Georgia Magazine - August 2017 - 38
Isn't it sweet?
Favorite dessert recipes from readers
BY JENNIFER J. HEWETT
This is a "super-easy cake," says
Tim Dean. "It's a great recipe if someone in your family is allergic to eggs,
too! I usually use the light peaches
or the ones sweetened with Splenda [in the recipe]. I have not tried it
with fresh peaches, but I believe they
would work as well."
Tim Dean, Cornelia, Habersham
bring the sugar, evaporated milk, butter and coconut to a boil. Once the
mixture comes to a boil,
reduce heat and keep
it at a slow boil to pre- Mom's Pound Cake
vent it from boiling over.
Stir constantly to prevent scorch"This is very simple to make,
ing. When mixture starts to thicken and it looks so elegant for any type
(about 10 minutes), remove pan from function," says Cathy Staton. "I have
heat and stir in pecans. Spread mix- shared it many times and have had so
ture on cooled cake.
1 (29-ounce) can sliced peaches, drained,
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Laura Yaramishyn says: "[This
recipe] makes a large cake, which
makes it ideal for potluck suppers
and groups. It's always a hit for office
Preheat oven to 350 degrees.
Drain peaches thoroughly and empty them into a large bowl. Mash the
peaches into small pieces. Note: I
use a potato masher, but any method
should work fine as long as you mash
them into small pieces. I tried with
larger pieces of peaches, and the cake
was not as good. Add in the flour,
sugar and baking soda; mix well.
Spray a 9x13-inch pan with nonstick cooking spray. Pour in batter.
Bake for 35 minutes. When done,
remove from oven and allow cake
3/4 cup sugar
3/4 (12-ounce) can evaporated milk
1 stick butter or margarine
1 cup coconut
1 cup pecan pieces or halves
In a saucepan on the stovetop,
Mom's Pound Cake
Laura Yaramishyn, Mableton,
GreyStone Power Corp.
2 sticks butter
1/2 cup shortening
3 cups sugar
3 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon almond extract
1 cup evaporated milk
Cream butter, shortening and
sugar thoroughly. Add eggs one at a
time, beating after each. Sift and mix
in half of flour. Add vanilla, almond
extract and evaporated milk. Finish
adding flour and beat well. Pour into
a greased and floured tube pan. Bake
at 300 degrees for a little over 1 hour
or until a toothpick inserted in cake
comes out clean.
More online at www.georgiamagazine.org
Hershey Bar Cake
Cathy Staton, Lula, Jackson EMC
1 box Duncan Hines Swiss chocolate
1 (5.1-ounce) box instant vanilla pudding
1 cup vegetable oil
1-1/2 cups milk
Mix above ingredients together.
Pour into 3 (9-inch) pans that have
been greased and floured. Bake at
350 degrees for 20-30 minutes or until done. Let layers completely cool
1 (8-ounce) package cream cheese
1 cup powdered sugar
1/2 cup granulated sugar
1 (12-ounce) container Cool Whip
1 teaspoon vanilla
3 Hershey chocolate bars, grated
Mix cream cheese, powdered
sugar and granulated sugar until
smooth. Add Cool Whip, vanilla and
grated chocolate, mixing well.
When the cake layers are comGEORGIA MAGAZINE
ISTOCK.COM / CLAUDIOVENTRELLA
akes and cookies and cobblers! Oh, my! This month we dive
into favorite dessert recipes shared by our readers.
Thank you to all who passed along a scrumptious recipe or
two. Unfortunately, we didn't have space to print all of the ones
we received, but be sure to check out this month's digital edition,
beginning on page 40A, for a few more tasty treats.
Now, who's saved room for dessert?