Links | Refer a Friend | Contact Us   
Navigation

Guestbook
Home
OBITUARIES
Southerner in Print
Basketball Rankings
From the Preacher's Heart
Recipe of the week
Calendar
Photo Gallery
Stuff
TV LISTING
Christian Answers
Christian News
BBQ Shack
Kerley's BBQ
Lexington Style BBQ
Mi Casa Mexican Restaurant
Randy's Restaurant #2
Links
Refer a Friend
North Carolina
Contact Us


Mountain View Baptist Church






To the Point Hair Salon






Beasley Home Improvement



 
Recipe of the week

Banana Pudding
 
2 bags Pepperidge Farm Chessmen Cookies
6-8 bananas, sliced
2 cup milk
1 (5 oz) French vanilla instant pudding
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) frozen whipped topping, thawed 
 
Line bottom of 13x9 dish with 1 bag cookies layer bananas on top. In bowl, combine milk and pudding mix blend well using electric mixer. Using another bowl, combine cream cheese and condensed milk mix til smooth. Fold whipped topping into cream cheese mixture. Add cream cheese mixture to pudding mixture stir til well blended. Pour mixture over cookies and bananas and cover with remaining cookies. Refrigerate til ready to serve.
 
  shared by Dean Rummage

 

 

Cranberry Pound Cake
 
Cake:
1 1/2 cup + 3 tbsp cake flour-sifted 
1/2 tsp baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
5 oz white chocolate chunk
1/2 cup unsalted butter (room temp)
1 1/2 cup sugar
1/2 cup heavy cream
1/2 block cream cheese
3 eggs
1 tsp vanilla 
2 tbsp browned butter
Frosting:
1/4 cup butter (softened)
4 oz cream cheese
1 1/2 cup powdered sugar (or more to spread) 
1 tsp vanilla 
Garnish:
handful dried cranberries
1 tbsp vegetable oil
1/2 cup white chocolate chips
 
Preheat oven 350 rotate the pan half way through baking time butter and flour loaf pan line w/parchment paper. Combine cake flour, baking powder and salt sift it three times, set aside. In small sauce pan over medium heat brown 2.5 tbsp butter til nice amber color, remove foam set aside to cool. Whisk egg with vanilla set aside. Mix butter on medium speed til creamy, slowly add sugar continue beating til creamy. Add heavy cream and cream cheese, beat medium speed. Turn mixer on low gradually add dry ingredients alternately with eggs. Add handful flour in chocolate chunks toss to cover evenly. Toss cranberries with handful flour to cover completely. Add chocolate chunks in the batter stir well, gently stir in cranberries Pour batter into prepared pan, smooth top gently tap pan to remove air bubbles. With butter knife draw a line down the center of cake pour browned butter into line. Bake til top of cake is golden brown and toothpick inserted comes out clean (about 55-65 minutes). Cool cake in pan 15 minutes, remove from pan cool on rack. Frosting: When cake is completely cooled prepare glaze. With a mixer, cream together softened butter and cream cheese til smooth. Slowly add in powdered sugar beat til smooth, mix in vanilla. Spread on top cake. Place cake in fridge til frosting is set. Garnish: When frosting is set melt 1/2 cup white chocolate chips with 1 tbsp vegetable oil in small sauce pan over low heat til smooth (cool if it’s too thin) Sprinkle cake with dried cranberries drizzle with chocolate.   Sent by Sheryl Carter
 
Mi Casa Mexican Restaurant



Lexington Trim



Kerley's BBQ

 
 
 


Fancy Pastry



Bar-B-Que Shack



Randy's Restaurant




Copyright 2018, the-southerner.com