Easter Meal Ideas, Southern Style

 

Food is a big part of any Easter holiday celebration and there are many ways to pull of a great meal that the family will enjoy and remember.

Kathryn Pierce, the Divine Dixie Deva, stopped by the Fox2 Studios Sunday and shared some of her favorite Southern-style Easter recipes.

Click here for more information.

CARAMEL CAKE

Ingredients

  • 1    cup butter, softened
  • 2    cups granulated sugar
  • 4    eggs, separated
  • 3    cups all-purpose flour
  • 1    tablespoon baking powder
  • 1/2  teaspoon salt
  • 1    cup milk
  • 1    teaspoon vanilla extract or butternut flavoring

Directions

  • Cream butter, gradually, adding sugar, beating until fluffy.
  • Add egg yolks, beating well after each addition. combine the flour, with baking powder and salt.
  • Add to creamed mixture alternately with milk, beginning and ending with flour. beat egg whites until stiff , but not dry.
  • Fold into batter. stir in the flavorings. pour batter into 3 (9-inch) greased, floured and wax paper lined pans and bake at 350-degrees for about 25 minutes.
  • Do the tooth pick test. when done, you must cool the cake layers completely.

 

 OLD FASHION CARAMEL ICING         

Ingredients

  • 4    cups light brown sugar, firmly packed
  • 1/2      teaspoon salt
  • 1/2       cup butter
  • 1 1/3    cups half & half
  • 1           teaspoon vanilla extract
  • 4           tablespoons (additional half & half or cream)                            

Directions

  • In a heavy saucepan, combine the brown sugar, salt, butter and half and half and stir until the mixture boils. Continue to boil until it reaches a soft ball stage of 234-degrees.
  • Take off of the stove and cool to lukewarm or until you can touch the bottom of the pan. Do not stir during the cooling period.
  • You may beat with a wooden spoon or an electric mixer on high until the icing thickens or begins to loose its gloss. Stir in the vanilla extract. if the icing is too thick add the additional cream.
  • You will have ample icing with this recipe to ice this cake between the layers and sides, if you have icing left over, put in a saucer and give it to your children or husband with a spoon and have them to go for it.

 SOUTHERN BAKED PORK LOIN

Ingredients

  • 2 (4-pound) boneless pork loins, center cut
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, cut into slivers
  • Heavy kitchen string (save for the stuffing)

Directions

  • Butterfly the roasts. This is a very simple method. Simply turn the roast fat side down.
  • Make a single lengthwise cut down the center of the loin, cutting within ½-inch of the other side.
  • Spread the loin sides open.
  • Pound both sides of the loin with a meat mallet to 1-inch thickness. Make tiny slits in both halves of the loin and insert the tiny slivers of garlic into them.
  • Season with salt and pepper.

SAUSAGE STUFFING

  • 8          fresh bread slices, wheat or white, whatever you have on hand
  • 1          (1-pound) roll of your favorite brand of sausage
  • 1          onion, finely chopped
  • 2          celery stalks, finely chopped (Grind onion and celery together in food processor together)
  • 1          cup chicken broth
  • 1          cup apple juice (Save this for pouring in the bottom of the roasting pan)
  • 1          cooking apple, diced (Do not peel)
  • 1          chicken bouillon cube
  • 1          teaspoon poultry seasoning
  • ½         cup pecans, chopped
  • 1          cup butter, melted                

 

 

  MUSHROOM SAUCE

Ingredients

  • 1          stick butter
  • 2          (8-ounce) packages fresh mushrooms, sliced
  • 1          onion, finely chopped
  • 2          cloves garlic, minced
  • ½         teaspoon salt
  • 1          cup white wine
  • ½         cup Baked Pork Loin drippings

Directions

  • Melt the butter in a skillet on medium heat, adding the mushrooms, onions, and garlic.
  • Sauté until tender, adding the salt, wine and pan drippings.
  • Cook for about 10 minutes and serve over the Southern Baked Pork Loin Roast.

MAMA GILLIS' BAKED MACARONI N' CHEESE

Ingredients

  • 2 cups elbow macaroni
  • 1    stick butter
  • 1    (12-ounce) can evaporated milk
  • 2    cups Sharp cheese, grated
  • Black pepper
  • Cayenne pepper-just a touch,if desired
  • Paprika

Directions

  • Boil noodles
  • Do NOT drain water off the macaroni. 

SWEET POTATO CRUNCH

Ingredients

 

  • 3 cups sweet potatoes, cooked and mashed
  • 1 cup granulated sugar
  •  1/2     teaspoon salt
  • 2        eggs, slightly beaten
  • 1/2    cup evaporated milk           
  • 1/4    cup melted butter
  • 1        teaspoon vanilla extract  (or you may use orange flavoring or lemon)

Directions

  • Mix all ingredients together and pour into a greased baking dish.
  • Top this dish off with the topping below.

CRUNCH TOPPING

Ingredients

  • 1/4      Cup Butter, Melted
  • 1        Cup Light Brown Sugar, Firmly Packed
  • 1/3    Cup Flour, All-Purpose
  •  1        Cup Pecans Or Walnuts, Chopped

Directions

 

 Add Brown Sugar, Flour, And Nuts To The Melted Butter.  Mix Together Well And Place On Top Of Sweet Potatoes. Bake At 350-Degrees For 35 Minutes.

 

 


  • Popular

  • Recent

Stories you may be interested in - includes Advertiser Stories