The best of Southern cooking. Yes, this list is heavy on recipes from Threadgill's restaurant in Austin, TX, and Luby's Cafeteria chain. What could be more Southern? And I've tossed in a few favorites from the classic River Road Recipes cookbook, and Southern Living.
If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache
This recipe is similar to others posted here, but it uses less pumpkin in the filling which makes it more custard-like. The praline layer really complements the pumpkin. A holiday favorite! For the crust, I use Recipe #243072.
I love lemon cakes, pies, cookies, etc. This cake is the best! It comes from Cook's Illustrated Magazine, Mar/Apr 07 edition. As always, they area very precise with their directions, so they might be long, but don't be put off by that. The filling can be made a day ahead, it does get a little stiff, just stir it to loosen it up a bit. Chill leftovers.
The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.
This recipe comes from the Luby's 50th Anniversary Cookbook. It suggests for a different meatloaf to tope it off with barbecue sauce. The leftovers make a good sandwich! I have not made this meat loaf in my kitchen, but I have eaten it at Luby's, and it is very good. The prep time is a guesstimate!
This recipe is from Threadgill's restaurant in Austin, Texas. It's the most delicious way to serve spinach! I've found it freezes very well after baking - I spoon 4 servings into quart-size freezer bags. Then when I want to serve, I let it defrost in the fridge for a day, spoon it into a microwave dish and reheat. It's just as good as the first time around.
The recipe came in my TOH magazine today! I made them for dinner tonight as "practice" for thanksgiving. They are a keeper! Thanks Vivan Eccles, for putting it in the magazine! It will be grate on THanksgiving but also really nice with home made soups and stews. Prep time includes rising time.