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    You are in: Home / Cookbooks / Southern Memories
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    19 recipes in

    Southern Memories

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    Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.

    Recipe #108364

    This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

    Recipe #70646

    My daughter Amanda found this recipe in a old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air.

    Recipe #91644

    This Thanksgiving my boyfriend's step mom's daughter-in-law, Kim, brought this sweet potato casserole for our feast. Not being a huge fan of sweet potatoes, I was reluctant to try it. Boy am I glad I did! It isn't as sweet as most sweet potato casseroles and doesn't have tons the marshmallow goop on it. I begged her for the recipe so that I could have it every holiday and decided to post it on *Zaar so that I don't lose it. She stated on the recipe card that she always doubles the recipe and that when it does, it fills a 1 1/2 quart casserole dish.

    Recipe #84504

    41 Reviews |  By Leta

    A wonderful version of the old classic, this peach cobbler has a glazed finish to the top.

    Recipe #61366

    These are a fun appetizer and a much easier way to serve brie to a group. They are very versatile so you might want to try a brown sugar and walnut filling instead of the cranberry, or whatever is your preference!

    Recipe #145747

    This is from Coup de Pouce. A dessert made in less than 30 minutes.

    Recipe #261572

    Taken on this site And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries.

    Recipe #276910

    8 Reviews |  By Hatwwjd

    This coffee cake is incredibly sinful! I love that you put it together the night before and just bake it off in the morning. So easy and delicious! Prep time does not include letting it rise overnight.

    Recipe #274959

    Another delicious dessert from Paula Deen.

    Recipe #299408

    A decadent hot chocolate not for the faint of chocolate heart. Also great with white chocolate chips. Top with marshmallows, whipped cream, etc.

    Recipe #344778

    Another recipe that sounds good for the holidays.

    Recipe #195298

    This is a recipe from my grandmothers friend...

    Recipe #388403

    I love this time of year because I love anything pumpkin. I found this recipe in my mother-in-law's recipe box and it's a good one!

    Recipe #254361

    Oh my, this is a delicious jelled salad. It's almost celestial, you can hear the angels sing. Growing up, this was one of the fruit salads served at our big Sunday meal after church.

    Recipe #139080

    1 Reviews |  By lazyme

    A simple sandwich that can be made with leftover roast beef, or sliced roast beef from the deli.

    Recipe #248342

    The Old Farmhouse Bed & Breakfast, Salt Spring Island, British Columbia. Owner Gerti Fuss notes that these blintzes can be made ahead of time and heated just before serving. Put the filled blintzes on a baking sheet and freeze until firm, about 1 hour, then wrap the blintzes individually and freeze for up to 2 weeks. To serve, Fuss (who makes as many as 100 at a time!) defrosts them on a baking sheet overnight in the refrigerator, covered with a cloth to keep them from drying out, and then reheats them in a 300°F oven until heated through, about 15 minutes. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. Times do not include the 'resting' time for the crepe batter.

    Recipe #386179

    A simple sauce that goes well with grilled pork tenderloin. From A-1 Great Grilling.

    Recipe #248391

    Very tasty starter to a meal. Simple to make. I use Recipe #306705 and Recipe #307050 when making it.

    Recipe #306706

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