ALABAMA SOUR CREAM CABBAGE

Alabama Sour Cream Cabbage

added by Pat Duran

This is a recipe my grandma used to make; she was raised by a lady my mother said was called Mrs. Gilmore, no one knows my grandma's origin; but my grandma lived in Alabama and married a solider. My mom was born in Alabama too-(my mom's name is Magnolia) and made this recipe taught by her mother and me by my mother...very old recipe.I was born in 1940- my mom in 1921 my grandma in 1901-grandma Gilmore in 1885...

Cook time: 10 Min  Prep time: 15 Min  Serves: 4 to 6

Ingredients

1 medium head of green cabbage, shredded

1/4 c grated celery

2 Tbsp bacon grease or butter

2 dash(es) nutmeg

1 large egg

1 1/2 Tbsp all purpose flour

1/4 c chopped onion

salt to taste

1 c dairy sour cream, or buttermilk

3 Tbsp granulated sugar

2 Tbsp apple cider vinegar or balsamic vinegar

6 or 8 slice cooked crumbled bacon

garnish with shredded cheese

Directions

1. Cook cabbage in a large skillet with bacon grease or butter over low heat until just tender, do not brown;add celery,nutmeg and salt.

2. Beat egg and flour together; add sour cream or buttermilk, sugar, and vinegar. Pour over cabbage. Stir to combine and heat until thickened and hot. Serve with cheese sprinkled on top.

MONTGOMERY PIE

Ingredients

• 1 recipe pastry for a 9 inch single crust pie
• Bottom Layer:
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 cup molasses
• 1 egg
• 1 cup water
• 3 tablespoons fresh lemon juice

• 1 tablespoon lemon zest
• Top Layer:
• 2/3 cup white sugar
• 1/4 cup butter, room temperature
• 1 egg, beaten
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup buttermilk

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine 1/2 cup sugar with 2 tablespoons flour and mix well. Stir in the molasses, egg, 1 cup water, lemon juice and lemon zest. Mix thoroughly and pour into the unbaked pie shell.
3. Cream the butter with the remaining 2/3 cup white sugar until light and fluffy. Add the beaten egg. Sift 1-1/4 cups flour and baking soda together, then add to the creamed mixture alternately with the buttermilk or sour milk (see Cook's Note). Spread over the top of the mixture in the pie shell.
4. Bake in preheated oven until filling is set, 35 to 40 minutes.

LANE CAKE- The Original

Lane Cake

Makes 1 (9-inch) cake

Ingredients

• 1 cup butter, softened
• 2 1⁄4 cups sugar
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon almond extract
• 3 1⁄2 cups cake flour
• 3 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 cup whole buttermilk
• 8 egg whites, beaten until stiff
• Lane Cake Filling (recipe follows)
• Fluffy Meringue Frosting (recipe follows)

Instructions

1. Preheat oven to 350˚. Spray 3 (9-inch) cake pans with non-stick cooking spray with flour.
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in extracts.
3. In a medium bowl, combine cake flour, baking powder, and salt; sift. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Gently fold in beaten egg whites. Spoon batter evenly into prepared pans, and bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread warm Lane Cake Filling evenly in between layers. Let cool completely. Spread Fluffy Meringue Frosting over top and sides of cake.

Notes

• For best results, make cake layers and fill with Lane Cake Filling 1 to 2 days before serving, and refrigerate. Cover with Fluffy Meringue Frosting 1 to 2 hours before serving. The meringue will begin to weep if it sits too long. Don’t refrigerate cake once it has been frosted.

Lane Cake Filling

Ingredients

• 1 1⁄2 cups chopped pecans
• 1⁄2 cup unsalted butter
• 1 1⁄4 cups sugar
• 8 egg yolks
• 1 cup sweetened flaked coconut
• 1⁄2 cup golden raisins, chopped
• 1⁄2 cup dark raisins, chopped
• 1⁄4 cup bourbon

Instructions

1. In a medium saucepan, combine pecans and butter. Cook over medium heat, stirring constantly, until butter is melted. Stir in sugar until combined. Add egg yolks, stirring well. Cook, over medium heat, for 4 to 5 minutes, or until very thick. Stir in coconut, raisins, and bourbon. Remove from heat, and let stand for 5 minutes. Use filling while still warm.

Fluffy Meringue Frosting

Makes about 5 cups

Ingredients

• 6 egg whites
• 2 cups sugar
• 3⁄4 cup water

Instructions

1. In the bowl of a heavy-duty stand mixer, beat egg whites at medium-high speed until stiff peaks form; set aside.
2. In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat, and boil until mixture reaches 248º on a candy thermometer. With mixer running, very slowly pour sugar syrup over beaten egg whites. Continue beating mixture until it reaches room temperature and is a spreadable consistency, about 10 minutes. Use frosting immediately.

CORN CAKES

Mexican Corn Cakes with Jalapeno & Lime 

Makes 8-10 Cakes

Some Notes & Tips 

Cook until lightly golden brown on both sides. It's sort of like making pancakes. Try not to overcook them. I use my large nonstick Scanpan for this recipe. 

Instead of frozen corn, fresh is very nice in summer.

To keep things on the lighter side, I use a cup of reduced fat Mexican cheese blend in this recipe. But cheddar or Monterey Jack are good choices too. You can increase the cheese to 1 1/2 cups if you're in the mood. Some of my readers have added ground cumin to the batter. Others have added a bit of fresh oregano and smoked paprika. Have fun and put your own spin on this simple recipe.   

Some sliced avocado and tomatoes are nice alongside these corn cakes.  

Ingredients

• 16-ounces of frozen corn (about 3 cups). I use one 16-oz bag of Bird's Eye Sweet Corn. Fresh corn will work too.
• 4 scallions
• All or part of one jalapeno pepper, minced
• 1-2 limes
• 2 large eggs
• 1/4 cup milk
• 1 cup shredded Mexican cheese blend. I use reduced fat. 
• 1 cup self rising flour
• Oil for cooking
• Salt to taste
• To Serve: lime wedges, salsa, sour cream, salted Greek yogurt, sliced tomatoes, sliced avocado, hot sauce 

Instructions

Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes, stirring once or twice to promote even cooking. Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a good squeeze of lime, extra lime wedges, sour cream and any of the suggestions.

BOURBON CAKE

4.5 from 2 votes

Print

Southern Bourbon Cake


Prep Time


10 mins


Cook Time


1 hrs 40 mins


Total Time


1 hrs 50 mins





This Southern Bourbon Cake recipe came from an early 20th century cookbook. The cake is not too sweet and the pecans add rich flavor. You better like bourbon, though. This is not a cake for anyone who doesn't like bourbon! If you don't drink you can make this with a good, spicy ginger beer or ginger ale.


Servings: 1 large bundt cake - 24 servings


Author: Marye


Ingredients

Butter for greasing pan
Sugar for pan
2 cups butter
2 cups sugar
6 eggs
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
2 cups chopped pecans
3/4 cup bourbon
3 tablespoons of bourbon for pouring


Glaze
1-1/2 cups Confectioner's sugar
3 tablespoons melted butter
1 tablespoon bourbon
1/4 cup chopped pecans


Instructions






Have all ingredients at room temperature before beginning.


Grease a bundt pan and add about 1/4 cup sugar.


Move the bundt pan around and gently shake until the sugar coats the pan.


Pour out any excess sugar.


Preheat the oven to 325F.


Cream the butter and 2 cups of sugar together until light and fluffy.


Add the eggs, one at a time, beating after each addition.


Beat in 1/4 cup of the bourbon.


Blend the flour, cinnamon, baking powder, salt, and nutmeg together.


Add to the creamed mixture a little at a time.


Stir in the remaining bourbon and pecans.


Spoon into the prepared bundt pan.


Bake at 325F for 1 hour 40 minutes or until a toothpick inserted halfway between the side and the center has just one or two crumbs attached to it.


Remove cake from oven.


While still hot pour the 3 tablespoons of bourbon over the cake along the outside edge.


Let cool in the pan.


Glaze


Add the Confectioner's sugar to a bowl.


Stir in the melted butter until well blended.


Add enough bourbon to make a thick glaze.


Spoon the glaze over the cooled cake and sprinkle with more chopped pecans.

NYT PLUM TORT

INGREDIENTS

• ¾ to 1 cup sugar
• ½ cup unsalted butter, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt (optional)
• 2 eggs
• 24 halves pitted purple plums
• Sugar, lemon juice and cinnamon, for topping

PREPARATION

1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

• To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

PEACH BBQ SAUCE

Peach BBQ Sauce

Honey Peach BBQ Sauce - brings the flavour of summer's sweetest fruit to a tangy and flavourful barbecue sauce. Terrific for ribs, pulled pork and chicken, especially grilled wings.

Course BBQ 

Cuisine North American 

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 25 (2 tbsp per serving) About 3 1/2 cups BBQ Sauce in total

Calories 75 kcal

Author Barry C. Parsons

Ingredients

• 2 medium sweet onions (Preferably Vidalia onions.)
• 4 cloves garlic
• 3 tbsp olive oil
• 8 large peaches pitted and diced no need to peel
• 1 1/2 tbsp smoked paprika
• 1 1/2 tsp ground dry thyme
• 1/2 tsp black pepper
• 1/2 tbsp salt
• 1 tsp nutmeg
• 1 tbsp chili powder
• 2 finely diced red Thai chilies (optional or chili flakes to taste; your favourite hot sauce to taste can also be used)
• 1 1/2 tbsp powdered ginger
• 3/4 cup honey
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce

Instructions

1. In a medium sized saucepan over medium heat, sauté the onions and garlic in the olive oil until softened but not but not browned.
2. Transfer to a food processor along with the peaches and puree until very smooth.
3. Return the mixture to the saucepan and add all of the remaining ingredients.
4. Simmer slowly for about 30 minutes until the sauce begins to thicken to a brushable consistency. The sauce will thicken a little more when cooled down.
5. Store in a covered container in the fridge for up to a week or keep for up to 3 months when bottled properly in mason jars according to the manufacturers instructions.

Recipe Notes

To turn this BBQ sauce into a glaze for sticky wings as shown in the photo above, simply add 1/3 cup of honey to 2/3 cup of the prepared Peach BBQ Sauce. Grill the wings first and begin turning and glazing them with the sticky sauce for the last 10-15 minutes of cooking time.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Facts

Peach BBQ Sauce

Amount Per Serving

Calories 75Calories from Fat 9

% Daily Value*

Total Fat 1g2%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 173mg7%

Potassium 156mg4%

Total Carbohydrates 15g5%

Dietary Fiber 1g4%

Sugars 13g

Protein 0g0%

Vitamin A9.2%

Vitamin C5.3%

Calcium1.1%

Iron3.1%

* Percent Daily Values are based on a 2000 calorie diet