Boozy Peaches and Cream

Prep Time: 15 minutes

Directions

Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; set aside until juicy, about 30 minutes. Whip 1 cupheavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoonsbourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

SOURCE

Peach

Mama’s Divinity

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3   egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water.  Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes.  Stir in pecans.

Using two spoons, drop the divinity onto waxed paper, using one spoon to push the candy off the other.  This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.  If the candy becomes too stiff, add a few drops of hot water.  You will need to work fast when making this type of candy.

Let sit for 30 minutes and serve.

SOURCE:  Mama's Divinity

Grandmother Paul’s Red Velvet Cake

Ingredients:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2   eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

 

Directions

Preheat oven to 350 degrees. Beat eggs; add sugar.  Mix cocoa and food coloring.  Add butter and egg mixture; mix well.  Sift together flour and salt.  Add to creamed mixture alternately with buttermilk.  Blend in vanilla.  In a small bowl, combine soda and vinegar and add to mixture.  Pour into three 8-inch round greased and floured pans.  Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend.  Fold in coconut and nuts.  Spread between layers and on top and sides of cooled cake.

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

SOURCE: Grandmother Paul's Red Velvet Cake

NOTES: This recipe may be a little harder to pull off, but it's definitely worth it!  It's especially lovely on a lazy Sunday at home. =)