Good Morning Darlings!
This month our Cookbookery Club chose The Southern Foodways Alliance Community Cookbook. It included recipes for all things southern and delicious.
Eric and I chose to fix refried blackeyed peas – with meat and without. We also made an apple cake that was pretty darn tasty.
The group convened at Michelle and Byron’s sweet home and we got to cooking, and eating and drinking. Not in that order, mind you.
Appetizers were deviled eggs made from Stephanie and Reeves’ chickens. Really fresh eggs. And topped with homemade pickles. You know, as a child, I never cared for deviled eggs – now, I can’t get enough of them.
It’s not southern, if there’s no liquor. Or likker – take your pick.
Byron baked chicken in Cheerwine. Have you ever heard of Cheerwine? It’s a regional soda from North Carolina. Either way, this chicken was delicious.
Served with:
We had plans to put everything on the table, but decided at the last minute to add another table to hold all that amazing food.
Southern Food + Bourbon + Cookbookery Club Members = Very happy Saturday night.
Oh, and that Apple Cake? Here’s a photo and the recipe. Enjoy!
This gives directions for homemade applesauce. I just used the jar kind. And omitted the walnuts.
Ingredients
2 1/2 c All Purpose Flour
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
3/4 tsp Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Ground Allspice
1 Stick Butter, melted
2 c Sugar
1 Large Egg
1 1/2 c Applesauce*
1 c Black Walnuts, chopped
Instructions
Preheat oven to 350 degrees.
Grease and flour 10 in tube pan.
Sift flour, baking soda, baking powder, salt, cinnamon, cloves and allspice together in a medium bowl.
In mixing bowl beat butter and sugar together until light and fluffy.
Beat in egg and then applesauce.
Add flour mix to mixing bowl and blend until smooth.
Fold in walnuts and scrape batter into tube pan.
Bake 1 hour and 15 minutes.
Let cool 10 minutes in pan then invert onto cooling rack to cool completely.
xoxo, Patti
Today blogging to Glen Campbell – Southern Nights
Thanks, Byron! Everything was so good, wasn’t it?