COASTAL BUTTERMILK CAKE

Coastal Buttermilk Cake

The original recipe for this cake comes from Country Living, and it's one I clipped from their magazine over a dozen years ago. It's also one of my favorite cakes and one that I make every fall (at least once). The cake is made with just the right amount of warming spices like cinnamon, nutmeg, and cloves without being too intense while the cream cheese frosting studded with fresh orange zest adds a really wonderful citrus flavor to every bite. Make it this fall and share it with some of your most favorite people.

Cooking spray, for greasing

• For the cake
• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon cocoa powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 sticks unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 cup sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 1/4 cups buttermilk, at room temperature
•  
• For the frosting
• 2 8-ounces packages cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 1 tablespoon vanilla extract
• Zest and juice from 1 medium orange
• 2 1/2 cups confectioners' sugar, sifted

1. Preheat oven to 350°F. Coat bottom and sides of 2 9-inch round cakes pans with cooking spray. Cover bottom of each with parchment paper, and coat top of each piece of parchment. Set aside. 
2. In a medium bowl, combine flour, baking powder, cocoa powder, cinnamon, baking soda, nutmeg, salt, allspice and cloves. Set aside.
3. Using a stand mixer fitted with paddle attachment, combine butter and sugars on medium-high speed for about 3 minutes, until fluffy. Add eggs, 1 at a time, scraping down bowl as needed. Add vanilla and mix until everything is combined. 
4. Reduce mixture speed to low and add 1/3 of dry ingredients, followed by 1/2 of buttermilk. Add another 1/3 of flour mixture, followed by remaining buttermilk. Add final 1/3 flour mixture and mix until just combined. Divide batter equally among prepared pans. Smooth out tops of each. Rap once on counter to release air bubbles and bake for 30-40 minutes until a toothpick inserted in middle of each comes out clean. (Start checking after 25 minutes). Allow to cool completely in pans, then remove parchment paper.
5. Make frosting. Using a stand mixer fitted with paddle attachment, combine cream cheese, butter, vanilla, orange zest and juice until well combined. Slowly add in confectioners' sugar, in small amounts, until just combined and creamy. Set aside (or chill unit ready to use).
6. Assemble cake. Place on cake on a serving plate (or pedestal), top side down. Spread an even layer of frosting over top. Place second cake on top, top side up. Spread another even layer of frosting over top. Continue with remaining frosting, frosting entire top and sides of cake. Chill until ready to serve. 

Serves 12.

GRILLED CLAM BAKE IN FOIL PACKETS

Grilled Clambake Foil Packets with Herb Butter Recipe

active Time: 20 Mins

Total Time: 40 Mins

Yields: Serves 6

Mesh bags are traditionally used at clambakes. For this recipe, however, we have added the classic low country boil ingredients of shrimp, potatoes, corn, and smoked sausage, such as Conecuh. We prefer using foil packets because they act as pockets, catching the seasoned juices and buttery sauce—perfect when used as a dipping sauce with a hunk of bread. You can quickly assemble the foil packets in the morning and store them in the fridge, then head out for a day in the sun and surf. When you come in for the evening, simply toss the packets on the grill for about 20 minutes and you have a wonderfully fragrant clambake.

Ingredients

1 1/2 (12 oz.) unsalted butter, softened

1/4 cup finely chopped shallot (about 1 shallot)

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh dill

1 1/2 teaspoon lemon zest (from 1 lemon)

3 tablespoons Old Bay seasoning, divided

12 small red potatoes (about 2 lb.), cut into 1/2-inch wedges

1/4 cup water

3 ears corn, husks removed, each ear cut into 4 pieces

24 unpeeled raw medium shrimp (about 2/3 lb.)

24 littleneck clams in shells, scrubbed (about 1 lb., 3 oz.)

1 pound smoked sausage (such as Conecuh), cut diagonally into 1-inch-thick slices

3 lemons, cut into quarters

6 thyme sprigs

Grilled French bread

How to Make It

Stir together butter, shallot, parsley, dill, lemon zest, and 1 tablespoon of the Old Bay seasoning in a medium bowl until well blended.

Combine potatoes and water in a medium-size microwavable bowl; cover with plastic wrap. Microwave on HIGH until tender and a knife can be inserted easily in center of potatoes, about 5 minutes. Drain and let stand 5 minutes.

Preheat a grill to medium (400°F to 450°F). Cut 12 (12-inch) square pieces of heavy-duty aluminum foil. Place 6 squares of the foil in a single layer on work surface. Divide potato wedges and corn evenly among foil sheets. Top each with 4 shrimp and 4 clams. Top evenly with sausage slices and lemon wedges. Dollop each with about 1/4 cup butter mixture. Top each with 1 thyme sprig, and sprinkle each with 1 teaspoon Old Bay. Top each with 1 foil square, and crimp all sides to seal tightly.

Grill packets, covered, until shrimp are done and clams open, 8 to 10 minutes, rotating packets on grill halfway through cooking time. Discard any clams that do not open. Serve with grilled French bread.

CHICKEN TETRAZZINI

 Classic Chicken Tetrazzini

Total Time Yield

55 Mins Makes 8 to 10 servings

Make a classic comfort food recipe with this chicken casserole. This family-friendly dish takes less than an hour and provides a filling one-dish meal.

   Ingredients

1 1/2 (8-oz.) packages vermicelli

1/2 cup butter

1/2 cup all- purpose flour

4 cups milk

1/2 cup dry white wine

2 tablespoons chicken bouillon granules

1 teaspoon seasoned pepper

How to Make It

Step 1 Preheat oven to 350°. Prepare pasta according to package directions.

Step 2 Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon

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 2 cups freshly grated Parmesan cheese, divided

4 cups diced cooked chicken

1 (6-oz.) jar sliced mushrooms, drained

3/4 cup slivered almonds

granules, seasoned pepper, and 1 cup Parmesan cheese.

Step 3 Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.

Step 4 Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

Step 5 Bake at 350° for 35 minutes or until bubbly.

       

OLD SCHOOL GREEN BEAN CASSEROLE

 Old-School Green Bean Casserole Recipe

 Active Time

20 Mins

Total Time

50 Mins

Yield

Serves 10 (serving size: 1 cup)

This is the perfect old-school green bean casserole for your holiday menu, but without any cream of mushroom soup. Every aspect of this casserole is homemade and perfectly good. The flavors are creamy and savory, and with a bit of crunch at the end with fried shallots. Our homemade mushroom cream sauce and crispy fried shallots will make you wonder why this casserole isn’t served year-round. And you might just start whipping it up whenever you fancy! Even better, you can make this dish ahead of time. Prepare as instructed, but wait to add the toppings and bake it until you’re ready to serve.

Ingredients How to Make It

Step 1 Preheat oven to 350°F. Squeeze green beans lightly in hands to

 3 (15-oz.) pkg. frozen French- cut green beans, thawed and well drained

1/2 cup salted butter, divided

1 (8-oz.) pkg. sliced fresh cremini mushrooms, roughly chopped

1 large shallot, chopped

6 tablespoons all-purpose flour

4 cups whole milk

4 ounces Parmesan cheese, shredded (about 1 1⁄2 cups)

2 teaspoons kosher salt

1/2 teaspoon black pepper

1 (8-oz.) can diced water chestnuts, drained

1 cup crispy fried onions or shallots (about 2 oz.)

remove water.

Step 2 Heat 2 tablespoons of the butter in a Dutch oven over medium-high. Add mushrooms and shallot, and cook, stirring often, until mixture is deeply browned and caramelized, 8 to 10 minutes. Transfer mixture to a plate, and without wiping out Dutch oven, add remaining 6 tablespoons butter to Dutch oven.

Step 3 Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking until smooth. Cook, whisking, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, kosher salt, and black pepper until melted and smooth. Stir in green beans, mushroom mixture, and water chestnuts; spoon into a lightly greased 13- x 9- inch (3-quart) baking dish.

Step 4 Bake in preheated oven until bubbly around

          

 edges, 15 minutes. Remove from oven; top with fried onions or shallots. Return to oven; bake until topping is golden brown, 15 minutes.

Chef's Notes

MAKE IT AHEAD

Prepare recipe through Step 2 up to 3 days in advance; cover and refrigerate. On the day of, add toppings and bake; add 10 minutes to the initial bake time if using a refrigerated casserole.

    

OLD SCHOOL SQUASH CASSEROLE

 Old-School Squash Casserole Recipe

Active Time Total Time Yield

25 Mins 1 Hour 5 Mins Serves 8

Many think that Southerners prefer their vegetables smothered in butter, cream, and cheese. That especially holds true for yellow squash, which more often than not is at the center of the classic squash casserole. While we love the squash itself, it is the creamy sauce (made from cheese, mayonnaise, and eggs) and crunchy, buttery crack topping that keeps us coming back for seconds. Squash casserole is a staple dish found at meat-and-three diners and at church covered-dish suppers. It can stand on its own as a vegetarian main dish, but also pairs well with just about any protein (fried chicken is a traditional partner). To make the absolute best squash casserole, it’s important to get as much liquid out of the squash during the initial cooking process as possible to prevent a watery casserole. When sautéing, stir the squash often to release steam and prevent browning. Don’t overcook it, which will cause the casserole to be mushy – remember the squash still has to be baked. Gently fold the squash into the egg-cheese mixture to avoid mashing and breaking it into small pieces. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

Ingredients

6 tablespoons unsalted butter, divided

3 pounds yellow squash, sliced 1/4 inch thick (from 5 medium squash)

1 medium-size yellow onion, chopped (about 1 1/2 cups)

2 teaspoons kosher salt, divided

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

How to Make It

Step 1 Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

Step 2 Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a

      

 4 ounces sharp Cheddar cheese, shredded (about 1 cup)

2 ounces Swiss cheese, shredded (about 1/2 cup)

1/2 cup mayonnaise

2 teaspoons chopped fresh thyme

1/2 teaspoon black pepper

2 sleeves round buttery crackers (such as Ritz), coarsely crushed

1 ounce Parmesan cheese, shredded (about 1/4 cup)

lightly greased 11- x 7-inch (2-quart) baking dish.

Step 3 Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

          

HASH ROWN CASSEROLE

 Hashbrown Casserole Recipe

 Hands-on Time Total Time 20 Mins 1 Hour 

10 Mins

Yield 10-12

  Southerners are unapologetic about their fondness for hashbrown casseroles. Also known as "Funeral Casserole," its creamy goodness has comforted the bereaved for decades. And let's face it, no other dish on earth can transition so seamlessly from a country club breakfast buffet to a potluck church supper. For what it's worth, casserole connoisseurs caution against using off-brand generic cornflakes for the topping. Best to leave them off all together– like they do at Nashville's Loveless Cafe and at Cracker Barrel.

Ingredients

1 (32-ounce) package frozen diced hash brown potatoes, thawed

How to Make It

Step 1 Preheat the oven to 350 ̊F. Stir together the first 5 ingredients and 1/2 cup of the butter until well blended. Spoon into a

 1 (10 3/4-oz.) can cream of chicken soup

1 (8-oz.) container sour cream

1 cup shredded mild Cheddar cheese

1/2 cup chopped onion

3/4 cup butter, melted

2 cups cornflakes cereal

Garnish: fresh curly-leaf parsley sprigs

greased 2- to 3-quart baking dish.

Step 2 Crush the cereal, and stir in the remaining 1/4 cup butter. Sprinkle over the potato mixture.

Step 3 Bake at 350 ̊F for 50 minutes.

AU GRATIN POTATO CASSEROLE

 Au Gratin Potato Casserole

Yield

Makes 10 to 12 servings

By CHRIS BRYANT, JOHNSON CITY, TENNESSEE October 2018

Is unexpected company on their way? Has a particular someone informed you that your in-laws will be coming by for brunch tomorrow morning after all? We have you covered.

This could quite possibly be the easiest casserole we’ve ever come across. The best part? All you need is a bag of frozen hash browns and a few other staples to make it. Sure, it’s a bit retro and relies on those old faithfuls like cream of mushroom soup and Cornflakes, but when you need some simple warm and cheesy goodness to pair with a rotisserie chicken and a kale salad, this casserole is tops. And although we don’t recommend freezing it, you can make it up to 24 hours in advance and bake right before serving. Just make sure to sprinkle the cornflakes on top right before putting it in the oven to prevent having soggy cereal on top. And don’t forget to call us over when it’s ready!

Ingredients

1 (32-ounce) package frozen Southern-style hash browns

1 (16-ounce) container sour cream

2 cups (8 ounces) shredded Cheddar cheese

1 (10 3/4-ounce) can cream of mushroom soup

1 small onion, finely chopped

1/4 teaspoon pepper

2 cups crushed cornflakes cereal

1/4 cup melted butter

How to Make It

Step 1 Stir together first 6 ingredients in a large bowl.

Step 2 Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.

Step 3 Bake at 325° for 1 hour and 20 minutes or until bubbly.

Chef's Notes

Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.