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Southern Soul Food
“All soul food is southern food, but not all southern food is soul food.” ― Cassandra Harrell, Soul Food Lovers’ Cookbook
As I’ve mentioned on here before, my family loves to cook. I’m about to head back down to Arkansas for Thanksgiving with husband and cat in tow. Already my mother has a group message on Facebook, planning out the menu and it’s getting pretty elaborate. I’m going to contribute bacon and Brussels sprouts, a big chocolate cake, a couple jars of pickles that I made this summer, and a 1-lb. bag of the best caramels Montana has to offer for our glorious feast.
There will be turkey, ham, fried chicken, dressing, several casseroles, fresh veggie sides aplenty, and a full dessert bar. With seven women cooking, we’d be able to feed 100 people easily.
Nothing warms my soul more than being around my family for a big holiday dinner. The warmth of love fills the entire house and we end up with enough food for everyone to take home leftovers. I would say that all of the food that goes into one of our big family dinners is 100 percent soul food. You can taste the love that went into every bite. I’m really looking forward to heading back home.
I hope y’all have as happy of a Thanksgiving as I’m about to have!
And my sorry Irish ancestry would be just as irresolute and probably join you…
That was my father’s choice for his birthday cake every year, made by Rhodes Bakery in Atlanta, it was a soft white cake with a lemon curd icing. Is that what your Lemon Cheese Cake is like?
I’m skimming this thread. Has somebody posted the recipes yet?
Although mine aren’t sorry nor irresolute we’d be glad to have you.
And in deference to JDS I am done here.
That’s exactly it. I wish I could find a bakery that does it. Maybe a road trip to ATL is in order.
I bet they still make it.
So are you people gonna make with the recipes or what?
Can’t get much more Southern than this.
Bourbon Pecan Pie
1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
My wife uses an old Cajun recipe book. It’s at the house, so I don’t have access the sweet potato casserole or sausage and cornbread dressing.
I’ll write up some recipes as soon as I have time. Been here for a couple days now and about to have to ship poor husband back to BFE Wyoming.