Georgia Magazine - March 2018 - 48

COURTESY MARY MOORE

GLENDA ROGERS

"These
cheese
biscuits-my
Great-Aunt Edie's recipe-were at every family dinner. I remember making
them with her from a very young age,"
Moore says.

Edie's Cheese Biscuits
2 cups sifted cake flour (measure after
sifting)
2 teaspoons baking powder
1 scant teaspoon salt
1 ounce (2 tablespoons) Crisco shortening
1 ounce (2 tablespoons) butter
1 cup extra-sharp cheddar cheese, shredded
2/3 to 3/4 cup buttermilk

Preheat oven to 450 degrees. In
a large bowl, combine flour, baking
powder and salt. With a sharp knife,
cut the shortening and butter into
small pieces and add to the flour mixture. Using your fingertips, rub the
shortening and butter together with
the dry ingredients until the mixture
resembles coarse cornmeal. Stir in
cheese. Make a well in the center and
add 2/3 cup buttermilk. With a large
wooden spoon, stir just until the mixture forms a moist dough, adding a
little more buttermilk, if needed.
On a floured surface, gently fold
the dough over on itself 5 or 6 times.
Form into a ball, handling the dough
as little as possible. Roll out dough to
a thickness of about 1 inch. Using a
2-1/4-inch biscuit cutter, cut out biscuits, pressing straight down and without twisting. Re-form scraps, forming
into a biscuit with your hands if there
isn't enough to cut. Place biscuits on a
baking sheet, 2 inches apart for crispy
48

edges or just so they touch for soft
edges. Bake for 12-15 minutes, until lightly browned. Makes 8 large
biscuits.
"[This and Mimi's Red Velvet
Cake] are my two favorite cakes
that my grandmother made, and I
always choose one for my birthday
dinner each year," Moore says.

Mimi's Angel Food Cake With
Honeyed Greek Yogurt and
Fresh Berries
1-1/2 cups sugar, divided
1-1/8 cups sifted cake flour
1/4 teaspoon salt
10 to 12 large egg whites (about 1-1/2 cups
liquid egg whites)
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla

Preheat oven to 375 degrees. In
a medium bowl, combine 3/4 cup
sugar, flour and salt; whisk to blend.
In a large mixing bowl, beat
egg whites until frothy. Add cream
of tartar and beat until soft peaks
form when the beater is raised.
Gradually beat in the remaining
3/4 cup sugar, beating until very
stiff peaks form when the beater is
raised slowly. Add vanilla to the egg
white mixture.
Gently sprinkle the flour mixture over the egg whites in 4 additions, folding in flour quickly but
gently. After last addition, fold mixture a few extra times to make sure
it's well-blended. Note: It doesn't
have to be perfect. Pour batter into
More online at www.georgiamagazine.org

Left: Students in Chef Stephanie Smithmeyer's class at The Cook's Warehouse in
Marietta learn how to prepare Mardi Grasthemed dishes. Above: Mary Moore teaches
a private, team-building cooking class for
the Metro Atlanta Chamber.

a 9-inch or 10-inch, ungreased tube
pan. Drop the pan once on the counter to release any air bubbles. Bake
30-35 minutes for a 10-inch cake or
35-40 minutes for a 9-inch cake, or
until a cake tester comes out clean
and the cake springs back when
lightly pressed.
Remove cake from oven. Invert
pan on a rack or suspend upsidedown by inserting a bottle into the
tube and cool completely in the pan
(about 1 to 1-1/2 hours). Loosen the
sides and the middle with a metal
spatula and remove the center core
of the pan if a removable-bottom pan
or remove cake from solid pan. Set
upright onto a serving plate. Serve or
wrap airtight. Serves 8-10.
Honeyed Greek Yogurt and Fresh Berries
2 cups plain Greek yogurt
1/4 cup honey
1 orange, zested
1 pint fresh berries
Fresh mint, optional

Mix yogurt, honey and orange
zest until well blended. Rinse berries
and pat them dry.
Place a slice of angel food cake
on a dessert plate. Top it with a dollop of the honeyed yogurt and some
fresh berries. Garnish with fresh mint
if desired.
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