The Lady & Sons Just Desserts: More Than 120 Sweet Temptations from Savannah's Favorite Restaurant
Format: PDF / Kindle (mobi) / ePub
As Paula Deen will tell y'all, there's just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!
In this beautiful hardcover edition of The Lady & Sons Just Desserts, Paula—author, restaurateur, and Food Network star—devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you're baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.
These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you're whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake—in coconut (Jamie's favorite), caramel (Bobby's favorite), or chocolate—makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula's tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.
Filled with warm baking memories and family stories, The Lady & Sons Just Desserts is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals and occasions and remember to save room for dessert!
cake.” There were probably close to forty pies, and I felt obligated to taste every single solitary one. It was very hard to settle on the winners because the children had done an amazing job. The fact that I had overeaten and was feeling real sick to my stomach didn’t help matters either. Eatin’ forty pies is work! Fortunately, we were able to finally come up with a first, second, and third place winner. First Place—Olivia’s Buttermilk Pie Olivia Rose Lanier, third grade, daughter of Mr. and
and bake for 10 minutes. Give custard a couple of stirs to prevent cereal from sinking to bottom. Continue to bake for about 20 more minutes, or until a knife inserted in center comes out clean. Serve hot or cold with a dollop of sweetened whipped cream or ice cream. SERVES 4 TO 6 Hazelnut Angel 1 large angel food cake � cup sugar � teaspoon salt 2 tablespoons cornstarch 1½ cups hazelnut coffee creamer 2 eggs, beaten 1/3 cup heavy cream, plus 1½ cups 1 7-ounce Hershey’s Symphony
photography, product design, sequential art, and video/film. Now ain’t all this just a mouthful! The college was founded in 1978. Since its opening, the college has grown to occupy more than one million square feet in over forty buildings throughout Savannah’s historic and Victorian district. The college’s restoration of these old structures has helped preserve an important part of Savannah while providing the college with very possibly the most unique campus in the country. In an unbelievably
never forget the consideration he showed to the people behind the scenes at The Lady & Sons. I think Mr. Glover and I both realize that the show cannot possibly go on without them. So, thank you, Savannah College of Art and Design, for everything you’ve brought to our town, and for people who appreciate the arts and represent the humanities. Candy Almond Cups Chocolate Brickle Chocolate Cheese Fudge Chocolate Peppermint Patties Creamy Caramels English Toffee Miss Helen’s Easter Eggs Mama’s
4 cups all-purpose flour FILLING 2 8-ounce packages cream cheese, softened � cup granulated sugar 1 egg, beaten 2 teaspoons pure vanilla extract 1/8 teaspoon salt GLAZE 2½ cups confectioners’ sugar � cup milk 1 teaspoon pure vanilla extract Toasted sliced almonds (optional) In a saucepan, combine sour cream, granulated sugar, butter, and salt. Cook over medium-low heat, stirring constantly, for 5 to 10 minutes, or until well blended. Cool to room temperature. In a mixing bowl,