Speaking of Paula Deen…

Today I tried two separate recipes out of Paula Deen’s Southern Cooking Bible. The first was Streusel Pumpkin bread.
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For the most part, I followed the recipe exactly. The streusel didn’t work out exactly as it should have – when mixed together, the butter, brown sugar, cinnamon, and flour are supposed to have a crumb-like consistency, but mine turned into a thick paste. I think I must have used a tad more butter than I should have. I was able to mostly fix it by adding more brown sugar and flour, as you can see in the picture above. The recipe also calls for raisins, but my husband nixed that idea. I happened to have dried cherries in the pantry, so I used those instead. They worked out perfectly!

I traditionally make pumpkin bread at the first sign of fall, and I have used the recipe out of Silver Ravenwolf’s Halloween for years. Paula Deen’s recipe tasted quite different, but I think overall I prefer it over Silver Ravenwolf’s.

 

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Next up was Cheese Grits. This recipe was a hit, but it was a bit time-consuming. Twenty minutes to cook the grits, then another 45 minutes of baking. I’m pretty sure I’ve made a cheese grits recipe that didn’t take quite as long. Still, this is a good, Southern dish to have in my repertoire.

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2 responses to this post.

  1. Posted by Jenn on September 16, 2012 at 9:53 pm

    And now I really, really want cheese grits.

    Reply

  2. Aww, this is a brilliant piece of work! =D

    Reply

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