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Source:  Food Network Ingredients

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces

1 1/2 teaspoons peppermint extract

1 pound good-quality white chocolate, chopped into 1/2-inch pieces

3 candy canes or 12 round hard peppermint candies, crushed

Directions

1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.

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Yield: 1 quart

• 2 cups heavy cream
• 2 cups whole milk
• 1/2 – 3/4 cups of sugar (feel free to use whatever organic sugar you prefer)
• 2 Tablespoons vanilla extract
• Pinch of sea salt
• 1 vanilla bean (optional- see note below)

Combine the milk, sugar, and vanilla beans (if using) in a blender.

Thoroughly blend until the vanilla bean is chopped into teeny tiny pieces.… Read More »

Submitted by Nancy Echikson

• 1- 7 ounce package almond paste
• 1 cup granulated sugar
• 2 large egg whites
• 1 teaspoon amaretto or almond extract

Pre heat oven to 350.  Beat sugar and almond paste at medium speed in stand mixer until it’s in small pieces.  Add egg whites and amaretto or almond extract.  Beat on high speed for 4 minutes till smooth. … Read More »

Nutella Pudding I eat completely gluten free so I rarely find dessert items on restaurant menus that work for me.  When I found Nutella Pudding on Brookhaven’s Dixie Q menu I knew I must seize the opportunity to order dessert!   After taking my very first bite I knew that if there ever was an occasion to exclaim loudly the three simple letters “O.M.G”… Read More »

Ingredients:

• 4 cups half and half or light cream
• 1 14oz can Eagle Brand sweetened condensed milk
• 2 Tablespoons vanilla extract

Preparation:

1. In a large bowl, combine ingredients; mix well.  Pour into ice cream freezer container.  Freeze according to manufacturer’s instructions.  Enjoy!

Below is a photo of my ice-cream maker.  It is sooooo easy we could make ice-cream daily!… Read More »

Source: Sugar and Soul   Ingredients:  

• 3/4 cups unsalted butter
• 2 cups granulated sugar
• 2/3 cups irish cream liqueur (Bailey’s Original)
• 1 teaspoon vanilla extract
• 4 cups oats (minute)
• 1/4 cups coffee creamer (powdered)
• 3 2/5 ounces vanilla instant pudding

  Instructions:

1. Add butter, sugar, Irish cream, and vanilla to a large pot and bring to a boil.

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Ingredients:

• 1 stick butter
• 1 cup coconut flakes
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1 cup crushed graham crackers  (I use Gluten Free purchased at Sprouts)
• 1 cup chocolate chips
• 1 can Eagle Brand Milk  (I use sweetened condensed coconut milk (nondairy) also from Sprouts)

Preparation:

Melt butter in a 9×12 pan.  Sprinkle 1 cup crushed graham crackers over butter. … Read More »

My mom made this for Memorial Day and we simply could not get enough of it!  I went to Alabama to visit her this weekend and lucky for us….she made it again!  I particularly love the fact that she made me my very own gluten free version that nobody else could touch but me! (per Mama’s rules)

Ingredients: 

• 1 10 inch angel food cake
• 1 8 oz packages of cream cheese, softened
• 1 cup white sugar
• 1 8 oz container of thawed cool whip
• 16 oz vanilla or tapioca pudding
• 1/2 quart fresh strawberries
• 1/2 quart fresh blueberries
• 1/2 quart fresh raspberries
• 1 18 oz jar strawberry glaze

Preparation:

1. Crumble the cake into a 9×13 inch dish.

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Q and A with Kathleen Grissom, Author of The Kitchen House and Glory Over Everything

Q: At times in the novel, you can almost smell the hearty foods being prepared by Mama and others. In your research, did you find any specific notes or recipes from kitchen houses that you can share with your readers?

A: In 1737, William Byrd, founder of Richmond, wrote of the many types of fruits and vegetables available in Virginia.… Read More »