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Recipes
Autumn Fruit Crisp
By southerngrace
Preheat the oven to 350 degrees F
- For the topping:
- 2 pounds ripe pears (4 pears)
- 2 pounds firm apples (6 apples)
- 1 cup cranberries, fresh or frozen
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (8 oz) cold unsalted butter, diced
Apple Turnovers
By southerngrace
First, make the filling: In a large bowl, toss apples with lemon juice and set aside
- Filling:
- 4-1/2 cups thinly sliced peeled tart apples (4 medium)
- 2 tablespoons lemon juice
- 2-1/2 cups water
- 1 cup + 2 tablespoons sugar
- 1/4 cup cornstarch
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 sheets puff pastry
- egg wash
- cinnamon sugar
Sweet Potato Casserole Cupcakes
By southerngrace
Preheat oven to 400°F. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet
- Cupcakes:
- 2 pounds (about 3 medium) sweet potatoes, cleaned
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- Frosting:
- 1-1/2 cups granulated sugar
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1 teaspoon vanilla extract
Pomegranate Jelly
By southerngrace
First, bring boiling-water canner, half full with water, to simmer
- 3-1/2 cups pomegranate juice (from about 5 large fully ripe pomegranates)
- 1/2 teaspoon butter
- 1 box SURE-JELL fruit pectin
- 5 cups sugar, measured into separate bowl
Waldorf Salad
By southerngrace
Whisk the yogurt, mayonnaise, parsley, nutmeg, honey, and lemon zest in a large bowl and season generously with pep...
- 1/2 cup walnuts halves, sliced almonds, pecan pieces, what-have-you, toasted
- 1/2 cup yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh flat-leaf parsley, minced
- 1/2 teaspoon nutmeg
- 1 teaspoon honey
- 1/2 lemon, zest finely grated
- Freshly ground black pepper
- 2 large crisp apples, such as Gala, cored and cut into 3/4-inch pieces
- 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
- 1/4 cup golden raisins
- 1/2 lemon, juiced
Independence Day Mints
By southerngrace
Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until we...
- 4 ounces cream cheese, softened
- 1 tablespoon butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon peppermint extract (or few drops peppermint oil)
- 4 cups powdered sugar, sifted
- blue and red food colorings
- coarse or granulated sugar, for rolling
Piña Colada Cake
By southerngrace
Make Pineapple Curd: Combine all of the ingredients in a saucepan
- Pineapple Curd:
- 6 large egg yolks
- 3 (6 ounce) cans (2-1/4 cups) pineapple juice
- 3/4 cup granulated sugar
- 5 tablespoons cornstarch
- 1 cup sweetened flaked coconut
- Rum Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup rum
- Cake:
- 2-3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut (such as Coco López)
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Swiss Meringue Buttercream:
- 5 egg whites
- 1-1/2 cups granulated sugar
- 2 cups (4 sticks) unsalted butter, cut into 1/2 inch cubes, cool but not cold
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- toasted coconut to garnish
Bourbon Pumpkin Cheesecake
By southerngrace
Smooth and creamy, this colorful cheesecake is the perfect conclusion to any autumn meal
- CRUST:
- 3/4 cup graham cracker crumbs
- 1/2 cup pecans, finely chopped
- 1/4 cup brown sugar, tightly packed
- 1/4 cup granulated sugar
- 1/4 cup (1/2-stick) unsalted butter, melted and cooled
- FILLING:
- 1 1/2 cups canned solid-pack pumpkin
- 3 large eggs
- 1/2 cup brown sugar, tightly packed
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 tablespoon bourbon
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 (8 oz) packages cream cheese, at room temperature
- TOPPING:
- 2 cups sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon bourbon
Banana Split Cupcakes
By southerngrace
To make the cupcakes, first preheat the oven to 350 degrees
- Banana cupcakes:
- 3 cups cake flour, sifted
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 ounces unsalted butter, softened
- 1-1/2 cups brown sugar, tightly packed
- 3 large eggs
- 4 very ripe large bananas, mashed (about 2 cups)
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- Chocolate mousse filling:
- 6 ounces semisweet or bittersweet chocolate, chopped
- 2 cups heavy cream
- 1 tablespoon sugar
- Strawberry buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/2 cup strawberry jam
- 28 cherries, to garnish
Irish Coffee Cupcakes
By southerngrace
Preheat oven to 350 degrees
- Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons instant espresso powder dissolved in 1/2 cup boiling water OR 1/2 cup brewed espresso, cooled
- 1/4 cup milk
- 4 ounces butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- Frosting:
- 12 ounces butter, softened
- 4 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons Irish whiskey