Whipped Cream Fruit Salad is Simple - SIMPLY DELICIOUS that is!

Whipped Cream Fruit Salad

This is one of those dishes that you might have enjoyed all your life. You know - when someone asked you what's the favorite thing your mama made for you and suddenly you mind drifts and nostalgia sets in. This recipe is simple all-right - simply delicious and easy to make. Perfect for a hot summer day.

Due to an agreement with Gannett, I can not publish the recipe here for a while, but you can get it from the newspaper link below.

RECIPE

http://www.jacksonsun.com/article/20130515/LIFESTYLE/305150006/Anne-Shaw-s-recipes

FEATURE

http://www.jacksonsun.com/article/20130515/LIFESTYLE/305150005/Anne-Shaw-always-serves-side-love

Finger-licking good Southern Fried Chicken is perfect for anytime, including Memorial Day picnics.

Grandmother's fried chicken cooked in a black-iron skillet is legendary in the South. Moist, juicy and finger-licking good.

This recipe can be found in a feature I wrote below and due to contract with Gannett may not be published here at this time. Enjoy - it's the perfect food for a picnic on Memorial Day.If you've never eaten cold fried chicken from the refrigerator, you have no idea what you've been missing!

RECIPE

http://www.jacksonsun.com/article/20130515/LIFESTYLE/305150006/Anne-Shaw-s-recipes

FEATURE

http://www.jacksonsun.com/article/20130515/LIFESTYLE/305150005/Anne-Shaw-always-serves-side-love

Lemon Ice Box Pie -Spring calls for this mouth-watering goodness on a fork!

LEMON ICE BOX PIE - old-fashioned and creamy goodness on a fork!

The Brooks Shaw Old Country Store in Jackson TN has been serving hundreds of thousands of guests from around the world, in addition to locals, for many years.The matriarch, "Miss Anne" Shaw has cooked many a meal over the years for her family, but now she cooks less and serves up Southern Hospitality and Love to those she meets. This is one of her family's favorite recipes and her late husband's very favorite. Due to an agreement with Gannett, I can not publish the recipe here for a while, but you can get it from the newspaper link below.

RECIPES

http://www.jacksonsun.com/article/20130515/LIFESTYLE/305150006/Anne-Shaw-s-recipes

FEATURE

http://www.jacksonsun.com/article/20130515/LIFESTYLE/305150005/Anne-Shaw-always-serves-side-love

Country Carrot Souffle - not as fluffy as the city version but DELICIOUS

Country Carrot Soufflé

Not as fluffy as the city version, but absolutely delicious and most people think it’s sweet potatoes.

1-1/2 pounds peeled carrots (about 9 medium)

1-1/2 cups granulated sugar

1-1/2teaspoons baking powder

1/2 teaspoon apple pie spice

1-1/2 teaspoons vanilla

1/3 cup bread flour (all purpose and soufflé will fall quicker)

4 eggs, large

1/2 cup butter, melted

1 tablespoon confectioners' sugar

Steam carrots until extra soft, about 30 minutes. Drain well.  While the carrots are still warm, transfer to large bowl of an electric mixer and add granulated sugar, spice, baking powder, vanilla and flour. Beat slowly until carrots mash, then increase speed to medium and beat 3 minutes, or until very smooth. With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted butter.

Preheat oven to 350 degrees. Spray a 1-1/2-quart casserole or a deep, 9-inch round pan lightly with vegetable oil. Spoon in the carrot mixture. Bake about 1 1/2 hours, or until the top is a light golden brown. Sprinkle lightly with confectioners' sugar and serve immediately. 

Goodness Gracious Great Sausage Balls of Fire - addicting appetizer for Memorial Day or picnics!

Goodness Gracious Great Sausage Balls of Fire 

Addicting and the perfect appetizer for Memorial Day parties or picnics to serve with cold drinks or beer. 

1 pound hot sausage, uncooked

8 ounces cream cheese, softened

1-3/4 cups Bisquick plus 1 tablespoon

Dash Louisiana® Hot Sauce

4 ounces cheddar cheese, shredded

4 ounces pepper jack cheese, shredded

Sea salt and fresh ground pepper, to taste

Mix all ingredients until well combined, either by hand or with dough hook on mixer. Roll into 1-inch balls; place on sheet pan.  Bake for 20-25 minutes, or until brown in a preheated 400 degree oven. NOTE: Uncooked sausage balls may be frozen.  If baking frozen, add 3 - 4 minutes to the baking time.

Brownies with Peanut Butter Mud - Mother's Day and Graduation favorites!

Hatchie Bottom Brownies with Peanut Butter Mud

OK, just made a batch of these for a graduation party! They have loved these for years and I can't believe that these babies are now all grown up. 

1 batch brownies

1/2 cup salted peanuts

1 cup chopped Reese’s® peanut butter cups

1-1/2 cup milk chocolate chips

1-1/2 cup creamy peanut butter

1/2 tablespoon butter

1-1/2 cups Rice Krispies®

Mix brownies according to directions. Remove from oven and top with peanuts and peanut butter cups, and bake for 4-6 minutes more. While they are finishing baking, melt chocolate chips, peanut butter, and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving.

Bodacious Brownies

1 cup butter
2 cups sugar
4 squares unsweetened chocolate
4 large eggs (beaten)
1 cup flour
1 teaspoon vanilla

Melt butter and chocolate together. Cream sugar, beaten eggs, and vanilla; add butter and chocolate mixture. Add flour. Bake in 9 X 13" pan at 350 degrees for 30 to 35 minutes Top will appear to be under done (falls in middle) but don't overcook. They will be moist and chewy.

Individual Strawberry Cakes - a little fluff to everyone's favorite cake!

 

Strawberry Cake

A moist cake, easy to make and sure to be a crowd pleaser!

½ cup water                                  

½ cup Wesson oil

3 eggs                                            

1 box Duncan Hines white cake mix

1 small box strawberry Jello          

1 pkg frozen strawberries, drained

  (reserve juice for icing)

Combine Jello, eggs, water and oil with cake mix. Beat on high for two minutes. Add strawberries; mix well. Pour into a greased sheet cake pan. Bake at 350 degrees for 30 to 35 minutes.

Icing

1 box confectioner’s sugar

1 stick butter, creamed

Reserved berry juice

Cream butter well with mixer; do not melt. Add butter to sugar. Add berry juice as needed to obtain spreading consistency. Beat on low speed until well blended. Ice cake and allow to set.   

To make the mini stack cakes, I bake in a jelly roll pan which I had lined with parchment paper. When done and cooled, cut circles with a biscuit cutter. Split layers. Spread icing between layers, stacking three layers; ice sides and top; garnish with a fresh strawberry.

Strawberry Cheese Ball - delicious and a simple but gorgeous presentation

 
Strawberry Cheese Ball

It’s true you eat with your eyes, so shape the cheese ball into a strawberry shape and everyone will brag about your beautiful presentation.

2 cups sharp cheddar cheese, shredded

2 cups mild cheddar cheese or American cheese, shredded

4 ounces cream cheese, softened

1/2 yellow sweet onion graded

1/4 cup mayonnaise

1/2 teaspoon cayenne

1/2 cup pecans, toasted and chopped

1/2 cup strawberry preserves with ¼ teaspoon cayenne added

Combine all ingredients except the strawberry preserves; mold the cheese ball into the shape a large strawberry. Place in the refrigerator until ready to serve (at least 2 hours to harden). Spoon strawberry preserves over top of cheese and garnish with fresh mint leaves. Remove from refrigerator; place on serving plate, add additional strawberry preserves if you like. Serve with crackers.

Skeeter's Caramel Pie - sharing what was once a closely guarded secret recipe

Skeeter's Restaurant was located in Jackson Tennessee and for over 35 years,they served some of the best food you'd ever imagine.They are a landmark whose nostalgia will take you to another time. The caramel pie that "Mrs. Skeeter", Eva Alexander, made is one of the best on the planet.For many years it was a closely guarded secret recipe known only to the creator, Mrs. Alexander, and her mother. Now you too can make one of the classics.  If you like caramel, baby this is for you!

Skeeter's Caramel Pie

 2 egg yolks

1/2 cup sugar

2 heaping tablespoons cornstarch

2 cups milk

1/2 stick butter or margarine

1/2 teaspoon vanilla

26 Kraft® caramels

 Melt caramels and butter on very low heat until mixture gets a little darker than the color of caramels.  Beat egg yolks and 1/4 cup of milk until foamy.  Add sugar and corn starch, beat well.  Next add 3/4 cup milk and the caramel mixture, beat all of this until smooth.  Add remaining milk and vanilla.

 Cook over medium heat stirring constantly until thick and creamy.  Cool and place in baked pie shell.  Top with meringue.

http://www.jacksonsun.com/article/20130505/LIFESTYLE07/305050017/Remember-when

Jewell Carden, Skeeter Alexander, Eva Alexander on the 25th Anniversary

Butterscotch Pie with Tipsy Marshmallow Meringue - AWARD WINNING

    

Butterscotch Pie 

with Tipsy Marshmallow Meringue

Talk about melt in your mouth deliciousness - get ready to smile! This stole the show and was the Grand Prize Winner at a recent country pie-baking cook-off in Tennessee. 

1 standard pie crust, baked and cooled

1/2 cup butter

1-1/4 cups dark brown sugar, packed

1/4 cup cornstarch

3 tablespoons flour

1/4 teaspoon salt

1 (12-ounce) can evaporated milk

1/2 cup half and half

4 egg yolks, lightly beaten

1 tablespoon Jack Daniel’s® whiskey (bourbon)

In a medium saucepan, melt butter over medium heat. Continue to cook until lightly browned, stirring occasionally, approximately 10 minutes. Add brown sugar to butter and cook until sugar is completely melted and a paste is formed.

Combine evaporated milk with half and half; pour into the brown sugar mixture. Bring to a simmer and stir until it is smooth and the sugar is completely dissolved.

In a separate bowl, combine cornstarch, flour, and salt. Pour 1/ 2 cup of the milk/butter/sugar mixture into the cornstarch mixture and whisk until smooth. Pour the smooth cornstarch mixture back into saucepan, stirring constantly. Cook for approximately one minute, until just thickened.

Gradually pour 1/2 cup hot half and half/butter/sugar mixture into the egg yolks, stirring constantly. Pour this mix back into the saucepan. Cook for approximately one minute; then remove from heat. Stir in whiskey. Allow to cool 15 minutes. Pour into pie crust.

Marshmallow Meringue

4 egg whites

1 teaspoon cream of tartar

1 teaspoon Jack Daniel’s® whiskey

4 tablespoons white sugar

1 (7-ounce) jar marshmallow fluff

When the pie is cool, start your meringue by whipping egg whites, cream of tartar, and vanilla.  When it’s frothy, add in sugar one tablespoon at a time, until it is stiff.  Fold in the fluff.  Spread over pie.Bake at 375 for 6 minutes, or until the peaks have browned and the meringue is firm.

Bake at 375 for 6 minutes, or until the peaks have browned and the meringue is firm.

A new Twist on traditional Derby fare, Hot Brown Casserole, perfect for a race day luncheon

Come for Juleps and Stay for Lunch

Serve this traditional Derby fare, casserole style, with an Ice Cold Butter Lettuce Salad and Bourbon Maple-Dijon Vinaigrette Dressing

With my  friend, the great LeRoy Neiman, at a Derby party. When the journalist from "Horse Blood" asked me if I was a collector, I shall always remember Mr. Neiman laughed and before I could answer, he said, "She my dear, is a collector of many fine things."

The Derby selects an artist every year and one year , LeRoy Neiman was the honoree. He had painted many of the races,  the well-millinered couture designs, the horses, and of course the jockeys. I was his guests at a preview party at Churchill Downs as they unveiled his painting. The horses crossing the finishing line was monumental in size and was nothing less than breath-taking. 

In addition there was a collection of some of his other Derby paintings including the mighty Secretariat.

I especially loved his portrait of Hall of Farmer,Willie Shoemaker, who rode in more Derby's than any other jockey - 26 total. It measured less than 8 x 13, diminutive but powerful, just like "The Shoe."

Derby Hot Brown Casserole

8-10 slices of good bread, toasted and cut in bite-size pieces

12-ounces deli turkey breast, shaved fine

6-ounces cooked country or city ham, bite size pieces

1 large tomato, seeded and diced

10 slices thick bacon, baked crisp and crumbled

Bread Crumbs for Topping

Cheese Sauce

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded Swiss cheese

1-1/2 cups shredded Colby cheese

2-1/4 cups milk

2-1/4 cups cream

4 tablespoons flour, depending on how thick you like your sauce

6 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Several dashes of Louisiana Hot Sauce

1 teaspoon sugar

To make cheese sauce: Melt butter in a large saucepan and gradually stir in flour and cook until thick. Gradually add cream, milk, cheeses, remaining ingredients, and heat thoroughly – stirring frequently.

In large greased baking dish, layer toast, turkey, country ham, tomato slices, and crumbled bacon. Pour cheese sauce over everything, top with bread crumbs, sprinkle some paprika or on top and bake at 375 degrees until the sauce is bubbly – at least 20-30 minutes. (You may want to save some diced bacon and tomato to garnish your casserole.) This serves a lot of people!

NOTE: There may be sauce leftover, depending on what size baking dish you use. If so, use it over eggs on English muffins at a breakfast or brunch. Or serve it over broccoli at dinner, or as a hot dip with nachos.

THAT KEEPER Chocolate Fudge Pie that's the rage from NY to TN and beyond!

 Wrote a little feature for a new site and it shares some of Mary McLeary's favorite recipes including this Fudge Pie that the wife of the NFL Giant's coach made famous. IT IS A KEEPER if you love CHOCOLATE, Fudge and Whipped Cream!!! Enjoy y'all!

RECIPES and more are here for you to enjoy!

http://www.point5digital.com:8080/p5d/servlet/articlepagecolumn?1,108,427,47

Sausage, Spinach and Cheese stuffed Manicotti

 
Sauce

4 tablespoons butter

4 tablespoons flour

4 cups milk

1 cup provolone cheese

1 cup Parmesan cheese

Salt & fresh ground pepper

1/4 teaspoon nutmeg

1 teaspoon onion powder

Melt the butter in a saucepan and add the flour, stir to combine. Slowly add in the milk, nutmeg and other seasonings; whisk until mixture is thick and bubbling. Remove from the heat and stir in the Parmesan and provolone cheeses. Add the salt & pepper to taste. Set aside.NOTE: if you don't want to make the sauce, there are alfredo sauces that you can purchase, but I would add the seasonings to it anyway.

Filling

14 manicotti shells, cooked per directions

1 pound ground Italian sausage

1 tablespoon olive oil

1 small yellow onion, minced

2 clove garlic, minced

4 tablespoons white wine

1 cup frozen spinach, defrosted and squeezed dry

1 (8-ounce) container ricotta cheese

1 large egg

1/2 teaspoon fresh nutmeg

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon fresh ground pepper

1/4 cup sauce

1 cup mozzarella cheese

1/2 cup Parmesan cheese

Sauté the ground sausage with the onions and garlic in olive oil until cooked and tender, stirring occasionally until done; pour in the wine to deglaze the pan;. Remove from heat and set aside.

Mix spinach, ricotta, and egg; add seasonings and cheeses; mix well. Add 1/3 – 1/2 cup sauce and mix well. Allow to cool for 10 minutes and then add to the sausage mixture. Stir to combine. Spray large glass baking dish with non-stick cooking spray. Place 1/2 cup of sauce in bottom of dish and spread with spoon. Stuff the manicotti shells and place in dish. Cover with remaining sauce. Bake covered in a preheated 350 degree oven for 45 minutes. Remove foil and return to oven for 10 – 15 minutes until hot and bubbly and lightly brown on top. NOTE: you can garnish when serving with toasted pine nuts if you like.

George Jones favorite Sausage Balls - He Stopped Loving Her Today APRIL 26, 2013

George Jones Sausage Balls

"Breakfast has always been my favorite meal of the day.”My wife Nancy sets the table and it's my job to fry up the sausage and make sure it's just right." Enjoy this Jones Family holiday recipe with your family!

 2 cups Bisquick mix

1 cup grated cheese

1/2 cup water

1 pound Hot George Jones Sausage

Mix ingredients and roll into balls the size of walnuts and bake on greased cookie sheet 45 minutes at 300 degrees. May be frozen after baking. Do not thaw; heat in 350 degree oven 15 minutes. George Jones, Franklin TN

HE STOPPED LOVING HER TODAY . . . George Jones wasn't a no-show for Heaven as he slipped away this morning. The last time I saw him was at The Johnny Cash Festival where I stood in front of him with my elbows on the stage and he sang to me during rehearsals - I shall always remember that! Now he and the Man in Black are reunited again. His life's journey was full of many ups and downs - truly A GRAND TOUR.

Bourbon Pecan Custard Pie

Bourbon Pecan Custard Pie

I had a delicious pecan pie that was not the traditional Southern variety over the weekend and it was out of this world good! Consistency was not ooey-gooey, rather a custard and it would melt in your mouth.

1 (9-inch) deep dish pie pastry

4 extra-large eggs

1 cup light corn syrup

2 tablespoons bourbon

1/2 cup sorghum molasses (not black-strap: may substitute dark corn syrup)

1-1/2 teaspoons all-purpose flour

Dash salt

4 tablespoons butter, melted

2 cups pecan halves

Whipped cream (sweetened with powdered sugar), for garnish

Preheat the oven to 350 degrees.

In a large bowl, beat the eggs till frothy. Add the corn syrup, sorghum, flour, bourbon and salt; beat until well blended. Stir in the butter and pecans and mix well. Turn the mixture into the pie shell and bake until the filling is cooked but still soft in the center when the pie is gently shaken, 50 to 60 minutes. Cool the pie completely on a rack, chill slightly, and serve with dollops of whipped cream. If pastry or pie is browning too much, cover with foil and continue cooking as needed.

Strawberry Cake - just can't improve on old-fashioned perfection!

Old Fashioned Strawberry Cake with Icing - though the recipe called for it to be baked in two round pans, I made it in sheet pan.

There are so many wonderful recipes using strawberries but I guess this is my favorite - just can't improve on old-fashioned perfection in a sheet pan!

Old Fashioned Strawberry Cake

1 box cake mix, white                                                   

1 (6-ounce) package strawberry Jello®                  

1 cup strawberries (fresh or frozen) mashed and mix with sugar for fresh berries (drain and save the juice)

1/2 cup water

1/3 cup oil

4 eggs, large

Preheat oven to 350 degrees. Mix together everything but the eggs.  Add eggs one at a time and continue mixing for two minutes. Pour into two greased floured round cake pans. Bake 25 – 30 minutes.  While cakes cool, punch holes in cake and drizzle with berry juice. Let cool completely.

Strawberry Icing

1-1/2 – 2 sticks butter, softened

1-1/2 – 2 boxes powdered sugar

1/2 cup strawberries (fresh or frozen) mashed and mix with sugar for fresh berries

(save juice to add for consistency and color as needed)

Cream butter with sugar, add berries and add juice to achieve spreading consistency. Spread on cooled cake.

Shannon Lashlee of Humboldt 

Bill Hickerson (West TN Regional Arts Center Curator/Director) and Marty Marbry (West TN Director TN Department of Tourism), who judged the 2012 West TN Strawberry Festival recipe contest, admire a strawberry cake that looked (almost!) too pretty to sample.

Frozen Strawberries on a Stick DUNKED in Chocolate - what's not to like?

What is there not to like - luscious sweet strawberries, mushed and frozen on a stick and dunked in chocolate - oh my children of all ages will love these!

Chocolate Dunked Strawberry Popsicles ®

 2-1/2 cups fresh whole strawberries (add sugar or sweetener if needed)

1/3 cup cold water

2 cups of magical chocolate shell

Blend the strawberries and water together to make 2 cups puréed strawberries. Pour into your popsicle mold. Allow to freeze for at least 4 hours. Dunk in the magical chocolate shell. Enjoy!

 Magical Chocolate Shell

Simply dunk your popsicle or strawberry and voila – magically the chocolate adheres and forms a shell. You can also pour or drizzle over strawberry ice cream. Children of all ages enjoy this! There are a million different ratios and million different variations on this recipe (i.e. more coconut oil equals a slightly harder/chewier chocolate shell, milk, dark or white chocolate may be used)

1 heaping portion of chocolate chips (2 tablespoons)

1 portion coconut oil (1 tablespoon)

You can use the stove top or the microwave to make these. To heat them on the stove, use a double boiler. Put the chips and oil into the top of the double boiler and simmer over medium until melted, stirring frequently and voilà…magical chocolate shells right before your eyes. Or, use the microwave by melting the chips and coconut oil in a bowl at 50% power, stirring every 15-30 seconds until they are completely melted. You can refrigerate leftovers and reheat gently.  NOTE: if you prefer, you can use Magic Shell® Ice Cream Topping.  Shannon Randolph of Humboldt

Red Wine and Brown Sugar Vinaigrette served with Spring Greens, Strawberries and Toasted Walnuts

 Spring Greens (Spinach or Lettuce) with Strawberries, Toasted Walnuts and Red Wine & Brown Sugar Vinaigrette

Salads and strawberries are always sure signs of SPRING. It's easy, healthy, delicious, and so easy to prepare. 

PHOTO courtesy of Bill Hickerson

Fresh strawberries and toasted walnuts are always a delicious addition to any salad. Bill Hickerson notes that presentation counts, whether preparing artwork for an exhibition, arranging food in an appealing manner on a tray for a reception table, or setting an inviting table for dinner guests.

The Red Wine and Brown Sugar Vinaigrette is one of my favorite dressings that Joe Coury often serves on his salads of baby spinach, strawberries, blackberries and blueberries. It is a keeper!!!

3/4 cup light brown sugar

3/4 cup extra virgin light olive oil

3/4 cup red wine vinegar

Place dressing ingredients in a bottle that you can shake. Shake ingredients well and pour over the salad mixture. Chill twenty minutes and serve. Joe Coury of Jackson 

Strawberry Layer Cake with Buttercream Frosting - oh yum it's gorgeous and delicious

Strawberry Layer Cake with Buttercream Frosting

Without a doubt one of the prettiest presentations and it's not hard to make - just cut the cake with a biscuit cutter and stack. Shannon Randolph hosts one of the grandest lawn parties in the MidSouth every year with the strawberry festival takes place. Over 100,000 people are in town for the grand parade and festivities and Shannon's front yard on Main Street is the perfect place for people watching and parade viewing. She serves up lots of delicious dishes, and of course many include the strawberry!

Mini Strawberry Layer Cakes with Buttercream Frosting

 6 eggs

12-1/2 tablespoons sugar

1 teaspoon vanilla

Salt

1-1/4 cups all-purpose flour, sifted

3-1/4 tablespoons unsalted butter, melted

3 tablespoons strawberry liqueur

Preheat oven to 350 degrees. Line a jelly roll pan, approximately 9 x 13-inches; line with parchment paper.  Beat eggs, sugar, a pinch of salt and the vanilla until tripled in volume, about 10 minutes. Fold in the flour and butter in batches. Spread evenly in pan and bake 20 – 25 minutes.  Cool in pan, remove and peel off the paper. Cut our a dozen 2-1/2 to 2-3/4 inch circles using a biscuit cutter. Slice each circle in half lengthwise and brush insides with liqueur. Set aside.

Strawberry Buttercream Frosting

8-1/2 tablespoons unsalted butter, softened

2-1/2 cups powdered sugar

4 or more strawberries, crushed with juice

4 – 6 fresh strawberries for garnish

Whisk the butter in a bowl using electric beater and gradually mix in the powdered sugar; add the strawberries and whish until icing is pink. Ice the tops of each circle and stack to make 6 individual cakes with 4 layers each or 4 cakes with 6 layers each. Ice the outsides and garnish the tops with a fresh strawberry cut into fan shape. Shannon Randolph of Humboldt

Shannon’s Strawberry Lemonade

2 cups sugar                                                      

1 cup chopped fresh strawberries                           

Zest of two lemons

2 cups fresh lemon juice

2 cups water

Combine sugar, strawberries, and water in a medium saucepan.  Bring to a boil over medium high heat, stirring occasionally.  Reduce heat to low and simmer until the berries soften slightly, about three minutes. Stir in the lemon zest.  Cool completely.  Strain syrup over a pitcher, pressing lightly.  Discard the berries after straining. Add the fresh lemon juice and 2-1/2 cups cold ice water. Stir until blended. Serve garnished with fresh strawberries. Shannon Randolph of Humboldt

Winner of Strawberry Festival Contest - Strawberry Cake that's PRETTY as a PICTURE and DELICIOUSLY MOIST!!!

Rosalyn Carter's Strawberry Cake

Talk about "pretty as a picture" or "it looks good enough to eat" well here you have it. Can you imagine how anyone would ooh and aah if you served this cake to them? 

Bill Hickerson, the Curator/Director of the West TN Regional Art Center, is a wonderful cook and food stylist who made this winning recipe from one of the festival cookbooks.

This decadence was soon devoured by the Humboldt Chamber of Commerce who are busying themselves getting ready for the 79th Strawberry Festival beginning May 5th at the art center.

Rosalyn Carter's Strawberry Cake

This easy-to-make, one-bowl strawberry cake is simple, fun, and colorful. I found the recipe in “A Classic Collection,” an out-of-print cookbook featuring Strawberry Festival recipe contest favorites from 1999-2004.

 1 (18.25-ounce) box yellow cake mix (I used white to achieve a nicer color)

1 small box strawberry gelatin

3/4 cup vegetable oil

1 cup chopped pecans

4 eggs

2 tablespoons flour

1 (10-ounce) package frozen sliced strawberries, thawed,

   or 1 pint sliced fresh berries sprinkled with 1/2 cup sugar

Topping

1/2 pint heavy cream, whipped

Powdered sugar for dusting finished cake

Preheat oven to 350 degrees. Butter a 10″ tube pan or Bundt pan. In bowl of stand mixer, combine cake mix, gelatin, oil, eggs, flour and strawberries. Beat on medium speed until blended. Gently stir in pecans. Pour batter into pan and bake for 50 minutes – one hour, or until tester comes out clean. Cool for 15 minutes, invert onto rack. Dust with powdered sugar, and (if desired) top with lightly sweetened whipped cream. Bill Hickerson of Humboldt