The Sweet Magnolias Cookbook by Sherryl Woods Page A

creamy peanut butter
    1 cup heavy whipping cream, whipped firm
    6 coarsely chopped regular-size Reese’s peanut butter cups
    GARNISHES (OPTIONAL)
    Whipped cream
    Chopped peanuts
    Chopped Reese’s peanut butter cups
    Chocolate or caramel sauce
    FUDGE
    Heat whipping cream until almost boiling. Remove from heat.
    Stir in chocolate chips. Cover, and let stand 5 minutes.
    Whisk until smooth. Spoon ¾ cup into bottom of pie crust, and set aside.
    Cover, and refrigerate the remaining chocolate sauce. It will be used at serving time as a topping.
    FILLING
    In a mixing bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
    Beat in peanut butter.
    Stir in whipping cream until no white streaks appear.
    Stir in Reese’s cups.
    Spoon into crust over chocolate layer. Cover, and refrigerate (or freeze!).
    TO SERVE
    Place a wedge of pie in center of dessert plate. Heat remaining fudge until hot and liquid. Spoon or drizzle over pie. Then, top with any desired toppings.
    SERVES 6–8
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    Note: What’s not to like here?! Because this dessert is so rich (like cheesecake!), small servings are a must. If you choose to freeze the pie, just remove from freezer 30 minutes before slicing and serving. Yummy!
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    Southern Supreme Red Velvet Cake
    CAKE
    1½ cups granulated sugar
    Â½ cup shortening
    1 teaspoon vanilla
    2 eggs
    2 tablespoons cocoa powder
    2 ounces red food coloring
    2½ cups all-purpose flour
    1 teaspoon salt
    1 cup buttermilk
    1 tablespoon white vinegar
    1 teaspoon baking soda
    ICING
    1¼ cups milk
    6 tablespoons flour
    1½ cups granulated sugar
    1 cup butter, room temperature
    1 teaspoon pure vanilla extract
    CAKE
    Preheat oven to 350°F.
    Grease and flour two 9" round cake pans.
    In a large mixing bowl, using an electric mixer, cream together sugar, shortening and vanilla. Add eggs, 1 at a time.
    Make a paste by stirring together cocoa and food coloring. Add to the creamed mixture.
    Sift together flour and salt. Add alternately with buttermilk to batter, beginning and ending with flour.
    Combine vinegar and baking soda. Stir into batter.
    Divide batter evenly between prepared pans. Firmly rap cake pans on countertop to level batter.
    Bake 30–35 minutes or until a cake tester inserted in center comes out clean. Prepare frosting.
    Cool in pans 10 minutes on rack. Remove from pans. Cool thoroughly.
    Split cake layers in half horizontally, making 4 layers total.
    ICING
    Whisk together milk and flour. Pour through a wire mesh strainer (to remove any lumps) into a medium saucepan. Add sugar to the saucepan.
    Cook mixture over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue to stir and cook for 2 minutes.
    Remove from heat and transfer mixture to a mixing bowl. Place in refrigerator about one hour, stirring mixture several times during the cooling period. (Cool mixture to approximately 70°F.)
    Using an electric mixer, blend the cooled flour/milk/sugar mixture with the room temperature butter. Add vanilla. Beat until light and fluffy, scraping down the bowl several times while beating.
    ASSEMBLE
    Spread ¼ of the icing between each layer and on the top of the cake. Do not frost sides of cake. Store covered in the refrigerator (or at room temperature during colder months).
    SERVES 16–20
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    Note: This is one of Chef Erik’s signature desserts. The icing is just so ethereal, so light and fluffy. If, however, you prefer a cream cheese frosting with your red velvet cake, by all means…
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    Buttermilk-Glazed Carrot Cake with Orange Cream Cheese Frosting
    CAKE
    2 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    Â½ teaspoon salt
    2 cups sugar
    Â¾ cup vegetable oil
    Â¾ cup buttermilk
    3 eggs, beaten
    2 teaspoons pure vanilla extract
    2 cups grated carrots
    1 (8-ounce) can crushed pineapple, drained well
    1 cup chopped walnuts
    1 (3½-ounce) can flaked coconut
    GLAZE
    1 cup sugar
    Â½ cup