Georgia Magazine - August 2017 - 40B
until golden-brown. Cool completely.
Cream the powdered sugar and
cream cheese. Fold in prepared Dream
Whip. Spread mixture over cooled
crust. Refrigerate for at least 1 hour.
Once refrigerated, spread pie filling over cheese mixture and chill again
before serving. Yields 18 servings.
Trudy Noble recommends serving
this Vinegar Pie with whipped cream
Trudy Noble, Woodbury, Diverse
1-1/2 cups sugar
1/4 cup melted butter
1-1/2 tablespoons cider vinegar
1 teaspoon vanilla
1 (9-inch) frozen pie shell, thawed
Mix together eggs, sugar, butter, vinegar and vanilla. Pour into
pie shell. Bake at 350 degrees for 50
9 Flavor Pound Cake
Jimmy E. Lee, Warner Robins, Flint
1 cup butter, softened
1/2 cup shortening
1 cup sugar
cups cake flour
cup whipping cream
teaspoon vanilla extract
teaspoon lemon extract
teaspoon almond extract
teaspoon rum extract
teaspoon brandy extract
teaspoon coconut extract
teaspoon butter extract
teaspoon banana extract
teaspoon orange extract
In a large bowl, use an electric mixer to cream together butter,
shortening and sugar. Add eggs one
at a time, beating well. Add flour,
whipping cream and flavorings. Beat
Pour into a tube pan and bake
at 325 degrees for 1-1/2 hours or until done.
Italian Love Cake
Kathy Wells, Marietta, Cobb EMC
1 (18-1/2-ounce) package chocolate cake
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
1 (3-ounce) package instant chocolate
1 cup milk
1 (12-ounce) container frozen whipped
Prepare cake batter as directed
on box. Pour batter into 9x13x2-inch
greased baking dish. Set aside.
Combine ricotta cheese, sugar,
vanilla and eggs. Blend well. Spread
mixture evenly over top of the cake
batter. Bake at 350 degrees for 75
minutes if using a glass baking dish
or 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Million Dollar Pie
Arlene Ferguson, Poulan, Diverse
1 (14-ounce) can sweetened condensed
1 (8-ounce) container whipped topping
1 (15-1/4-ounce) can crushed pineapple,
1/3 cup lemon juice
1 cup chopped pecans
1-1/4 cups flaked coconut
2 graham cracker crusts
Stir together sweetened condensed milk, whipped topping,
pineapple, lemon juice, pecans and
coconut. Pour evenly into pie crusts
and chill in refrigerator.
Georgia Grown spotlight recipe
Georgia Grown Pear and Yogurt Parfait
Courtesy of Georgia Grown Feed My School program
4 ounces orange juice
8 whole pears
1 (32-ounce) container yogurt, divided
16 ounces granola, divided
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In a large bowl, stir together water and orange juice;
set aside. Wash, quarter and core fresh pears. Toss the
pears in the water/juice mixture to coat and acidulate to
prevent browning. Drain and discard liquid.
Make individual parfaits by layering the equivalent
of a whole pear with 4 ounces of yogurt and 2 ounces
of granola. Serves 8.
Visit Georgia Grown's website, www.georgiagrown.com, for
information on farms and producers across our state.
More online at www.georgiamagazine.org