisses or Hugs or Dove heart-shaped Promises.

Sweets for Your Sweetie on Valentine's Day: Charleston Coconut Cake

Well, folks, we have only 8 days until Valentine's Day. I love to make homemade goodies for my friends and family, so the next week's posts will pretty much focus on treats suitable for V. Day and, possibly, a romantic dinner for two. Today's post is a fantabulous coconut cake from a well-known restaurant in Charleston. (I would plug the restaurant here, but I don't know the name. Sorry.) . I had it at Heidi's Roast at the Coast in 2007, and boy was it memorable...the party and the cake. This multi-layered confection is not hard to make, though you do have to start a day in advance, but it is completely worth it. I don't even like coconut, and I couldn't keep my hands off this thing. The cake is beautiful and would make a perfect addition to any special occasion. Why not try it for Valentine's Day?

Charleston Coconut Cake
Filling
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream

Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted

For filling:
Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.

For cake:
Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.

Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)

Anita's Super-easy Pralines

Okay, Fat Tuesday is here so this is my last chance to work on the Mardi Gras theme. I'll use this opportunity to post "Miss" Anita's Super-easy Pralines sent in by Jane / Mom. Mom writes:

"Pralines ARE easy, and my friend, Anita, makes them espcially easy. This recipe is practically foolproof and makes the pralines really creamy. Many readers may observe that I now like 'easy' steps in food prep..."

Thanks, Mom...and Anita! We all appreciate easy recipes, especially those that are foolproof and certainly delicious. So add this to your bank of praline recipes and enjoy.

Super-Easy Pralines
1 package butterscotch pudding (not instant)
1 cup white sugar
1 cup brown sugar
½ cup condensed milk
1 tablespoon butter
1 ½ cups of pecans

Place all ingredients except nuts in heavy pan and cook on low until sugar is dissolved. Add the nuts. Cook to soft-ball stage (236 degrees Fahrenheit on a candy thermometer). Remove from heat and beat until fairly thick. Drop by spoonfuls onto waxed paper. Let cool.

Great Gumbo Tip

Jane H. (a.k.a. Mom) lives in the midst of all things Mardi Gras in Mobile, AL, which is said to have the oldest Mardi Gras celebration in the country. Mom says:

"Mardi Gras is here. In fact, it is in the final stretch since Fat Tuesday is tomorrow. Gumbo is a great favorite here, but it is sooo easy to make - with a little help. Simply buy a good quality gumbo mix (I use Zatarain's) and follow the directions. It is a great and fast way to enjoy one of the area's most popular foods. The recipe on the box says to use 1 lb. of either chicken, sausage, or shrimp, but most locals use all three or at least a couple. Try the fast, easy way first, then try making it from scratch. Maybe one of us will post a good recipe soon."

Thanks, Mom. Andy Happy Mardi Gras!

Southern Sweets: New Orleans-style Pralines

These intensely sweet confections are a trademark of New Orleans. I've only made them a few times, but they are easy and always a crowd pleaser for people in my area, who are far away from Cajun country. People always seem to recall a trip to the French Quarter as soon as they bite into one of these goodies. I like to have a cup of coffee near by to balance out the sweetness (cafe au lait, perhaps?). Since this year has been very successful for the pecan industry and we're all in Mardi Gras mode, whip up a batch tonight.

Do you have a favorite memory of New Orleans or Mardi Gras to share? Share it at thesoutherndish@gmail.com!

New Orleans-style Pralines
1 c. light brown sugar, packed
1 c. granulated white sugar
½ c. cream
1 ½ c. pecans, shelled and halved
2 T. butter

Combine sugars and cream in a heavy saucepan and bring to boil over medium heat. Stir periodically with a wooden spoon, and cook until a thick syrup forms. Make sure the mixture does not scorch. Add pecans and butter. Continue cooking over medium heat, stirring frequently. Remove pan to a wire cooling rack and let stand for 10 minutes. Drop by rounded tablespoon-sized balls onto waxed paper or other nonstick surface. Pralines will spread so leave a few inches between each spoonful. Let cool completely.

Perfect Pimento Cheese

The first time I remember having homemade pimento cheese was at a friend's house in elementary school. I'm sure I had it before then, but her mom served it grilled on homemade apple bread. It sounds a bit weird at first, but think about it. A big chunk of cheddar and a crisp apple make a great snack, and a hearty scoop of homemade pimento cheese on apple-studded bread and grilled to perfection makes a great meal. Unfortunately, I have no idea where to find this delectable apple bread (it was like a sandwich bread but had apples in it). However, I do have a great way to make homemade pimento cheese. This method is so simple, you can adjust the moisture level and spices to your liking with ease. (And if anyone knows about an apple sandwich-style bread, please send me an email!) Let us know your Southern favorites at thesoutherndish@gmail.com.

Perfect Pimento Cheese
1 8-oz. block of extra-sharp cheese
1 8-oz. block of sharp cheese (or use two extra sharps or whatever)
1 7-oz. jar of pimentos, drained well in a colander
1/3 c. mayo
garlic powder
black pepper
crushed red pepper flakes

In a food processor using the grater blade, grate the cheese blocks (or you can do it by hand if you aren't lazy like I am). Remove cheese from food processor bowl and place in a large mixing bowl. Using the mincing blade on your food processor, mince up the pimentos. Be a little careful with how long you mince so that you don't end up with mush. Add half of the pimentos to the cheese. Stir it up and see how you like that pimento-to-cheese ration and moisture level. Add about 2 tablespoons of the mayo. Keep adjusting the pimento and mayo until you have the moisture level you want and the amount of pimentos desired. The pimentos add moisture so if you like lots of those, you'll likely use less mayo.

When all of that is at the level you like, add 1/8 t. each garlic, black pepper, and crushed red pepper. Taste test, and adjust to your liking. I like mine with about 1/8 t. garlic, 1/8. t. black pepper, and 1/4 t. red pepper, FYI.

Store in an air-tight container for up to 2 week (mine never lasts that long, though!). This is great as grilled cheese, with crackers, and with raw veggies.

Taste-of-Texas Nachos

You may not think of nachos as Southern fare, but, in my way of thinking, the South wouldn't be the same with out Texas, and Southern food wouldn't be all it is without big, bold Tex-Mex flavor. So prepare your taste buds, grab the corn chips, and get ready for Texas-sized taste at your next party! Do you have a Tex-Mex recipe you'd like to share? Send it to thesoutherndish@gmail.com!

Taste of Texas Nachos
1 bag (7 oz.) corn chips
1 can of your favorite ready-made chili (for a veggie option try Boca brand chili) or 2 c. of homemade chili
4 oz. milk or cream
3 oz. cheddar cheese
2 oz. Velveeta (the 2%-milk variety works great)
2 T. regular or lower-fat cream cheese
2 T. regular or lower-fat sour cream
3/4 c. of your favorite salsa
cilantro, as desired
jalapenos, sliced, drained, as desired
lime wedges, as desired

Combine all three cheeses in a saucepan with the milk and cook over low to medium heat until melted. Prepare chili according to the directions on the package if you are using pre-made. Heat chips in the oven on 300 until warm, and arrange on a serving platter. Pour the cheese sauce over chips. Cover your chips with prepared, heated chili. Spoon salsa on top, along with a few tablespoons of sour cream. Garnish with jalapenos and cilantro as desired. Serve with a side dish of lime wedges for extra-special zing.