The Cracker Off!! Which would you choose?



There are so many new and kind of crazy food products being introduced to the everyday shopper, we thought that we would give these new cracker flavors a try!
Amy & Darin

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Praline Iced Shortcakes with Fresh Bananas and Bourbon Vanilla Cream Custard


This is my twist on the southern classic, “Banana Pudding.” Praline iced light and flaky shortcakes, with a homemade creamy vanilla custard, a layer of vanilla wafers for crunch and finished off with fresh bananas and whipped cream!
~Amy

Praline Iced Shortcakes with Fresh Bananas and Bourbon Vanilla Cream Custard

Custard:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool custard in pan stirring often. Stir in vanilla.

Shortcakes:

2 1/2 cups Gold Medal Self Rising Flour
2 tsp sugar
1/4 tsp coarse salt
1/2 butter
1 cup buttermilk ( 1-2 tbsp extra if dough is dry)
2 tsp heavy cream (optional)

Heat oven to 425 degrees
In a medium sized bowl, whisk together dry ingredients. With a pastry blender, cut in butter until mixture is a coarse crumb. With a fork, gently stir in buttermilk until it pulls away from the sides of the bowl.
On a lightly floured board, gently roll dough to about 1/3 inch. Using a biscuit cutter, cut dough into individual shortcakes. Place on a parchment lined baking sheet. Brush lightly with heavy cream. Bake 10-12 minutes or until golden brown. Cool slightly. Top with praline icing.

*Time saving tip: Store bought uncooked buttermilk biscuits from your freezer section can be substituted. Bake according to package and ice according to recipe.

Praline Icing:

1/4 cup butter
1/2 cup brown sugar
2 1/2 tbsp milk
1 1/4 cup powdered sugar
Pecans, whole or chopped

In a saucepan, melt butter over medium heat. Stir in brown sugar and cook until bubbly. Remove from heat and stir in milk. Beat in sugar until smooth, adding a small amount of additional milk if a thinner consistency is desired.

Additional ingredients:
Bananas
Vanilla wafers
Sweetened whipped cream
Fresh mint leaves

To Assemble:

Split shortcakes in half. Place the bottom on a plate. Top with custard, fresh banana, and cream. Top with a layer of vanilla wafers and repeat with layers. Finish with iced top of shortcakes. Garnish with fresh mint leaves if desired.

Recipe by Amy Richardson

Italian Cream Cake with Toasted Coconut and Salted Pecans


Although this is called an Italian Cream Cake, it is in fact, a truly southern dessert. Rarely found above the Mason-Dixon Line. A rich vanilla cream filled cake. Frosted and topped with toasted coconut and of course,  famous southern pecans! ~Amy

Although this is called an Italian Cream Cake, it is in fact, a truly southern dessert. Rarely found above the Mason-Dixon Line. A rich vanilla cream filled cake. Frosted and topped with toasted coconut and of course, famous southern pecans!
~Amy

Italian Cream Cake with Toasted Coconut and Salted Pecans

Cake:
1 cup butter, at room temperature
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk

1 cup shredded coconut, toasted
1/3 cup chopped pecans
Sea salt (optional)

In a small bowl, toss together coconut, pecans, sprinkle lightly with salt, set aside.

With an electric mixer, beat butter until smooth, add sugar and mix. Add egg yolks, one at a time until batter is smooth.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form, and fold into batter. Pour batter into parchment lined 7-inch round cakepans.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Filling:
1/2 cup heavy whipping cream
1/8 cup powdered sugar
1/2 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks form.

Vanilla Buttercream Frosting
1 cup butter, at room temperature
8 cups powdered sugar
1/2 cup milk
2 tsp vanilla

With an electric mixer, beat butter until smooth. Add 1/2 of the powdered sugar and the milk. Repeat. Add vanilla. When well blended add remainder of the sugar and beat until light and fluffy.

To assemble:

Place one layer of cake onto plate, spread a thin layer of buttercream over the top. Place 1/2 of the cream filling on top spreading almost to the edges. Top with additional layer and repeat. Frost top and sides with a thin layer. Refrigerate for 5-10 minutes. Frost with final coat of buttercream, and press coconut pecan mixture into cake side. Pipe additional frosting along the bottom if desired.

Serves 8-10

Classic Southern Style Carrot Cake with Bourbon Vanilla Buttercream Frosting


I just recently returned from the South where I indulged in the ever famous pralines in Savannah, to unbelievably beautiful  8 layer Coconut and Carrot Cakes at the Cherry Blossom Festival. I loved the whole experience!! This is just one of the southern influenced recipes I will be featuring and sharing over the next few weeks. Hope y'all like them! ~Amy

I just recently returned from the South where I indulged in the ever famous pralines in Savannah, to unbelievably beautiful 8 layer Coconut and Carrot Cakes at the Cherry Blossom Festival. I loved the whole experience!! This is just one of the southern influenced recipes I will be featuring and sharing over the next few weeks. Hope y’all like them!
~Amy

Classic Southern Style Carrot Cake with Bourbon Vanilla Buttercream Frosting

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
2 cups sugar
2 tsp Madagascar Bourbon Vanilla
15 oz can crushed pineapple, well drained
2 1/2 cups freshly grated carrots
1/2 cup sweetened coconut

Vanilla Buttercream Frosting

1 cup butter, at room temperature
8 cups powdered sugar
1/2 cup milk
2 tsp Madagascar Bourbon Vanilla

Preheat oven to 350
Line the bottoms of three 7 inch round cake pans with cut circles of parchment. Spray sides with non stick cooking spray. Set aside.

With an electric mixer, beat together eggs, sugar, oil, buttermilk and vanilla. Add flour, soda, cinnamon and salt. Mix until smooth. Stir in pineapple, carrots and coconut. Pour batter evenly into pans. 30-40 minutes or until golden brown and pick Inserted into the center comes out clean. Cool 10 minutes, loosen sides and turn out onto a cooling rack. Cool completely.

Frosting:

With an electric mixer, beat butter until smooth. Add 1/2 of the powdered sugar and the milk. Repeat. Add vanilla. When well blended add remainder of the sugar and beat until light and fluffy.

Assemble cake by frosting in between layers and coat to cover. Piping along the bottom and top if desired.

Makes 8-10 servings