Southern Thanksgiving Dessert suggestions?
I am a southern boy living deep in Yankee-land (The North Woods of Maine) and every year I try to make a homemade Southern dessert to bring to my in-laws' house for Thanksgiving and Christmas (my wife is a born and bred Mainer). I have brought Shoo-Fly Pie, Pumpkin-Pecan pie, Banana Pudding, and Buttermilk pie. Any suggestions what I should make and bring this year?
sweet potato surprise cake. one of the best cakes you will ever eat!
this fresh apple cake will also knock your socks off. http://retro-food.com/2007/08/30/fres...
my cousin adds 1 cup coconut as well, uses only three eggs and bakes at 350 for approx. one hour in bundt or tube pan.
it is truly stunning -- makes a big cake. i'd make double the frosting…cause it is that good. LOL
i'll tell you a true story about the cake: my sister made one years ago and i was house-sitting for the weekend. i whittled a half of this big three layer sweet potato cake down to a tall thin sliver probably about an inch wide. in a WEEKEND. just ME. i could NOT resist this cake. i then baked her a brownie pie that to this day is known as "apology pie."
Highly secret family recipe (and we're not even southerners) handed down, so measurements and technique perhaps not so precise.
large bowl of day-old crusty bread, cubed (don't use sandwich bread)
1/2C butter cut into small pieces
1C raisins soaked in boiling water
Custard:(sets the pudding)
1 TBL vanilla
3 tsp ground nutmeg
2 TBL vanilla
2 TBL cornstarch
About 1 1/4C bourbon (your choice, but I like Makers Mark)
1. separate bourbon into 1C and 1/4C. set 1/4C aside, take a sip from 1C.
2. put 1/2C of butter pieces into bowl of bread cubes
3. add 2C boiling water, mix lightly, cover with dish towel.
4. soak raisins in boiling water
1. take sip from 1C bourbon
2. whisk eggs, milk, sugar. Add vanilla, mix. Add nutmeg to taste Adjust sugar and spice if needed.
butter a cake pan (9x13 or so), add bread mixture, custard, and drained raisins, mix lightly. top with a few pats of butter. bake in a preheated 350F oven for 45-60 minutes.
enjoy more of 1C bourbon.
1. brown sugar in pan until it becomes amber and a bit liquid, stirring often.
2. add 1C water, stirring on the heat until sugar is dissolved.
3. add cornstarch to 1C water, mix well
4. add cornstarch mixture to simmering sauce until desired thickness.
5. add 1/4C bourbon
6. stir, adjust sugar or more cornstarch if needed.
7. stir in vanilla and 2 pats butter
finish off the 1C of bourbon.
Let sauce cool to room temp, serve over bread pudding.