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.

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.

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.

Valentine's Day Treat: Chocolate Pecan Truffles (or your favorite flavor!)

Nothing is better for your Southern sweetie this Valentine's Day than a batch of creamy, rich homemade truffles. They are incredibly easy to make and always impress. I made a batch for my office last year and individually wrapped them in fun tissue paper tied with curling ribbon. Everyone loved them. My favorite combo is Vanilla Pecan (add vanilla to the candy mixture then roll the truffle in finely ground pecans!) This year I'm going to try adding a bit of Southern heat to the mix with a dash of cayenne and a pinch of ginger. I'll let you know how that goes! Until then here are the instructions. Experiment and let us know what delightful combination you come up with - thesoutherndish@gmail.com!

Truffles
1 T. salted butter
3 T. heavy cream
1 T. flavoring of choice (vanilla, rum, peppermint, etc.) or 2 T. fruity preserves (such as raspberry or orange)
4 oz. dark chocolate, milk chocolate, or white baking chips
Cocoa powder, coconut, ¼ finely ground nuts, and / or cinnamon, ginger or other appropriate spices for rolling.

Stir together the cream and flavoring or preserves in a small sauce pan or microwave-safe bowl. Heat over low heat or microwave 30 to 40 seconds until hot. Do not let the mixture boil. Add chocolate and butter and stir until the candy is melted and smooth. Cool to room temperature, stirring occasionally. Cover the container and chill in the fridge for 2-3 hours. After chilling, the mixture should be firm, but not hard. Using a round measuring spoon or melon baller, scoop out teaspoon-size amounts and place on a wax paper-lined cookie sheet. Chill for 30 -45 minutes to re-solidify. After they have chilled again, use your hands to roll the truffles into balls. Then roll them in cocoa powder, coconut or nuts. For zing try flavoring the cocoa powder very lightly (start out with just a dash and then test one to see what you think) with cinnamon, ginger, or (if you're really adventurous) cayenne pepper.

For presentation, you can cut squares of waxed paper and slightly larger squares of tissue paper (both need to be large enough to wrap the truffle). Place the waxed paper square on top of the tissue paper square. Place the truffle in the middle and then roll the paper up so that it forms a sort of tube around the truffle. Then tie the ends with ribbon. Very cute, delicious, and easy!

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.

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.

"Traditional" Cream Cheese Frosting / Icing

There are lots and lots of cream cheese icing recipes out there. I think I've made them all. Some have as few as 3 oz. of cream cheese in the recipe and some have as many as 4 cups of powdered sugar. Personally, I like to taste the cream cheese without having it over-powered by sugar. That is the reason this recipe is my favorite. It is plenty sweet but is also nicely balanced by the cream cheese and butter. You'll probably notice that I don't specify unsalted butter here. That is intentional and is also part of my balancing act with the flavors, but, of course, use whatever you prefer.

Cream Cheese Icing
3 8-oz. packages cream cheese, softened, room temperature
6 T. butter, softened, room temperature
1 1/2 t. pure vanilla extract
2 - 2 1/2 c. powdered sugar

Cream together the cream cheese, butter and vanilla in large bowl and beat until light and fluffy. Gradually add in sugar while beating. Cover and refrigerate until spreadable, about 15 minutes. Cake or cupcakes will need to be refrigerated when finished...if you have any left!

Best Buttercream Icing / Frosting

Buttercream is a very versatile icing. This one is not cloyingly sweet, so it goes with just about any cake. Tinted, it also makes excellent cupcake frosting. Try it on the Classic Red Velvet Cake (find the recipe in the recipe list at the left) if you aren't fond of the traditional Cream Cheese Frosting or if you just want a change.

Best Buttercream
2 c. milk
3/8 c. all-purpose flour (1/4 c. plus 1/8 c.)
4 sticks butter, cold (it really needs to be butter rather than something else)
2 c. sugar
2 t. pure vanilla extract

Combine the milk and flour in a saucepan, using a whisk. Stirring constantly, cook over medium-high heat until the mixture is smooth and thick (12-18 minutes). Remove from heat and allow to cool for 1 hour. During cooling, a skin will form. Remove that. Cream the butter and sugar together and beat until light and fluffy. Add the vanilla extract and mix well. Mix in the cooled milk mixture in batches, beating well after each addition.

Classic Red Velvet Cake

As Valentine's Day approaches, I always think of red velvet cakes. But I can't think of red velvet cake without remembering the armadillo groom's cake from Steel Magnolias - not the cake's finest moment! (If you missed the 90's and haven't seen that movie, stop reading and head straight to the video store.) Every Southerner I know would say that red velvet cake is a traditional, Southern cake, though I hear that the Waldorf-Astoria hotel has claimed it, too. Regardless of the cake's origins, the cocoa-flavored, ruby-red "yellow" cake is always delightful. So print out this recipe (I can't remember who gave it to me, but it has a bit of science behind the soda / vinegar mixture, which is fun), and make one up for your sweetie this Valentine's Day! (Hint: for a heart-shaped cake, rather than using three round pans, use a 9 x 9 square pan and a 9 in. round pan. Cut the round layer into two half-circles, and place the two halves on two sides of the square layer for form a heart. Just adjust your cooking time.)

Classic Red Velvet Cake
1/4 c. red food coloring
2 T. unsweetened cocoa powder
1 t. pure vanilla extract
1 stick butter, softened
1 1/2 c. sugar
2 large eggs
2 1/4 c. cake flour
1 c. buttermilk
1 teaspoon salt
1 t. apple cider vinegar
1 t. baking soda

Preheat oven to 350. Butter and lightly flour three 9- x 2 round cake pans, then line the bottoms with waxed paper or parchment. In a small bowl, combine the food coloring, cocoa, and vanilla. Whisk well and reserve. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Mix flour and salt. Add the dry ingredients, alternating with the buttermilk, beating well after each addition. Mix in the cocoa / food coloring mixture. In a separate bowl, mix the vinegar and baking soda. Add to the batter at the end, mixing thoroughly. Divide the batter among cake pans. Bake for 20 to 25 minutes, or until a wooden pick inserted into the center of the layers comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. When cake has cooled, ice between the layers, then ice top and sides of cake with Cream Cheese Icing or Best Buttercream Icing (both recipes available in the recipe list at the left.)

Mix-and-Match Cookie Bars

I admit that I am both a creature of habit and a lover of variety. How could that be? Well, with food, I like to find basic recipes that I can switch around ingredients in to come up with familiar foods that have new twists. These cookie bars fit that odd little desire of mine, are quick to make, and come out perfectly every single time. With this recipe, mix and match baking chips, candy pieces, and nuts to come up with the perfect take-along for any occasion. My favorite combos so far are all chocolate chips with pecans and hazelnuts; white chips with macadamia nuts, and butterscotch chips, caramel candy bits with pecans. Experiment for yourself and see what you discover! Then let us know: thesoutherndish@gmail.com!

Mix and Match Cookie Bars

For the crust you'll need:
1 1/2 c. all-purpose flour, such as White Lily
1/2 c. Splenda or brown or white sugar (simply a matter of preference)
1/2 c. of Smart Balance or butter, cold
1/2 c. baking chips (chocolate, white, butterscotch, peanut butter, whatever)
non-stick cooking spray

For the topping you'll need:
1 can sweetened condensed milk
1 egg, lightly beaten
1 t. pure vanilla extract (or other flavoring if desired)
1 c. candy pieces or baking chips (chocolate, white or butterscotch chips, M&M's, chopped caramel candies, crumbled Heath bar, etc,)
1 c. chopped nuts (any favorite)

Preheat the oven to 350 and spray a 9 x 13 baking pan with non-stick cooking spray. In a mixing bowl, combine flour, sugar or Splenda, and cold butter (cut into pieces) or margarine. Using a pastry blender or two butter knives. blend / cut the butter into the dry ingredients until it resembles coarse crumbs. Stir in baking chips. This will still look very dry but that is fine; it is supposed to. Press firmly into sprayed baking pan and bake for 15 minutes.

While crust is baking, combine sweetened condensed milk, egg, and vanilla. Mix well. Stir in candy and nuts. When crust is finished baking, spread topping over crust and return to oven. Bake another 20-25 minutes, or until golden brown around the edges. Remove from over. Use a spatula to loosen the edges but leave in the pan. Place pan wire rack and cool completely. Cut into 36 bars.

Spicy Blackberry Peach Cobbler

When there is really no local fruit in season, we must turn to our trusty freezers. Fortunately, frozen fruits can cook up into a nice cobblers. I adapted this cobbler recipe from an Emeril Lagasse recipe I saw on Good Morning America years ago. I took a few short cuts to cut down on prep time and replaced his blueberries with blackberries and the fresh fruit with frozen (of course, the fresh fruit version is wonderful, too!). This initially intrigued me because of the black pepper in the topping. It is unexpected but adds a wonderful, unidentifiable zip. It is super-easy and delicious. Try it for your next get together.

Want to send an email, recipe, or comment to the Southern Dish? Drop a line to thesoutherndish@gmail.com!

Blackberry Peach Cobbler
1 1/2 c. water
1 1/4 c. brown sugar substitute such as Splenda Brown Sugar Blend or light brown sugar
2 T. cornstarch
1/2 t. salt
1 1/4 t. cinnamon
3/4 t. nutmeg
pinch of black pepper (or 1/8 t.)
2 c. fresh or frozen blackberries (thaw if frozen)
2 lbs. (3 c.) fresh or frozen peaches (thawed or peeled, pitted, and cut into wedges if fresh)
1/2 c. flour
1 c. old-fashioned oats
1/2 stick butter or equal amount of spread such as Smart Balance, cut into small pieces
1 unbaked 9 inch pie crust (I like Pillsbury refrigerated pie crust)
sweetened whipped cream(try one of my flavored whipped creams, see posts at left)
non-stick cooking spray

Preheat oven to 350. Combine 1 1/2 cups of water, 3/4 cup of Splenda / brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, in a saucepan and stir until smooth. Cook over high heat until mixture boils. Reduce the heat to medium and simmer for 2 minutes. Remove from heat. Combine blackberries and peaches in a mixing bowl and pour the cooked syrup over the fruit. Toss well and cool for 10 minutes. In another bowl, combine the remaining 1/2 cup Splenda / brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of oatmeal, and Smart Balance / butter. Using your fingers, work the mixture together until it resembles coarse crumbs. Place unbaked pie crust in desired pie pan that has been sprayed with non-stick cooking spray. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping over the top of the fruit filling. Bake for 1 hour, or until the crust is golden. Remove the pie from the oven and cool for 15 minutes before slicing. Serve with sweetened and / or flavored whipped cream (I like cinnamon whipped cream with this).

Ma Ma's Homemade Chocolate Pudding

During my formative years, I did not know that pudding came from a box. Not that I have anything against the instant variety or those handy little snack cups. But for me, real pudding will always come from the stove top. As a child, I loved my grandmother's homemade chocolate pudding. It is pure pleasure. Some people like to serve homemade pudding cold, but I like mine warm. As a kid, I loved marshmallows melted on top, slightly browned. These days, I'm a purist - I like it just plain, without any adornment. The following recipe is the one my grandmother used. I hope you like it; I'm sure your kids will! Do you have a favorite dessert recipe to share? Send it by email to thesoutherndish@gmail.com

Chocolate Pudding
3 squares unsweetened chocolate (3 oz. total) or 9 T. unsweetened cocoa powder plus 3 T. butter
3 c. milk, divided
1/4 c. cornstarch
1/2 c. sugar (or 1/4 c. sugar and 1/4 c. Splenda)
1/4 t. salt
1 t. vanilla extract
miniature marshmallows, optional
whipped cream

In a saucepan, cook 2 2/3 cups of the milk and the chocolate (or cocoa powder and butter. If you're doing it this way, it is easier to melt the butter first, stir in the cocoa, and then add the milk slowly to the saucepan). Stir until chocolate is melted and milk is scalded. Mix cornstarch with the remaining milk in a small bowl. Add the sugar and salt to the cornstarch mixture. Add to scalded milk and chocolate and cook over low heat, stirring constantly, until thick and smooth. Cook for about 5 more minutes to set cornstarch. Remove from heat and cool slightly; add vanilla. Pour into individual dessert cups and top with miniature marshmallows or whipped cream if desired. Or pour pudding into a square 9 x 9 oven-safe dish that you've lightly sprayed with cooking spray and top with marshmallows; then place under the broiler, watching constantly, to just brown the marshmallows. Yum!

Dessert in a Flash: Heath Bar Cake

So you have company coming, and you just don't have time to slave away making a spectacular dessert. Never fear - Aunt Ginger's Heath Bar Cake is here. I know my Aunt Ginger didn't make this up, and I'm pretty sure it isn't a traditional Southern dish, but she was a traditional Southern woman, and I remember her bringing this to more than one family dinner. In case you're not familiar with this recipe, I’ll tell you in advance, there is absolutely nothing nutritionally redeeming about it. But if you just want something that is sinfully easy to make and indulgent to eat, try this out. Here’s to you, Aunt Ginger. [Note: you can help out your waistline a tad by using fat-free sweetened condensed milk, lite caramel ice cream topping, and Cool Whip lite. Every little bit helps, right?]

Heath Bar Cake
1 box German chocolate cake mix
1 c. caramel ice cream topping (try lite calorie savings)
1 14 oz. can sweetened condensed milk (try fat free)
1 12-oz. container whipped topping, such as Cool Whip (try Cool Whip Lite)
3-4 Heath candy bars, chopped

Bake the cake mix according to package directions, using a 9 x 13 pan. While the cake is still hot, punch holes in top with a skewer or a large fork. Pour sweetened condensed milk and caramel topping evenly over hot cake. Let cake cool. Spread with whipped topping and sprinkle with chopped Heath bars. Refrigerate until ready to serve.