2018-03-07 / Recipes

Country Cooking With Sue Davis

Some of our best local cooks have passed away, but their recipes are still being enjoyed by friends and family members and will continue to live on. I’ve chosen a few to share with you this week. More will appear in this column next week. If you enjoy them, please be sure to mention it to family members of those featured.

Sour Cream Pound Cake

By: late Mildred Jenkins

2 sticks butter (at room temperature)
3 c. sugar
6 eggs
3 c. all-purpose flour
1 c. buttermilk
1 t. vanilla extract
1 t. almond extract
½ t. baking powder

Cream butter and add sugar, beating until well mixed. Add eggs one at a time. Sift flour and baking powder and add alternately with buttermilk to creamed mixture. Pour into a large tube pan which has been greased. Bake in a 325 degree oven for 1 hour 15 minutes or until done. Let cool in pan for 15 minutes before turning out.

Chocolate Cobbler

By: the late Lois Parker

2 sticks butter
1 ¼ c. sugar
1 ½ c. self-rising flour
¾ c. milk
1 c. sugar
6 T. cocoa
2 c. boiling water

Preheat oven 350 degrees. In a 9x13 glass baking dish, melt the butter in oven. Meanwhile in a bowl, mix together the 1 ¼ cup sugar, flour, vanilla and milk. When the butter is melted, pour the batter over the butter, but do not stir. In a separate bowl, mix together the cocoa and remaining sugar. Sprinkle cocoa/sugar mixture on top of batter. Do not stir. Pour the 2 cups of boiling water on top of all ingredients. Don’t stir. Bake for 30-45 minutes. (I bake mine until I have a nice golden brown crust.) Serve warm. Great with ice cream.

Key Lime Pie

By: the late Jewel Adams

4 eggs, separated
½ c. fresh lime juice
4 c. sweetened condensed milk
8 T. sugar
1 – 9-inch baked pie shell

Blend egg yolks, milk and lime juice. Pour into pie shell and bake at 350 degrees 10-12 minutes. Beat egg whites until stiff and spread on pie and bake at 350 degrees for 10-15 minutes. Cool and serve.

Luscious Lemon Pie

By: the late Virginia McBride

1 c. sugar
3 T. cornstarch
1 T. grated lemon rind
¼ c. butter
1 c. milk
3-4 T. lemon juice
3 egg yolks, slightly beaten
1 – 8 oz. sour cream
1 baked 9 inch pastry shell
Whipped cream or Cool Whip

Combine Sugar, cornstarch, lemon rind, butter, lemon juice, milk and egg yolks in heavy sauce pan. Cook over medium heat until smooth and thickened, stirring constantly. Cover and cool. Fold sour cream into filling and pour into pastry shell. Chill at least two hours before serving. Top with whipped cream or Cool Whip.

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