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FRESH PEAR CAKE

Pear Cake - TSLC

This Fresh Pear Cake recipe is easy to make and one you will enjoy many times in the future.

4 medium sized fresh pears, peeled, cored and grated or about 2 cups

3 cups all-purpose flour

1/2 cup white granulated sugar

1/2 cup brown sugar

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

12 tablespoons butter or 3/4 cup, melted

1/2 cup sour cream

1/2 cup buttermilk

3 eggs

1 teaspoon vanilla extract

1 cup chopped nuts, walnuts or pecans, Optional

TOPPING

1 cup powdered sugar

4 or 5 tablespoons milk

1 teaspoon vanilla extract

Whisk together flour, white sugar, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and cloves in a large mixing bowl until well mixed.  Add melted butter, sour cream, buttermilk, eggs,  vanilla extract and pears stirring with a spoon to mix well.  Fold in nuts.  Pour into a well sprayed 10 inch bundt pan.  Bake in preheated 350 degree oven 60 to 70 minutes checking to make sure cake is done on the inside.  Cool for 20 to 25 minutes and remove from pan. Let cool.  Combine the topping ingredients mixing well and drizzle over cake.  Enjoy!

Note:  You can frost this cake with cream cheese frosting or even caramel frosting would be good if you don’t want to use the powdered sugar topping.  It would also be good just sprinkled with powdered sugar. I have posted the cream cheese frosting and caramel frosting recipes below for your convenience.

Recipe for Cream Cheese Frosting

Recipe for Caramel Frosting

If you like this recipe, you might also like my recipe for Peach Cake.

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TOMATO BISCUITS

Tomato Biscuits - TSLC

This recipe for Tomato Biscuits is a great way to use up all those extra tomatoes in the garden.  We loved the biscuits as a change from just regular biscuits and they were great for breakfast with eggs or with a meal. If it’s called a biscuit, I like it!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon white granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon ground ginger

1 teaspoon chopped fresh basil, Optional (or 1/2 teaspoon dried basil)

2 tablespoons butter or bacon drippings, melted

3/4 cup buttermilk or could use regular milk

1 1/2 cups peeled and chopped tomatoes

1/2 cup shredded cheddar cheese or cheese or your choice

Whisk together flour, baking powder, sugar, salt, baking soda,  ginger and basil.  Add bacon drippings or butter and buttermilk. Mix with spoon.   Fold in tomatoes and shredded cheese. Turn out onto a floured surface. (Add more flour if needed because this is a wet dough)  Pat out onto dough board with your hands and cut out biscuits with a biscuit cutter. Place on a sprayed baking sheet. I don’t try to roll these out.  Bake in preheated 400 degree oven for 20 to 25 minutes. Can brush tops with melted butter before removing from oven.  Makes about 16 biscuits.  Enjoy!

Note:  Since this is a wet dough, do not use overly ripe tomatoes.  I drained my tomatoes after chopping and before adding to dough mixture. I have not tried these with canned tomatoes but if I did, I would use diced canned tomatoes, drain and cut back on the milk in the recipe.

If you like this recipe, you might also like my recipe for Mashed Potato Biscuits.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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SWEET POTATO, CREAM CHEESE AND MARSHMALLOW CRESCENT ROLLS

Sweet Potato Crescent Rolls - TSLC

This recipe for Sweet Potato Crescent Rolls is one you will make over and over again.  Serve it to family and guests for a wonderful breakfast dish with coffee or serve it as dessert with ice cream or whipped cream.  Children will love it as a snack with milk.   I love sweet potatoes and I could eat this whole thing by myself.  If you like sweet potatoes as much as I do, I think you will love this recipe.

2 medium sized sweet potatoes,  cooked and  peeled or about 2 cups

4 tablespoons butter or 1/4 cup

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 tablespoons milk

1 egg

2 (12 ounce) cans regular crescent rolls

2 cups miniature marshmallows

1/2 cup chopped nuts (walnuts or pecans)

4 ounces cream cheese

TOPPING

3/4 cup powdered sugar

2 to 3 tablespoons milk

1 teaspoon vanilla extract

Boil (or bake)  sweet potatoes until tender, remove from water, drain and peel.  Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg.  Mash with potato masher and then stir to make sure all ingredients are mixed well.  Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish)  Pinch edges together to make a bottom crust.  Spread the sweet potatoes over the rolls. (See photos below) Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients.  Place the second can of crescent rolls over the ingredients.  Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top.  Remove from oven and let cool.  Whisk together the topping ingredients and drizzle over rolls. (I use a small cream pitcher). This will keep for several days in the refrigerator and you can reheat individual servings in the microwave.   Makes about 12 servings.  Enjoy!

Note:  You could probably make this with canned sweet potatoes, too.  I have not tried it using the canned sweet potatoes.

Sweet Potato Crescent Rolls (2)

Sweet Potato Crescent Rolls (5)

Sweet Potato Crescent Rolls (4)

Sweet Potato, Cream Cheese and Marshmallow Crescent Rolls

 

 

If you like this recipe, you might also like my recipe for Crescent Cherry Cheesecake Bars.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

 

 

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SMOKED SAUSAGE, TOMATOES AND OKRA SKILLET

Smoked Sausage, Tomatoes and Okra Skillet - TSLC

This Smoked Sausage, Tomatoes and Okra is a great recipe to use up fresh garden vegetables but could be made with frozen and canned vegetables, too.  This recipe makes a quick, easy meal served over rice. My family loves the fresh vegetables in this dish.

1 (14 ounce) package smoked sausage, sliced in rounds

2 tablespoons bacon drippings or cooking oil

1 cup chopped green onion

1 chopped green pepper

3 cups peeled and chopped fresh tomatoes 0r 1 (14 ounce can diced tomatoes)

2 cups chopped fresh okra (could use frozen)

1 cup fresh or frozen corn (could use canned)

1 teaspoon salt

2 teaspoons brown sugar

1/2 teaspoon paprika

1 teaspoon minced garlic

1/2 teaspoon Cajun seasoning, Optional

few drops hot sauce

Brown sausage, green onion and green pepper in bacon drippings.  Add all the remaining ingredients and simmer covered 15-20 minutes until okra is tender.  Serve over rice.  Makes 6 to 8 servings.  Enjoy!

Note:  You could add some fresh zucchini to this recipe, too. Just chop up a cup of zucchini and add when adding the vegetables.

Smoked Sausage, Tomatoes and Okra Skillet-TSLC

If you like this recipe, you might also like my recipe for Cheesy Smoked Sausage Pasta Skillet.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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