Thursday, August 6, 2009

Taste of the South Magazine

I heard about this magazine either on Sea's page or Sillybee's page (can't remember-lol) so I ordered a free copy.

I just got it today, and it is a beautiful magazine with real recipes I would acutally use. Of course some of the desserts have to be modified for us, but was really happy with most of the contents. Now to decide if I want to subscribe to it. I had decided not to renew or subscribe to any more quilting or food magazines-because I just get too much paper in the house. I can read and then pass them on-but that gets expensive, our library is small so no neat magazines

I wanted to share a couple recipes that were in the magazine.

Chocolate Chip Cheese Ball

1 8 ounce package cream cheese softened

3/4 cup confectioners sugar

1/2 cup butter, softened

2 tablespoons brown sugar

1 tablespoon vanilla extract

3/4 cup mini chocolate morsels

3/4 cup finely chopped pecans, divided

graham crackers, butter cookies, pretzels

In a bowl combine cream cheese, confect. sugar, butter, brown sugar, and vanilla beating with an electric mixer until smooth Add the morsels and 1/2 cup pecans. Refrigerate until firm about 2 hours

Serve with graham crackers, butter cookies, pretzels.

Note-wouldn't fruit be good with this too like apples?

This comes from the Kentucky Talegating:stories with Sauce book by Jayna Oakley and Kelli Oakley They are on their second book and published it themselves

The magazine had an excellent article on pies and pie pans and also an article on North Carolina's Seafood festival at Morehead City-mmmm did the food ever sound good.

Thought I would share one of the cake recipes. I don't make cakes like this any more (gluten problem and the sugar) but looks good.

Orange Sherbert Cake

1 (18.25 ounce) package deluxe orange supreme cake mix

1 (3 ounce) box orange flavored gelatin

2 eggs

1/3 cup vegetable oil

1 cup water

1 (9ounce) package frozen coconut

1 (8ounce) container sour cream

2 cups sugar

1/4 cup frozen orange juice concentrate

1 (12 ounce) container frozen non dairy whipped topping,thawed

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans set aside

In a mixing bowl, combine cake mix, gelatin, eggs, oil and water. beating well with an electric mixer. divide batter among the two pans

Bake until a wooden pick inserted in the center of cake comes out clean, 25 to 30 minutes. Let cake cool in pan for 10 minutes. remove to wire racks to cool completely

In a medium bowl combine coconut, sour cream, sugar and orange juice concentrate for filling stirring well

cut cake layers in half horizontally to make 4 layers

Spread filling between layers

Spread whipped topping on top and sides of cake


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